Recipe Thread

[Barbara]

Another recipe containing capers:
Prepare a garlic butter with lots of basil in it (mixing the soft butter with finely diced garlic and the basil cut into fine stripes (what you call a chiffonnade )). (about 1 stick for 4 persons)
Grease an oven-proof dish with normal butter.
Take some fish fillet, salt it and pepper it and put it in the dish. Put flakes of the garlic basil butter all over it. Sprinkle with capers, olives and lemon juice and cook it in the pre-heated oven (350 F) until it is done (which depends on the thickness of the fish, for most 10-15 minutes will do). It is a nice mediterranean recipe that does not need a precise amount of ingredients and which is not much work but lots of aaws and oohs.

@Randi: what is "shunning"?

[Randi]

@Randi: what is "shunning"?

Good question, Barbara! In Danish it's called "Skyr" - I have never used it myself, but I think it's similar to Creme Fraice. I've used Mayonaise, though.

Google won't translate Skyr.

[Catty1]

Wow - nasturtium buds! Who knew! My dad grew the flowers - beautiful - and used the leaves in salads. Very peppery!

Interesting word, "shunning". All I could find was this: "There's a word called shun, which is the expression of the perfect seasonal time for something -- it could be a few days or a week a certain ingredient is in shun."

So - a seasonal seasoning? I look forward to finding out. Words are amazing!

[Barbara]

German wikipedia explains that Skyr is an icelandic milk product and could be substituted by yoghurt or by German Quark which is not the same thing as the particles the world consists of

[Randi]

Thanks, Barbara! And here are some pictures of it....

https://www.google.com/images?q=skyr...A&ved=0CCgQsAQ

[kittycats_delight]

just thought of this. Most everyone has had pizzaiola of some sort. Steak (thin sliced veal filet normally) pizzaiola is very popular and on menus pretty much everywhere in Italian restaurants. Capers are used in the pizzaiola (sauce). It is so not the same without them and I am not a fan of capers at all.

[Lady's Human]

Well, I just sent the Mayor a recipe, and figured I'd post it here.

For years, our mother made meat stuffing to put in the turkey at Thanksgiving. Unfortunately, the recipe was never (to my knowledge) written down, so it had to be reconstructed by taste. It took a bunch of absolute failures to recreate, but here it is:

Meat stuffing

1/2 lb ground pork

1 lb hamburger

2 onions, diced

3 medium potatoes

1/2 tsp sage

1 tsp cloves

2 tsp ground allspice

1 1/2 tsp salt

Pepper to taste (about 1/8 tsp)


First, saute the diced onions in butter. When they're almost translucent, add the pork, and cook until the pork is almost cooked. Then add in the hamburger, and cook until done.

Cook the potatoes however you want, boiled or microwaved, and mash them. Add the spices into the potatoes, then mix thoroughly with the meat mixture.

If you're not using it as stuffing in a bird, I'd recommend baking it at 350 in a casserole for about 1/2 hour to make sure everything is cooked completely.

[Karen]

Well, I just sent the Mayor a recipe, and figured I'd post it here.

For years, our mother made meat stuffing to put in the turkey at Thanksgiving.

And before Ma made it, it was our Grandma - Dad's mother, so I have always suspected it was some French Canadian tradition - and she just told Ma how to make it one year, nothing written down!

It is really yummy, and I looked forward to having some every Thanksgiving - and Christmas!