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#Post#: 4792--------------------------------------------------
Foodie Q&As
By: GoodnightGracie Date: August 21, 2021, 8:00 pm
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I'd enjoy dropping in to this thread if it takes off. (Can a
thread take off? What could it possible take off, there is so
little of it to begin with?)
#Post#: 4801--------------------------------------------------
Re: Foodie Q&As
By: GoodnightGracie Date: August 21, 2021, 8:13 pm
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I'm about to cook up a batch of cannellini beans, using a recipe
for Rajma. I know that Rajma are red kidney beans, but I think
cannellinis are essentially white kidney beans, right? I'll
serve it tomorrow night, hoping it does the magic "way better
the next day" that is true of so many bean dishes.
Hmm, I see that this is a remark and not a question. Think think
think. Okay, I have a question: Can I still refer to this dish
as "Rajma"?
#Post#: 4811--------------------------------------------------
Re: Foodie Q&As
By: Queenie Date: August 21, 2021, 8:27 pm
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I'm not a red kidney bean fan. I often use Roman beans instead.
I don't like the thick skins on red kidney beans.
#Post#: 4815--------------------------------------------------
Re: Foodie Q&As
By: DavidSPumpkins Date: August 21, 2021, 8:30 pm
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I don't love red kidney beans either. I've tried making daal
makhni but it's never as good.
#Post#: 4821--------------------------------------------------
Re: Foodie Q&As
By: GoodnightGracie Date: August 21, 2021, 8:33 pm
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From what I've read, you're supposed to cook the red kidney
beans until they are very soft, which I guess would also make
the thick skins not a problem. If I like the cannellini bean
version, I'll try it some day with the correct beans.
#Post#: 4843--------------------------------------------------
Re: Foodie Q&As
By: HeddyL2627 Date: August 21, 2021, 9:07 pm
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[quote author=GoodnightGracie link=topic=120.msg4801#msg4801
date=1629594815]
Can I still refer to this dish as "Rajma"?
[/quote]
I would call it "Rajma-ish"
[When] I modify most everything I make to either be vegan and/or
what's on hand, I use "ish" and "style" ubiquitously :)
#Post#: 4854--------------------------------------------------
Re: Foodie Q&As
By: animaniactoo Date: August 21, 2021, 9:23 pm
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[quote author=HeddyL2627 link=topic=120.msg4843#msg4843
date=1629598063]
[quote author=GoodnightGracie link=topic=120.msg4801#msg4801
date=1629594815]
Can I still refer to this dish as "Rajma"?
[/quote]
I would call it "Rajma-ish"
I modify most everything I make to either be vegan and/or what's
on hand, I use "ish" and "style" ubiquitously :)
[/quote]
Indeed. I make something that's not exactly a Picadillo and
therefore it is named Picadillo-ish.
#Post#: 4870--------------------------------------------------
Re: Foodie Q&As
By: GoodnightGracie Date: August 21, 2021, 9:57 pm
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Since I've never eaten Rajma I won't know just how -ish it is,
but yes, Rajma-ish.
Very often I see a reference to a recipe I'm not familiar with
but it tugs at me to try it, and I don't have some (possibly
central) ingredient. I'm an experienced cook but I like to
follow recipes fairly closely the first time unless I am deeply
suspicious about some aspect of it, or if it includes
ingredients that I don't have or don't want to eat, in which
case I feel free to improvise somewhat. So a lot of what I cook
is -ish.
#Post#: 4921--------------------------------------------------
Re: Foodie Q&As
By: ThistlePDX Date: August 22, 2021, 3:02 am
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[font=arial][/font]In response to Rufus' request for the chilled
cucumber soup recipe, here 'tis. I have to copy the text here
because the attachment option apparently doesn't support Word
Perfect file extensions. Ah, technology is so wonderful, except
when it isn't.
CHILLED CUCUMBER SOUP WITH SMOKED SALMON AND DILL
Adapted from epicurious.com; serves about 6
1 ½
1
1-2
1
potato if you want soup to be slightly thicker)
1 ½
to cover potato)
4
crosswise into ½-inch thick slices (about 5 cups)
3
1
oversalt)
1
1 ½
2
1
(or a mix)
3-4
(see note)
Melt butter in heavy large pot over medium heat. Add onions and
sauté until slightly softened, about 3-4 minutes. Add garlic and
sauté just until fragrant, 30 seconds to one minute. Add potato
and stir for 1 minute. Add broth, dill sprigs, and salt.
Increase heat and bring to simmer. Reduce heat and simmer until
potato is tender, stirring occasionally, about 15 minutes. Add
cucumber (original recipe has you simmering these with potato,
but I prefer them closer to raw), simmering for a scant 3-5
minutes. Cool mixture slightly, then purée soup with an
immersion blender right in the pot, or purée in batches in a
food processor or blender until smooth. Return soup to pot or to
a large bowl; cool 15 minutes.
Whisk in the Dijon mustard, sugar, buttermilk, ½ cup crème
fraîche and 4 tablespoons minced dill. Cover and chill until
cold, at least 4 hours. (Can be made one day ahead; keep
chilled.) Taste soup, adding more salt if desired. Ladle into
bowls. Place dollop of crème fraîche in center of each serving;
sprinkle with smoked salmon and remaining 2 tablespoons minced
dill.
NOTES: You can substitute tiny cooked shrimp for the salmon, or
leave out the fish entirely. Sometimes I add a bit more salmon,
stirred in, to make the soup heartier. Serve this with a good
crusty bread and a green salad, and you’ve got a wonderful meal
for a warm day.
Store bought crème fraîche is expensive, but homemade is easy:
In a small bowl, whisk together equal parts whipping cream and
sour cream. Cover with plastic wrap and leave on counter for
8-12 hours, stirring every now and then until thickened, then
refrigerate.
#Post#: 4923--------------------------------------------------
Re: Foodie Q&As
By: West Morse Date: August 22, 2021, 3:26 am
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[quote author=ThistlePDX link=topic=120.msg4921#msg4921
date=1629619330]
[font=arial][/font]In response to Rufus' request for the chilled
cucumber soup recipe, here 'tis. I have to copy the text here
because the attachment option apparently doesn't support Word
Perfect file extensions. Ah, technology is so wonderful, except
when it isn't.
[/quote]
Hey, Thistle - thank you !
You mentioned this earlier and I've been waiting for it - and
maybe drooling just a bit...
Happy I'm up at 4AM and saw it !
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