Getting to know one ....

[Findus]

Being part of an intersting and amusing forum like this has it's drawbacks because you don't have an easy chance to get to know the people you communicate with. Chit chatting about Leica stuff gives you a fair impression about the photographic "mind" of the fellow forumist, but this is not enough ....

So, musical preference is one, food is another ....

So please list your favorite food stuff .... and to make it a bit more comprehendable and interesting perhaps list some of your favorite recepies. Call it the "Leica Cook Book"

What I am actually looking for is a spicey (very) mexican flavored stewey sort of thing, but it must retain the flavor of the ingredients used. Just adding chillies doesn't do the trick ....

Also a good recipe for Yorkshire pudding would be welcomed, as, I am sure a lot of other stuff... Having to cook meals for a family some 3 to 4 days a week does have a huge drain on ones creativity, and I think it would be nice to prepare and eat a Leica cook book recipe ....:-)

[hm1912]

Interesting. I'm sorry I can't help with those recipes. I did go to professional cooking school before my university career, but mexican was never a food I particularly liked, and I've only made Yorkshire pudding once. However, to get a god spicey flavour, use fresh peppers, try roasting them a bit before you use them, keep the seeds (they are spicier than the flesh) and perhaps even try mixing a few different kinds. Keep in mind that if you get some of the really hot varieties that you may want to wear surgical gloves while cutting them. Good luck!

[stunsworth]

If you chop chillies, always wash your hands before using the toilet ;-)

[masjah]

Steve

....Ouch!!! (Or for that matter before removing or inserting your contact lenses!)

Michaela

OK then Yorkshire Pudding. Here's the simple batter recipe and method we use (in part courtesy of "Good Housekeeping").

Pre-heat oven to 220degC.

125g PLAIN white flour
2.5g salt
300ml milk
2 eggs.

Sift flour and salt. Add half the milk, beat in, then the eggs and beat in, then whisk in the rest of the milk. Let the batter rest for an hour or so.

Put the tin(s) in the oven untill really hot. Then coat the sides with a SMALL amount of fat (preferably from the roast beef!) Put back into the oven until the coating fat is almost smoking. Then put in the batter and bake for 15-20 mins, until golden brown.

The secret is the preheating of the tins and the fat.

Good luck.

[Findus]

John,

I will try it tomorrow exactly they way you wrote it down, so please think again if you got everything right ...

[masjah]

Michaela

I'm sure I got it right. Good luck!

[stuny]

Michaela -

You've hit on another of my too many interests. I have dozens of favorite recipes, some of which are Mexican, which I list below. Tell me your other food interests:

Mexican Roast Pork
MAKES ABOUT 2 1/2 POUNDS
This highly seasoned, richly flavored meat that's cooked until it's falling off the bone is delicious wrapped in warm tortillas or served with rice and beans.
One 8-pound whole fresh pork shoulder, boned
1 1/2 tablespoons minced garlic
1 cup plus 2 tablespoons white vinegar
3/4 cup fresh lime juice
1/4 cup fresh grapefruit juice
1/4 cup fresh orange juice
2 tablespoons dried oregano, crumbled
1 tablespoon freshly ground pepper
1 teaspoon Goya adobo seasoning
1 teaspoon Goya Sazón with Coriander and Annato
1 large green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1. Set the pork on a work surface. Using a small, sharp knife, make 1-inch-long slashes in the skin, about 2 inches apart. Rub the garlic into the slashes and along the underside of the pork.
2. In a large glass or ceramic bowl, combine the vinegar with the lime, grapefruit and orange juices, oregano, pepper, adobo seasoning and Sazón. Stir in the green pepper and onion, then add the pork, skin side up. Refrigerate overnight, turning the meat once or twice. Bring to room temperature before cooking.
3. Preheat the oven to 400°. Transfer the pork and its marinade to a roasting pan. Cover with foil and roast for about 3 hours, or until the meat is very tender. Let cool in the liquid. Transfer the pork to a cutting board and discard the skin and fat. Strain the pan juices into a glass measure and skim off the fat. Slice or shred the meat before serving.
MAKE AHEAD The pork can be refrigerated for up to 3 days.


Bunuelos
4 c. flour
1/4 c. shortening
1 1/2 c. hot water
Cooking oil
Sugar
Ground cinnamon
Mix flour, shortening and add water. Blend like bread or tortilla dough. Let sit for about 20 minutes, covered. Shape into quarter size balls, let sit 20 minutes more. Roll out very thin pulling with hands if necessary (should be about 6 inches in diameter and paper thin.) If dough is sticky, sprinkle flour on the rolling area. In a frying pan, place 1 inch of oil and allow it to get very hot. Place bunuelo in pan, let brown to a golden brown on each side. Remove and quickly sprinkle sugar and cinnamon mixture on both sides. Do not cover the bunuelos or they will get soggy. These come out crispy thin.


Guacamole
2 lg Hass avocados, diced
1 small onion, minced
2 lg jalapeno, seeded & minced
2 Tbs chopped cilantro
3 Tbs fresh lime juice
1 large tomato, chopped
Blue corn chips
Prepare & combine all ingredients, except corn chips. Refrigerate until
needed. Serve with blue corn chips


Juicy Margarita
MAKES 4 DRINKS (ABOUT 3 1/2 CUPS)
1 cup tequila (preferably 100% blue agave)
1/2 cup Cointreau
1 1/4 cups fresh lime juice
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/4 cup superfine sugar
4 teaspoons honey, warmed
Combine all of the ingredients in a large pitcher and stir to dissolve the sugar. Refrigerate until chilled or serve immediately over cracked ice.


Spicy Margarita Shrimp
¼ C juicy Margarita
2 Tbs olive oil
1 chipolte in adobo seeded & minced
salt & ground pepper
32 medium shrimp
2 limes in wedges
1.Preheat broiler. In glass bowlmix Margarita, oil & chipolte in adobo. Season with salt & pepper, add shrimp, toss to coat, let stand at room temp for 15 minutes
2.Drain shrimp and arrange on baking sheet. Broil as close to heat as possible 2 -3 minutes, turning once. Put on skewers, serve warm or at room temp with lime wedges



Goat Cheese Quesadillas – Appetizers for 4
Salsa
3 lg plum tomatoes seeded & chopped
1/8 tsp kosher salt
1/3 C pitted chopped Calamata olives
1 tbs chopped Italian parsley
1 tbs chopped red onion
1 tbs balsamic vinegar
2 tsp fresh lime juice
½ tsp minced garlic
¼ tsp dried oregano
Quesadillas
8 6”-soft flour tortillas
4 oz softened goat cheese
4 small scallions thinly sliced
2 tbs oil
1.Salsa: tomatoes and salt into strainer 10 min. transfer to bowl, add all other salsa ingredients. Mix well.
2.Quesadillas: Cut tortillas to 4” circles around saucer. Spread cheese, sprinkle scallions, make sandwiches of them.
3.In large skillet heat oil, cook quesadillas each side ‘til golden. Cut each into 6 pieces, top with salsa, serve immediately. Bring the leftover salsa


Smoked Trout Tostadas
One 6-ounce smoked trout fillet, skinned and flaked into small pieces
2 plum tomatoes--halved, seeded and finely chopped
1/2 Hass avocado, finely chopped
1 tablespoon fresh lime juice
Salt and freshly ground pepper
2 dozen baked blue corn chips
1 tablespoon snipped chives
In a medium bowl, combine the trout, tomatoes, avocado and lime juice and toss gently. Season with salt and pepper. Spoon the mixture onto the corn chips and sprinkle with the chives. Serve immediately

[mgcd]

Sorry Mexican food does not like me...I'm all for Tequila though

[stunsworth]

If you want foodie heavan visit south-west France. Great inexpensive food, great inexpensive wine, and cheese to die for :-)

[wbesz]

I'm all for just a baguette and a glass of excellent (vintage) red wine.

[pilot]

I was brought up on English wartime school dinners. I therefore have a cast iron stomach and can eat anything. It's why the English colonised the world - if you could survive those dinners you could survive anywhere.

Bryan

[lct]

Originally Posted by stunsworth

...cheese to die for :-)

[stunsworth]

LCT, you know as well as I do that the French make the best range of cheeses in the world ;-)

I was once in a resto in a small French village with two English couples on another table. I heard one woman say to her husband, "Do the French make a cheese like Wenslydale?" I felt like shouting, "Thankfully no, they all taste of something". But of course being British I just attacked my creme brulee with my spoon and said nothing :-)

[wbesz]

"If you want foodie heavan visit south-west France"

..now that's great, ...I have been thinking for some time about buying an old cottage and retiring there to a pleasant village life!

[lct]

Originally Posted by stunsworth

LCT, you know as well as I do that the French make the best range of cheeses in the world...

Can hardly deny it Steve but tasting some of them may call for some educated sense of smell i would say.

[lct]

Originally Posted by wbesz

...I have been thinking for some time about buying an old cottage and retiring there to a pleasant village life

Great idea, William, but check if you don't pay French taxes before.

[wbesz]

Originally Posted by lct

Great idea, William, but check if you don't pay French taxes before.

What are the taxes for? Do you mean I pay tax on top of the cost of the cottage?

Are there other taxes?

[lct]

Don't know if there are special taxes for Aussies but there are two kinds of general taxes in France depending on the regions ('taxe foncière', 'taxe d'habitation') so check whether and how much you'll have to pay before you come and eat our stinking cheeses, William.

[wbesz]

I've always wondered why dumb rabbits eat healthy food and we usually don't.