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Post by Deleted on Sept 17, 2009 7:06:11 GMT
I am hoping for us to finish this page of posts soon, because imec's pork makes me drool all over the keyboard each time the page opens.
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Post by Deleted on Sept 17, 2009 7:06:33 GMT
OMG! Magic!
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Post by imec on Sept 17, 2009 12:46:19 GMT
Almost David Blaine like....
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Post by Don Cuevas on Sept 17, 2009 13:10:24 GMT
That porchetta is a candidate for an untraditional main course at Thanksgiving Dinner. Right now, it's too big a project to undertake.
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Post by bazfaz on Sept 18, 2009 11:44:17 GMT
This is the last dinner we shall be eating in this house - we are invited out Sat and Sun.
I am doing really well with emptying the freezer - there'll be pork and rabbit rillettes, chicken fillets, broad beans, and ice cream to take for our first meal.
Tonight will be Thai: large mushrooms stuffed with pork and prawns, massaman beef curry, stirfried spinach and rice.
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Post by Deleted on Sept 18, 2009 11:51:12 GMT
In any case, your freezer is clearly much bigger than mine!
I'm about to take inventory, because mine is pretty full, but I want to go and buy a big bag of prawns and need to make sure that there is enough room to store them.
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Post by Don Cuevas on Sept 18, 2009 12:36:27 GMT
Yesterday's comida consisted of Curried Garbanzos and steamed Basmati Rice; and a simple mixed salad. The Curried Garbanzos were garnished with yogurt, chopped cilantro and chopped toasted almonds. So, once again, this shows how tasty vegetarian food can be. I got the basic recipe for the garbanzos in The Vegetarian Epicure, Book Two, by Anna Thomas. Now, don't misunderstand. I'm not giving up meat. Tomorrows dinner (4 guests) will be a Polpetton (Giant Italian Meatball), tomato sauce, spaghetti, salad, and desert. Details later. www.practicallyedible.com/edible.nsf/pages/polpettoneI'm trying to figure out how I can cook the Meatball today and reheat it tomorrow. I bought the ground meat yesterday.
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Post by imec on Sept 18, 2009 12:48:28 GMT
I'm trying to figure out how I can cook the Meatball today and reheat it tomorrow. I bought the ground meat yesterday. How about reheating in a Ziploc bag in simmering water - a sort of improvised sous vide approach. Could then run it under the broiler to finish...
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Post by Don Cuevas on Sept 18, 2009 16:49:17 GMT
This will be The Mother of All Meatballs. I don't thing the Ziploc approach would work. Maybe I'd better rethink this, and make 6 Big but not Mutha size meatballs, one per each of us. I know how to cook them and reheat them. By the way, I'm avoiding elaborate, multi-laminated, ingredient rich concoctions. I have neither the energy nor the patience for those. Like this one: www.epicureantable.com/tutpolp.htm
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Post by Deleted on Sept 18, 2009 16:58:34 GMT
Inventory of my freezer unearthed hidden treasures, to the point that I have put off the prawn excursion for a few days.
Tonight I will be having grilled kefta and mixed vegetables due to my discoveries.
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Post by lola on Sept 18, 2009 17:22:33 GMT
I have the day off, have just made honeydew melon/mint/lime/honey blenderized "soup" similar to some we had in a Soho restaurant this spring, put it in fridge to cool. Grilled chicken, eggplant slices, zucchini and peppers from the garden, mushrooms, bread. Tomato slices on the side. I'm making pesto this afternoon while my basil is still thriving, using toasted walnuts.
I have used my Anna Thomas Veg Epicure cookbooks so much that they fell apart long ago, but still there are tons of recipes I never looked at. Will need to drag the remains out again and try the garbanzos.
Señor Cuevas, your gaze has become positively hypnotic.
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Post by bixaorellana on Sept 18, 2009 18:06:32 GMT
Lola, and anyone else who has a cookbook that has fallen apart, go here.
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Post by Deleted on Sept 18, 2009 18:37:01 GMT
This was my dinner: kefta with vegetables (yellow and orange carrots, fava beans, mild green chili and chopped onions on top), plus a cabecou, the famous small goat cheese of the Lot, which I hope that bazfaz will soon learn to add to his list of favourite cheeses if he hopes to be accepted in his new village.
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Post by cristina on Sept 18, 2009 19:35:53 GMT
I have never seen kefta and in fact, had to look it up to see what it was about. It sounds quite tasty to me. Do you make your own or buy it pre-made/seasoned?
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Post by Deleted on Sept 18, 2009 19:40:49 GMT
Frozen food islamic section!
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Post by cristina on Sept 18, 2009 19:45:48 GMT
Lola, your melon soup sounds lovely. I love fruit soups in the summer. *I know its starting to be fall in some places but it is still summer where I live. * Don, I'm curious as to why you think the polpettone recipe has too many ingredients? I thought it was pretty simple since you can choose to use as many or few ingredients as you have on hand or have the energy for. The way it was written was possibly a bit involved, but I enjoyed the article particularly since I have never cooked ground meat in parchment.
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Post by cristina on Sept 18, 2009 19:50:44 GMT
Frozen food islamic section! I have a feeling my grocery store doesn't have an Islamic section, frozen or otherwise. Here, the variants are decent Mexican and the rest of North America. Although there is the garlic imported from China, which chaps my hide but I'll leave that rant elsewhere. Anyway, I will need to visit a Middle Eastern specialty store to inquire about keftel. It really does sound delish.
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Post by Deleted on Sept 18, 2009 19:56:54 GMT
It was really good!
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Post by bixaorellana on Sept 18, 2009 20:05:11 GMT
It would be definitely easier for me to make it than to find it. Kerouac (or anyone) -- does this recipe sound correct? This seems useful, as it starts with a plain basic recipe and suggests variations in seasoning from different countries.
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Post by Deleted on Sept 18, 2009 21:31:00 GMT
My frozen food box says 80% ground beef, soy protein, onion, breading, salt, parsley, spices.
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Post by cristina on Sept 18, 2009 22:16:51 GMT
My frozen food box says 80% ground beef, soy protein, onion, breading, salt, parsley, spices. Inquiring minds wish to know, which spices, exactly? When I read cinnamon in the recipe that I found, I got excited. Did you taste cinnamon in yours?
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Post by bixaorellana on Sept 18, 2009 22:20:29 GMT
Interesting. Except for the "spices", that's what the recipe in the 2nd link calls for.
In its list of what to add, Syria, Palestine, and Turkey are shown as using cinnamon.
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Post by Deleted on Sept 19, 2009 4:53:03 GMT
The spices were not identified. I suppose that cinnamon was one of them, as it generally is part of all Middle Eastern spice mixes.
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Post by Deleted on Sept 20, 2009 14:43:57 GMT
With any luck I will be having freshly caught "snappers" which are baby bluefish that "run" this time of year. Much more delectable then the adult blues which I find oily. Am going fishing off a pier in a little bit. Got my pole ready!
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Post by Don Cuevas on Sept 20, 2009 15:31:32 GMT
Yesterday's Sunday dinner, for a total of 6 of us, was as follows: B. brought a large salad. Mrs. Cuevas and I offered three antipasti: lightly marinated cooked carrot sticks, roasted sweet peppers with anchovies and capers, and funghi trifolati (in this version, nothing more than sauteed sliced mushrooms, garlic, white wine and parsley.) Then the main course: polpettone, meatballs of rather large dimensios (about 6 ounces each), browned then baked slowly in homemade basil tomato sauce for about 2 hours. Spaghetti was served under the meatballs. More tomato sauce was made for the spaghetti. (This was one of the best sauces ever, made simply from canned Spanish tomatoes both whole and ground; olive oil, minced garlic, salt, basil, black pepper. I went a small step further and sprinkled in some hot pepper flakes. ) Accompanying was a dish of sauteed spinach and some Italian Mustard greens. There was some warmed baguette sections from the local in-store bakery. After a considerable pause, we had hot apple pie made by G, and coffee. In all, a very good day for the Garlic Producers Association of Mexico and for the olive oil industry. Sauteed Spinach and Mustard Greens Polpettone over Spaghetti
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Post by Deleted on Sept 20, 2009 18:41:09 GMT
No fish running by my pole. My mother was right,it's too late for snappers. "twas fun anyway,for a little while... Roast chicken,sweet corn and fresh tomatoes,endive and bleu cheese.
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Post by imec on Sept 20, 2009 18:57:45 GMT
Don C, I can't see your Popettone
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Post by bixaorellana on Sept 20, 2009 19:05:10 GMT
Me neither. It's odd, too, because both of his pictures seem to be hosted at the same place.
I am very happy, however, with the photo of the greens! I've never mixed spinach & mustard greens. How was it?
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Post by Deleted on Sept 20, 2009 19:23:00 GMT
That looks like the spinach that I had yesterday, except that I confess that mine started out frozen.
(can't see the other picture either)
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Post by Don Cuevas on Sept 20, 2009 20:09:06 GMT
Don C, I can't see your Popettone This happens to me a lot! I can see them, but other pictures I've posted seem o.k. then disappear. I'll try repositioning them. Polpettone over Spaghetti Spinaci I can't believe I did all this work to display a photo of spaghetti and meatballs and another of a dish of spinach.
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