Dinner tonight - or last night.

I have cream sauce once every few years and like it, then. If I make it, it tends to be half and half sauce...

0 Replies

Chipotle vegie burgers (2), roasted red pepper and spanish semi-hard goat cheese on a multi grain and seed bread. It was damned good. But, no green vegies.

0 Replies

good jarred tomato sauce with the addition of cremini mushrooms, vidalia onions, hot italian turkey sausage over fresh linguini (I snuck some bocconcini balls in between the pasta and sauce)

where'd I put that cup of tea?

0 Replies

A pound of regular ground beef from Keller's (Keller's knows what they're doing eco wise), browned in some olive oil; drained, mixed with pre cooked but still on the crunchy side chopped onion with pepper and mustard - rather a lot of that (mustard? will this work? will it be terrible?). Then a whole bunch of chile powder, pequin probably. A can of diced tomatoes w/ garlic and onion. Some cumin. Some mexican oregano. Several cans of water. Simmer, simmer. Some black beans (canned, rinsed). A big and tall red potato, peeled, diced, into zee pot. Simmer, simmer. A bunch of linguini, in small pieces... Simmer, simmer.

Stay tuned.

0 Replies

More simmering to go, but it's good already. Good flavor, big afterbite with the chile.

0 Replies

ossobuco wrote:

That soup sounds great...

It was.
And will continue to be ..... for some time!
Guess what's for dinner tonight? Yep, you got it!

Oh, I forgot a few other ingredients in my post last night: tomatoes (tinned, because the bought varieties are ... well, you know!), plus some roasted chili flakes & ground black pepper added at the end, along with the cumin & lemon juice.

0 Replies

Hey, Dorothy! Good to see you again! Very Happy

0 Replies

ossobuco wrote:

More simmering to go, but it's good already. Good flavor, big afterbite with the chile.

Sounds interesting, osso.
Wish I could sample a bit!

0 Replies

littlek wrote:

Chipotle vegie burgers (2), roasted red pepper and spanish semi-hard goat cheese on a multi grain and seed bread. It was damned good. But, no green vegies.

I keep coming across references to "chipotle" is US cook books. I gather it's a sort of smoked chili? Anyway, the cookbook authors appear to be very attached to it! I wish I could find some sort of equivalent in Oz. It seems to be very important ingredient in some recipes, particularly quite a few in my vego cookbooks.

0 Replies

I misswrote back there, in that the mustard wasn't all so much but the onions were, quite a hefty bit even after, oh, 40 minutes sauteing.

The whole melange still needs to cook a bit on the morrow, but was good as it was tonight.

0 Replies

a bit on chiles -

http://spectre.nmsu.edu/dept/docs/CHILE/Chile%20Terminology.pdf

0 Replies

today we had ossobucco "german-canadian" style .
we had about 4 to 5 lb of ossobucco in the freezer - we usually pick it up when it is "in the 1/2 price section" .
so into a pot it went with some fresh garden herbs , carrots and aspargus endpieces - lots of local aspargus at $1.50 lb now available - the aspargus tops had been set aside .
after things had simmered nicely for a couple of hours , mrs h put the aspargus tops in for just a couple of minutes .
the whole pot landed on the dining-room table and we ladled the "german-canadian" ossobucco over some fragant basmati rice - we also had some horseradish for dipping the meat and bone marrow .
of course , i made a pig of myself - it was so good we even forgot about afternoon snack - just had some tea .
miss cleo and master bailey will be arriving tomorrow and i'm sure they;ll be ready for some nice ossobucco also - they never decline .
hbg

0 Replies

A grey day in the mountains, stoke up the fire and read yesterdays paper

Its not dinnertime but I thought a little snack may be appropriate. I have some slightly over ripe brie, a bottle of Red Ned and a loaf of freshly (home) baked bread.

Anyone care to join me?

Contributions welcome.

0 Replies

OK, I'll bring a selection of olives, I'm olive mad. Some green bella cerignolas, some black bella cerignolas, some picholines with lemon, some Keller's plain ordinary good black olives. Oh, some of those new too expensive for me jars of Mezzetta's olives, the ones in white wine etc.

Umm, red ned, that might call for some chocolate for a sweet. Chocolate of everybody.who.likes.chocolate's choice.

0 Replies

The eating festival at the hamburgers' continues.

I've lost track of the meals and snacks. The asparagus has been great - it's very good, and strangely inexpensive, this season. I brought rhubarb from my garden - we stewed it up today and served it with vanilla custard. Setanta and the hamburgers had some kind of apple flan with it as well. I had Cheerios.

I've just finished some very nice Australian soft licorice. mmmmm

0 Replies

Chipotle chipotle?

Sounds flavourful.

0 Replies

msolga wrote:

I keep coming across references to "chipotle" is US cook books. I gather it's a sort of smoked chili? Anyway, the cookbook authors appear to be very attached to it! I wish I could find some sort of equivalent in Oz. It seems to be very important ingredient in some recipes, particularly quite a few in my vego cookbooks.

It is a smoky chili - subtle, smooth, not too spicy. Very nice. I'll send you some, if you want to send me your address (do I have it?).

I made an interesting dinner tonight. I have been lacking vegies lately - badly. Last weekend, D and I ate at an Indian buffet and we had spinach soup - I loved it!

So, I made spinach soup tonight - no recipe. I started with sauteed onions in olive oil and butter at the end - made a roux with flour, tossed in some navy beans. I blanched the spinach and made up some vegie broth. Sprinkled in some powdered fennel and then I blended the whole mess smooth. It was damn good! I probably ate three cups of fresh spinach in one bowlful.

0 Replies

Belated welcome to a2k, Bodo!

I tried something strange tonight. Well, first of all, I had a late lunch of one of my soup concoctions, a couple of bowls full. So, thinking, I'll have some kind of dessert, which I hardly ever do.

I've been meaning to try a mixture I'd read in some newspaper - I think - involving cream cheese, maple syrup, and walnuts. I had those three items, and some sourdough bread. So, I toasted the bread, and spread the spread. Hmmm. Ok, but nothin' I'll do again. I'd rather have cream cheese with savory additions.

0 Replies

littlek wrote:

msolga wrote:

I keep coming across references to "chipotle" is US cook books. I gather it's a sort of smoked chili? Anyway, the cookbook authors appear to be very attached to it! I wish I could find some sort of equivalent in Oz. It seems to be very important ingredient in some recipes, particularly quite a few in my vego cookbooks.

It is a smoky chili - subtle, smooth, not too spicy. Very nice. I'll send you some, if you want to send me your address (do I have it?).

No you don't have it, k.

I would love some of this fabulous stuff! Thank you!

But first, an agreement: you may send me some ONLY if I can send you some Oz thing you'd like (a book? video? etc ...) in return.
Sounds fair enough to me!

Deal? Very Happy

0 Replies

OK through Customs, Olga? Food imports are always dicey.

Send K some Vegemite - she's a fan!

0 Replies

Dinner tonight - or last night.

Related Topics

Quick Links

My Account

able2know