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cooking for yet another party of mixed food needs

I think I'd make a bunch of "stuff on sticks"... shrimp, steak, veggies on separate skewers, so people could pick and choose what they wanted. You could do small skewers of some items, like little onions, mushrooms, and other veggies, putting the onions on skewers by themselves. Grilled potatoes (with olive oil instead of butter for the dairy-free crowd), a salad, maybe some sort of bread. You could also have skewers of cold stuff -- cheese, fruit, salumi, whatever.

1 day ago
onrushpam in Home Cooking
2

What's for dinner #315 - Summertime... and the living is easy.

Oh, I play in WFD every now and then... just not regularly. The crumble was great. I used about half a box of the small heirloom tomatoes from TJs and two yellow squash. I used Parm for the cheese. Here's the link to the recipe:
http://www.vegetariantimes.com/recipe...

Jul 27, 2014
onrushpam in Home Cooking
1

What's for dinner #315 - Summertime... and the living is easy.

It's getting towards the end of summer for us... veggie season is almost done. (Of course, we still have several months of HOT to come.)

I just put a bushel of butter beans in the freezer (thanks to DH who stood in line to get them for me yesterday). Dinner tonight will be a gorgeous piece of scamp (using Marcella's fish and potatoes recipe) and a new recipe for me to try: Tomato and Squash Crumble (I've done a similar one with just tomatoes, but the mix of tomatoes with summer squash and onion sounds too good to pass up). I have 5 or 6 peaches from last weekend's trip up into mid-GA. Need to figure out what to do with those. Last weekend's try of a Pioneer Woman recipe was a bust... WAY too sweet and gloopy.

Tomorrow, we're off for a morning at the beach, to be followed by a "linner" somewhere that will definitely include oysters!

Jul 26, 2014
onrushpam in Home Cooking
5

Salad Dressing: Home Cooking Dish of the Month for July 2014

Two of my favorite go-to dressings:

Grate a big handful of parmigiano reggiano (enough to half fill a small jar).
Add in:
2 T olive oil
2 T of whatever vinegar you want
A little salt and pepper
Put the lid on the jar and shake hard.
Done.
Sometimes I add minced garlic, herbs, mustard, etc.
It's great on a salad of romaine, thin onion, artichoke hearts and red bell pepper (fresh or from a jar).

Buttermilk dressing:
1/2 cup buttermilk, well-shaken
1/4 cup mayonnaise
2 tablespoons cider vinegar (or whatever vinegar you prefer)
1 tablespoon sugar
3 tablespoons finely chopped shallot (if I don't have shallots, I grate some sweet onion or just leave it out)
Sometimes I add dill or other herbs.
It's great on TJ's Healthy 8 salad mix. When I use it on that, I add celery seeds and caraway seeds.

Jul 26, 2014
onrushpam in Home Cooking

When you were starting out in the kitchen what did you make?

I, too, learned to make soup from my grandmother. Also bread, meatloaf, fried chicken, pot roast, "stewed" chicken, baked chicken with rice. The cooking gene skipped a generation... my mom was a good cook, but didn't like it much.

Grandma had Concord grapes, too! I would always wind up with purple hands and purple smears on my face on jelly making day. We also "put up" lots of corn, green beans, tomatoes, rhubarb, strawberries, blackberries, apples and what she called pear honey (made from hard, cooking pears).

I'm putting up butter beans today (not something we ever had in Missouri). Thanks Grandma for teaching me!

Jul 26, 2014
onrushpam in Home Cooking

Recent Berkshires trip -- Lee/Amherst/Mystic

Our waitress said it used to be Arizona Pizza, but the owner decided to give up the franchise and do his own thing, with his own recipes, etc. So, I think the owner is the same, but the food is not.

Jul 16, 2014
onrushpam in Southern New England

Recent Berkshires trip -- Lee/Amherst/Mystic

We recently spent a week in Lee, MA, ending with a stormy evening at Tanglewood for the James Taylor concert. I checked this board before we left and didn’t see much recent info. So, I thought I’d add a quick run-down of our eating experiences. Our trip included a day spent in Mystic, CT, so I’ll add that, too.

In Lee, MA (where we were staying):
Salmon Run Fish House
We’d eaten here before and enjoyed it. It was just as good on this trip. We all enjoyed various preparations of scrod. All were good. Portions were huge. My sister and I should’ve split our meals.

Joe’s Diner
We always have one breakfast here, not because it’s great food, but because we enjoy it. They do know how to do a perfectly soft over-easy egg and their potatoes are good.

51 Park
We stopped here for an impromptu lunch because we were starving and their porch looked inviting. We split two pizzas, a vegetarian pie and a clam pie. Both were very, very good. My sister has been doing the VB6 plan with great success for some health issues, but she bent her strict adherence on this trip. Last night, she told me she’s been craving more of this pizza. We’d all like to go back to try some of their other offerings.

Big Y Market
This is a great addition since our last visit to Lee. We had them steam some lobsters and were impressed by the friendly, helpful staff. The lobsters went into rolls for our picnic at Tanglewood and we enjoyed the leftovers on our long drive home to GA. There’s a new(ish) beer/wine store in the same parking lot that was greatly enjoyed by husband and nephew. My sister commented she thought we spent more on beer than food this trip (and I don’t even drink beer)!

Amherst, MA
Bistro 63 at the Monkey Bar and Grill
We enjoyed a late lunch on their lovely porch. The food was more than passable and I really loved the special cocktail they had on offer. I don’t remember what it was called, but it involved grapefruit vodka and elderflower liqueur and was served in a Mason jar. It hit the spot on a very warm afternoon. Sis and husband explored their selection of local brews, with advice from our very knowledgeable server.

Mystic, CT
S & P Oyster Company
After a long day of driving and tramping around the seaport, we landed here for dinner on the patio. It was a gorgeous evening and we enjoyed ourselves. The food was pricey and not memorable, but we weren’t unhappy with our experience.

We cooked in the condo for our other meals, or had picnic snacks, etc. I can honestly say we didn't have a bad meal of any sort on this trip!

Jul 12, 2014
onrushpam in Southern New England

Pork tenderloin on the grill

We use this 7-6-5 method, but I don't brine it. Sometimes just s & p, sometimes a dry rub. It turns out great every time.
http://www.finecooking.com/recipes/gr...

Jul 06, 2014
onrushpam in BBQ, Smoking, & Grilling

A Non-Offensive Universally Acceptable Meal

Well, it wasn't a plated meal, but I recently did food for a group of 8, two breakfasts, two lunches and snacks. It was for meals at an event where we had no cooking facilities beyond a microwave and a coffee maker. We had one celiac, one who eats mostly pescatarian (a little chicken every now and then) and the rest pretty much eat anything. I took grilled chicken tenders, steamed shrimp, a variety of veggies/dips, cheese and crackers, fruit, bread and rolls, a mixture of sweets and snacks - some gluten free, nuts and some breakfast pastries (some gluten free), coffee and juice. We all ate well and there was very little left over.

May 14, 2014
onrushpam in General Topics

House Hunters & Kitchens

I just watched an episode of Property Virgins... the couple wound up buying a to-be-built-to-their-specs house that was $100k more than the mortgage they were approved for! The woman said, "If I don't have a huge kitchen with 42" cupboards, an island and granite, I won't cook!"
Hmmm... wonder how much cooking she'll really do in that kitchen?

May 04, 2014
onrushpam in Food Media & News

Two Fat Ladies - now there is none

Very cool news from the Countryside Alliance:

A special Clarissa Dickson Wright Award was also presented in memory of the TV cook and champion of the countryside. The recipient of the award, created to recognise strong animal husbandry, support slow and artisan food and protect farming heritage, was chosen by Clarissa before her death. It was won by Peter and Christine Gott, who run Sillfield Farm in Gatebeck in the Lake District, and sell meat from wild boar, rare breed pigs, Herdwick sheep and rare breed poultry. www.sillfield.co.uk

Apr 30, 2014
onrushpam in Food Media & News

Trader Joe's YAY/NAY - April 2014 [OLD]

I bought this yesterday for the first time. I was munching it raw while prepping dinner. Put it in a simple buttermilk slaw-type dressing and chilled for awhile. Oh, so good! I'll have to buy more so I can try it cooked.

Apr 28, 2014
onrushpam in Chains
1

Two Fat Ladies - now there is none

On the title of Two Fat Ladies:

‘People used to say, don’t you object to the title? And I said, well there are two of us. I had problems with ‘ladies’ because it sounds like a public convenience. But which bit do you object to? Are you saying I’m thin?’

On the RSPCA:

The RSPCA: ‘leaves a bitter taste in the mouth…They have got plenty of money. I think that it would do them no harm if people stopped donating and told them why they had stopped to see if they changed their threatening policies. Now they spend money… prosecuting hunts, prosecuting people who they think are trapping foxes, people who are keeping out rabbits. They are not concentrating on what they should be doing, on what they do well.’

On supermarkets:

‘Supermarkets are the gates of hell.’

On turning down an offer to front a supermarket campaign:

‘I used to say that all I had left in life was my integrity and my cleavage. Now it’s just my integrity.’

On threats from animal rights campaigners:

‘We have all got to die sometime. If you don’t stand up, what’s that quote: “For evil to prevail it only takes honest men to do nothing”. A lot of people don’t stand up for principles now. I believe we should fight for what we believe in. If you don’t, it’s cowardice. If I put my life at risk, so what?’

‘The best way to stop a rare breed pig from dying is to eat it.’

On bankruptcy:

‘Bankruptcy is like losing your virginity – it doesn’t hurt the next time.’

On happiness:

‘I would rather eat a cream cake than take Prozac. The only thing that stimulates the serotonin in the body is animal fat. I’m quite sure that the increase in anti-depressants is related to our decrease in eating animal fat.’

Link to the whole article: http://blogs.spectator.co.uk/camilla-...

And, just for you, greygarious, an excerpt from one of Clarissa's books, about her favorite greyhound:
https://www.facebook.com/groups/TheGr...

Apr 12, 2014
onrushpam in Food Media & News
2

Two Fat Ladies - now there is none

Thought some of you might like to read this post about Clarissa from the Countryside Alliance newsletter:
Following her death on 15th March, the funeral of cook, author and countryside champion Clarissa Dickson Wright was held in Edinburgh this week. Hundreds came to pay their respects at St Mary's Metropolitan Cathedral in the city centre and the tributes paid to her were fulsome. Clarissa's sister placed a home-made Viking hat onto her coffin, saying she had always wanted a Viking burial, and the funeral wreath featured, most appropriately, some of Clarissa's favourite ingredients, including red chilli peppers, sage, artichoke and sprouting broccoli. Countryside Alliance Board Member and great friend of Clarissa, Sally Merison, was among the speakers and read AE Housman's "Home is the Sailor" ("Home is the sailor from the sea, The hunter from the hill.") Sally also offered the Huntsman's blessing and as Clarissa's coffin left the Cathedral Rory Innes, Master and Huntsman of the Berwickshire, blew Gone Away.

Clarissa is pictured (above) on the Liberty & Livelihood March in September 2002. Always one to speak up for the countryside, she did so with huge enthusiasm on a number of occasions across the country. At demonstrations, when signing her books on our show stands, (including the Hampshire Country Sports Day, her favourite) and bringing the house down with her wickedly funny observations during after dinner speeches, Clarissa's warmth and passion touched many. We want to do justice to her legacy with a tribute in our summer magazine, and invite all those who met her to send us their memories, photos and favourite one-liners from the great lady. Camilla Swift has already identified eight classic 'Clarrisa-isms' in her Spectactor column (click here to read - no punches are pulled, a taster is 'Supermarkets are the gates of hell.')

During the funeral Clarissa's friend Charles Fletcher observed that many have said "we won't see her like again". "God, I hope we do", he said, pointing out that we need "more members of the awkward squad" to get things done. Carrying on Clarissa's legacy in campaigning for the rural way of life is our particular privilege, and we will be happy to hear from you, fellow members of the awkward squad, on your memories of her.

Apr 11, 2014
onrushpam in Food Media & News
3

Two Fat Ladies - now there is none

As I messaged to Harters privately, my source was a UK friend who knew Clarissa well and had spoken to another friend who was with Clarissa near the end.

Mar 31, 2014
onrushpam in Food Media & News

Two Fat Ladies - now there is none

Heard from a UK friend that Clarissa had lost a leg to the ravages of diabetes and then became desperately ill following her surgery.

Mar 21, 2014
onrushpam in Food Media & News

Freezing cooked shrimp?

I'm planning to take steamed shrimp (peeled) to a picnic get-together. But, I'll be short of time the day before. I know you can safely freeze cooked shrimp. But, will they still taste good? I'd hate to mess up our beautiful Gulf shrimps.

Mar 21, 2014
onrushpam in Home Cooking

Two Fat Ladies - now there is none

Or, a litter of greyhounds! I have friends with a litter on the way and I think they're going to use Clarissa's names for them. :-)

Mar 18, 2014
onrushpam in Food Media & News
2

Two Fat Ladies - now there is none

Some interesting tidbits about Clarissa:
http://www.telegraph.co.uk/foodanddri...

Mar 17, 2014
onrushpam in Food Media & News

Two Fat Ladies - now there is none

So sad...
I thoroughly enjoyed the bit of time I spent with her several years ago. The countryside has lost a great supporter.

Mar 17, 2014
onrushpam in Food Media & News
2

What's for Dinner #284 - the "Everyone is Irish on St. Patrick's Day" Edition [through March 19, 2014]

I did ours today, too. It has been a rainy, yucky day, so I played in the kitchen..braised CB, finished in the oven with a mustard/brown sugar glaze, cabbage/carrots/turnips cooked in the braising liquid, champ made with some baby Vidalia onions, onion/carraway/rye rolls.
I'm STUFFED! Is it a bad thing to go to bed at 7 PM?

Mar 16, 2014
onrushpam in Home Cooking
4

What's for dinner #283 - MARCHing towards spring? [through Mar 16, 2014]

Too late for last night's dinner, but this recipe is my favorite for mustard sauce. DH calls it "awesome sauce". It's good on chicken, too.
http://www.epicurious.com/recipes/foo...

Mar 14, 2014
onrushpam in Home Cooking

What's for Dinner #282 - Spring Daylight Savings Time Edition [through March 13, 2014]

Picked up a couple of nice little tile fish filets at the fish market. Marcella's baked fish with potatoes, garlic and I used thyme in place of the rosemary. Steamed asparagus with lemon. So easy and always a good dinner.

Mar 09, 2014
onrushpam in Home Cooking
3

Do I really need to soak chickpeas overnight?

I cooked chickpeas for hummus yesterday. Didn't soak at all. Took about 3 hours total.

Feb 23, 2014
onrushpam in Home Cooking

Two Fat Ladies

I met Clarissa at a coursing meeting, the 2000 Waterloo Cup. I can't remember if she had a dog entered that year or not. I know she's also a big supporter of the Retired Greyhound Trust.

Feb 22, 2014
onrushpam in Food Media & News

Help! I'm having a party for 40!

I was going to suggest the same orzo salad. Or, I also love this one: http://www.epicurious.com/recipes/foo...

I do think you might need another protein, especially if you think you might have pork averse guests. Maybe a couple of roasted/sliced turkey breast to go with the same rolls/toppings as the ham?

Or, here's a shrimp salad I've made for lots of parties. Use small shrimp and even cut them in half length-wise. You can make a little shrimp go a long ways and you can vary the other ingredients, depending on what you like:
Dressing:
2 Cups Mayonnaise
½ C. well-drained horseradish
½ tsp. msg
2 tsp. dry mustard
2. tsp. lemon juice
½ tsp. salt

1 lb. cooked shrimp, peeled and deveined
1 basket grape tomatoes
6 oz. whole, pitted olives (cut in half if large
)1 can sliced water chestnuts
8 oz mushrooms (small or cut in half/quarters if large)
½ head cauliflower, broken into flowerets or a mix of cauliflower and broccoli or equal amount of snow/sugar snap peas cut in half

Drain all ingredients, mix with dressing and refrigerate 1-2 hrs. (or more) before serving

Feb 08, 2014
onrushpam in Home Cooking

Pancakes - What's Your Favorite Type??

I usually make very traditional, light, not-too-thick buttermilk pancakes. Occasionally, I'll do sour cream pancakes (the ones with very little flour). Always with real maple syrup.

A friends makes awesome buckwheat pancakes and, because her husband doesn't like sweet stuff for breakfast, tops them with either bacon or sausage cream gravy and an over-easy egg. They are delicious. I've tried making them, but mine are never as good as hers.

Feb 03, 2014
onrushpam in General Topics

Are we allowed to share horrible, completely unredeemable experiences here?

Have y'all seen their website? They've gone out of business.
http://www.redsfresh.com/

Feb 03, 2014
onrushpam in Austin

"Free" Meals -Use it Up

I'm on a big use-it-up kick right now.

The other night, I made a great soup with the bones from the Christmas roast beef, some frozen stock, a can of tomatoes, the end of a bottle of red wine and an assortment of veg from the fridge and freezer.

Another night was one lone Italian sausage, a can of tomatoes, a box of mushrooms on their last leg, the end of a carton of cream and a handful of frozen peas, with half a box of bow tie pasta and a frozen loaf of garlic bread.

Last night was roast chicken. I made a little pan of dressing with half a pan of leftover cornbread and a couple of sad, stale hoagie rolls. (I'd made the cornbread when we ate up the container of ham and beans from the freezer.) We also had some cranberries left over from Christmas (cooked with lots of booze, they keep forever in the fridge). Tomorrow, the chicken will be repurposed into enchiladas with the tomatilla sauce I stuck in the freezer a month ago. I'll use up a can of beans that night, too, for charro beans.

Later in the week, more cranberries will marry up with a bunch of onions and garlic for a sauce on the pork tenderloin that's hanging out in the freezer.

I'm making some serious progress in my quest! :-)

Jan 13, 2014
onrushpam in Home Cooking
2

ISO Recipe for shellfish stock for bisque

Yes, I often add shrimp heads and fish bones, when I have them. I keep a big ziplock in the freezer and just toss in whatever I have. When the bag gets full, I make stock and freeze it. I have several quarts of shellfish/fish stock in the freezer at this point.

Jan 09, 2014
onrushpam in Home Cooking