|
Post by rikita on Jan 5, 2020 23:13:17 GMT
i had some tomato-cranberry soup (from a jar, though, not home made) and a slice of bread with ham. agnes had dinner at her dad's, and i didn't feel like cooking just for myself.
oh, and yesterday i had dinner at the sandwich place downstairs, a steak sandwich with an argentinian green sauce, forgot the name (and i think i posted this before, but not sure which thread) ...
|
|
|
Post by bixaorellana on Jan 6, 2020 1:16:24 GMT
Was it chimichurri, Rikita?
|
|
|
Post by lagatta on Jan 6, 2020 4:24:01 GMT
Argentine green (herbal) sauce would be chimichurri. There is a similar sauce in Chile called Pebre.
I have a funny story about Laval (the suburb on the island immediately north of Mtl) and Laval university in Ste-Foy, which is now part of Québec (city). Two younger friends from Paris wanted to spend a year here. She was admitted to UdM, he found a place at Laval University. But it was over two hours by bus or train... They survived. Ste-Foy (or Foi) is the same name as Santa Fe in Spanish.
Not really a dinner per se as I had taken a panettone and a bottle of surprisingly good (and relatively cheap) Portuguese bubbly and a panettone to a friend's house. While I had a lovely time with her and a friend of hers from Denver staying there while she was in Cuba, I was very sad as our Argentine friend had a bit of a cold and didn't show up, though I understand as in two days she is going to take the LONG (pan-American)flight from here to Buenos Aires, then by bus to her town in Buenos Aires province, but about equidistant between the large cities, BsAs, La Plata and Mar de Plata.
My friend had a little platter with things like shrimp and smoked salmon. That was plenty for me as I've been dragging the remnants of a cold for a couple of weeks and have very little appetite, but I can't resist smoked salmon. The panettone was luscious. I left half of what was there for my friends and took the other part home to share with my baker friend downstairs, this week.
|
|
|
Post by bixaorellana on Jan 6, 2020 4:44:52 GMT
I ate chimichurri my whole life without knowing it. I'd heard of it as something typical of Uruguay so, upon meeting a woman from Uruguay, I asked her about it. She described how to make it and I was dumbfounded, saying, "But that's the sauce my grandmother always made to put on grilled steak!" She asked what my grandmother's national background might be, then laughed and said, "Yeah well -- the cooking of Uruguay is essentially Italian cooking."
Sorry you missed your friend, LaGatta, but the small party sounds lovely. Hope you shake that cold.
Tonight I had tabbouleh, which I also had for lunch, which I will also be eating tomorrow. I was going to make it last night, but somehow managed to wind up with way more bulgar than I'd intended. I ate some of it hot with butter for supper, along with zucchini, garlicky sweet potato, & some killer Sicilian cheese with basil. Today I used some (really, it's a bottomless pot!) of the now chilled bulgar to make a vat of tabbouleh. I meant some of it for my neighbor, but he said he doesn't eat Middle Eastern food (how can this be?!). I gave a bunch to another friend who is a fan of my tabbouleh, but still have tons of the stuff. You are all invited to help me eat it up!
|
|
|
Post by whatagain on Jan 6, 2020 6:50:56 GMT
We had Asian food tonight. My friend had sushi that were excellent I had a bo dum and emptied the Kai pat that my daughter didn't like.
|
|
|
Post by fumobici on Jan 6, 2020 16:24:29 GMT
I ate chimichurri my whole life without knowing it. I'd heard of it as something typical of Uruguay so, upon meeting a woman from Uruguay, I asked her about it. She described how to make it and I was dumbfounded, saying, "But that's the sauce my grandmother always made to put on grilled steak!" She asked what my grandmother's national background might be, then laughed and said, "Yeah well -- the cooking of Uruguay is essentially Italian cooking." What, pray tell, is the Italian word for this sauce? It doesn't sound familiar to me.
|
|
|
Post by lagatta on Jan 6, 2020 16:57:49 GMT
I think chimichurri is most similar to gremolata (parsley and garlic sauce) but that probably has several regional names. Uruguayan and Porteño cuisine has a strong Italian influence but also a strong Spanish one, in both cases mostly (but not only) from the northern regions of those countries. But of course there are also Sicilians everywhere! In general those cuisines are not spicy in the sense of heat; more herbal.
There are parts of northern Argentina near Bolivia where there are also more Indigenous American influences. I think there are Brazilian influences in the Uruguay-Brazil border area.
|
|
|
Post by bixaorellana on Jan 6, 2020 17:08:59 GMT
What, pray tell, is the Italian word for this sauce? It doesn't sound familiar to me. I never knew any name for it in any language. We always called it "that stuff Mimi puts on steak". It wasn't a sauce in the sense of something put on the table for people to serve themselves. Rather, my grandmother would quickly chop parsley & a little garlic and whip it in a teacup with a fork along with olive oil, salt & pepper, and vinegar or lemon juice. It would then be poured on the steak at the instant it came out from the broiler. My grandmother was born in the US in 1899, but her parents came from western Sicily. She died on this day in 1994.
|
|
|
Post by rikita on Jan 6, 2020 23:28:42 GMT
yes, it was chimichurri! i had pebre in chile, but it didn't occur to me that they are related. didn't have pebre with steak (but i rarely had steak there) and also, i think the pebre i had was spicier and it had lots of tomatoes, while the chimichurri i had the other day had no tomatoes ...
this evening, a. and i had sushi for dinner (at a restaurant) ...
|
|
|
Post by lagatta on Jan 7, 2020 0:42:28 GMT
Pebre and chimichurri are very similar, however pebre can contain coriander (cilantro) and it is FORBIDDEN in chimichurri. And pebre is usually a little spicier, but not at all at the levels of the "hot" Latin American cuisines. Either are great tucked into empanadas.
I don't think most people had a name for that sauce in Italy either; that came with restaurants and standardised recipes. But it is tasty and very high in vitamins and minerals. I don't recall friends and colleagues in Italy calling it anything; at the most they would indicate the main ingredients.
|
|
|
Post by bixaorellana on Jan 7, 2020 1:57:44 GMT
Tonight I had tilapia cooked on a bed of onion, tomato, & thyme. Also had steamed chayote and the leftover bulgar that didn't go into the (endless) tabbouleh. I reheated it with a little butter & olive oil, then added some ricotta. If I did it again, I'd leave out the ricotta, not because it wasn't good, but just because it was pointless lily-gilding.
|
|
|
Post by bjd on Jan 7, 2020 6:45:15 GMT
I had pebre in Chile as well and my son used to make it here in France from time to time. Only ate it with appetizers or empanadas.
|
|
|
Post by whatagain on Jan 7, 2020 14:16:03 GMT
Hum. Tilapia is real good. Chayote ? Would it be échalotes in french ?
|
|
|
Post by bixaorellana on Jan 7, 2020 19:18:09 GMT
|
|
|
Post by kerouac2 on Jan 7, 2020 19:45:38 GMT
I had a cola zero for dinner. It probably would have been better to have one with sugar in it, but I don't have any on hand.
|
|
|
Post by cheerypeabrain on Jan 7, 2020 21:12:55 GMT
Leftovers
|
|
|
Post by whatagain on Jan 7, 2020 21:42:32 GMT
Miam. There are leftovers and leftovers.
|
|
|
Post by rikita on Jan 7, 2020 23:00:43 GMT
had dinner at my brother's - my sister in law prepared something the kids and i could eat, as i watched their kids until my brother came home ... we had mashed potatoes, vegetables (peas and carrots) in a creamy sauce, and fried eggs. oh, and a salad with a lot of carrot slices in it.
|
|
|
Post by kerouac2 on Jan 15, 2020 18:19:27 GMT
I had ratatouille with kefta balls and brown rice.
|
|
|
Post by mich64 on Jan 16, 2020 4:26:05 GMT
I had left over chicken cordon bleu that I made yesterday along with a salad.
|
|
|
Post by kerouac2 on Jan 16, 2020 15:45:58 GMT
I'm having artichokes for dinner.
|
|
|
Post by whatagain on Jan 16, 2020 15:58:29 GMT
We ll have pasta with bolognese like sauce (beef and tomato sauce no peas no ...). I wanted to go to a Thai restaurant but my wife said the pastas had to be eaten. Wife is working tonight. I guess she is fed up with my going to restaurant with the kids when she does. 🤣
|
|
|
Post by bixaorellana on Jan 16, 2020 17:16:45 GMT
Wait! When your wife is not home because she is working, no one else cooks?! Tsk.
|
|
|
Post by cheerypeabrain on Jan 16, 2020 17:17:12 GMT
Tried a new meatball recipe that had pork mince, minced onion and garlic, fennel seeds, cumin and cinnamon in the meatballs...lots of other stuff in the sauce, it was a 'Slimming World' recipe that I'd not used before. I had to fiddle with the sauce because it was a bit tasteless. I also found that the spices in the meatballs themselves tasted uncooked. Not a very satisfying meal...won't be cooking it again.
|
|
|
Post by bjd on Jan 16, 2020 18:08:21 GMT
Cheery, that's how "slimming"recipes work. The stuff is tasteless so you don't eat it.
|
|
|
Post by kerouac2 on Jan 16, 2020 19:06:20 GMT
I confess that I am sometimes happy when I don't want to eat the result of my cooking. I am not even worried about throwing away an unsuitable meal because the ingredients are generally only worth about 3 or 4 euros. No, I am not condoning waste but I am learning more and more not to eat food that I don't want or need.
|
|
|
Post by bixaorellana on Jan 17, 2020 1:34:50 GMT
Interesting coincidence. I'm sitting here telling myself I should finish off the curried vegetables languishing in the fridge, although I'd prefer to make a little miso soup with soba noodles. So I log on to anyport to find Kerouac telling me to *yeeek ohmygawd horror* throw away food. Obviously I'll probably not eat what I have, but it has to go officially nasty before I'll be able to take it out to the compost bin.
|
|
|
Post by lagatta on Jan 17, 2020 2:03:31 GMT
I have had some success, in just not buying things that appeal. it is difficult.
|
|
|
Post by kerouac2 on Jan 17, 2020 18:22:17 GMT
I ate my second of two artichokes tonight. Frankly, I thought it was better after having sat on the kitchen counter for 24 hours.
|
|
|
Post by rikita on Jan 17, 2020 22:45:42 GMT
it's agnes' birthday, and she wanted hamburgers for dinner. so that's what i had - after having had hamburgers for lunch at work, too.
|
|