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Attention What are you having for dinner?
- Thread starter Vannie
- Start date
fredroy
JUB Addict
Tacos tonight. Not because it's Tuesday but because I'm lazy. I have shells, I have ground beef, I have shredded cheese. I don't have a fresh tomato so we'll see how canned tomato works. If Someone objects he can nuke a Banquet TV dinner.
Tomorrow the leftover meat and tomato turns into Chili Mac.
Tomorrow the leftover meat and tomato turns into Chili Mac.
Do be sure to post tomorrow so we'll be reassured that you are OK after eating a canned tomato in your taco!
There was a period when I only used canned tomatoes. I felt the fresh tomatoes in grocery stores were always bad--tasteless and sour. Why bother? I'm not so rigid now, but fresh tomatoes tend to be cherry AND bought in the summer. This time of year, I'm most likely going to go with canned or do without.
Spunky Jizzmore
Sex God
I'm likey to just drink my dinner...
I was working today, so it's leftovers tonight Corned Beef Hash Stuffed Peppers and marinated tomato salad!
Columboy
Sex God
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At a meeting that serves meals, Someone gave me a pan of lasagna, 9x14. I'll eat a chunk of it tonight. With extra garlic on top.
fredroy
JUB Addict
Can't beet that.
fredroy
JUB Addict
I have a recipe for you. Actually, more of a story.... It from an e-mail story list. and from 1996.
fredroy
JUB Addict
Here you go. If I ever make borscht, this is the way.
---
August 24, 1996
Dear Wes,
You didn't ask for this. But my family does!
Feyna is crazy over sweet and sour beet borscht. So is her
mother. So is her Grandmother and her great Grandmother before her.
Borscht is something that means different things depending upon your
ancestry or current location. In Russia, "Borscht", I think, though I'm
not sure, and I don't have the proper dictionary, means: soup.
But this is a particularly Jewish/Russian rendition. My people
came from around Vilna in Lithuania which belonged to a different country
every morning. Those borders were always being rewritten. We were in
Russia. We were in Lithuania. We were in Poland. We were in Russia. We
were....... but it didn't make much of a difference to us because for the
Jews in the Shtetl, it was just trading one anti-semitic tyrant for
another.
We were poor. And the "cuisine", if you MUST call it that, was
reflective of an impoverished people. We used every scrap of everything,
including the tiny crumbs left over from a loaf of bread. All those
crumbs were collected and recycled back into a dough and made into another
loaf of bread, and the crumbs left over from that loaf of bread were saved
and soaked and folded into another dough and made into yet another loaf of
bread. Eventually, what emerged was what I kvell and faint just thinking
about, but can never find in any store any more. . . . Russian BLACK
BREAD. Not Russian Rye. Not Russian Pumpernickel, Not anything else
but Russian Black Bread. This was thick and tasty and peasanty and
substantive. This was like a dense cake full of flavours. Sometimes this
was all we had. Sometimes that was lucky.
So, naturally, what was valued most was the symbol of wealth and
status: white bread.
It is Russian Black Bread that would go best with Sweet and Sour
Beet Borscht. But heck, with Sweet and Sour Beet Borscht, ANYTHING would
go well. Do not, however, insult it with saltines, chowder fish,
wonderbread or Pez.
SWEET AND SOUR BEET BORSCHT
Ingredients:
9 - 12 medium to large red beets
Big Cauldron of boiling water, enough to cover all the beets
about 5 medium yellow onions (hard like a rock)
Ratio of Beets to Onions, about 3 to 2 to 3 to 1
white vinegar ample amounts
sugar ample amounts
salt
pepper
water &/or ice
Sour Cream.
This is a recipe where ratio matters more than measurements. What I've
listed above is the necessary ingredients to prepare a VAT of Borscht.
Not everyone cooks by the VAT. However, if you want to be authentic
about Borscht, you will need to assume the basic tenet of Jewish cooking,
which is:
It is always better to cook three times as much as you need than
just two times as much as you need.
Here's how you do this.
Chop off the greens and the skinny straggly tail on each beet. Now dump
all of them into the cauldron of boiling water. When the water comes back
up to the boil, you may turn down the heat some, making sure it is still
simmering actively, and cover the pot.
Let it simmer (or boil at full throttle) for 20 -- 25 minutes,
or until the skins of the beets are easily rubbed off with your thumbs.
It's sort of fun and contemplative, standing there with the cold water
running, holding a beet under the flow and removing the skin with your
magic thumbs, watching that sumptuous colour swirl down the drain.
If the skin does not just peel off as you push your thumb along the
surface of the beets, then they need more time cooking. If you overcook
them, the flavour will suffer some fading, and the texture will be mushy
rather than "al dente".
Here's a good question:
Do you have a cuisinart?
If you do, this becomes a bit easier, but if you don't, well, we
didn't have them in the old country either. Nearly everything can be done
with your bare hands and the right appliance.
What you want to do is to slice the onions thin, into arcs. Best
way (Gosh I sure would love to be able to reach right up onto this dumb
screne and DRAW a PICTURE for you!) is to cut off the ends of the onion,
then peel it (easiest: slice a vertical shallow gash (one onion layer
deep) from the top to the bottom of the onion and then separate the layers
there, to peel it. Then continue on that thought and slice through the
onion, halving it across the grain (you should be able to tell how old
the onion is now, by counting the rings!) At this point, you either force
the onion halves through the cuisinart with the 2mm blade, or you perform
the task by hand with a good vegetable cleaver. All the arcs of onion get
thrown into a large vat (the cooking vat)
The beets, on the other hand, need to be julienned. There is a
terrific cuisinart blade, the 6X6 which will do that "french fries", or
"shoe string" cut to the beets. But a very coarse grater will serve,
or your own excellent carving into 1/4" square strips.
Put the beet strips (or grated beets) and onions into the vat together.
NOW THE FUN BEGINS!!!!!
Grind some fresh coarse pepper on top, enough to guarantee that it will be
tasted but will not blow you out of your chair. We are looking to give it
that characteristic peppery "snap". Now pour enough water in so that it
can just reach the top of the mountain of ingredients. Remember that we
want this soup to be dense, rich with beets , so too much water and it
becomes a cheap little pink puddle without an ounce of hospitality.
Turn on the flame to high and bring it up to a boil. Then turn
the heat down a bit and let it simmer. We shall keep cooking it until the
onions are the same colour as the beets: a deeply gorgeous magenta. But
while we are simmering, we have more work to do:
Now we throw in the sugar and the vinegar.
There are two ways to achieve the proper flavor of the Borscht, and
that is, in the end, subjective, of course. (Any of you who think I've
just rhymed are WRONG and need to curry your tongues for the pronunciation
of the "scht", which mixes the SH, with the CH and throws a T on the end).
You can do this by adjusting for the Palette
or by adjusting for the Palate
What we want to create is a strong sweet and sour taste, and when
it is the right balance, the colour of the soup will be a dense and
luscious magenta.
Too much vinegar will make the soup redder. You may counteract
this by adding more sugar.
Roughly speaking, start with about a cup of sugar and about a cup
of white vinegar, and this is very very rough, because I have never
measured it and prefer to sip it while adding first some sugar and then
some vinegar, then a little more vinegar, then a bunch of sugar, then a
little more sugar and ....... magenta! It will seem that you are
putting an awful lot of sugar and an awful lot of vinegar in the borscht.
There will, in fact, be enough sugar in it to very slightly thicken the
liquid, and enough vinegar to satisfy Franz Lizst (he died, so legend
goes, because of vanity---drank too much vinegar to make his skin nice and
white and his face ghostly and pale. It was all the rage!)
Borscht is definitely a matter of individual tastes. Some like
the soup mildly sweet and mildly sour, very watery, with little or no
pepper. Some like it very sour and very sweet, a strong potent mix with
more than a pinch of pepper to give it kick.
I tend to like it STRONG, and fairly evenly sweet and sour. My
hubband prefers it on the sweeter side. You are going to have to "sugar
and vinegar" to taste, which means acquiring a taste for it. All I can
say is that if you make it very strong, even too strong for some of the
tamer folks, they can always add water to dilute the intensity.
Another decision:
Borscht is good hot.
Borscht is good cold.
Terrific for dinner on a hot day. Cold Beet Borscht and salad.
If you want to make it cold very fast I have a shortcut. Don't
add much water and when the onions are the same colour as the beets, turn
off the heat, and dump a LOT of ice cubes into the vat. Stir it until the
ice melts and the soup is cold (or colder, anyway.)
Add salt to taste.
Serve Borscht ALWAYS with a generous volcanic island of thick
sour cream floating in the middle. Stir it in, or erode it with each
mouthful.
When the cossacks were running through the shtetl killing us, and
we determined to escape to the golden land of opportunity (g.l.o. =
u.s.a.), we left in a hurry with only the clothes on our backs and
whatever we could carry in our hands. If we dropped a shoe, we kept
running.
But this recipe, we smuggled out with us.
By the way, one of the things I saved from the fire was a video
that one of Alex's friends made. It was an impromptu interview of the
Shapiro-Nygren house chef (caught unaware). He marched up to me in the
kitchen and asked:
"Could you show our audience how to make Borscht?"
I answered,
"Certainly."
What ensued was about a minute and a half of the most hilarious
mishigas in the anals of cooking documentaries.
If there is ever a Spoon soiree, retreat, advance, whatever,
I'll bring it along.
I have more recipes, but do you have more space?
I shall bless you with omissions.
Yours, caught magenta handed,
Tobieskinoff
---
August 24, 1996
Dear Wes,
You didn't ask for this. But my family does!
Feyna is crazy over sweet and sour beet borscht. So is her
mother. So is her Grandmother and her great Grandmother before her.
Borscht is something that means different things depending upon your
ancestry or current location. In Russia, "Borscht", I think, though I'm
not sure, and I don't have the proper dictionary, means: soup.
But this is a particularly Jewish/Russian rendition. My people
came from around Vilna in Lithuania which belonged to a different country
every morning. Those borders were always being rewritten. We were in
Russia. We were in Lithuania. We were in Poland. We were in Russia. We
were....... but it didn't make much of a difference to us because for the
Jews in the Shtetl, it was just trading one anti-semitic tyrant for
another.
We were poor. And the "cuisine", if you MUST call it that, was
reflective of an impoverished people. We used every scrap of everything,
including the tiny crumbs left over from a loaf of bread. All those
crumbs were collected and recycled back into a dough and made into another
loaf of bread, and the crumbs left over from that loaf of bread were saved
and soaked and folded into another dough and made into yet another loaf of
bread. Eventually, what emerged was what I kvell and faint just thinking
about, but can never find in any store any more. . . . Russian BLACK
BREAD. Not Russian Rye. Not Russian Pumpernickel, Not anything else
but Russian Black Bread. This was thick and tasty and peasanty and
substantive. This was like a dense cake full of flavours. Sometimes this
was all we had. Sometimes that was lucky.
So, naturally, what was valued most was the symbol of wealth and
status: white bread.
It is Russian Black Bread that would go best with Sweet and Sour
Beet Borscht. But heck, with Sweet and Sour Beet Borscht, ANYTHING would
go well. Do not, however, insult it with saltines, chowder fish,
wonderbread or Pez.
SWEET AND SOUR BEET BORSCHT
Ingredients:
9 - 12 medium to large red beets
Big Cauldron of boiling water, enough to cover all the beets
about 5 medium yellow onions (hard like a rock)
Ratio of Beets to Onions, about 3 to 2 to 3 to 1
white vinegar ample amounts
sugar ample amounts
salt
pepper
water &/or ice
Sour Cream.
This is a recipe where ratio matters more than measurements. What I've
listed above is the necessary ingredients to prepare a VAT of Borscht.
Not everyone cooks by the VAT. However, if you want to be authentic
about Borscht, you will need to assume the basic tenet of Jewish cooking,
which is:
It is always better to cook three times as much as you need than
just two times as much as you need.
Here's how you do this.
Chop off the greens and the skinny straggly tail on each beet. Now dump
all of them into the cauldron of boiling water. When the water comes back
up to the boil, you may turn down the heat some, making sure it is still
simmering actively, and cover the pot.
Let it simmer (or boil at full throttle) for 20 -- 25 minutes,
or until the skins of the beets are easily rubbed off with your thumbs.
It's sort of fun and contemplative, standing there with the cold water
running, holding a beet under the flow and removing the skin with your
magic thumbs, watching that sumptuous colour swirl down the drain.
If the skin does not just peel off as you push your thumb along the
surface of the beets, then they need more time cooking. If you overcook
them, the flavour will suffer some fading, and the texture will be mushy
rather than "al dente".
Here's a good question:
Do you have a cuisinart?
If you do, this becomes a bit easier, but if you don't, well, we
didn't have them in the old country either. Nearly everything can be done
with your bare hands and the right appliance.
What you want to do is to slice the onions thin, into arcs. Best
way (Gosh I sure would love to be able to reach right up onto this dumb
screne and DRAW a PICTURE for you!) is to cut off the ends of the onion,
then peel it (easiest: slice a vertical shallow gash (one onion layer
deep) from the top to the bottom of the onion and then separate the layers
there, to peel it. Then continue on that thought and slice through the
onion, halving it across the grain (you should be able to tell how old
the onion is now, by counting the rings!) At this point, you either force
the onion halves through the cuisinart with the 2mm blade, or you perform
the task by hand with a good vegetable cleaver. All the arcs of onion get
thrown into a large vat (the cooking vat)
The beets, on the other hand, need to be julienned. There is a
terrific cuisinart blade, the 6X6 which will do that "french fries", or
"shoe string" cut to the beets. But a very coarse grater will serve,
or your own excellent carving into 1/4" square strips.
Put the beet strips (or grated beets) and onions into the vat together.
NOW THE FUN BEGINS!!!!!
Grind some fresh coarse pepper on top, enough to guarantee that it will be
tasted but will not blow you out of your chair. We are looking to give it
that characteristic peppery "snap". Now pour enough water in so that it
can just reach the top of the mountain of ingredients. Remember that we
want this soup to be dense, rich with beets , so too much water and it
becomes a cheap little pink puddle without an ounce of hospitality.
Turn on the flame to high and bring it up to a boil. Then turn
the heat down a bit and let it simmer. We shall keep cooking it until the
onions are the same colour as the beets: a deeply gorgeous magenta. But
while we are simmering, we have more work to do:
Now we throw in the sugar and the vinegar.
There are two ways to achieve the proper flavor of the Borscht, and
that is, in the end, subjective, of course. (Any of you who think I've
just rhymed are WRONG and need to curry your tongues for the pronunciation
of the "scht", which mixes the SH, with the CH and throws a T on the end).
You can do this by adjusting for the Palette
or by adjusting for the Palate
What we want to create is a strong sweet and sour taste, and when
it is the right balance, the colour of the soup will be a dense and
luscious magenta.
Too much vinegar will make the soup redder. You may counteract
this by adding more sugar.
Roughly speaking, start with about a cup of sugar and about a cup
of white vinegar, and this is very very rough, because I have never
measured it and prefer to sip it while adding first some sugar and then
some vinegar, then a little more vinegar, then a bunch of sugar, then a
little more sugar and ....... magenta! It will seem that you are
putting an awful lot of sugar and an awful lot of vinegar in the borscht.
There will, in fact, be enough sugar in it to very slightly thicken the
liquid, and enough vinegar to satisfy Franz Lizst (he died, so legend
goes, because of vanity---drank too much vinegar to make his skin nice and
white and his face ghostly and pale. It was all the rage!)
Borscht is definitely a matter of individual tastes. Some like
the soup mildly sweet and mildly sour, very watery, with little or no
pepper. Some like it very sour and very sweet, a strong potent mix with
more than a pinch of pepper to give it kick.
I tend to like it STRONG, and fairly evenly sweet and sour. My
hubband prefers it on the sweeter side. You are going to have to "sugar
and vinegar" to taste, which means acquiring a taste for it. All I can
say is that if you make it very strong, even too strong for some of the
tamer folks, they can always add water to dilute the intensity.
Another decision:
Borscht is good hot.
Borscht is good cold.
Terrific for dinner on a hot day. Cold Beet Borscht and salad.
If you want to make it cold very fast I have a shortcut. Don't
add much water and when the onions are the same colour as the beets, turn
off the heat, and dump a LOT of ice cubes into the vat. Stir it until the
ice melts and the soup is cold (or colder, anyway.)
Add salt to taste.
Serve Borscht ALWAYS with a generous volcanic island of thick
sour cream floating in the middle. Stir it in, or erode it with each
mouthful.
When the cossacks were running through the shtetl killing us, and
we determined to escape to the golden land of opportunity (g.l.o. =
u.s.a.), we left in a hurry with only the clothes on our backs and
whatever we could carry in our hands. If we dropped a shoe, we kept
running.
But this recipe, we smuggled out with us.
By the way, one of the things I saved from the fire was a video
that one of Alex's friends made. It was an impromptu interview of the
Shapiro-Nygren house chef (caught unaware). He marched up to me in the
kitchen and asked:
"Could you show our audience how to make Borscht?"
I answered,
"Certainly."
What ensued was about a minute and a half of the most hilarious
mishigas in the anals of cooking documentaries.
If there is ever a Spoon soiree, retreat, advance, whatever,
I'll bring it along.
I have more recipes, but do you have more space?
I shall bless you with omissions.
Yours, caught magenta handed,
Tobieskinoff
fredroy
JUB Addict
Diced canned tomatoes on tacos works pretty good. The left over tomatoes went into the pot of leftover taco meat. Tonight is Chili Mac.
What a garden! You apparently have a plant that grows bowls of borscht.
Borscht memory: I made it once when I was maybe about 20, but didn't calculate the amounts correctly. We ended up with a ton of leftovers. By the time the leftover soup was used up, there was general agreement that A) it was a good soup, but B) we'd had too much of it lately.
Since it's chicken, shouldn't it be a cheep dinner?