Prog Chefs Unite!!!
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Topic: Prog Chefs Unite!!!
Posted By: E-Dub
Subject: Prog Chefs Unite!!!
Date Posted: March 04 2007 at 17:41
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Simply a thread for those of us who like to cook. What's on the menu for tonight?
Here at the E residence it's roasted chicken stuffed with onions, garlic, lemon, salt and pepper. I tied the wings and legs together, draped strips of bacon (you can't go wrong with bacon) over the breasts, and drizzled with olive oil, salt, pepper, and some thyme. Roasting along with it is yukon gold potatoes, rosemary, salt, pepper, and olive oil. And I just put in some herbed mushrooms. Considering roasting some broccoli, too. I'd really like to know who is cooking and what they are cooking? E ------------- 
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Replies:
Posted By: andu
Date Posted: March 04 2007 at 17:43
I'm cooking... just wait for me to buy that photo cam and I'll hit you with some of my stuff! 
------------- "PA's own GI Joe!" 
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Posted By: Snow Dog
Date Posted: March 04 2007 at 17:45
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I do the cooking in my house too. ------------- http://www.last.fm/user/Snow_Dog" rel="nofollow"> 
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Posted By: E-Dub
Date Posted: March 04 2007 at 17:47
Snow Dog, I initially got into out of survival because my wife doesn't like to, nor is she very good at it. Now, however, I enjoy it. During the work week it becomes a headache, though. Even though I don't make it very often, I make a batch of biscuits and gravy that'll bring tears to your eyes. My meatloaf hasn't been too shabby lately, either. What are your specialties? E -------------
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Snow Dog wrote:Posted By: E-Dub
Date Posted: March 04 2007 at 17:49
Andu, I'm VERY interested in foods from other parts of the world, too. What are some of the staples of your country? I watched a special on Ireland on the food network last night. I've always wanted to go to Ireland because it seems like such an enchanting place. Seeing what they eat, however, makes me want to visit there even more. Keep the blood sausage away, but the rest looked amazing. A huge Guiness fan, too. E -------------
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Posted By: Atkingani
Date Posted: March 04 2007 at 18:04
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Ok, not a cook myself, but I'd like to suggest this typical Brazilian dish: http://en.wikipedia.org/wiki/Feijoada - http://en.wikipedia.org/wiki/Feijoada Here's the recipe:
http://www.brazilbrazil.com/feijoada.html - http://www.brazilbrazil.com/feijoada.html
Maybe it's fine to try first at a restaurant next to your door... and don't forget the oranges and the caipirinha, please. ------------- Guigo ~~~~~~ |
Posted By: darksinger
Date Posted: March 04 2007 at 18:04
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some cold shrimp and salmon ------------- 
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Posted By: E-Dub
Date Posted: March 04 2007 at 18:06
DS, where have you been? Seems like a long time since I've seen you around. Can't go wrong with shrimp and salmon. Especially shrimp. I could eat my body weight in those little guys. E -------------
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Posted By: PROGMAN
Date Posted: March 04 2007 at 18:11
I fried some Bacon, even though I'm not a Cook, I did it it to make a nice toastie with cheese.
------------- CYMRU AM BYTH 
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Posted By: bhikkhu
Date Posted: March 05 2007 at 00:06
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I didn't cook today, but tomorrow I may whip up my famous rice and beans. Whole grain rice with Morningstar farms sausage crumbles (meat substitute ), black beans, bell peppers, sweet onion, fresh garlic, a little black pepper, and a dash of oregano. ------------- a.k.a. H.T. http://riekels.wordpress.com" rel="nofollow - http://riekels.wordpress.com |
Posted By: VanderGraafKommandöh
Date Posted: March 05 2007 at 00:12
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That best be proper Gravy and not stock gravy which is too thin. Lumpy and thick gravy, yum yum. Ask Tony, he probably is familiar with Lancashire Hotpot. -------------   
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Posted By: jplanet
Date Posted: March 05 2007 at 00:59
That's the second recipe you've posted (at least that I've read) that sounded amazing! I am VERY much into cooking, and I like a lot of the same kind of American comfort foods that you mention. My specialty is meatballs and tomato sauce, which is an ages-old recipe handed down for generations in my family (my ancestors are form Italy and Sicily). But the recipes I keep going back to are things like homemade noodles and beef stew, braised pot roast or loin of pork with caramelized carrots and yes, Yukon gold potatoes! Tonight I had leftovers, but it was my own chicken parmigiana made with my sauce, chicken breast dipped in egg and breaded with parmigiana cheese and breadcrumbs, sizzled in some oil, topped with shredded mozzarella, bake in the oven for a bit and served with rigatoni. ------------- https://www.facebook.com/ShadowCircus/" rel="nofollow - ..::welcome to the shadow circus::.. |
Posted By: Raff
Date Posted: March 05 2007 at 01:37
Well, I'm Italian, and like so many of my compatriots I love cooking (and eating, too...). There is a fellow forum member you know very well that had the opportunity of trying my cooking during my last visit to the US, and he was really enthusiastic! Luckily he'll have the chance to try some more for the next month or so... However, I've been sick with the flu for the past week, so I can't really tell you much about my latest kitchen exploits. I'll just tell you for the time being that meat dishes are not my strong suit, but I love anything to do with pasta, rice, vegetables and vegetarian stuff in general, and of course baking and desserts!  |
Posted By: ViolinCyndee
Date Posted: March 05 2007 at 02:02
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Today I made Morrocan chickpea/veggie stew, spinach salad and baked potato wedges for dinner! ------------- http://cdbaby.com/cd/cyndeeleerule www.cyndeeleerule.com |
Posted By: KoS
Date Posted: March 05 2007 at 02:38
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I love cooking, but never get a chance to practice except for the occasional barbecue or special event due to my dad being a total kitchen nazi (most of his cooking sucks ). |
Posted By: Wilcey
Date Posted: March 05 2007 at 03:08
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I adore cooking, I love to work out different flavours and textures and create something pleasing for my family. I am not a recipe girl, unless something is really complex, I tend to read a recipe a couple of times to get the feel for it and then I pelt ahead sometimes changing it to suit......
When we travel I love to eat in traditional restaurants and I spend my time over dinner 'working it out'....... then I will come home and try things out in different ways! My daughter loves to cook now...... she really gets a blast from doing different things, I wish I could get my son interested........ he is only interested in the end result!!!! |
Posted By: Jim Garten
Date Posted: March 05 2007 at 03:42
That sounds damned fine - although, personally, I would have substituted the potato wedges for cous cous (made with just a little olive oil, fresh ground salt, lemon juice & mint - yum!) ------------- 
Jon Lord 1941 - 2012 |
Posted By: E-Dub
Date Posted: March 05 2007 at 04:08
Would never think of it. I fry up some sausage and remove from the pan. I wipe the pan clean and then melt a stick of butter (If I'm making a big batch, which I normally do, I'll use a whole stick. The only time I make it is when my in-laws come to visit and my father-in-law requests it. If it wasn't so high in fat and calories, I could eat it every weekend) and add flour to make a rue. I'll slowly add milk until I get to the proper consistency, add the sausage back in and season it with salt and pepper. I do admit to not making my own biscuits, which I should do. I'm a pretty big opponent to trans fats/partially hydrogenated oils, so I stay away from the Pillsbury brand. E -------------
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Posted By: KoS
Date Posted: March 05 2007 at 04:10
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Biscuits are fun to make. Thousands of variations. and as E said stay away from the prepared stuff  |
Posted By: E-Dub
Date Posted: March 05 2007 at 04:11
PC, I wish I had that kind of talent. I normally look up recipes, but can whip up the occasional gem. My meatloaf has been getting raves, as of late. I think the key is mixing in a little italian sausage, roasting red and green bell peppers, and sauteeing the onions beforehand. That is completely my own. For the most part, however, I get inspiration from magazines (I subscribe to Cooking Light). E -------------
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Posted By: E-Dub
Date Posted: March 05 2007 at 04:13
Man alive, the chicken parmigiana sounds good. Mine is just something I made up, but probably pales by comparison. Love to get the recipe someday when you have time. E -------------
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Posted By: E-Dub
Date Posted: March 05 2007 at 04:16
KoS, I think the next time I make B&G, I'm making biscuits from scratch. Got a good recipe? E -------------
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Posted By: KoS
Date Posted: March 05 2007 at 04:19
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Sorry, but not off the top of my head. but shouldn't take too long to do a thorough Google search. |
Posted By: E-Dub
Date Posted: March 05 2007 at 04:36
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Or foodtv.com. That site has everything.
E -------------
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Posted By: Padraic
Date Posted: March 05 2007 at 13:11
| One of my favorite things to make is out of a cookbook we have from Mario Batali - veal ossobuco (often times we use lamb), shanks which are braised for hours in the oven and served over a creamy risotto. |
Posted By: Raff
Date Posted: March 05 2007 at 13:26
Well done, Pat!  Ossobuco, a Milanese speciality, is originally made with veal shank, and served with saffron risotto made with the marrow contained in the bone. The shanks of other animals, such as lamb or turkey, doesn't usually hold the same kind of rich, creamy marrow you can find in veal or beef shanks. These days I'm looking forward to finding authentic Roman artichokes (big and rounded as a fist, the best quality available), which I'll braise in extra-virgin olive oil (the only oil I use), white wine and garlic, with a sprinkling of dried mint leaves. In Rome we generally use a variety of mint that grows wild in the fields, but ordinary mint is perfectly OK (much better than parsley - try it and see the difference!). Those artichokes cook to melt-in-your-mouth tenderness, and are wonderful eaten either hot or at room temperature. They're also quite expensive, but worth every eurocent!  |
Posted By: Padraic
Date Posted: March 05 2007 at 15:31
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^^^ My wife would absolutely love that artichoke recipe. Too bad I didn't know you when she and I were in Rome! The ossobuco is probably the most "authentic" of the Italian food we make; I also like making Italian seafood/pasta dishes like "frutti di mari" or some such. If only we could walk to an authentic gelateria after such a meal.  However, it's almost March 17, which means corned beef, carrots, potatoes, and Guinness for this Irish-American! |
Posted By: markosherrera
Date Posted: March 05 2007 at 19:56
| well my diary food is simple and easy :rice.,lentils and fried platane ,or black beans,rice and platane, or pasta with ketchup and tuna with platane,or fried potatos with fried platane sometimes chicken with potato pure and platane or bread with cheese and drink milk with gofio or milk with bran or chocolate... |
Posted By: Chus
Date Posted: March 05 2007 at 20:06
Also: plantain sandwich, plantain salad, plantain burger, plantain with potatoes, plantain pizza, plantain soup, macarroni n' plantains, plantain cake, plantain ice cream and pasta with plantain sauce ------------- Jesus Gabriel |
Posted By: markosherrera
Date Posted: March 05 2007 at 20:09
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Posted By: oliverstoned
Date Posted: March 05 2007 at 20:13
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I love to cook as well, following my bloodgroup. I try to use only biological products. The cuisine i make is of mediteranean inspiration with a lof of garlic, onion, olive oil, fishes, to name of few. I use parsley at every meal and i eat a lot of broccoli as well. |
Posted By: markosherrera
Date Posted: March 05 2007 at 20:13
| and platane with cheese and toston or green platane with mayonnaise and ketchup or platane with cheez wiz etc all with platane ..I dont know if say platane or banane ..this is high cuisine. |
Posted By: Atkingani
Date Posted: March 05 2007 at 20:13
What is platane? That fruit known in Portuguese & Spanish as plátano?  ------------- Guigo ~~~~~~ |
Posted By: markosherrera
Date Posted: March 05 2007 at 20:15
| Platane is a big banana for eat only cooked ,may be fried,or in the oven or cooked with boiling water etc. |
Posted By: Chus
Date Posted: March 05 2007 at 20:21
Or "patacones vergatarios" ------------- Jesus Gabriel |
Posted By: markosherrera
Date Posted: March 05 2007 at 20:31
| PATACONNE VERGATARIE(high cuisine) |
Posted By: Chus
Date Posted: March 05 2007 at 20:35
Precisely------------- Jesus Gabriel |
Posted By: markosherrera
Date Posted: March 05 2007 at 20:40
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Posted By: Chus
Date Posted: March 05 2007 at 21:16
Uh, I believe "Diablitos" is the brand  , in which case should be "Devils Underwood: the best way to eat ham"------------- Jesus Gabriel |
Posted By: darksinger
Date Posted: March 05 2007 at 23:18
i creep about whither and hither
usualy whither
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Posted By: Syzygy
Date Posted: March 06 2007 at 12:17
For proper Lancashire hotpot you should add a finely chpped lamb's kidney - it makes all the difference  .------------- 'Like so many of you I've got my doubts about how much to contribute to the already rich among us...' Robert Wyatt, Gloria Gloom |
Posted By: Syzygy
Date Posted: March 06 2007 at 12:18
epicurious is good as well, although American measurements can be a bit baffling  .------------- 'Like so many of you I've got my doubts about how much to contribute to the already rich among us...' Robert Wyatt, Gloria Gloom |
Posted By: Jim Garten
Date Posted: March 06 2007 at 12:33
Is that "chipped" or "chopped" or "chapped"? -------------
Jon Lord 1941 - 2012 |
Posted By: Syzygy
Date Posted: March 06 2007 at 19:10
Chapped if you're a Landoner, chopped if your from oop north where the civilised folk dwell. Bloody southerner! ------------- 'Like so many of you I've got my doubts about how much to contribute to the already rich among us...' Robert Wyatt, Gloria Gloom |
Posted By: E-Dub
Date Posted: March 06 2007 at 19:56
I'll go to epicurious sometime. Actually made a braised carrot dish at Thanksgiving from that site that was pretty good. My only knock against FoodTV is they gave somebody as annoying as Rachel Ray a career. Am I the only one who can't stand her? Last night I called her the antichrist and my wife just rolled her eyes. E -------------
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Posted By: rileydog22
Date Posted: March 06 2007 at 21:52
She's so annoying. "this is gonna be so yummo!" -------------   |
Posted By: E-Dub
Date Posted: March 06 2007 at 22:52
Or her other favorite quote is, "that has my name written all over it." She was annoying before; but, now she knows she's this hot celebrity and you can tell that it's gone straight to her head. E -------------
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Posted By: Padraic
Date Posted: March 07 2007 at 11:28
Amen, brother. Amen. |
Posted By: MikeEnRegalia
Date Posted: March 07 2007 at 11:40
You mean they're worse than the English? Hooray metric system! Although it's equally bad in Germany, with "table spoons" or "knife tips".------------- https://awesomeprog.com/users/Mike" rel="nofollow">Recently listened to: 
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Posted By: E-Dub
Date Posted: March 07 2007 at 12:38
NS, what cracks me up about that goofy broad is she'll abbreviate extra virgin olive oil by saying 'EVOO'; however, she always ends up saying 'extra virgin olive oil' immedately afterwards. She needs an open hand chop to the throat. E -------------
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Posted By: E-Dub
Date Posted: March 08 2007 at 15:27
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Tonight: Broiled salmon with this awesome sweet/spicy rub. Got to start eating better. Might make some steamed veggies to go along with it.
E -------------
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Posted By: Padraic
Date Posted: March 08 2007 at 16:42
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Sounds good - and I also need to start eating healthier. Damn Italian hoagies!
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Posted By: E-Dub
Date Posted: March 08 2007 at 22:31
Turned out pretty good. I'm such a red meat lover and my lip was quivering just thinking about the t-bones I bought today along with the salmon. Remember the huge hunk of meat that made the Flintstones car tip over during the closing credits? That's how big the steak is I bought. Seriously, Cuban refugees could float to Key West on this bad boy. E -------------
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Posted By: Padraic
Date Posted: March 09 2007 at 10:43
**drool** I am so grilling steaks this weekend! |
Posted By: Raff
Date Posted: March 09 2007 at 10:53
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You red meat lovers, have you ever had Carpaccio? It's raw steak sliced very thin, topped with shaved Parmesan and arugula (rocket) leaves, and obviously salt, pepper and EVOO (). I love it, as I love raw red meat and all the rest... You can make it with raw salmon too (minus the cheese, though), and it is utterly delicious!
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Posted By: Padraic
Date Posted: March 09 2007 at 11:16
Yes, carpaccio is excellent. Don't know if I'd care for the salmon version though...my wife is the sushi lover in the family. 
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Posted By: Raff
Date Posted: March 09 2007 at 11:23
Actually, the fish gets 'cooked' in lemon juice before it is eaten - I usually sprinkle it with juice an hour or so before eating it. This means the fish doesn't taste as raw as in sushi, which I love anyway. |
Posted By: Eetu Pellonpaa
Date Posted: March 09 2007 at 15:05
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I'm really fond of lambmeat and chicken liver. Cooking is a fun hobby, as eating well makes your day better, and it's nice to give great meals to your frinds and special ones.
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Posted By: Syzygy
Date Posted: March 09 2007 at 16:00
Yup, tried that a time or two, though only with steak - I think it would only work with wild salmon, farmed salmon is too fatty to eat raw. ------------- 'Like so many of you I've got my doubts about how much to contribute to the already rich among us...' Robert Wyatt, Gloria Gloom |
Posted By: Padraic
Date Posted: March 10 2007 at 20:12
| Tonight's menu was pan-seared salmon with a mango chutney, rice w/ scallions, and roasted turnips. |
Posted By: Syzygy
Date Posted: March 11 2007 at 12:15
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^^^^^^^^^^^^^^^^^^^^^^
It's going to be salmon here too - a couple of nice salmon steaks with dill tops cooked in the oven, with steamed new potatoes, broccolli and mange tout tossed in herb butter. Simple but effective. ------------- 'Like so many of you I've got my doubts about how much to contribute to the already rich among us...' Robert Wyatt, Gloria Gloom |
Posted By: E-Dub
Date Posted: March 11 2007 at 12:20
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I think we're just doing grilled panini sandwiches tonight. We're having a family gathering, so I'm not going to want to come home and cook. Those t-bones are going in to marinade for tomorrow, though.
E -------------
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Posted By: E-Dub
Date Posted: March 12 2007 at 20:01
Holy cow!!! Those t-bones I marinated were soaking in this stuff from Australia called Aussie Sauce. Could be the best steak I've ever had. Definitely the best one I've ever grilled. Fired up the grill for the first time since last Autumn. Love manning a grill. Any other grillers here on PA? E -------------
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Posted By: cuncuna
Date Posted: March 12 2007 at 20:12
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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. ------------- ¡Beware of the Bee! |
Posted By: Padraic
Date Posted: March 13 2007 at 10:03
Hell yeah! Grilling up some bratwurst and washing it down with a cold brew... pretty much defines summer for me. |
Posted By: Firepuck
Date Posted: March 13 2007 at 10:08
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^
Where I live the winters regularly see -35 C. The cold doesn't stop me from grilling, it is my favourite way to cook.
In severe cold it does take longer to grill though! ------------- Kryten : "'Pub'? Ah yes, A meeting place where humans attempt to achieve advanced states of mental incompetence by the repeated consumption of fermented vegetable drinks." |
Posted By: Padraic
Date Posted: March 13 2007 at 10:21
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. |
Posted By: E-Dub
Date Posted: March 13 2007 at 13:31
NS, how do you prepare your brats? I married a Wisconsin girl, so I had to master that before being allowed into the family. Now, I make brats so good it will make you want to smack a nun! E -------------
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Posted By: Padraic
Date Posted: March 13 2007 at 13:56
| No real prep, I'm afraid. I have on occasion cooked them in beer, but mostly I just grill them straight. I'm open to any and all suggestions, though. |
Posted By: E-Dub
Date Posted: March 13 2007 at 15:28
Here ya go! Lightly brown them on the grill; meanwhile, slice up some sweet onions (I normally slice up two big onions, but I have a mandolin slicer and it makes it easy), and melt a stick of butter in a saucepan. Slowly saute the onions until they're transluscent (the longer you saute them, the better) and add a little salt and pepper to them. When your onions get to the consistency you like, add a good bottle of brew and bring it to a simmer. I eyeball it, but I let it simmer for a good 10-15 minutes (sometimes longer). Lastly, add the brats and finish them off in the butter/beer sauce. It's pure heaven on a bun! E -------------
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Posted By: Padraic
Date Posted: March 13 2007 at 15:38
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Thanks, I am definitely trying this.
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Posted By: E-Dub
Date Posted: March 13 2007 at 15:45
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And vidalia onions are coming in season here shortly. One bite and your eyeballs will shoot straight out of their sockets. Seriously, it's that good!
E -------------
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Posted By: Angelo
Date Posted: March 13 2007 at 16:09
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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. ------------- http://www.iskcrocks.com" rel="nofollow - ISKC Rock Radio I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
Posted By: E-Dub
Date Posted: March 13 2007 at 16:17
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 -------------
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Posted By: Angelo
Date Posted: March 13 2007 at 17:32
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. ------------- http://www.iskcrocks.com" rel="nofollow - ISKC Rock Radio I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
Posted By: Angelo
Date Posted: March 14 2007 at 16:12
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Did my recipe kill this thread?
------------- http://www.iskcrocks.com" rel="nofollow - ISKC Rock Radio I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
Posted By: cuncuna
Date Posted: March 14 2007 at 19:06
Ricotta cheese is just lovely. ------------- ¡Beware of the Bee! |
Posted By: markosherrera
Date Posted: March 14 2007 at 19:48
| This is my recipe for black beans.cook 250 grs of black or red beans,after the beans are soft ,put i quart or 1/4 of bottle of ketchup,,2 soup spoons of cheez wiz,1 spoon of soy sauce,1 garlic sauce,,salt at your taste,after put in a mixer and make a pure with the beans,and put ,onions in pieces over..that pure is good combined with rice, fried plantains,fried egg,pork ,yuca and salad of tomato,onion,avocado,coriander,cumin and chili and sausages, I RECOMMEND EAT THIS WITH A GOOD COLD PILSEN BEAR AND AFTER ONE DELICIUS CHOCOLAT CAKE ...this is my normal food sundays after I PLAY PING PONG . |
Posted By: Angelo
Date Posted: March 18 2007 at 09:41
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What's for diner today?
------------- http://www.iskcrocks.com" rel="nofollow - ISKC Rock Radio I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
Posted By: markosherrera
Date Posted: March 18 2007 at 11:06
| barbecue of tuna with lemon,pepper and onions with golden potatos and salad of lettuce,tomatos and onions with pepper and super extra olive virgin oil |
Posted By: E-Dub
Date Posted: March 18 2007 at 20:17
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 -------------
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Posted By: Padraic
Date Posted: March 19 2007 at 10:02
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I love Panera!
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Posted By: Raff
Date Posted: March 19 2007 at 11:31
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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. |
Posted By: Padraic
Date Posted: March 19 2007 at 12:10
| Man, Italian food is such a win. Feel free to come do that in my kitchen anytime. |
Posted By: Raff
Date Posted: March 21 2007 at 14:40
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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! |
Posted By: Angelo
Date Posted: March 21 2007 at 14:43
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Just had chili burrito's. Great food you're posting Rafaella, makes me decide to go to Italy again this summer, after an absence of 3 years. ------------- http://www.iskcrocks.com" rel="nofollow - ISKC Rock Radio I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
Posted By: micky
Date Posted: March 21 2007 at 14:48
ummm.... ------------- The Pedro and Micky Experience - When one no longer requires psychotropics to trip |
Posted By: Padraic
Date Posted: March 21 2007 at 16:29
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the way to a man's heart...
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Posted By: E-Dub
Date Posted: March 22 2007 at 22:59
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 -------------
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Posted By: E-Dub
Date Posted: March 22 2007 at 23:00
The frontega chicken sandwich is my favorite. I had that with a broth based soup and it was really good. It's good if you don't want to eat too heavy. It beats the crap out of Subway, that's for sure. E -------------
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Posted By: Chris H
Date Posted: March 22 2007 at 23:01
I love Subway, but Panera is much better most of the time
 I've recently started to enjoy the Crispanis, they are delicious! ------------- Beauty will save the world. 
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Posted By: E-Dub
Date Posted: March 23 2007 at 05:11
I saw that and may have to get one next time. How are they different from pizzas? E -------------
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Posted By: Padraic
Date Posted: March 23 2007 at 12:50
Mine too! My wife has to yell at me to get something different every now and then. |
Posted By: Angelo
Date Posted: March 23 2007 at 14:31
Panera? Subway? What the.... I thought this was a thread for prog chefs, not for prog sandwich buyers...  Today I made Jambalaya (with extra saucage since I didn't have chicken) and string beans. Yummie... ------------- http://www.iskcrocks.com" rel="nofollow - ISKC Rock Radio I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
Posted By: Padraic
Date Posted: March 23 2007 at 20:51
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Back on track, Angelo: tonight was shrimp scampi, started by sauteeing onion and garlic in EVOO (E is sorry he introduced this term to the thread ), then added the shrimp, butter and white wine, fresh parsley, and red pepper flakes. Add to spaghetti and voila, one of my favorite dinners during Lent.
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Posted By: E-Dub
Date Posted: March 24 2007 at 01:45
It's usually my wife who orders the same thing over and over. In my case, I have to get that chicken sandwich every time. I love that bread with the rings of red onion in it. E -------------
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Posted By: E-Dub
Date Posted: March 24 2007 at 01:51
I'm sure to cook something this weekend. I spent all evening putting together this new shelving unit I got for my discs; so, we ordered a pizza. I'll probably make inside out cheeseburgers on Sunday. Ironically, that's an idea I got from Rachel Ray. I still think she's the antichrist, but I do owe her for the burgers. NS, I do see her Joker-like smile every time I see the letters "EVOO". It's burned in my brain.
E -------------
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Posted By: micky
Date Posted: March 24 2007 at 02:00
I love Jambalaya... ummm ------------- The Pedro and Micky Experience - When one no longer requires psychotropics to trip |
Posted By: micky
Date Posted: March 24 2007 at 12:30
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well an update on the AR prog chef(s?) hahhaha. This morning the better half made a great all-american breakfast of pancakes which were heavenly. She loved IHOP when visiting here hahha. For lunch... a great homemade pizza..not the crap we get served stateside but meatless and sauceless. With great fresh veggies and cheese. Absolutely delicious. Tonight... the bad boy takes command. I wanted to make Tacos, but endured another culture shock when I found during a visit to a chain grocery store, no taco seasoning, no cheddar cheese, no sour cream.... so I will reveal my true nature as a Prog Chef and whip up a half Mex half Italian Taco dinner for her tonight. The results... hmmm.. but as always with me I guess... will be never be boring.
------------- The Pedro and Micky Experience - When one no longer requires psychotropics to trip |
Posted By: Angelo
Date Posted: March 24 2007 at 14:15
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Yahooo!!! Tomorrow's my birthday, so I'll get full breakfast service. Think I'll order Canadian style 'fluffy pancakes' with maple syrup. For diner it will be either canelloni with ricotta/parsley filling and chicken/pancetta/tomato sauce or ostrich steak with assorted mushrooms. Off for tapas now, see y'all later - and it's good to see that the Subway/Panera discussion has ended ------------- http://www.iskcrocks.com" rel="nofollow - ISKC Rock Radio I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |