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Weekend Culinary Projects ???

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Margi Cintrano View Drop Down
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    Posted: 07 March 2013 at 08:51
Good Afternoon,
 
Since we are expecting the unusual in the city of Madrid; rain all day ... It has not rained since 1996 in March ...
 
Thus, I am preparing for Saturday´s lunch ... the carte is as follows:  
 
1) MAIN COURSE: Roast Stuffed  Red & Green Bell Peppers; Pimentos Rellenos de Carne = with ground beef & ground pork ...  ( we have not had in quite awhile & it is Pepper Season)
 
2) STARTER: Crema de Calabacín = Cream of Zucchini & Leek
 
3) DESSERT: My Home made Bizcochona de Iberia = bizcocho sponge with Greek Yogurt and lemon / orange zest served with seasonal Nísperos, called LOQUATS in English and Chinese;
a Chinese fruit brought to France and Spain in the XVIII; and resembles a small pear shaped apricot or tiny peach however, is citric in flavor ... It is very healthy and those with high sugar, would fare well to try and obtain. 
 
LOQUATS IN ENGLISH / NÍSCALOS IN SPANISH ...  
 
 
 
They have also been cultivating in Mexico, to my knowledge; and thus, could be available in the USA ...
 
 
Also, blood oranges are in season and they are typically Sicilian however, in recent times, they have been cultivated in Andalusia and Morocco ...
 
  
At the moment I am working on Saturday and all 3 of these shall be posted in Iberian Section, though they are really Mediterranean  and can be prepared in Italia or Greece, just by a spice adjustment  ...  
 
Kind regards,
Margi.
 
 
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 07 March 2013 at 09:03
It sounds good, Margi -
 
The only project I have on deck for this weekend, now that my home-made Canadian bacon is finished, is the Swedish Äppelfläsk that I want to try; I haven't yet decided if I will do some sort of potato side dish, or perhaps Swddish pancakes with lingonberry preserves - time will tell.
 

 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 07 March 2013 at 09:05
We're expecting beautiful weather on Saturday, and will be out at a friend's house, helping plan her vegetable garden. After that I'll make dinner for the three of us.
 
I'm planning Tunisian Chicken Kebabs on a roasted cauliflower puree for the main course. Starter will be a warm salad of brussels sprouts with goat cheese, apples, and hazelnuts. It comes right out of Susan Feniger's Street Food.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 March 2013 at 09:10

Tas,

 
Sounds very lovely especially with the Lingon Berry Marmalade ... I am a big fan of berries ...
 
Margi.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 March 2013 at 09:11
Brook,
 
Your Kebabs sound absolutely divine ... I am sure they shall be a great success.
 
This cookbook sounds very interesting ...
 
Thanks for sharing.
Marge.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 07 March 2013 at 16:18
Julia Childs onion soup. Nothing special beyond that. I've made it before. It's really good, but it's a lot of fussing.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 08 March 2013 at 08:59

Rod,

I love French Onion Soup ... Always flavorful, stomach warming and aromatically delicious ... and best parts are the melted French cheese ( I use Racelette ) and the stunning toasted bread !!!
 
I like to employ a variety of onions for mine; spring, calçot ( indigenious to Catalonia ), red, white, yellow, shallot ...
 
Which onion varieties do you employ ???
 
I had posted my Mom´s recipe for it in France section; if you wish to take a look ... ENJOY ...
 
Have great wkend,
Margi.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 08 March 2013 at 09:06

It looks like I'm going to be making a bunch of chicken soup for supper tonight - the Beautiful Mrs. Tas has managed to catch the same bug that I am jsut now getting over. Since she also likes the French onion soup that I make, perhaps I'll make a French onion chicken soup?

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 08 March 2013 at 09:18

Tas,

THE CHICKEN SOUP SOUNDS MARVELOUS ... I am so sorry to hear that the both of you have the "bug" ... Fil too ... He is under weather ... So, he stayed home today ... VERY VARIABLE HERE !!! WET, BLEAK, WINDY, GREY ... and then, spring sunny and then, disagreeable windy, grey, bleak and horrid ...
 
SO, chicken soup; a good book and relax in bed ... or under the covers, on sofa ... with your lovely 4 legged friends !!! 
 
Kindest. Margi.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 10 March 2013 at 13:07
Sorry Margi, I don't know how I missed your post, but I did.

I used only yellow onions. I did look up your Mom's recipe, but I didn't see it till after I had already made the soup. Her recipe seems lighter than what Julia Child makes. Interesting, and I'm sure very good. Next time.

What I made was quite thick in the end. I had lots of onions and chose to have a somewhat concentrated result that could be frozen. The cheese and bread make this soup. It really rounds it out and makes it quite satisfying. I used a premium Swiss cheese that had a nice nuttiness and that characteristic tang, that melted real well. I think I'll try the leftover soup thinned with broth even a little more and on the side have toasted bread, broiled with cheese and garlic. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 10 March 2013 at 13:14
Rod. Is your French Onion soup recipe in French section. Sounds delicious too. Tas has a great one too.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 10 March 2013 at 14:02
I watched the Julia Child video that was linked in one of the posts in the Julia Childs onion soup thread and followed her instructions there. Basically, slowly cooking the onions till they were softened, just like I would when making most any Hungarian dish, then turning up the heat some and stirring, stirring, stirring till the onions reduced to a deep brown mash with almost no distinguishable onion parts left. It took quite a while, but the flavor at that stage was profound.

I used Vermouth as was suggested by Julia, and at first I didn't like it and thought I ruined a bunch of work and ingredients, but like many "spoon cuisines" the flavors mellowed very well and today it was wonderful.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 10 March 2013 at 14:08
Rod. Sounds fabulos. I have Julia's books a video truly is a marvelos coaching tool. Vermouth is very common in French cuisines ...
 
Thanks again for your contributions.
Marge.  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2013 at 08:54

The chicken soup turned out fairly well - cooked a big load of onions down really nice, as if I was making French onion soup - also had carrots, celery and of course chicken. probably added a little too much white wine, so that over-powered a bit, but over-all it was very good, and 100% home-made.

Saturday, I made the Äppelfläsk using my own home-made apple-smoked canadian bacon and braeburn apples. VERY good stuff and highly recommended as a good winter dish that will warm you up from head to toe. those braeburn apples were excellent, and seemed well-suited to the dish.
 
Sunday, I made a pernil that was a little too salty, but otherwise good - simply served with shells and cheese.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2013 at 09:21

Gentlemen,

My Basque stuffed peppers were outstanding ... Just had leftovers ... and they were heavenly ...
 
Very simple and delicious ...
 
Marge. ( SEE FRENCH BASQUE STUFFED PEPPERS WITH PICTORIAL ... )
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 13 October 2013 at 17:53
Braised Cabbage, Onion, and Bacon

1 Chinese cabbage, chopped/shredded
1 sweet onion, sliced
half a package of bacon (I used a reduced-sodium kind with no potassium chloride.)

For the braising liquid:
1/2 cup apple cider
1 tsp chopped garlic
1/2 tsp celery seed
1/2 tsp smokehouse pepper
1 dollop (~ 1 tbsp) Trader Joe's garlic mustard aioli (This was a last-minute addition that I think really perked things up, but I didn't measure it.)

Fry the bacon + set it aside on paper towels.
Saute the onions in the bacon fat until they start to get soft.
Add the cabbage and pour on the liquid. Let it cook down, stirring, until the cabbage is tender, Stir in the crumbled bacon. Serve hot.

 I cooked this in my multicooker. I think something like a frying pan and a deep pot would work,, or maybe a Dutch oven. Here's how it came out. It was delicious:
The braised cabbage, onion, and bacon came out great! I cooked it in my multicooker. I think something like a frying pan and a deep pot would work,, or maybe a Dutch oven. Heres the recipe:    1 Chinese cabbage, chopped/shredded  1 sweet onion, sliced  half a package of bacon (I used a reduced-sodium kind with no potassium chloride.)    For the braising liquid:  1/2 cup apple cider  1 tsp chopped garlic  1/2 tsp celery seed  1/2 tsp smokehouse pepper  1 dollop (~ 1 tbsp) Trader Joes garlic mustard aioli  (This was a last-minute addition that I think really perked things up, but I didnt measure it.)    Fry the bacon + set it aside on paper towels.  Saute the onions in the bacon fat until they start to get soft.   Add the cabbage and pour on the liquid. Let it cook down, stirring, until the cabbage is tender, Stir in the crumbled bacon. Serve hot.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 14 October 2013 at 02:02
Nothing special going on here....just fried up some wings to snack on during the game Saturday night, and making stew on Sunday.

Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 October 2013 at 11:18
Looks great Dave and Melissa!
 
Saturday was nothing special, simply an improvised tuna casserole focussing on a quattro formaggio idea rather than cheddar.
 
Sunday, I made my mom's semi-famous home-made bean burritos, which she brought with her from ehr native colorado, and I very fondly remember from childhood. It's a quick "weeknight" recipe, but very good. Photos for a pictorial were taken.
 
Monday was a holiday, so I had the day off and made a dish I've been meaning to do a pictorial on for quite a while. I can't claim taht it is absolutely German, but everything about it is German, so I'll be posting it in the German section under the name Wurst und Gerste Schmortopf, which, if I did it right, emans "sausage and barley casserole. Details to follow ~ now that I've photographed it, I've gotta post it!
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