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Dandelion & Quince
Dandelion & Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs | Michelle McKenzie
11 posts | 2 read | 1 to read
This illustrated cookbook celebrates the abundance at farmers' market and local grocery store yet to be discovered by the everyday cook. From mustard and kumquats to nettles, fava leaves, sunchokes and more, the blossoms, berries, leaves, and roots featured in Dandelion & Quince are simple foods that satisfy our need for a diversity of plant life in our diets, grown with care and prepared by our own hands for our families and communities. This book: Explores more than thirty-five uncommon vegetables, fruits, and herbs; Offers over 150 recipes to satisfy curious palates; Provides enough guidance, tips, and advice that by following recipes, tasting constantly, and making mistakes, youll gain newly skilled hands and a knowing palate. Discover new ingredients and open up a fresh culinary adventure in your kitchen.
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Lindy
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I'd never heard of chile de arbol, the author's favourite. I kept a score card of the number of recipes specifying particular kinds of chilies:
33x chile de arbol
12x serrano
2x urfa
1x each alleppo, marash & jalapeño
3x unspecified type (photo is of unknown variety from my cupboard)
I'm now checking for chile de arbol at any new market I'm in, since I'm curious about just how good it is. Any Litten chile experts?

8little_paws They're all over the place here, but I rarely use them 8y
Lindy @8little_paws Do you rarely use any kind of chile, or is it arbol chiles in particular that you don't use? 8y
8little_paws @Lindy I made my own hot sauce this past summer with jalapeno, habanero, onion, garlic, vinegar, and canned a ton of it, so when a recipe calls for hot peppers, I use that instead. 8y
See All 6 Comments
Lindy @8little_paws Oooooh, how great to have your own! 8y
ApoptyGina69 We get arbols by the very large bagful here in N. CA. I use them when cooking beans for burritos and for braising pork or beef for tacos/enchiladas. Most commonly, I use jalapeños and anaheims, but in summer I also grow habaneros and serranos. 8y
Lindy @ApoptyGina69 McKenzie is from San Francisco, so those large bags you mention are probably available there too. Buying in quantity may be the main reason she uses de arbol instead of other kinds of chiles. 8y
32 likes6 comments
review
queerbookreader
Mehso-so

Beautiful writing, but fuck if I'd ever cook any of these recipes. Way too much for me to try. And I figured a book about vegetables would be veggie-centric, but an awful lot of recipes were full of meat and animal products, so I guess this wasn't what I was hoping for. Like I said, she writes beautifully. But meh.

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Lindy
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Pickpick

The author's personality shines through, making this cookbook an enjoyable read. She uses ingredients that are new to me, like flower pollen, mughrabia, argan oil, shio koji & freekeh. So I feel like I've learned new things, even if I don't try cooking with them. Neither will I use raspberry vinegar to top ice cream. Nor dry fig leaves in a smoker, then crumble for seasoning. But I do like to think on these things.

DeborahSmall Raspberry vinegar is great to make your own salad dressing. I use it in my tuna pasta too 👍🏼💞 8y
Lindy @DeborahSmall Oh yes, I love it in a vinaigrette. But what do you think about using it to top ice cream? 8y
Hobbinol Sounds exotic, but I wonder how many bees you have to shakedown to get enough pollen! 8y
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BarbaraTheBibliophage Not exactly approachable, but it sounds creative nonetheless! 8y
Lindy @Hobbinol I am considering the pollen idea. She says to hang flowering stems (like fennel) upside down in a paper bag, then you collect the pollen dust that drops. 8y
Lindy @BarbaraTheBibliophage Her creativity is exactly what inspires me. Cardamom-infused ghee is the only recipe I've tried so far. 👍 8y
BarbaraTheBibliophage Oh that sounds yummy - was it what you expected? 8y
Lindy @BarbaraTheBibliophage Yes and yes. Two ingredients; hard to go wrong. 😋 8y
DeborahSmall Definitely not! 8y
34 likes9 comments
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Lindy
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"For the occasions when I drink a shade too much, I make this soup the following day. Beef broth with bean sprouts alkalizes the body and grounds an expanded mind." ?

LeahBergen I'd best jot that recipe down... 8y
Lindy @LeahBergen It's best to plan your overindulgence ahead of time, since you first need a couple of hours to braise the beef short ribs, before proceeding with the soup. 😉 8y
LeahBergen @Lindy Oh, good. Thanks for the heads up. 😂 8y
33 likes3 comments
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Lindy
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This cookbook is artfully presented, but there are so many unfortunate errors in the text. Missing words, typographical mistakes (ofter instead of often), and wrong words (palate instead of plate). It doesn't give me confidence about trying the recipes, even though I'm really enjoying the author's style, as when she advises to serve along with soup "a pull of good, rustic bread," and I can envision a loaf too warm to slice.

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queerbookreader
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Been teaching myself how to cross stitch tonight. My goal is to be able to make snarky feminist comments and Harry Potter references. 📼📸

Hooked_on_books Great goal! 8y
37 likes1 comment
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Lindy
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This cookbook prompted a visit to a Chinese market in search of buddha's hand & burdock root. Didn't find either, but I did buy a bag of kumquats for chutney. Later, saw the recipe called for curry leaves & green chilies, so I went back today. Also got more ya-li pears, after buying just 1 yesterday. Best Asian pears! Now to get on with the chutney.

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Lindy
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"Radicchio can be served raw, simmered, sautéed, roasted, and even grilled. When we seek to balance its intensity, we get to employ some exciting sidekicks like pork fat, preserved fish, and vinegar."

I love the author's enthusiasm, even when I don't share it. (Radicchio ?, pork fat and preserved fish ?.)

24 likes1 stack add
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Lindy
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McKenzie is singing my song when she states: "Just the aroma of smoky, sour, sweet black cardamom pods makes me happy." I currently have three forms in my kitchen, including an extract that I made.

Jennick2004 I just bought pear & cardamom Noosa yogurt 😁 8y
Lindy @Jennick2004 Sounds yummy! Last week I made braised pear caramel ice cream with nutmeg and cardamom. A successful experiment. 😋 8y
BottledBlue I love Cardamom ! 8y
45 likes3 comments
quote
Lindy
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The kumquat is not a true citrus; while considered a member of the broader citrus family, many botanists place it in a genus all its own. It grows on a tree that pollinates the blossoms of citrus, thereby creating crosses with ridiculous names such as limequats, mandarinquats, sunquats and so on.

Megabooks Interesting! 8y
Lindy @Ebooksandcooks This chapter on kumquats has reminded me that there's a chutney recipe I wanted to try (when the fruit came into season) in a book I read last year: 8y
Megabooks @Lindy I ended up bailing on LLAWWA. It just wasn't hitting the right notes with me after about 70%. ☹️☹️ 8y
Lindy @Ebooksandcooks Disappointing when that happens. I liked how she laid all the mess out there, but I have to be in the right mood for that sort of thing. 8y
46 likes4 comments
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kjgrow
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My CSA haul with some recipe ideas!