Tag Archives: edibleSouth Shore and South Coast

Jag

Rare Iron Pie Crimper/jag with Whale-Tail Handle and 1794 Large Cent Wheel, American, first half 19th century, with notched border and distinctive semi-circular tail reminiscent of a whale’s tail, the wheel composed of an altered American 1794 large cent with depiction of Lady Liberty. Typical wear. L 5 1/2″.

pie-jag-shelburne-musuem

Maker unknown, Double Eagle scrimshaw pie jag(detail), mid-19th century, carved, incised ivory colored with red wax, brass and silver, H. 7 in., W. 4 in, D. 1 1/2 in. Gift of George G. Frelinghuysen. Shelburne Museum. Image by David Bohl.

Sometimes  I choose what to write. Sometimes it chooses me.I’ve had lots of pie events lately, so pie has been on my brain. Pie, pie accessories, pie recipes….I was going to write about pie jags….or cookies….or some combination thereof….

piecrustmoldwilton

Wilton has a pie crust rim mold, is cutting and pasting is out of your league

BUT

pie jags lead to just plain jag….

A dish of rice and beans.

I didn’t  know about jag until I moved to Plymouth, where it is so common to be customary on any sort of potluck table. Sometimes with beans, sometimes with pease, sometimes with linguica or other tube meat  – always hits the spot.

 

linquica-gaspars

Paula Peters wrote about it years ago in the Cape Cod Times Finding the Recipe for jag and more recently Paula Marcoux wrote about Jagacida for edible South Shore and South Coast Magazine. And here’s a wordpress blogger who writes of three generations of jag

I have rice, and an onion, and beans instead of pease…..and a pot to cook it in and some smoked paprika. Time to put on the rice and beans.

 

 

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Not a Pizza

I know, you can have an

English Muffin Pizza

Thomas_recipe_PizzaMuffinEM

Thomas’s English Muffins Pizza-ed

But what if you took a tortilla instead of an English Muffin???

tortillas - flour

Flour tortillas

And What IF you happened to have hummus instead of sauce?

hummus container.png

and then you added just a little cheese….and popped it into a hot oven…It WAS a cold night….and when you took it out you folded it in half to eat it…

Besides Supper  – what would you call it?

It’s Pizza-ish, but not pizza.

The best I could come up with is Quesa-rizza – the place in between the quesadilla and the pizza. Or not.The ‘R’ in the middle is a Massachusetts thing.

My son would combine a burrito inside a little pizza and called it a burr-izza.

♦◊♦

And then the 17th century calls….Spring Training  is not just for the Red Sox.

Time to get ready to get back to 1624….

NEHome

and one of my faves slides…

goatmilking

and then there’s the rest of the PowerPoint, but I don’t know how to link. The Pilgrim ate more meals then just “The First Thanksgiving” is the point of the PowerPoint.

 

 

AND…..

Vinca_minor_Nashville

Vinca – also know as creeping myrtle and periwinkle is creeping everywhere. Did I miss the crocuses and snowdrops?

St Patrick

saint patrick

Snakes be gone!

his day is approaching ….all the green around here isn’t just Spring springing.

Time to make the soda bread. Paula Marcoux has a great recipe at this edible South Shore and South Coast link:

One Loaf of Soda Bread – HOLD THE BLARNEY

 

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Filed under Irish, Pizza, Supper, winter

Two Many Tomatoes

Two is more than one. Quite actually, many, many, many more than one. One tomato is easy to handle. tomatoEat it. Maybe even out of hand. One perfect tomato sandwich to eat over the sink. Add it to just about anything.
More than one tomato, find other ways, many other ways, to eat them…..

one, two, three, four, FIVE. Five tomatoes

one, two, three, four, FIVE. Five tomatoes

So I learned to can. Cherry tomatoes.In a class. With Rosa Galano. But Friendship sauce is a post on it’s own.

This photo was on edible South Shore and South Coasts Facebook page, Michael Hart, photographer. I'm the big knife and part of a hand in front on the right side.

This photo was on edible South Shore and South Coasts Facebook page, Michael Hart, photographer. I’m the big knife and part of a hand in front on the right side.

and that was Wednesday night, and I had too many tomatoes on Monday afternoon. Not just cherry tomatoes. Big tomatoes. Big Ripe tomatoes. Big Ripe Juicy tomatoes. Lots of them. A BAG FULL. That needed eating NOW. Or at least very close to now. Thank you, Mindy.

Mindy was my Pilgrim sister. Here's she with Cindy.

Mindy was my Pilgrim sister. Here’s she with Cindy.

Stop drooling, start slicing.

A One, Two Tomato Punch.

These are guidelines more than recipes, which are what recipes really ought to be seen as.

Tomato salad.

1. Tomatoes, chopped/sliced/diced – whatever the tomato tells you it should be.
2. Fresh basil, eating fast because cold nights are coming and that marks the end of it, unless you’re clever and have already potted it up and brought it indoors and put it in a sunny window that you aren’t likely to leave open at night or you could have save yourself the trouble and just left it OUT in the cold….
3. Good oil.
4. Vinegar. Change out the vinegars – red wine, white wine, balsamic, raspberry (I have fruit vinegars for beets, but they’re good on tomatoes, too). Mint or tarragon vinegar when I’m not using basil. Just this is the basic salad.
5. Salad Improved: Add cheese – fresh mozzarella, or blue or feta or a few shavings of Romano.
6. And add a piece of bread to mop up the juices, and now it’s a meal.

The Happy Meal of My People!

And then…..

Tomato salad because Saucy

Tomato Sass

1. Cook a pound of spaghetti, or other member of the skinny-strandy branch of the Pasta Family.
2. In another pan, fry up a well chopped onion with a clove or 2 of garlic in oil. A pinch or two of hot pepper (or a spoonful of the chopped red hot peppers is nor amiss, either) if you like. Cook it up nice. If you have more fresh basil, add a little chopped now, too. Season with salt and pepper.
3. Drain spaghetti.
4. Add the onions and the oil, toss.
5. Add Tomato Salad, without improvements. 2, 3, even 4 cups worth. Toss again
6. Serve with cheese on top.

This is based/influenced on Victory Garden Cookbook

Victory Garden Cookbook - Marian Morash

Victory Garden Cookbook – Marian Morash

Cold Tomato Sauce with Hot Pasta. p. 320.

Very Loosely. Seeing the name alone set me on my way. Marian Morash has a slightly (very) different version that is also very good, or so say the splashes on the page.

Leftovers of this, mixed with eggs and fried , topped with more tomatoes and cheese, makes great fritatta.

There’s also a tomato jam somewhere…not in this cookbook, but in one nearby, one that I already trust. if/when there are more tomatoes. It’s still September, there are still more tomatoes.

Green_Tomatoes
And Green tomatoes. Emeril Lagasse has a green tomato pie with molasses ice cream, a combination that make me want to drool just reading the words, but I don’t have an ice cream maker (or I would make – and eat – one or two batches of ice cream every month/week/day/meal) so maybe I should be looking for some green tomatoes. But where in the Emeril world IS this recipe?????

Emeril Lagasse, 2009. BAM

Emeril Lagasse, 2009. BAM

 To be continued…..

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Filed under Eating, Recipe, Summer

The Tomatoes of Summer

This is the season for tomatoes in Plymouth County. Tomatoes season begins in the D0g Days and last until the first good frost. This is when I eat fresh tomatoes, when they’re local and juicy and unrefrigerated . Unless they’ve been dried or put into a can, the lovely tomato just does not travel well.

Fresh fresh fresh

Fresh fresh fresh

Going to the AWARD WINNING Plymouth Farmer’s Market to get me some ‘matersmusic

There are  plenty of ways to eat fresh, JUICY tomatoes that aren’t really recipes

Out of hand, out of doors with a hose nearby ….

Sink sandwich – sliced, on bread with some mayo, a little salt and pepper – over the sink….even better if you call it a sammiches (but just don’t go to ‘sammy‘ please)

Cut into slices and put with anything else on your plate

Cut into wedges with a little oil and vinegar

or add a little fresh basil to those wedges

or add a little cheese – almost any sort – to those wedges

Sing tomato songs….

Tomato Songs from Red Beet Records in Nashville

Tomato Songs from Red Beet Records in Nashville

tomato-songs

 

But since the season also bring bulk tomatoes, cooking with the fresh fruit (and it is a fruit) is also an option.

Red Gravy d’Estate (for summer)

2 # fresh plum tomatoes

¼ pound butter

1 med yellow onion – not a Vidalia, just a regular ole onion, peeled and cut in half

1 ½ teaspoons salt

¼ teaspoon sugar

  1. Wash the tomatoes in cold water. Dry.
  2. Cut them in half lengthwise. Put them in a covered pan, bring to a simmer and simmer for 10 minutes.
  3. Run them through a food mill or strain them through a fine mesh colander. Put the puree back in the pan.
  4. Add the butter, the halfed onion salt and sugar.
  5. Cook at a low simmer, uncovered, for 45 minutes.
  6. Taste and correct for salt; discard onion.( I save it for frittata)
  7. Serve over spaghetti.

Marcella Hazan. The Classic Italian Cookbook. Ballantine Books, (1973) 1984. p. 91.

Classic Italian cb

Marcella and Victor Hazan

Marcella and Victor Hazan

Since I started writing this post, edibleSouth Shore and South Coast have set up a workshop for, you guessed it, Tomato Sauce. I’ll let you know how goes….

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Filed under Books, Eating, Influencers, The 1980's