In Season Recipes

Blundin2005 · January 2010

http://www.thedailyshow.com/full-episodes/mon-january-4-2010-michael-pollan

FOOD RULES!

Blundin2005 · January 2010

Lindasa -- sorry to be so long to respond. This constant rain we are having right after a couple of weeks of our flu/cold is just the pits. I don't want to sound like I'm whining because lord knows others are dealing with worse. When I'm in this mood I just go quiet.

We are feeling better and thanks for your wishes.

On a brighter note....the orange salad is one of my favorites too. My DH told me that the origin of this salad was with the crop pickers. They put the oranges and olives together for their meal. After he told me the story, I appreciate even more to eat the salad every time. I enjoy to dip the bread crust in the juices and slurp them up.

So we use oranges (our own) Washington and Blood Red, large black olives, usually not baked black olives, EVOO and our red wine vinegar or balsamico. Variations are adding radicchio or fennel depending on the meal. We don't usually add herbs or spices of any kind.

About the lamb, it was a leg cut into large cubes. He marinated it the night before in our wine vinegar cut with some water, garlic, rosemary and hot pepper then cooked it in the marinade slowly, in a covered pan, with the addition of juniper and some thyme.

I'll ask DH how much time when he gets home. He's at an archery competition today. Still raining! The competition is indoors.

Auguri,

Marilyn

edited...forgot hot peppers

12 Jan -- edited CORRECTION...he did not cook the lamb in the marinade--only the natural fats of the lamb. And it took 1 hr. on low heat.

Blundin2005 · January 2010

http://hgediblelandscapes.com/

Has anyone else seen this? It's a great web site for gardens! I wish I'd thought of it for a business. Heck, I wish I had the energy to run a business again!

My friend Joan of Ardmore sent this link to me this morning and I'm so glad that she did. I've bookmarked the web site and became a fan on FB too. I say this only to emphasize how much I like the concept and content.

This fits so well to our thread. I know that it's only January, but it isn't too early to start thinking about spring planting. Planning the garden can be half the fun. This web site has ideas for how to do that.

I was craving the black bean soup that Laura3 posted here and made it the other day. I added some tomatoes and carrots but found that I preferred the original recipe. I was in a hurry and got carried away with the tomatoes....I lost the flavor of the beans.

The sun returned to our sky after weeks of rain. I got outside to clean up the terrace and garden and enjoyed the exercise as well as the results. I find that when I get nervous about doc appointments (mine or DH), I clean the house and garden or pick a closet that needs organizing. There is always somewhere healthy to put that energy and exercise goes hand in hand with nutrition.

carollynn79 · January 2010

I agree with the snow on the gorund it is time to dream of spring!! We orderd seeds this week and strted a couple of tomatoes. We are still trying to have tomaotes early in the year so every year we strive to get some early. this years plan is start now, repot seveeral times, put in south window in potting shed in March, keep warm, set pot out along southside brick wall. We will see!! We orderd some fruit trees, an apricot, nectarine and sweet cherry. We are heading to sunny Florida next week it will be nice to walk in gardens and gather new ideas.

Blundin2005 · January 2010

Well let's see now. I've been running.....a friend who had emergency surgery and now needs to return to US...yesterday! ....my DH enter the hospital tomorrow, surgery Monday and hopefully home next Friday.

So what have I been cooking you might ask?

I drove almost two hours to visit my friend. Shortly after I arrived we looked in the frig for lunch. I found ravioli, crab legs in Kikomon (sp?) sauce and some tomatoes. I tossed the tomatoes and crab legs into a pan to lightly saute' in EVO. Boiled the spinache and ricotta ravioli then tossed them in the pan with the crab legs. Yep, it was yummy. Served with water because wine is off her list for the moment.

Tonight I cooked pork slices in kiwi slices, EVO, and white wine. It too was yummy. We had fresh green salad with cheese, herbs and home made vinegar. But my DH has no appetite tonight...anxious about the hospital tomorrow. I saved the leftovers for future lunch or dinner without my hubby for a week! Yuk!

I probably will be absent from the boards for awhile....Hope you understand.

hollyann · January 2010

Blundin, good luck to your DH.......Prayers for a speedy recovery.....

carollynn79 · February 2010

Blundin hope all is well at home. We went to Florida for a week and had some really good seafood, not much fancy cooking. Will make a homemade pizza with pepperoni, polish sasauge,, mushrooms, onions and green lives tommorrow!! We have 4 tomato plants started, we hope to have a few early fresh tomatoes this year!!

Blundin2005 · February 2010

Hi Carollynn79! Thanks so much for your kind wishes. Yes, he's doing better and better every day. In fact, within 11 days after surgery he was back in the kitchen cooking. He tells me it is self defense!

I wanted to write about the hospital food, the food court, the cafe bar and especially the cafe bartenders. They are an art form and I wanted to film them in action. Even my brother-in-law was fascinated which says a lot considering he's native to this world! The problem was how to shoot it and respect customer's privacy.

We go back to the hospital on Wednesday for his first check up. I'll take the camera just in case. To be honest, I was very distracted by the events at the time to think too much about food. But I'll have more time soon to organize my thoughts and pictures.

I'm jealous of your early starts. Did you begin from seed? I should try this too.

How was the pizza?

Best wishes to all as always,

hollyann · February 2010

Blundin, so glad DH is doing well and back in the kitchen...I would LOVE to see the bartenders inthe hospital!......Sounds absolutely fun!.......Any new recipes for winter?......

carollynn79 · February 2010

Blundin, I did start form seed, Early Girl. They are not doing much right now but I repotted and added a grow light so hopefully. The pizza was good, in fact just finished the last piece here at work, lunchtime. I am sure hoping I will feel better this garden season but either way I am going to have fun. Next month will be busy, I return from a Caribean cruise March 1, March 8 go in for bone scan, first Mammo since diagnosed, blood work for thyroid revmoval surgery, surgery March 17.

Made some BBQ ribs Sunday, used a dry rub, salt, pepper, smoked paprika, ancho chili powder and brown sugar. Put rub on ribs, refrigerated overnight. Baked in covered pan for 2 1/2 hours at 300, drained fat, added BBQ sauce made from, Ketchup, apple cider, plum jam, apple cider vinegar, a bit of dry rub and some extra smoked paprika. (have made using apricot jam instead of plum also, like plum for pork and apricot for poultry) Baked uncovered for about 30 minutes, they were very tender and tasty. I am terrible at measuring I cook by taste. Hope all are well.

Carol

hollyann · February 2010

Carolynn, My goodness you are going to be busy.....Why thryoid removal fi you don't mind my asking?.....I am goign to see a specialist cause I am having an issue with swollen thyroid and they think could be thyroiditis or Grave's disease.....Would love some info ...You can PM me if you would like......

Blundin2005 · February 2010

Hollyann--Thanks too for your wishes. They were much appreciated. About the winter recipes though, they've been pretty much fast food these days as we are tending doctors. So this might be a good time to describe the food court at the Hospital.

The buffet with trays is in the back of the room and offers cooked foods and wine or beer can be purchased along with the other selections of beverage and there is an area to sit to a table (shared with other people). The other food stations are designed for take-out or stand-up (napkins or small bags..no utensils) to the counters that are around the mirrored structural pillars in the room. These stations curve around the room.

Panini...small sandwiches on rolls or slices of white bread (without the crust)...a variety of meats or tuna combined with a variety of cheese...or vegetables with or without cheese; Pizza of course with a variety of toppings (and boy was it good) These are eaten cold or warmed in a press...similar to grilled cheese sandwiches. Pastries usually eaten only for breakfast. Gelato with out without cones. Cafe Bar that is busy from morning until night ... only the beverages change with the hour...ie. cafe in the morning and after the meals...fruit juices...aqua in between.

Over the week that my husband was in the hospital, I sampled everything there. For a couple of days I stayed at the "Residence" on the hospital grounds. It's economical rooms for family who want to stay close. There is breakfast in the morning at no extra charge...beverages (cafe, tea, hot chocolate) yogurt, fruit, cornetti, natural grain cereals. At night they offer dinner (15 euros), that is very much the flavor of eating healthy at home, and welcoming when I returned drained from the hospital.

Carolynn--sorry to hear about the thyroid surgery. Hope you move through it OK. Darn (no that isn't really what I really wanted to say) hormones can really make our life miserable sometimes....when they aren't making it pleasant. An endocrinologist here told me to go to the sea during the summer to help my hypothyroid along. Now that's a great prescription don't you think? I have a check up coming soon too. I want to get these things out of the way so I can get to work on the garden.

In the last couple of days, I trimmed some plants, cleaned up some flower boxes and planted some flowers, raked the yard and started to think about what to put where.

Oh, I forgot to mention that we took another puppy....she's a scrapper. Her dad was a black lab and her mom was a terrier who gave birth to a litter of 12 behind the supermarket. We named her Stella--she has kinky black fur with a tuft of white hair (star) on her chest. Our other dog Napo is the baby sitter and doing an exceptional job. Today the lady at the rescue offered to baby sit while we go to Gemelli for DH's post op check up.

More later....

Best wishes to all as always,

Marilyn

carollynn79 · February 2010

Blundin your hospital food sounds great, when I had my hip replaced it was awful, one day I asked for a turkey sandwich and that is all they gave me everyday!! Was not too good.

Ivorymom, can not imagine a McDonalds in a hospital. I have been in some that were good but not as good as Blundin's sounds! I am sure I will not enjoy my next hospital meal, I am pretty sure I will be eating forma straw!! Will stock up on good food on my cruise. Made chili today good meal for a snowy blowy day.

hollyann · February 2010

Thank you so much Blundin!.....I absolutely LOVE paninis!...We used to make them at the grocery store where I work....I of course was the one who made them!....I used a variety of breads to make them too....My favorite was using facaccia bread with a variety of Italian meats with Caesar dressing and provolone cheese........Then heated on a panini press......Malto Bella!.......

Blundin2005 · February 2010

Buon giorno -- Hollyann, when I read that you use Caesar dressing on the panini I was reminded to mention that they don't use any condiments on the panini here....no mayo, no mustard, no oils. This was one of my culture shocks when I arrived. Now I can't think to eat them any other way than without condiments. Although for lunch the other day I did make a grilled panini with salami, swiss cheese and mayo.

Meg--Yes, a big difference in hospital food. McD is everywhere. I saw one in Estonia! My husband commented that he enjoyed his minestrone soup in the hospital and he's very fussy about his food. The tray always arrived complimented with water and fresh fruit. And at night, just before bed time (I stayed to visit later than permitted), the cart arrives with a hot kettle of camomile tea.

When he was discharged, we needed to go to the pharmacy to pick up his prescription. It is on the same floor as the hospital kitchen which is huge (I peeked in). They are serious about the food here because they understand that they are what they eat. In terms of their bodies, they live with purpose and raise it to an art form. Hopefully, that aspect of the culture survives the external economic pressures of the EU in this global recession.

Carollynn -- Your chili made my mouth water. Foods for the post thyroid surgery....now there's a challenge. Puree comes to mind. What did your docs tell you to expect? DH's surgery was endocrine system ... adrenal gland ... and his room mates were in for thyroid surgery (they exchanged ring tones on their phones....very funny...guys and their gadgets!) We are expecting them at the end of March for a visit and dinner. Here's hoping that your surgery follows a good course. We'll be thinking to you.

It tickles me how comforting it is to come here and chat with friends about life between recipes.

Best wishes to all as always,

Marilyn

carollynn79 · February 2010

Antone doing any special recipes for Valentines Day? Not sure yet, thinking of a ribeye steak, salad, sweet potatoes and brownies with strawberries.

Blundin2005 · February 2010

Happy Valentines Day!

I just peeked into the thread about chocolate .... I'm addicted, I'll admit. I have powdered cacao (without sugar) in my coffee every morning. After I visited the thread, I remembered a little 2x2 inch recipe book that I keep in my computer bag. I got it years ago...I think when I bought Ferrero chocolate because their name is on the book.

Here are some of the recipes:

Cipolline in agrodolce e cacao (Onions in bittersweet and cacao)

Fagioli speziati (Mexican beans and cacao with thin beef strips and tortillas)

Salame di carne e cacao (Beef salame and cacao)

Risotto con asparagi (Rice with asparagi and cacoa)

Paillard di carne alla boscaiola

Penne alla mezza ligure

Verdure del marinaio

Pollo alle mandorle e cacao

Aragosta classica e cacao

Focaccia al lardo e cacao

I haven't tried them in all the time I've had my little book "Sapori al Cacao". Seems time to try.

Best wishes to all as always,

Marilyn

Sierra · February 2010

Hi Marilyn:

Belated Happy birthday to you!

Sounds like an absolutely feast that you had

I am going to have turkey soon as well

and will try the cranberry mixture which sounds delish

Time marches on and Hope you have a great

2010.

(in and out) no puter these days

Hugs, Sierra

Blundin2005 · February 2010

High Sierra!

Sorry to hear you are without your computer. I sent several messages over the months ... it's good to hear from you. Funny that this message didn't arrive to my inbox as usual. I think to you often and hope all is going well.

I've been absent here too. DH is going through surgeries. He always manages to get back into the kitchen though. Saturday he invited a friend to join him in a traditional dish of baby lamb. He bought it from the herder where we buy some of our cheese.

I don't think that I can describe the main dish as it would shock the sensibilities of some of the ladies here. Suffice it to say that you won't find the ingredients anywhere on the grocery shelves. The second dish was the organs cooked with artichokes and potatoes. The wine was made by his friend in Montefiasconi. It was to celebrate his coming home.

I cooked artichokes yesterday stuffed with garlic and mint .... we ate them with sausage. I had small growths of mint in my pots and used some.

These artichokes were the first growths of the season and most tender.

Spring is around the corner ladies! Now if only the rain would stop....it's been months of this. So far no mud slides where we are but I feel terrible for the people I'm watching on the news.

Abbracci tutti!

Best wishes to all as always,

Marilyn

Blundin2005 · March 2010

Hi Ladies,

I think often to you all. I've lost my interest to post here because my favorite chef (DH) has not been feeling well to put it mildly. Today we're off for a mini get away. But before I go, I wanted to leave a link for you. http://awarculinarygroup.blogspot.com/

These ladies are members of an organization here and I think that one makes her living from this type of activity. I'm not a 'joiner' kind of person so I don't go to these activities. But when I saw this email come through from them, I thought to all of you. Hope you enjoy them.

Best wishes to all as always,

Marilyn

carollynn79 · March 2010

Marilynn hope your DH is progressing.

To all I am doing well, will get pathology back next week so will know next step, home for a few weeks so will get a chance to do a littel cooking. We have lettuce in a pot and will enjoy a fresh salad Sunday!! The weather has been nice so getting itchy to get in the garden, will go thru seed and start some cool weather seeds in the cold frame, the tomaotoes and peppers and doing well under the grow light.

apple · April 2010

I need to start reading this thread and have added it to my favorite topics. Marilyn in Italy.. your dishes sound fantastic and I wish you were my neighbor.

I was chef for a decade or so and cook for 7 including 4 men.. I cook alot. I grow herbs and some vegetables. We are moving and I just transplanted some of our perrenial vegetables.. rhubarb and asparagus (i hope the asparagus makes it).

(you can make your own sour cream by combining cream and buttermilk and letting it culture on your counter for a day or so.. and can substitue yogurt with some of the liquid strained out and then upping the oil or butter content of a recipe)

I used to make a sour cream coffee cake too. that was for Marily.

One of my friends is an artist and raw food person and her blog is soo artistic with some wonderful unusual vegan recipes and gorgeous pictures if you care to take a gander.

I think she spends all day preparing and photographing food. I don't have that luxury,

http://curiosityspath.blogspot.com/2009/12/test.html

Blundin2005 · April 2010

Hi Apple! Thanks for posting this link. The ladies here will love the addition...I took a peek and my mouth is watering. I sent it via email to my husband. Probably she won't mind if I share it. BTW many of the recipes I post are from my husband's box with numerous sources. He's Italian born in Rome....I'm Italian via marriage only. His cooking is natural and instinctive...his pasta meals are near perfect. My influence is Irish American with a touch of Google.

I took a few pics of our Easter meals but I haven't had time to fuss with the posting. It was a guiet day just the two of us. But the table was not ignored. We're following doc appts at the moment but that should resolve soon. Hope to see more of your posts here.

Thanks too for the sour cream recipe. I've heard of this before but never tried it. I looked for buttermilk at the market and didn't find any. I need to find how to make buttermilk first I guess! Well that will be a project for another day.

Best wishes to all as always.

"Never run faster than your guardian angel can fly"

Marilyn

apple · April 2010

one can make buttermilk buy adding lemon juice to milk and letting it 'culture' - perhaps that would work. .. or adding yogurt to cream.

peace and love, apple
Diagnosis: 5/10/2008, IDC, 5cm, Stage IIIc, Grade 3, 4/9 nodes, ER+

carollynn79 · April 2010

Hi everyone, thanks for the sour cream recipe I will try it. I have been making my own yogurt and have embarked on my newest culinary journey, sourdough bread. I have made 3 kinds so far and like all of them. It is fun watching the starter grow when you feed it, yea I know it does not take much to entertain me!! Trying to keep my mind off other issues lately. Our rhubarb is growing fast, we hope to have a wonderful fresh rhubarb custard pie soon!! The asparagus is not peaking out yet but I am sure it soon will. We planted our early garden over the weekend, onions, peas, potatoes, beets, carrots, spinach, lettuce mix, and a new one for us bok choy. I just love spring, we had fresh lettuce frm our window box yesterday it is so good.

Marilyn can't wait to see your pics when you get time, hope you and your DH are making progress.

Blundin2005 · April 2010

Probably the order of these could be better....capuccino in the morning, agnello con patate per pronzo (lamb with potato for lunch) and a mixed plate of cheese, eggs, pears, salami (mista salami, formaggio, uove, pere), easter pizza made with cheese (Pasqua pizza con formaggio).

I wish that I could click these from Facebook to here. I use photobucket because the ladies here taught me to do it in this way. But it sure does take a long time and a lot of clicking between windows!

However you celebrate new beginnings, Spring, planting gardens...I hope it was in peace for you all.

Best wishes to all as always,

Marilyn

"Never run faster than your guardian angel can fly"

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Edited for: Just read this http://health.yahoo.com/news/afp/healthdiseasecancerlifestyle_20100407100109.html

Eat well to maintain what works OK. Supplements help with what is broke. Just my opinion.

apple · April 2010

i should have taken some pictures. I had eight 7th graders (boys) over to visit and have fun last nite. I made green onion and cheese pizza. I lost my credit card (upon which I track all my purchases) Tuesday and couldn't go to the store. The only thing in the garden was green onion, so, I made green onion pizza. It was so good and particularly seasonal.

(i also added Italian sausage).

carollynn79 · April 2010

We had a great breakfast of fresh fruit salad, oranges, pineapple, mango and grapes with a yogurt apricot dressing, sourdough pancakes and summer savory sausage. The asparagus is peaking out and the rhubarb is growing fast. Looking forward to roasted asparagus and rhubarb custard pie! Making a new batch of yogurt today. I added dry milk this time to try to up my calcium and Vit D.

Mandy1313 · April 2010

Can you send me your recipe for sour dough pancakes? Your breakfast sounds amazing.

carollynn79 · April 2010

Mandy do you have a sour dough starter? If not I will send you some recipes and sour dough techniques.

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