Recipes / Food - Drink

[kennyc]

Originally Posted by kindlekitten

minor food rant... I LOVE garlic! I put garlic in almost everything that it makes sense to put garlic into. fresh garlic though. I discovered years ago that powdered garlic, garlic salt and the like for whatever reason make me rather nauseous. I suspect that people who intensely dislike garlic may have been overexposed to the dried garlic in the past. trying to cook in my Mother's house the last two weeks has been a nightmare. when I would be working on one thing, she would come by and put LOADS of garlic powder or even the miced refrigerated stuff (which to me seems to be equally bad) in the food. last night it was my sister's turn to cook. she was making burgers. I walked in and noticed that she had damn near a quarter cup in the burger mix!

my bowels have been a wreck since I've been here. I think stress and this have been the issue. SO glad I am leaving today!

I use garlic powder to make garlic toast etc. and in soups ... things like that.
I use dried MINCED garlic for other things. It's much more like the real thing, but nothing really stacks up to fresh.

That's the one thing I've (sort of) grown in my "garden"/flower bed the last couple of years.

P.S. Bowles. TMI!!!

[kennyc]

Originally Posted by kindlekitten

*wince* it's early here yet. not even out of bed. "minced"

Minced Mice --- cat's delight!

[kindlekitten]

Originally Posted by recluse

I make Chicken with 40 Cloves of Garlic.

But I'm not sharing the recipe.
For some strange reason, I'm nauseous!

are you preggers!?

Originally Posted by kennyc

P.S. Bowles. TMI!!!

I know, sorry. but I have lost 5 pounds in the last 2 weeks

[kennyc]

Originally Posted by kindlekitten

are you preggers!?



...

[recluse]

Sure. Why not?
No reason why the "Irritable Bowel Report" would make me feel a little ill.

[beppe]

Originally Posted by Ea

Isn't it a little difficult to dice the garlic if it's all oily?

Not if you clean it with a scotch towel or a plain tissue. I usually deploy it (KK give me hell) whole. But if I want to disperse it, I squeeze it down with the flat of the knife and then slice it, or dice it.

A very gooky but effective thing is to squash it with knife, put a pinch of gros sel on it and with flat of the knife make a paste of it.

[Ea]

Originally Posted by beppe

Not if you clean it with a scotch towel or a plain tissue. I usually deploy it (KK give me hell) whole. But if I want to disperse it, I squeeze it down with the flat of the knife and then slice it, or dice it.

A very gooky but effective thing is to squash it with knife, put a pinch of gros sel on it and with flat of the knife make a paste of it.

I generally don't use garlic pressed or squeezed or squashed because I find the flavour too strong - but perhaps they are get milder from being preserved in oil. I love baked garlic or whole cloves that have been boiled and then slowly simmered in oil.

[beppe]

Do you remember the recipe that i got scolded for?

Well, as announced it was implemented. Following all the goring details, step by step, ingredients tsp by tsp. Even the minutage... That's the way if one wants to understand a recipe. Chef school style. And with the perfectionist love for details of the girl with red umbrella it is quite simple to follow.

First problem, I had the cumin and the coriander whole and not powdered. So I crushed them in the spice mortar.
Second problem, instead of chili I put in a tiny peperoncino that our domestic assistant brings up from calabria and I put under oil. I licked my fingers after and I had to eat 1 tsp of honey.
Third problem. I wanted not to change the oil I roasted the chicken for the second part. And then I said to myself, what the heck, if I wanto to reach that flavor I have to follow the recipe, which I did.
Fourth problem. When cooking the onioms I resisted salting them in advance. I followed the minutage exactly with my Citizen Radio Controlled and Solar Energized watch.
Then just before setting it to simmer one bubble every other second, I realized I forgot the peperoncino. Quickly solved.

After one hour, I did the final passage without having to adjust anything.

Put the Crozes Hermitage 2006 in the fridge to come down to those 14°C I wanted it and fixed the legumes.

In the mean time Little Daughter woke up from her late afternoon beauty nap. I was waken by the smell of food. Is it good? Very good.

You see the table set and all the trimmings. Not indian or tutkish bread but focaccia.

Then I asked LittleDaughter hoew is it (she ate all of it) buono, così così, non buono (good, so and so, not good). Buonississimo. (very very good) and that is the best compliment to Ea the great Chef.

The famous sauce. Ambrosia. A very light oriental tint, perfectly balanced by the peperoncino, with those doses. Roughly crushed cumin and coriander from time to time surprised me with a little firecracker of taste. In the mouth the taste keeps shifting around. Delicious. I would use it on whiite fish like cod or shark. Wine was absolutely a perfect match.

[Ea]

Originally Posted by beppe

Then I asked LittleDaughter hoew is it (she ate all of it) buono, così così, non buono (good, so and so, not good). Buonississimo. (very very good) and that is the best compliment to Ea the great Chef.

It's the highest praise possible that of a young child. I would not have been so generous myself at that age. She is definitely her father's daughter

Originally Posted by beppe

The famous sauce. Ambrosia. A very light oriental tint, perfectly balanced by the peperoncino, with those doses. Roughly crushed cumin and coriander from time to time surprised me with a little firecracker of taste. In the mouth the taste keeps shifting around. Delicious. I would use it on whiite fish like cod or shark. Wine was absolutely a perfect match.

I had leftover sauce with a pangasius fillet last night. It was very good.

[SameOldStory]

"Not indian or tutkish bread but focaccia."

What is this that Beppe's talking about? Something simple, right?

So I look on Google and what do I see?

OK. Lets narrow it down. Lets check Wiki.

How about focaccia recipes? Only "About 333,000 results".

What have I learned about Beppe's bread? Only that it is flattish and probably made 30.000 different ways.

Can you all fight over the best way to make it? I'll take the recipe from the last person standing.

[SameOldStory]

A real question. When I was quite small we visited Spanish friends for Easter. I had rabbit but don't really remember what it was like.

Any recipes?

[beppe]

Originally Posted by SameOldStory

"Not indian or tutkish bread but focaccia."

What is this that Beppe's talking about? Something simple, right?

So I look on Google and what do I see?

OK. Lets narrow it down. Lets check Wiki.

How about focaccia recipes? Only "About 333,000 results".

What have I learned about Beppe's bread? Only that it is flattish and probably made 30.000 different ways.

Can you all fight over the best way to make it? I'll take the recipe from the last person standing.

Oh the great cook took notice of us. What an honor!
search focaccia ligure
search focaccia Recco

If you have time post your request in the italian place (sticky in the lounge). Post in English of course or in ancient Roman. as you see fit. Thank you

by the way in Eneides Virgilio recounts that they were so hungry that after the meal they ate their plate (mensa). That 's the first pizza ever mentioned. My friend R.R. from Baytown, TX, knows the truth: Pizza Pie was brought to Italy by GI in 2nd World War. I hope that KK reads this, she would love it.

When we were kids and Gegè (Eugenio) had this very fast AlfaRomeo Giulietta, some time we stopped studying and made a short trip to Recco to buy the focaccia (120 km one way trip,he made it in less than an hour, the fool. My father in law claims that he made the same trip, a classic among Milanese kids of that time, in less than 45 minutes, he had a Maserati). An other time. Long gone.

[beppe]

Originally Posted by SameOldStory

A real question. When I was quite small we visited Spanish friends for Easter. I had rabbit but don't really remember what it was like.

Any recipes?

The problem with rabbit is that it is a dry meat. Pot roasted in pieces, with white wine to help collect the goodies, rosmary and sage, maybe garlic in its shirt. Start it strong to close the meat. Save the fine taste. Like chicken in a way, but firmer and tastier. If wild (hare), pre marinate it in civet (red wine)

[Ea]

Another winner, I'd say. Wonderful sauce. From the same cookbook where I got that really great chicken stew I posted recently.

I think this one could also work very well as a vegetarian sauce, if a bit vegetable bouillon is added (and the meat omitted, of course), and then simmered for 25-20 min.

4 portions

Chicken, pork or lamb for 4 people (chicken on the bone and skinned)
Fat for browning the meat
2-3 tablespoon coconut fat or olive oil
3 onions, chopped
6 garlic cloves, chopped
2 ts (teaspoon) ground cumin
2 ts ground coriander
4 ts garam masala
3 bay leaves
3-4 green cardamom pods, crushed (add both seeds and pod)
1 can coconut milk - abt. 3½-4 deciliter (preferably not "light")
1 tablespoon tomato puree (the book didn't say if it was concentrated, but I used that and it was great)
1 deciliter water
1 dl greek yoghurt - or strained ordinary yoghurt (I used skyr myself and it was fine)
½-1 ts salt
black pepper, freshly ground - I would suggest ½-1 ts

Brown the meat in a frying pot and set aside.
Discard the browning fat - typically it's burned and doesn't taste so well.
Add the coconut fat or oil, and fry the onion gently for 8 min.
Add garlic and fry for 2-3 min.
Turn up the heat a little and add cumin, coriander, garam masala, bay leaves, and cardamom. Fry for another 2 min.
Add coconut milk, water and tomato puree and stir.
Add yoghurt, salt and pepper and stir.
Add the meat.
Let it simmer until the meat is done and the sauce has reduced a little and thickened. I let mine sit for 1½ hours, which was great for the meat, but I suspect the sauce would have been slightly better (yes, it's possible) if I'd stopped after 45-50 min. It lost a bit of the fresh taste.


I can only see one fault with the dish; not enough sauce

[Ea]

Originally Posted by kennyc

I use garlic powder to make garlic toast etc. and in soups ... things like that.
I use dried MINCED garlic for other things. It's much more like the real thing, but nothing really stacks up to fresh.

I wonder what is the difference? Isn't garlic powder just very finely minced dried garlic?

Originally Posted by beppe

The problem with rabbit is that it is a dry meat. Pot roasted in pieces, with white wine to help collect the goodies, rosmary and sage, maybe garlic in its shirt. Start it strong to close the meat. Save the fine taste. Like chicken in a way, but firmer and tastier. If wild (hare), pre marinate it in civet (red wine)

I've been wanting to try rabbit - never had it. BTW, isn't it surprising how often exotic (to western palates) meats keeps getting compared to chicken?
For example, I've had alligator - it was like chicken, just firmer and tougher. And guinea pig; like chicken, just darker colour and more fat - like duck, only if duck tasted like chicken!