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#Post#: 83076--------------------------------------------------
Re: Foodie Q&As
DIR By: NoLongerAubergine
Date: March 19, 2022, 8:13 pm
---------------------------------------------------------
--- Quote from: GoodnightGracie link ---
>
> How do you fix rutabagas? I have made a couple of attempts to
eat them and have decided that I don't like them -- there's just
something disagreeable to me about their taste, but there must
be a preparation that would make them tasty? Or maybe it's one
of those foods you had to grow up with to like? In that case I'd
be in the "I didn't, so I don't" camp.
>
--- End Quote ---
Mashed with butter (and milk/cream? not sure) is the way my aunt
made it at holidays. Sometimes mixed with mashed potato -
especially if the rutabaga is too strong tasting for one's
preference. I sometimes make them chunked up and thrown into
stew, but I don't make them often. I don't always see them at
the market, so I forget about it. The times I've had them
recently, I feel like they tasted better when I was a kid. Not
sure how much stock to put into that memory though.
#Post#: 83085--------------------------------------------------
Re: Foodie Q&As
DIR By: GoodnightGracie
Date: March 19, 2022, 9:31 pm
---------------------------------------------------------
--- Quote from: NoLongerAubergine link ---
>
> [quote author=GoodnightGracie link=topic=120.msg83070#msg83070
date=1647737371]
> How do you fix rutabagas? I have made a couple of attempts to
eat them and have decided that I don't like them -- there's just
something disagreeable to me about their taste, but there must
be a preparation that would make them tasty? Or maybe it's one
of those foods you had to grow up with to like? In that case I'd
be in the "I didn't, so I don't" camp.
>
--- End Quote ---
Mashed with butter (and milk/cream? not sure) is the way my aunt
made it at holidays. Sometimes mixed with mashed potato -
especially if the rutabaga is too strong tasting for one's
preference. I sometimes make them chunked up and thrown into
stew, but I don't make them often. I don't always see them at
the market, so I forget about it. The times I've had them
recently, I feel like they tasted better when I was a kid. Not
sure how much stock to put into that memory though.
[/quote]
Rutabagas are one of the more assertive food tastes. I have the
same problem with turnips. They're both the kind of foods where
I think, people eat these when they don't have a lot of choice
about what to eat. Although it could just be me and my limited
palate.
#Post#: 83094--------------------------------------------------
Re: Foodie Q&As
DIR By: HeddyL2627
Date: March 19, 2022, 10:23 pm
---------------------------------------------------------
I normally add rutabagas and turnips to stews/soups; lentils;
Middle Eastern-ish lentils, and arugula salads. Saute/roast
before adding. Plus the fermented kraut I mentioned the other
day. I don't know that I've ever had mashed rutabaga.
And in all of my shredded hash brown experimentation, we figured
out that we both prefer a 50:50 ratio of rutabaga/turnip to
potato.
#Post#: 86235--------------------------------------------------
Re: Foodie Q&As
DIR By: GoodnightGracie
Date: March 31, 2022, 10:10 pm
---------------------------------------------------------
I need to fix a potluck dish that can be made a day ahead and
served cold or room temperature. It has to be gluten free and
vegan.
I'm thinking about a marinated white bean salad, because it's
not fussy, is easy to scale up, and the recipe says "Refrigerate
until time to serve" which is exactly the right kind of
instruction for this situation. Any other suggestions? Thanks in
advance!
#Post#: 86243--------------------------------------------------
Re: Foodie Q&As
DIR By: NoLongerAubergine
Date: March 31, 2022, 11:56 pm
---------------------------------------------------------
--- Quote from: GoodnightGracie link ---
>
> I need to fix a potluck dish that can be made a day ahead and
served cold or room temperature. It has to be gluten free and
vegan.
>
> I'm thinking about a marinated white bean salad, because it's
not fussy, is easy to scale up, and the recipe says "Refrigerate
until time to serve" which is exactly the right kind of
instruction for this situation. Any other suggestions? Thanks in
advance!
>
--- End Quote ---
That's a great choice. I often make a black bean and corn salad
with bell pepper (red adds some nice color contrast), cilantro,
perhaps a little fine onion, and a lime vinaigrette.
#Post#: 86254--------------------------------------------------
Re: Foodie Q&As
DIR By: LesserGoddess
Date: April 1, 2022, 6:31 am
---------------------------------------------------------
Gracie, that sounds like a Georgian recipe I make from time to
time, I know it as lobio but it's simply light red kidney beans,
with lots of mint and basil, marinated in an olive oil/rice
vinegar vinagrette.
#Post#: 86260--------------------------------------------------
Re: Foodie Q&As
DIR By: farmgirl
Date: April 1, 2022, 7:46 am
---------------------------------------------------------
--- Quote from: NoLongerAubergine link ---
>
> [quote author=GoodnightGracie link=topic=120.msg86235#msg86235
date=1648782621]
> I need to fix a potluck dish that can be made a day ahead and
served cold or room temperature. It has to be gluten free and
vegan.
>
> I'm thinking about a marinated white bean salad, because it's
not fussy, is easy to scale up, and the recipe says "Refrigerate
until time to serve" which is exactly the right kind of
instruction for this situation. Any other suggestions? Thanks in
advance!
>
--- End Quote ---
That's a great choice. I often make a black bean and corn salad
with bell pepper (red adds some nice color contrast), cilantro,
perhaps a little fine onion, and a lime vinaigrette.
[/quote]
I make this as well. My recipe has a cumin vinaigrette and
chopped tomatoes. Lime sounds good!
#Post#: 86264--------------------------------------------------
Re: Foodie Q&As
DIR By: GoodnightGracie
Date: April 1, 2022, 8:51 am
---------------------------------------------------------
--- Quote from: LesserGoddess link ---
>
> Gracie, that sounds like a Georgian recipe I make from time to
time, I know it as lobio but it's simply light red kidney beans,
with lots of mint and basil, marinated in an olive oil/rice
vinegar vinagrette.
>
--- End Quote ---
I've never made lobio but I've read about it. I thought it "had
to" include walnuts? (in quotes since there are no actual recipe
police afaik)
#Post#: 86266--------------------------------------------------
Re: Foodie Q&As
DIR By: GoodnightGracie
Date: April 1, 2022, 8:57 am
---------------------------------------------------------
--- Quote from: farmgirl link ---
>
> [quote author=NoLongerAubergine
link=topic=120.msg86243#msg86243 date=1648789001]
> [quote author=GoodnightGracie link=topic=120.msg86235#msg86235
date=1648782621]
> I need to fix a potluck dish that can be made a day ahead and
served cold or room temperature. It has to be gluten free and
vegan.
>
> I'm thinking about a marinated white bean salad, because it's
not fussy, is easy to scale up, and the recipe says "Refrigerate
until time to serve" which is exactly the right kind of
instruction for this situation. Any other suggestions? Thanks in
advance!
>
--- End Quote ---
That's a great choice. I often make a black bean and corn salad
with bell pepper (red adds some nice color contrast), cilantro,
perhaps a little fine onion, and a lime vinaigrette.
[/quote]
I make this as well. My recipe has a cumin vinaigrette and
chopped tomatoes. Lime sounds good!
[/quote]
NLA and farmgirl, I've made a version of this as well and yes,
it would work well -- I could alternate it with the white bean
salad since this will go back to being a recurring potluck. (Was
paused for you-know-what.)
farmgirl, the cumin vinaigrette is new to me and is intriguing
-- can you provide ingredients & their quantities? And does it
require fresh tomatoes or will canned diced tomatoes work
equally well in non-fresh tomato season?
#Post#: 86278--------------------------------------------------
Re: Foodie Q&As
DIR By: LesserGoddess
Date: April 1, 2022, 9:31 am
---------------------------------------------------------
--- Quote from: GoodnightGracie link ---
>
> [quote author=LesserGoddess link=topic=120.msg86254#msg86254
date=1648812708]
> Gracie, that sounds like a Georgian recipe I make from time to
time, I know it as lobio but it's simply light red kidney beans,
with lots of mint and basil, marinated in an olive oil/rice
vinegar vinagrette.
>
--- End Quote ---
I've never made lobio but I've read about it. I thought it "had
to" include walnuts? (in quotes since there are no actual recipe
police afaik)
[/quote]
I forgot - I'm allergic to walnuts, so don't include those. You
could add any dried spice you like to the vinagrette, or any
vinegar you prefer
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