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Post by mockchoc on Dec 7, 2019 23:21:39 GMT
That sounds terrible Kerouac.Think I am doing a chicken in the slow cooker then I might attempt to hit it with a blow torch. Not done it before. Might be a bad idea but I can try right?
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Post by casimira on Dec 12, 2019 19:31:16 GMT
Quite the contrast in cooking techniques there Mockchoc (nice to see you by the way!). Slow cooker vs. a blow torch. Which did you choose to go with just out of curiousity? I made some homemade ravioli filled with baby spinach (from the garden) ricotta cheese and fresh Chanterelle mushrooms we foraged yesterday. The sauce is a fresh Meyer lemon juice and zest , cream, butter, grated Romano and Parmesan, and a splash of dry white wine. I bake it for about 20 to 30 minutes. It's a very rich dish but I love this particular sauce because none of the lemon goes wasted. During lemon season I make it quite a bit. Usually with just about any kind of pasta but because I had the fresh mushrooms on hand and the spinach fresh for the picking I got a bit more creative. Well worth the effort.
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Post by kerouac2 on Dec 12, 2019 20:13:00 GMT
That sounds really excellent. I have never tried to make ravioli but I have always wanted to since I would love to have control over what goes inside.
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Post by kerouac2 on Dec 23, 2019 18:57:25 GMT
Roasted chicken thighs with oven fries (I still don't like them -- they taste fake) and a salad. More elaborate meals coming up (I hope).
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Post by mickthecactus on Dec 23, 2019 20:02:30 GMT
I’m no better. Sausages, chips and baked beans.
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Post by whatagain on Dec 24, 2019 12:15:08 GMT
Kerouac my wife dies the fries in the I en with coconut oil. We split the patatoes in large pieces. Unpeeled. Then in the I en with the coconut oil Miam. Tonight will be special of course. We were too late for turkey. So I bought a roasted ham at Le marche de liege (if you there practice 'oufti' - doesn't mean anything except positive affirmation bewilderment etc. In all sentences). Probably foie gras (marie has been asking) and ?
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Post by rikita on Dec 26, 2019 11:25:22 GMT
no goose or duck for me this christmas. my dad made his usual beetroot-herring-salad on christmas eve, yesterday we visited agnes' dad and had some leg of lamb with croquettes and beans with bacon, and today at my mom's there will be savoy cabbage.
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Post by bjd on Dec 26, 2019 12:24:06 GMT
Years ago when it was just us and the kids and after a few Christmasses of "traditional" stuff like turkey or capon, we decided that nobody really liked it and that we should make something we really all like. So, Christmas eve had one Polish tradition of beet soup (Polish borsch which doesn't have a lot of vegetables, just clear beet broth made with beets and dried mushrooms for flavour) and little toasts with foie gras or smoked salmon. Christmas day lunch is lasagna made with a cannelloni recipe I have, so with some spinach added to the meat, bechamel and tomato sauce. After some years, we started making a Norwegian salmon soup for Christmas eve.
This year, there were 9 of us, salmon soup, foie gras, gravalax on Christmas eve along with white wine and some champagne with the dessert, a pastis gascon which is a cake of filo pastry stuffed with apples flavoured with armagnac and butter.
Yesterday lunch, we had lasagne, New York style cheesecake with blueberries for dessert.
Ever since, we have been eating various leftovers but are getting to the end of them.
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Post by kerouac2 on Dec 29, 2019 18:00:39 GMT
Tonight I'm having onion bhaji and scotch eggs. Yes, I dropped into M&S Food yesterday.
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Post by mickthecactus on Dec 29, 2019 18:29:14 GMT
Sounds like a recipe for flatulence..
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Post by kerouac2 on Dec 29, 2019 18:41:33 GMT
It's just a question of training your intestines.
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Post by tod2 on Dec 30, 2019 12:00:13 GMT
I had a 'never again' Xmas lunch only because I had to roast three ducks in 37C heat. I planned to be away from the stove on Xmas day - which I was, as I prepped myself to death the day before. A simple menu of grilled langoustines tossed onto a Caesar salad followed by Peking duck. I got my local Chinese to prepare 24 pancakes but I still had to cook them just before lunch. I also made the strawberry trifle, my husbands Jobe in past years , but he had just had eye surgery so I let him off the hook. I am already planning Xmas 2020 far far away from the kitchen……. Happy New Year to all on Anyport!
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Post by kerouac2 on Dec 30, 2019 12:11:49 GMT
Happy holidays to you too, but why oh why do people follow traditions even when they are inappropriate?
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Post by mickthecactus on Dec 30, 2019 12:16:56 GMT
Good to hear from you tod2!
Any reaction to your meal last night K2?!
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Post by kerouac2 on Dec 30, 2019 13:09:32 GMT
Nothing at all. But beans no longer have an effect on me either.
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Post by mich64 on Dec 30, 2019 16:56:03 GMT
We are in the midst of a storm with the power off and on throughout the region so I am going to make a pasta sauce for dinner and hope for the best! We had to cancel going to town for a lunch with friends.
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Post by kerouac2 on Dec 30, 2019 17:13:22 GMT
At least you can still cook. Without electricity, I can do nothing.
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Post by mich64 on Dec 30, 2019 17:41:01 GMT
We have power at the moment but if not at dinner time I do have a meat pie my mother-in-law gave me yesterday so I could warm it up on the BBQ and reserve the pasta sauce for tomorrow.
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Post by lagatta on Dec 30, 2019 23:55:55 GMT
I have power and the thermometer says I have a most reasonable temperature and of course I'm also wearing three layers of clothing, but I'm utterly freezing.
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Post by whatagain on Dec 31, 2019 2:52:20 GMT
We ll be having New Years dinner on a terrace in n front if the sea. We were on the Atlantic side so cooler I hope it won't be too hot in the Caribbean side. (Kerouac somebody showing off in Belgium is a stoeffer). Sinebosy conceited is a dikke nek (fat neck).
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Post by lagatta on Dec 31, 2019 3:19:46 GMT
My friend who was in Cuba still hasn't arrived at her place, but the friend staying there is alerted, so I don't have to do anything. Hope we can have panettone and bubbly tomorrow night, but not at all serious if it is a bit later.
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Post by mich64 on Dec 31, 2019 4:00:46 GMT
At least you can still cook. Without electricity, I can do nothing. Indeed, we are lucky to still be able to cook something. That is why I am always ensuring the extra tank of propane is full as well. After going 5 days without power in 2006, I obsess about being prepared. Also why I go back and forth of where to retire, into a condo or small home. I would not buy a condo that does not allow BBQ's for just because I could not do anything either. We had pasta tonight and I made garlic bread with cheese. I have power and the thermometer says I have a most reasonable temperature and of course I'm also wearing three layers of clothing, but I'm utterly freezing. I hope you have warmed up Lagatta! It was a pretty big storm for us both to be affected on the same day by the same weather system.
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Post by bixaorellana on Dec 31, 2019 4:09:14 GMT
Happy New Year to all on Anyport! And of course to you, dearest Tod & to all Anyporters everywhere. 37 seems awfully hot. Is that normal for this time of year?
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Post by lagatta on Dec 31, 2019 4:33:24 GMT
mich, yes it was a huge storm, affecting much of Ontario and Québec. I don't know about other provinces or nearby US locations (such as Northern NY or Vermont). Now I'm so upset about the fires in Australia. Yep, firefigthers have been killed.
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Post by casimira on Dec 31, 2019 15:17:54 GMT
T is in the midst of preparing the NOLA traditional New Years meal.
Black-eyed peas and cabbage smothered with pork served over rice.
I will bake a pan of cornbread to accompany.
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Post by kerouac2 on Dec 31, 2019 22:22:21 GMT
Last night I had an excellent olive and octopus salad (store bought) along with some potato croquettes.
For tonight's major festivity, I have not made any plans yet, but I have already had some almond-stuffed olives, some Japanese rice crackers and a blended celery cream soup, much less spicy than I usually make. I have no idea what I might eat as the evening progresses.
That is what is good about spending such an evening in wonderful solitude. I still shudder when I remember years of being stuck in New Year's parties.
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Post by lagatta on Jan 1, 2020 1:26:51 GMT
I love parties, but they must be small and intimate. I turned down an invitation to a LARGE and noisy party at a house in Laval (the suburban town on the island just north of Montréal's) because I was terrified of getting stuck there while falling asleep. I will be inviting some friends later this week. Tonight i'm making soup from a turkey carcass and listening to old francophone playlists on Radio-Canada (mostly Québécois, French, Belgian...). Stock smells divine. Here is what Haitian neighbours will be making tomorrow: www.cbc.ca/news/canada/montreal/soup-joumou-haiti-independence-new-year-1.5409928
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Post by whatagain on Jan 1, 2020 3:33:53 GMT
I studied at Laval university. But it is close to Quebec City. We had an intimate dinner. Just 4 of us. We had called Chloe sharp in midnight Belgian time. The dinner consisted of a hot Camembert as entree and lamvis for me langouste for my wife. (Crayfish). Both were badly cooked. How one can fuck up a crayfish is beyond me. It was cheap but frankly I had rather had a good pizza than bad crayfish. The rose was bof. But the setting was great. Anyway we are at the hotel (meh too after a spectacular b&b at sainte Marie) with a very good rum. Rhum in french. As a friend said you have the rhum in Caribbean you'll get the rhume in Belgium (rhume is a cold).
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Post by kerouac2 on Jan 1, 2020 18:32:17 GMT
I baked another Chinese tilapia tonight, covered with lime slices, tarragon, dill and olive oil besides the usual salt and pepper. It was as delicious and messy as ever. You could never eat this in public as you pull off the head with your fingers and slide out the annoying bones one by one.
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Post by whatagain on Jan 2, 2020 1:39:38 GMT
I had boudin créole followed by a mixed grill. Marie had a fricassée of écrevisses (? Small kind of crayfish that live in the river). They forgot to bring the wine. So I had a vieux rhum. Hips. We are 3 min from hotel. Good.
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