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(06-21-2022, 03:31 AM)Baggers link Wrote: ) ) agree, re Kale. I cheat... olive oil, dash of balsamic and generous grating of authentic aged remano parmagiano... yum.
I happened to catch Maggie Beer cooking kale on a TV program. The most important step in the process of cooking kale is removing the petiole (thick white 'stem') and only using the blade (leafy part). From memory, she blanched the leaves, then fried in EVOO with garlic.
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My favourite pasta dishes my wife makes is with cavolo nero or broccoli rabe.
2012 HAPPENED!!!!!!!
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(06-21-2022, 04:32 AM)madbluboy date Wrote:........................., broccoli rabe. I make a sort of mushroom, spinach and tomato salsa that can also use rabe or broccolini as an alternative to spinach, apparently spinach can disagree with some people if they eat too much and rabe is a good alternative. The good thing about using rabe versus spinach is that you can cook rabe longer and it will not break down, so it can be prepared earlier and left on low to keep warm, unlike spinach which is really cook and serve or it disintegrates.
In a little good quality butter sauté some garlic and chunky mushroom pieces on high heat, once they are caramelising add some whole cherry tomatoes to char, keep it all moving, when the mushrooms are reduced and tomatoes charred turn down the heat and stir through some rabe or spinach to steam on low with a lid on for a just a couple of minutes, put the whole lot of a thick slice of toast maybe with a drizzle of olive oil, and top with a poached egg!
I have used the same sauté to stir through and bulk up a pasta, again rabe works great because you can get it ready early and toss it through the pasta when the pasta is just perfectly ready to serve.
For people who do not like garlic but maybe like a bit of bite, swap the garlic out for a little dried chilli flakes or even some finely chopped fresh chilli. I find if I use just a little bit of dried chilli flakes(< 1/4 tsp) early in the sauté I don't have to and won't use as much salt, but I do find cracked pepper added late with the steamed greens also goes very well.
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(06-21-2022, 04:29 AM)DJC link Wrote:I happened to catch Maggie Beer cooking kale on a TV program. The most important step in the process of cooking kale is removing the petiole (thick white 'stem') and only using the blade (leafy part). From memory, she blanched the leaves, then fried in EVOO with garlic.
I eat all my veggies raw, hence the 'toppings' but I do only eat the leaves. But Mrs Baggers prefers her kale cooked... so I'll use that recipe (I do the cooking at home, Mrs Baggers could burn water) and let her know it comes from Uncle David ;D ;D
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(06-21-2022, 04:32 AM)madbluboy link Wrote:My favourite pasta dishes my wife makes is with cavolo nero or broccoli rabe. Yummm
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All that delicious food talk yesterday, and with Mrs Baggers away for the week cleaning up a work issue, guess who cooked up a feast for himself last night?
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(06-21-2022, 10:38 PM)Baggers link Wrote:All that delicious food talk yesterday, and with Mrs Baggers away for the week cleaning up a work issue, guess who cooked up a feast for himself last night?
Make sure you've got enough for the whole class Baggers.
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It is almost cold enough (and I have the time), to make Coq au vin.
This recipe is similar to what I make:
https://www.recipetineats.com/coq-au-vin/
I think a bottle of this may work well for the base:
https://www.aldi.com.au/en/groceries/liq...ignon-750/
I picked up a tray of drumsticks from the market for $10.00 a few weeks back. I will hopefully use them all. I will probably make a sweet potato mash, with side greens.
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Governments are now pretty piss-weak at taking action in the COVID fight, it is paralysis by minority rule!
The irony is that many of the same people protesting COVID restrictions are highly likely to be the first in the line for COVID class actions and compensation, you know that is going to be true!
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(07-19-2022, 06:00 AM)LP link Wrote:Governments are now pretty piss-weak at taking action in the COVID fight, it is paralysis by minority rule!
The irony is that many of the same people protesting COVID restrictions are highly likely to be the first in the line for COVID class actions and compensation, you know that is going to be true! People know the rules now.
The responsible ones, will be responsible.
The 'trouble-makers' will go about there lives risking themselves and those around them.
Darwins survival of the fittest in practice.
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