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:pQuote:
Originally posted by jaybird
LMAO! Here's a tip, we'll never open a restaurant together, okay? :D
Why Not the Menu of the Day would be Chef's Surprise
Noone would know what they were getting ( I have been to places like that Kinda fun because the Chef makes a meal for you based upon whatever is on hand) ;)
Quote:
Originally posted by jaybird
This small orchard near Freeburg, Brautigaum's. My mil has been friends with the matriarch forever, their kids grew up together. THE best peaches. And we always take my mil when we're out there, they give her all the 'throwaways.' Softs or culls that they can't sell by the end of the day. Perfectly good peaches, just have to work them up right away. Not sellable pretty though. Blackberries are nice too, huge, but like $3.75 a pint - ridiculous. I didn't get any wild ones this year, but I'm checking out at my sil's tomorrow. She has blackberries, blueberries, apples, peaches, apricots, plums, cherries...
Wonder if I could overnight you some REAL peaches?
:D 3.75 a Pint :eek:
Could overnight but would need to make sure I was Home ;)
I bet you only have those rock-hard, picked green and shipped peaches, don't you? If you sank your teeth in one of my tomatoes, you'd never eat another one...
You gone all next week? If I sent them Thursday? Oh wait, I can't get to the PO before it closes. If I sent them Saturday, will they deliver on Sunday? Fed Ex or UPS have overnight?
:p Yep usually hard tasteless peaches, once in a great while some "real" ones show up but few & far betweenQuote:
Originally posted by jaybird
I bet you only have those rock-hard, picked green and shipped peaches, don't you? If you sank your teeth in one of my tomatoes, you'd never eat another one...
You gone all next week? If I sent them Thursday? Oh wait, I can't get to the PO before it closes. If I sent them Saturday, will they deliver on Sunday? Fed Ex or UPS have overnight?
Yep gone all next week
Sunday delivery I don't think the do but am unsure :p
Nite JayBird
:D
I'm going to do some checking. If I can get it mailed overnight Thursday, would be perfect. Sarah's started back to school, so I can't get her to do it either. I'll have to check and see what the peaches look like tomorrow, if they are in good enough shape to ship, I'll run back out later this week, get some and find someone to mail them for me if nothing else. My sil that lives in town here will be gone for the week, and my mother is working full-time again...
I can figure something out. HEY, I know, one of the mom's I sit for adores me. She picks her kidlets up at noon, she'd be more than happy to run to the po for me, I'm sure.
Night Fugi. I'm going to bed too. Went too early last night, now I'm wide awake at 12:30. Have a great Sunday.
NEW YORK CORN MUFFINS
Makes 12-14 muffins.
1 cup flour
¾ cup yellow corn meal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 egg
¾ cup milk
3 tablespoons Crisco shortening, melted
Preheat oven to 400 degrees. Grease each cup in muffin tin with shortening; set aside. Combine flour, corn meal, sugar, baking powder and salt in mixing bowl. In separate small bowl, whisk together egg and milk. Add milk mixture to dry ingredients, stirring just until combined. Add shortening and combine, but do not try to make batter smooth. Fill muffin cups ¾ full. Bake in hot oven 20-25 minutes.
:D
BLUEBERRY STREUSEL COFFEE CAKE
1 8-ounce carton dairy sour cream
1 teaspoon baking soda
½ cup butter
¾ cup white sugar
3 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1½ teaspoons baking powder
1½ cups brown sugar
2 tablespoons ground cinnamon
¾ cup chopped nuts
2 cups fresh or frozen blueberries, thawed
Preheat oven to 325 degrees. Grease a 9x13-inch pan and set aside. In a small bowl, stir together sour cream and baking soda. Set aside. In a mixing bowl, beat butter and sugar with electric mixer on medium speed until well combined. Beat in eggs and vanilla until well combined. Add the flour and baking powder; beat. Pour the foamy sour cream mixture into batter; mix well.
In another bowl, combine brown sugar, cinnamon and nuts. Set aside. Spread half the batter into prepared pan. Sprinkle all blueberries over batter. Sprinkle with half the nut topping. Carefully spread remaining batter over all; sprinkle remaining nut topping on cake.
Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm or at room temperature.
:D
Toasty Plum Pecan Waffles
• 3/4 c. pecans, roughly chopped
• 1 1/2 c. flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3 tbsp. brown sugar
• 1 1/2 c. milk
• 2 large eggs
• 1 tsp. vanilla extract
• 3 tbsp. unsalted butter, melted
• 1 c. fresh ripe plums, any variety, diced (about 1/2-in. dice)
• Additional fresh plums for slicing
Preheat waffle iron. Spread pecan pieces on sheet pan in a single layer and toast in a 325-degree oven just until they are lightly browned and aromatic. Spread on parchment or wax paper to cool.
In a medium bowl, mix together flour, baking powder, salt and brown sugar, just to combine. In a separate bowl, whisk together milk, eggs and vanilla. Pour half of the liquid mixture into the dry ingredients and whisk; repeat with remaining half. Do not overmix. Stir in melted butter, then fold in diced plums and 1/2 cup toasted pecans. Spoon batter onto preheated waffle iron and cook until golden. Serve with maple syrup and garnish with fresh sliced plums and remaining toasted pecan pieces.
I recommend using a nonstick spray on the waffle iron if you try this recipie ;)
:D
Buttermilk Waffles
2 large eggs
• 1 3/4 c. buttermilk
• 1/4 c. canola oil
• 1 tbsp. sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. baking soda
• 1 1/2 c. flour
• 2 tsp. baking powder
• 1/8 tsp. fine sea salt
• Butter for serving (optional)
• Warmed maple syrup for serving (optional)
• 2 c. fresh or frozen blackberries, raspberries or blueberries
Preheat a waffle iron. In a large mixing bowl, using a sturdy whisk, beat eggs until evenly mixed. Add the buttermilk, oil, sugar, cinnamon and baking soda. Whisk together until well combined. Add the flour, baking powder and salt, and whisk just until the large lumps disappear. The waffle batter should be a little thicker than heavy cream. Transfer the batter into a large glass measuring pitcher.
When the waffle iron is hot, pour some batter evenly over the center of the grid, easing it toward, but not into, the corners and edges with a wooden spoon or heatproof spatula. Close the iron and cook according to the manufacturer's instructions until the exterior of the waffle is a golden brown and almost crusty and the inside is soft, light and springy, about 4 minutes. Transfer the waffle to an uncovered platter in a low oven to keep warm while you cook the remaining waffles in the same way. Divide the waffles among the individual plates and serve at once with butter, maple syrup and berries.
:D
Blueberry Cheese Strata
• 6 slices bread, cubed and divided
• 2 c. frozen or fresh blueberries
• 1/3 c. sugar
• 1 c. shredded low-fat Swiss cheese
• 4 eggs, beaten
• 2 c. low-fat milk
• 1 tsp. vanilla
• 1/4 tsp. salt
• 1/2 tsp. ground cinnamon
• Vanilla yogurt or dairy sour cream
• 6 mint sprigs
Layer half of bread cubes, blueberries, sugar, cheese and remaining bread cubes in buttered 8-inch-square baking dish. Combine eggs, milk, vanilla and salt; mix well. Pour over bread; sprinkle with cinnamon. Cover and refrigerate 6 to 24 hours. Uncover and bake at 325 degrees for 50 to 60 minutes or until knife blade inserted near center comes out clean. Let stand 10 minutes before serving. Top with yogurt or sour cream. Garnish with mint.
:D
Baked French Toast
• 1 1/2 c. milk
• 6 eggs
• 1/3 c. maple syrup
• 3 tbsp. sugar, divided
• 1 tbsp. grated orange peel
• 1/3 tsp. salt
• 8 slices French bread (4-by 3-by 1-in.)
• 4 c. sweet cherries, halved and pitted
• 1/2 c. orange juice
• Vanilla yogurt
Combine milk, eggs, maple syrup, 2 tablespoons sugar, orange peel and salt; mix well. Pour half of mixture into each of two 9-inch-square baking dishes. Dip both sides of each slice of bread in milk mixture; arrange in the same baking dish. Cover with plastic wrap and refrigerate overnight. Marinate cherries in orange juice and remaining 1 tablespoon of sugar overnight.
Carefully transfer slices to a nonstick, buttered baking sheet using a large spatula; allow excess liquid to drip into pan used for soaking. Bake in preheated 400-degree oven for 15 to 18 minutes; turn slices over halfway through baking time. Top each slice with 1/2 cup cherries and a dollop of vanilla yogurt. Serve immediately.
:D
Szechuan-Style Eggplant
• 6 small Asian eggplants, peeled
• 2 tsp. salt
• 1 tbsp. soy sauce
• 1 tbsp. sugar
• 1/4 c. chicken stock
• 2 tbsp. peanut or other mild-tasting vegetable oil, divided
• 2 tsp. grated fresh ginger
• 1 tbsp. minced garlic
• 1/4 tsp. hot-pepper flakes
• 1/4 c. chopped water chestnuts
• 3 green onions, chopped, divided
• 1 tbsp. red wine vinegar
• 1 tbsp. dark (toasted) sesame oil
• 1 tbsp. toasted sesame seed, for garnish
Cut peeled eggplant into strips 1/2-inch wide by 2 inches long. In a colander, toss eggplant with salt. Set colander over a bowl to drain for 30 minutes, discarding any liquid. Use hands to squeeze out excess moisture from eggplant; blot dry with paper towels and set aside.
In a small bowl, mix soy sauce, sugar and stock. Set aside.
Preheat wok or large heavy skillet over high heat until hot. Add 1 tablespoon of the peanut oil. When oil is hot, add eggplant slices in a single layer; stir-fry, tossing until seared and tender (about 3 minutes). Transfer to colander and drain over a bowl, reserving eggplant juices.
Reduce heat to medium-high. Add remaining peanut oil, ginger, garlic and hot-pepper flakes; stir-fry gently just until garlic becomes transparent; do not brown. Add water chestnuts and half of the green onion; stir-fry 5 seconds. Increase heat to high, add reserved soy sauce mixture and reserved eggplant juices; cook until liquid comes to a boil. Add cooked eggplant; cook 1 to 2 minutes, tossing until most of the liquid is absorbed. Gently stir in vinegar and sesame oil. Transfer to a serving dish and top with remaining green onion and sesame seed. Serve hot or chilled.
Note-Salting and draining the eggplant help prevent it from absorbing excess oil.
:D
Hunan Eggplant Salad
salad:
• 4 small Asian eggplants or 1 large globe eggplant
• Shredded lettuce, for lining platter
• 2 tbsp. chopped cilantro, for garnish
• 2 tbsp. sesame seed, toasted, for garnish
For the vinaigrette:
• 1 tsp. finely minced fresh ginger
• 1 1/2 tsp. finely minced garlic
• 1 1/2 tbsp. dark soy sauce
• 1 tbsp. white wine vinegar or rice vinegar
• 1 tsp. hot chile oil, or to taste
• 1 1/2 tsp. dark (roasted) sesame oil
• 1/4 tsp. salt
• 2 green onions, finely minced
• 1 tbsp. minced fresh cilantro
To prepare salad: If using Asian eggplant, halve lengthwise, then cut crosswise into thirds. If using large globe eggplant, cut lengthwise into 1-inch-wide strips, then crosswise into 3-inch lengths.
Arrange eggplant slices in a stainless steel steamer or on a plate set into a bamboo steamer basket; set steamer basket over boiling water. Cover and steam over medium-high heat until eggplant is tender but not mushy (about 15 to 20 minutes). Allow eggplant to cool, then cut into very thin strips ( 1/4-inch thick or less). Cover and refrigerate until chilled.
To prepare vinaigrette: In a medium bowl, whisk together ginger, garlic, soy sauce, vinegar, chile oil, sesame oil, salt, green onions and cilantro.
Arrange shredded lettuce on serving platter. Pour Hunan Vinaigrette over chilled eggplant, tossing gently to coat. Arrange over shredded lettuce. Garnish with chopped cilantro and sesame seed. Serve chilled.
:D
EWWWWWWWWWWWW. Eggplant. I have ONE recipe that calls for eggplant. It's really very good, made with all sorts of fresh veggies, layered, and ground beef or turkey. VERY healthy. But ewwwwwwwww to eggplant! I'm going for peaches this week. You want me to check on shipping some?
Also, Alice has grapes. Looks to be tons of them soon, they're still pretty tart. I'm pretty sure they're concord grapes (haven't had those in years) - purply skin, slips right off, green flesh. Can I use those for jelly? She didn't even pick them last year. And all 3 of her apple trees and her pear tree are LOADED. Looks like lots of applesauce and apple butter this fall!