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The Christmas Holiday Season 2019

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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 Topic: The Christmas Holiday Season 2019
    Posted: 05 December 2019 at 00:57


Christmas Eve,  is only 19 days aways. 

Is anybody cooking or visiting family members or taking a cool break and travelling during the Christmas Holidays ?   

For the 24th, 25th shall be in The Madrid Capital and then I shall be headed over to Italia on the 1st of January to enjoy the rest of my time off (return to work: January 8th).  

As always,  the " 7 Fish Dinner " for the 24th is the plan.  

The 25th, a roast but we are uncertain which of the 4:  Lechal, Milk fed baby Lamb;  Cochinillo, Suckling Piglet;  Roast Prime Rib or Beef;  and / or Roast Ducklings or Capon ..  


All my very best wishes during this special season,

Margaux 

 
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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 08 December 2019 at 18:54
I'm visiting my family, but don't know what I'm bringing yet. Maybe Jolloff Rice.
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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: 09 December 2019 at 07:09

Melissa,

Thanks for the feedback and all our best wishes for a healthy, fabulous and happy 2020 ..


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 gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2019 at 09:32
I haven't been posting here since returning to a 100% plant-based diet.  I made a plant-based Thanksgiving dinner this year and plan on doing the same for Christmas.  Many people believe (knowledge and belief are 2 different things) this diet to be boring so here's a photo of the Thanksgiving starter I made....

Hot purple soup made from purple cauliflower, purple sweet potatoes, red onion, shallots, spices and sherry vinegar.  It is garnished with chives, thinly sliced carrot, freshly ground black pepper and popped sorghum.  Not seen are the small crisped purple cauliflower florets under the sorghum.

Have a good one everybody!

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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: 09 December 2019 at 11:35


Gracoman,

Nice to hear from you.

Fabulously modern art of plating !

Sounds like a lovely Vegan plant based appetiser .. 

Looks fascinating too ..   


All my best Holiday Wishes.


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 Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2019 at 12:00
Certainly a beautiful looking meal, Gracoman!

I'm off for 2 weeks.  First week I'll spend at home with Slavyanka and her kids.  Then on the 30th I will fly to Victoria, BC to spend a week with my son's family - 2 grandkids, boy 8, girl 2.  

We usually take some time to throw out some crab traps and catch some Dungeness crab.  I think this year I'll ask my son to get a shovel and pail and we'll also go dig clams, something we can't do in the summer with the toxic algae.  It's called Red Tide and you shouldn't pick shellfish in any month without an "R" in it.

Hopefully I'll be able to bring some salmon and halibut back to Slavyanka.  Her favourite is Coho salmon.
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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: 09 December 2019 at 15:24

Wannabebwanna,

Sounds like a wonderful holiday and quite an adventure ..

Happy Holidays.


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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2019 at 08:13
I've been on the lookout for a plant-based dessert to serve with Christmas dinner.  I believe I found what I was looking for and did a practice run with this Sweet Potato Vanilla Custard Cake with Pecan Crust and Blueberry Compote. 

It is made with Japanese white sweet potatoes, dates, pecans, maple syrup, pecans, frozen wild blueberries and almond milk.  Stunningly different, impressive, and not overly sweet, this dessert is borderline good for you.




Please don't confuse plant-based with vegan. They are not the same.

 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2019 at 09:24
You have a real talent for this.  Great looking cake!

I'd happily try it, along with the rest of your offerings. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2019 at 10:03

Gracoman,

Truly lovely. 

Enjoy and All our best from Spain for a wonderful holiday and 2020.
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 Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2019 at 11:23
Looks awfully good Gman....hard to believe no eggs and it still set up very nicely! Thumbs Up
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2019 at 13:03
@Wannabebwanna: Plant-based or vegan doesn't automatically mean bad.  I find its best to not use these terms because most folks are pretty close-minded about such foods. That knee-jerk reaction is automatic, although this attitude is changing. Some of the finest meals I've had were plant-based or vegan.  This cake is delicious and it blurs the lines.

@Hoser: Plant based baking can be a challenge. In this case, it was the dates that thickened up the custard and caused it to set but there are many egg substitutes that can accomplish similar results.  Ground flaxseed is one of those.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 14 December 2019 at 14:13
We're not big on desserts. But that one looks so good. And the lack of refined sugar makes it even more appealing.

Good job, my friend.


But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 15 December 2019 at 09:47
Baked in a 6" springform pan, this is a small cake.  I am concerned about the size as I will be feeding 4-6 persons (verdict on 2 out-of-towners showing isn't in yet).  Perhaps there is no need to worry.  This thing packs a wallop, or at least I think it does.  It's difficult for me to judge this stuff when hitting the the plant-based thing as hard as I have been doing. 

The following is not a judgement, nor an argument.  It is simply an explanation of something the overwhelming majority of folks know nothing about.  An explanation of why I am unsure about the size of this cake.

One's tastes change the further one goes into a P-B diet but its more than that.  One's entire relationship with food changes.  This happens when eating no animal products, no processed foods, no added salt, no added sugar, no butter, eggs or dairy and no oil.  So, for me, this small cake is easily 6 servings.  I don't know if I would feel the same way about it during my SAD periods.  Periods that folks living here, in the USA, would consider to be "normal".  Whatever that is.  What is considered normal in European countries is quite different from what we stuff into out pie-holes.

Any who, I may bake a backup cake.  It seems to hold well in the fridge.  I found that out when baking this one and having to leave it, and the compote, unassembled in the fridge for several days due to unforeseen events.  Worst that could happen is there would be 3 of these things in my life.  Things could be worse Wink

Brook, you could always drop the date requirement from 6 to 5.  I was going for sweeter and richer.  Never reached overly sweet but 6 small servings still equates to 1 date, several pecans, a couple of tsp maple syrup, and 1/4 cup mashed sweet potato per serving.  Mmmmmmmm.... dates..
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 15 December 2019 at 18:20
Gracoman, I don’t assume plant-based to be bad.  I’ve said on this board before that I won’t criticize any culture’s or any individual’s food choice and, personally, will always try something new.

I quite like plant-based foods.  I just don’t like the idea of anyone mandating that I eat them.   But then, I’m the same way about any sort of government mandate.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 23 December 2019 at 09:34
My daughter's in town, direct from NOLA where she works at Red's Chinese. After living for another year in New Orleans she wants nothing but vegetables. The NOLA food life was fun for a while but I guess the 100% meat-plug, deep-fried, sugary culture there has taken its toll (I don't know how she manages to stay so thin). Wow! Never thought I'd see the day. So, no short cuts... I'm cooking big this year.

For the curious, this year's menu will be five to six different concoctions served buffet style. Six if I can hold up for all that. Yikes!

1. Garlicky Winter Vegetable and Whole Bean Mash with Mushroom Miso Gravy
2. Classic Plant-based Stuffing. In this context, this is called stuffing so as not to confuse it with plant-based dressings for salads, veggies etc.  Also a good use for the Mushroom Miso Gravy.
3. Roasted Chili-Lime Basil Tofu and Broccoli with Brown Basmati Rice, Fresh Sprouts and Toasted Sunflower Seeds
4. Plant-based Sweet Potato Casserole with Apples and Crunchy Rosemary Walnuts
5. Mujadara (Lentils and Brown Basmati Rice with Caramelized Onions) served with Shatta, Zhoug (spicy sauces) tahini sauce and flaxseed, cashew or coconut yogurt.  Depends on what I find.
6.Vanilla Custard Cake - See post above


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 23 December 2019 at 12:06
Keeping it very simple at casa Hoser this year.  Have completed the pork pies, mini pecan pies, shrimp for the cocktails and deviled eggs. They will be accompanied by a large batch of Boston baked beans and my famous smoked mixed nuts and bloody marys for a Christmas morning brunch. Still have to make the chocolate cream pie and beans. Overall a not too busy year cooking. Merry Christmas everybody !!Big smile

Oh! and a charcuterie platter and crackers and cheese of course.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 23 December 2019 at 12:14
Graco, when I visited NOLA for a conference I was looking forward to the food since I’ve heard so much over the years.

Honestly, I was disappointed that they wanted to deep-fry the hell out of all the wonderful seafood.  :(  Some things were OK but, overall, it wasn’t the experience I was hoping for.

SD21 is vegetarian and I’d love to have her try some of those things you’ve listed.  Unfortunately, she’s the worst kind of vegetarian - picky!  About texture, about taste, about sauces, no condiments, no beans, no lentils, no ...

Very, very little I can do food-wise to interest her.  So disappointing.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 23 December 2019 at 14:21


Hoser,

All our best wishes and have a wonderful Christmas.



Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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