Coronation Quiche
3 years ago
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Kitchen Garden - Last Year / This Year
Comments (13)ogrose, I plant my heirloom tomatoes where they have afternoon shade - give them fish emulsion and then stand back and watch the miracle tomatoes grow! They are absolutely the most delicious "maters", and most of them produce gigantic fruit. And let me tell you kid - you have never had spaghetti or lasagna until you've tasted it made with Brandywine tomatoes to make the sauces. OMG! :) In the photo below: Mortgage Lifter heirloom tomato in my hand and Red Brandywines and more M.L.s in the bowl. I have heard so many people state that the heirlooms take too long to make fruit and don't make a lot of fruit. My heirloom tomatoes put on fruit about the same time as all the other tomatoes and start to ripen around the middle of June...not really much later than the hybrids. The only tomato that produces earlier is Early Girl. But when the determinate hybrids kick the bucket, the indeterminate heirlooms will keep on making fruit, as long as the daytime temps don't exceed 98 degrees, that is. Then all tomatoes will all just sit there and sulk. Humph! As for quantity - well, consider that they make LARGE freaking tomatoes! Each plant may have four or five tomatoes ripening, vs. the hybrid which may have 6-10. But, they are two or three times bigger tomatoes! You are getting the same amount of fruit per pound. And the flavor...out of this world. I like to grow many varieties because it gives me a wider choice of tomato flavors, but it also extends my tomato production on into the Fall. Anyway... I can't wait! Fried Green Tomatoes, Tomatoes and okra, Tomatoes with Macaroni, Lasagna, Spaghetti, BLTs, Hamburgers, On pizza, and in eggy, cheesy Quiche (yummy), I love sliced Tomatoes Marinated with fresh Basil in a mixture of olive oil, balsamic vinegar, splash of water, salt & black pepper, and a touch of sugar. Serve with warm Italian bread and a good red wine. Heaven.....pure heaven!...See MoreNeed a great luncheon salad....
Comments (12)We really, really, really love Deborah_ps's Paella Salad. It's colorful, flavorful and very filling! Paella Salad posted by Deborah_ps 1 cup good olive oil 2 cups long grain rice 5 cups chicken stock 2 generous pinches saffron 1-1/2 teaspoons salt 1/3 cup red wine vinegar 1-1/2 pounds medium sized shrimp, cooked, peeled (Costco) 1/2 cup julienne slivers red pepper 1/2 cup julienne slivers green pepper 1 cup green peas (I use uncooked frozen) 1/2 cup halved black olives (a mix of greek olives are good) 1/4 cup chopped parsley 1/4 cup chopped chives or green onion 1.In large heavy bottomed pot with lid, heat 1/4 cup of the oil over medium high heat. When oil is hot add the rice and cook, stirring until it is opaque, 2-3 minutes. Add the stock, saffron, and 1/2 tsp. of the salt. Stir well to dissolve saffron and bring to a simmer. Lower the heat and cook, covered, until all liquid has been absorbed, about 20 minutes. (try not to over cook)When rice is cooked, remove and turn out into a large shallow bowl or pan and let cool to room temperature. 2. To assemble the salad, place the vinegar and the remaining 1 teaspoon salt in a large mixing bowl. Whisk in the remaining 3/4 cup olive oil. Add the shrimp, red and green peppers, peas and olives. Let marinate 10 minutes. Then add the rice, parsley and chives. Mix well. 3. Serve at room temperature or slightly chilled. Linda...See MoreHelp!!! Cold Luncheon ideas please!!!
Comments (6)I was at a brunch shower the other day and aside from the hot food served, they had fruit and cheese slices on a tray, Caesar salad, and green salad with different dressings served in gravy boats. Perhaps a pasta salad with grape tomatoes, broccoli rabe and sausage, tossed with Parm Reg served at room temp. Or.. Perhaps a savory bake served at room temperature like zucchini pie (recipe below). Have fun! Sue Zucchini Pie 3 Cups zucchini, unpeeled, sliced very thin 1 Cup Bisuick 1/2 Cup Finely sliced onion 1/2 Cup Grated Parmesan cheese 1/2 teaspoon Salt 1/2 teaspoon Dried oregano 1/2 teaspoon Dried parsley 1/8 teaspoon Ground pepper 1 Garlic clove, chopped 1/2 Cup Vegetable oil 4 Eggs, slightly beaten Preheat oven to 350ð Lightly grease bottom and sides of 8x8 pan Stir together all ingredients - spread in pan Bake 25 - 30 mintues or until golden brown Let cool a bit before cutting...See MoreNon-cheese savory filling
Comments (17)I like to fill ravioli with a filling of butternut squash and dress them lightly with some sage and browned butter. You could go the way of the Rueben with corned beef and sauerkraut, or lean toward a Michigan Upper Peninsula pastie with beef, potato and rutabaga. I do have a recipe for venison potstickers, but I'm sure you could sub another meat or poultry. Venison Potstickers Potsticker Filing: 1lb. ground venison 4 c. water 1-1/2 c. shredded or finely sliced cabbage ½ c. finely chopped green onion 1-1/2 Tbs. freshly grated ginger 2 Tbs. oyster sauce 2 Tbs. salt (for softening cabbage) 1 tsp. soy sauce 1 tsp. fish sauce (aka patis) Other Ingredients: 50 wonton wrappers bowl of ½ c. water (used as glue for sealing potstickers) ½ c. canola oil Instructions Combine cabbage, 4 c. water, and salt in medium bowl and let sit for 15-20 minutes, tossing every 5 minutes to make sure all cabbage is softened. In larger bowl, combine all other filling ingredients. Drain and rinse cabbage, and add to meat mixture. Mix in thoroughly. Line a baking sheet with parchment paper to hold raw dumplings. Assembling Potstickers: Place about 2 teaspoons of filling in center of wonton wrapper. Dip finger into water bowl, then line two adjacent sides of wrapper with water from finger. Fold the two dry sides of wrapper on top of the two water-lined sides and pinch closed (NOTE: make sure potsticker edge is completely sealed, otherwise the juices may run during cooking and your potstickers may dry out). At this point, your potsticker should look like a pudgy triangle. Fold each corner of the triangle in toward the center of the potsticker, using a little dab of water to ‘glue’ the corners down. Place assembled potsticker on parchment paper-lined baking sheet. Cooking Potstickers: Pour about ¼ c. canola oil into the bottom of large sauce pan and bring to medium high heat. When pan is nice and hot and evenly coated, line the bottom of the pan with one layer of potstickers. We were able to fit about ½ of the batch into our pan at a time. Fry potstickers over high heat until the bottoms look golden brown, about 3-5 minutes. Once bottoms of dumplings look nice and crispy, add enough water to submerge the bottom half of the potstickers. Cover pan with lid tilted so that steam can escape. Continue to cook until all water evaporated from pan and you hear the dumplings start to sizzle again, which can take anywhere from 5-10 minutes. Remove from heat and serve with either tongs or a spatula. If you are going to cook the whole batch in one go, place potstickers on foil-lined try (photo below), wipe out the bottom of pan with paper towel to get the crusty bits out, then add remaining ¼ c. of canola oil and start process again. Saving Potstickers: If you’re not going to eat all of the potstickers in one sitting, put the tray of raw dumplings in the freezer overnight. Make sure potstickers are not touching, otherwise they will freeze together. Once they are completely frozen, place them in a large zip-lock bag (or portion into smaller bags) and keep in freezer for up to a month. Dipping Sauce for Venison Potstickers ¼ cup light soy sauce ¾ tablespoon seasoned rice vinegar 1 teaspoon sugar 1 minced garlic clove, or more ½ teaspoon sesame oil ½ teaspoon red pepper flakes (optional) 1 teaspoon green onion ( thinly sliced) Instructions Mix all ingredients in a bowl. Use as dipping sauce. Annie...See More
3 years ago
3 years agolast modified: 3 years agocolleenoz thanked carolb_w_fl_coastal_9/10- 3 years ago
3 years ago
Islay Corbel