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Lucia - I really enjoy roasted pork and roasted vegetables like potatoes are a real bonus since I'm heating up the oven already. Where I live here in Delaware apple cider is readily available now, but there are all sorts of brines that one can use with pork that lend a similar juicy and tender result.
Simona -- I truly enjoyed reading through the posts collected in this edition of Novel Food. In the last year I committed to reading more books, and these roundup have pointed me to great finds. Thanks so much!
Toggle Commented 4 days ago on Novel Food #34: the finale at briciole
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Hi Simona and thanks for the latest Novel Food Roundup! As to your recipe, any dish whose title has Tart and Zucchini in it captures my attention. Can never have too many recipes for that type of dish. It's sad the season for zucchini has ended here on the East Coast and for the rest of this year I'll be resorting to grocery story batons.
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We often brine pork but I had never tried doing it in cider before either. I loved the flavor it imparted. When I was nosing around preparing this story I learned that only ~15 apple varieties are commonly sold in groceries. Such a waste of great flavors!
Simona -- in a companion piece to this post I did for my newspaper column, I interviewed folks who a re preserving heirloom varieties in their PA orchards. They told me there are several thousand types of heirlooms being cultivated today. In fact, they refuse to use their acreage to grow what can be gotten at the supermarket in favor of such historic apples. Can't wait to dig into the other posts in your roundup and thanks as always for pointing us to great reading!
true confessions Deb -- this recipe itself is not in Ruth's books, but a hop, skip and a jump away from the cider brined pork shoulder she describes in the Kitchen Year.
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Brining pork tenderloin in apple cider and spices yields a moist and juicy result. Think apples are “As American as Apple Pie”? Think again. Apples as we know them today were not native to North America. When early colonists arrived from Europe, they disdained the tiny crab apples they found here and brought cuttings and seeds from their homelands in order to savor treasured orchard apples in the New World. October being a month for relishing comforting autumn treats, we should be grateful to those colonists even though it turns out that they cultivated apples primarily to make cider because... Continue reading
Posted Oct 11, 2018 at Delaware Girl Eats
well Claudia -- it was truly a stab of desperation in that I've failed miserably in the past with starter and knew I couldn't go that route :) In our area, peaches are gone for the season, but hope you might find some and try this tart.
I liked the way the author wove the many threads through this book. It was a quirky journey of discovery following them. In addition to scoping out the Alice Waters info, I really liked the M-brothers snippets and the Lois club
Wendy -- I thought everyone did a creative job in the round-up of recipes. Myself I just couldn't bring myself to go to sourdough starter. Glad you enjoyed!
Simona -- my own adventure with sourdough starter dates back to the Alaska writing retreat, and I was super happy to keep it alive for 5 months. I didn't want to try again although I loved the story threads in this book. Your crackers look like just the thing for a fall get-together and wish I was into bread-making enough to try them. Am looking forward to the Michael Twitty book. Heard him speak earlier this year and he was quite compelling in person.
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Pair fresh sweet corn with pasta to enjoy the last of its season September is all about the fine line between saying goodbye to summer and looking forward to the crisp weather and new flavors that fall brings, plus the start of the new school year and shorter days. Thank goodness, the delights of summer harvest ripe like homegrown tomatoes and ears of corn will continue just a little longer. But haste is needed to enjoy the remaining harvest because the changeover is happening earlier this year, thanks to a hurricane bringing rain and cloudy, humid and cooler days. Suddenly... Continue reading
Posted Sep 14, 2018 at Delaware Girl Eats
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Luscious fresh Jersey peaches and nectarines in a free-form tart Jersey peaches entice, captivate and make you salivate just at the scent of their aroma. They are summer’s greatest fruit masterpiece. One juicy, drippy, messy bite into their creamy deliciousness and you know for certain that no other fruit can match that same wildly sweet yet acidic tang. Not raspberries which I adore or blueberries or any the other stone fruit. And, their peak of ripeness is so fleetingly short, just a few scant weeks. Then it’s over, leaving us longing for next season. Peaches are exactly the kind of... Continue reading
Posted Aug 27, 2018 at Delaware Girl Eats
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When you’ve got zucchini why not make ravioli… Produce is so abundant right now that I had no choice but to write again about inspiring ways to use plentiful summer harvests. It’s that time of year when home gardeners such as myself are besieged with lots and lots of produce. Who knew when we planted dozens of tomatoes, two rows of peppers and what seemed like a modest number of zucchini that we would later rue that day? Sometimes it seems like the produce multiplies while we sleep. Take zucchini. You simply can’t turn your back on it. One day,... Continue reading
Posted Aug 18, 2018 at Delaware Girl Eats
Hi Simona - yes they really are addicting little treats aren't they? I appreciate the tip on the Lebovitz recipe and will try his next time. Surely there must be a get-together soon begging for gougeres...
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Heirloom tomatoes and zucchini in an open-faced tart It’s that time of summer when produce beckons. All of it. From that first bite into butter-slathered corn on the cob, to that cherry tomato that bursts with flavor when you pop it into your mouth, to the juicy sweetness of red ripe watermelon. Even zucchini, that butt of too many jokes. Well, I’m sure you get the drift. It’s that time of summer. And with so much summer produce at the peak of ripeness this month, now’s the time to improvise. Who needs a recipe? Try a few of the recipe-less... Continue reading
Posted Aug 13, 2018 at Delaware Girl Eats
Simona -- we have a farmer near me who raises multitudes of heirloom produce, one of which is the sweet little zucchini you featured in your post. It's not a french variety, but its nickname is "cueball". I stuffed them something along the line of how you did, and they made for individual side dishes that everyone loved. As to the book, I too liked Tender to the Bone a bit better than this current selection but they are all great reads
Toggle Commented Aug 5, 2018 on stuffed zucchini / zucchine ripiene at briciole
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They are incredibly easy to wolf right down! Make a bunch if you're feeding a crowd
Deb - when I read this part of the book I too thought it was too bad that folks liked the Brenda persona better than Ruth's own personality. Telling isn't it...
Claudia -- please don't feel bad. These didn't puff up too well either. It's just a clever photo angle that makes it seem so. I remember making gougeres in the past that were wonderfully puffy but maybe it's the heat/humidity this summer that played havoc
Hi Simona -- I'm not brave enough to even think about making the noodles but I'll bet you would do a great job at it. Thanks so much about the photo. Each one is a challenge as you well know
Thanks for including my link in your Tuna post!
Tina -- I often visit Kennett and love that you grew up nearby
Scott and Wendy - I'm glad this piece provoked some nostalgia for you and that the mill has a family history for Wendy. It's so nice when things like this happen
Toggle Commented Jul 31, 2018 on Apple Picking and Cider Making at Delaware Girl Eats
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Delicious cheese puffs called Gougères are an easy, fast appetizer A woman of multiple personalities. That was Ruth Reichl undergoing dozens of transformations with wigs, thrift shop ensembles, jewelry and even creative makeup to disguise herself while dining as the New York Times restaurant critic. With the help of these costumes she could dine unnoticed by NYC restaurant staff, eating and considering both the experience and the cuisine for her reviews. In her memoir “Garlic and Sapphires”, which we are reading this cycle for Cook the Books, Reichl describes the process of crafting each of the rich personalities she affected.... Continue reading
Posted Jul 21, 2018 at Delaware Girl Eats