Prog Chefs Unite!!!

Ghost Rider wrote: I thought I'd share with you the pasta sauce we ate for lunch today with orecchiette. It was an invention of mine, if you can say so, and something you can whip up in ten minutes tops. Of course I don't need to tell you that this concoction met with the unconditional approval of my AR partner, also known as the man of my dreams....Just heat some EVOO  in a pan with a clove of garlic (I split mine in two, but you can use it whole too), then add some diced bacon and sliced black olives (the most that the sauce flavourful you can find), and sauté over high heat, adding a splash of white wine. Then add a can of diced tomatoes and cook for about 10 minutes. Season with red pepper flakes - you shouldn't need to add any salt. Serve hot with any pasta shapes, and if you can find grated Pecorino (i.e. hard sheep's milk cheese), it suits the sauce even better than Parmesan. Tonight we're having stewed rabbit with cherry tomatoes, black olives and capers. I'm also planning on making a lentil stew one of those days, and a zucchini frittata.

Man, that lentil stew sounds good! I told myself I was going to make more stews and soups with lentils this past winter and I never did. Of course, when you're married to somebody with the tastebuds of a 4 year old, it's hard to get too wild.

E

Ghost Rider wrote: Tonight's dinner at the Art Rock team mansion features turkey shanks braised in red wine with tomatoes, dried porcini mushrooms, bacon and fresh rosemary, roast potatoes with EVOO and rosemary, and a salad of mixed leaves, sweetcorn and cherry tomatoes with Gorgonzola dressing. Today's lunch featured an oven-baked frittata made with sautéed zucchini slices, four eggs and a tablespoonful of grated Parmesan cheese. In the next few days we are planning such delicious things as spaghetti with clams, risotto with radicchio and sausages. Ah, I forgot the wonderful lentil and spinach soup I made yesterday evening... I'll keep you posted very gladly!

ummm....

Tonight's dinner at the Art Rock team mansion features turkey shanks braised in red wine with tomatoes, dried porcini mushrooms, bacon and fresh rosemary, roast potatoes with EVOO and rosemary, and a salad of mixed leaves, sweetcorn and cherry tomatoes with Gorgonzola dressing. Today's lunch featured an oven-baked frittata made with sautéed zucchini slices, four eggs and a tablespoonful of grated Parmesan cheese. In the next few days we are planning such delicious things as spaghetti with clams, risotto with radicchio and sausages. Ah, I forgot the wonderful lentil and spinach soup I made yesterday evening... I'll keep you posted very gladly!

I thought I'd share with you the pasta sauce we ate for lunch today with orecchiette. It was an invention of mine, if you can say so, and something you can whip up in ten minutes tops. Of course I don't need to tell you that this concoction met with the unconditional approval of my AR partner, also known as the man of my dreams....

Just heat some EVOO  in a pan with a clove of garlic (I split mine in two, but you can use it whole too), then add some diced bacon and sliced black olives (the most that the sauce flavourful you can find), and sauté over high heat, adding a splash of white wine. Then add a can of diced tomatoes and cook for about 10 minutes. Season with red pepper flakes - you shouldn't need to add any salt. Serve hot with any pasta shapes, and if you can find grated Pecorino (i.e. hard sheep's milk cheese), it suits the sauce even better than Parmesan.

Tonight we're having stewed rabbit with cherry tomatoes, black olives and capers. I'm also planning on making a lentil stew one of those days, and a zucchini frittata.

Angelo wrote: What's for diner today?

Had to pick my wife up from the airport, so my daughter and I just went by Panera. Didn't cook, so it was nice to have a night off.

E

What's for diner today?

NaturalScience wrote: cuncuna wrote: Making some egg plant rolls right now. Simple, beautiful and delicious. Cut thin slices of eggplant, add some salt over them and wait until it looses water (30 minutes / 1 hour), using some absorbent paper as a base to catch the water. Then simply add cheese of preference (goat cheese in my version) and salami and some basil leafs. Roll it, use a wood pin to tie and to the oven, in a buttered and flat container, for about 15 - 25 minutes, depending of how raw you want the eggplant. Note: the slices of eggplant must be from top to botton, in order to obtain a very long and thin slice. Sounds excellent.  My mother-in-law makes an Italian version of this called rollotini - breaded eggplant rolled up and stuffed with ricotta cheese and tomato sauce.  Definitely a favorite of mine.

Ricotta cheese is just lovely.

E-Dub wrote: Angelo wrote: I cook a lot, as does my wife - we actually bought our house because of the spacey kitchen a couple of years ago. Past two days it was her turn because I was on customer trips. Yesterday we had some nice chili with rice, and today couccous with 9 different vegetables and small chickenbreast cubes.On Sunday I made ribs with sweet & sour marinade, baby patatoes out of the oven with salt and olive oil, and cauliflower with (indian) curry sauce. Simple and sweet...My favourite however is a German recipe I learned over there last christmas holiday: a grilled sirloin rubbed with pepper, semmel knödel with a creamy wild mushroom sauce and some brocoli. Great day in the morning, that sounds awesome!!! both do! I always say that when I get to Heaven, I hope it smells like curry. The German dish sounds phenomenal! What is semmel knodel, though? E

Semmel Knödel are what you could call 'bread balls' I guess. The recipe may sound awful, but they taste great if you combine them with the hearty mushroom sauce - which they really soak up.

Mix some stale bread (preferrably from German rolls/kaiserbrötchen). Soak in water, then squeeze, mix with an egg, chopped onion and salt, pepper and parsley. Form small balls - just a bit smaller than tennis balls) out of it and cook these for about 15 minutes.

I cook a lot, as does my wife - we actually bought our house because of the spacey kitchen a couple of years ago. Past two days it was her turn because I was on customer trips. Yesterday we had some nice chili with rice, and today couccous with 9 different vegetables and small chickenbreast cubes.

On Sunday I made ribs with sweet & sour marinade, baby patatoes out of the oven with salt and olive oil, and cauliflower with (indian) curry sauce. Simple and sweet...

My favourite however is a German recipe I learned over there last christmas holiday: a grilled sirloin rubbed with pepper, semmel knödel with a creamy wild mushroom sauce and some brocoli.

Thanks, I am definitely trying this.