Tears of Lys Posted June 15, 2014 Share Posted June 15, 2014 So I made this strawberry-rhubarb pie yesterday, and it's my new favorite. Better than apple if you like sweet-tart taste. It was a bit of a mish-mosh, though. I had run out of flour, so by the time I had to thicken it, I was out of luck. I found a recipe that called for instant tapioca, so I threw some of that in. (Yes, I had some instant tapioca, but no flour. :angry:) Anyway, we lurves it! Link to comment Share on other sites More sharing options...
Deedles Posted June 15, 2014 Share Posted June 15, 2014 Despite it being a sunny warm day here I think I will have a stew. Why, well I've two duck legs and some italian sausage that need to be used so I think I'll make a tomato stew based on cassoulet. Link to comment Share on other sites More sharing options...
Galactus Posted June 15, 2014 Share Posted June 15, 2014 I'll probably just have a bowl of fil and müsli. Not much reason to eat during summer. Link to comment Share on other sites More sharing options...
Fragile Bird Posted June 15, 2014 Share Posted June 15, 2014 I'd like to see that recipe, Deedles. I have a whole duck in the freezer that I need to make. I was thinking of just roasting it, stuffed with apples, as I usually do, but that does sound good. :) Link to comment Share on other sites More sharing options...
Tears of Lys Posted June 15, 2014 Author Share Posted June 15, 2014 Well, it turns out that a lot of folks are prejudiced against rhubarb. At the Father's Day gathering, when I unveiled my splendiferous lattice-topped pie of strawberries and rhubarb, I got a sea of curled lips. Almost everyone wouldn't even try it and went for the apple instead. Woe is I. I would say, More for me, but then I left without it. :bawl: Link to comment Share on other sites More sharing options...
Gillio Posted June 15, 2014 Share Posted June 15, 2014 Well, it turns out that a lot of folks are prejudiced against rhubarb. At the Father's Day gathering, when I unveiled my splendiferous lattice-topped pie of strawberries and rhubarb, I got a sea of curled lips. Almost everyone wouldn't even try it and went for the apple instead. Woe is I.I would say, More for me, but then I left without it. :bawl: That's strange! One of my cake suppliers does a strawberry/rhubarb Cheesecake tart, with the fruit swirled through the cheesecake, its really popular! Sad you left without it, I'd've come round to help you finish it off! found a linky Link to comment Share on other sites More sharing options...
Tears of Lys Posted June 16, 2014 Author Share Posted June 16, 2014 That's strange! One of my cake suppliers does a strawberry/rhubarb Cheesecake tart, with the fruit swirled through the cheesecake, its really popular! Sad you left without it, I'd've come round to help you finish it off! found a linky Wow! That looks yummy. :drool: I'll pick the pie up tomorrow. It's too good to feed to the birds. The crowd I was with looks at rhubarb and thinks of it as a weed that grows in the alley, not something to eat. Small minds... Link to comment Share on other sites More sharing options...
Gillio Posted June 16, 2014 Share Posted June 16, 2014 Wow! That looks yummy. :drool:I'll pick the pie up tomorrow. It's too good to feed to the birds.The crowd I was with looks at rhubarb and thinks of it as a weed that grows in the alley, not something to eat. Small minds... we had some growing in the garden where I lived in England, we used to abscond with the sugar bowl and raid the rhubarb!! Link to comment Share on other sites More sharing options...
MercenaryChef Posted June 16, 2014 Share Posted June 16, 2014 slow smoked baby back ribs, my own porter chipotle bbq sauce and a salad....oh and usa victory! Link to comment Share on other sites More sharing options...
Deedles Posted June 16, 2014 Share Posted June 16, 2014 Mmmmm. Rhubarb. Love it. I would have been all over that pie Tears. I've rhubarb in my glasshouse and outside and I love it.No recipe I'm afraid Fragile. Made it up on the hoof. Browned and rendered the duck legs. Poured out most of the fat and took the legs out. Chopped up a large onion, two carrots and seven or eight mushrooms. Sautéed those in the duck fat. Added the sausages and four sausages, and browned the sausages. Poured half a bottle of red wine in, brought it to the boil. Added 350 of chicken stock, and a tin of tomatoes. Covered and let simmer for and hour. Took the duck out and shredded it. Added back the shredded duck and turned up the heat a bit and reduced uncovered. Ate with a baked potato Link to comment Share on other sites More sharing options...
Fragile Bird Posted June 16, 2014 Share Posted June 16, 2014 Thanks Deedles! That was certainly enough to get me going. I'll try it later this week. :) And as I already said, I LOVE strawberry rhubarb pie. You can ship half of it to me, Tears! Link to comment Share on other sites More sharing options...
Eira Seren Posted June 18, 2014 Share Posted June 18, 2014 Mmm, strawberry and rhubarb! It's cold and rainy here today. simmering thinly sliced potatos, shallots and sweet italian sausage. added a little leek soup mix. A couple of days ago I made English Rose Cake. . . I only made a 2 layer, and actually found real double cream here in the US! The icing turned out a little thin, though would be divine over ice cream. . . probably all the raspberry juice. Will definitely need to hop back on the exercise wagon now. Link to comment Share on other sites More sharing options...
DreamSongs Posted June 18, 2014 Share Posted June 18, 2014 Strawberry and rhubarb? Pops would totally love that combination. I just need to find some rhubarb! Link to comment Share on other sites More sharing options...
Fragile Bird Posted June 18, 2014 Share Posted June 18, 2014 Strawberry rhubarb also makes lovely jam! Though some snobs insist that it is second rate, because it was created merely to stretch out the strawberry supply. I like the tartness the rhubarb adds. :) Link to comment Share on other sites More sharing options...
Deedles Posted June 22, 2014 Share Posted June 22, 2014 Potato and onion tortilla. Maybe some corn on the cob on the side. I've a chili and mango relish that I think may go well with the corn. Link to comment Share on other sites More sharing options...
MercenaryChef Posted June 23, 2014 Share Posted June 23, 2014 a couple immediate choices this evening. i have a nice little amish chicken brined and then marinated under it's skin in a peruvian style. if only i had a charcoal rotisserie to roast it over. the other option is a smoked jalapeno sausage studded with dice of mozzarella that i made. Link to comment Share on other sites More sharing options...
Tears of Lys Posted June 30, 2014 Author Share Posted June 30, 2014 a couple immediate choices this evening. i have a nice little amish chicken brined and then marinated under it's skin in a peruvian style. if only i had a charcoal rotisserie to roast it over. the other option is a smoked jalapeno sausage studded with dice of mozzarella that i made. This Peruvian-style chicken is intriguing to me. How do you marinate it under its skin? and with what is it marinated? Do you just lift the skin, marinate, then replace it? I've got a really good grill we broke down and bought last fall with a rotisserie on it that I haven't even used yet. I've been dying to break that mutha' out. Link to comment Share on other sites More sharing options...
MercenaryChef Posted June 30, 2014 Share Posted June 30, 2014 tears of lys, the chicken was delicious! here is how.... first, i suggest a brine before the marinade. it is going to take things even further in the category of moist and awesome. 1 gallon water1 cup kosher salt1/4 cup honey1 lemon (quartered)3 bay leaves1/2 a bunch of thymetablespoon of peppercorns bring this all to a boil. chill it. add your bird. allow it to brine overnight. the salt and aromatics will penetrate your bird and help it stay nice and juicy. marinade: olive oillime juicepaprikablack peppercumincoriandergarlicdry oregano amounts are pretty much up to your tastes. blend everything smooth in a blender. gently pull the skin up from the breast of your chicken and from over the legs. be careful not to poke any holes in it. put a liberal amount of marinade under the skin. pull the skin back into place and rub the rest of the bird with the marinade. it should have a nice red hue to it. allow it to marinade six hours or even overnight. yes, this is a time consuming process. yes, it is worth it! tie the bird. i roasted mine. first at 425 for thirty minutes to promote browning and then at 375 for another hour or so until it was 155 when temped in the thigh. let it rest covered in foil for thirty minutes, carve and enjoy! Link to comment Share on other sites More sharing options...
BigFatCoward Posted June 30, 2014 Share Posted June 30, 2014 much to my disgust i'm eating at a chain pizza restaurant tonight as i'm going to a comedy night and don't have time to eat beforehand. i loathe chain restaurants. Link to comment Share on other sites More sharing options...
Tears of Lys Posted June 30, 2014 Author Share Posted June 30, 2014 tears of lys, the chicken was delicious! here is how.... /snip That's going to be made at the Tears' household for this weekend. Thanks, Chef! Link to comment Share on other sites More sharing options...
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