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Old 11-23-2012, 03:00 PM   #466
enduro0125
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Went for a bicycle ride with a longtime friend and then grabbed a nice lunch/early dinner at a terrific bakery the next town over.
The weather is changing so those days are getting harder to find.
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Old 11-23-2012, 03:54 PM   #467
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That's great .. Ya'll should be seeing snow soon...

We sure could use some rain...
All the springs around here are getting low ...


Maybe this weekend I can get some more of my RR's up...
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Old 11-24-2012, 08:39 PM   #468
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Mussels in green sauce

Well yesterday I saw some nice mussels in Foodcity..
A 2 lbs sack for $ 4.88 They sure looked clean and had NO Oder what so ever..
So I picked them up..So glad I did ...


2 pounds mussels

1 medium onion, chopped

6 cloves garlic, minced

2 tablespoons olive oil

1 bunch Italian parsley, leaves only, chopped

1/2 cup+ white wine (I used a Chardonnay) or vermouth

1/2 cup fish stock or water or veg stock

1/4 teaspoon hot pepper flakes (or to taste)

Coarse salt and freshly ground pepper to taste

1/2 pound whole wheat spaghetti Or more

1 tablespoon unsalted butter


Preparation



De-beard the mussels and scrub the shells. Discard any open mussels that do not close when tapped or held under cold water and discard broken ones too... Rinse the mussels thoroughly under cold running water and set aside.(stick back in the fridge with a wet paper towel on top..



In a large skillet,That has a lid. gently saute the onion and the 3 cloves of garlic in the oil.

Once onions are transparent ,Add the parsley, wine, stock and hot pepper flakes and the rest of the garlic. Bring to boil, turn down heat and simmer for five minutes.



Meanwhile, bring enough water to the boil for the pasta in a large stock pot.



Add the mussels to the skillet cover and cook them until they open (about 5 minutes). Test the sauce and season with salt and pepper. (If you see a mussel NOT open toss it )

.

Cook the spaghetti until al dente or how you like it... Drain and return to the stock pot with the butter. Stir well to prevent the pasta from sticking.



Place the pasta in a large heated serving bowl. Pour the mussels and the sauce over the top. Serve immediately.

I all sounds like a hard supper.. But it's not..
Very easy and oh so good.... Dig in and enjoy...


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Old 11-25-2012, 01:16 AM   #469
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I made this :

Ottolenghi Soba Noodles with Aubergine and Mango Recipe

No mussels where hurt while making.

Ottolenghi Soba Noodles
I made some tweaks to Yotam's recipe based on what I had on hand - reflected in the recipe below. As far as substitutions go - I can imagine making a winter squash version, using squash in place of the mango, and perhaps an apple cider vinegar in place of the brown rice vinegar. I'd bet a roasted delicata squash version would be amazing. Along with deeply caramelized sauteed apples or pears? Even better. See where I'm going with this?

If you want to prep certain components in advance, you can make the dressing up to a few days ahead of time. You can also cook the soba noodles in advance, cut the mango, grill/saute the tofu, and slice the onions. I'd cook the eggplant and chop the herbs just before serving.

1/2 cup / 120 ml brown rice vinegar

scant 1/3 cup / 1.5 oz / 40 g fine-grain natural cane sugar or brown sugar

1/2 teaspoon fine grain sea salt
2 garlic cloves, peeled and crushed

1/4 teaspoon red pepper flakes or 1/2 fresh red chile, minced

1 teaspoon toasted sesame oil
grated zest and juice of one lime
1/3 cup / 80 ml sunflower oil or olive oil

1 medium eggplant/aubergine 3/4 lb / 12 oz, cut into 1/2-inch / 1cm chunks

8 ounces / 225g dried soba noodles

1 large ripe mango, cut into small chunks
8 ounces grilled or pan-fried tofu, cut into tiny cubes
1/2 medium red onion, very thinly sliced
a handful of basil leaves, slivered
a handful of fresh cilantro / coriander, chopped

While you are prepping the rest of the ingredients bring a large pot of water to a boil.

In the meantime, make the dressing by combining the vinegar, sugar, and salt in a small saucepan over medium heat. Cook, stirring, for up to 1 minute, or until the sugar dissolves. Remove from heat and add the garlic, red pepper flakes or chile, and sesame oil. Allow to cool, then add the lime zest and juice.

Heat the sunflower oil in a large skillet and shallow fry the eggplant/aubergine in three batches, until deeply golden. Transfer to a large plate lined with paper towels and sprinkle with a generous pinch of salt.

Cook the soba noodles in a large pot of boiling water, per package instructions, or until just tender. Drain and rinse under cold running water. Shake off as much of the excess water as possible, then leave to dry in the colander or on a tea towel. If you're not using the noodles soon, toss with a tiny splash of olive oil to prevent the noodles from sticking to each other.

In a large mixing bowl toss the noodles the dressing, mango, tofu, eggplant, onions, and most of the herbs. You can now set this aside for an hour or two before serving topped with the remaining herbs.

Serves 4-6.

Slightly adapted from Yotam Ottolenghi's Soba Noodles with Aubergine and Mango from Plenty.
Prep time: 15 min - Cook time: 30 min
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Old 11-25-2012, 02:59 AM   #470
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That looks so good...
But the tofu part One thing I can't stand the taste of...

Yeah I'm done with sea food for a while...
LOL .. on the small print....
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Old 11-25-2012, 07:41 AM   #471
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Quote:
Originally Posted by LadyDraco View Post
That looks so good...
But the tofu part One thing I can't stand the taste of...
[highjack]all tofu is not created equal.
I use extra firm organic,dry pan fried.
Marinate with your favorite sauce.[/end of highjack]
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Old 11-25-2012, 09:08 AM   #472
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So you're saying you have to hide the crappy taste of tofu with something that tastes good? Makes sense to me.
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Old 11-25-2012, 09:09 AM   #473
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Quote:
Originally Posted by Mark_O View Post
So you're saying you have to hide the crappy taste of tofu with something that tastes good? Makes sense to me.
I just read on facebook that you should never bring tofu to a bacon fight.
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Old 11-25-2012, 09:14 AM   #474
enduro0125
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Originally Posted by Mark_O View Post
So you're saying you have to hide the crappy taste of tofu with something that tastes good? Makes sense to me.
Yup,kind of like what you do with chicken.

You're not going to like what is waiting for you at home.
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Old 11-25-2012, 09:19 AM   #475
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..I have tried 6 different kinds soft/firm/ so on and so forth..
And to me all tofu tastes like crap !!!!
I don't like the odd taste it has .. I have NEVER had it mask other flavors...
But I do have some sitting in the deep freeze as James and Rachael .
Told me that it will change it's taste...

Oh we are going to talk about them real soon . In the upcoming RR...
For Aug.. RR's.....


HB is eating Turkey right now
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Old 11-25-2012, 09:57 AM   #476
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On with the show

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Old 11-25-2012, 10:15 AM   #477
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As you can see I don't mind hijacks..

After all my Grand mom was a jet setter and was always getting hijacked back in the 60's, 90% of the time it was to Cuba
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Old 11-25-2012, 05:54 PM   #478
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Is that so? neato. :) :)

Looks like you had a wonderful Thanksgiving...same here. :)

hugs to all
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Old 11-26-2012, 05:02 AM   #479
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Heya B !!!!
So glad ya peeked in...
That's wonderful .That ya'll also had a great Tday...

WOW can you believe that the year is almost up
What sux .. Is we didn't get to see you this year ....
Oh well maybe this coming year we will ...
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Old 11-29-2012, 04:13 PM   #480
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Well I started getting ALL of my cookie and candy recipes together...
Once I step in the kitchen for that I will be super busy...
It looks like over 30 different kinds this year

The cherries have been soaking in Amaretto for 4 days now...
I'll make the Vegan Fondant tonight... And get the chocolate covered cherries going.... As they have to ripen for a week ...


This was 08 and 20 different.. And only 1 candy..



And a little fondness for fire breathers



This was 09.. And 24 different..



2010.. I added candies..

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