Welcome to DU!
The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards.
Join the community:
Create a free account
Support DU (and get rid of ads!):
Become a Star Member
Latest Breaking News
General Discussion
The DU Lounge
All Forums
Issue Forums
Culture Forums
Alliance Forums
Region Forums
Support Forums
Help & Search
I may be in the minority, but I like SOPA
29 replies
= new reply since forum marked as read
= new reply since forum marked as read
Remojar toda la noche 150 gramos de garbanzos, después de lavarlos bien en agua tibia o caliente. En la misma agua, de remojo (más o menos un litro y medio) ponerlos a cocinar. Cuando están cocidos, echarles una cebolla picada y unos atados de espinacas limpiadas, picadas gruesas y saltadas con la cebolla en 2 cucharadas de aceite. Agregar un ramillete y dejar cocer otros 20 minutos. Ligar con dos yemas de huevos duros bien pisados y di-lufdas en media taza de leche. Rectificar la condimentación.
Haven't used it much, but there are some great recipes in it. What have you made from it? 
wild rice-cranberry soup
4 tbls unsalted butter
1 carrot, finely chopped
1 celery stalk, finely chopped
1/2 cup finely chopped onion
3 tbls all-purpose flour
3 cups vegetable stock
1 1/2 cups cooked wild rice (see Tip)\1/2 cup dried cranberries
1 cup milk or half-and-half
2 tbls dry sherry (optional; see Tip, page 36)
salt and freshly ground pepper to taste
Fried Sage (page 163) or minced fresh flat-leaf parsley for garnish
(author's comment)
Wild rice, which is actually an aquatic grainlike seed rather than a rice, grows in marshy bogs, lakes, and rivers. Wild rice is a favorite in Minnesota, where I live, especially around the holidays, when it is appreciated for its nutty flavor. In this soup it is paired with tart-sweet cranberries and cherry to add elegance.
Melt the butter in a Dutch oven over medium heat. Add the carrot, celery, and onion; cook, stirring occasionally, until the carrot is tender, about 8 minutes.
Add the flour and stir until smooth. Gradually add the vegetable stock, whisking constantly to prevent lumps. Increase the heat to medium-high and stir until the soup is thickened, about 5 minutes. Stir in the rice and cranberries. Reduce the heat; cover and simmer, stirring occasionally, until the cranberries are softened and plumped, about 15 minutes.
Stir in all the remaining ingredients, except the garnishes. Stir occasionally until warmed through. Season to taste.
Sprinkle each serving with pepper and sage.
advance preparation
This soup will keep for up to 3 days in a covered container in the refrigerator. When reheating, stir in milk to thin as desired.
TIP
To cook wild rice, first rinse it in a strainer under cold running water or in a bowl of water; drain. Bring 2 cups water, 1/2 cup rice, and 1/2 teaspoon salt to a boil in a heavy saucepan over medium-high heat. Reduce the heat; cover and simmer until the rice kernels are opened and slightly chewy rather than mushy, 45 to 55 minutes; drain well. Makes about 1 1/2 cups.
TIP (page 36)
Sherry is fortified wine to which brandy or another spirit has been added to increase the flavor and boost the alcohol content. Sherries vary in color, flavor, and sweetness. Finos are dry and light; they include manzanillas, which are very dry and delicate, with a hint of saltiness, and amontillados, which are aged and have a distinctively nutty flavor. Olorosos, often labeled cream or golden sherry, are darker in color and sweet.
Fried Sage (page 163) vegan recipe
Sage leave may sizzle when added to the hot oil but won't splatter if they're patted dry. They make an attractive and tasty garnish.
Pour 1/2 inch oil into a small saucepan or skillet and hear over medium-high heat. Fry for about 15 seconds, turning occasionally with a slotted spoon or tongs. (Don't let the leaves brown, or they'll become bitter.)
Transfer the leaves to a paper towel-lined plate. The leave will become crisp as they cool. Sprinkle lightly with fine-textured salt.
advance preparation
Fried sage will keep for up to 2 days in a tightly closed container at room temperature.
4 tbls unsalted butter
1 carrot, finely chopped
1 celery stalk, finely chopped
1/2 cup finely chopped onion
3 tbls all-purpose flour
3 cups vegetable stock
1 1/2 cups cooked wild rice (see Tip)\1/2 cup dried cranberries
1 cup milk or half-and-half
2 tbls dry sherry (optional; see Tip, page 36)
salt and freshly ground pepper to taste
Fried Sage (page 163) or minced fresh flat-leaf parsley for garnish
(author's comment)
Wild rice, which is actually an aquatic grainlike seed rather than a rice, grows in marshy bogs, lakes, and rivers. Wild rice is a favorite in Minnesota, where I live, especially around the holidays, when it is appreciated for its nutty flavor. In this soup it is paired with tart-sweet cranberries and cherry to add elegance.
Melt the butter in a Dutch oven over medium heat. Add the carrot, celery, and onion; cook, stirring occasionally, until the carrot is tender, about 8 minutes.
Add the flour and stir until smooth. Gradually add the vegetable stock, whisking constantly to prevent lumps. Increase the heat to medium-high and stir until the soup is thickened, about 5 minutes. Stir in the rice and cranberries. Reduce the heat; cover and simmer, stirring occasionally, until the cranberries are softened and plumped, about 15 minutes.
Stir in all the remaining ingredients, except the garnishes. Stir occasionally until warmed through. Season to taste.
Sprinkle each serving with pepper and sage.
advance preparation
This soup will keep for up to 3 days in a covered container in the refrigerator. When reheating, stir in milk to thin as desired.
TIP
To cook wild rice, first rinse it in a strainer under cold running water or in a bowl of water; drain. Bring 2 cups water, 1/2 cup rice, and 1/2 teaspoon salt to a boil in a heavy saucepan over medium-high heat. Reduce the heat; cover and simmer until the rice kernels are opened and slightly chewy rather than mushy, 45 to 55 minutes; drain well. Makes about 1 1/2 cups.
TIP (page 36)
Sherry is fortified wine to which brandy or another spirit has been added to increase the flavor and boost the alcohol content. Sherries vary in color, flavor, and sweetness. Finos are dry and light; they include manzanillas, which are very dry and delicate, with a hint of saltiness, and amontillados, which are aged and have a distinctively nutty flavor. Olorosos, often labeled cream or golden sherry, are darker in color and sweet.
Fried Sage (page 163) vegan recipe
Sage leave may sizzle when added to the hot oil but won't splatter if they're patted dry. They make an attractive and tasty garnish.
Pour 1/2 inch oil into a small saucepan or skillet and hear over medium-high heat. Fry for about 15 seconds, turning occasionally with a slotted spoon or tongs. (Don't let the leaves brown, or they'll become bitter.)
Transfer the leaves to a paper towel-lined plate. The leave will become crisp as they cool. Sprinkle lightly with fine-textured salt.
advance preparation
Fried sage will keep for up to 2 days in a tightly closed container at room temperature.
Soba Noodles..
Kimiko ~yori.
Miso no Soba !
I can make a variety of soups that are apparently pretty tasty, but I have some irrational opposition to eating it that dates to my childhood 
One of these days I'll get over it ...
(This thread would get DU shut down if SOPA passed, by the way.)
*Jeopardy music* 
It's a comic series from Argentina from 1957, when the government was constantly being taken over by military dictatorships. Aliens invade, manufacturing poisonous snow that kills instantly, that's why the guy is wearing a protective suit.
The series is viewed as an allegory for war and military dictatorships... for example, the alien forces behind the invasion are never seen, everyone the characters actually interact with are other aliens that have had their planets taken over and are coerced to act as soldiers by varying degrees of manipulation and direct mind control.
The author was killed by the military dictatorship that took over in 1976.
http://en.wikipedia.org/wiki/El_Eternauta
