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Slartibartfast View Drop Down
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Points: 29630 		Direct Link To This Post Posted: May 17 2009 at 09:18
Originally posted by Raff Raff wrote:

Great recipe, BrianThumbs Up! I'll be sure to try it when the weather turns cooler - now I don't really feel like having soup, though I made it almost every night during the winter (and Micky loved it).

I'd like to find rabbit here, but I haven't seen it yet in grocery stores (though I have to admit I haven't looked too hard). In Italy it is very common, especially in Central Italy (Tuscans are big rabbit eaters), and you can find it everywhere in both supermarkets and butchers' shops. If you don't mind the bones (and I don't, but then I'm used to it), it is really delicious meat  - and olives add a real nice touch to it.

We have a Our Dekalb's Farmer's Market and The Ranch Market in our area that stocks rabbit, but it's rather pricey.  It comes from Florida.  You can't possibly be considering eating a cute little bunny?Cry LOL

By the way, I think you now in the right area of the country to get ramps, I think, they're a small version of leeks that grow wild, available on a seasonal basis...




Edited by Slartibartfast - May 23 2009 at 09:03
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Points: 37575 		Direct Link To This Post Posted: May 17 2009 at 09:12
Originally posted by el dingo el dingo wrote:

I don't need a watercress fare - I just scavange under one of the local bridges and wash thoroughly. Not me, the watercress. It makes sh*t hot, beautiful peppery soup and makes a green salad take on a new life.
 
Young stinging nettles are also great for the soup but not for the salad, obv. Now I know it's here, see you on the thread again. Perhaps we should get a spoon emoticon or something?Wink
The fare (actually it's called a festival) is just an excuse for a day out, I just like food festivals Big smile - I too harvest my own cress for free. Watercress soup is the finest soup I know, though I do prefer it hot to cold and often I'll double-up on the potatoes so it comes not unlike a chowder.
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Points: 24438 		Direct Link To This Post Posted: May 17 2009 at 09:05
Great recipe, BrianThumbs Up! I'll be sure to try it when the weather turns cooler - now I don't really feel like having soup, though I made it almost every night during the winter (and Micky loved it).

I'd like to find rabbit here, but I haven't seen it yet in grocery stores (though I have to admit I haven't looked too hard). In Italy it is very common, especially in Central Italy (Tuscans are big rabbit eaters), and you can find it everywhere in both supermarkets and butchers' shops. If you don't mind the bones (and I don't, but then I'm used to it), it is really delicious meat  - and olives add a real nice touch to it.
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Points: 7053 		Direct Link To This Post Posted: May 17 2009 at 09:01
Originally posted by Slartibartfast Slartibartfast wrote:

Originally posted by el dingo el dingo wrote:

 
Like the sound of that very much - even more so 'cos I can see a few quick cheats I can use in your recipe.
 
Chowder is very under-rated in the UK but I love it. I'm glad I discovered this threadBig smile

Of course it ain't cheating if you make it easier and just and as good.  I've made this one a few times, what did you have in mind? Big smile
 
'Cos I'm in the UK:
 
Tinned or frozen corn niblets - corn's so expensive out of season here.
Ignore the potatoes from the original saute and drop some tinned Jerseys in later
Use frozen shrimp/prawn or even crabsticks if that's all I had.
 
It sure wouldn't be as good, but it would save me a little time & money. And as I've never eaten it in my life I guess I'd enjoy it anyway.
 
The one thing we do have at my local WalMart is the pepper selection - I'd never alter that because I anticipate I'd ruin the point of the dish if I did.
 
I'm genuinely looking forward to trying it.
 
 
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Points: 29630 		Direct Link To This Post Posted: May 17 2009 at 08:40
Originally posted by el dingo el dingo wrote:

 
Like the sound of that very much - even more so 'cos I can see a few quick cheats I can use in your recipe.
 
Chowder is very under-rated in the UK but I love it. I'm glad I discovered this threadBig smile

Of course it ain't cheating if you make it easier and just and as good.  I've made this one a few times, what did you have in mind? Big smile


Edited by Slartibartfast - May 23 2009 at 09:03
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Points: 7053 		Direct Link To This Post Posted: May 17 2009 at 08:25
Originally posted by Dean Dean wrote:

Originally posted by el dingo el dingo wrote:

And green beans, IMO!
 
I don't use carrots and just bung in the bayleaves with no additional herbs, but otherwise that's pretty damn close to how i do it. If I can be assed I make little roux pellets with unsalted butter and plain flour and drop them in to thicken gently. Celery and bayleaf should marry. Or at least have children
A timely co-incidence LOL - I'm doing a coq au vin for this evening's dinner since the weathers taken a turn for the worse. And rice pud to follow. Approve 
 
I was intending to go to the local Watercress Fare today, but the rain has put me off. Ho-hum. Next year.
 
I'm currently (literally!) baking some crumbled feta cheese in the oven with olive oil and crushed garlic to eat with some crusty bread for our lunch.
 
How did it take me so long to discover this thread?Shocked
 
I don't need a watercress fare - I just scavange under one of the local bridges and wash thoroughly. Not me, the watercress. It makes sh*t hot, beautiful peppery soup and makes a green salad take on a new life.
 
Young stinging nettles are also great for the soup but not for the salad, obv. Now I know it's here, see you on the thread again. Perhaps we should get a spoon emoticon or something?Wink
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Points: 7053 		Direct Link To This Post Posted: May 17 2009 at 08:17
Originally posted by Slartibartfast Slartibartfast wrote:

Originally posted by el dingo el dingo wrote:

It's freezing here so a nice big gauge of leek and potato soup is shortly to be made.

Here's nice soup in a similar vein, not entirely sure if the nutritional values are correct, contrary to what it says I think the program calculated them incorrectly, divide by 10 perhaps?:
Poblano Chowder
 
Portabella chef/owner Michael Sield was happy to share the recipe for this delicious creamy chowder. Serve as is for a vegetarian soup, or dress it up, as Sield does, with a garnish of shrimp, crab, sausage, chicken or beef.
 
3/4 cup   all-purpose flour  
1/2 cup   vegetable oil  
4 cups   water  
2 Tbs   vegetable oil  
2   potatoes, peeled and cut in 1/2-inch dice  
2   poblano peppers, diced, with a few seeds  
1 large   red onion, diced  
8 oz   sliced mushrooms  
3 ears   corn, kernels removed from cob  
3   vine-ripe tomatoes, diced  
1   jalapeno pepper, diced, with 3 seeds  
2 Tbs   salt  
1 Tbs   black pepper  
1 Tbs   granulated garlic  
4 cups   heavy cream  
1 cup   finely chopped fresh cilantro  
10   peeled cooked shrimp (optional garnish)  
 
1 In a bowl, whisk flour and 1/2 cup oil together; set aside. In a saucepan bring water to a rolling boil. Whisking constantly, add flour mixture. Cook until slightly thickened. Reduce heat to low and simmer for 4 to 5 minutes. Remove from heat and set aside.
2 In a large stockpot, heat 2 tablespoons oil. Sauté potatoes, poblano peppers, red onion, mushrooms, corn, tomatoes, jalapeno, salt, pepper and garlic until potatoes are just tender. Add reserved béchamel to vegetables. Add cream and cilantro and simmer until chowder is thoroughly heated. Garnish with shrimp.
 
Servings: 10
Preparation time: 30 minutes
Cooking time: 35 minutes
 
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
  
       
Amount Per Serving      
Calories   575.00  
Calories From Fat (76%)   437.00  
    % Daily Value
Total Fat 50.00g   76%  
Saturated Fat 0.00g   0%  
Cholesterol 148.00mg   49%  
Sodium 1350.00mg   56%  
Potassium 0.00mg   0%  
Carbohydrates 4.00g   1%  
Dietary Fiber 3.00g   12%  
Protein 9.00g   18%  
 
 Recipe Source
Author: Michael Sield
Source: The Atlanta Journal-Constitution

 
Like the sound of that very much - even more so 'cos I can see a few quick cheats I can use in your recipe.
 
Chowder is very under-rated in the UK but I love it. I'm glad I discovered this threadBig smile
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Points: 37575 		Direct Link To This Post Posted: May 17 2009 at 08:12
Originally posted by el dingo el dingo wrote:

And green beans, IMO!
 
I don't use carrots and just bung in the bayleaves with no additional herbs, but otherwise that's pretty damn close to how i do it. If I can be assed I make little roux pellets with unsalted butter and plain flour and drop them in to thicken gently. Celery and bayleaf should marry. Or at least have children
A timely co-incidence LOL - I'm doing a coq au vin for this evening's dinner since the weathers taken a turn for the worse. And rice pud to follow. Approve 
 
I was intending to go to the local Watercress Fare today, but the rain has put me off. Ho-hum. Next year.
 
I'm currently (literally!) baking some crumbled feta cheese in the oven with olive oil and crushed garlic to eat with some crusty bread for our lunch.
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Points: 7053 		Direct Link To This Post Posted: May 17 2009 at 08:06
Originally posted by Dean Dean wrote:

Not sure what I'm doing today - I bought a chicken not knowing what my sister-in-law was going to cook up for us yesterday. It turned out to be roast chicken, duck, pheasant and partridge and pork & cider sausages - I don't think I want chicken two days running Unhappy.
 
 
ho-hum.
 
 
For the past couple of weeks I've been experimenting with Coq au Vin - in France the 'Vin' is usually the local wine so I've tried it with both red and white wines and I have to say i prefer the red - and after a bit more experimenting, a fruity robust red gives the better sauce for my tastes.
 
Basic idea is to buy cheaper cuts of chicken - thighs and drumsticks actually work a lot better than breast and wings because they are going to get a long slow cook. I usually start in two pans (mainly because my Le Creuset stockpot is not non-stick and I hate it when everything sticks to the bottom). In the stockpot I gently saute some chopped onions, cubed lardons (bacon) and two crushed cloves of garlic in some olive oil, then add diced carrot and celery, and let it simmer while I prepare the chicken. I coat the chicken pieces in seasoned flour that has some dried thyme sprinkled over it and frying them off in very hot oil in a non-stick frying pan. After a couple of minutes cooking on each side, I stir a tablespoon of flour into the sauted onions, (this will thicken the sauce as it cooks - stiring it into the oily onions will prevent the sauce going lumpy), then lift out the chicken pieces and place them in the stockpot on top of the onions and carrots and empty a whole bottle of wine over everything. Throw in some sprigs of fresh thyme and couple of bay leaves and leave it to cook for an hour with the lid on (in the oven or on the hob - either works). I then add a handfull of closed-cap mushrooms and several small peeled onions (or shallots), give it a generous stir, add a touch of chicken stock if needed and continue cooking for another hour until the meat falls from the bones. Serve with boiled potatoes and fresh french bread.
 
 
 
And green beans, IMO!
 
I don't use carrots and just bung in the bayleaves with no additional herbs, but otherwise that's pretty damn close to how i do it. If I can be assed I make little roux pellets with unsalted butter and plain flour and drop them in to thicken gently. Celery and bayleaf should marry. Or at least have children
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Points: 29630 		Direct Link To This Post Posted: May 17 2009 at 08:03
Originally posted by el dingo el dingo wrote:

It's freezing here so a nice big gauge of leek and potato soup is shortly to be made.

Here's nice soup in a similar vein, not entirely sure if the nutritional values are correct, contrary to what it says I think the program calculated them incorrectly, divide by 10 perhaps?:
Poblano Chowder
 
Portabella chef/owner Michael Sield was happy to share the recipe for this delicious creamy chowder. Serve as is for a vegetarian soup, or dress it up, as Sield does, with a garnish of shrimp, crab, sausage, chicken or beef.
 
3/4 cup   all-purpose flour  
1/2 cup   vegetable oil  
4 cups   water  
2 Tbs   vegetable oil  
2   potatoes, peeled and cut in 1/2-inch dice  
2   poblano peppers, diced, with a few seeds  
1 large   red onion, diced  
8 oz   sliced mushrooms  
3 ears   corn, kernels removed from cob  
3   vine-ripe tomatoes, diced  
1   jalapeno pepper, diced, with 3 seeds  
2 Tbs   salt  
1 Tbs   black pepper  
1 Tbs   granulated garlic  
4 cups   heavy cream  
1 cup   finely chopped fresh cilantro  
10   peeled cooked shrimp (optional garnish)  
 
1 In a bowl, whisk flour and 1/2 cup oil together; set aside. In a saucepan bring water to a rolling boil. Whisking constantly, add flour mixture. Cook until slightly thickened. Reduce heat to low and simmer for 4 to 5 minutes. Remove from heat and set aside.
2 In a large stockpot, heat 2 tablespoons oil. Sauté potatoes, poblano peppers, red onion, mushrooms, corn, tomatoes, jalapeno, salt, pepper and garlic until potatoes are just tender. Add reserved béchamel to vegetables. Add cream and cilantro and simmer until chowder is thoroughly heated. Garnish with shrimp.
 
Servings: 10
Preparation time: 30 minutes
Cooking time: 35 minutes
 
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
  
       
Amount Per Serving      
Calories   575.00  
Calories From Fat (76%)   437.00  
    % Daily Value
Total Fat 50.00g   76%  
Saturated Fat 0.00g   0%  
Cholesterol 148.00mg   49%  
Sodium 1350.00mg   56%  
Potassium 0.00mg   0%  
Carbohydrates 4.00g   1%  
Dietary Fiber 3.00g   12%  
Protein 9.00g   18%  
 
 Recipe Source
Author: Michael Sield
Source: The Atlanta Journal-Constitution



Edited by Slartibartfast - May 17 2009 at 08:40
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Points: 7053 		Direct Link To This Post Posted: May 17 2009 at 07:57
^
 
Sounds delish - can't beat a bit of texture to a pancake.
 
I've only just discovered this thread so I'm going to backtrack it when I get a chance
 
For me later rabbit stew cocina Mallorquina - tinned tomatoes cos I'm in England, green peppers, white onions, cheap white wine, oregano, dill, olivios y conejo
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Points: 24438 		Direct Link To This Post Posted: May 17 2009 at 07:46
About to make our traditional Sunday-morning pancakes! I found out I'd almost run out of white flour, so I added some yellow cornmeal instead (which we both love), plus a handful of a wonderful cereal called Banana Nut Crunch. They should come out very tasty indeed!
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Points: 7910 		Direct Link To This Post Posted: May 17 2009 at 07:41
Today is a perfect day for working the grill. Probably going to do some grilled burgers with grilled vidalia onions and twice baked potatoes.

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Points: 7053 		Direct Link To This Post Posted: May 17 2009 at 03:45
It's freezing here so a nice big gauge of leek and potato soup is shortly to be made.
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Points: 10665 		Direct Link To This Post Posted: May 16 2009 at 16:50
Originally posted by Raff Raff wrote:

I make a mean risotto - promised Micky I'd make asparagus risotto one of these evenings, and I will. He'll love it to bits, I'm sure!


Risotto really is pure Heart
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Points: 24438 		Direct Link To This Post Posted: May 16 2009 at 16:48
I make a mean risotto - promised Micky I'd make asparagus risotto one of these evenings, and I will. He'll love it to bits, I'm sure!
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Points: 10665 		Direct Link To This Post Posted: May 16 2009 at 16:47
Had an Italian evening (with ensuing party) last night.

Bruscetta, champagne risotto and prosciutto-rolled chicken filet carefully fried with white wine and salvia - yummy!

After that it was time for some strong coffee, grappa and a lemon pannacotta.

Approve

So good. 
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Points: 24438 		Direct Link To This Post Posted: May 16 2009 at 16:45
Haven't cooked anything special lately (too stressed over the interview), though yesterday evening I made a mean Caesar dressing for salad using a hard-boiled egg yolk and two anchovy fillets. Anyway, I recently bought a huge book of Indian recipes, and I've been exploring it - much to Micky's delight. We have an Indian grocery just across the street from our complex, so any exotic ingredients are not off-limits for us. 
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Points: 7053 		Direct Link To This Post Posted: May 16 2009 at 12:31
Had barbecues ALL week with home-made relishes. Yummy yum.
 
Back to England today so it's home-made Kung Po Chicken for me - green peppers and unsalted peanuts. Cheating by using bottled sauce for once.
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Points: 65750 		Direct Link To This Post Posted: May 08 2009 at 23:06
made a screamin chili tonight with a honking hunk of pork shoulder, some ground beef, onion (both fresh and dried), garlic and my special blend of chipotle, cumin, paprika, oregano, brown sugar, tobasco, Worcestershire, salt&pepper and tomato sauce of course.. only thing missing was the beer but I think it'll taste fine

 
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