Recipe reviews

I made that Bob Andy Pie I mentioned a few days ago. After everyone called or texted in to say they made it home OK I sat down and had a slice. Boy is it good. It's a custard pie with a very thin layer of cinnamon on top and another on the bottom. I couldn't see how the cinnamon stayed on the bottom, considering that it floats so well, but I think I just now figured it out--you brush the crust with egg whites. The cinnamon probably sticks to that when the custard gets poured into the shell.

The three recipes I introduced for Thanksgiving were all greeted with general success. Mom and my sister really liked the corn with sage. After Mom took a bite, she told me that she'd been a little worried about the amount of sage in it, because sage can be so strong. You don't add that until the very end, though, so I guess the affect is minimal (or do I mean "effect?" I can't decide). She copied down the recipe before she left yesterday. Here it is, along with a few comments:

Sweet Corn with Sage

3 T butter or margarine
1 medium onion, finely chopped (1/2 c.)
2 bags (12 oz each) frozen corn
1/4 c. half-and-half
2 T chopped fresh sage leaves
3/4 tsp salt [I used kosher salt]
1/4 tsp coarsely ground black pepper

In a 10-inch skillet, melt butter over medium heat. Cook onion and corn 10-12 minutes, stirring frequently, until onion is tender. [I wound up turning the heat up to medium high after melting the butter because it was taking forever for the corn to thaw out. I'd suggest thawing the corn ahead of time, and then maybe cooking the onion first before adding in the corn.]

Stir in remaining ingredients; reduce heat to low. Simmer uncovered 3 to 5 minutes, stirring occasionally, until flavors are blended. [Turn the heat down before adding the 1/2-and-1/2, or you'll have to add more]

I think this recipe's a keeper. And I thank my sister for finely chopping the onion. I don't chop things fine, and I said so. She heard me from the other room and offered to do it for me. I watched her, so I think I know how to do it now.

Loose change

Also known as random thoughts.

Going to be a brief post 'cause I'm typing this one-handed. The cat's sleeping on my right arm, snuggled into the crook of it and snoring in my ear. I'm afraid that freeing up my right hand to type will disturb her. I am so cat-owned.

Went grocery shopping today. Wegman's has a special right now--turkeys for $0.29 per pound, provided you have a club card (I d0) and spend at least $25 on other stuff. Not a problem. I scored a 12 lb bird for about $3 and change. Dang, I'm good. Bird is in freezer, along with 2 bags of cranberries and the other smaller (but not exactly small) turkey breast I bought last summer.

I found a picture of the fennel/potato thing I wrote about a couple days ago. Forgot I took one. Sure was tasty. Also found a photo of the gnocchi stuff. And another from one of my attempts at the carrot soup. Anyone watching me this summer must've thought I was nuts, the way I would set out all my vegetables on the patio and photograph them, then cook 'em up, drag them back out to the patio and photograph 'em again. I can hear the conversation now:

"Abner*! That freak in 916-10 is taking pictures of her food again!"
"Come away from the window, Gladys*. She might see you and ask you to photograph her eating it."
"You know, she never does eat out there. I wonder why."
"Maybe she's worried about being watched by the neighbors."

I'm making even less sense than usual this evening. Time to call it a night. If I can get the cat off my arm, that is. Maybe I'm sleeping here tonight.


*Not their real names. At least I don't think so. I'm not acquainted with any of the neighbors who'd be able to see my patio from their windows. Anyone else a fan of "Bewitched?" I loved the Kravitzes.

How the CSA went

Got an email earlier this week saying that the CSA harvest is done for the year.

I'd say my experiment with community supported agriculture was a limited success. I found myself a little flummoxed as to what to do with some of the things I got, but all in all I enjoyed it. Ate more vegetables this summer than I did last year, and did a whole lot more "from scratch" cooking. Two recipes I'm definitely adding to my permanent stash this year? Fennel and Potato Gratin and Baked Gnocchi with Chard and Ricotta. I never managed to get a picture of either dish, but they were both very tasty. Both recipes came in issues of the CSA's bulletin--they were always giving us ways to use some of what we're taking home.

Here's the recipe for the potato/fennel thing. I'll post the gnocchi recipe later on this month (don't want to use up all my ideas the first week, now do I?):

Fennel & Potato Gratin (Originally from Farmer John's Cookbook)
2 cups fennel bulb, cut crosswise into 1/8 inch slices
2 cups thinly sliced potatoes
salt
pepper
2 cups half-and-half (or whole milk for less richness)
2 Tbsp butter

1. Preheat oven to 350 degrees F. Lightly coat a shallow 2-qt. baking dish with butter.
2. Cover the bottom of the baking dish with a layer of fennel slices. Cover with half the potato slices. Sprinkle salt and pepper to taste. Repeat layers until you've used up all the slices.
3. Bring the half-and-half to a gentle boil in a medium pan over medium-high heat. Pour it over the fennel and potato.
4. Using a large spatula, press down on the top layer to submerge it. Dot with butter. Bake until potatoes are tender and the top is golden, about 1 hour.

I had this with chicken sausage and some applesauce. Yum.

I already signed up for next year's crop, a half share. Because I signed early I get a discount.

Next major purchase (aside from a chair for the living room. Unless this is cheaper, in which case it might get bought first)? A small deep freezer. I'm gonna be a blanchin', freezin', puttin' things by kind of girl next summer. I was won over to the process late in the game, and could have kicked myself when I thought of all the stuff that went bad before I could use it. That won't happen next year, though. I will be ready. 'Cause now I have an idea what to expect.

Cookie recipe

As I promised in the comments of the previous entry, here's the recipe for the bar cookie that uses raspberry preserves. I found a recipe measurement converter online, so there are metric measurements in parentheses. I rounded up or down to one decimal point, when necessary

Raspberry Coconut Bars

3/4 c. butter, softened (170 g)
1 c. sugar (228.5 g)
1 egg
1/2 tsp. vanilla extract (2.5 ml)
2 c. all-purpose flour (453.6 g)
1/4 tsp baking powder (1.2 g)
2 c. flaked coconut, divided (453.6 g)
1/2 c. chopped walnuts (113.4 g)
1 12-ounce jar raspberry preserves (352.9 ml or 342.8 g)*
1 c. vanilla or white chocolate chips (228.5 g)

1. Preheat oven to 350° F (177° C).
2. Grease a 13" x 9" x 2" baking pan (33 cm x 22.9 cm x 5.1 cm. I looked around on Amazon.co.uk, and I think this would be called a brownie pan).
3. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Set aside.
4. In another bowl, combine flour and baking powder; gradually add this to the creamed mixture and mix well. Stir in 1 1/4 c. coconut (285.7 g) and the walnuts.
5. Reserve one quarter of the dough to use as topping. Press the rest of the dough into the greased pan. Spread with preserves. Sprinkle with chips and the rest of the coconut. Crumble reserved dough over the top; press lightly.
6. Bake at 350° F (177° C) for 30-35 minutes or until golden brown. Cool on wire rack. Cut into bars.

This recipe says the yield is 36 bars. I think that may depend on how you cut them.

And personally, I don't think the white chips were necessary. I didn't notice them in the piece I ate. Also, the recipe didn't specify, but I used seedless preserves to save my gift recipients from getting jabbed in the gums.

*Not sure whether jam is measured as dry or liquid, so I did both conversions. Wish I hadn't already thrown the label away.