That looks like the Italian bread pizza my grandma used to make for us as kids! [emoji2] Yummy. We'd pester her while she was making Sunday dinner, and she'd put some gravy on Italian bread, put a little mozzarella on it and then a few minutes in the broiler. The secret was to pester her just enough to feed us, but not so much that you'd get the big mixing spoon upside the head! Image Unavailable, Please Login Kemp, Texas FD fish fry. Nice ride in a section of the Metroplex we ain't never been to before. Took the F-450 so we'd fit in. Top notch fish. Crunchy cornmeal coating. Missus reports that the hush puppies were good. Beans and slaw - good. Image Unavailable, Please Login Roasted root vegetable soup. Turnips, yams and carrots - roast them, simmer in chicken broth, puree. Finish with cream, if you wish, and spices of your choice. Image Unavailable, Please Login Pork pho broth. Neck bones, black cardamom, fish sauce, star anise, onion, ginger and a clove of garlic. Roast the bones and onion in a 425 F oven for about an hour, then simmer in water along with spices. Simmering is as long as you can stand. In my case, 12 hours. I make it a day or so ahead, refrigerate to make it easier to skim off excess fat. T
Had the very last of the cabbage and potatoes from the final Farm visit of the year...and made a dish only to realize afterwards it was "our relationship on a plate"...meaning the two main ingredients are quintessentially Polish, but its an Indian dish (I'm half Indian, my father immigrated to the USA back in the 50's). My wife loves Indian food, and we try to make it now and again. But its never all that good, and doesn't approach restaurant quality as its usually missing the depth and intensity of flavors they get. However, this time we finally made a dish that was as good as something from a good restaurant. We did buy some Indian chili powder and a few other spices at an Indian Market when we were last in civilization, so maybe using quality spices made all the difference... We ate just this vegetarian dish and some tortillas for dinner, was yummy. Image Unavailable, Please Login However, I did the prep work for the next night's dinner and set it in the fridge to marinate overnight... Image Unavailable, Please Login
And the "next night" was tonight... I was inspired by Sam the Cooking guy to make Tandoori Tacos! I riffed off of his recipe and used chicken, fish and shrimp. As usual, that guy's recipes are darn good. We served the three types of tacos topped with fresh cilantro, a squeeze of lime and a sauce of yogurt, lime juice, cilantro and some spices. Also had the last of the Indian Cabbage and Potato Curry as a side. Freakin' deliciousness ensued. Image Unavailable, Please Login Image Unavailable, Please Login
Now that's fusion stone right! Tandoori tacos! Made traditional tacos tonight. Black beans on freshly made corn tortillas. Everything homemade except the cheese. Image Unavailable, Please Login After a year of experimentation, I finally got a system for getting reasonably flat and round corn tortillas. Wet hands, make the masa into a ball, put it between two pieces of wax paper, sprinkle extra corn flour on and under to help with release. Flatten between two large cutting boards. Gently peal away the wax paper and transfer the flat tortilla to a wooden pizza peel that's been coated with corn flour. Slide on to a hot comal. Don't attempt flipping until the first side is well cooked. T
Fall is here and more this winter… beef bourguignon. Fantastic! Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Mrs. NbyNW tried fish tacos yesterday, all was tasty but the taco shells fell apart. More of a taco salad.
Pork pho, night before last. Frozen veggies, ramen noodles, pickled peppers. Image Unavailable, Please Login Image Unavailable, Please Login Wife bought a ton of Jarlsberg cheese on her last Costco run. No idea why. So, I checked recipes and made flammekueche, German pizza. Base is sour cream, sprinkled grated jarlsberg cheese over that, then toppings. Bacon, tarragon, fresh cracked, a little garlic powder, and thinly sliced red onions that have been lightly sweated. T
That's "stick to your ribs" grub there! Cassoulet on the docket for the weekend. Temps to get into the low 40s! T
My wife loves to cook… I try and do it justice in pictures to share. It’s fantastic. Wish I could share it.
Working up to dinner. Treats first. Fall is finally back, temps are falling and it feels like a nice fall day after a few really warm days. Leaves are dropping like crazy. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
temps are falling indeed...here its getting down to 12F at night and highs of 34F the past few days...so we switched to winter food. First up was a new one for us to make here (but its something Ania has great memories of her mom and grandmother making back in Poland): Fasolka po Bretonsku (Breton Beans) For some reason, a dish that is more Brittany than Poland, and many say originated in Britain in any event, is now a very traditional part of Polish cuisine... Simple to make with white beans and polish kielbasa and a few other ingredients. Hit the spot after a cold day out in the mountains hiking and going to a streamside hot springs. Image Unavailable, Please Login
Looks like cassoulet influenced dish, which I p made this past weekend. Image Unavailable, Please Login It's about an hour from the finish line in the above pic. Image Unavailable, Please Login Chili. Pinto beans done separately. Image Unavailable, Please Login Was out running errands and so I stopped by a large Japanese supermarket in Plano. Image Unavailable, Please Login Image Unavailable, Please Login Fresh ramen noodles! Much better than the dried packets. Got the thinner ones this time. Pork ramen broth above. Much better when the noodles are cooked in the broth. Did that for some homemade chicken broth I had in the freezer. [emoji39][emoji39] T
exactly, I was thinking of Cassoulet when we were eating this...I prefer Cassoulet though due to the yummy meats that go into it... Found this history lesson on the dish online: Fasolka po bretonsku has been part of the Polish cuisine for a very long time. It’s not clear where the name came from but most food publications suggest that it referred to Britons rather than to Bretons who inhabit Brittany in France. Apparently the dish was originally brought to France from Britain. The French altered it to their taste in various regions of France. The Polish recipe is closer to the British baked beans, based heavily on beans and tomatoes. The French recipe relies more heavily on meat, meat fat, and doesn’t use as many tomatoes. The classic cassoulet of Toulouse is the most similar version of the dish to the Polish fasolka. Also, your chili looks amazing (unsurprisingly), if you are inclined I'd appreciate the recipe...
Interesting! Chili is from recipe I picked up years ago on F-chat. Trim and cube a shoulder or chuck roast. About 1" cubes. Onion - dice. Celery - dice. Brown the meat in canola oil. Remove. Sweat the veggies. Put meat back in. Add your favorite chili powder. Water to just barely cover. Add tomato paste. Simmer for hours until meat is tender. Add more water if needed, at end simmer uncovered so things thicken up. If you want some heat, chipoltes in adobo sauce, which you can find in a can in many supermarkets, is a great way to do it. T
I’ve been watching the weather out there. Checked in with friends in Cody, Rapid, and family in MT. It’s cold! Read yesterday Yellowstone roads/entrances are closing today and they’re getting ready for winter (Cooke City and Gardiner entrances stay open). On our list is a trip into Yellowstone in the winter.
My wife made it, here is the recipe she followed: (it sounds like a lot, but I think it was an hour start to finish) Seasonings teaspoon chili powder teaspoon mustard powder teaspoon garlic powder teaspoon onion powder 1/2 teaspoon cumin 1 pinch cinnamon Soup 1 tablespoon butter 1 tablespoon olive oil 1 yellow onion, diced 1 jalapeno pepper, diced with seeds removed 3 cloves garlic, minced 28 oz. red enchilada sauce 15 oz. black beans, drained and rinsed 15 oz. canned whole kernel corn, drained 4 cups chicken broth 1 lb boneless skinless chicken 4 oz. cream cheese, cubed and softened 1 cup cheddar cheese, shredded ½ cup Monterey Jack cheese, shredded. Instructions 1. Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. Shred cheddar and Monterey jack cheese from a block and set aside. 2. Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute. 3. Add all remaining ingredients except for the cream cheese and shredded cheese. 4. Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup. 5. Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
