Text 14682, 136 rader
Skriven 2011-08-09 00:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: co 734
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 -=> Jim Weller said to All <=-

 JW> Since I have sworn off restaurants, including take out pizza, I have
 JW> been shopping and cooking up a storm. A few highlights... and
 JW> lowlights.
 JW> Red bell peppers were on sale so I bought a big bag of them and
 JW> pulled out the blender to make Romesco sauce after charring the
 JW> peppers under the broiler. I followed a standard recipe, tasted and
 JW> then doubled both the garlic and the chilies using chipotles rather
 JW> than cayenne the second time. With the extra zing it was quite
 JW> delightful. I'll definitely be making another batch soon.

Where's that recipe?

 JW> Then I made pita bread, split them, cut them into wedges and deep
 JW> fried them. The pita chips made great dippers for the Romesco.
 JW> And of course they are both cheaper and healthier than any
 JW> commercially made crunchy carb thing.

I thought a bit far to go for crunchy carb things, but if
you're not doing anything for a while, go for it. I have
never made pita bread - perhaps because I don't really care
for pita or pretty much any other kind of bread.

 JW> I also purchased a bottle of malt vinegar, for the first time ever
 JW> for some fish and chips (since I already had the fryer out, full of
 JW> fresh oil). Wow, just wow! Why did I wait so long? We used it on
 JW> some beer battered and deep fried burbot (that's loche, the fresh
 JW> water ling cod and not barbotte, which is a catfish) fresh from
 JW> Buckley's boat.

Indeed. Once in a while those Pommies actually know what
they're doing, culinarilywise.

 JW> We also had the very last of last year's moose... a big slab of
 JW> liver which I pan fried and napped with my favourite sauce for
 JW> liver. I have been making it for decades and can no longer remember
 JW> if I read about it somewhere or invented it but it's dead simple.
 JW> In the pan the liver has been fried in add mustard, ketchup and soy
 JW> sauce, proportions all to taste. Optionally add garlic powder, red
 JW> or black pepper. Stir. That's it.

Interesting. You've mentioned it before, I think. Consider adding
a splash of sherry.

 JW> Because they are low on the glycemic index and full of healthy
 JW> things, Roslind conned me into buying quinoa and couscous. Once
 JW> again I was completely underwhelmed by them.

I am willing to wager that nobody's life will ever be extended
by even a day by eating quinoa and couscous.

 JW> President's Choice have recently come out with several new flavours
 JW> of snack crackers. They started off with a low introductory price,
 JW> then a stupid high regular price followed by a very low clearance
 JW> price. I had tried and liked them when they first came out but I
 JW> boycotted them after the price skyrocketed. I guess a lot of people
 JW> did because I stumbled across a big bin of assorted flavours at less
 JW> than half price.

Keep us posted: I wonder if they will continue to be available
at some compromise price or if some doofus at corporate will
just give up, losing a potential market share and probably his
job in the process.

 JW> LiCo "marinated" mussels come from the Lim F Jord Company AS of
 JW> Denmark and the marinade is really a brine: water, vinegar, sugar
 JW> and salt. They really ought to be labelled pickled mussels. Very
 JW> good flavour and texture.

Marinated and pickled aren't that different.

 JW> Roslind made a stroganoff-like dish out of round steak. She cut three
 JW> steaks into little strips while they were half frozen, seasoned them
 JW> and threw them in the crockpot all day. After she came home from
 JW> work she added the mushrooms and sour cream. Not really a stroganoff
 JW> but easy to make and a hit with all.

That's pretty stroganoff.

 JW> My latest purchase: hemp hearts.

?!

!

?

 JW> (Certified THC free BTW.)

Ah poop.

Romesco, Catalan Pepper Sauce
cat: sauce, Spanish
yield: 300 mL

4 sm dried sweet red peppers (noras)
- or 2 Tb paprika
1 chili pepper or to taste
3 tomatoes
1 hd garlic
12 almonds, blanched and peeled
24 hazelnuts, skinned
1 sprig mint, chopped
1 sl bread, toasted
1 Tb parsley
150 ml olive oil
1 ts salt
1 Tb vinegar

The romesco sauce can be made in advance. Serve it
at room temperature with a mixed grill of prawns,
fish, clams, and mussels or as a topping for
cooked vegetables.

If using the dried peppers, remove stems and seeds
and either toast and grind them or else soak in
boiling water and scrape the pulp from the skins.
Do the same with the chili. Roast the tomatoes and
garlic in a hot oven until the tomatoes' skins split,
about 15 min. Remove. Skin the tomatoes, cut them in
half and remove seeds. Skin all the garlic cloves.
Put the peppers (or paprika) in a processor with the
tomatoes, garlic, almonds, hazelnuts, mint, bread,
parsley, and part of the olive oil. Process until
you have a smooth puree. Beat in remaining oil, salt,
vinegar, and pepper.

The sauce should be the consistency of thick cream.
If too thick, thin with a little water or white wine.

Tasca Restaurant, Brookline, MA

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