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BS: Recipes - what are we eating?

Thompson 20 Nov 18 - 12:13 AM
Raggytash 19 Nov 18 - 09:30 AM
Thompson 19 Nov 18 - 08:41 AM
Steve Shaw 19 Nov 18 - 07:55 AM
Jos 19 Nov 18 - 04:27 AM
Thompson 18 Nov 18 - 11:18 PM
Stilly River Sage 18 Nov 18 - 10:42 PM
Steve Shaw 18 Nov 18 - 07:03 PM
Steve Shaw 18 Nov 18 - 06:51 PM
Stilly River Sage 18 Nov 18 - 04:46 PM
Stilly River Sage 18 Nov 18 - 02:18 PM
Steve Shaw 18 Nov 18 - 02:07 PM
Stilly River Sage 18 Nov 18 - 10:07 AM
Thompson 18 Nov 18 - 06:52 AM
Steve Shaw 18 Nov 18 - 06:42 AM
Thompson 18 Nov 18 - 06:39 AM
Steve Shaw 18 Nov 18 - 06:24 AM
Stilly River Sage 17 Nov 18 - 08:16 PM
Steve Shaw 17 Nov 18 - 07:55 PM
Stilly River Sage 17 Nov 18 - 07:38 PM
Steve Shaw 17 Nov 18 - 07:09 PM
Donuel 17 Nov 18 - 02:29 PM
Thompson 17 Nov 18 - 12:19 PM
Thompson 16 Nov 18 - 01:06 AM
leeneia 15 Nov 18 - 09:46 PM
Steve Shaw 15 Nov 18 - 07:56 PM
Stilly River Sage 15 Nov 18 - 07:51 PM
Steve Shaw 15 Nov 18 - 07:28 PM
Stilly River Sage 15 Nov 18 - 06:33 PM
Helen 15 Nov 18 - 02:28 PM
Jon Freeman 15 Nov 18 - 04:57 AM
Steve Shaw 15 Nov 18 - 04:53 AM
Helen 15 Nov 18 - 04:49 AM
Senoufou 15 Nov 18 - 04:44 AM
Steve Shaw 15 Nov 18 - 04:39 AM
Jon Freeman 15 Nov 18 - 04:39 AM
Steve Shaw 15 Nov 18 - 04:37 AM
Senoufou 15 Nov 18 - 04:24 AM
Jon Freeman 15 Nov 18 - 04:14 AM
Thompson 15 Nov 18 - 04:04 AM
BobL 15 Nov 18 - 03:46 AM
Stilly River Sage 14 Nov 18 - 09:11 PM
Steve Shaw 14 Nov 18 - 07:48 PM
Steve Shaw 14 Nov 18 - 07:42 PM
Joe_F 14 Nov 18 - 06:31 PM
Bat Goddess 14 Nov 18 - 03:09 PM
Jon Freeman 14 Nov 18 - 11:51 AM
Charmion 14 Nov 18 - 10:20 AM
Stilly River Sage 14 Nov 18 - 12:32 AM
Jon Freeman 13 Nov 18 - 10:01 PM
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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 20 Nov 18 - 12:13 AM

A lot of food is better as leftovers - partly because youíre anxious when cooking for others, partly because the tastes blend and intensify overnight. Hereís another good tray bake - very handy for guests because itís so easy - the blessed Nigella Lawsonís chicken thighs with frozen peas and leeks:

Empty two packs of frozen peas into a chicken-sized roasting pan and give them a smash down. Add the whites of four or five leeks, washed and chopped in 2cm slices. Chopped cloves of garlic to taste. A bunch of dill, torn up. Eight chicken thighs on top. A good slosh of dry vermouth, or white wine if you donít have it. A scatter of flaky salt, a glug of olive oil, or rapeseed oil.

Cook for three quarters of an hour in a 200c/400f oven, take out and give a mix (but leave the leeks up top so they get caramelised and sweet). Back in for another half hour. Chop a bit more dill over the top and serve.


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Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 19 Nov 18 - 09:30 AM

Last night it was Murghi Saag that I had made the day before, for some reason this type of food is always better the day after it was made.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 19 Nov 18 - 08:41 AM

Maybe not - itís a Neff, so should be good, but it can lie.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 19 Nov 18 - 07:55 AM

Was your oven hot enough, Thompson? I've never had a failure! 35 mins max otherwise the cauliflower gets overcooked. Only use the best extra virgin olive oil too, enough to coat everything. A bit more fat comes out of the chorizo.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 19 Nov 18 - 04:27 AM

I wouldn't ever use dried parsley either, but dried thyme is fine by me.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 18 Nov 18 - 11:18 PM

Tried the cauliflower tray bake but it didnít really work for me. Half an hour: still raw. An hour: drying out. I added olive oil. Then I fell asleep. Woke and it had been put in fridge, rejected as too greasy. Tasted ok to me... maybe my ovenís too slow. Maybe I should have put foil over it...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 18 Nov 18 - 10:42 PM

I'm drying basil on my kitchen counter even as you type. Most of the time I put it fresh into ziplock bags, force the air out, and freeze them. It stays green that way, but for some things, dried works.

I don't like parsley, I'm not particularly fond of kale, I dislike lima beans. There, I outed myself.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 18 Nov 18 - 07:03 PM

"I don't sprinkle parsley because I don't like parsley."

How can this be? What's not to like if the parsley is fresh? The only parsley I ever use is fresh out of my garden, always flat-leaf. I wouldn't allow dried parsley into the house. In fact, I find all dried herbs, with the honourable exception of dried oregano, to be utterly disgusting. Dried basil is just about the worst.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 18 Nov 18 - 06:51 PM

We had the Puglian dish orecchiette con cime di rape tonight. You can use any short pasta but orecchiette is the traditional thing and without it the dish would be delicious but not authentic. As a matter of fact, the fact that I use tomatoes is not authentic either, but I think they add a lot. In Puglia they use stringy turnip tops, very nice too, but I've used purple sprouting broccoli or tenderstem to good advantage and tonight I used that new-fangled veg, kalettes, aka flower sprouts. Delicious. If you use tenderstem, you need to cut the stems into small pieces (leave the tops whole), otherwise you end up with a bit too much crunch.

For two people:

Put 250g orecchiette pasta in a very large pan of boiling salted water, having noted the required cooking time on the pack.

In your best shallow casserole pan, put two cloves of finely-sliced garlic into three tablespoons of extra virgin olive oil. Add dried chilli flakes (or fresh chillies) to your taste. The dish should be quite spicy but not fiery. Sautť gently for a couple of minutes.

Add a handful of good cherry tomatoes, cut in half. At the same time add a goodly amount of chopped fresh parsley. Simmer that lot gently for a few minutes to soften the tomatoes a bit. Season gently.

Two minutes before the pasta is due to be al dente, throw 200g broccoli/kalettes into the pasta pan. It will slow the pasta down by a minute, which is what you want.

Three minutes later, having checked for doneness, drain the pasta/greens pan quickly and throw the mix into the sauce. You need a bit of the pasta water to go in there. Mix thoroughly and serve up, topped with a grating of pecorino (or parmesan) and a drizzling of your finest olive oil.

You'll find fussier versions of this that require you to pre-cook the greens, etc., but forget all that. This works a treat. It's one of our favourite dishes, and Mrs Steve is very hard to please, I assure you.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 18 Nov 18 - 04:46 PM

Here is an image of my pork and eggplant recipe:

Flickr Mudcat album.

I serve it with the mashed potatoes, it's a perfect combination. I don't sprinkle parsley because I don't like parsley.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 18 Nov 18 - 02:18 PM

I am only organic in my gardening, Steve - that's where this peroxide recommendation comes from! Same with the cornmeal. See Dirt Doctor for lots of organic tips. Near the top on the left side you'll see "Library Topics" and you can search on hydrogen peroxide as a treatment or you can search on mold and see what is recommended.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 18 Nov 18 - 02:07 PM

I have a feeling that grey mould gets in at the flowering stage. I'll check whether hydrogen peroxide fits in with my organic sentiments. I suppose it's only water with an extra dollop of oxygen...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 18 Nov 18 - 10:07 AM

If mold is a problem put some regular store-strength hydrogen peroxide in a spray bottle and spritz them all in a preventative move or if you start to see the mold. And sprinkling ground cornmeal on the ground under them is good for fertilizing and slows or eliminates the mold growth.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 18 Nov 18 - 06:52 AM

Oh? Mine were a lovely glowing amber!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 18 Nov 18 - 06:42 AM

My Autumn Bliss ARE red!


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 18 Nov 18 - 06:39 AM

I had Autumn Bliss and they were fab, but the red fellows, the grey squirrels of raspberries, outbred them.. must replant them.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 18 Nov 18 - 06:24 AM

Many moons ago I tried growing summer raspberries, but they soon got decimated by reversion disease. But the Autumn Bliss ones have been growing merrily away for twenty years and are as vigorous as ever. They are primocane raspberries (they fruit on new season's wood) which means I can hack the whole lot to the ground in winter and I don't bother training them (a bit of thinning maybe). I'm at the mercy of blackbirds occasionally but I don't mind if they have a few, and in indifferent late summers the good old grey mould gets lots of them just as they're getting ready to be picked. It's generally late August before meaningful quantities can be picked. But it's very nice to have them in the freezer for indulgent winter puds. My soil pH is a bit high for raspberries so I put on loads of grass clippings and leaf mould in spring in addition to a layer of compost. Once a year I have to bust my organic principles and give them a dose of chelated iron to stop the leaves going too yellow.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 17 Nov 18 - 08:16 PM

I envy you those raspberries! If you look at agriculture maps of the US, you'll see that the state producing the most raspberries commercially is Washington state, where I grew up. We spent summers grazing on various wild patches of raspberries planted and forgotten by neighbors. Pick the berry, blow off any dust or bugs, eat. That was the routine for 9-year-old kids.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 17 Nov 18 - 07:55 PM

I actually cut all my grass today (half an acre). It was surprisingly long considering that we had two quite vicious frosts two weeks ago. My garden's been a bit neglected for a few weeks after my dad died, but my sprouting broccoli bed looks great and my parsnips and leeks are looking good, and my freezer is full of a bumper crop of Autumn Bliss raspberries, best year ever.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 17 Nov 18 - 07:38 PM

I grow garlic from some that I originally dug up in the woods across the street from my house. It's the hard-neck elephant garlic that is probably actually a leek. It can be strong, but since I grow it and keep it for a long time, I think it loses some strength over time. Use more to get the flavor you want.

Our weather warmed this week so I've worked in the yard. Dinner tonight was light—a sharp blond cheddar cheese on whole grain crackers, topped with slices of kielbasa and washed down with a merlot.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 17 Nov 18 - 07:09 PM

Mild garlic is about as useful as decaf coffee. No use at all in other words. When garlic is gently cooked, any harshness disappears and all will be sweet, soft and lovely. We've had Yottam's roasted cauliflower tonight, a one-tray dish with chopped Nocellara olives, a horseshoe of sliced piccante chorizo (skinned, natch), two red onions hacked into big wedges, a hefty sprinkling of sweet smoked paprika, a very large cauliflower hacked into florets, a handful of pumpkin seeds and a large glug of extra virgin olive oil. Not least, several cloves of garlic, smashed with the fist then lightly chopped into big pieces. Seasoning of course. You mix that lot in a big bowl then spread it all out on a baking tray on which you've put a big sheet of greaseproof paper. Roast in a hot oven (200C, or 400F for you antediluvian yanks) for half an hour, turning it all over once half way through. When you take it out, mix in a goodly amount of chopped fresh parsley. It's an amazingly beautiful dish. Me and Mrs Steve are very fond of hot spiciness, but if you're not quite as keen you could always use a milder chorizo.

If I need to use garlic in the raw, I just slice it very thinly with a sharp paring knife. I use that in my tuna pasta dish in which the only cooked ingredient is the pasta. The other ingredients are tuna in olive oil, creme fraiche, capers, garlic, parsley and seasoning. Don't be scared of raw garlic, or any garlic, but just cut it up very thinly. Garlic should rarely be the point of the thing, unless you're making garlic mayo in which to dip your chips. English chips, not crisps.

When I buy garlic I'm not concerned with how "hot" it might be. It has to look fresh and feel very firm and not smell manky. Beware of garlic that's on sale well out of season. It can be very harsh and acrid. I've had to give up growing my own because my garden soil is plagued with white rot, which screws up my onions, leeks and garlic and which has spores that live in the soil for twenty years.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 17 Nov 18 - 02:29 PM

Steve do you like small hot garlic cloves or big and mild elephant garlic?
I like a little raw hot on uncooked dishes or large quantities of mild in cooked recipes.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 17 Nov 18 - 12:19 PM

Gyoza for dinner tonight thanks to the new Asian grocery just a nice dog walking distance away.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 16 Nov 18 - 01:06 AM

Made lamb meatballs in a spicy soup with freekah, Verra nice, apart from a flaming row with the puppy, who snatched the first few from the table when I turned my back, smashing the plate they were on. Teenagers...


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 15 Nov 18 - 09:46 PM

It snowed and was cold. So we made a chicken pot pie, with real pie crust on the top and a pretty scalloped design around the edge.
Pie crust, leftover roast chicken, peas, onions, cream sauce, and herbs.

It's work, but it's worth it. I use Jiffy pie crust mix. One box makes two small crusts. The second half of the mix freezes well in the box you buy it in. Just close up the inner bag.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 15 Nov 18 - 07:56 PM

Exemplary. But flippin' 'eck, Maggie, a bit of squidged garlic on your worktop isn't any more trouble to clear up than trying to get all those bits out of your crusher...?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 15 Nov 18 - 07:51 PM

I have a garlic roasting thing but I've never gotten around to using it; I think my Dad sent it one xmas and he loved using his. Smashing garlic under a knife is messy and you have to clean the board or counter. There are times when I slice garlic, depending on how it's being used. Like I said, I grow the very large garlic so the skin is robust and it comes off easily. And when I grow garlic here and harvest every spring I have enough to last me all year. It keeps well in a dark area stored in a paper bag.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 15 Nov 18 - 07:28 PM

I see you're holding out on the garlic-crushing, Maggie. All I can say is, give my method a whirl. I assure you that my garlic crusher (which actually looks uncannily like yours) still lives in my kitchen gizmo drawer, where it resides but never sees the light of day. It harks back to the era in which I totally misunderstood what garlic can REALLY do for dishes, but it still does have sentimental value. Chop, bash or slice your garlic, and use a lot more cloves than you otherwise would. Garlic needs to be add subtle. It does not need to add garlic...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 15 Nov 18 - 06:33 PM

I grow my own garlic and it is very easy to peel. It's the "elephant" variety that is probably actually a large leek, but great garlic flavor. The garlic press is simple to operate - crush the portion (I have to cut up my cloves, they're very large) - then use the knife to rearrange the bit left in the press and press it again, or scoop it out into the food being prepared. I don't waste any.


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Subject: RE: BS: Recipes - what are we eating?
From: Helen
Date: 15 Nov 18 - 02:28 PM

Fried eggs. One of my fave recipes is from Claudia Roden's Middle Eastern Cookbook. I've owned a copy of this book since maybe the 1980's and had to upgrade to a new edition about 15 years ago because the old one was falling apart.

Here is someone else's recipe:
Beid bi Tom

Fried eggs with garlic and lemon
Ingredients
    2 tablespoons butter
    2 cloves garlic, crushed
    juice of Ĺ lemon or 1 teaspoon sumac
    6 eggs
    crushed dried mint to garnish

Directions

(Roden says, crush the garlic and put it in the lemon juice. Cook the garlic and lemon a bit to soften the garlic and then slide in the eggs.)

    Melt the butter in a large skillet, or use 2 smaller ones.
    Add the garlic and lemon or sumac.
    Slide in the eggs, previously broken into a bowl, and continue to fry gently.
    Rub some of the dried mint in the palm of your hand, letting it sprinkle over the eggs.
    When the whites are set, remove the pan from the heat, sprinkle lightly with salt, and serve.

Yum!

Jon, the thing about seville orange marmalade is that it is not overly sweet and the distinctive tang of the oranges and orange rind is music to my taste buds. I also like Cointreau, for the same reason.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 15 Nov 18 - 04:57 AM

Helen, I think marmalade (typically made from Ma Made here) is a topping Pip might choose for a crumpet. Not one for me but we are all different...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 15 Nov 18 - 04:53 AM

Fry some eggs in butter, set aside on a hot plate, whack up the heat and fry your crumpets (or bread) in the buttery pan. A three-minute delight. You can hasten the procedure by toasting the crumpet/bread to about half way before frying.


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Subject: RE: BS: Recipes - what are we eating?
From: Helen
Date: 15 Nov 18 - 04:49 AM

I like crumpets with the tangy Rose's English Breakfast Marmalade and thin slices of a mild cheese on top. I've been buying Maasdam cheese, which is like a mild swiss cheese, not unlike Jarlsberg.

Hubby used to think I was crazy, but he has been converted to the taste. We don't go much for sweet stuff but the EB Marmalade is more tangy than sweet.


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Subject: RE: BS: Recipes - what are we eating?
From: Senoufou
Date: 15 Nov 18 - 04:44 AM

Oh Jon, I'd absolutely love to do that, but unfortunately blue/runny cheese gives me serious vertigo which can last for days. :(


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 15 Nov 18 - 04:39 AM

I forgot to say that I always remove the green stalks from inside garlic cloves. Don't want them in the dish.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 15 Nov 18 - 04:39 AM

As an alternative, one can melt St Agur into crumpets, Sen.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 15 Nov 18 - 04:37 AM

In fast-cooked pasta sauces I just slice the garlic finely with a small knife. It's better than chopping, which can leave a few unpleasant little nibs. For slow-cooked things such as stews or ragus I just thump the unpeeled cloves with my fist, take off the skin and throw in the broken cloves. You can fish them out at the end but I never do. If I'm baking something such as skin-on chicken pieces (with cubed unpeeled potatoes, thick wedges of onion, strips of pancetta and extra virgin olive oil) in the oven, I separate out the unpeeled cloves and throw them into the baking tray about 20 minutes before the end (they burn otherwise). You can then suck the beautiful, sweet creamy middles out. Another good thing to do with garlic is to wrap the unpeeled, separated cloves of a whole head of garlic in foil with some extra virgin olive oil and bake them in the oven for about half an hour. Squeeze out the lovely middles and blend them with cooked peas, Parmesan cheese and a knob of butter. Makes a fabulous emerald-green crostini topping (thanks for that one, Nigella, you genius). Crushing garlic releases the bitter, acrid elements of the cloves far too rapidly into the dish. Gentle cooking of the cloves sweetens them and adds flavour subtly. I rarely want a pronounced garlicky taste to be the point of the thing. If you're making a pasta sauce, slice the garlic thinly into your pan of cold extra virgin olive oil and leave it to infuse for as long as you like (if the dish calls for chilli flakes, put them in there as well).


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Subject: RE: BS: Recipes - what are we eating?
From: Senoufou
Date: 15 Nov 18 - 04:24 AM

1. Take two crumpets out of the packet.
2. Place in toaster.
3. Toast until well-browned.
4. Spread with a great deal of butter.
5. Eat.
6. Give buttery plate to cats to lick.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 15 Nov 18 - 04:14 AM

Beetroot has been variable here but I've had success with "boltardy" some years. Just a simple boil, peel and slice with young samples is all you need with a salad.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 15 Nov 18 - 04:04 AM

Joe, beetroot is superb if you scrub and chop it and add it to the other vegetables roasted under a chicken lengthways-halved carrots, long slices of parsnip, peeled halved onions, whole garlic bulbs, chopped celery, fat slices of bell pepper... The beets add a sweet, earthy flavour. I like to slosh dry vermouth over the vegetables, then the chicken juice basted them further.


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 15 Nov 18 - 03:46 AM

I haven't used a garlic press for ages - a lot of garlic gets left behind and is a so-and-so to remove (no hole-clearing gadget such as comes with the Shopify product). It's easier to smash the garlic under the side of a large knife. And then peel it, with no bother.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 14 Nov 18 - 09:11 PM

This is what my garlic press looks like, and it's what Julia Child's garlic press looked like. She wasn't snooty about how the garlic got broken up or pulverized for her cooking so I follow her lead.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 14 Nov 18 - 07:48 PM

And never skin tomatoes. That's as bad as doing garlic in a garlic crusher, the worst invention ever. If you pulverise the tomatoes with your hand-blender, you won't notice the bits. And anyway, I like the bits!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 14 Nov 18 - 07:42 PM

If you like cold soup, but gazpacho turns you off a bit, you should make salmorejo, the Andalucian dish that resembles a thick gazpacho but which is made very thick by the addition of bread. It's traditionally served in small bowls as a tapas, with a topping of crumbled hard-boiled egg and finely-chopped Serrano ham, with some local breadsticks to accompany. To me, it's the absolute taste of summer and it must be eaten outdoors, and Mrs Steve won't let me make it in winter. Contrary to popular belief, it can be made with top-quality canned tomatoes instead of fresh. In any dish that relies on tomatoes of any kind, there's a magic ingredient that transforms the grub beyond all your dreams. It's a half-teaspoon of sugar. Trust me on that one. Italian cooks use it even if they have the finest sun-ripened San Marzano tomatoes, though they wouldn't admit to it.

I have my own salmorejo recipe but I couldn't possibly post it in November in the northern hemisphere. Ask me again in May.


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Subject: RE: BS: Recipes - what are we eating?
From: Joe_F
Date: 14 Nov 18 - 06:31 PM

Microwaving a large beet was not a success. It was undercooked (tough). My second attempt, last night, was far more successful: I peeled it, cut it up, and boiled it. Likewise, beet greens take far more time than spinach.

I never knew there was anybody who did *not* piss red after eating beets. It lasts about a day.

A couple of times, I have made a real borsht (with beef cubes, turnips, carrots, etc., etc. -- not the mere shredded beet with sour cream that you get in a US deli). It is a substantial project, but worth it if you have guests.


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Subject: RE: BS: Recipes - what are we eating?
From: Bat Goddess
Date: 14 Nov 18 - 03:09 PM

Joe, how did you manage to live in Wisconsin for any length of time with never having bratwurst made on the grill in the summer?

Linn


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 14 Nov 18 - 11:51 AM

Thanks SRS. I had to do a bit of looking up on flavours there. I do like aubergine/eggplant and grow 4 plants (Hansel, a small variety that are good from finger size fruit up and usually crop well) in a container in a greenhouse each year.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 14 Nov 18 - 10:20 AM

On the theme of meat, Himself and I went shopping in Kitchener yesterday and came home with a pot roast, among other things. Now, pot roast was never a favourite dish in my family, but Himself is a fan so I made up my mind to get good at it.

Step one, get a decent piece of beef, preferably a well-marbled blade roast. Then haul out the Dutch oven; having been blessed with a generous kin group, we possess a Le Creuset braising pot that does the job in style.

Brown the roast on every side in about a tablespoonful of canola oil (high smoke point). Salt and pepper it well on all sides while you're at it. Set the roast aside and wipe out the pot. Next, sautť a chopped onion, some minced garlic, and a couple of ribs' worth of finely chopped celery in olive oil, to which then add dried thyme and about three quarters of a cup of red plonk with a bit of salt and a good grind of pepper, followed by about half a cup of beef stock and a glug of brandy. (It need not be *good* brandy.) Let it all boil for a few minutes, then put the roast back in the pot. Put on the lid and turn the gas down as low as it will go, or put the pot in the oven at 300 degrees Fahrenheit. Leave it alone for at least two hours.

When the roast is done (tender to an ordinary fork), fish it out of the pot and put it aside. Put the pot on the hob and turn up the gas. Reduce the pot liquor, stirring constantly, adding thickener if you like (I use beurre maniť). Carve the roast, laying the slices (or collops, if you carve as clumsily as I do) on a warm platter. Ladle the gravy over all.

Serve with spuds, carrots, etc. I like to roast them in the oven with onion, garlic and slabs of fennel.

And that's what we had for dinner last night.

Tonight, something much less meat-arian, almost certainly involving chickpeas.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 14 Nov 18 - 12:32 AM

I'll post the recipe later. I usually use a sirloin or tenderloin, whichever is available and relatively inexpensive. The eggplant has a fabulous "umami" effect on the rest of the ingredients. I know it isn't something that is like MSG, but it doesn't so much have it's own flavor as it makes everything else taste better.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 13 Nov 18 - 10:01 PM

mmm. It's a funny old life, sometimes having reservations over eating meat, being finicky with what meat I eat, normally sticking with meals suitable for me and veggie parents and rarely missing meat, etc.

But a pork casserole along those lines does sound quite tempting at the moment...

But I'l probably leave things till Christmas now. If they still do them, I'll probably go for an Iceland frozen stuffed turkey joint wrapped with bacon again, I found last years surprisingly nice. No indoor cats to share it with this year but I'm sure PussPuss, if still around, would like a slice or two to help me out.


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