What are you cooking today and how?

[Rick]

The only thing I do is clean the berries then drop them in the batter whole. That recipe fills a 9X9 dish just fine and it's plenty for me and the wife for a couple of days. We don't mind the seeds so I don't do anything with them. I suppose you could run them through a Foley food mill to remove the seeds.

Guests can not see images in the messages. Please register in the forum.

[rebel]

We're having Thanksgiving in July. Smoked turkey, mashed taters, cranberry sauce, green beans, cornbread dressing, gravy and biscuits w/ honey. Oh yea, pie for dessert.

[crashdive123]

We're having Thanksgiving in July. Smoked turkey, mashed taters, cranberry sauce, green beans, cornbread dressing, gravy and biscuits w/ honey. Oh yea, pie for dessert.

Hehehehehe - I noticed you didn't put the calorie count on that one.

[samigirl]

i am having the ole standbys for really busy days i am having great northern beans,cornbread,fried taters and pork chops.

[Rick]

Dang, girl. I need to stop by when you have a leisure day meal.

[rebel]

Hehehehehe - I noticed you didn't put the calorie count on that one.

You should have seen the measly portions.

[rwc1969]

Thanks Rick, we have one of those, but use it for making syrup. I'm happy to have the pie all to myself.

[rebel]

Just had a little bedtime snack. Half of a smoked turkey samich with lettuce, tomato and spicy mustard. Dang that was good!

[crashdive123]

That's one of the cool things about Thanksgiving, even when celebrated in July.....LEFTOVERS!!!

[grrlscout]

I went on another cooking binge last night. The result:

A bunch of green tomato relish

Guests can not see images in the messages. Please register in the forum.

Basil ice cream

Guests can not see images in the messages. Please register in the forum.

And I started the process for some plum/apricot wine

Guests can not see images in the messages. Please register in the forum.

[BENESSE]

Basil ice cream?!
OMG...sounds great. I had olive oil ice cream that I went apoplectic over. So what's the recipe?

[grrlscout]

It's from The Perfect Scoop, by David Lebovitz. I couldn't find it online. But I think you might be able to read it if you look at this pic, full-size:

Guests can not see images in the messages. Please register in the forum.

Full-size version link: http://www.flickr.com/photos/grrlsco...n/photostream/

My mods were:

- I used a bit more basil than what was called for
- I only had one cup of heavy cream. So I used more whole milk, mixed with some half and half for the other cup. It still reduces the amount of fat called for, but it worked OK.
- I used lime zest instead of lemon. It's what I had, and I think it probably worked even better than lemon.

[Justin Case]

The recipe comes from Pastry Chef, cookbook author extraordinaire, David Lebovitz
When David came out with The Perfect Scoop, I knew that sooner or later I had to buy it,

Here is the recipe http://cafebacaro.blogspot.com/2009/...rries-and.html

Looks Good

[huntermj]

My own frybread. Frying in the pan right now.

[nell67]

What else but chicken! Chicken and dumplings that is,with macaroni and tomatoes,and fresh sweet corn.

[Justin Case]

I'm having Sauerkraut and polish sausage w/ mashed potatoes,, mmmmmm

[BENESSE]

I
My mods were:

- I used a bit more basil than what was called for
- I only had one cup of heavy cream. So I used more whole milk, mixed with some half and half for the other cup. It still reduces the amount of fat called for, but it worked OK.
- I used lime zest instead of lemon. It's what I had, and I think it probably worked even better than lemon.

I like the mods--I'll be trying it this weekend. I HAVE to.

[grrlscout]

My own frybread. Frying in the pan right now.

Ooh I LOVE frybread!

Really, any sort of fried dough. But frybread is near the top of that list!

[grrlscout]

I like the mods--I'll be trying it this weekend. I HAVE to.

Of those, one I wouldn't do again, given the choice, was to reduce the fat content.

Once I stashed the quart in the freezer, it came out rock solid! I think it's because I used whole milk in place of some of the heavy cream.

More tips on keeping homemade ice cream soft:
http://www.davidlebovitz.com/archive..._making_1.html

As it is now, I either have to chisel off pieces, or let it sit on the counter about 20 minutes before serving - and I don't have the patience for that.

[BENESSE]

Of those, one I wouldn't do again, given the choice, was to reduce the fat content.

Once I stashed the quart in the freezer, it came out rock solid! I think it's because I used whole milk in place of some of the heavy cream.

More tips on keeping homemade ice cream soft:
http://www.davidlebovitz.com/archive..._making_1.html

As it is now, I either have to chisel off pieces, or let it sit on the counter about 20 minutes before serving - and I don't have the patience for that.

Shoot, that's exactly what I was gonna do. I guess I'll use cream and eat less. Thanks for the tip!