#roasted pear biscuits

[video-recipes]

Pear & Camembert Biscuits — justinecooks

[literaryvein-reblogs]

Writing Notes: Herbs, Spices & Seasoning

Herbs and spices can add flavor and variety to your food.

Use a little at first, then add more when you are sure you like the flavor.

To substitute dry herbs for fresh, use ¼ teaspoon powder or 1 teaspoon crushed for 1 tablespoon fresh chopped herbs. Some herbs and spices are expensive.

You might want to buy only a few of the less expensive herbs and spices you will use.

Herbs and spices lose flavor and can spoil or get buggy if kept in the cupboard longer than a year.

If you use herbs and spices slowly, buy small containers, or store them in the freezer.

Uses of Herbs, Spices & Seasonings

Allspice - A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, cookies, chicken, beef and fish dishes.

Basil - Tomato and egg dishes, stews, soups and salads

Bay leaves - Tomato dishes, fish and meat dishes

Celery seed - Juices, soups, salads, vegetables, pot roasts, poultry, rolls and biscuits

Chili powder - Chili, bean and rice dishes

Chives - Potato dishes, soups, dips and sauces

Cilantro - Latin American, Indian and Chinese dishes, salsa, stir fries, (Coriander leaves) legume or rice salads, hot cooked rice, grilled chicken or fish, or a dish of ripe tomatoes. Use fresh if possible.

Cinnamon - French toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops

Cloves - Whole cloves on ham or pork roast; ground cloves to season pear or apple desserts, beets, beans, tomatoes, squash and sweet potatoes

Coriander seed - Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing

Cumin - Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; ingredient in curry powder

Dillweed - Tuna or salmon salad, potato salad, pickles, dips and sauces

Garlic - Mexican, Italian and Oriental dishes and in salad dressings; can be used fresh or dried, minced or powder

Ginger (fresh) - Oriental dishes, marinades for chicken or fish, fruit salad, dressings

Ginger (ground) - Gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes

Ground peppers: black, Cayenne & white pepper - Meats, casseroles, vegetables and soups

Italian seasoning - A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti

Marjoram - Egg and cheese dishes, meats, fish, poultry and vegetables

Mint - Fruit salads and fruit soups, melon, berries, cold fruit beverages, cooked carrots or peas, chilled yogurt soup, lamb, tabbouleh

Mustard - Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes

Nutmeg - Cooked fruits, pies and desserts, baked items, spinach, sweet potatoes, eggnog and French toast

Onion - Any dish where onion flavor is desired; can be used fresh or dried (minced or powder)

Oregano - Italian dishes, chili, omelets, beef stew, meat loaf, pork and vegetables such as broccoli or tomatoes

Parsley - Meat, soup or vegetable dishes; adds color

Paprika - Stew, chicken, fish, potatoes, rice and hard-cooked eggs

Rosemary - Egg dishes, meats, fish, soups and stews, and vegetables

Thyme - Fish, poultry or meats, in soups or stews, vegetable salads

If these writing notes help with your poem/story, do tag me. Or send me a link. I'd love to read them!

More: On Food More: Word Lists

[delis-glitter-bong-water]

MY @NA GROCERY LIST 

VEGETABLES 

-iceberg lettuce (14 calories per 100 grams)

-white mild kimchi (5 calories per 2 tablespoons)

-cucumbers (15 calories per 100 grams with peel)

-shredded carrots (41 calories per 100 grams)

-shiitake mushrooms (34 calories per 100 grams)

-bok choy (13 calories per 100 grams)

-celery (14 calories per 100 grams)

FRUITS

-apples (52 calories per 100 grams)

-strawberries (33 calories per 100 grams)

-raspberries (53 calories per 100 grams)

-blueberries (57 calories per 100 grams)

-blackberries (43 calories per 100 grams)

-grapes (67 calories per 100 grams)

OTHER STUFF FOR MEALS

-shirataki noodles (9 calories per 100 grams)

-natures own life honey wheat (40 calories per slice)

-lipton soup (70 calories per package)

-chicken broth (5 calories per cup)

-instant miso soup (30 calories per packet)

-weetabix (67 calories per biscuit)

-spring roll wraps (20 calories per wrap)

-medium eggs (50 calories per egg)

LIQUID 

-la croix (0 calories per can)

-unsweetened almond milk (30 calories per cup)

-vitamin water zero sugar (0-10 calories per bottle)

-celsius (10 calories per can)

-medium roast coffee (2 calories per cup)

-black tea (0 calories per cup)

-red bull zero (15 calories per 12 oz)

SNACKS

-protein bars (depends on the brand)

-rice cakes (25-35 calories per cake)

-sugar free pear cups (30 calories per container)

-blob gummies (50 calories per pack)

-popsicles (40 calories per pop)

-butter free popcorn (20 calories per cup)

-quest protein chips (120 calories per bag)

-silk mango yogurt (120 calories per container)

SAFE SHOPPING, DONT FAINT IN THE STORE !!

[fattributes]

Camembert and Roasted Pear Biscuits

[gothmods]

Gonna have fancy sunday dinner tonight :3c

Salmon with roast potato, parsnip and baby carrot and a little saucy thing im thinking lemon juice basil and garlic olive oil (and a side salad of course)

And then gin poached pears and ricotta honey whipped cream (maybe served with homemade ginger biscuits since we still have some)

Pears are one of the few seasonal fruits this time of year that i like and we still have so much gin that my aunt left at ours so

[focsle]

Could we hear some of the food Mary was writing about?

Sure!

She entertained captains on board when gamming with other ships, and that’s when the food bounty tended to come out. Often the foods were a mix of what was available to them (i.e. if they recently caught fish or found shellfish, got tropical fruit from a provisioning stop, etc.), and things other captains gave her as gifts that she saved for such occasions.

Captain Chatfield went out this forenoon, so that we only had two captains to dine with us, Captains Jernegan and Lester. Had a fish chowder, a large stuffed and baked fish, coffee, bread and butter and preserves, and a roll pudding. Had some huckleberry pies made for supper, but they did not stop.

Holidays were also an occasion for fancier food than usual. Here’s Christmas:

Minnie hung up her stocking last night. She was fearful that she should get nothing in it, as we could not go to the store, but she succeeded as well for eatables as if she had been at home. We had quite a Christmas dinner: roast chickens, stuffed, potatoes, turnips, onions, stewed cranberries, pickled beets and cucumbers, and a plum duff. For tea I had a tin of preserved grape opened and cut a loaf of fruitcake.

Everyone seemed to love her daughter Minnie, who was 5-9 years old over the course of the voyage. Whaling wives and—more rarely seen—their children, were definitely a domestic novelty.

We all passed a very pleasant day, Captain Winegar enjoying it very much; it reminded him so strongly of home. Minnie attracted much notice as usual. She is generally the center of attention with company. She is not afraid to speak, and her replies are generally to the point and usually interspersed with some salt remarks. The captain gave me a couple pounds of green tea, a couple tins of preserved pineapple, and a few shells. I forgot to mention that we carried him a little pig and gave him a piece of fresh pork. The cook gave Minnie a little china cup and saucer, which pleased her very much. For dinner we had a roast duck, potatoes, onions, some very nice biscuit, coffee, mince pie, and for dessert preserved peaches, pineapples, and quinces. For supper we had oysters, cold duck, biscuit, preserved pears, mince pie, doughnuts, and cookies, Captain Winegar doing the honors very well. We arrived home delighted with our visit.

Here’s Minnie celebrating her 8th birthday by presiding over a tea party with a bunch of whaling officers, that her mom prepared.

We set the table and called the officers down about half-past 7 P.M. Minnie was so happy she hardly knew what to do with herself, and I think we all enjoyed it pretty well. The officers all united in saying that they had not sat down to such a table since they left home. The treat consisted of a plate of sister Celia’s fruitcake, two loaves of cupcake frosted, two plates of currant jelly tarts, and a dish of preserved pineapple, also hot coffee, good and strong, with plenty of milk and white sugar. After we had finished there was ample supply left, which was sent into the steerage for boatsteerers, etc.

In addition to tea party leftovers being sent to the boatsteerers, foods were also made for the foremast hands as a special occasion too.

Luxuriated today in roast chickens for the cabin, and a pork sea pie for the forecastle, with occasional lunches of pineapple, bananas, and coconuts.

There were some struggles with her cooking ventures too, however:

This afternoon we killed two hens; Cynthia and Coopie. It made Minnie feel very sad to have Cynthia killed. I must not allow her to name her chickens for her friends; it makes her feel so badly when they are killed. […] I made our chickens into a pie today. The officers said it seemed like home. It was not baked well; the crust was not done. I should have more courage to make knickknacks if I could attend to the baking of them, but of course it would not do for me to go into the galley.

All in all the fare was quite fine compared to…food on whaleships in general.

[missmusicmary]

New Years Eve dinner at Hot and Hot Fish Club in Birmingham, AL!

An experience similar to the film "The Menu", thankfully without the deaths.

THE OPENING ACT..

Bone Marrow: that melted in my mouth. It had me scraping the bone with my silverware trying to find some I missed.

Arborio Rice Risotto: unfortunately, some were toothsome, I believe undercooked. However, once I ignored the occasional extra chewing, my tongue was filled with umami and adventure.

Biggest take away- cook the risotto fully, and have floss available

Bread Service with chive butter: These biscuits were a bit bland in my opinion, as well as the butter. Both complimented each other well though. Biscuits were crunchy and fluffy. I think the bread service is not meant for my taste buds since I love salty food.

THE BIG SHOW..

Pork trio: Seems to have been a pork sausage ball maybe wrapped in caul fat, pork loin, and pork roast? This is the epidemy a surprise with every bite. Nothing was as expected, everything contrasted texturally-soft, crunchy, simple, complex. The brussels were abit out of place though. Everything seemed elevated, but the brussels were just roasted brussels.

Favorites: caul fat sausage ball and the celery root and chestnut gratin

THE CLOSING ACT..

Poached Pear in Saffron with Port Wine Sauce: I do not know what I expected out of this dessert. Maybe something sweet and fresh to finish off a large dinner? I WAS WRONG. I took a bite and instantly, I mean INSTANTLY, smiled and my eyes flew open. I felt a smirk creep onto the right side of my face and a dimple poke through.

The port wine sauce was bitter, which was surprising considered I had seen so many people ogle over it on cooking shows- it just was not what I expected. The bitterness in combination of the slight crunch of whatever those flakes are were perfection. The perfectly poached pear was not sweet, but instead was bright, not acidic, and not overpowering. It was a perfect ending to the night.

Something I learned: to never skip on dessert, it may be surprising

[ruthwalton]

Homemade Pear Marmalade

This recipe for Homemade Pear Marmalade is a delicious and simple way to use up those fresh pears. The warm spices give this sweet and tangy marmalade a cozy touch. Spread it on toast or biscuits, or use it to glaze roasted meats. Made with Lemon Juice, Pears, Nutmeg, Ginger, Granulated Sugar, Cinnamon Stick.

[grahtgustin]

Homemade Pear Marmalade

This recipe for Homemade Pear Marmalade is a delicious and simple way to use up those fresh pears. The warm spices give this sweet and tangy marmalade a cozy touch. Spread it on toast or biscuits, or use it to glaze roasted meats. Made from Lemon Juice, Pears, Nutmeg, Ginger, Granulated Sugar, Cinnamon Stick.

[wooangson]

Homemade Pear Marmalade

This recipe for Homemade Pear Marmalade is a delicious and simple way to use up those fresh pears. The warm spices give this sweet and tangy marmalade a cozy touch. Spread it on toast or biscuits, or use it to glaze roasted meats. Made with Lemon Juice, Pears, Nutmeg, Ginger, Granulated Sugar, Cinnamon Stick.

[ikariradio]

Homemade Pear Marmalade Recipe

Homemade Pear Marmalade. This recipe for Homemade Pear Marmalade is a delicious and simple way to use up those fresh pears. The warm spices give this sweet and tangy marmalade a cozy touch. Spread it on toast or biscuits, or use it to glaze roasted meats.

[cerealesbians]

Homemade Pear Marmalade Recipe

This recipe for Homemade Pear Marmalade is a delicious and simple way to use up those fresh pears. The warm spices give this sweet and tangy marmalade a cozy touch. Spread it on toast or biscuits, or use it to glaze roasted meats. Made with Lemon Juice, Pears, Nutmeg, Ginger, Granulated Sugar, Cinnamon Stick.

[sofiedahl]

Homemade Pear Marmalade

This recipe for Homemade Pear Marmalade is a delicious and simple way to use up those fresh pears. The warm spices give this sweet and tangy marmalade a cozy touch. Spread it on toast or biscuits, or use it to glaze roasted meats. Made with Lemon Juice, Pears, Nutmeg, Ginger, Granulated Sugar, Cinnamon Stick.

[bloggerihardlyknowher]

Recipe for Homemade Pear Marmalade

Made with Lemon Juice, Pears, Nutmeg, Ginger, Granulated Sugar, Cinnamon Stick. This recipe for Homemade Pear Marmalade is a delicious and simple way to use up those fresh pears. The warm spices give this sweet and tangy marmalade a cozy touch. Spread it on toast or biscuits, or use it to glaze roasted meats.

[brodywarner]

Homemade Pear Marmalade - Jam Recipe

This recipe for Homemade Pear Marmalade is a delicious and simple way to use up those fresh pears. The warm spices give this sweet and tangy marmalade a cozy touch. Spread it on toast or biscuits, or use it to glaze roasted meats. Made with Lemon Juice, Pears, Nutmeg, Ginger, Granulated Sugar, Cinnamon Stick.