Have you tried any new ingredients lately - during the pandemic?
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Tried anything new lately?
Comments (13)I'm glad others like Zenni too! Joanie - I'm going to look for that moisturizer. I like Neutrogena Healthy Skin liquid makeup. For reference, it reminds me of Clinique Even Better. I'd call it light to medium coverage. It's slightly dewy. My skin goes back and forth between combination normal/oil to normal/dry. It's the only drugstore foundation I found I like. Boop - Yes, they do the progressives! Thanks for the link. I would think photoshop would fix any tiny imperfections in her hands, but if her hands aren't near perfect I'm sure they can, and will, find someone else. I wanted to pick up almond oil while out and got all side tracked. It's on my list for next time! Sue - I'm glad to hear the Avon products are working! They're ones I'd like to try. I'm still not the most consistent at using face products. Mtnrd - Oh, they sound great! I'm going to try them. I discovered a few weeks ago a real simple caesar salad dressing that's just mayo (I like Hain's safflower mayo), lemon juice, and olive oil. It's so simple and I think it tastes right when on a salad. I really like Lypsyl Bee Smooth lip balm. I wanted to try something different and bought it because I liked the look of the tube. I apparently grabbed the mint kind because it has a slight minty feel that I would prefer it didn't. It goes away after a while. My lips were cracked and sore and after less than a day of use my lips were great. Still are. I always layer something under lipstick and I was impressed that my lips, for the first time, weren't dried out later. It also seems to last on your lips without the need to reapply often. Also like Neutrogena Pure and Free Baby Faces SPF 45 for my face....See MoreTried any new recipes lately ? (pict)
Comments (35)I watched Giada making this while I was riding my exercise bike a few weeks ago. It was very good. Though I eat meat I can go without it for days/weeks - this was a nice no meat meal. I used smoked Gouda instead of Mozarella and skipped the mushrooms since I'm not a big shroom fan. I also used whole grain pasta and skipped the butter and added salt to try to make it a little healthier. Baked Penne with Roasted Vegetables 2 red peppers, cored and cut into 1-inch wide strips 2 zucchini, quartered lengthwise and cut into 1-inch cubes 2 summer squash, quartered lengthwise and cut into 1-inch cubes 4 cremini mushrooms, halved 1 yellow onion, peeled and sliced into 1-inch strips 1/4 cup extra-virgin olive oil 1 teaspoon salt, divided 1 teaspoon freshly ground black pepper, divided 1 tablespoon dried Italian herb mix or herbs de Provence 1 pound penne pasta 3 cups marinara sauce (store bought or homemade) 1 cup grated fontina cheese 1/2 cup grated smoked mozzarella 1 1/2 cups frozen peas, thawed 1/4 cup grated Parmesan, plus 1/3 cup for topping 2 tablespoons butter, cut into small pieces Preheat the oven to 450 degrees F. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes. Here is a link that might be useful: Baked Penne with Roasted Vegetables...See MoreTried any good recipes lately?
Comments (25)This is another summer favorite of mine. With tomato season on the horizon, thought I'd throw it out there. Potato Salad Puttanesca This salad is based on a robust pasta sauce—the famous Puttanesca or “harlot’s style” spaghetti said to be a specialty of Ischia, an island off the coast of Naples. There are many versions of puttanesca but garlic, tomatoes, capers and black olives (Gaeta is nearby) are standard ingredients. Anchovies are often added although tuna is sometimes substituted. During fresh tomato seas it’s nice to use fresh plum tomatoes (canned, peeled tomatoes can be substituted). The choice of olives also can affect the taste of the salad to a surprising degree. Any mild pitted olive will work. At worst, drain canned, pitted California olives well, give them a little bath in olive oil and add them. This salad goes very well with chicken, beef and lamb. 1 pound fresh Italian plum tomatoes 2-1/2 pounds small new potatoes, red, Yukon gold, or waxy white ½ cup olive oil 3 medium garlic cloves, peeled and minced ½ teaspoons dried oregano 2 teaspoons anchovy paste (or 5 anchovies, rinsed, patted dry and mashed) 1 small green bell pepper, cored ¾ teaspoon salt ¼ teaspoon ground black pepper 3 tablespoons drained capers ¼ cup minced parsley 1/4 cup cured pitted black olives (or quartered California black pitted olives), drained To peel tomatoes, dip them into boiling water for about 1 minute or put them on a broiler tray and broil until skin bursts. Cool, then peel. Coarsely chop the tomatoes, reserving all the seeds and juice. Strain the juice, discard seeds & set juice aside. Rinse the potatoes. Boil in 3 quarts water for about 20 to 25 minutes, until tender when pierced with a knife. (Or: steam for about 25 minutes. Or: microwave in a 3-quart casserole with 1/3 cup water on high power for 12 to 15 minutes, stirring once. Let stand 5 minutes.) Rinse, cool and peel while lukewarm, then cut potatoes into eighths. Transfer potato pieces to a large mixing bowl and set aside. Heat 3 tablespoons of the olive oil in a skillet or saucepan. Stir in garlic and oregano and cook until fragrant over low heat, about 2 minutes. Stir in the chopped tomatoes and their juice. Simmer until most of the liquid evaporates, about 20 minutes. Stir in anchovy paste while still warm. Set aside. Cut green pepper lengthwise into 1/8-inch wide julienne strips, then crosswise into ½-inch long pieces; add to tomato sauce. Then stir remaining oil, salt, pepper, capers and parsley into the sauce. It should taste slightly salty. To assemble, stir sauce and thoroughly toss with potatoes. Sprinkle olives on top. Let stand 30 minutes before serving; adjust seasoning if necessary. Serve at room temperature....See MoreHave you discovered any new ingredients lately?
Comments (29)Italian Saba. Just picked up a bottle being on sale. I've been using a burnt batch of maple syrup and almost out of it. (actually really good if i want a caramel-ish dolup) in a sauce or stew... "Saba -- also known as sapa, vin cotto or mosco cotto -- is an Italian syrup made from cooking down grape must. It looks just like balsamic, and tastes a whole lot like it too, but it's not nearly as expensive because it isn't aged. Chefs have begun incorporating saba into their menus over the past couple of years, and it's time home cooks did the same." I'll test it tonight....See More
5 years agoLars thanked dcarch7 d c f l a s h 7 @ y a h o o . c o m
5 years agoSolar and LED are a perfect pairing. Both have come way down in cost. More efficient and better quality.
My list is way long. 99% positive considering the circumstances. Eye opening.
Most of our struggle was pre-pandemic...the Fall of 2019. I've been growing year round and fermenting for years. Making cheese, yogurt, etc. And summer gardening. Those skills proved indispensable.
We lost our best market due to bankruptcy 2019. Spent that holiday season trying to solve it by seeking other choices. So many fails. That one grocery we lost had everything, supplemented by quarterly Costco and once every other month Italian market/butcher. Twice a year health food store...local farms for chicken/eggs/beef/corn....turned into a massive dance and too much shopping time/distance travel time. (both of us working full time+)
Local grass-fed farm share and Misfits we set up pre-covid due to frustrations. So thankful for that. (NYC had our first covid recorded case one year ago yesterday).
Bingo, high stress for a few weeks. Substitutions were par for the course in shopping on-line. We have loved it. Carts are left open on-line for weeks, add to it as I see a need. Invoices from past orders opened with a quick click. Tracking food expenses are easily followed. We have spent way less than before and better quality. Less handling, going from warehouse to grocery dock, then stocked to open shelving that sits for a few days.
Three of our local deliveries do not use fed-x etc. They have their own trucks and do not have grocery stores. They use warehouse locations nearby and pack from farm fresh/or shipped crates...better that groceries. Crates and insulated bags that are set out to be recycled. (they pick them up when the next delivery happens). Cleaned/sterilized back at the facility. No plastics but some clam shells. I've not had a foam tray packaged protein in a couple years. All are cryovaced ready for the freezer. No re-packing with a food saver.
New ingredients? Great cheeses I've had. A gorgonzola I'm smitten. Produce meant for NYC restaurants I've not heard of...like finger limes....
Artichokes and avocados and watermelon way over the quality from a grocery.
I did have one bad expensive cheese. Wrongly packaged as what I can tell. A cheddar, like a gummy bear had sex with a marshmallow. The copy said it would flake and crumble....not. 🙄...fine as a melty. A bit like velvetta. With a teen sneaker scent.
Oh, duh. My recent 2020 Dashi broths. Pandemic influenced. Having dehydrated/freeze-dried is more present in my larder than ever.
Lars thanked sleevendog (5a NY 6aNYC NL CA)- 5 years ago
Also new to me....cook your soaked overnight beans, after the 15 minutes up to rapid boil, then onto the back slow simmer hob, add Dashi/Kombu ingredients.
....heaven.
Lars thanked sleevendog (5a NY 6aNYC NL CA) - 5 years agolast modified: 5 years agoLars thanked dcarch7 d c f l a s h 7 @ y a h o o . c o m
- 5 years ago
This reminds me to check my Mexican dried pepper stash. (in the freezer flat packed together). I made another batch of molé last summer. Just a few left in the freezer.
DH tried to order a Cajun box early lock-down after reading a NYTimes article. They only take orders by phone. Took their phone off the hook, lol. I found other places online then forgot about it. I do miss boudin. I've made it but not as good as what I had down south.
I started making condiments after picking up David Chang's Momofuku book 5-6 years ago. I added Chili Crisp this year. About that same time I added hot pots, noodle bowls and miso soups to the menu every year following the NewYears. Jan thru march. I've loved miso since university. Lasts forever in the fridge being a fermentation. Kenji has a few 'cooking at home' recipes on Ytube that are easy...miso soup, ipot chicken, miso glazed salmon in his Ooni pizza oven...same miso I've been using and new to me due to availability. Because of online invoices, I've gone through 4 pounds 2020. Two in my cart for my next delivery. Mini smoker in DH's stocking this past holiday...miso glazed smoked salmon this weekend. (bigger than a bread box)...we don't do stockings.
Rao's basic marinara. I've never purchased but it is excellent. I would give them 5* stars if they used quart and pint wide mouth Ball jars. Great for a fast puttanesca, etc. A bit large but easily frozen in 1/2 pints for pizza night, etc. Being in glass, no tin taste. Costco stocks it. My Italian market has it on their end of isle prime real estate near checkout always on sale.
I've been buying the tiny tomatoes juices by the case. So good, like a hug.
Lars thanked sleevendog (5a NY 6aNYC NL CA) - 5 years ago
- 5 years ago
sleevendog (5a NY 6aNYC NL CA)