Jackpine Radical Cooking

I hear insects have a nice crunch to them, you can get some chocolate covered, and they are actually healthy too!

…and, making a dish like this for someone who must have many memories of it.

Funny — I got the recipe from my elderly Italian friend, for whom I cook occasionally. He asked if I could make this, and thankfully he knew where to get the fresh sardines. (Gotta go to the secret Italian seafood shop in the sketchy industrial area.) It was really fantastic. He served it with his homemade wine which, according to my partner, was…[Read more]

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@nvwino

I had 2 packs of smoked sardines in oil, so just drained their oil and warmed them up in garlic infused olive oil. I basically fried up the capers and mixed them with chopped up lemon, as shown, and I used walnuts instead of pine nuts. I put this warm dish over a really good bakery rustic Tuscin bread.  It was great. I’m sure to make it…[Read more]

That looks delish.

Me too! 👋

@haikugal

I’m cooking pea soup with the ham bone from Turkey day…we did both this year. I’m aiming for lunch so it’s in the instant pot.

Thanks for posting,  @joeshlabotnik  Just the recipe for this cold weather.

All the jams sound great.

They make a bunch of tasty spreads.

Did you make that jam?  That sounds wondrous.  I would substitute Brie, since I don’t especially like blue cheese, but that does sound like something people would pay a lot for in a restaurant!   I was born in Philly – been a while, but MY pick for “best cheese-steak” is not Pat’s or Geno’s, but Phil and Jim’s in Chester – and your version sou…[Read more]