ambra
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Posts posted by ambra
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30 minutes ago, chromedome said:
So...Italian pierogi? Cool.
Here’s a pretty bad pic, but you get the idea...
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On 9/25/2020 at 4:40 PM, Pam R said:
For soup or not for soup?
(For soup we stick with meat/onions/potato) but just to eat on their own, browned in butter and served with sour cream? Well, you could go so many ways.. )
Pam R, that's exactly what I ended up with. I know it looks a bit too much like a lone tortellino, but the filling certainly isn't. 😋
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When we are too tired for anything else. Anchovies, butter and toasted bread.
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I’m a bit late to the game, but here are a few more ideas. I am kind of a potato nut and make them in a lot of ways.
I saw gratin mentioned above. This is my favorite recipe: https://www.seriouseats.com/recipes/2017/11/classic-potato-gratin-recipe.html
What about a frittata with potatoes or a Spanish Tortilla? (And what about patatas bravas?)
This weekend I made “Polpettone” from the Liguria area. It is not a meatloaf but a potato pie with green beans and potatoes. It would be good with a poached egg on top. Here is a recipe in English. https://www.asmallkitcheningenoa.com/polpettone-potatoes-and-green-beans-tart/?fbclid=IwAR1aea4iWmHx_gYIrPim5btaHTdZjy3vuIbevGuKBGaaTYZLTNgq4li9PaU
In Italy they also make “Gatto’ di Patate” (Really just gateau!) It’s also a potato pie with cheese – can be anything from mozzarella to smoked scamorza - butter, milk and eggs. Also ham, pancetta or salami. Baked with bread crumbs on top. I’m afraid I don’t have a recipe in English, but this one looks pretty close: https://www.christinascucina.com/potato-ham-and-mozzarella-bake/
You can also look up pizza di patate (the Pugliese version) and you’ll find other variations of the same concept.
Speaking of pizza, sliced potatoes and rosemary are delicious on white pizza! With or without cheese. Usually without.
Colcannon is another favorite around here. The Irish mash with cabbage, like this one: https://www.bonappetit.com/recipe/colcannon
Be sure to have awesome butter for this one to melt on it. 😊
Speaking of cabbage and potatoes, Pizzoccheri is another dish from the Valtellina area. It is buckwheat pasta ribbons made with potatoes, onion, cabbage and sometimes also a green leaf vegetable, with a really strong cheese called Casera or Bitto, but maybe something like Fontina would work, and butter here too. This is a very stick to your ribs dish meant for cold weather!
There are other versions of pasta with potatoes around too, but I don’t like it so can’t recommend any.
But I do love potato-filled ravioli, called Tortelli Mugellani. They are like giant tortellini usually served with meat sauce.
I sometimes make potatoes and peppers. You start onions and peppers in a pan and then add potatoes and cook through, maybe getting them crunchy on the bottom. I’ve seen people do this in the oven too.
I also love roasted potatoes, and will roast a million different ways, certainly not as creative/delicious as Shains, but Tuscan style would be rosemary, sage, garlic with the skin on, and sometimes fennel, especially if served with duck.
There is also octopus and potato salad, or oven baked octopus with potatoes, olives, and tomato.
Twice-baked potato boats (The one where you bake them, scoop out, mix with cheese and sour cream etc and then bake again?) Fried potato croquettes? Tater Tots? Potato bread rolls? (My husband uses potato in his Focaccia Pugliese.) Samosas? Classic, Italian or German Potato salad?
Sorry, I went a little overboard. 😜
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Just now, weinoo said:
No reason he shouldn't! Please let us know what your filling consists of.
I'm on the fence! Any suggestions welcome. 😃
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19 hours ago, weinoo said:
Not that I remember my ancestors from Russia/Poland ever making kreplach, though I could be misremembering.
I'm only half, on my mother's side (also Russian), but we didn't grow up making them either. I always thought it was because she hated them. I was going to try to make them this weekend though. Just to change it up a bit. My son loves tortellini, so maybe he'll like these.
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6 hours ago, heidih said:
Fish looks great. I don't think we raise our kids so much as we give them a bit of example and guidance and they find their path
Isn't that the truth! My friend used to say we get our kids on loan, to help them become good humans. Then we give them back to the world.
23 hours ago, CantCookStillTry said:I have eaten this for my lunch every day for 4 days - after eating it for tea on Sunday 🤦♀️.
This is why I don't roast often! I hate eating leftovers, but I hate waste more! Mission completed.
I love the look of these leftovers! I usually love all leftovers, granted I never really make enough to last four days. 😁 I made chicken soup on Monday with a whole chicken and have been repurposing the chicken for days. There was chicken salad, chicken quesadillas and chicken sandwiches like the below. (Always looking for ideas if anyone has any!) It has chicken, Sriracha lime mayo on top and bottom, tomato, red onion and red cabbage (which I have a glut of and am running out of ideas for as well) thanks to my CSA. On semi-wheat bread.
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7 hours ago, scamhi said:
just finished this dinner.
Pan seared domestic wagyu hanging tenders aka hanger steak.
with roasted broccoli and a nice wine
Indeed this is a great wine. I'm curious what you thought of it and how it drank?
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15 hours ago, liamsaunt said:
Cape Cod reubens
I've never heard of this, but I can't wait to try it!
Everything looks delicious!
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On 9/21/2020 at 12:01 AM, heidih said:
I was thinking roasting the eggplant, pepper, and and onion separately
I've roasted before and everyone always likes it better. But it might be because the people I serve it to are health nuts. 😃 Randomly, it is also the closest I've ever gotten to what was my favorite version in Sicily. Every ingredient is cooked separately and it's not saucy.
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A very unoriginal but always delicious salad I made Sunday lunch with roasted beets, arugula, feta and walnuts, finished with orange zest. Dressing was shallots, olive oil, orange juice and a touch of honey and mustard.
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16 hours ago, weinoo said:
As for rye bread, believe me, even here in NYC, it's not like it's that easy to find great rye; certainly not as easy as it was when I was a kid and there were real Jewish bakeries everywhere. And...don't get me started on bagels!
Yea, my baking abilities leave much to be desired. I have even tried to do the rye at home and it always tastes wrong. This is if and when I can find caraway seeds. I usually stock up at the Mercato Orientale in Genoa. The spice guy there always has them. And actually, I went just before lockdown so I have a bunch now.
I promise you your bagels are better than anything I can get in Milan . 😂😂 I'm not great at bagels either, but I do bialys pretty well. I want to try to make onion boards and those onion rolls I used to get at Zabar's.
Hamburgers are all the rage in Milan and the rest of Italy. At one point, they were disgusting, wildly overmixed, often with pork added for flavor (no idea why people thought it was needed). Now it is pretty easy to find a really delicious burger! My favorite comes from a place that specializes in lobster rolls!
Sorry to be hijacking the sabich thread!
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Whole roasted orata, Ligurian style (with cherry tomato, pine nuts, olives, thyme and lemon).
And apple cake with honey-scented whipped cream and pomegranate seeds.
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Depending on the type of white, I usually look for 8-12 C, the warmer for structured or evolved whites. (N.B. Sparkling wines usually 4-8 C.) For reds, 12-18 C. Here temps go up for structure, evolution and tannins.
However, I would also agree with the above posters that you should drink what you like, how you like it. I never tell anyone what to drink unless they ask me. I remember once sitting next to someone eating a gorgeous dish of spaghetti and clam sauce (beachside) with a glass of Sagrantino. I personally would not enjoy that pairing, but it's not my business what this person drank.
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Host's note: this discussion was split from the Sabich: the Iraqi-Israeli topic.
On 9/21/2020 at 9:04 AM, Eatmywords said:
It brings a chuckle when I read you live in Milan and there's no good pita or bread substitute. 😸😂😂 In reality, I guess that's not totally fair. There is a delicious (albeit very greasy) Greek on the Navigli that I go to that looks nothing like the Greek food I'm used to but admittedly it has decent pita! But it's all the way across town, like 45 minutes away. And not even sure they would sell it to me. I have a bakery nearby that sells "pane arabo," which are puffy rolls. Look like the above pucce. I don't usually like them because they are doughy and raw tasting.
Perhaps for something similar, there are also a few Lebanese restaurants, but the last one I went to had wrap-style breads.
Someone told me to try one of the Arab butchers but alas, there isn't one of those near me either.
Milan has a lot of international offerings in comparison to other Italian cities. We have some good Chinese (though nothing like American Chinese). And the Milanese are obsessed with sushi. Ramen is getting better here too. But the things I really love aren't done well. For example, no Jewish rye (my favorite bread), or Jewish deli for that matter, no good gyros, no good Korean (a fave around here), no good Mexican (though getting better) and no good Vietnamese. My son adores Pho (my next cooking project will be to tackle making it at home!) We've found "OK" Pho, but nothing like the kind I am used to. It's OK, sometimes these places will still satisfy if you have a craving and we have other incredibly delicious things to eat.
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On 9/18/2020 at 11:32 AM, shain said:
@ambra Do you have a friendly Neopolitan style pizzeria nearby? If they'll be willing to bake you a few blanc pizzas, it should be a great substitute, better than most pitas in Israel. It will be large, but it should be no big issue.
The dough and method I use for making both pitas and pizzas are almost identical.
A ciabatta can also work.
Sometimes my husband will make a white pizza to serve with similar meals (the photo is just grilled, marinated eggplant that was served along side other veg and cheese, such as mozzarella, burrata and stracchino), but I've never thought of making it into pita. I know the dough is similar, but I always though for a "proper" pita, you need that puff during cooking, which I have never really been able to master anyway. 😄
But yea next sabich, for sure! Thanks!
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8 hours ago, weinoo said:
So Rosh Hashanah dinner, interrupted by the sad news of the death of a great and brilliant Jewish woman.
]
Really one of my best chicken soups ever. Using my favorite bird, poulet rouge, a couple of backs, a few wings, necks, etc. etc. And then poaching 2 thighs in the stock prior to service upped the chicken-y flavor even more. The matzoh balls are cooked in salted, boiling water early in the day, then added to the soup for like 10 minutes before plating. Just great - Significant Eater said she could just have this for dinner. Multiple servings, that is.
The potato kugel also came out very nice. I squeezed the living hell out of the potatoes and onions after they were grated, and used the potato starch gathered from that, with some additional. Since I only had a schtickle of chicken fat available, the schmaltz was mostly duck fat that was collected from a batch of confit. Oh - that didn't hurt one bit here, nor in those matzoh balls.
The dish which causes even Talmudic scholars to wonder what all the fuss is about (some might get the reference). But lemme say, for a dish that we don't like, this one came out okay. No prunes, just dried apricots, raisins, cranberries, and sour cherries. Sweet potatoes, carrots and onions were the fresh veg. And in lieu of orange juice (which many recipes call for and I didn't have), I used riesling and stock, with a tiny bit of brown sugar. No honey was harmed in the making of this tsimmes. I liked it more than she, but still - it worked.
Brisket, its gravy, and kugel. We drank a Cabernet from our wedding year.
Fabulous looking meal!
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8 hours ago, shain said:
A few suggestions for the sabaich. Obviously, it's only based on what I'm used to and you should follow your taste.
Consider:
- getting the eggplants darker.
- chopping the raw vegetables finely (they usually act as a condiments, not a main ingredient). Consider adding some raw onion. You can also add parsley.
- I assume the egg is hidden, but it might imply you may want to add more.
- most people add chopped pickles, usually cucumber.
- indeed the tahini looks thick, it should be quite runny and applied liberally, adding juices to be absorbed by the pita and eggplants. Make sure it is very lemony.
Your pastas look delicious. I don't really ever make pasta e ceci, but I do make ciceri e tria. I use a similar method to those you mentioned - blending the sofrito with some of the chickpeas.
Thank you so much for the notes! I will make sure to follow next round. (And yes, we did thin the sauce out a lot and use lots of lemon. I think my problem was precisely that I was scared to make it too runny, but this was way too thick. Yea, the egg must have been hidden. haha. I will definitely add more next time.) Thanks again, I really appreciate it!
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Sadly, I always have to make my own pita because they don't really sell them where I live, except for some weird long-life industrially prepared piece of cardboard in thick plastic packaging.
So a seemingly simple sandwich always becomes a big production. And our pitas don't always come out well, but they are better than what I can get.
We have thought about using "pucce," a Pugliese roll (see below), but I never find those fresh in Milan either.
I thought about making the zhoug too, but decided to save it for the next time.
Still one of my favorite sandwiches though! And I will keep making them!
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Thank you tons @Shain!
I am not sure what it is supposed to taste like, having never had the real thing, but I did make it. From what you describe, my mango was definitely too ripe. It was a bit sweet. I will try it again using your instructions. I did use the spices you mention, plus chili.
Having said that, I did like it on the sandwich.
Here is my finished product, I am sure it is completely wrong. But I will try again soon!
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Everyone’s meals look amazing this week!
@Shelby, thank you tons! It’s just been the same old, same old meals around here.
@Franci, love grilled fish! Congrats on the move!
@liamsaunt, those potatoes look amazing, did you just coat them in oil and roast? Or boil first?
@Captain, that Yorkshire is a thing of beauty!
So here you have pasta e ceci. I used fresh trofie, because that’s what I had, it’s not its usual pasta. After you boil the chick peas, you saute garlic in olive oil, add rosemary, add the ceci, add the cooking water. Then you puree half the chick peas, add the pasta to the same pot, add the pureed chick peas back to the pot, let the pasta cook through, adding water as needed. Finish with raw oil.
Then you have passata di verdure, which is just minestrone (onions, carrot, celery, zucchini, tomato, cabbage, Borlotti beans, leek, chard, some kind of orange squash/pumpkin) that has been hit with the immersion blender. It might look unappetizing, but we like it. 😉 My son likes more pasta than soup, so this was his portion, but we like more soup that pasta.
This was our tester/taste of what was going to become Sabich sandwiches. We used a mini pita to make sure the sauces were right. The tahina was thinned out after this and the amba was left as is (was deciding to leave it on the chunky side or run it through the blender). The picture of the whole sandwich came out too blurry.
For dessert mini kiwis, called arguta kiwis here. They were delicious.
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13 hours ago, weinoo said:
I don't believe I eat anything "wrong." Because I don't believe there is any wrong way to eat; oh, there are disgusting ways to eat, to be sure. But that's not wrong, that's just disgusting.
Completely agree.
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18 hours ago, heidih said:
Oh and we have all probably read about this guy https://www.finedininglovers.com/article/italian-butcher-dario-cecchini-serving-steak-and-poetry
I meant to say I've been several times, especially for the burger because it's such a great deal. The place really feels very touristy though. But randomly, he has the best seasoning salt, which I think he calls "Sale di Chianti" or something similar, and I use it on salmon and chicken not beef. 😀
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Dinner 2020
in Cooking
Posted · Edited by ambra (log)
Everyone's dinners have been looking amazing this week. I'd eat at any one of your houses!
I've been very boring this week, a lot of the same, vegetable soup, salmon etc.
But here are some things.
This weekend, I made pasta e fagioli again and this potato, leek and green bean bake. I was looking for a new use for green beans because I am getting sick of them. They keep showing up in my CSA.
Then I made bialys for one night. I like smoked salmon, but I like other smoked fish better than I can't get here. So I usually like a thin layer of salmon. One day I will attempt my own baked salmon (the hot-smoked kind).
I've been envious of all your delicious Asian foods and Sunday I went to the Asian market and they had fresh noodles so I attempted to make a stir fry with whatever vegetables I had in the fridge, along with fresh cilantro and lime.
And finally, risotto alla Milanese, without the marrow and with my own stock.