Posted on 03/19/2015 5:48:34 PM PDT by Jamestown1630
This week, we have Savory, with Fruit! (Heads-up, pugmama!)
I've never been a very fancy cook, though I do enjoy making food pretty and presentable and will go to some lengths for that. Otherwise, I'm into 'comfort' foods.
But I greatly enjoy having something very different and unusual from time to time; and some of my favorites have been dishes that are savory, but include a sweet element, usually fruit.
I once vacationed with friends who came from a restaurant background, and eating with them was always a great experience - always something unexpected and never before encountered.
About 25 years ago, at the beach, the lady accompanied her meat with a carrot recipe that I loved. She wrote it down for me, and I've made it ever since - but I've always been a little suspicious of the accuracy of the recipe because it used so many carrots! When I've made it, I use about half the carrots.
When I decided to post it here, I thought I'd look and see if it was online anywhere, and whether my recipe was accurate.
Lo and Behold, here it is, at a very interesting website; and Yes, it uses a whole 2-1/2 pounds of carrots. I should have just trusted a gal who grew up in her family's restaurants ;-)
Carrots Sauteed withToasted Walnuts and Figs: (Don't substitute any other kind of fig, in this recipe)
http://www.laurengroveman.com/recipes/vegetables/the-carrots-sauteed-with-toasted-walnuts-and-sliced-calimyrna-figs/
Second, is another one that I think I saw in the Washington Post almost 20 years ago; the raisin/caper sauce was a revelation, and this is still on the menu at Restaurant Jean-Georges in NYC:
Scallops with Cauliflower and Raisin/Caper sauce:
http://www.globalgourmet.com/food/special/jeangeorges/raisin.html#axzz3UCJovrc2
And Lastly: Green Apple Gado Gado
I'm confused about the Indonesian dish Gado Gado. The first recipe that I encountered some years ago, and still make frequently, seems very different from what I now read about the dish, as it has become more popular. I guess you can make it many different ways; or many different dishes carry the name.
Here's the Wiki on it:
http://en.wikipedia.org/wiki/Gado-gado
And here's the one that I make, which doesn't seem at all like the Wiki description, but was called Gado Gado in the newspaper where I found it - and it's wonderful in Summer:
http://www.washingtonpost.com/wp-dyn/articles/A59917-2004Jun22.html
Yep, we're getting rain here today, not quite so much as some places, but enough.
/johnny
I’ve never made carrot and raisin salad. It sounds delicious.
That sounds good. It reminds me of a recipe that I had from my aunt. Using a fork to poke holes in cake and then pouring orange or lemon flavored mixture over it.
I’m going to have to dig up that recipe and refresh my memory. We are going to do a family recipe exchange in a couple of weeks. So both of these Ideas will be great to pass along.
This sounds really good and easy. Thanks for sharing. I’m adding this to my family recipe exchange coming up in a couple of weeks.
That sounds good and easy, too!
Another easy frosting recipe.
2 boxes instant pudding mix (your favorite flavor....our family like chocolate)
Mix with 2 cups milk ‘til thickened
Stir in 2 tubs cool whip until well blended.
Can frost a 9x13” cake.
You do have to keep it refrigerated. Very easy which is what I like.
Wow, the chicken with Grapefruit and Miso sounds interesting!
-JT
Chef Vongerichten and his wife did a great show for PBS called ‘Kimchi Chronicles’. I’ve especially enjoyed it because I learned to love Korean food through Korean-American friends feeding me their home cooking ;-)
http://www.kimchichronicles.tv/
-JT
STONE SOUP
Seem to remember a few weeks ago someone asking for a recipe for STONE SOUP. Sorry, do not remember who that might have been. Came across a recipe here if still interested.
STONE SOUP
http://www.bry-backmanor.org/picturerecipe14.html
Thanks for the site. I did not see this PBS series, but appreciate getting the recipes. Both of them are great chefs. Their cookbooks are terrific.I have tried to get to any restaurant he owns, if I am in the area, as the food is always so interesting, very good and looks great on the plate!
https://www.youtube.com/watch?v=ymUMMUWToSc
You Tube link with full episodes - ‘Kimchi Chronicals’
Thanks so much-watching now. Now want to go to Korea!
Here’s the sweet and sour pork we had last night. Raves all around. It’s from the Betty Crocker’s Chinese Cookbook by Leeann Chin but tweaked as hers is too salty and too much sauce. I’ve had it forever and is the go to for Chinese food. Amazon has it for a penny - http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=betty+crocker%27s+chinese+cookbook
Sweet and Sour Pork
2 lbs pork cut into pieces
1 egg, slightly beaten
2 T cornstarch
2 T veg oil
1 t salt
1 t soy sauce
1/4 t pepper
Stir all together and let sit 30 minutes.
Heat oil for frying. Stir remaining ingredients into the meat mixture. Fry. Drain.
For sauce, heat first nine ingredients. Dissolve corn starch into water and add to sauce. Thicken.
Serve over rice.
No meat.. but I love it.
/johnny
My mom used to add chopped walnuts; and sometime she would use almonds instead.
That’s so funny. I always thought ‘stone soup’ was a joke ;-)
JT
I’m glad to have that; it’s my second-favorite Chinese Restaurant dish. (First is Egg Foo Yung (sp?), which my dad learned to like after WWII, when he was stationed in California. As soon as we got a Chinese restaurant at home, he ordered it all the time.)
-JT
JT - ditto here :
Surprised to stumble across this. Looks as though it originated in England years ago. This fact deduced by the site name. vk
I wondered what the stone was for; and thought that the recipe may have intended that the stone would hold heat in for a while, after the fire was out (???)
But, here’s the ‘Wiki’ on the recipe (it’s apparently an old folk story):
http://en.wikipedia.org/wiki/Stone_Soup
Anyhow: the soup looks tasty and nutritious :-)
JT
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.