Small Household Food Exchange Tue 2/5 @ 7p @ Mixteco
Small Household Food Exchange Tue 2/5 @ 7p @ Mixteco
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Post #31 - January 11th, 2013, 3:55 pmI thought I said yes up-thread. So, yes I'll be there.Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
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Post #32 - January 12th, 2013, 5:59 pmI'm in for dinner only.
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Post #33 - January 12th, 2013, 11:49 pmI am in for the exchange as well as dinner.Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
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Post #34 - January 23rd, 2013, 3:43 pmI'll give it a shot. Please add me for dinner and exchange. I'm thinking Chicken Mole.
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Post #35 - January 23rd, 2013, 3:46 pmAfter last night, I will be making Moroccan Chicken with Eggplant and Tomaters.
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Post #36 - January 23rd, 2013, 4:05 pmI'm doing the exchange and dinner. Don't have a clue what I'm making.Reading is a right. Censorship is not.
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Post #37 - January 24th, 2013, 11:47 amJust updated the attendees list. Looking forward to seeing everyone!
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Post #38 - January 27th, 2013, 1:37 pmIn honor of Mardi Gras (the following week), I will be bringing Jambalaya.Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
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Post #39 - February 1st, 2013, 10:39 amWe should bring 5 servings to share, then? I will probably make my food this weekend, looking to do some shopping today.
-Carolyn
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Post #40 - February 1st, 2013, 11:42 amI think I'm making artichoke stuffed shells with lemon ricotta sauce.Reading is a right. Censorship is not.
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Post #41 - February 1st, 2013, 1:44 pmHi,
Five portions is right. If you find you have an extra, you can always try to trade it.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #42 - February 4th, 2013, 11:03 pmHi,
Largely for logistical reasons, I will make Binko's Chicken Paprikash this month with spaetzle.
Next month, it will be the Hungarian mushroom soup.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #43 - February 5th, 2013, 12:41 amSounds good, but I was looking forward to the Mushroom soup ... no one knows mushrooms like C2!
Moetchandon and I may retreat to Ward Eight after the dinner, if anyone wants to join us.
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Post #44 - February 5th, 2013, 9:43 amIf someone else has extra, I will have one or two extra portions of Chicken Mole to exchange. I made double and have a lot of extra!
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Post #45 - February 5th, 2013, 9:50 amI also will have one or two extra.Reading is a right. Censorship is not.
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Post #46 - February 5th, 2013, 10:35 amHi,
I will likely have an extra container or two.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #47 - February 5th, 2013, 10:58 amOk, if Cathy has 2 extra servings my extra is spoken for......Reading is a right. Censorship is not.
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Post #48 - February 5th, 2013, 11:02 amnr706 wrote:
Moetchandon and I may retreat to Ward Eight after the dinner, if anyone wants to join us.
According to Facebook looks like Ward Eight is closed on Tuesdays!Reading is a right. Censorship is not.
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Post #49 - February 5th, 2013, 12:29 pmYou're right. Damn.
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Post #50 - February 5th, 2013, 10:01 pmGreat location. Terrific food and company. Can't wait to eat my tasty lunches...Reading is a right. Censorship is not.
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Post #51 - February 6th, 2013, 7:41 amIt was a lovely evening! Here is the recipe for the Chicken Mole. The chicken thighs and mole were cooked in the slow cooker so the chicken should be nice and tender. I sauteed/toasted most of the ingredients (including the ancho chiles) according to Rick Bayless instructions on making mole. After sauteeing the ancho chiles for 20-30 sec. each, I rehydrated them in hot water for 30 minutes before putting them in the blender.
Slow-Cooker Chicken Mole
http://www.marthastewart.com/868410/slo ... icken-mole
Total Time 4 1/4 hours
Yield Serves 6
4 pounds boneless, skinless chicken thighs (about 12)
Coarse salt
1 can (28 ounces) whole tomatoes
1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 ounces bittersweet chocolate, finely chopped (1/2 cup)
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Fresh cilantro leaves, for serving
Directions
Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.
Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro.
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