Recipes / Food - Drink - Page 54

vivaldirules · 10-23-2010, 07:03 PM

Swiss Chard!

I'm embarrassed to say that I've never had any before tonight. Or, not that I knew about. It was wonderful! I had to ask the waitress to go back and ask how the chef prepared it and I was further embarrassed to find that he had just sauteed it in a little olive oil with garlic, salt, and pepper. Man, I'm having more of that!

beppe · 10-23-2010, 09:16 PM

Quote:

Originally Posted by vivaldirules

Thanks sounds brilliant, beppe. Thank you. I never get anchovies because my wife thinks she doesn't like them (and I think she's just afraid she doesn't like them but doesn't try). This definitely sounds like a recipe I need to try. Do you think Kalamata olives do as well as black ones? I have this obsession with Kalamatas.

Kalamatas, i want to posses you - for the purpose of eating you, of course. It is on instances as such that the voice that women have not been bestowed with the gift of a soul takes body. It is our duty and pleasure as solicitous husbands, after having assured them of food, shelter, protection and legitimate entertainment, to provide them of guidance.

Quote:

Originally Posted by vivaldirules

Swiss Chard!
I'm embarrassed to say that I've never had any before tonight. Or, not that I knew about. It was wonderful! I had to ask the waitress to go back and ask how the chef prepared it and I was further embarrassed to find that he had just sauteed it in a little olive oil with garlic, salt, and pepper. Man, I'm having more of that!

Ah, that is almost exactly my dinner to night (Bob's diet you know). Of lately I have been following the advices of my cooking inspirer about pork fat for sauteeing (?!): more tasty and apparently better nutritional attributes. Instead of pepper I used a small fiery little hot pepper that my cleaning woman (A Southern generous matron, that has been very favorable impressed by Bob diet) prepares for me under olive oil. And to make it fully a full dish, I smothered it in grated cheeses. For the occasion I grated sheep cheese and mountain goat ricotta that I had reduced to portions and frozen. They just go in the grater happy as they were fresh. A triumph of aromas and flavors that called for some valiant wine, which is not scarce in my small but well stocked cellar, and that will remain such, as I am keeping my vote of abstinence as a sign of solidarity for a friend, a very close friend, that is fighting a long, difficult personal battle against alcohol, and who needs all the support.

beppe · 10-23-2010, 09:28 PM

Quote:

Originally Posted by Pegster

Oh sorry it's actually linked in the recipe name! But I'll cut and paste it here too

Fantastic recipe. The link you gave has helpful pictures and a mess of useful comments and suggestions. Next time you might just leave an empty carriage return (line feed, that shows my age, blast), before the image.

K on your way.

BenG · 10-23-2010, 10:46 PM

It's hard to find benne wafers up here in Louisville. I might have to make some myself if I can find a recipe and some sesame seeds. Though if I make them they'll be Benny wafers.

phenomshel · 10-24-2010, 01:14 AM

I think I'll make pantry beef soup tomorrow. I call it that because it relies heavily on canned veggies, LOL.

Ingredients:
Stew meat
2 cans beef broth
2 cans diced tomatoes
1 can whole kernel corn
1 can green peas
1 can cut green beans
3 or 4 potatoes, peeled and cubed
1 onion, chopped
1 bag "baby" carrots, rinsed and drained
seasonings to taste - I use garlic salt and black pepper

Cooking instructions:
Throw the whole mess into a large sized slow cooker, turn it on high and leave it alone for five or six hours. Or, you can put it on low and come home from work to a house that smells divine and a hot meal.

Serve with cornbread or crackers.

GeoffC · 10-24-2010, 05:57 AM

Just the season, now, for desertgrandma's Bean Soup - delicious with home-baked garlic rolls.....

Ea · 10-24-2010, 07:55 AM

Quote:

Originally Posted by vivaldirules

Swiss Chard!

I'm embarrassed to say that I've never had any before tonight. Or, not that I knew about. It was wonderful! I had to ask the waitress to go back and ask how the chef prepared it and I was further embarrassed to find that he had just sauteed it in a little olive oil with garlic, salt, and pepper. Man, I'm having more of that!

Isn't it wonderful to discover new food?!

And it's quite amazing what can be done with a little olive oil, garlic, salt and pepper

Next step would be adding a splash of white wine and a very little bit of those anchovies and serve it to your wife

vivaldirules · 10-24-2010, 08:06 AM

Quote:

Originally Posted by Ea

Isn't it wonderful to discover new food?!

And it's quite amazing what can be done with a little olive oil, garlic, salt and pepper

Next step would be adding a splash of white wine and a very little bit of those anchovies and serve it to your wife

Hey, now there's a thought!

GeoffC · 10-24-2010, 08:08 AM

Quote:

Originally Posted by vivaldirules

Hey, now there's a thought!

Which one?

vivaldirules · 10-24-2010, 08:09 AM

The one on the left, silly.

GeoffC · 10-24-2010, 08:10 AM

Oh you don't mean the blue one then ....

Ea · 10-24-2010, 08:45 AM

Quote:

Originally Posted by vivaldirules

Hey, now there's a thought!

Think of anchovies as flavouring rather than an ingredient. They work very well, in small amounts dissolved in dressings and sauces for example. Eating one whole is quite another matter

beppe · 10-26-2010, 06:37 PM

When you go to Florence remember to eat their minestrone (beans and cabbage mostly) that they call ribollita (re-boiled). I am sure some of you, distinguished members, have rejoyced in the savory dish. Now, the season for kale and royal cabbage is underway, and although their flavor is not at the peak (that will be after the first frosts), I bought them and made a nice batch of ribollita. Quite good and tasty. It is a long preparation but easy, oh so easy.

You start with putting the white beans (cannellini) under water overnight. I did that Saturday evening and Sunday morning I hade them ready (a full package of 500 g.).

Sunday evening I started to work on the soup. I stripped the kale of the stems that are quite hard and steamed the leafs in the MW for an extra 10 minutes, (precooking the kale). I then put two fingers of oil in a high pot (steel) with a chopped onion and few cloves of garlic to take color. BTW I use only super duper extra vergin oil made with pure hands by the mother of my friend that picks her olives one by one and kisses them good bye before squeezing them, blah blah, that is the quality of the ingredients is sort of important in a recipe like this). Then pour in it celery and leeks, and the shredded kale and royal cabbage and stir once in a while until they go all soft and tender, poor things. About 10 minutes. Then I put in water in the measure of 300 cc for 100 g of beans. In the present case 1.5 liters. And the beans. Some salt. Lid. Cook at slow fire for 2 hours.
In the meantime I prepared a glass of oil in which I put 2 cloves of garlic and few stems of rosmary and cooked on lively heat until the garlic got color. I then passed through a colander and set the oil aside. When the beans where cooked, I took out about half of them and whipped smooth with Braun, my stick blender. Poured it back in the pot and added the oil. Stirred well and let rest over very low heat for few minutes. I then put in the soup about 400 g. of that unsalted bread that they do in Florence, stale and cut in fine tranches. Stirred it, covered it and let it rest untill the day after.

That was Monday evening when I came home from work. Hungry as hell. Took out a pan, a whirl of that olive oil, and when it started to fizzle I dumped in the pan a couple of laddles of the soup, that had become quite dense. I moved it around in the pan and tried a couple of somersaults with deft wrist. A couple of turns of black pepper, dished out. No cheese. The parfume was just the best apero (long gone the time of Bitter Campari or of wiskey sour or even a gentle Manhattan, bye to you all good friends). Delicious. Not even a glass of red, but the good food and its flavor compensate and gratify.

Ingredients
500 g. of white beans (cannelini)
1 kale
1 royal cabbage
1 onion
6 cloves of garlic
2 glasses of olive oil
celery and leek
salt, pepper

kindlekitten · 10-26-2010, 08:09 PM

does anyone else get visions of the Swedish Chef when Beppe talks about cooking? who else would be making hand somersaults!?

anyway... Beppe, you don't really mean this do you?

Pegster · 10-26-2010, 08:18 PM

Quote:

Originally Posted by kindlekitten

anyway... Beppe, you don't really mean this do you?

10-23-2010, 10:46 PM	#799
BenG Home Guard Posts: 4,730 Karma: 86721650 Join Date: Jun 2007 Location: Alpha Ralpha Boulevard Device: Kindle Oasis 3G, iPhone 6	It's hard to find benne wafers up here in Louisville. I might have to make some myself if I can find a recipe and some sesame seeds. Though if I make them they'll be Benny wafers. Last edited by BenG; 10-23-2010 at 10:48 PM.

10-26-2010, 06:37 PM	#808
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	Ribollita When you go to Florence remember to eat their minestrone (beans and cabbage mostly) that they call ribollita (re-boiled). I am sure some of you, distinguished members, have rejoyced in the savory dish. Now, the season for kale and royal cabbage is underway, and although their flavor is not at the peak (that will be after the first frosts), I bought them and made a nice batch of ribollita. Quite good and tasty. It is a long preparation but easy, oh so easy. You start with putting the white beans (cannellini) under water overnight. I did that Saturday evening and Sunday morning I hade them ready (a full package of 500 g.). Sunday evening I started to work on the soup. I stripped the kale of the stems that are quite hard and steamed the leafs in the MW for an extra 10 minutes, (precooking the kale). I then put two fingers of oil in a high pot (steel) with a chopped onion and few cloves of garlic to take color. BTW I use only super duper extra vergin oil made with pure hands by the mother of my friend that picks her olives one by one and kisses them good bye before squeezing them, blah blah, that is the quality of the ingredients is sort of important in a recipe like this). Then pour in it celery and leeks, and the shredded kale and royal cabbage and stir once in a while until they go all soft and tender, poor things. About 10 minutes. Then I put in water in the measure of 300 cc for 100 g of beans. In the present case 1.5 liters. And the beans. Some salt. Lid. Cook at slow fire for 2 hours. In the meantime I prepared a glass of oil in which I put 2 cloves of garlic and few stems of rosmary and cooked on lively heat until the garlic got color. I then passed through a colander and set the oil aside. When the beans where cooked, I took out about half of them and whipped smooth with Braun, my stick blender. Poured it back in the pot and added the oil. Stirred well and let rest over very low heat for few minutes. I then put in the soup about 400 g. of that unsalted bread that they do in Florence, stale and cut in fine tranches. Stirred it, covered it and let it rest untill the day after. That was Monday evening when I came home from work. Hungry as hell. Took out a pan, a whirl of that olive oil, and when it started to fizzle I dumped in the pan a couple of laddles of the soup, that had become quite dense. I moved it around in the pan and tried a couple of somersaults with deft wrist. A couple of turns of black pepper, dished out. No cheese. The parfume was just the best apero (long gone the time of Bitter Campari or of wiskey sour or even a gentle Manhattan, bye to you all good friends). Delicious. Not even a glass of red, but the good food and its flavor compensate and gratify. Ingredients 500 g. of white beans (cannelini) 1 kale 1 royal cabbage 1 onion 6 cloves of garlic 2 glasses of olive oil celery and leek salt, pepper Last edited by beppe; 10-26-2010 at 11:55 PM.

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10-23-2010, 07:03 PM	#796
vivaldirules When's Doughnut Day? Posts: 10,059 Karma: 13675475 Join Date: Jul 2007 Location: Houston, TX, US Device: Sony PRS-505, iPad	Swiss Chard! I'm embarrassed to say that I've never had any before tonight. Or, not that I knew about. It was wonderful! I had to ask the waitress to go back and ask how the chef prepared it and I was further embarrassed to find that he had just sauteed it in a little olive oil with garlic, salt, and pepper. Man, I'm having more of that!

10-24-2010, 01:14 AM	#800
phenomshel ZCD BombShel Posts: 4,793 Karma: 8293322 Join Date: Jan 2009 Location: The Frozen North (aka Illinois, USA) Device: iPad, STB Kindle Oasis	I think I'll make pantry beef soup tomorrow. I call it that because it relies heavily on canned veggies, LOL. Ingredients: Stew meat 2 cans beef broth 2 cans diced tomatoes 1 can whole kernel corn 1 can green peas 1 can cut green beans 3 or 4 potatoes, peeled and cubed 1 onion, chopped 1 bag "baby" carrots, rinsed and drained seasonings to taste - I use garlic salt and black pepper Cooking instructions: Throw the whole mess into a large sized slow cooker, turn it on high and leave it alone for five or six hours. Or, you can put it on low and come home from work to a house that smells divine and a hot meal. Serve with cornbread or crackers.

10-24-2010, 05:57 AM	#801
GeoffC Chocolate Grasshopper ... Posts: 27,599 Karma: 20821184 Join Date: Mar 2008 Location: Scotland Device: Muse HD , Cybook Gen3 , Pocketbook 302 (Black) , Nexus 10: wife has PW	Just the season, now, for desertgrandma's Bean Soup - delicious with home-baked garlic rolls.....

10-24-2010, 08:09 AM	#805
vivaldirules When's Doughnut Day? Posts: 10,059 Karma: 13675475 Join Date: Jul 2007 Location: Houston, TX, US Device: Sony PRS-505, iPad	The one on the left, silly.

10-24-2010, 08:10 AM	#806
GeoffC Chocolate Grasshopper ... Posts: 27,599 Karma: 20821184 Join Date: Mar 2008 Location: Scotland Device: Muse HD , Cybook Gen3 , Pocketbook 302 (Black) , Nexus 10: wife has PW	Oh you don't mean the blue one then ....

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