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Gooseberry Crumble
ReplyDeleteThis summer I am trying produce I have not used before.
I bought 4 cups of green gooseberries at the Lafayette IN farmers market.
1 c flour
1 c oatmeal
1/2 c natural sugar
1/2 c melted butter
little nutmeg
mix in bowl until crumbly
pat half of the mixture into a 8 or 9 inch pan to form a crust
place 4 c cleaned gooseberries over crust
in a sauce pan
1/2c sugar
1/4 c water
2 T cornstarch
cook until thick
pour over berries
add other half of crumble
bake at 375 for about 45 minutes
vanilla ice cream is great with this
I always said Katie was the best cook in the Turner Family. I am going to have a hard time beating her recipes. Well, I guess this is not a competation..........right?
ReplyDeleteARUGULA SALAD:
The first part is a pain, but once you make the Lemon Confit it will last all summer.
FOR THE LEMON CONFIT:
Sanatize 1 plastic quart container with lid or 2 pint canning jars with screw on lids.
Ingredients:
6 LEMONS
3 CUPS WATER
3 TBS SALT
1 CINNAMON STICK
10 BLACK PEPPERCORNS
6 WHOLE CORIANDER SEEDS
1 LARGE FRESH BAY LEAF (OR TWO DRIED)
2 TBS OLIVE OIL
4 quarts water
Method:
Bring the 4 quarts of water to a boil and blanch the whole lemons for 3-4 minutes to soften the skin. Drain and rinse in cold water. Cut lemons in 1/8's and pack in to containers. Bring 3 cups water to a boil with salt, cinnamon, coriander and bay leaf. Pour hot liquid over lemons in jars, and top with olive oil. Seal with lids. Place in cooler for at least one week before using. These will last for months.
ARUGULA SALAD:
4 cups Arugula (picked and washed)
1 Teaspoon Diced Lemon Confit
1 Tablespoon Olive Oil (or to taste)
1 Teaspoon Lemon juice
Pinch Sea Salt (or Kosher Salt)
Freshly ground Black Pepper
1/4 cup fresh Goat Cheese Crumbled
This Salad is great with Grilled or BBQ Chicken
Connie Cohen, Empire Restaurant
hello all. i am now a 'home-stay mom/professor/camp counselor' in mexico, feeding 7 students minimum three meals a day. (just part of my duties...)
ReplyDeleteso what do we eat? my own version of 'chiliquiles'-- my own version of black bean/veg. enchiladas, my own version of quesadillas, my own version of coconut/chocolate ganache ice cream cake, and my own version of 'huevos mexicanas'. I guess what i can do best is 'my own version' of stuff! And what do my own versions entail? usually some sauteing in olive oil (or for eggs, butter), toasted cumin seeds, cream, fresh chopped cilantro and/or chopped fresh flat italian parsley, and some grated or shredded cheese (from Oaxaca to swiss to parm.--)--and lately, fresh cherry or grape tomatoes, red or orange ones. And either charred and peeled poblano or sweet red peppers.
(italian/mexican style)
(the coco/choc. ganache is just itself.)
The Food and Beverage industry is on a high today. It is one of the main fragments of business developing far and wide. This industry is thought to be the pillar of the monetary and money related exercises occurring over the world.agaveros mexican restaurant
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