For the love of Produce...
Replies
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@mtaratoot
I remove any thick pith then slice into strips and simmer in water, let cool slightly and drain and rinse (the water is super bitter, so I haven’t figured out a way to use it). If I want them to be sweet and don’t care about losing a little more color, I’ll repeat this step, if I want the color and some tartness/ light bitterness I’ll do either 1:1 sugar and water or 1:2 sugar and water (semi hard vs gel set) and bring to a boil until it has a nice thickness, let cool slightly and use a slotted spoon to lift peels to dry on parchment or a rack. ( the simple syrup left over makes an AMAZING addition to cocktails!!) sorry it’s not more precise. I got a candy thermometer and a bag of citric acid for Xmas so I’ll be experimenting with those soon!3 -
[@MinTheKitCat
No need for precision. I think I got it. Only question is the ratio; I think I am reading on part water to 1-2 parts sugar, with more sugar making the result more firm.
I was wondering about the pith since it's bitter, and I can't imagine being able to get it all off, so I presume some stays on. The leftover syrup might make a mighty fine Old Fashioned, and I wonder if you slowly evaporate off the water from the first boil if you'd end up with orange bitters.4 -
@mtaratoot yes - the higher sugar and a higher boil temp make for a more firm candy (or at least that has been my results). Sometimes I like a little bitterness (it reminds me of a fruity sweet version of Sichuan peppers?) but if I have a small batch, I’ll use a serrated pairing knife on the back of a peel to remove pith and it’s fairly fast work. If I know I can make the candys within a day or two
I cheat and use a veggie peeler to take the zest of the fruits before I eat them, this means most of the pith stays on the fruit and leaves me a pretty thin strip.
THAT IS AN AMAZING IDEA ABOUT ORANGE BITTERS!!!!2 -
I made this last night and thought it was great. Works well with SE Asian food. Piercing the red onion through with bamboo skewers before slicing helps hold them together on the grill pan.
http://chefmichaelsmith.com/recipe/grilled-pineapple-red-onion-salad/3 -
Safari_Gal_ wrote: »MinTheKitCat wrote: »I’m loving this citrus love ❤️ 💕 I peel and eat all my citrus in segments like a clementine or tangerine unless I’m cooking with it. Also love candying citrus peel- especially lemon, lime, and grapefruit - SUCH a treat!!!!
@MinTheKitCat - you just reminded me of a wonderful memory! - Walking next to the Château Royal d’Amboise- came across a little pâtisserie with the most beautiful citrus confections! I wanted to dive right into this bowl of candied clementines! I took this 2 years ago....
6 euro for 100 grams??? Omg that is outrageous.1 -
Safari_Gal_ wrote: »MinTheKitCat wrote: »I’m loving this citrus love ❤️ 💕 I peel and eat all my citrus in segments like a clementine or tangerine unless I’m cooking with it. Also love candying citrus peel- especially lemon, lime, and grapefruit - SUCH a treat!!!!
@MinTheKitCat - you just reminded me of a wonderful memory! - Walking next to the Château Royal d’Amboise- came across a little pâtisserie with the most beautiful citrus confections! I wanted to dive right into this bowl of candied clementines! I took this 2 years ago....
6 euro for 100 grams??? Omg that is outrageous.
Yeeahhh @gigius72 about 1 small Clementine .. lol0 -
Safari_Gal_ wrote: »Safari_Gal_ wrote: »MinTheKitCat wrote: »I’m loving this citrus love ❤️ 💕 I peel and eat all my citrus in segments like a clementine or tangerine unless I’m cooking with it. Also love candying citrus peel- especially lemon, lime, and grapefruit - SUCH a treat!!!!
@MinTheKitCat - you just reminded me of a wonderful memory! - Walking next to the Château Royal d’Amboise- came across a little pâtisserie with the most beautiful citrus confections! I wanted to dive right into this bowl of candied clementines! I took this 2 years ago....
6 euro for 100 grams??? Omg that is outrageous.
Yeeahhh @gigius72 about 1 small Clementine .. lol
Wow. That comes 60 euro per kilo or for American it would be 90 dollars per pound.0 -
$9 per candied clementine? I just found my new career!! Lol3
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A regular clementine IME is about 45 g, so 6 E for 100 grams (or about 3 E or less for one or like $7 for 2) which seems nuts but they are super pretty and maybe super tasty (haven't tried the candied ones), and I personally see no objection to high cal, sugary, luxury items being expensive.3
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🍊 I think the reason whole glacés are more expensive is because they take 2 weeks or more of intermittent boiling and saturating to cure. (Fresher glacé are heavier and more dense.) liquid sugar bombs!
My $.02 .... ps ... I’ve had this photo on my camera for over a year and I never really paid attn to the price. 😬 But these aren’t the most expensive ones Ive seen either. That said ... maybe a glacé factory is good business! @MinTheKitCat 😉😉😉4 -
Roasted cauliflower.
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🍄 Getting the mushrooms ready for a dinner dish!
If I’m not mistaken.. oyster mushrooms, maitake, shimeji, shiitake, king trumpet, pioppino & enokitake ...
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What is your favourite thing to do with parsnips? Hubby came back with a large bag on sale. I normally roast with olive oil when I am doing a classic roast dinner or cote de boef but need some other meal and prep ideas to use them up.0
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Baked Rosemary parsnip fries are amazing!!
I’m also a sucker for a nice mash. NYT cooking has a lot of nice recipes for parsnip soup, latke, gratings, and even one or two desserts. (The parsnip sheet cake with cream cheese icing is delicious!)2 -
What is your favourite thing to do with parsnips? Hubby came back with a large bag on sale. I normally roast with olive oil when I am doing a classic roast dinner or cote de boef but need some other meal and prep ideas to use them up.
Hey @acpgee !
I recently tried these parsnip recipes and they were tasty!
Roasted parsnip soup-
https://www.bonappetit.com/recipe/roasted-parsnip-soup-with-walnut-pesto?intcid=inline_amp
root vegetable tarte tatin
(I did a flax crust and only used parsnips, rutabega, carrots and yam)
https://www.bonappetit.com/recipe/root-vegetable-tarte-tatin?intcid=inline_amp
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MinTheKitCat wrote: »Baked Rosemary parsnip fries are amazing!!
I’m also a sucker for a nice mash. NYT cooking has a lot of nice recipes for parsnip soup, latke, gratings, and even one or two desserts. (The parsnip sheet cake with cream cheese icing is delicious!)
Parsnip sheet cake!!? 😯 must check out!1 -
Those are more interesting than me. I like to just roast parsnips with other root vegetables, tossed in olive oil with some salt and pepper. I also like them in stew.3
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Safari_Gal_ wrote: »MinTheKitCat wrote: »Baked Rosemary parsnip fries are amazing!!
I’m also a sucker for a nice mash. NYT cooking has a lot of nice recipes for parsnip soup, latke, gratings, and even one or two desserts. (The parsnip sheet cake with cream cheese icing is delicious!)
Parsnip sheet cake!!? 😯 must check out!
It is so lovely! Like a very mild spice cake with just the tiny whisper of crunch. It also freezes like a dream
I’m gonna have to check out the parsnip soup with walnut pesto - that sounds right up my alley, lol
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Safari_Gal_ wrote: »What is your favourite thing to do with parsnips? Hubby came back with a large bag on sale. I normally roast with olive oil when I am doing a classic roast dinner or cote de boef but need some other meal and prep ideas to use them up.
Hey @acpgee !
I recently tried these parsnip recipes and they were tasty!
Roasted parsnip soup-
https://www.bonappetit.com/recipe/roasted-parsnip-soup-with-walnut-pesto?intcid=inline_amp
root vegetable tarte tatin
(I did a flax crust and only used parsnips, rutabega, carrots and yam)
https://www.bonappetit.com/recipe/root-vegetable-tarte-tatin?intcid=inline_amp
When i hit the link, correct page opens up but goes blank within couple of seconds. Anyone else having same problem? How to fix it?0 -
Thank you for all the parsnip ideas.
I am sous viding salt beef after week of dry brining and will make this tomorrowing replacing carrots with parsnips.
https://www.seriouseats.com/recipes/2011/03/homemade-corned-beef-brisket-with-potatoes-cabbage-carrots-recipe.html
On Sunday will do a cote de boeuf and attempt the parsnip tarte tatin. We have some miso caramel and phyllo pastry in the freezer I could use up for that.
If there is anything leftover after that will try the parsnip soup or revert to my usual treatment of roasting.5 -
Made a mixed mushroom ‘tart’, (I would call galette) which was much easier than I expected and I got to have THIS moment of a glorious pile of mushrooms on my counter which made me so happy and excited to eat them 😋
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I wanted to share my mushroom pics, they're golden oyster mushrooms, home grown from the kit. I had quite a few flushes, it was fun to watch them grow. Unbelievably fast, from hour to hour... Took me a while to figure out that i liked them grilled the best.
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@icemom011
Those are amazing!!0 -
I wanted to share my mushroom pics, they're golden oyster mushrooms, home grown from the kit. I had quite a few flushes, it was fun to watch them grow. Unbelievably fast, from hour to hour... Took me a while to figure out that i liked them grilled the best.
Hey... nice shrooms ya got there ☺️☺️2 -
I'm making another gallon of kimchi. I have about a three day supply left; that should be about enough. Maybe I'll send pictures later. The Napa cabbage is soaking right now, and in about an hour I'll put everything else together. I couldn't decide what kind of chilies to use. This time it will be a mix of dried red Arbol and fresh green Serrano. It should be a fair bit spicier than the last batch, but not TOO spicy. I want to get the ginger more finely chopped or grated, but I don't think I'm going to blend anything. I like the bigger chunks of garlic and chiles. I'm going to go a fair bit heavier on the fish sauce this round, but decided not to get the dried shrimp so I can give some to a friend who has a shellfish allergy. I don't want to kill her. Well, not today 🤣 🤣
If you are a kimchi aficionado, what are some unusual ingredients you like to sneak in? What kind of chiles do you use? How long do you ferment before slowing it down in the fridge? Mine's pretty simple: Napa, daikon, green onion, lots of garlic, ginger, hot chiles, fish sauce, and of course salt, although I rinse the salted cabbage before assembling. So tasty.3 -
The Napa cabbage weighed in at 5.5 pounds. I chopped it and soaked it in salt water for a couple hours, then rinsed and combined with the other ingredients I prepped during the last of the salt soak.
Daikon radish
Lots and LOTS of garlic
A bunch of finely chopped ginger
A bunch of chopped fresh green onion
Three nice fresh green Serrano chiles
Five or six red dried Arbol chiles
A bunch of really high quality fish sauce.
I pressed it down into a gallon glass jar, and there was about the right amount of head space to keep it from bubbling over. I used a couple of the outer leaves from the cabbage to hold all the goodies under the surface of the liquid. I did have to pour a little of the brine I poured off from the soak to get the liquid level right.
Now we wait.
I have about three days left of the last batch, so I shouldn't run out. This batch might be a lot more spicy. We shall see.
The sauerkraut with carrot I made about 2.5 weeks ago should be fermented enough to put in the fridge later this week. It is already quite good, but I like it just a bit more sour.
I am taking full advantage of the cooler temperatures, because once summer gets here, fermented cabbage will get too mushy. I don't have air conditioning. Indoor temperature is pretty good right now for fermenting cabbage.
I'm also going to cook a batch of mayocoba beans. I've never cooked them before, but the day after I saw some dried in the store, my friend said she cooked some and they were good. I picked some up the other day and started soaking them last night. I only have one serving of garbanzos left, so I should be OK to go ahead and cook these. Or I could wait for tomorrow and let them start to sprout before cooking. So many options.
I hope you are having a yummy day, too.7 -
@Safari_Gal_ , @MinTheKitCat thank you!The Napa cabbage weighed in at 5.5 pounds. I chopped it and soaked it in salt water for a couple hours, then rinsed and combined with the other ingredients I prepped during the last of the salt soak.
Daikon radish
Lots and LOTS of garlic
A bunch of finely chopped ginger
A bunch of chopped fresh green onion
Three nice fresh green Serrano chiles
Five or six red dried Arbol chiles
A bunch of really high quality fish sauce.
I pressed it down into a gallon glass jar, and there was about the right amount of head space to keep it from bubbling over. I used a couple of the outer leaves from the cabbage to hold all the goodies under the surface of the liquid. I did have to pour a little of the brine I poured off from the soak to get the liquid level right.
Now we wait.
I have about three days left of the last batch, so I shouldn't run out. This batch might be a lot more spicy. We shall see.
The sauerkraut with carrot I made about 2.5 weeks ago should be fermented enough to put in the fridge later this week. It is already quite good, but I like it just a bit more sour.
I am taking full advantage of the cooler temperatures, because once summer gets here, fermented cabbage will get too mushy. I don't have air conditioning. Indoor temperature is pretty good right now for fermenting cabbage.
I'm also going to cook a batch of mayocoba beans. I've never cooked them before, but the day after I saw some dried in the store, my friend said she cooked some and they were good. I picked some up the other day and started soaking them last night. I only have one serving of garbanzos left, so I should be OK to go ahead and cook these. Or I could wait for tomorrow and let them start to sprout before cooking. So many options.
I hope you are having a yummy day, too.
Sounds so yummy!!!!!! I wish some of it was in my fridge!1 -
Fields and fields of Dikon yesterday!! I can never find exactly how to use it all up when I buy it so I’m hoping people have some yummy healthy suggestions here that may differ from the typical uses. I’m pretty much the only one who eats it unless I sneak it into soups. So it’s me and 8 lbs of it every time I buy it. 😂😆
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I liked pickled daikon/turnip/radish a lot. But that is probably considered a typical use.2
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