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R. LeBeaux · Mon Oct 03, 2011 5:34 pm


	Penelope wrote: I haven't seen whole allspice although ground powdered is easily available. When you say 'grill' do you mean cook in a griddle pan with the heat underneath? When we say grill we mean the heat comes from above, but I think that is called broiling in the US.

Whole allspice is available at almost any supermarket here in the states, though I couldn't say if that's true in the UK. When I used the term "grill," what I was referring to was a flat metal surface used in most US diners and small restaurants for cooking things like hamburgers, hotcakes, hash browns, bacon, and other short-order type foods. At home, I use a simple frying pan. I didn't think of it, but I should have clarified this, because most of us over here probably think of something like an outdoor charcoal grill when they hear the word "grill." At Coney Island, they use commercial-grade hot dogs and they "grill" them until they have at least two sides that are nearly burnt, creating a crispy, dark brown stripe down the sides. This is also part of the "traditional" chili dog, however, it really isn't necessary, because the main taste comes from the chili itself.

Kevin · Thu Oct 27, 2011 3:19 am

Faux Pho

This is one of my favorites. It's best when made in bulk so that the cucumbers (which I believe to be the stars of the show) and cabbage have a chance to thoroughly infiltrate the entire dish.

Rice Vermicelli
Napa Cabbage
Cucumbers
Carrots
Bean Sprouts
Onions
Squash of some variety
Grilled Tofu (preferably sauteed in tomato sauce and crushed red peppers)
Peanut Sauce (or Soy Sauce or whatever...)
-Sautee the tofu for at least 45 minutes. Grill it till it turns black.
-Stir-fry the squash and onions. Shortly before they're finished add in the chopped cucumber. I like frying it for a short while since it helps bring out the flavor.
-Mix in chopped raw napa cabbage, bean sprouts, and carrots

Peanut sauce is the classic condiment. It can be rather pricey though and often I'll go with soy sauce.

Penelope · Thu Oct 27, 2011 11:13 am

Thanks Kevin, that does sound interesting......I'll give it a try. I've never seen peanut sauce, but I'd like to try it as I like Chicken Satay when we go out for a Chinese Meal and that's in peanut sauce. Our bigger supermarkets will most likely stock it.

I don't know what a Nappa Cabbage is, so I suppose I could use any cabbage with tender leaves since it isn't cooked in the recipe. Chinese leaves might do or Chok........I just googled Pak Choi....to see how it was spelt and find that Chinese leaves is Nappa Cabbage!!! We learn something new every day! :lol:

Tonight we are having Fish. Cod Mornay to be precise with fresh peas and steamed spinach. It is so autumnal here now that I don't really feel like fish, more like a hearty stew......but fish it is.....

R. LeBeaux · Thu Oct 27, 2011 2:59 pm

Kevin: never been a big fan of tofu, but I keep trying. This one sounds interesting, so I will probably give it a shot. Thanks!

Kevin · Thu Oct 27, 2011 7:24 pm

Such determination, Robert! The key with tofu is marinading it. I said 'sautee' earlier but really I meant simply to chop up firm-to-extra firm tofu and let it absorb the condiment of your choice for 45 minutes or so... even if you don't particularly care for bland regular tofu you should like the finished product assumning you like whatever it is you're soaking it in. And be sure to grill them!

Thanks Penelope. I enjoy talking food. I find that most of my recipes consist of things that just happen to be on hand at the time. So as far as I'm concerned the cabbage of your choice, or none at all, will do just fine.

I keep meaning to add in jalapeno peppers...

Speaking of food coincidences, a few years back a friend asked me if I had ever heard of cranberry beans. I said I hadn;t and he told me they look very similar to pinto beans and that he had bought them by mistake thinking they were pinto beans. A short while later I soaked a package of dried pinto beans and looking at the label I saw that they were called roman beans. A quick online search revealed that roman beans are also known as cranberry beans. The site informed me that they look similar to pinto beans. I'm pretty sure at least half the sales of cranberry/roman beans are from unwary shoppers who think they're getting pinto beans. Well anyway, I thought they tasted well enough.

Penelope · Fri Oct 28, 2011 5:10 am

I always have several tins of various beans in stock because they are useful for padding out a stew or casserole if we find we have unexpected guests, which happens very frequently at our house.

Harricot Beans are my favourite as they have such a lovely creamy texture.

I like to experiment with lentils too, by making dhal, Indian style. I find that if I cook, red, green or brown lentils, or split peas and add an onion and various curry pastes to suit the occasion (Korma, if we have children staying, as it's a mild nutty one) serve with fresh, copped corriander on a bed of rice and with some flatbread....absolutely delicious and nourishing and easy to eat so kids like it, especially if you tender a variety of colourful pickles. Well, our grandkids think it's great anyway.

ImpowerYou · Tue Dec 27, 2011 7:17 pm

I LOVE eggplant. If I had not decided to eat a vegetarian diet years ago I probably never would have tried it. My favorite dish is Eggplant Lasagna. It takes me less than an hour from start to pulling it out of the oven.

Ingredients
Marinara Sauce (1 jar)
Lasagna Noodles (1 package for a small dish, 2 for larger)
One whole eggplant (about 2 cups worth)
Cheese (sharp cheddar is my favorite) 2 cups
Oregano (2 tbsp)
Basil (1/4 cup torn up or chopped)
6x8 pan
Olive oil to spray

Directions:
1) Preheat oven to 425 degrees
2) Wash and cut up eggplant and basil. Put in bowl with garlic and oregano and mix it all together.
3) Grate or hand crumble cheese (this is always fun for kids who want to help).
4) Grease up bottom of pan with olive oil.
5) Spread a thin layer of marinara sauce on bottom of pan.
6) Add layer of noodles, layer of cheese, layer of eggplant mix and repeat till you get near the top of the pan.
7) Lay out remaining noodles on eggplant mix and cover with cheese and marinara sauce

Stick in oven 20-25 minutes
9) Let it cool off a bit and then dig in!

Penelope · Wed Dec 28, 2011 7:09 am

Thanks for that recipe Imp. I will try it. We call eggplant, aubergine in the UK. I used to think it was tasteless and dull, (although it does soak up whatever juices it is cooked in, like a sponge) until a Maltese friend, showed me to cut it into slices and soak it first in brine (salt and water) or vinegar and water for an hour or so.

It makes it taste like chicken and the texture is nice too. Aubergines are quite expensive over here, so I don't like to waste any.

I have lost my confidence a bit for cooking at the moment as a managed to almost incinerate the Christmas Turkey - and then I made bread with my new Kenwood food mixer - and that turned out like a cannon ball. My husband was commiserating with me.....and went over what I had done wrong....but I had followed the instructions to the letter. Then.....we looked at the box of dried yeast I'd used....'used by April 1997', it said. :blush:

I hate waste....but sometimes I do go beyond the pale. :blush:

ImpowerYou · Wed Dec 28, 2011 1:31 pm

LOL! damn those use before dates! I have done that before too.
When grilling I soak the eggplant in salt water for an hour before hand too. It really softens it up.

My friend has eggplant growing in her garden right now and that is why I have this recipe in mind for dinner this weekend.

This thread is making me hungry!

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