I'll Share My Recipe if you Share Yours June 15

14 years ago

I hope Luckygardner had a good sleep and slept through the nite. I don't see this post started yet.

This vinegar would be good in salad dressings, to impart a gentle flavour of onions without being overpowering.

Chive Blossom Vinegar

1 1/2 cups champagne or white wine vinegar

2 1/2 cups chive blossoms, snipped right beneath the head

Heat the vinegar in a small saucepan over low heat until just warm. Keep an eye out so that it doesn't boil; you want the warmth of the vinegar to seduce the coy, subtle flavor out of the blossoms, not immolate them.

Meanwhile, plunge the flowers in a bowl of cold water and gently swish them around to flush out any dirt and bugs that have taken up residence.

Dump the flowers into a colander and thwack it against the side of the sink to shake off the excess water.

Stuff the pint jar with the blooms. Don't be too Martha about this. It's okay if the blossoms get crushed a bit.

Pour enough of the warm vinegar into the jar just to submerge the blossoms, using a metal spoon to push down any errant blooms that want to float up over the top. You might not need all of the vinegar.

Let the vinegar cool, then place a square of parchment paper over the opening of the jar and screw on the top. You want to make sure the vinegar doesn't come in contact with the metal lid, as the acid will erode the finish of the cap and do nasty things to the taste of your

infused vinegar. Of course, you can make short work of this by using a glass-lidded canning jar--I just can never find them.

Place the container in a dark, cool spot that's so hidden you'll forget about it. This infusion benefits from a long steep--1 to 2 weeks minimum. The vinegar

will bless you abundantly for your patience--or your

forgetfulness.

When you're happy with the chive-y strength of the brew, strain it through a fine sieve and toss the spent blossoms. Pour the vinegar into your favorite sterilized glass bottle or jar with a rubber stopper or tight-fitting lid. Its blush of a very delicate Rose is a great conversation starter. Just don't forget to use it.

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Comments (3)

luckygardnr
14 years ago
Thanx for starting this, Sherry! I slept through the night again! YAY!

Slow Cooker Barbecue Ribs
Allrecipes.com

"An easy and delicious way to prepare tender barbecued ribs without the barbecue!"

Original Recipe Yield 8 servings
Ingredients

4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce

Directions

Preheat oven to 400 degrees F (200 degrees C).

Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.

In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.

Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
patti43
14 years ago
Luckygardnr, can you share the magic of sleeping through the night? I'd sure like to know how!

Glenda, this is my tomato pie recipe.

Tomato Pie

1 unbaked pie crust
1-1/2 cups shredded mozzarella cheese
5 Roma tomatoes
1 c. loosely packed basil leaves
4 cloves garlic
1/2 c. mayo or salad dressing
1/4 c. grated Parmesan cheese (I grate my own)
1/8 tsp. ground white pepper (I just use black)
Fresh basil leaves (optional--for garnish)

Preheat oven according to crust instructions. Prick sides and bottom of the pie shell and bake on a cookie sheet 8-10 minutes. Remove from oven and reduce temperature to 375. Sprinkle crust with 1/2 c. mozzarella. This keeps the crust from becoming soggy. Cool slightly on a wire rack.

Cut tomatoes into wedges; drain on paper towels. (I remove all the seeds and juice. Combine basil and garlic in a food processor, cover nand process until coarsely chopped. (I ususally just to this by hand.) Arrange tomato wedges in pie shell and sprinkle the garlic/basil mixture evenly over top.

Mix the remaining mozzarella, mayonnaise, Parmesan cheese and pepper. Spoon mixture over tomatoes. Bake at 375 for 35-40 minutes or until top is golden and bubbly. If desired, garnish with basil leaves. Serves 6.
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I'll share my recipe, if you'll share yours, June 19, 2011
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Cruising had this and it was awesome. GS had to have a bite and didn't give plate back, cause he finished it :o) Goat Cheese Souffle -------------------------------------------------------------------------------- 3 large egg yolks 3/4 cup whole milk 3 tablespoons butter 3 tablespoons all purpose flour 2 3-ounce logs soft fresh goat cheese, crumbled 3/4 cup freshly grated Parmesan cheese 1/3 cup chopped fresh chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 large egg whites Preheat oven to 375 degrees. Butter four 1-1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy, medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into souffle base. Beat whites in another bowl until stiff but not dry. Fold whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup Parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.
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I'll share my recipe, if you'll share yours, June 8, 2012
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Mediterranean Chicken Salad (Recipe courtesy Emeril Lagasse) 4 entree salads 1/2 cup dry white wine 1 slice yellow onion 1 slice lemon 1 bay leaf 6 black peppercorns 1/4 teaspoon salt 1 pound boneless, skinless chicken breasts (about 3 halves) 1 (10 to 12-ounce) medium eggplant, ends trimmed and cut into 3/4-inch rounds 2 tablespoons olive oil 12 ounces plum tomatoes, ends trimmed and cut into 1/2-inch dice 1 cup crumbled feta cheese 1/2 cup chopped pitted brine-cured olives, such as kalamata 3 tablespoons pine nuts, lightly toasted 1/4 cup extra virgin olive oil 1 tablespoon balsamic vinegar 1 1/2 teaspoons chopped fresh oregano leaves 1/2 teaspoon chopped fresh mint leaves 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 1/8 teaspoon freshly ground black pepper 4 large Bibb or romaine lettuce leaves 1 tablespoon chiffonade fresh basil, for garnish In a medium skillet, combine the wine, onion, lemon, bay leaf, peppercorns, salt, and enough water to cover the chicken by 1/2-inch and bring to a boil for 2 minutes. Add the chicken, cover, reduce the heat, and simmer until the chicken is no longer pink and just cooked through, about 10 to 15 minutes, depending upon the size of the chicken. Remove from the heat, uncover, and let the chicken cool in the liquid for 30 minutes. Transfer the chicken to a plate, cover, and refrigerate until well chilled, about 2 hours, or refrigerate overnight. Cut the chicken into 1-inch cubes and set aside. Preheat the grill to medium-high. Place the eggplant slices on a large plate and lightly brush on both sides with olive oil, and then season with salt and pepper. Grill until just golden and slightly soft, about 2 minutes on each side. (Alternatively, the eggplant can be broiled, 1 to 2 minutes per side, carefully watching so that it does not burn.) Place the eggplant on a cutting board to cool, and then dice. In a large bowl, combine the diced chicken, eggplant, tomatoes, cheese, olives, and pine nuts. In a small bowl, whisk together the extra-virgin olive oil, vinegar, oregano, mint, salt, red pepper, and black pepper. Pour the dressing over the chicken mixture and toss to lightly coat. Arrange lettuce leaves in the center of 4 large plates and divide the salad among the leaves. Serve immediately.
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I'll share my recipe, if you'll share yours, June 28, 2012
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BACON AND POTATO BREAKFAST BAKE (One Lovely Life) 1 (12oz) package bacon (I prefer nitrate-free) 4c diced potatoes (about 4 medium-small potatoes) 3 green onions 1c pepper jack cheese 1c cheddar cheese (I prefer sharp) 1/2 tsp dry mustard powder 1/2 tsp salt 1/4 tsp black pepper 3 eggs 1c milk olive oil salt and pepper Cook bacon and crumble it. (I cooked mine in the oven on two foil-lined baking sheets at 375 degrees 20-25 minutes. You can do it any way you please.) While the bacon is cooking, cook potatoes in a large saute pan with olive oil and a little salt and pepper over medium heat until golden brown. Alternatively, you could roast them in the oven or use leftover cooked potatoes. Spray an 8x8" baking dish with nonstick spray. Place potatoes in the bottom. Sprinkle with pepper jack and cheddar cheese. Sprinkle with green onions. In a small bowl, whisk together milk, eggs, mustard powder, salt, and pepper. Pour egg mixture gently over the potatoes, cheese, and green onions. Sprinkle bacon over top of all. Cover and refrigerate 8 hours or overnight. When ready to cook, bake at 350 degrees 45-50 minutes, or until the center is set. Allow to stand 15 minutes before cutting.
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I'll share my recipe, if you'll share yours, June 15, 2011
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Barbecued Pork Chops with Rosemary-Lemon Marinade (TOH) 2 garlic cloves, minced 1/2 cup lemon juice 2 teaspoons grated lemon peel 2 tablespoons olive oil 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed 1/8 teaspoon dried basil 1/8 teaspoon lemon-pepper seasoning 4 pork chops (1-inch thick) In a small bowl, whisk garlic, lemon juice, peel, oil, rosemary, basil and pepper. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade, turning occasionally. Drain marinade; brush the remaining marinade on the chops while cooking. Grill chops over medium heat about 6 minutes per side or until juices run clear. Yield: 4 servings.
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glenda_al
14 years ago
patti, we are very close!

Here's mine for comparison!

Tomato Pie

3 cups chopped tomatoes(I used Roma)put in colander, salted to pull the juices and squeeze with paper towel.
9 inch pie shell, slightly browned, bottom pricked and egg washed
1/2 onion thinly slicked (much better if you caramelize)
2 cups Italian cheese grated or cheddar will work
3/4 cup mayonnaise
1/3 cup chopped fresh basil
1/4 tsp garlic powder
1/8 tsp Italian seasoning
Place onions, then tomatoes, then top with basil in pie shell.
Mix together mayo, cheeses, garlic and italian seasoning.
Spread over pie
Bake 350 25-45 minutes. Let cool completely, serve at room temp or slightly heated.

I'll Share My Recipe if you Share Yours June 15

Comments (3)

luckygardnr

patti43

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glenda_al

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