Cooking & Baking
Related: About this forumWhat's for Dinner, Thurs., Jan. 21, 2016
Portuguese restaurant, after picking up the RG from the airport.
They have a new chef, and he's been trying putting out some interesting dishes, as well as changing some of the side dishes and desserts. So we'll see what's new tonight!
Cher
pscot
(21,023 posts)peppers, onion tomato and zucchini, served with couscous.
rusty quoin
(6,133 posts)What you did sounds delicious, but I cannot believe how much it cost. I haven't decided how to cook it. I may bread it and bake it with butter, salt and pepper, lemon, and something else...now I'm thinking fennel, but it's probably too late with the storm and all, since I have none.
No problem, I will give such an expensive fish it's due. I will serve it with rice.
pscot
(21,023 posts)when it's available at all. This week it was at the low end, which just about fits our budget.
greatauntoftriplets
(175,694 posts)dem in texas
(2,672 posts)Finally made the split soup today. I forgot to put the peas in the crockpot last night so I cooked up the soup in my soup pot today. I used a bag of split peas, one chopped onion, one large carrot chopped and 2 stalks of celery chopped, one raw potato chopped. Cooked for about an hour, added some crumbled fried bacon left from breakfast and about 1/3 cup finely chopped ham. let it cook about another hour 1 1/2, adding water as needed. Didn't have any chicken stock so used Knorr's Caldo de sabor del pollo (chicken bullion). Worked fine. When the peas were soft, I mashed the soup with a potato masher, leaving some lumps of carrots, etc in the soup. Let it cook down and added about 3 cups of milk. Seasoned with salt, pepper, a few shakes of Tabasco and a tablespoon balsamic vinegar.
Served the soup with sliced fruit, cheese and crackers. We had some coconut cake for dessert.
rusty quoin
(6,133 posts)I never had good results with it, and I would like to know how and when it should be used. I use cider vinegar often with good results.
dem in texas
(2,672 posts)Use high quality balsamic and use it sparingly as you would Worcestershire sauce, a few shakes or teaspoons at time. I only use it for seasoning a dish. It belongs to the umami group, a food or flavoring that enhances or brings all the other flavors in a dish together.