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Thread Number: 68577
/ Tag: Recipes, Cooking Accessories
Lentils Tonight or Beans or.... |
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| Post# 913322 12/31/2016 at 14:01 (2,666 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
After the year that I (we), (some of us), (most of us), had...
I am definitely setting the alarm for mid night and having a helping. Lentils and Pork for me... Perhaps Hopping John for someone else... it's not too late to get to the store or open a can and make a "quickie". Meant to post this a few days ago. Sorry... www.npr.org/sections/thesalt/2014... | ||
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Post# 913332 , Reply# 1 12/31/2016 at 15:58 (2,666 days old) by rp2813  (Sannazay) |
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| Post# 913339 , Reply# 2 12/31/2016 at 16:15 (2,666 days old) by LordKenmore (The Laundry Room) | ||
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| Post# 913342 , Reply# 3 12/31/2016 at 16:24 (2,666 days old) by LordKenmore (The Laundry Room) | ||
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The only tradition I feel much connection to is champagne, but that, I think, doesn't seem to be about luck as much as celebration of a new year.
I've never had real champagne, and probably haven't had any sort of sparkling wine many years. But this year, I think I may open a bottle of California sparkling wine that came my way. We'll see. I just wonder...will it be to celebrate a new year? The fact this horrible year is finally ending? And will the fact it's cheap CA product represent my low hopes and expectations for 2017? | ||
| Post# 913346 , Reply# 4 12/31/2016 at 17:11 (2,666 days old) by washman (o) | ||
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Little ceasars hot and ready pan Staying in..........for good reason! | ||
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Post# 913349 , Reply# 5 12/31/2016 at 17:35 (2,666 days old) by rp2813 (Sannazay) |
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Just got back from TJ's and have everything I need for lentil soup -- except the goddamned "grains" seasoning. Cardamom and black pepper can be substituted.
I also picked up smoked trout fillets there (smoked fish or pickled herring (bleccch) were always a tradition for my mom). The trout will offer a change of pace from salmon or kipper snacks, and I'm hoping it will somewhat resemble the delightful smoked "chubs" that can't be found around here. I'll bring the trout and some bubbly to a NYD gathering among friends tomorrow. | ||
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Post# 913357 , Reply# 6 12/31/2016 at 18:21 (2,666 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Have both lentils and black eyed peas in larder
But tonight we're having chili which has kidney beans so does that count?
Am so tired of turkey, ham, rib roast, various pasta dishes after Thanksgiving and Christmas the chili was a nice change. Besides had a few pounds of ground pork that needed cooking (no room in either freezer), so that was that. Sunday will do a lamb roast so that will be on menu for first few days of new year. | ||
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Post# 913363 , Reply# 7 12/31/2016 at 18:52 (2,666 days old) by petek (Ontari ari ari O ) |
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 Love me some lentil soup. I make it fast and easy in the pressure cooker. Some water, some beef or veggie stock, slice up a few carrots, maybe a bit of celery and diced onion. and if I'm daring a smidge of curry powder and a few squirts of lemon juice.. a little bit of salt, not much since we're trying to cut back. | ||
| Post# 913496 , Reply# 9 1/1/2017 at 14:22 (2,665 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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I had a cook book years ago from a restaurant in Boston named Romagnoli's Table.
That's where I first read about the custom and that was back in 1979. I think it's fascinating to find these old traditions. The Romagnoli's also say that it very Un-Italian to cook a Red Sauce for 5-6 hours. In which I agree as I find the tomatoes get bitter. www.amazon.com/Romagnolis... www.nytimes.com/2008/12/17/dining... | ||
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Post# 913498 , Reply# 10 1/1/2017 at 14:29 (2,665 days old) by rp2813 (Sannazay) |
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| Post# 913505 , Reply# 11 1/1/2017 at 15:10 (2,665 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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Post# 913579 , Reply# 13 1/2/2017 at 06:06 (2,664 days old) by askolover (South of Nash Vegas, TN) |
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| Post# 913582 , Reply# 14 1/2/2017 at 06:32 (2,664 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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@angus...
I think you're thoughts are right as far as cooking tough pieces of meat. When I made the Pork for the lentils, I pressure cooked it. Browned the meat then added Chicken Stock. Cooked it for about 25 minutes. In a seperate pot, I had browned the sausage, sauteed the mirepoix. Then added Chicken stock and the lentils. (Like rice 2 to 1 ratio) then added crushed tomato, chopped kale, chopped flat parsley and other herbs. Sliced the sausage and added it to the "Soup" I then added the pork cooked in the pressure cooker as the meat would have taken forever to simmer tender and I didn't want the Vegetables and Lentils to be mush and the tomato to turn bitter. I added broth gradually because I wanted this more like a stew. And also as it rested, the Lentils will keep absorbing liquid until they are saturated. The Pressure cooker is my Grandmother's. Circa 1940 with a bi-metal pressure regulator. 
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