Subj : Re: Canning
To   : Ruth Haffly
From : Dave Drum
Date : Sun Aug 13 2023 07:07:08

-=> Ruth Haffly wrote to Dave Drum <=-


 DD> I've never "got" the strawberry-rhubarb conflation. I've tried it more
 DD> than a few times and the flavours do not work well together for me. I
 DD> quite like the tartness of the rhubarb (and wid picked gooseberries).

 RH> I like it, have had some that has been really sweet, other that has
 RH> been on the tart side. It's good either way IMO.

I hereby bequeath you my share of the strawberry/rhubarb mixtures.

 DD> I assume that people first used strawberries in the mix to mitigate
 DD> the tartness when sugar was in short supply. But now days they also
 DD> add the sugar and get a product that is (to me) cloyingly sweet.
 DD>  I'll pass.

 RH> Make your own to the tartness level you prefer.

As my granddad always used to say "It's a poor cook who can't suit 
himself."

 DD>       Title: Rhubarb Sauce
 DD>  Categories: Five, Sauces, Fruits
 DD>       Yield: 2 Pints

 DD>   Good on I scream, panquakes, waffles, toast, biscuits,
 DD>   peanut butter sarnies, whatever you care to add it to.

 RH> I'll have it on ice cream or biscuits, have basically given up
 RH> pancakes and waffles.

I get more pancakes than waffles - but, they're both on my menu.

 DD>   Originally from Recipes With A History; Yankee Magazine

 RH> Is that magazine still going? I used to read it at my grandmother's
 RH> whenever we'd visit.

You betchum, Red Rydar! Here's a link: https://tinyurl.com/YANKY-MAG

I'll probably never make this on my own. But, I'd tuck into it with
gusto should it be served to me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mushroom, Kale & Tomato Strata
 Categories: Vegetables, Greens, Mushrooms, Breads, Cheese
      Yield: 12 servings

      8 c  Whole-grain bread cubes
      1 tb Extra-virgin olive oil
      2 cl Garlic; minced
      8 oz White mushrooms; sliced
      1 sm Bunch green curly kale; ribs
           - removed. leaves torn into
           - bite-size pieces
  1 1/4 ts Kosher salt; divided
    3/4 ts Fresh ground pepper; divided
  1 1/2 c  Shredded Gruyere cheese
    3/4 c  Shredded sharp Cheddar cheese
      1 tb Unsalted butter; to grease
           - the pan
      1 c  Halved cherry/grape tomatoes
      8 lg Eggs
      2 c  Whole milk

  Set the oven @ 400ºF/205ºC.

  Spread the bread onto a baking sheet and toast in the
  oven for about 8 minutes, or until dried out and lightly
  crisped. Reduce heat to 350ºF/175ºC.

  Warm the oil in a large skillet over medium heat. Add
  the garlic and cook until fragrant, about 1 minute. Add
  the mushrooms and cook until they begin to release their
  juices, about 3 minutes. Stir in the kale, 1/2 teaspoon
  salt, and 1/4 teaspoon pepper, and continue to cook,
  stirring occasionally, until the kale is wilted, about 4
  minutes. Remove from the heat. Toss together the Gruyère
  and cheddar in a small bowl.

  Coat a 9" X 13" baking dish with the butter. Cover the
  bottom of the dish with 1/3 of the bread cubes. Sprinkle
  on 1/3 each of the mushroom mixture, tomatoes, and
  cheese. Repeat the layers twice more in this manner,
  starting with the bread cubes and ending with the
  cheese.

  Whisk together the eggs, milk, and remaining 3/4
  teaspoon salt and 1/2 teaspoon pepper in a large bowl.
  Pour the mixture over the strata, making sure to moisten
  all the bread. Use a sheet of plastic wrap to gently
  press the bread into the egg mixture and cover the
  strata. Let sit for 30 minutes or up to overnight.

  Bake the strata for about 40 minutes, or until it’s set
  in the center, rotating the pan halfway through. Serve
  right away.

  By Yankee Magazine | July 31 2023

  Yield: 12 servings

  RECIPE FROM: https://newengland.com

  Uncle Dirty Dave's Archives

MMMMM

.... A waffle is like a pancake with a syrup trap.

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