...more recent posts
Sous Vide set to get a lot cheaper. The Kickstarter project has surpassed its' goal. Test units have been produced and favorably reviewed. Will supposedly ship in October for $199.
Parmesan crisps / this is an MB specialty, but I just saw Ruth Reichl make them on diary of a foodie, although differently than the recipe provided. No paper, large grate on the cheese, add black pepper and one tablespoon of flour.
Our friend Megan, who runs Marble Valley Farm, told us an interesting story the other day. Her tomato plants are infested with tomato hornworm. This has always been a very difficult infestation for her to deal with (she is totally organic, so can't just drop death spray on them.) But after much research she came across a brief mention on the internet of using a black light in order to find them. She consulted several of her farmer friends and all were skeptical of this technique since none had heard of it before. Still, out of desperation, she made a trip to Spencer Gifts at the local mall, bought a black light, and went out into the fields with it that night. Amazingly, the black light light up the bugs perfectly. She said it was like picking lights off a Christmas tree. In a few hours they picked over a thousand hornworms off the plants (over 10 pounds!) And thus the tomato crop was saved.
One of her hippie workers fried one up and ate it, claiming it was "not too bad". Lucas was unsure of this verdict.
Made a dr pepper/pickle juice ham yesterday. Approximately this recipe
single family home made country ham, a friend brought back from his hometown Wakefield Va. This is my new thing. Next one i do is a Calhoun ham from Culpepper Va.
diy cronuts
brisket town
bkln
record amberjack but the happy to sell fisherman failed to weigh
Organic farming: an international history
the Pass. It's local if you live near here! Good value. Great stuff.
Mark Bittman's How to Cook Everything iPhone and iPad app is free right now on the iTunes store in honor of their 5th anniversary.
scott's bar-b-que Hemingway, SC
Creamy Bagna Cauda Recipe - Italian Bagna Cauda Recipe
Recipe Type: Appetizer, Dips & Spreads, Anchovy
Cuisine: Italian
Yields: 6 to 8 servings
Prep time: 15 min
Cook time: 15 min
Ingredients:
Raw vegetables of your choice (see below)
2 cups heavy cream
6 to 8 cloves garlic
1/4 cup butter or extra-virgin olive oil (or a combination of both)
10 finely chopped flat anchovy fillets packed in olive oil, drained*
1/8 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley (optional)
1 (1 pound) loaf crusty Italian or French bread, cut into 2-inch sections
* Use only good-quality Spanish or Portuguese anchovies. Anchovy paste may be substituted (approximately two inches squeezed from the tube will provide the equivalent taste of one anchovy fillet). More anchovy fillets may be added according to your personal taste. To purchase Anchovies and Anchovy Paste, check out What's Cooking America's Kitchen Store.
Preparation:
Wash and prepare the vegetables several hours before using them. Cut vegetable into strips about 3 inches long and 1/2-inch wide. Place all the vegetables in ice water to crisp. NOTE: Remember, this is a dip for vegetables freshly picked at the peak. Use only the youngest, sweetest variety of them as possible, and before serving pat all the vegetables dry with a towel.
In a large heavy saucepan over medium-high heat, add cream and garlic cloves; bring just to a boil, lower heat to medium, and cook, stirring constantly to prevent scorching or boiling over, approximately 15 minutes or until the cream has thickened and reduced by half (approximately 1 cup). Remove from heat and let cool slightly.
In another saucepan, melt the butter (or olive oil). Mash anchovies with a fork and add to butter, along with cayenne pepper and parsley; cook until the anchovies dissolves into a paste, about 5 minutes.
Put the reduced cream, garlic cloves, and anchovy mixture into a blender and purée until the mixture is very smooth. (The recipe may be made ahead to this point.)
In a saucepan, reheat the Bagna Cauda at a very slow simmer, stirring constantly, but do not let it boil.
Serve in warming dish over candle (a fondue pot works well). If sauce begins to separate while standing, a few turns with a whisk will bring it back together. Sauce may be made ahead and kept refrigerated in covered jar. To re-warm, place jar in cold water in a pan and gently raise the heat until mixture is liquid again.
Dip vegetables into the Bagna Cauda (a fondue-style fork will help), holding a piece of bread under the vegetable after dipping. After dipping a few pieces, the bread will be fragrant with oil and delicious to eat.
Makes 6 to 8 servings (1 1/2 cups).
Suggested Vegetables:
Artichokes
Belgian endive
Bell peppers (red and yellow)
Cardoons
Carrot sticks
Cauliflower florets
Celery sticks
Cherry tomatoes
Cucumber, peeled
Fennel bulb
Radishes
Scallions(green onions)
Small whole mushrooms
Zucchini, peeled
i guess this is a thing.
mmmmm, biscuits.