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Old 09-06-2011, 08:23 PM   #526
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Originally Posted by bonocomet View Post
Perfect Just PM me with a tentative idea so I can sort of plan. I forget if you said what other plans you have while you are out this way.
Beach, family, desert...that's it.
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Old 09-06-2011, 08:27 PM   #527
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Beach, family, desert...that's it.
Ok Just let me know when you want to do the desert thing!

And I'm having some of the wild rice cold in a salad right now. it's so good!
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Old 09-13-2011, 08:36 AM   #528
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anyone got any tips on how to make a more awesome type chicken stew?

I do mine with the meat and some potato, carrots, peppers, onions and the usual adding of chicken stock, but wondered did anyone have ideas on how to make it more wicked, with maybe adding something?

I like mine thick.

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Old 09-13-2011, 10:19 AM   #529
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how about throwing in some red wine, whole baby mushrooms, cutting the carrots into nice big chunks, adding lots of garlic, and turning it into a coq au vin?? i would serve the potatoes separately with a coq au vin though, probably steamed... oh i'm so hungry now! haha
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Old 09-13-2011, 10:24 AM   #530
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or you can put a Moroccan twist on it by sauteeing the chicken with onions, garlic and spices (ground cumin, coriander, paprika, salt and pepper), adding a sliced lemon, and some olives, use water for the cooking liquid, let it bubble away gently for an hour, and serve with couscous and a vegetable broth (with tomato puree, carrots, onion, courgette, pumpkin, leek, anything really, whatever is handy) ...
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Old 09-13-2011, 10:53 AM   #531
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how much wine Mama? half a bottle?

gosh I would prob mash the tatties for that one!
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Old 09-13-2011, 11:21 AM   #532
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normally i would put in a whole bottle for 4-6 people (my recipe says 1.5 bottles for 6 people), and about half for 2 people... but it bubbles away for ages so there's no alcohol left in it by the time it's cooked... yum! i love mashed potatoes!

you can also sautee some chopped up bacon with the onions and garlic as well at the beginning, to give it a nice flavour...
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Old 09-14-2011, 09:50 AM   #533
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It can get a little sweet for some people depending on how sweet the carrots are or the pomegranate juice.

(I like to have Dukkah as an appetizer for a slightly Middle East/Mediterranean meal)

Quote:
Pomegranate Chicken Stew

2 cups walnuts (halves, broken, bite-sized, whatever)
2 TBL. olive oil
6 boneless, skinless chicken breasts
1 large onion, chopped
1 1/2 TBL. sugar
3 cups unsweetened pomegranate juice
2 TBL. fresh lemon juice
1 1/2 cups sliced or chopped carrots
1/2 tsp. ground cinnamon
salt
pepper

Take 1 cup of the walnuts and grind in a food processor until mostly fine, but not paste. Reserve the other walnuts for adding to the stew as they are.

In a large fry pan heat 1 TBL olive oil and in a stock pot or Dutch oven heat the other 1 TBL olive oil. To the fry pan, add the chicken breasts (no need to trim or cut the breasts since the stewing will make them tender). Brown the breasts on each side so that no pink remains and the juices are sealed in the breast. Salt and pepper breasts as they are frying. In the stock pot, add the chopped onion and sauté until tender. Remove the chicken from the fry pan when done and keep warm until the sauce is ready (I keep them in a pan in the oven at 200 degrees).

Once the onion is tender add the sugar to it and brown for a few minutes. Pour in the pomegranate juice, lemon juice and cinnamon to the onion mixture and heat until boiling. Continue to boil until the mixture is reduced by approximately one-third. Add the walnuts, chopped walnuts, carrots and chicken breasts to the juice mixture and simmer for approximately 30-45 minutes with the pot partially covered. Make sure that the chicken is covered with sauce while simmering and split one breast open to check for doneness.

4 servings

Serve with Basmati rice pilaf or brown rice.
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Old 09-18-2011, 06:27 PM   #534
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had a little family gathering today.....

Salmon Wellington...I don't eat meat but my family said this was amazing I made 4 logs like this...probably got about 9 pieces out of each log and no leftovers!


all plated up with homemade dill sauce behind


Greek Orzo salad and also a Red salad (that's what my mom calls it anyways!) Spring mix, craisins, red pear, red onion, gorgonzola, candied nuts, and a raspberry vinaigrette


and the dessert table....carrot cake, lemon bundt, pistachio bundt. On the tier....poppyseed cookies, congo bars, and honey cake. Since this was a family event I made a lot of old family recipes that my grandma, great grandma and great aunts used in their day.
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Old 09-18-2011, 07:24 PM   #535
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That all looks very delish!
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Old 09-19-2011, 12:44 AM   #536
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Wow.
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Old 09-19-2011, 01:07 AM   #537
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My chocolate espresso waffles look very sad next to that!

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Old 09-19-2011, 06:42 AM   #538
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lemon bundt cake
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Old 09-19-2011, 10:51 AM   #539
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My chocolate espresso waffles look very sad next to that!

I want waffles so bad right now!
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Old 09-19-2011, 06:56 PM   #540
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Salmon Wellington

I've only had it Forepaugh's in St. Paul.
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