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What is/was for dinner?
- Thread starter Gutwrench
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We have just had the carer's wonderful clam broth, served with rice.
Clams, peppers, chilli peppers, ginger, cherry tomatoes, spring onions, Chinese cabbage, were all present and correct. Very tasty.
Clams, peppers, chilli peppers, ginger, cherry tomatoes, spring onions, Chinese cabbage, were all present and correct. Very tasty.
That looks amazing.
Have you a recipe?
Meat (beef from the farmers who raise, slaughter and age their own beef, pork, lamb and chickens) was also bought today.
Tomorrow, I plan to prepare Carbonades Flamandes (basically, a Belgian beef stew slowly cooked in Belgian beer).
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Scepticalscribe, it takes a lot of time to make this dish.
And it is not me who does it. I will ask how it is prepared properly and will let you know by all means.
Time is something I have at the moment - and, this past month, I have rediscovered the real pleasure I used to take from cooking - slow, easy, enjoyable cooking - with a sense of enjoyment I had almost forgotten.
(These past few weeks I have prepared cassoulet, my own fish chowder, chilli con carne, and tomorrow will undertake beef carbonades flamandes - a Flemish beef & beer casserole).
From what I can gather, those savoury jellied dishes can be found in old Jewish (well, Yiddish) cuisine, and also in parts of the old Eastern Europe - places such as Lithuania, the old east Germany, and Poland, and in the country that used to be known as Czechoslovakia, as well, all places that used to have considerable Jewish populations, but culinary traditions mixed and mingled and blended, as often happens over time in areas with a multi-ethnic and multi cultural flavour.
Personally, I like them, although they are not to everyone's taste.
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Yes, they are very popular in Central and Eastern Europe.
Here you go.
Ingredients:
- 3-4 pig trotters, sliced in half
- 2 ham hocks/pork knuckles, cut into smaller pieces
- 2 Carrots, peeled
- 2 Onions, peeled
- Garlic (depending on taste, from 3 cloves to 2 heads), peeled
- 8-10 Whole peppercorns
- Salt to taste
- Carefully trim and clean the meat and place all pieces in a large pot with all of the other ingredients (except for the salt). Pour just enough cold water to cover everything. Bring to a boil and then reduce the heat to low.
- Slowly simmer for 4-5 hours until all of the meat is tender, making sure to add water to replace the water that evaporates. All of the ingredients must be covered throughout the long cooking process. Add salt after about 2 hours.
- When done, skim the fat from the top and separate the meat and vegetables from the broth. You can discard the vegetables.
- Remove all of the bones and gristle from the meat.
- While the broth cools, portion out the ingredients into smaller bowls or molds. Once the broth is cool (but not solidified, after about 20-30 minutes), strain it through a cloth and pour it over the meat.
- Cover the mold/bowls with aluminum foil and let them stand overnight outside (if it's cold) or in the fridge.
- Serve the dish cold with sweet paprika (optionally with tomato, parsley, and half a boiled egg) and thick slices of bread.
He puts vinegar and freshly sliced red onion on top of pork jelly. Amazing!
Thanks a lot; I must attempt to prepare this.
This evening's dinner will be Beef Carbonades Flamandes - a Flemish (or Belgian) classic.
Diced, organic, ethically reared beef (which I shall marinate in Belgian beer for around an hour or so), Belgian beer (a Trappist ale), beef stock, organic onions, carrots and a head of garlic, diced pancetta, redcurrant jelly, prunes (from Agen in France), two types of French mustard, and served with apple sauce.
Once the meat has been browned and onions, carrots and garlic caramelised, it shall spend several hours cooking slowly.
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As I said, in another thread, we had grilled NY Strip Steaks, Sweet Potatoes and Mushrooms for dinner. This one was my sons.
Amazingly enough, this meal cost less than going out for fast food! Everyone was quite happy. And, right now, I'm doing late breakfast for the family. Frying up bacon and will be having fried eggs (fried in the bacon grease) and grits.
Apple sauce in the oven.
This comprises cooking apples, peeled, sliced, diced and cored; butter, a small amount of water, (a few tablespoons), organic brown sugar, grated organic orange peel, cinnamon (stick), vanilla (pod), and cloves.
This comprises cooking apples, peeled, sliced, diced and cored; butter, a small amount of water, (a few tablespoons), organic brown sugar, grated organic orange peel, cinnamon (stick), vanilla (pod), and cloves.
Properly prepared, (personally, I like my beef rare), this is an enduring classic.
Looks enticing and very tasty.
Chicken and noodle broth for dinner here, this evening.