Thread: Food while I was away from home

Serene <[email protected]> wrote in news:63h70dF271pudU1
@mid.individual.net:

> What have you made lately that really delighted you?
>
>

Supper tonight.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

On 8-Mar-2008, Serene <[email protected]> wrote:

> What have you made lately that really delighted you?
>
> Serene

I picked up some very nice frozen shrimp at Aldi yesterday so today I made a
big batch of shrimp creole (served with a garden salad); I'll give about
half of it to my grown children and finish off the rest Monday.
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oh, good, i want to eat after seeing your food.
I want to cook fish tonight, crucian with onion,

www.atopsilver.com

In article <[email protected]>,
Serene <[email protected]> wrote:

> I was at Guy's for a few days, and it was mostly delivered pizza and
> prepared stuff, not much cooking. Stll, I get antsy if I don't cook
> for a while, so I did do a little bit of cooking: Made a
> goat-cheese-and-caramelized-onion tart that I really liked. Sauteed
> some sweet potatoes and onions in butter. Oh, and the frisee salad
> was lovely.
>
> Nothing topped the caramel ice cream, but the hot food was good, too.
>
> What have you made lately that really delighted you?

Last week I made the best loaf of malted light brown bread I have ever
produced. I used fresh yeast rather than active dried, and am wondering
if that's what made the difference.

Miche

--
Electricians do it in three phases

oh, good, it must be delicious,
i want to cook fish, crucian with onion.

www.atopsilver.com

On Sat, 08 Mar 2008 20:22:19 -0800, Serene <[email protected]>
wrote:

>I was at Guy's for a few days, and it was mostly delivered pizza and
>prepared stuff, not much cooking. Stll, I get antsy if I don't cook
>for a while, so I did do a little bit of cooking: Made a
>goat-cheese-and-caramelized-onion tart that I really liked. Sauteed
>some sweet potatoes and onions in butter. Oh, and the frisee salad
>was lovely.
>
>Nothing topped the caramel ice cream, but the hot food was good, too.
>
>What have you made lately that really delighted you?
>

I made chicken paprikash tonight. It was wonderful! I caramelized
the onions, then added mushrooms to the caramelized onions and cooked
them down before adding everything to the chicken.

One minor problem though.... I put a lot of paprika in it (in stages),
then I added some cayenne. Hubby commented that he shouldn't have
added black pepper. I looked at the label on the paprika bottle when
I put it away after dinner.... it was cayenne! UhOh.

Didn't bother me, but his mouth was on fire. I told him to add more
sour cream (to cool it down) when he reheats the leftovers.


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On Sun, 9 Mar 2008 08:26:55 -0700 (PDT), Nanzi <[email protected]>
wrote:

>Sounds erily like what my sweet MIL did to Dad one time. She made
>chicken Paprikash and none of us realized she was in the begining or a
>little later, stages of Alzhiemers. Dad told us Mom was trying to
>kill him - she had gone to the farmers market where she always got
>paprika, and got Hot by accident. It was given to me(I like hot
>stuff) after they both died, and it was so flippin hot I couldn't use
>it for years!! Now it has calmed down but still has a kick. Poor Mom
>& Dad. Must be 20 years old now!!

Hungarian Hot paprika can set your mouth on fire! I had a can that
lasted for years (decades?) and had to be *very* careful when using
it.

>Guess I should chuck it.

Nah. If it still packs a punch, why chuck it? Waste not, want not.
LOL

>I've never put mushrooms in it before, but we love fungi, I will try
>it. Way overdue to make it!! thanks for the reminder of a great meal.
>Nan in DE

You're welcome. I had some mushrooms that needed to be used up in
something, so I put them in that. I turned out to be a tasty
combination.

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On Sat, 08 Mar 2008 20:22:19 -0800, Serene <[email protected]>
wrote:

>What have you made lately that really delighted you?
>
>Serene

I haven't really cooked here in this apartment yet, at least not much.
I did make a chicken stock on Friday night, and it turned out
beautifully golden and had a nice body. Tastes good too!

Oh, and I did fix some carnitas from notbobs directions to me. Turned
out really good!! I forgot one ingredient he told me to add (oregano)
but the flavor was still very good. I am so looking forward to eating
these in tacos along with the fixings.....

Monday, mock porchetta. The roast is seasoned already, and the herbs
and spices are seeping in. It will be surrounded with some red onion
chunks, carrots, a few turnips, and these lovely French fingerling
potatoes I found at the Santa Monica farmers market, and roasted.

Tuesday, which is my birthday,is still up in the air. I am thinking a
fish might be nice..along with a hollandaise sauce to go with
something..maybe the fish and asparagus. I will let you all know. I
have these bamboo steamers that are dying for their initiation.

Christine

On Sun, 09 Mar 2008 09:02:34 -0700, Christine Dabney
<[email protected]> wrote:

>Tuesday, which is my birthday,is still up in the air.

Happy Birthday!

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On Sun, 09 Mar 2008 09:06:41 -0700, sf wrote:

>On Sun, 09 Mar 2008 09:02:34 -0700, Christine Dabney
><[email protected]> wrote:
>
>>Tuesday, which is my birthday,is still up in the air.
>
>Happy Birthday!

Hey, come on down here and cook my birthday dinner, will ya?? It's
only about 6 hours or so so down the highway, unless you hit rush
hour....

Christine

> On Sun, 09 Mar 2008 09:02:34 -0700, Christine Dabney
> <[email protected]> wrote:
>
>> Tuesday, which is my birthday,is still up in the air.
>
> Happy Birthday!
>
Yeah, what she said! Do you have to work on your birthday? (hope not)

Jill

> What have you made lately that really delighted you?
>

I made some proscuitto and parmesean cheese with puff pastry roll-ups
last night. I think there are some crumbs left on the plate.

--
Queenie

*** Be the change you wish to see in the world ***

hahabogus wrote:
> Serene <[email protected]> wrote in news:63h70dF271pudU1
> @mid.individual.net:
>
>> What have you made lately that really delighted you?
>>
>>
>
> Supper tonight.
>

Well? What was it?

Serene

l, not -l wrote:
> On 8-Mar-2008, Serene <[email protected]> wrote:
>
>> What have you made lately that really delighted you?
>>
>> Serene
>
> I picked up some very nice frozen shrimp at Aldi yesterday so today I made a
> big batch of shrimp creole (served with a garden salad); I'll give about
> half of it to my grown children and finish off the rest Monday.

Yum. Recipe?

Serene

On Mar 9, 10:34*am, MayQueen <m...@queenmay.com> wrote:
> > What have you made lately that really delighted you?
>
> I made some proscuitto and parmesean cheese with puff pastry roll-ups
> last night. *I think there are some crumbs left on the plate.
>
> --
> Queenie
>
> *** Be the change you wish to see in the world ***

Now that sounds great! I like to put a piece of proscuitto in my
croissant dough before rolling them up into cresents.

On 9-Mar-2008, Serene Sprat <[email protected]> wrote:

> > I picked up some very nice frozen shrimp at Aldi yesterday so today I
> > made a
> > big batch of shrimp creole (served with a garden salad); I'll give about
> > half of it to my grown children and finish off the rest Monday.
>
> Yum. Recipe?
>
> Serene

Although I made this from a recipe originally, I mostly wing it now; what
follows is what I did this time.

24 oz. (2 bags) medium-size frozen, cooked tail-on shrimp
1/2 cup whole wheat flour
1/2 cup olive oil
1 medium onion, chopped
3 ribs celery, chopped
1/2 large bell pepper, chopped I used a red pepper this time
2 cloves garlic, chopped more or less as you like
3 tsp parsley flakes (6 sprigs fresh would have been better)
28 oz diced tomatoes (2 small cans or 1 large)
1 sm can tomato paste
5 cups water (to make shrimp stock)
3 medium bay leaves
to taste salt
1/4 tsp cayenne
1 dash black pepper

Defrost shrimp, remove and save tailshells, put shrimp in fridge until
needed; place shrimp tailshells in water in a large saucepan, bring to boil
and reduce to simmer. When done you want about 4 cups of shrimp stock.

Make a blond roux with the flour and olive oil; I make mine in a cast iron
skillet, in a 400F oven rather than on the stovetop to avoid the constant
stirring and risk of overcooking it. Whole wheat flour obviously makes a
blond roux that is darker than usual - I mostly go by smell, when it puts
off a nice nutty aroma, it's where I want it. In my oven, it took about 40
minutes, stirring every 10-15 minutes, leaving plenty of time to get the
stock started and dice the vegetables.

When the roux is ready, add the onion, celery, bell pepper and garlic - cook
until tender. Sometimes I do this in the 400F oven, sometimes on the
stovetop; stovetop is faster but requires much more attention. After the
onion, celery, pepper and garlic are tender, add the parsley and green onion
and cook briefly (~2 minutes), using residual heat.

Remove shrimp tail shells from stock and discard. Add tomato paste and
diced tomatoes to stock and stir until well integrated; add salt, cayenne,
black pepper and bay leaves. Bring to a boil, then back off to a simmer and
add the roux. I find it easily integrates into the stock/tomato when added
a large spoonful at a time, stir until integrated; repeat until all the roux
is incorported. Simmer, uncovered, for about 45 minutes, then add the
cooked shrimp; return to a simmer for an additional 15 minutes.

I serve it over rice (Indian Jasmine is my preferred) or, more often than
not, over orzo cooked al dente.
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