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BS: Recipes - what are we eating?

Mrrzy 09 Apr 20 - 08:00 AM
leeneia 08 Apr 20 - 09:32 PM
Stilly River Sage 07 Apr 20 - 04:48 PM
Steve Shaw 07 Apr 20 - 01:23 PM
Donuel 07 Apr 20 - 10:37 AM
Charmion 07 Apr 20 - 09:49 AM
Mrrzy 07 Apr 20 - 12:09 AM
Steve Shaw 06 Apr 20 - 09:36 PM
Steve Shaw 06 Apr 20 - 09:28 PM
Stilly River Sage 06 Apr 20 - 09:26 PM
Donuel 06 Apr 20 - 08:46 PM
Steve Shaw 06 Apr 20 - 06:07 PM
Donuel 06 Apr 20 - 05:09 PM
leeneia 06 Apr 20 - 05:09 PM
Stilly River Sage 06 Apr 20 - 04:55 PM
Thompson 06 Apr 20 - 04:25 PM
EBarnacle 06 Apr 20 - 03:54 PM
Donuel 06 Apr 20 - 01:43 PM
Mrrzy 06 Apr 20 - 11:38 AM
EBarnacle 05 Apr 20 - 11:03 PM
Steve Shaw 05 Apr 20 - 07:01 PM
Donuel 05 Apr 20 - 09:31 AM
Jack Campin 05 Apr 20 - 07:14 AM
Steve Shaw 05 Apr 20 - 04:41 AM
leeneia 04 Apr 20 - 08:47 PM
Stilly River Sage 04 Apr 20 - 08:28 PM
Mrrzy 04 Apr 20 - 05:45 PM
leeneia 04 Apr 20 - 05:17 PM
Charmion 04 Apr 20 - 12:50 PM
Stilly River Sage 04 Apr 20 - 12:26 PM
Steve Shaw 04 Apr 20 - 11:50 AM
Mrrzy 04 Apr 20 - 11:14 AM
Steve Shaw 03 Apr 20 - 07:17 PM
Charmion 03 Apr 20 - 06:48 PM
Steve Shaw 03 Apr 20 - 05:54 PM
Bonzo3legs 03 Apr 20 - 04:29 PM
leeneia 03 Apr 20 - 01:59 PM
mg 03 Apr 20 - 02:17 AM
Charmion 02 Apr 20 - 09:25 PM
Mrrzy 02 Apr 20 - 03:58 PM
Steve Shaw 31 Mar 20 - 06:10 PM
Mrrzy 31 Mar 20 - 04:50 PM
Stilly River Sage 31 Mar 20 - 02:16 PM
Charmion 31 Mar 20 - 02:12 PM
leeneia 31 Mar 20 - 01:41 PM
Stilly River Sage 31 Mar 20 - 11:33 AM
Charmion 31 Mar 20 - 10:08 AM
Thompson 31 Mar 20 - 09:50 AM
Steve Shaw 31 Mar 20 - 07:37 AM
Charmion 29 Mar 20 - 08:57 PM
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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 09 Apr 20 - 08:00 AM

I want Joe Offer to stroll through *my* yard!


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 08 Apr 20 - 09:32 PM

You may recall that I said I would cook bread in the slow cooker because we have no oven right now.

It worked, in the sense that it finally produced some edible bread. I had to cook it for far longer than the video said, and I had to take it out and turn it over. The final product is rather rubbery, but since I toast it every morning, that's not so bad.

Fortunately Amazon shipped my new supply of yeast earlier than they said they would, so now I can go back to my reliable bread machine.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 07 Apr 20 - 04:48 PM

I'm late in starting raised beds but I've removed the edge fence stuff from my old garden and have a number of bedding plants I'm keeping alive in pots until I get the soil redistributed. We have a long growing season here so a late start isn't a huge problem (though we just had Easter and my neighbor swears by not planting tomatoes until Easter.) Gardening has become all the rage now, clearing out area nurseries, so I'll probably have to start some crops from seed. I have a stash of old seeds and hopefully some of them are viable.

Today for lunch I finished the last of the eggplant Parmesan I made last fall and froze in a single-portion Pyrex covered dish. It actually made two portions because I haven't been eating as much after the surgery. As I get more active I'm sure that will change. The eggplants came from my yard. (I got high points a few years ago when Mudcat's Joe Offer came through town and we walked out to the garden and I picked an eggplant to use for dinner.)

I brewed some green tea with lemon balm the other day; it's my "house tea" this time of year because lemon balm escaped a pot years ago and grows all around the patio. It's only a light hit of caffeine so I can drink it in the afternoon. The ice in the freezer is made by an automatic ice maker, and most of it has sublimated in the freezer without being used. I've tossed the batch and turned on the rapid ice button. I dropped a cube and the puppy picked it up and skittered out of the kitchen with it like I was going to take it away from her. Such a cutie!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 07 Apr 20 - 01:23 PM

If your garlicky stuff is growing in grass, it could be crow garlic, Allium vineale, which has fairly tall wiry stems, bulbils as well as flowers and a few leaves that look a bit like chives. In the US it's an invader from this side of the pond. You can use it like garlic, but it's a tough old thing and the flavour and smell is very strong and unsubtle. If it gets into pasture and is grazed by animals, the meat and milk takes on a disagreeable garlic whiff. If it grows in grain crops and is harvested with the grain, the same taint happens. It's not my favourite plant.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 07 Apr 20 - 10:37 AM

Well the stuff in the yard (lbs of it) sure smells good when I mow it.
Its a natural yard so it is mostly purple and white violets, garlic stuff, and various grasses. Most people would consider these plants as weeds.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 07 Apr 20 - 09:49 AM

Himself made naan the other day, in an iron skillet like bannock. It's delicious and rich -- easy to eat too much, but worth the calories. The dough is made with ghee and yoghourt.

We got the recipe from an email sent out by the Stratford Chef School, a local institution doing its bit to make isolation less onerous. The recipe was adapted from a commercial source by one of the instructors, a chef and bread guru named Eli Silverthorne, who if there's any justice should get the keys to the city if not the Order of Canada.

The recipe is a bit long so, if anyone of you lot would like it, drop me a PM.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 07 Apr 20 - 12:09 AM

Read the Redwall books for ideas.

The curry arroz con pollo was not as good as the original curry...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 06 Apr 20 - 09:36 PM

Just look up Allium ursinum, Maggie.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 06 Apr 20 - 09:28 PM

No, nothing like. Ramsons has broad lanceolate leaves whereas chives has cylindrical leaves, like grass at casual glance. Ramsons, garlicky aroma. Chives, more oniony and not at all garlicky.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 06 Apr 20 - 09:26 PM

This is what I'm talking about.

There are lots of wild chives and onions that sound a lot like what you describe. "Society garlic," for one.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 06 Apr 20 - 08:46 PM

Are they the same as chives?


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 06 Apr 20 - 06:07 PM

Maggie, I think that Jack may have been referring to the leaves of wild garlic, aka ramsons, Allium ursinum. They are sprouting all over the place in partly-shaded woods and hedges right now, and, as far as I know, only the leaves are used, and you have to bag them over about six weeks through mid-spring. They have a lovely, fresh, subtle garlicky aroma, and the leaves are used in a good number of recipes. Naturally, Jack can speak for himself.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 06 Apr 20 - 05:09 PM

Don't poke the bear or chef. Some maestros can be rather intense.
The older we get, the more spicy and colorful foods become satisfying and stimulating.
Look at the uncensored expressions on the face of little kids eating a more than usual seasoned food. Its agony or ecstasy.

They say its not the steak, its the sizzle. Bull, some dishes are just for show like turkey wings flambe'.

Oh, from memory a quick and easy way to fumigate your entire apartment is to put a can of Boston Brown Bread in the microwave for 20 minutes instead of 20 seconds.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 06 Apr 20 - 05:09 PM

Mrrzy, no need to worry about miscegenation between the curry chicken and the arroz whatever. The world that can accept curry wurst can accept anything. Or how about Tex-Mex won ton? I vow to you I have seen a recipe for that.
==========
I am trying to combine cooking during a kitchen re-do with life under Covid quarantine. My yeast supply is down to 1.5 teaspoons. I eat cracked-wheat bread, the only bread with good fiber in it for breakfast, almost every day. Here I sit - low on yeast and no oven.

So I have combined a recipe from "Artisan Bread with Steve" (see his YouTube videos) with directions from another YouTube on how to bake bread in a crock pot. The beauty of Steve's recipes is that each one takes only 1/4 tsp of yeast.

If you are looking for something fun to do, check out Steve's artisan, no knead bread.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 06 Apr 20 - 04:55 PM

Jack, no need to freeze the garlic. The best way to store the wild garlic is to pull the whole plant (or dig - my garlic always seems to grow quite deep) and knock off the worst of the dirt and save the corms to use for planting elsewhere later (or knock some back in the same hole so more plants sprout next year.) I let the batch of plants stand in a large bucket in the laundry/mud room and dry over a couple of weeks till the moisture has all moved to the garlic bulbs or simply dried out; cut off the tops, leaving a couple of inches of neck for easier handling. I knock off any remaining dirt then put them into a craft grocery bag and store them on a dark shelf in the pantry. They will last a year or two that way. I dug up some wild garlic in the woods across the road from me years ago and over time have it come in in several areas of the yard. It's actually a wild leek, or is referred to as a hardneck garlic.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 06 Apr 20 - 04:25 PM

But if Steve had particularly nice clients perhaps we could form a commune and have him as our exclusive cook…?


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Subject: RE: BS: Recipes - what are we eating?
From: EBarnacle
Date: 06 Apr 20 - 03:54 PM

Donuel, consider that the warmer a region is, in general, the stronger the spicing is, especially of foods that tend to go bad. QED


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 06 Apr 20 - 01:43 PM

To me Curry must have been used to diguise the flavor of spoiled meat.
Nope Curry curries no flavor with me.
Other Indian spices however are a spectral experience.

I have had some success with using savory liquors in sauces.
Chocolate liquor and dark chocolate is a good one for some seafood like lobster or scallops.
Drambuie works in some tomato or barbecue sauces. 100 proof PEACH and real cream is great for spongecake and other desserts. Goldbergs 100 proof cinnamon makes great cookies. Schnapes not so much.
I do not use wine because of the sulfites.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 06 Apr 20 - 11:38 AM

Made a chicken curry last night whose leftovers will be arroz con pollo, if that is allowed. Miscegenation, or something.


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Subject: RE: BS: Recipes - what are we eating?
From: EBarnacle
Date: 05 Apr 20 - 11:03 PM

On a more relaxed note, we are getting ready for our isolated and virtual Passover. Tonight I spotted a couple of apples on the back of the counter. Chopped them up, skin on. Added some date syrup, cinnamon and cashew bits. Next time, I may try nuking the apple bits. Taste was good.
Getting more date syrup can be problematic as I don't remember which kosher shelf it was on. Will keep eyes peeled.   
It is really nice having all sorts of stores within a few miles--not so many in walking distance as we had in Brooklyn but a good variety.
Even found a place that sells beef kabonosy. Fresh, not dried.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 05 Apr 20 - 07:01 PM

No it wouldn't. Basically because I can't stand anyone to be in the kitchen with me. And that would apply even if the kitchen was 10000 square metres. No, I don't want any help. No, I'll peel the spuds myself. No, you don't chop veg my way so put that knife down and walk away slowly. Please get away from that sink - NOW. You want to know if there's anything you can do to help? Sure. Just bugger off into the other room and watch telly.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 05 Apr 20 - 09:31 AM

Steve have you ever wondered if you had become a world class chef rather than an exhausted teacher, that your life would have benefited?


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Subject: RE: BS: Recipes - what are we eating?
From: Jack Campin
Date: 05 Apr 20 - 07:14 AM

Wild garlic.

There's miles of it along the streambanks around here. I've been collecting bagfuls of it on walks and stuffing every spare space in the freezers with it. Use like spring onion or leek, for cooking or raw in salads. I've planted some in the garden but for some reason it prefers to grow near running water, which we aren't - who knows, we might get lucky. We already have a fair bit of self-seeded sorrel, so we're doing ok for fresh greens.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 05 Apr 20 - 04:41 AM

I think that those refined olive oils are horrible things. A lot of nonsense has been written about extra virgin olive oil, such as that you shouldn't cook with it. What you shouldn't do is get the oil so hot that it smokes. But I don't have many dishes that require me to heat oil that much before putting something into it, and if I do need really hot oil I'll use groundnut oil instead. A lot of my Italian dishes start with gently sautéeing sliced garlic and chilli flakes, sometimes with an anchovy or two to melt. Gently being the operative word. Extra virgin oil is ideal for that. I have two grades of extra virgin oil in the kitchen, a big bottle of relatively inexpensive stuff for cooking and a much more expensive but superb oil for sprinkling over finished dishes or for salad dressings. Marcella Hazan would tell me off for not using the latter for everything. She has a point, but that would cost me a fortune.

And don't get me started on those horrid bottles of cheap and runny balsamic vinegar...


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 04 Apr 20 - 08:47 PM

Steve wants us to use extra-virgin olive oil. That reminds me that the International Olive Oil Standards Board has promulgated further grades for olive oil.

Extra Virgin
Virgin
Girl next door
No better than she should be
Been around the block.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 04 Apr 20 - 08:28 PM

I have two or three large (6+ pounds) chickens in the freezer; I imagine what I can do is let one thaw then cut it up and offer a portion of it to my ex or the neighbors, talking with them ahead of time so they expect it and with the understanding that it will be cooked right away. I'd have to cut it up and bag it, hand it over with gloves, and they'd have to immediately cook it once it's home (to kill any germs transferred to the bird) and carefully discard the plastic bag for the same reason. Half a bird is plenty for one person for a lot of leftovers. There's a small (~ 12 pounds) turkey in there also, but it's my "spare" bird bought last December because invariably during the year there is an occasion when someone from out of town visits and we have several friends and family over. But this year not any time soon.

I wonder at how nerve-wracking it must be to have the workers in and out of the house right now. The same is happened with a friend here, and they're both higher risk due to age and underlying health issues. For now there has been plastic sealing off the kitchen from the rest of the house, but as soon as it comes down there will be other people germs available to commingle with everyone in the house.

Stay safe!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 04 Apr 20 - 05:45 PM

Ooh was this good:

Chopped a bunch of parsley, a little less dill, a little less mint, into bowl
Chopped a cucumber, into bowl
Hammered the tail end of my bag of almonds and sprinkled the salt over the cukes
Cut a bunch of grapes in half using the 2-plate trick and put on top of cukes
Added the choppedish almonds
Poured a good amount of lemon juice over the top
Drizzled on a decent amount of olive oil
Tossed with spoons
Ate with spoon oh truly yummy


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 04 Apr 20 - 05:17 PM

The DH and I still have a temporary kitchen (home renovation.) We've been going along nicely, alternately food from the freezer with restaurant take-out, but now we find fewer locals are selling take-out.

I assume they found that not enough people order food to justify the expense of running the kitchen. That's unfortunate.

So soon the DH and I will have to tackle actual cooking in our makeshift set-up. It won't be too bad. But tonight we will use the last of the cooked chicken to make curry. Here's my recipe:

Thinly slice a ripe pear or apple. Leave the peel on for flavor.

Put a little oil in a big skillet.

Saute minced garlic in it.

Add the sliced fruit and some pieces of chicken - I like thighs, trimmed of fat.

You can go to the trouble of removing the garlic temporarily and browning the chicken first, but I don't bother.

Cover the skillet and cook till the chicken is tender and the fruit has broken down into a smooth sauce.

Just before dining, add curry powder to taste, at least one teaspoon.
As I wrote before, I like the Oriental curry powder with its flowery aromas.

Meanwhile, cook rice with raisins in it and chop up green onion. Serve the chicken over the rice and sprinkle the green onions on top.
========
I have found that all the stress of the renovation and covid, etc makes us so tired that when dinnertime comes around, we don't feel like cooking anything. So I will cheat and make the sauce ahead of time. It won't be as good, but needs must.

Today we getting the dust out of the work area. We are sick of breathing it and tracking it around. The DH goes through with a big broom and sweeping compound, and I follow with a shop vac.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 04 Apr 20 - 12:50 PM

We also have a hunk of lamb in the freezer for Easter. A boned leg, if I recall correctly, almost the last of the whole lamb we bought from our favourite farmer last fall. We should be eating goose with Himself's brother and wife, but now obviously not. The goose is also sitting in the freezer, larger than life and twice as frosty.

The silver lining in this cloud is that, by the time we can invite someone over to help us eat that damnable goose, summer will have arrived and I will be able to cook it outside, thus not filling the house with the smoke that seems to be the inevitable result of roasting waterfowl in a convection oven. The last time I cooked a duck, I thought we would be feeding the fire brigade, too.

The current soup in the fridge is bean-and-kale minestrone, a recipe that always makes about a gallon. It freezes well, fortunately but, unfortunately, the kale always turns an unattractive olive-drab colour, exactly the same shade as the combat uniforms we wore back in the Cold War. I close my eyes and eat it anyhow; the flavour and nutritional value are not affected.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 04 Apr 20 - 12:26 PM

I did a delivery order from Aldi - my first ever grocery delivery. I included a case of dark beer, and though I don't feel like drinking beer right now, it's a nice thing to have for when it's a bit warmer out and the meal is right for beer. And it is good for things like making beer bread. If you don't have yeast, it'll work in a pinch, but plan to eat it while it's hot because it doesn't taste as good day-old.

I buy yeast a pound at a time (Sam's Club or Costco) and keep one of the two packages in the freezer till I need it. I'd hazard a guess that I have about 1/3 of a pound in the fridge now in a jar I measure out of when I bake. If you pull up Instagram and search on bread you'll find that the world is baking up a storm these days and there are some beautiful loaves showing up (the kind that bake on a sheet, not in a pan). I delivered my homemade bread shaped into much smaller loaf pans last week and my neighbor across the street called to offer effusive thanks - she has COPD and simply never goes out (hasn't for ages) but now no one can come in to visit her (her daughter, in particular). It seems bread is a great surrogate for having someone actually come in for a visit (I use tongs to drop it into a brown bag that was stored in the pantry long before COVID-19 came along then, wearing gloves, hand it over at the door to her son who lives with her. Now I'll have to set it down and let him step out to pick it up since we're staying 6' apart.)

I'm trying to not have too many things going in the fridge at once, but I have a couple of servings of lentil soup, a couple of servings (at least) of my chicken fajitas, I have some cooked pasta and jar sauce in there to make into something. There is a bit of chicken breast, and I think if I mix the chicken with the pasta sauce over pasta with melted mozzarella, I'll be happy with that dinner. Once I've cleared out a couple of these things I'm going to make my crustless quiche.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 04 Apr 20 - 11:50 AM

Am postponing the lamb until next weekend. I'm doing a beery beef stew tomorrow instead. It's a Jamie Oliver one.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 04 Apr 20 - 11:14 AM

Made Hungarian-esque stuffed cabbage last night. One recipe said to make a little ball of the didn't-come-out-even stuffing in a kind of meatball so you can use that to check whether the rice was cooked... Brilliant. Started with raw rice and raw ground pork and only nuked the outer cabbage leaves so they could roll.

Still airing out the microwave, though!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 03 Apr 20 - 07:17 PM

You've reminded me of a frittata recipe I got from Gino d'Acampo which has courgettes (aka zucchini). I'm thinking I might revive that one next week. We had the spinach soup tonight and it was really good, and so simple. For two of us (I tend to be generous), just before serving it I stirred in about 100 ml of double cream (wot I believe you call "heavy" your end) and sprinkled the soup bowls with a little bit of crispy pancetta. I'll use the rest of the pack of pancetta in my signature risotto tomorrow evening, leftover chicken bits with bacon and creme fraiche. I'm sure I've posted that one before.

I have a massive hunk of shoulder of lamb in the freezer that I bought months ago, intending to produce a feast for about six people (and have leftovers). That can't happen for the foreseeable future, obviously. So I'm going to thaw it tomorrow and cook it on Sunday. Mrs Steve and I will be feasting on cold lamb all next week. We love that, though I know some people don't. If there are scraps I'll make a ragu, the recipe for which I know I have somewhere. I'll put the hunk into a very low oven first thing on Sunday (seasoned simply and topped with a few scattered sprigs of rosemary) then forget it until it's time to do the roasties (about six o'clock). I have a new idea for roasties as it happens, but I need to make sure it works the way I want it before going large with it!


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 03 Apr 20 - 06:48 PM

During the winter, I make up batches of what I call “veg haché”, using a cauliflower, a broccoli crown, a red onion and a smallish zucchini. I cut all the veg into wok-type thin slices, toss them in the biggest mixing bowl, and refrigerate the mixture in a snap-top box. I weigh out servings of 200 to 250 grams, and sauté the veg in a non-stick skillet with garlic, salt and pepper. The mixture also works very well in a frittata.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 03 Apr 20 - 05:54 PM

Cauliflower fully deserves to be regarded as a "green," even though it isn't green. It has the same range of nutrients as other brassicas. And it's high in fibre. Just don't overcook it, that's all. I love it and almost always have one in the house through the winter (not the same one all winter, I hasten to add). We're rather fond of tenderstem too. Cooking it just right can be a bit of a challenge. Ordinary calabrese I find to be bland and uninteresting. It can be OK in soups.


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Subject: RE: BS: Recipes - what are we eating?
From: Bonzo3legs
Date: 03 Apr 20 - 04:29 PM

Morrison's large Cottage Pie with extra peas!


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 03 Apr 20 - 01:59 PM

Steve, you are cooking some interesting and healthful things nowadays. Good for you.

Charmion, I think my recipe would taste good in a clay pot. Just cook it slowly.

My Dear Husband is always forcing me to eat spinach. Maybe I will make Steve's spinach and lentil soup. The DH is always on about green, leafy vegetables. I can see his point, but he insists that cauliflower is a green, leafy vegetable. How does that work?
==============
Things in short supply in my area:

toilet paper
eggs
flour
yeast
cherry tomatoes (ya gotta have some fun)

I didn't want to, but I finally ordered a pound of yeast from Amazon.
I'm trying to picture a lot of beginners trying to make bread with no one to guide them, and it's not a pretty picture.

The first week of the quarantine, all the canned beans were gone, but now they're back. Wonder why. ;)


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Subject: RE: BS: Recipes - what are we eating?
From: mg
Date: 03 Apr 20 - 02:17 AM

i made bacon and fried it with leftover and not overly fresh coleslaw mix. lots of black pepper. it was good. have to make it tomorrow too and i might add just a speak of sriracha sauce.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 02 Apr 20 - 09:25 PM

“Blitzed” means puréed with a blender, Mrrzy, either the jug or stick type, though people who finally acquire a hand blender never go back.

Wild yeast is what you’re working with when you use a sourdough starter. Give it a try — but be prepared to change your dough-handling technique radically if you’ve only ever used active dry yeast.

I love sourdough bread, and we were baking sourdough for several months a year or so ago, but with only two of us eating the results I found myself with six months’ worth of bread in the freezer. Baking sourdough — especially with whole-grain flours— really raises your bread game, though; you learn a lot about your ingredients that you never knew you didn’t know.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 02 Apr 20 - 03:58 PM

What means blitzed in this context?

Anybody on the wild yeast thing?


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 31 Mar 20 - 06:10 PM

Well I bought a bag of wild rocket for an Italian recipe. A couple of days later, I found a bag in another shop that looked a lot better. So I did the recipe (spaghetti with prawns, chilli, lemon and rocket, since you ask), then had all this rocket left over. So I made some rocket soup. All it took was an onion, some potatoes, a couple of veg stock cubes and the rocket, blitzed. It was a lightweight soup but very nice at lunchtime with a bit of crusty sourdough.

Jamie Oliver came on the telly the other night making a fish pie that had frozen spinach in the recipe. I couldn't find frozen spinach so I bought a big bag of fresh. Then, two days later, I found frozen spinach in a different supermarket. So I had this bag of spinach going begging. I hate waste, so I found a recipe for spinach and lentil soup. You start with a classic soffritto of carrot, celery and onion, softened up for half an hour in olive oil (extra virgin at all times, please...). Once softened, I added 140g green lentils and three pints of weak veg stock. After half an hour I threw in the spinach, about 250g. After a few minutes I blitzed the lot and checked the seasoning. The recipe sez to serve it with a good swirl of cream and a sprinkling of crispy bacon on top. I haven't got that far yet, but the basic soup tastes great and I'll probably freeze it tomorrow as we're replete with stuff still to eat up (a good position to be be in). I have a big pan of finished chicken stock from the Sunday roast but I'm saving that for my signature roast chicken and bacon risotto on Saturday night. I wonder whether I'll get my just reward... ;-)


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 31 Mar 20 - 04:50 PM

I thought of gout, too.

I just found a make-[or rather capture]-your-own-yeast recipe in the news. I wonder if I'd have better luck with wild yeast... I am not good with the store-boughten kind.

Anybody here hunted their own yeast?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 31 Mar 20 - 02:16 PM

My next door neighbor came through with a #20 package of flour from Costco; this is good because my neighbors have benefited from my baking. Yesterday I delivered small loaves of my whole wheat blend recipe; the neighbor across the street has severe medical underlying stuff that has kept her indoor for years, so is grateful to know she hasn't been forgotten. We're all going to come out with expanded waistlines if we're not careful with all of this bread.

The neighbors (the Costco trip) are older than me and I need to convince them to let me make the next few runs. (She went because her son has an "essential" job and can't get out and needed toilet paper.) I can also shop at Costco, a place they prefer, and it is big an airy, so if one can get in without having the queue around the block, it is doable. And for once I'm glad that they have all of their produce encapsulated in plastic. I can bring it to the counter where I process this stuff - take off and discard the plastic and then (for safety sake) wash the fruit or veg, then clean the counter. It's much less likely to have germs from a speculative shopper.

We're setting groceries on the porch and backing off these days. We are well fed. I fear this is not the case for much of the rest of the world. In the US infrastructure gaps are being addressed with emergency gestures from various companies and schools and political entities; it is clear to all (one hopes) that high speed Internet is not a luxury, it is an essential a utility as water, electric, and telephone. It needs to be regulated to make sure it is available to all. The modern version of rural electrification.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 31 Mar 20 - 02:12 PM

Thanks, leeneia. I don't have a slow cooker, but I do have a clay baker -- and a recipe for game hens on rice cooked therein. I have never tried dill with poultry ...

These birds are the largest game hens I have ever seen. Splitting them will be no problem; spatchcocked is one of my favourite ways to cook birds.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 31 Mar 20 - 01:41 PM

Our home is being remodeled, and our kitchen is packed into other nearby rooms. There's a sink in the dining room (with protective mat), the fridge is the only thing in the kitchen, and we have a toaster and hot plate on a low filing cabinet. Food and tools are crammed into every nook and cranny.

Since restaurants are closed, we order take-out for dinner every other day. As for the rest, we have gone through most of the frozen dinners I had ready. Now comes the real challenge - cooking good things to eat in this spartan setup. I believe I'll be relying on my slow cooker.
==========
Charmion, have you cooked those Cornish hens yet? I find they are dense and lean and do not lend themselves to roasting, so I invented this dish:

Cut Cornish hen in half using strong shears, being sure to -
discard the back, along with the icky organ bits stuck to it.

You may use a slow-cooker liner if you wish.

Press the hens, meaty sides down, against the sides of a slow cooker, where the sides and bottom meet.

Sprinkle with dill weed or seed.

Splash with white wine, maybe one-half cup.

Cook on low for a long time. How long depends on how big they are.

You may want to saute a little garlic and sprinkle that in, too.

Serve each diner half of a hen along with other good stuff. Let them add salt and pepper themselves.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 31 Mar 20 - 11:33 AM

Thompson, no, why do you ask? I do have a new knee as of last month, if I have been talking about difficulty walking. Total knee replacement is major enough that it takes a while to get over. I'm not able to go to Physical Therapy now so I'm doing my exercises every day and hope they're enough. And I'm getting to where I'm willing to stand in the kitchen for more complicated recipes.

Which brings me to today. I have discovered an abundance of apples in a bin in the fridge; I buy them regularly but haven't eaten them as much as usual. So I am going to make some hand pies (though when I finish they usually end up being more the size of Stromboli.)


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 31 Mar 20 - 10:08 AM

On our last shopping trip, at 0800 on Sunday (!), I found a package of two frozen Rock Cornish game hens at a screaming deal price. Now, back in the Paleolithic Era, when I was young and learning to cook, a game hen was about the size of a man's fist -- and not a large man, at that. These things are at least twice that size, about the weight of an old-fashioned fryer chicken (i.e., about a pound and a half each).

Himself has visions of Rock Cornish game hens for Sunday dinner dancing in his head. I'm thinking of cooking them as if they were pheasants, a la Normande, with a sauce of cider and creme fraiche. (New computer doesn't speak French. Zut alors.)

What do y'all think?


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 31 Mar 20 - 09:50 AM

Stilly, speaking as a totally medically UNqualified person, would you have a touch of gout by any chance?


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 31 Mar 20 - 07:37 AM

I baked two fillets of sea bream in the oven on Friday, more or less following a recipe I found on BBC Good Food. It's always more or less with me. I roasted a handful of garlic cloves in their skins for half an hour, wrapped in foil with some olive oil. Meanwhile I made a big foil parcel with an inner lining of greaseproof paper, big enough to wrap the fish in, folded over at the edges to keep the sheets together. The fillets went on there, skin side down. I squashed the garlic cloves a little bit but left them whole and scattered them on the fish. I added a splash of white wine, a splash of olive oil, a little touch of dried chilli flakes, a little sprinkling of chopped fresh rosemary leaves and some salt and pepper. The fish must be loosely but securely wrappedThat went on a baking tray into a pretty hot oven (200C fan) for ten or twelve minutes. I thought the embellishments might have been a bit much, but the results were absolutely delicious. We had the fish with a wedge of lemon on the plate and with a sprinkling of fresh parsley (sorry, Maggie. Just leave it off!) with mini-potatoes baked in their skins in olive oil, and some greens on the side.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 29 Mar 20 - 08:57 PM

I made a wonderful beef stew yesterday with half a blade roast of beef and the fridge leftovers, especially the tail ends of three kinds of gravy and the heel of a bottle of vermouth.

I’ll never be able to do it again, and it’s really delicious — if a bit odd.


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