Prog Chefs Unite!!!

Chus wrote: 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

  plantain? plantain is platano.

Edited by markosherrera - March 06 2007 at 18:12

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...

NaturalScience wrote: 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.

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 Ossobuco, a Milanese speciality, is originally made with veal shank, and served with saffron risotto made with the marrow contained in the bone.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!

Or foodtv.com. That site has everything.

E

king of Siam wrote: Biscuits are fun to make.Thousands of variations.and as E said stay away from the prepared stuff

KoS, I think the next time I make B&G, I'm making biscuits from scratch. Got a good recipe?

E

prog-chick wrote: 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!!!!

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

Geck0 wrote: 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.

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

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!!!!

Today I made Morrocan chickpea/veggie stew, spinach salad and baked potato wedges for dinner! 

E-Dub wrote: 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

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.