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Thoughts on Food - Growing It, Cooking It and Preserving It on Long Island

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Canned | cannedplan.blogspot.com Reviews
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Thoughts on Food - Growing It, Cooking It and Preserving It on Long Island
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1 canned
2 3 sprigs rosemany
3 for the colcannon
4 and for dessert
5 posted by
6 marian rice
7 no comments
8 veal breast confit
9 cups white wine
10 1 head
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canned,3 sprigs rosemany,for the colcannon,and for dessert,posted by,marian rice,no comments,veal breast confit,cups white wine,1 head,1 small,bunch,fresh thyme,2 bay leaves,tsp black peppercorns,hours,leftovers,eggs,march and beets,it's march,recipe in
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Canned | cannedplan.blogspot.com Reviews

https://cannedplan.blogspot.com

Thoughts on Food - Growing It, Cooking It and Preserving It on Long Island

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1

Canned: A Little Now - a Lot Later

http://cannedplan.blogspot.com/2011/03/little-now-lot-later.html

Thoughts on Food - Growing It, Cooking It and Preserving It on Long Island. Sunday, March 13, 2011. A Little Now - a Lot Later. So I often look for meals that can be made at leisure on the weekend and recycled during the work week. Leftovers are great but it is a rare instance when the remaining food should be a duplicate of the prior meal - not when the opportunity exists to morph the remains into a whole new meal. This week, the wonderful people at Bobolink Dairy. 1 5lb Veal Breast. 4 shallots, peeled.

2

Canned: March 2011

http://cannedplan.blogspot.com/2011_03_01_archive.html

Thoughts on Food - Growing It, Cooking It and Preserving It on Long Island. Saturday, March 19, 2011. St Patrick and Cabbage. St Patrick's Day is special - even if you're not Irish. Growing up, corned beef was essential. Yes, it was usually boiled to death, but it was still delicious. Why the dish was limited to once a year, I will never figure out. It feeds a crowd with the greatest of ease and always pleases. This year following Michael Ruhlman's recipe. Corned Beef and Colcannon. For the Corned Beef.

3

Canned: Charcutepalooza and Whey Fed Pork

http://cannedplan.blogspot.com/2011/02/charcutepalooza-and-whey-fed-pork.html

Thoughts on Food - Growing It, Cooking It and Preserving It on Long Island. Saturday, February 19, 2011. Charcutepalooza and Whey Fed Pork. Have I mentioned I have a crazy job? I do – but I wouldn’t change it for anything. Yet when I finally caught my breath this morning after a week of deadlines and travel and began to catch up on reading at one of my favorite sites,. An incredible project conceived by bloggers. Mrs Wheelbarrow’s Kitchen. Michael Ruhlman, Brian Polcyn and Thomas Keller. Was kind enough ...

4

Canned: Seafood-a-Palooza - Happy President's Day!

http://cannedplan.blogspot.com/2011/02/seafood-palooza-happy-presidents-day.html

Thoughts on Food - Growing It, Cooking It and Preserving It on Long Island. Sunday, February 20, 2011. Seafood-a-Palooza - Happy President's Day! Okay, watched the original The Producers devouring scallops and ginger martinis – there is nothing like it (the Producers, that is, although the ginger martinis were pretty awesome –"No way out. No way out.") Time to prepare future courses. How could I have resisted the Maine shrimp? Wow, the Vinho Verde is excellent with this. Just so you know, I am an oys...

5

Canned: March and Beets

http://cannedplan.blogspot.com/2011/03/its-march.html

Thoughts on Food - Growing It, Cooking It and Preserving It on Long Island. Saturday, March 5, 2011. It is still freezing cold, but at least it's March. And the ground has thawed a little giving up some carrots, parsnips and beets that I missed last year when the frost caught me by surprise as it does every year. You can smell the dirt again though and that is a very good sign. Time to make sure you have. Sugar snap pea seeds. Ready for direct sowing the weekend after St. Patrick's Day. I was a little ov...

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Thoughts on Food - Growing It, Cooking It and Preserving It on Long Island. Saturday, March 19, 2011. St Patrick and Cabbage. St Patrick's Day is special - even if you're not Irish. Growing up, corned beef was essential. Yes, it was usually boiled to death, but it was still delicious. Why the dish was limited to once a year, I will never figure out. It feeds a crowd with the greatest of ease and always pleases. This year following Michael Ruhlman's recipe. Corned Beef and Colcannon. For the Corned Beef.

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