Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Another "general" food thread

Speaking of Indian...
I made a cauliflower potato curry that was fantastic. (I don't know why they call it curry when it doesn't actually have curry in it though).
Ummm...talk about comfort food. Wow, I liked it.

Recipe said garbanzo beans could be included. I didn't have any so didn't but I bet that would be a nice addition.

I made Golabkis again tonight, and baked sunflower seed bread.
We started with a puff pastry shell filled with sauteed shrimp and a Newburg Sauce, then a Garden Salad followed by the Polish Cabbage Rolls. Finished it up with a dessert so new it hasn't even got a name yet. Home made caramel with apples, raisins, dates, and walnuts. Poured over a sugar cookie crust in a springform pan and baked until it was a deep brown. That was served with vanilla ice cream and was so rich that even I could only eat one
piece.

oh that sounds good!
I bought a cabbage at the farmers market this weekend.
I want to do something like that with it.

I love shrimp newburg.
My mother used to make lobster newburg from scratch.
ummmm....

Golabkis are really fun to make. This time I made a big batch and froze them for later. Separating the leaves is fun, I stuck a big fork in the stem of the cabbage and dipped it into boiling water in big stockpot. You submerge the cabbage for a short time, pull it out and peel the slightly softened leaves down to the stem then cut them off. You can get three or four each time you submerge the cabbage in the boiling water. The filling is essentially meatloaf, with chopped onion, apple, cooked rice, and egg to bind it.. I'm sure you can come up with a wonderful vegetarian filling. They are easier to roll up than burritos. If you love sauerkraut they should be cooked on a bed of it but if you dont, you can just use shredded cabbage. THey need some beef or vegetable stock as a braising liquid and a can of diced tomatoes spread over the top. Caver and simmer for an hour and Oh Boy yA GOT pOLISH cOMFORT fOOD! damn capslock

We just "found" new and interesting food product. It is essentially whole dired and ground lemon. It sounds a little strange, but is an excelent addition to any sort of sauce/stew where you want to add a little acid sharpness. As such, it is a reasonable substitute for salt (to some degree)

OK, I know it sounds wierd. I had to beg my wife to try it... but it works very well... and is MUCH better than those plastic lemons from the supermaket

We found it at an international foods store

link

Oh thank you, Greger!
You read my mind. I had to run off and do errands but I realized I hadn't asked you for the exact recipe. I make a killer vegetarian 'meatloaf'. It would be easy to translate that.
Nice!
Thanks!

And yes I do love sauerkraut.
Yes I am half Polish.

Ardy, I always seem to have a bottle of Key Lime Juice on hand because I make a lot of pies and the fruit isn't always available,
there's a difference, not a big one but a difference. Those silly plastic lemons are ridiculous, I really don't trust that soft, heavily colored plastic not to bleed some flavor into a solution as acidic as lemon juice.
Ive never heard of the chopped whole lemon, google isn't helping me much either, I found whole dried lemon for use in middle eastern dishes, never heard of those either. I'd love to try this product so shoot me a brand name or a link so I can check it out.

And a Scotsman is teaching you to make Golabkis?
After the dish is cooked, make a roux with 2 TBS butter ans 2 TBS flour, using a basting bulb suck a cup or two of the braising liquid from the dish and add it to the roux to make a gravy, when you serve the Golabkis ladle a little bit of this gravy onto them.
We decided that home made Spaetzle would compliment the Cabbage rolls nicely. I have the top Spaetzle Maker on this page and it only takes minutes to make.

looks like it!

I'll read this better when I get back. I've got to go deal with a temperamental artist.

Sorry the other link did not work
try this

link