Comments for write about leftovers

Comment on Lemoncello and framboise by Jean Quine

Jean Quine — Tue, 23 Sep 2008 18:10:23 +0000

Looking for a recipe on how to make a walnut liqueir ala Tuscany. My goodness, Bob, that Lemoncello & Framboise sounds deadly. The heirloom tomatoes have been so fantastic; we’re enjoying great BLT’s on Levain bread from our Rustica Bakery. Have frozen lots of corn, too. Bought a big burlap bag!

I’ve made a wonderful Edna Lewis recipe for (“Southern Cooking” with Scott Peacock) corn pudding with delicious corn from the Mpls farmer’s market. It was so easy.

Recipe below:

4 ears corn, husked
1/3 cup granulated sugar
1 tsp salt
1 tbsp all-purpose flour
2 eggs, beaten
1 cup milk
1 cup heavy cream
3 tbsp. unsalted butter melted
1/2 tsp freshly grated nutmeg

Preheat oven to 350F
Cut corn from cob. Put cut corn into mixing bowl, sprinkle with sugar, salt & flour, and mix well. Mix the beaten eggs, milk, & cream together, and pour while stirring into the corn. Blend in the melted butter & nutmeg, and spoon into a buttered 6 cup casserole. Set the casserole into a pan of hot water and bake in pre-heated oven for 35-40 minutes until golden brown and just set. Test for doneness by inserting the blade of a knife into the center of the casserole. As soon as it come sout clean, the pudding is done. The deeper the casserole, the more time you may have to add to cooking__shallow is better.

Comment on Lemoncello and framboise by Chris D

Chris D — Wed, 10 Sep 2008 20:38:01 +0000

Thanks dad, I’ve been looking forward to seeing the framboise!

Comment on Fava scramble by mollyinportland

mollyinportland — Sat, 19 Jul 2008 00:09:58 +0000

Now I’m thinking refinement:

toast with fava bean spread topped with a poached egg. same flavors, less mess

Comment on About us by Aunt Barbara

Aunt Barbara — Fri, 11 Jul 2008 23:56:36 +0000

Chiming in, first of all on the beautiful appearance of this blog, Molly, what a wonderful gift for Mom and Dad! Then on the sad fact there are NEVER enough brussel sprouts. All my love, Aunt Barbara

Comment on Plum Clafouti by cldaniel

cldaniel — Wed, 09 Jul 2008 17:22:04 +0000

I need to get it out of my email at home! I wrote this part at work yesterday.

To the best of my memory, it goes like this:

Beat together:
2 large eggs with
3T sugar.

Add while continuing to beat:
2T flour
1/3C cream
1tsp vanilla extract.

Pour over plums placed open-face down in buttered pan, bake for 25-35 minutes at 375F until well browned around the outside edge and fairly firm in the middle.

Comment on About us by Jean Quine

Jean Quine — Wed, 09 Jul 2008 17:18:10 +0000

Hi, to all you Lethbridge/Grove/Daniel food people.

I included the link the Italian farm house photos from our trip last September. Hands down the best food at the Villa Bordoni in Tuscany & sweetest couple at the farm house sharing their homemade walnut liqueur. Something I don’t usually like.

I do remember fondly the plum claufouti recipe & have made it many times myself. Meg thought is was the best dessert she’s ever had. Ian’s favorite is still the Lisa Yockelson vanilla butter pound cake.

Love all the photos on your site too!

Comment on Plum Clafouti by Dad

Dad — Wed, 09 Jul 2008 16:13:46 +0000

Chris,
Great pictures ! How about a recipe for the batter part?

Dad

Comment on grapefruit salad by Mom

Mom — Tue, 08 Jul 2008 02:08:52 +0000

I think that your web site is great – now what is sweet and rich in your grapefruit salad? It is missing avocado or sauteed onions or red peppers preserved in garlic and olive oil. XXOO Mom

PS Dad said this is what I should do on a blog.