Well Preserved - Latest Comments

Re: Lemon Curd

Canning Chrissy — Wed, 16 Jan 2013 23:23:50 -0000

Both of these recipes were out of this world. I recently started canning and this was maybe the fourth thing I decided to can and I am glad that I came across this particular recipe. It is very detailed and well worth it. I used regular Florida lemons... I think I may have over cooked but there were little bubbles and I googled for hours and they were ok and we are fine after eating 3 jars (it would have been all 4 but someone had a birthday... it is that good). The torte is also phenomenal -- I left it in the pan a little too long so it was a little more moist and I was sure I ruined it but it was just great, I topped it with powdered sugar and some Lemon curd. Not much a fan of cook books but after this, 'Well Preserved' is a priority on my to get list!!

Re: Marinated Stuffed Cherry peppers

Irv Lewis — Wed, 21 Nov 2012 09:36:29 -0000

Twenty five years ago I had a patient who brought me a jar of bread crumb and grated cheese stuffed hot cherry peepers. I loved them. She gave me the recipe and as often happens, I can't find it. Yours is the closest to what I remember. I have a bumper crop of hot peppers and have been hungering for those delicious stuffed peppers. I thank you for the recipe.

Re: How to Make Baking Extracts

~ Julie — Sun, 11 Nov 2012 19:15:10 -0000

Those are two things I am also thinking about.

Re: How to Make Baking Extracts

~ Julie — Sun, 11 Nov 2012 19:12:57 -0000

I find this very exciting. Thank you!

Re: Romesco Sauce

amy — Tue, 30 Oct 2012 17:43:04 -0000

where can you buy already made romesco sauce?

Re: Zucchini Flowers

blackdirtbread.com — Sat, 27 Oct 2012 16:12:24 -0000

WOW! Thank you for such wonderful information on zuchini flowers along with recipe ideas! My husband and I own an organic farm and we sell and cook zuchini flowers all summer long. I love them with a glass of wine and fresh italian bread. I am not very inventive and am always looking for ways to cook the flowers. I just can't wait to try these recipes next year!

Re: Putting Up Mushrooms

chickenmushrooms.com — Tue, 09 Oct 2012 15:14:49 -0000

Cool post. Freezing cooked mushrooms is great, and a necessity in most cases, but there are exceptions to that rule. One wonderful quality of polypores like Hens and Chickens is that they have lower water content than other fungi, and they can be FROZEN FRESH- no burst cells! So, there's no need to cook up 50 pounds of mushrooms when you get home from a hunt.

Re: Recipes for Lent

Egbone — Tue, 13 Mar 2012 14:38:24 -0000

Thanks Frank! I really appreciate your feedback and I am absolutely thrilled you like the book.

Re: Recipes for Lent

Frank — Mon, 27 Feb 2012 14:31:45 -0000

Great post – thanks. BTW, finished reading Mycophilia – it’s amazing. Don’t know how you pulled it all together to craft such an informative and readable work. Besides tramping all over the U.S. (and beyond) to search out mushrooms and mushroomers, you took a mountain of scientific info and reduced it to something understandable for the non-scientist reader, meanwhile inter-weaving your exploits throughout in a wonderfully engaging way. Congratulations!

Re: Christmas Mail Order Favorites

Egbone — Mon, 13 Feb 2012 12:29:12 -0000

I'd forgotten that! They do, and their pecans are terrific.

Re: The Honeybells Are In!

Egbone — Mon, 13 Feb 2012 12:28:12 -0000

Dear Malcontent: Cerignola is the name of the olive. They are big and green and quite mild, and widely available. However, you can substitute other green olives, or use a combination in this recipe.

Re: Christmas Mail Order Favorites

Cathy1027418 — Sun, 05 Feb 2012 21:08:04 -0000

Here in Juno Beach, in addition to the best citrus, Ter Marsch also sells fresh pecans too.

Re: The Honeybells Are In!

Malcontent2 — Sun, 05 Feb 2012 16:35:53 -0000

Thank you for the recipes. The Green Olive and Honeybell Tapenade sounds interesting.

I do have a question: Is Cerignola the name of the olive or a market brand?

Re: How to Make Baking Extracts

Egbone — Sun, 05 Feb 2012 15:13:12 -0000

I haven't made coffee extract, but why not? Ditto cacao! Let me know how it works...

Re: How to Make Baking Extracts

Create an Online Shop — Thu, 02 Feb 2012 06:50:17 -0000

Thats really a great idea dude ! Seems to be simple methods of baking ..

Re: How to Make Baking Extracts

Savings4sandra — Thu, 02 Feb 2012 00:19:16 -0000

Love this idea. Have you done it with coffee beans for a coffee extract? Wonder if cacao would work?

Re: Honeybell Tangelos

Web Hosting Provider — Wed, 01 Feb 2012 02:20:35 -0000

Really awesome..

Re: Honeybell Tangelos

Jhart2483 — Tue, 31 Jan 2012 18:00:43 -0000

And it is Fabulous :-D

Re: A Few Recipes Utilizing Ginger Syrup

Egbone — Tue, 31 Jan 2012 10:31:03 -0000

I love that burnt fruit recipes can cross over into BBQ sauce recipes...that loose jams make ice cream sauces and jellies make soda syrups. It's delightful when mistakes lead to great recipes. I guess it is all a matter of the cook's confidence. When I was young my dad used to do pot lucks with his chef friends. I remember one of them, not Jean Vergnes, but someone of his caliber, burnt a skillet of sauteed potatoes. My dad looked at him, surprised, and the chef rather puffily responded, "Edward, that is the way is it supposed to be!!"

Re: Pickled Radishes

Web site hosting — Mon, 30 Jan 2012 07:08:40 -0000

Good information i got here... Nice recipe you explain here.thank you..

Re: A Few Recipes Utilizing Ginger Syrup

Frank — Sat, 28 Jan 2012 17:03:46 -0000

We've had a fair amount of supposed-to-be jams that turned into ice cream toppings. Many thanks for the ginger syrup -- enjoying the ginger ale and will have to move on to these recipes. Who knew ginger ale was so easy to make. Didn't have club soda, but Pellegrino worked for the mixer. Enjoying your blog, as always.

Re: Ginger Syrup

Marian — Fri, 27 Jan 2012 22:20:10 -0000

Thanks, I think I have it from a couple of online tv shows I saw. I'll take a drive in the spring to check it out!

I know this sounds goofy but I received a back to the roots mushroom kit for a gift and grew the most incredible pearl oyster mushrooms. We were all laughing until I picked and cooked them last night (with a veal breat confit pasta sauce). I had no idea what a difference a fresh mushroom could make. We used them as garnish they were so good. Now I'm having dreams of harvesting mushrooms in the pine barrens!

And Hapy New Year to you too....

Re: Honeybell Tangelos

Joli Hart — Thu, 26 Jan 2012 20:24:33 -0000

I can't wait to make this, bought a bunch of organic honeybells the other day!

Re: A Few Recipes Utilizing Ginger Syrup

Kirsten Hansen — Thu, 26 Jan 2012 01:37:55 -0000

Eugenia, I'm so glad to hear that you have disasters sometimes too. :) Like Holly, I once scorched the bottom of a gigantic pot of raspberry jam and I couldn't bear to toss it. I canned it and later turned it into a raspberry chipotle BBQ glaze.

Re: A Few Recipes Utilizing Ginger Syrup

Holly — Wed, 25 Jan 2012 19:17:44 -0000

Eugenia,
This summer I burnt the peach jam. I just stepped out to the garden for a second. Anyway, I was totally bummed. On the other burner I was cooking down tomato sauce, and on a whim I stirred them together and started throwing things like pepper flakes, mustard and brown sugar. I had just unvented my first BBQ sauce. I say unvented because I'm pretty sure someone already thought of this. The burnt sugar had a slightly smoky taste and alls well that ends pretty good and on the Barbie.