rosco rathbone
1. f3e5 2. g4??
- Joined
- Aug 30, 2002
- Posts
- 42,431
tortoise said:
Anything that's a winner. Hit me!
Foodgasms
- Thread starter tortoise
- Start date
- Status
Anything that's a winner. Hit me!
tortoise
roosevelt dime
- Joined
- Feb 20, 2002
- Posts
- 19,336
rosco rathbone said:
It's relatively free form, as is the way with salads. You can add or subtract individual elements to suit your taste.
Tuscan White Bean Salad
- 1/4 cup olive oil
- 1 medium onion, diced
- 1.5 cups dried navy beans, cooked (if you need advice on cooking them, let me know)
- a couple generous handfuls of baby spinach
- handful of pitted olives (nicoise, picholine, or the like)
- handful of sundried tomatoes packed in oil, drained and chopped
- small handful marinated artichoke hearts, chopped
- 1 Tbsp. preserved lemon, chopped (this can be hard to find, but can be omitted)
- 1/2 pound fresh mozzarella, cut into bite sized cubes (buffala mozzarella, if you can find it)
- basic Italian vinaigrette (I can give you a recipe for one if you need it)
- fresh ground pepper and salt, to taste (or use Carl's)
Saute the onion in olive oil until translucent, then add to a large mixing bowl. Toss with all of the remaining ingredients until coated. Season to taste. Serve immediately (or you can make it up to one day ahead, but if you do that, don't add the spinach until just before serving).
S
ShamelessFlirt
Guest
No beans, but it's a favorite of mine ...
Tortellini & Sun-dried tomato salad
1 tbsp margarine (I can't believe it's not butter)
4 cloves of garlic (approx)
1 tbsp fresh basil
.25 lb sliced swiss (approx)
.25 lb sliced ham (approx)
.5 cup oil packed Sun-dried Tomatoes (strained & reserve tomato oil)
1 tablespoon excellent quality Red Wine Vinegar
.5 cup pitted Black Oil-Cured Olives (optional)
.5 cup Pine Nuts (optional)
Prep tortellini according to package directions. About 5 minutes before it's done -
Cut basil and ham into a chiffonade and lightly toast it with the garlic in the butter being careful not to let the garlic brown, only soften. Add a little of the reserved tomato oil as needed.
Cut swiss into chiffonade and lightly toss with the pasta and heated basil/garlic/ham and remaining ingredients.
Serve warm or cold.
Tortellini & Sun-dried tomato salad
1 tbsp margarine (I can't believe it's not butter)
4 cloves of garlic (approx)
1 tbsp fresh basil
.25 lb sliced swiss (approx)
.25 lb sliced ham (approx)
.5 cup oil packed Sun-dried Tomatoes (strained & reserve tomato oil)
1 tablespoon excellent quality Red Wine Vinegar
.5 cup pitted Black Oil-Cured Olives (optional)
.5 cup Pine Nuts (optional)
Prep tortellini according to package directions. About 5 minutes before it's done -
Cut basil and ham into a chiffonade and lightly toast it with the garlic in the butter being careful not to let the garlic brown, only soften. Add a little of the reserved tomato oil as needed.
Cut swiss into chiffonade and lightly toss with the pasta and heated basil/garlic/ham and remaining ingredients.
Serve warm or cold.
S
ShamelessFlirt
Guest
OK Tort, wrap your brain buds around this one ...
(I got it from this site)
Candied Olive Cobbler
Serves 6-8
Adapted from Sam Mason.
FOR THE CANDIED OLIVES:
6 cups olives, pitted
2 cups sugar
2 cups water
2 cups Port wine, preferably ruby
1 vanilla bean
Zest of one orange
FOR THE STREUSEL TOPPING
1/2 cup all-purpose flour
4 tablespoons sugar
1/2 teaspoon cinnamon
4 tablespoons butter, barely softened
FOR THE COBBLER
2 tablespoons Kirsch
1 cup sugar
4 teaspoons cornstarch
Bring a pot of water to boil, immerse olives for a few seconds to remove oily residue, and strain. Repeat process if olives are still oily. Heat sugar in a large saucepan. When it begins to melt and turn yellow, very quickly completely whisk in 2 cups cold water. Then add the wine, vanilla bean, zest and olives and let simmer about 30 minutes or until reduced by about half. Strain olives and reserve poaching liquid.
Meanwhile mix flour, sugar and cinnamon. Blend butter into the flour mixture with the tips of your fingers; you want most of the streusel mix to be pea-size lumps.
In medium-size baking dish (like a 9- by 12-inch pan), mix olives with Kirsch, sugar and cornstarch. Add about 1 cup of reserved poaching liquid and mix. Top with streusel and bake at 350 for about 30 minutes or until top is well-browned.
Link to internet only cooking shows (including "dinner with the band" where the above came from):
http://www.onnetworks.com/
(I got it from this site)
Candied Olive Cobbler
Serves 6-8
Adapted from Sam Mason.
FOR THE CANDIED OLIVES:
6 cups olives, pitted
2 cups sugar
2 cups water
2 cups Port wine, preferably ruby
1 vanilla bean
Zest of one orange
FOR THE STREUSEL TOPPING
1/2 cup all-purpose flour
4 tablespoons sugar
1/2 teaspoon cinnamon
4 tablespoons butter, barely softened
FOR THE COBBLER
2 tablespoons Kirsch
1 cup sugar
4 teaspoons cornstarch
Bring a pot of water to boil, immerse olives for a few seconds to remove oily residue, and strain. Repeat process if olives are still oily. Heat sugar in a large saucepan. When it begins to melt and turn yellow, very quickly completely whisk in 2 cups cold water. Then add the wine, vanilla bean, zest and olives and let simmer about 30 minutes or until reduced by about half. Strain olives and reserve poaching liquid.
Meanwhile mix flour, sugar and cinnamon. Blend butter into the flour mixture with the tips of your fingers; you want most of the streusel mix to be pea-size lumps.
In medium-size baking dish (like a 9- by 12-inch pan), mix olives with Kirsch, sugar and cornstarch. Add about 1 cup of reserved poaching liquid and mix. Top with streusel and bake at 350 for about 30 minutes or until top is well-browned.
Link to internet only cooking shows (including "dinner with the band" where the above came from):
http://www.onnetworks.com/
Rambling Rose
My Aim Is True
- Joined
- Jul 11, 2001
- Posts
- 10,901
I tried some Port wine marinated beef tenderloin today. Pretty damned noteworthy.
That olive cobbler...I'm gonna have to let that one sink in a bit.
That olive cobbler...I'm gonna have to let that one sink in a bit.
scrymettet
Silly chocolate angel
- Joined
- Oct 11, 2001
- Posts
- 24,043
dried fruits and cheese.
I am getting all ... Zen.
I am getting all ... Zen.
Rambling Rose
My Aim Is True
- Joined
- Jul 11, 2001
- Posts
- 10,901
It's officially the weekend - don't make me wait!
S
ShamelessFlirt
Guest
Hester said:
They didn't specify, but I'm thinking kalamata ...
Quoting the article before it becomes unavailable
tortoise
roosevelt dime
- Joined
- Feb 20, 2002
- Posts
- 19,336
Oh, that sounds delicious.
I don't, but I would have fun creating one. Basic chili recipe, brown and slow braise the goat, but I'd go with some fun Caribbean flavors. Sofrito. Scotch bonnets. Allspice. Maybe even coconut milk. Okay, that's more of a curried goat than goat chili, but...
I don't, but I would have fun creating one. Basic chili recipe, brown and slow braise the goat, but I'd go with some fun Caribbean flavors. Sofrito. Scotch bonnets. Allspice. Maybe even coconut milk. Okay, that's more of a curried goat than goat chili, but...
Hester
hesterosexual
- Joined
- Dec 11, 2004
- Posts
- 21,948
cabbage strudel
old hungarian jew recipe. the biddies used to make their own filo but i use the frozen stuff from the market.
finely chop a green cabbage and saute until soft in lots of butter with 1/4c sugar and a pinch of salt. some folks add cinnamon, raisins, and/or apples but i got the blunt end of the wooden spoon whenever i suggested it.
layer filo sheets (about 6-10) brushing each with melted butter. sprinkle 1/2c breadcrumbs down the middle 1/3 of the filo and then add cabbage mix. you can sprinkle with black pepper if you want. roll 1 end of filo over the top of the cabbage, then the other end.
bake @350 for about an hour or until golden brown.
old hungarian jew recipe. the biddies used to make their own filo but i use the frozen stuff from the market.
finely chop a green cabbage and saute until soft in lots of butter with 1/4c sugar and a pinch of salt. some folks add cinnamon, raisins, and/or apples but i got the blunt end of the wooden spoon whenever i suggested it.
layer filo sheets (about 6-10) brushing each with melted butter. sprinkle 1/2c breadcrumbs down the middle 1/3 of the filo and then add cabbage mix. you can sprinkle with black pepper if you want. roll 1 end of filo over the top of the cabbage, then the other end.
bake @350 for about an hour or until golden brown.
S
ShamelessFlirt
Guest
tortoise said:
I read that and thought of you immediately. I can usually get an idea of how the ingredients play together but this one blew my mind too. When Hester asked what type of olives I thought of Niçoise or Kalamata. let us know which you use!
And Hester, your cabbage strudel sounds really good (and I like the cinnamon/apple idea)! Have you ever used red instead of green??
Tati
runs with scissors
- Joined
- Sep 29, 2002
- Posts
- 13,270
Carne Asada
http://www.elise.com/recipes/photos/carne-asada.jpg
2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper
Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thinly sliced they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.
(Optional) Serve with warm tortillas (flour or corn), with pico de gallo (fresh tomato salsa) and chopped avocados.
Serves 4-6.
http://www.elise.com/recipes/photos/carne-asada.jpg
2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper
Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thinly sliced they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.
(Optional) Serve with warm tortillas (flour or corn), with pico de gallo (fresh tomato salsa) and chopped avocados.
Serves 4-6.
This looks wonderful! Definitely making it soon.Tatiana0706 said:
Saw this on "Everyday Italian" and tried it this past week. Very easy and fast. (Careful w/ the red pepper flakes.)
Quick and Spicy Tomato Soup
http://i63.photobucket.com/albums/h134/collette_mtb/ei1005_tomatoesoup_e.jpg
3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.
Tati
runs with scissors
- Joined
- Sep 29, 2002
- Posts
- 13,270
this is a luscious looking confection...
Frozen Blackberry-Lemon Chiffon Pie
http://bp3.blogger.com/_J-s7w5-Rv84/RkX72SG_ueI/AAAAAAAABGo/_1p42f4JPtw/s400/BlackberryPie-3.jpg
1 1/2 cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons milk
3 cups fresh blackberries
1/4 cup fresh lemon juice
1/4 teaspoon salt
4 large egg whites
1 cup plus 2 tablespoons sugar
6 tablespoons water
In a medium bowl, toss together crumbs, butter and milk until thoroughly combined. Press mixture into the bottom of a 9" springform pan coated with nonstick spray.
Process blackberries and lemon juice in a blender until smooth. Strain mixture through a sieve over a bowl and discard seeds and other solids left behind.
In a large mixing bowl, beat salt and egg whites on high speed until foamy.
Meanwhile, add sugar and 6 tablespoons water in a medium saucepan. Bring to a boil, reduce heat to medium (or just above) and cook, without stirring, until a thermometer registers 240 degrees. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold the strained blackberry mixture into the egg whites - pour over the graham cracker crust, smoothing the top. Cover and freeze at least 8 hours before serving.
Frozen Blackberry-Lemon Chiffon Pie
http://bp3.blogger.com/_J-s7w5-Rv84/RkX72SG_ueI/AAAAAAAABGo/_1p42f4JPtw/s400/BlackberryPie-3.jpg
1 1/2 cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons milk
3 cups fresh blackberries
1/4 cup fresh lemon juice
1/4 teaspoon salt
4 large egg whites
1 cup plus 2 tablespoons sugar
6 tablespoons water
In a medium bowl, toss together crumbs, butter and milk until thoroughly combined. Press mixture into the bottom of a 9" springform pan coated with nonstick spray.
Process blackberries and lemon juice in a blender until smooth. Strain mixture through a sieve over a bowl and discard seeds and other solids left behind.
In a large mixing bowl, beat salt and egg whites on high speed until foamy.
Meanwhile, add sugar and 6 tablespoons water in a medium saucepan. Bring to a boil, reduce heat to medium (or just above) and cook, without stirring, until a thermometer registers 240 degrees. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold the strained blackberry mixture into the egg whites - pour over the graham cracker crust, smoothing the top. Cover and freeze at least 8 hours before serving.
- Status
