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Oct 18 12

Quince Caramels – Caramels aux Coings

by Ben

A unique kind of caramel. I wanted to do it for years and then finally had extra quince in 2012. Here is the result of a bunch of tweaking.

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Oct 9 12

Summer Squash Gratin with Salsa Verde and Gruyere recipe from food52

by Ben

http://www.food52.com/recipes/12430_summer_squash_gratin_with_salsa_verde_and_gruyere

Notes:

Oct 2012: made with Tartine bread. I am not sure what else Michelle changed on this one. She definitely skipped some steps. It calls for thyme but we only had cilantro and parsley on hand. Those were definitely missed.

Oct 9 12

Rustic Italian pork chops

by Ben

 

A simple and tasty way to do porkchops

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Sep 30 12

Buttermilk cream cheese frosting

by Ben
This is Michelle’s adaptation of a Cooks Illustrated suggestion. Whoa baby, this is good stuff!
Sep 16 12

Absolute Best Brownies

by Ben

From “Ready for Dessert” by David Lebovitz

  • 85 g (3 oz/6T) unsalted or salted butter, cut into pieces
  • 225g (8oz) bittersweet or semisweet chocolate, chopped
  • 150g (3/4 C) sugar
  • 1 t vanilla extract
  • 2 large eggs, room temp
  • 34g (1/4 C) AP flour
  • 1 C (135g) walnuts, almonds, hazelnuts or pecans, toasted and coarsely chopped (optional)
tools:
  • sifter
  • double broiler
  • metal bowl
  • 9″ pan
  • parchment paper
  1. Take out eggs to get to room temp.
  2. preheat oven to 350°F
  3. Line the inside of a 9″ square pan with parchment paper.
  4. Put butter in bowl and melt
  5. Melt chocolate with butter
  6. Take bowl off heat
  7. Stir in vanilla
  8. Stir in sugar until combined
  9. Beat eggs in one at a time
  10. Add flour a bit at a time until together
  11. Stir energetically for 1 minute (David is very specific about this, “a life changing minute”). The batter must be smooth and silky, no graniness.
  12. Stir in nuts.
  13. Put in baking pan.
  14. Bake 30 min, until almost set. Michelle says that she doesn’t even bother checking at the 25 min mark, since it always takes 30 min.

public link: http://leitesculinaria.com/36645/recipes-brownies.html

Goes well with candied cherry sauce.

Crappy picture of recipe

Aug 27 12

green beans and basil cream troife (a pasta shape)

by Ben

A different way to do pasta.

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Aug 26 12

Tomato conserva

by Ben
  • 10 # tomatoes (we use dry-farmed Early Girls, which yield more conserva)
  • 1/2 C olive oil
  • 2t salt
  • large pot
  • food mill
  • olive oil for pan
  • 2 half pints or 4
  1. Rinse and dice the tomatoes.
  2. add oil and salt and bring to a simmer for 3 minutes
  3. run through food mill
  4. pour into 3 trays. Some people use jelly roll pans (aka cookie sheets with sides). We don’t have that much oven space so we put them in 2-3″ deep pans. Longer to cook as a result.
  5. OVEN METHOD: lay out on baking trays and bake at 300 for 3.5 hours stirring every 30-40 min (make sure you scrape up the edges and mix them in), then reduce to 250 until “thick, shiny and brick-colored”.
  6. LONG OVEN METHOD: lay out on baking trays and bake at 350° (325° convection)  for 1 hour  (make sure you scrape up the edges and mix them in every 30 min), then reduce to 200° (190° on convection) for 6-9 hours. We tried this in 2017 and it was wonderful.
  7. SLOW COOKER METHOD: bake on high for 4-6 hours(???) stirring every 30-40 min (make sure you scrape up the edges and mix them in), then reduce to low until thick, shiny and brick-colored”
  8. Use spatula to put into jars, remember to knock out air bubbles. Smaller jars are better. Place into freezer when room temp.
  9. If you want to preserve, probably lemon or more salt needed. Then can with:
    1/4 pints = 6 min
    1/2 pints = 8 min
    1 pint = 12 min
aka: tomato paste
Notes:
Sept 5, 2012
-cooked for 5 hours at 300 and it started to burn. But it was oh-so-tasty.
Aug 18, 2013
-baked 5-6 hours, but was still very juicy. Did not set up the food mill properly so it did not squeeze all the good stuff out. So it is very runny.
-yield 6 pints, sloshy
Aug 24, 2013
-baked 300 for 4 hours.
-yield 2 pints. 10# / pint
Sept 11, 2016
20+ pounds of dry farmed Early Girls
2 hour of simmer (some of it was with seeds and skin, then after food mill)
added olive oil after food mill
Sept 3, 2017
10 pounds of dry farmed Early Girls
5 min simmer.
produced 3 pans (9×13)
1 hour (11-12) at 325°F convection, turned down to 180°F (12-7am). One was ready at 7, the other two at 9am.
Very easy to move. Not so stiff. Low and slow is easier to clean. Not a lot of burning.
Yielded 3 half pints
A few other ideas:
http://www.thedinnerfiles.com/2009/09/04/tomato-conserva/
https://food52.com/blog/4399-tomato-conserva
http://www.thekitchn.com/how-to-make-tomato-paste-cooking-lessons-from-the-kitchn-206853
Aug 23 12

zucchini rice gratin

by Ben

One way to use up zucchini. A bit of extra work to get it

Aug 20 12

Pistachio pesto

by Ben

A tasty, quick make-ahead pasta meal.

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Aug 14 12

Farro

by Ben

How to cook farro.

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