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Post by Deleted on Apr 5, 2012 20:51:55 GMT
Good for you Kerouac!!
My husband is making a pot of Gumbo Z'Herbes,a traditional Good Friday Lenten dish served here in NOLA in many a kitchen. Saturday is a crawfish boil. Easter Sunday is a roast leg of lamb which I will start a marinade for tomorrow. (olive oil,lemon juice,a ton of garlic and rosemary,salt and fresh ground black pepper).
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Post by Kimby on Apr 5, 2012 22:08:56 GMT
What time shall I arrive? ;-)
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Post by lagatta on Apr 5, 2012 23:31:15 GMT
All of Casimira's food sounds utterly delicious!
As for Mich, I don't know if there is anything Moroccan or otherwise Maghrebi (North African, but not including Egypt) in her town, but her dear friend has a Greek restaurant and they certainly do lamb. You do remember the famous exchange in "My Big Fat Greek Wedding" about the WASP vegetarian bridegrooom, and the family response "That's ok, we'll make lamb".
If not, Mich will certainly encounter lamb-friendly cuisines in Ottawa (if I recall, she was visiting a friend or relative there) or Montréal. Lots of Mediterranans. As many Lebanese, between Ottawa area and Montreal area, as all of Lebanon.
I made my lamb stew early this morning (it simmering in the kitchen as I was writing in the office). I described a sort of southeast-Asian curryish dish made from mutton a while back (some is still in my freezer) but this was young lamb and I did a simple stew of chunks of dead beast on the bone, with red wine, onion (fresh and dried), garlic, fines herbes, bit of ground cardamom, lemon and ginger. Subtle spicing. It is put away in the fridge for a couple of days, will be better after a rest. Have not yet decided between Yukon Gold yellow potatoes or couscous, and will serve the green vegetables that look the nicest. The sauce seems really nice - it already incorporated a fair bit of concentrated jellied stock, the wine, the onions and garlic, etc.
I really like these potatoes, might make a good mash.
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Post by auntieannie on Apr 6, 2012 10:28:03 GMT
I got a chunk of braising beef from the butcher's. need to look up some of the recipes on here. I seem to remember it was discussed a while back.
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Post by tod2 on Apr 6, 2012 11:56:33 GMT
We started with Hot cross buns toasted for breakfast and at 1.30pm I had prepared a large slice of filleted hake cooked in foil with white wine, butter and spices , Oh and herbs! We ate this with the leftover flavoured rice and Chinese broccoli. Went down well!
Tomorrow, I am aiming to roast ( on the coals) a deboned spiced leg of lamb with baked potato and a lovely mixed salad.
Sunday will be pre-made (shop bought) lasagna and another salad, with garlic bread. I will serve a specialty of South Africa for dessert called Malva pudding. Basically a spiced caked sponge drizzled with a sugary spice. This is served with custard and or ice-cream.
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Post by Kimby on Apr 6, 2012 14:06:00 GMT
Sounds great! I'm gonna have to hire a private jet to make it to dinner at casi's, lagatta's and tod2's feasts. (And Mr. Kimby can just put our turkey in the oven himself!)
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Post by tod2 on Apr 6, 2012 14:19:32 GMT
I want to hear about Kerouac's lamb......did he or didn't he get one from Picard
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Post by Deleted on Apr 6, 2012 17:19:58 GMT
Yes, I got the lamb from Picard. It is now mostly defrosted. I have not yet decided if I will cook it tomorrow night or wait until Sunday. I don't really care about the exact date -- it is just the symbolic season for this stuff, and I don't even have any guests to invite this year, so it is all for me (meaning that most of it will probably be for the freezer).
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Post by Kimby on Apr 6, 2012 18:00:22 GMT
Will you bring your Mum a plate?
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Post by Deleted on Apr 6, 2012 18:37:11 GMT
No, they are very well fed at the nursing home and often have lamb. I will try to remember to take a photo of the Easter menu there on Sunday.
I will bring ice cream to my mother as usual. She pounces on it. That is one thing that is not served often at the nursing home because most old people do not like iced desserts, contrary to my mother.
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Post by mich64 on Apr 7, 2012 0:40:33 GMT
I am in Ottawa and we are invited to an Easter dinner at home of my friends mother. She is an excellent cook, I am sure we are going to have a wonderful evening. I asked my friend, "do you think that your mom will mind if I take photos of her meal?" She says I will be able too so I will be posting our meal when I return home Sunday or Monday. Have a wonderful Easter or Long Weekend meal everyone! Cheers
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Post by Don Cuevas on Apr 7, 2012 8:18:33 GMT
We have no specific Easter Dinner plans, except that we have been invited to a birthday party at 5 p.m. for a two year old boy. Last year, the hostesses served pozole. (This was not the pozole served at last year's party, but an example to show what it looks like. It is often served with shredded cabbage on top, but omitted here.)
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Post by tod2 on Apr 7, 2012 10:14:02 GMT
The Pozole looks so delicious! I thought it had chickpeas in it but on checking the recipe I learn that it is made with hominy - which I think we established in another thread, is corn(samp). That means this dish will be really easy for me to make as we love samp and regularly cook it together with brown beans. I think the reason the shredded cabbage is left off is purely for the photograph - the cabbage might have hidden too much!
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Post by Deleted on Apr 7, 2012 10:16:36 GMT
That does indeed look delightful.
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Post by lagatta on Apr 7, 2012 14:26:51 GMT
Should I make couscous or a mash of Arctic Gold potatoes with my lamb stew?
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Post by Kimby on Apr 7, 2012 14:45:42 GMT
both?
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Post by Kimby on Apr 7, 2012 14:46:03 GMT
or do one with the meal and the other with the leftovers
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Post by Deleted on Apr 7, 2012 14:47:31 GMT
Couscous is horrible unless it is drowned in broth as in a Maghrebi couscous stew. It's like eating sand.
So I vote for the potatoes.
*wanders away to start poking garlic slivers into his leg of lamb*
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Post by tod2 on Apr 7, 2012 15:19:19 GMT
Lagatta, this suggestion may be far too late but I was thinking seeing it was a stew, like a tagine stew, could you not add the potatoes to the lamb and serve it with couscous on the side. This is how we enjoyed our meal at L'Atlas in Blvd St Germain. I can't wait to get to Paris and try the line-up of places advertising Couscous!
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Post by auntieannie on Apr 7, 2012 15:45:42 GMT
I'd say mash.
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Post by lagatta on Apr 7, 2012 17:13:19 GMT
It is a stew, and there is quite a bit of sauce/broth. I wouldn't serve dry couscous either. I think I'll go with the mash.
I really don't want to make too much food. I HATE throwing away food, and already will have leftovers for a few days.
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Post by Deleted on Apr 7, 2012 17:15:17 GMT
Yes, my leg of lamb will last too long as well. After the very first meal, I will start packing slices for the freezer.
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Post by tod2 on Apr 7, 2012 17:38:52 GMT
Lagatta, You hate throwing food away - I just can't. Maybe I'm lucky to have garden birds who love any kind of scraps. Then for bigger pieces of food like bones and doggiebags from restaurants I freeze them during the week then give them to my garden man for his dogs. Cooking for one or even two people is darn difficult! What to do with that last potato, carrot, spoon of rice or lamb chop
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Post by Kimby on Apr 7, 2012 19:08:02 GMT
Cooking for one or even two people is darn difficult! What to do with that last potato, carrot, spoon of rice or lamb chop You put it into a small container and put it in the fridge for a few days then move it to the freezer for an undetermined amount of time, then when it is all dried out and covered with ice crystals and you can't tell what it is/was anymore, you transfer it to the trash can. (Of course you could just skip a couple of these steps.)
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Post by Don Cuevas on Apr 8, 2012 10:40:41 GMT
The Pozole looks so delicious! I thought it had chickpeas in it but on checking the recipe I learn that it is made with hominy - which I think we established in another thread, is corn(samp). That means this dish will be really easy for me to make as we love samp and regularly cook it together with brown beans. I think the reason the shredded cabbage is left off is purely for the photograph - the cabbage might have hidden too much! Tod2, in that particular instance, I left off the shredded cabbage as the bowl of pozole was purchased from a street vendor (who, alas! was never seen again at that location) and I wasn't confident of the washing of the cabbage. (Just me, I guess.) Usually, I put everything on my pozole. "Samp" is an interesting word I've rarely seen. It looks American Indian (a-hem, "Native American" in origin.) Samp article: en.wikipedia.org/wiki/SampSo, although both samp and hominy are derived from corn, the processes are different, although the article doesn't say what differences. Is it likely that samp is not soaked in a lye or limewater solution as is hominy/pozole? I'm also intrigued by the reference to "chakalaka" on the same page. "Chakalaka is a spicy South African vegetable relish traditionally served with bread, pap, samp, stews or curries. To balance its fiery flavour, it is sometimes served with amasi (thick sour milk)." more
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Post by Deleted on Apr 8, 2012 21:03:26 GMT
Nothing super elaborate at my mother's nursing home today, but I'm sure it was adequate. scallop terrine steak green beans Cantal cheese coffee flavoured réligieuse This is what a coffee réligieuse looks like. As for dinner, it was going to be ravioli au gratin, potage madrilène (I had to look this up -- it is a sort of tomato soup made with wine and butter), salad, cheese and a compote of apples and quince.
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Post by Deleted on Apr 8, 2012 21:07:52 GMT
My own leg of lamb with roasted potatoes, mushrooms and roquette salad looked like this.
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Post by tod2 on Apr 9, 2012 8:26:08 GMT
Oh SO GOOD Kerouac!! At least you got your lamb nice and pink......mine was a disaster as just when the perfect cooking time was approaching my son, wife and grandkids popped in for a chat. They had come from a friends brunch party. With the 30 min distraction it was enough to let the lamb overcook.
During the afternoon the cellphone rang with a little voice on the other end "Geggen! Where is that meat you were cooking on the braai?" (Earlier he had stood on a chair to get a better view of the lamb roasting over the coals). Sending the remains over to their house (next door) let me off the hook as what to do with it!
Your mom's menu certainly is inviting. By all accounts they are extremely well catered for in the nursing home.
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