Recipes / Food - Drink - Page 49

SameOldStory · 08-26-2010, 10:34 PM

I think that it was old lasagna heated up. Very old.

Ea · 09-10-2010, 03:00 PM

Carrot soup with lentils and cauliflower

I've been making this a few times lately, and it's really great. Part of the honour should go to David (thinkpadx) though, as he talked me into to making carrot soup with a lot of chili, which inadvertently left me with left-overs that turned into this recipe.

The measurements are not exact, just guesses - for one person:

In water or vegetable stock that just about covers, boil:
1/4-1/2 smallish onion, cut in chunks
2-4 carrots (depending in size), cut in chunks
1-2 cloves of garlic
½-1 teaspoon coriander
1-2 dashes of Thai fish sauce (optional)
A nip of chili

When the vegetables are tender, purèe it with a stick blender. Put back to boil (low) and add:
1-2 handfuls of red lentils and about the same amount of water
the juice of ½-1 orange
½-1 teaspoon of fresh grated ginger

Let simmer until lentils are tender (10 min.)

In the meantime:
prepare 2 deciliter (1 cup) small cauliflower bouquets and cook them in the microwave until they are tender-crisp

Add to taste:
salt
coriander
lemon juice
fresh grated ginger

Add the cauliflower add heat through

Serve with
a dollop of drained yoghurt or sour cream (or greek yoghurt)
a sprinkle of fresh chopped parsley
naan bread (or another kind of soft bread, such a turkish flatbread or foccacia)

beppe · 09-11-2010, 01:47 AM

Quote:

Originally Posted by Ea

The measurements are not exact, just guesses - for one person:

1-2 handfuls of red lentils and about the same amount of water
the juice of ½-1 orange

Are you all right Ea?

I thought you counted the lentils of your recipes.

Ea · 09-11-2010, 03:48 AM

Quote:

Originally Posted by beppe

Are you all right Ea?

I thought you counted the lentils of your recipes.

The reason I'm so precise is that it is easier to deviate from something if you have a solid base of understanding.

beppe · 09-13-2010, 10:14 AM

The season is getting close to its peak,vegetables in abundance, the work for the grapes, the apples. It is the time for the best thing we have in Piedmont. It is a simple recipe, very simple, peasants working in the fields can improvise it for lunch. It is a dip, a hot dip. I have this link to a NewYork Times article to know more about this marvelous food. The recipe that goes with the article is perfect. In the family we do it slightly different but it is irrelevant.

Oil, butter, garlic and anchovies.

Slice the cloves of garlic as thin as you are capable (it is really a job for an Opinel).
Heat the garlic in the olive oil (if you use anything else, that night, something will pull at your feet). Until it is transparent. Careful, do not burn it. If it burns throw away and start all over. Better rower than colored.

In they go the anchovies to be dissolved and to stop the frying. Bye bye. I always keep one fillet aside to put on a piece of bread and butter for quality control (advice of the sensuous cook), and to accompany the Bitter Campari. If there are pieces undissolved, the better. Little tasty depth charges.

A dollop of butter will make it so smoooooth.

It is done.

Do with it what you want. Dip in pieces of vegetables, use it to season whatever fancies you. Summer cabbage shredded real fine (white).

Quantities. for 2 people I use a head of garlic, a 1/2 cup of oil and a tin of anchovies.

A nice simple red is perfect, light is better. And the bread of course. if you can have one of those big country breads, in thick slices, you are all set.

To get rid of the garlic from their breath they eat parsley. Yes, and to be more intelligent I wear buttons down. Same source of popular wisdom. Mothers in law.

Somebody, to whom I am extremely grateful and that will receive karma, asked me what kind of tin. about 50 gr of anchovies, at least. The more the tastier of course. I would exaggerate with the garlic, oil and anchovies can always be added.

FlorenceArt · 09-13-2010, 10:18 AM

Quote:

Originally Posted by beppe

The season is getting close to its peak,vegetables in abundance, the work for the grapes, the apples. It is the time for the best thing we have in Piedmont. It is a simple recipe, very simple, peasant working in the fields can improvise it for lunch. It is a dip, a hot dip. I have this link to a NewYork Times article to know more about this marvelous food. The recipe that goes with the article is perfect. In the family we do it slightly different but it is irrelevant.

Oil, butter, garlic and anchovies.

Slice the cloves of garlic as thin as you are capable (it is really a job for an Opinel).
Heat the garlic in the olive oil (if you use anything else, that night, something will pull at your feet). Until it is transparent. Careful, do not burn it. If it burns throw away and start all over. Better rower than colored.

In they go the anchovies to be dissolved and to stop the frying.

A dollop of butter will make it so smoooooth.

It is done.

Do with it what you want. dip in pieces of vegetables, use it to season whatever fancies you. Summer cabbage shredded real fine.

Quantities. for 2 people I use a head of garlic, a 1/2 cup of oil and a tin of anchovies.

I nice simple red is perfect. And the bread of course. if you can have one of those big country bread, in thick slices, you are all set.

to get rid of the garlic from their breath they eat parsley. Yes and to be more intelligent I wear buttons down.

Sounds like my kind of recipe - less than 5 steps and done in 10 minutes, and it does sound delicious

Do the anchovies have to be fresh or will the pickled (?) kind do?

beppe · 09-13-2010, 10:24 AM

Quote:

Originally Posted by FlorenceArt

Sounds like my kind of recipe - less than 5 steps and done in 10 minutes, and it does sound delicious

Do the anchovies have to be fresh or will the pickled (?) kind do?

joy!

tin of fillets. or once upon the time the salted one that you had to clean under running water.
my preferred vegetables with this is raw tupinanbour, raw or steamed cauliflower, raw peppers. we dip them in the sauce that is kept warm in whatever with a candle, and using the bread not to porcellize(1) the table, we eat it. when the bread is soggy, there it goes the bread also.

This should go down with Beaujolais like nobody's business.

(1) porcellize: reduce at pig level oink oink

Ea · 09-13-2010, 01:11 PM

Quote:

Originally Posted by beppe

The season is getting close to its peak,vegetables in abundance, the work for the grapes, the apples. It is the time for the best thing we have in Piedmont. It is a simple recipe, very simple, peasants working in the fields can improvise it for lunch. It is a dip, a hot dip. I have this link to a NewYork Times article to know more about this marvelous food. The recipe that goes with the article is perfect. In the family we do it slightly different but it is irrelevant.

...

This looks really interesting, beppe. In fact, I am going to try it tonight. Let's see how I like it.

beppe · 09-13-2010, 01:39 PM

Quote:

Originally Posted by Ea

This looks really interesting, beppe. In fact, I am going to try it tonight. Let's see how I like it.

one joy after an other one!

FlorenceArt · 09-13-2010, 02:44 PM

Quote:

Originally Posted by Ea

This looks really interesting, beppe. In fact, I am going to try it tonight. Let's see how I like it.

Yes, let us know!!!

Ea · 09-13-2010, 03:01 PM

Quote:

Originally Posted by Ea

This looks really interesting, beppe. In fact, I am going to try it tonight. Let's see how I like it.

Served with lightly steamed green beans, sweet red pepper in thin strips (raw), grilled artichoke hearts, and italian bread (whole grain).

I followed beppe's recipe - and thanks, beppe, for answering a few, quick questions - I obviously need a little hand-holding with "strange" new recipes.

And what did I think? It was a nice, intense, savoury sauce. A little goes a long way. Also very good with the bread. I think it's somewhat an acquired taste, but I also think I would like to make it again. A good way to eat vegetables. It was great with the pepper and the beans, and okay with the artichokes (they already have a lot of taste to themselves).

Too much oil for my taste - I think the garlic got too much room to swim. Should be more crowded. Next time I will also wait longer until the garlic is very soft before adding the fish.

I think this might be a nice thing for a starter for guests. It was too "heavy" for me for a large portion, but a small selection of fresh vegetables served with the sauce on the table would be nice.

beppe · 09-13-2010, 05:36 PM

Great cook you truly are Ea.

yes it is an acquired taste

yes it is usually eaten once in a while.
The full thing no more than twice a year, with friends around a big earthen thing heated by candles, that is replenished when finished. A feast that last a while, with much wine drinking and laughing and being merry.

yes it is much used as an entree among friends. in that case one can have it more often, like once a month, may be. I mean, one can have almost everyday lox, or prosciutto e melone or borsh. Not this.

A small quantity can be used to season things. Much more frequently. It is one of the flavors of Piedmont cuisine, like Pesto is for the Riviera.

yes, it takes few times to learn how to use it, not so much how to prepare it.

yes it was too oily for the use you made. I think, or I imagine that I told you not to use it all to dress your legumes. If I didn't I certainly apologize

the way I'd have used what you prepared would have been: half right away, and half for something else an other day, it keeps very well refrigerated if covered with a film.

Again what a great cook you are to make it perfectly and understanding it so nicely. Chapeu.

Ea · 09-14-2010, 03:50 AM

Thanks beppe

The description of the feast with friends sounds lovely. And given the work with cleaning and slicing the garlic, it's not something I would like to do all that often.

I didn't think about saving the remains to use for flavouring - like with pesto - but I will do that next time. I didn't use all of it on my vegetables - I spooned out small amounts from the oil - and I may have used more oil than suggested, didn't measure it.

It's been fun to make something that's entirely new to me.

Ea · 09-14-2010, 04:30 AM

Frikadeller (fried meat balls)

450-500 gram minced pork and veal (half of each) - 8-10% fat*
1-1½ teaspoon of coarse or kosher salt

Mix with a spoon or electric mixer with dough implements. Make sure it's mixed well, but don't overdo it - it'll make them rubbery.

1 yellow onion, finely diced
1 deciliter of flour (or rolled oats or dried breadcrumb - or some of each)
1 egg (or two if they are small)
1-1½ deciliter of water or milk
A dash of black pepper

Add the other ingredients to the meat and mix well. Again - don't overdo it - it should be like a coarse paste, sticky and soft, but not too smooth.

Leave it in a cool place for at least 20 min. to let it 'set' - the moisture needs to spread evenly. 30 min. is better.

Heat up a generous amount of margarine or butter on a large frying pan. Grab a dessert/soup spoon in your dominant hand and scoop up a portion of the mixture. Now use the spoon to shape the meat ball in the palm of your other hand (scrape it up and dump it back down a few times while you try to aim at a nicely smooth and rounded shape). If you've never done this before, practise a little before heating up the pan. The size should be a little larger than a golf ball**. Dump them directly on the pan - they are too soft and sticky to shape first and then transfer to pan later. Flatten it a bit with the spoon once it's placed on the frying pan.

Fry them for about 5-8 min on each side. Once they are done take them off the pan, else they'll soak up more fat.

Don't try to place them too close at first, but once they've fried a few min. they'll set and you can push them closer together. This amount will just about fit onto a large frying pan in one go. If you make a very large portion they can also be cooked in the oven.

They can be frozen and later re-heated.

They can also be poached instead of fried to use in stews.

Can be eaten warm or cold - for dinner or for lunch - cold in slices on bread. Goes very well with potatoes and gravy and some kind of cabbage - or warm with rye bread for lunch.

* More than that and they will shrink too much - less than that, and they'll soak up frying fat anyway

** can also be tiny, made with a teaspoon for a lunch table, or even larger if you wish (but they don't fry as evenly)

Ea · 09-14-2010, 07:29 AM

Quote:

Originally Posted by beppe

...

Oil, butter, garlic and anchovies.

...

Turns out that in Scandinavia sprats/brisling are sold as anchovies (the seas are too cold for them here) - and that the ones I bought was brisling. I wonder how much difference it makes...

09-13-2010, 10:14 AM	#725
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	Bagna Cauda The season is getting close to its peak,vegetables in abundance, the work for the grapes, the apples. It is the time for the best thing we have in Piedmont. It is a simple recipe, very simple, peasants working in the fields can improvise it for lunch. It is a dip, a hot dip. I have this link to a NewYork Times article to know more about this marvelous food. The recipe that goes with the article is perfect. In the family we do it slightly different but it is irrelevant. Oil, butter, garlic and anchovies. Slice the cloves of garlic as thin as you are capable (it is really a job for an Opinel). Heat the garlic in the olive oil (if you use anything else, that night, something will pull at your feet). Until it is transparent. Careful, do not burn it. If it burns throw away and start all over. Better rower than colored. In they go the anchovies to be dissolved and to stop the frying. Bye bye. I always keep one fillet aside to put on a piece of bread and butter for quality control (advice of the sensuous cook), and to accompany the Bitter Campari. If there are pieces undissolved, the better. Little tasty depth charges. A dollop of butter will make it so smoooooth. It is done. Do with it what you want. Dip in pieces of vegetables, use it to season whatever fancies you. Summer cabbage shredded real fine (white). Quantities. for 2 people I use a head of garlic, a 1/2 cup of oil and a tin of anchovies. A nice simple red is perfect, light is better. And the bread of course. if you can have one of those big country breads, in thick slices, you are all set. To get rid of the garlic from their breath they eat parsley. Yes, and to be more intelligent I wear buttons down. Same source of popular wisdom. Mothers in law. Somebody, to whom I am extremely grateful and that will receive karma, asked me what kind of tin. about 50 gr of anchovies, at least. The more the tastier of course. I would exaggerate with the garlic, oil and anchovies can always be added. Last edited by beppe; 09-13-2010 at 11:29 AM. Reason: niceties

09-14-2010, 04:30 AM	#734
Ea Wizard Posts: 3,490 Karma: 5239563 Join Date: Jan 2008 Location: Denmark Device: Kindle 3\|iPad air\|iPhone 4S	Danish Frikadeller Frikadeller (fried meat balls) 450-500 gram minced pork and veal (half of each) - 8-10% fat* 1-1½ teaspoon of coarse or kosher salt Mix with a spoon or electric mixer with dough implements. Make sure it's mixed well, but don't overdo it - it'll make them rubbery. 1 yellow onion, finely diced 1 deciliter of flour (or rolled oats or dried breadcrumb - or some of each) 1 egg (or two if they are small) 1-1½ deciliter of water or milk A dash of black pepper Add the other ingredients to the meat and mix well. Again - don't overdo it - it should be like a coarse paste, sticky and soft, but not too smooth. Leave it in a cool place for at least 20 min. to let it 'set' - the moisture needs to spread evenly. 30 min. is better. Heat up a generous amount of margarine or butter on a large frying pan. Grab a dessert/soup spoon in your dominant hand and scoop up a portion of the mixture. Now use the spoon to shape the meat ball in the palm of your other hand (scrape it up and dump it back down a few times while you try to aim at a nicely smooth and rounded shape). If you've never done this before, practise a little before heating up the pan. The size should be a little larger than a golf ball*. Dump them directly on the pan - they are too soft and sticky to shape first and then transfer to pan later. Flatten it a bit with the spoon once it's placed on the frying pan. Fry them for about 5-8 min on each side. Once they are done take them off the pan, else they'll soak up more fat. Don't try to place them too close at first, but once they've fried a few min. they'll set and you can push them closer together. This amount will just about fit onto a large frying pan in one go. If you make a very large portion they can also be cooked in the oven. They can be frozen and later re-heated. They can also be poached instead of fried to use in stews. Can be eaten warm or cold - for dinner or for lunch - cold in slices on bread. Goes very well with potatoes and gravy and some kind of cabbage - or warm with rye bread for lunch. More than that and they will shrink too much - less than that, and they'll soak up frying fat anyway ** can also be tiny, made with a teaspoon for a lunch table, or even larger if you wish (but they don't fry as evenly) Last edited by Ea; 09-14-2010 at 04:40 AM. Reason: added nicely formatted lists

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08-26-2010, 10:34 PM	#721
SameOldStory My True Self Posts: 3,126 Karma: 66242098 Join Date: Apr 2010 Location: Trantor, Galactic Center Device: Galaxy Tab 2 7.0	I think that it was old lasagna heated up. Very old.

09-10-2010, 03:00 PM	#722
Ea Wizard Posts: 3,490 Karma: 5239563 Join Date: Jan 2008 Location: Denmark Device: Kindle 3\|iPad air\|iPhone 4S	Carrot soup with lentils and cauliflower I've been making this a few times lately, and it's really great. Part of the honour should go to David (thinkpadx) though, as he talked me into to making carrot soup with a lot of chili, which inadvertently left me with left-overs that turned into this recipe. The measurements are not exact, just guesses - for one person: In water or vegetable stock that just about covers, boil: 1/4-1/2 smallish onion, cut in chunks 2-4 carrots (depending in size), cut in chunks 1-2 cloves of garlic ½-1 teaspoon coriander 1-2 dashes of Thai fish sauce (optional) A nip of chili When the vegetables are tender, purèe it with a stick blender. Put back to boil (low) and add: 1-2 handfuls of red lentils and about the same amount of water the juice of ½-1 orange ½-1 teaspoon of fresh grated ginger Let simmer until lentils are tender (10 min.) In the meantime: prepare 2 deciliter (1 cup) small cauliflower bouquets and cook them in the microwave until they are tender-crisp Add to taste: salt coriander lemon juice fresh grated ginger Add the cauliflower add heat through Serve with a dollop of drained yoghurt or sour cream (or greek yoghurt) a sprinkle of fresh chopped parsley naan bread (or another kind of soft bread, such a turkish flatbread or foccacia)

09-13-2010, 05:36 PM	#732
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	Great cook you truly are Ea. yes it is an acquired taste yes it is usually eaten once in a while. The full thing no more than twice a year, with friends around a big earthen thing heated by candles, that is replenished when finished. A feast that last a while, with much wine drinking and laughing and being merry. yes it is much used as an entree among friends. in that case one can have it more often, like once a month, may be. I mean, one can have almost everyday lox, or prosciutto e melone or borsh. Not this. A small quantity can be used to season things. Much more frequently. It is one of the flavors of Piedmont cuisine, like Pesto is for the Riviera. yes, it takes few times to learn how to use it, not so much how to prepare it. yes it was too oily for the use you made. I think, or I imagine that I told you not to use it all to dress your legumes. If I didn't I certainly apologize the way I'd have used what you prepared would have been: half right away, and half for something else an other day, it keeps very well refrigerated if covered with a film. Again what a great cook you are to make it perfectly and understanding it so nicely. Chapeu.

09-14-2010, 03:50 AM	#733
Ea Wizard Posts: 3,490 Karma: 5239563 Join Date: Jan 2008 Location: Denmark Device: Kindle 3\|iPad air\|iPhone 4S	Thanks beppe The description of the feast with friends sounds lovely. And given the work with cleaning and slicing the garlic, it's not something I would like to do all that often. I didn't think about saving the remains to use for flavouring - like with pesto - but I will do that next time. I didn't use all of it on my vegetables - I spooned out small amounts from the oil - and I may have used more oil than suggested, didn't measure it. It's been fun to make something that's entirely new to me.