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Atavachron View Drop Down
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Points: 65801 		Direct Link To This Post Posted: October 20 2008 at 03:19
Originally posted by Easy Money Easy Money wrote:

Nice recipes Mark, I like the vegetarian style.
Tonight was chilli with peppers from the garden (bell, bannana and anaheim), onions, black beans from a can, frozen corn, cumin powder, garlic salt, paprika, lime juice and cajun hot sauce served with buttered whole grain bread.


wow that's different, I'd never think to put those things together into something really tasty


...though I'd probably want to add some good smoked ham to that  Embarrassed
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Points: 24439 		Direct Link To This Post Posted: October 20 2008 at 03:15
Torta Pasqualina (this is how it is spelled in Italian) is an Easter speciality from the north-western Italian region of Liguria. It is traditionally made with spinach or swiss chard (bietole), ricotta and eggs, and layers of very thin puff pastry. I am sure I have a recipe or two for it somewhere, but I'd have to think about it... I'm getting my stuff ready to be shipped to the US now, and can't do too much researchWink.
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Points: 10738 		Direct Link To This Post Posted: October 20 2008 at 00:52
Nice recipes Mark, I like the vegetarian style.
Tonight was chilli with peppers from the garden (bell, bannana and anaheim), onions, black beans from a can, frozen corn, cumin powder, garlic salt, paprika, lime juice and cajun hot sauce served with buttered whole grain bread.
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Points: 3252 		Direct Link To This Post Posted: October 19 2008 at 23:18

 

 



Pascualina recipe: preparing it

For the dough of this pascualina you will need the following ingredients: 3 cups of flour, 80 grams of butter or margarine, 3 teaspoons baking powder, some salt (about 1 teaspoon), and water.

Preparing the dough: Mix the flour with the baking powder, the salt and the butter or margarine, first with a spoon and then with your hands, until is as mixed as possible. Then add some water and continue mixing until it is uniform and soft. Let it rest in a fresh place (can be the fridge) for about half an hour.

For the filling of this pascualina you will need: 2 packs of chard, 1 sweet belly pepper, 2 onions, 1 clove of garlic, oil, 5 eggs, 100 grams grated cheese, and salt.

Preparing the filling: Wash the chards thoroughly and cut them in pieces. Chop the garlic, sweet belly pepper, and onion in small pieces and put them in a big saucepan with oil, cooking this until the onion starts looking transparent. Then add the chards and some salt, and continue cooking with the fire set to low and mixing every now and then, until the chard is almost tender.

Put the mixture with the chards in a recipient, discarding any liquid. Add one beaten egg and the grated cheese and mix. Then, stretch half of the dough until it has he right size to cover the baking pan (ideally a round shaped baking pan) in such a way that the dough comes up by the borders. Put the dough over the baking pan (the pan should have a bit of oil). Add the chards mixture over it, making four holes towards the border, and adding the content of one egg (unbeaten) on each hole. Then stretch the rest of the dough and cover the chards with it, sealing the borders with the other half of the dough. Cook in the oven with the fire set to medium until it shows a golden color

  

 

 

 

 
Other recipe

 

Some people say it is special for Pascuas (Easter) and that's the name. You can call it Spinach pie or Spinach quiche but I always knew this as Torta Pascualina.

 

 

Ingredients:

*1 large onion
*1 TB olive oil
*1 bag frozen spinach squeezed dry (or fresh)
*4 TB grated Parmesan cheese
* Fresh ground black pepper
*1/4 tsp nutmeg
*1 egg
Directions

Heat the oven at 350F. Meanwhile, heat the oil and cook the onion until tender. In a medium container, mix all the ingredients.

In a 9 x 12 x 2 inch baking pan place one of the rolls. Spread the mixture at the bottom of it pressing a little bit to make it firm.

Cover it with the second roll closing the borders with the fingers.

Bake it at 350F for about 40 minutes or until golden.

Serves: 6


Edited by markosherrera - October 19 2008 at 23:26
Hi progmaniacs of all the world
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Points: 3252 		Direct Link To This Post Posted: October 19 2008 at 23:06
Trust me it took me only 12 minutes. This recipe has a quick non-traditional preparation designed for busy days.
 .

FARFALLE PRIMAVERA (half time version)
-Pasta -Broccoli - Green beans -Olive oil -Parsely (italian) -Parmesan cheese -Salt and Pepper

Boil water on high heat
Mean while wash and cut broccoli and green beans (I am not sure about frozen ones). Note: these veggies cook as fast as the pasta.
Use the pasta of your choice. I highly recommend short pasta.
Once the water is boiling, lower heat to medium high and add lots of salt, veggies and pasta (at the same time)
Short pasta, depending of the type, takes about 8 to 10 minutes to cook al dente.
Drain pasta and veggies and return to the pot, add a lot of extra virgin olive oil, black pepper, choped Parsley and Parmesan cheese.






Edited by markosherrera - October 19 2008 at 23:07
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Points: 7910 		Direct Link To This Post Posted: October 19 2008 at 22:22
Angelo,

I had to doctor it up with a bit more curry and some nutmeg. Still very good, however.

E
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Points: 13244 		Direct Link To This Post Posted: October 19 2008 at 16:20
How's that for coincidence? For the first time in two months I actually had time and guts to have some kitchen fun and just now this thread pops up. Amazing...

I kept it simple, but ended up with something great.

Fry steaks in butter, seasoned only with a bit of black pepper. I use unsalted butter, so I add a little salt to that while it melts (a chef once explained to me that it helps brown the meat - please don't ask how that works).
Cook spaghetti (or other long thin pasta, like fettucine) al dente. Put diced tomato (without the liquid part) and chopped rocket salad (rucola) in a bit of olive oil. Put on high heat for a minute, add the pasta and stir together, while keeping on high heat for 2-3 more minutes.
Serve the meat and pasta on a plate, with a bit of this sauce on top:
Finely chop one clove of garlic, cut one scallion into very thin rings. Fry for 2-3 minutes in butter, together with a tied up bundle of fresh thyme. Add half a liter of red wine and some brown sugar (stir until dissolved). Let simmer until reduced by half and take of the fire, before whisking in 150 grams of cold butter in small cubes. Finish of with a bit of balsamic vinegar, and pepper and salt to taste.
To top it off, I made a simple salad of the left over rucola, serving it with a bit of balsamic vinegar and small capers.

And Eric - if only pumpkin's were on regular sale here. Somehow we don't seem to like them, so they're hard to get, but pumpkin curry soup is absolutely great.... Enjoy it!
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Points: 7910 		Direct Link To This Post Posted: October 19 2008 at 16:03
Thanks to Fandango, I'm currently making a curry pumpkin soup. Will fire up the grill and maybe do some burgers for the wife and kid, but the soup is for mom and me.

E


Edited by E-Dub - October 19 2008 at 18:29
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Points: 7910 		Direct Link To This Post Posted: September 28 2008 at 19:30
Originally posted by Syzygy Syzygy wrote:

Today I made thyme roasted pork shoulder with pears and perry gravy, and if I say so myself the crackling was lovely!


How would I have to do to get you to post the recipe because that sounds awesome. BTW, what's pear and perry gravy?

E
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Points: 7091 		Direct Link To This Post Posted: September 28 2008 at 18:14
Today I made thyme roasted pork shoulder with pears and perry gravy, and if I say so myself the crackling was lovely!
'Like so many of you
I've got my doubts about how much to contribute
to the already rich among us...'

Robert Wyatt, Gloria Gloom


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Points: 7910 		Direct Link To This Post Posted: September 28 2008 at 17:00
Before fall settles in I'm grilling marinated sirloin steaks with crumbled bleu cheese and green beans and yukon gold potatoes boiled with smoked ham shanks.

E
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Points: 29630 		Direct Link To This Post Posted: September 13 2008 at 08:56

So my local paper's food section featured aspic recipes this week:


• Photos: Tomato aspic wants your respect

ASPIC RECIPES
• Old Southern Tea Room Tomato Aspic Salad
• Gazpacho Aspic - from Quinones
• Tomato Aspic With Artichokes
• Aunt Florence's Tomato Surprise
• Frances Virginia Tea Room Chicken Salad With Tomato Aspic

Where's the damn recipe for Lark's Tongues?

I'm going to have to write a letter to the editor and complain about that. LOL

Aunt Florence's Tomato Surprise?  That's where Aunt Florence sneaks up on you and throws an old tomato at your head. LOL

Or maybe it goes something like this:
Image:Tomatina.jpg



Edited by Slartibartfast - September 13 2008 at 09:14
Released date are often when it it impacted you but recorded dates are when it really happened...
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Points: 29630 		Direct Link To This Post Posted: September 07 2008 at 12:41
Originally posted by Easy Money Easy Money wrote:

How do you grow cilantro in the south? It rarely works for us, any tips?

Sorry I missed your post.  Our experience with cilantro has been to get a new plant in the spring, but it seems to poop out when it gets hotter outside.  We're still trying to work that one out.  Seems like when we get a bunch from the farmer's market it always goes bad before we can use it up.  Nothing like being able to step out your door and pick what you need fresh, even though it may last just a few months.

Hands down, the easiest thing to grow around here is hot peppers.  The jalapenos really do the best and produce throughout the season.  The cayennes came in early but have petered out.  The habaneros were a little late in coming in and I suspect they will keep cranking out until it gets cold.


Edited by Slartibartfast - September 07 2008 at 12:56
Released date are often when it it impacted you but recorded dates are when it really happened...
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Points: 7910 		Direct Link To This Post Posted: September 07 2008 at 12:08
Homemade chicken noodle soup tonight. I even made my own chicken stock with a whole chicken, garlic, onion, turnip, carrots, celery, peppercorns, bay leaves and thyme. The amount of sodium in store bought chicken stock is disgusting.

At the same time, I rang in fall officially by making my homemade chili, which we'll have tomorrow (it's always better the next day).

Around here, we officially recognize fall with the first pot of chili. We really don't listen to the experts or watch the calendar.
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Points: 7910 		Direct Link To This Post Posted: August 29 2008 at 09:22
Last night I got some nice, fresh wild caught salmon, rubbed them with a little spice mixture and vegetable oil and grilled them to a succulent perfection. Also did a thing of mixed veggies and sauteed them on the grill as well.

Tonight...down and dirty...cheeseburgers on the grill. I love a good steak, a fancy Italian pasta dish or a Mexican feast as much as the next guy; but, when you get down to brass tacks, I think I'd take a good cheeseburger over anything. Not a cheeseburger from the golden arches or the King, but I mean a really good cheeseburger. Dy-no-mite!!!

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Points: 13244 		Direct Link To This Post Posted: August 26 2008 at 13:33
How about this: take a gas contact grill (Campingaz is mine, but with a closed grill).

Put on some Basque merguez or chorizo sausages, and contrary to common practise puncture the skin with a fork before heating them up. Make sure the grill is level so the juices don't go over the edge.
After the sausages are done, use the excess fluids to grill/fry fresh strips of bell pepper, large spring onions or onion rings, zucchini and eggplant. Serve in the middle of a campground on a hot day, with ice colde french rosι. Works for me every summer vacation....
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Released date are often when it it impacted you but recorded dates are when it really happened...
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Points: 7910 		Direct Link To This Post Posted: August 23 2008 at 11:00
Going over to some friend's house for dinner and swimming and bringing along pomme anna, which is a tasty potato disc that crispy on the outside, but light and fluffy on the inside. The wife is making a dessert called Gooey Butter Cake that just rocks.

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Points: 7910 		Direct Link To This Post Posted: August 10 2008 at 18:10
I've had a rack of baby back ribs marinating in a rub of kosher salt, brown sugar, paprika, dry mustard, celery seed, pepper and garlic powder. Put them on the grill for the indirect method and going to cook 'em low and slow. Probably serve it with a salad.

E
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Points: 37575 		Direct Link To This Post Posted: August 02 2008 at 19:38
^ mmm... nice - I'm growing rather partial to green salad with fruit - had a very nice orange salad with balsamic vinaigrette last week.
 
Managed a week in Sicily without eating pasta Approve, though I did have a pizza one evening (and it wasn't that great to be honest) - both Italy and Sicily produce some of the greatest food in the world and I've now had two holidays there and eaten superbly without having to endure the tedium that is pasta.
 
So somewhat ironically on my return to the UK the first meal I ate was Spaghetti with Ragu Bianco (pork & beef mince, diced onion, celery & carrot cooked in white wine for 90 mins, then 3 tbsp of mascarpone cheese added in the final minutes & seasoned with grated nutmeg) - the meat sauce was excellent, but half-way through I got bored of the spaghetti and kept wondering what the meal would have been like with mashed potato (or better still, duchess potatoes) and green beans instead... hmmm might try using that sauce in a shepards pie sometime - could be interesting...
 
Keeping the Sicilian theme going, yesterday we made Zabaglione with Marsala wine (I say "we" as making it has become a family affair since whisking the egg, sugar and wine in a bowl stood in a pan of simmering water (ie a bain marie) for 15 minutes makes your arm ache if you do it by yourself, so we take turns).
What?
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