Recipes / Food - Drink - Page 22

TGS · 04-14-2010, 09:53 AM

Quote:

Originally Posted by dsvick

I'm trying the ELF diet (Eat Less Food), and it seems to be working - slowly but it is working.

Sadly for me I'm on the C-food diet...

I "C" food and I eat it!

Ea · 04-14-2010, 01:11 PM

Lentils with lemon and vinegar

Great as a bed for a piece of sautéed salmon or piece of meat that's cooked so it's still very moist, like a duck breast. A small portion of caramelised onions goes great with it.

Boil 40 gram beluga lentils or Puy lentils (1/2 deciliter) until they're tender (al dente). Drain them and put them back in the cooking pot.

Season with a generous amount of salt. Add 1/2-1 TB of olive oil, 2-3 teaspoons of whitewine vinegar, 2-3 teaspoons of fresh lemon juice. Blend well and taste. It might sound like a lot of sourness, but at this point you'll probably need to add even more. And if it's not sharp enough, a few drops of oridnary white vinegar (household vinegar) might do the trick. Now it can be left to heat up gently at very low, while the rest of the meal is finished.

beppe · 04-14-2010, 01:52 PM

Quote:

Originally Posted by Ea

Lentils with lemon and vinegar

I love lentils but never had them sour. I will certainly try them out

beppe · 04-14-2010, 03:14 PM

I know of three kinds. The green, the white and the small stringy ones (cheeper but useful).

The green and the white I cook them preliminarily in the same way. After delicately cleaning the foot (with a skinner knife), keeping them as long as practical, I steam them. I like them almost raw, that is, still crunchy.

Green Asparagus alla Parmigiana. Melt as much sweet butter as you like (don't burn it: it has to remain clear). Grate as much Parmesan as you want (no substitute allowed here). Arrange the asparagus on individual dishes, like a fan, with the points together. Sprinkle a couple of T spoons of cheese on the points and douse with hot melted butter. Hand eating. Carry the point to the mouth holding a piece of bread under it. The flavors have to be pure, they blend heavenly. We drink a light red, freshish. Saint Nicolas de Bourgeuil, Barbera, Cabernet Franc.

Variant a la Bismark. Slide on top a fried egg or two. Butter can be noisette. Cheese can be anything you like as most of the poetry of the previous recipe is now undetectable. Excellent food though, if you get sudden visitors. Same wines.

White Asparagus alla Veneta. Chop some hard eggs. Arrange the asparagus like above. Each takes some egg, blends it with some olive oil and a pinch of salt. With the fork gently crashes the tip of one asparagus and put some egg over it. Eat it and it goes on till the end of time ... on the tune of at the end of the rainbow .... It's a very good way of eating asparagus. I prefer the green ones. Not far from where I live there is a place that is famous for its whites and some times I buy them. An elegant trick: Don't put salt in the spread but add few grains of salt de Guerande directly on the mouthful.

Risotto agli asparagi. (Fake but nobody will notice unless a pro). Cook the asparagus until tender. Let them rest and then chop them in two inches pieces, discarding the fibrous parts. In the mean time boil in abundant water the rice. It has to be sticky. I use Carnaroli that cooks in 15' and stays firm. Drain most of it. Put back in the pot. Add butter or oil or whatever you like. Add a huge amount of your preferred grated cheese. Stir vigorously, add asparagus, stir again but kindly. Serve, sprinkle on top your preferred grated cheese. Some time I use pre-grated Gruyère. A tasty white.

vivaldirules · 04-14-2010, 05:41 PM

Mmmmm. I love asparagus - with or without bacon. Those look like some interesting recipes, beppe, and I may try one or two of them this weekend. Thank you.

beppe · 04-14-2010, 05:44 PM

Quote:

Originally Posted by vivaldirules

Mmmmm. I love asparagus - with or without bacon. Those look like some interesting recipes, beppe, and I may try one or two of them this weekend. Thank you.

Kind of you.

With bacon, I would wrap few semi raw asparagus in strips of bacon and bake the bundles.

ShortNCuddlyAm · 05-03-2010, 06:22 PM

Shakshuka

Recipe from Smitten Kitchen, modified a little

Serves 4-6
4 tbsps olive oil
5 red chillis (medium heat)
4 green chillis (medium heat)
1 sweet onion, chopped
7 cloves garlic, chopped
2 teaspoon ground cumin
2 teaspoon smoked sweet paprika
2x 390g cartons chopped tomatoes with passata
1/4 pint water
Smoked sea salt to taste
4-6 eggs (1 per person)
200g feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

Heat oil (I heat til it's very hot, then turn it down to lowest setting)
Cook onions and chillis until onions are soft
Add garlic, cumin powder, paprika powder and salt - stir
Cook until garlic is soft
Add tomatoes and water, stir
Bring to simmer, cover, turn heat down and leave for 15-20 minutes
Crack eggs on top, cover, leave for about 5 minutes.
Baste egg whites carefully with tomato sauce
Cover
Check after a minute to see if whites are set - if not, repeat cover and check until whites are almost as set as you like
Sprinkle with feta
Cover and cook until whites are as set as you like
Sprinkle with parsley
Serve in bowls with warm pita for dunking

(The changes I made:
-recipe called for 5 anaheim or 3 jalapeno peppers, i substituted 9 medium heat chillis...
-recipe called for more paprika and less cumin - as I decided to use smoked paprika, I used less of it and more of the cumin so the paprika didn't overwhelm the cumin
-I've used two more cloves of garlic
-Substituted yellow onion (whatever one of those is) for sweet onion
-I have no idea how much half a cup of feta is, so I just used the entire tub

And I've converted the whole lot to mixed British measurements (it's mostly metric apart from the water))

Katti's Cat · 05-03-2010, 06:35 PM

Quote:

Originally Posted by ShortNCuddlyAm

(The changes I made:
-recipe called for 5 anaheim or 3 jalapeno peppers, i substituted 9 medium heat chillis...
-recipe called for more paprika and less cumin - as I decided to use smoked paprika, I used less of it and more of the cumin so the paprika didn't overwhelm the cumin
-I've used two more cloves of garlic
-Substituted yellow onion (whatever one of those is) for sweet onion
-I have no idea how much half a cup of feta is, so I just used the entire tub

And I've converted the whole lot to mixed British measurements (it's mostly metric apart from the water))

Yummy - will have to go on menu list for next week.
1/2 cup is about 125g
but what are sweet onions?

ShortNCuddlyAm · 05-03-2010, 06:41 PM

Quote:

Originally Posted by Katti's Cat

Yummy - will have to go on menu list for next week.
1/2 cup is about 125g
but what are sweet onions?

So I put a bit too much feta in

(I'm very fussy about feta - this stuff is barrel aged and has a gorgeous flavour)

They are sweeter and milder than normal onions - I prefer their taste in a lot of things as they aren't as overwhelming. Some info here: http://www.sweetonions.co.uk/different.php

Katti's Cat · 05-03-2010, 06:43 PM

Quote:

Originally Posted by ShortNCuddlyAm

So I put a bit too much feta in

(I'm very fussy about feta - this stuff is barrel aged and has a gorgeous flavour)

They are sweeter and milder than normal onions - I prefer their taste in a lot of things as they aren't as overwhelming. Some info here: http://www.sweetonions.co.uk/different.php

Thanks for that - will have to see if we have anything like that here in Oz.

GeoffC · 05-04-2010, 04:30 AM

Quote:

Originally Posted by ShortNCuddlyAm

........................... passata
1/4 pint water
Smoked sea salt to taste
4-6 eggs

From the Gulf of Mexico ?

ShortNCuddlyAm · 05-04-2010, 07:04 AM

Quote:

Originally Posted by GeoffC

From the Gulf of Mexico ?

beppe · 05-04-2010, 07:05 AM

Quote:

Originally Posted by ShortNCuddlyAm

Shakshuka

That's a fantastic contribution!
Please add your comment to the enjoyment.

BenG · 05-17-2010, 06:55 PM

I making this tonight:
Amazing Black Bean Brownies

Since I'm trying to lose some weight, I'm sweetening it with Splenda and replacing half the butter with applesauce.

beppe · 05-18-2010, 07:15 AM

Incredible experiences

A couple of years ago I got this Actifry thing. Used a couple of times then moved it in the storage space. Bye bye.

As it is of common knowledge, I am dieting

Mostly vegetables.

Sunday lunch, I cook something special for the Creatures (W+LD). This time after a rich apero (Sidecars + Trimmings, Mint Water for LD+ trimmings) we had ribs and home-made-country-style-fries. New potatoes. A huge success. Just one Tspoon of peanut oil for 2 pounds of potatoes! Gorgeous.

Today lunch. I am at home on sick leave (cold, no fever).

I steamed a small bag of frozen artichokes. Actifried them for 20 minutes with 1Tspoon of peanut oil. Unbelievable good. Set them aside.

Washed a courgette (quite sizable), Cut away both ends. MWed for 1 minute. Cut in slices. Actifried for 20 minutes. Unbelievable good. Set aside.

Steamed a cup of frozen Spinach.

Steamed a fillet of Pollack.

Poured a glass of Barbera d'Asti.

Arranged everything on a plate.
Eat all.

Now drinking a luxurious Nespresso.

04-14-2010, 03:14 PM	#319
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	Asparagus are coming! I know of three kinds. The green, the white and the small stringy ones (cheeper but useful). The green and the white I cook them preliminarily in the same way. After delicately cleaning the foot (with a skinner knife), keeping them as long as practical, I steam them. I like them almost raw, that is, still crunchy. Green Asparagus alla Parmigiana. Melt as much sweet butter as you like (don't burn it: it has to remain clear). Grate as much Parmesan as you want (no substitute allowed here). Arrange the asparagus on individual dishes, like a fan, with the points together. Sprinkle a couple of T spoons of cheese on the points and douse with hot melted butter. Hand eating. Carry the point to the mouth holding a piece of bread under it. The flavors have to be pure, they blend heavenly. We drink a light red, freshish. Saint Nicolas de Bourgeuil, Barbera, Cabernet Franc. Variant a la Bismark. Slide on top a fried egg or two. Butter can be noisette. Cheese can be anything you like as most of the poetry of the previous recipe is now undetectable. Excellent food though, if you get sudden visitors. Same wines. White Asparagus alla Veneta. Chop some hard eggs. Arrange the asparagus like above. Each takes some egg, blends it with some olive oil and a pinch of salt. With the fork gently crashes the tip of one asparagus and put some egg over it. Eat it and it goes on till the end of time ... on the tune of at the end of the rainbow .... It's a very good way of eating asparagus. I prefer the green ones. Not far from where I live there is a place that is famous for its whites and some times I buy them. An elegant trick: Don't put salt in the spread but add few grains of salt de Guerande directly on the mouthful. Risotto agli asparagi. (Fake but nobody will notice unless a pro). Cook the asparagus until tender. Let them rest and then chop them in two inches pieces, discarding the fibrous parts. In the mean time boil in abundant water the rice. It has to be sticky. I use Carnaroli that cooks in 15' and stays firm. Drain most of it. Put back in the pot. Add butter or oil or whatever you like. Add a huge amount of your preferred grated cheese. Stir vigorously, add asparagus, stir again but kindly. Serve, sprinkle on top your preferred grated cheese. Some time I use pre-grated Gruyère. A tasty white.

05-18-2010, 07:15 AM	#330
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	Incredible experiences A couple of years ago I got this Actifry thing. Used a couple of times then moved it in the storage space. Bye bye. As it is of common knowledge, I am dieting Mostly vegetables. Sunday lunch, I cook something special for the Creatures (W+LD). This time after a rich apero (Sidecars + Trimmings, Mint Water for LD+ trimmings) we had ribs and home-made-country-style-fries. New potatoes. A huge success. Just one Tspoon of peanut oil for 2 pounds of potatoes! Gorgeous. Today lunch. I am at home on sick leave (cold, no fever). I steamed a small bag of frozen artichokes. Actifried them for 20 minutes with 1Tspoon of peanut oil. Unbelievable good. Set them aside. Washed a courgette (quite sizable), Cut away both ends. MWed for 1 minute. Cut in slices. Actifried for 20 minutes. Unbelievable good. Set aside. Steamed a cup of frozen Spinach. Steamed a fillet of Pollack. Poured a glass of Barbera d'Asti. Arranged everything on a plate. Eat all. Now drinking a luxurious Nespresso. Last edited by beppe; 05-18-2010 at 07:17 AM.

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04-14-2010, 01:11 PM	#317
Ea Wizard Posts: 3,490 Karma: 5239563 Join Date: Jan 2008 Location: Denmark Device: Kindle 3\|iPad air\|iPhone 4S	Lentils with lemon and vinegar Great as a bed for a piece of sautéed salmon or piece of meat that's cooked so it's still very moist, like a duck breast. A small portion of caramelised onions goes great with it. Boil 40 gram beluga lentils or Puy lentils (1/2 deciliter) until they're tender (al dente). Drain them and put them back in the cooking pot. Season with a generous amount of salt. Add 1/2-1 TB of olive oil, 2-3 teaspoons of whitewine vinegar, 2-3 teaspoons of fresh lemon juice. Blend well and taste. It might sound like a lot of sourness, but at this point you'll probably need to add even more. And if it's not sharp enough, a few drops of oridnary white vinegar (household vinegar) might do the trick. Now it can be left to heat up gently at very low, while the rest of the meal is finished.

04-14-2010, 05:41 PM	#320
vivaldirules When's Doughnut Day? Posts: 10,059 Karma: 13675475 Join Date: Jul 2007 Location: Houston, TX, US Device: Sony PRS-505, iPad	Mmmmm. I love asparagus - with or without bacon. Those look like some interesting recipes, beppe, and I may try one or two of them this weekend. Thank you.

05-03-2010, 06:22 PM	#322
ShortNCuddlyAm WWHALD Posts: 7,879 Karma: 337114 Join Date: Sep 2008 Location: Mitcham, Surrey, UK Device: iPad. Selling my silver 505 here	Shakshuka Recipe from Smitten Kitchen, modified a little Serves 4-6 4 tbsps olive oil 5 red chillis (medium heat) 4 green chillis (medium heat) 1 sweet onion, chopped 7 cloves garlic, chopped 2 teaspoon ground cumin 2 teaspoon smoked sweet paprika 2x 390g cartons chopped tomatoes with passata 1/4 pint water Smoked sea salt to taste 4-6 eggs (1 per person) 200g feta cheese, crumbled 1 tablespoon chopped flat-leaf parsley Warm pitas, for serving Heat oil (I heat til it's very hot, then turn it down to lowest setting) Cook onions and chillis until onions are soft Add garlic, cumin powder, paprika powder and salt - stir Cook until garlic is soft Add tomatoes and water, stir Bring to simmer, cover, turn heat down and leave for 15-20 minutes Crack eggs on top, cover, leave for about 5 minutes. Baste egg whites carefully with tomato sauce Cover Check after a minute to see if whites are set - if not, repeat cover and check until whites are almost as set as you like Sprinkle with feta Cover and cook until whites are as set as you like Sprinkle with parsley Serve in bowls with warm pita for dunking (The changes I made: -recipe called for 5 anaheim or 3 jalapeno peppers, i substituted 9 medium heat chillis... -recipe called for more paprika and less cumin - as I decided to use smoked paprika, I used less of it and more of the cumin so the paprika didn't overwhelm the cumin -I've used two more cloves of garlic -Substituted yellow onion (whatever one of those is) for sweet onion -I have no idea how much half a cup of feta is, so I just used the entire tub And I've converted the whole lot to mixed British measurements (it's mostly metric apart from the water))

05-17-2010, 06:55 PM	#329
BenG Home Guard Posts: 4,730 Karma: 86721650 Join Date: Jun 2007 Location: Alpha Ralpha Boulevard Device: Kindle Oasis 3G, iPhone 6	I making this tonight: Amazing Black Bean Brownies Since I'm trying to lose some weight, I'm sweetening it with Splenda and replacing half the butter with applesauce.

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