Food thread

[Hebe]

http://southernfood.about.com/od/okra/r/bl10814c.htm

that's the sort of thing I used to do - with a dollop of good yoghurt added at the end. I used no-fat but I reckon Greek would be good, since the recipe I had (God knows where it is) said sour cream.

I haven't a clue what you have with it. I think I used to have it on its own. That site has some good recipes.

[Jovial Monk]

Thx Ms Hebe.

Will cook it tomorrow, side dish for a pork curry I want to make--vaguely Thai-ish, lots Thai basil.

[Auzgurl]

Winter is on the march ,winter cooking adds to the waistline..easy does it.

[JW Frogen]

Why didn't anyone warn me about this Winter thing?

Shit, I just ate a left over chocolate Easter egg filled with deep fried paloney.

[Jovial Monk]

Hmmm took 1/3 the okra and breaded it with cornmeal (polenta) and fried--about to try in 30-40 mins when the pork curry is ready. Lots of garlic in this one--hope my customers like my garlic breath tomorrow

[Jovial Monk]

Well, the okra wasn't foul but wasn't that impressed either. Will try Ms Hebe's recipe tonight.

Also interested in trying a gumbo--AiA any recipes/advise re gumbo?

[Jovial Monk]

Reminded by chatting with Celetina. . .

Dog obedience practice tonight, by the time I get home after chatting and socialising at the club will have a pasta sauce simmering on the stove.

Heavy based saucepan, bit of EVOO, heat then add one whole clove of garlic (per kilo tomatoes) and stir it around until golden brown, ditch the garlick. Chuck in a Kg cubed up tomatoes from the garden and a sliced jalapeno chili. The heat of chilies is in the membrane so cut the top off the chili, slice longways and scrape out all the membranes and seeds, slice as thin as poss.

I usually chuck in a twig pulled off the rosemary plant, really adds to the flavor though the leaves can be a fucking pain to get out even using a moulie. A very slight sprinkle of caster sugar really draws out the tomato flavor, not too much or the sauce will be sweet! Marjoram or oregano, thyme whatever can be added for flavoring as can, hmmm, dunno, 20-30ml balsamic vinegar. Plenty fresh ground black pepper. Bring all this to the boil then turn heat down real low and let slowly simmer, easily for an hour or more. If you can be bothered, pass through sieve or mouli, return to pan, check for seasoning etc.

Bring a lot of salted water to the boil, chuck in the pasta--a little drop of EVOO helps to stop pasta bits stick together. Grate some Parmesan cheese (but Cheddar will do in a pinch.) When pasta is al dente (i.e. not completely overcooked and soft wet and sloppy) drain it in a colander, slap onto plates, sauce on top and cheese on top of that!

Don't tell a real chef but this sauce can be easily made from a can or two of whole or chopped tomato--Never buy Homebrand or made in China shit buy Italian cans of tomato--an easy way to whip up a meal when you have bugger all in fridge or pantry!

[Ethnic]

Also if you're completely bored you can make your own beef stock and 1 add cup to the sauce. Takes about 6 hours to make but if you use the best beef bones money can buy and quality ingredients, it's worth it. Basil and curry powder also bring flavour to sauces. I have about 6 different sauce recipes that my nonna taught me. She taught me to use honey instead of sugar. Never used vinegar though.

The key to a good sauce is fresh high quality tomatoes, EVOO and time (at least 1 hour, mine takes 3 hours). If you skimp on these three ingredients then I'm afraid not even Harry Potter could save your sauce.

[Jovial Monk]

Yeah, meant to mention basil--I add it at the very last minute or its pungent aroma is boiled off.

Stock, hmmmm.

Beef bones, you roast them in the oven or is that only for gravy?

[Jovial Monk]

Potato au gratin

whole spectrum of this type of dish
Some nice spuds, waxy, yellow fleshed, alice 1/8', 3mm thick on the mandolin. soak in water until needed. Dry.
Butter (can use garlic butter) a shallow casserole dish, add half the potato slices. Sprinkle with salt, pepper, grated nutmeg and 1oz/30g grated gruyere cheese, dot with butter. Add rest of potato slices & repeat the seasonings & cheese. Pour over 250ml/half pint thin (single) cream. Dot with butter, cook in 180C/310F oven for about 1.5 hours until spuds creamy and surface golden.

variation 1 of ten million
Use stock not cream, cook a bit hotter for a bit less time

use herbs (thyme/parsley/rosemary or whatever)

Very guud winter eaten