Recipes / Food - Drink

[kindlekitten]

well that's a leech!

[WT Sharpe]

Originally Posted by kindlekitten

well that's a leech!

I know quite a few leeches, and none of them look like that!

[beppe]

Originally Posted by kindlekitten

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?

thank you kk you are always so helpful.


leek what I meant.

With so many exotic languages in my mind, I get confused. Swedish, no way. Some of my ancestors might have come from the Baltic Sea though.

[beppe]

Originally Posted by kindlekitten

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?

Originally Posted by kindlekitten

well that's a leech!

These are lampreys! Good food by the way. Here they make them fried. It is one of the ingredient of the Piedmont fritto misto.

[kindlekitten]

Originally Posted by beppe

thank you kk you are always so helpful.

leek what I meant.

With so many exotic languages in my mind, I get confused. Swedish, no way. Some of my ancestors might have come from the Baltic Sea though.

I am here to serve!

[beppe]

Originally Posted by kindlekitten

I am here to serve!

[GeoffC]

Originally Posted by kindlekitten

I am here to serve!

and let everyone else do the cooking and the washing up afterwards.

[kindlekitten]

Originally Posted by GeoffC

and let everyone else do the cooking and the washing up afterwards.

you betcha!

[Ea]

Originally Posted by beppe

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.

...

What a nice post. It reads like a story

[GeoffC]

Originally Posted by Ea

What a nice post. It reads like a story

poetically ....

[beppe]

Originally Posted by Ea

World's Best Crackers*
Also, I want to try adding almonds and coconut to make them sweeter. That would be nice with cheese.

I did that. The seeds measure up to 250 ml. I just measured that amount, excluding the pumpkin seeds, while adding shredded dry coconut and almond flakes. I kept oats at 3Tsp. I put half of the salt as grains of gros sel on top.

The result is excellent. Almonds and coconut add to the aroma. (With cheese? I have to try that yet). The aroma is very interesting. next time I will go directly for sweetness (without adding direct sugar), that is probably just almonds and chopped raisins or cranberries. Keeping the light structure given by rolled oats and all grain rye.

This is the third time that I am baking this and it is not only very easy to prepare but a good snack to carry around. They keep very well in a tin. I also discovered that I like them best when they are 5 mm thick. In this thickness they are lighter and more friable.

[beppe]

The ingredients

A rack of pork ribs (in the picture they have been chopped, I usually get a whole rack from my butcher), sausages, pork skin and foot (in the picture but not in my recipe). Count 3 ribs and 2 sausages per soul.

Preparation
Oven at 180°C.

I steam in the microwave a couple of carrots and celery sticks diced and a savoy cabbage shredded.

Some olive oil in a roasting pan (that gives the name to the recipe) and an onion thinly sliced.

Over it I put the steamed vegetables, the sausages (I needle them all over so that they do not burst), and the rack of pork ribs. A glass of water.

Oven. Every 1/2 hour I take it out and check that the cabbage does not burn, mix it, eventually add some water, turn the rack of ribs, work the sausages around: they like that.

When the rack start to sweat its fat, I mix everything well and add some passata of tomatoes. when it is well cooked, I lower the temperature to 75°C and leave it there to become nicer.

In the meantime I make a small amount of polenta. When it is ready I pour it on a wooden slab.

With the hands, wet with water, I arrange it, and, when it is the moment of serving it, I cut slices with a piece of string.

A small postprandial story (fantasy)

Spoiler:

The women comment favourably with the woman of the house on how she has trained the cook and on the way the festive meal has been prepared. They also praise the setting of the table and the flowers. After the meal they go out to smoke while me and the other men make the dishes and share a little schnapps and few gossips .

[GeoffC]

A picture book recipe .... eek animal bits !

[Ea]

Originally Posted by beppe

The ingredients
...

Looks like a nice, solid peasant-style wintry dish If I made it, I think I would choose to add celery root and perhaps a little apple - would go well with the pork.

[beppe]

Originally Posted by Ea

Looks like a nice, solid peasant-style wintry dish If I made it, I think I would choose to add celery root and perhaps a little apple - would go well with the pork.

Great ideas. Just do not put tomatoes

Celery root has a nice distinctive aroma and fragrance that would stand up. I would put it in cubes that will remain visible when the cabbage sort of melts. That is what happens with the carrots and the leaf celery that we use traditionally. Actually, along the years, my friends' wifes have all asked my oven recipe as it is so simple and nice looking. While their husbands are out to smoke ...

The apple with cabbage is almost a must and as it accompanies the pork with kindness it should be perfect. I would use those that maintain the acidity like Granny Smith. But than it becomes a rich man recipe, for a goose leg rather than for a rack of pork ribs. I would put orange juice and raisins and cranberries, if not granatæble frø, you might be familiar with those? If google translator has not played me a trick