josephine
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Posts posted by josephine
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I usually pick off the leave for salad but don't like throwing the stems away so one day I threw them in some ramen broth, figured if it was tough I could throw it out but would still have the nutrients in the broth. It was delicious, crisp, more like watercress than spinach.
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I use Ferber's method and figured out a trick. If you let the pan of preserves cool completely, uncovered and out in the open after the first simmer, the cooking the next day will be very short. A lot of the water evaporates this way. It's not in the book, but it is the only way I could figure out that works with the times she gives.
That makes sense because my times were nowhere close to the brief times she mentions, will try it next time. I made some sour cherries last year and they were ok, didn't care for the consistency (?) since the cherries were whole and then there was syrup. If I do it again, would smush up a bunch of the cherries
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Just finished a batch of plum with vanilla bean jam. Got a box of seconds from the farmers market for $5, after trimming and cutting out the pits, ended up with around 14 lbs of fruit. Used the Christine Ferber method but reduced the sugar. Last batch started to burn so really had to watch it this time and it took forever to set but all that time paid off, so yummy. Also made the last 2 jars into plum sauce.
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Hi everyone! I love to cook/bake/eat and am glad I found this lovely community.
Sea Urchin Pasta and Razor Clams
in Help Needed
Posted
I've seen razor clams at Great Wall supermarket, but not always. In NY, we would just order them in black bean sauce, simple enough to make but delicious if you can find them.