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Post by traveler63 on Jul 23, 2009 17:37:10 GMT
Today was store day for us. So, here is the list.
Beautiful portobella mushrooms, which will be dinner tonight, brushed with olive oil, topped with a very small amount of pastrami, a little marinara sauce and Parmesan cheese.
Fresh cauliflower, sweet vidalia onions, fresh salad greens. Also purchased fresh green peppers, red peppers, carrots. Fruit, fresh red plums.
Meat, purchased pork ribs(boneless) yesterday and slow cooked with my special rub. Today, purchased some pastrami, and organic chicken.
All sounds healthy right?? Well then fell off the health wagon and purchased double chocolate chip cookies.
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Post by spindrift on Jul 23, 2009 18:09:53 GMT
 This is my little lot..... |
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Post by Deleted on Jul 23, 2009 18:11:22 GMT
Half a cucumber?
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Post by cigalechanta on Jul 23, 2009 18:26:07 GMT
Tomatoes, bunch of red onions, goat cheese, bouquets of basil and dill. Tomorrow is another farmers market
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Post by spindrift on Jul 23, 2009 19:41:11 GMT
I always buy half a cucumber. I never get through a whole cucumber before it goes off. I try to buy organic cues simply because I don't want to eat waxed cues.  |
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Post by Deleted on Jul 23, 2009 19:44:55 GMT
You can't buy half a cucumber in France.
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Post by spindrift on Jul 23, 2009 19:50:03 GMT
I wonder why not  |
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Post by lagatta on Jul 26, 2009 16:38:31 GMT
A big bag of fresh peas - made a Spanish-type dish of peas and rice, with an onion and saffron. Evidently the pods can go into stock - anyone tried that?
Several types of local salad greens: a lettuce, rocket (roquette, aragula, rucola), a little radicchio, parsley (which also went into the pea and rice dish).
Two different goat cheeses, a baguette, a bottle of white Argentine wine.
I go to marché Jean-Talon almost every day, so I never buy much at once. The pea dish and big salad were destined for a party last night, as was the wine. I have leftover pea/rice dish, and leftover salad, but funny thing, no leftover wine!
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Post by hwinpp on Jul 28, 2009 4:14:32 GMT
Finally I remembered to take a pic before the shopping disappeared into the fridge on Sunday. Too late for the fish, prawns and pork though. So here's chives on top of water convulvulus (morning glory here), a small bag of limes and sa- aom on top of water mimosa.  Here's more info re sa- aom. It's called cha om in Thai and that's the name under which I found it: en.wikipedia.org/wiki/AcaciaScroll down to 'food uses'. They forgot Cambodia. And here's the water mimosa. Again Cambodia wasn't mentioned: en.wikipedia.org/wiki/Water_mimosa |
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Post by Deleted on Jul 28, 2009 4:26:32 GMT
Looks great -- even the table! My Chinese supermarket sells most of these things -- if only I knew what to do with some of them!
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Post by bixaorellana on Jul 28, 2009 5:27:53 GMT
HW, were you familiar with any of those things before you moved to Cambodia? Also, does your girlfriend prepare them in Thai ways, or has she incorporated Cambodian food into her daily cooking?
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Post by hwinpp on Jul 28, 2009 5:41:32 GMT
if only I knew what to do with some of them! I'll post some recipes. Most can be done as stir fries, but not sa- aom for example. That's got thorns and needs to be cooked until soft. HW, were you familiar with any of those things before you moved to Cambodia? Also, does your girlfriend prepare them in Thai ways, or has she incorporated Cambodian food into her daily cooking? She cooks Thai. When I tell her something has its roots in Khmer cooking she purses her lips 
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Post by bixaorellana on Jul 28, 2009 5:45:57 GMT
When I tell her something has its roots in Khmer cooking she purses her lips Ha ha ~~ and of course you'd never tell her that about a particular thing just to get her goat, would you? |
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Post by hwinpp on Jul 28, 2009 7:10:14 GMT
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Post by imec on Aug 8, 2009 18:30:30 GMT
Baby beets, a bunch of beets with the leaves intact, extra beet leaves, a bag of mesclun with nasturtiums, tomatoes, raspberries, Nanking cherries, Saskatoons and salad turnips.  |
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Post by Deleted on Aug 8, 2009 18:32:48 GMT
What is done with beet leaves? Just another green leafy vegetable?
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Post by imec on Aug 8, 2009 18:41:00 GMT
Beet Leaf Buns!(I actually misinterpreted the recipe the first time I made them - wrapped the leaf inside the dough - and I've made them that way ever since)
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Post by Deleted on Aug 8, 2009 19:00:06 GMT
Now that is something that I have never heard of before. They make me think of Greek stuffed vine leaves, but... stuffing them with dough? Why?  There are so many better stuffings.  |
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Post by imec on Aug 8, 2009 19:13:06 GMT
Now that is something that I have never heard of before. They make me think of Greek stuffed vine leaves, but... stuffing them with dough? Why? There are so many better stuffings. Traditional recipe from the Ukraine - poor country... They are one of the best things I have ever tasted. |
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Post by imec on Aug 8, 2009 19:32:47 GMT
What is done with beet leaves? Just another green leafy vegetable? I also like to stir them (along with small pieces of cooked bacon) into a rice pilaf made with onions and butter and serve with sour cream. |
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Post by bixaorellana on Aug 8, 2009 20:40:18 GMT
Wow, I will try your suggestions, Imec!
Kerouac, if you can get some beet greens, steam them, dress them with salt, pepper, and olive oil and put some pepper vinegar on the table in case you want it. You can also cook them like mustard greens or collards, stewed down with onions and bacon fat.
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Post by Deleted on Aug 8, 2009 20:46:36 GMT
I don't think that beet greens are sold in France. They must automatically be fed to cattle or something.
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Post by bixaorellana on Aug 8, 2009 20:49:07 GMT
 Betcha the Chinese produce vendors have sense enough to take them home to their families.
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Post by Kimby on Aug 8, 2009 22:26:29 GMT
I don't think that beet greens are sold in France. They must automatically be fed to cattle or something. They probably ARE sold in France, but under a snooty Frenchified name! |
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Post by imec on Aug 8, 2009 22:28:28 GMT
I don't think that beet greens are sold in France. They must automatically be fed to cattle or something. They probably ARE sold in France, but under a snooty Frenchified name! ;D |
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Post by Deleted on Aug 9, 2009 5:03:34 GMT
Actually, a quick Google of 'feuilles de betterave' does indicate that some people eat them here. Nothing exciting, though -- "cook them like spinach."
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Post by Don Cuevas on Aug 9, 2009 10:49:13 GMT
I always buy half a cucumber. I never get through a whole cucumber before it goes off. I try to buy organic cues simply because I don't want to eat waxed cues. Here, in the Pátzcuaro mercado, cucumbers sell for about 3 kilos for 5 pesos (about 39¢ U.S.) What would they charge for 1/2 a cuke? Probably let you have it for free. There are easy pickles/salads that can be made from cukes. Ask, and ye shall receive. Chopped livers? |
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Post by Don Cuevas on Aug 9, 2009 10:58:29 GMT
We did almost no market shopping this week, as we are leaving tomorrow for Los Estados Unidos. I got the produce drawer of our fridge down to 3 carrots, 3 or 4 Roma tomatoes, a piece of ginger root and some Mexican limes.
Luckily, we have neighbors who can take them.
I'm not sure about the leftover chimichurrí verde, but the chimi rojo is going towards our carry-on-the-bus tortas. It will spark up the incredibly dull Mexican jamón and "Queso Manchego", which bears no resemblance to the good Manchego in Spain.
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Post by lagatta on Aug 9, 2009 14:08:23 GMT
I suspect the reason people don't often eat "feuilles de betteraves" in France is because of the similar (but tastier, imho) "feuilles de bettes" (chard in English). They are forms of the same species of plants, like branch celery and "céleri-rave", the variety cultivated for its tasty roots...
So if you like your nice greens, bixa, just look for bettes à carde, and you can prepare them just like beet leaves. I've made a lasagne full of them (from a neighbour's garden - Italians grow lots of them) and will serve that to friends tonight or tomorrow. You can also prepare them just as you did your beet leaves.
And duh, of course they have French names in France and anywhere else French is spoken.
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Post by bixaorellana on Aug 9, 2009 15:09:24 GMT
Um, I don't know where I'd look for bettes à carde around here. Are they carduni leaves? I like seeing these names in French, as it's interesting to see how the various languages mutated from Latin. Feuilles is foglie in Italian, isn't it? Betterave is betabel in Spanish and I assume the English beet came from French.  Guess we should start a thread in Where Words Collide. |
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There are so many better stuffings.
Guess we should start a thread in Where Words Collide.