Celebrating earth's bounty..

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Author Message   Monique  My Favorite Photo My Weather My Time Posted on Saturday, September 13, 2003 - 08:36 am EST :    At this time of year..my local garden centre abounds with gorgeous fruits and vegetables of the season.I have invited the kids for dinner and am enjoying this nesting day.. We will have home made Bruschetta.. Prosciutto,Melon and soft cheese skewers with basil dressing as an appetizer, salad with Honey Pecan dressing, homemade fresh bread. A French Canadian Traditional meal at this time of year called Bouilli De Légumes.. a little like an Irish Stew..The meat has been braised and in now simmering since this morning in a slow oven with stock, onion, garlic, fresh herbs and home made dark ale..Towards the end of cooking time I'll add the bounty.. Dessert is what is called un Gâteau Reine Elizabeth..Quite yummy..The icing is boiled and poured over the cake's hot topping of nuts, coconut and brown sugar.. It amazes me how much you can make of really delicious food at such reasonable cost at this time of year.. I love to cookAnd nest. Monique Quebec Zone 5   Greg  My Weather My Garden Posted on Saturday, September 13, 2003 - 08:59 am EST :    Oh my, I can smell your bread!!! The vegetables look really nice and fresh. And everything is SO CLEAN!!! My kitchen never looks that nice, even after it has been cleaned. Can you tell me more about why your beans are tied up? I that for serving size or so they cook slower? Greg, ND Zone 4   Monique  My Favorite Photo My Weather My Time Posted on Saturday, September 13, 2003 - 11:24 am EST :    My beans are tied up so they don't get lost in the Pot ..This way I can serve them and they stay together.The rest of the veggies stand on their own..The meat falls apart.. But It is had to go looking for the beans.. Greg.no kids here anymore to kind of get the kitchen upside down..and as soon as I am done I clean up. It really is messy while I am doing the prep..I never show you those photos What are you cooking tonight? Monique Quebec Zone 5   Plantynut  My Favorite Photo My Weather My Time Posted on Saturday, September 13, 2003 - 11:48 am EST :    Set another place. I'm coming. I wish. Arlene Zone 7 Long Island, NY   Greg  My Weather My Garden Posted on Saturday, September 13, 2003 - 12:42 pm EST :    Ah - yes. I would love a bundle of beans! I think I'm going to expand and remodel my kitchen next spring, so I should have a better place to keep clean!! I don't know what I'm making for dinner tonight. I have some Indian Bitter Gourd that I just harvested from my garden. I will probably make a spicy curry out of it. So, perhaps an Indian feast. Tomorrow I am having a home wine makers wine tasting at my home. I will have some good crackers and cheese -- perhaps brie, chevre, bleu cheeses, maybe some humus and pita bread. I will make my bbq meatballs. Have to thing of some other apetizers. Cheers! Greg, ND Zone 4   Phyllis66  Posted on Saturday, September 13, 2003 - 01:12 pm EST :    I am just in from the garden again, I popped in while I am resting, You two are making me so hungry...... Yum!!!!! Phyllis So.California Zone 9   Nibbs  My Favorite Photo My Weather My Time Posted on Saturday, September 13, 2003 - 06:43 pm EST :    The food sounds wonderful, Monique. Fresh veggies are so good. The main course sounds most interesting, with dark ale in the stock. And your counter does look spotless. Diane British Columbia Zone 7b   Lulubelle  Posted on Sunday, September 14, 2003 - 02:42 am EST :    Yumm! I wish I could cook as well as you! Lulubelle, zone 5, Quebec   Sheba  My Weather Posted on Sunday, September 14, 2003 - 04:49 pm EST :    Looks good! You're making me want to cook something! Sheba - Indiana - Z5   Susanq  My Favorite Photo My Weather My Garden My Time Posted on Sunday, September 14, 2003 - 05:11 pm EST :    This looks and sounds wonderful, Monique. What a wonderful late summer/fall dinner. I'd love to have the recipe...I love this type of meal. SusanQ - Zone 4b-5b Wisconsin   Woodelf  My Weather Posted on Sunday, September 14, 2003 - 05:13 pm EST :    Mmmmmmmmmmmmmm, that looks lucious. The dessert sounds delightful. Can we talk you into sharing the recipe? I'm starting to feel the nesting thing too, it's that time of year again. I really love it. Ro, CT Zone 5   Treanna  My Time Posted on Sunday, September 14, 2003 - 05:50 pm EST :    My dear Monique, I wish I lived close to you. This looks scrumptious. I have given up on cooking until after a vacation. DH is tired of cooking too! Treanna Ca Zone 24   Monique  My Favorite Photo My Weather My Time Posted on Monday, September 15, 2003 - 02:33 am EST :    The urge is just coming back really.I was not the avid fan this summer with the wedding, shower, garden,,But now it is back..To every thing there is a season Here is the cake:I call it Gâteau Ghyslaine after the lady who gave me the recipe..I met her in pre-natal classes 29 yrs ago.. 2ggs 1 1/2 cups of sugar 2 cups of flour 2 tsps baking soda 1 19 ozs can of fruit cocktail minus the juice Mix ,put in a 9x13 pan Top with a mix of 1/4 cup brown sugar 1/2 cup chopped pecans 1/2 cup coconut Bake at 350 for 35 mins or until done. Close to the end of baking.. Boil 1 cup of sugar 1/4c butter 1 small can of Carnation evaporated milk for 2 mins. Pour hot on cake when it comes out of the oven. Bouilli De Légumes Ap 2 lbs lean beef in 2 inch chunks 1 tsp salt 1/2 tsp pepper flour 2 tbsps of oil 2 large onions or pearl onions.the large chopped 2 garlic cloves chopped 6 carrots, peeled, cut in large chunks baby potatoes turnip peeled cut in chunks green and yellow beans ends snipped, tied in bundles 1 whole cabbage, divided in 6-8.. 1 cup dark ale 1 cup beef broth fresh herbs of your choice Put flour and salt and pepper in a baggie.. Toss meat to coat. In a large dutch oven thoroughly brown meat Remove meat set aside ..cook onions and garlic till tranluscent. Return meat to pot,add the broth and the ale.. bring to a boil Add a bay leaf and your herbs season to taste Cook in a 350 degree oven for about 2 hrs Add all veggies Cook till tender perhaps 1 hr or more. I usually let the meat simmer longer in theoven as you want it so tender! My family.. growing up.. added a splash of white vinegar to the cabbage once served.. Enjoy. Portion sizes for the veggies depends on how many people are coming really. Melon and Proscuitto Brochettes Courtesy of Bon Appétit.. Search Recipes Advanced Search BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA 1/2 cup olive oil 1/3 cup (packed) fresh basil leaves plus sprigs for garnish 1 medium shallot, quartered 1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled 6 small fresh water-packed mozzarella balls or one 8-ounce ball,* drained 6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle 6 8-inch wooden skewers Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped. Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.) Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs. *Available at Italian markets, cheese shops, and some supermarkets. Makes 6. Bon Appétit August 2003 Monique Quebec Zone 5   Woodelf  My Weather Posted on Monday, September 15, 2003 - 10:29 am EST :    Thank you so much Monique, these sound wonderful. Something to cook in my new kitchen. I'll be thinking of you. I've gotten into the *nesting* mode as well. It's that wonderful time of year. :-) Ro, CT Zone 5   Susanq  My Favorite Photo My Weather My Garden My Time Posted on Monday, September 15, 2003 - 06:29 pm EST :    Thanks you, Monique! I've printed them and I know I'll be trying the "Boulli" soon. SusanQ - Zone 4b-5b Wisconsin

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