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Post by Don Cuevas on Mar 23, 2010 21:32:00 GMT
Roasted eggplant and sweet peppers with garlic vinaigrette as a starter; sliced boiled beets with coarse salt, pepper and balsamic vinegar; 4-cheese ravioli from Costco (frozen), homemade tomato pasta sauce, shredded fake-o parmesan from Uruguay; boiled fresh green beans; malted whole wheat bread and butter.
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Post by Deleted on Mar 23, 2010 21:34:36 GMT
Actually, I made them in an interestingly different way today -- I grilled some tomatoes along with some roughly chopped fennel in butter, and then I slowly grilled the andouillettes along with them in a deep frying pan, so that they would not explode for once. It made for a harmonious meal.
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Post by Deleted on Mar 23, 2010 21:35:42 GMT
Jazz, I have just hired OnlyMark as my public relations agent, so please address all of your questions to him in the future.
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Post by bixaorellana on Mar 23, 2010 22:39:29 GMT
DonC ~ do you roast the whole eggplant, then cut it into strips when you have it that way? Sounds wonderful.
Kerouac, you don't pierce your andouillettes & similar sausage before cooking?
And Kerouac? Don't digress.
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Post by Deleted on Mar 23, 2010 23:24:36 GMT
Tonight is a shrimp dish with feta cheese and fresh dill that was first sauteed in some olive oil and garlic,then quick in the hot oven with the cheese,served over angel hair pasta. Together with a salad of some beautiful heirloom 'Brandywine' tomatoes from the farmers market today,then,fresh strawberries and cream for dessert.
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Post by bixaorellana on Mar 24, 2010 1:56:44 GMT
I had the most wonderful supper tonight:
-- a salad of squash flowers, ripe tomato, white onion, & cold roast chicken -- steamed radish leaves -- pan-cooked purple sweet potato slices with lots of garlic
It was the perfect combination of foods and looked pretty on the plate besides.
To make sweet potatoes the way I did, peel & cut lengthwise (& lengthwise again if they're big). Slice into 1/8 inch pieces and put into a heavy hot skillet with a little olive oil. Toss around in the oil to coat, then cover the pot over high heat. Open and turn the pieces a couple of times until almost cooked. Salt, then splash in a little water & cover. Meanwhile mince up a bunch of garlic. When the water is evaporated, add the garlic and a small amount of either not-strong oregano or some marjoram. Toss that through, then cover again for a couple of minutes. Now grind black pepper over it all (salt, too, if you think it needs it) and sprinkle with a very, very small amount of sugar, tossing that through. Squeeze on some lime or lemon and let it all cook another minute. Serve.
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Post by Deleted on Mar 24, 2010 10:27:36 GMT
Tonight's dinner will be cheese based, as I have at least four cheeses that I need to use... feta, fourme d'ambert, camembert and grated emmental. Odd mixture.
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Post by Don Cuevas on Mar 24, 2010 10:28:14 GMT
Bixa wrote: "DonC ~ do you roast the whole eggplant, then cut it into strips when you have it that way? Sounds wonderful."
In this case, the eggplant was sliced about 1/2 inch thick, salted, and left to drain in a colander for half an hour or more. After rinsing off the salt, it was lightly brushed with oil and grilled over charcoal until browned.
The red sweet peppers were roasted whole, bit may have cooked a bit more if they'd first been cut in half. Anyway, they were peeled as best I could do them after cooling.
All was cut into strips and dressed with olive oil and red wine vinegar, and (get this) too much minced garlic. I cut up some anchovies and added some Kalamata olives to half of the melange.
When I first tried it, it was way too strong for my taste. Doña C. lked it, and maybe it's mellowed after a few days in the fridge. I found that it better when accompanied by a soft, mild cheese, or Jocoque Seco (a sort of solid yogurt cheese.)
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Post by onlymark on Mar 24, 2010 14:09:08 GMT
Jazz, I have just hired OnlyMark as my public relations agent, so please address all of your questions to him in the future. Can you forward my cheque on to DonC instead? I think I still owe him for Googling for me.
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Post by Deleted on Mar 24, 2010 21:28:46 GMT
I have some cream of tomato/basil soup leftover and some tomatoes from the market too,so lots of tomato based dinner for me.
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Post by Deleted on Mar 24, 2010 21:34:13 GMT
I had ravioli-with-many-cheeses. I will only decide tomorrow if the photo is worth posting or not. It was pretty tasty.
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Post by auntieannie on Mar 25, 2010 18:56:02 GMT
it will be baked potatoes, tonight.
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Post by existentialcrisis on Mar 25, 2010 19:07:33 GMT
I'm moving today... it's been nothing but pub food for the last little while. And I'm afraid I may not be online for a few days until I get the internet set up at my new place.
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Post by imec on Mar 25, 2010 20:03:13 GMT
Lunch for the faculty and staff of my son's school (teacher appreciation week). Chicken Tikka, Kheema, Rice, Chapattis, Chopped Salad, Pappadum, Mint and Cucumber Raita, Fresh Fruit and Ice Cream...
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Post by bixaorellana on Mar 25, 2010 20:42:56 GMT
Ug, Existentia -- moving is always tiring, and usually an ordeal. Hope it's not too bad and you can have regular life again soon. I hope you're taking a daily vitamin!
Imec, you made that?! Wow. I'll bet they felt not just appreciated, but positively adored. Was it terribly painful for you to have to serve that lovely food in those homely dishes?
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Post by imec on Mar 25, 2010 20:51:36 GMT
They do appreciate it and, you know, they're so hungry and have so little time to eat that I don't think they even notice the crappy serving dishes. I've done this for at least 5 years now and they always look forward to it - it's nice to be able to do something a bit special for them. Both my kids have attended this school.
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Post by Don Cuevas on Mar 25, 2010 22:54:07 GMT
An early lunch today at Mariscos La Güera: Caldo de Camarón y Pulpos (Shrimp and octopus in a mildly spicy broth) and Doña Cuevas had a Coctel de Camarones y Pulpos (mediano/medium sized.)
The big news is that Mariscos La Güera now has free wi-fi for its customers. I was able to check my email on my iPod Touch, which I "just" happened to have along. I had to stop when the soup arrived and it was necessary to peel the shrimp.
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Post by Deleted on Mar 26, 2010 21:39:57 GMT
We are going to grill some hamburgers outside,it is just too nice to stay inside. I might run and pick up a nice piece of fresh fish as well. Nice salad. Leftover homemade strawberry ice cream I made last night.
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Post by Deleted on Mar 26, 2010 21:43:38 GMT
I had pork chops and lots and lots and lots of garlic.
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Post by Don Cuevas on Mar 26, 2010 21:46:57 GMT
Chili Con Carne, a small baked potato, and cornbread.
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Post by rikita on Mar 26, 2010 23:09:18 GMT
a miso soup. was kind of not enough. and this thread makes me hungry.
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Post by auntieannie on Mar 27, 2010 20:12:46 GMT
we had a jerusalem artichoke gratin ( I should say fartichokes and garlic gratin, really) ... it's going to be windy tonight!
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Post by Don Cuevas on Mar 27, 2010 20:29:15 GMT
Very simple stuff: some cold, boiled beets; some reheated fresh green beans, a bit of jasmine rice and some radish kimchi; and best of all, half of a luscious, ripe avocado.
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Post by Jazz on Mar 27, 2010 21:15:52 GMT
Satisfied and a tad guilty, I have just enjoyed an ancient family custom, late Saturday afternoon pre-dinner dessert. A fledgling bakery just opened around the corner and I felt it was only decent to support them. I had a modest plate at home with a pistachio macaron, a chocolate pecan tart, and a small dulce de leche cheesecake. sooooo good. Since I am so full, I can't quite think of dinner yet, it will be late. Maybe I will do penance with a salad.
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Post by Deleted on Mar 27, 2010 21:27:24 GMT
Wow,Jazz,wish I could have joined you!! We lost our real good European bakery here a couple of years back and I've missed them terribly. (the pistachio one... ) I am dining solo tonight so, I will probably make a big salad and do your penance for you Jazz.
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Post by lagatta on Mar 27, 2010 21:34:22 GMT
That does sound good Jazz. (No such custom in my family)
I bought some frozen shrimp (shell on) on promotion - 300g for $2 Cdn. I think I'll make them with a bit of rice - I have some saffron - with onion and garlic. Just a bit (about half a teacup). Of course I also like sautéeing them and sopping them up with bread, but I don't have a baguette as I bought heavy 100% rye bread this week - it is very good, but not with that.
Assume nikita has something like that and some cheese if she is still hungry after her miso soup.
Another thing I've been doing faithfully is sprouting mung beans. Homemade sprouts are SO much tastier than the ones you buy in shops. I want something really fresh and local, and that is still limited to sprouts and greenhouse veg here, although the grass is already green and flowers are just about to come up - very early for our climate. Imec's lovely spread with among other things pappadams remind me that I've been making similar pancakes, with cumin seeds. Those could be a good solution for people who can't eat wheat, milk or eggs, but I was just making them as they are tasty and nutritious.
A similar thing I'll have to master are Vietnamese crêpes, that often have a mixture of mung bean sprouts and a meat protein (most often a mixture of pork and shrimp, as I recall) on the inside. Yum.
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Post by rikita on Mar 27, 2010 23:33:50 GMT
i had spaghetti with a sea-fruit sauce at my mom's. was very nice.
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Post by lagatta on Mar 27, 2010 23:47:01 GMT
Oh, I'd always like that. Not too different from my shrimp with a bit of saffron rice. My inner Katze.
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Post by Deleted on Mar 28, 2010 0:41:04 GMT
What the bulk of my salad was made of,out of the garden,and an avocado,some red onion and the last of the market tomatoes. (after this week ,all this lettuce will be gone,and it will be too warm to grow anymore.. )
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Post by lagatta on Mar 28, 2010 1:25:56 GMT
Lovely, sad and unthinkable up this-away. Even with our unusually clement weather, there isn't really any salad growing yet, as the nights are too cold.
Even if you do "mesclun" (immature lettuces etc) will they bolt right away? Is it because of the humidity? I've lived in far warmer places, but more of a Mediterranean climate.
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