Thread Number: 68577  /  Tag: Recipes, Cooking Accessories
Lentils Tonight or Beans or....
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Post# 913322   12/31/2016 at 14:01 by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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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...





Post# 913332 , Reply# 1   12/31/2016 at 15:58 by rp2813 (The Big Blue Bubble)        

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Eddie, thanks for the suggestion!  I'm going to see if I have everything I need to do AB's lentil soup.  That is, everything except the ridiculous "grains of paradise" he deviously includes.


Post# 913339 , Reply# 2   12/31/2016 at 16:15 by LordKenmore (The Laundry Room)        

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I guess I won't be doing anything special. I did try (last year, I think) black eyed peas, but it was more about trying them... Frankly, these traditions are interesting to read about, but they don't connect with me on a deep level because they aren't my traditions.


Post# 913342 , Reply# 3   12/31/2016 at 16:24 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 by washman (Butler, PA)        
Little ceasars hot and ready pan

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Staying in..........for good reason!


Post# 913349 , Reply# 5   12/31/2016 at 17:35 by rp2813 (The Big Blue Bubble)        

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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.


Post# 913357 , Reply# 6   12/31/2016 at 18:21 by Launderess (Quiet Please, There´s a Lady on Stage)        
Have both lentils and black eyed peas in larder

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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.


Post# 913363 , Reply# 7   12/31/2016 at 18:52 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# 913486 , Reply# 8   1/1/2017 at 13:18 by mikael3 (Atlanta)        

I don’t remember any New Year’s traditions when I was growing up.  People would mention that black-eyed peas and collard greens meant good luck because they looked like dollar bills and pennies, but the idea that anyone would actually cook that combination for a party seemed like an urban myth.  Turns out it’s not, but to this day, I have never seen anyone actually fix it for New Year’s Eve.

 

For years and years, we’ve had pozole and chiles rellenos, the usual fare at a Mexican New Year’s party—with lots of beer and tequila.  We always get together with friends, and we dance all night, at least till 4am.  I bring champagne, but I’m the only one who drinks it.


Post# 913496 , Reply# 9   1/1/2017 at 14:22 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...


Post# 913498 , Reply# 10   1/1/2017 at 14:29 by rp2813 (The Big Blue Bubble)        

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I remember my mom having that Romagnoli's Table book.  I don't know what happened to it, but of course it can be found on Amazon if I ever wanted a copy.


Post# 913505 , Reply# 11   1/1/2017 at 15:10 by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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Hey Ralph

It's actually a good cookbook. I remember I was freshly out of the C.I.A. and honing my Italian skills and the recipes were quite good.

I am thinking about getting another.


Post# 913578 , Reply# 12   1/2/2017 at 05:55 by angus (Fairfield, CT.)        

Lentil soup was always on the menu for New Year's Eve made with carrots sliced into rounds to resemble pennies and occasionally a few frankfurts sliced into rounds as well. Also, we would eat sauteed broccoli rabe and sausage on New Year's Day. While tasty, I don't necessarily believe they have any actual effect on prosperity for the new year. But like many customs, we follow it to respect a tradition.

Agree on the point on cooking tomato gravy for long hours. That was not a true Italian tradition -but more of an Italian American thing. Maybe it was done to tenderize the tougher cuts of meat used for braciole?


Post# 913579 , Reply# 13   1/2/2017 at 06:06 by askolover (South of Nash Vegas, TN)        

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I almost stuck some black eyed peas and ham hocks in the crock pot when I got home from work but was so tired I just went to bed. I've never had lentils before. I like me some peas and homemade cracklin' bread and some fried hog jowl. My grandmother and mother have always done New Year's this way.

Post# 913582 , Reply# 14   1/2/2017 at 06:32 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.


Post# 913759 , Reply# 15   1/3/2017 at 10:00 by mikael3 (Atlanta)        

One of my strong culinary memories from childhood was watching the PBS series, The Romagnoli’s Table.  I loved that show.  It was the first time I had ever heard of basil or pesto.  We had Greek and Syrian friends and neighbors up in those mountains, but not Italian.

 

Cracklin bread and fried jowl are a great combination.  I haven’t had that in a long time.  Hmmm, hog jowl.  The other bacon.


Post# 913855 , Reply# 16   1/3/2017 at 22:44 by ladyearth (Kentucky)        
around here its cabbage nad black eyed peas

a neighbor years ago invited most of the small neighborhood to a sit down N ew Years Day meal
Im not much of a Bean eater so cant remember how the bEyed peas tasted...
But we have lots of cabbage in our home now...either saute or baked it with onions. Yum yum
I bought a head week or so ago from local buying club...
but so many leftover havent eaten yet....
Ate my homegrown green bean from June or so thru late November.Hubby "green beaned Out" he says. He hated the "strings" ... plus I didnt always get them picked while tender
So ended up with lots of beans mixed in with the new less tough green beans..
Not me , I ate most everynite.. Steamed them with onions....A pot would last me 2 or 3 nites...with local Amish red potatoes...
We did can some.
Heck he found sev quart jars I canned from 2011....Chinese long beans. Yum yum





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