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Post by Deleted on May 20, 2009 1:42:44 GMT
Good to know about the sardine fix Bixa,sounds good. I am missing potluck tonite due to this dreadful cold I'm nursing,zippo appetite.
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Post by Deleted on May 21, 2009 15:48:15 GMT
A neighbor gave us some fresh trout filets so it will be pan fried trout,baby new potatoes and baby zucchini from the garden sauteed in olive oil with fresh basil and oregano.
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Post by Deleted on May 21, 2009 16:49:24 GMT
I have been having a craving for tuna salad, which I will be making later this evening. The leftover portion will go into sandwiches for tomorrow's lunch at the office. Bringing lunch to the office is something that I practically never do, but the whole city will be dead tomorrow because almost nobody is working. Today was a holiday so most people took tomorrow off.
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Post by lagatta on May 21, 2009 23:38:12 GMT
I'm having grilled asparagus - I only have an old T-Fal electric grill, but it is adequate for my needs. Had never grilled asparagus before, but it is very delicious. You'll want the thicker stalks for grilling - it is incredibly tasty and seems to make them easier to chew without being overcooked and mushy. I ate a whole bunch (and nothing else). Just added a bit of olive oil, some leftover teryaki sauce (as there is a bit of sugar to caramelise them). With rosé wine.
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Post by bixaorellana on May 22, 2009 2:11:07 GMT
Mmmmmmmmmmmm! It never would have occurred to me to grill asparagus, but grilling must concentrate the flavor, making it evenmore delicious.
I've had my supper -- two favorites. Penne pasta tossed with garlic and red chile paste lightly sauteed in olive oil, then further dressed with lemon juice and some grindings of black pepper. Put that in a bowl with chard sauteed with lots of garlic, then splashed with hot pepper vinegar and I am a happy diner.
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Post by auntieannie on May 22, 2009 19:07:44 GMT
we had a delicious butternut squash gratin. too much (double) cream in it, but boy it was what the doctor ordered! (recipe by Jamie Oliver if anyone is interested.)
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Post by Deleted on May 22, 2009 19:10:04 GMT
I don't think that I have ever used one of his recipes, but they often do appeal to me when I watch one of his shows.
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Post by Deleted on May 25, 2009 21:06:24 GMT
I had noticed an appealing recipe for Poulet Yassa, a Senegalese dish, in the Sunday newpaper, and started making that this evening. The first step is to put chicken pieces in a big bowl or Tupperware and add the juice of 5 limes, some chopped onions, ginger and garlic and then some mustard and let it marinate for 2 hours.
Well, I did that, and then I veered away from the recipe. I mixed in a bunch of turmeric, some Cayenne and some coarse salt.
After the marination period, the first thing is to brown the chicken in some oil, which I did, and throw in the rest, under a half liter of chicken broth. The official recipe has something about olives, but I sliced up two small carrots and also about a quarter of a cabbage in thin strips.
I let it all cook on low heat for an hour.
It was wonderful, but what the hell was it?
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Post by bixaorellana on May 26, 2009 2:14:14 GMT
Yassir, yassir, sounds real good whatever it was. That's a lot of lime juice, though! How much chicken did you use? Also, was that prepared mustard, or powdered?
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Post by Deleted on May 26, 2009 6:30:27 GMT
The lime flavor is supposed to be dominant -- and it was!
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Post by auntieannie on May 28, 2009 18:10:36 GMT
we had a mushroom risotto tonight. twist was the cheese was St Agur, a blue cheese.
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Post by Deleted on May 28, 2009 18:12:30 GMT
I reheated the leftover crab cakes from the freezer. I think they tasted even better this time -- the flavor had developed more.
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Post by imec on May 28, 2009 18:37:37 GMT
the cheese was St Agur, a blue cheese. One of my faves!
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Post by Don Cuevas on May 28, 2009 21:51:06 GMT
Lunch (our dinner time here, at about 3:30 p.m.) was a strange mix-up of cool, boiled flat rice noodles with a Ginger-Cilantro dressing, Pulpos al Ajillo (canned), hard cooked egg quarters, peanuts, diced cucumbers, sweet red pepper, romaine lettuce underneath; fresh basil leaves on top. You can find the dressing recipe here, tinyurl.com/lcvdfo although I made several changes, of course. We drank some Vino Blanco Analivia with it. I think it's from Chile (el país, no la fruta picante.) My dessert was some palanqueta de cacahuates (Mexican peanut brittle) and a nice piece halvah.
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Post by imec on May 30, 2009 3:25:48 GMT
Shrimps with Garlic and Breadcrumbs with Asparagus Lemon Risotto and a Chipotle and Roasted Garlic Aioli.
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Post by bixaorellana on May 30, 2009 5:32:30 GMT
*experiences uncontrollable envious hatred for Imec* Don't think for one minute that my mundane tossed salad with canned tuna wasn't every bit as good as those shrimp!
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Post by Don Cuevas on May 30, 2009 11:19:11 GMT
Supper was: Open faced melted cheddar cheese sandwich on 10 grain bread; cole slaw. Mexican hot chocolate from Mayordomo in Oaxaca, pan dulce alongside for dunking.
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Post by Deleted on May 30, 2009 12:43:44 GMT
imec,you're killing me with that photo, it has every ingredient that I adore. Did you prepare this masterpiece? Mon Dieu!
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Post by imec on May 30, 2009 13:56:49 GMT
Yep. Friday night is usually pasta night (My wife's favorite) so if I want to deviate from that, it has to be good. She approved!
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Post by Deleted on May 30, 2009 14:14:39 GMT
Those are nice sized shrimp. Do you get them "fresh" from a shrimpmonger where you live or are they frozen?
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Post by imec on May 30, 2009 14:28:23 GMT
Anything like that being sold "fresh" around here is very suspicious (likely thawed - and for how long) as we are 1500 miles from the ocean. I don't believe fish is ever truly fresh unless you live on the coast. You of course are VERY lucky!
(we do get fresh freshwater fish - and Winnipeg is known for a beautiful smoked fish - Winnipeg Goldeye)
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Post by Deleted on May 30, 2009 15:42:24 GMT
Dumb question I realize. Had to realize where you are. We are indeed fortunate with regards to availability of fresh seafood.
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Post by Deleted on May 30, 2009 17:00:25 GMT
You means those aren't the mythical Winnipeg river prawns, mutated from escaped sea monkeys?
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Post by imec on May 30, 2009 17:27:51 GMT
Ha! Brine Shrimp on steroids.
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Post by Deleted on May 30, 2009 19:57:22 GMT
OMG -- I still haven't eaten at 10 pm European Summer Time, and I have no idea what I have on hand.
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Post by bazfaz on May 30, 2009 21:21:36 GMT
Spain is only a couple of hours away from us by car so we pretended we were there tonight. We had escallivada first; then a paella (though I used Camargue rice); and a big bowl piled with the cherries I picked this afternoon.
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Post by bixaorellana on May 30, 2009 22:12:11 GMT
S.. We had [highlight=Yellow]escallivada[/highlight] first ... What is that, please? Do you have a recipe?
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Post by lagatta on May 30, 2009 23:08:26 GMT
Me, just a simple fish stew I made (with frozen fish bought in a shop where lots of Portuguese people go), various veg (little Cuban peppers that had turned reddish, celery, onion, and cold cooked firm potatoes, sliced into little hunks), onion and garlic, basil and of course olive oil. Eaten with part of the best baguette in the neighbourhood.
I was laughing about fresh shrimp in Winnipeg! Even ours is a bit dodgy - suppose it could be brought here on ice from the Gulf of St. Lawrence - very tasty coldwater shrimp, but very small - but more often even those are sold frozen.
The rivers around here teemed with fish once upon a time, but not so much any more.
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Post by Don Cuevas on May 31, 2009 0:44:39 GMT
Caldo Tlalpeño, with extra vegs. Leftover Rice Noodle and Octopus Salad. tinyurl.com/kjcvek(The blog post is from over a year ago.) Earlier, worked on making K'kak Dugi (exCUSE me?), (Spicy Radish Kimchi), and cooked green beans. The last was nothing to do. The others, especially the K'kak Dugi, took a lot of time. I should have bought all 5 daikons in the mercado and not only three. It made "only" a half gallon and a pint of kimchi. If you are going to the trouble of making it, why not make a lot?
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Post by bixaorellana on May 31, 2009 1:24:12 GMT
Tsk tsk. Yes ... next time remember what you already know!
I had tubular food for supper. No, not hot dogs. The green beans seemed overly mature when I was cleaning them, so I sauteed a bunch of chopped onion until golden, tossed in the snapped-in-half snap beans and sauteed them a little bit along with a lot of chopped garlic. That was followed with some tomato sauce, some dried red-pepper paste, and a sprig of rosemary, then covered & allowed to cook down. Came out nicely, with no hint of elderliness in the beans. Along with that I had pasta with tuna, basil, and lots of ground black pepper. It wasn't until I sat down to eat that I realized the penne pasta was quite similar in shape and mouth feel to the green beans. Good, though.
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