Edibles '10 - Part 3

Dnut, B. sprouts are the only veggie I can't like...maybe cooking them in maple syrup will help...let me know!

Too funny RD cuz I don't like them either. That's why the maple syrupy treatment really caught my interest.

Yeah actually I think someone owes me a recipe (eh hm, Bill?)

for what?

Potato leek soup?

ok :) i just use whatever is in joy of cooking

http://the-cooking-of-joy.blogspot.com/2009/03/potato-leek-soup-with.html

but there's no herbies in that receipe :( I throw in some thyme for sure.

we do too although no telling what until i am cooking

See! now that's the problem...how do I know what herbs to use???

:) i usually have three cook books open and compare recipes and mix and match the best.

hey a chilli cookoff winner should be able to handle a little pot of soup! :)

tarragon, thyme, parsley would be a good combo for this soup flowAjen. If you're not fussy about tarragon (which is the zinger) try a touch of chilli powder or paprika.

For some reason I can't "do" soup, every time I've tried something is just not right. ????idk

thanks Dnut

Dahlianut's Easy Peasy Chicken Broth for Easy Peasy Soups

dead chicken carcus
big white onion (peeled and quartered)
2 cups brocalli stalks
3 or 4 califlower butts
3 or 4 carrotts
tea bob of pickling spice
2 garlics
10 grinds of fresh pepper
salt (optional)

Throw everything in a cauldron and boil until veggies are mush. Strain into bowl. Allow to cool and refrigerate until fat as congelled on top. Scrape off fat then freeze for later use in easy peasy soups.

Dahliafeet note:

1) I keep a big freezer bag in the freezer. I put in chicken carcus, woody broccoli stalks and califlower butts as they happen. When the 'soup' bag is full I throw it in the caldron. Also asparagus stalk ends and dryish mushrooms can end up there too.

2) I usually only need to adjust the (salt) and pepper when making soup from this broth.






This message was edited Oct 15, 2010 4:11 PM

Great, Dnut!

Brilliant! I am sending your recipe to my chef son who works at a super fancy NYC joint and that side note will have all their French chefs on the floor. But I plan on getting my dead chicken bag ready asap. Patti

OK - dumb dumb here, what is a dead chicken carcus?

The whole chicken, most meat removed,with bones

Cooked or raw? Whole chickens dont happen here.

cooked... my neighbor buys the rotisserie chicken from the supermarket and uses the bones after to make stock ... and after thanksgiving she always takes my turkey bones for the same.... I like chicken stock better

when I make soup I use a whole raw chicken.... but you cook it longer than D-Nuts recipe

Todays saffron harvest. Also finished digging the potatoes. Found a couple fist sized ones. Dug the first of the sunchokes today. I will try leaving them in the ground this year until I need them. Happy to see that the red tuber sunchoke I bought at Wellswept is multiplying. Sat the last of the pumquashes (pumpkin squash hybrids) out on the front lawn hoping someone would help themselves. LOL I tried cooking one of them - it was edible - I just didn't like the texture but I saved the seeds for my DSD guinea pigs.

oh wow... that is a lot of saffron!!! good for you!!!... I have to go see if mine even bloomed or not... didn't spot them prior... so I am thinking they did not

Nice yank!!!

Do you grow saffron from seed? How cool to grow your own.

Ayankeecat. How many bulbs did you plant? Is it hard to harvest it? I am so impressed too. Patti

Here is a DG article on saffron. I probably have put in 60 corms over the years. It is a very pretty purple crocus and nice to have something blooming in the Fall.

I have a couple that always bloom, but I will order more of them now for sure. Thanks, Patti

Forget something, cat??

Wow, Memory....I'm impressed! Nice harvest, & saffron costs the earth....

The article on Saffron by Darius http://davesgarden.com/guides/articles/view/560/ Victor - the link was missing - right? I thought that I went back and posted the link on Sunday - but I guess not.

Sorry everyone. I'm just not holding up under teaching two classes and working full time this semester. Next semester back to one class and "normal".

I found plants at my back door last night that I had ordered for fall planting. When I opened the box they looked OK - so I guess they hadn't been there too long. Thank goodness for trash day or I probably wouldn't have found them until Saturday morning.

WOWSER ooogling the saffron!!! SHMOOK!!!

One of those days, I eat what I get my paws on.
10ish - pork loin with mashed potato's and a cup of milk. Didnt cut it
10:30ish - pork loin with mashed potato's and a cup of milk - didnt cut it
12 noon big bowl of sald - didnt cut it
12 noon 4 oatmeal & rasin cookies and a cup of milk - didnt cut it.
2ish 4 celery sticks with dressing
3ish cheeseburger/lettuce/tomatoe/pickles and a cup of milk - didnt cut it
right now another cheeseburger/lettuce/tomatoe/pickles and a cup of milk
Thats it - no more today!

Oh my goodness, my gut would be busting!

stay away from hills if you are outside sherri - if you fall you will roll away! :)

Found a good roasted pumpkin seed recipe if you like eating the entire thing shell and all.
Preheat oven to 400°F
Separate seeds from pulp, rinse seeds
In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole

Every once in a while I get like that. I think I am looking or need something. It wont happen again for months - thank god.

No seeds for me - I am done for today!

Wow, Sherrie! That's amazing! The day's still early! LOL

Started clearing up the Jerusalem Artichoke stalks today and pulled a bunch not-on-purpose. I have lots of the red tuber variety that I bought at Wellsweep - anyone want some tubers to start your own?

No, I don't really have anyplace to plant them....they need room to spread out, yes?

Whether you want the to or not.

That's what I thought, Memory!