kitchengardengal's Profile

Title Last Reply

What kind of vinegars do you keep on hand?

I always have a jug of white vinegar for cleaning,for canning and for Cole slaw type salads where I want a sharp, clear tang. I keep a jug of apple cider vinegar for mixing homemade flavored vinegars, such as cherry, peach and blackberry vinegars that I made up from the leftover fruit solids from canning jelly and jam.

I've got various ages of balsamic, plus red and white wine vinegars, malt and rice vinegars, and my absolute favorite vinegar of all time - a Mission Fig balsamic that I got at one of those oil and vinegar shops that has the big vats. I don't usually go for flavored balsamic, but this stuff is heaven.

about 19 hours ago
kitchengardengal in Home Cooking

Jamming, canning and preserving 2014

SS, Kieffer are best picked green. It's a very common pear here in Georgia (thank goodness, because I never have to buy pears!Friends keep giving them to me). They stay hard and crisp, and are perfect for canning and pies, as they don't turn into mush very quickly. A good half hour of poaching or simmering brings them just to the right tenderness.

As jpr suggested, check with your local extension office to see what pears grow in your area.

What are you baking these days? September edition, part 1! (2014)

I've had about 30 pounds of Kieffer pears to deal with the past few weeks, and canned most of them in different ways.

Yesterday, though, I made a pear crisp, and will do another for our guests tonight. Kieffer pears take a good half hour of simmering to soften up, so I cook them in a skillet with cinnamon, sugar and a little butter till they're tender but not mushy. Add a bit of cornstarch to thicken the sauce, and sprinkle a crumble on top, then bake for about a half hour.
Last night's dinner guest had made blueberry muffins, but got distracted while mixing them up, and forgot to put in the sugar. So I told her to bring them along.. I crumbled up the muffins, stirred in a good amount of brown sugar,and topped the pears with that. Baked it while we had dinner, and served it warm with DH's homemade vanilla ice cream from Jeni's recipe.

She left the rest of the muffins, so I'm doing the same tonight for another couple who is coming over to play a board game (Avalon Hill's old bookshelf game, 'Acquire', for any vintage board game enthusiasts out there).

The Downside of Sharing Recipes...

Sunshine, Here's one of my favorite reviews from allrecipes.com for a grilled cheese sandwich recipe:
—----------------------------

recipe reviews for:

Grilled Cheese Sandwich

“Bread, butter and Cheddar cheese - here's a way to make this classic sandwich in a nonstick pan.”

Sort reviews by: Date Rating Most Helpful
Reviewed: Dec. 11, 2007
Ingenious! I made some changes though. I switched out the bread for a hamburger bun. I didn't have any cheese, so used ground beef and made it into a patty, first grilling it. If you don't have butter you can just toast the bun (I used the recipe on this site called "perfect toast" but substituted buns for the bread.). This recipe would be perfect for my friend Nicole!
Was this review helpful? [ YES ]
327 users found this review helpful

Canning pears - need good recipes!

No, piccawicca, I just use recipes that need a boiling water bath. Right now, I've got a batch of thinly sliced pears soaking in sugar syrup to make the old time pear preserves. That took 2 quarts, sliced, and I still have about 12 pounds of pears to use. Some are pretty small, so I'm thinking of canning those whole.

Querencia, I like the sound of your recipe (especially with the candied ginger in it) , and I think I just may do a batch that way. Thanks!

Aug 29, 2014
kitchengardengal in Home Cooking

Canning pears - need good recipes!

Bumping this thread up, because a friend gave me a big bag of Kieffer pears yesterday, and I could use some inspiration.
I've canned some pear chunks in light syrup, and made pear jam.
I'm considering a pear-chocolate jam that I found on the Food in Jars blog.

Aug 29, 2014
kitchengardengal in Home Cooking

What are you baking these days? August 2014 Edition, Part 2

I just had two bananas that needed to be used up, so I made oatmeal CC banana cookies with them. The recipe called for nutmeg and cinnamon, and they are very banana bread - like.

Aug 27, 2014
kitchengardengal in Home Cooking

No Regrets: Glad I bought it!

A few decades ago, a friend was selling KITCHEN KRAFT COOKWARE. They're stainless, I have the two quart saucepan that has a steamer insert on top, along with a whistling lid and a flat metal pusher to rice the steamed potatoes through the steamer basket.

Aug 26, 2014
kitchengardengal in Cookware

Breville smart oven tips/tricks?

I would have used Roast, so it had bottom heat, too. Probably on the middle rack.

Aug 26, 2014
kitchengardengal in Cookware

Are You Still Licking the Spoon and Egg Beaters

Licking off a wooden spoon makes my tongue tickle. Can't handle the texture!

What can I do with Asian pears?

I'm reviving this thread because a friend gave me about 20 pounds+ of Asian pears from her trees. My son made golbi a few days ago, and I'm trying to find a few different ways to can the pears.

Last week, I picked about 15 pounds of Kieffer pears, made pear-ginger jam with half, and canned the rest in chunks for winter treats. I'm thinking of trying the chunks with the Asian pears, too. I don't want to make jam.

Or maybe a sweet-hot chutney? Any new ideas out there? I've looked through the threads on CH and see a few good ideas.

Aug 25, 2014
kitchengardengal in Home Cooking

Breville smart oven tips/tricks?

I use Pyrex casseroles in mine, the pans that came with it, an 8" Calphalon baking pan, pie pans, etc.
For chicken, you can just use the broiler pan.

Could you de-construct this recipe for me?

If you want to eat it cooled briefly, then do so. It will be thick, but not solid.

As gregarious said, the overnight chill solidifies the oatmeal. That's fine, too, if you like it cold.

It doesn't matter a whit which milk you use. Almond simply has fewer calories (unsweetened) and is lactose-free. Any dairy milk, from skim to whole milk, will work just fine.

Aug 24, 2014
kitchengardengal in Home Cooking

Leftover Jalapeno Yogurt Dip - now what?

I make a sauce for fish tacos that includes Greek yogurt, jalapeños, and a big handful of cilantro. Run it through the food processor till it's smooth.

Aug 23, 2014
kitchengardengal in Home Cooking

Breville smart oven tips/tricks?

I've found that when I make brownies or bar cookies in the large Breville, I must lower the temp by 10 degrees off the recipe's instructions. And check the food 10 minutes sooner. Once I got that figured out.. perfect!

It does a great job with pizza-it gets good and hot, and with convection, it's done in a flash.

We use ours several times a day. I'd recommend searching for the many threads on CH about the Smart Oven. We need to start a BSO Owner's Club!

Jamming, canning and preserving 2014

I canned some pear chunks today, and it was a lot less trouble not having to heat the lids. And I usually boil the jars while the water bath heats up, but I just put them in for the last few minutes to warm them.
The process was a bit more streamlined, so thanks, jpr54_1!

Aug 23, 2014
kitchengardengal in Home Cooking

Leftover Jalapeno Yogurt Dip - now what?

This would be good as a middle layer in a Mexican casserole made with corn tortillas. As a top layer, too, with some cheddar shredded and browned on top.

Aug 23, 2014
kitchengardengal in Home Cooking

Jamming, canning and preserving 2014

Thanks, jpr54_1. I did not know that.

Aug 23, 2014
kitchengardengal in Home Cooking

A Four-Year-Old reviews... The French Laundry

FoodieX2, not only would a parent or guardian be present, there would also be the writer, the photographer, the lighting guy... I assume there were any number of adults there who were happy to eat whatever the young lady passed up.

I thought the photo essay was adorable, and I agree with paulj that 'fine dining' is all about entertainment. Why else would we go?

WFD's equivalent on eGullet is great!

As well it should be.

A Four-Year-Old reviews... The French Laundry

I think it's cute. To spend $300 making a food photo shoot is a real bargain. No food stylist or props to set up.
Beautiful food and a charming little child - how can you hate that?

A few things to get off my chest ...

Nacho cheese Doritos dipped in cottage cheese. Yep.

New or seasonal products for Fall.. that you want or love!

So far, this is the closest I can find. But I am pretty sure I used fresh cranberries, too. Still looking...

http://blogs.courier-journal.com/reci...

Dried cranberry sauce

Posted on November 8, 2012 by Ron Mikulak

· 1 1/2 cups dried cranberries · 3/4 cup water or preferably cranberry juice or pomegranate-cranberry mix
· 1/3 cup sugar
· Zest of one orange, then juice the orange
· 1/4 teaspoon salt
· Juice from zested orange
· 2-4 tablespoons orange marmalade (optional
)· 2 tablespoons of cornstarch mixed into 4 tablespoons water

Add all ingredients except the cornstarch to a pan, bring to a boil, reduce heat to simmer and cook until the cranberries plump up. Then add the cornstarch slurry slowly while at a slow simmer until the sauce is thick and of the right consistency. You might not need it all. Makes about 2 cups.

Atlanta activity?

Guess everyone's gone to Panama City Beach for the month.

Aug 20, 2014
kitchengardengal in Site Talk

New or seasonal products for Fall.. that you want or love!

It's a simple thing, but last fall I found a recipe for fresh cranberry sauce that also used dried cranberries. It was the most delicious cranberry dish I'd ever had. I am looking forward to making it again.... If I can find the damn recipe!

Are You Still Licking the Spoon and Egg Beaters

My parents never made ice cream, but my husband does almost every week. He lets me have the paddle.

Tell-Tale Terms

"The buffet has a soft serve machine!"

Soft Boiled Eggs/Old School?

I grew up eating soft boiled eggs, but we never had egg cups. My mother just cracked off half the shell, ran a teaspoon around the inside, and slid the egg out into a bowl. I haven't made them in years, though it was always my favorite breakfast. I think it's time to try them again.

Aug 19, 2014
kitchengardengal in Home Cooking

Jamming, canning and preserving 2014

I cooked my Kieffer pear chunks too long, so I had to turn them into jam. I added a whole lot of sugar, lemon juice, crystallized ginger and pectin. Am now hoping it all sets up and is wonderful. I have another five pounds of pears to process, so I'll keep a better watch on the softening timing. I love canned pears in the winter.

Aug 19, 2014
kitchengardengal in Home Cooking

Are You Still Licking the Spoon and Egg Beaters

The paddle from a freshly made batch of ice cream.... can't do it without dribbles down the chin.