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Thread: What did you have for dinner? -Part dois

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    Re: What did you have for dinner? -Part dois

    Quote Originally Posted by Helix View Post
    veggie flatbread
    funnel cake
    We were discussing fried pickles in a thread that has nothing to do with fried pickles.. Do you like them? If so, do you prefer homemade? No? where do you order them?
    Let go and let God,
    so today I read Romans 15:1-13
    Think about it.

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    Re: What did you have for dinner? -Part dois

    Quote Originally Posted by ChezC3 View Post
    Last night? Caprese Pasta

    pint of grape tomatoes
    1lb pasta,
    12 string cheese sticks
    8 fresh basil leaves
    5 cloves garlic
    Balsamic vinegar
    Olive oil
    S&P
    Parmasan Cheese


    Boil, shock pasta

    in a big bowl or tupperware tub..

    mince the garlic half the tomatoes , slice the cheese 1/4-1/2" rounds, chiffonade the basil

    5-6 swirls of olive oil, 4-5 swirls of balsamic, s&p to taste, Parm to coat

    and pasta, mix well. I have a large tupperware bowl w/ lid I do this in snap the lid shut and give it a few good shakes.

    refrigerate at least 1 hr. flavors do need time to set up...I usually make it the day before, comes out the best...

    serve with additional parmesan sprinkled on top.

    Great summer dish

    (if you want you can use block mozzarella, but I find a few hours marinating the string cheese gives the closest consistency to scamorza, which is a firmer type of mozzarella) and of course you can use fresh, preferably so, but if you don't know how to make it, than it is usually too high priced to buy or for some to even find...)
    Ok, so we tried it. We had fresh buffalo moz, but other than that, we followed your recipe. It was delish. No vampires around here for a month.
    Let go and let God,
    so today I read Romans 15:1-13
    Think about it.

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    Re: What did you have for dinner? -Part dois

    Quote Originally Posted by Lovebug View Post
    We were discussing fried pickles in a thread that has nothing to do with fried pickles.. Do you like them? If so, do you prefer homemade? No? where do you order them?
    definitely. my wife and i get fried pickles at local restaurants; usually with ranch or chipotle dip. i haven't tried a homemade recipe yet.

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    Re: What did you have for dinner? -Part dois

    Quote Originally Posted by Helix View Post
    definitely. my wife and i get fried pickles at local restaurants; usually with ranch or chipotle dip. i haven't tried a homemade recipe yet.
    Ranch, or sour cream with chives is our favorite dip.
    Let go and let God,
    so today I read Romans 15:1-13
    Think about it.

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    Re: What did you have for dinner? -Part dois

    All this talk about fried pickles and this week was the first for me. The girls took me to Longhorn Steakhouse for my birthday. They ordered fried pickles. They came with a ranch dipping sauce. I could not stop eating them. They were delicious. I paid attention to the breading and it was cornmeal and flour mixed. So then I did a search on the internet later and found a recipe where you soak the pickles in buttermilk then bread them in a flour cornmeal concoction with seasonings. I ordered a 7 pepper steak salad that day. It was big enough to feed a family of 4. It had a strip of sirloin crusted in pepper sliced on top of the greens and other veggies with an abundance of blue cheese crumbles and a side of Roquefort dressing. Four fifths of the salad came home with me because I filled up on fried pickles and hubby and I ate it for dinner too.

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    Re: What did you have for dinner? -Part dois

    I'm a foodie and my wife is a chef. Threads like this are are like cracked pepper on steak.

    Unfortunately, my wife is into presentation and banquet tables, not cooking for two. We wind up with too many bake at home pizzas and bagged gnocchi in canned sauce with a piece of chicken or seared sausage.

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    Re: What did you have for dinner? -Part dois

    Quote Originally Posted by Helix View Post
    veggie flatbread
    funnel cake
    We don't have funnel cake here in the Netherlands, but we do have (not all sweet things):

    Berenklauw (bear claw)

    bereklauw.jpg

    It is a combination of meatball slices with union slices thrown into a big fat fryer. Often eaten with what we Dutch call curry (a sauce akin to ketchup but much more spicy, often from Germany where it is called curry gewurz) and mayo. The bear claw is named bear claw because when it is not baked, the white union slices look like the claws of a bear LOL.

    Zuurvlees/Zoervleisj (sour meat)

    zuurvlees.jpg

    A very typical Limburg sour meat dish in which meat (horse or beef) is cooked in vinegar and other ingredients like a sort of apple syrup which gives it the dark color and sweet notes. Usually eaten on top of fries or fried potatoes. A very hearty dish IMO and very popular.

    Poffertjes

    poffertjes.jpg

    poffertjes are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. They have a light, spongy texture.


    Typically, poffertjes are a sweet treat, served with powdered sugar and butter.

    Nonnevot

    nonnevot.jpg

    This is a typical Limburg thing, the name is translated to a nuns butt.

    Nonnevot is a Limburgian pastry dating back to the 17th century. Hailing from the town of Sittard, the pastry has traditionally been associated with carnival (Limburgian: Vastelaovend), but is nowadays sold year-round in regional bakeries. Its name: nonnevot, or nun's buttocks, comes from the knotted shape of the pastry, resembling the knot on the back of a nun's tunic. The nonnevot is prepared by deep-frying a mixture of flour, yeast, milk, salt, butter, brown sugar, and lard.

    So it originally came from a town just a few miles away from where I live.

    Limburgse Vlaai

    abrikozenvlaai.jpg

    Vlaai, also known as Limburgse vlaai, is a pie or tart consisting of a pastry and filling. Vlaai is usually 26—31 centimeters in diameter. It is a typical product from the provinces of Limburg found both in the Netherlands and Belgium, as well as the parts of Germany just across the border. Variations, however are available throughout the wider Netherlands, Belgium and areas of the German state NRW that are near to the border with the Netherlands. It is available in many different varieties of fruit fillings, such as cherry, apricot, strawberries, and plums. Other variations are a crumbled butter and sugar mix ("greumellevlaai" in Limburgish, or "kruimelvlaai" in Dutch) and a cooked rice and custard porridge.

    It is usually bought when you have visitors or even more popular at birthdays. I have my birthday in about 2 weeks and my favorite pastry dish at my birthday is the apricot version of the vlaai. You can even perfectly freeze it and thaw it out in a reasonably quick time if you get unexpected visitors.
    Ajax 34th National title, We will forever remember Appie Nouri

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    Re: What did you have for dinner? -Part dois

    Quote Originally Posted by Lovebug View Post
    Ok, so we tried it. We had fresh buffalo moz, but other than that, we followed your recipe. It was delish. No vampires around here for a month.
    Good. Fresh is always best but I’ve a knack for finding suitable substitutes when time/money/accessibility is an issue so I offer those up to make dishes as simple as possible. — glad you had it with the fresh.
    "Oh no no no, you got me talkin' politics. I didn't wanna. Like I said y'all, I'm just happy to be alive. ” -- Sheriff Chris Mannix

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    Re: What did you have for dinner? -Part dois

    Quote Originally Posted by Peter King View Post
    We don't have funnel cake here in the Netherlands, but we do have (not all sweet things):

    Berenklauw (bear claw)

    bereklauw.jpg

    It is a combination of meatball slices with union slices thrown into a big fat fryer. Often eaten with what we Dutch call curry (a sauce akin to ketchup but much more spicy, often from Germany where it is called curry gewurz) and mayo. The bear claw is named bear claw because when it is not baked, the white union slices look like the claws of a bear LOL.

    Zuurvlees/Zoervleisj (sour meat)

    zuurvlees.jpg

    A very typical Limburg sour meat dish in which meat (horse or beef) is cooked in vinegar and other ingredients like a sort of apple syrup which gives it the dark color and sweet notes. Usually eaten on top of fries or fried potatoes. A very hearty dish IMO and very popular.

    Poffertjes

    poffertjes.jpg

    poffertjes are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. They have a light, spongy texture.


    Typically, poffertjes are a sweet treat, served with powdered sugar and butter.

    Nonnevot

    nonnevot.jpg

    This is a typical Limburg thing, the name is translated to a nuns butt.

    Nonnevot is a Limburgian pastry dating back to the 17th century. Hailing from the town of Sittard, the pastry has traditionally been associated with carnival (Limburgian: Vastelaovend), but is nowadays sold year-round in regional bakeries. Its name: nonnevot, or nun's buttocks, comes from the knotted shape of the pastry, resembling the knot on the back of a nun's tunic. The nonnevot is prepared by deep-frying a mixture of flour, yeast, milk, salt, butter, brown sugar, and lard.

    So it originally came from a town just a few miles away from where I live.

    Limburgse Vlaai

    abrikozenvlaai.jpg

    Vlaai, also known as Limburgse vlaai, is a pie or tart consisting of a pastry and filling. Vlaai is usually 26—31 centimeters in diameter. It is a typical product from the provinces of Limburg found both in the Netherlands and Belgium, as well as the parts of Germany just across the border. Variations, however are available throughout the wider Netherlands, Belgium and areas of the German state NRW that are near to the border with the Netherlands. It is available in many different varieties of fruit fillings, such as cherry, apricot, strawberries, and plums. Other variations are a crumbled butter and sugar mix ("greumellevlaai" in Limburgish, or "kruimelvlaai" in Dutch) and a cooked rice and custard porridge.

    It is usually bought when you have visitors or even more popular at birthdays. I have my birthday in about 2 weeks and my favorite pastry dish at my birthday is the apricot version of the vlaai. You can even perfectly freeze it and thaw it out in a reasonably quick time if you get unexpected visitors.
    those pastries look awesome. carbs are a weakness of mine.

  10. #5920
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    Re: What did you have for dinner? -Part dois

    Quote Originally Posted by Helix View Post
    those pastries look awesome. carbs are a weakness of mine.
    Nonnevotten are delicious.

    You need:

    500 gram all-purpose flour
    2 dl lukewarm milk
    100 gram butter on room temperature
    14 gram instant yeast (2 packages)
    25 gram sugar
    10 gram salt
    1 egg
    frying oil
    sugar for coating

    Kitchen equipment needed

    Stand mixer or knead by hand
    1 dough cutter
    1 frying pan
    Kitchen towel

    Making the dough — 1 hour 10 minutes

    DISSOLVE the yeast in a little lukewarm milk and wait for about 5 minutes. MIX flour, rest of the milk, sugar, egg and yeast mixture and knead to a smooth dough. CUT the butter in smaller pieces. Then add butter and salt and knead again until a nice dough has formed. Put the dough under a cloth and let rise for about 40 minutes.

    Beat the dough a little flat, until it becomes kind of pancake. Fold the pancake dough and let it rise for another 15 minutes (again, under a kitchen towel). Cut strips from the dough, about 30 centimeters and roll it around and make a knot or bow. Let the unbaked Nonnevotten rise for another 10 minutes.
    Frying the Nonnevotten — 10 minutes

    Deep fry the Nonnevotten in (frying) oil of 180 degrees Celsius. Sprinkle the fried Nonnevotten generously with sugar, do this immediately or else the sugar won’t stick anymore.
    Ajax 34th National title, We will forever remember Appie Nouri

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