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Haven't shared one of *these* for a while, either (PC)

Post 41

Maria



PC, I´m getting hungry with that Lebanesse proposal
It´s 14 hrs here, so ,I shall start to prepare something.


Haven't shared one of *these* for a while, either (PC)

Post 42

Malabarista - now with added pony

smiley - drool That does sound good! I may need to try out the new Lebanese place later.

Though I made couscous with peppers and onions and my own version of falafel yesterday, so I probably don't need it smiley - laugh


Haven't shared one of *these* for a while, either (PC)

Post 43

psychocandy-moderation team leader

Thyme is lovely in tomato sauce. smiley - drool

I've got to stop thinking about food- I've already gotten so hungry I had to eat my lunch (a bit of the leftover polenta with brussels sprouts and marsala sauce I made for dinner yesterday) and it's not quite 7:30am. smiley - laugh


Haven't shared one of *these* for a while, either (PC)

Post 44

Maria



Polenta and Marsala sounds to me like the names of two comic heroines. Some kind of galactic amazons...

I´m preparing lentils stew,
back to itsmiley - run


Haven't shared one of *these* for a while, either (PC)

Post 45

psychocandy-moderation team leader

Mmmm, lentils stew. If we don't order Middle Eastern tonight I'll make some of that. Otherwise I'll make some for lunch tomorrow.


Haven't shared one of *these* for a while, either (PC)

Post 46

Skankyrich [?]

I made my own fabada the other week, Mar smiley - biggrin I'm thinking of writing the recipe for smiley - thepost


Haven't shared one of *these* for a while, either (PC)

Post 47

Dragon Lord back with avengence

oh my god. i cant believe you are still on after all this time. how are you?can you remember me lol


Haven't shared one of *these* for a while, either (PC)

Post 48

Maria

Rich,

I´ve got the "official" recipe but I dont do it exactly like it says.
The recipe from the book asks for these ingredients:
for 6 people:
-half a kilo of whites beans, the specials for fabada or those called judías del Barco.
-morcilla and chorizo asturianos.
-a bit of serrano ham
-a bit of salted bacon
-a bit of pork ear ( sorry PC, this is getting a bit gore for you)
-a bit of pig tail or a salted dry pawn.
-an onion
-2 cloves of garlic
-pimentón
-sal

::
Mine:
-beans
-morcilla and chorizo asturianos
-onion
-a leaf of bay
-salt
::
Boil the beans, stop the boiling with cold water, about three times,( I do it only once) that´s called asustar the beans, "scare" them.
Remove the white foam.
add the ingredients and leave it for 2 and 1/2 hours if you don´t use a pressure cooker,I use that and have it about 1 hour at low heat.

(That kind of beans are also delicious if you cook them with clams. Only need to prepare a sofrito, bay and the clams)

Red wine for fabada, white or beer,for the second dish
It is served also with vegetables in vinegar: cucumbers,guidillas- a kind of hot chili-,little onions, eggplants*...
::
Arguiñano is very famous cook here, he has a popular tv programe and interesting books. I recommend you to get one. I want to get one called Pinchos y Tapas.
This man toasts a bit the onion before put it in the stew. He cut it in two halfs and have it on a hot frypan for a few minutes. No oil, only the heat.
Never tried.

*eggplants. they are picked small,put in vinegar,pimenton, and herbs.
I love them.

smiley - chef


Haven't shared one of *these* for a while, either (PC)

Post 49

psychocandy-moderation team leader

No worries about all the pig parts in the "official" recipe, Mar.

I love white beans, and I make a pretty good sofrito (but am too lazy to make paella more than once every couple of years or so), so perhaps I should make some white beans with sofrito soon, they'd go nicely with saffron rice. I wonder what other sort of veggie(s) would go nicely that are in season right now...?


Haven't shared one of *these* for a while, either (PC)

Post 50

psychocandy-moderation team leader

Oh, and I always cook my beans in a pressure cooker now but I only shock them once. I find that if I shock them more than once, they fall apart or turn mushy.


Haven't shared one of *these* for a while, either (PC)

Post 51

psychocandy-moderation team leader

Oh, and since I'm apparently allowed to make multiple posts in my own journal, we did have Middle Eastern last night, though due to some initial confusion we ate there instead of ordering in.

This location (they have two, and we went to the smaller one near us in Lakeview rather than the original one further north in Andersonville) doesn't have the potato chops I wanted as an entree, but they had a veggie combo with a potato chop (potato, mashed with olive oil, stuffed with roasted veggies and baked), two felafel, two meatless dolmades, an artichoke bit stuffed with spinach, and dill rice. With grilled pita.


Haven't shared one of *these* for a while, either (PC)

Post 52

Maria



There´s another recipe for beans, it´s a salad:

Boild them with a leaf of bay, onion and salt.

Once sieved, add chopped fresh onion, I prefer spring onion-, oil, salt and a good vinegar. Serve them with thinly chopped fresh parsley and slices of tomato.

This recipe can also have tunna fish and boiled egg.


Haven't shared one of *these* for a while, either (PC)

Post 53

psychocandy-moderation team leader

Ooh! that sounds good! As for vinegar- I have a really nice balsamic and a good-quality red wine vinegar and bet a mix of the two would be spot on. And I suspect I would prefer green onions, too. I'll have to save that idea for summer- it would make a perfect hot-weather dinner.

That said, we're having a tropical snap here- it's 51°F / 11°C today, and it's supposed to be like this till around mid-week. smiley - weird


Haven't shared one of *these* for a while, either (PC)

Post 54

Edward the Bonobo - Gone.

Beans:

Cook borlotti beans slowly, for a long time, in a low oven (as if making Boston Baked Beans) with a tomato, some celery, a bayleaf, a whole garlic and some olive oil. When the beans are soft, remove the bay, squeeze the now pulpy garlic from it's skin, chop/mash the celery and tomato.

Serve on top of bruschetta with more oil and sea salt.


Haven't shared one of *these* for a while, either (PC)

Post 55

psychocandy-moderation team leader

smiley - puff

There's a lot of gas in that there dish.


Haven't shared one of *these* for a while, either (PC)

Post 56

Edward the Bonobo - Gone.


Haven't shared one of *these* for a while, either (PC)

Post 57

van-smeiter

What is falafel please? I've heard it mentioned on tv cookery shows loads of times but I have no idea what it is.

All this talk of beans is making me hanker for some mexican food smiley - drool Does anyone know a good substitute for coriander? I've tried parsley but it doesn't have the same zing and I'm a bit stumped because I *hate* the taste of coriander but I recognise why it's used and would love to find a substitute. Any ideas gladly received.smiley - ok


Haven't shared one of *these* for a while, either (PC)

Post 58

psychocandy-moderation team leader

Felafel is made from ground up chickpeas which are then molded into little balls and fried till crispy. They're nice with tahini. I love them inside a pita, with tahini, hummus, lettuce, tomato, cucumber and a little hot sauce. smiley - drool

As for coriander (I was confused for a minute till I remember that's what you YooKayians call cilantro), the only substitute I'd have thought of would have been parsley, so I'm no help. K doesn't care for cilantro, but I love it, so I usually omit it during the cooking (or use just a small amount, finely chopped) and then pile it on for myself when I'm about to eat.

We had Mexican for lunch on Saturday- conveniently, the sewing supply shop is right next door to our favorite Mexican spot. smiley - winkeye


Haven't shared one of *these* for a while, either (PC)

Post 59

Edward the Bonobo - Gone.

smiley - yikes How can one live without coriander/ cilantro/ dhaniya?


Haven't shared one of *these* for a while, either (PC)

Post 60

psychocandy-moderation team leader

K says it tastes like soap. It doesn't to me, though.

Last night's dinner was pretty yummy. We had company for dinner the weekend before, and one of our guests likes a little white wine with her dinner. She had two glasses, leaving me with 1/3 bottle of vinho verde left in the fridge. So, I had to come up with something to cook using white wine... went with risotto.

I don't make risotto often, because I avoid white rice, but I had a cup of arborio left so I figured why not. Toasted the rice in some olive oil and Earth Balance with a shallot and a pinch of saffron. Poured in the wine, then veggie broth till the rice was done. Added a small butternut squash which I'd cut into cubes and roasted in the oven with salt, pepper and olive oil. Tossed in a handful of chopped fresh sage. Added a couple tablespoons of vegan "parmesan", and voila! It was quite good.


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