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#19306 Behemoth

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Posted 24 June 2019 - 02:00 PM

Birthday burgers. (Not my birthday.)
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#19307 StephanieL

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Posted 29 June 2019 - 06:27 PM

Made a Catalan dish yesterday with an interesting technique:

 

--Fry garlic, slivered/blanched almonds, and bread crumbs in olive oil

--Add cooked chickpeas, saffron threads bloomed in hot water, and enough chicken broth to cover everything

--Bring to boil, cover pot and simmer for 20 minutes

--After that, take off the lid, add salt and pepper (and a dash of Spanish paprika) and turn the heat up so that the rest of the liquid evaporates and everything starts to fry again

 

The thickness of the dressing was intriguing, and I liked the taste a lot.  It's plain on its own; the cookbook recommended serving it with grilled oysters, jamon serrano, or chorizo, but due to lack of good shopping around here we went with prosciutto and some good tinned cod from Portugal.


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck

 

"Insanity runs in my family.  It practically gallops."--Arsenic and Old Lace

 


#19308 bloviatrix

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Posted 02 July 2019 - 01:32 AM

It's finally the time of year when most of what we eat is coming from the greenmarket so:

 

Borscht

Roasted salmon

Beet green and chard fritters

green and wax beans

strawberries for dessert


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#19309 Daniel

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Posted 03 July 2019 - 01:58 AM

I don’t know what the hell I made but the family enjoyed it. I put mustard seeds in a pan with hot oil, then I added diced onion, ginger, garlic, salt, tomato paste, a whole diced tomato, water, Orange Lentils, cayenne, cumin, curry powder, xoaxing cooking wine, sugar, salt, balsamic, soy, lemon, a shot of sriracha, sweet soy, star anise and a dried Chinese pepper. Cooked fhat for 35 minutes and topped it with steamed spinach. Spinach was steamed with soy, wine, garlic and Sesame oil.

Is this ethnic food? Asking for a friend
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#19310 joethefoodie

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Posted 10 July 2019 - 07:45 PM

It's summer and I can't be spending much evening time in the kitchen, as the kitchen might as well be a terrarium - facing southwest, it heats up like an MF in the afternoons. So, I put stuff together, and do any main cooking, in the mornings. Then I serve it.

 

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Gazpacho While still waiting for real tomatoes, this was actually quite good using 1/2 canned Muir organic tomatoes and 1/2 peeled and seeded fresh Romas, cucumber, soaked red onion, roasted yellow peppers, roasted jalapeño, Tabasco, garlic salt (!), olive oil, lime juice, cilantro, etc. etc.

 

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Seared red Argentinian shrimp over fresh corn salsa. Corn taken off some sweet fresh ears and pan roasted, roasted jalapeño and serrano, red onion (soaked), lime juice, olive oil, s & p. Alongside some Yukon Gold potato salad.

 

Plating 102.



#19311 StephanieL

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Posted 12 July 2019 - 08:37 PM

Simple summer meal: rotini with RG Mogette de Vendee beans, prosciutto, grated Parmesan, and garlic, peas, and wax beans from our garden.


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck

 

"Insanity runs in my family.  It practically gallops."--Arsenic and Old Lace