200g (1 cup) dry red lentils (soak overnight so hasten cooking) 1 liter water for cooking the lentils - Some butter 2 onions, diced 2 carrots, diced 1 hot chili, de-seeded and diced 3 cloves garlic, minced 1 tart cooking apple, peeled and diced 2 tomatoes, diced - 2 tbsp ginger, minced - Dry spices: 2 tsp curry leaves 1 tsp "curry powder" (mine is consisting mostly of turmeric, fennel and fenugreek) 1 tsp cumin powder 1 tsp sweet paprika 1 tsp cinnamon 1 tsp turmeric 1 tsp thyme 1/2 tsp cardamom powder (fresh, otherwise you may need a tad more) 1 tsp sugar (I use brown) - 150-200 ml (apx 3/4 cup) coconut cream (unsweetened) 3/4 liter up to 1 liter of stock or water 1-2 tsp wine vinegar (or some lemon juice) chopped cilantro optional: toasted cashew / pistachios / coconut chips, croutons or crackers for garnish optional strained yogurt for garnish.
Cook the lentils in a liter of water until fully tender. - Meanwhile, fry the onions in butter until golden. Add the carrots and fry until starting to soften. Add chili and garlic. Saute until aromatic. Add apple and tomatoes, cook until softened (~5 minutes). If the vegetables aren't fully cooked to your liking, add water and cook until they are. - Using a blender, blend smooth the ginger, 1/2 of the lentils and 1/4 to 1/3 of the vegetables. Mix it all back together in the pot. Add the dry spices, and remaining ingredients (coconut cream, vinegar, cilantro). Add 3/4 to 1 liter of stock/water to reach desired consistency. Bring to a low boil, taste and adjust. It should be gently spicy (hot) and gently sweet. It shouldn't be tart, but add vinegar if it tastes flat or overly sweet. Make sure you can get a good hint of the cardamom, it's what makes this soup for me.
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We stayed at the Intercontinental Park Lane, which was very convenient for proximity to sightseeing. Lots of impressive Christmas decorations
Our first dinner was at the Savoy Grill. Lobby decor
Omelet with black truffles (they also had white truffles for an uncharge but we declined)
Complimentary dessert (mince pies and salted caramel chocolates)
Back at the hotel we had a cocktail. This was called Mother's Ruin--it smoked and bubbled, Very odd
The next morning we found a donut shop with a charming sign
I don't like donuts but took a picture of the display case.
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gfweb posted a post in a topic,
Christmas Dinner Table
Smoked yams with allspice.
Greens with Benton's bacon
Tenderloin with soy and red wine braised onions
Not shown because I got forgetful, salmon log, pimiento cheese, au gratin potatoes, pickled veg and roast veg as snacks, sticky toffee pudding for dessert
pjm333 posted a post in a topic,
David Ross posted a post in a topic,
2 tbsp. olive oil
1 cup chopped onion
3 cups canned San Marzano tomatoes
3 tbsp. tomato paste
1/3 cup chopped fresh basil
1/3 cup chopped fresh oregano
1 tbsp. sugar
Salt and pepper
Saute the onions in the olive oil, then add the other ingredients and cook over medium-low heat for about one hour. Then blend the sauce in a food processor, pour into a container, cover and refrigerate overnight.
3 tbsp. olive oil
5 cloves garlic, minced
2 tsp. dried red chile flakes
1/2 cup dry white wine
2 cups of the tomato sauce
Saute the garlic and the chile flakes in olive oil, then add the wine. Let the wine reduce a bit, then add the tomato sauce. At this point I turn the heat to low, partially cover the sauce with a lid and let the sauce cook until I'm ready to put the meatballs in.
2/3 cup milk
3 slices white bread, crust cut off
2 tbsp. olive oil
3 cloves garlic, minced
1/2 cup onion, finely chopped
1 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
1/2 cup ricotta
1/4 cup grated parmesan
2 tbsp. chopped Italian parsley
1 tbsp. chopped fresh marjoram
2 tbsp. chopped fresh oregano
salt and black pepper
Soak the bread in the milk. Saute the garlic and onion in olive oil just until the onion is tender, about 2 minutes. In a large bowl, combine the soaked bread, onions and garlic and all the other ingredients and mix really well. Form into meatballs and saute in olive oil until the meatballs are browned. Turn the meatballs into the tomato sauce, and cook until the meatballs are done, about 20 minutes. I served the meatballs on fried "polenta" and then garnished with some of the tomato sauce and grated parmesan.
Kim Shook posted a post in a topic,
@Darienne's Toffee. This turned out exceptionally well this year. Perfect yielding crunch, almost no chocolate loss and it broke into nice squares. It tastes heavenly. It always tastes heavenly, but I've never had the chocolate cling so nicely before. Usually breaks of in sheets. This year instead of melting the chocolate and spreading it on the 30 minutes cooled toffee, I waited only a few minutes and while the toffee was still screaming hot (but firming up) and sprinkled the chopped chocolate on. It melted almost immediately and I spread it out and sprinkled on the finely chopped almonds. Once the chocolate was slightly firm, I scored it as deeply as I could with a knife. It broke almost perfectly. Thank you, @Darienne! Mr. Kim swooned when he tasted it this morning!
@Darienne - question for you: how do you store your toffee? I did some research and found that because Engstrom's toffee has so much butter in it, they suggest storing it in the refrigerator. Is that what you do for yours?
shain posted a post in a topic,
One made with walnuts and pistachios. Flavored with tahini, anise seed, orange zest and cinnamon. Lightly soaked with rose water flavored syrup.
The other made with hazelnuts and walnuts. Flavored with cinnamon, a hint of coffee and cardamom. Same rose syrup.
Any suggestions? Sticking them in the freezer to partially stiffen them?
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FrogPrincesse posted a post in a topic,
I adapted Yves Camdeborde’s recipe to the pressure cooker - 1 hour on high, natural release. It was incredible! The meat was extremely tender and the sauce as rich and satisfying as I remembered from having the dish at the Comptoir in Paris.
I got the meat from my favorite butcher shop, Siesel’s.
Going into the pressure cooker
After 1 hour
Plated (I added some parsley for color)
liamsaunt posted a post in a topic,
So on the left, well, I am not sure. It kind of tasted like falafel, but with curry sauce. To the right, okra and cauliflower curry. Naan and a random roll. Dessert was galub jamun. This meal was basically inedible with way too much salt but I was not hungry having eaten before getting on the plane so no big deal.
On the way back, I switched to a lacto-ovo vegetarian meal out of consideration for the people around me who might not like curry scent. I did not think of that for the flight over. Here it is:
This is the same vegetarian meal they offer in business class, though I am sure it is presented in a nicer way. It's supposed to be ricotta gnudi. Note the burned left side. I saved the calories and made an omelet when I got home 🙂
liamsaunt posted a post in a topic,
Monday I tried a recipe that I got in an email from the New York Times for slow roasted spicy salmon in olive oil with a cucumber feta salad. The spices were crushed fennel and coriander seeds, red pepper flakes, and salt and pepper. The recipe yielded very moist and tender salmon. I was less enthusiastic about the plating suggestion, which was to break the salmon up into big chunks and surround it with the cucumbers and feta. It would have looked nicer as one big piece. I'll probably use the oil poaching technique again though.
Last night, Thai-flavored fish cakes (made with the dreaded pollock that my fish share sticks me with occasionally) with spicy cucumber salad and rice
cakewalk posted a post in a topic,
Mmmm. The sweet, spiced aroma of a freshly baked pumpkin pie wafting over the Thanksgiving table. A large bowl of chilled, sweetened cream is passed around the table, a cool dollop of cream cascading over a slice of “homemade” pumpkin pie. (In many households, removing a frozen pie from a box and putting it in a hot oven is considered “homemade.”).
Americans can’t seem to get enough pumpkin pie during the Holidays. Some 50 million pumpkin pies are sold for Thanksgiving dinner and according to astute company marketing executives, 1 million of the pies are sold at Costco. And Mrs. Smith sells a few million of her oven-ready, frozen pumpkin pie.
In August of 2013, we debuted the Summer Squash Cook-Off (http://forums.egullet.org/topic/145452-cook-off-63-summer-squash/)
where we presented a number of tasty zucchini and patty pan dishes showcasing summer squash. But our squash adventure wasn’t over. Today we expand our squash lexicon with the debut of eG Cook-Off #71: Winter Squash.
(Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).
Cut into jack-o-lanterns for Halloween and crafted into cheesecake for Thanksgiving, pumpkin reigns supreme each Fall. But pumpkin is just one variety of winter squash--squash that grows throughout the summer and is harvested in fall. The acorn, butternut, spaghetti, hubbard, kabocha, red kuri, delicata, calabaza and cushaw are but a few of the many winter squash cousins of the pumpkin.
Winter squash is not always the best looking vegetable in the produce section--knobby, gnarled and multi-colored, winter squash has a hard, tough skin. Peel back the unfashionable skin and sweet, rich squash meat is revealed.
Winter squash cookery doesn’t end after the last slice of pumpkin pie. You can stuff it with a forcemeat of duck confit and sautéed mushrooms, purée roasted squash into a creamy soup garnished with lardons or slowly braise squash with peppers and corn in a spicy Caribbean stew.
Please join us in sharing, learning and savoring winter squash.
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Then Chad sayeth:
Then ExtraMSG said
By the way, the USDA recognizes eight gradations of meat:
As Shirley Corriher says
The rest are used for commercial, institutional, canned and "other" end products.In our recent Q&A with Mr. Cutlets we discovered the prime crime, the degredation of "prime" beef over the last many years. Yet there are companies out there who are trying to preserve the best traditions of prime beef, Excel Corporation, a division of Cargill, being one. A disclaimer. Excel is a former client. I've spent a lot of time with them. I know their cattle tracking and grading processes. I know the kill floor. These people are serious about keeping prime prime.
So what is "prime" beef? What should it be? Is the "prime crime" eroding what we know about top quality beef?
Do we care?
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Kerry Beal posted a post in a topic,
Dark Horse - scotch, amontillado sherry and cardamaro.
Grilled pork shoulder and belly with lentils and apple balls
Beets with grapefruit Cambazola pistachio and yogurt
Romaine with blue cheese, red onions and skinned tomatoes
rotuts posted a post in a topic,
I think your chocolate squiggles cookies brought back memories .
my mothers were a variant of the polvorones , as these were my favorite cookie while I lived in Spain. only at Christmas !
and she made them w pecans.
thank you all again