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Post by Deleted on Jul 12, 2010 22:29:55 GMT
am interested in hearing more about the tomatillas salsa verde with crema Don C. I have tomatillos coming out of my ears in the garden... Leftover grilled pork tenderloin sandwiches and cold pesto pasta salad here.
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Post by bixaorellana on Jul 13, 2010 0:08:53 GMT
I've started a thread on tomatillos in The Galley. I'm sure Don Cuevas will have some delights to add, as might our members who live in the US southwest.
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Post by Deleted on Jul 13, 2010 2:37:24 GMT
I see that!!! Thank you! Am looking forward to this very much,I always plant them,use some,give a lot away more times than most I'm afraid.
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Post by bixaorellana on Jul 13, 2010 3:40:20 GMT
I know the plant is sort of weedy looking, but I love its blue flowers.
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Post by Don Cuevas on Jul 13, 2010 11:51:18 GMT
(I couldn't reply earlier, due to our laggard Internet connection.)
Well, Casimira, I didn't make it, of course. But it seemed a fine blend of tomatillos and probably a little roasted, seeded and blended chile poblanos—I won't swear to the latter— and I think I detected some chicken stock in it, plus swirls of crema. (Creme fraiche).
A few days earlier, I made salsa verde with about a kilo of lightly cooked, drained tomates verdes (as they are called here), 4 Poblanos, 2 serranos, a 1/4 onion, 2 cloves of garlic, a big handful of very fresh cilantro at the end. salt to taste and water to thin. Fácil. I blend mine to a coarse consistency, as I prefer it that way.
One of the best salsas I've ever had combined the finer blended version plus tiny cubes of avocado.
A possible use for all those extremely fecund tomatillo plants (been there, had that, some years ago) would be to simply can then, with a little salt. Problem is that they are very high water content and may tend to end up as slosh in the canning jar.
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Post by Don Cuevas on Jul 13, 2010 12:04:06 GMT
Now preparing Crema de Papas y Berros. (Cream of Potato and Watercress Soup)
Yesterday I put together a Caldo Gallego Falso out of various leftovers in the fridge. Alubias blancas (large white beans), smoked pork chops cut up, one "chorizo Español", semi-precooked; made in Mexico by a company with a German name. "Obertal". How's that for authentic? Also the rest of the cooked quelites, and a couple of withering Roma tomatoes.
Obertal, I mean, over all; not bad, except that the two chicken stock cubes made it a tad to salty.
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Post by Deleted on Jul 14, 2010 3:30:18 GMT
Went to a party in the neighborhood tonight,a nice assortment of fruits and cheeses to start. Had a wonderful Creole tomato/fig/cheese tart there that I could have eaten half of myself. Some different sausages,boudin and the like,cold summer foods,a nice array. Doberge cake (lemon and chocolate)for dessert (it was a birthday party).
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Post by Don Cuevas on Jul 14, 2010 9:05:32 GMT
Dessert for supper: biscuit (scone-like) shortcakes with fresh blackberries and crema acidifica. (Sour cream).
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Post by Deleted on Jul 14, 2010 10:21:31 GMT
I meant to thank you when I posted last night, Don C. for info re: tomatillos!! (yes,have tried freezing them and was a mushy mess! ). Thanks again!!
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Post by rikita on Jul 14, 2010 12:40:52 GMT
all leftovers i can find, i suppose...
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Post by Don Cuevas on Jul 15, 2010 9:54:35 GMT
Comida (our "dinner"): more of the Caldo Gallego Falso with whole grain country bread. Supper: ripe avocado spread on toasted Three Seed Bread. Chocolate Chip cookies, made that morning.
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Post by Don Cuevas on Jul 16, 2010 0:31:19 GMT
Today: lunch at Hamburguesas Richard's, in the Centro of Morelia. La Sra. and I each had a doble carne y queso hamburguesa, and some of their fresh cut French Fries.
Now noshing on a hard cooked egg, some Italian style salami, and home made dark rye bread. A glass of vino tinto.
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Post by hwinpp on Jul 17, 2010 4:29:18 GMT
I'm going to a wedding dinner this evening and all day tomorrow. Will get the pics in
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Post by Deleted on Jul 17, 2010 5:21:27 GMT
Including your distended belly splitting open from excess?
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Post by bixaorellana on Jul 17, 2010 5:26:39 GMT
Now, now.
We have to be careful that nothing we say can be interpreted as sick, writhing, jealousy of HW's going off to enjoy the best SE Asia has to offer, because we all know we couldn't care less, right?
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Post by Don Cuevas on Jul 17, 2010 17:57:51 GMT
Leftovers. That's dinner today.
This morning, I made a hand-mixed batch of brioche dough (too much to fit into the KA stand mixer). Results; 2 big dried fruit filled coffeecakes and two pans of luscious brioche cinnamon rolls.
Then I made a small batch of crunchy, extra nutty peanut butter cookies.
I also decanted my Kosher dill pickles from the big glass barrel, and after a few hours, put them in the fridge.
Intermittently, I've been working on my new blog.
No w i a m g o in g t o t a k e a napzzzzzzzzzzzzzzzzzzzzzzzzzz.
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Post by imec on Jul 18, 2010 19:25:36 GMT
Steak... 4lbs of Ribeye, trimmed, seasoned, ready to rock! All done and drizzled with the deglazed pan juices... ready for the carving ceremony! And ready to be served... (not for the squeamish ;D )Roasted Potatoes, Roasted Assorted Mushrooms, Baby Squash roasted with Garlic, Ginger, Sake and Maple Syrup...
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Post by Don Cuevas on Jul 18, 2010 20:23:48 GMT
imec, you Bar Steward, how can you do this to me?? ;D
We are having leftover Caldo Gallego Falso yet again, "The Soup That Never Stops Giving".
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Post by cristina on Jul 18, 2010 22:46:38 GMT
And ready to be served... (not for the squeamish ;D )Now imec, you know I have tried to be supportive of your tendency to slice certain gigantic cuts of meats for serving but I'm afraid I can't support this. A single ribeye is a single serving (I'll allow cutting in half for small children or someone who doesn't want a whole steak). Your dinner looks lovely, and the roasted side dishes are particularly mouthwatering. But I am shaking my head sadly at your compulsion to slice all meats. I think an intervention might possibly be in order.
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Post by cristina on Jul 18, 2010 22:51:18 GMT
At the request of young Miss Picky Eater, I am grilling a pork tenderloin tonight. She has also asked me to make Spanish Rice (the kind from the box - thank you Rice-A-Roni). I may grill watermelon when I do the pork.
For dessert, homemade malted milk ice cream (with crushed malted milk balls stirred in.)
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Post by imec on Jul 19, 2010 18:12:04 GMT
A single ribeye is a single serving (I'll allow cutting in half for small children or someone who doesn't want a whole steak). cristina, no single member of our household can eat a pound of meat at one sitting. Ans since we rarely have cavemen, sumo wrestlers or NFL linebackers for dinner, we proudly slice!
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Post by Deleted on Jul 19, 2010 18:25:02 GMT
Hard to choose between Cristina's and Imec's steaks, but you all know my views on pre-slicing. A pound of steak is only 450 grams. It's a generous serving but it's not 'huge'.
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Post by spindrift on Jul 19, 2010 18:39:09 GMT
I am eating White beans (gigantes) baked with Manchego cheese, chilli flakes and parsley. Yummm....
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Post by Deleted on Jul 19, 2010 19:02:32 GMT
Oh, well I just had Alsatian olive mortadella and country bread while staring at the big unlimited Indochinese buffet building next door. It frightens me.
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Post by Deleted on Jul 19, 2010 19:57:55 GMT
This is the scary place.
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Post by Deleted on Jul 19, 2010 20:10:57 GMT
Okay, okay, I might as well make a full report on what was NOT for dinner. Here are the other places surrounding the hotel, and it may lead you to wonder if perhaps what you think you know about French eating habits is inaccurate. Across the street from the hotel is this place. Next door to that is your typical Italian sushi place. And next to that is part of the largest restaurant chain in France (sit down restaurants, otherwise it would be McDonald's -- but that a couple of hundred meters away). In this steakhouse chain, you must listen to C&W music all through the meal and the waitresses are dressed like cowgirls. For people with different appetites, this place is around the corner. Now do you understand why France attracts so many visitors?
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Post by cristina on Jul 20, 2010 2:57:09 GMT
A single ribeye is a single serving (I'll allow cutting in half for small children or someone who doesn't want a whole steak). cristina, no single member of our household can eat a pound of meat at one sitting. Ans since we rarely have cavemen, sumo wrestlers or NFL linebackers for dinner, we proudly slice! imec, I couldn't eat a pound of meat either - especially with your mouthwatering side dishes diverting my attention. But then why cook four steaks? My thought is that I would cook fewer steaks and cut them into appropriate serving sizes before or after I cooked them. Based on your photos, it seems the imec family prefers their meat more on the rare side, thus juicier, so I do have to agree that there might be such a thing as aggressive slicing. This doesn't mean that I wouldn't pull up a chair at your dinner table if the opportunity presented itself. Your dinners always look fantastic.
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Post by bixaorellana on Jul 20, 2010 3:15:09 GMT
Oh okay, as long as we're picking on Imec ~~ I can understand cutting off a designated serving-sized piece and putting it whole on someones plate, with the other piece of that meat going to another diner. What I don't get it the thing of slicing it up unnecessarily. Stand back, family -- Dad's gonna proudly slice! Those are gorgeous pieces of meat, and I love what you did with the vegetables. Cristina, malted milk ice cream with crushed malted milk balls?! *moan* No MMBs here, so one less temptation for me to have to overcome. Keraouac, I think they have Buffalo Grill in the US, too. That's good, as you go to the States fairly often. Wouldn't want you to get homesick! Is that buffalo in front of the picket fence wearing pants?
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Post by rikita on Jul 20, 2010 20:15:22 GMT
mangold
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Post by Deleted on Jul 20, 2010 23:01:06 GMT
Riki,don't know this? Pray,tell. Am having herb roasted chicken with same type potatoes done in the same roasting pan and a salad with lots of cucumbers from a clients garden that are out of town and have benefits from. (I was going to make a cold soup from as well, but,maybe tomorrow...got lazy.)
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