A Weekend of Food Frolic

I

i<3mypup

New member
We've been have a wonderful time in the kitchen this weekend:

Friday evening we attended a family birthday part for my 89 year old
father-in law. We were asked to bring some noshes and a side dish:

Deviled eggs (all the egg discussion early in the week encouraged
me), made with some Dijon mustard and a tad of Frank's Hot Sauce,
sprinkled with fresh chives and dusted with paprika.

Plus...

TH's famous 3 bean salad...garbanzos, red kidneys, cut green,
garden-grown garlic, lots of scallions and a vinaigrette made with
EVOO, mustard, balsamic vinegar, salt and pepper.

We had a great dinner at the family's house, spiral cut ham and my new
(84 yr old) mother-in-law's family favorite, what they call CC Pots -
mashed potatoes mixed with real whipped cream and cheese and baked in
a casserole. The funny name of the dish is because the recipe came
from a book that called it Country Club Potatoes. These things are
sinfully delightful. If I can get my hands on the recipe, I'll post
it.

Continuing into Saturday:

Strawberry freezer jam. I had 4 pounds of strawberries and though I
know making "regular" jam making is the norm, I am much more of a
freezer jam whiz.

I made the preferment for rosemary garlic bread.

I made the custard for Chocolate Almond Brittle ice cream.

Saturday evening we went to dinner with my son, his fiance and her
family. We went to a Turkish restaurant that was quite good, except
for the inordinately loud music that accompanied the belly dancer.

Now that it is Sunday morning:

The ice cream had been made and is curing in the freezer.

The bread is in its final proof and will be baked soon.

And I gained 2 lbs from all of this.

Boron
 
On Sun, 10 Apr 2011 11:14:11 -0600, "graham" wrote:


I am one of the fortunate ones who is not salt-sensitive, nor am I one
who retains water, as a rule. This can be chalked up to plain old
indulgence.

I'll be exercising for at least an hour this afternoon.

Boron
 
"Boron Elgar" wrote in message
news:[email protected]...
I use very little salt in my cooking and I've even cut the salt in my breads
to significantly less than the standard 2%. When I eat out, I can pretty
well guarantee that my weight will increase way above the quantity of food
ingested. After a couple of days, it settles back.
Graham
 
On Sun, 10 Apr 2011 11:28:26 -0600, "graham" wrote:


You are salt-sensitive. A good portion of the population is. The trick
is finding out which portion you are in.

Salt-sensitive folks with hypertension or a tendency towards it can
also benefit by cutting back on salt.

I am not much for prepared foods from the market, so I don't get
inordinate amounts of salt that way, and if I eat out decently, it is
no more than a couple of times a week, and I have no repercussions
salt-wise.

Now food-wise...yeah, the repercussions can be serious. Cookies on a
plate are dangerous objects in this house and must be hidden
immediately - preferably by being munched upon.

Boron
 
On Sun, 10 Apr 2011 15:00:13 -0700, [email protected] wrote:


It continues...there is a fresh ham in the oven on a roasting rack and
underneath it in the drippings is a combo of potatoes, apples and
onions. Dinner is almost ready.

Boron
 
On 4/10/2011 11:52 AM, Boron Elgar wrote:

Sounds good, and well worth gaining 2 pounds. If you have a recipe for
strawberry freezer jam, I would love to see it.

Becca
 
On Tue, 12 Apr 2011 14:21:08 -0500, Ema Nymton
wrote:


I got the recipe right on the gel pack...now all I have to do is
remember what brand it was. I made this batch with Splenda...let's see
what I can find to give you the info...

Although I do not have the packet any more, this is exactly what I
did:

http://www.foodchannel.com/recipes/recipe/ball-strawberry-freezer-jam/
Ingredients

* 1 1.59-ounce package Ball? Simple Creations? No Cook Freezer Jam
Fruit Pectin
* 1-1/2 cups sugar or SPLENDA? No Calorie Sweetener, Granular
* 4 cups crushed strawberries (about 4 1-pound containers)

Preparation

1. STIR sugar (or SPLENDA?) and contents of pectin package in a
bowl until well blended.
2. ADD crushed strawberries. Stir 3 minutes.
3. LADLE jam into clean plastic 8 oz Ball Freezer Jars to fill
line. Twist on lids. Let stand until thickened, about 30 minutes.
Serve immediately, refrigerate up to three weeks or freeze up to one
year.
4. YIELD: About five (8 ounce) half pints.

The berries, from California, were not as soft as the ones that will
come in locally next month, so I very carefully put them in the food
processor in two batches. I barely whizzed them...just to the point of
being all chopped, but not smooshed at all.

I know this is a simpleton's way of doing it, but this stuff is so
damn good. I don't even bother with butter on the toast...I just ladle
this on. I keep the containers in the freezer and take one out as
needed. It's only flaw is that once thawed, it has to be used within
4-5 days. It never lasts that long. It is great on ice-cream, too and
as a diabetic, I am happy it came out well with Splenda. It is the
first time I have subbed the sugar.

Boron
 
On 4/12/2011 3:33 PM, Boron Elgar wrote:

Thanks, I will give this recipe a try in the next week or so. The
strawberries look so good, and I have never made freezer jam before.
Now, I can't wait.

Becca
 
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