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

11 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
11 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.
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patti43
11 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 30, 2012
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I've been wanting to make this for a while, and last nite I did. My croutons got soggy, but other than that it was great. Maybe I didn't toast them enough, I'm not sure. It's originally Ina's recipe, but I was looking at this blog and used it from here. It calls for a little less dressing. It fed 4 of us, along with Pasta Puttanesca. Greek Panzanella (Gorging George blog) Adapted (only a little) from Barefoot Contessa How Easy Is That? by Ina Garten 1/4 cup olive oil 1 boule/loaf rustic bread, cut into 1-inch cubes) salt and pepper 1 English cucumber, halved, seeded, and sliced 1/2-inch thick 1 red bell pepper, diced into large pieces 1 yellow bell pepper, diced into large pieces 1 pint cherry or grape tomatoes, halved 1/2 of a small red onion, thinly sliced 1/2 lb feta cheesed, diced into bite-sized pieces 1/2 cup kalamata olives, pitted and halved dressing 1/4 cup extra virgin olive oil 2 Tbsp red wine vinegar 2 cloves garlic, minced 1 tsp dried oregano 1/2 tsp dijon mustard Preheat oven to 400F. Toss bread with olive oil and salt and pepper. Spread evenly on a baking pan and bake in the oven for 8-12 minutes until browned. Remove from oven and let cool. Combine remaining salad ingredients (minus dressing) in a large bowl and toss gently with your hands. To make the dressing, combine all the ingredients in a small canning jar (or any container you have with a very leakproof lid). Put the lid on and vigorously shake. Note: Ina (and many other cookbooks) suggest putting all the dressing ingredients; minus the oil into a small bowl and whisking together, then suggest you slowly add the oil and whisk away (while somehow magically keeping your small bowl steady) in order to create what's called an emulsion. But here's the secret: if you have mustard in your vinaigrette, it will do all the work for you, as long as you shake up your ingredients really well. Sure this isn't what you'd do to impress the chef if you were in culinary school-- but we're at home, why make things harder on yourself? Pour the dressing over the salad ingredients in the bowl, add the bread on top, then lightly toss the salad together. Let the salads flavours combine for 15-30 minutes before serving. This will allow the bread to soak up some of the dressing, while still staying crunchy. Here is a link that might be useful: Greek Panzanella
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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 recipes, if you'll share yours - June 24, 2010
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My niece made these cookies this week for the kids at Vacation Bible School. JELL-OÂ® Pastel Cookies Prep Time: 30 Minutes Ready In: 40 Minutes Servings: 30 "Use any flavor of JELL-O Brand Gelatin to flavor and give a punch of color to these fun and easy cookies." Ingredients: 3 1/2 cups flour 1 teaspoon CALUMET Baking Powder 1 1/2 cups butter or margarine, softened 1 cup sugar 2 pkg. (4 serving size) JELL-O Brand Gelatin, any flavor, divided 1 egg 1 teaspoon vanilla Directions: 1. Preheat oven to 400 degrees F. Mix flour and baking powder; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar and 1 package of the dry gelatin, beating until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition. 2. Shape dough into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets. Flatten with bottom of clean glass. Sprinkle with remaining dry gelatin. 3. Bake 8 to 10 minutes or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature. Sue
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I'll share my recipe, if you'll share yours, June 18, 2012
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I haven't tried this, but I love balsamic vinegar. Balsamic Glazed Chicken (Megan's Cooking Blog) adapted from Weight Watchers 1/2 cup ketchup 1/4 cup balsamic vinegar 1 teaspoon oregano 6 tablespoons packed brown sugar-divided juice of 1 lime 1 tablespoon oil 2 tablespoons paprika 1 tablespoon chili powder 1 tablespoon ground cumin 1 1/2 teaspoon salt 1 teaspoon pepper 3 1/2 pounds chicken For the spice rub, combine 2 tablespoons brown sugar with paprika, chili powder, cumin, lime juice, oil, salt and pepper. Rub all over the chicken getting under the skin. Keep in refrigerator if left to marinade for more then an hour. For the glaze, mix ketchup, vinegar, oregano, and 4 TBSP of brown sugar. Grill chicken over medium heat till almost done. Glaze chicken with glaze mixture being careful not to burn. Grill until internal temp reads 165 degrees.
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glenda_al
11 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.
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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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