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

[Trius]

Poptart: Buy a small jar of pomegranate molasses. Try it in an appropriate recipe. You'll stock it. Great stuff.

Trius

 

[ch1]

Once I get my recipe for pork chops and pomegranate-ginger sauce worked up I'll let you guys have it. I thought about entering it in a contest, but I won't have the time now.

Goodness gracious - Stephanie's back! 😱 :dance:

Look forward to the recipie (although it sounds as if it may be too sweet for my taste).

Welcome back - I think folks here are waiting with bated breath to hear what you've been up to! 🙂

 

[jan normandale]

PREPARATION:
Open can
Place on saucer
Serve

R.J.

Hey RJ, one saucer, how many spoons?

 

[Stephanie Brim]

Believe it or not, it won't be too sweet. I know how I'm going to cook the pork already and I'm mainly working on making the taste of the sauce compliment the pork and the rice I'm serving with it. It's going to be one of my main recipes. I'm trying to expand my cooking knowledge a bit more now that I'm thinking of going to school. I tend to cook with simple ingredients and it's time to get a little crazy. Finding the pomegranate juice and fresh ginger is proving harder than expected in Iowa. 🙁

 

[Trius]

George: Stephanie is right. Pomegranate has a bitter component that is balanced with sweetness. And then there's the heat of the ginger in her recipe. I would relate the pomegranate molasses to cab sauv ... not the same, of course, but related.

Stephanie: I can send you some pomegranate molasses if you want. PM me.

Trius

 

[Stephanie Brim]

I specificially want the juice because the sauce is going to be a reduction. I'm thinking of ordering it from Amazon.com when I get my Diamond Organics sampler.

 

[jan normandale]

I specificially want the juice because the sauce is going to be a reduction. I'm thinking of ordering it from Amazon.com when I get my Diamond Organics sampler.

straight ahead pomegranate is very tangy and only starts heading towards sweetness after a reduction. Don't expect it to be sweet, it'll be a more subdued and fuller tang. The ginger will give it a great kick in the pants. Should be good. Pomegranate season is nearly over tho. Good luck on the search.

 

[Stephanie Brim]

It'll be slightly sweet, but that's a secret. 😀

 

[RJBender]

Hey RJ, one saucer, how many spoons?

That's a tough question, Jan. 😕

 

[Trius]

Stephanie: Understood. We've got juice here, too, but Amazon is a good place to look.

Trius

 

[Gabriel M.A.]

I hate recipes with weird ingredients that most people never have. I'm only just getting used to keeping a jar of capers around; don't be telling me I need pine nuts or octopus meat.

You mean I'm not alone with those recipes that call for skin of this, pectin, non-iodized sea salt, or the easily-found authentic vanilla beans? I knew those vanilla beans weren't right there in the "Martha Stewart" aisle last time I looked.

 

[ch1]

Believe it or not, it won't be too sweet. I know how I'm going to cook the pork already and I'm mainly working on making the taste of the sauce compliment the pork and the rice I'm serving with it. It's going to be one of my main recipes. I'm trying to expand my cooking knowledge a bit more now that I'm thinking of going to school. I tend to cook with simple ingredients and it's time to get a little crazy. Finding the pomegranate juice and fresh ginger is proving harder than expected in Iowa. 🙁

For pomegranate juice look for the POM brand in the "juice section" - it may be a heavily flavored "juice drink" and then won't "work" for you but it claims to be "health food and is now heavily advertised here in NYC. I don't drink the stuff so I am unfamiliar with it.

Another source would be a Middle Eastern market - if you're unsure where one is - ask at the local mosque.

I'm urprised you cannot find ginger root easily - even in IA.

Usually find it in the produce section of our little market in upstate NY. When you find it - buy a decent sized root and cut it up and freeze the sections. They will "keep" a long time in the freezer.

Ginger is one of those things that are so "cheap" that you wind up buying a "ton" of even though all you need are a few slivers for any given receipe.

Oh and as regards GR, if not in your local supermarket - stop by the neighborhood sushi restaraunt! They will probably lay you on to some as a freebie.

As to your receipie, if you're going to use pork - use the "darker" sections (e.g. the butt) and do not use loin or fresh ham. The latter will be too lean and it sounds like your dish will need some deeper flavored, fattier cuts - espescially to "cut" all that sugar.

Overall, sounds like a great Fall/Winter "hearty" dish. Good luck with it.

Good luck - pass along the successes - pass altogether on the failures!!!

Let me know if (when) you get to NY and the CIA.

 

[dexdog]

one of my favorites, tapenade

8 oz. black olives, cured in oil
2 or 3 anchovy fillets
2 cloves garlic
pinch of salt, if needed
pinch of black pepper, optional
1/4 cup extra virgin olive oil, preferably spanish or french
1/4 cup grated parmesan cheese (optional, very non-traditional, but I like it)

process first 4 ingredients (5 if using pepper) to a somewhat smooth paste, slowly streaming in olive oil. Add grated parmesan at end of processing, if you are using it. Serve at room temperature with toasted baguette slices and the wine of your choice. absolutely heavenly.

 

[Poptart]

Here's one of the secrets of cooking: buy what ingredients look good, then decide what you're going to make with them.

 

[richard_l]

I tried Pherdinand's goulash recipe today. Delicious! Rating: 5 stars out of 5.

 

[RJBender]

RJ: How very midwestern! LOL

Trius

LOL 😛
Trius, I got it from this website:
http://www.whitehouse.org/firstlady/recipebox.asp

R.J.

 

[Trius]

RJ: ROTFLMAO!!! Thanks!

Trius

 

[Honu-Hugger]

Cowpuncher's Stew:

1-1/2 lbs. stew meat
2 tbsp. flour
1 tsp. salt
2 tbsp. shortening

Coat the meat with flour, brown in shortening with salt. Stir in the following, cover and simmer over low heat for about 1-1/2 hours ;

1-1/2 cups strong coffee
2 tbsp. molasses
1 clove minced garlic
1 tsp. salt
1-1/2 tsp. Worcestershire sauce
1/2 tsp. dried oregano
1/8 tsp. cayenne

Add and simmer for 30 more minutes;

1-1/2 cups water
4 carrots cut in 1/2” slices
2 small onions quartered
3 med. potatoes peeled and cut

Before serving mix 1/4 to 1/2 cup of water with 3 tbsp. flour and add to thicken the stew.

 

[Honu-Hugger]

Ranch House Pancakes:

Mix together in a small bowl:

4 eggs
1-1/2 cups of sour cream
1/2 cup milk

In a large bowl:

1/2 cup regular flour
1/4 cup whole wheat flour
1/4 cup whole rolled oats
1/8 cup wheat germ
1 tsp. baking soda
1/2 tsp. salt

Add the liquid mixture to the dry ingredients; mix well and drop by 1/4 cup amounts on a hot griddle.

 

[physiognomy]

Jan's soup is really TASTY !

Jan's soup is really TASTY !

Hey Jan,

We had a little snow here in Denver last night and thought it would be a good opportunity to stay in and cook up a pot of soup... I remembered your post and

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...