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martle
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« Reply #75 on: 14:25:08, 11-03-2007 » |
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BobbyZ
First of all, it's great raw in salads.
One of my favourite lunch/ snack dishes is to boil it as normal, 'drain' it by squeezing out most of the moisture with your hands, then stirring in a little salt and nutmeg. Serve on toast with a fried egg on top.
Obviously also good with mild cheeses like ricotta and feta.
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Green. Always green.
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BobbyZ
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« Reply #76 on: 14:46:48, 11-03-2007 » |
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Thanks Martle, one for lunch next week !
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Dreams, schemes and themes
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harmonyharmony
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« Reply #77 on: 18:21:43, 11-03-2007 » |
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I tend not to do anything fancy with it other than add a little nutmeg at the end.
It's rather good if you squeeze it out like Martle suggests and then add it to lentils or other pulses (or chicken or mushrooms etc. etc.) in the ragu bit of a lasagne.
Just about to cook dinner tonight.
Gnocchi al forno
Cheese sauce (a basic bechamel with some nice cheddar added at the end),
Gnocchi poached for a couple of minutes
In the oven (GM 6)
20 minutes
Gnocchi al forno
Done.
I'll also do some simple kale to have with it (wish I had some lemon juice to splash on at the end).
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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MabelJane
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« Reply #78 on: 20:33:33, 11-03-2007 » |
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Cabbage should be eaten raw and crunchy with all its flavour intact. Forgot to add that coleslaw is another good way to eat cabbage - of course homemade is far superior but a good quality shop-bought coleslaw has a nice crunch to it. I made a (though I say it myself) delicious soup this afternoon. I started by sweating (!) onions in olive oil then added carrots, potatoes, water, leeks, butter beans, a tin of tomatoes and soy sauce, veg stock, salt and pepper. As one or two of my kids are still fussy about veg I blended it with one of those excellent hand-held blenders which looks like this:  and it was lovely and smooth and creamy. We ate it with a little grated cheese sprinkled on top. Made so much that I won't have to cook a meal tomorrow - yippee!!!  MJ  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Mary Chambers
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« Reply #79 on: 21:32:43, 11-03-2007 » |
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I love making vegetable soups, because somehow they always taste good whatever you put it them. I like mine chunky, though, not smooth.
Softened onions and garlic with lentils and chestnuts make a good one.
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reiner_torheit
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« Reply #80 on: 22:18:06, 11-03-2007 » |
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I eats it shtraight from the can, uck-uck-uck-uck-uck!  |
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They say travel broadens the mind - but in many cases travel has made the mind not exactly broader, but thicker.
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MabelJane
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« Reply #81 on: 23:15:03, 11-03-2007 » |
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I love making vegetable soups, because somehow they always taste good whatever you put it them. Not necessarily - just ask Andy D what NOT to put in... I like mine chunky, though, not smooth. I do like chunky soup too Mary but if the kids will quite happily eat it blended, but fuss about recognisable veg they say they don't like when I don't blend it, then smooth it is! |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Andy D
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« Reply #82 on: 23:20:00, 11-03-2007 » |
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I love making vegetable soups, because somehow they always taste good whatever you put it them. Not necessarily - just ask Andy D what NOT to put in... I can think of lots of things NOT to put in, MJ! Is this what you were thinking of by any chance?  I like my soup smashed to pieces by the food processor, not lots of bits floating around in liquid - that's a stew isn't it?  |
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« Last Edit: 23:27:28, 11-03-2007 by Andy D »
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MabelJane
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« Reply #83 on: 23:30:23, 11-03-2007 » |
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I love making vegetable soups, because somehow they always taste good whatever you put it them. Not necessarily - just ask Andy D what NOT to put in... Is this what you were thinking of by any chance? Why yes it was, Andy! Who in their right mind would put a whole lemon into a cabbage soup???   |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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harmonyharmony
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« Reply #84 on: 23:31:15, 11-03-2007 » |
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What did it taste like?
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Andy D
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« Reply #85 on: 23:41:14, 11-03-2007 » |
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What did it taste like?
Dreadful! Fortunately I've finished it now. An experiment never to be repeated. |
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harmonyharmony
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« Reply #86 on: 23:44:23, 11-03-2007 » |
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I like lemon juice squeezed over kale with lots of freshly ground black pepper.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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MabelJane
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« Reply #87 on: 23:46:31, 11-03-2007 » |
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Dreadful! Fortunately I've finished it now. An experiment never to be repeated.
Sorry - I just think it's so funny! You must be bursting with rude health after all that vitamin C!!! |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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trained-pianist
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« Reply #88 on: 19:19:50, 12-03-2007 » |
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It is important to put the right amount of sourness in soup, but too much is awful.
I made a leek soup today. It was vegetarian version.
I cooked washed and cut leeks in oil and butter, then put water, potato and cooked. I had good French spices from Aldi, but it I did not just salt would do. People put soup cubes in it for flavour or bacon.
After I smashed everything with machine. It was very good.
One of my students many mistresses was making lasagna. She was cooking vegetables (broccoli pepper even carrots in long strips, cauliflower. garlic, mushrooms) in two pots because he doesnot have a big pot. When they were smaller she put lasagna red sause and a can of tomatoes in and she was going to cook it for an hour. After she alternates layers of lasagna with the mixture and puts cheese on top. I forgot to add that she has white lasagna sauce to put in each layer too. This is a lazy version I suppose, though it still involves a lot of cutting.
I left before she finished it and could not stay until it is done to try it, though he asked me if I want to stay for dinner.
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harmonyharmony
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« Reply #89 on: 23:45:41, 13-03-2007 » |
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This week's dinners all going to plan.
At present, there are beans soaking, and fish defrosting in my kitchen.
A saucepan is coming to the boil as I prepare egg mayonnaise for my sandwiches tomorrow.
It's the bean-sausages tomorrow. Hope it's as nice as it promises to be...
Will let you know.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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