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Old 14th January 2012, 03:40 AM   #1427  /  #1
borealis
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Read my posts with the following stupid accent: Canada
Tasty, tasty Food

Forum needs a foodie thread.
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Old 14th January 2012, 03:49 AM   #1429  /  #2
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Last night I made chicken liver paprikash.

couple garlic cloves, minced
half cup or more chopped onion
chopped celery
chopped green pepper
one medium chopped portabello mushroom

saute this lot briefly, add chicken livers, brown them.

add two rounded tablespoons good paprika, stir in and saute a bit more.

Add less than a cup of chicken broth, simmer until livers are cooked through and veggies are tender.

Remove from heat. Add around a third cup of sour cream, or to taste. Stir. Serve on linguine or other flat pasta.
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Old 14th January 2012, 03:59 AM   #1436  /  #3
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I was thinking the same thing! I've been doing a lot of cooking for being on vacation, but it's been a lot of fun. Tonight I made red beans and rice.

1 medium chopped onion
2 celery stalks chopped
1 bell pepper chopped
6 cloves of garlic diced
2 16 oz cans red beans, drained (short cut, usually I start with dried beans)
1 cup chicken stock
1/2 cup diced ham
1 tsp cayenne pepper
1 tsp dried thyme
2 bay leaves
1/2 tsp Old Bay seasoning
salt and black pepper to taste

saute all the chopped veggies except the garlic over medium heat until onions are translucent (about 7 minutes). Then throw in the garlic and saute for another minute and a half. add the beans, ham, chicken stock, and spices and cook on low heat until the chicken stock has been absorbed (about 30-45 minutes).

Serve over rice. add tabasco at the table.
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Old 14th January 2012, 04:10 AM   #1442  /  #4
nostrum
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Tonight I'm making Sri Lankan tempered dahl to have on steamed basmati rice.

2 cups of red lentils
2 teaspoons of vegetable oil (Do not use olive oil as it will overpower the flavour of the dish)
3 or 4 dried red chillies
1/2 teaspoon of dried mustard seeds
1/2 teaspoon of fenegreek seeds
10 curry leaves
1 onion diced finely
1 teaspoon of turmeric
1/2 teaspoon of dried coriander powder
1 teaspoon of cumin powder
1 teaspoons of powdered chicken stock powder (substitute vegetable stock for vegetarian option)
2 cups of water
1/2 can of coconut milk

Place lentils in bowl and cover with boiling water and leave to soak for 30 minutes

Throw curry leaves, fenegreek and mustard seeds in hot oil and wait for mustard seeds to start popping (about 40 seconds). Reduce heat . Add onion, garlic, salt and saute.

Add the rest of the ingredients and the drained lentils and stir. Put on low heat, allow to simmer, stirring occasionally. If the flavour is not rich enough add a little more salt or powdered chicken stock to taste.

Remove from heat and serve.
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Old 14th January 2012, 04:13 AM   #1443  /  #5
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@oblivion: I copied that immediately. I've been looking for something like that for ages, from a cook I trust.

Husband is away for at least two months, so I get to cook ALL the things*!

*That he doesn't like.
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Old 14th January 2012, 04:14 AM   #1444  /  #6
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...reads nostrums recipe...

Must get to town for spices.
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Old 14th January 2012, 04:21 AM   #1445  /  #7
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I have all those spices at home, and a fresh bag of red lentils, too. Nostrum, I'm adding that to my list to cook next week. I have a couple of Danny's recipes to try, too.
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Old 14th January 2012, 04:55 AM   #1451  /  #8
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thread is droolworthy
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Old 14th January 2012, 05:07 AM   #1456  /  #9
borealis
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Had to look up Old Bay seasoning. It isn't commonly available in most of Canada, but might be in some of the bigger groceries in cities. Time for an urban trek indeed.
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Old 14th January 2012, 05:10 AM   #1458  /  #10
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You can substitute something else. It was in the spice cabinet here at my in-laws. I would probably have either used a creole seasoning at home, or gone heavier on some of the other spices and added a bit of paprika.
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Old 14th January 2012, 06:07 AM   #1471  /  #11
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I can certainly find some creole spice mixes.
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Old 14th January 2012, 02:20 PM   #1580  /  #12
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Tonight I'm going to my favourite restaurant and I will probably have lobster.
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Old 14th January 2012, 05:35 PM   #1662  /  #13
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Mmmmmm lobster

*searches for Homer drool smilie*
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Old 14th January 2012, 05:36 PM   #1665  /  #14
borealis
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Lobster is, of course, delicious, and an excellent choice. My husband cooks all the lobster in our house, because he is the best lobster cook in the province and possibly in the country. There's a very fine line between too much and too little salt, and an absolute moment when lobster is done, neither undercooked nor overcooked. He knows it.

Also, I always save a little lobster meat to add in scrambled eggs the next morning.
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Old 14th January 2012, 07:54 PM   #1745  /  #15
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It was good, very good. I also had pudding, sticky toffee pudding so it really was a pudding and not a 'dessert'.
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Old 16th January 2012, 01:45 AM   #2377  /  #16
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I was supposed to make stuffed poblano peppers, but instead, I did the usual thing.

Lamb-stuffed red bell peppers.



Ground lamb
Onion
Garlic
Grated carrots
Diced red bell pepper
Grated parsnips
Fresh diced tomato
Tomato puree
Cilantro
Various spices
Etc.
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Old 16th January 2012, 01:51 AM   #2381  /  #17
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the lighting in your kitchen is p good
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Old 16th January 2012, 01:55 AM   #2386  /  #18
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Quote:
Originally Posted by Danny View Post
the lighting in your kitchen is p good
Haha, my roommate removed all but 3 of the bulbs in the kitchen. If I'm going to take a picture of food, this is the only spot that HAS lighting.
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Old 16th January 2012, 02:27 AM   #2402  /  #19
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Eric that looks sooooooo good!
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Old 16th January 2012, 02:34 AM   #2409  /  #20
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Quote:
Originally Posted by divagreen View Post
Eric that looks sooooooo good!
Thank you!
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Old 16th January 2012, 02:58 AM   #2419  /  #21
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Old 16th January 2012, 07:47 AM   #2535  /  #22
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:Homer drool:

I only cook something once or twice a week. The rest of the time I just make a sandwich or something equally as easy. Tonight, I went with a simple stand-by: Oven-baked halibut. In a baking dish, place a fresh, un-breaded, filet of halibut (or cod, or any favorite fish), skin-side down, on top of sweet onion slices (I use Walla Walla sweets, a Washington State native crop) and apple slices. Sprinkle with dill weed, salt and pepper, dab with butter, top with more onion and apple slices, and add enough Chardonnay or Chablis to cover bottom slices. Cover and bake in 350 F / 175 C until fish JUST flakes all the way through. Serve with the cooked onion/apple slices and a bit of the drizzled liquid. If you want to get fancy, you can thicken the drippings a bit and use over oven-roasted potatoes or something (I like to roast them coated with olive oil or butter, rosemary, salt and pepper).

I don't time-cook it, but sometimes I'll use a meat thermometer. Mostly I just keep checking it; over-cooked fish is yuk. If the fish isn't fresh, rinse it well and soak in lemon juice and water for a few minutes before cooking. You can also pre-sauté the onion and apple slices in butter to soften them a little if you have thin fillets. I like nice thick white-fish fillets.

For the vegetable, I sautéed asparagus in olive oil, fresh minced garlic and a wee bit of lemon, salt and pepper. I like my garlic a bit on the raw side, so it's the last thing I add, just long enough to heat, but not brown.
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Old 16th January 2012, 02:29 PM   #2577  /  #23
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Where in Seattle are you? I live on Queen Anne hill.
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Old 16th January 2012, 05:58 PM   #2635  /  #24
borealis
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I could eat those stuffed peppers right now.
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Old 16th January 2012, 09:51 PM   #2694  /  #25
Mr. Mellow
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Read my posts with the following stupid accent: Seattle
ericv00, I'm in Skagit Co. now. I geographically "round up" my location for convenience. Former Phinney Ridge/Freemont resident, though. Seattle is a great city.
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