|
Post by EscapeHatch on Mar 26, 2009 20:59:39 GMT -5
I thought a new thread in which we could post what is on the stove, BBQ or smoker at any particular moment when some one wants to shout out about it.
Tonight, it's one of my wife's favorite: Minestre di Toscano, a Tuscan soup. It is simply a sprig of rosemary, crushed red pepper, chicken stock (just made and reduced), leek, garlic, Italian sausage and kale or collard greens.
Oh yeah. And a hunk of bread. You know which kind.
|
|
CM
Rookie
Posts: 0
|
Post by CM on Mar 26, 2009 21:10:17 GMT -5
Sounds awesome I got everything but directions to your home.
|
|
|
Post by Jack on Mar 26, 2009 21:23:51 GMT -5
I thought a new thread in which we could post what is on the stove, BBQ or smoker at any particular moment when some one wants to shout out about it. Tonight, it's one of my wife's favorite: Minestre di Toscano, a Tuscan soup. It is simply a sprig of rosemary, crushed red pepper, chicken stock (just made and reduced), leek, garlic, Italian sausage and kale or collard greens. Oh yeah. And a hunk of bread. You know which kind. Hatch, What timing - my plans call for a TV dinner tonight.
|
|
CM
Rookie
Posts: 0
|
Post by CM on Mar 26, 2009 21:56:13 GMT -5
oh no tell me you are kidding, TV dinner, I'll blow nks.
|
|
|
Post by nikki on Mar 26, 2009 22:31:34 GMT -5
Jack,
I am ckling at your TV dinners. You mentioned that before. What kinds do you like? We used to eat them a lot as kids.
We had canned NE clam chowder tonight. A local market had Progresso on sale, three cans for five bucks. Good price. I added an extra can of clams and some asparagus. Garlic bread too. Pretty darn good!
|
|
CM
Rookie
Posts: 0
|
Post by CM on Mar 26, 2009 22:50:06 GMT -5
Nikki,
After I stop by Hatch's house I'll swing by yours, damn it all sounds good.
Sorry Jack I'll pass on the TV dinners.
|
|
CM
Rookie
Posts: 0
|
Post by CM on Mar 26, 2009 23:16:47 GMT -5
I do have to tell one story. I come from very humble beginnings and my first TV dinner was salisbury steak, it was the best thing I’d ever had in my young life.
For kicks I googled it, my GOD there is 980 mg of sodium, 4.5 grams of fat, 100 mg of cholesterol.
Earlier today jdredd spoke of treason, well here it is, death in a dinner.
It gets worst:
Total carbohydrates 55 grams Sugars 28 grams
The people that manufacture Swanson’s Salisbury steak belong in jail.
HaHa bet they are unionized
|
|
CM
Rookie
Posts: 0
|
Post by CM on Mar 27, 2009 0:19:30 GMT -5
Last Sunday’s “What’s Cookin’ Now” When the kids visit I always ask what would they like for me to prepare, the fixture on the CM menu for breakfast is Buttermilk biscuits.
My oldest son (6’6” 220 lbs) can eat a dozen, my youngest 6’4” 180 lbs can eat another dozen.
Here goes:
(double/triple as needed)
1.5 cups of all purpose flour A healthy pinch of sea salt 1 tablespoon baking powder
Mix well
Place in a food processor and add ¾ stick of sweet butter thinly slice until well incorporate.
Remove from food processor and place in large mixing bowl slowly add ¾ cup of fresh buttermilk. Thoroughly mix, the dough should be consistent throughout and a little sticky to the touch. Let the dough rest for about 30 minutes. Dust a cutting board with flour and work the dough over the board until it is about a half inch thick, using a knife or cookie cutter make a circle about 1.5 inches in diameter. Do not use a rolling pin.
Preheat oven to 350
Prepare an egg wash and coat each biscuit.
Place on cookie sheet in oven for 18-20 minutes.
Variations to the dough:
Add a couple of tablespoon of fresh chives
Experiment with herbs, thyme, oregano, pepper.
Also prepare thick gravy to pour over biscuits. Serve with eggs and apricot jam.
|
|
|
Post by Tired in CV on Mar 27, 2009 2:00:38 GMT -5
CM- that sounds pretty good! How many biscuits does that recipe make?
|
|
|
Post by Jack on Mar 27, 2009 7:13:13 GMT -5
Jack, I am ckling at your TV dinners. You mentioned that before. What kinds do you like? We used to eat them a lot as kids. We had canned NE clam chowder tonight. A local market had Progresso on sale, three cans for five bucks. Good price. I added an extra can of clams and some asparagus. Garlic bread too. Pretty darn good! You have to believe that choking down a TV dinner is not my idea of haute cuisine. I rarely, if ever, eat fast food but, I always keep at least one TV dinner in the freezer for emergency use only and fortunately those emergencies don't happen often. The clam chowder sounded good - I always add extra clams too. The best clam chowder that I've had in years was at a little waterfront restaurant in Morro Bay - topped with a few oyster crackers.
|
|
|
Post by nikki on Mar 27, 2009 11:51:05 GMT -5
Jack,
I always have some in the freezer too! We must have eaten at the same restaurant in Morro Bay. Many years ago we went skiing at Big Bear, and I begged the waitress to tell me what mystery ingredient was in their clam chowder that made it so delicious. Of course, the chef said it was a secret.
|
|
|
Post by Jack on Mar 27, 2009 13:31:23 GMT -5
Jack, I always have some in the freezer too! We must have eaten at the same restaurant in Morro Bay. Many years ago we went skiing at Big Bear, and I begged the waitress to tell me what mystery ingredient was in their clam chowder that made it so delicious. Of course, the chef said it was a secret. I shouldn't have reminded myself of that place in Morrow Bay. I've spent the whole morning day dreaming about the fish'n'chips special with a big bowl of clam chowder. The place sits on pier pilings hanging out over the bay with a view of the rock, the harbor seals and that incredible tidal current. We usually hit the Central Coast once a year in late Oct. or early Nov., stay at a place on the water in San Simeon and go to Morrow Bay for lunch each day. Last year was the first time in 25 yrs. that we didn't make the trip.
|
|
|
Post by EscapeHatch on Mar 27, 2009 17:48:17 GMT -5
The soup went over well last evening. I tweeked the recipe a bit. The market had half chickens for about 2.50 each. I toasted a couple of whole garlic cloves, rosemary and a hefty tablespoon of red chili flakes, then tossed in the chicken. I needed to render out as much fat as I could in a short period of time. The broth (brodo) needs to be chickeny. I left the chicken in the pot after adding a large container of chicken broth and let is simmer for an hour. My daughter came by to pick up some things just as the chicken came out, so we sent it home with her for their dinner.
I added the leek and two cans of canellini beans and after simmering for a bit, mashed them to use as a thickening agent. Then the Italian sausage. Once the sausage is cooked, I add the greens. They cook quickly. Finito e tempo di mangiare!
|
|
|
Post by Jack on Mar 27, 2009 18:03:24 GMT -5
The soup went over well last evening. I tweeked the recipe a bit. The market had half chickens for about 2.50 each. I toasted a couple of whole garlic cloves, rosemary and a hefty tablespoon of red chili flakes, then tossed in the chicken. I needed to render out as much fat as I could in a short period of time. The broth (brodo) needs to be chickeny. I left the chicken in the pot after adding a large container of chicken broth and let is simmer for an hour. My daughter came by to pick up some things just as the chicken came out, so we sent it home with her for their dinner. I added the leek and two cans of canellini beans and after simmering for a bit, mashed them to use as a thickening agent. Then the Italian sausage. Once the sausage is cooked, I add the greens. They cook quickly. Finito e tempo di mangiare! Oh yeah? Well last night I had to preheat the oven to 350, remove the plastic from on top of the dessert and poke holes in the plastic over the remaining items.
|
|
CM
Rookie
Posts: 0
|
Post by CM on Apr 12, 2009 14:48:29 GMT -5
Easter dinner.
Caesar salad
Creamy sunshine kabocha squash soup, with roasted-caramelized butternut squash
Rack of lamb basted with the below 10 parts Dijon 1 part horseradish 4 parts apricot jam 4 parts chopped rosemary
Grilled Maui Onions and grilled asparagus – lightly tossed with olive oil, salt and pepper
Roaster golden beets and rutabaga – lightly tossed with olive oil, salt and pepper
|
|