What are you eating?

[Pohjolas Daughter]

Found a recipe for a quick pickle which I want to try soon.  It does make 2 quarts (about 24 spears), so I'll need to make sure that I have room for both of them in my fridge!  And perhaps also some folks who might want to eat some of them too.  Seen estimates of being good for around 2-3 weeks--though other recipes say more like a month.

PD

[Wanderer]

Nice!  I haven't had it before but I do love garlic.  How do you make yours?

PD

It's not difficult to make: boil the potatoes (~2kg) just like you would do for purée and you purée them in a food processor with garlic (1 and a half head of garlic), lemon juice and olive oil*. If the mixture is too thick, you add/mix some of the water you boiled the potatoes in. You don't want to add too many liquids, the consistency of skordaliá should be like that of non-runny fondue or that of aligot.
That said, what we usually do when you are not going to eat it all right away is not add the olive oil during the initial process described above, but add and mix ladolémono (olive oil and lemon juice well mixed together) to the skordaliá at each one's plate during serving.

*Extra virgin olive oil, of course. I'm bemused reading the "extra virgin" part in English recipes (same as with "freshly squeezed" lemon juice); for us in Greece it's a given. Anything of lesser quality is deemed as not suitable for human consumption; it's used for soap-making and animal food. 🤷

[Wanderer]

Love skordalia. The more my mouth feels like it's on fire, the better. 

There is such a thing as too much garlic in skordaliá (it's not supposed to be innocuous, but not unbearably hot, either); that said, if it's not fiery, what's the point? I'd rather err on the side of hotness. 😉

[Pohjolas Daughter]

It's not difficult to make: boil the potatoes (~2kg) just like you would do for purée and you purée them in a food processor with garlic (1 and a half head of garlic), lemon juice and olive oil*. If the mixture is too thick, you add/mix some of the water you boiled the potatoes in. You don't want to add too many liquids, the consistency of skordaliá should be like that of non-runny fondue or that of aligot.
That said, what we usually do when you are not going to eat it all right away is not add the olive oil during the initial process described above, but add and mix ladolémono (olive oil and lemon juice well mixed together) to the skordaliá at each one's plate during serving.

*Extra virgin olive oil, of course. I'm bemused reading the "extra virgin" part in English recipes (same as with "freshly squeezed" lemon juice); for us in Greece it's a given. Anything of lesser quality is deemed as not suitable for human consumption; it's used for soap-making and animal food. 🤷

Do you serve it warm or room-temperature?  Do you use it for a dip?

PD

There is such a thing as too much garlic in skordaliá (it's not supposed to be innocuous, but not unbearably hot, either); that said, if it's not fiery, what's the point? I'd rather err on the side of hotness. 😉

lol  I do enjoy garlic but not sure if I'd want a fireball going down my throat! 

I sometimes like to roast a head of garlic--like when I'm making baba ganoush.  I prefer the mellower taste in that dip.  Hint, when you're roasting the eggplant, grab a head of garlic, cut off the top, drizzle a little olive oil and s&p on it, wrap it in a bit of foil and put it next to the eggplant.  You can use what you don't use in making the b.g. in other dishes (like in a salad dressing, mashed potatoes, other veggies).

PD

[Wanderer]

Do you serve it warm or room-temperature?  Do you use it for a dip?

PDlol  I do enjoy garlic but not sure if I'd want a fireball going down my throat! 

I sometimes like to roast a head of garlic--like when I'm making baba ganoush.  I prefer the mellower taste in that dip.  Hint, when you're roasting the eggplant, grab a head of garlic, cut off the top, drizzle a little olive oil and s&p on it, wrap it in a bit of foil and put it next to the eggplant.  You can use what you don't use in making the b.g. in other dishes (like in a salad dressing, mashed potatoes, other veggies).

PD

Yes, it's an excellent dip, absolutely divine with good, crusty bread. 

Served warm (not hot) or warm-ish when served as a side dish, at room temperature or cold (esp. in the summer!) when on its own as a dip.

[Pohjolas Daughter]

Yes, it's an excellent dip, absolutely divine with good, crusty bread.

Served warm (not hot) or warm-ish when served as a side dish, at room temperature or cold (esp. in the summer!) when on its own as a dip.

I've seen recipes with almonds added to it; do you ever add them to yours?  Also, recipes with bread instead of potatoes but that doesn't sound so appealing to me.

PD

[Wanderer]

I've seen recipes with almonds added to it; do you ever add them to yours?  Also, recipes with bread instead of potatoes but that doesn't sound so appealing to me.

PD

That's a different type of skordaliá. My grandmother used to make it from time to time (no potatoes or lemon, with walnuts crushed to a paste with the garlic, yesterday's bread, olive oil and vinegar). It's a totally different thing: very tasty (totally different taste, of course), but much heavier. It's more of a "for the table" small plate that accompanies ouzo or tsipouro than a side-dish.

[Pohjolas Daughter]

That's a different type of skordaliá. My grandmother used to make it from time to time (no potatoes or lemon, with walnuts crushed to a paste with the garlic, yesterday's bread, olive oil and vinegar). It's a totally different thing: very tasty (totally different taste, of course), but much heavier. It's more of a "for the table" small plate that accompanies ouzo or tsipouro than a side-dish.

Thank you for the info! And, yes, that does sound heavier. 

PD

[Brahmsian]

Does anyone have any experience or has used powdered or dried mushroom in powdered form in their cooking?  My girlfriend came back from BC (Vancouver Island) and got me some Chanterelle powder and Morel powder.  I guess I will likely use them a flavour enhancer of stocks, soups and stews.

Can't find the exact photo match, as I think they might be currently out of stock, but this is where the product is from.  Apparently, these mushroom powders are a common West Coast thing.

Forest For Dinner

[Pohjolas Daughter]

Does anyone have any experience or has used powdered or dried mushroom in powdered form in their cooking?  My girlfriend came back from BC (Vancouver Island) and got me some Chanterelle powder and Morel powder.  I guess I will likely use them a flavour enhancer of stocks, soups and stews.

Can't find the exact photo match, as I think they might be currently out of stock, but this is where the product is from.  Apparently, these mushroom powders are a common West Coast thing.

Forest For Dinner

I've used dried mushrooms before in cooking, but not a powdered version of them.  You might google the name of the company and see if they have any info/suggestions and/or shoot them an email?

PD

[Pohjolas Daughter]

Enjoying a large, healthy and I think also fairly tasty salad here at home.  Whilst waiting for some eggs to hard boil, I mixed together some red butter lettuce leaves, added a bit of radicchio, some endive, grated carrot, garbanzo beans, leftover steamed asparagus (cut it up), sliced radishes, artichoke hearts, grated cheddar cheese, a sliced hard-boiled egg, s&p, red wine vinegar and olive oil.  Oh, and some finely sliced red onion.  Having it for lunch.  Too hot here to think of having a warm meal.

PD

[DavidW]

I cooked my other Cornish Game Hen last night.  It had been sitting in my freezer for months.  I like the simplicity of it-- some seasonings and butter and stick it in the oven!

[Pohjolas Daughter]

I cooked my other Cornish Game Hen last night.  It had been sitting in my freezer for months.  I like the simplicity of it-- some seasonings and butter and stick it in the oven!

Did you cook it on one of those special roasters for c.g.h.?  The upright kind.  Or??

PD

[DavidW]

Did you cook it on one of those special roasters for c.g.h.?  The upright kind.  Or??

PD

Oh no I just used an 8x8 baking dish.  It doesn't give off lots of juices like larger poultry do.  Though some day I should get a roaster.

[Pohjolas Daughter]

From the lady who brought us that fabulous Georgian Lamb Stew (Chanakhi)  :



Caponata - Sicilian Sweet and Sour Eggplant Relish

I've seen a range of very different recipes for this, from the ultra-simple to the mega-elaborate (including grated chocolate.)  This one worked out quite straightforward in practice, relatively quick to make, and packed way more flavour than the very basic recipes I've knocked out in the past.

I've never tasted the authentic article - I only know of it from watching Inspector Montalbano on TV - so I've no idea what the correct balance is between sweet and sour.  For my taste this one seemed too sweet as specified, and I would probably halve the amount of sugar next time.  However the sourness does still come through, and The Boss thought it delicious as it was.

The recipe is presented as an appetiser to be served on bruschetta - which is how Montalbano eats it - but I served it as a side with lamb steaks done in an air-fryer, like an alternative ratatouille.  The leftovers were warmed up with some pasta for lunch.  It's definitely better when left for a day before serving.

I wish OrchestralNut aka Brahmsian were here.

I'll have to compare it to a recipe that I have.  As I recall, the one that I made was relatively sweet--worked as an appetizer but would think that it would be too sweet/heavy/oily for a side (am trying to remember how all I used it.  Remember giving some of it to some friends who enjoyed it).

Trying a "quick pickle" recipe (new to me).  It's a simple one for red onions.  It's currently cooling on the counter top and then I'll put it in the fridge.  Supposedly, it's best for about 2-3 days but keeps for up to two weeks.  Next up:  using my last two hard-boiled eggs to make egg salad for lunch.  Will put some of the pickled onions on top of it and also add some lettuce to the sandwich. 

PD

[Franco_Manitobain]

From the lady who brought us that fabulous Georgian Lamb Stew (Chanakhi)  :



Caponata - Sicilian Sweet and Sour Eggplant Relish

I've seen a range of very different recipes for this, from the ultra-simple to the mega-elaborate (including grated chocolate.)  This one worked out quite straightforward in practice, relatively quick to make, and packed way more flavour than the very basic recipes I've knocked out in the past.

I've never tasted the authentic article - I only know of it from watching Inspector Montalbano on TV - so I've no idea what the correct balance is between sweet and sour.  For my taste this one seemed too sweet as specified, and I would probably halve the amount of sugar next time.  However the sourness does still come through, and The Boss thought it delicious as it was.

The recipe is presented as an appetiser to be served on bruschetta - which is how Montalbano eats it - but I served it as a side with lamb steaks done in an air-fryer, like an alternative ratatouille.  The leftovers were warmed up with some pasta for lunch.  It's definitely better when left for a day before serving.

I wish OrchestralNut aka Brahmsian were here.

Looks very interesting indeed! 

[Pohjolas Daughter]

Well, pickled onions had a fair bit of "bite" to them.  I'm hoping that it will mellow out a bit overnight.  Egg salad turned out great.

Looked through some of my caponata recipes (the ones that I saved onto my computer).  Can't remember now which one I made!  It's been too long.  Wait!  Pretty certain that I found the recipe that I had made.  It was by Nick Stellino.  It's called Nick's Caponata Siciliano.  Think, though, that I'll wait until I can get either fresh local eggplants or grow some again this year myself.

PD

[Irons]

Enjoying a large, healthy and I think also fairly tasty salad here at home.  Whilst waiting for some eggs to hard boil, I mixed together some red butter lettuce leaves, added a bit of radicchio, some endive, grated carrot, garbanzo beans, leftover steamed asparagus (cut it up), sliced radishes, artichoke hearts, grated cheddar cheese, a sliced hard-boiled egg, s&p, red wine vinegar and olive oil.  Oh, and some finely sliced red onion.  Having it for lunch.  Too hot here to think of having a warm meal.

PD

Last year given away with a gardening mag a packet of free radicchio seeds and knowing little about the plant gave it a go. Adds crunch, colour and bitterness to a salad which we liked very much. Easy to grow and can withstand temperatures humble lettuce cannot. Radicchio has earned a place on my seed sowing programme for this year. 

[Pohjolas Daughter]

Last year given away with a gardening mag a packet of free radicchio seeds and knowing little about the plant gave it a go. Adds crunch, colour and bitterness to a salad which we liked very much. Easy to grow and can withstand temperatures humble lettuce cannot. Radicchio has earned a place on my seed sowing programme for this year. 

Excellent! 

I'm sitting down now taking a break.  I cooked (and did dishes) for about 3+ hours (forget when I started this morning).  Am making a celery/celeriac/potato soup (winging it from looking at some recipes) which is finishing cooking.  Also, made a "Spicy Red Lentil" dip (from FineCooking Magazine) which is now chilling and finishing developing its goodness in my fridge.  At least I was able to enjoy listening to the radio whilst going about it and will have some (hopefully) nice dishes to enjoy throughout the coming week. 

PD

[BWV 1080]

sous vided (is that a verb?) some salmon in a marinade of ginger and shaoxing wine then poured some hot oil w/ ginger, garlic, red pepper and sichuan pepper corns on top, then stir fried some green beans and bacon in the remaining oil

also made margaritas as its Cinco de Mayo