Decisions decisions October 02, 2017, 04:49:01 pm This camping business is so stressful. For example tonight I must choose between the Moroccan chicken over cuscus; or risotto made with ham and fresh figs sucked in a white wine. The dog really wants the chicken. But she hasn't tasted the ham in risotto. 3 Likes
Re: Decisions decisions Reply #1 – October 02, 2017, 05:10:05 pm Quote from: John DaCrema - October 02, 2017, 04:49:01 pm This camping business is so stressful. For example tonight I must choose between the Moroccan chicken over cuscus; or risotto made with ham and fresh figs sucked in a white wine. The dog really wants the chicken. But she hasn't tasted the ham in risotto.Make the dog the chicken that it knows it wants. Why risk wasting the ham and risotto?What are you having for dinner?Larry 1 Likes
Re: Decisions decisions Reply #2 – October 02, 2017, 05:20:48 pm I make a really good risotto. So damn the pup. We're camping and roughing it. 2 Likes
Re: Decisions decisions Reply #3 – October 02, 2017, 05:39:15 pm "...risotto made with ham and fresh figs sucked in a white wine."----I want to know how you 'suck' fresh figs in white wine; a really big straw? 3 Likes
Re: Decisions decisions Reply #4 – October 02, 2017, 07:22:01 pm Now Joan, you don't expect a cook to tell all.m
Re: Decisions decisions Reply #5 – October 02, 2017, 07:23:53 pm Like the wine, John! Your personal brand? 1 Likes
Re: Decisions decisions Reply #6 – October 02, 2017, 07:32:16 pm Something happened to my photos and I cannot "right" them. Sorry
Re: Decisions decisions Reply #7 – October 02, 2017, 07:42:22 pm "Like the wine, John! Your personal brand? " Actually I called the company because a brother of my grandfather left Philly PA for S America and was never heard from again. I was hoping it was a Latin link to the family. It is not. At the time I called they were a small brand associated with a larger one. I do like the wind very much for its buttery finish and soft oak hints. It was better when unknown because it cost less. It is as good now but maybe not as good a value. It is my fav white wine though.
Re: Decisions decisions Reply #8 – October 02, 2017, 07:44:14 pm John,Besides looking delicious... your photos self correct themselves when I open them on my iPhone 7. Great! Now I'm starving. Time for something like this...Kent 4 Likes
Re: Decisions decisions Reply #9 – October 02, 2017, 07:47:10 pm Kent,That is a "LIKE"- and looks good.
Re: Decisions decisions Reply #10 – October 02, 2017, 07:48:29 pm Oh, by the way. For those worried about Zelda, she liked the pan. 1 Likes
Re: Decisions decisions Reply #11 – October 02, 2017, 07:49:34 pm John,It was much better hot. Now it's just a distant...cold memory. Well at least I remember the recipe.Kent 1 Likes
Re: Decisions decisions Reply #12 – October 02, 2017, 07:59:39 pm Basic Couscous Cook’s Illustrated, Published January 2011 SERVES 4 TO 6INGREDIENTS 2tablespoons unsalted butter 2cups couscous 1cup water 1cup low-sodium chicken broth 1teaspoon table salt Ground black pepperINSTRUCTIONS Heat butter in medium saucepan over medium-high heat. When foaming subsides, add couscous and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes. Add water, broth, and salt; stir briefly to combine, cover, and remove pan from heat. Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Season with pepper to taste and serve. Moroccan Chicken with Olives and Lemon (Chicken Tagine) From Cook’s Illustrated Published May 2006 Serves 4INGREDIENTS 1 ¼teaspoons sweet paprika ½teaspoon ground cumin ¼teaspoon cayenne pepper ½teaspoon ground ginger ¼teaspoon ground coriander ¼teaspoon ground cinnamon 3strips lemon zest (each about 2 inches by 3/4 inch), then minced 3tablespoons fresh lemon juice, from 1 to 2 lemons 5medium cloves garlic, minced or pressed through garlic press (about 5 teaspoons) 1whole chicken (3 1/2 to 4 pounds), cut into 8 pieces (4 breast pieces, 2 thighs, 2 drumsticks; wings reserved for another use) and trimmed of excess fat Salt and ground black pepper 1tablespoon olive oil 1large onion, halved and cut into 1/4-inch slices (about 3 cups) 1 ¾cups low-sodium chicken broth 1tablespoon honey 2medium carrots, peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 2 cups) 1cup Greek cracked green olives, pitted and halved 2tablespoons chopped fresh cilantro leaves SERVES 4Use a vegetable peeler to remove wide strips of zest from the lemon before juicing it. Make sure to trim any white pith from the zest, as it can impart bitter flavor. If the olives are particularly salty, give them a rinse. Serve with couscous (see related recipe).1. Combine spices in small bowl and set aside. Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside.2. Season both sides of chicken pieces liberally with salt and pepper. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke. Brown chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, turn chicken pieces and brown on second side, about 4 minutes more. Transfer chicken to large plate; when cool enough to handle, peel off skin and discard. Pour off and discard all but 1 tablespoon fat from pot.3. Add onion and 2 the remaining lemon zest to pot and cook, stirring occasionally, until onions have browned at edges but still retain shape, 5 to 7 minutes (add 1 tablespoon water if pan gets too dark). Add remaining 4 teaspoons garlic and cook, stirring, until fragrant, about 30 seconds. Add spices and cook, stirring constantly, until darkened and very fragrant, 45 seconds to 1 minute. Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits. Add thighs and drumsticks, reduce heat to medium, and simmer for 5 minutes. 4. Add carrots and breast pieces (with any accumulated juices) to pot, arranging breast pieces in single layer on top of carrots. Cover, reduce heat to medium-low, and simmer until instant-read thermometer inserted into thickest part of breast registers 160 degrees, 10 to 15 minutes.5. Transfer chicken to plate or bowl and tent with foil. Add olives to pot; increase heat to medium-high and simmer until liquid has thickened slightly and carrots are tender, 4 to 6 minutes. Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper. Serve immediately.TO MAKE AHEAD: The recipe can be prepared through step 4, cooled, and refrigerated for up to 2 days. To serve, gently warm until the chicken is heated through, then proceed with the recipe from step 5. 2 Likes
Re: Decisions decisions Reply #13 – October 02, 2017, 11:03:51 pm I vote for Moroccan.My wife grew up in Morocco (military brat). We ate a lot of Moroccan food at home and often tried it when on vacation.As a lefty, I had to remind myself to get food using my right hand when eating from the communal platter.I learned that Saffron is one of the most expensive spices, I was shocked when I went to buy some and I got a tiny amount for an exorbitant price. 1 Likes
Re: Decisions decisions Reply #14 – October 03, 2017, 08:06:04 am Jota, I had an interesting experience a couple years ago when in Fez. We spent 3 days in a B&B in the Medina. While there my wife and I took a cooking lesson from the young lady chef. Being a lefty I forgot and stirred the pot with my left hand. She was shocked! I had to explain to her as being a lefty and that it was ok to do that in our culture. Later I noticed she tried to stir with her left hand but could tell by the look on her face it wasn't happening!The Medina was a fascinating place. Seeing all of the markets, especially spice, yarn, and the leather. The leather factory was very interesting to see how everything is still done by hand and feet. 2 Likes
Re: Decisions decisions Reply #15 – October 03, 2017, 11:31:34 am The smells at the leather factory were overwhelming to the nose. I couldn't imagine working in those vats.I spent about 3 weeks riding my motorcycle in Morocco, on my way south to Senegal.The people, food and culture are something not to miss if you are a traveler.I did get sick in Morocco, something that doesn't happen to me all that often. Something I ate in Fez,took me the better part of a week to get myself back into riding condition. Only after exhausting all the pharmacy meds and going with a local remedy.
Re: Decisions decisions Reply #16 – October 03, 2017, 09:14:34 pm One of our favorites was chicken Tagine. Having the proper cooking device makes all the difference. We had one that was brought over with her from when she was a kid. 5 Likes
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