Recipes / Food - Drink - Page 74

beppe · 02-09-2011, 02:41 PM

After having contemplated poached meatballs a la Ea, I prepared a classical Italian family comfort food: salsiccia con piselli.
There it goes. First I made a tomato sauce with some tomato paste and water.

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Then it was the unfreezing of a bunch of sweet peas. Then the sausage, about a pound of it, that was mounted with 3 long wood picks and put in a pan covered with water and cooked. In this way, while the water evaporates, the sausage cooks and produces its fat in which the sausage gets browned. I take it out, collect the juice with some Marsala (the Italian Sherry) and stir in the peas with the sauce. I work it a bit with the sausage, and arrange it in a dish. After cutting it in the 3 portions that I need that is what it looked like.
I served it with mashed potatoes. Wife got a glass of Barbera d'Asti. Little daughter and yours truly sparkling water. Again no dessert but nespresso.

badgoodDeb · 02-09-2011, 02:48 PM

Tomato paste in a tube! What will they think of next! In the USA, I've never seen it that way. Mine comes in a small can (tin, to you, perhaps) .... and thus you have to use that quantity at one go. A tube sounds so handy!

beppe · 02-09-2011, 02:52 PM

Quote:

Originally Posted by badgoodDeb

Tomato paste in a tube! What will they think of next! In the USA, I've never seen it that way. Mine comes in a small can (tin, to you, perhaps) .... and thus you have to use that quantity at one go. A tube sounds so handy!

We have it since ever (I mean I remember sucking dry the tube when I was child). These days, Mutti is considered the best.

Ea · 02-09-2011, 02:53 PM

Quote:

Originally Posted by badgoodDeb

Tomato paste in a tube! What will they think of next! In the USA, I've never seen it that way. Mine comes in a small can (tin, to you, perhaps) .... and thus you have to use that quantity at one go. A tube sounds so handy!

It is. It's most common in cans here, too, but you can get the tubes if you look for them. Much more handy if you only need small portions. As a matter of fact, the tube I bought recently is the exact same as in Beppe's photo

Ea · 02-09-2011, 03:01 PM

Quote:

Originally Posted by beppe

Hi Ea, nice to see you back on this thread! That's a Coco Chanel that you are wearing! wonderful!

Thank you!

Quote:

Originally Posted by beppe

I am very much interested in those poached meatballs. Sometime ago I followed you with frikadeller and that became a standard dish in my home routine (at least once every two weeks or so). I am wandering how to make them poached. I finally mastered the fine art of having a quite fluid consistency before frying, will that be ok for poaching?

I think that would be perfectly fine. The only thing to worry about is to keep the water hot, but not boiling. Only barely simmering - or they will disintegrate. When they've firmed up after 5-10 min, you can turn up the heat a little and give them 5 more min.

Quote:

Originally Posted by beppe

The brisket *is* a challenge for me. It is the piece they use for smoked meat in Montreal and for pastrami in NY. I have to understand well what it corresponds to and how it is called here before my butcher makes too much fun of me

This is brisket. In French it's poitrine de bœuf (I think you can understand French and I don't trust Google Translate's English-> Italian). Also see the attached image. Should you have trouble with your butcher, you can always show them that

It's the blue piece BTW

Ea · 02-09-2011, 03:05 PM

Quote:

Originally Posted by beppe

After having contemplated poached meatballs a la Ea, I prepared a classical Italian family comfort food: salsiccia con piselli.
There it goes. First I made a tomato sauce with some tomato paste and water.

Attachment 66371.Attachment 66372 Attachment 66373, Attachment 66374.

I've never thought of mounting sausage with wood sticks like that. It's a good idea. it keeps it looking neat. Normally I would just arrange it on a pan and boil it, and then fry in smaller pieces. The dish looks like very nice comfort food.

beppe · 02-09-2011, 03:15 PM

Quote:

Originally Posted by Ea

Thank you!

That curtsy ads still an other ingredient to your already wonderful avatar. A mixture of appeal, subtle invitation, reserve, irony and ... very ambiguous and very attractive.

Quote:

I think that would be perfectly fine. The only thing to worry about is to keep the water hot, but not boiling. Only barely simmering - or they will disintegrate. When they've firmed up after 5-10 min, you can turn up the heat a little and give them 5 more min.

Relief sounds.

Quote:

This is brisket. In French it's poitrine de bœuf (I think you can understand French and I don't trust Google Translate's English-> Italian). Also see the attached image. Should you have trouble with your butcher, you can always show them that

It's the blue piece BTW

But, thank you. With that image my reputation with my butcher will be for ever established.
I think in Italian it will be punta di petto.

Latinandgreek · 02-09-2011, 04:10 PM

Quote:

Originally Posted by beppe

We have it since ever (I mean I remember sucking dry the tube when I was child). These days, Mutti is considered the best.

I always get Mutti when I can, too.

kindlekitten · 02-09-2011, 04:18 PM

Quote:

Originally Posted by badgoodDeb

Tomato paste in a tube! What will they think of next! In the USA, I've never seen it that way. Mine comes in a small can (tin, to you, perhaps) .... and thus you have to use that quantity at one go. A tube sounds so handy!

look in your produce section (I'm not sure why) where they may have the tofu, lemon grass, etc. I've gotten it that way for years. sure, I use the cans for big amounts of sauce, but often gravies and other specialty sauces only want a tablespoon or so

Latinandgreek · 02-09-2011, 04:21 PM

I plan on trying this recipe tomorrow:

http://smittenkitchen.com/2011/02/bl...ake/#more-7157

You'd think that someone whose in-laws have an olive grove would have eaten olive oil cake before, wouldn't you? Nope! I've never had it (to the extent of my knowledge). I'm really excited to see how it turns out. I feel like our home-made olive oil is too strong for a dessert, though... I don't know whether I should try it with the store bought stuff first, or with home-made oil. I feel like home-made oil would just overpower the cake.

beppe · 02-09-2011, 04:44 PM

Quote:

Originally Posted by kindlekitten

look in your produce section (I'm not sure why) where they may have the tofu, lemon grass, etc. I've gotten it that way for years. sure, I use the cans for big amounts of sauce, but often gravies and other specialty sauces only want a tablespoon or so

For larger amounts (of what I had in the picture), here we use cans/jars of tomatoes (pelati) or of passata. We have them as small as 250 gr. Of course they need to be cooked more than the paste that is much easier to prepare.

So, with the peas that I cooked to night, I would have had to put the tomatoes in a pot or in a pan, cook them until dissolved, add the sweet peas and brought everything to the right consistency. With the paste I did everything in the MW in a much shorter time, without having to check or to stir.

beppe · 02-09-2011, 04:55 PM

Quote:

Originally Posted by Latinandgreek

I plan on trying this recipe tomorrow:

http://smittenkitchen.com/2011/02/bl...ake/#more-7157

You'd think that someone whose in-laws have an olive grove would have eaten olive oil cake before, wouldn't you? Nope! I've never had it (to the extent of my knowledge). I'm really excited to see how it turns out. I feel like our home-made olive oil is too strong for a dessert, though... I don't know whether I should try it with the store bought stuff first, or with home-made oil. I feel like home-made oil would just overpower the cake.

Smitten she is clearly a genius (photography wise for sure). Olive oil cakes are so risky though, I had a colleague that tried to learn to make it on us. At the third tentative somebody told her not to. It always came out tasting rather oily. She was using the best home-made oil by her father, from Abruzzo, about your latitude I imagine.

Your intuition might be ... precious?

Latinandgreek · 02-09-2011, 04:58 PM

Quote:

Originally Posted by beppe

Smitten she is clearly a genius (photography wise for sure). Olive oil cakes are so risky though, I had a colleague that tried to learn to make it on us. At the third tentative somebody told her not to. It always came out tasting rather oily. She was using the best home-made oil by her father, from Abruzzo, about your latitude I imagine.

Your intuition might be ... precious?

I love the Smitten site! Yes, our home-made oil is so rich, I think I will try the cake with store-bought oil tomorrow, just to see how it is.

There is also a buttermilk pie that I'd like to try, but I just made apple pie the other day, so that might be overkill.

beppe · 02-09-2011, 05:08 PM

Quote:

Originally Posted by Latinandgreek

I love the Smitten site! Yes, our home-made oil is so rich, I think I will try the cake with store-bought oil tomorrow, just to see how it is.

There is also a buttermilk pie that I'd like to try, but I just made apple pie the other day, so that might be overkill.

About the oil cake ... if you allow me: the cake looks interesting, though why replace something that works so well as butter ...

Stitchawl · 02-14-2011, 11:15 PM

Up-scale SOS

# 1 small loaf French bread, cut in 1/2? slices.
# 1/4 cup extra virgin olive oil
# garlic powder
# onion powder
# 1/2 lb. ground beef
# 1/2 lb. ground pork
# 1 tbsp. worcestershire sauce
# 4 oz. button or crimini mushrooms, sliced
# 3.5 oz. shitake mushrooms, sliced
# 3 cloves garlic, minced
# 1 tbsp. all purpose flour
# 2 tbsp. sour cream
# 1/2 - 3/4 cup milk
# salt and pepper to taste

* Preheat oven to 375°.
* Arrange bread slices on a half-sheet pan or large cookie sheet.
* Brush with olive oil and sprinkle generous amounts of onion and garlic powder over the top.
* Bake at 375° until top is golden, flip and brush other side of bread with olive oil.
* Return to oven until the bread is golden brown and crisp. (About 7 minutes total.)
* Remove from heat and set aside.

* Brown ground beef and ground pork
* Wipe skillet clean with a paper towel, add 2 tbsp olive oil and reheat.
* Add onions and cook until unions are sift and just translucent.
* Add garlic and cook 1 minute, stirring frequently to avoid burning.
* Add shitake mushrooms, cook for 1 minute, then add button mushrooms.
* Continue cooking vegetable mixture until mushrooms are golden.
* Season vegetable mixture with salt and pepper. (Doing this before cooking the mushrooms would significantly lengthen browning time.)
* Return ground meat to pan and stir to distribute all ingredients.
* Sprinkle flour over mixture and stir well to distribute and coat pieces evenly. (about 1 minute or until the flour smells nutty.)
* Add milk and sour cream, and Worcestershire sauce, stirring constantly until liquids are just below a boil.

Stitchawl

02-09-2011, 02:41 PM	#1096
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	Comfort food After having contemplated poached meatballs a la Ea, I prepared a classical Italian family comfort food: salsiccia con piselli. There it goes. First I made a tomato sauce with some tomato paste and water. ., . Then it was the unfreezing of a bunch of sweet peas. Then the sausage, about a pound of it, that was mounted with 3 long wood picks and put in a pan covered with water and cooked. In this way, while the water evaporates, the sausage cooks and produces its fat in which the sausage gets browned. I take it out, collect the juice with some Marsala (the Italian Sherry) and stir in the peas with the sauce. I work it a bit with the sausage, and arrange it in a dish. After cutting it in the 3 portions that I need that is what it looked like. I served it with mashed potatoes. Wife got a glass of Barbera d'Asti. Little daughter and yours truly sparkling water. Again no dessert but nespresso.

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02-09-2011, 02:48 PM	#1097
badgoodDeb Grand Sorcerer Posts: 8,553 Karma: 64462893 Join Date: Jan 2008 Location: Harrisburg outskirts Device: Palms, K1-4s, iPads, iPhones, KV, KO1	Tomato paste in a tube! What will they think of next! In the USA, I've never seen it that way. Mine comes in a small can (tin, to you, perhaps) .... and thus you have to use that quantity at one go. A tube sounds so handy!

02-09-2011, 04:21 PM	#1105
Latinandgreek Warrior Princess Posts: 5,038 Karma: 9724231 Join Date: Sep 2009 Device: PRS-505; PRS-350, PRS-T1, iPad, Aura HD	I plan on trying this recipe tomorrow: http://smittenkitchen.com/2011/02/bl...ake/#more-7157 You'd think that someone whose in-laws have an olive grove would have eaten olive oil cake before, wouldn't you? Nope! I've never had it (to the extent of my knowledge). I'm really excited to see how it turns out. I feel like our home-made olive oil is too strong for a dessert, though... I don't know whether I should try it with the store bought stuff first, or with home-made oil. I feel like home-made oil would just overpower the cake.

02-14-2011, 11:15 PM	#1110
Stitchawl Opsimath Posts: 12,344 Karma: 187123287 Join Date: Mar 2009 Location: Chiang Mai, Northern Thailand Device: Sony PRS-650, iPhone 5, Kobo Glo, Sony PRS-350, iPad, Samsung Galaxy	Up-scale SOS # 1 small loaf French bread, cut in 1/2? slices. # 1/4 cup extra virgin olive oil # garlic powder # onion powder # 1/2 lb. ground beef # 1/2 lb. ground pork # 1 tbsp. worcestershire sauce # 4 oz. button or crimini mushrooms, sliced # 3.5 oz. shitake mushrooms, sliced # 3 cloves garlic, minced # 1 tbsp. all purpose flour # 2 tbsp. sour cream # 1/2 - 3/4 cup milk # salt and pepper to taste * Preheat oven to 375°. * Arrange bread slices on a half-sheet pan or large cookie sheet. * Brush with olive oil and sprinkle generous amounts of onion and garlic powder over the top. * Bake at 375° until top is golden, flip and brush other side of bread with olive oil. * Return to oven until the bread is golden brown and crisp. (About 7 minutes total.) * Remove from heat and set aside. * Brown ground beef and ground pork * Wipe skillet clean with a paper towel, add 2 tbsp olive oil and reheat. * Add onions and cook until unions are sift and just translucent. * Add garlic and cook 1 minute, stirring frequently to avoid burning. * Add shitake mushrooms, cook for 1 minute, then add button mushrooms. * Continue cooking vegetable mixture until mushrooms are golden. * Season vegetable mixture with salt and pepper. (Doing this before cooking the mushrooms would significantly lengthen browning time.) * Return ground meat to pan and stir to distribute all ingredients. * Sprinkle flour over mixture and stir well to distribute and coat pieces evenly. (about 1 minute or until the flour smells nutty.) * Add milk and sour cream, and Worcestershire sauce, stirring constantly until liquids are just below a boil. Stitchawl