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Post by Deleted on Mar 28, 2010 18:55:29 GMT
No desire to work in the kitchen tonight so I'm just going to pull out the bag of potatoes roasted in duck fat and garlic from the freezer and heat it up with a vacuum package of stewed chicken livers. I may get up the energy to chop a little parsley on top.
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Post by Don Cuevas on Mar 28, 2010 22:19:10 GMT
Pollo asado again. Ate there at the El Tejaban roadside restaurant. Good people watching, and I at last got some photos of the Tzurumutaro ox team. They were headed home, directly across from the restaurant.
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Post by bixaorellana on Mar 28, 2010 22:43:46 GMT
Ohhh ~~ feedbags! You folks in Michoacán are so upscale.
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Post by hwinpp on Mar 29, 2010 15:18:59 GMT
4 meats Sichuan style (tongue, heart, leg muscle, ear), egg custard with century eggs, young kailan stir fried with salt fish, thinly sliced deep fried tofu and chicken stir fried with green chillies. I had an avocado smoothy too. And then I forgot my handphone at the restauarant when I left and it took about an hour crossing South Jakarta to get back and find the phone had been found ;D
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Post by Deleted on Mar 29, 2010 16:45:05 GMT
Sounds like you're having a fine time HW. I thought it odd to see you on here earllier,then recalled your saying you were going out of town. Lagatta,to answer your question about the lettuces,micro greens,mesclun etc. Yes, I could eek out another crop,but,by the end of May it will be too humid yes,and I need that space for more heat tolerant vegetables. Too much fuss. We are having some grilled pork that my husband is marinating in a beer/marmalade/fresh ginger/garlic/dry mustard concoction. I might be leaving something out,a dash of soy, ,close enough.
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Post by joanne28 on Mar 29, 2010 16:58:11 GMT
I'm going lazy tonight - salmon corn cakes. It takes about 10 minutes to mix them up & then fry (no oil) in a teflon frying pan. Low fat and reasonably tasty. I'll try to put a salad together but it's a late dinner night - visiting Mum at the nursing home tonight.
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Post by bixaorellana on Mar 29, 2010 17:41:11 GMT
No oil ~ Pam? Can you give more directions, Joanne, please? It sounds like a great, flexible thing to have in ones cooking repertoire.
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Post by joanne28 on Mar 29, 2010 18:56:54 GMT
I'll post it later, when I get home. No oil except from the tinned salmon, if I remember correctly. Of course, my memory is always open to question. Essentially it's tinned salmon, flour, an egg, kernel corn, seasoning. It is a really lazy recipe. Nothing gourmet about it whatsoever.
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Post by Deleted on Mar 29, 2010 20:56:32 GMT
Another lazy night for me, too, as well as a relatively rare vegetarian dish. Penne with sliced mushrooms and green beans in cream, garnished with cherry tomatoes and chopped chives, topped with freshly ground pepper.
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Post by lagatta on Mar 29, 2010 21:28:51 GMT
I have several tins of red salmon - the big ones, 400 some g - which I bought on sale for $1.99 (Cdn of course). They were on sale at a pharmacy (and other stuff) chain for an utterly bureaucratic reason, the chain was no longer carrying that size I believe. But I have to do something with them. Corn might be a good idea. Though I would use a wee bit of oil (I can apply a small amount with a silicone brush) as I don't use teflon pans.
I'm just roasting some chicken legs, will finish them off with a teriaki - chipotle combination under the grill. I have no ideas for cooking tonight so just having one of those with some salad, including some of the mung bean sprouts I've grown. Those are SO much nicer when homemade!
I'd love to have a good recipe for a Vietnamese crêpe, if any of you has a reliable one. The kind with the mung beans and other things inside. Yum.
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Post by bixaorellana on Mar 30, 2010 1:29:55 GMT
Time for me to go stare blankly into the fridge. Tomorrow is market day, so I need to use up the last of my produce. Everything you all are having sounds great.
It's so great to get all these new ideas. Of course I've had salmon cakes, but never with corn, which now sounds like the perfect thing to make them more interesting. And I've frequently accompanied pasta with green beans, but never put them together. Penne with the green beans sounds good, especially since they're the same shape. And teriaki with chipotle -- why didn't I ever think of that?!
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Post by lagatta on Mar 30, 2010 2:17:35 GMT
bixa, in Liguria, home of pesto, the narrow flat pasta served with pesto - one name is "trenette" but there are others - is often served with fresh fine green beans and also with ... potatoes! And it is good.
I really think I'm going to try the salmon cakes with corn, as I have all these (larger) tins of salmon and there is no point in making cakes with them that I or others will find boring, so I wind up only making salads or sandwiches with them and serving a good bit to Renzo - and frankly, I love Renzo, but cats don't need red salmon - they like the smelly chub salmon just as much. Corn of course means I can also put a bit of chipotle or some other not too strong peppers in them as well. I think they could be very gourmet indeed, Johanne. Gourmet doesn't necessarily mean expensive or fussy. Hope your mum is ok.
I roasted a few chicken legs tonight, and brushed a mixture of teyriaki and chipotle sauce on them, along with a bit of tomato purée (passata). I just did four, as I do them in my (largish) toaster oven). I try to have leftover chicken for sandwiches, salads etc so as not to eat too much charcuterie. Oh I love ham, capicollo etc, just trying not to eat too much cured or salty meats. I am NOT an anorexic diet fanatic by any definition, just being careful having hit 50 so I can eat nice food for several years to come!
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Post by joanne28 on Mar 30, 2010 2:33:47 GMT
Salmon Corn Cakes - the base recipe 1/2 cup flour 1/2 tsp baking powder 1/4 tsp dillweed, thyme or tarragon pepper & salt to taste 1 egg 1/4 cup milk 3 3/4 oz (106g) can salmon (mashed) 1/2 cup kernel corn 1 green onion. diced
Dry ingredients in one bowl. In another beat egg, add milk & liquid from salmon. Pour over flour mixture. Add mashed salmon, corn & onion. Stir well.
I use my trusty T-Fal so don't use oil. Otherwise, a little vegetable oil will do. I use one ladle full to make one cake. Fry them on medium to medium high. It will take about 5 minutes on one side, 3 - 4 minutes on the other till it's set. Makes enough for 2 people.
Now, I normally double this. Then I add about 50% more corn and more green onion. I've used shallots when I realized I was out of green onions. I've taken to adding crushed red chili peppers to give it a bit of zing. It's a bit dull and needs a little extra - salsa as a condiment would work. But it's fairly quick, which is often what I need. Play with the spices - I went heavy on thyme tonight & found out my husband didn't like it.
Haute cuisine it's not.
Lagatta, my mother is the same as ever. Thank you for asking. She's in late stage Alzheimer's and it has been quite the journey.
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Post by cristina on Mar 30, 2010 2:49:49 GMT
Joanne, You may not think its haute cuisine, but it is actually a rather nice base recipe that you could use in a lot of different ways. My first thought would be that I would like to grate some carrot and celery into it. Or add diced bell peppers. Or serve it with a pesto or capers and lemon mayonnaise kind of sauce. Or...somehow, I can see black beans in the cakes. I have think about that a little more. My dinner tonight was actually heavy appetizers. I met friends for drinks after work and the appetizers were really filling. My favorite was a slice of toasted french bread, spread with a not too thick layer of ricotta cheese and topped with pistachios and chopped dates. Another bread was topped a spicy white bean mash and diced tomatoes and red onion. A third one was topped with figs, prosciutto and a cheese that I am forgetting right now. Even though the 3 of us split the plate, I am full so that was my dinner.
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Post by Deleted on Mar 30, 2010 9:09:48 GMT
That is a quite interesting recipe, joanne, and like cristina says, it inspires one to improvise.
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Post by bazfaz on Mar 30, 2010 14:11:10 GMT
We'll be having vitello tonnato tonight.
And to save Kerouac the bother of posting, he'll be having jumbo prawns.
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Post by lagatta on Mar 30, 2010 14:35:38 GMT
Yes, I'm definitely going to make something inspired by Joanne's recipe - I have all these damned tins of red salmon to use up, after all!
I don't use t-fal any more, but that is another discussion. Evidently there are new non-sticks that don't release nasty chemicals.
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Post by spindrift on Mar 30, 2010 16:51:53 GMT
Swiss milk chocolate.
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Post by Deleted on Mar 30, 2010 18:48:00 GMT
I love the sound of your appetizers Cristina,like tapas. I had a hefty lunch which I generally don't do,so,will be making an omelette aux fines herbes tonight with some of the farm fresh eggs I got at the farmer's market this morning,and a nice small salad.
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Post by auntieannie on Mar 30, 2010 18:50:47 GMT
Paella!
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Post by Don Cuevas on Mar 30, 2010 20:31:03 GMT
I had a tough morning, after little sleep (tweaking my blog's new template) and after taking the combi to Pátzcuaro, where I had breakfast with other Retired Old Men, I caught the combi back under stressful Semana Santa conditions. (That is, they were re-striping the street around la Plaza Chica, so all the combis had to pass the constriction of the Siete Esquinas intersection, creating a chingadazo traffic jam.) The roof tiles are being replaced on our house, three years after they were first installed. So it was, when I retured home, I wanted something simple. I made a shredded salad of red cabbage, raw beet, jícama and carrot, dressed with an already made anchovy vinaigrette. Meanwhile, some unpeeled potatoes cooked in the pressure cooker, while Chorizos Argentinos broiled in the toaster oven. For relaxation, I'm drinking a Gin and Clamato estilo Michelada. Very relax i n g...thunk!
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Post by spindrift on Mar 30, 2010 20:42:12 GMT
I bet there's a lot of mess with the roof tiles being replaced. Poor you and Mrs Cuevas.
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Post by Don Cuevas on Mar 30, 2010 21:17:36 GMT
I bet there's a lot of mess with the roof tiles being replaced. Poor you and Mrs Cuevas. Thanks, but really, it's not too bad. There's no machinery involved, and they have the obligatory radio tuned the an Easy Listening station. After my Gin and Clamato, I don't feel anything!
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Post by rikita on Mar 30, 2010 21:39:06 GMT
rice cakes with fish, tomato, peas and onion (basically what i could find in the fridge thrown together).
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Post by bixaorellana on Mar 30, 2010 23:02:09 GMT
Paella?! Yum. At home or out, Annie? Don C, I'm intrigued by that salad, especially because of the raw beets. Sounds good. Joanne, thanks so much for the recipe. It's now in the Any Port Recipe File for easy access. Do you bind the rice with the egg and the other stuff, then fry it in patties, Rikita? The combination you list sounds good.
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Post by Don Cuevas on Mar 30, 2010 23:37:59 GMT
"Don C, I'm intrigued by that salad, especially because of the raw beets. Sounds good." Bixa, it's a vastly simplified version of the Ensalada Rosaura we made for our Christmas dinner. That was more complex and "composed", while today's was just tossed together. The Christmas version had both a vinaigrette and a creamy avocado dressing. The first tossed through it and the second served on the side. In addition to the raw veg ingredients, the Christmas salad also had acitrón, croutons and amaranth seeds. I subbed other things for all but the croutons. I'm convinced that the combination of raw vegetables will purify the alimentary tract.
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Post by cristina on Mar 31, 2010 3:02:40 GMT
I do not like kale. Its in the category of brussels sprouts and broccoli for me. But in an effort to get some dark green veggies into my body, I decided to roast some kale. I read about it somewhere and it looked interesting. Despite the fact that my house reeks of the broccoli like aroma, the crisped kale is addictive.
I also roasted tiny potatoes after tossing in olive oil and burying in a thick layer of coarse kosher salt. I've never done them like this before, but the result is a really crisp skin with a sinfully creamy interior. I had them like this in a restaurant a few months ago and was determined to figure out how they were done. The restaurant served them with a zingy crème fraiche, but I ate mine plain tonight. The sour flavor of the cream is a good offset for the bits of salt that hang on to the potatoes, so I will make sure to have some on hand the next time I do these.
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Post by Deleted on Mar 31, 2010 4:44:13 GMT
I had a small sort of prawn curry using some ingredients on hand. I'll try to get a photo up later on.
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Post by bixaorellana on Mar 31, 2010 6:18:33 GMT
Thanks, Don Cuevas. I don't know about the purifying aspect, although it makes sense, but surely raw vegetables deliver every bit of their vitamins to our systems. The Christmas salad sounds delicious and also beautiful.
Cristina ~~ who knew?! How do you roast greens -- were they laid atop the salt in which the potatoes were buried?
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Post by cristina on Mar 31, 2010 14:54:26 GMT
Bixa, No, I roasted the kale separately. All I did was tear it away from the rib and into bite size pieces, toss in a tiny bit of oil and sprinkle with a little salt. I just laid them out on a baking sheet in a single layer and baked for 15 minutes in a medium oven (I think at 300 degrees). My daughter (the picky eater) and I couldn't keep our hands off of them as they were cooling. We ate them all standing at the counter. I could see doing this with other seasonings too, garlic or parmesan, for example. It was really easy.
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