July, 2022 ~ ~ It's getting hot (but August will be hotter.......)

JanaAZ wrote:On top of all the cleaning and disinfecting we had to do, I had some veggies in the fridge that I needed to use. I didn’t have creme fraiche so I made some. Our dinner yesterday was homemade pasta with asparagus, English peas and snow peas sautéed in butter and with a sauce of creme fraiche and a lot of parmegano reggiano.  We really enjoyed it and shockingly Steve asked me if HE could have the leftovers. That never happens.

Cookin Lore wrote:I made some stir fried mushrooms, onion, red pepper, garlic and then added large shrimp, finished with cream   I think Ihat  I have figured out a portion for me.  I actually measured the veggies, had not quite three cups, and ten very large shrimp.   THen I boiled some pasta which was probably not worth it, I hade some bowties  which were black and white, with squid ink.  Looked nice, but no flavour in the pasta. Sending a picture to Beth.  Thanks, always, Beth!

Cookin Lore wrote:I love, love, love ribs, but am often disappointed in the flavour of bbq sauce.  Don't like molasses  Yours look awesome!

NormM wrote:

Cookin Lore wrote:I love, love, love ribs, but am often disappointed in the flavour of bbq sauce.  Don't like molasses  Yours look awesome!

Thank you Lore.  A lot of people think that you make BBQ by pouring sauce over it.  I consider BBQ as a cooking process and sauce is used sparingly if at all.  As for molasses, there are two kinds.  The kind I like is unsulphered.  It is milder and sweeter that the other kind.  The BBQ sauce in this recipe was just red pepper jelly and cider vinegar.  

The braising liquid which you see in the pan with the ribs is  hoisin sauce, soy sauce, orange juice, brown sugar, rice wine vinegar, apple juice, garlic, fresh ginger root, green onions, and cayenne powder

bethk wrote:

JanaAZ wrote:On top of all the cleaning and disinfecting we had to do, I had some veggies in the fridge that I needed to use. I didn’t have creme fraiche so I made some. Our dinner yesterday was homemade pasta with asparagus, English peas and snow peas sautéed in butter and with a sauce of creme fraiche and a lot of parmegano reggiano.  We really enjoyed it and shockingly Steve asked me if HE could have the leftovers. That never happens.

You should call this something like 'Springtime On A Plate' Pasta!

How did you make creme fraiche?  I buy it occasionally but it's quite pricey.  It would be nice to have an alternative.

NormM wrote:

Cookin Lore wrote:I love, love, love ribs, but am often disappointed in the flavour of bbq sauce.  Don't like molasses  Yours look awesome!

Thank you Lore.  A lot of people think that you make BBQ by pouring sauce over it.  I consider BBQ as a cooking process and sauce is used sparingly if at all.  As for molasses, there are two kinds.  The kind I like is unsulphered.  It is milder and sweeter that the other kind.  The BBQ sauce in this recipe was just red pepper jelly and cider vinegar.  

The braising liquid which you see in the pan with the ribs is  hoisin sauce, soy sauce, orange juice, brown sugar, rice wine vinegar, apple juice, garlic, fresh ginger root, green onions, and cayenne powder

bethk wrote:It's a shame it didn't have flavor because it photographed beautifully!