I found an easy slow-cooker beef short ribs recipe (obviously this can be done in a very slow oven); in a cheap California cab, but I'm thinking of making it with a bottle of a good local beer. Have not found any references to short ribs, though I think we could group together braised and slowly-cooked meats on the bone. www.eatliverun.com/slow-cooker-beef-short-ribs-in-cabernet-sauce/
I strongly disagree with the blogger's idea to serve this atop a risotto, though. Mashed potatoes would work, even a mash incorporating other vegetables, such as the Dutch stampot and its Celtic cousins, but personally I'd serve it atop polenta.
Risotto is too rich, and to elaborate, to serve as a base for a braised meat dish, in my not-so-humble opinion.
Japan, of course, is not in SE Asia. I can see the association, though, as like Indonesia and the Philippines, it is also an island nation.
From my frozen boreal waste, that would be a long haul indeed. A lot of my contact with people from SE Asian countries (and many other parts of the world) is through working in research institutes and seminars - the most recent one had participants (mostly women considerably younger than me) from Indonesia and the Philippines. Yes, these young people were lovely, and at once serious and a lot of fun, but that is not like visiting the actual country.
There is also a red hot chilli pepper named Lombok. There is a Lombokstraat, among many other streets and squares with "Dutch East Indian" names (many in what is an antiquated, Dutch-influenced, spelling of Indonesian) in Indischebuurt, a very multicultural East Amsterdam neighbourhood. en.wikipedia.org/wiki/Indische_Buurt
Well, I heard of it in Amsterdam, in reference to a street in Indische Buurt (neighbourhood in the East end with streets named for former "Dutch East Indies" islands.
For our South African friends, not far from there (a bit southwest) there is a Transvaalbuurt, named for South African places, things and figures, some of them very dubious nowadays. There is a Steve Biko Plein now, but I suppose they are waiting for Mandela's demise to name a street or square for him there, though there are other memorials in the Netherlands.
It's very cute, but I was taken aback when I looked up the state cookie for Florida: the Mexican Wedding cookie. I don't think I've eaten one in forty years, with maybe the exception of a wedding occasion or two. I'm just wondering who decided that was the cookie that represents Florida and why.
I modified my post to make it a bit gentler, but still..... When I tell my relatives in other states about their "favorite cookie" they're going to be a bit surprised, too. ;D
I never heard of a Mexican wedding cookie until Keebler(?) came out with them maybe sometime in the 60s. However, I always knew of what my mother calls a "sand cake", which is identical to the MWC except for being flatter & not so heavily coated with confectioner's sugar. It's a cookie which is known in Spain, although I don't know if it's from there or not. The Spanish influence in Florida might have prompted the compiler to choose it for Florida.
Probably quite a few of the choices are a stretch. All I know is that I'm dying to try the Saltine Toffee Cookies, which may have nothing whatsoever to do with Virginia.
The list was based on page views on allrecipes last December.
I deeply apologize for posting such a provocative, scandalous, and hideously offensive list of cookie recipes. Even now I am planning on chartering a plane to bomb the Mother Nature Network site for its despicable crime of using the praline for Lousiana's cookie. Everyone knows it's a candy.
They have my state down for pizzelles. Probably chocolate chip cookies are more typical, but where in the U.S. isn't that true.
Russian tea balls, aka Mexican wedding cakes, were our family's absolute favorite of the Christmas cookie exchange, made by my mother's friend Sally. I think we each got two of them once a year, so they were like gold to us.
My mother never made them herself, knowing that if she just waited another 12 months, they'd appear with no effort on her part.
Since Mom was a great cook, I figured they had to be too difficult to make, and when my sister made them the first time I was so impressed at her savoir faire.
Perhaps we should have a screwy directions category. A friend sent me this, as I had the appropriate ingredients. But who would "layer" this in one layer. A gratin is usually made up of many layers, unless it is of a vegetable that doesn't layer...
Winter Squash and Potato Gratin By MARTHA ROSE SHULMAN This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated. 1 large garlic clove, cut in half 1 1/4 pounds russet potatoes or Yukon golds (or add purple potatoes to the mix), scrubbed, peeled if desired and sliced about 1/4 inch thick 1 1/4 pounds winter squash, such as butternut, peeled and sliced about 1/4 inch thick 1 teaspoon fresh thyme leaves 1 teaspoon chopped fresh rosemary 1 cup, tightly packed, grated Gruyère cheese (4 ounces) Salt to taste Freshly ground pepper 2-1/2 cups low-fat milk 1. Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish.
2. Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm. Yield: Serves 6. Advance preparation: You can make this a few hours ahead and reheat in a medium oven.
Last sentence got garbled. Think it was Arrange in an even layer in the gratin dish, when I'd definitely make several layers, alternating potato and squash.
Last Edit: Jan 16, 2014 12:58:05 GMT by lagatta: messed up at end
I pre-made the potato and winter squash gratin (friend coming over tomorrow evening). As is usual for gratins, it takes longer than the instructions suggest, though I thought it would, which is why I started it the day before. Instead of the fresh herbs (extremely expensive this time of year, except for parsley, and what I can find at Sino-Vietnamese shops), I added a Greek mix containing oregano, thyme and mustard - it sure smells good. Shallots for the onion family component.
Full-fat goat's milk from a small producer. Not very much cheese (a bit of grated parmesan). While I love cheese, I didn't want a "cheesy" dish, as I don't know exactly what else I'll be serving.
I have to admit when I first read this recipe I found it most appealing and still do if one followed the original. I have to agree with Kerouac about the substitute of skim milk for cream. Then, I saw that it incorporated Gruyere cheese and thought,well, at least it is incorporating the "proper" cheese of choice for this type of dish. Then, when I saw that you were omitting the Gruyere and using "a bit" of Parmesan, I then completely was turned off. It's really no longer a true Gratin dauphinois IMHO.