OT; post your food/wine/recipe, news etc

jan normandale

jan normandale

Film is the other way
Local time
1:56 PM
Joined
Aug 31, 2004
Messages
3,877
Location
on Location
View My Gallery
Hey foodies/photo buffs, we have lots of interests here, shooting, hunting, fishing, reading, how about cooking. So here is a food thread to cover all food/wine/beverage news , bulletins, events and receipes.

Here goes with a French recipe for soup I made this past weekend

2 qts water or chicken stock
2 med onions
3-4 garlic cloves
1/4 lb smoked bacon
1 cup lentils
4 medium potatoes
I/4 cup of freshly chopped parsley
1 tsp of salt; 1 tsp of fresh ground pepper
optional ; bay leaf

get a large soup pot and fry the diced bacon, then reserve it for later. Add the diced onions and saute them for 4-5 minutes, then add the lentils and saute them for 1-2 minutes. Add the stock to the pot and bring to a boil. Throw in the finely diced garlic and peeled and quartered potatoes and parsley, salt and pepper. Boil at a low boil for 30 minutes.

Serve in bowls by adding the reserved bacon to the bowl and then ladling in the soup, finish with a little sour cream or yogurt in the centre

Don't forget a baguette and some wine!

Bon Appetit
 
Last edited:
Since it's 'gourd' season.

3 Yellow/Crook-neck squash (peeled)
1 Whole sweet onion
1/2 stick of butter (yum)

melt butter in skillet. Chop onion and squash, put in with butter, cover (stir frequently) and cook till tender (30-40 minutes). Salt/pepper to taste.
I had it with jumbo shrimp tonight - Delishiouso! 😀
 
I got an easy recipe for the best potato salad 🙂

Peel potatoes (about 5 or 7), boil whole potatoes until ready (20 min). cut potatoes in smaller chunks, like 1/4th or 1/6th. let em cool down.

hard boil a couple of eggs (3-4). cut in small pieces. throw in the salad bowl with potatoes.

cut a whole onion (or two) in thin ring-slices. throw in the bowl. (this salad needs lots of onions)

cut a couple of pickles in small pieces. throw in the bowl.

add lots of pepper! and some salt.

add some mayonaise, but not too much and mix.

thats it. good for the whole fam.
 
Cool thread!
I'm a pro as well but I live by my self and rarely cook at home for myself. Some fruit and milk in my fridge and nothing else(except for some film). 🙄
I will be cooking for Thanksgiving for the family and assorted friends in a couple of weeks--go to my folks for the Wednesday before and Thursday, then back to work Friday. Only 22 of us this year so far. Going to cook a goose and a turkey and most everybody will bring the other stuff.
I'll have to see which of my favorite recipes can be adjusted to something like normal amounts(unless somebody needs to make 5 gallons of soup at once?) and share one or two of 'em.
Rob
 
Cod Fish receipe

Cod Fish receipe

It is said that in Portugal we have 1000+ receipes with Cod Fish.
So i'm posting one receipe, simple, but very tasty. This is one of my favourites.
I'm going to try translate the cook "jargon" from portuguese to english, but if something does not make sense please tell me and i'll try to explain better.

Bacalhau Assado com Batatas a Murro - Grilled Cod with beated potatos

Ingredients:
1 big, tall, ece of cod (dryed and salted, not freash) for each person;
Small potatos enough for the people
Olive oil
Garlic, 4 leaves
Salt, in big rocks, not the refined
Pepper, in seeds, not refined.

The cod must be wetted for 2 or 3 days in the fidge, for all the salt came out.

The potatos must be very well washed, then salted. They go to the hoven with the "skin".
At 3/4 of cooking, them came out the hoven them we must "beat" them to get it open, resalted and then put again in the hoven and let the cooking finishes.

The Cod, after desalted must be grilled in strong coal fire (without flames!!!), on both sides.
At the same time, in a frying-pan we put about 1/2L of olive oil, the garlic (smashed) and the pepper (smashed) and let it boil a litle.

In the end, we put the grilled cod in one large plate, at this time the cod is coming apart, and pour the olive oil above.
The potatoes also served in its own plate.

You must eat this with a very good red wine.

Bom Apetite 🙂
 
Hah! pepper seeds (as i described) are PepperCorns!!

G'Man, we do that plate here in portugal, well some minor differences - we use whole cloves instead of peppercorns for example, and we call this "Drunken Pears" 😀
 
How about a quick versatile tomato sauce.

I use rough measurements without any real recipe.

You will need,
One can of peeled plum tomatoes, imported from Italy, the big can
6 cloves of garlic, more or less if you like, quartered
Olive oil
Fresh Basil leaves, lots, coarsely chopped
Grated cheese
A pinch of salt

I prep the tomatoes by pouring them in a strainer over a bowl and then crushing them with my hands. I put the tomatoes in the strainer, in the bowl to catch the moisture in the refrigerator. After a few hours, separate the water from the top of the tomato juice, retain the tomato solids and tomato juice separately.

Add the olive oil and garlic to a hot pan. Let the garlic cook for a few minutes. The longer the garlic cooks the better the flavor will be, but don’t burn it.

After a few minutes add the tomato solids and a pinch of salt.

After a couple minutes add the fresh basil (lots of it).

A few minutes more then add the juice from the tomatoes and a few moments later the grated cheese.

Partially cover the pan and let this cook for 20 minutes or so with an occasional stir.

A lot faster than a big pot of sauce for Sunday dinner, and very good. I use this on pasta, with meats and seafood, baked dishes, everything really.

I basically cook by site and my mood, so adjust the proportions of the ingredients to suit your taste.
 
I had a question on the lentils, use the small olive coloured ones ....

NWCanonman – nice one. I usually cube , season and roast. I’ll try this.
Lubitel – that is saved for a Summer recipe
Pedro – Salt Cod , potatoes, garlic, olive oil , what’s not to like? I’m trying this one.
GMan – poached pears, cloves and wine. Why am I not surprised. LOL
Rover – fast and easy , I have some home canned tomatoes ...

Joe – remember ; fish is good for your heart!
 
Pesto, the homemade kind.

You need
A grinding mortar with a pistle
Pecorino or parmesan cheese, grated
Pine nuts
Olive oil
Two garlic cloves, coarsely chopped
Abundant basil leaves
Walnuts

Wash the basil leaves, put them in the mortar and grind them to a coarse paste. While grinding, add garlic and add the cheese by small amounts (what fits within your thumb, index and middle finger) to keep the basil juices from overflowing. Add pinenuts and crush them in the mix. You can add walnuts for a nuttier flavor (my wife likes it with them in the fall). Pour the paste into a jar, and then add olive oil to it. Use a spoon to create a mix and don't think much if you see basil leaves floating on it, uncrushed. In other words, it won't be smooth, but the flavor is delicious. Leave for a few hours so that flavors mix well.

This sauce goes very well with pasta (just pour it on) and you can even fry eggs with a tiny dollop of it. My wife and I have grown basil in our yard and stored some two or three jars of the sauce. For her, pasta with it is the equivalent of fast food: all you have to do is boil the pasta, mix it with the sauce, add a few pinenuts as garnish (edible) and cover it with grated parmesan cheese as you like it. Of course, a good, vigorous red must be served along with it. Take your pick of an Argentine "vino de mesa" or an Italian Valpolicella (which may prove a bit too light, but heck, the idea is to eat something nice!).

I'll see to try that soup, Jan! 🙂 Sounds ideal for the weather we have in IL.
 
Last edited:
Goat cheese pasta:

1) Goat cheese, soft type
2) Pasta (I like whole wheat rotini)
3) Fresh spinach (a lot) ..and optionally a few slices of roasted red bell pepper.
Mix em.
4) Sprinkle with excessive toasted pignoli and Italian parsley.
5) Coarsely ground black pepper and excessive freshly grated parmesan at the table.

Weird: it's great without garlic or spices.

Red wine...maybe a Merlot or a Chianti Classico. Doesn't need to be a Riserva.
 
Last edited:
My German mother-in-law makes a warm Kartoffelsalat with bacon. And I'm sure she adds a bit of mustard to the mix!

Yours, Lubitel, sounds very quick and easy! Gotta try it! 🙂
 
This is beginning to look like a gentleman/chef's thread, but speaking of goats cheese:
*A package of cream cheese
*An equal measure of creamy goats cheese
*Toasted pine nuts
Mix thoroughly, mound in the centre of an ovenproof dish, pour a jar of salsa around it, and slide it into a hot oven until everything bubbles with anticipation.
Serve with toasted pita triangles, or french bread, whatever.
And postpone dinner till later.
 
ok, i play. Goulash for Four [at least].

An onion big as a fist. Clean it and chop it in small pieces; bake it a bit in some oil until it becomes glassy.
Put some red paprika powder over it, add beef [half a kg] chopped into pieces like half a thumb or smaller. NOT minced. Add black pepper and salt, bake it on high fire for a few minutes. Don't let it burn. Should release some water; if it does not, add a bit.
Add some pork, same size chopped, eventually - but not compulsory. THE BEEF MUST BE IN - otherwise it's not goulash.
Fill the pot half with water. Preheat the water, don't add cold.
Add vegetables chopped in small pieces, like 1x1 cm / half by half inch /; these have to be in it in any case
-carrot
-kohlrabi
-celery [less if it's the root, more if it's the leaves]
-paprika/pepper, green or red or doesn't matter
-tomato
-parsnip[root], parsley[leaves]
Other vegetables that resist boiling and are accessible can be added; the more the better. No olives or other mediterranean or exotic stuff, they add a different taste.
Add tomato juice, sundried tomatoes or, preferably, tomato pasta - like 100-150 grams, until the whole becomes relatively red. Drop an entire tomato in it. Cover the pot and boil it for an hour or more if the beef was piece of an old beast.
Add potato, in pieces of half a thumb, not smaller, say half a kg, and green beans cut in small pieces, say quarter of a kg. The 'soup' should be thick, more like a stew. Add a glass of dry red wine, boil the whole until the potato is done. If you taste it when you add the wine, it will be weird; don't panic, after 20 minutes of boiling, while the potatoes are cooked, the alcohol evaporates and the wine taste gets weaker too. You can use some sour cream at the very end when you take it off the fire or when you serve it in the plates., makes it more creamy. If you like it spicy like I do, put some hot pepper in it, galapeno, chili, whatever you prefer, when you are cooking the beef in the beginning.

The whole thing takes two hours to be made, because of the beef that needs to get really soft.

Don't even think about replacing the beef with something else. It can be nice but it will never be goulash. Sorry, vegetarians, it's just not working.
 
A typical Spanish recipe... American carrot cake 😀 (from an American friend at work)

Carrot Cake

Ingredients:

for the cake

4 eggs
¼ cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose baking flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrot
1 cup chopped walnuts

for the frosting

½ cup butter, softened
8 ounces creame cheese, softened (the pacakage of philadelphia that you find in the store is the correct amount)
2-4 cups confectioners’ sugar (I put 2 cups, and this seemed sufficient; you decide)
1 teaspoon vanilla extract
1 cup chopped walnuts
Preparation:

Preheat oven to 175 degrees C. Grease and flour baking pan.

In a large bowl, beat together eggs, oil, white sugar and 2 tsp vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots, Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool.

To make frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 tsp vanilla. Beat until mixture is smooth and creamy. Stir in chopped walnuts. Frost the cake when it is completely cooled.

And that's all ! Oh, I forgot, Joe, you can't look at this 😉
 
You must log in or register to reply here.

Similar threads

L
Borsch for the people!
2
Replies
35
Views
2K
jorisbens
jorisbens
Back
Top Bottom