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Peppers for Cold Meats, from Auguste Escoffier

This delicious recipe is a re-post, just in time to enjoy it with your Easter Ham dinner. 

Update:  I made this delicious relish many years ago, and had to search on the blog to find it myself. In the following five years I have been blogging I have learned a great deal about how SEO works and how to properly title a recipe so someone may actually find it. This is too delicious to not be enjoyed, especially with gardening season coming and the markets will be filled with lovely produce, including bright red peppers! This is also just about mandatory for those after holiday times when you have a lovely turkey or ham for sandwiches.

Let's revisit, shall we...............


Tonight I came home and wanted to cook something and photograph it as well. I had 3 peppers that were in the fruit bowl on the dining room table. I also had read her post on peppers for cold meats. That pretty much sealed the deal. I had peppers to use, a camera to document with and so here goes!

Peppers for Cold Meats
adapted from The Wednesday Chef
makes about 3 pints, refrigerate to store

4 T olive oil (I used about 2 T)
1 medium onion ( I used 1/2 of a large onion and diced it smallish)
1 pound red sweet peppers (my 3 weighed 1 pound)
1/2 t ground ginger
1/4 t allspice
1/4 t nutmeg
1 pound of tomatoes, blanched diced and drained (I used a 16 oz can well drained)
1 clove garlic, minced
1/2 c raisins
2/3 c red wine vinegar

Assemble your ingredients.









Soften the diced onion in the olive oil, do not let it brown.

Dice the peppers, add to the onions along with spices. Warm the mixture gently.









Add remaining ingredients, bring to a simmer. Cover and let (barely) simmer 1 hour and 15 minutes. Remove lid and simmer 10 - 15 minutes more. That's it. Refrigerate until serving.

The raisins will be plump and the taste of the spices will be a part of each bite.

Because of the high vinegar level, this will keep a long time. My guess is that it will be gone before you know it!

Hope your day was great!

M



As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!
2

How to make a Homemade Wedge Pillow

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another frugal and worthy project from our home to yours. Today I have another project that is a little different for us to offer, but I think you will like it...

This pillow project may appeal to a few people or possible none at all, which is OK. While I have not taken out a full page ad to announce the fact, it is also not a secret that I have developed an ulcer. I am sharing this because I am fairly sure, I had mentioned it at one time. For the longest time I was quite ill and because of that I did explain why I was not blogging as much. Healing an ulcer is not always easy, you just never know what will upset it for the day. Then that day can turn into a week of bad days, for things to heal and settle back down.


At some point your specialist will tell you to sleep in an elevated position. So of course you go out to the medical supply store in your neighborhood or on the way home from work and purchase a wedge pillow. While they don't cost an arm and a leg, they are not cheap (with my work discount I paid $30.00). But they are definitely hard!


It makes sense of course, the pillow needs a fair amount of firmness to keep you and your stomach in an elevated position. The problem with that, is that the pillow hurts your head, or at least it hurt mine.

The foam is dense and like a bully it does not give.......which for me, led to a stiff neck and daily headache. I also found it was impossible to use my favorite pillow with the foam wedge pillow. Since I use a neck roll pillow for support, this became a painful problem.


And all of that, led me to try and make my own. First I purchased 4 pillows. When I brought them home, I had an idea, but not a solid plan. To test my idea, I safety pinned the pillows together in the configuration I thought might work the best. After sleeping on pillow mountain for two days, I knew I was close, but took another day to think it through.


Previously I had all the pillows going one way. Unfortunately they tend to separate, because of this, after thinking about some of the changes I needed to make, I started with a base pillow in the vertical position and three additional pillows cascading horizontally. I happened to have a 1 1/2 inch piece of foam and I also decided to use that for stability at the top.

Update: this extra foam piece is NOT needed, the pillows are more than enough support.

I encased the foam in a spare pillowcase and tucked the extra material under. This was attached to the base pillow at what would be the top.


Then starting at the bottom, attach the first pillow. The pillow will most likely extend beyond the base pillow. You will want to stitch the pillows together with a button for strength. This will prevent the stitches from being torn open.


Then attach another pillow half way between the top of the "bottom" pillow and the top of the entire pillow wedge. This pillow will cascade over the first pillow, which is actually the bottom of the wedge. And finally attache the top pillow to the top of the wedge. Secure with buttons as needed, where pillows come together.

It is helpful to have the top most pillow plateau, this level space will allow the use of a support pillow for your neck if you use one. 

This is the side view of the finished project. Not beautiful, but very usable, and it won't give you a headache. The wedge is also soft enough to use your regular pillow if you want. Important: the challenging part of using a wedge pillow successfully is staying at the top. In regards to this homemade pillow wedge, your own bottom should be on the bottom pillow, with your head resting on the top pillow. This sounds like common sense and is, but you will find that it takes a bit of practice to get on a wedge pillow.

And the purchased wedge pillow, it is now in the garage waiting to be used by the grandkids when they come to play. I think it might make a good reading pillow.


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

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Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
7

Pepper Thyme Chicken over Polenta with Bitter Greens, from Laurie Colwin

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

In March right after my birthday, I caught the circulating community bug.

While home sick from work, I got a hold of another bug and decided to take a look at Abe's books and before I knew it, I  began to order a few.......mostly Laurie Colwin novels. I have enjoyed reading Home Cooking, a writer in the kitchen and knew that for more great reading, I should stock up! Just like one does at the food market, I also stock up when I buy books.....

Currently, I am reading Family Happiness, a novel. There is a sameness about her writing whether she is explaining a character or a recipe, and I have found that I like it very much. Regarding her recipes they are more like a tutorial, allowing the home cook to cook with what they have, which is right up my alley.

From Home Cooking, I made this wonderful chicken dish...

Pepper Thyme Chicken over Polenta with Bitter Greens, a Laurie Colwin recipe.
Pepper Thyme Chicken over Polenta with Bitter Greens
Pepper Thyme Chicken over Polenta with Bitter Greens
adapted from:  Home Cooking, a writer in the kitchen
Serves 6-8

Cooks Note:  The recipe calls for Broccoli Rabe, a delicious, bitter vegetable. I love it, unfortunately, our fresh market was out, rather than not make this lovely dish, I did substitute spinach and although it is mild with the spinach, it is still a wonderful dish.

1 chicken, cut into 8 equal pieces OR 8 large chicken thighs (with bone and skin) about 3 pounds

1 scant T dried thyme, finely crumbled
scant 1/8 t fresh ground black pepper ( if you want, use more)
1 rounded T brown sugar
1/2 t salt*
1/2 t crushed red pepper flakes (again, if you like, use more)

2 cloves garlic, minced
1 T butter cut into 8 pieces

Cooked polenta for 6-8 servings

2 bunches of Broccoli Rabe, cleaned and steamed

Combine the dry ingredients to make a dry marinade, sprinkle over both sides of the chicken. Place chicken in a single layer in a pan large enough to have 1/2 space around each piece. Let rest at room temperature.


Preheat oven to 350, sprinkle the chicken with the garlic and dot with the butter, bake chicken 1 1/2 hour or until chicken is very tender and skin is crisp.

While chicken is baking, cook polenta in the usual manner. When done, add a knob of butter, stir well. Cover and keep warm. When ready to serve, you may need to thin the polenta by stirring in a few tablespoons of boiling water, whisk until smooth. If you prefer your polenta more stiff, you may skip this step.

Then prepare the broccoli rabe by removing any tough lower leaves, wash well. Steam gently until bright green and the stems are tender (but not mushy). Drain well, set aside.

To serve:

Pour or spoon the polenta onto a large serving platter, surround with the greens, place chicken on top of greens in a decorative pattern.

From the drippings in the pan, skim off and discard all but 2 T of the chicken fat. Take a whisk and bring together the contents of the pan, scraping brown bits off bottom and sides. Pour over the polenta in the middle of the platter.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

* Laurie Colwin was a salt-free cook, the addition of the garlic salt and sea salt are my own. While we do not cook with a lot of salt in this house, but these amounts are needed.

this post shared with:
cook your books @ kitchen flavors
see ya in the gumbo @ ms enplace
weekend cooking @ beth fish reads

6

Pineapple Bean Pot, a slow cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Our Sunday dinner for March included this savory bean dish that Terry chose and made. We adapted it along the way based upon our own pantry inventory but stayed very true to the original recipe in the cookbook. My husband loves to experiment in the kitchen and those times always provide a dish that is not only wonderful but something I might not have chosen to make. I am learning that it is never too late to enjoy something new!

Pineapple Bean Pot, easy, delicious and adaptable to canned beans.
Pineapple Bean Pot

Pineapple Bean Pot
adapted from:  Taste of Home, Casseroles Slow Cookers, and Soups
serves 12 as a side dish, 6-8 as a main dish

1 pound ground beef
8 slices bacon (about 1/2 pound)
3 cans 16 oz vegetarian style baked beans or pork and beans - see note below.
1 8 oz can crushed pineapple, drained
1 onion diced small
1 green pepper diced (we used a roasted pepper)
1 clove garlic, minced
1/2 c barbecue sauce
1/4 c honey
2 T soy sauce
1/2 t salt
1/4 t pepper

Fry the bacon, set aside, pour off excess dripping. Brown ground beef in the reserved bacon fat. Break bacon into small pieces, add to the slow cooker along with the remaining ingredients, stir well to combine. Cover and cook on low for 6-8 hours.

Pineapple Bean Pot, put it all in your slow cooker, and walk away....

Note:  Some canned bean products have more sauce than others, for a thicker finished dish, you will want to pour off the excess sauce from the canned beans that you use. You may also want to remove the lid from the cooker for the last hour to cook off some excess liquid.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
full plate thursday @ miz helens
home acre hop @ prudent living
cook your books @ kitchen flavors
see ya in the gumbo @ ms enplace
6
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