So...whats for dinner?
Comments
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Wine-Mussels-Bedo, you do live an exciting life. A virus scan? So much fun, all in one day.
Nancy, you have Urfa.... may I suggest making half of Anna Sortun's Harissa recipe? This is SO much better than any other recipe I have tried, and superior to the tubes by a mile. http://www.cookstr.com/recipes/north-african-chili... Then you can make Merquez Sausage.... found this adaptation of the recipe I use on a website, but the original doesn't use pepper flakes. It uses harissa. The other change is that the original recipe calls for a lot more fresh oregano, so upping the green stuff is good. I don't bother with stuffing this sausage. Instead, i create the "links" by rolling the sausage into individual logs, and then wrapping with plastic wrap and doing that "whirly" thing to tighten them up. Throw them into the freezer and you have something well-worth pulling out on hard days. http://www.latimes.com/food/la-fo-sausagerec30c-20...
Feet problems are even worse than hand issues, which I have 100% of the time these days. I wish that they could give me an option that wasn't just surgery.
Eric, discussing your temperatures in the winter doesn't make you friends. Discussing your temperatures in July however, makes all of us feel much better. how is your Mom recovering? Is she tolerating the antibiotics well? You are quite lucky to have people surrounding her that are competent and who care.
Where is VerukaNY? I certainly hope that her husband is recovering and that the children haven't driven her to the edge of sanity.
Our dinner last night was a redux of the carnitas with rice, beans, avocado. I am feeling quite uninspired for tonight's dinner which probably means a stir-fry with lots of vegetables. My body wants some greenery. I have snow peas and broccoli in the fridge and two kinds of cabbage to work with. Still have to deal with the bone from the shoulder so I am planning to make the ramen broth from the Momofuku cookbook.
*susan*
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Thank you for the links Susan, the merguez sounds outstanding! I had already tracked down the harissa recipe, but will pin this one for future reference. How much harissa do you use in the sausage?
56 here today, heat wave!
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Roden: The New Book of Middle Eastern Food
These are all recipes that I have tried. To date, there hasn't been one recipe in the book that I wouldn't make again. Can't believe how more recipes I have marked and haven't yet made!
Sweet & Sour Egglplant Salad, page 83
Zucchini Fritters, page 87 [always with a yogurt sauce]
Kofta Meshwyea, page 238 and Yogurtlu Kebab, page 239; these I make regularly but I use the variations, several of them, otherwise, I find them too dull and dense. The tomato-yogurt sauce is just a wonderful way to eat these.
Zucchini bi Gebna [Gratin], page 288. An easy to prepare side dish, not the main start of any meal. Works with any number of vegetables.
Betinan Meshwi bel Dibs al Rumman, Roasted Eggplant with Pomegranate Syrup, page 290
Vegetable Fillings. I have used these starting on page 306 as an inspiration for using up some leftovers.
Bulghar, page 367. I mix and match all of these variations, all with great success. Mr 02143 isn't crazy about chickpeas, so I haven't done those even though they seem marvelous.
Preserved Lemons, page 459. They are almost ready so I have not yet tasted them, but they do look perfect
Harissa, page 464. I was wrong. This harissa was not the harissa of my dreams. Instead, I know use the Anna Sortun version which I posted earlier today.
Salat al Banadoura, Tomato Sauce, page 464. Works well with items from this book.
I know that I have made more from this book, but these are the ones with "tags" on the pages. For many of her recipes, I do reduce the amount of oil, but only after making her recipe at least once as written. Unlike some books, this one is not consistently over-oiled, so I like to experience the "real" version, before fooling around with it.
*susan*
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Nance,
I start with tablespoons, cook up a tester, and keep adding harissa and/or salt until it appeals to me! To be honest, at this point, I am mostly doing it by "feel" since I always have different amounts of meat to use. Of course, the pork fat is absurd in this recipe. It is a Moroccan, i.e. Muslim dish and it should never have any pork. But if you aren't serving this to someone who doesn't eat pork for religious reasons, it does taste good! I have used beef fat since I do cook for friends who are observant Jews, though obviously, not Orthodox.
*susan*
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Susan, your referencing to recipes in Roden's cookbook, inspired me to check it out on Amazon. I also looked into some others. Are you familiar with "Olives, Lemons and Za'atar"?
Nance, maybe I missed it, but have you had a chance to use your new tagine yet?
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Lacey at least you can say in your house you will eat if the electric goes off. I have what we laughingly call a "cowboy coffeepot" goes on the stove or campfire. Or in times of desperation on the single propane burner. I know because I made coffee one day with DH's help on it. I do have a 2 burner propane but we've never had to use it. What do you do with the blood oranges and Mandarinquats? I'm going back to Ft Worth Tues. for strictly me shopping (early anniversary present to me lol) and will be near TJs. Need to check on how WF's coming on west side of FW. Not much progress yet I don't think (?2016). I almost wonder if they are waiting some to check which way the economy is blowing. I think I saw land clearing but nada as far as road/curbing/footers anything like that.
Nancy - I echo the sentiment. I'm exhausted reading about your accomplishments. My most prod. day was the day b4 Christmas when DD came but even that was no where near as busy as yours.
Wine-Bedo - I only have a brother who lives other side of the metroplex. Love him but can't say we're close. Just totally different lifestyles, his/SIL way too hectic a lifestyle with his business obligations. Feels like DH and I on a raft socially most of the time. Even when we do make a commitment to go out with friends (once a month) I often feel like backing out.
The kale soup was OK used Italian seasoned ground turkey from the freezer. I have a bit left for lunch today. DD coming out later so I'm making the pork stir fry again. I'm like you Susan I feel the need for "green" stuff - carrots, peppers, broccoli, celery, green onions. Overstuff it with vegies and make rice. Of course I have not done the vegies ahead of time like I hoped. Awaiting lady bringing back the 2 neutered goats due here shortly. Once I get them settled in and her gone I will get to work.
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I had to go back & find Wine Bedo, but I like her too!!!
Off to see an afternoon performance of The Buddy Holly Story with a friend from out of town. Then we'll go to Eddie V's. We've both been wanting to try it. Friend will spend the night so food report later
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You've got me looking at the Middle Eastern cookbook that I have but I haven't yet decided what I'm going to make today. Sharon and DD both have had "the crud" for over two weeks and it's not improving very quickly. I'm doing as much as I can to let them sleep/relax.
Breakfast was a sort of "mush mash omlet"...onions, hash browns, cheese, bell pepper, chorizo, egg omelet.
Everything in the house here is run by electricity, except for the kerosene stove I use for canning and the two double burner gasoline powered camp stoves. I do have a small generator that will run the freezer and the refrigerator so I'm OK for awhile if the power goes out...so far the longest is 4 days after a huge windstorm wrecked a large portion of the local electric transmission system.
Mom is finished with the antibiotics and I'm hoping that she will start feeling better. Not being able to move fast, and needing to do so because of the antibiotics, is not a good situation. Next is to get her Warfarin dose figured out. It had been remarkably stable, but as of late, the required dose has been jumping around.
When I get done here (laundry, etc.), it's off to mom's to work on some stuff...no rest for the Wicked....I guess that's what I get for talking about my weather! :-)
Eric
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OK, Eric, you've done your penance and are absolved.
Just boiled up some shrimp for us to have before we go off to this dance gig...but DH wants to get set up and head to a local Greek place before the kids/parents arrive. Fine with me.
He was a bit stunned at a few music requests he received this AM, given that these are elementary kids. It's a new fast world....and we didn't have girls to keep us abreast of pop culture. All sports and instruments in this family....but fortunately not like Rob Gronkowski's mother's sport sons. Good lord! He better buy her a few new houses to replace the one he and brothers seem to have proudly trashed. I shudder when I hear him talk about that.
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Lebanese Couscous tonight.
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I made a reservation for dinner and then looked out the window and the snow was just not to be ignored. Nope. Don't really want to drive across town while snow is falling. I had to go to my Korean-Japanese market for Ramen broth ingredients, so I added "something from the fish counter" to my list. Squid! So I am going to make Rhode Island calamari and some cole slaw for dinner. Bought myself a bit of a treat... seaweed salad. They make it right there and it is wonderful and packed with "green." Of course, after I purchased dinner ingredients, the snow stopped.
I am feeling "out of the loop." Does this Gronkowski trash houses regularly? I only know the name, I admit, since he was a guest judge on Top Chef.
*susan*
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Out of the loop here, too. Haven't even heard of Gronkowski.
Wrote a long post this morning full of responses. It landed somewhere in the realm of lost posts. Guess I will start copying before I submit.
Susan, thank you so much for all the recommendations in Roden's cookbook. I copied your post and will print it out and tuck it into the book for reference. I read the entire book but haven't cooked any of the recipes yet.
Last night's dinner out was delicious but overly rich and the entrée much too large. Two red fish filets hidden from sight under lump crab meat and plump shrimp drenched in a butter lemon sauce. I could only eat half of it and took half home. There was an ample side of haricots verte, also flavored with butter and a delicious green salad with a creamy vinaigrette and dishes of blue cheese crumbles on the table.
Tonight's dinner for dh is leftover beef soup. I gave him a couple of other choices but he said he's happy with the soup. I had a late lunch and may not eat anything.
The ATK episode on my PBS station today included a taste testing of canned cannellini beans. The favorite was the Goya brand, which was deemed better than cooked dry cannelinis. The problem with dry beans is the time on the shelf. With time the dry beans "dry" out.
Susan, is your pressure cooker electric or stove top?
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Susan, I meant to say that as Lacey is the Kale Queen, you may be the Bean/Dal Queen!
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Carole,
I have a stop top... bought a Fagor that has two bottoms so you can use the size that works for what you are preparing. It looks something like this one: http://www.fagoramerica.com/cookware/pressure_cook...
My supermarket has a Goya aisle. Seriously... a full aisle of just Goya products. They are a local company and have been very successful at what they do. If it weren't such a busy market, I would try to take a picture of all the products that Goya offers. It is quite astonishing. Beans is just the beginning.
The Rhode Island calamari had potential, but the squid was a surprise. It was not a package of three little ones, but one monster. Too mature for this recipe. I used some of the peppers that I pickled this summer when I found dirt-cheap Holland peppers and they are terrific! And my new cole slaw concoction, a guesstimate based on a list of ingredients I found on EatYourBooks.com. Might have to actually buy that cookbook. Anyhow, we will try it again with the squid I get at the fishmonger. They carry squid that is caught off our shores, and is far less mature.
Hope Mr. Lacey's "gig" goes well tonight. They have called ANOTHER snow emergency here. So irritating. There is still a ton of snow left from the last three storms.
*susan*
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Tonight was the Hungarian Sausage supper that is held twice a year in my hometown. Sausage, mashed taters & gravy and green beans and applesauce. Piclkes, peppers and horseradish that could damage your sinuses on the table. Alcohol flowing.
Bought 3 packages to bring home from the freezer and discovered on of them is "bulk" and not in casings. God help me. I don't know what to do with this stuff except form it like patties for burgers or to cook for breakfast maybe with eggs.... Even my Hungarian Cookbook doesn't talk about what to do with it if it is "bulk". It is so heavy on garlic and paprika it wouldn't work with pancakes or waffles, that's for sure.
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Chili in the Crock-Pot!
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Yesterday was a big kitchen day..... the ramen broth simmered until 10:30 and then I strained. This morning, I will have to reduce for storage and then freeze. I have some English muffin bread rising, and the eggs are in the sous vide machine. The boy wants to try soft-boiled eggs, so I have two in there for him. The husband wants scrambled eggs so he can have some muffin bread instead of his usual French toast. Packaging up all the food I made this week for the freezer will take some effort, but the magic freezer does need to be stocked to retain its magical qualities.
Woke to more snow, and the Boston Globe says that there is more on the way. Ugh. Just tired of this cold and this snow, and I hardly have to go out in it!
*susan*
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Red,
I would make stuffed, braised cabbage with the bulk sausage. Or, you could do something like this bean, kale and sausage soup: http://www.simplyrecipes.com/recipes/kale_with_sau...
Hungarian sausage with pancakes would be just wrong, I think, though, now that I think about it, a hash with peppers, sausage and potatoes with a soft boiled or poached egg on top sounds pretty good.
*susan*
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OK I can't post picture. Grrrrr
Another 16 inches today and tomorrow
I will be eating all the special food I bought for my DD that she ignored and requested boxed mac and cheese.although she did eat the stuffed grape leaves
Plenty of fresh pizza, tossed veggies in oil and vinegar, a mash of turnips, carrots and sweet potatoes and some Indian frozen dinners. And cauliflower soup.We spent the evening (as usual ) watching a scary movie and tapping each other on the shoulder from behind and making snarky comments like "the cell phone!!! call for help on the cell phone you fool!" and "don't trust him, they're never really dead, he'll get up again when you don't expect it!!!!"
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ROFL! That was all about posting a picture? I thought maybe Vodka-Bedo or Bourbon-Bedo had been to visit.
*susan*
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Ha Ha. Oh no, I can't drink hard alcohol. The last time was about 20 years ago and never really liked it. It tastes too strong and is too strong. As I said, I'm a cheap date. lol
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Bourbon-bedo.... That has a certain ring to it! :-)
The Lebanese Couscous was well liked. It supposedly is enough for 8. In our case it was 2 adults and one teenager with enough left over for said teenager to have (all the left overs) for breakfast. The recipe came from Ghillie Basan's "The Food and cooking of the Middle East".
Green Beans, a fruit salad and rolls rounded out the dinner. I thought about doing some appetizers, but decided "no". Sharon has been successfully fighting the Arimidex weight gain by losing weight and I don't want to undermine her effort by making "fat pills" in the form of appetizers.
Gotta go figure out what's going on. Six fire trucks WITHOUT red/blue lights & sirens have stopped along the street......
Fire cadets practicing driving fire trucks. One of fire fighter trainers lives down the street and they got more water/made a "pit stop".
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Bedo - I always find your deleted posts so mysterious. I imagine all sorts of things lol!
Well all the food came out great. Except the cheesecake was slightly over cooked. No one noticed but me. The popovers were too bland, I really prefer Yorkshire pudding. Much better flavor. I used some preserved lemons with the asparagus along with some garlic. Boy was that good. I'm going to be breaking open my second jar of lemons soon. The cured salmon was a hit with everyone but DH (not a salmon guy. He had a slice of ham.) We have enough leftovers for lunch and dinner, so no cooking today. Yay!
Lacey, yes I have used my tagine -- twice in fact. Both times the dishes were fantastic. I'm a big fan of the vessel and the spices. The Urfa peppers came yesterday, so I'll try to get some harissa made and make another dish in it this week.
Carole, I'm sorry to hear that about the cannellini beans. I always have canned in the pantry, goya when I can find them, but just purchased a bag of dried cannellini at Global Market. I'll have to use them sooner rather than later I guess.
It's in the 50's here and the door and a couple of windows are open. Not for long. It's supposed to be cold again tomorrow. I'm off to see the hand doc tomorrow. The hand is very slowly improving. My index finger is slightly numb the thumb still completely numb.I know how long it can take but I'm very impatient for improvement.
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Fire truck driver training for the fire cadets...One of the fire fighters that I know (work with sometimes) lives down the street and they stopped by to grab some stuff. It certainly got everyone out of their house! :-)
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Susan thanks for the sausage tips. I love cabbage rolls, and I wouldn't have thought of them, and I copied the soup recipe too.
It is nice here today, snow is melting and the sun is shining....
Need to run a few errands. May go walk around the lake since it is nicer.
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lacey - thanks for the update on your hand. I'd been wondering if you are still hampered in your cooking efforts or just pushing through.
Eddie's V's was absolutely wonderful. Thanks heavens we had the sense to skip the oyster bar and the appetizers. We were already so full at the end we felt positively disabled. I started w/shrimp & lobster bisque; my girlfriend had a Fugi apple salad - greens, candied walnuts, beets, green beans, etc. Oh - and great fresh bread. I choose Georges Bank scallops sauteed w/citrus fruit & roasted almonds in brown butter. She not an adventurous fish person so had North Atlantic Lemon Sole w/a parmesan crust. She did try & like my scallops so one more thing she can add to her seafood list. Couldn't resist sides - crab fried rice w/mushrooms & scallions and she had sauteed spinach w/garlic & more parmesan. She loved the rice. By dessert we were reeling so only managed to stuff down a creme brulee which they presented free for our 2014 B-days with Happy Birthday written in chocolate sauce on the rim of the plate. We told them it was last summer but they insisted. Portions were huge. Food was excellent. Service was magnificent. Very pricey but we're both glad we went. We hadn't celebrated last year's joint birthday because her husband was so sick nor done anything since he died in October and it was well worth the splurge.
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