Post by Yoris on Sept 8, 2018 3:48:39 GMT -7
So, I cooked up a Kikinda Competition Strain edible gourd (a large one). I did things differently, this time. Here’s what I did.
• I added one large edible gourd (sliced).
• I added I think five medium-ish meaty tomatoes freshly picked from the garden, and sliced them. One was a Sausage tomato; several were George Detsikas Italian Red, which seemed to be crossed with a striped tomato with oxheart parentage (which I suspect was Green Giant x Golden King of Siberia F1).
• I added lots of summer savory (from a plant I grew myself from seeds purchased from dollarseed.com; it's easy to grow—you should grow it), with blooms and stalks (cut up into small pieces). This stuff smells so good (like really good homemade pizza). I used maybe plenty of six inch lengths of it.
• I added parsley.
• I added cayenne pepper powder.
• I added three Aji Habañero peppers (cut up, including the calyxes of two of them).
• I added onion powder.
• I added black pepper powder.
• I added a fair amount of Tajin seasoning.
• I added avocado oil.
• I baked it in a 15” Universal cast-iron skillet, uncovered, on 500° F. for about 40 minutes. Yes, I wanted to use high heat since I know edible gourds can take a lot of heat in cooking. It didn’t burn at all, although it did dry out some, which I didn’t mind (since that can concentrate flavor).
• After it was mostly finished cooking, I melted some cheddar cheese on it.
• I let it cool a while before disturbing it.
The result: I love it! Wow. It has so much good flavor. It tastes like lasagna (even the parts without cheese seem to), and it doesn't seem to suffer from the lack of meat. The only salt I added was in the Tajin seasoning, but the flavor is so full it’s awesome. The dish wasn't nearly as spicy as I expected (considering the cayenne, Aji Habañero, Tajin seasoning, and black pepper).
Savory is such an under-used herb. This was my first time using it—and I’m glad I did. I think it’s my favorite herb for both smell and flavor, now. I want to grow it every year. Well, I want to try winter savory, too (it’s a perennial); hopefully I like it as much as summer savory. Summer savory is easy to grow, though (so either way, it’s good).
The savory I used was pretty mature and seemed like maybe it was fibrous—but it doesn’t taste fibrous! It's really good.
[HASH]savory [HASH]summersavory [HASH]lasagna [HASH]flavor [HASH]umami [HASH]recipe [HASH]herb
• I added one large edible gourd (sliced).
• I added I think five medium-ish meaty tomatoes freshly picked from the garden, and sliced them. One was a Sausage tomato; several were George Detsikas Italian Red, which seemed to be crossed with a striped tomato with oxheart parentage (which I suspect was Green Giant x Golden King of Siberia F1).
• I added lots of summer savory (from a plant I grew myself from seeds purchased from dollarseed.com; it's easy to grow—you should grow it), with blooms and stalks (cut up into small pieces). This stuff smells so good (like really good homemade pizza). I used maybe plenty of six inch lengths of it.
• I added parsley.
• I added cayenne pepper powder.
• I added three Aji Habañero peppers (cut up, including the calyxes of two of them).
• I added onion powder.
• I added black pepper powder.
• I added a fair amount of Tajin seasoning.
• I added avocado oil.
• I baked it in a 15” Universal cast-iron skillet, uncovered, on 500° F. for about 40 minutes. Yes, I wanted to use high heat since I know edible gourds can take a lot of heat in cooking. It didn’t burn at all, although it did dry out some, which I didn’t mind (since that can concentrate flavor).
• After it was mostly finished cooking, I melted some cheddar cheese on it.
• I let it cool a while before disturbing it.
The result: I love it! Wow. It has so much good flavor. It tastes like lasagna (even the parts without cheese seem to), and it doesn't seem to suffer from the lack of meat. The only salt I added was in the Tajin seasoning, but the flavor is so full it’s awesome. The dish wasn't nearly as spicy as I expected (considering the cayenne, Aji Habañero, Tajin seasoning, and black pepper).
Savory is such an under-used herb. This was my first time using it—and I’m glad I did. I think it’s my favorite herb for both smell and flavor, now. I want to grow it every year. Well, I want to try winter savory, too (it’s a perennial); hopefully I like it as much as summer savory. Summer savory is easy to grow, though (so either way, it’s good).
The savory I used was pretty mature and seemed like maybe it was fibrous—but it doesn’t taste fibrous! It's really good.
The smell of savory reminds me of a mix between oregano, sage, and pizza—or something awesome. Vegans would probably love it, too.
I know most people don't like to bake anything at 500° F. And, I know most people wouldn't have put nearly as much of any herb in as I did the savory (let alone a herb they thought was kind of fibrous). It was an inspired decision to use that much savory (I wouldn't have done it had I not gotten a spiritual impression that said it was a good idea).
[HASH]savory [HASH]summersavory [HASH]lasagna [HASH]flavor [HASH]umami [HASH]recipe [HASH]herb
