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Cook the Book: Eugenia Bone's 'Well-Preserved'
When I was a kid we had a huge garden and my grandmother canned everything in sight. I think I was 6 or so before I found out that you could buy canned veggies at the grocery store. If I could replicate two things from my childhood it would be her bread & butter pickles and green salsa. While I don't have a garden the farmers market is open twice a week :-)
Cook the Book: Bobby Flay's Grill It!
That's a much harder question to answer than I initially thought it would be. After some deliberation and reading the thoughts of others I'm down to a tie:
Bobby Flay - I love to grill and I'd love to grill with him. I think I'd take so much away from the experience.
Jamie Oliver - His food is just to comforting and satisfying, and I think the dinner discussion with him would be fantastic.
Cook the Book: Grill Every Day
BBQ chicken using my grandmother's family recipe for the sauce: sherry, butter, lemons, and paprika. Unexpected but the best grilled chicken you'll ever have.
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Recent Comments | Response to Comments
Dinner Tonight: Steamed Mussels in Coconut Milk
This is a very timely post because I recently had mussels for the first time in a cream sauce and thought it was a very interesting method. I too usually use a wine and herb sauce (sometimes spiced with bacon or chorizo) but I really want to try this approach for a change. I'm lucky enough to be able to get good PEI mussels here in Austin, so I think we'll put these on the menu for this week.
Cook the Book: Eugenia Bone's 'Well-Preserved'
When I was a kid we had a huge garden and my grandmother canned everything in sight. I think I was 6 or so before I found out that you could buy canned veggies at the grocery store. If I could replicate two things from my childhood it would be her bread & butter pickles and green salsa. While I don't have a garden the farmers market is open twice a week :-)
Cook the Book: Bobby Flay's Grill It!
That's a much harder question to answer than I initially thought it would be. After some deliberation and reading the thoughts of others I'm down to a tie:
Bobby Flay - I love to grill and I'd love to grill with him. I think I'd take so much away from the experience.
Jamie Oliver - His food is just to comforting and satisfying, and I think the dinner discussion with him would be fantastic.
Cook the Book: Grill Every Day
BBQ chicken using my grandmother's family recipe for the sauce: sherry, butter, lemons, and paprika. Unexpected but the best grilled chicken you'll ever have.
Question of the Day: What do you serve at Summer BBQ parties?
I've found that flank steak is very popular with the younger set, and if you buy it at your local warehouse club it's very affordable for a crowd. I've found this Soy-Marinated Flank Steaks recipe a flavorful option that works well when you aren't sure what everyone will like. I'd serve this with corn on the cob with regular and herb butter, and a nice pasta or maybe even a panzanella salad (depending on the crowd).
For dessert a make your own ice cream sandwich bar is always a treat. If you have time you can make the cookies and ice cream yourself, something a teen host might like to help with. But if you're pressed for time as most parents are, you can buy all of the fixins at your local grocery and still have a hit. Don't forget fun toppings to roll the sandwiches in - it takes them to a whole new level.
Cookbook Giveaway: 'A Twist of the Wrist'
Seems that canned tomatoes are a recurring theme, but I have a particular favorite: Muir Glen Organic Fire Roasted Tomatoes. The roasting gives a variety of Italian and southern dishes a different flavor that everyone always raves about.
Also, and possibly surprising but useful if you have an open mind, is Old El Paso Red Enchilada sauce. Now I grew up El Paso and learned how to make incredible red sauce from scratch, but who has time on any sort of a regular basis to reconstitute dried red peppers and run them through a ricer? Instead, I doctor up a can of Old El Paso to make pretty good enchiladas and carne.
Dinner Tonight: Steamed Mussels in Coconut Milk
This recipe looks great! We bought a few pounds of local, WA state mussels for dinner tonight, and I don't feel like steaming them in my usual recipe (white wine, onion, garlic, and parsley).
And I second the needed correction from almostalwayshungry on May 22nd; I'm quite sure you really didn't mean to say "Any ones that have opened up by then should be discarded", because then you'd be keeping the ones that should be going into your food waste recycling!
Cook the Book: Eugenia Bone's 'Well-Preserved'
asparagus, green beans, corn, and different jams would be my top choices. I would love to win this! In fact I was thinking of having my husband's grandmother teach me how to can.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Thank you for participating, and congratulations to our winners:
geekbearinggifts
wmoss
syannelovovna
kuromu
hdasio1234
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I am trying my hand at vegetable gardening this year, so I'd like to be able to preserve tomatoes, corn, pickles and green beans. I'd also like to preserve fresh local fruits in season.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would like to know how to preserve yellow squash. Like many others on the comments, tomatoes too.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Because of their short growing season in Ontario:
Strawberries, blueberries, raspberries, cherries, peaches.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would like to can more tomatoes in different methods. Often in the summer there are many more than you can use & they can be expensive in the winter. There are so many different ways to use tomatoes!
Cook the Book: Eugenia Bone's 'Well-Preserved'
My mom still cans and I always liked the canned tomatoes she does. That would be number 1. A close second would be dill pickles with both the cucumbers and dill coming from the garden. I love dill in the garden just for the fragrance will weeding.
Cook the Book: Eugenia Bone's 'Well-Preserved'
My family would be happy with peaches
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would love the chance to win, thanks.
erma.hurtt@sbcglobal.net
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd like to can marinara made from scratch with fresh tomatoes from the garden. I tried to make it a couple of times for the freezer, but it didn't work out well. Thanks for the offer!
Cook the Book: Eugenia Bone's 'Well-Preserved'
love to can jams and preserves
Cook the Book: Eugenia Bone's 'Well-Preserved'
pomegranate preserve, that would be great!
Cook the Book: Eugenia Bone's 'Well-Preserved'
I want to be able to can my own spaghetti sauce and salsa.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to learn jellies, plus I get TONS of veggies through a CSA and I would love to figure out something for radishes, daikons plus greens like kale.
Cook the Book: Eugenia Bone's 'Well-Preserved'
A decade ago I canned a cucumber relish that was beyond delicious. I'd love to expand my repetoire, especially now that I live in the country and have plenty of space to grow my own.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to learn to can tomatoes, green beans, strawberries, and raspberries :) *Thanks* for the giveaway!
Cook the Book: Eugenia Bone's 'Well-Preserved'
artichokes, strawberries.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to put up tomatoes and okra for soups and stews in the winter. Would also love to put up some fresh berries or jams/relishes!
Cook the Book: Eugenia Bone's 'Well-Preserved'
Pickled vegs. and savory jams & jellies
Cook the Book: Eugenia Bone's 'Well-Preserved'
Peaches, pears - any fruit. It tastes so much sweeter than the commercial cans.
Cook the Book: Eugenia Bone's 'Well-Preserved'
cucumbers. when i lived in maryland, i had so many cucumbers i had no idea what to do with them, so i made refrigerator pickles all summer.
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This is a very timely post because I recently had mussels for the first time in a cream sauce and thought it was a very interesting method. I too usually use a wine and herb sauce (sometimes spiced with bacon or chorizo) but I really want to try this approach for a change. I'm lucky enough to be able to get good PEI mussels here in Austin, so I think we'll put these on the menu for this week.