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  1. #11
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    Quote Originally Posted by Auryn View Post
    I also made a ratatouille with the usual ingredients plus tayota.

    I've steamed it with ribboned zucchini and parsely for a side vegetable, but I also like it with just the carrots and broccoli too.

    I've made a salad with steamed tayota and auyama, then red pepper, red onion, and avocado cut into rectangular strips. I just season it with some vinegar and add parsely for some extra color. I made it with some sun dried tomato thrown in the other day, which I will try again.

    I've also made it stuffed with ground beef and rice, and bacon and potato. I'll stick to bell peppers for the potato version, but the stuffed tayota with rice was okay.
    Sounds so yummy, will check it out today. Thanks for sharing!

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  3. #12
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    Quote Originally Posted by Matilda View Post
    Found out what parmigiani is! (No Italian blood). This looks nice if I can find Parmesan and if not will have to be ordinary cheese.

    https://www.jamieoliver.com/recipes/...la-parmigiana/

    Matilda
    this made me feel very sad for you -- almost as sad as when my widowed sister-in-law told me that her new fellow "did not like garlic"....

    Because the eggplant part is so very rich - I usually make it without the breading..and roast the eggplant.. it is one of my staples since it freezes well - https://cookieandkate.com/2017/itali...rmesan-recipe/

    Did we cover Moussaka yet??? Be still my heart....

    https://www.allrecipes.com/recipe/19644/moussaka/

    lots of work but -- well - there are always festivals..

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  5. #13
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    Quote Originally Posted by Matilda View Post
    Found out what parmigiani is! (No Italian blood). This looks nice if I can find Parmesan and if not will have to be ordinary cheese.

    https://www.jamieoliver.com/recipes/...la-parmigiana/

    Matilda
    parmesan is available all over the Capital ...If you are making something without the parmesan but with the tipico cheese - it would be more like this - https://www.geniuskitchen.com/recipe...or-cold-502899

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  7. #14
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    Quote Originally Posted by mountainannie View Post

    Tayota? Just tastes like water to me....
    Tayota is one of those things like mushrooms, sort of absorbing the taste of everything around it. I love the color and the consistency. I am particularly fond of it in chicken soup.

  8. #15
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    Quote Originally Posted by AlterEgo View Post
    I’ve never met an eggplant that I didn’t like. Hands down favorite is parmigiana. I like the way Dominicans make it with pork chunks. And the way they make it floured and fried.

    Ditto okra. I like it any way. Even plain steamed, dressed with salt, pepper and a little EVOO drizzled over it. Good in soups. Favorite is how my Dominican suegra made it. She sautéed small 1/2” pieces with quite a lot of sliced onions. Salt and a little pepper. Once the onions began to brown a bit, she lowered the gas and covered it to cook the okra. Sometimes she served it just like that, and sometimes she beat several eggs and poured them over the mixture until cooked. Delicioso.
    When I can find little okras (as the big ones can be a little woody), I make pickled okra. The other way, which is similar to AE's suegra, is an Indian recipe, that calls for cutting the okra into matchsticks and sauteeing it till crispy in parts with curry, coriander, and garam masala. I have had difficulty finding a garam masala here that's not too sweet, so I usually bring it back in my suitcase when I go to NY. The recipe below includes tomatoes, which I don't use.
    https://www.saveur.com/article/recipes/bhindi-masala-north-indian-okra-stir-fry
    Last edited by Meemselle; 03-07-2019 at 03:58 PM. Reason: add link

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  10. #16
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    Quote Originally Posted by Matilda View Post
    All this talk of brussel sprouts on the Matilda's blog thread has made me long for them. But there are none where I live. Anyone any ideas for how to make the Dominican vegetables I can buy, somewhat more palatable and interesting?

    Talking about okra, tayota, eggplant/aubergine, guandules (apart from in moro)?? Or any others?

    Matilda
    One of the great plusses of eggplant is that it's pretty reliable here. The same for cauliflower. My Sicilian friend makes a pasta with olive oil, anchovies sauteed until they sort of melt, riced raw cauliflower, some onions, and then you just fold in some cooked pasta. He usually uses ziti. We had it the other night and I had forgotten to bring anchovies, so we used some smoked salmon. Didn't cook the fish till melted, just sort of warmed it and added the chunks in. It was wicked good!

  11. #17
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    Default eggplant

    Eggplant also makes really, really good vegetarian chopped liver!

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  13. #18
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    Quote Originally Posted by Chirimoya View Post
    Okra is good in curries - remember bhindi bhaji and bhindi masala?
    https://www.bbc.com/food/recipes/bhindibhajji_74849

    I found a nice Filipino recipe for mung beans that works Ok with guandules - with coconut milk but with ginger and spinach too, you can add shrimps.
    https://www.geniuskitchen.com/recipe...n-coconut-milk

    Aubergine - roasted, peeled and pureed with tahini, garlic and lemon juice to make baba ganoush, or roasted and mashed with a fork with a bit of mayo for another Middle Eastern-style aubergine salad.
    https://www.feastingathome.com/authe...anoush-recipe/
    https://www.thespruceeats.com/turkis...-salad-3274315

    Stuffed aubergines with meat or veg filling, with grated cheese.
    https://cooking.nytimes.com/recipes/...8-imam-bayildi

    Aubergines are amazing - ratatouille, caponata, moussaka, lasagne, parmigiana.

    Tayota is a lost cause though.
    Thanks, very useful and informative info

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