47
   

Ask the A2K cooks!

 
 
ossobuco
 
  1  
Reply Mon 20 Dec, 2010 10:34 pm
@CalamityJane,
I'm using my regular old parsley walnut garlic pesto on some sandwiches now, not as odd as it might sound..
0 Replies
 
ossobuco
 
  1  
Reply Mon 20 Dec, 2010 10:36 pm
@msolga,
Awaiting results for the chopped liver..

(I always do that, trotting from the kitchen back to the computer room to read the next ingredients)
0 Replies
 
Roberta
 
  1  
Reply Mon 20 Dec, 2010 11:23 pm
@msolga,
Waiting, waiting. How was it? I really hope you enjoyed it.

Waiting.
msolga
 
  1  
Reply Mon 20 Dec, 2010 11:35 pm
@Roberta,
Smile

I'm about to go out & buy the necessary ingredients any minute now, Roberta.
But first I'll have to extract myself from A2K, or the market will shut before I can do it! Wink
(4:35 pm here.)
0 Replies
 
msolga
 
  1  
Reply Tue 21 Dec, 2010 03:25 am
Progress report, Roberta & osso .... Wink

I got the livers in time! (had a we bit of trouble with the conversion of quantity from imperial to metric.)

Now I'm boiling the eggs ...

I will report back in full later ...
Unless this has been a total failure on my part, that is! Smile

Actually I'm on this thread so I can follow Roberta's recipe ...

Gotta remember this: page 51 ...

Right ... chop the big onion & a small onion....
msolga
 
  1  
Reply Tue 21 Dec, 2010 05:55 am
@msolga,
OK, I'm finished for tonight.

These may seem like very silly, super-basic questions, Roberta, but I’m writing them down (in Word) as I go ...
I want to make certain I have your authentic version next time!

• How much oil? A tablespoon? Less or more, roughly?

• The ratio of livers to the onion ....1 to 4? 1 to 3? Half & half? I ask because, after my imperial to metric conversion of the 6 oz of livers .... it looked like I had a minuscule quantity, so I asked the butcher shop person for more.

• Should the onions brown a little, or just wilt before adding the liver?

• Cook the livers & the onion on a very low flame, yes?


Verdict: as I wait for my chopped liver to cool down a bit more, so I can refrigerate it...

Not too bad at all for my first effort!
(I know I should wait till it’s cold before eating ... but I cheated & tried some while still warm) YUM!

How authentic my version is, Roberta, I have no idea.
But it tastes pretty damn good! Smile

Lunch tomorrow should be excellent. I just happen to have some (bought, Israeli) dill pickles in the fridge, which will go with it very nicely!

A couple of other things:
No big preparation mess at all.
And Poppy (my cat) went a little crazy as I chopped up the raw liver. Smile
0 Replies
 
Roberta
 
  2  
Reply Tue 21 Dec, 2010 07:07 am
I'm glad and relieved this tasted good, olga.

BUT, you don't chop the onions before they're cooked. You slice the onions. Then cook them in oil. How much oil? Oy. Enough to cover about 3/4 of the bottom of the pan. They should be wilted and softish, not brown. When you add the livers and keep cooking, the onions will get very soft, but never brown.

You don't chop the livers raw. You cook them with the onions. Then you chop them.

How much liver? Let's say between 8 and 10 whole livers.

It was good? I think you invented your own recipe. OR the things you did don't affect the taste. Who knows.

You're a brave soul. I salute you.
msolga
 
  1  
Reply Tue 21 Dec, 2010 07:17 am
@Roberta,
Quote:
BUT, you don't chop the onions before they're cooked. You slice the onions.

OK, noted.
Quote:
How much oil? Oy. Enough to cover about 3/4 of the bottom of the pan.

Ah. I used less than that ... then had to add more.
Quote:
You don't chop the livers raw. You cook them with the onions.

Got that part right, with the livers, at least.
Quote:
How much liver? Let's say between 8 and 10 whole livers.

I think that was roughly the amount I had ... possibly a smidgen more.
Quote:
It was good?

Absolutely, Roberta!
Tomorrow I'll try it cold.
Quote:
You're a brave soul. I salute you.

Thank you!
Actually, it was a lot easier than I thought it would be.

Thanks so much for guiding me through this, Roberta. Much appreciated. Very Happy
Roberta
 
  2  
Reply Tue 21 Dec, 2010 07:36 am
@msolga,
Thrilled to be able to help. Thrilled and a half that it came out good.

Enjoy tomorrow! Very Happy Very Happy
msolga
 
  1  
Reply Tue 21 Dec, 2010 07:36 am
@Roberta,
I will, possum. Smile
0 Replies
 
ehBeth
 
  1  
Reply Tue 21 Dec, 2010 07:59 am
@Butrflynet,
Yes! onion confit instead of butter/mayo/avocado.

Soooo delicious.
0 Replies
 
littlek
 
  1  
Reply Sat 5 Feb, 2011 06:37 pm
A friend made beet gnocchi. She gave them to me after they didn't live up to her expectations (ok by me!). I am trying to come up with a light-ish way to serve them. Tonight I am making some with basic tomato sauce and kale. But there must be a better way. I am not interested in blue cheese or heavy sauce. The thyme and lemon type beet dishes sound better. Any suggestions?

edit: I just checked them as they slow-boiled. They have sort of fallen apart. So, next time I think I will be sauteing them or simmering them in sauce to cook them.
Butrflynet
 
  2  
Reply Sat 5 Feb, 2011 06:54 pm
@littlek,
Last night I made some turkey burgers with thyme, mint, garlic and onions. The combination of thyme and mint was wonderful. I bet something like that with a bit of butter and lemon juice would be great on your gnocchi.
littlek
 
  1  
Reply Sat 5 Feb, 2011 06:59 pm
@Butrflynet,
And parsley. I think parsley should be involved.
0 Replies
 
msolga
 
  1  
Reply Sat 5 Feb, 2011 07:00 pm
@littlek,
You mean beetroot, k?

As in:

http://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Beets.jpg/220px-Beets.jpg

Or do you mean a leafy green?

(Sorry, cultural translation is necessary, please. Smile )

Butrflynet
 
  1  
Reply Sat 5 Feb, 2011 07:07 pm
@msolga,
The red stuff.

http://www.seriouseats.com/images/potd-beetgnocchi.jpg


Here's a recipe for them:

http://chairmanstef.blogspot.com/2007/07/gnocchi-cant-be-beet.html

msolga
 
  1  
Reply Sat 5 Feb, 2011 07:12 pm
@msolga,
If so, that would mean purplish gnocchi!
(Which really appeals to me!) Very Happy

If that's what you're talking about, why not slow bake/roast them (in their skins)
Best way to cook beetroot, I reckon.
(You need rubber gloves to remove the skins (by rubbing them off) when they're cooked & cool enough to handle.)

If not, please totally disregard this post as irrelevant.
But I meant well! Wink
farmerman
 
  1  
Reply Sat 5 Feb, 2011 07:12 pm
@Butrflynet,
what is that stuff?
msolga
 
  1  
Reply Sat 5 Feb, 2011 07:14 pm
@Butrflynet,
Ah!
Thanks, Butrflynet.

They look fantastic! Smile
0 Replies
 
ossobuco
 
  1  
Reply Sat 5 Feb, 2011 07:14 pm
@littlek,
I'm not a beet eater (that's next on my adventures), and love some gnocchi in restaurants, with the caveat that one can have too many gnocchi quickly. So, I'm no help. I might try a butter sauce (with thyme? have no idea re lemon).

The only time I've made gnocchi myself I was gravely disappointed..
but I have a friend who raised her toddler with her great gnocchi.
0 Replies
 
 

Related Topics

Cooking shortcuts - Discussion by chai2
In Defense of Chopped Liver - Discussion by Thomas
Smackdown: Leftovers -- yay or nay? - Question by boomerang
Turkey roasting alternatives? - Question by Banana Breath
Cooking for a single guy - Question by Baldimo
OMG! Now I Know What Crabby Snacks Are - Discussion by hawkeye10
 
  1. Forums
  2. » Ask the A2K cooks!
  3. » Page 53
Copyright © 2024 MadLab, LLC :: Terms of Service :: Privacy Policy :: Page generated in 0.08 seconds on 12/22/2024 at 04:36:57