Text 19163, 90 rader
Skriven 2011-12-17 22:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Desserts, bread and okra
================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> A typical (Norwegian) first course would be a
 JW> large plate of potatoes and cabbage with cod or mutton. The next
 JW> course would be a small plate with lobster, crayfish, shrimp,
 JW> chicken or beef with "nice" vegetables, like asparagus, peas, green
 JW> beans etc.

 GJ> Somewhat the reverse of what I grew up with

And me.

 GJ> What sort of desserts do the Norwegians finish the meal with?
 
 JW> the usual things.... cakes, cookies, puddings. Also
 JW> doughnuts and fried twists. Lots of seasonal berries come summer.

 GJ> Very Anglo-American.

They have their own spin on things, like the liberal use of jams,
coffee, cardamon, almonds and almond paste in baking and adding
whipped cream not ice cream to desserts.

 GJ> delicious bread locally at the same price as the s/market white.

 JW> I don't have that option which is partly why I make my own for about
 JW> 60 cents a loaf. 

 GJ> Very cheap.  I pay $2 a loaf.

I can get bad bread for less than $2 (sometimes as low as $1.25 for
basic white on sale) but good bread is $3, even $4 a loaf. I enjoy
making my own for economy, taste, variety AND nutrition.

 JW> haven't decided what to do with the okra yet.

 GJ> The nicest that I have had is:-
 GJ> Title: Spiced Okra
 
 JW> I just might go with that.

 GJ> So what did you do?

In the end I wasn't in the mood for Indian flavours so I battered
and deep fried some and stewed the rest in canned tomatoes with
onion and celery. I did save your recipe though and will try it
someday for sure.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bamia Stew
 Categories: Arabic, Middle east, Stews, Groundmeat, Lamb
      Yield: 4 Servings

    1/2 lb Ground lamb or beef
      1 lg Onion; chopped
      2    Cloves garlic; minced
      4 lg Tomatoes; chopped
      6 oz (1 can) tomato paste
    Salt
      1 ts Dried coriander
      1 ts Cumin
    1/2 ts Ground black pepper
  1 1/8 lb Okra; washed, heads removed
      1 tb Tamarind pods; soaked in
    -water

  Brown the meat without oil until it absorbs all its liquid. Add
  the onions, then the spices and garlic. Mix well and add the
  chopped tomatoes. Cover and let cook on medium heat. Add the water
  when the tomatoes appear to soften. Let it simmer for 15 minutes,
  then add the okra, tomato paste and salt. Let the stew cook slowly
  and towards the end add the strained tamarinds.

  Serve hot with rice.

  Posted to recipelu by catspaw
  
MMMMM

Cheers

YK Jim


... "What would Paula Deen do?" Wrap it in bacon, bread it, deep-fry it.

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