|
Post by Don Cuevas on Jul 7, 2009 11:30:34 GMT
DC, are those pink fruit the pitahayas? Are they what's known here as dragon fruit? Is there also the variety with white flesh? If so I'd agree, their looks are much stronger than their taste. Yes. Yes. All we had was the pink-purple ones.
|
|
|
Post by Don Cuevas on Jul 7, 2009 11:36:39 GMT
Yesterday's comida (late, large lunch) were bowls of the Cream of Potato and Watercress Soup, just barely warmed up, with swirls of thin sour cream, toast.
Then a mixed greens salad, gazpacho like vegetables, lots of arugala, with a lemon basil anchovy garlic olive oil dressing. We like strong, sharp flavors.
Pardon me if I've already posted this on another thread.
|
|
|
Post by Don Cuevas on Jul 8, 2009 0:46:47 GMT
I'd had a large and late breakfast, so my lunch at about 2:30 was light and improvised, Gorgonzola cheese, Granny Smith apple slices, red radishes; sour German style rye bread (homemade). Leftover salad.
Supper: Some leftover brown beans, a bit of chorizo Español and queso-not-so-fresco melted into it. Dessert: peanut butter and blackberry jam on saltines (Mexico has some of the best saltine crackers I've ever had)
And that concludes our eating day.
|
|
|
Post by auntieannie on Jul 9, 2009 19:52:33 GMT
we had fresh beetroot in the veggie box, so I cut the leaves, washed and chopped the youngest/least damaged/most tender and add them to a fresh onion, some pinto beans I had pre-cooked, a courgette, garlic, spices for a quick stir-fry. I finished with some goat's milk yoghurt.
We will eat the beetroot later this weekend.
|
|
|
Post by Deleted on Jul 9, 2009 20:04:28 GMT
The camera has been sitting on the table, so I immortalized four of my meals this week.
|
|
|
Post by bixaorellana on Jul 9, 2009 22:06:36 GMT
Not too shabby, Mr. K!
Beautiful food ~~ thanks for showing us. What is in the plate in the one o'clock position?
|
|
|
Post by Don Cuevas on Jul 10, 2009 2:00:48 GMT
We were driving back to Pátzcuaro from Morelia 50 kms) this aftermoon, so we stopped at one of most favorite restaurants, La Güera, for cocteles de mariscos. For a starter, we had smoked marlin tostadas.
I had them customize my coctel of shrimp, otopus and squid: lots of cilantro, little catsup. It was among the top 5 best cocteles de mariscos I've ever had.
Also had a very good Michelada preparada con Clamato, (beer with seasonings and lime juice; salt and chile rimmed goblet.), which sported a jaunty shrimp perched on the edge of the glass.
Tonight was a reheat of Cream of Potato and Watercress Soup, toasted almonds on top, sour rye bread and hearth baked bolillos; to welcome our just returned neighbors.
|
|
|
Post by Deleted on Jul 10, 2009 4:28:05 GMT
Not too shabby, Mr. K! Beautiful food ~~ thanks for showing us. What is in the plate in the one o'clock position? That is two small hamburger steaks with the last of the roquefort on top, sitting on a bed of the last of the lettuce with some grilled tomatoes. It was a clearance meal.
|
|
|
Post by bixaorellana on Jul 10, 2009 7:10:27 GMT
Invite me over the next time you clear out the fridge!
|
|
|
Post by auntieannie on Jul 12, 2009 16:14:31 GMT
late lunch was saltimbocca romana (except we couldn't find fresh sage so I just omitted sage leaves) served with rice and mixed green vegetables with tomatoes and garlic.
|
|
|
Post by Don Cuevas on Jul 12, 2009 18:10:50 GMT
I'm now baking a deep qiche, using the leftover ingredients from yesterday's brunch. Crust, queso Oaxaca, Parmesan; blanched and coarsely chopped green chard in some salsa cremosa Poblana; cooked shrimp. cooked chunks of bacon, lime juice on the shrimp; more cheese; and a quiche custard poured all over. Amazingly, it all fit. It smells heavenly, but I'm a little concerned about the leakage due to a flaw in the side of the crust. Edit: The timer was ringing as I hurriedly finished this reply. I was amazed that it was done in only 48 minutes. Looks good, too. This is so hot still that I haven't cut it. I wish that you could smell it. The leak wasn't too bad. I baked it on parchment paper over a baker's half pan.
|
|
|
Post by Deleted on Jul 12, 2009 18:51:25 GMT
I ate my semi-annual pizza last night. Bought a frozen one entitled "kebab aux légumes" and added chopped garlic and covered it with more emmental. It was interesting to note that red onions were used in the vegetable mix rather than white or yellow ones.
It was okay. I'll probably eat another pizza before the end of the year.
|
|
|
Post by bixaorellana on Jul 12, 2009 19:13:43 GMT
Rein yourself in!
|
|
|
Post by Deleted on Jul 15, 2009 1:21:02 GMT
late lunch was saltimbocca romana (except we couldn't find fresh sage so I just omitted sage leaves) served with rice and mixed green vegetables with tomatoes and garlic. Don't know this dish Auntie but sounds interesting. We had some pan fried trout filets and a cucumber and creole tomato salad with a tamari vinaigrette. Light summertime fare. The Tuesday potluck has been cancelled this week as several of the participants are on vacation
|
|
|
Post by bixaorellana on Jul 15, 2009 3:08:38 GMT
Mmmmmm ~~ I am past ready for some fish!
Yesterday I got some beautiful bell peppers, something not always available here. I stuffed them with chorizo and rice and had that with a plain lettuce salad spiked with basil, roquette thinnings, and chives.
|
|
|
Post by tillystar on Jul 15, 2009 17:42:53 GMT
That sound delicious! We had gammon steaks, Sweet potato mashed with spring onions and broad beans. I am stuffed, something lighter would have been fine
|
|
|
Post by Don Cuevas on Jul 15, 2009 18:09:36 GMT
Aforementioned Comida China, in another thread, "The Neighbors are coming for lunch."
|
|
|
Post by auntieannie on Jul 15, 2009 21:08:46 GMT
casimira, Saltimbocca romana is very thin slices of veal that you cover with a thin slice of parma ham and one fresh sage leaf. attach the lot with a toothpick. you only need to quickly pan-fry the slices. www.e-rcps.com/pasta/main/meat/saltimbocca.shtml
|
|
|
Post by Deleted on Jul 15, 2009 22:55:46 GMT
Thanks Auntie.
|
|
|
Post by traveler63 on Jul 15, 2009 23:04:25 GMT
Dinner tonight is a roasted chicken stuffed with fresh rosemary, onions, and Lemons and basted with balsamic butter and olive oil with a Caesar Salad( a real one with the egg and everything). Fresh asparagus is the veggie. We also have fresh blueberries with yougurt. And, of course a nice wine, called 7 Deadly Zins. Yes I know, it should be white but not for me.
|
|
|
Post by bixaorellana on Jul 16, 2009 1:59:58 GMT
Stuffed with lemons?! Basted with balsamic butter?! Sounds exceptional, T63. Could you expound please on the specifics?
|
|
|
Post by Deleted on Jul 16, 2009 22:25:11 GMT
This was my simple, austere lunch the other day. No hors d'oeuvre and no dessert.
|
|
|
Post by traveler63 on Jul 17, 2009 1:46:27 GMT
Bixa:
I just take a nice young chicken, salt the cavity (kosher salt) and take fresh lemons cut into thick slices, fresh rosemary and sometimes I put a nice cut up onion in with everything and stuff it. Then I take butter, melt it in a small pan with a some olive oil and balsamic vinegar and some fresh lemon juice. Heat it a little and baste the chicken with it. It really gives the chicken a nice fresh flavor. Very easy. I baste it about every 15 minutes.
|
|
|
Post by bixaorellana on Jul 17, 2009 2:41:27 GMT
Thanks ~~ sounds scrumptious. It's been added to the Recipe index under the title of "Traveler63's Roast Chicken". Let me know if you want to give it another name.
|
|
|
Post by Don Cuevas on Jul 17, 2009 12:24:17 GMT
Yesterday evening, were in Pátzcuaro Centro. We went to the Plaza Chica and enjoyed excellent Atole de Grano (savory corn soup flavored with anisillo, a fennel-like herb). Lime and chiles added al gusto. $15 MXP per bowl. www.pbase.com/panos/atole_de_granoThen to the Plaza Grande for some "Nieves" or that is, ice cream and sherberts. I had some rich pistache, followed by a resfreshing mandarina sherbert.
|
|
|
Post by bazfaz on Jul 17, 2009 14:32:43 GMT
We have family staying for TWO WHOLE WEEKS AND THEY ARE THE MOST DIFFICULT PEOPLE TO COOK FOR.
I just thought I'd let you know.
At lunch today SiL wouldn't eat the rillettes I'd made (actually none of the 4 of them would; good; all the more for Mrs Faz and me). He ate no salad, none of the aubergine left over from last night and no fruit (peaches, cherries and plums - the last two picked by ourselves). He won't eat fish or offal or rice or tomatoes or lettuce. Mrs Faz's daughter can't eat dairy and doesn't like mushrooms or pork. They only drink white wine (except SiL likes Desperadoes).
Another 10 days to go.
|
|
|
Post by Deleted on Jul 17, 2009 14:39:30 GMT
Oh no, another Baz Faz nightmare visit! And as soon as you move, everybody is going to want to come and visit again. I guess the up side for us is that it sends you into seclusion with your computer so that you can vent.
|
|
|
Post by Don Cuevas on Jul 17, 2009 23:36:39 GMT
Tonight, melted sharp Cheddar cheese with grilled tomato slices on homemade English Muffins.
Dessert: the cookbook called it "Apple Pudding" but it's the same as a German Apple Pancake.
Water.
|
|
|
Post by Don Cuevas on Jul 17, 2009 23:37:19 GMT
Oh no, another Baz Faz nightmare visit! And as soon as you move, everybody is going to want to come and visit again. I guess the up side for us is that it sends you into seclusion with your computer so that you can vent. The Baz's are moving? I must have missed this news.
|
|
|
Post by bixaorellana on Jul 18, 2009 0:21:56 GMT
Forgot to ask earlier ~~ on that bare bones meal in #651, is that a perfectly cooked duck leg next to (undoubtedly freshly made) fettuccine?
|
|