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Thread: Whatcha Makin' This Weekend???

  1. #1
    Mimi Guest

    Default Whatcha Makin' This Weekend???

    I'm makin':
    Peach jam for my DIL who is mad about peaches and...
    pesto, my basil is still doin' okay despite no rain--I'm keepin' it
    wet with harvested water from the a/c drain.

  2. #2
    George Shirley Guest

    Default Re: Whatcha Makin' This Weekend???

    On 8/5/2011 6:57 PM, Mimi wrote:
    > I'm makin':
    > Peach jam for my DIL who is mad about peaches and...
    > pesto, my basil is still doin' okay despite no rain--I'm keepin' it
    > wet with harvested water from the a/c drain.

    We're mulching the newly cleaned out flower beds in the front of the
    house, garden is basically gone due to drought. Nothing producing, our
    basil didn't stand a chance, didn't get one batch.

    Miz Anne is at the local free farmer's market this morning. Took a truck
    load of house and potted plants, cut zinnias, and a dozen quart bags of
    dehydrated bay leaves taken from our bay laurel recently. Hope she sells
    it all and doesn't bring anything home. <G>

  3. #3
    Ross@home Guest

    Default Re: Whatcha Makin' This Weekend???

    On Fri, 5 Aug 2011 16:57:48 -0700 (PDT), Mimi <[email protected]>
    wrote:

    >I'm makin':
    >Peach jam for my DIL who is mad about peaches and...
    >pesto, my basil is still doin' okay despite no rain--I'm keepin' it
    >wet with harvested water from the a/c drain.


    Harvested some pickling cucumbers this morning. We hadn't made bread &
    butter pickles for years so that's what they became. Only got enough
    for a 6 pint batch so, we scaled down and used a saved recipe,
    originally posted to RFP some time ago, by Her Eminence Melba Ist.
    In addition to the cucumbers, the onions, garlic and green pepper also
    from our garden, had to resort to store bought for the red pepper.
    Only addition we made to the recipe was the addition of Pickle Crisp.
    Sure do make fine looking jars of pickles.
    Thanks Barb.

    Ross, with a lot of help from Gerry.

  4. #4
    Melba's Jammin' Guest

    Default Re: Whatcha Makin' This Weekend???

    In article <[email protected]>, Ross@home
    wrote:

    > On Fri, 5 Aug 2011 16:57:48 -0700 (PDT), Mimi <[email protected]>
    > wrote:
    >
    > >I'm makin':
    > >Peach jam for my DIL who is mad about peaches and...
    > >pesto, my basil is still doin' okay despite no rain--I'm keepin' it
    > >wet with harvested water from the a/c drain.

    >
    > Harvested some pickling cucumbers this morning. We hadn't made bread &
    > butter pickles for years so that's what they became. Only got enough
    > for a 6 pint batch so, we scaled down and used a saved recipe,
    > originally posted to RFP some time ago, by Her Eminence Melba Ist.
    > In addition to the cucumbers, the onions, garlic and green pepper also
    > from our garden, had to resort to store bought for the red pepper.
    > Only addition we made to the recipe was the addition of Pickle Crisp.
    > Sure do make fine looking jars of pickles.
    > Thanks Barb.
    >
    > Ross, with a lot of help from Gerry.


    You're welcome. I just set my fourth batch to soaking in the salted ice.
    Next up is prepping the infusion for mint jelly.
    Followed by finishing the berry chipotle barbecue sauce.
    --
    Barb,
    http://web.me.com/barbschaller July 27, 2011. Read it and weep.

  5. #5
    Mike Guest

    Default Re: Whatcha Makin' This Weekend???


    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > In article <[email protected]>, Ross@home
    > wrote:
    >
    > You're welcome. I just set my fourth batch to soaking in the salted ice.
    > Next up is prepping the infusion for mint jelly.
    > Followed by finishing the berry chipotle barbecue sauce.
    > --
    > Barb,
    > http://web.me.com/barbschaller July 27, 2011. Read it and weep.


    2 boxes of eggplants for pickled eggplants in olive oil. 1, 15# box of
    cucumbers and 1, 15t# box of jalapenos also a handful of Anaheim and
    poblano peppers



  6. #6
    gloria.p Guest

    Default Re: Whatcha Makin' This Weekend???

    On 8/9/2011 9:46 AM, Mike wrote:
    > "Melba's Jammin'"<[email protected]> wrote in message
    > news:[email protected]..
    >> In article<[email protected] >, Ross@home
    >> wrote:
    >>
    >> You're welcome. I just set my fourth batch to soaking in the salted ice.
    >> Next up is prepping the infusion for mint jelly.
    >> Followed by finishing the berry chipotle barbecue sauce.
    >> --
    >> Barb,
    >> http://web.me.com/barbschaller July 27, 2011. Read it and weep.

    >
    > 2 boxes of eggplants for pickled eggplants in olive oil. 1, 15# box of
    > cucumbers and 1, 15t# box of jalapenos also a handful of Anaheim and
    > poblano peppers
    >
    >



    That sounds pretty ambitious! Do you share the eggplant recipe?

    gloria p

  7. #7
    Mike Guest

    Default Re: Whatcha Makin' This Weekend???


    "gloria.p" <[email protected]> wrote in message
    news:j1rlb8$g32$[email protected]..
    > On 8/9/2011 9:46 AM, Mike wrote:
    >> "Melba's Jammin'"<[email protected]> wrote in message
    >> news:[email protected]..
    >>> In article<[email protected] >, Ross@home
    >>> wrote:
    >>>
    >>> You're welcome. I just set my fourth batch to soaking in the salted
    >>> ice.
    >>> Next up is prepping the infusion for mint jelly.
    >>> Followed by finishing the berry chipotle barbecue sauce.
    >>> --
    >>> Barb,
    >>> http://web.me.com/barbschaller July 27, 2011. Read it and weep.

    >>
    >> 2 boxes of eggplants for pickled eggplants in olive oil. 1, 15# box of
    >> cucumbers and 1, 15t# box of jalapenos also a handful of Anaheim and
    >> poblano peppers
    >>
    >>

    >
    >
    > That sounds pretty ambitious! Do you share the eggplant recipe?
    >
    > gloria p



    http://www.msadventuresinitaly.com/b...zane-sottolio/

    This is pretty close to how I do them now I sliced them in rounds from
    1/4" to 1/2 inch thick. I laid down newspaper, then paper towels and a
    layer of sliced eggplant I covered that with another layer of paper towel
    more newspaper goes over this. the newspaper soaks up the moisture and the
    paper towel keeps the print away from the eggplant. repeat for however many
    eggplants you have. I used a big cookie sheet with weights to press down on
    the eggplants for several hours and extract excess moisture. My friend
    likes to grill them on low heat to dry them out he says they taste better
    that way. I haven't tried them that way yet. The dryer they are the
    chewier they get.



  8. #8
    Wilson Guest

    Default Re: Whatcha Makin' This Weekend???

    On 08/10/11 2:43 AM, sometime in the recent past Mike posted this:
    > "gloria.p"<[email protected]> wrote in message
    > news:j1rlb8$g32$[email protected]..
    >> On 8/9/2011 9:46 AM, Mike wrote:
    >>> "Melba's Jammin'"<[email protected]> wrote in message
    >>> news:[email protected]..
    >>>> In article<[email protected] >, Ross@home
    >>>> wrote:
    >>>>
    >>>> You're welcome. I just set my fourth batch to soaking in the salted
    >>>> ice.
    >>>> Next up is prepping the infusion for mint jelly.
    >>>> Followed by finishing the berry chipotle barbecue sauce.
    >>>> --
    >>>> Barb,
    >>>> http://web.me.com/barbschaller July 27, 2011. Read it and weep.
    >>>
    >>> 2 boxes of eggplants for pickled eggplants in olive oil. 1, 15# box of
    >>> cucumbers and 1, 15t# box of jalapenos also a handful of Anaheim and
    >>> poblano peppers
    >>>
    >>>

    >>
    >>
    >> That sounds pretty ambitious! Do you share the eggplant recipe?
    >>
    >> gloria p

    >
    >
    > http://www.msadventuresinitaly.com/b...zane-sottolio/
    >
    > This is pretty close to how I do them now I sliced them in rounds from
    > 1/4" to 1/2 inch thick. I laid down newspaper, then paper towels and a
    > layer of sliced eggplant I covered that with another layer of paper towel
    > more newspaper goes over this. the newspaper soaks up the moisture and the
    > paper towel keeps the print away from the eggplant. repeat for however many
    > eggplants you have. I used a big cookie sheet with weights to press down on
    > the eggplants for several hours and extract excess moisture. My friend
    > likes to grill them on low heat to dry them out he says they taste better
    > that way. I haven't tried them that way yet. The dryer they are the
    > chewier they get.
    >
    >

    While you're pickling eggplant, here's the recipe I use when my garden
    cooperates - might not salt the layers with fresh eggplant, but it does help
    pull the moisture

    > Title: Pickled Eggplant
    > Yield: 84 Ounces
    >
    > 5 lb Eggplant 1 c Mint, fresh
    > 1 qt Vinegar, white 1/3 c Garlic, cloves coarse
    > 1 pt Water 3 T Oregano or 1/3 C fresh
    > 1 x Salt 1 c Olive (EVO) oil
    > 1 c Basil, fresh
    >
    > 1) Peel & slice eggplant lengthwise about finger size. Layer these slices
    > on a plate, salting down each layer. Cover this with another plate and
    > weigh down with heavy weight for 4 to 5 hours (have done this overnight
    > with no problem.) Drain & rinse with several quarts of cold water &
    > re-press to expell excess liquid.
    >
    > 2) With fresh herb, clean and pat dry. Then coarsely chop mint and oregano
    > first along with the garlic. Set aside. Have basil ready to be chopped.
    >
    > 3) Bring to a boil the vinegar and water.
    >
    > 4) Drain the eggplant and add to the water and vinegar and boil for 1
    > minute. Remove the eggplant (unsqueezed) and place in a large bowl.
    >
    > 4) Chop the basil to desired size and mix into eggplant first while warm.
    > Then mix in the oregano, mint and garlic. When well mixed, add the olive
    > oil and mix thoroughly.
    >
    > 5) Jar cold w/no processing, but cover tightly.
    > Dried herbs can be used.
    >
    > 6) Stores well in the fridge for as long as it lasts 



    --
    Wilson 44.69, -67.3

  9. #9
    Ross@home Guest

    Default Re: Whatcha Makin' This Weekend???

    On Tue, 9 Aug 2011 08:46:45 -0700, "Mike"
    <[email protected]> wrote:

    >
    >"Melba's Jammin'" <[email protected]> wrote in message
    >news:[email protected]..
    >> In article <[email protected]>, Ross@home
    >> wrote:
    >>
    >> You're welcome. I just set my fourth batch to soaking in the salted ice.
    >> Next up is prepping the infusion for mint jelly.
    >> Followed by finishing the berry chipotle barbecue sauce.
    >> --
    >> Barb,
    >> http://web.me.com/barbschaller July 27, 2011. Read it and weep.

    >
    >2 boxes of eggplants for pickled eggplants in olive oil. 1, 15# box of
    >cucumbers and 1, 15t# box of jalapenos also a handful of Anaheim and
    >poblano peppers
    >


    What size would those boxes of eggplant be?
    Two boxes of eggplant, pickled in oil, sounds like a lot of eggplant
    to consume within two weeks.

    Ross.

  10. #10
    Mike Guest

    Default Re: Whatcha Makin' This Weekend???


    "Wilson" <[email protected]> wrote in message
    news:j1u3o7$tnr$1@dont-em[email protected]..
    > On 08/10/11 2:43 AM, sometime in the recent past Mike posted this:
    >> "gloria.p"<[email protected]> wrote in message
    >> news:j1rlb8$g32$[email protected]..
    >>> On 8/9/2011 9:46 AM, Mike wrote:
    >>>> "Melba's Jammin'"<[email protected]> wrote in message
    >>>> news:[email protected]..
    >>>>> In article<[email protected] >, Ross@home
    >>>>> wrote:
    >>>>>
    >>>>> You're welcome. I just set my fourth batch to soaking in the salted
    >>>>> ice.
    >>>>> Next up is prepping the infusion for mint jelly.
    >>>>> Followed by finishing the berry chipotle barbecue sauce.
    >>>>> --
    >>>>> Barb,
    >>>>> http://web.me.com/barbschaller July 27, 2011. Read it and weep.
    >>>>
    >>>> 2 boxes of eggplants for pickled eggplants in olive oil. 1, 15# box of
    >>>> cucumbers and 1, 15t# box of jalapenos also a handful of Anaheim and
    >>>> poblano peppers
    >>>>
    >>>>
    >>>
    >>>
    >>> That sounds pretty ambitious! Do you share the eggplant recipe?
    >>>
    >>> gloria p

    >>
    >>
    >> http://www.msadventuresinitaly.com/b...zane-sottolio/
    >>
    >> This is pretty close to how I do them now I sliced them in rounds
    >> from
    >> 1/4" to 1/2 inch thick. I laid down newspaper, then paper towels and
    >> a
    >> layer of sliced eggplant I covered that with another layer of paper towel
    >> more newspaper goes over this. the newspaper soaks up the moisture and
    >> the
    >> paper towel keeps the print away from the eggplant. repeat for however
    >> many
    >> eggplants you have. I used a big cookie sheet with weights to press down
    >> on
    >> the eggplants for several hours and extract excess moisture. My friend
    >> likes to grill them on low heat to dry them out he says they taste better
    >> that way. I haven't tried them that way yet. The dryer they are the
    >> chewier they get.
    >>
    >>

    > While you're pickling eggplant, here's the recipe I use when my garden
    > cooperates - might not salt the layers with fresh eggplant, but it does
    > help pull the moisture
    >
    >> Title: Pickled Eggplant
    >> Yield: 84 Ounces
    >>
    >> 5 lb Eggplant 1 c Mint, fresh
    >> 1 qt Vinegar, white 1/3 c Garlic, cloves coarse
    >> 1 pt Water 3 T Oregano or 1/3 C
    >> fresh
    >> 1 x Salt 1 c Olive (EVO) oil
    >> 1 c Basil, fresh
    >>
    >> 1) Peel & slice eggplant lengthwise about finger size. Layer these
    >> slices
    >> on a plate, salting down each layer. Cover this with another plate
    >> and
    >> weigh down with heavy weight for 4 to 5 hours (have done this
    >> overnight
    >> with no problem.) Drain & rinse with several quarts of cold water &
    >> re-press to expell excess liquid.
    >>
    >> 2) With fresh herb, clean and pat dry. Then coarsely chop mint and
    >> oregano
    >> first along with the garlic. Set aside. Have basil ready to be
    >> chopped.
    >>
    >> 3) Bring to a boil the vinegar and water.
    >>
    >> 4) Drain the eggplant and add to the water and vinegar and boil for 1
    >> minute. Remove the eggplant (unsqueezed) and place in a large bowl.
    >>
    >> 4) Chop the basil to desired size and mix into eggplant first while
    >> warm.
    >> Then mix in the oregano, mint and garlic. When well mixed, add the
    >> olive
    >> oil and mix thoroughly.
    >>
    >> 5) Jar cold w/no processing, but cover tightly.
    >> Dried herbs can be used.
    >>
    >> 6) Stores well in the fridge for as long as it lasts ?

    >
    >
    > --
    > Wilson 44.69, -67.3



    5#'s isn't much, 2 or 3 eggplants I may try this 1 for comparison. I dont
    know if I would take the time to peel them though



  11. #11
    Mike Guest

    Default Re: Whatcha Makin' This Weekend???


    <Ross@home> wrote in message
    news:[email protected]..
    > On Tue, 9 Aug 2011 08:46:45 -0700, "Mike"
    > <[email protected]> wrote:
    >
    >>
    >>"Melba's Jammin'" <[email protected]> wrote in message
    >>news:[email protected]..
    >>> In article <[email protected]>, Ross@home
    >>> wrote:
    >>>
    >>> You're welcome. I just set my fourth batch to soaking in the salted
    >>> ice.
    >>> Next up is prepping the infusion for mint jelly.
    >>> Followed by finishing the berry chipotle barbecue sauce.
    >>> --
    >>> Barb,
    >>> http://web.me.com/barbschaller July 27, 2011. Read it and weep.

    >>
    >>2 boxes of eggplants for pickled eggplants in olive oil. 1, 15# box of
    >>cucumbers and 1, 15t# box of jalapenos also a handful of Anaheim and
    >>poblano peppers
    >>

    >
    > What size would those boxes of eggplant be?
    > Two boxes of eggplant, pickled in oil, sounds like a lot of eggplant
    > to consume within two weeks.
    >
    > Ross.


    I didnt weigh them but there is over 20 eggplants in a box. I pickled 8
    and filled up a gallon sized Olive jar.
    2 weeks will turn into several months, No doubt.
    I will be trading and selling the remainder of the E.P.



  12. #12
    gloria.p Guest

    Default Re: Whatcha Makin' This Weekend???

    On 8/10/2011 12:43 AM, Mike wrote:

    >
    > http://www.msadventuresinitaly.com/b...zane-sottolio/
    >
    > This is pretty close to how I do them now I sliced them in rounds from
    > 1/4" to 1/2 inch thick. I laid down newspaper, then paper towels and a
    > layer of sliced eggplant I covered that with another layer of paper towel
    > more newspaper goes over this. the newspaper soaks up the moisture and the
    > paper towel keeps the print away from the eggplant. repeat for however many
    > eggplants you have. I used a big cookie sheet with weights to press down on
    > the eggplants for several hours and extract excess moisture. My friend
    > likes to grill them on low heat to dry them out he says they taste better
    > that way. I haven't tried them that way yet. The dryer they are the
    > chewier they get.
    >
    >



    I may make just one jar at a time so I can refrigerate it. The thought
    of botulism does cross my mind whenever I think of vegetables in oil.

    Thanks so much. That sounds delicious. I am now sorry I didn't learn
    to like eggplant until a few years ago because I've had some really
    wonderful eggplant meals since.

    Thanks again,
    gloria p

  13. #13
    Mike Guest

    Default Re: Whatcha Makin' This Weekend???


    "gloria.p" <[email protected]> wrote in message
    news:j1v7s9$lrn$[email protected]..
    > On 8/10/2011 12:43 AM, Mike wrote:
    >
    >>
    >> http://www.msadventuresinitaly.com/b...zane-sottolio/
    >>
    >> This is pretty close to how I do them now I sliced them in rounds
    >> from
    >> 1/4" to 1/2 inch thick. I laid down newspaper, then paper towels and
    >> a
    >> layer of sliced eggplant I covered that with another layer of paper towel
    >> more newspaper goes over this. the newspaper soaks up the moisture and
    >> the
    >> paper towel keeps the print away from the eggplant. repeat for however
    >> many
    >> eggplants you have. I used a big cookie sheet with weights to press down
    >> on
    >> the eggplants for several hours and extract excess moisture. My friend
    >> likes to grill them on low heat to dry them out he says they taste better
    >> that way. I haven't tried them that way yet. The dryer they are the
    >> chewier they get.
    >>
    >>

    >
    >
    > I may make just one jar at a time so I can refrigerate it. The thought
    > of botulism does cross my mind whenever I think of vegetables in oil.
    >
    > Thanks so much. That sounds delicious. I am now sorry I didn't learn to
    > like eggplant until a few years ago because I've had some really wonderful
    > eggplant meals since.
    >
    > Thanks again,
    > gloria p


    I'm with you on that I hated eggplant as recently as 4 or 5 years ago.
    Zucchini was a favorite to dislike for almost as long. My Mom was a great
    cook but she sucked at cooking zucchini . It was mushy and awful when she
    made it.




  14. #14
    gloria.p Guest

    Default Re: Whatcha Makin' This Weekend???

    On 8/10/2011 10:10 PM, Mike wrote:

    >
    > I'm with you on that I hated eggplant as recently as 4 or 5 years ago.
    > Zucchini was a favorite to dislike for almost as long. My Mom was a great
    > cook but she sucked at cooking zucchini . It was mushy and awful when she
    > made it.


    Travel to Morocco and Greece where eggplant is a staple really showed me
    how good it can be in so many different recipes.

    gloria p

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