kitchengardengal's Profile

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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!

about 24 hours ago
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.

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.

A Personal Announcement

Congratulations, Jacqueline! You'll be missed by those of us who never get a wrist-slapping, as well as those who do.
Best wishes for your future, and I know you'll do a great job at Law school.

Aug 18, 2014
kitchengardengal in Site Talk

Civility

My husband and I had made reservations at a 13 room B & B out in the country in northwest Indiana for a 5 day visit at Christmas time. When we got to the inn, it had been snowing a few hours, and the roads were a mess. By morning, we had had 19" of snow, the other guests had left the day before, and the innkeepers couldn't get back to the B & B. They called us on my cell, and said they'd come as soon as they could. The inn had a small restaurant that was only open Thurs-Saturday. Our snowed-out hosts told us to make ourselves at home in the kitchen, since the chef couldn't get there either. DH and I had the place to ourselves for three days, dining on leftover prime rib, shrimp in some delicious sauce, potatoes, etc. We cooked up scrambled eggs for breakfast. When the innkeepers finally arrived, they apologized over and over for not being there, and we told them what a great time we had with the delicious meals and the beautiful setting. Best Christmas vacation ever.

What I Learned After Taking a Homeless Mother Grocery Shopping

I see that I was lucky to have learned so many cooking skills in home ec class, back in the late 60s. All those techniques like folding in, alternate, mix, beat, mince, dice, julienne... I learned all that in home ec. My mother taught my three sisters and me how to cook, but the actual techniques I learned at school.
We made meatballs (that I still make the same way, 40+ years later), spaghetti sauce, learned how to cook pasta correctly. And yes, we made cinnamon toast for our first lesson, but even that is a learning experience for those who have never cooked.

A few things to get off my chest ...

I have some Ritz, a bag of mini marshmallows, and a jar of Jif Chocolate Peanut Butter that hasn't found a purpose in life.

This may be what that Jif was meant for.