tag:blogger.com,1999:blog-42961369777582739982024-02-19T07:30:04.901-06:00Adventures in food landIn the kitchen with David P. Offutt - The Gastronomic GardenerDavid P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.comBlogger182125tag:blogger.com,1999:blog-4296136977758273998.post-14512694459901683312011-10-19T19:20:00.000-05:002011-10-19T19:20:05.677-05:00Moving to new digs<div dir="ltr" style="text-align: left;" trbidi="on">
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Perhaps you have noticed I've not been posting very much. Perhaps not. Truth is, I've been busy getting ready to move.<br />
<br /><span style="font-family: inherit;">As with any great meal, at the end there is always clearing the table. It doesn't mean there won't be another meal, just that this one is complete.</span><br />
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<span style="font-family: inherit;">Almost two years ago, I started with two blogs, <i style="mso-bidi-font-style: normal;"> A Midwest Garden</i>, and <i style="mso-bidi-font-style: normal;">I Hope You Are Hungry</i>. I have enjoyed every minute of every post, but at times found myself off track and off topic. </span><span style="font-family: inherit;"><br /></span><br />
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<span style="font-family: inherit;">Later, I started a Facebook page under <em>The Gastronomic Gardener </em>name and the growth there has been gratifying albeit sporadic. </span></div>
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<span style="font-family: inherit;">As my interests and focus has changed, I feel I have outgrown these platforms, so</span><span style="font-family: inherit;"> I am putting <i style="mso-bidi-font-style: normal;">A Midwest Garden</i> and <span style="mso-spacerun: yes;"> </span><em>I Hope You Are Hungry</em> to bed.</span><br />
<br /><span style="font-family: inherit;"><i style="mso-bidi-font-style: normal;">Blogger</i> has served me well, I’ve entered the world of blogging and made some new friends; but the meal is now at an end.<span style="mso-spacerun: yes;"> </span>It is time for me to bid farewell to <em>Blogger. </em>I look back and can see how far I've come in terms of quality content and photographs. It is a fine platform as thousands of fellow bloggers can attest. It is just time for me to move on.</span></div>
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<span style="font-family: Calibri;"><span style="font-family: inherit;">But this is not goodbye – but rather, as I said above, </span></span><span style="font-family: inherit;">a renewal!</span><br />
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<span style="font-family: Calibri;"><span style="font-family: inherit;">I am happy to announce I am launching<i style="mso-bidi-font-style: normal;"> GastronomicGardener.com</i>!</span> </span><br />
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<a href="http://www.gastronomicgardener.com/"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWoNHMfSdZkeZBjs4HVSZta7dmLvkYz_P9JUBpGUP1cn5qZtIQgnMhFU7qQC15YT00vTH8p2Scn5J8M_lPAiwrh3kwFE6SeDpthBSt8mjTlOAsw9SY6APu7jreIoVOqX1yyPc82CSB_k/s320/GastGardener_Logo_300ppi_CMYK.jpg" width="275" /></a></div>
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It combines<span style="font-family: inherit;"> content from both <i style="mso-bidi-font-style: normal;">A Midwest Garden, </i>and <i style="mso-bidi-font-style: normal;">I Hope You Are Hungry. </i></span><span style="font-family: inherit;">Series are in the works designed to help and encourage folks learn to garden as well as try out different techniques. <span style="mso-spacerun: yes;"> </span>There are plans for tools to help in garden planning, planting schedules, and more!</span><br />
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<span style="font-family: inherit;">I look forward to sharing what I have learned, to continue learning from my readers and begin fresh with new focus and fervor!</span></div>
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<span style="font-family: inherit;">Please join me over at <em><a href="http://gastronomicgardener.com/">GastronomicGardener.com</a>!</em> Take a look around and let me know what you think!</span></div>
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<span style="font-family: inherit;">I’ll see you there.</span><br />
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<span style="font-family: inherit;">David P. Offutt</span></div>
<i style="mso-bidi-font-style: normal;"><span style="font-family: inherit;">The Gastronomic Gardener</span></i></div>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com1tag:blogger.com,1999:blog-4296136977758273998.post-26824462054985508572011-09-26T21:23:00.000-05:002011-09-27T06:13:13.315-05:00An award from a fellow blogger<div dir="ltr" style="text-align: left;" trbidi="on">
Recently I received an award from fellow blogger and Chicagoan ChgoJohn over at <a href="http://fromthebartolinikitchens.com/,">http://fromthebartolinikitchens.com/,</a> a wonderful blog that chronicles the recipes and memories of an Italian family. Through John, I have come to appreciate the tradition of ice cream in his family, the sights, sounds and smells of family gatherings that while about the family, have a rich culinary tradition.<br />
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According to "Versy" tradition, I have to give thanks and a link back to the person who gave me this award. Thanks one more time John!<br />
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Next I am supposed to divulge seven (7) obscure facts about me.<br />
1) I am the ninth of ten children. I still can hear my late mother calling out all the names until she got to the right one. I also hear her say "David Philip!" when I misbehave.<br />
2) I was a bit of an athlete. I played American football until I realized I was too small and too slow, but I did like to run into people.<br />
3) Continuing in that vein, I particpated in the 1992 Division III 3 Meter Springboard Championship (I came in 32nd as a college freshman)<br />
4) I completed an 3 mile open water swim in less than 90 minutes within the last 5 years.<br />
5) I smoked for more than 20 years. Glad I quit, but there are times....nah... not worth it.<br />
6) I hate mint flavor. It's the only flavor I don't like.<br />
7) I was born with a severely club left foot. Corrective surgery at 6 months old obviously turned out great, but I have one foot that is about 1.5" shorter than the other. Makes buying shoes an adventure. (Not really I just fit the bigger foot)<br />
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Here is here where I am supposed to nominate 15 other bloggers. I don't think I can do that as I don't really follow that many. I also need to check and see if they have already received this award.<br />
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In no particular order:<br />
<a href="http://marksvegplot.blogspot.com/">http://marksvegplot.blogspot.com/</a> - Mark has a wonderful blog with oustanding pictures of his meticulous garden. If you haven't been there - check him out!<br />
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<a href="http://adventuresinthegoodland.blogspot.com/">http://adventuresinthegoodland.blogspot.com/</a> - Ohiofarmgirl is doing a great job and inspires me. She has cast off the corporate shackles and embraced the good life. Keep my spot warm, I'm headed ypur way when I get it worked out.<br />
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<a href="http://cowgirlscountry.blogspot.com/">http://cowgirlscountry.blogspot.com/</a> - Cowgirl is another hero. Her down home skills are deceptive, she makes the subtle look simple. Once you've checked out her blog, you may go build a smoker. I know<em> </em>I did!<br />
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<a href="http://annieskitchengarden.blogspot.com/">http://annieskitchengarden.blogspot.com/</a> - Annie's Granny - friendly, supportive and a prodigious gardener. I don't know where she gets the energy - she can garden circles around me. <br />
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Please go visit them and tell'em I sent you!<br />
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Until next time, Eat Well & Keep Digging!
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<span style="color: #6aa84f;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/gastrogardener">@gastrogardener</a><br />
<a href="http://www.facebook.com/TheGastronomicGardener">http://www.facebook.com/TheGastronomicGardener</a><br />
email: thegastronomicgardener at gmail dot com</div>
David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com6tag:blogger.com,1999:blog-4296136977758273998.post-82294976407794820882011-09-25T20:03:00.000-05:002011-09-26T07:04:55.074-05:00Jalapeno Hot Sauce - or What to do with a Pound of Ripe Jalapenos<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipoQLrHTn8uh0wBz1isSr5ClTK3i_tyT1szXzT06KVQRureXD2Dcy8G_ZRFMOtEINE_x2qrMhj5UANH4R8qwuCeOlm7n5RqoU-n0oIBcCbZB2j0DndJxTfS-ZwzImGvo0E9rlOJO-bP8/s1600/DSC05447a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipoQLrHTn8uh0wBz1isSr5ClTK3i_tyT1szXzT06KVQRureXD2Dcy8G_ZRFMOtEINE_x2qrMhj5UANH4R8qwuCeOlm7n5RqoU-n0oIBcCbZB2j0DndJxTfS-ZwzImGvo0E9rlOJO-bP8/s400/DSC05447a.jpg" width="287" /></a></div>
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<span style="font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Yesterday I picked about 75 ripe jalapeno and cherry bomb peppers. There is no way I'm going to be able to use all those peppers fresh, and since I use hot sauce very regularly, I decided to make my own. </span><br />
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<span style="font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em><span style="font-family: inherit;">Ingredients:<o:p></o:p></span></em></span></div>
<span style="font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">2 teaspoons vegetable oil<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1 – 1.5 lbs (about 60-70) fresh ripe jalapeno peppers, sliced<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">6 cloves garlic, minced<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1 cup minced onion<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1 1/2 teaspoons salt<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">4 cups water<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">2 cups distilled white vinegar<o:p></o:p></span></span><br />
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<span style="font-family: inherit; font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Prepare 1/2 pint canning jars per manufacturer's instructions.</span><br />
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<span style="font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Slice the peppers - wear gloves if desired.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6n_h51xLHnZEj52lvoUwR5i6tPPvlbGyz4TASyLCf9X5khp5uHRetu0DySFGpm1C5r5gtNoGoSoRpnIICd9MGWexZEYl6AKUFaeDidzGotT0phcI1reJ5Tyg4FG8xuuoCYq4HLx5AGL0/s1600/DSC05448.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6n_h51xLHnZEj52lvoUwR5i6tPPvlbGyz4TASyLCf9X5khp5uHRetu0DySFGpm1C5r5gtNoGoSoRpnIICd9MGWexZEYl6AKUFaeDidzGotT0phcI1reJ5Tyg4FG8xuuoCYq4HLx5AGL0/s400/DSC05448.JPG" width="400" /></span></a></div>
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<span style="font-family: inherit; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">In a non-reactive sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 5 minutes. Add the water and cook for 20 minutes, stirring often. You <em>may</em> wish to do this outdoors! Whew!</span><br />
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<span style="font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Remove from heat and allow mixture to cool to room temperature.<o:p></o:p></span></span><br />
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<span style="font-family: inherit; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Transfer the mixture to a food processor and puree until smooth.</span><br />
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<span style="font-family: inherit; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Strain liquid through a sieve into a clean saucepan, discarding solids. It's a pretty color!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAVAyBwVEjf2XvgwcJLlpyAwNAOQyf7IwS65CvIMXZChJARabAQpN9E3NdbOn7YFymio7On3Bj25PAzD2z1hB5FzsQAwc53I2FdBI6qZUz00AtoH0G3Cq5dLiJy2PYQC0kwwZIWzfeVk/s1600/DSC05451a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAVAyBwVEjf2XvgwcJLlpyAwNAOQyf7IwS65CvIMXZChJARabAQpN9E3NdbOn7YFymio7On3Bj25PAzD2z1hB5FzsQAwc53I2FdBI6qZUz00AtoH0G3Cq5dLiJy2PYQC0kwwZIWzfeVk/s400/DSC05451a.jpg" width="400" /></span></a></div>
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<span style="font-family: inherit; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Whisk in vinegar.</span><br />
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<span style="font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Return to a boil. Turn off heat.<o:p></o:p></span></span><br />
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<span style="font-family: inherit; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Ladle hot sauce into a sterilized jars and adjust two piece lids. Process in hot water bath 15 minutes. </span><br />
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<span style="font-family: inherit; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Since these are 8oz jars, when ready to use, I'll decant into a squeeze bottle to keep in the fridge.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX9DIOHy8mzbbjWm80ZBH94MSrEcw8uXvEEmBChCWBZAmSsS5afKva6Eyi0tkftjwISFv855vv5obQga4pvXYDxGt_8bNwJKA8c2kXvQmYG1wvy8vFBmKEcnmTKmDvg9WJcoPjR_ql7vA/s1600/DSC05453.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX9DIOHy8mzbbjWm80ZBH94MSrEcw8uXvEEmBChCWBZAmSsS5afKva6Eyi0tkftjwISFv855vv5obQga4pvXYDxGt_8bNwJKA8c2kXvQmYG1wvy8vFBmKEcnmTKmDvg9WJcoPjR_ql7vA/s400/DSC05453.JPG" width="400" /></span></a></div>
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<span style="font-family: inherit; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Alternatively, skip the hot water bath and store in refrigerator up to 4 months.</span><br />
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<span style="font-size: 12pt; mso-fareast-font-family: "Times New Roman";">This will heat things up!</span><br />
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<span style="font-family: inherit;">Until next time, Eat Well & Keep Digging! </span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="color: #6aa84f; font-family: inherit;">The Gastronomic Gardener</span><br />
<span style="font-family: inherit;">Garden blog </span><a href="http://amidwestgarden.blogspot.com/"><span style="font-family: inherit;">http://amidwestgarden.blogspot.com/</span></a><span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;">Cooking blog </span><a href="http://ihopeyouarehungry.blogspot.com/"><span style="font-family: inherit;">http://ihopeyouarehungry.blogspot.com/</span></a><br />
<span style="font-family: inherit;">Twitter - </span><a href="http://www.twitter.com/gastrogardener"><span style="font-family: inherit;">@gastrogardener</span></a><br />
<a href="http://www.facebook.com/TheGastronomicGardener"><span style="font-family: inherit;">http://www.facebook.com/TheGastronomicGardener</span></a><br />
<span style="font-family: inherit;">email: thegastronomicgardener at gmail dot com</span></div>
David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com6tag:blogger.com,1999:blog-4296136977758273998.post-3491075475179220472011-09-12T18:30:00.000-05:002011-09-12T21:48:19.991-05:00Meatless Monday - Quick Tomato Sauce and Pappardelle<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Times, "Times New Roman", serif;">Recently I put up a few pints of Marinara sauce, and in the past I’ve made rich dark “gravy” thick with meat that sat burbling<span style="mso-spacerun: yes;"> </span>for hours on a cold winter day.<span style="mso-spacerun: yes;"> </span>I love the rich dark silky sauce and I will never tire of it. </span><br />
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<span style="font-family: Times, "Times New Roman", serif;">However, this is the time of being flush with tomatoes. With more than I can eat on salads, <span style="mso-spacerun: yes;"> </span>have time to can, or find any victims to take them off my hands.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">As opposed to the patient and sophisticated deep bass notes of a long simmered sauce, this sauce is brassy, loud and fresh as nineteen-year-old sailor on his first shore leave after three months at sea.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Times, "Times New Roman", serif;"><span style="mso-spacerun: yes;"></span>Add a handful of pungent basil fresh from the garden, a sprig of oregano and a couple cloves of garlic roughly chopped and you have the makings of a quickly prepared, brightly flavored weeknight meal.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">No careful measuring here, this is cooking by the seat of your pants, Pinot Noir in a coffee cup, roll up your sleeves, put Sinatra on the music player. Add a salad and enjoy!<o:p> </o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjDONbTB5U5doOh2ll-SdZ6fKFwFrJs67Xi2AqP3eIIxjq55BzzISEr_KbvdSLUnmTVQ_hq761SkmvbdITdPx2aHmIUuAH_DVZ80goVhDKP68XtjPWA_ceTQCvTu-KJs97QLasHkCAvQ/s1600/DSC05392.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, "Times New Roman", serif;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjDONbTB5U5doOh2ll-SdZ6fKFwFrJs67Xi2AqP3eIIxjq55BzzISEr_KbvdSLUnmTVQ_hq761SkmvbdITdPx2aHmIUuAH_DVZ80goVhDKP68XtjPWA_ceTQCvTu-KJs97QLasHkCAvQ/s400/DSC05392.JPG" width="400" /></span></a></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: Times, "Times New Roman", serif;">Ingredients:<o:p></o:p></span></i></div>
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<span style="font-family: Times, "Times New Roman", serif;">1lb ripe tomatoes cored and roughly chopped</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">2 cloves garlic crushed then chopped</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 ripe jalapeno minced (optional)</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Pinch crushed red pepper (optional)</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 handful fresh basil leaves – about a dozen - shredded or chiffonade</span></div>
<span style="font-family: Times, "Times New Roman", serif;">1 sprig fresh oregano</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">2-3 tablespoons olive oil</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Big pinch salt</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">¼ cup gated parmesan divided</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">½ cup + of cooking water</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">½ lb dried long pasta – I prefer Tagliatelle or Pappardelle</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Prepare<span style="mso-spacerun: yes;"> </span>pasta according to directions</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Continue cooking and stirring often until sauce starts to thicken, reduce heat to medium low</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">When pasta is just about cooked remove from cooking water and add to tomato mixture. Add ½ + cup of cooking water (add more or less according to how much liquid you want)<span style="mso-spacerun: yes;"> </span>and combine, tossng until pasta is done.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Put sauced pasta in a bowl, top with parmesan, enjoy!</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">Until next time, Eat Well & Keep Digging!</span> <br />
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<span style="color: #6aa84f; font-size: large;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/gastrogardener">@gastrogardener</a><br />
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email: thegastronomicgardener at gmail dot com</div>
David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com2tag:blogger.com,1999:blog-4296136977758273998.post-85311168443491050952011-09-11T20:40:00.000-05:002011-09-11T20:40:08.711-05:00Pickled Jalapenos<div dir="ltr" style="text-align: left;" trbidi="on">
The Jalapenos have mostly ripened all at once. I can't use them all fresh and I do love pickled Jalapenos, so that's what I did, canning three pints. These should be nice bright spicy accents in a few weeks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcADM6EibFPHPa5zzDwNsTHz1OcsM8AOPlUBESalUDFecvfCC0zzq7HNkVxqfl4PUyAjwYq-Nfho7aNPflb_ur0YDBhAPkSbAeQm617s9R2FV7sxJ5pq21V4T3-EQr85B12fIuD4RpaIY/s1600/DSC05387a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcADM6EibFPHPa5zzDwNsTHz1OcsM8AOPlUBESalUDFecvfCC0zzq7HNkVxqfl4PUyAjwYq-Nfho7aNPflb_ur0YDBhAPkSbAeQm617s9R2FV7sxJ5pq21V4T3-EQr85B12fIuD4RpaIY/s400/DSC05387a.jpg" width="335" /></a>I tend to eat them right out of the jar, but they are good additions to other dishes as well.</div>
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Pickling peppers is easy - use equal amounts of vinegar and water, add a bit of salt, some pepper corns, bay leaf, sugar.<br />
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Makes 3 pints<br />
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<em>Ingredients:</em><br />
2 lbs of jalapenos, sliced about 1/3" thick<br />
3 cups water<br />
3 cups white vinegar<br />
1 tablespoon pickling salt<br />
1.5 teaspoons sugar<br />
1 tablespoon black peppercorns<br />
3 bay leaves<br />
3 garlic cloves<br />
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<em>Directions:</em><br />
Prepare jars according to manufacturers instructions.<br />
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Combine all ingredients except peppers in a big pot. Bring to a boil, reduce heat and simmer 5 minutes.<br />
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Pack pepper slices into hot jars leaving 1/4" head space. <br />
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Ladle pickling liquid over peppers leaving 1/4" head space, wipe rims, adjust 2 piece caps and process 10 minutes in hot water canner.<br />
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After canning, allow flavors to develop a few weeks before using.<br />
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Until next time, Eat Well & Keep Digging!
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<span style="color: #6aa84f; font-size: large;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/gastrogardener">@gastrogardener</a><br />
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email: thegastronomicgardener at gmail dot com</div>
David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com3tag:blogger.com,1999:blog-4296136977758273998.post-79286979923645011062011-08-29T21:08:00.000-05:002011-08-29T21:08:32.496-05:00Meatless Monday - Pesto Risotto<div dir="ltr" style="text-align: left;" trbidi="on">It isn't always easy trying to figure out what to make for you on Mondays. There is always a little extra pressure to make something new and exciting and still be acceptable to the vegetarians in the group. <br />
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I was riding the train home from the city thinking about it and I have plenty of basil, besides a colleague from Germany prodded me the other day that I had not yet prepared a risotto, so Pesto Risotto seemed a natural fit. I also used some of the <a href="http://ihopeyouarehungry.blogspot.com/2011/03/butter-in-your-food-processor.html">sweet butter I made back in March</a>. I get excited when I'm dicing the shallots. "I'm cooking with shallots... that I grew!" I didn't have any pine nuts for the pesto so I substituted walnuts.<br />
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It turned out to be quite filling and good, the creamy base notes of risotto punctuated by the high notes of the basil and garlic. A lovely chord indeed! <br />
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Make the pesto first:<br />
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<strong><em>Ingredients:</em></strong><br />
3 cloves garlic<br />
1/2 cup walnuts<br />
1 teaspoon salt<br />
1/2 teaspoon black pepper<br />
3 cups loosely packed basil leaves<br />
2/3 +/- olive oil<br />
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<strong><em>Directions:</em></strong><br />
Turn on food processor and drop in garlic. Process until finely chopped.<br />
Turn it off, add the basil, cheese, salt, pepper, nuts.<br />
Whizz until all is finely chopped, with motor running, add oil slowly until incorporated but not yet smooth.<br />
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Set aside.<br />
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Now the risotto:<br />
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<strong><em>Ingredients:</em></strong><br />
1.25 cups arborio rice<br />
1.5 cups white wine<br />
4 cups vegetable broth<br />
4 tablespoons butter divided<br />
1 tablespoon olive oil<br />
2 small shallots finely diced<br />
big pinch of salt<br />
big pinch of grounf black pepper<br />
1/4 cup grated Parmesano Romano<br />
1/4 cup pesto<br />
Basil to garnish<br />
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Directions:<br />
In a medium pot over medium heat add the wine and the broth.<br />
Heat to simmer and then reduce heat to keep barely simmering<br />
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In a 4 quart pot, add two tablespoons butter and olive oil<br />
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When butter has melted, add the shallots and cook for three minutes until shallots are soft but not browned.<br />
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Add the rice and stir to coat with butter oil mixture, cook stirring constantly about 2 minutes.<br />
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Add 1/2 cup simmering wine broth mixture and cook - stirring until moisture is absorbed<br />
Continue adding broth 1/2 cup at a time, stirring constantly until it is absorbed before adding next bit of broth. <br />
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Repeat until rice is tender, looks creamy but is still al dente - about 15 - 20 minutes<br />
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Stir in cheese, salt pepper and pesto.<br />
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Garnish with basil leaf and serve immediately. Add a side salad for a complete dinner.<br />
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Until next time, Eat Well & Keep Digging! <br />
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<span style="color: #6aa84f; font-size: large;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/gastrogardener">@gastrogardener</a><br />
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email: thegastronomicgardener at gmail dot com</div>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com8tag:blogger.com,1999:blog-4296136977758273998.post-25510091900681665102011-08-28T17:49:00.001-05:002011-08-29T10:40:27.398-05:00Canned Marinara<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_ywoa57="292">The Romas are finally starting to come in, but there is not enough for a huge batch of sauce. I did however find a recipe for Marinara that only calls of 8lbs of tomatoes.</div><div closure_uid_ywoa57="292"><br />
</div><div closure_uid_ywoa57="292">*If you are not comfortable canning this, you could always freeze it.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRVo6BW2RNGOzpKv2f4w11mdsRvVM0ag1c55JrjVnSD0rXrTeQ0Enl4eoKcVtRbYehcds2C479fxUcvz9qXDLUNVyKOhyfcJsj897g1RSTO-oNAanQu6Z5v5SJ9AUheNdhZqhF4esXN2I/s1600/DSC05307.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRVo6BW2RNGOzpKv2f4w11mdsRvVM0ag1c55JrjVnSD0rXrTeQ0Enl4eoKcVtRbYehcds2C479fxUcvz9qXDLUNVyKOhyfcJsj897g1RSTO-oNAanQu6Z5v5SJ9AUheNdhZqhF4esXN2I/s400/DSC05307.JPG" width="400" /></a></div><br />
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Let's give it a go...<br />
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<strong><em>Makes 4+ pints</em></strong><br />
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<strong><em>Ingredients:</em></strong><br />
<div style="text-align: left;">8 lbs. ripe Roma (plum) tomatoes</div><div style="text-align: left;">1-1/3 cups <span id="ing_1766">onions</span>, finely minced</div><div style="text-align: left;">2/3 cup <span id="ing_1481">celery</span>, finely minced</div><div style="text-align: left;">3 cloves garlic finely minced</div><div style="text-align: left;">1-1/3 cups <span id="ing_1473">carrots finely minced</span></div><div style="text-align: left;">2/3 cup <span id="ing_3400">olive oil</span></div><div style="text-align: left;">1-1/4 teaspoon <span id="ing_2900">sugar</span></div><div style="text-align: left;">1/8 teaspoon <span id="ing_3058">black pepper</span></div><div style="text-align: left;">1 tablespoon dried basil</div><div style="text-align: left;">1 teaspoon dried oregano</div><div style="text-align: left;">Salt to taste</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><em>Directions:</em></strong></div><div style="text-align: left;">Prepare 4 glass pint canning jars, lids and bands</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Peel Tomatoes</div>Drop tomatoes into boiling water, a few at a time. <br />
Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.<br />
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In a large pot, cook the onion, garlic, celery, and carrots in the olive oil, covered over medium-low heat for about 15 minutes, stirring a few times. <br />
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Uncover and stir over heat for 5-10 minutes longer, or until the vegetables are very soft and a little gold. <br />
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Add the tomatoes, sugar, and pepper and simmer gently, covered for 15 minutes. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTi90KZGmvADNFkHpdeic5R3LK2GKsXX0_Cqpdq4xcc9Jq4T2WDu7TgZag-aV39bVeZrHa-vvXHJ5-qHJXZ0BKBWqXP7qDgpYCScqTVTuRaoqL0LEtxsSuBldl8DDjNJkudfLwOq9460/s1600/DSC05311.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTi90KZGmvADNFkHpdeic5R3LK2GKsXX0_Cqpdq4xcc9Jq4T2WDu7TgZag-aV39bVeZrHa-vvXHJ5-qHJXZ0BKBWqXP7qDgpYCScqTVTuRaoqL0LEtxsSuBldl8DDjNJkudfLwOq9460/s400/DSC05311.JPG" width="400" /></a></div><br />
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Puree the sauce through the medium disc of food mill. You could used a food processor and run through a fine colander<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUUg5J87DW2tSsSwt0ThAV6MYuId5c_RnGcCFIMbBhmLGDYjcDihyphenhyphen-rHz2pcXceT5h6sY_RIwguOR8DPxHJ6OW2hVHCRgo8i_y4gaxI8i72Y6pu1zShO39cWhgn0WN2DRg7eHV5ox9l4/s1600/DSC05313.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUUg5J87DW2tSsSwt0ThAV6MYuId5c_RnGcCFIMbBhmLGDYjcDihyphenhyphen-rHz2pcXceT5h6sY_RIwguOR8DPxHJ6OW2hVHCRgo8i_y4gaxI8i72Y6pu1zShO39cWhgn0WN2DRg7eHV5ox9l4/s400/DSC05313.JPG" width="400" /></a></div><br />
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Return to pot, add basil and oregano, cook at a simmer until desired consistency is reached, about 20-40 minutes, stirring often. <br />
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Add salt to taste. If you prefer a smooth sauce, work the sauce through the fine disc of a food mill. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9IxgCxnMBUpUouHlsOtaT_m8O8mm-xc-iUbOAMAva3qRsgL383o3ZLK5fIMJ6OcLWzL0yqOncGpveUKp5bYJlGONi8Z-VgASvhO1xblBdou-xN98LngYaEf_EijuXgf2j7JqeezybvE/s1600/DSC05314.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9IxgCxnMBUpUouHlsOtaT_m8O8mm-xc-iUbOAMAva3qRsgL383o3ZLK5fIMJ6OcLWzL0yqOncGpveUKp5bYJlGONi8Z-VgASvhO1xblBdou-xN98LngYaEf_EijuXgf2j7JqeezybvE/s400/DSC05314.JPG" width="400" /></a></div><br />
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Ladle hot sauce into prepared hot jars leaving 1/2 inch headspace. <br />
Remove air bubbles. <br />
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Wipe rim. <br />
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Center hot lid on jar. Apply band and adjust until finger tight. <br />
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Process jars in a boiling water canner for 35 minutes, adjusting for altitude.<br />
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Remove jars and cool. Use in the dead of winter, think of the warmer months, and smile!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwaiHmasXMr4_HHQrjZx8Dl-1YbzSGL8bSYiL2a6yPu4Zv7qTkATc6N1KFWbh3vOU5fHjusK2g0qz0wQ7AcqvjkO3-z6NY881c7NgCkAkBUklEeHEEvkO9VfmqN9k7yeY_41uAW-14GLg/s1600/DSC05315.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwaiHmasXMr4_HHQrjZx8Dl-1YbzSGL8bSYiL2a6yPu4Zv7qTkATc6N1KFWbh3vOU5fHjusK2g0qz0wQ7AcqvjkO3-z6NY881c7NgCkAkBUklEeHEEvkO9VfmqN9k7yeY_41uAW-14GLg/s400/DSC05315.JPG" width="400" /></a></div><br />
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Until next time, Eat Well & Keep Digging! <br />
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<span style="color: #6aa84f; font-size: large;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/gastrogardener">@gastrogardener</a><br />
<a href="http://www.facebook.com/TheGastronomicGardener">http://www.facebook.com/TheGastronomicGardener</a><br />
email: thegastronomicgardener at gmail dot com</div>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com5tag:blogger.com,1999:blog-4296136977758273998.post-70414235040183188782011-08-26T06:55:00.000-05:002011-08-26T06:55:49.209-05:00Bibimbap - a colorful Korean feast!<div dir="ltr" style="text-align: left;" trbidi="on">I've been wanting to make Bibimbap for a while now. It's easy to make, it is pretty to look at, and it is delicious!<br />
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Bibimbap is a traditional Korean dish, whose name means "mixed meal." A scoop of steamed white rice is surrounded by colorful items (meat optional), topped with a raw or fried egg. You stir it all up and get busy eating.<br />
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For this I used the following items from the garden: chard, peppers, greenbeans, baby crooked neck squash. This is a felxible dish, I suspect each family has their own way of making it and Grandma's was probably the best.<br />
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<strong>Bibimbap</strong><br />
Serves 2 - prep time 20 minutes<br />
<em><strong>Ingredients:</strong></em><br />
white rice<br />
2 eggs<br />
1 cup green beans julienned<br />
1/2 cup pickled gingered carrots - or 1 medium carrot julienned <br />
baby lettuce or "mixed greens"<br />
1 small red pepper - julienned<br />
1 cup julienned mushrooms ( I used beautiful oyster mushrooms from the farmers market)<br />
1 cup julienned summer squash or zucchini<br />
1 rib of celery sliced thin<br />
1 cup cooked meat ( ground beef or pork, shrimp or chicken. I used some spicy merguez) (Optional)<br />
1 -2 cups chopped Swiss chard (or spinach)<br />
Garlic Chili paste<br />
vegetable oil for cooking<br />
sesame oil<br />
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<em><strong>Directions:</strong></em><br />
Cook rice according to directions<br />
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While the rice cooks,<br />
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In a saute pan, over medium high heat, add a scant tablespoon of oil a couple drops of sesame oil and quickly saute one vegetable at a time - the peppers, green beans, mushrooms, squash or zucchini, celery, chard or spinach, removing to plate, and adding oil as needed. If using pickled carrot, do not saute them. Don't cook the lettuce<br />
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Keep the cooked vegetables separate.<br />
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Fry eggs, one at a time, reserve.<br />
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To assemble the dish, place a scoop of white rice in the middle of a bowl, arrange all the vegetables and meat around the rice, top with the fried egg. Add a generous tablespoon of garlic chili paste and serve.<br />
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It's gorgeous isn't it? Stir it all up and enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRA1uRd_9Uiv_KaPVVcR76JxwrQ7wfpd7DiujDuN4Xf8qqP3sDfbdZ8AGm2xGo64rw1KIgETjbDI-akYXOCwC5pUB0CXdRsa1srLJkY47sJKCvA6RJZlzoEqINDCzrWKoGmC2CZvQ3BA/s1600/DSC05302a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRA1uRd_9Uiv_KaPVVcR76JxwrQ7wfpd7DiujDuN4Xf8qqP3sDfbdZ8AGm2xGo64rw1KIgETjbDI-akYXOCwC5pUB0CXdRsa1srLJkY47sJKCvA6RJZlzoEqINDCzrWKoGmC2CZvQ3BA/s400/DSC05302a.jpg" width="358" /></a></div><br />
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The crunchy pickled carrots and celery play nicely with meaty mushrooms, fiery sausage and garlic chili paste. This dish is light enough for a hot summer night, yet satisfying as well. I'm looking forward to making it again!<br />
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Until next time, Eat Well & Keep Digging! <br />
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<span style="color: #6aa84f;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/gastrogardener">@gastrogardener</a><br />
<a href="http://www.facebook.com/TheGastronomicGardener">http://www.facebook.com/TheGastronomicGardener</a><br />
email: thegastronomicgardener at gmail dot com</div>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com5tag:blogger.com,1999:blog-4296136977758273998.post-10925772740565721682011-08-24T14:26:00.001-05:002011-08-24T14:26:00.728-05:00Seven Links Challenge<div dir="ltr" style="text-align: left;" trbidi="on">The Gauntlet has been thrown my way. <strong>ChgoJohn</strong>, over at the wonderful Wordpress blog <a href="http://fromthebartolinikitchens.com/" rel="home" title="from the Bartolini kitchens">from the Bartolini kitchens</a> has issued me the Seven Links Challenge. <br />
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This is an interesting challenge in that it invites introspection. I’ve been blogging since June of 2010 and only have 173 posts. So I really consider myself a newbie. But John issued the challenge, and I’m taking a break from weeding (it’s a jungle out there) so away we go....<br />
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<div><strong>Most Popular Post</strong><br />
By far the most popular post has no food in it at all. It is <a href="http://ihopeyouarehungry.blogspot.com/2010/11/smoke-shack-build-cold-smoker-part-1.html"><span style="font-family: Arial, Helvetica, sans-serif;">part one of the cold smoker build</span></a><span style="font-family: Arial, Helvetica, sans-serif;">. Why part two doesn’t have the same amount of action I don’t know. Did people fall asleep? Get discouraged? I had a great time on the build and am looking forward to firing it up once the weather cools. It works very well and offers a good excuse to spend many hours outside when it is cold. Kinda like ice fishing without the ice.</span></div><br />
<strong>Most Controversial Post</strong><br />
This is a tough one because for the most part people have been very supportive here. One of my early posts generated a bit of a stink when I cross-posted to The Gastronomic Gardener Facebook page. Of all things it was<a href="http://ihopeyouarehungry.blogspot.com/2010/09/grilled-baby-octopus.html"><span style="font-family: Arial, Helvetica, sans-serif;"> grilled baby octopus</span></a><span style="font-family: Arial, Helvetica, sans-serif;">. I was accused of eating the “cute little” octopus, and ravaging the oceans natural resources. I felt compelled to respond about the status of octopus as a food source. Interestingly, one of the folks who squawked and was then rebuffed, has become a regular follower to this day.<br />
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<strong>Most Helpful Post</strong> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Helpful to who? To me? To the readers? Hard to say. I’ll go with <a href="http://ihopeyouarehungry.blogspot.com/2011/03/from-humble-beginnings.html">From Humble Beginnings</a>, because it validates that it is not the kitchen that makes good food but rather the passion of the cook combined with the quality of the ingredients. It also seemed to resonate with my readers.<br />
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<strong>Most Beautiful Post</strong> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Golly, how to define beautiful? Pretty pictures? I’ve come a long way in a short time but there is still so much to do to improve my photographs. I don’t have an expensive setup or camera or any training. I also don’t shoot a ton of pictures. That’s my dinner getting cold! That said, I will only take into consideration the final plate as the prep shots seem to not be of the highest quality. After all that, I have to go with the </span><a href="http://ihopeyouarehungry.blogspot.com/2011/06/pork-belly-confit-tacos.html"><span style="font-family: Arial, Helvetica, sans-serif;">Pork Belly Confit Tacos</span></a><span style="font-family: Arial, Helvetica, sans-serif;">. The “money shot” is awesome. Natural lighting helps a lot!<br />
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<strong>Most Surprisingly Successful Post</strong> The <a href="http://ihopeyouarehungry.blogspot.com/2011/03/pan-fried-tilapia-with-lemon-butter.html">Pan Fried Tilapia with lemon butter caper sauce</a> continues to do well. I think it is because tilapia is such a ubiquitous fish, and heck, who doesn’t like lemon butter<br />
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<strong>Most Under-Rated Post</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chickpeas are one of my favorites and I use them often. For the under-rated category I will go with the <a href="http://ihopeyouarehungry.blogspot.com/2011/02/meatless-monday-falafel.html"><span style="font-family: Arial, Helvetica, sans-serif;">Falafel</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> post for Meatless Monday, this combined both labneh and falafel from scratch. It was delicious and only provoked one comment.<br />
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<strong>Most Proud of Post</strong></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"> I love all my posts, and how do I choose the one of which I am most proud? Is it the first one, where I finally committed to starting this journey? The last one where I demonstrate my ongoing commitment? I think I’ll pick the <a href="http://ihopeyouarehungry.blogspot.com/2010/12/pastrami-part-i.html">Pastrami</a> how-to post. The final product, a simple pastrami sandwich, homemade from the pastrami, to the bread down to the mustard. It was as close to perfection as I have come.<br />
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Thanks ChgoJohn! Now I have to pick some victims. Who shall it be?<br />
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I choose:<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://marksvegplot.blogspot.com/">Mark’s Veg Plot</a></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://adventuresinthegoodland.blogspot.com/">Adventures in the Good Land</a></span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://cowgirlscountry.blogspot.com/">Cowgirls Country Life</a><br />
<a href="http://simplyselfsufficiency.blogspot.com/">Simple Self Sufficiency</a><br />
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Until next time, Eat Well & Keep Digging! <br />
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<span style="color: #274e13; font-size: large;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/gastrogardener">@gastrogardener</a><br />
<a href="http://www.facebook.com/TheGastronomicGardener">http://www.facebook.com/TheGastronomicGardener</a><br />
email: thegastronomicgardener at gmail dot com</span><br />
</div>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com2tag:blogger.com,1999:blog-4296136977758273998.post-26123808174464392542011-08-22T22:39:00.000-05:002011-08-22T22:39:45.130-05:00Meatless Monday - Ratatouille<div dir="ltr" style="text-align: left;" trbidi="on">I've made this before but my recent harvests rather demand it. One keen eyed observer even predicted it! But with tomatoes, peppers, onions, eggplant, crooked neck squash, basil and parsley all from the garden it would be harder to justify <em>not </em>making it rather than repeating from a year ago.<br />
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I follow the suggestion from the Gourmet cookbook and cook the components separately before combining them for a final simmer. The results are worth it!<br />
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<strong><em>Ratatouille</em></strong><br />
<em>Ingredients:</em><br />
2-3 pounds of tomatoes roughly chopped - If you want you can peel them first, but I don't bother<br />
2 big onions sliced thinly<br />
2 lbs each of zucchini and eggplant cut into bite size chunks - I used crooked neck squash instead of zucchini<br />
3 bell peppers, seeded and cut into 1" chunks<br />
1 cup chopped flat leaf parsley<br />
1 handful of basil leaves torn in half - about 20<br />
6-10 cloves garlic thinly sliced<br />
1+ cup olive oil<br />
1/2 teaspoon fresh ground pepper<br />
salt<br />
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<em>Directions:</em><br />
In a large pot over medium heat, add the chopped tomatoes, garlic, parsley and basil and 1/3 cup of olive oil. Bring to a simmer and cover. Simmer about 30 minutes until the tomatoes break down.<br />
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Meanwhile.... put the eggplant in a colander and sprinkle with salt. Place over a pan or in the sink while it drains.<br />
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In a big saute pan heat 3 tbs olive oil. Add the onions and a pinch of salt, cook until soft - about 10 minutes - remove to a bowl with a slotted spoon.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHen8raVWgEZssB3u-gezBStyFOHh55-R5VWUSQvBvHT2LD8N451cMc7cO0Uc9XdlhE9MtsJMqmLSRJhpblolyK6JssxqZY-zk91dtlKqEgyncs90iFq5cO8sm43dIXxFdgkoWEmf3WLM/s1600/DSC05288.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHen8raVWgEZssB3u-gezBStyFOHh55-R5VWUSQvBvHT2LD8N451cMc7cO0Uc9XdlhE9MtsJMqmLSRJhpblolyK6JssxqZY-zk91dtlKqEgyncs90iFq5cO8sm43dIXxFdgkoWEmf3WLM/s400/DSC05288.JPG" width="400" /></a></div><br />
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Repeat procedure with peppers, crooked neck squash (or zucchini) adding olive oil and salt each time.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5MsGVFg00ZZUowKgKw-neYqxbHnKsUEhNtgB9CUV3lN-_9Wbiyp66tTl4K4ODxFXsGqHPaw7ujlPjBU2QKqzAtSuTez-tjxENMjurCzwQd2DG9vhkfRnxS4erYDhfKj3t4SMRuwlekiE/s1600/DSC05291.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5MsGVFg00ZZUowKgKw-neYqxbHnKsUEhNtgB9CUV3lN-_9Wbiyp66tTl4K4ODxFXsGqHPaw7ujlPjBU2QKqzAtSuTez-tjxENMjurCzwQd2DG9vhkfRnxS4erYDhfKj3t4SMRuwlekiE/s400/DSC05291.JPG" width="400" /></a></div><br />
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Finally, blot dry the eggplant, add another 3 tbs of olive oil (no salt) and the eggplant - cook until soft about 10-12 minutes.<br />
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Add all the cooked vegetables and black pepper to the simmering tomatoes. Simmer for another hour or so until the vegetables are very tender. <br />
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Taste and adjust the salt and pepper as needed.<br />
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Serve hot, warm or room temperature with some crusty bread. It's like summer in a bowl!<br />
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Until next time, Eat Well & Keep Digging! <span style="color: lime;"></span><br />
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<span style="color: #38761d; font-size: large;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/gastrogardener">@gastrogardener</a><br />
<a href="http://www.facebook.com/TheGastronomicGardener">http://www.facebook.com/TheGastronomicGardener</a><br />
email: thegastronomicgardener at gmail dot com</div>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com4tag:blogger.com,1999:blog-4296136977758273998.post-90954669017530649042011-08-21T20:40:00.001-05:002011-08-22T05:56:57.143-05:00Trio of Grilled Fruit<div dir="ltr" style="text-align: left;" trbidi="on">This time of year fruit takes on an important role in the kitchen. Cool fruit salads, jellies and jams are the norm. But what some folks don't realize is fruit can be satisfyingly grilled for a unique approach to desserts. One thing to note about grilling fruit: this is one situation where slightly unripe fruit is OK. Grilling will soften and sweeten the fruit.<br />
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I will do a trio as they are quick and simple, yet deeply satisfying.<br />
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Let's start with Grilled Figs with Honey Yogurt. I learned this year that figs can be successfully grown here in Zone 5. It's on the list of things to try for next growing season.<br />
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<em><strong>Grilled Figs with Honey Yogurt and Walnuts</strong></em><br />
<em>Ingredients:</em><br />
10+ fresh figs halved<br />
1+ tablespoon brown sugar<br />
1/2 cup plain Greek yogurt<br />
1 tablespoon honey<br />
walnut halves - enough to top each fig half<br />
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<em>Directions:</em><br />
Heat grill to medium.<br />
Sprinkle brown sugar over cut side of figs<br />
Put figs on grill, if needed use foil or a screen or one of those grilling things that has the holes so figs don't fall through.<br />
While figs grill, stir honey into yogurt.<br />
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Remove figs from heat, top with honey yogurt mixture and half a walnut.<br />
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For the next one it doesn't get any easier. Grilled peaches. It tastes like pie!<br />
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<strong><em>Grilled Peaches</em></strong><br />
<em>Ingredients:</em><br />
3 peaches halved<br />
1/2 tablespoon <span style="background-color: white;">canola oil (not olive)</span><br />
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<em>Directions:</em><br />
Preheat the grill.<br />
Brush the cut peach halves with the oil<br />
Place the oiled peach half cut side down on the grill<br />
Grill for 3 minutes and turn 90 degrees<br />
Grill another 3 minutes<br />
Turn cut side up and grill another 3 minutes. You don't want them turned to mush.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuTIV1cP4YP8edg4gbqoaUSixCzJU1JIcQn89iqVMkE1QonZ_kms9lKs-hcDCw8UxhnLRhcT2tzlnoBWExj21QOQdqB2BYU_RWDIFuKpuqnC242sYAxJ1A5ojZro4nzjX3N_h74AzFYrc/s1600/DSC05275.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuTIV1cP4YP8edg4gbqoaUSixCzJU1JIcQn89iqVMkE1QonZ_kms9lKs-hcDCw8UxhnLRhcT2tzlnoBWExj21QOQdqB2BYU_RWDIFuKpuqnC242sYAxJ1A5ojZro4nzjX3N_h74AzFYrc/s400/DSC05275.JPG" width="400" /></a></div><br />
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And finally, grilled strawberries. For this you let them mascerate a few minutes before grilling.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoj3_8kT2IXXlfMZEIMWB_bWd3CL01M_JJgsk9LyYZwXS4dbk23ihyphenhypheneLMveqlbnp2raK44CwUIYgzrU9SOM-LyYzzF-LRqCOywE4tGv49NlL-tD-bLG_vv5OkfnXDagBHn_HT8bQHWEk/s1600/DSC05273a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoj3_8kT2IXXlfMZEIMWB_bWd3CL01M_JJgsk9LyYZwXS4dbk23ihyphenhypheneLMveqlbnp2raK44CwUIYgzrU9SOM-LyYzzF-LRqCOywE4tGv49NlL-tD-bLG_vv5OkfnXDagBHn_HT8bQHWEk/s320/DSC05273a.jpg" width="156" /></a><br />
<em><strong>Grilled Strawberries</strong></em><br />
<em>Ingredients:</em><br />
1 lb strawberries hulled and sliced<br />
1 tbs red wine<br />
1 tbs balsamic vinegar<br />
1 tbs brown sugar<br />
Toasted pound cake<br />
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<em>Directions:</em><br />
Combine all ingredients except cake in a bowl, toss to combine.<br />
Let stand 10-20 minutes.<br />
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Grill on the same grate that you grilled the figs on. It won't take long, about 3-4 minutes.<br />
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Spoon over toasted pound cake.<br />
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This trio makes a delicious dessert.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEC2nnDOtODlfQk6eepXfUbfzTEmW8dAdXXv1rnlp-b9fWEjK1HOfAuq7y4oBncLcPyIpqnDI1OBfceE6Ic5LOm7GhoUCZTs0FjivVD1jCLBRiSaAoK1cXS18fWxyUyxClTXHLFh7FiE/s1600/DSC05278.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEC2nnDOtODlfQk6eepXfUbfzTEmW8dAdXXv1rnlp-b9fWEjK1HOfAuq7y4oBncLcPyIpqnDI1OBfceE6Ic5LOm7GhoUCZTs0FjivVD1jCLBRiSaAoK1cXS18fWxyUyxClTXHLFh7FiE/s400/DSC05278.JPG" width="370" /></a></div><br />
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Don't be afraid to grill your fruit!<br />
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Until next time, Eat Well & Keep Digging! <br />
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<span style="color: #38761d; font-size: large;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/gastrogardener">@gastrogardener</a><br />
<a href="http://www.facebook.com/TheGastronomicGardener">http://www.facebook.com/TheGastronomicGardener</a><br />
email: thegastronomicgardener at gmail dot com</div>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com4tag:blogger.com,1999:blog-4296136977758273998.post-57025004249335718402011-08-15T21:49:00.000-05:002011-08-15T21:49:04.659-05:00Meatless Monday - "Ratatouille" Panini<div dir="ltr" style="text-align: left;" trbidi="on">This time of year is great with all the produce in the garden or farmers market. One of my favorite things to make is ratatouille, that delicious vegetable stew featuring eggplant, zucchini, and tomatoes. <br />
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I had picked up some nice bread at the market, and thought, why not use those same flavors and make a sandwich, a toasted sandwich. A Ratatouille Panini!<br />
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Here in the States panini is used to denote a grilled sandwich, but the word comes from the Italian panino, meaning little roll. Panini is the plural form. So while the word is bastardized here in North America, it conjures an image of toasty crusty crunchy deliciousness. And when the stars of the sandwich come from your own garden? Well, it is only so much the better! I won't give exact measurements since I don't know how big you want your sandwich, and, being a sandwich it is a highly flexible "recipe." See what's fresh and take it from there!<br />
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Here's what I did.<br />
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<strong>Ingredients:</strong><br />
Good bread<br />
2-3 Tomatoes sliced 1/3" thick<br />
Eggplant sliced into rounds<br />
Zucchini sliced into rounds<br />
Bell pepper, preferably red or yellow sliced into sections<br />
2 Garlic bulbs, separated into cloves and peeled<br />
olive oil <br />
Herbs de Provence<br />
salt<br />
softened goat cheese (optional)<br />
Rosemary sprigs (optional)<br />
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<strong>Directions:</strong><br />
In a small sauce pan add garlic cloves and rosemary. Add enough olive oil to cover. Cook over very low heat, don't boil. Simmer for about an hour. When the garlic cloves are very tender, remove from heat and let cool.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9ql3mG31W4lhVTNk0F2erX4Jmna8_9o_1rhvF0TOncMmXw7pZNjClu3R1mMmk8aN1pJYPRL2OWHd6RSplpJezyzF4LfLjt3-6e5UsAmdSkYGQm-LjY2qrceBwBIXhihhxnOoXuZrt58/s1600/DSC05227.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9ql3mG31W4lhVTNk0F2erX4Jmna8_9o_1rhvF0TOncMmXw7pZNjClu3R1mMmk8aN1pJYPRL2OWHd6RSplpJezyzF4LfLjt3-6e5UsAmdSkYGQm-LjY2qrceBwBIXhihhxnOoXuZrt58/s400/DSC05227.JPG" width="400" /></a></div><br />
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While garlic poaches, prepare the vegetables. <br />
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Preheat oven to 225-250F.<br />
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Put cut vegetables on cooling rack over a cookie sheet, sprinkle eggplant and zucchini with salt to draw out moisture. Allow to sit for 30 minutes, blot moisture with paper towel. Turn the vegetables over and repeat the process.<br />
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Sprinkle the vegetables with the Herbs de Provence.<br />
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Put vegetables in slow oven until tender and slightly dry. Check at 1 hour, then every 30 minutes after that.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1FUsvm-AforaxSy9tZKJagKF_0r4kUw3ziXnI0YVorV-mUEUrZ_BelsmntwGdskPQqJO5mRcMxHKz_oV5YXFOx69U_bY_zq3o7oZAOtHvI5qUCiR0rspYMUw-9xScTjMWdBixEQVS_g/s1600/DSC05233.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1FUsvm-AforaxSy9tZKJagKF_0r4kUw3ziXnI0YVorV-mUEUrZ_BelsmntwGdskPQqJO5mRcMxHKz_oV5YXFOx69U_bY_zq3o7oZAOtHvI5qUCiR0rspYMUw-9xScTjMWdBixEQVS_g/s400/DSC05233.JPG" width="400" /></a></div><br />
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Here's what I had after the slow roasting.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3o5MNl0e_hLiLRaW4HZqB6SNghRhmW0ee5aGhewbhBTG9_vHKpj3KOrBnwNxyeKBc1FfSxJ-Ai-Ckk49u_C4cWd93bkbbD5qihIF-pVLNHx_yVrFXUm4bKFy2s9bn7AUgyFgCsP6MEIo/s1600/DSC05245.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3o5MNl0e_hLiLRaW4HZqB6SNghRhmW0ee5aGhewbhBTG9_vHKpj3KOrBnwNxyeKBc1FfSxJ-Ai-Ckk49u_C4cWd93bkbbD5qihIF-pVLNHx_yVrFXUm4bKFy2s9bn7AUgyFgCsP6MEIo/s400/DSC05245.JPG" width="400" /></a></div><br />
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I have and used a panini press but you could use a ribbed skillet or even a grill outdoors. Work with what you have.<br />
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Remove the garlic cloves from the oil.<br />
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Grill the vegetables (except the tomatoes, they will bee too delicate) brushing with the garlic infused oil.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WCpvnY60Euzd-6ybQv_I1owldm7h5YxGDaVz4wRSqzuS5AdAmy1Q_-e-zudHvHcJyGF9LhwhMGroWrypUmqrh-IBpm6XyaFxBeeLmYzfpSDbmbPDZ3QhRQofCfClPZVMw8sDhO-08ps/s1600/DSC05250.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WCpvnY60Euzd-6ybQv_I1owldm7h5YxGDaVz4wRSqzuS5AdAmy1Q_-e-zudHvHcJyGF9LhwhMGroWrypUmqrh-IBpm6XyaFxBeeLmYzfpSDbmbPDZ3QhRQofCfClPZVMw8sDhO-08ps/s400/DSC05250.JPG" width="400" /></a></div><br />
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Assemble the sandwich. Smear the tender garlic onto one side of one of the pieces of bread. Smear the other piece with the goat cheese. These are the inside part of the sandwich. <br />
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Layer the vegetables onto one of the pieces of bread.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4oDScYB9PXsYUDMuiuxGObj46HChEzLBUVTHKjHpTBxBiJR4OuRRBBLX3V0oNEE0zLJTha6oPSAIicvgbzbM9VlX-7CdyjBsXjsEKcFmltPXQ9Yb_ItAl2H6C3W6VCa3S1kGn2zb_Rs/s1600/DSC05251.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4oDScYB9PXsYUDMuiuxGObj46HChEzLBUVTHKjHpTBxBiJR4OuRRBBLX3V0oNEE0zLJTha6oPSAIicvgbzbM9VlX-7CdyjBsXjsEKcFmltPXQ9Yb_ItAl2H6C3W6VCa3S1kGn2zb_Rs/s400/DSC05251.JPG" width="400" /></a></div><br />
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Put the other piece of bread on top. Brush the top with a generous amount of the garlic infused oil. Put the sandwich oiled side down on the panini press or skillet or whatever you are using. Oil the other side.<br />
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Grill until toasty and starting to char in spots. Remove from press and allow to cool slightly before cutting in two. This served two.<br />
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It was absolutely delicous, crunchy bread, tender vegetables, the garlic mellowed by poaching. A perfect summer dinner.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMLRwwLgWvFt_pL-SSNlUinmpx7Qw-fXytxoMCtZv6JTLeKSmmd5y0dMT9RXogIa8O-_kB0naqZu5U4VSsPAtzA6acqY4m1Enu3ox_dfUr4GicBIrpS5UC18-o2caz-O_8JD_fLBlzzE/s1600/DSC05253.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMLRwwLgWvFt_pL-SSNlUinmpx7Qw-fXytxoMCtZv6JTLeKSmmd5y0dMT9RXogIa8O-_kB0naqZu5U4VSsPAtzA6acqY4m1Enu3ox_dfUr4GicBIrpS5UC18-o2caz-O_8JD_fLBlzzE/s400/DSC05253.JPG" width="400" /></a></div><br />
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What vegetables do you have on hand?<br />
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Until next time, Eat Well & Keep Digging! <br />
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<span style="color: lime;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/gastrogardener">@gastrogardener</a><br />
<a href="http://www.facebook.com/TheGastronomicGardener">http://www.facebook.com/TheGastronomicGardener</a><br />
email: thegastronomicgardener at gmail dot com</div>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com6tag:blogger.com,1999:blog-4296136977758273998.post-22343259048360877232011-08-14T10:56:00.000-05:002011-08-14T10:56:22.352-05:00Pickled Gingered Carrots<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Last week I was tucking into some bibimbap (a lovely light Korean dish heavy on vegetables) for lunch and the ingredient that struck me the most was the pickled ginger carrots. Crisp, cool, refreshing. I decided to see if I could recreate them. Some searching around led me to a few recipes. This one is adapted from one that was 1/2 carrot 1/2 daikon radish. I used a bit more ginger and only carrots. I used a mandolin for part of it, but since these are cut lengthwise, I used a knife to finish them. Don't get me started on how I lost a big chunk of thumb to a mandolin some years back.<b><span lang="EN-GB" style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p> </o:p></span></b><br />
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Makes 5 pints.<br />
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<div class="MsoNormal" style="line-height: 19.2pt; margin: 0in 0in 0pt;">Ingredients:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggV4QNJ4ZFY11btW3y6OdNPl2KFGfkD1ZsLFXp-VhPw7x2xTL4IqzEvX-nEe7XkNLGBqGbZCybpxp6g-MWjzACElUqm-4L4slTRJwY7kaWGELggXFr48pR1ahyphenhyphenvTCtATmQrYtB0MRmCqU/s1600/DSC05223.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggV4QNJ4ZFY11btW3y6OdNPl2KFGfkD1ZsLFXp-VhPw7x2xTL4IqzEvX-nEe7XkNLGBqGbZCybpxp6g-MWjzACElUqm-4L4slTRJwY7kaWGELggXFr48pR1ahyphenhyphenvTCtATmQrYtB0MRmCqU/s320/DSC05223.JPG" width="173" /></a></div>4 lbs. carrots peeled and julienned lengthwise in long strips<o:p></o:p><br />
3 cups white vinegar<o:p></o:p><br />
3 cups water<o:p></o:p><br />
1 ½ cups sugar<o:p></o:p><br />
2-3 tablespoons grated fresh ginger<o:p></o:p><br />
6 jalapeno pepper (optional)<br />
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<div class="MsoNormal" style="line-height: 19.2pt; margin: 0in 0in 0pt;">Directions:<o:p></o:p></div>Prep hot water canning bath and prepare your jars and lids.<br />
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Wash, peel and julienne carrots into long strips. 4 lbs may take a while, take your time and be careful!<br />
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In big sauce pan add water, vinegar, sugar and ginger. <br />
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Bring to a boil over medium heat and stir until sugar dissolves. <br />
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Add julienned carrots, stir and immediately turn the heat off. <br />
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Place a pepper in each jar (if using). <br />
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Pack carrots into hot jars. <br />
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Ladle hot pickling liquid into jars, leaving ½ inch of headroom. Remove air bubbles and adjust head-space adding more liquid if needed. <br />
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Wipe jar rims and add lids and bands.<br />
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Process for 20 minutes (timed from the boil). Let cool undisturbed for 24 hours.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTJsk47OqoTG8F9YS2cdoMem2SJf6aMn0oGQvW2Li7fxcUB3k7TDAQB1SmsxAx-YBCtgd8nD1DGnN7fQiHTEqcPNic2EgNrl00KXkOyfJ6DwKVXu96XI6rWa08FX8ZmejZSrZjRSF1zw/s1600/DSC05226.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTJsk47OqoTG8F9YS2cdoMem2SJf6aMn0oGQvW2Li7fxcUB3k7TDAQB1SmsxAx-YBCtgd8nD1DGnN7fQiHTEqcPNic2EgNrl00KXkOyfJ6DwKVXu96XI6rWa08FX8ZmejZSrZjRSF1zw/s400/DSC05226.JPG" width="400" /></a></div><br />
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I'm going to let these rest for a few weeks before using in my own bibimbap. I also foresee them being a great addition to any salad or adding a nice crunch to a sandwich. Stay Tuned!<br />
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</div></div>Until next time, Eat Well & Keep Digging! <br />
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<span style="color: lime; font-size: large;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/gastrogardener">www.twitter.com/gastrogardener</a><br />
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email: thegastronomicgardener at gmail dot com</div>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com4tag:blogger.com,1999:blog-4296136977758273998.post-67366479920200532852011-08-08T21:18:00.000-05:002011-08-08T21:18:34.851-05:00Meatless Monday - Summer Squash Soup<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_sgOyp3y9mzBIU-pr_ZZccjIqXG-N-Jk43iEVAJBshSSLnmwiPqAhN0eKsVrt0BQSsrQSeMn76FQk5I2aIdHGuzti-3ngUMTPtQedelbJ990ozHkXD7Q5PZeinE6pjzfWj9hnAk0UvSc/s1600/DSC05198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_sgOyp3y9mzBIU-pr_ZZccjIqXG-N-Jk43iEVAJBshSSLnmwiPqAhN0eKsVrt0BQSsrQSeMn76FQk5I2aIdHGuzti-3ngUMTPtQedelbJ990ozHkXD7Q5PZeinE6pjzfWj9hnAk0UvSc/s400/DSC05198.JPG" width="400" /></a></div><br />
I am one of the fortunate ones. I only planted one each of Crooked Neck Squash and Zucchini. I have only slightly more than I can use and haven't resorted to dastardly ditch and dash tactics on my neighbors. Yet. But I have to stay on top of it, checking them for size everyday, and harvesting them before they resemble a weapon of mass gustation.<br />
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I've made winter squash soup many times, but not summer squash soup. How will it turn out? It was great, and I used the squash, shallots, carrots and fresh herbs from the garden. <br />
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An immersion blender purees this soup nicely, but you could use a standard blender as well. Be careful when blending hot liquids!<br />
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<strong>Summer Squash Soup</strong><br />
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Ingredients:<br />
4-6 cups rough diced summer squash - crooked neck, zucchini, whatever you have on hand.<br />
2 small shallots chopped<br />
2 small carrots (or 1 large) chopped<br />
1 small hot chili (optional)<br />
1-2 tbs olive oil<br />
4 cups or more of vegetable stock (enough to barely cover the squash in the pot)<br />
1 tbs basil chopped<br />
1 tsp oregano chopped<br />
Salt & pepper to taste<br />
Sour cream (optional)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBBBkfmCR_YcuUa0uxbuRgO8FIqkRYPZ19j2Id6n6XJtqLf5uK6tpIdJVT3_0tWdCzz8LKAO8G3AEUR2cJ8QpJMC4IUmaxiRGl2wFmP-_rplxJbZFBz0FmABh4gUnRoGGGi5Jv78pM6AM/s1600/DSC05192.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBBBkfmCR_YcuUa0uxbuRgO8FIqkRYPZ19j2Id6n6XJtqLf5uK6tpIdJVT3_0tWdCzz8LKAO8G3AEUR2cJ8QpJMC4IUmaxiRGl2wFmP-_rplxJbZFBz0FmABh4gUnRoGGGi5Jv78pM6AM/s400/DSC05192.JPG" width="400" /></a></div><br />
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Directions:<br />
Prep all the vegetables.<br />
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Put a soup pot over medium high heat. Add olive oil.<br />
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Add shallots, carrots (and chili) to oil, cook stirring often for about 3 minutes, until shallots are translucent but not browned. Add a generous pinch of salt.<br />
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Add squash and continue to cook about 5 minutes. <br />
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Add enough vegetable broth to just cover the squash. Bring to a boil, then reduce heat and simmer for about 1/2 hour or until the carrots are very tender.<br />
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Remove from heat, add basil and oregano.<br />
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Using the immersion blender, blend the squash/broth mixture until smooth. If using a regular blender work in batches, moving blended soup to another pot.<br />
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Check and adjust seasonings. It took a bit of salt.<br />
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Serve with crusty bread, a dollop of sour cream (or plain yogurt), garnish with basil leaves.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6bn7glbgtQpinCVhheOE2duSii1sCX-EucYNXlJ07EUf80GiShnOEqXafE8p1dWk97EHwU0TESGnziCEGb0z8dZMiOZo1nxS8rtz8ehnrsG-A751nZYVYpi5H4MXIOT3vmmqy_FdUUQ/s1600/DSC05199.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6bn7glbgtQpinCVhheOE2duSii1sCX-EucYNXlJ07EUf80GiShnOEqXafE8p1dWk97EHwU0TESGnziCEGb0z8dZMiOZo1nxS8rtz8ehnrsG-A751nZYVYpi5H4MXIOT3vmmqy_FdUUQ/s400/DSC05199.JPG" width="400" /></a></div><br />
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This was quite delicious! I'm pretty sure it would be good chilled as well. It is surprisingly thick without the use of any extra starches. Next time I think a little lemon zest, and a squeeze of lemon will be added. My second (!) bowl I added a dash of vinegar, and it was a wise addition.<br />
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Give this a try!<br />
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Until next time, Eat Well & Keep Digging! <br />
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<span style="color: lime; font-size: large;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/DavidPOffutt">www.twitter.com/DavidPOffutt</a><br />
<a href="http://www.facebook.com/TheGastronomicGardener">http://www.facebook.com/TheGastronomicGardener</a><br />
email: thegastronomicgardener at gmail dot com</div>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com4tag:blogger.com,1999:blog-4296136977758273998.post-82498841012371031512011-08-03T16:02:00.001-05:002011-08-03T16:02:00.483-05:00Dill pickles<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_okbdpa="277">The other day while I was <a href="http://ihopeyouarehungry.blogspot.com/2011/07/carolina-style-pulled-pork-n-slaw.html">smoking some pork butts for BBQ</a> I had some time on my hands as well as about 5 lbs of cucumbers. I've made sweet pickles, I've made relish. Dill pickles would round out my pickle storage requirements. I used the recipe right out of the Ball Blue Book.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA70_SxE_Ef-Hw7l_5xhSLsiRZv8SDTOdR6hFTxF1hq_u00uuGDRD1I1U8Bxf2jOWIPoyAOljwOVZaAPC4V1G-pUBseZf1MQJnKBNi6SCzdwy5MKM3vg-j89Cz-p0F1axdW8G153cqxf0/s1600/DSC05089.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA70_SxE_Ef-Hw7l_5xhSLsiRZv8SDTOdR6hFTxF1hq_u00uuGDRD1I1U8Bxf2jOWIPoyAOljwOVZaAPC4V1G-pUBseZf1MQJnKBNi6SCzdwy5MKM3vg-j89Cz-p0F1axdW8G153cqxf0/s400/DSC05089.JPG" t$="true" width="400" /></a></div><div closure_uid_okbdpa="277"><br />
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</div><div closure_uid_okbdpa="277">While I didn't have as many pickles as suggested for the recipe I figured if I had a little extra pickling liquid that would be OK. It's very inexpensive.</div><div closure_uid_okbdpa="277"><br />
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</div><div closure_uid_okbdpa="277">Ingredients:</div><div closure_uid_okbdpa="277">8 lbs 4-6 inch cucumbers split </div><div closure_uid_okbdpa="277">3/4 cup sugar</div><div closure_uid_okbdpa="277">1/2 cup canning salt</div><div closure_uid_okbdpa="277">1 quart each: vinegar, water</div><div closure_uid_okbdpa="277">3 TBS mixed pickling spices</div><div closure_uid_okbdpa="277">dill</div><div closure_uid_okbdpa="277">garlic (1 clove per jar)</div><div closure_uid_okbdpa="277">Jalapenos - 1/2 per jar</div><div closure_uid_okbdpa="277"><br />
</div><div closure_uid_okbdpa="277">Directions:</div><div closure_uid_okbdpa="277">Wash cucumbers, drain.</div><div closure_uid_okbdpa="277">Split lengthwise and trim off a little the blossom end. (I ended up quartering them to fit the jars better)</div><div closure_uid_okbdpa="277">Combine, sugar, salt, vinegar and water in a large sauce pot.</div><div closure_uid_okbdpa="277">Tie spices in a spice bag (I used cheese cloth), add spice bag to vinegar mixture.</div><div closure_uid_okbdpa="277">Bring to boil then simmer for 15 minutes.</div><div closure_uid_okbdpa="277">Pack cucumbers into sterile jars, add jalapeno slice, dill and clove of garlic to each jar.</div><div closure_uid_okbdpa="277">Ladle pickling liquid over cucumbers leaving 1/4" head space.</div><div closure_uid_okbdpa="277">Adjust two piece caps. Process pints and quarts 15 minutes in boiling water canner.</div><div closure_uid_okbdpa="277"><br />
</div><div closure_uid_okbdpa="277">I got 6 pints out of this and maybe a cup of left over pickling liquid. Incidentally, this was the first canning I've done where a jar didn't seal. That's OK, it's in the fridge and I'll eat them up soon!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMbaGxvcVdksq7clA8sS3Ml-yag5qncI1CB7GFfxBP2ED-Satig1BBgwrj4EyrEAjkslA4xguvGQtu4FEKaVp2pQYQCECxP390eZeAAK1OFOfIQX3RCGKIKgolHi884zqOMHvZJkccZU/s1600/DSC05130.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMbaGxvcVdksq7clA8sS3Ml-yag5qncI1CB7GFfxBP2ED-Satig1BBgwrj4EyrEAjkslA4xguvGQtu4FEKaVp2pQYQCECxP390eZeAAK1OFOfIQX3RCGKIKgolHi884zqOMHvZJkccZU/s400/DSC05130.JPG" t$="true" width="400" /></a></div><div closure_uid_okbdpa="277"><br />
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</div><div closure_uid_okbdpa="277">Until next time, Eat Well & Keep Digging! </div><div closure_uid_okbdpa="277"><br />
</div><div closure_uid_okbdpa="277"><span style="color: lime; font-size: large;">The Gastronomic Gardener</span></div>Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/DavidPOffutt">www.twitter.com/DavidPOffutt</a><br />
<a href="http://www.facebook.com/TheGastronomicGardener">http://www.facebook.com/TheGastronomicGardener</a><br />
email: thegastronomicgardener at gmail dot com</div>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com7tag:blogger.com,1999:blog-4296136977758273998.post-63399348733009741612011-08-01T21:11:00.000-05:002011-08-01T21:11:59.377-05:00Meatless Monday - Veggie Saute and Pasta<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_x9e4zi="331">This time of year there is no excuse not to go meatless at least once a week. The produce is popping and whether at the farmers market or in your own garden, NOW is the time to take advantage of the bounty of the season.</div><div closure_uid_x9e4zi="331"><br />
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</div><div closure_uid_x9e4zi="397">Until next time, Eat Well & Keep Digging! </div><br />
<span closure_uid_x9e4zi="292" style="color: lime; font-size: large;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/DavidPOffutt">www.twitter.com/DavidPOffutt</a><br />
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email: thegastronomicgardener at gmail dot com</div>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com8tag:blogger.com,1999:blog-4296136977758273998.post-29760695261841418182011-07-31T11:53:00.000-05:002011-07-31T11:53:48.789-05:00Carolina style Pulled Pork 'n slaw<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_ekw9cx="307"><div closure_uid_mwzflu="297">What's going to make it Carolina style you ask? For one thing it's the sauce, BBQ sauces are highly regional, and even in North Carolina there are different favorites. I made a simple one, but boy is it good. Read on for the recipe. Also making this "Carolina style" is the Red Slaw. That recipe is also below. My mouth is watering, and I just had it!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5tPZx0Ryb7MBkLaeqjA3M29VNbCrf9Kg7ctDrFr3LuhY01Hp6nfn9H14vImRr_6nIqbUqR0wD9gG7wOPBTBAckzLdVUqs_tlPN1JP-LmI6RGRbnuAKdbTNiMVHV1XWEto3qjuGw5wr0/s1600/DSC05087.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5tPZx0Ryb7MBkLaeqjA3M29VNbCrf9Kg7ctDrFr3LuhY01Hp6nfn9H14vImRr_6nIqbUqR0wD9gG7wOPBTBAckzLdVUqs_tlPN1JP-LmI6RGRbnuAKdbTNiMVHV1XWEto3qjuGw5wr0/s400/DSC05087.JPG" t$="true" width="400" /></a></div></div><div closure_uid_ekw9cx="306"><br />
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</div><div closure_uid_ekw9cx="356">About 4 hours in I removed the lid to add the chicken (a different post in the works). They are definitely getting there!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsa1s99_1yDKbsGmXjnS4-lHgk0GL18oD-y9TLX8YyBLlEmhIeEzF0ROlbT8viHaV8pOAjvzUaWb12-qhdePXRNEnlVDWJb6EjrUKXNn9gdEzbsPFo5MVp3mV5ZFJfI-rXGYwY7N-3Zk/s1600/DSC05088.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsa1s99_1yDKbsGmXjnS4-lHgk0GL18oD-y9TLX8YyBLlEmhIeEzF0ROlbT8viHaV8pOAjvzUaWb12-qhdePXRNEnlVDWJb6EjrUKXNn9gdEzbsPFo5MVp3mV5ZFJfI-rXGYwY7N-3Zk/s400/DSC05088.JPG" t$="true" width="400" /></a></div><div closure_uid_ekw9cx="356"><br />
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</div><div closure_uid_ekw9cx="356">After 7 hours</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwazwVweSDI3NVW0IL-Mc2TvhT4i_5YiVDpcXqTSfHIOhoZ0nkj_2RO0F-E7kw4sMxQQItMzY1bTyPsKbgTU6PIMkWlMIFISpeqV1s4_hq7YJtqjJZHUDFeA_4P2xWqPpnuLsauaPlpw/s1600/DSC05128.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwazwVweSDI3NVW0IL-Mc2TvhT4i_5YiVDpcXqTSfHIOhoZ0nkj_2RO0F-E7kw4sMxQQItMzY1bTyPsKbgTU6PIMkWlMIFISpeqV1s4_hq7YJtqjJZHUDFeA_4P2xWqPpnuLsauaPlpw/s400/DSC05128.JPG" t$="true" width="400" /></a></div><div closure_uid_ekw9cx="356"><br />
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</div><div closure_uid_ekw9cx="356">++++++++++++++++++++++++</div><div closure_uid_ekw9cx="356">While that was cooking I made a Carolina "Red" slaw from this month's Saveur magazine (issue 139). It is pretty spicy.</div><div closure_uid_ekw9cx="356"><br />
</div><div closure_uid_ekw9cx="356"><strong>Lexington-Style Red Slaw</strong></div><div closure_uid_ekw9cx="356"><br />
</div><div closure_uid_ekw9cx="356">Ingredients:</div><div closure_uid_ekw9cx="356">2/3 cup ketchup</div><div closure_uid_ekw9cx="356">1/2 cup apple cider vinegar</div><div closure_uid_ekw9cx="356">1/2 cup sugar</div><div closure_uid_ekw9cx="356">2 tsp hot sauce</div><div closure_uid_ekw9cx="356">2 tsp kosher salt</div><div closure_uid_ekw9cx="356">2 tsp ground black pepper</div><div closure_uid_ekw9cx="356">1 medium head of cabbage cored and finely chopped</div><div closure_uid_ekw9cx="356"><br />
</div><div closure_uid_ekw9cx="356">Directions:</div><div closure_uid_ekw9cx="356">In a large bowl whisk together all ingredients except cabbage.</div><div closure_uid_ekw9cx="356">Add cabbage and toss to combine.</div><div closure_uid_ekw9cx="356">Allow to rest for 20 minutes, tossing occasionally.</div><div closure_uid_ekw9cx="356"><br />
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</div><div closure_uid_ekw9cx="356">++++++++++++++++++++++++++++</div><div closure_uid_ekw9cx="356"><br />
</div><div closure_uid_ekw9cx="356">I also made a super simple BBQ sauce appropriate to Carolina. It's not a thick sweet sauce that is favored in the U.S. Midwest, rather a tart/sweet thin sauce. (Before you jump all over me, there a million variations of this, I'm sure they are all good)</div><div closure_uid_ekw9cx="356"><br />
</div><div closure_uid_ekw9cx="356"><strong>Simple Carolina BBQ sauce</strong></div><div closure_uid_ekw9cx="356">Ingredients:</div><div closure_uid_ekw9cx="356">1 cup each - Ketchup, water, cider vinegar, sugar</div><div closure_uid_ekw9cx="356">1 big pinch of crushed red pepper</div><div closure_uid_ekw9cx="356"><br />
</div><div closure_uid_ekw9cx="356">Directions</div><div closure_uid_ekw9cx="356">Combine all ingredients in a medium sauce pan, bring to a boil, then simmer 10 minutes. </div><div closure_uid_ekw9cx="356">Remove from heat, allow to come to room temperature then chill.</div><div closure_uid_ekw9cx="356">++++++++++++++++++++</div><div closure_uid_ekw9cx="356"><br />
</div><div closure_uid_ekw9cx="356"><div closure_uid_mwzflu="294">At this point I chopped the pork. Normally I would pull it but I was in a hurry. I made way more than I can use but it does freeze very well, and I'll give some to some friends.</div></div><div closure_uid_ekw9cx="356"><br />
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</div><div closure_uid_mwzflu="377">Until next time, Eat Well & Keep Digging! </div></div><br />
<span closure_uid_ekw9cx="290" style="color: lime; font-size: large;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/DavidPOffutt">www.twitter.com/DavidPOffutt</a><br />
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email: thegastronomicgardener at gmail dot com</div>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com9tag:blogger.com,1999:blog-4296136977758273998.post-25963668219516242452011-07-30T07:54:00.000-05:002011-07-30T07:54:46.841-05:00A Different take on Tabbouleh/Tabouleh/Tabouli<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<div closure_uid_b0np4q="291"><div closure_uid_iqcdcl="306">Tabbouleh is a traditional Mediterranean (Lebanese) grain salad. bulgar, parsley and mint form the basis of this light yet satisfying salad. Sadly there is a flavor I do not care for, and that is mint. Therefore, I have adapted the more traditional recipe to fit my tastes, replacing mint with cilantro. This is perfect summer fare, and can be a meal unto itself. It is also great on a buffet, as it will hold up for hours.</div><div closure_uid_iqcdcl="306"><br />
</div><div closure_uid_iqcdcl="306">Besides being delicious, you only need to boil some water - so you won't heat up your kitchen on a hot summer day.</div></div><div closure_uid_b0np4q="297" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_b0np4q="297"><div closure_uid_9mp8b5="288"><div closure_uid_iqcdcl="488">Feel free to adapt this recipe, substitute couscous or quinoa for the bulgar. Adaptations I made as I was making it - I (gasp!) ran out of cilantro and parsley so it is not as fluffy as I would normally like it, and for some reason I completely forgot the scallions/onions. You know what? It was still delicious! I ate it last night with the <a href="http://ihopeyouarehungry.blogspot.com/2011/05/merguez-spicy-lamb-sausage.html">merguez</a> I had in the freezer. A simple summer meal packed with flavor!</div></div></div><br />
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</div><div closure_uid_iqcdcl="589">Ingredients:</div><div closure_uid_yepkxy="333">1 cup Bulgar + boiling water to cover</div><div closure_uid_yepkxy="334"><div closure_uid_iqcdcl="311">1 small cucumber peeled, seeded and diced (if a very young fresh cucumber - use the whole thing)</div></div><div closure_uid_yepkxy="335"><div closure_uid_iqcdcl="591">2 jalapeño peppers seeded and finely diced (use less if sensitive to chilies)</div></div><div closure_uid_yepkxy="336"><div closure_uid_iqcdcl="590">½ cup cooked rinsed garbanzo beans (optional, but I love them)</div></div><div closure_uid_yepkxy="337">1 cup packed chopped cilantro or parsley</div><div closure_uid_yepkxy="338">1 cup chopped tomatoes</div><div closure_uid_b0np4q="298">½ cup red onion, finely diced OR scallions minced. Use both the green and white part.</div><div closure_uid_yepkxy="339"><div closure_uid_b0np4q="299"><div closure_uid_iqcdcl="592">1-3 cloves garlic finely minced</div></div></div><div closure_uid_yepkxy="340">1 tsp salt</div>¼ cup lemon juice (fresh is always better)<br />
<div closure_uid_9mp8b5="294">¼ cup olive oil</div>Salt and pepper to taste<br />
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<div closure_uid_iqcdcl="634">Directions:</div><div closure_uid_yepkxy="308"><div closure_uid_9mp8b5="422">Put bulgar wheat in medium large bowl.</div></div><div class="separator" closure_uid_9mp8b5="310" style="clear: both; text-align: center;"><br />
</div><div closure_uid_9mp8b5="295">Add enough boiling water to cover wheat. Stir, cover and let stand until bulgar is tender – about 30 minutes. Drain.</div><br />
<div closure_uid_iqcdcl="328">Add salt, lemon juice, olive oil, garlic to bulgar. Mix well and cover – At this point bulgar mixture may be chilled for up to 24 hours.</div><div closure_uid_9mp8b5="423" closure_uid_iqcdcl="341"></div><div closure_uid_iqcdcl="545">30 minutes before serving add remaining ingredients and mix well. </div><br />
<div closure_uid_iqcdcl="621">Taste and adjust salt and pepper as needed. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRC8Zzi1Hm_I9FaR_UAnuD0xc5osqY0X7jicd4P9fbAqhyvQ_lVNaPS2XEGEmegGxkCArzehw-ViR0O4rgyq12ySGQrWV5lDdYj3W9v5T_J2vqcZTK-Vn-AZmOJ9FF6qSHiIvla8dvuY/s1600/DSC05086.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRC8Zzi1Hm_I9FaR_UAnuD0xc5osqY0X7jicd4P9fbAqhyvQ_lVNaPS2XEGEmegGxkCArzehw-ViR0O4rgyq12ySGQrWV5lDdYj3W9v5T_J2vqcZTK-Vn-AZmOJ9FF6qSHiIvla8dvuY/s400/DSC05086.JPG" t$="true" width="400" /></a></div><br />
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</div><div closure_uid_iqcdcl="627">Not perfectly traditional but cool and deeply satisfying nonetheless.</div><div closure_uid_iqcdcl="627"><br />
</div><div closure_uid_iqcdcl="627">Until next time, Eat Well and Keep Digging!</div><div closure_uid_yepkxy="306"><br />
</div><div closure_uid_yepkxy="306"><span closure_uid_yepkxy="292" style="color: lime; font-size: large;">The Gastronomic Gardener</span></div>Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div></div>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com4tag:blogger.com,1999:blog-4296136977758273998.post-54393663030628161472011-07-27T16:46:00.006-05:002011-07-27T16:46:00.758-05:00Sweet Pickle Relish<div dir="ltr" style="text-align: left;" trbidi="on">As I mentioned I have a whole bunch of cucumbers to use up. And I just picked another 2.5 lbs!<br />
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</div><div closure_uid_xd37lm="314">This time I've made sweet relish.</div><div closure_uid_xd37lm="314"><br />
</div><div closure_uid_xd37lm="314">Sweet Pickle Relish (from Balls Blue Book of Preserving)</div><div closure_uid_krky70="276"><br />
</div><div closure_uid_krky70="276">Ingredients</div><div closure_uid_krky70="276">1 quart cucumbers, peeled, seeded and chopped</div><div closure_uid_xd37lm="320">2 cups onions, peeled and chopped</div><div closure_uid_xd37lm="321">1 green bell pepper, seeded and chopped</div>1 red bell pepper, seeded and chopped<br />
<div closure_uid_xd37lm="323">1/4 cup salt</div><div closure_uid_xd37lm="322">3 1/2 cups sugar</div>2 cups cider vinegar<br />
1 Tbsp. celery seed<br />
1 Tbsp. mustard seed<br />
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Directions:<br />
<div closure_uid_xd37lm="324"><div closure_uid_krky70="278">I used my food processor to process the vegetables very small, but you could also chop your vegetables by hand</div></div><div closure_uid_xd37lm="324"><br />
</div><div closure_uid_xd37lm="325">Place vegetables in a large bowl. Sprinkle with salt and mix. </div><div closure_uid_xd37lm="325"><br />
</div><div closure_uid_xd37lm="325"><div closure_uid_krky70="293">Cover with cold water and let stand 2 hours.</div><div closure_uid_krky70="293"><br />
</div></div><div closure_uid_xd37lm="325"><div closure_uid_krky70="294">Drain, rinse and drain very well again.</div><div closure_uid_krky70="294"><br />
</div></div><div closure_uid_xd37lm="326"><div closure_uid_krky70="295">Combine sugar, vinegar, celery seed and mustard seed in a non-reactive large pot. Bring to a boil, stir to dissolve sugar. </div><div closure_uid_krky70="295"><br />
</div></div><div closure_uid_xd37lm="327">Add drained vegetables return to boil. Lower heat and simmer 10 minutes.</div><br />
<div closure_uid_xd37lm="318"><div closure_uid_krky70="296">Pack hot relish into hot sterilized 1/2 pint jars, leaving 1/4 inch head space. Place caps on and tighten. </div><div closure_uid_krky70="296"><br />
</div><div closure_uid_krky70="296">Place in hot water bath and process for 10 minutes. </div><div closure_uid_krky70="296"><br />
</div></div><div closure_uid_xd37lm="328">Makes eight 1/2 pint jars. </div><div closure_uid_xd37lm="328"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdG323IeoSmlZkj6MAEYpTXJYmvTduj-5RaA6Mv2G6niJhFTc6fBIQcyaE-VTMyJfOGp96EzF2zxLHL3qqxXVBtDoepp_V8BekKLuWNfYcUshm6Kp-dngeUlTno1BD9gJW43CIajIT-Q/s1600/DSC05059.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdG323IeoSmlZkj6MAEYpTXJYmvTduj-5RaA6Mv2G6niJhFTc6fBIQcyaE-VTMyJfOGp96EzF2zxLHL3qqxXVBtDoepp_V8BekKLuWNfYcUshm6Kp-dngeUlTno1BD9gJW43CIajIT-Q/s400/DSC05059.JPG" t$="true" width="400" /></a></div><br />
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</div><div closure_uid_xd37lm="317">I can't wait to try this on a burger!</div><div closure_uid_xd37lm="317"><br />
</div><div closure_uid_xd37lm="317">Until next time, Eat well and Keep Digging!</div><div closure_uid_xd37lm="317"><br />
</div><span closure_uid_xd37lm="291" style="color: lime; font-size: large;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/DavidPOffutt">www.twitter.com/DavidPOffutt</a><br />
<a href="http://www.facebook.com/TheGastronomicGardener">http://www.facebook.com/TheGastronomicGardener</a></div>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com3tag:blogger.com,1999:blog-4296136977758273998.post-60626401225800101252011-07-25T16:16:00.001-05:002011-07-25T16:16:00.388-05:00Zucchini cakes for Meatless MondayIt's that time of year when the zucchini can start to come on at a furious rate. I've only got one plant and it is keeping me happy with zucchinis. Checking them every day keeps them from become as big as tree trunks. But what to do with them?<br />
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I've made zucchini cakes before so thought I'd share them with you today. Simply put they are grated zucchini with a few add-ins, pan fried in a little olive oil.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8M0QdbPQrznfG1AajWivHDm_nt3kMLA_SelJK7vlYxSEcofLQeBDYp3MnVbpmyaroEghlCXS9_EPOwTX51VN07-B5-R20zURNaY_jg9aGJ4Y6iN3YX-REdKqo81TOYQ8olDIAGie1QqY/s1600/DSC04886.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8M0QdbPQrznfG1AajWivHDm_nt3kMLA_SelJK7vlYxSEcofLQeBDYp3MnVbpmyaroEghlCXS9_EPOwTX51VN07-B5-R20zURNaY_jg9aGJ4Y6iN3YX-REdKqo81TOYQ8olDIAGie1QqY/s400/DSC04886.JPG" width="400" /></a></div><br />
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Ingredients: <br />
Zucchini - from garden<br />
2 cloves garlic minced<br />
Shallot <br />
2 eggs<br />
1/2 cup grated pecorino romano <br />
3/4 cup bread crumbs<br />
1 TBS flour<br />
1/4 tsp baking powder<br />
Salt<br />
Crushed red pepper<br />
olive oil for cooking<br />
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Trim up the Zucchini<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHr3_GNHAqL8CoWtfhNbCfbgKXm5LmPARr1hxqT3JbhyeHFqctXLBOLVJU4Zu9_fDQ_kvewT5r_0WaWombpJOm7p8UdW6V1pgWGgFKhjIWw4xj8trtBsO7lAx2Nf_dP_sQ-L6Ua4ROfE/s1600/DSC04888.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHr3_GNHAqL8CoWtfhNbCfbgKXm5LmPARr1hxqT3JbhyeHFqctXLBOLVJU4Zu9_fDQ_kvewT5r_0WaWombpJOm7p8UdW6V1pgWGgFKhjIWw4xj8trtBsO7lAx2Nf_dP_sQ-L6Ua4ROfE/s400/DSC04888.JPG" width="400" /></a></div><br />
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Line a bowl with a cotton dish towel (not terry cloth). Grate zucchini into the bowl.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_hC_ss6xJ1QG7BZRvcEKXaZbAQgy1fqNnq8Kvrrax66ZzpAN7IMI7edjrLcSMiUk9iLFmQx_lP5PJq7TlYumHW7W7NqgSK86X5PMBcV0QSp8PPZ-o74WTF-heA-c1QiHm3Rec-yrZ04/s1600/DSC04889.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_hC_ss6xJ1QG7BZRvcEKXaZbAQgy1fqNnq8Kvrrax66ZzpAN7IMI7edjrLcSMiUk9iLFmQx_lP5PJq7TlYumHW7W7NqgSK86X5PMBcV0QSp8PPZ-o74WTF-heA-c1QiHm3Rec-yrZ04/s400/DSC04889.JPG" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-Aj60gJvaOtxe6bccOgTH709J3yYPsBfrdJC4csxwXHuiZHXSUc3nQzPEf6ZMv4SJuCaWkbSYnI5T5iBIYt4ikVtLVUAht-z6rbJZ7-VW0eERQ2YkssSk8vU4DXg_k7F6tL5XQWKbVU/s1600/DSC04890.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-Aj60gJvaOtxe6bccOgTH709J3yYPsBfrdJC4csxwXHuiZHXSUc3nQzPEf6ZMv4SJuCaWkbSYnI5T5iBIYt4ikVtLVUAht-z6rbJZ7-VW0eERQ2YkssSk8vU4DXg_k7F6tL5XQWKbVU/s400/DSC04890.JPG" width="400" /></a></div><br />
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Wring out the zucchini. Keep the zucchini juice for soup or, drink it as I did. Refreshing!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_oyqiVrKlBK3WIr3zpY3pLN_TWswaYlY-CuiBitkO9ba7isBgYBFByRobMUU4iqnTkMWywevF3tjnKaLft8l7Qz5uch5xcO7y3EtGRvWk6C408TG88krgPbkFiHp7q8rW5UlU0fBz0o/s1600/DSC04891.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_oyqiVrKlBK3WIr3zpY3pLN_TWswaYlY-CuiBitkO9ba7isBgYBFByRobMUU4iqnTkMWywevF3tjnKaLft8l7Qz5uch5xcO7y3EtGRvWk6C408TG88krgPbkFiHp7q8rW5UlU0fBz0o/s400/DSC04891.JPG" width="400" /></a></div><br />
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To the grated drained zucchini add the cheese, shallot, garlic, eggs, bread crumbs, flour, baking powder, and a pinch of salt, pepper flakes. Stir to combine.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_4MN-1KcUCud_KYwHebZTGw9l9GumoQsDJ3TulSFFjv7GL22D4JZa9oEEvo6fo_q3caOAO3A4sJFkQgnWVZLVh2MVzK3kI6l6BbYTz6EitEQBTBlqHojxbr5Fv_XNfALUW94xTnQsJc/s1600/DSC04911.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_4MN-1KcUCud_KYwHebZTGw9l9GumoQsDJ3TulSFFjv7GL22D4JZa9oEEvo6fo_q3caOAO3A4sJFkQgnWVZLVh2MVzK3kI6l6BbYTz6EitEQBTBlqHojxbr5Fv_XNfALUW94xTnQsJc/s400/DSC04911.JPG" width="400" /></a></div><br />
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Heat 2 TBS oilive oil in a skillet over medium high heat. Spoon about 1/4 cup for each cake, flatten with a fork. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWx85dklUw41qcbRjGNntpHECoc4Cw1tBzK_E_2TvkFnG6azq3CYHuSnD08b2GzxZPhEYBUMM6bUe9Bowxy344m9u7-4QqtWvUrViuBQPc_07EcySHlsh_4uoxQ9V31uGQGk50nr5S1w/s1600/DSC04912.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWx85dklUw41qcbRjGNntpHECoc4Cw1tBzK_E_2TvkFnG6azq3CYHuSnD08b2GzxZPhEYBUMM6bUe9Bowxy344m9u7-4QqtWvUrViuBQPc_07EcySHlsh_4uoxQ9V31uGQGk50nr5S1w/s400/DSC04912.JPG" width="400" /></a> <br />
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Fry until brown, flip and brown other side. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGNeGCTys9V9GmaV2hzF8Hg8Fmzu0JOIusrE6QlMTAOU-zGtYcqBrkHu6JbGT7Xz4KAX0HXeqt2WA5bhdzRJP7-wzFPA5LG45m_fZKeF5gu34TOt3ELlW3Q5rOJHrMSfVFE6eZlPUWHo/s1600/DSC04916.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGNeGCTys9V9GmaV2hzF8Hg8Fmzu0JOIusrE6QlMTAOU-zGtYcqBrkHu6JbGT7Xz4KAX0HXeqt2WA5bhdzRJP7-wzFPA5LG45m_fZKeF5gu34TOt3ELlW3Q5rOJHrMSfVFE6eZlPUWHo/s400/DSC04916.JPG" width="400" /></a></div><br />
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Remove and drain on paper towel. <br />
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Plate, garnish with some chopped parsley and serve with dressing of your choice. I used Bleu cheese. Ranch would be good too. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4PsSshdV1MKEIqKu4G3bkMmcg-h9Jq09mMM6BIwOfje0oQq14olBp6i3O0H00M0tTvtM0Ee0j_a7-hUA4N03FYLoMZ73C4mhPp0F6tmOpUeyEf2ebsXBXC07hZpoANvyMZJVV6OG9U8/s1600/DSC04918.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4PsSshdV1MKEIqKu4G3bkMmcg-h9Jq09mMM6BIwOfje0oQq14olBp6i3O0H00M0tTvtM0Ee0j_a7-hUA4N03FYLoMZ73C4mhPp0F6tmOpUeyEf2ebsXBXC07hZpoANvyMZJVV6OG9U8/s400/DSC04918.JPG" width="400" /></a></div> <br />
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Until next time, Eat Well and Keep Digging! <br />
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<span style="color: lime; font-size: large;"></span><span style="color: lime; font-size: large;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/DavidPOffutt">www.twitter.com/DavidPOffutt</a><br />
<a href="http://www.facebook.com/TheGastronomicGardener">http://www.facebook.com/TheGastronomicGardener</a>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com11tag:blogger.com,1999:blog-4296136977758273998.post-9061893481070397442011-07-24T19:57:00.000-05:002011-07-24T19:57:52.194-05:00Summer Squash Bread<div dir="ltr" style="text-align: left;" trbidi="on">It's mid-summer and has been hot as the blazes lately, but the thunderstorms all morning have put me in a cocooning kind of mood. To me a stay-in Sunday just begs for baked goods.<br />
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</div><div closure_uid_l7yicz="305">Almost everyone has had zucchini bread. But I have no zucchini. - No matter, I have crooked neck squash and that should be close enough.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZklcehsWr91Ip6WBCVUmB6L-X8UkBXDBBS5HBy4_ZExOgqSl03ZgSTePYMhJbn_sian0GdSX5PdGFDVCYzwzilRHfjUiyk15fN00wHTo5BH7lfK84tebcQtDvA0ffZNiZTd_RXFbyfQ/s1600/DSC05042.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZklcehsWr91Ip6WBCVUmB6L-X8UkBXDBBS5HBy4_ZExOgqSl03ZgSTePYMhJbn_sian0GdSX5PdGFDVCYzwzilRHfjUiyk15fN00wHTo5BH7lfK84tebcQtDvA0ffZNiZTd_RXFbyfQ/s400/DSC05042.JPG" t$="true" width="400" /></a></div><div closure_uid_l7yicz="352"><br />
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</div><div closure_uid_l7yicz="352">When they get big and bumpy like this the center can be a bit pithy - just scoop it out.</div><div closure_uid_l7yicz="352"><br />
</div><div closure_uid_l7yicz="352">Ingredients:</div><div closure_uid_l7yicz="352">3 cups all-purpose flour</div><div closure_uid_l7yicz="359">1 teaspoon salt</div>1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
<div closure_uid_l7yicz="564">3 teaspoons ground cinnamon</div><div closure_uid_l7yicz="564"><br />
</div>3 eggs<br />
1 cup vegetable oil<br />
2 1/4 cups white sugar<br />
<div closure_uid_l7yicz="565">3 teaspoons vanilla extract</div><div closure_uid_l7yicz="565"><br />
</div><div closure_uid_l7yicz="353">2 cups grated crooked neck squash </div><div closure_uid_l7yicz="354">1 cup chopped walnuts</div><div closure_uid_l7yicz="354">1/2 cup raisins</div><div closure_uid_l7yicz="354"><br />
</div><div closure_uid_l7yicz="354">Directions:</div><div closure_uid_l7yicz="354">Grease and flour 2 loaf pans</div><div closure_uid_l7yicz="354"><br />
</div><div closure_uid_l7yicz="354">Preheat oven to 325F</div><div closure_uid_l7yicz="354"><br />
</div><div closure_uid_l7yicz="360"><div closure_uid_7j5iiq="295">Sift flour, salt, baking powder, soda, and cinnamon together </div></div><br />
<div closure_uid_l7yicz="362">Beat eggs, oil, vanilla, and sugar together in a large bowl.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3O5Wb5JdWBnUcXHx-SPubKO1B3WQKlL-zKmBYo0XaMkLf155kvfFa-Nu4R1puPPpkNNjScDkde1KPM4mtByNeK0VGnob-u_soW1CUup0MY6w42o6uDwXaNndDEnJQfGXsnhiR2HdBww/s1600/DSC05053.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3O5Wb5JdWBnUcXHx-SPubKO1B3WQKlL-zKmBYo0XaMkLf155kvfFa-Nu4R1puPPpkNNjScDkde1KPM4mtByNeK0VGnob-u_soW1CUup0MY6w42o6uDwXaNndDEnJQfGXsnhiR2HdBww/s400/DSC05053.JPG" t$="true" width="400" /></a></div><div closure_uid_l7yicz="362"><br />
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</div><div closure_uid_l7yicz="362"><div closure_uid_7j5iiq="297">Add sifted ingredients to the wet mixture, and beat well.</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDi_5XCEdIxOXCB9g3YAeGiuI1ae_ofMZm5DGmnwfoKrck-dd-GU44_B3okNm1TLUMfqnzfzhMQizRlye2YfhjpA2kDktIqsz_nMs1U_t2gaRsEtWBdBFAhYZBVcMkHcyl6RynEAq4ewQ/s1600/DSC05054.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDi_5XCEdIxOXCB9g3YAeGiuI1ae_ofMZm5DGmnwfoKrck-dd-GU44_B3okNm1TLUMfqnzfzhMQizRlye2YfhjpA2kDktIqsz_nMs1U_t2gaRsEtWBdBFAhYZBVcMkHcyl6RynEAq4ewQ/s400/DSC05054.JPG" t$="true" width="400" /></a></div><div closure_uid_l7yicz="362"><br />
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</div><div closure_uid_l7yicz="362">Stir in squash, nuts and raisins until well moistened and evenly incorporated</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8hBCLODcI0ogNcDgcsAwJ3e3FAvqvObuiR7Rukr-wEsFb9PDG653P-45_WZEZjtClqyCP4ibkrDIYz0FUqkSCPTwRR19SAYQQxumAtcL8dBg6bv4OLhaVZEXv4ntLD3UsdoqgAwOxWE/s1600/DSC05051.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8hBCLODcI0ogNcDgcsAwJ3e3FAvqvObuiR7Rukr-wEsFb9PDG653P-45_WZEZjtClqyCP4ibkrDIYz0FUqkSCPTwRR19SAYQQxumAtcL8dBg6bv4OLhaVZEXv4ntLD3UsdoqgAwOxWE/s400/DSC05051.JPG" t$="true" width="400" /></a></div><br />
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</div><div closure_uid_l7yicz="362"><div closure_uid_7j5iiq="298">Bake for 40 to 60 minutes, or until a pick inserted in the center comes out clean </div><div closure_uid_7j5iiq="298"><br />
</div></div><div closure_uid_b0bwfo="293" closure_uid_l7yicz="363"></div><div closure_uid_l7yicz="363"><div closure_uid_b0bwfo="294">Cool in pan on rack for at least 20 minutes. Remove bread from pan, and completely cool. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15F6ZO_1VWSI0b-dJpm-UnFWNW0M2UliaPcr-spmR6E4k2IsxQk_vg1TLWMdI_YDIki1hRIpKoJK4Jx_ASB1zSm4Nc8ZzE-1Krg8VE5eFv79fAD-wVGBFJIYyA9FuUROHId2ab32DeaY/s1600/DSC05057.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15F6ZO_1VWSI0b-dJpm-UnFWNW0M2UliaPcr-spmR6E4k2IsxQk_vg1TLWMdI_YDIki1hRIpKoJK4Jx_ASB1zSm4Nc8ZzE-1Krg8VE5eFv79fAD-wVGBFJIYyA9FuUROHId2ab32DeaY/s400/DSC05057.JPG" t$="true" width="400" /></a></div><div closure_uid_b0bwfo="294"><br />
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</div><div closure_uid_b0bwfo="295">This bread is excellent toasted, it also freezes well, just be sure it is completely cooled and well wrapped before freezing.</div></div><br />
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</div><div closure_uid_l7yicz="352">Until next time, Eat well and Keep Digging!</div><br />
<div closure_uid_l7yicz="303"><span closure_uid_l7yicz="288" style="color: lime; font-size: large;">The Gastronomic Gardener</span></div>Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
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<a href="http://www.facebook.com/TheGastronomicGardener">http://www.facebook.com/TheGastronomicGardener</a></div>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com6tag:blogger.com,1999:blog-4296136977758273998.post-20402255343419753102011-07-18T20:53:00.000-05:002011-07-18T20:53:46.666-05:00Grilled artichokes for Meatless MondayOn the way back from <a href="http://amidwestgarden.blogspot.com/2011/07/picture-tour-of-guidos-garden.html">Guido's extraordinary garden</a>, I stopped at the market for a chicken. But what caught my eye was the artichokes for 50 cents a piece. I picked up 4 and had visions of a summer delight.<br />
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Grilled artichokes, for me it conjures an image of cobblestone streets and ancient stone houses, grizzled old men and women whose lives you can read in their weathered faces. Simple food, fresh in from the fields, a crusty bread and wine from the grapes down the road. Oh, where was I? Right, the suburbs of Chicago. Sigh..... <br />
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But I can still have grilled artichokes.<br />
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Ingredients:<br />
4 artichokes trimmed<br />
1/2 cup olive oil<br />
2 cloves garlic minced<br />
lemon juice<br />
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For the sauce (adapted from epicurious.com)<br />
1/2 cup mayonnaise<br />
3 tablespoons Worcestershire sauce<br />
2 tablespoons olive oil<br />
2 tablespoons oriental sesame oil<br />
1 1/2 tablespoons honey<br />
big splash lemon juice<br />
3/4 teaspoon salt<br />
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Mix all together in a bowl and refrigerate<br />
For the artichokes, <br />
Combine olive oil and minced garlic - set aside<br />
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Fill a big pot with water, add a generous 1/2 cup lemon juice<br />
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Trim the artichokes, cutting off the top 1/4 and trimming the pointy leaves with kitchen shears.<br />
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Put trimmed artichokes in lemon-watered pot. When finished with all the artichokes, drain all but the last 1" of water in the pot, remove the chokes, place a steamer insert, put the chokes back in, cover the pot with a lid, bring to a boil and steam for 10 minutes.<br />
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Cut into halves, then quarters. Use a spoon to remove the choke, it's the feathery bits above the top of the stem (the heart). Discard the choke. In the picture below the spoon is pointing at the bits to be removed.<br />
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Finish cleaning all the artichokes. <br />
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Prepare a grill to medium high heat. For the best flavor, I'd use lump wood charcoal, but as it was 95F out, I opted for just using the handy propane grill.<br />
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Put the artichokes on the grill and brush with the prepared garlic olive oil.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpnHmjCp86E3hoY8HQra6EGsbJolmyRMX1Dbr7KP0vL1Vak8QbFMoZO_JY0YpZBKVJNDRYerf7WreEma99NAUBEcavNMSvongCMVjf5K5SBoa0vKdZcRncbro11VWyyyqPiFMFx_lG7sc/s1600/DSC04897.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="228" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpnHmjCp86E3hoY8HQra6EGsbJolmyRMX1Dbr7KP0vL1Vak8QbFMoZO_JY0YpZBKVJNDRYerf7WreEma99NAUBEcavNMSvongCMVjf5K5SBoa0vKdZcRncbro11VWyyyqPiFMFx_lG7sc/s400/DSC04897.JPG" width="400" /></a></div><br />
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Grill until tender and artichoke have a bit of char on them. Plate and serve with Sesame dressing.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrOtixXZbHnBtHV92IV7-3v0PBKrDhBWozlSA0yVipRtyi1Cl5qjkdAQF601DRmZHFNX5Gp4-xqpjNbHOQaHNgPvps5c8HtzQY-7Qy76BxQN7fAZebObnxnR0Ad2uNj9QoVUK4PfctGg/s1600/DSC04900a.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="281" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrOtixXZbHnBtHV92IV7-3v0PBKrDhBWozlSA0yVipRtyi1Cl5qjkdAQF601DRmZHFNX5Gp4-xqpjNbHOQaHNgPvps5c8HtzQY-7Qy76BxQN7fAZebObnxnR0Ad2uNj9QoVUK4PfctGg/s400/DSC04900a.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">click on this picture</td></tr>
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Under the big sun umbrella, with my eyes closed, eating these with my fingers, I am almost trasnsported.<br />
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Until next time, Eat Well & Keep Digging!<br />
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<span style="color: lime; font-size: large;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/DavidPOffutt">www.twitter.com/DavidPOffutt</a><br />
<a href="http://www.facebook.com/TheGastronomicGardener">http://www.facebook.com/TheGastronomicGardener</a>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com4tag:blogger.com,1999:blog-4296136977758273998.post-53946397166393776112011-07-15T22:13:00.000-05:002011-07-15T22:13:53.208-05:00First Pickles of the yearAll the cucumbers I've been picking finally met their destiny.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-YS-Di3e106FMm2Ob1-1GwU-Iifc6IqQi-wjkx5mkqh1uspnwLIwwx9fXBYUuHZBFk35J8eLILUlsFB70on7w4lWBquN6X_nftaqxLFFpPpJ-CLoox6Hl3fvhKgQ2WRBCbRWVwqY2rk8/s1600/DSC04833.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="140" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-YS-Di3e106FMm2Ob1-1GwU-Iifc6IqQi-wjkx5mkqh1uspnwLIwwx9fXBYUuHZBFk35J8eLILUlsFB70on7w4lWBquN6X_nftaqxLFFpPpJ-CLoox6Hl3fvhKgQ2WRBCbRWVwqY2rk8/s400/DSC04833.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">This isn't all of them, just the most recent pick. From the Ball Blue Book of Preserving, here's the recipe:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div>4 lbs 4-6 inch cucumber cut into slices<br />
2 lbs onions thinly sliced<br />
1/3 cup pickling salt<br />
2 cups sugar<br />
1 tbs mustard seed<br />
2 tsp turmeric<br />
2 tsp celery seed ( I didn't have any so I left it out)<br />
1 tsp ground ginger<br />
1 tsp whole black peppercorns<br />
3 cups vinegar<br />
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Slice up the cucumbers and onions into 1/4" slices.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI79cpE6r1uPQLCfkLpnlS-bkSSDeTKORVBCl06wB4MybYrT7Mflpwf4oZQBTcN0SPPWN6thut2H-FbrGFc_Sd4QcPf0D9gcWtWCOsRO0uxBNAv2CdsSVOJJwFLcy1ZXOAUqMj-6DF768/s1600/DSC04835.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI79cpE6r1uPQLCfkLpnlS-bkSSDeTKORVBCl06wB4MybYrT7Mflpwf4oZQBTcN0SPPWN6thut2H-FbrGFc_Sd4QcPf0D9gcWtWCOsRO0uxBNAv2CdsSVOJJwFLcy1ZXOAUqMj-6DF768/s400/DSC04835.JPG" width="400" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: left;">Combine in a large bowl layering with the salt.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbykFpoTfgah7GJlghmADprMtahzn7hLIEIKvyjR1yRvhrYM0_wWeHoyy8HlcmMX9AAIgx8tY08wfwfbZAu34-ih9xmS3eBUTiFuPlPY63MU-zJTR8sCLmX8MjqK3FdoXZ4FPnBeeKIM/s1600/DSC04836.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbykFpoTfgah7GJlghmADprMtahzn7hLIEIKvyjR1yRvhrYM0_wWeHoyy8HlcmMX9AAIgx8tY08wfwfbZAu34-ih9xmS3eBUTiFuPlPY63MU-zJTR8sCLmX8MjqK3FdoXZ4FPnBeeKIM/s400/DSC04836.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cover with ice and let sit 1.5 - 2 hours.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSKrahCrTWlpcMMGAwbENuhF34JxkhFlUHU62_Pf0NkzJUj1rOWcbIntRJd8v0RDgkIt6S3wgdZrUnb5g6lZQNY58e-4VSSpxyERMUKvz4Ujv7QsOAo8Y2GmYqRzJ57BekbU2fAE0KDs/s1600/DSC04837.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSKrahCrTWlpcMMGAwbENuhF34JxkhFlUHU62_Pf0NkzJUj1rOWcbIntRJd8v0RDgkIt6S3wgdZrUnb5g6lZQNY58e-4VSSpxyERMUKvz4Ujv7QsOAo8Y2GmYqRzJ57BekbU2fAE0KDs/s400/DSC04837.JPG" width="400" /></a></div><br />
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Drain, rinse and drain again.<br />
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Combine remaining ingredients in large pot, bring to a boil.<br />
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Add drained cucumbers and onions, return to a boil.<br />
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Pack hot pickles and hot liquid into hot jars, leaving 1/4" head space. Remove air bubbles.<br />
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Adjust 2 piece caps. Process 10 minutes in a boiling water canner. The new 60,000 btu burner works wonders!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTDY_tlIeVyVkwS9wSiKApwt_3FiBHqXO0bXM-TDrg4RY_jNd4zmGxoeLs2B2LyqLFv6LzW4VXtckHP66rmv2NikMkGDnEpyMUxLiLZfXHycGt-xYmsUpHUpD6L23dHb7hsZIFWxPaFg/s1600/DSC04839.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTDY_tlIeVyVkwS9wSiKApwt_3FiBHqXO0bXM-TDrg4RY_jNd4zmGxoeLs2B2LyqLFv6LzW4VXtckHP66rmv2NikMkGDnEpyMUxLiLZfXHycGt-xYmsUpHUpD6L23dHb7hsZIFWxPaFg/s400/DSC04839.JPG" width="400" /></a><br />
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Remove from canner and place in cool spot away from drafts or temperature fluctuations. Here they are right out of the canner. The recipe indicates 7 pints but I never get what the recipe says, always 1 or 2 short. Doesn't matter if it's pickles or salsa; I'm always a few pints short of a full batch. ;)<br />
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When cool, check seal and label.<br />
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Allow 4 to 6 weeks for pickles to develop full flavor.<br />
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(DISCLAIMER: This is not step by step all inclusive instructions. If you choose to can produce or other foods, please get proper equipment and instructions and follow them to the letter. The risk of serious food borne illness is very real. Proceed at your own risk.) - <br />
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<div class="separator" style="clear: both; text-align: left;">Until next time, Eat Well and Keep Digging!</div><br />
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<span style="color: lime; font-size: large;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/DavidPOffutt">www.twitter.com/DavidPOffutt</a><br />
<a href="http://www.facebook.com/TheGastronomicGardener">http://www.facebook.com/TheGastronomicGardener</a>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com4tag:blogger.com,1999:blog-4296136977758273998.post-65731545321560087142011-07-11T21:25:00.001-05:002011-07-12T19:37:38.683-05:00Meatless Monday - Garden Thai CurryAfter last week's pork-fest, let's get back on track. The harvest in the garden is starting to come in, I was late getting home, so what to do. Just did a stir-fry, OK I'll make a curry. <br />
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It is completely flexible but here is what I did.<br />
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Ingredients<br />
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Coconut milk<br />
Chili paste<br />
Banana pepper (garden)<br />
Spinach (garden)<br />
Carrots (some from the garden)<br />
Crooked neck squash (garden) <br />
Tomatoes<br />
Red Onion<br />
Minced Garlic<br />
Minced Ginger<br />
Basil for garnish<br />
Oil<br />
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Start rice<br />
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Heat the oil in a wok<br />
Add the garlic, ginger and chili paste, stir fry for 15 seconds<br />
Add the coconut milk<br />
Add the vegetables except for spinach.<br />
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Bring to a boil, reduce heat and cover.<br />
Simmer gently until eggplant is tender.<br />
Add spinach<br />
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Stir to combine.<br />
Serve over rice, garnish with basil leaves.<br />
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Fast, simple and satisfying. And hot! - Adjust chili paste to your taste.<br />
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Until next time, Eat Well and Keep Digging!<br />
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<span style="color: lime; font-size: large;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/DavidPOffutt">www.twitter.com/DavidPOffutt</a><br />
<a href="http://www.facebook.com/TheGastronomicGardener">http://www.facebook.com/TheGastronomicGardener</a>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com4tag:blogger.com,1999:blog-4296136977758273998.post-32291619100794183332011-07-09T15:27:00.000-05:002011-07-09T15:27:10.323-05:00Watermelon, Feta, Red Onion and Basil Salad with Balsamic GlazeOf all the foods I associate with summer, watermelon takes the prize. Crisp, sweet, running off your chin juicy, sitting on the back porch spitting seeds.... nothing brings me back to childhood summers like watermelon.<br />
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It's hot today, and I had a taste for watermelon, but not just a big wedge. A chilled watermelon was in the fridge so I decided to make the treat a little more grown up. It's super simple and you can modify it anyway you'd like. The title of the post says it all in terms of the ingredient list. If you don't have balsamic glaze you could make some by cooking down balsamic vinegar until thick.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjuExdxd3OrqKZCW16VT8Umn5UZpjjRCiAFVQMsTJ70vwMwT-bz7GeIqf99i1ByKxEhFF72dBsxOgJoLW5JEUOjv-pTM8m5iP7fjrSekYC3a0-mIq8ZpE5lYXYtkj3vFhVGhsseAQuTE/s1600/DSC04789.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjuExdxd3OrqKZCW16VT8Umn5UZpjjRCiAFVQMsTJ70vwMwT-bz7GeIqf99i1ByKxEhFF72dBsxOgJoLW5JEUOjv-pTM8m5iP7fjrSekYC3a0-mIq8ZpE5lYXYtkj3vFhVGhsseAQuTE/s400/DSC04789.JPG" width="400" /></a></div><br />
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Cut the watermelon however you'd like, crumble some feta, thinly slice the red onion, make a chiffonade of basil. <br />
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Add a drizzle of glaze on the plate and assemble.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5aUKKhsVE3i3PQoXheOIrsWBygYrlzVtom_sJxZh2Ctavmro-xhTVRT1pNbR6REvhfoQ_uaXHNzRKYM2-hkyQqHjCQf1Vfl0MKLNR5B6iKs4JEV76uxdxkjbRGCFP-PTgP0Xo92weGA/s1600/DSC04791.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="347" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5aUKKhsVE3i3PQoXheOIrsWBygYrlzVtom_sJxZh2Ctavmro-xhTVRT1pNbR6REvhfoQ_uaXHNzRKYM2-hkyQqHjCQf1Vfl0MKLNR5B6iKs4JEV76uxdxkjbRGCFP-PTgP0Xo92weGA/s400/DSC04791.JPG" width="400" /></a></div><br />
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This was refreshing and elegant. Crisp watermelon , the salty tang of feta, the sharp bite of red onion, all pulled together by the silky sweetness of the balsamic glaze. The watermelon could have been darker red, but you never can tell what will be inside!<br />
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A great starter or a tasty light snack. Make this salad this summer!<br />
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Until next time, Eat Well & Keep Digging.<br />
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<span style="color: lime; font-size: large;">The Gastronomic Gardener</span><br />
Garden blog <a href="http://amidwestgarden.blogspot.com/">http://amidwestgarden.blogspot.com/</a> <br />
Cooking blog <a href="http://ihopeyouarehungry.blogspot.com/">http://ihopeyouarehungry.blogspot.com/</a><br />
Twitter - <a href="http://www.twitter.com/DavidPOffutt">www.twitter.com/DavidPOffutt</a><br />
<a href="http://www.facebook.com/TheGastronomicGardener">http://www.facebook.com/TheGastronomicGardener</a>David P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.com2