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Post by kerouac2 on Mar 24, 2024 9:06:42 GMT
sliced duck breast with chopped spinach and garlic
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Post by mickthecactus on Mar 24, 2024 9:54:57 GMT
I like the look of that.
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Post by whatagain on Mar 24, 2024 15:59:24 GMT
Recipe of osso bucco. For about 6.
6 to 8 carrots and 2 or 3 onions. Sliced in small pieces. In a cooking pot with olive oil for about 10 min. Then add a bit of celery. Also in small pieces. Add a bit of laurel. Best fresh. I crushed 2 dessicated leaves. 3 bits of garlic. For good measure I added olive oil. Take 6 veal shanks (jarrets de veau). Roll them into wheat flour. Add pepper and salt. Put then in a hot pan for some minutes at high temp to get them brown. ‘Deglacer’ the pan : put 25 cl of white wine in the pan then verse the liquid into the cooking pot. Add some tomato concentrate and some cans of tomatoes sliced in dice. I put 2 cans of roughly 400 g. Adding some water so that most of the meat is under water. Let cook for 1-2 hours at low temp (level 4 out of 10). Taste. Add salt pepper if needed. Best is to cook the day before and reheat the next day. Serve with pasta. I bought fresh pasta.
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Post by kerouac2 on Mar 24, 2024 16:22:00 GMT
There is a confession that must be made in France: Osso bucco de dinde (turkey) has become gradually more common than the original version, basically for reasons of expense. What is surprising is that it is not bad and even more surprising is that there are bony parts inside turkeys that look very much like the original veal.
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Post by bixaorellana on Mar 24, 2024 23:12:00 GMT
Thank you so much for the recipe, Whatagain -- a real classic!
That is very surprising about the turkey swapped for veal, Kerouac. The fact that it works means that whoever it was who thought of substituting it was on to something. I would love to know the reasoning that led to that, though, as to me it doesn't seem obvious.
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Post by kerouac2 on Mar 25, 2024 5:23:04 GMT
For example, who would believe that this is turkey?
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Post by bixaorellana on Mar 25, 2024 6:23:37 GMT
Guess that answers my questions!
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Post by tod2 on Mar 26, 2024 9:33:18 GMT
Whatagain thank you for your special receipe. This is the way I attempted to make it some months ago. Chef Jean-Pierre is my absolute 'go to' man for anything you want to make. His humour is wonderful. I have posted his recipe on The Galley.
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Post by mickthecactus on Apr 17, 2024 17:57:26 GMT
Risotto with asparagus from Mexico. I hope bixa appreciates my support of her economy.
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Post by kerouac2 on Apr 17, 2024 18:08:32 GMT
I had cordon bleu for dinner, which is President Macron's comfort food from childhood. I wonder if he ever gets to eat it in the Elysée Palace. Probably his wife would scold him. It's cheese wrapped in ham wrapped in a chicken breast and then breaded.
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Post by mickthecactus on Apr 17, 2024 18:27:57 GMT
THat looks nice!
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Post by kerouac2 on Apr 17, 2024 18:45:17 GMT
There is a big section of them in every French supermarket because the kids love them... and not just the kids. It is also an excellent lazy day item.
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Post by mich64 on Apr 17, 2024 22:02:02 GMT
My mother-in-law makes cordon bleu a couple of times a year. She uses toothpicks to hold them together and we laugh when she reminds everyone "there are 3 toothpicks in each one!"
It was cool here today this week so when shopping yesterday I purchased a whole chicken for $8.00. I roasted it with lemon, sage and garlic. I then made a packaged parmesan noodle dish.
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Post by bixaorellana on Apr 17, 2024 23:26:52 GMT
Making cordon bleu from scratch for a bunch of people is a labor of love ~ nice mother in law!
Your roast chicken dinner sounds perfect, Mich.
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Post by kerouac2 on Apr 18, 2024 16:21:47 GMT
I can imagine making cordon bleu for a family meal (preferbly a big family). But considering the work involved and the fact that at Carrefour, for example, 2 cordons bleus cost 1.99 euros, I am very unlikely to ever preprare it myself. However, if I lived somewhere where I could not find it in the store, I would probably start craving it.
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Post by kerouac2 on Apr 18, 2024 16:29:58 GMT
Tonight, I fried some smoked lardons in a pot before pouring in some water and chopped cabbage. After it had boiled a bit with various spices (particularly cloves), I added some small potatoes and a chopped shallot. In the final minutes I added some Strasbourg sausages. A perfect wintry dinner for our wintry weather.
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Post by mich64 on Apr 18, 2024 20:27:50 GMT
Indeed Bixa, she is an incredible mother-in-law. She knows my husband loves it and she loves to make him happy.
There are usually 9-10 people for Sunday dinner. She is 85 and refuses help in the kitchen except for the cleanup, she has finally given in and lets us do the dishes and clean the kitchen each Sunday. Her passion has always been cooking for her family.
Kerouac, we have a store here called M&M Meats with many frozen meal options. She does buy single pre-made portions for their own weekly dinner and she says they are quite good.
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Post by bixaorellana on Apr 18, 2024 22:44:35 GMT
What a lovely lady, Mich! I'm glad she is finally able to let you all help with the cleanup after all her loving hard work.
Kerouac, ordinarily I would be craving your classic (& beautifully prepared) supper, but it's in the sweltering high 80s here, so ...
My own supper will be black beans & rice. The beans were made in the IP, so no slaving over a hot stove. If it doesn't cool off later, I'll just throw some of the beans into a light salad & let it go at that.
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Post by onlyMark on Apr 19, 2024 5:48:26 GMT
My dinner last night was similar in that is was a packet of pre-made Mexican rice you just heat up and a tin of baked beans. The similarity is somewhat tenuous but nevertheless, it was technically Mexican beans and rice.
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Post by bixaorellana on Apr 19, 2024 6:52:52 GMT
Was it one of those times where you just crave a certain flavor profile, Mark? My grandfather had a certain supper he wanted every once in a while. As the rest of us at the table enjoyed my grandmother's excellent and generous cooking, Papa would chow down on seashell macaroni and canned Hormel chili.
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Post by onlyMark on Apr 19, 2024 8:39:18 GMT
That's certainly right though a minor factor was a time constraint as well. It was that or a cheese sandwich and I wanted a hot meal. I'm all for having a convenience food occasionally that I know I like. My daughters demand from time to time I make them a soup they used to have as kids they loved and it was just something I used to throw together when I'd run out of ideas. It was also what I would make when we went camping, which may be a factor. It was cube or carton of chicken broth, a tin of lentils and chucked in was whatever pasta shapes I had to hand.
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Post by mickthecactus on Apr 19, 2024 10:24:49 GMT
When my grandsons were small, their favourite meal with us was “bits and pieces”. Basically whatever Nanny could find in the fridge and sling together.
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Post by bixaorellana on Apr 19, 2024 14:51:17 GMT
... carton of chicken broth, a tin of lentils and chucked in was whatever pasta shapes I had to hand. I would eat that. A swirl of olive oil in the bowl & a little grated Romano cheese would turn it into grownup food. ... “bits and pieces”. Basically whatever Nanny could find in the fridge and sling together. A perfect description of what good home cooks do almost on a daily basis. A lunch my mother used to make for us when we were kids was canned tuna and canned mushroom soup heated together & served over buttered toast. I still like it.
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Post by kerouac2 on Apr 19, 2024 15:40:58 GMT
My grandmother would make fried patties of leftovers. The big attraction for my brother and me was to use the meat grinder screwed to the table and put in the piece of leftover pork chop, steak, sausage, as well as some onion, garlic and stale baguette, parsley, with an egg or two of course. She would fashion the result into patties to fry, and we would have them for lunch with a salad. I have actually done it a few times myself, but using a food processor takes all of the poetry out of it.
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Post by bixaorellana on Apr 19, 2024 16:25:08 GMT
My grandmother would use the meat grinder for stuff like leftover roast beef or ham in order to turn them into roast beef salad or ham salad for sandwiches. I've followed her lead in that -- perfect hot weather food.
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Post by kerouac2 on Apr 25, 2024 12:59:54 GMT
Last night was just a pork chop with microwaved potatoes covered with gorgonzola.
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Post by bixaorellana on Apr 26, 2024 6:36:47 GMT
When I made asparagus for lunch today, I saved all the cut off ends, then poured the water from blanching the asparagus into a pot & boiled the ends in that.
I used that water this evening in making cream of asparagus soup, adding in the well-blenderized ends, along with the leftover asparagus from lunch. It's a mild but nice soup, which I dressed up with some fresh dill & enjoyed a small bowlful for supper.
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