Recipes / Food - Drink - Page 33

Ea · 06-27-2010, 03:14 AM

Quote:

Originally Posted by kindlekitten

yeah, tacos wouldn't either. serving dishes on the table, pass around the different offerings, fill your plate with what you want. you know, family style, like at Mom's

Or you could call it 'having guests' style

kindlekitten · 06-27-2010, 02:52 PM

Quote:

Originally Posted by Ea

Or you could call it 'having guests' style

regardless. it's not buffet. it's having the food available in bowls on the table, just as it is done in most homes.

FlorenceArt · 06-27-2010, 03:29 PM

Quote:

Originally Posted by kindlekitten

regardless. it's not buffet. it's having the food available in bowls on the table, just as it is done in most homes.

I don't think that is true in France, if I understand what you mean. A normal family meal in France usually has hors d'œuvre, main course and desert, and it's true that we pass the bowls or plates around, but there are usually no more than two or three on the table at the same time: one or two hors d'œuvres, meat and vegetables and maybe sauce for the main course. Desert, at least in my family, can be a little less organized, yogurt or fruit for example, depending on what's available, everyone might get something different. This is my experience, I'm not sure how much it differs from others but I'm sure it's not that unusual.

kindlekitten · 06-27-2010, 03:34 PM

Quote:

Originally Posted by FlorenceArt

I don't think that is true in France, if I understand what you mean. A normal family meal in France usually has hors d'œuvre, main course and desert, and it's true that we pass the bowls or plates around, but there are usually no more than two or three on the table at the same time: one or two hors d'œuvres, meat and vegetables and maybe sauce for the main course. Desert, at least in my family, can be a little less organized, yogurt or fruit for example, depending on what's available, everyone might get something different. This is my experience, I'm not sure how much it differs from others but I'm sure it's not that unusual.

it is true that with tacos you will end up with more serving containers than most meals, but we do the same thing here... container of vegies, the starch, the main course, salad bowl all on the table and passed around. when my kids were little, I served their portions, but after... I dunno age 6 or 7, we just passed.

glowhappy · 06-29-2010, 04:27 PM

Quote:

Originally Posted by SameOldStory

And if you are wondering how to get more milage out of your waffle maker? It works as a panini press too, that's "fancy" for a hot pocket sandwich

my favorite is a Brie grilled cheese on sourdough ::drools::

badgoodDeb · 06-29-2010, 04:32 PM

Quote:

Originally Posted by badgoodDeb

This one looks nice Presto Belgian Waffle Maker.

Edit: darn you all --- you made me order one from Amazon! $39.95 there.

Quote:

Originally Posted by WT Sharpe

Let us know if you like it and if it's worth buying!

Now that you've brought up wafflers again -- I've used mine (see above) twice now, and really like it! I'm just using Aunt Jemima pancake mix but they're still yummy. The machine is quite nice.

glowhappy · 06-29-2010, 05:17 PM

Sounds yummy, I was tempted to get one too but we don't eat waffles often enough in my household to justify buying a waffle iron. If there were an "egg and bacon" thingy-majigy that I can preset like a coffee maker I'd be all over it! We're an eggs family, eggs for breakfast, lunch, late night snack...
fried, scrambled, omelet, boiled, deviled, poached...mmmmMmmmM

kindlekitten · 06-29-2010, 05:19 PM

Quote:

Originally Posted by glowhappy

Sounds yummy, I was tempted to get one too but we don't eat waffles often enough in my household to justify buying a waffle iron. If there were an "egg and bacon" thingy-majigy that I can preset like a coffee maker I'd be all over it! We're an eggs family, eggs for breakfast, lunch, late night snack...
fried, scrambled, omelet, boiled, deviled, poached...mmmmMmmmM

I sure like your avy!

glowhappy · 06-30-2010, 10:46 PM

Quote:

Originally Posted by kindlekitten

I sure like your avy!

thanks

a very sweet MR member spiffied her up for me.

Ea · 07-04-2010, 04:15 PM

Ginger curry

An Indian curry sauce, slightly adapted from this book.

It's basically a sauce where you can add vegetables, meat and fish. The taste is 'fresh' due to the ginger, but has the heartiness of an Indian 'curry'. I had it tonight and I loved it

2 persons

Small lump of butter for frying
2 portions of chicken or white fish (or skip and make a vegetarian dish)
1.5 dl coconut milk
40-50 g green/brown lentils per person (optional)
100-200 g vegetables per person - whatever you like, cauliflower is always good, as is carrots and bell pepper (200 g only if you are making a vegetarian dish)
Fresh, chopped coriander (optional)

Sauce paste: make a paste in a food processor (or stick blender chopper attachment, like I use - good for small portions) from the following ingredients:
3-4 ripe tomatoes
1-2 garlic cloves
1 large yellow onion
2-3 teaspoon fresh ginger
½ fresh red chili (without seeds unless you like it hot)
1 ts ground coriander seeds
1 ts curry powder
½ ts turmeric
1 ts garam masala
a few dashes of Thai fish sauce
salt to taste

If you use meat, you start by browning it in the butter in a non-stick pan/casserole.

Then fry the sauce paste in the butter at medium heat for 5 min.

Add any lentils with abt. the same amount of water as lentils. Let it simmer covered until the lentils have softened somewhat. Check if you need to add more water - it musn't be dry.

Add vegetables. Those that need long cooking time first (like carrots) at the same time as the lentils and wait with those that need shorter time.

When lentils and vegetables are 3/4 done or thereabout, add the coconut milk and let it simmer at low heat until everything is tender.

Serve with more vegetables and rice.

Easier than it sounds - and if you like ginger you'll love this.

TGS · 07-04-2010, 05:25 PM

Quote:

Originally Posted by Ea

Ginger curry

An Indian curry sauce, slightly adapted from this book.

It's basically a sauce where you can add vegetables, meat and fish. The taste is 'fresh' due to the ginger, but has the heartiness of an Indian 'curry'. I had it tonight and I loved it

2 persons

Small lump of butter for frying
2 portions of chicken or white fish (or skip and make a vegetarian dish)
1.5 dl coconut milk
40-50 g green/brown lentils per person (optional)
100-200 g vegetables per person - whatever you like, cauliflower is always good, as is carrots and bell pepper (200 g only if you are making a vegetarian dish)
Fresh, chopped coriander (optional)

Sauce paste: make a paste in a food processor (or stick blender chopper attachment, like I use - good for small portions) from the following ingredients:
3-4 ripe tomatoes
1-2 garlic cloves
1 large yellow onion
2-3 teaspoon fresh ginger
½ fresh red chili (without seeds unless you like it hot)
1 ts ground coriander seeds
1 ts curry powder
½ ts turmeric
1 ts garam masala
a few dashes of Thai fish sauce
salt to taste

If you use meat, you start by browning it in the butter in a non-stick pan/casserole.

Then fry the sauce paste in the butter at medium heat for 5 min.

Add any lentils with abt. the same amount of water as lentils. Let it simmer covered until the lentils have softened somewhat. Check if you need to add more water - it musn't be dry.

Add vegetables. Those that need long cooking time first (like carrots) at the same time as the lentils and wait with those that need shorter time.

When lentils and vegetables are 3/4 done or thereabout, add the coconut milk and let it simmer at low heat until everything is tender.

Serve with more vegetables and rice.

Easier than it sounds - and if you like ginger you'll love this.

If you like curry I must tell you about a very good brand of curry paste that you can get in a jar, called Patak's - it's made in north-west England, the home of the curry. I've seen it in a few shops in DK. There are other brands but none of them as good as Patak's - it's even used in some of the Indian restaurants in the UK. They have a nice website with lots of recipies.

WT Sharpe · 07-04-2010, 10:44 PM

Quote:

Originally Posted by Ea

Ginger curry

An Indian curry sauce, slightly adapted from this book.

It's basically a sauce where you can add vegetables, meat and fish. The taste is 'fresh' due to the ginger, but has the heartiness of an Indian 'curry'. I had it tonight and I loved it

2 persons

Small lump of butter for frying
2 portions of chicken or white fish (or skip and make a vegetarian dish)
1.5 dl coconut milk
40-50 g green/brown lentils per person (optional)
100-200 g vegetables per person - whatever you like, cauliflower is always good, as is carrots and bell pepper (200 g only if you are making a vegetarian dish)
Fresh, chopped coriander (optional)

Sauce paste: make a paste in a food processor (or stick blender chopper attachment, like I use - good for small portions) from the following ingredients:
3-4 ripe tomatoes
1-2 garlic cloves
1 large yellow onion
2-3 teaspoon fresh ginger
½ fresh red chili (without seeds unless you like it hot)
1 ts ground coriander seeds
1 ts curry powder
½ ts turmeric
1 ts garam masala
a few dashes of Thai fish sauce
salt to taste

If you use meat, you start by browning it in the butter in a non-stick pan/casserole.

Then fry the sauce paste in the butter at medium heat for 5 min.

Add any lentils with abt. the same amount of water as lentils. Let it simmer covered until the lentils have softened somewhat. Check if you need to add more water - it musn't be dry.

Add vegetables. Those that need long cooking time first (like carrots) at the same time as the lentils and wait with those that need shorter time.

When lentils and vegetables are 3/4 done or thereabout, add the coconut milk and let it simmer at low heat until everything is tender.

Serve with more vegetables and rice.

Easier than it sounds - and if you like ginger you'll love this.

Thanks for that, Ea. Especially since there's been so much in the news about the health benefits of curry!

BenG · 07-14-2010, 09:55 AM

I love the Thai curries and keep Thai curry paste and coconut milk in my pantry.

glowhappy · 07-14-2010, 11:04 AM

me too! especially ones with pineapple, or duck....mmmm I'm getting hungry.

Wetdogeared · 07-22-2010, 10:56 AM

I got a little over-enthusiatic with my salad spinner last night and broke the knob off.

It served me well for 15 years.

Any recommendations on the push type or pull type?

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06-29-2010, 05:17 PM	#487
glowhappy lost my wits... Posts: 593 Karma: 216708 Join Date: Apr 2010 Location: Texas, USA Device: Sony PRS-600	Sounds yummy, I was tempted to get one too but we don't eat waffles often enough in my household to justify buying a waffle iron. If there were an "egg and bacon" thingy-majigy that I can preset like a coffee maker I'd be all over it! We're an eggs family, eggs for breakfast, lunch, late night snack... fried, scrambled, omelet, boiled, deviled, poached...mmmmMmmmM

07-04-2010, 04:15 PM	#490
Ea Wizard Posts: 3,490 Karma: 5239563 Join Date: Jan 2008 Location: Denmark Device: Kindle 3\|iPad air\|iPhone 4S	Ginger curry An Indian curry sauce, slightly adapted from this book. It's basically a sauce where you can add vegetables, meat and fish. The taste is 'fresh' due to the ginger, but has the heartiness of an Indian 'curry'. I had it tonight and I loved it 2 persons Small lump of butter for frying 2 portions of chicken or white fish (or skip and make a vegetarian dish) 1.5 dl coconut milk 40-50 g green/brown lentils per person (optional) 100-200 g vegetables per person - whatever you like, cauliflower is always good, as is carrots and bell pepper (200 g only if you are making a vegetarian dish) Fresh, chopped coriander (optional) Sauce paste: make a paste in a food processor (or stick blender chopper attachment, like I use - good for small portions) from the following ingredients: 3-4 ripe tomatoes 1-2 garlic cloves 1 large yellow onion 2-3 teaspoon fresh ginger ½ fresh red chili (without seeds unless you like it hot) 1 ts ground coriander seeds 1 ts curry powder ½ ts turmeric 1 ts garam masala a few dashes of Thai fish sauce salt to taste If you use meat, you start by browning it in the butter in a non-stick pan/casserole. Then fry the sauce paste in the butter at medium heat for 5 min. Add any lentils with abt. the same amount of water as lentils. Let it simmer covered until the lentils have softened somewhat. Check if you need to add more water - it musn't be dry. Add vegetables. Those that need long cooking time first (like carrots) at the same time as the lentils and wait with those that need shorter time. When lentils and vegetables are 3/4 done or thereabout, add the coconut milk and let it simmer at low heat until everything is tender. Serve with more vegetables and rice. Easier than it sounds - and if you like ginger you'll love this.

07-14-2010, 09:55 AM	#493
BenG Home Guard Posts: 4,730 Karma: 86721650 Join Date: Jun 2007 Location: Alpha Ralpha Boulevard Device: Kindle Oasis 3G, iPhone 6	I love the Thai curries and keep Thai curry paste and coconut milk in my pantry.

07-14-2010, 11:04 AM	#494
glowhappy lost my wits... Posts: 593 Karma: 216708 Join Date: Apr 2010 Location: Texas, USA Device: Sony PRS-600	me too! especially ones with pineapple, or duck....mmmm I'm getting hungry.

07-22-2010, 10:56 AM	#495
Wetdogeared Storm Surge'n Posts: 5,780 Karma: 8213195 Join Date: Nov 2008 Location: Polar Vortex Device: S0ny PRS-300/350/505/700/T1	I got a little over-enthusiatic with my salad spinner last night and broke the knob off. It served me well for 15 years. Any recommendations on the push type or pull type?