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What's on the weekend menu?

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TasunkaWitko View Drop Down
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    Posted: 05 April 2013 at 11:42
Predictions are for grey skies and rain for at least part of the weekend (possibly all of it), so I tried to think of meals I could make that would take this into consideration.
 
Friday night (tonight), we'll most likely be eating out, since the Beautiful Mrs. Tas and I plan on going to the cinema with our youngest son when we get off work. Not sure where we'll go, it could be fast food, or it could be a nice sit-down supper ~ we'll see how things go.
 
For this weekend, I informed her that I'm planning on Bergensk fiskesuppe:
 
 
Also on deck is a Spanish barbecue of costillar de cerdo, using the lacado method on 2 or 3 beautiful racks of ribs:
 
 
My preference would be for barbecue over wood and charcoal, with hickory or apple smoke, but it's going to depend on the weather, so I may end up preparing them indoors in the oven.
 
If the weather cooperates, I'll do the ribs on Saturday and the soup on Sunday, but if Saturday is rainy, then I'll make the soup and hope for good weather on Sunday.
 
What about YOU?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 April 2013 at 11:56
Tas,
 
Our weather is not much better; so we have 2 baby suckling piglets from a pig farmer friend of the Vet´s  ... Oven " Cochinillo asado de Segovia "  on carte for lunch Saturday ...
 
" Important Potatoes ( patatas importancia - see Iberia Section )  to accompany " and a starter as usual, a simple salad ...
 
Dessert; not for me ... some fresh fruit in season; strawberries called fresones which are delightful and sweet as sugar, and need nothing to be delectable  ... and an espresso ...
 
Perhaps, 2 hours later, a dessert for 17.00 MERIENDA, that is SPANISH COFFEE HOUR BREAK ...
 
Similiar to HIGH TEA IN LONDON, OR COCKTAIL HOUR IN NEW YORK CITY; a coffee and cake hour.
 
Shall be baking something; however, not yet decided ...
 
Shall provide a pictorial in IBERIA tomorrow evening or Sunday morning ...
 
Kindest.
Margaux
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 05 April 2013 at 12:11
Still have to watch what Friend Wife can eat; nothing that requires a lot of chewing, nor anything particularly dry. So, rough plans are:

Taco salad, tonight. She makes that (one of the few things she cooks) with ground turkey instead of beef. I just finished making a tapioca pudding, which we'll probably have with a raspberry-chocolate sauce.

For tomorrow, Gombaval Toltott Palacsinta (mushroom-filled pancakes). I was inspired by the palacsinta thread, and we've got a slew of mushrooms in the fridge, so that's a good way to use them up.

Sunday, probably Avgoemono Soup, made with lamb meatballs. I'd love to make the Portugeuse Corn Bread to go with that, but that sort of thing out until we get her cured.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 06 April 2013 at 01:59
Stuffed filet of sole for us tonight...they finally put it on sale....this will be served up after my beloved Red Sox are done kicking some Blue Jays backsides and will be served with roasted brussel sprouts and stuffed with a walnut,spinach,garlic, mushroom and goat cheese stuffing. Meatloaf coming up as well...been toying with the idea of stuffing it with mac n cheese...we'll see what happens, also picking up some nice strip sirloins...not sure yet what I'll do with them.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 06 April 2013 at 02:59

Hoser,

 
Sounds marvelous ... Love your goat cheese stuffing ... and meatloaf ...
 
Have marvelous wkend,
Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 06 April 2013 at 03:05

Good Morning,

 
I am going to be uploading my Segovian Traditional Roasted Suckling Piglet Photos both here and in the Iberian Section on a new thread. ( cochinillo asado de segovia )
 
And it is so easy too ... Traditionally speaking ... Too bad I do not have a wood burning oven !
 
Stayed tune for heaven on earth !
 
Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 08 April 2013 at 08:57
Well, everyone - I would have to call it a pretty successful weekend as far as the culinary projects were concerned; I was able to make both the costillar de cerdo lacado and the Bergensk fiskesuppe, and both turned out very well.
Costillar de cerdo lacado: full report and photos here: http://foodsoftheworld.activeboards.net/carne-de-cerdo-lacado_topic1270.html
 
 
I loved both of these projects and would definitely make them again. The Flemish counterpart to Bergensk fiskesuppe is called waterzooi, which uses freshwater fish from the rivers of Belgium; I will be making this with fish that I will (hopefully) catch sometime this year. The lacado technique for the ribs warrants experimentation in conjunction with other methods for barbecue (mustard slather/rub etc.).
 
All-in-all, a great weekend for cooking ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 April 2013 at 09:18
Well, they are calling for a very rainy weekend, so I won't be doing much outside this weekend, and no barbecue or over-the-fire cooking of any kind. With that in mind, these are my current meal plans (subject to change) for the weekend:
 
Friday night, home-made pizza, using this method, which has worked so well for me:
 
 
Saturday, I'd like to make these Swedish meatballs, which I have tried before and found to be absolutely perfect:
 
 
Making them this weekend will allow me to prepare a pictorial for them; however, I may instead make Färsrullader, which uses very similar ingredients and is something that I really, really like:
 
 
Sunday, inspired by Ahron's marinara and meatball posts, I would like to make meatball sandwiches, using Ahron's recipe for meatballs and my go-to recipe for marinara, which is very similar to Ahron's:
 
 
I'd like to take new photos of the sauce-making, since I am not happy with the existing ones, and will also take photos of the finished meatballs and the sandwich-making.
 
I also have a Scandinavian charcuterie project that is on deck and might be finished by Sunday, but I will keep that one "under wraps" for now, as it is still in the "development" stages.
 
As I said, these plans are subject to change, but that's what I'd like to do.
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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 April 2013 at 09:42
April 12th, 13th and 14th:

Firstly, I am in an editorial deadline and shall be at the computer in our home office ... I had attended SALONS GOURMETS XXVII - 2013 at the IFEMA CONVENTION CENTRE in the Madrid Capital reporting and taking photos for 4 days from April 8th through today, April 11th. 

Thus, Aron´s tomato Marinara is on the priority list, so that we could have a simple Puttanesca ... The Vet is bringing home exported Italian canned tomatoes ... All the rest of the ingredients are staples in our pantry and home.

For Saturday, we are planning to discuss this, later this evening. It shall be very simple ... And relatively non - experimental ... Perhaps, some fresh fish and a fresh green vegetable for lunch ... and / or an oven roast - beef or chicken / and / or an oven pasta ... with Aron´s lovely Marinara and for Sunday, uncertain ...

Shall confirm, and take a few fotos ... Very busy with my every 3 week column GOURMET CHOICES so we may even go out Saturday night, for a light bite locally for Tapas at our local Taberna Bar.

Have lovely wkend. 
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Masters weekend. The best golf tournament on the planet is being held this weekend, so I'll have some friends over to watch it in big-screen HD and will make something we can graze on throughout the afternoon. The wife has requested firehouse weiners, so I guess that will be the main course.
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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 April 2013 at 07:23

Saturday Lunch

 
We decided on a simple home lunch ... Since the weather was quite sunny and nice ... We wanted to catch the BAUHAUS & KLEE exhibit at the Juan March Foundation Gallery ...
 
 
Crudities with a dip of young blue vein Gorgonzola and a Tortilla ( Omelette with shellfish ) ...
 
PHOTO 1:  TINY SHRIMP AND MUSSELS FOR THE OMELETTE ...
 
 
 
 
PHOTO 2:  THE OMELETTE
 
 
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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 April 2013 at 07:36
MARGAUX´s CRUDITIES ...
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 13 April 2013 at 22:49
Looks good Margi!
 
Well, for anyone who might be wondering, we ended up ordering out for pizza, but the Swedish meatballs were very <bleep>ing good; The recipe I posted above was great, but I did add black pepper (equal amount as the salt) to the meatballs and also to the sauce. Also, I added a finely-chopped leek (white part and beginning of the green part) to the sauce. Finally, I baked the meatballs, rather than frying them. Outstanding taste - makes the red McCormick envelope meatballs seem like <bleep>balls by comparison. Took photos etc., and will post a step-by-step pictorial.
 
Meatball sandwiches and marinara on the menu tomorrow!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 April 2013 at 00:03
Tas,

It was a light quick lunch Saturday. 

Very tasty Tortilla de Mariscos,  Shellfish Omelette ... The crudities and dip were very refreshing.

Thank you.
Margaux. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 April 2013 at 06:08

SUNDAY ...


PHOTO 1:  SALMOREJO DE CORDÓBA ... SERVED WITH AIR DRIED ACORN FED HAM AND HARD BOILED EGG GARNISH ... ( starter plate - considered spoon cuisine ) 




RECIPE IS IN THE IBERIAN SECTION FOR THOSE INTERESTED ... 

ENJOY.
MARGAUX. 

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Post Options Post Options   Thanks (1) Thanks(1)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 April 2013 at 06:17
 
 
SUNDAY MAIN COURSE ...
 
PHOTO 1:  CHICK PEA FLOUR BREADED SAUTÉED FRESH RABBIT ...
 
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SUNDAY -  SAUTÉED FRESH RABBIT IN CHICK PEA FLOUR ( Most Iberian Chefs use chick pea flour; harina de garbanzos, because it does not permit the Evoo to absorb into the meat or fish or poultry one is sauté-ing ) ...

PHOTO 2:  the sautéing of the rabbit 


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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 April 2013 at 08:44
Looks great, Margi - that rabbit in the bubbling hot oil looks delicious!
 
My Italian meatballs using Ahron's recipe turned out very, very well. I really liked the flavour, and am going to see if I can work his recipe in with the recipe that I usually use. I believe that if I can put the two together correctly, I might have the "perfect meatball." Thumbs Up The sauce was incredible, as well; I used my go-to recipe, based on Andy's adaptation of Vincent Curatola's recipe, and it never, ever fails to please, bursting with rich, robust flavours. At the request of the Beautiful Mrs; Tas, I did add some chopped mushrooms and black olives to the sauce, giving it a chunky texture that worked well. After baking the meatballs, I introduced them to the sauce, and slathered it all on some lightly-toasted garlic-cheese bread, and we had a little slice of heaven ~ Hug
 
I'll have full reports on everything, including specifics on how I made it all, photos etc. I will post it all up when I have the time. As for my Scandinavian charcuterie project, it's going pretty well, and I expect to have some good things to say about that, as well. Star
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 April 2013 at 11:19
Tas,

Firstly, it was not in the plan, however, one of the Farmers had given the vet a kilo of butchered rabbit, and thus, here it was ... QUITE TASTY ... AND GOLDEN ... The chick pea flour is the Andalusian way of sautéing so that the protein source is not greasy, as it acts as a blockade to seeping in the product.

Your meatballs and Marinara sound wonderful .. I had prepared Aron´s sauce, however, I was just too busy with my SALONS GOURMETS REPORT for the magazine; the last proof read to Post the Photos; however, I shall. 

Aron´s sauce was very splendid in deed ... We jarred and shall pasta tomorrow for late lunch and I can take more photos.

Pleased to hear about your charcuterie project.
Margaux.  
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Well, FotW - is there anything on deck for this weekend?
 
To be honest, we don't have much specific planned in the way of meals. The main thing I want to do is find my flash drive and start getting photos of my lat few projects organised, so that I can post the pictorials of some really excellent food.
 
One thing I might try is some sort of Chinese and/or Hawaiian-themed rib barbecue. Last year while in Billings, I picked up a couple of packages of seasoning for Chinese style spare ribs or baby-back ribs, and also a couple of packages of coconut pudding, which is something I've never seen ebfore and intruiged the heck out of me. I've been wanting to use them for a while, and this weekend might be good for it. I don't know for sure if we'll be doing that, but it's a possibility. Another possibility, since we already have country-style ribs at home, might be to do my wife's grandmother's famous Hawaiian ribs, shown here:
 
 
These are always good!
 
That's about it here, other than that, it will probably a pretty boring weekend, in culinary terrms.....
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