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Post by rikita on May 17, 2019 11:29:38 GMT
pasta bake with broccoli and tomato sauce.
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Post by kerouac2 on May 17, 2019 17:01:28 GMT
First I boiled broccoli and a potato in a pot and then mashed the contents with a fork. Next I lined an oven dish with bread crumbs and a bit of olive oil, put a vegetable layer on top and then covered it with several fillets of defrosted cod. Then a few bread crumbs, grated emmental and a final layer of broccoli and potato. Finally a sprinkle of bread crumbs on top and then into the oven for about 30 minutes. The result was excellent.
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Post by lagatta on May 17, 2019 23:36:49 GMT
That does sound good! I find defrosted cod varies greatly in quality, though. I bought a whole chicken (not very large) today. Thinking of poaching or stewing it. Any ideas?
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Post by kerouac2 on May 18, 2019 16:41:05 GMT
I'm making a pizza tonight, which might throw off my semi-annual pizza schedule. But if I recall, the last pizza I made myself was not really any better than the store bought stuff, so I doubt that it will make me want to eat pizza any more often.
I bought the dough at Carrefour and have spread tomato sauce over it along with sliced olives, tuna, onions and cheese. It is likely that I will sprinkle some herbes de Provence over it before putting it in the oven, also maybe some Cayenne pepper. I will be eating it during the Eurovision song contest, so I will only find out around 1 a.m. (since the programme is 3h40 long) which item is harder to digest.
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Post by kerouac2 on May 18, 2019 16:42:56 GMT
I rarely glance at such things, but can you imagine that this thread has been read more than 189,000 times?
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Post by lagatta on May 18, 2019 19:18:33 GMT
No suprise that a particularly camp gay club here (chez Mado) is featuring a group viewing or Eurovision. I can only watch that when I'm in a group of friends with snacks and drinks. By the way, just think of the number of reads and retweets on Grump Cat's demise, and one can believe anything.
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Post by rikita on May 18, 2019 23:09:21 GMT
steak and fries.
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Post by mich64 on May 18, 2019 23:36:58 GMT
Broiled trout and a salad.
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Post by rikita on May 19, 2019 23:21:50 GMT
salmon, asparagus, sweet potato, potato and carrots, all baked in the oven.
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Post by kerouac2 on May 20, 2019 4:58:32 GMT
I put some chicken wings in the oven slathered with satay sauce.
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Post by kerouac2 on May 22, 2019 18:27:45 GMT
Moral defeat tonight -- I had a microwaved Toulouse sausage and mash because the loyalty card discount was too tempting.
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Post by cheerypeabrain on May 22, 2019 19:19:40 GMT
Ate too much chilli with paprika potato wedges...podged....bleauuuhhhh....
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Post by kerouac2 on May 22, 2019 19:34:29 GMT
I would have traded with you earlier but not now that it is in our stomachs.
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Post by whatagain on May 22, 2019 20:48:02 GMT
I had octopuss yesterday. Correct but n'imite but primo piatto was excellent pastas. The wine was fantastic.
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Post by lagatta on May 22, 2019 23:45:33 GMT
Whatagain, are you in France or Belgium now?
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Post by kerouac2 on May 23, 2019 17:44:48 GMT
Tonight was a special EU dinner. I wrapped Strasbourg sausages in puff pastry with Dutch Gouda and boiled Belgian kale leaves. Coming out of the oven, the result was ugly but delicious.
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Post by rikita on May 25, 2019 23:33:36 GMT
chicken with black beans, red capsicum, amaranth, and some kind of empanada (that one was ready made, they were on offer, so i bought some)
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Post by kerouac2 on May 27, 2019 18:13:32 GMT
I made another kale/sausage meat/chopped onion/cheese oven dish and it was much more successful than the first time. Maybe it was the roquefort mixed with the mimolette.
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Post by lagatta on May 27, 2019 20:36:19 GMT
Cheese and more cheese! Difficile à rater.
Empanadas are a great cheat for me as I have a little Cono Sur butcher's/grocery just round the corner. I "make" my own but buy their tapas (dough wrappers). Easy to satisfy vegetarians and omnivores...
The cook must always keep some aside, as it is very frustrating while they are hoovered up in seconds without cook having had any.
I say Cono Sur as the original owner was Italo-Argentine, but his Chilean associate took over when he retired. They still have both Argie and Chilean empanadas, and products from both countries and some from other Latin American countries. Sadly, our booze laws are still a bit antiquated (though better than elsewhere in Canada) so they don't have a wine and beer licence, as they can't import wine from their own countries.
Tonight will be some of a friend's 100% wholegrain rye bread, in thin slices, adorned with smoked salmon, hothouse lettuce and other stuff.
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Post by bixaorellana on May 27, 2019 21:32:32 GMT
Had easily one of the most satisfying meals of my life today. I was walking by a restaurant and it called out to me. I stuck my head in to see if they were still serving, as it was the awkward hour of four o'clock. They said that they were stuck there until five waiting for someone, so they'd be glad to serve me. It's one of the many places in Bologna that prides itself on its homemade pasta. I was hard pressed to make up my mind, as I wanted something very typical of the city, but finally settled on tortellini in brodo di cappone. It was sublime -- pure perfection. Who would think anything that simple would be so interesting and so perfectly delicious. I also had friggione, another better-than-the-sum-of-its-parts triumph of typical Bolognese fare. A nice, slightly chilled Gewürztraminer completed the perfection of this meal. Bologna is really living up to its reputation as a center of excellent food.
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Post by lagatta on May 28, 2019 10:39:12 GMT
Tortellini in brodo is also very typical of the region. Of course it was so good because of the quality of the broth. I'm rather maniacal about broth and stock...I've never had friggione per se, but have made meals out of leftover bread dipped in good tomato sauce. Was the Gewürztraminer from Italy? There are many Germanic varietals from the bilingual region of Südtirol/Alto-Adige.
That blog looks like a very interesting time-waster/resource. Funny, too. I'm glad you're enjoying Bologna. Alas I was only there for a day. Like Padova it has an ancient university, and students from many countries and origins.
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Post by kerouac2 on May 28, 2019 18:10:00 GMT
I had chicken livers and flageolets.
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Post by mich64 on May 28, 2019 18:31:41 GMT
Just seasoned some steak which Mr. M. will BBQ later. I am planning on having asparagus and salad along side of it.
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Post by lagatta on May 29, 2019 0:07:42 GMT
Yes, we just now have local asparagus and other early greens. A dismal spring, but I enjoy any arrival of good fresh food.
I also had chicken livers (and onions + lemon) with some basmati cooked in mushroom stock. Avoiding greens this evening as I had one of those nasty speedy digestive upsets, though I feel fine otherwise. The livers are very good. They were deep pink but not bloody. Reheating them slightly made them a slightly lighter pink, but not gritty brown.
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Post by kerouac2 on Jun 2, 2019 14:27:25 GMT
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Post by rikita on Jun 2, 2019 22:07:55 GMT
started a new, simpler era of dinners today, as i don't really like cooking, and a. usually asks for sandwiches instead of whatever we have cooked, and without h. around, we will have the classic "abendbrot" i had as a kid more often: just bread with butter and a choice of things to put on it (in this case cheese, ham, salami or liverwurst), and for dessert we shared an apple ...
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Post by bjd on Jun 3, 2019 6:09:05 GMT
That's how we have been eating for years, Rikita. The main cooked meal at midday, lighter in the evenings with soup and bread with cheese or something in winter and a salad in summer.
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Post by bixaorellana on Jun 3, 2019 7:35:31 GMT
I had the same thing for supper two nights in a row, because it was so fantastically delicious the first time. I got a pack of piadina from the supermarket -- www.weareitaly.net/en/product/Piadina/emilia-romagna/Piadina-Romagnola-IGP.html and cut a long, striped, violet-colored eggplant into slices and cooked that in a skillet with just a little olive oil and salt. When that was done, I put the slices onto the heated piadina along with slices of French brie and mounds of misticanza. Added a few drops of tabasco, folded it over, cut it in half and enjoyed it. One eggplant was too much for one piadina, so I saved the uncooked slices so I could have the same thing the following evening.
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Post by cheerypeabrain on Jun 3, 2019 8:05:31 GMT
That sounds delicious...I dont like aubergine but I'll have had nice fresh peppers, spring onion, lettuce and goats cheese in mine thank you !
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Post by bixaorellana on Jun 3, 2019 9:43:47 GMT
That would also be wonderful!
I need to learn how to make piadina.
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