Why Apple Pie Isn't So American After All

Anytime Grits Recipes

The Absolute Best—& Worst—Way to Mash Potatoes, According to So Many Tests

WHAT'S FOR DINNER?
Ravioli with Sauteed Asparagus and Walnuts

FB POST 05/20/2020 - Asparagus harvest is in full swing so we are focusing on asparagus based recipes. Monday, May 18, I made Ravioli with Sauteed Asparagus and Walnuts with recipe changes as follows: frozen ravioli, I roasted the asparagus in a 425 degree oven with olive oil and sea salt for about 20 minutes since the purple passion is so largein addition to develop flavor versus sauteeing, much more olive oil to use as the sauce, a whole lemon, 1/2 cup walnut pieces I rough chopped, no parsley, no pepper and yes please extra grated parmesan. So easy to get a meal together in the evening with nice flavor. 

FB POST 05/14/2020 - Pasta is always a quick meal to prepare so last night I made Pappardelle Pasta with Rosemary Portobello Mushroom Sauce with multiple substitutions which yielded a deep flavored dish which will be repeated this evening. First, I used Linguine since that was what I had on hand; Second, I made Spring Onion Oil with EVOO and used that developed flavor as my base since garlic is 6 - 8 weeks from harvest so I skipped using the green garlic and went ahead with the rest of the recipe except I used 1 tablespoon of balsamic vinegar, Italian Seasoning in place of the Rosemary and Cremini Mushrooms. Can't say enough about how good this is.


GET YOUR JAM ON
Leena's Caramelized Onion Jam

This is spectacular with cheese and crackers or use it on burgers, pasta, vegetables or where your culinary imagination will lead.  It takes time to dice the onions and a lot of tears but it is so worth the final outcome.  

FB POST - If you still have gifts to give I have a very simple homemade jam for you, Leena's Caramelized Onion Jam is one of those OMG moments and where have you been all my life recipes. Why now? Well, when all your white onions that you harvested earlier this summer are heading south you make desperate attempts to process what you can so I have been scouring the internet for onion recipes that are water bath processed for long term storage. I had to try it as it began the gel point and I am glad I landed on this recipe. There is no answer for cutting onions without tears so as I say, buck up and just do it. We're getting ready to get them in jars for gift giving. I would use it on pizza's, sandwiches, cheese and crackers, pasta, etc. Well worth the time. BTW what exactly is 6 onions in regards to measurable quantity. I used 8 cups of large diced onions and in my case it amounted to about 24 onions since mine weren't overly large. Refer to her to determine onion quantity http://www.culinarylore.com/measurements:onion-sizes-and-am… The aroma will have your mouth watering.


BOOKS

Nature Simple, Healthy, and Good by Alain Ducasse 190 Recipes from a French Master chef
I discovered this book through a garlic confit recipe and since that was so good I decided to purchase the book and have not been disappointed.

While searching for tomato recipes summer of 2017 I came upon a Roasted Tomato Passata recipe adapted by Chiot's Run.  The passata was so good that I decided to purchase the book and have not been disappointed.  





COOKING TIPS

Cooking Tips from Southern Kitchen

FORAGING 

Cooking with Wild Berries & Fruits of Indiana, Kentucky and Ohio by Teresa Marrone

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Cornell University Potato Varieties

Potato Texture: Classic Uses

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Pappardelle Pasta with Rosemary Portobello Mushroom Sauce

MY SUBSTITUTIONS:  First, I used Linguine since that was what I had on hand; Second, I made Spring Onion Oil with EVOO and used that developed flavor as my base since garlic is 6 - 8 weeks from harvest so I skipped using the green garlic and went ahead with the rest of the recipe except I used 1 tablespoon of balsamic vinegar, Italian Seasoning in place of the Rosemary and Cremini Mushrooms. 

Ravioli

Ravioli with Sauteed Asparagus and Walnuts

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Ravioli with Cream Sauce 

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