Forums
Red Whiskey - it's not the only thing for dinner, is it? What's cookin', FoodieHeads?
Sunshine-daydream
Sounds Tastey ~ I'm with you on the Steak & Ale Cassorole, What are Jacket Pots? Eustfa?
Very Interesting
I must say, I am quite lucky that my husband cooks (& very well, may I add) all meals!
empty nesters
yeah one brood has flown the nest, not in a hurry for another one, even with Joe's instructions!
Soup tonight. I bought a mysterious odd shaped green and orange squash at the market and the woman said to turn it into soup. Who am I to argue? Everyone in the market here wants to tell you at length how to cook the food they sell you and what to drink with it.
Jacket potatoes
\potatoes cooked in oven,fire etc
Estufa, sorry spanish for stove, as in heating
We have a wood burning fire in the living room
Bob
- - - - - - - - - - - - - -
Spanish Jam
Squash
Badger, it sounds like you might have an acorn squash, unless it's one of those roundish UFO-looking things, in which case I can't attest to the following, but here's what I like to do with acorn squash.
Split vertically, scrape out the seeds.
Into the resulting cavities, chuck 1 -2 tablespoons of butter, a tablespoon of brown sugar, a couple shakes of ground cinnamon, a shake of ground allspice, a shake of ground nutmeg, a dash of salt and just the tiniest smidge of black pepper.
Bake at 350F until thoroughly gushy, 40, 45 minutes or so.
Scrape the gooey orange stuff out of the skins into a bowl and mash thoroughly.
Serve as a side dish with a hearty meal, ever so lightly dusted with ground corriander.
Counterpoint with nice peppery shiraz.
This approach also works well with butternut squash.
Conversation is always more interesting than recitation, so speak your mind and not someone else's.
that sounds good Mr Pid!
Soup on the way now (with squash,chick peas and curry spices), but I will try your recipe for sure next time! Thanks
stuk brood
yeah, brood, that is Dutch, though the recipes are not.
I just like to show off that I know how to say bread in Dutch. ( -;
though for years I used to pronounce it broood, not brOd which would give me some odd looks in Holland.
we got one of these model M880 and it kicks ass!
http://www.braun.com/global/products/fooddrink/foodpreparation/handmixe…
it is great for kneeding brood dough, (though we usually just use the brood maker for that) chopping in the little (it is a bit too small) cuisinart type chopper thing, and what I ESPECIALLY love is the soup puree thing that I can put directly into the cooking pot. that fucking rules. I made an awesome carrot soup the other day, and after I boiled the carrots a bit, I pureed them to perfection.
peace.
Steak and Ale Casserole/pie
1 Kilo stewing steak cubed1 pint bottle of dark beer
seasoned flour
5 or 6 largish mushrooms sliced
3 large carrots chopped
1 stick of celery chopped
1 large onion chopped
1 jar/tin of white beans
1 sprig of Rosemary
1 sprig of thyme
oil (i use Olive)
heat oil in a casserole.
put meat in a plastic bag with sufficient flour to cover the meat and then brown the meat in batches and then remove from casserole
When all meat is browned, put a little more oil in pan and soften the onions on a low heat turn up the heat and add Mushrooms, Celery and carrots and fry then return the meat to the pan and add the beer
I like to use a sweetish beer more then a stout. Any english style beer can be used i just prefer a dark beer.
add the herbs and cook slowly for 2 to 3 hours until the meat is starting to fall apart.
if you want a pie add a pastry crust
Bob
- - - - - - - - - - - - - -
Spanish Jam
Steak and Ale
add the beans with meat and the beer
enjoy
Bob
- - - - - - - - - - - - - -
Spanish Jam
Chicken and Pineapple Curry
2 Chicken breasts sliced1 onion chopped
1 Fresh Pineapple 9skinned and cubed)
1 clove garlic (Chopped)
2inch cube ginger chopped
creamed coconut
teaspoon Kalangi (onion Seeds)
tablesppon turmeric
teaspoon cumin seeds
teaspoon coriander seeds
teaspoon Cloves
teaspoon cardamon pods
teaspoon fenugreek seeds
carton of natural yoghurt
salt to taste
water
put the chicken in a non metalic bowl and mix with the yoghurt, turmeric, cumin seeds and 1/4 of the onion and leave in fridge to marinate
in a hot pan put the rest of the spices to toast, just a couple of minutes add some vegetable oil and then the rest of the onion, Garlic and ginger, and cook slowly until softened (10 mins or so)
turn the heat up and add the pineapple and cook until it starts to colour. Then add the chicken and marinade and cook until chicken starts to colour.
Add water to cover and the creamed Coconut
cook until sauce reduces and thickens, add salt to taste
Bob
- - - - - - - - - - - - - -
http://spanishsunshinedaydream.blogspot.com/
Spanish Jam
Chicken and pineapple Curry
to go with this i am making Naan Breads, Onion Bhajis, Coliflower curry and Chick pea Curry along with popodoms
Bob
- - - - - - - - - - - - - -
http://spanishsunshinedaydream.blogspot.com/
Spanish Jam
Curry
You can always come and try it some day
i have found the dog doesn't like curry, i am now full up.
now settle down to a GOGD concert
72 probably
and a glass of Malt
- - - - - - - - - - - - - -
http://spanishsunshinedaydream.blogspot.com/
Spanish Jam
bob's chicken recipe
reminds me to ask if any of you English Heads would happen to know if a restaurant called Prince of India at Clapham Common in London still exists. I don't think it would be considered an especially fabulous place, and the lady who ran the B&B we were staying at made mild fun of us for reeking of curry and garlic, but I had the tandoori chicken there in 1978 and have never had any half so good since.
Prince of India
i just spoken to the missus and it was still there a few years back
She is from that part of london
Bob
- - - - - - - - - - - - - -
http://spanishsunshinedaydream.blogspot.com/
Spanish Jam
oh good lord
I may have to go back to London after all.
Hope the place hasn't gone downhill in the intervening 30 years, but if anybody's in the neighborhood, check out the tandoori chicken!
GOOD FOOD!!!!
Start with Tilapia or Catfish. You need a bland white fish.Mash a stick of butter up with a tablespoon of Anchovie Paste, if not more. I like more!
Rub your fish with salt and pepper and bake it with a huge glob of the Anchovie butter over it.
On your plate lay a bed of arugula and then lay a bed of white rice on top, a bed of rice that matches the size of the fish. When the fish is done lay it on top of the rice and arugula.
Drizzle all of the melted anchovie butter form the baking pan over the fish and stuff. Then follows the salsa:
The topper is a mango salsa.
2 mangos
half a red onoin
1 big tomato, no seeds
1 bunch of fresh cilantro diced
apple cider vinegar
olive oil
corriander
cumin
ALL TO TASTE
This recipe has gotten me layed. It is amazing and I encourage you all to try it.
Much Love,
Chris and Mary
mango salsa!! :)
I love mango salsa! The kiddies love fish too! Chris your recipe sounds grate!! Gonna try it!!
Thanks :)
There's much more where that
There's much more where that came from gratefulmom. Let me know how it turns out!
Thanks to Chris & Mary
For a grate new meal!! I used the Tilapia and it was wonderful ! Thanks again Chris & Mary :)
Chilli Con/sin Carne
anyone got a good Chilli Recipe?
Bob
- - - - - - - - - - - - - -
http://spanishsunshinedaydream.blogspot.com/
http://www.facebook.com/photos.php?id=633338979
Spanish Jam
yummy,fish recp'
that sounds great i have most of the syuff to do it,i'm cooking fish tonight i have some great alaskin halibit,i wonder if it'll be good w/that recp,?thanks chris,let you no how it comes out. peace.and happy eating!!!
knives
knives:
check out these bad boys:
http://kyoceraadvancedceramics.com/index.html
https://secure.kyoceraadvancedceramics.com/products/cutlery/revolution-…
a bit expensive, but they fucking rock!
this ain't no cheese ball Ginsu knife, folks. It will not cut through a soda can.
Keep in mind, most people cut themselves because their knives are too dull rather than too sharp. tomatos, onions, etc. are sliced really easily with these knives. The other advantage is they are really light weight. I saw a documentary on a plane about these things, some old dude sharpening them by hand, pretty cool shit.
No metalic taste to your food with these, and stuff like cut apples do not get discolored; we usually cut our apples the night before and chill them in the ice-box overnight, and after we got one of these, they stay in their original color, but before with the older steel knives we had, they turned brownish.
peace.
CCJ ~
"we usually cut our apples the night before and chill them in the ice-box overnight, and after we got one of these, they stay in their original color, but before with the older steel knives we had, they turned brownish."
I never thought the discoloration had anything to do with the knife you used. I thought it was the air. Verrry Interesting.....
I think that Vadilia Chop Wizard looks pretty cool. For someone like myself who is all thumbs in the kitchen.
Wouldn't mind kicking that Oxy Clean Loud talker guy right in the teeth, though. Jeez!
air, too
we always put the apples into tupperware, but sure, air discolors them, too.
I do not know if the knife is the 'only' reason, but I cut the apple yesterday around 3pm, and up this morning, 9 or 10 hours later, no discoloring. Some of our old knives had some kind of teflon coating, that might have done the discoloring, too. don't really know.
anyway, the Kyocera knives rule; especially straight cutting of veggies. They do have limitations, can not cut pumpkins or hard shit like bones because they will break.
The only bones in my life (aside from the ones in my body) are made of paper, and they slice in half really well with the ceramic knife-- works best when sharing the bones.
peace.
Stadium Arcadium Chili Recipe
Mix Jupiter with Mars, turn volume to "11" and wait for skull to explode (remember to wear safety glasses)... serve with Red Hot Chili Peppers ; ~ )
"You know what the trouble about real life is? There's no danger music."
"You know what the trouble about real life is? There's no danger music."Naan
haven't made this in a while, did this past weekend, and it was really tasty.
320 grams of hard flour
1/2 teaspoon salt
10 grams of honey
1 teaspoon brown sugar
2 table spoons of yogurt (room temperature)
2 teaspoons of baking powder
1 teaspoon of dry yeast
180 cc of water
the dry yeast is 'instant' so no need to get it going with a bit of water and sugar before hand...
and I cheat because I use our automatic bread kneeder / mixer to do all the work, just put the ingredients in and 90 minutes later the naan 'dough' is ready.
I cut the dough into chunks and patted them down to be about half an inch thick and 6 or 7 inches long, shaped like, well, shaped like naan. (duh) let it rise a while, 20 or 30 minutes.
I put a bit of grape seed oil onto a non-stick frying pan, heat it, add a bit of butter for flavor, and fry the naan until it is cooked,
I like to slow cook my naan, heat the pan for a while, lay out 2 naans in it, cover it and turn the heat off. I leave that for about 5 minutes, then crank the fire up again, flip the piece, and again, turn the heat off, and let it cook covered. I never really cared for the semi burnt naan, so I just get it browned and cooked through and through.
my old lady cooked up some really hot curries, and we enjoyed a very tasty lunch.
peace.
my old lady cooked up some really hot curries, and we enjoyed a very tasty lunch.
peace.ummm
ummm... "hard" flour
What is as opposed to "soft" flour?
(I'll take wise ass answers for 400, Alex)
seriously. ( -;
(I am not making this up)
looks the same same as "soft" flour.
hard flour has more gluten, which is better (for some reason) for baking breads. my old lady is the scientist gluton expert in our house, the recipe is actually hers.
actually please look here:
http://en.wikipedia.org/wiki/Flour
in the types of flour section, they list "hard" flour that they also call "bread" flour.
I'll quote from that page:
"Types of flour
Much more wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low.
Hard flour, or bread flour, is high in gluten, with a certain toughness that holds its shape well once baked.
Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour."
******
most people use "all purpose flour" which is less glutanous, and not just exactly perfect for baking bread in our house in the opinion of the bread scientist formerly known as my old lady.
I reckon it depends on where you buy your flour how they call it, or what is available.
even for non-bakers, the naan recipe and cooking is pretty easy to do in the frying pan.
non-bakers who do not have an automatic bread kneeder, should mix and mash it up for about 15 minutes, let it rise in a warm place for 30--40 minutes before frying/cooking it. I forgot to say in the recipe, use warm water, but not too hot or you will kill your yeast.
I'm frigging Chef Boyardee over here.
( -:
peace.
hard flour has more gluten, which is better (for some reason) for baking breads. my old lady is the scientist gluton expert in our house, the recipe is actually hers.
actually please look here:
http://en.wikipedia.org/wiki/Flour
in the types of flour section, they list "hard" flour that they also call "bread" flour.
I'll quote from that page:
"Types of flour
Much more wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low.
Hard flour, or bread flour, is high in gluten, with a certain toughness that holds its shape well once baked.
Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour."
******
most people use "all purpose flour" which is less glutanous, and not just exactly perfect for baking bread in our house in the opinion of the bread scientist formerly known as my old lady.
I reckon it depends on where you buy your flour how they call it, or what is available.
even for non-bakers, the naan recipe and cooking is pretty easy to do in the frying pan.
non-bakers who do not have an automatic bread kneeder, should mix and mash it up for about 15 minutes, let it rise in a warm place for 30--40 minutes before frying/cooking it. I forgot to say in the recipe, use warm water, but not too hot or you will kill your yeast.
I'm frigging Chef Boyardee over here.
( -:
peace.Hard flour
is bread making flour, it has a higher Gluten content so it stretches more and holds the dough together. Which is why bread dough springs back when you knead it.
- - - - - - - - - - - - - -
Spanish Jam
Just bought my first Crock Pot
Set It & forget It, no doubt! I cheated & got a frozen Crock Pot Creation. Chicken & Dumplings. Not bad at all. Next
week I may try something with fresh ingredients. Wish me luck.
PEACE
Cod!
If you're gonna eat Cod, do it like this. My 5 year old inhales it!
Take your cod filet and make sure all the bones are gone. Sprinkle with salt, pepper, a little paprika and cover with lemon slices for about 20 minutes.
Set your oven to the highest broil setting and let it get hot for at least 5 minutes (thus warming the entire oven). Put the cod filet into a buttered broiling pan. Remove lemons. Cut up a few chunks of butter and place them next to the cod in the broiling pan. Add some water to the pan. Not much, just enough to coat the bottom of the pan (broth is good to use, too). Add a little salt and pepper to the water as well. Broil for about 12 minutes. Serve. Eat. Incredible!
| I'm just a, well...porpoise. |
sounds great!
thanks for the explanation on hard flour. Here they just call it bread flour, pretty much, from what I've seen.
missin' them Raisinets
I was missin' them raisinets I used to have at the movie shows all those years ago.
so, I am making homemade Rasinets. Raisons covered with chocolatte. I am using sugar free pudding and fat free milk, putting raisins in it, then freezing the choco-raisin clumps for later. couldn't really take the time to try to sepaerate the raisnis and make them individual, but figure the clumps will be just fine, too.
we'll probably have them as we contine our way through the complete Seinfeld DVD collection, up to season 8 now.
( -;
peace.
Fresh strawberries!!!!!!!!!!!!!!!!!!!!!!!
Yummy in my tummy, and in a frozen fruit slushie....brain freeze anyone??
Hey CCJ them homemade raisinettes sound yummy too :)
A disaster averted
Spicy chickpea soup for supper last night. Cut up some onions, carrots and celery and softened them in olive oil. Stirred in a mixture of lots of cumin and a little coriander powder and a dash of turmeric, chilli flakes and ginger. Salt and lots of black pepper. Added a couple of cans of chick peas and a lot of lemon juice.
Then I went to the fridge for a pot of delicious golden chicken stock made the day before and poured it in to the mixture..
.....except
.....oh no.....
THAT was not the chicken stock ....it was a pot of juice extracted from the golden plums we had picked in the morning! Duh…curried sour plum and chickpea soup anyone? Any hope that this was a new culinary discovery were dashed when I tasted it...not good.
Quickly drained off the plum juice and washed the chick peas and veg under the tap. Made up a new spice mixture and started again, this time with the real chicken stock. Slow cooked for 20 minutes, 30 seconds with the hand blender…a dash more lemon juice and pepper.
For a salad: painted some some aubergine (eggplant) slices with olive oil and grilled them. Added cherry tomatoes from the garden, thin sliced white onions, chopped garlic and a mass of fresh chopped parsley, coriander, thyme and basil. A final drizzle of olive oil, loads of balck pepper and a pinch of sea salt.
Dinner in the garden with some fresh bread and a glass or two of rose wine.
Delicious..but I’m gonna have to pick some more plums today.
river cottage
wonderful chef Hugh Fearnley-Whittingstall. the new series about vegetables. inspiring person in every way.
if anyone wonders what Fish Fight is about on Bill Kreutzmann's website, it was instigated by this guy.
Episode 1 - http://www.youtube.com/watch?v=WGEHq4wkDwI
Episode 2 - http://www.youtube.com/watch?v=j_5tyx86Aq0
Episode 3 - http://www.youtube.com/watch?v=Yvt_CvC8ISQ
Episode 4 - http://www.youtube.com/watch?v=mqcN46ivNN0
not too late everyone to sign up and support Fish Fight.
go here - http://www.fishfight.net/
slopey biona soul mountain
spring is here.
homemade pickled vegetable; chinese lettuce, carrot, cucumber.
avocado, fresh sardines, sweet corn, spring onion, soy and cushioning of little mayonnaise. mix gently, add some cider vinegar (with the mother); unpasteurised, unfiltered and oak matured.
freshly ground black pepper, that lemon essence and himalayan pink salt.
japanese rice or failing that, pudding rice, the closest in texture.
mix the ingredients cold. add to the fresh hot rice.
sour, sweet, like space dust on the tongue. a drip of fine hot pepper sauce, a little encona west indian mash; habanero and scotch bonnet.
fire and citrus heat. tongue sparkle and sensation drenched.
welcome to march.
cake or death
one moist chocolate pudding.
you will need
1 bar of dark (85%) organic chocolate
60g organic butter
1 tbsp organic honey
50g organic cocoa
20g self raising flour
3 free range organic eggs
120g organic light muscovado sugar
70ml organic double cream
handful of pecan nuts
turn on the oven
melt dark chocolate bar with the butter
add the tbsp of honey
add the coca powder with the flour and sift together to ensure any pesky lumps are smoothed
take the eggs and the sugar and whisk until the consistency of double cream
add the melted chocolate mixture and fold in gently
add the 70ml of double cream and fold in gently
add the flour/cocoa powder combo and fold in gently
add your nuts
take a 7" wide by 2 and 3/4" circular baking tin
grease gently with a little butter on the bottom and sides
place some greaseproof baking paper on the bottom and sides
pour in mixture
lick the spoon
bake for 20-22 minutes so the inside is nice and gooey
let it rest for a little while
warm is better
cold is just dandy
consume on its own
consume with vanilla ice cream
consume with double cream
but do consume
on the menu tonight
One frozen dinner: Amy's Vegetable Korma & 2 beers (Deschutes Obsidian Stout and Sierra Nevada Torpedo).
great morning energy juice
This is for a large pitcher of juice so adjust accordingly. All organic
10 med carrots
4 stalks celery
6 granny smith apples
1 red beet peeled with greens and stalks
1 lemon
4 stalks kale
Enjoy!