#Shallots Golden Gourmet

[horsfields]

This seasons onion sets, shallots, garlic, and veg tubers have arrived.

We’re fully stocked with fresh seasons goods!

What are you planning to grow?

Varieties of loose sets available:

ONION RED – KARMEN

ONIONS YELLOW - SETTON AND STURON

ONION YELLOW STUTTGARTER -

SHALLOT - YELLOW GOLDEN GOURMET

SHALLOTS - RED SUN

Fill a pot of loose onion sets with however many you need!

Plant sets in rows in any firm, well drained soil in full sun. Prepare the planting area several weeks in advance by incorporating some well rotted garden compost to improve drainage and soil fertility. Avoid planting shallots on freshly manured soil. On particularly wet ground, try growing sets in raised beds. When growing onions from sets, plant the bulbs so that the tip of bulb is just protruding through the

soil surface. Leave a space of 10cm between each bulb,

and 30cm (12") between each row.

We’re here to help with seed and planting advise, why not pop in and ask.

We are open seven days a week 10am - 4pm.

Horsfields Nursery Tel:- 01226 790441

Info@horsfieldsnursery.co.uk

Horsfields Nursery

Pot House Hamlet

Silkstone

Barnsley

South Yorkshire

S75 4JU

Beautiful plants in a beautiful place

www.horsfieldsnursery.co.uk

Need some January inspiration?

https://youtu.be/blTm_yo-FOQ

Like to keep in the loop about our special offers & receive helpful hints and tips on gardening.

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Stay fit. Stay healthy. Keep gardening!

#pothousehamlet

#placestovisitbarnsley

#horsfieldsnursery

#horsfields

#gardencentrebarnsley

#gardencentrepenistone

#silkstone

#Penistone

#southyorkshire

#yorkshiregarden

#gardencentrenearme

#penistone

#yorkshire #shoplocal #buylocal #supportlocal #smallbusiness #pots #seeds

#ingbirchworth

[suntodayseeds-blog]

Suntoday spring onion seeds-vegetable flower seeds--suntoday seeds

#germinating shallot seeds

#griselle shallot seeds

#gray griselle shallot seeds

#golden gourmet shallot seeds

#how to get shallot seeds

#shallot seeds heirloom

#shallot seed head

#scallion seeds harvest moon light of hope

#spring onion seeds how to grow

#shallots have seed heads

#harvesting shallot seeds

#how to plant shallot seeds

#how to plant shallot seeds indoors

#how to sow shallot seeds

[heybergerthibaut]

BOEUF BOURGUIGNON RECIPE

Boeuf Bourguignon, a treasure of French cuisine, embodies the very essence of rich, comforting gastronomy. Originating in the Burgundy region of France, this iconic dish is a celebration of simple ingredients and complex flavors. Let's discover together the classic recipe for Boeuf Bourguignon, as well as three creative variations, accompanied by suggestions for accompaniments and a selection of exquisite wines to complete this culinary experience.

Classic Beef Bourguignon recipe

Ingredients:

1.5 kg beef (cut into pieces)

200g smoked bacon

250g button mushrooms (cleaned and quartered)

3 carrots (peeled and thickly sliced)

2 onions (thinly sliced)

4 garlic cloves (crushed)

750 ml red wine (preferably Pinot Noir)

500 ml beef stock

2 tablespoons flour

2 tablespoons tomato paste

2 bay leaves

Fresh thyme

Salt and pepper to taste

Olive oil

Butter

Instructions:

Season the meat with salt and pepper, then brown in a casserole dish with olive oil. Remove the meat from the pan and set aside.

In the same pan, brown the lardons until golden. Add the onions, carrots and mushrooms and sauté for a few minutes.

Add the flour and mix well to form a roux.

Pour in the red wine, beef stock and tomato paste. Add the meat, garlic, thyme and bay leaves.

Bring to the boil, then reduce the heat and simmer on a low heat for 2-3 hours, until the meat is tender.

At the end of cooking, adjust the seasoning to taste and serve hot.

Creative variations

Beef Bourguignon with Caramelized Shallots: Add caramelized shallots for a subtle sweetness that blends perfectly with the richness of the sauce.

Beef Bourguignon with White Wine: Use white wine instead of red for a lighter, more delicate version of the traditional dish.

Beef Bourguignon with Root Vegetables: Incorporate root vegetables such as parsnips and celeriac for a rustic, earthy variation.

Accompaniment Ideas

Homemade potato purée: A creamy purée to soak up the delicious sauce.

Fresh tagliatelle: Fresh pasta is perfect for capturing

every drop of sauce.

Gratin dauphinois: Oven-baked sliced potatoes with cream and garlic.

Haricots Verts Sautés à l'Ail: Crisp green beans with a touch of garlic.

Pain de campagne: A slice of rustic bread to top the sauce.

Green Salad with Walnuts: A light, crunchy salad to balance the richness of the main course.

Mushroom Sauces: Mushrooms sautéed in a butter sauce to intensify the flavors.

Our Wine Selection

Château de Pommard, Clos Marey-Monge, Pommard

Domaine Faiveley, Nuits-Saint-Georges

Louis Jadot, Gevrey-Chambertin

Joseph Drouhin, Beaune Clos des Mouches

Bouchard Père & Fils, Volnay

Domaine de la Romanée-Conti, La Tâche

Château Margaux, Margaux

Château Latour, Pauillac

Domaine Leroy, Richebourg

Domaine Armand Rousseau, Chambertin-Clos de Bèze

Conclusion

Boeuf Bourguignon, a mainstay of French cuisine, offers a culinary experience that evokes both the warmth of home and the elegance of shared meals. Whether you opt for the classic recipe, a creative variation or one of the suggested accompaniments, don't forget to complement this feast with a refined wine for a complete taste experience. Let this dish become an ode to conviviality, tradition and the love of good French cuisine. Bon appétit!

#apero

#easyrecipes

#gourmets

#recettedujour

#gourmands

#ideesrecettes

#cuisinesaine

#cuisinepascher

#recettefacileetrapide

[totosite88]

Menus to consider for Christmas in July

It feels like only yesterday that we were discussing Christmas, the summer vacations, and our resolutions. It is hard to think it is already July. We will probably be talking about Christmas again before you realize it.

And odds are, if you are celebrating Christmas in July, you will be doing it very soon Best Catering Melbourne.

Take part in a traditional Christmas in July feast.

What comes to mind right away when you think of Christmas?

If you are like us, you likely replied with gifts, trees, and food.

A significant component of what makes Christmas unique is food. Now, it does not mean we will not come up with an explanation not to celebrate a typical white Christmas like our neighbors in the northern hemisphere!

Buffet, and barbecue

Without flavourful, tender meat, what would Christmas dinner be?

From our menus, traditionalists can choose from a variety of classic packages.

You can also look through our buffet, and BBQ menus, which include:

Continental Homemade sausages

Black Angus Beef burger

Slow-cooked chicken skewers

Potato salad, dill cucumber, pickled shallots, peas, roast garlic aioli

Above is only a sneak peek at the vast range of delicacies that awaits you.

Enjoy a Christmas meal that is vegetarian.

We at the Big Flavours think that everyone has the right to a delicious meal, especially on important occasions like Christmas (In July).

Vegetarian options must be included on the Christmas catering menu if you want to wow your vegetarian guests. Our most precious Pan-roasted herb gnocchi, caramelized cauliflower puree, walnut pesto, Lightly Charred cauliflower, golden raisins, rocket pesto, and pinenuts will do the deed for your exuberant party!

Sweet-Tooth, hello!

The delectable treats are something you must not miss! With a pleasant end to your meal, nothing can go wrong. The only drawback is the significant amount of work involved. We recognize that not everyone has the necessary patience for it, especially considering there is not a two-week holiday for Christmas in July!

Here, we have got you covered by providing some of the following:

Tiramisu, Kahlua, cocoa Pavlova, Chantilly, berries, fruit dust GF Lemon curd tart, candied rhubarb, honey crumbs Triple Chocolate brownie, caramelised walnuts Baked raspberry cheesecake, chocolate chard

Coconut Panacotta, lemongrass, kaffir lime GF

These are just the starter to your dessert plate. Fortunately, we can support you there with our efficient Christmas Catering Company Melbourne.

Talk to us about our selection of sides if you do not have the time to prepare the food entirely on your own.

Scrumptious Christmas in July party fare

Do you have a major celebration planned for Christmas in July?

We can cater to every event, guest list, and palate, offering everything from platters and beverages to food stations and 3-course gourmet dining!

Christmas in July does not have to be stressful to prepare for, but unlike Christmas itself, you do not have two weeks off! Having the entire Christmas experience, even in the middle of July, becomes much more doable with Big Flavours on your side.

View a variety of menus and place an order here, or contact us and let us know a little bit about your event!

[enjoyjust]

Scallop recipes

#Scallop recipes professional

Sylvia is the blogger behind it and the creator of these seared scallops in a zingy zesty coconut lemongrass sauce! Coconut and lemongrass are two flavors that are a great match for the delicate scallop meat. I found what I am looking for over at Feasting At Home. How about a fresh scallop recipes with an Asian twist? Thank you so much Derek for the inspiration!ĥ) Seared Scallops with Coconut Lemongrass Sauce (Feasting At Home) I was thinking about turning this lovely side salad into a great dinner. He runs the blog Dad With A Pan.Īnd he says: “This bacon and corn tomato salad is light and so refreshing.

#Scallop recipes professional

Imagine adding other flavors to it like bacon and fresh tomatoes! If you immediately start to salivate, then you will absolutely love these bacon and corn tomato salad with grilled scallops!Ĭredits for this colorful and zesty treat go to chef Derek, an IT professional by day and home cook for his family by night. Thank you so much guys for this inspirational scallop recipes!Ĥ) Bacon And Corn Tomato Salad with Grilled Scallops (Dad With A Pan)Ĭorn and fresh scallops, those two go so well together. I found this one over at Hill Street Grocer, a gourmet grocery store that is owned and run by brothers Marco, Nick and Nektarios Nikitaras and their families.Īnd they say: “These colorful seared scallops are seriously impressive both in taste and appearance! You will be surprised to see how simple it is to prepare!” No rich cream or butter sauce this time (not that we mind a rich dinner of course) but a highly elegant scallop dream on a plate. Absolutely to die for.”ģ) Seared Scallops With Quinoa, Apple Salad And Butternut Pumpkin (Hill Street Grocer)Īnother gorgeous fresh scallop recipes right here!Īnd what I instantly liked about these seared scallops with quinoa, apple salad and butternut pumpkin was the freshness of the ingredients. Serve them over a creamy soft crème fraîche polenta. I went a bit fancier and dressed these fresh scallops up with mushrooms, shallots, thyme and a rich white wine sauce. Even with just a little salt, pepper and oil, fresh scallops make such a delicious meal. Liz over at Floating Kitchen came up with this heavenly idea!Īnd she says: “Cooking fresh scallops couldn’t be more easier. Next up in this fresh scallops recipes roundup…Īnother gorgeous scallops dinner that will blow you away! Fresh scallops and mushrooms in a rich white wine sauce served over crème fraîche polenta… That one has my name written all over it. I love that golden sear on those fresh scallops, absolute perfection.Īnd I couldn’t agree more with Becca when she says this: “My spaghetti in a lovely creamy garlic sauce topped off with beautifully pan seared brown butter scallops makes a perfect date night dinner for two!”Ģ) Scallops And Mushrooms In White Wine Sauce Over Crème Fraîche Polenta (Floating Kitchen) When I am thinking about fresh scallop recipes, is a heavenly spaghetti! Pasta and fresh scallops? That is a heavenly combination, wouldn’t you agree? Credits for this lush looking creamy garlic pasta with pan seared scallops below go to Becca who is the blogger behind Fork In The Kitchen. Is there a scallop recipes that you like? Click on the link and you will be redirected to the right page!Ĭheck out these 20 best fresh scallop recipes from fellow food bloggers…Ģ0 Best Fresh Scallop Recipes 1) Creamy Garlic Pasta with Pan Seared Scallops (Fork In The Kitchen)Īnd yes, I have to admit that the first recipe that comes to my mind here… So I added plenty of links in the texts and pictures for you to click on. Credits for all the scallop recipes below go to them of course, I am just the messenger. I could not have assembled this scallop recipes roundup without the help of fellow food bloggers and head chefs. Apparently wet scallops can have a slight aftertaste. When I was assembling this scallop recipes roundup, practically every chef and blogger recommended using dry scallops. Dry scallops on the other hand are not treated in this way. That preserves them once the scallops are harvested at sea. Wet scallops are marinated in a water solution with sodium tripolyphosphate. What I learned only recently is that there are two types of scallops: wet and dry scallops! Let me know your favorite scallop recipes in the comments below! Wet vs. An idea that I picked up while traveling in Vietnam! One of my favorite scallop recipes to prepare are my Vietnamese style scallops with butter, peanuts and spring onion. And when they do, it is always in the summer. How do you usually cook them? Check out these 20 best fresh scallop recipes from fellow food bloggers!Įven though fresh scallops are widely available here in Belgium, I have to admit that they don’t often end up on our dinner table.

[nycbento]

I don’t really do meal prep, but vegetable sides dishes – quick pickles and other ready-to-go ideas – make meal planning easier, your vegetables more interesting and even last longer.

Keep sauteed mushrooms on hand.  Repeating a trick I learned from Cooks Illustrated: Slice plain button mushrooms thickly (3-4 cuts per shroom) and place in a nonstick skillet with enough water to just cover the bottom of the pan, and no oil. Cook on medium heat to boil the mushrooms, tossing them in the liquid. When it has almost evaporated, add a very small amount of oil. Toss the mushrooms further and cook until the water is slightly evaporated and the mushrooms start to fry and char slightly.  Store covered in the refrigerator.; they will last longer than raw mushrooms  These can get tossed into stir-fries or other dishes early or late in the cooking process – a mushroom takes a lot of abuse.

Quick overnight pickles – I make cucumber, daikon and carrot pickles each the same way.  Slice cucumbers into rounds, carrot and daikon into thin batons, sprinkle with table salt for about 30 minutes (I think table salt works better than kosher salt for extracting moisture).  Drain off accumulated moisture, pack tightly into a container and fill about ¾ way up with Japanese seasoned vinegar (the stuff for making sushi rice).  That’s it.  These are great in salads, or over grain bowls.  The cucumbers, particularly if you use the small cucumbers known locally as “Persian,” make a great appetizer nibble, especially when you’re trying to avoid a starchy appetizer.  The daikon and carrot pickles are a main ingredient in Vietnamese banh mi sandwiches.

I just discovered red onion pickle, and it’s wonderful and versatile on sandwiches and salads.  This recipe is from https://www.rachelcooks.com/2017/06/12/how-to-pickle-red-onions-in-five-minutes/ Thinly slice one medium to large purple onion (I use the slicing blade of my food processor) and pack tightly into a container.  Mix together ½ cup cider vinegar, 1 cup warm water, 1 Tb sugar and 1.5 tsp table salt and pour into container.  Let stand overnight before using.

Another recently discovered condiment from the onion family: fried shallots and shallot oil.  When I was a boy, shallots were expensive and hard-to-find gourmet fare:  only bought for recipes from Julia Child.  I can get them very reasonably now in Asian groceries and I’m discovering how they’re different from an onion (less sharp and less moisture).  Take one or two, slice very thinly in rings and fry in neutral oil to cover until golden and crisp.  Remove with a slotted spoon and drain on paper.  Not only are the fried shallots an amazing noodle topping, so is the shallot-scented oil.  Store separately, drizzle the oil on a dish at the end; scatter the fried shallots over the top.

I’m not making bento because my daily commute is from my bedroom to the guest bedroom.  If I were, two items I would add to this list include boiling a few carrots slices cut into decorative shapes – an easy way to make a lunch box fancy – and having grape or cherry tomatoes on hand for a splash of color.

Today’s lunch used most of these vegetables, along with soba and a leftover broiled chicken thigh, for a dish that took only as long to make as it took to boil the noodles.

[scottypixie]

6th Planting shallots

Using the dibber again, I make holes for the shallots in the prepared soil. I've read different measurements to put inbetween the shallots, but I go with a median of about 5 inches, and 5 inches from the edge.

I have two types of shallots, 5 red sun and 5 golden gourmet. They sounds tasty to me!

The onions need to be planted so that just the tip pops out of the soil.

I do the same, putting plant food pellets in the hole and filling with compost.

Then water.

[ijunoposts]

End of Month View of the Garden. End of September 2017

With thanks to Steve at The Glebe House Garden Blog for hosting this Meme.

More normal September weather has arrived with occasional hot sunny days,plenty of rain, blight warnings, and some wind.

I’ve started wearing a jumper, and its less than 100 days till that festival that rhymes with twistmas.

Aster × frikartii ‘Mönch’ and Rudbeckia fulgida Goldsturm.

All the Autumn flowers are doing their thing, the bees are still making use of all available flowers.

My potted Acer’s are showing lovely Autumn colour at the moment, I’ve worked out that I have quite a few Acer varieties in various stages of pots dotted in random locations throughout the garden, most need re potting into larger pots.  A job for the winter.

Acer Green Glory 1 of many dotted around the garden.

My fence border is showing signs of autumn .

Hamamelis looking autumnal.

Last spring I purchased a new Hamamelis × intermedia ‘Jelena‘ and planted it along this border, I am looking forward to seeing it in all is flowery glory next spring, the addition of this latest plant brings my Hamamelis count back up to 3 after the demise of one of my oldest and smallest plants earlier this spring.

Island bed of annoyance.

My island bed of annoyance is still annoying me, I’m determined to give it a major sort through and clear out over the impending winter months, I’ve already pulled out one plant that was very lack luster and under performing, that went straight into the bin.

I’ve been making a mental note of what I want to keep, what I want to move, where to, and what I want to be rid of, however every time I undertake this mental task I come out with different decisions.

Behind the island bed, in the random are in between the falling down shed and newest greenhouse, I have a lovely display from my newest Aster.

Aster novae angliae ‘Dapper Tapper’.

This Aster was in its first year last year and sulked a while, so this year it’s looking splendid and settled in nicely.

I’m also getting some nice grass seed heads, but the plants do need relocating this winter as they are too close together.

Grassy Seed Heads.

Pennisetum red buttons, in close proximity with Miscanthus nepalensis. 

My Crab Apple is currently looking like I’ve placed red beads all over it. It’s practically glowing.

However I’ve come to the conclusion that it must be grafted on dwarfing root-stock, or really dislike the ground conditions as after 6 years of being planted, the tree has barely doubled in sized. I can tell its been grafted by the effect on the lower trunk, and in all other aspects the tree is really healthy, except in size.

Malus ‘Evereste’.

Malus ‘Evereste’ about 2m tall.

All my Tomatoes and Cucumbers have now finished, I’ve pickled loads of cucumber batons and slices, but need 3 months in vinegar before I can taste them to see if I like them preserved that way. Tomatoes have been rendered down into lots of jars of sauces to be eaten with pasta dishes. The Sweetcorn is also finished and cleared away, I managed to achieve the elusive 2nd decent cob per plant, something I’ve never managed before, the addition of lots of B&Q manure was the secret ingredient.

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The 2nd cobs of Sweetcorn Lark F1, smaller than the 1st cobs, but very tasty.

Sweetcorn cobs.

Tomato Scotland Yellow.

Cucumber Mini Munch. The best I’ve ever eaten.

After the Sweetcorn plants were finished and removed it gave my Butternut squashes who were planted in a 2 sisters style, chance to fruit up and ripen, the crop as been very small and individual fruits are also comically small, however they are very tasty.

Butternut Squash Hunter F1. (Don’t Laugh).

I think I’ll grow a different squash as part of the two sisters next year, something more exciting perhaps.

In the raised beds I have a bit of winter Lettuce, and a crop of small Leeks hiding under mesh to try to thwart the Allium Leaf Minor which devastated all my Leeks last year. If this method does not work, then I will give up Leeks for good.

I’ve also got some autumn planting Shallots & Red Onions purchased from the Malvern Autumn Show I attended recently. I’m going to grow the Shallots as pickling onions for harvesting next late spring. Well that’s the plan.

Until next month, bye for now.

End of Month View of the Garden. End of September 2017 End of Month View of the Garden. End of September 2017 With thanks to Steve at The Glebe House Garden Blog 

[wijakartuya]

Cheesy taco fiesta potatoes. Copycat Taco Bell Cheesy Fiesta Potatoes. If cheese doesn't melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together. Honor Cheesy Fiesta Potatoes' legacy by making your own at home.

This recipe consists of roast potatoes that are topped with sour cream and nacho The potatoes are seasoned with cumin, garlic powder, salt, and pepper and then fried in the pan until golden brown. Get ready to cook with me,eat with me and enjoy the company of this crazy Ladi. Subscribe before you leave and tell a friend to tell a. You can have Cheesy taco fiesta potatoes using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Cheesy taco fiesta potatoes

It's 1 lb (4 oz) of pre cut simply diced potatoes.

You need 1/2 can of nacho cheese.

Prepare 1 lb of taco meat.

It's of Shredded Mexican blended taco cheese.

Prepare of Optional: jalapenos,diced tomatoes,lettuce,diced onions,etc.

Taco Bell Fiesta Potatoes are the potatoes Taco Bell Serves for their Fiesta bowls, spicy potato tacos, and the well known Taco Bell cheesy potato Grillers! A total must-try if you love Taco Bells crispy coated potatoes! Loaded Grillers (including Cheesy Potato and Beefy Nacho). And the next time you hit up Taco Bell's drive-thru at midnight, savor every bite of your Cheesy Fiesta Potatoes, because it may be the last time you.

Cheesy taco fiesta potatoes instructions

In the 2nd picture I have provided a picture of the potatoes I used. Look in the dairy area of your store right by the tubs of butter. That's where I found these at. They are not frozen. You will have to refrigerate them before you use them. Take a 9×9 square pan spread the potatoes in the bottom of the pan. I seasoned them with salt, pepper and garlic with a little bit of butter. Stir them as the potatoes cook. About every 10 minutes stir and check on them. Cook till potatoes are fork tender..

After potatoes are fork tender. Spread them out again in the bottom of the pan. This is the cheese I used for this recipe. It is so good. You are going to spread about half of this can or however much you want on top of the potatoes..

Then take leftover groundbeef taco mixture and sprinkle it on top of the cheese sauce. Put it back in the oven to warm up. About 10 minutes..

Then sprinkle shredded Mexican blended cheese on top of the taco meat. I would let the cheese melt and brown on top of the cheese a little. About 10 minutes or so in the oven should do it. Keep a close eye on it..

After the cheese is melted and its browned and warmed through cut it into a little square piece. I top with all kinds of toppings. Lettuce, diced tomatoes, jalapenos, sour cream etc. Whatever I have on hand. I do like taco sauce drizzled over top of all the toppings. Enjoy..

Now you can prepare Taco Bell Cheesy Fiesta Potatoes at home with ease. All the ingredients required to prepare it are available on this page. This delicacy is gone from Taco Bell, but you can still make it at home. Cheesy fiesta potatoes original style (left) with cheesy sauce and sour cream and 'gourmet' style (right) topped with quick-pickled shallots, fried garlic, and cilantro. At Taco Bell, Fiesta Potatoes are seasoned, crispy potatoes served as a side in a bowl topped with warm nacho sauce and reduced fat sour cream.

[unwritrecipes]

Apricot-Glazed Chicken Wings

Life is all about contrasts and balance, right? Like, you can’t truly be happy without being unhappy sometimes, or really appreciate the beauty of a summer day without enduring the harsh days of winter. With these lofty notions in mind, I present these Apricot-Glazed Chicken Wings, a dish of delish contrasts!

They’re both sweet and spicy!

Savory and sour!

Sticky and tender!

Modern yet nostalgic (remember Saucy Susan?!!)

And absolutely, finger-lickin’ delicious!

Easy to make too! Just mix up the marinade in the morning (or the night before), let the wings soak in that and roast in one pan when you’re ready to eat!

As they cook, the sugar in the apricot preserves breaks down and allows the wings to get that wonderful caramelization. YUM!

So make these tonight, pass around the napkins and get ready for the cheers…and tears when they’re all gone! Like I said, it’s all about the contrasts!😘

Apricot-Glazed Chicken Wings

Makes 4-5 servings

You will need a blender or food processor for this.

Prep Time for marinade: 20 minutes, plus at least 8 hours for chicken to marinate and up to 24; Cook Time: About 1 hour

Ingredients

2 large shallots, finely chopped

2 tablespoons vegetable oil

½ cup red wine vinegar

⅔ cup low-sodium soy sauce

12 ounces (about 1 cup) apricot preserves

Kosher salt and black pepper

Pinch or two of red pepper flakes

2 pounds chicken wings (I like to use the wingettes

Chopped scallions to garnish (optional)

The Recipe

1. Heat the vegetable oil over medium heat in a medium saucepan and add the shallots., Let cook for about 5 minutes, stirring often, until the shallots are golden and softened. Stir in the vinegar and bring the mixture to a boil until it’s reduced by about half. This should take 2-3 minutes. Stir in the soy sauce, apricot preserves, a pinch of salt and pepper and the red pepper flakes. Lower the heat so that the mixture simmers and let it cook for about 15 minutes, stirring every now and then, until it thickens and reduces.

2. Pour the mixture into a blender or food processor and blend until smooth. Cool to room temperature. You can definitely make the marinade at least a day before you want to use it and keep it covered and chilled in the fridge.

3. Place the wings in a large bowl or resealable bag and pour the marinade over the chicken, making sure all the pieces are submerged in it. Cover the bowl or seal the bag and let marinate in the fridge for at least 8 hours and up to 24.

4. When ready to bake, preheat oven to 425ºF and line a large rimmed baking sheet with two layers of aluminum foil. Spray the foil with non-stick cooking spray (or lightly oil it) and arrange the chicken, along with the marinade, in a single layer on the sheet. Roast the wings for about 45 minutes-1 hour (we like our chicken very well done) turning them at least once during the process. They should look deep brown, blackened in spots and be entirely cooked through.

5. Serve immediately, spooning any marinade that is still liquidy over the wings and make sure to have lots of napkins handy!

Enjoy!

Note: Recipe adapted from an old issue of Gourmet Magazine. I swapped in wings for drumsticks, cut the fresh ginger and tinkered with a few other things too.

[horsfields]

Time to choose this seasons onion sets, shallots, garlic.

Plant sets in rows in any firm, well drained soil in full sun.

Prepare the planting area several weeks in advance by incorporating some well rotted garden compost to improve drainage and soil fertility.

Avoid planting shallots on freshly manured soil.

On particularly wet ground, try growing sets in raised beds.

When growing onions from sets, plant the bulbs so that the tip of bulb is just protruding through the

soil surface. Leave a space of 10cm between each bulb, and 30cm (12") between each row.

Onions Comred- Red

Onions Setton - Yellow

Onions Sturon - Yellow

Shallots Red Sun

Shallots Yellow – Golden Gourmet

Fill a pot £3.49 a pot

Approximately 550g per pot.

We’re fully stocked with fresh seasons goods!

What are you planning to grow?

We’re here to help with seed and planting advise, why not pop in and ask.

We are open seven days a week 10am - 4pm.

Horsfields Nursery Tel:- 01226 790441

Info@horsfieldsnursery.co.uk

Horsfields Nursery

Pot House Hamlet

Silkstone

Barnsley

South Yorkshire

S75 4JU

Beautiful plants in a beautiful place

www.horsfieldsnursery.co.uk

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Stay fit. Stay healthy. Keep gardening!

#pothousehamlet

#placestovisitbarnsley

#horsfieldsnursery

#horsfields

#gardencentrebarnsley

#gardencentrepenistone

#silkstone

#Penistone

#southyorkshire

#yorkshiregarden

#gardencentrenearme

#yorkshire #shoplocal #buylocal #supportlocal #smallbusiness #pots #seeds #onions #onionsets

#ingbirchworth

[stagepaul2-blog]

16 Places to Get Great Pierogies in Philadelphia

Guides

All our favorite places to eat these Polish potato-stuffed dumplings, from traditional versions to gourmet pockets with fancy fillings.

Pierogie Kitchen | Facebook

There are few foods as comforting as a plate of pierogies, delectably tender dough pockets stuffed with cheese and potato, seared golden brown, and smothered with caramelized onions with a side of tangy sour cream.

Philly is a destination city for them, with a veritable Pierogi Alley in Port Richmond. But you can find great pierogies at restaurants across the city, from upscale downtown spots and gastropubs to diners and dive bars. Here are our favorite places to get pierogies in Philadelphia.

Mom Mom’s Kitchen | Facebook

Mom Mom’s Kitchen, Bridesburg Our favorite Polish restaurant — hell, one of our favorite restaurants period — is this food cart-turned-brick-and-mortar. Hit them up for golabki, kielbasa (from Czerw’s, of course), and pan-seared pierogies in potato, farmers’ cheese, or Philly cheesesteak.

Pierogie Kitchen, Roxborough This spot specializes in house-made, hand-pinched pierogies, which you can order hot to eat there or cold to prep at home. Get them in classics like potato-cheddar or in gourmet flavors like Buffalo chicken, three cheese-pepperoni, and chocolate ganache.

Donna’s Bar, Port Richmond An old-school neighborhood watering hole that hosts Best of Philly-winning karaoke and also serves killer pierogies is pretty much all we’ve ever wanted in a bar.

Memphis Taproom, Kensington Get a taste of Eastern Europe filtered through a gastropub lens at this Cumberland Street hangout. Order their cheesesteak pierogies on their own, or get them as part of the Port Richmond Platter alongside kielbasy, kraut, and potato pancakes.

Green Rock Tavern | Facebook

Green Rock Tavern, Port Richmond This Lehigh Avenue bar’s pierogi recipe is the stuff of urban legend. Get them au naturel in seasonal flavors, or go big with their pierogi hoagie — which is half-price on Tuesdays.

Famous Frank’s-A-Lot, Market East Center City is light on pierogi options, but one of Reading Terminal Market’s eclectic vendors has the hookup, with pierogies on its menu alongside Texas Tommies, BBQ chicken, and mac ‘n’ cheese.

New Wave Cafe, Port Richmond Richmond and Allegheny is to pierogies what 9th and Washington is to tacos or 10th and Race to Chinese cuisine — pretty much ground zero, with several stellar options within a block or two. One of the best known is New Wave, where you can get a round of Polish beer to go with your fried pierogies.

Bud & Marilyn’s, Midtown Village Of course Marcie Turney and Valerie Safran’s ode to Midwestern supper club fare keeps pierogies on the menu. Their fancied-up version is made with smoked cheddar and served with browned butter, shallots, apple-celery salad, and a zingy horseradish crème fraîche on the side.

Pierogi Factory | Facebook

Pierogi Factory, Bustleton This homestyle Polish spot on Bustleton Avenue serves broiled or fried pierogies Ukranian style (potato and sauerkraut), Israeli style (potato and mushroom), Italian style (spinach, ricotta, parmesan) and good old “original” (potato and cheese). Don’t forget the babka for dessert.

M&M Restaurant, Port Richmond Named for owners Martin and Margaret Cudnik, who have run this old-school Allegheny Avenue diner since 1993, M&M mostly serves American-style breakfast — except for their pierogies, which Margaret learned to make growing up in her native Poland.

Kraftwork, Fishtown Just south of pierogi central, the Girard Avenue gastropub keeps crispy-fried potato-and-mushroom pierogies, served with an apple chutney and chive crème fraîche, on its regular menu.

Syrenka Luncheonette, Port Richmond Chef Krystyna Florczak serves substantially-sized, crazy-cheap pierogies at this cafeteria-style spot along with Polish dishes like bigos (AKA hunter’s stew, made with pork and kraut), potato pancakes, and blintzes.

Tattooed Mom | Facebook

Tattooed Mom, South Street The iconic South Street dive is one of the few places outside the River Wards that keeps pierogies on its menu consistently (and also offers a vegan option). Pro tip: on Thursdays, they’re only 50 cents a pop.

Dinner House, Port Richmond Relative newcomer Dinner House (it opened just three years ago) serves Polish grandma-style fare, including featherlight pierogies, from a menu in both Polish and English.

Southampton Spa, Southampton This road trip-worthy Russian spa just outside Northeast Philly limits features a pool, hot tubs, several different sauna rooms. But there’s also a menu of classic Russian dishes like borscht, smoked fish, and pierogi-esque potato dumplings, which just seem to taste better when you eat them poolside in a bathrobe.

Crime & Punishment, Brewerytown True to its name, the grub at this Girard Avenue brewpub is Eastern European-inflected, with a menu of beets, kielbasa, and, of course, pierogies. Theirs are stuffed with braised pork jowl, or get the potato-only veggie version.

Source: https://www.phillymag.com/foobooz/2018/11/27/best-pierogies-philadelphia/

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I Will Not Leave Well Enough Alone

I Will Not Leave Well Enough Alone

Golden Gourmet probably won’t return, though they did well before.

Red Sun on the other hand, or in the pother pot, are large and healthy.

The weather hasn’t been great, but things are coming along.

More delicious crops to come.

Yo, Dear Reader, I had my suspicions about those shallots, the seed onions were very bad, but I took a chance and still ended up with a fair amount out of a single pot, I…

[mosseysnewallotment]

I love growing onions, garlic and shallots. They seem to grow very well and always taste amazing. A box full of "golden gourmet" shallots and my first attempt at a garlic string using soft-neck "Solent Wight".

[unwritrecipes]

Baked Asparagus, Pepper and Zucchini Frittata

Baby it’s hot out there! Not that I’m complaining—I actually love it, but I thought that with all the steaminess, we’d start off the week with something nice and light and summery like this Baked Asparagus, Pepper and Zucchini Frittata. Welcome to warm weather eating my friends!!

This easy frittata would be lovely served for even your fanciest brunches but I really love it as a simple but satisfying dinner entree. We do so love our eggs—you’d all probably laugh to see how many nights it’s just fried eggs and salad for dinner around here so it’s nice to sometimes kick it up a notch and make a more special, but still not too exerting, eggy dish.

Especially when it’s this delicious!

And so bright and cheerful!

And versatile!

Here I’m using asparagus, yellow peppers and zucchini, but you could honestly swap in any seasonal veggies you have on hand—your imagination (and veggie bin) are the only limits!

Every bite is full of veggies and the eggy custard bakes up fluffy and light with just the right amount of cheesiness from the Parm you sprinkle on right before baking.

You can totally make this early in the day and then just serve it room temp or reheat right before you’re ready to serve. Add a nice green cool salad for a stress-free summer meal that’s guaranteed to make you feel good (and leave room for dessert!) Happy Monday!

Baked Asparagus, Pepper and Zucchini Frittata

Makes about 10 servings

Prep Time: 20 minutes; Bake Time: 35-40 minutes

Ingredients

2 pounds asparagus (try to get them on the thinnish side), trimmed and cut on the diagonal to ¼-inch slices

2 large peppers (I used yellow), seeded and cut into thin strips

3 shallots, minced (you could also use 1 large red onion)

1 large zucchini, halved lengthwise and cut into half-moons

4 scallions, cut thinly

2 tablespoons unsalted butter, plus a little extra for greasing the pan

10 large eggs

½ cup heavy cream (you could also use milk—it’ll just be a little less creamy)

Large handful of freshly chopped herbs (I used parsley and chives)

1 teaspoon kosher salt

½ teaspoon black pepper

½ cup freshly grated Parmesan for sprinkling on top

The Recipe

1. Preheat oven to 350ºF and grease a 9x13-inch baking dish. Set aside.

2. Heat the 2 tablespoons of butter in a large, heavyweight skillet and cook the asparagus, peppers and shallots together over medium-low heat, until the asparagus and peppers are tender but not mushy—about 10-12 minutes, stirring often.

3. Meanwhile in a large bowl, whisk the eggs, cream, herbs, salt and pepper together. When the veggies are cooked, stir them into the egg mixture, along with the zucchini and scallions and then pour the entire thing into the prepared baking dish. Smooth the top so the veggies are evenly distributed and then sprinkle the Parmesan cheese across the top.

4. Bake for 35-40 minutes until the top is golden and the frittata is set. Let sit a few minutes to allow for neater slices and serve. You can definitely make this earlier in the day and serve at room temperature. Store leftovers in an airtight container in the fridge for a few days and reheat in the microwave.

Enjoy!

Note: Recipe adapted from an old issue of Gourmet Magazine. I tinkered with ingredients, proportions and techniques to simplify things.