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Post by Don Cuevas on Oct 31, 2016 11:27:22 GMT
I had 3 rolled tacos made with ground pork meat and gristle, but I had insufficient gristle. May you eat better next time. |
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Post by Don Cuevas on Nov 1, 2016 1:11:47 GMT
Crunchy purple cabbage salad with Asian type flavors.
Rich bread pudding, warm, with rompope.
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Post by rikita on Nov 1, 2016 8:10:51 GMT
we got the pizza and also had lots of pasta salad and boiled eggs and hummus and "rice pumpkins" etc. left over ...
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Post by tod2 on Nov 1, 2016 16:30:45 GMT
Last night I was really lazy and served up cream of green asparagus and pea soup(tweeked to perfection with a little this and a little that), served with hot Portuguese rolls. Followed by a sweetcorn on the cob.
Then some sinful Black Forest cake....just a thin slice
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Post by tod2 on Nov 1, 2016 16:33:39 GMT
Tonight I took pity on my husband and we had bangers & savoury rice made with mushrooms and loads of parsley. Green peas and carrots - swiss chard.
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Post by lagatta on Nov 1, 2016 21:46:27 GMT
I'd made a very good rice with small red beans and diced smoked turkey thigh (it is sort of like a lean ham) with a lot of finely chopped veg, garlic and ginger, and add in some fresh parsley. I don't know why sometimes it turns out much better than others.
If I feel utterly lazy there is a good stock of tinned fishy things. Also some frozen leftovers, but there is that nagging obligation to use them. Must eat my fish pie portions; the original was wonderful, as was the portion I reheated.
Since Kerouac's goat soup photo, I've been wanting to make a goat stew, but I can't always get dependable and affordable goat. A lot of immigrant places just have it frozen, sawed into random chunks. It is wonderful when a certain Greek grocery has it.
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Post by rikita on Nov 1, 2016 23:44:34 GMT
just a bit of leftover pasta salad and rice pumpkins ...
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Post by Deleted on Nov 2, 2016 4:43:10 GMT
What are rice pumpkins?
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Post by rikita on Nov 2, 2016 8:23:01 GMT
round rice cooked in carrot juice, grated cheese added, formed to little balls, and then with triangles cut out of olives decorated to look like a carved pumpkin. it was one of our foods for our halloween party, and a few were left over ...
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Post by tod2 on Nov 2, 2016 12:06:58 GMT
Good for you for getting into the swing of Halloween Rikita. I am going to post 3 ideas I saw on The Kitchen this week. I know the day has gone but there is always next year!
Putting it on Galley section.
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Post by tod2 on Nov 2, 2016 15:21:15 GMT
Waiting to go into my oven tonight - brown mushrooms with garlic butter and parsley, surrounded by streaky bacon. Next dish...ravioli parcels stuffed with porcini mushroom pate` in a chunky tomato. parsley and onion salsa and finished off with two cheeses. imageshack.com/a/img924/2325/kbYiJE.jpg |
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Post by Don Cuevas on Nov 2, 2016 18:53:29 GMT
Tod2, you are an artiste in the kitchen!
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Post by rikita on Nov 2, 2016 23:35:29 GMT
toasted bread with a few slices of the venison salami my dad gave me for my birthday (made by a friend of his)
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Post by Don Cuevas on Nov 3, 2016 12:02:49 GMT
An apple, some roasted almonds, and a piece of Parmesan cheese.
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Post by Deleted on Nov 3, 2016 12:44:40 GMT
Tod, your stuffed mushrooms look great, but for some reason every time I eat stuffed mushrooms -- either attempted by myself or eaten elsewhere, I am disappointed. Maybe I don't much care for stuffed mushrooms or I have never eaten the right ones.
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Post by tod2 on Nov 3, 2016 13:40:26 GMT
Yes, they can be a hit and miss affair but mine were not actually stuffed, just merely had crushed garlic, butter and parsley put into the caps. As they roasted in the oven the garlic butter soaked in and the bacon fat gave another dimension to their flavour.
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Post by tod2 on Nov 3, 2016 17:34:21 GMT
Thank you Don - Not trying to be but it turned out that way.
Tonight I made warm German potato salad to go with our lamb and burger patties.
I noted several recipes but did not go the flour and bacon grease route.
Instead I made evrything seprately and combined it at the last minute.
Turned out great!
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Post by Don Cuevas on Nov 3, 2016 22:46:35 GMT
Thank you Don - Not trying to be but it turned out that way. Tonight I made warm German potato salad to go with our lamb and burger patties. I noted several recipes but did not go the flour and bacon grease route. Instead I made evrything seprately and combined it at the last minute. Turned out great! Bacon grease is essential! What did you use instead? |
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Post by rikita on Nov 3, 2016 23:30:33 GMT
kaiserschmarren (a pancake that is cut up into small pieces while frying) with powdered sugar, apple sauce and preserved cherries - the pancake was from an instant mixture, but did not work out that great, as it burned underneath while the top was still liquid, so i couldn't turn it or cut it up yet ...
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Post by Don Cuevas on Nov 4, 2016 1:23:24 GMT
Supper is a tomato-onion-peanut butter sandwich on a toasted whole wheat bolillo. Agua mineral to drink.
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Post by tod2 on Nov 4, 2016 5:45:35 GMT
Don, I kept the bacon fat for frying the onion (added a titch of crushed garlic).
After removing onion there was a little fat left, and instead of adding the flour here in the pan, I added the vinegar, sugar,capers & mustard. Combined all with potato shortly before serving.
Pee Ess - added loads of chopped parsley when I added the sauce.
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Post by Don Cuevas on Nov 4, 2016 11:07:20 GMT
Don, I kept the bacon fat for frying the onion (added a titch of crushed garlic). After removing onion there was a little fat left, and instead of adding the flour here in the pan, I added the vinegar, sugar,capers & mustard. Combined all with potato shortly before serving. Pee Ess - added loads of chopped parsley when I added the sauce. Yum. Pass the mustard, please. |
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Post by lagatta on Nov 5, 2016 23:37:14 GMT
I made fish tacos; have no idea whether they were authentic, but I used a very simple recipe, and it seems to me that this should be a simple food. The main reason was not even all the Mexico longings sparked by our dynamic trio (and the prospect that the World Social Forum might be in Mexico next year) but the fact that a Mexican shop at Marché Jean-Talon that also prepares simple dishes is now making creditable fresh tortillas onsite.
And we have lovely local "flat cabbage" in season before the worst of the winter chill sets in. It is a very delicate, mild cabbage but not as soft as "Napa". Made a nice slaw with that.
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Post by rikita on Nov 5, 2016 23:48:22 GMT
grilled duck, red cabbage, potatoes, sauce.
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Post by mich64 on Nov 6, 2016 2:09:48 GMT
I bought a freshly prepared hamburger tomato vegetable soup at one of our markets the other day and warmed it tonight in the microwave. Very soon my kitchen will be completed and I can not wait to prepare my own soup, make some casseroles and bake some cookies! I have been without a stove for 9 weeks. I tried to mentally prepare myself for 12 weeks and it looks like it might be a week earlier than I anticipated.
Tod, for how long and at what temperature do you cook those mushrooms in the dish with the bacon? I really want to try that.
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Post by Don Cuevas on Nov 7, 2016 0:14:14 GMT
Yellow organic corn grits, with Parmesan cheese and butter.
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Post by rikita on Nov 7, 2016 7:58:19 GMT
fishburgers my dad gave me for my birthday (frozen, but home made by a friend of his), fried potatoes, green peas and green beans. unfortunately the fishburgers got somewhat burned while frying them.
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Post by tod2 on Nov 7, 2016 12:10:38 GMT
Mich64 - Placed them in a preheated oven 190C for 35min, then turned oven off and left them for further 10 minutes or so. Baked them open but put glas lid back on when checking them after 30-35min.and switching oven off. The same dish can be done in foil over BBQ coals. Bacon wont crisp though.
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Post by mich64 on Nov 7, 2016 16:01:02 GMT
Thank you Tod! Looking forward to trying this.
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Post by rikita on Nov 7, 2016 23:29:31 GMT
mr. r. made some pasta bake with macaroni, minced meat and cheese. it tasted nice, but was very rich - i think i'd have preferred it if he had replaced part of the pasta and the meat with vegetables.
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