|
Source: (consider it)
|
Thread: HEAVEN: Recipe thread - another delicious helping
|
LutheranChik
Shipmate
# 9826
|
Posted
Something you can do with green tomatoes -- they should be a bit farther along than rock solid green; maybe getting that whitish cast that comes before they color up on the vine.
You'll need one bowl for egg wash (egg beaten up in some milk) or buttermilk and one for seasoned flour.
Slice the tomatoes fairly thick. Dip first in the egg wash or buttermilk, then in the flour. Fry the slices in a fair amount of oil until brown and crispy.
This Southern staple (and there are endless variations on the recipe, often using cornmeal instead of flour) has gained some cachet in fancy-schmancy restaurants around here...I've seen them used in bacon/lettuce/tomato sandwiches,used in a salad, layered into some sort of stacked...whatever, added to eggs Benedict...you get the idea. The tomatoes have a pleasing acid quality balanced by the crust.
--------------------
Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
| IP: Logged
|
|
Piglet
Islander
# 11803
|
Posted
Tea gnome, would your tablet be soft enough to work as the middle bit in Millionaire's Shortbread ?
Failing that, follow Pete's advice. It's what I do with the failed bits when I make tablet, and there are many failed bits ... ![[Big Grin]](biggrin.gif)
--------------------
I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
| IP: Logged
|
|
Sparrow
Shipmate
# 2458
|
Posted
My fruit cakes always come out too dry. What am I doing wrong? I want them really moist and crumbly.
--------------------
For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
| IP: Logged
|
|
Loveheart
Blue-scarved menace
# 12249
|
Posted
quote:
Originally posted by Sparrow:
My fruit cakes always come out too dry. What am I doing wrong? I want them really moist and crumbly.
Soak the fruit in something like orange juice (or my preferred) alcohol? Cook slower and for longer. My brother does his in his Aga. A big cake takes 22 hours, but it is heavenly!
--------------------
You must not lose faith in humanity. Humanity is an ocean; if a few drops of the ocean are dirty, the ocean does not become dirty. Mahatma Gandhi
Posts: 3638 | From: UK | Registered: Jan 2007
| IP: Logged
|
|
Loveheart
Blue-scarved menace
# 12249
|
Posted
quote:
Originally posted by Tea gnome:
I have in my possession a quantity of failed tablet. The flavour is fine, but it is far too soft - it will hold a shape for a short period then sort of blorps slowly out.
My question is - what shall I make it into?
This happened to me once. I froze it and ate it frozen. It was delicious!
--------------------
You must not lose faith in humanity. Humanity is an ocean; if a few drops of the ocean are dirty, the ocean does not become dirty. Mahatma Gandhi
Posts: 3638 | From: UK | Registered: Jan 2007
| IP: Logged
|
|
Cottontail
Shipmate
# 12234
|
Posted
quote:
Originally posted by Tea gnome:
I have in my possession a quantity of failed tablet. The flavour is fine, but it is far too soft - it will hold a shape for a short period then sort of blorps slowly out.
My question is - what shall I make it into?
TG
Heat it gently and serve it over ice cream as a fudge sauce ![[Smile]](smile.gif)
--------------------
"I don't think you ought to read so much theology," said Lord Peter. "It has a brutalizing influence."
Posts: 2377 | From: Scotland | Registered: Jan 2007
| IP: Logged
|
|
Ariel
Shipmate
# 58
|
Posted
Thanks Dormouse and LutheranChik. I've since made green tomato chutney, but will bear the other things in mind for the future.
This is my first foray into pickle-making, and educational it was too. While it's cooking, if you try tasting a small spoonful, the gas from the hot vinegar will knock you off your feet. The pickle also needs time to settle down and blend once in its jar.
I'd looked glumly at the jar thinking "Well this is a non-starter" as it tasted strongly of vinegar, but on revisiting it about three days later was very pleasantly surprised to find it had all settled into a surprisingly tasty blend and was fit for consumption. Presumably it will get even better with age, but by then there may not be that much left.
Posts: 25445 | Registered: May 2001
| IP: Logged
|
|
LutheranChik
Shipmate
# 9826
|
Posted
Just got done with our dinner...grilled some of the last lamb in our freezer, using a Southwestern spice rub, and served that with grilled chiles rellenos -- poblano peppers (think a moderately hot pepper almost the size of a bell pepper but shaped like a top) filled with cheese (usually queso fresco or other white gooey cheese). Chiles rellenos are usually dipped in an egg wash, then in a coating of some kind and fried in lots of fat, but we stay away from fried foods, and wanted to cook our entire meal over coals. The lamb was wonderful; the peppers were tasty but hotter than I'd expected given my restaurant acquaintance with poblanos.
Back to pickles...
We enjoy making sauces and pickles of various kinds at our house, even though we're on a learning curve as far as things like crispness. We made garlic dill pickles two years ago that tasted great but were so limp that they just weren't a pleasure to eat. (We used alum in our recipe, to no avail...my grandmother used grape leaves in her pickles to promote crispness, but we didn't have any.)
I'm still of a mind to make some chutney this next month -- we have some tiny jam jars that would be perfect for holding it. Has anyone tried making an apple chutney? I'd like to use local fruit rather than supermarket fruit, and late apples would be the last fresh fruits to be gotten around here.
--------------------
Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
| IP: Logged
|
|
la vie en rouge
Parisienne
# 10688
|
Posted
quote:
Originally posted by Ariel:
This is my first foray into pickle-making, and educational it was too. While it's cooking, if you try tasting a small spoonful, the gas from the hot vinegar will knock you off your feet. The pickle also needs time to settle down and blend once in its jar.
My Dad dislikes the smell of vinegar. As a teenager, if his mother was making pickles, he used to leave the house.
--------------------
Rent my holiday home in the South of France
Posts: 3696 | Registered: Nov 2005
| IP: Logged
|
|
daisydaisy
Shipmate
# 12167
|
Posted
Yesterday I made green tomato and apple chutney, and earlier this month I also made courgette chutney and runner bean chutney. I must start to eat chutney, especially as I've been given some beetroot chutney and plum and apple chutney.
So any ideas on what to do with all the potatoes that I dug today that either have eelworm holes in or that I stuck the fork into? Most are OK and I can store, but I have a big bucket full of ones that are probably best dealt with soon. I'm just off to town to get some fish and some mince to make fishermans pie and cottage pie, but I think the freezer will then be full!! How do I set up a still to brew vodka? Or is there something else that I can do with them?
Posts: 3184 | From: southern uk | Registered: Dec 2006
| IP: Logged
|
|
Piglet
Islander
# 11803
|
Posted
David makes cheese pie when we have potatoes that need using up: it's basically boiled potatoes mashed with grated cheese and a chopped onion fried in oil (preferably chilli oil), then baked in the oven until golden, and eaten with bacon. Simple but scrumptious. Also freezes well.
Over on the British thread in AS I offered an omelette recipe and here it is. You've probably heard of omelette Arnold Bennett. This isn't it:
Omelette Gordon Bennett
Serves two for a light lunch with some good bread and butter
A little oil and butter
3 rashers bacon, chopped
1 large mushroom, thinly sliced
4 eggs, beaten with salt, pepper and a pinch or two of mixed herbs
A generous handful of grated cheese
1 medium tomato, thinly sliced
Preheat the grill to Low/Medium
Heat the oil and butter in a medium-sized frying pan over medium heat and fry the bacon until its fat starts to run. Then add the mushroom slices and cook until they start to colour. Turn the heat up a bit, add the beaten egg mixture and cook, drawing the edges in so that the uncooked egg runs through. Once the edges are setting, but the top's still a bit liquid, sprinkle in the cheese and arrange the tomato on top. Finish off under the grill until the cheese is melted and bubbling.
The variations are obviously limited only by the contents of your fridge or larder; the above is what I used today.
Onions, peppers, sausage slices, ham, asparagus, smoked salmon ... anything that appeals will probably work as long as any raw fillings are nearly cooked when you add the eggs.
--------------------
I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
| IP: Logged
|
|
Welease Woderwick
Sister Incubus Nightmare
# 10424
|
Posted
quote:
Originally posted by piglet:
David makes cheese pie when we have potatoes that need using up: it's basically boiled potatoes mashed with grated cheese and a chopped onion fried in oil (preferably chilli oil), then baked in the oven until golden, and eaten with bacon. Simple but scrumptious. Also freezes well.
Over on the British thread in AS I offered an omelette recipe and here it is. You've probably heard of omelette Arnold Bennett. This isn't it:
Omelette Gordon Bennett
Serves two for a light lunch with some good bread and butter
A little oil and butter
3 rashers bacon, chopped
1 large mushroom, thinly sliced
4 eggs, beaten with salt, pepper and a pinch or two of mixed herbs
A generous handful of grated cheese
1 medium tomato, thinly sliced
Preheat the grill to Low/Medium
Heat the oil and butter in a medium-sized frying pan over medium heat and fry the bacon until its fat starts to run. Then add the mushroom slices and cook until they start to colour. Turn the heat up a bit, add the beaten egg mixture and cook, drawing the edges in so that the uncooked egg runs through. Once the edges are setting, but the top's still a bit liquid, sprinkle in the cheese and arrange the tomato on top. Finish off under the grill until the cheese is melted and bubbling.
The variations are obviously limited only by the contents of your fridge or larder; the above is what I used today.
Onions, peppers, sausage slices, ham, asparagus, smoked salmon ... anything that appeals will probably work as long as any raw fillings are nearly cooked when you add the eggs.
Shame on you, piglet, you forgot the garlic! Whole cloves fried separately, slowly, so they are almost caramelised on the outside then chucked in about the same time as the egg.
Yum-yum.
--------------------
I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
| IP: Logged
|
|
daisydaisy
Shipmate
# 12167
|
Posted
quote:
Originally posted by piglet:
David makes cheese pie when we have potatoes that need using up...
nice idea, although I can't use dairy (I forgot to mention that)
Posts: 3184 | From: southern uk | Registered: Dec 2006
| IP: Logged
|
|
Ariel
Shipmate
# 58
|
Posted
quote:
Originally posted by daisydaisy:
So any ideas on what to do with all the potatoes that I dug today that either have eelworm holes in or that I stuck the fork into? Most are OK and I can store, but I have a big bucket full of ones that are probably best dealt with soon.
Chips.
Mash.
Vegetable soup.
Potato cakes (half mash and half flour, dry-fried).
Cake.
Posts: 25445 | Registered: May 2001
| IP: Logged
|
|
Cottontail
Shipmate
# 12234
|
Posted
That old Scots staple, Tattie Scones ![[Yipee]](graemlins/spin.gif)
500g potatoes, boiled in salted water
100g of plain flour
50g of butter or marg
Mash potatoes with butter. Mix in the flour. With a rolling pin, roll out on a floured surface to a thickness of about 3mm. Cut into triangles about the size of your palm. (These should be cooked immediately - they cannot be prepared in advance.)
Lightly oil a girdle or a heavy-bottomed frying pan. Cook for about 2 minutes on one side: when browned, flip and cook on the other side.
Best eaten immediately, but they can be frozen. Serve with butter and cheese, or with jam, or with whatever topping you choose. Also divine when fried up again with bacon and eggs.
Piccy
--------------------
"I don't think you ought to read so much theology," said Lord Peter. "It has a brutalizing influence."
Posts: 2377 | From: Scotland | Registered: Jan 2007
| IP: Logged
|
|
daisydaisy
Shipmate
# 12167
|
Posted
Yummy to all of those - thank you. But is there anything that I can do with them that doesn't mean I have to eat them now or freeze them? I'd like to keep off the weight that I've lost, and the freezer is Officially Full.
Is there such a thing as potato chutney?
Posts: 3184 | From: southern uk | Registered: Dec 2006
| IP: Logged
|
|
Firenze
Ordinary decent pagan
# 619
|
Posted
Enormous amounts of potato crisps?
Other than that, I'm afraid it's the illicit still (don't drink the first draw - throw it on the fire. If the flames hit the ceiling, it's good stuff.)
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
| IP: Logged
|
|
Jengie jon
Semper Reformanda
# 273
|
Posted
I wonder about making a potato tart but instead of using cheese use eggs and bacon(lardons). Mash potatoes using what ever fat you do, leave to cool, beat up eggs with soya milk and mix together mashed potato, bacon lardons and eggs. Place filling in pie base and cook as above recipe.
Jengie
[ 26. September 2010, 21:10: Message edited by: Jengie Jon ]
--------------------
"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
| IP: Logged
|
|
Ariel
Shipmate
# 58
|
Posted
quote:
Originally posted by daisydaisy:
Is there such a thing as potato chutney?
Well, Google seems to think so... it also suggests pickled potatoes.
You might try making potato flour perhaps? That could be kept for later on.
Posts: 25445 | Registered: May 2001
| IP: Logged
|
|
ThunderBunk
Stone cold idiot
# 15579
|
Posted
quote:
Originally posted by daisydaisy:
Yummy to all of those - thank you. But is there anything that I can do with them that doesn't mean I have to eat them now or freeze them? I'd like to keep off the weight that I've lost, and the freezer is Officially Full.
Is there such a thing as potato chutney?
Anyone got any Russian ancestry, and thus recipes from their babushka? My distinct impression is that the Russians can do most things with potato...
--------------------
Currently mostly furious, and occasionally foolish. Normal service may resume eventually. Or it may not. And remember children, "feiern ist wichtig".
Foolish, potentially deranged witterings
Posts: 2208 | From: Norwich | Registered: Apr 2010
| IP: Logged
|
|
Lothlorien
Ship's Grandma
# 4927
|
Posted
Mashed potato bread is good, although it doesn't quite fit with your request to help keep weight off. As is potato and chocolate cake, fishcakes using mash as a base, topping for savoury pies. None good on the weight side of things.
If you try the bread, cool the potato before using or you may kill the yeast.
--------------------
Buy a bale. Help our Aussie rural communities and farmers. Another great cause needing support The High Country Patrol.
Posts: 9745 | From: girt by sea | Registered: Aug 2003
| IP: Logged
|
|
Piglet
Islander
# 11803
|
Posted
quote:
Originally posted by Welease Woderwick:
Shame on you, piglet, you forgot the garlic! ...
![[Hot and Hormonal]](icon_redface.gif)
I must confess that much as I love garlic, the thought of it with eggs had never occurred to me. I'd have thought it might be too strong a flavour for something like eggs. Might investigate though ...
--------------------
I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
| IP: Logged
|
|
Lyda*Rose
Ship's broken porthole
# 4544
|
Posted
How about bubble and squeak made in a non-stick skillet so the oil is limited? Potatoes don't have any more calories by weight than lean protein. It would be a matter of portion size and how many oily items you add into the cakes that would make them "heavy" or "light" calorie-wise. And from what I've read there's a lot of latitude in bubble and squeak ingredients. It seems like you could add just add enough diced meat, if you wish, to make it tasty but not fatty.
--------------------
"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
| IP: Logged
|
|
Welease Woderwick
Sister Incubus Nightmare
# 10424
|
Posted
quote:
Originally posted by piglet:
quote:
Originally posted by Welease Woderwick:
Shame on you, piglet, you forgot the garlic! ...
I must confess that much as I love garlic, the thought of it with eggs had never occurred to me. I'd have thought it might be too strong a flavour for something like eggs. Might investigate though ...
Have you never tried a little garlic in scrambled eggs? It makes a huge difference.
--------------------
I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
| IP: Logged
|
|
|
|
Pearl B4 Swine
Ship's Oyster-Shucker
# 11451
|
Posted
So: "tablet" is un-chocolate fudge. I was baffled for a long time, too.
As for green tomatoes- Make Green Tomato Pickle Relish. (Stella Standard cook book, unknown date). As with most pickle recipes, quantities don't matter very much. First time I made this I stuck to the recipe, but in subsequent years I didn't bother much.
Thinly slice enough green tomatoes to make at least 4 quarts, 3 good sized onions, 3 green peppers, and 3 red sweet peppers. Mix it all up in a non-corrosive container (enamel, plastic, etc) - add 1/2 cup of salt & mix again. Let stand over night. Pour off the salt water, rinse and drain well.
Boil up: 3 cups cider vinegar, 2 cups white sugar, 4 sticks of cinnamon, 1 teaspoon of mustard powder, 1 teaspoon turmeric, 1 teaspoon mace, 1/2 to 1 teaspoon black pepper. Some hot pepper flakes if you like.
do NOT add salt. Enough salt has been absorbed by the veg's.
Add the vinegar/sugar mix to the veg's & cook slowly for at least an hour. Stir often. But make sure it comes to a gentle boil.
Let sit covered until cool. Boil up again & put into sterile jars. Does not need water-bath.
Note: turmeric will stain anything like white plastic or wooden utensils that sickly yellow color, permanently. And, don't put your face over the boiling vinegar mix, to smell it. It will take your breath away and make you pass out.
This stuff is so good on campfire hot dogs. Its a lot of trouble though.
--------------------
Oinkster
"I do a good job and I know how to do this stuff" D. Trump (speaking of the POTUS job)
Posts: 3622 | From: The Keystone State | Registered: May 2006
| IP: Logged
|
|
Keren-Happuch
Ship's Eyeshadow
# 9818
|
Posted
quote:
Originally posted by Pearl B4 Swine:
So: "tablet" is un-chocolate fudge. I was baffled for a long time, too.
I daresay you could have chocolate tablet if you wanted. It's the consistency, not the flavour. Tablet is firmer and more grainy than the chewy stuff that masquerades as fudge in most shops.
--------------------
Travesty, treachery, betrayal!
EXCESS - The Art of Treason
Nea Fox
Posts: 2407 | From: A Fine City | Registered: Jul 2005
| IP: Logged
|
|
Moo
Ship's tough old bird
# 107
|
Posted
quote:
Originally posted by Keren-Happuch:
Tablet is firmer and more grainy than the chewy stuff that masquerades as fudge in most shops.
I don't think I've ever eaten chewy fudge.
Moo
--------------------
Kerygmania host
---------------------
See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
| IP: Logged
|
|
Lamb Chopped
Ship's kebab
# 5528
|
Posted
Nor I. Pond difference?
Fudge here is basically something that, if you pop it in your mouth and refuse to chew, suck or do anything else, will STILL melt and wend its way down your throat. Not chewy at all.
--------------------
Er, this is what I've been up to (book).
Oh, that you would rend the heavens and come down!
Posts: 20059 | From: off in left field somewhere | Registered: Feb 2004
| IP: Logged
|
|
Jengie jon
Semper Reformanda
# 273
|
Posted
Ok
A Sassenach who has eaten both tablet and fudge. My guess is that the major difference is the size of sugar crystal.
Fudge, if you bite is soft, crumbly with quite large sugar crystals. Tablet is harder, powdery with finer sugar crystals.
You can squeeze fudge between your fingers and it will change shape. You can't squeeze tablet in the same way, I guess if you provide enough pressure it will shatter
Jengie
--------------------
"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
| IP: Logged
|
|
Jengie jon
Semper Reformanda
# 273
|
Posted
Sorry for double post. If any American has had Kendal Mint Cake, then tablet is something that tastes like fudge but a consistency closer to Kendal Mint Cake.
Jengie
--------------------
"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
| IP: Logged
|
|
LutheranChik
Shipmate
# 9826
|
Posted
Potato idea from the innkeepers we met this past weekend: mix "smashed" potatoes with pesto. We had it for breakfast -- nom, nom. (They also gave us the hint to make a batch of pesto, then freeze it in small muffin tins and store in plastic containers...just melt a pesto patty into whatever you're cooking. Since we're expecting our first frost this week, and basil is one of the few things that really thrived in our garden, this is very timely advice.)
Last night we had a simple dinner of sauteed chicken breasts with an apple-plum chutney reduction: browned the chicken in olive oill; added some shallots and just a few splashes of chicken broth and white wine to finish them off; set the chicken aside; added a small chopped fresh apple and some bottled plum chutney from the farmers' market to the pan juices and reduced them by half; poured them over the chicken. I served this with plain couscous and a simple cherry-tomato vinaigrette salad. Big hit;-); "This tastes like harvesttime."
--------------------
Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
| IP: Logged
|
|
|
|
Loveheart
Blue-scarved menace
# 12249
|
Posted
quote:
Originally posted by Tea gnome:
Update - Frozen tablet = officially lovely
--------------------
You must not lose faith in humanity. Humanity is an ocean; if a few drops of the ocean are dirty, the ocean does not become dirty. Mahatma Gandhi
Posts: 3638 | From: UK | Registered: Jan 2007
| IP: Logged
|
|
PrettyFly
Ship's sunbather
# 13157
|
Posted
Ok foodies, I need some help!
My 4 year wedding annviersary is in December (I'm planning ahead) and the traditional gift is fruit or flowers, so I am trying to put together a special dinner with fruity elements. I have a receipe for a starter - a citrus salad with star anise syrup - which has gone down well before, and I'm trying to think of a main course which would 1) complement that salad, or at least continue the fruity theme, 2) is not too heavy or calorifc and 3) is not too difficult or labor intensive since I expect to be toting a newborn around that time
Any thoughts?
--------------------
Screw today. I'm going for ice cream.
Posts: 1797 | From: Where the sun keeps shining and where the weather suits my clothes | Registered: Nov 2007
| IP: Logged
|
|
Piglet
Islander
# 11803
|
Posted
Would St. Clement's chicken do for a fruity main course?
If you haven't got a chicken brick, there's no reason why you couldn't adapt it for a conventionally-roasted chicken. As you're doing it in December, would it be daft to suggest tangerines/satsumas/clementines, maybe sliced or segmented and added to the sauce?
Or there's always pork with apples, lamb tagine with apricots, sole Veronique ...
--------------------
I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
| IP: Logged
|
|
Roseofsharon
Shipmate
# 9657
|
Posted
It's probably not a good idea to use the same type of fruit as a main ingredient for two courses.
My first thought for a fruity main course was Moroccan lamb, and there are plenty of recipes on the internet. You don't actually need a tagine.
Alternatively there is the classic Sole Veronique, but peeling grapes might be just that bit too fiddly with your hands full of tinies. A casserole that you can prepare in stages, and maybe cook in advance, might be easier to manage.
--------------------
Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?
Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
| IP: Logged
|
|
|
|
Jengie jon
Semper Reformanda
# 273
|
Posted
This is almost certainly not the recipe my mother used to make this dish, but I have about as much chance of getting that as snow chilled ice cream in August. However it is a flavour combination I remember enjoying when she made it.
Jengie
--------------------
"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
| IP: Logged
|
|
|
|
Dormouse
Glis glis – Ship's rodent
# 5954
|
Posted
Or Normandy pork ( Here is Delia's recipe although there are loads of others if you google it) I love Normandy pork. Or chicken.
--------------------
What are you doing for Lent?
40 days, 40 reflections, 40 acts of generosity. Join the #40acts challenge for #Lent and let's start a movement. www.40acts.org.uk
Posts: 3042 | From: 'twixt les Bois Noirs & Les Monts de la Madeleine | Registered: May 2004
| IP: Logged
|
|
PrettyFly
Ship's sunbather
# 13157
|
Posted
Ooh, thanks, they all sound yummy! Can't decide what to choose... I love lamb but often have a hard time finding it around here. Thansk for all the ideas, though!
--------------------
Screw today. I'm going for ice cream.
Posts: 1797 | From: Where the sun keeps shining and where the weather suits my clothes | Registered: Nov 2007
| IP: Logged
|
|
Thurible
Shipmate
# 3206
|
Posted
"Boil sausages."
Would you?
I'd never come across the idea of boiling sausages (not fancy ones, just plain pork sausages from the butcher) until the other day when I was looking at a 1970s cookbook. Noone I've spoken to has thought it a good idea - or ever heard of such an idea.
Have you? Should I?
Thurible
--------------------
"I've been baptised not lobotomised."
Posts: 8049 | Registered: Aug 2002
| IP: Logged
|
|
Uncle Pete
Loyaute me lie
# 10422
|
Posted
The only reason I can think of to boil sausages would be to get rid of excess fat, after which I would grill or use in a casserole. I would never consider boiling, otherwise. Why?
--------------------
Even more so than I was before
Posts: 20466 | From: No longer where I was | Registered: Sep 2005
| IP: Logged
|
|
Ferdzy
Shipmate
# 8702
|
Posted
Thurible, I don't boil sausages but to cook large, raw sausages I prick them all over with a fork then put them in a frying pan with about a quarter inch of water. I turn them once before the water boils away. By that time they should have let off enough fat (or a I add a bit if they are extremely lean) and let them brown.
This means that they cook through to the middle without getting TOO charred on the outside.
Actually, there is one exception when I think about it - Stamppot, a Dutch dish where potatoes, brassicas, onions and sausage are all boiled together. I generally use a smoked sausage of some type for that though.
Posts: 252 | From: Ontario, Canada | Registered: Oct 2004
| IP: Logged
|
|
Thurible
Shipmate
# 3206
|
Posted
Perhaps it is just to get rid of fat. Thanks, both.
Pete, I've no idea why they'd suggest it - hence my asking others! The options given in this book (which is, as far as I can work out, a newlywed wife's guide to being a good housekeeper) are boil or fry. Now, I'd consider grilling or baking but my instinct is to fry and I'd never considered boiling.
I just wondered if boiling made them taste even better than decent sausages normally do. (Mind you, I suppose the fact that I'd never come across this culinary technique would suggest otherwise.)
Thurible
--------------------
"I've been baptised not lobotomised."
Posts: 8049 | Registered: Aug 2002
| IP: Logged
|
|
Lamb Chopped
Ship's kebab
# 5528
|
Posted
We always boil the little Chinese sausages that you cut up to put in fried rice, and the reason is precisely that--to get rid of (some of) the fat. They would be unbearable otherwise.
--------------------
Er, this is what I've been up to (book).
Oh, that you would rend the heavens and come down!
Posts: 20059 | From: off in left field somewhere | Registered: Feb 2004
| IP: Logged
|
|
Mamacita
Lakefront liberal
# 3659
|
Posted
Perhaps there was concern about trichinosis -- that if the sausage were only grilled or pan-fried, it would not reach the necessary internal temperature to kill off the bacteria.
--------------------
Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
| IP: Logged
|
|
Piglet
Islander
# 11803
|
Posted
We have a brilliant recipe for sausages in saffron rice where you sort of poach the sausages (whole) in a small amount of water and then put them on top of the rice while it's finishing cooking.
--------------------
I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
| IP: Logged
|
|
Leaf
Shipmate
# 14169
|
Posted
My mother has always done this with sausage - precooked it in water before roasting it or adding it to some other dish.
My suspicion is that it's kind of an old-country way of regarding sausage. The salt and fat were regarded primarily as preservatives for the meat; they added flavour too, but the meat was the main thing. My mother would no more eat sausage that hadn't been precooked in water than she would eat hot dogs still in their plastic package. You "remove" the preservative/storage bit by briefly precooking in hot water.
Posts: 2786 | From: the electrical field | Registered: Oct 2008
| IP: Logged
|
|
Printer-friendly view
