nomadchowwoman's Profile
What's for dinner #145 [old]
Oh, take care of that footsie, mc. Comfort food is definitely in order.
What's for dinner #145 [old]
Oh, wow, boyzoma--I'd be cussing up a storm if the whole house needed fixing.
The asparagus "carbonara' were good, if not the real thing. DH had the real thing. I did have a large bite : )
May 2012 COTM: Food of Spain and Moro The Fish, Poultry, and Meat Thread
Another must-try. Yum.
May 2012 COTM: Food of Spain and Moro The Fish, Poultry, and Meat Thread
I absolutely love clams, and yours look beautiful, Breadcrumbs. After all these reviews, as soon as I can get my hands on some decent looking clams, I am so making this!
Sweetbreads
I almost always order sweetbreads when I'm at Bayona, and I had them today for lunch--they really are divine. On Saturdays, Bayona offers a $25 lunch--you choose three items from the appetizers, soups, and salads. That's a great deal, and there is a sweetbread appetizer.
My cookbook challenge! (long...)
Thanks so much, Joan. It's SS season here now, and I love them. This sounds like a great idea, and I think my husband would like them better if they were really crispy. And I have these goil-wrapped bricks that only ever get used for chicken. I'm going to get right to this.
What's for dinner #145 [old]
A couple of shifts of guests and various celebrations have made us mostly restaurant-goers of late, and, wow, has it been difficult to stay on the low-carb train.
I planned to cook last night, but then a pipe burst upstairs while we were out yesterday and the resulting flooding came right through the ceiling, even pouring out of the ceiling fan for a bit, and made a huge mess downstairs--yep, Phreddy, we could use you and a good carpenter and electrician right now--sooo, instead of cooking last night, we decided to go and feel very sorry for ourselves at yet another restaurant, where I managed to avoid the carbs until DH's dessert. It was special--blueberry ice cream, the most fabulous not-too-sweet, oh-so-creamy, lightly tangy blueberry ice cream I have ever tasted. I ate half with no remorse.
Tonight I am cooking. DH is begging for carbonara. I don't think I can make that and resist it, so I may just go ahead and cheat again, but use Barilla's whole grain pasta. Or else I'll have to make a meal of salad and the gorgeous fat asparagus I bought. I guess I can top it with a fried egg and some pancetta and parmigiano for a carbonara-esque feel.
What's for dinner #145 [old]
There was also a wonderful recipe for pickled cherries in that issue.
What's for dinner #145 [old]
Welcome back, Harters. Looking forward to your NE posts.
What's for dinner #145 [old]
Oh I wonder from where in Louisiana the white peaches come--probably up in the Ruston area; no peaches grow down here, but, luckily for us, peach farmers drive down to the Farmers' Markets with them. But they never bring white ones, so I'm jealous.
I see you're in Edisto Island. Our very good friends have a place there and are there this week, in fact. What a lovely place. There's a barbecue place around there that I dream about. Every time we've been, we've gotten food for at least one meal there. Po' Pigs or something like that--if it's still there. Between that and the fresh seafood, it's always good eatin' in Edisto.
What's for dinner #145 [old]
Excellent. The button and buttonhole on mine have filed for divorce.
My cookbook challenge! (long...)
Do you mind paraphrasing the technique for soft-shells, Joan?
My cookbook challenge! (long...)
As a fellow cookbook addict, I appreciate your inspirational post. I love many of the cookbooks and recipes you cite here. You've hardened my resolve to really get into Barbara Lynch's "Stir" and Thomas Keller's "Ad Hoc," two beauties I've only barely explored. And, unfortunately, you've inspired me to add a few others to my collection.
I wish I had the discipline to take on such a worthy project.
Thanks for sharing your results.
What's for dinner #145 [old]
Another yes to those lentils. I'll be copying that one.
What's for dinner #145 [old]
Happy Anniversary, roxlet! I hope (I'm sure) you're having a wonderful celebratory meal.
And I agree w/Gretchen that you should ask for a stone oven as your gift. Any of those lucky neighbors a stone mason?
"Least Favorite Vegetable" Poll
If I had a euro for every time my German BFF (who is also an excellent baker) has said "I don't know why the hell people call that a German chocolate cake--it's NOT German and hardly qualifies as chocolate" . . . well, I guess I'd take a trip to Berlin and have myself some bienenstich. (Now you're probably going to tell me they don't eat bienenstich in Berlin.)
What's for Dinner #144 [old]
Well, I did try a recipe for kale marinated in coconut milk and some other spices that was grilled, come to think of it. I had completely forgotten. LOL.
But you'll love it the way I cook it!
Thanks--I dried a much lower heat, but I'm going to try the high heat method. I want to like these.
But you'll love it the way I cook it!
Yes, it does, but gumbo(the dish) has as many iterations as it has cooks. Roux-based gumbo, usually (not always) does not contain okra. Distinctions are often made between Creole/Cajun gumbo with the former typically containing okra and tomato. I make a cajun-style gumbo based on a Paul Prudhomme recipe that contains no okra, no tomato.
The lines are often crossed, distinctions blurred. But you can certainly find delicious gumbo with or without okra. It does not, by definition, contain okra.
What's for Dinner #144 [old]
Thank you--I have a freezer full of shrimp right now, and this sounds wonderfully doable. I love that no frying is involved.
What's for Dinner #144 [old]
I'm copying that. Lemon is one of my favorite flavors. This would be good on so many things.
May 2012 COTM: Food of Spain and Moro The Fish, Poultry, and Meat Thread
THE FOOD OF SPAIN, CLAUDIA RODEN
Chicken and Shrimp with Almond and Chocolate Sauce, p. 359
I was intrigued by this recipe, but didn't decide to try it until I read MelMM's review. And we loved it although my husband was very skeptical about the combination. (I was too but forged ahead: "never let 'em see you sweat" and all that).
I made a full recipe and used boneless, skinless thighs b/c I had an 8-pack in the freezer and 18 jumbo shrimp. I was pretty true to the recipe, which Mel has already outlined, except that I used Madeira instead of sherry in my picada.
I second all MelMM has said--didn't taste of chocolate or tomatoes or even particularly of almonds. It reminded me of mole, minus the chiles.
At any rate, all these ingredients were transformed into a complex and delicious sauce--and a generous amount of it (DH and I agreed this called out for rice), and we enjoyed both the chicken and shrimp in it. This is not the most beautiful looking finished dish. I wished I hadn't used all my parsley in the picada so I could have sprinkled a generous handful on top.
I served a few new potatoes to DH, but the only other sides were a shredded brussels sprouts dish and a lettuce and tomato salad. For the leftovers, I'll cook some rice.
