Tomorrow sports crab season starts in this neck of the woods the family will be enjoying this recipe again as soon as I get some Crab Cioppino INGREDIENTS 1. 3/4 cup extra-virgin olive oil 2. 8 large garlic cloves 6 finely chopped, 2 whole 3. 3 jalapeños, seeded and chopped fine 4. 4 Tunisian Baklouti's chili’s or 2 red bell peppers, diced 5. 1 large onion, finely diced 6. 2 tbl tomato paste 7. 1 cup red wine 8. 2 tbl fresh oregano chopped fine 9. One 28-ounce can peeled tomatoes, finely chopped, juices reserved 10. 1qt clam broth 11. 1 1/2 cups water 12. 1/2 cup packed basil leaves 13. 1/2 tsp dried crushed red chili peppers 14. 4 steamed Dungeness crabs, about 2 pounds each, cleaned cracked and cut into 1/4ers 15. 2 dozen clams (cherrystone littleneck etc), scrubbed 16. 2 pounds firm, white fish fillets (I like Ling Cod), skinned and cut into 1 ½” chunks 17. 2 pounds 21/25 green headless shrimp, shelled and deveined 18. 2 pounds PEI mussels, scrubbed 19. 1 pound medium size sea scallops, 20. Salt and freshly ground pepper 21. Sour dough bread, for serving Preparation 1. In a large non-reactive skillet, heat 1/4 cup of olive oil. Add the chopped garlic, jalapeños, peppers, onion and and cook, stirring occasionally, over moderately high heat until softened and beginning to color, about 8-10 min. Add the wine and cook until nearly evaporated, add the tomato paste and cook, stirring, for 1 minute. Add the chopped tomatoes and their juices the oregano and cook over moderately high heat about 5 minutes. Add the clam broth and water, pepper, and bring to a boil. Simmer over moderate heat until the broth is reduced, 15-20 minutes. Taste and adjust seasoning with salt and generously with pepper 2. Meanwhile, in a small food processor, combine the basil leaves with the whole garlic and process until the garlic is finely chopped. Add the remaining 1/2 cup of olive oil and the crushed red pepper and process until smooth. Season with salt and pepper. 3. Add the crabs and clams to the pot. Cover and cook over high heat, stirring occasionally, until the clams just start to open, 3-5 minutes. Using tongs, remove the crab pcs to a large sheet pan. Add the fish, shrimp, mussels and scallops to the pot, pushing them into the still simmering broth. Return the crabs to the pot, cover and cook, stirring occasionally, until the clams and mussels are fully open and the fish, shrimp and scallops are cooked through, about 8 minutes longer do not overcook! 4. Ladle the Cioppino into deep bowls and drizzle each serving with some of the basil puree. Serve with crusty sour dough bread

I shouldn't be such a whiner when I think of all you have to do Tricia! You're definately in my thoughts and prayers, I know this has been a rough time, I wish you didn't have to go thru this! I can't have chili powder, even mild, right now. Later, as I add things, probably if it doesn't cause a problem. I can eat red bell peppers, (you know, the most expensive ones!), so I may try my hand at roasting some, since the canned ones I usually buy have preservatives which are off limits now. Tonight for dinner I had some soup that was a POOF that was a riff on risi e bisi and Italian wedding--ham, peas, spinach, carrots and celery and caramelized onions (yes, I know but I made it before all this started) with Israeli style cous cous pilaf thrown in for the starch. Mostly OK ingredients. I was still hungry so I had an almond butter and honey sandwich on whitebread toast. I have to get rid of this great sourdough sprouted wheat bread BF brought me, because no sourdough either! I'm finding out all kinds of interesting things. Like a mail order source for tamari without gluten, it's made from rice and adzuki beans. I think I am going to order some of that since I actually might eat it on its own merits. I also discovered that I can use "amchoor" to add tartness, which is a bitter mango powder and I actually had some leftover from when I was on an Indian food kick. BF is kidding me incessantly, "Now you have to eat like me." It's actually the Standard American Diet--meat, mild dairy, starches, plain vegetables, fat, and sugar! The only thing missing is caffinated beverages and soda pop! Yes Beverly, it could be worse because I too think salt would be very hard for me to do without. I have decreased my salt over the years, but I find it difficult to go real low with it. Of course maybe that's coming down the road, lol!

Posted by sheshebop (My Page) on Fri, Mar 12, 10 at 9:12 Wow! I clipped and saved so many of these recipes, and still wasn't even half way through. I ended up printing the entire thread. As one who loves very tart tastes, this thread was perfect for me. I love the tartness of a cranberry. Whoever picked cranberries, good choice! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Mar 19, 10 at 20:13 I just finished off my last slice of cranberry apple pie. I still have about a cup of cranberries left, which I think I will use to make those Empire muffins. I've got the carrots, walnuts AND the applesauce. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 9:20 Really good recipes! I'm sure I'll be checking these over next fall when cranberries are plentiful again. Time for a new topic! ~~~~~~~~~~~~~~~drawing a name~~~~~~~~~~~~~~~~~~~~~~~~ OK...got it........................ >>>>>>>>>>>>>>>>>> Pat T <<<<<<<<<<<<<<<<<<<<< Pat, please give us an ingredient focus ASAP! Just post it below, I'll watch for it and then start the new thread. Thanks to everyone for the cranberry recipes. Nancy o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 22, 10 at 9:25 I should have posted yesterday, I made 12 half pints of Gina's cranberry citrus marmalade! OK, Pat T, I'll wait for your selection now... Annie o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Mon, Mar 22, 10 at 9:39 OK Nancy - Let's go with PASTA as the new focus. I'm looking forward to some new recipes & ideas! PS: Thanks for picking me. I feel so special! LOL o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by stacy3 (My Page) on Mon, Mar 22, 10 at 9:56 as usual I am a day late and a dollar short but in since these threads get saved I'm going to add two of my favorite recipes - I love cranberries. And I love Alexa's crustless cranberry pie. I like it in the freezer cut into little bite sized pieces to grab a little piece every once in awhile...yum. thanks everyone for sharing all these great recipe! Drenched Cranberry Cake - Lorijean 2 cups all-purpose flour 1 cup sugar 2-1/2 teaspoons baking powder 3 tablespoons vegetable shortening, melted 2/3 cup milk 1 egg 2 cups fresh or frozen cranberries Sauce: 1/2 cup (1 stick) unsalted butter 1 cup sugar 3/4 cup heavy cream 1/2 vanilla bean, split lengthwise Preheat the oven to 350 F. Butter a 9-inch round pan. Sift the flour, sugar, and baking powder into a large bowl. Add the shortening, milk, and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries. Pour into the prepared pan, smooth the top, and bake for 1 hour, or until an inserted toothpick comes out clean. Transfer to a wire rack. While the cake is baking, make the sauce. Melt the butter in the top of a double boiler over simmering water (I just put a small saucepan over an extremely low flame and dispensed with the double-boiler!) Add the sugar, cream, and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes. Remove the vanilla bean. Serve the cake with each individual slice generously with the warmed sauce. Serves 8 Source: Very Cranberry, copyright 2003 posted by lorijean Cranberry Lemon Cookies -Jenn A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. ============================================================ NOTES: * Though our oven tends to run hot, these cookies seem to take 13-14 minutes to bake. Check after 12 minutes and add an extra minute or two if needed; they should just be golden brown. * Icing is best when made at least a day ahead of time. This gives the sugar time to absorb the milk, and lets the lemon zest impart a strong lemon flavor. * The original recipe did not give the amount of vanilla, so I guessed at 2 tsp. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 10:12 Great choice Pat! I'm getting another idea to go along with it. Thanks! Nancy Here is a link that might be useful: Cookalong #24-------PASTA! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Mar 22, 10 at 12:48 I was half way through the day yesterday, and had already made 2 loaves of bread and a pan of dark ginger bread (since we had 5 inches of snow !!! it seemed like a good day for baking, especially gingerbread) when I remembered about the cranberry cookalong. I'm going to copy and paste this thread, though. There's lots of good ideas for cranberries. Thanks for all the recipes. Sally o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Mar 24, 10 at 11:45 I can't believe no one has posted Cranberry Jezebel. Cranberry Jezebel Sauce Recipe 1 cup water 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 (12 oz) bag fresh or frozen cranberries 3 tblsps prepared horseradish 1 tblsp Dijon mustard Garnish: fresh mint sprigs Combine first 3 ingredients in a medium saucepan; bring to a boil over medium heat. Add cranberries, and return to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Let cool to room temp. Stir in horseradish and mustard; cover and chill. Garnish, if desired. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Thu, Apr 1, 10 at 19:35 Better late than never, right? I finally got around to developing and testing this recipe and making the photos. My goal was a zippy cranberry chutney. Cranberry chutney is not such an original idea as I first thought. Malna posted one early in this thread and it turns out there are many recipes for it on the Internet. Anyway, here is mine. Chutney Ingredients Chutney Appetizer CRANBERRY CHUTNEY 12 oz. fresh or frozen cranberries 1 orange, chopped 1 apple, chopped 2 Tablespoons finely minced shallots 1 Tablespoon finely minced fresh ginger root 3/4 Cup white vinegar 3/4 Cup white wine 1 Cup sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice Combine all ingredients and bring to a boil in a covered pot. Simmer covered for 5 minutes. Simmer uncovered for 25 minutes. Note: Prior to cooking, it may appear that there is not enough liquid. Check the consistency after the first five minutes of cooking. Add wine or water if necessary. The final product should be thick. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Apr 1, 10 at 22:03 Jim, I'll go back and check the recipe in a minute but those pictures are amazing. Especially the first one! Gorgeous. You been hiding your talent boy! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 8:58 So was it any good? I've been looking for a good cranberry chutney recipe, the one I have calls for sage and I've been skeptical so haven't made it. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Fri, Apr 2, 10 at 12:00 Thanks for the nice words, Sharon. You made my day. LPM, this chutney was pretty much what I expected it to be. It's based on a review of many other recipes so I couldn't go too far wrong. My main innovations were to use shallots, ginger root and wine, nothing especially daring but fitting to the concept of a chutney I thought. I was tempted to use balsamic vinegar but went with white vinegar for the sharpness I wanted. I figured the other ingredients would provide enough fruitiness. Since it is the only cranberry chutney I ever tasted, I have no basis for comparison. I can only say it tastes good to me. I agree about that recipe which called for sage. I would not use green herbs. IMO, it's sweet spices you want with the fruitiness of chutney and that is consistent with most of the recipes I looked at. I just looked at Malna's recipe again and it looks like she also used ginger root, not ground ginger. Check her recipe and look at a few of the other on-line recipes and see what you think. Let us know if you make chutney. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 16:55 Right now I have the ingredients for Gina's Cranberry Citrus Marmelade languishing in my fridge, so if I do make preserves, that will be it. Most likely I will make the chutney to give as Christmas gifts next year, so I'll have to save this thread. I liked Malna's recipe too, but somehow I can't get my brain around curried cranberries! There is no total reason for this, other than I've never tried it. But also, I am not a big curry fan, and I don't really know why, because I liked seasoned food. There must be some particular ingredient in curry I don't like, and I think it may be fenugreek. Maybe that's not in Balti seasoning. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by malna (My Page) on Fri, Apr 2, 10 at 18:58 I thought I heard my name being bantered around here LOL. Here's my take on the chutney issue - I much prefer the sweet one. As a matter of fact, I can just eat it right out of the jar. On a turkey sandwich? To die for. The curried one - DH loves it. I liked it right after I canned it but, as I said above, I think the curry part got too strong after a few months on the shelf. BTW, the ingredients in Balti are coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, mustard, cardamom, cloves, fennel, fenugreek (sorry, LPM), charnushka, star anise, ajwain, black cardamom, cilantro, anise seed and bay leaf. Whew, long list to type!

Thank you for sharing, Steve! One week for citrus seed to germinate is pretty amazing. I had a few citrus seeds germinate in just under two weeks. Vladimir, Thank you. I was under the impression, after doing some previous research, that kumquats come true from seed since they are polyembryonic. I also read somewhere on the net that a polyembryonic variety will produce at least one plant identical genetically to the mother plant. After reading your post, I did a bit more research and found conflicting reviews and advice. I wonder if I have a chance that maybe at least one seedling will be like the mother plant, depending on the number that germinate. I guess kumquats do tend to do poorly on their own roots? Steve?? You have grown a lot of kumquats from seed. Can you refer me to one of your previous posts about how they did for you on their own roots. I think I remember that you had numerous Kumquat fatalities? Has anyone had success with growing a Nagami Kumquat from seed and that it was exactly like the mother plant? Did the fruit taste identical to a Kumquat? I guess it will be a fun and interesting project to learn from. I do still have a unknown citrus seedling that sprouted up from my compost pile in my potted banana plant.