Anna Blume
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Everything posted by Anna Blume
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Claudia Roden's olive oil cake which requires whole [blood] oranges would be great w Meyer lemons, too.
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Or coincidence, though the French would not shrug and purse their lips at omelets for dinner. Eggs scrambled w smoked salmon, here. Toasted Struan spread w onion-dill quark (Keswick). Watercress salad w golden beets, dressed w Meyer lemons and genuine extra-virgin olive oil from winter's first press in Tuscany. Amazing.
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In similar vein, meatless on what seems like a Monday: Kabocha Butternut Sweet Potato Soup w a bit of fennel Swirl of Greek-style yogurt and lots of spicy, candied pepitas Buttermilk corn muffins Gold Rush apple Cinnamon Apple Spice herbal tea
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Update to title of this topic: Now Open at 10 am to 1 pm: January 1 through March 25.
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Veal stew made w leftover osso buco, Gold Ball turnips, sweet onions from deforested land in Peru via Georgia (read the fine print at home after a trip to Giant), carrots, Meyer lemon peel and frozen peas.
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I was at the Silver Spring store, late, and one of the produce team members said the shipment was in the back of the store, to be put on display tomorrow (Friday) morning, Dec. 30.
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(^This is for you, Don!) Whole Foods usually sells them in the produce section in individual packets. They are snatched up quickly.
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Almost a year later, just wish to add the following notes: Tried mixture of two small sweet potatoes and two Yukons (no Russets at home) and really like them, so thanks to traditionalists who tweak tradition. And Zora, cranberry sauce as condiment is great, too! Since my food processor has to be brought out of storage, it's not worth the hassle for a small batch, especially when it comes to clean-up. Happy medium is to shred the onion w mandolin before chopping.
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^I hope you got your money back on the mussels! Pat, you need to get out to the Rockville store just to visit the bulk section. Disneyland! (In Silver Spring, the store is starting to adopt some of the Mother Ship's coolest features, but when you have team members dump lousy, squat, cheap pine nuts into the bin with the superior, expensive stuff...)
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Farmers are hanging their stockings with care-- or frying latkes or just nursing a beer. Some to return 'fore the shiny new year bundled in knockas (of wool) and suede of a deer. December 24: Buy green beans for cheap from a distant agribusiness inside a heated building December 31: 9 am to 1 pm (Last four-hour market till April; produce for sale) January 07: 10 am to 1 pm (Winter hours.)
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Leaving cap off for several days, I figured the beer would be flat by today. I'm making mustard which does not go through the whole canning process. Not sure why flattened beer is specified in numerous recipes except for ease in food-processor blitz: I am hoping the live yeasties don't adversely affect other ingredients, especially the raw apple in one batch. Lots of vinegar's involved.
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^Whatever you do, Pat, get your money back. At least call. Feedback's useful. ********** How long does it take to flatten beer? I've kept a few bottles open since Tuesday evening and there's still fizz. (Yes, I know about exposing much surface vs. keeping in bottles. Just curious for next time, if I'm happy w results.
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Soon! Mountain View Farm (see cover and back page photo in most recent issue of Flavor) has just begun selling rose veal and lamb at its markets and I picked up what Shawna and Attila are calling "veal soup bones". Someone else bought a bunch to serve osso buco as the protein at a latke dinner party which is a great idea! Me, too!
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What Are You Simmering Right Now? A Place for Mid-Stew Musings
Anna Blume replied to jparrott's topic in Shopping and Cooking
^Apropos of post #278 and some of the preceding: While I practice what I preach, I had an opened bottle of white wine in fridge and just the right amount of thickly ground beef, so modified version of Marcella's ragu will finish simmering around 3 PM. Minced pancetta, dried porcini and its soaking water and rind of Parmesan added. Slow-roasted yellow plum tomatoes from freezer combined w a little frozen yellow tomato-butter sauce vs. canned tomatoes. ************ Applesauce just finished simmering for the sake of cultural tourism. (There's sour cream in fridge, too. And cranberries!) About to simmer and purée a sunchoke soup. Has to be dairy-free, so I am using stock, leek, celery root and a Gold Ball turnip to temper what can be an overwhelming flavor. -
Bring the sorry, dead things back to WFM to effect change! I used to buy mussels at WFM on a regular basis, but stopped some time ago because of the new practice of selling them individually displayed on ice in front of the glass cases. The bags of mussels had dates of harvest printed on label which is useful information.
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Thanks, everybody! I ended up doing what was most convenient: a trip to Strosniders where I did manage to snatch two dozen of the quilted 4-oz. jars. Pricey--a dollar each, but convenient and great service. FWIW, the store's website is terrific with lots of great links for canning resources, including one of the best blogs (Food in Jars).
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Your faithful observance of an annual tradition gets my respect! I only made the 10-hour broth and over a hundred cappelletti one year, so I can't imagine! (About to add fresh baby spinach to leftover Spanish chickpea stew, my version w a shallot-roasted yellow plum tomato sofrito. Probably will transform this into a bowl of soup w chicken stock, bits of carrot and stelle (bronze-cast, a supply of pasta stars that has lasted about 4-5 years.)
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This topic has not been updated in a while. I wonder if there is any updated info, especially since I seek pretty, smallish jars and bottles. Thanks.
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What I find funniest about this is the geared-to-reader ad that appeared on the right when clicking through the slideshow: "Need help with your AD/HD?"********* What Rocks really needs is a series of cooking and grocery-shopping lessons, though that would be as welcome as kelly green cords printed w whales or a bright yellow, nubby silk tie.
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I don't know, but Iard keeps for a long time, though your question reminds me that I ought to transfer the jar of lard I opened for Thanksgiving into plastic storage bags to place in freezer which is my norm.
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I'm in search of a place you can sip coffee, read or write without listening to any music whatsoever. FTR the closest I've come to really pleasant gastronomical soundtracks is at the Connecticut Avenue location of Dolcezza. However, I mostly would prefer the kind of experience expatriates enjoyed in Parisian coffeehouses back in olden times--minus the cigarettes (or requests for a fight).
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What Are You Simmering Right Now? A Place for Mid-Stew Musings
Anna Blume replied to jparrott's topic in Shopping and Cooking
Rage. Red line involved. Dinner in the microwave by 9:45. -
Run of Ann Arbor-ish meals lately. E.g. (A2, too): Winter squash gallette combining butternut squash and sweet potato, sage, leeks, roasted garlic and Parmesan in filling. Plated on salads w cress dominating and a mustardy-Meyer lemon vinaigrette. Made the Moosewood shepherd's pie today. Yes, tofu shredded after being transformed into a yellowish block of ice and then thawed and wrung dry, but I really like this. Tore Brussels sprouts into individual leaves to sauté w shallots, then douse w apple cider and more Meyer lemon juice at the end.
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^Blood!
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Actually, I called The Kielbasa Factory right after posting this, and it's in stock, but I was hoping you'd reply! Thanks! (And it's the wrong thread, but I'm lazy, so thanks Zora and T. for suggestions for using up my red wine syrup, especially since mulled wine is something that would not have occurred to me!)