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Adele: Rose's Melting Pot

Adele's picture


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Adele's picture

(post #67159, reply #1 of 133)

I chose this book because it is has such a variety of foods from Ethnic cultures found in the USA.   There are many things I have never attempted, such as Glace de Viande and a Jello Mold.  I will get to make pumpernickle bread and will try for the first time:  bulgar, kasha, unagi (frozen preserved eel) and many other things.  There is even a Soft Shell Crab recipe, so I will finally try those. 


I get to can- Spicy Apple Rings and Plums.  I get to bake, barbecue, grill, roast, steam- a little of everything, heck, I'm going to make challah bread too! 


Here is the info from Amazon:  http://www.amazon.com/Roses-Melting-Pot-Americas-Celebrations/dp/0688122612/ref=sr_1_7/002-3643326-8943265?ie=UTF8&s=books&qid=1175190102&sr=1-7


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

CookiM0nster's picture

(post #67159, reply #2 of 133)

Spicy apple rings! I can't wait to hear your report on those. Spiced apple rings were one of my favorite childhood treats.

Jean's picture

(post #67159, reply #3 of 133)

Those bright red ones like Mom used to serve at Christmas?? Yes!



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
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help to provide free mammograms for women in need
Biscuit's picture

(post #67159, reply #5 of 133)

That looks like a really fun book!  I have "Rose's Celebrations".  A great book that I turn to over and over.  If you ever get a chance, you'd love it.

I'm not mean - you're just a sissy.

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

Adele's picture

(post #67159, reply #20 of 133)

So I looked in the index to see what I could do with spinach, found two, went with Late-Summer Pesto because I had everything and it sounded neat.  Never had pesto with pasta.


The recipe calls for basil and I had to go back to the index look, it said this page was for spinach and there it was at the end as a substitution, called winter pesto.


Calls for walnuts, which I have tried and tried to like and can take in small amounts like banana bread sometimes, so I used pine nuts which I know I like and had in the freezer.  This is awesome.  Used small shell pasta just because. She just says dried pasta, the pic shows the spirals.  The pesto is a bright vibrant green, screams healthy and fills the shell openings so you get lots in every bite.  I ate it warm (the shells were warm, not the pesto) and bet it will be even better tomorrow for lunch cold.  Another way for me to eat spinach- yeah!


This is a keeper and will be made again, esp. on a week night, easy peasy.  Never would of tried it on my own. 


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Gretchen's picture

(post #67159, reply #21 of 133)

Just so you don't have to always talk to yourself, I have ordered this book! Talk about enablers.  YOU CAN'T HANDLE ENABLING!!  Jack nicholson

Gretchen

Gretchen
Adele's picture

(post #67159, reply #22 of 133)

Your too funny and I have resisted so far.  I can't wait to get to the seafood recipes.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

DeannaS's picture

(post #67159, reply #23 of 133)

So, is it basically a normal pesto recipe, but done with spinach? If so, I might have to try that.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

AnnL's picture

(post #67159, reply #24 of 133)

Sigh, ok, I give up, I'm ordering this book.  I don't really care for basil and therefore, don't like pesto.  But, I DO like spinach and would probably love spinach pesto.


AnnL
Transitions Farm
Gardening, cooking, and riding
in Central Mass.

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Gretchen's picture

(post #67159, reply #25 of 133)

I think the spinach is used with dried basil--at least that is how I have seen "winter pestos" done. So if you don't like basil, it won't help.  Maybe. Have to wait for       a. Adele to confirm, or b. MY copy to arrive!!

Gretchen

Gretchen
AnnL's picture

(post #67159, reply #26 of 133)

:-) 


AnnL
Transitions Farm
Gardening, cooking, and riding
in Central Mass.

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Jean's picture

(post #67159, reply #27 of 133)

Actually the spinach pesto recipe I have only calls for 1/2 tsp of dried basil...easily omitted.



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
AnnL's picture

(post #67159, reply #28 of 133)

Aha, and a little bit of basil I don't mind, as I put dried basil in my tomato sauce.  It's when it's the primary ingredient that I'm put off.


AnnL
Transitions Farm
Gardening, cooking, and riding
in Central Mass.

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Adele's picture

(post #67159, reply #29 of 133)

Adele is confirming (see, even if I don't talk to myself I can use 3rd person), there is NO basil.


Not at home for exact amounts, but it was walnuts (pinenuts), garlic, olive oil, salt & cayenne (1/4t), parma-r and......spinach! 


Wonderful as a leftover, I can see this as picnic dish. 


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

AnnL's picture

(post #67159, reply #30 of 133)

Sounds perfect for me!  Especially with the pinenuts substitute for walnuts, which I also don't really like.


 


AnnL
Transitions Farm
Gardening, cooking, and riding
in Central Mass.

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

soupereasy's picture

(post #67159, reply #32 of 133)

The walnuts may surprise, I would have told you I didn't like walnut pest (can't stand walnuts) before I had to make a big batch at work.

Adele's picture

(post #67159, reply #33 of 133)

I knew I should of just stayed in bed this weekend. :(


Spicy Apple Rings.  Only took me two apples before it dawned on me that I should be cutting them sideways instead of up & down. :)  Then they sit in water for 10 minutes but not more than 20, the water has cider vinegar in it.  So do I put the slices in as I do them?  Do I do a pile then put the water and finish the rest of the apples?   They have to be added all at once to a boiling mixture.  RLB used a knife to cut out the center after they are sliced, I knew by the time I did this they would be turning brown, so I used the smallest size biscuit cutter and it even ended up looking pretty. 


Got them into the mixture, back to boil then simmer, some slices were in the water/vinegar for less than 10 minutes.  I don't know why I was getting worked up about the soaking time, but I was.  So after they are tender, you take the pot off the heat & let cool.  Now you put a plate in the pot so the apples are submerged & they stay submerged for 12 hours.  Well now, I used a big WIDE pot so I could fit in all the slices, I did not have a big WIDE plate that I was going to soak for 12 hours with red dye in the mix.  So I poured everything into my pasta pot and used a glass plate to submerge. 


So now it's morning and I don't feel so hot.  Pounding headache when I stand up.  So I stayed in bed until my Mom call.  Feel a bit better and I move into the kitchen.  It suddenly dawns on me that I don't have WIDE mouth canning jars, just the regular ones.  Now it's closer to 20 hours instead of 12 that these have been submerged, there is no way in hell I'm going to a store on a holiday.  So I tossed them.  Yup.  5 lbs of apples that I spent time with, all my red food coloring, forgot to mention my broken spice grinder that died when I went to grind the allspice, I was simply over them. 


I still cannot believe how discombobulated I got over the soaking in the vinegar water.  I should of just stopped then and there, esp. when I messed up the slicing of the apples.   I'll do it again, now that I know what I'm doing.  Sort of. :)


I'd post about the bread I made, the eggs I forgot to put into it (they were in a bowl in the fridge, because, ya know, I always mise en place), but I won't.   It's just sad.


But it will be better next week.  I think I have a cold.


 


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

MadMom's picture

(post #67159, reply #34 of 133)

{{{{{Adele}}}}} Poor baby, you need a long nap.



Not One More Day!
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beebuzzled's picture

(post #67159, reply #35 of 133)

Oh, ick. Sometimes a virus can throw your body and brain off completely. Take care of yourself and remember, we have a whole year for this. I hope you feel better soon.


 


Why is the rum always gone?  Captain Jack Sparrow
Why is the rum always gone?  Captain Jack Sparrow
Wolvie's picture

(post #67159, reply #36 of 133)

sorry to hear of your troubles - hope you feel better soon.

"Progress lies not in enhancing what is, but in advancing toward what will be."


Khalil Gibran

 

AnnL's picture

(post #67159, reply #37 of 133)

You were probably just all discombobulated because you weren't feeling well, therefore not thinking clearly.  I hope you feel better.

AnnL
Transitions Farm
Gardening, cooking, and riding
in Central Mass.

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

soupereasy's picture

(post #67159, reply #38 of 133)

Down the road when you feel better you will be able to look back at this and have a laugh! :)

Adele's picture

(post #67159, reply #39 of 133)

I feel better today, shopping after work for a new spice grinder and coffee machine.  Was almost afraid to start my car this morning, but it worked.  LOL

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

soupereasy's picture

(post #67159, reply #40 of 133)

Glad to hear it. :)

Adele's picture

(post #67159, reply #41 of 133)

Everyone can relax, I found raspberries.  Also found wide-mouth jars- the last case of them on the shelf.  Happy Happy


So I now have the Raspberry Vinegar sitting in the fridge for 4 weeks before I strain it.  This is with red-wine vinegar, as opposed to the Balsamic raspberry vinegar I got at the Farmers Market.   Tasted just a little and the raspberry is nice and strong, can't wait to use it.


Did the Spicy Apple Rings with no panic this time around.  LOL.  Solved my 'soak for 10 minutes but no more than 20' by adding a bowl of plain water for them to sit in until all cut and cored without discoloring, then into the vinegar water- all for the same amount of time.  These look really pretty in the jar and I can see making more for Christmas gifts.  The apples themselves are firm, with no one spice overtaking the others.  I used my new Black & Decker spice grinder for the allspice. 


I then went on to re-do the Portuguese Sweet Bread, which is a real treat.  Remembered the eggs this time, noted a post it & laid it on the flour. :)  This is a cakey sort of bread, for lack of a better term.  You know the sugar is there, but it's not overly sweet.  The lemon zest adds a nice flavor.  I froze one loaf, it is not recommended to refrigerate- the sugar crystallizes or something, so what I have left over will be toasted, I puut a bit of strawberry jam/syrup- it didn't set well- on top of todays slices, if I had plain ice cream I would of used that too.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Adele's picture

(post #67159, reply #42 of 133)

I also made the Classic American Lemon-Lime Mold, but it doesn't appear to be setting, it's been 4 hours, so now I'm not sure I waited for it to 'just begin to thicken'.  It wasn't as liquid as when I started before I added the sour cream & pineapple bits, but perhaps I should of waited longer.  I was a bit overwhelmed at all the jello choices and just stared at them for a while.  Sugar free, pudding, different brands, so many flavors.  Just went with Jello jello in lime and lemon like I was supposed to.  I was always under the impression that pineapple was the one fruit you didn't add to it, but this recipe not only called for pineapple bits, but also the juice from the can.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Adele's picture

(post #67159, reply #43 of 133)

Fried Sicilian Artichokes. 


Well, I'm almost 99% sure that I threw out the good parts and only kept what was to be thrown out.  I did see the choke, which is hairy, right? Cut & threw that out.  Then it said to trim the stem, so I did, at the base.  Said to get rid of all the fibrous leaves, so I did, then cut off the tip, then trimmed the base.  Halved then quartered.   After I finished and took a tentative bite, spat, rinsed and tried another part, spat, rinsed.... I decided to check another book, James Paterson's Vegetables and found out I wasn't to cut the entire stem, just a little off the bottom.  Looked like I also 'trimmed' all the good part of the base.  It was a very odd texture in my mouth.  I think I'll have to watch someone prepare one before I do it again.  (these were about 3" across, nice and green and tight. $1.99 ea, bought 3)


I had only ever boiled artichokes before to dip the leaves in butter, never played with the actual insides before.  Sort of like my sea urchin experience, still not sure I ate the right part.  :)


EDIT:  Used my new Joyce Chen wok for the frying, love it!  I got lots of oil in it & still had lots of room up the sides, so it didn't spatter very much. 


But, but, it's SUPPOSED to taste like that!


Edited 4/15/2007 9:17 pm ET by Adele

But, but, it's SUPPOSED to taste like that!

CookiM0nster's picture

(post #67159, reply #44 of 133)

Wow, you've been busy!

SallyBR1's picture

(post #67159, reply #48 of 133)

I share your pain on the artichoke - I was also an artichoke virgin until last week when I made the panzanella

the kitchen seemed like a war zone when I was done with the artichoke prepping, and I KNOW I wasted a lot of good artichoke bottoms in the process

I watched videos in the net before the massacre, but clearly, it did not help. I think I would have to do it WITH an expert next to me. In the video removing the fuzzy part seemed so easy! It came out whole, no mess. Mine was like feathering a chicken. Pretty disgusting

 


 


"I marinate my kitchen on a regular basis"

(pamilyn, April 2007)

Marie Louise's picture

(post #67159, reply #49 of 133)

Sally, I'm guessing your artichoke wasn't cooked enough. Artichokes take a loooong time to cook. "Feathering a chicken" sounds more like cleaning uncooked ones (which I never do just for that reason.)