Foodgasms
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impetuous
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tortoise said:
Sorry it took me so long to get back with you....I made the soup and it was even better than I anticipated! I'm definitely going to make it again when the weather gets cooler. I live in Southern California and it's been pretty warm the past few days....soup is always better when it's cold outside.
Thanks so much for the recipe. It's a keeper!
tortoise
roosevelt dime
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impetuous said:Sorry it took me so long to get back with you....I made the soup and it was even better than I anticipated! I'm definitely going to make it again when the weather gets cooler. I live in Southern California and it's been pretty warm the past few days....soup is always better when it's cold outside.
Thanks so much for the recipe. It's a keeper!
I know exactly what you mean! I live in Southern California, too, and it definitely has NOT been soup weather. Last weekend was deliciously cool, though, so I'm glad I made my gumbo when I did.
I may just make something cool and refreshing, maybe my cucumber mango avocado soup. That is sounding very good to me right now, a good fit with these dry Santa Ana conditions.
I'm so glad that you like the recipe. You are absolutely right, it is definitely a better cold weather soup.
Have a nice evening!
Rambling Rose
My Aim Is True
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http://www.twentyfirstcenturyart.com/dakota/mt/archives/IMG_5880_320.jpg
I love how brussels sprouts grow. They look like organic jingle bells. Even better, the way they taste roasted with salt and coarsely ground pepper. Sweet, nutty and savory.
I love how brussels sprouts grow. They look like organic jingle bells. Even better, the way they taste roasted with salt and coarsely ground pepper. Sweet, nutty and savory.
FilthyCute
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Hello again Tortoise - what a great thread.
Tomorrow i'm cooking for friends - venison pudding, a bastardisation of a Ramsay recipe. Cooked slowly with port, herbs, shallots, raspberry vinegar and juniper berries, and a hint of bitter dark chocolate. All wrapped up in a light suet pudding.
Served up with something simple, roast winter roots, or maybe a gentle sweet potato mash with roast garlic perhaps? (I love this time of year, the nights drawing in, halloween and guy fawkes looming! Diwali and fireworks. Makes me want proper hearty food. Bliss!)
Anyone got any idea's on wine? I would normally go for a full-bodied red with venison, maybe a Barolo, but given that i'll probably chuck half a gallon of port into the dish - i'm not sure. Suggestions welcome.
Tomorrow i'm cooking for friends - venison pudding, a bastardisation of a Ramsay recipe. Cooked slowly with port, herbs, shallots, raspberry vinegar and juniper berries, and a hint of bitter dark chocolate. All wrapped up in a light suet pudding.
Served up with something simple, roast winter roots, or maybe a gentle sweet potato mash with roast garlic perhaps? (I love this time of year, the nights drawing in, halloween and guy fawkes looming! Diwali and fireworks. Makes me want proper hearty food. Bliss!)
Anyone got any idea's on wine? I would normally go for a full-bodied red with venison, maybe a Barolo, but given that i'll probably chuck half a gallon of port into the dish - i'm not sure. Suggestions welcome.
tortoise
roosevelt dime
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FilthyCute said:
Hey you! I'm so glad that you found this thread, and that gladness is increased a hundredfold after seeing what's on your menu for tomorrow.
My jaw dropped as I began reading about your venison pudding. Luckily, I was able to forcibly close it fairly quickly, as I also immediately began salivating. Open mouth + saliva = a recipe for disaster. It all sounds heavenly, but when I got to the hint of bitter dark chocolate, I moaned aloud.
That is a tough dish to pair. A nice chewy red would seem to be a must to stand up to it, but there are so many layers of flavors there. A Barolo sounds like as fine an idea as any. Or maybe an Amarone?
I've had an intense craving for roast winter roots lately, ever since Rambling Rose posted that parsnip picture, so that would get my vote, but the sweet potato with roast garlic sounds excellent as well.
I envy you your autumnal weather. It is unseasonably warm here this weekend, too warm to do any serious cooking.
impetuous
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tortoise said:
I make a wrap that's very similar to that....I use either spinach or tomato tortillas, though, and instead of cream cheese, I spread hummus on it. I like the hummus with roasted red pepper for flavor, but plain hummus works just fine. I then add the smoked turkey, redleaf lettuce and sliced Roma tomatoes and wrap it up. I agree with you, it does look beautiful when its cut.
Your version with the green beans sounds delicious.....and the dijon dressing sounds yummy.
I haven't eaten dinner yet....this thread is making me hungry!
tortoise
roosevelt dime
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impetuous said:
I love hummus! I make it all the time. It's funny that you mention the roasted red pepper hummus, because that was the variety that I made last weekend. I think I may have even posted something about it earlier in the thread. It makes an very tasty and extremely healthy spread for sandwiches and wraps.
tortoise
roosevelt dime
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Tatiana0706 said:
I couldn't agree more, Tatilicious. Pretty much the only vegetables I steam any more are my haricots vert (which I steam EVERY week). Everything else, I prefer either roasted or grilled on the barbecue. I love how the roasting brings out the natural sweetness, especially when they get nicely browned. Caramelization is a beautiful thing. I never cared for beets until I roasted them, and now they are one of my favorite vegetables in the world.
Tati
runs with scissors
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I had the haricots vert for the first time a couple of weeks ago, they were blanched then sauteed quickly with olive oil and garlic...OH MY GOD , they were SO fucking good! I checked around my markets here and they are not to be found, I wonder if I can order them on line.
tortoise
roosevelt dime
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Tatiana0706 said:
Do have a Costco anywhere near you? Our Costco just recently started carrying them. I get a bag every time I go in there now.
While I'm thinking about it, here is my hummus "recipe". So very easy:
- 1-2 cloves of garlic
- 1 can of garbanzo beans, drained
- Tahini to taste (start with a heaping tablespoon)
- Lemon juice to taste (I like a lot of lemon in mine; I user meyer lemons, which are on the sweet side)
- salt to taste
- cayenne to taste (optional)
Pulse the garlic heads in a food processor to chop, then add all of the rest of the ingredients, starting off with about 1/4 of the lemon juice. Pulse until combined, then process until smooth. Taste and adjust the flavor to your tastes. Need more tahini? Add some. Need more lemon juice? Ditto.
You can try any number of add-ons for this basic recipe, simply by adding the ingredients to the above base and whirring them in the food processor until well combined. Roasted red pepper is probably my favorite, but you can also do roasted garlic, or kalamata olives, or sun-dried tomatoes... the list goes on. Takes about 5 minutes to make, and it is SO much better than the ones you can buy in the store. The fresh lemon juice makes such a difference.
Tati
runs with scissors
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I WISH we had a Costco, I think I would spend a lot of time there! The hummus recipe sounds yummy, meyer lemons are yet another item I cannot get here, I want some of those too! I did however get meyer lemon olive oil from Crate & Barrel, and it's so good.
tortoise
roosevelt dime
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Tatiana0706 said:
Oh yes! I always try to have some Meyer lemon olive oil on hand, it's so good drizzled over so many things. Just a tiny bit gives SO much flavor. I often drizzle a bit into my hummus. It has a delicious lemon flavor without the tartness of the juice, so it adds a whole different layer of complexity.
You can definitely use any variety of lemons you have on hand for the hummus, Tati. It's so unbelievable easy, and so very tasty. I love the combination of lemon juice and tahini, so to me, the fresh lemon juice in homemade hummus makes all the difference in the world.
I'm not sure if you could get haricots vert online. Maybe your local markets will start carrying them more when they're actually in season, in the spring. The Costco ones are from Central America somewhere. Still very fresh, but they can't compare to the fresh, local, seasonal ones I can get at farmer's markets in the spring.
tortoise
roosevelt dime
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Batchoohus said:
Thank you for the sweet words. You always make me smile.
I also love baba ghanouj. A bit more involved than hummus, but well worth the effort. I learned a great deal of my baba ghanouj technique from Alton Brown. I start by riddling a few medium to large eggplants with holes using a two pronged barbecue fork. Make the holes evenly distributed over the body of the eggplant. This is important for drainage, which is paramount for good baba ghanouj. Throw the pierced eggplants on a hot grill, turning when the skin begins to blacken. When you have grilled them on all sides, the eggplants should be soft and quite deflated, having surrendered a great deal of their moisture. Remove from grill and let cool. When they are cool enough to work with, wrap each one snugly with plastic wrap, about two or three times around. With a pair of scissors, decapitate the eggplant about 1/2" below the stem. Squeeze the gooey flesh out of each eggplant (as if it were a tube of toothpaste) into a fine mesh strainer. Toss in a few pinches of kosher salt and let drain until no longer dripping. Give the flesh a couple of good squeezes as it drains, to "wring out" as much excess moisture as you can.
Once the flesh is drained well, the technique is pretty much exactly the same as for hummus, with the eggplant taking the place of the garbanzo beans. When you have it all combined and pureed, taste it. If you find it a little bitter, you can add just a drizzle of honey to balance it. Adjust seasoning, tahini, and lemon juice to taste, and enjoy! So, yeah, more work than hummus, but the grilled eggplant adds a smoky complexity that I love.
Pseudomoniker
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Just spent the last 45 minutes getting a beef stew going on the stove. Pretty simple recipe.
Cut the beef into approximately 1-inch cubes. Toss cubes into baggie along with the flour, salt, and pepper. Shake thoroughly. Place in pan with oil and sear until brown. Add broth and water and seared beef to large pot. Bring to boil and reduce heat. Let simmer for about 45 minutes to an hour. Cut up potatoes into chunks. Cut baby carrots into halves. Add potatoes, carrots, and peas. Let simmer for another 30 to 45 minutes. Add salt for flavoring as necessary.
But dammit, I'm hungry now! At least it will be ready in time for the day's football games.
- 1 can beef broth (reduced sodium)
- 3.5 cups water
- 3 lbs. top/bottom round roast
- 1.5 cup of baby carrots
- 4 medium potatoes
- 1 cup green peas
- 0.5 cup flour
- 2 tbsp salt
- 2 tbsp pepper
Cut the beef into approximately 1-inch cubes. Toss cubes into baggie along with the flour, salt, and pepper. Shake thoroughly. Place in pan with oil and sear until brown. Add broth and water and seared beef to large pot. Bring to boil and reduce heat. Let simmer for about 45 minutes to an hour. Cut up potatoes into chunks. Cut baby carrots into halves. Add potatoes, carrots, and peas. Let simmer for another 30 to 45 minutes. Add salt for flavoring as necessary.
But dammit, I'm hungry now! At least it will be ready in time for the day's football games.
tortoise
roosevelt dime
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That sounds delicious, PM. Thanks for sharing!
I just had a nice post-hike lunch of mustard greense cooked with a bit of chicken-apple-gouda sausage. Very simple, just a bit of chicken broth, salt, lemon pepper, and red pepper flakes. It had been a while since I had cooked greens. Delicious.
I just had a nice post-hike lunch of mustard greense cooked with a bit of chicken-apple-gouda sausage. Very simple, just a bit of chicken broth, salt, lemon pepper, and red pepper flakes. It had been a while since I had cooked greens. Delicious.
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