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Your Food Thread

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Conager said:
Italian wedding soup?
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No, I just looked up recipes for wedding soup, and although a couple similar ingredients, the flavor is different.

This has hot Italian sausage, potato, chicken broth, spinach, onion, garlic, and cream. I didn't put the cannelloni beans in the mix.
 
Aquagal said:
No, I just looked up recipes for wedding soup, and although a couple similar ingredients, the flavor is different.

This has hot Italian sausage, potato, chicken broth, spinach, onion, garlic, and cream. I didn't put the cannelloni beans in the mix.
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Mmm that sounds yummy. Hello beautiful. :kiss:

And warm crusty bread. Delicious.
 
girlsmiley said:
Mmm that sounds yummy. Hello beautiful. :kiss:

And warm crusty bread. Delicious.
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Hello, my friend. How are you?

I'm all tucked in like a babe, exhausted, the good kind. Simply spent after 5.5 miles on a snowshoe trek today. Then went to see Logan. I had two tears rolling down my cheeks at the end. I liked it, excellent acting, good story.

I'm glad the day ends well, because it didn't start off as such. I don't put up with flaky people well. I've no time for that bizness in my life.
 
Que said:
attachment.php
Crust-less Spinach Quiche.

Saute: 1 Diced, Vidalia Onion

Wilt: 1/2 lb Fresh Spinach. (or Defrost and Drain: 1 pkg Spinach)

Beat: 5 eggs

Add: 3 cups grated cheese.

Combine and pour into a prepared standard pie pan. (Butter & dust w/ flour)

Bake: @ 350 for 30-40 minutes. Let stage 10 minutes before serving.

This one I used maybe 2-2.5 cups of cheese and it turned out a little less risen...might be volume reduction alone. The recipe as written turned out slightly better.

Optionally: add crumbled bacon, or maybe substitute shallots for the onion.
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I was looking for my chile verde recipe and ran across this. I had forgotten about it. I need to go back to an old-fashioned recipe box. I was talking to a gent who was buying a stack of recipe books. He had a good point abot the web being great if you already know what's for dinner, but not as inspiring as leafing thtough a recipe book.
 
*delighted* Toasted Tortilla Salad

Someone is raising tender Boston Lettuce, fresh zuchini, juicy sweet ripe mini tomatoes, for my salad. Thank goodness for organic packaged avacado. Where are the fresh avocados?

*burning and tingling lips from black bean chili*
 
Pho Vietnamese noodles, the thick ones in the red packet. Sweet chili sauce with a good mix of soya sauce to add a bit of kick and kill some sweetness. Mix in some shredded carrot. Quick, cheap, vegetarian and yummy.
 
well, the plan was chili con carne with a side salad

but then i was bonfiring - which led to chocolate peanuts, jd tennessee honey, a curry pot noodle, and green fridge-chilled grapes. :rolleyes:
 
I should not read these articles when I am hungry.

"Instead of using the "sauce, cheese, toppings" order of a typical pizza, Detroit pizzas are built in reverse. Creamy, tangy Brick cheese from Wisconsin is cubed and applied directly to the top of the dough, where it bakes up gooey, buttery, and thick in the middle, crispy and dark brown around the edges. On top of the cheese is a sweet, thick tomato sauce, seasoned with plenty of garlic and spices and often applied in heavy parallel bands. If you order the pizza with pepperoni (the most common topping), depending on where you are, you might find it cupped and crisp on top of the sauce, or, occasionally, buried underneath the cheese, where its flavor seeps in and penetrates every bite.* It's crispy, fatty, cheesy, tangy, and glorious, especially those coveted corner pieces that give you that extra crunch."

*cheese swoon*

http://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html


*tip of the hat, to Butter's hunney.
 
Random luck.

Made whole wheat dough. Made cookie sized flattened flying saucers, and covered them in sliced almonds, bottom and top. (The dough was sticky enough.) Sprinkled some turbinado sugar on top, and a bit of butter.

Some became cookies. Some stayed in their bread state. *mystified*
 
Friends of ours invited us out to dinner, to celebrate a recent, and rather lucrative sale of their business.

Partway through our starter cocktails at the bar, a server asks if I would accompany her to the kitchen, where I am reacquainted with an old school friend, who is now chef and owner of the restaurant. He spotted me through the pass, and apparently other than my hair being quite a bit shorter and with some salt & pepper around the temples, I don't look a whole bunch different from those crazy school daze.

Shortly after sitting down at our table, the first in a series of amuse-bouches arrived. Angels On Horseback. They were absolutely perfect - the oysters were fresh and plump, and they burst briney and juicily on the tongue, accompanied in the bite with the smokey, crispy chew of thick Applewood bacon. An amazing start to an incredibly delicious meal.

Following our salad, a wee round plate was set before us, adorned with a fan of thin slices of cool Asian pear dotted with peaked dabs of miso cream. Over these slices a tripod of bamboo skewers, held together with a thin wrapping of green onion, speared three cubes of seared pork belly. They were a chestnut-golden brown on the outside, tender and salty with just a hint of sesame and ginger.

For our main course, my wife had a steak and I had blackened tuna. These were served with a light salad of greens, red quinoa, edamame beans, and soft cubes of creamy goat's cheese.

Just after the main, another collection of wee plates appeared, each with a couple long, thin wedges of bannock, fried in duck fat, a few thin slices of smoked salmon, peppery and smelling slightly of cedar, and along the edge of the plate some sea salt nuggets supported a purple shell, containing a plump mussel bathing in wine and garlic, and topped with a golden crust of panko, Parmesan and finely chopped parsley.

For dessert we were served these dense, decadent butter tarts topped with a light maple syrup whipped cream, guaranteed to satisfy any sweet tooth, and start the groundwork for cavities in all the other teeth.

The celebration was great fun, and it is a rare treat to get out and enjoy such an amazing meal. It was also awesome to reconnect with an old friend, who happens to own an amazing restaurant and has some mad culinary skills.
 
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