For dinner tonight
serene
better cold. I think this one will contain spinach, feta, and
caramelized onions. What are you having?
serene
Wayne Boatwright
> James has requested quiche. I'm gonna make two, since he likes it even
> better cold. I think this one will contain spinach, feta, and
> caramelized onions. What are you having?
I pounded chicken breasts flat, lightly smeared with a German sweet-hot
mustard, then dusted with Old Bay and paprika and grilled quickly over hot
coals. 4 WW points. I scored several pounds of beautiful asparagus at
99˘/lb. We had copious amounts of it, barely nuked with just a touch of
olive oil and fresh lemon. 0 WW points.
BTW, Serene, last night I chunked a medium sweet potato and half a Vidalia
onion, cooked and caramelized as you suggested. Delicious! I didn't
calculate the points, but it was within reason.
--
Wayne Boatwright ożo
____________________
BIOYA
Reg
Yep, quiche is the thing tonight. The filling has ricotta
and roasted peppers and it has a corn crust.
--
Reg
sarah bennett
Roast chicken, buttermilk biscuits and pineapple upside-down cake
http://anisaerah.blogspot.com/2006/02/roast-chicken-and-buttermilk-biscuits.html
http://anisaerah.blogspot.com/2006/02/pineapple-upside-down-cake.html
--
saerah
http://anisaerah.blogspot.com/
email:
anisaerah at s b c global.net
"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza
"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams
Bob Terwilliger
I made meatballs and spaghetti sauce last night, but I didn't get around to
eating it. When I get home I'll heat up that sauce and make spaghetti and
garlic bread. I'll also make a simple salad: Rub the salad bowl with raw
garlic, then add romaine, butter lettuce, peppadews, and black olives. Toss
with EVOO (one of the few times that extra-virgin makes a difference), then
sprinkle with red-wine vinegar and Parmesan cheese.
Got a bottle of Chianti waiting, too.
Bob
Wayne Boatwright
Corn crust? Cornmeal crust? Sounds interesting!
Reg
> On Sat 11 Feb 2006 08:16:58p, Thus Spake Zarathustra, or was it Reg?
>
>>serene wrote:
>>
>>
>>>James has requested quiche. I'm gonna make two, since he likes it even
>>>better cold. I think this one will contain spinach, feta, and
>>>caramelized onions. What are you having?
>>
>>Yep, quiche is the thing tonight. The filling has ricotta
>>and roasted peppers and it has a corn crust.
>>
>
> Corn crust? Cornmeal crust? Sounds interesting!
>
Yes indeed, it's cornmeal. It's inspired by this John
Ash recipe, though I'm going pretty far afield of it
tonight.
I usually prefer flakier crusts but the cornmeal
is a nice twist.
Ricotta Cheese-Lemon Thyme Tart With Sweet Cornmeal Crust
Recipe By : John Ash
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Tarts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== CORNMEAL CRUST ===
1/2 cup Butter -- at room temperature
2 tablespoons Sugar
1 cup Yellow cornmeal
2 Eggs -- at room temperature
1 teaspoon Salt
1 1/2 cups All-purpose flour
=== RICOTTA CHEESE-LEMON THYME FILLING ===
4 tablespoons Minced shallots or green onions
1 tablespoon Butter
2/3 cup Heavy cream
1/2 cup White wine
1/2 teaspoon Salt
1/4 teaspoon Freshly-ground white pepper
12 ounces Fresh Ricotta cheese
3 Eggs
1 1/2 tablespoons Chopped fresh lemon thyme
(or other fresh herbs such as
Chives, parsley, basil)
For the crust, beat butter and sugar until smooth. Add cornmeal,
eggs and salt and beat until well combined. Add flour and mix
until dough forms a ball. Mixture should be soft and moist.
Wrap in plastic and chill for 1 hour. Roll out the crust to
fit a prepared 9- by 1-inch tart pan with removable bottom.
Wrap and save any leftover dough in freezer. Prick with a
fork several times and bake for at least 8 minutes at 350
degrees until lightly browned.
For the filling, saute shallots in butter until soft, not brown.
Add cream, wine, salt and white pepper. Reduce by one half.
Cool. Add ricotta cheese, eggs and thyme and beat until
smooth. Pour into prepared tart shell. Bake in a 350 degree
preheated oven for 35 to 40 minutes, or until the filling
is just set and lightly browned. Serve warm or at room
temperature. Garnish with a sprinkling of herbs.
This recipe yields 8 to 12 servings.
Recipe Source:
COOKING RIGHT with John Ash
From the TV FOOD NETWORK - (Show # CR-9724 broadcast 10-11-1996)
--
Reg
Wayne Boatwright
Mmmm... That's sounds delicious, Reg! Copied and saved for the next
quiche! Thanks for posting the whole recipe.
Reg
> Mmmm... That's sounds delicious, Reg! Copied and saved for the next
> quiche! Thanks for posting the whole recipe.
>
You're most welcome. Enjoy.
--
Reg
Old Mother Ashby
Since you ask, probably rack of lamb with baked sweet potato and fennel
in cheese sauce. The weather is not too hot at the moment. And we might
have poached peaches if I can get my act together.
This will please the dogs. Bones two nights running - we had veal rib
eye chops last night to inaugurate the new Scanpan grillpan.
Christine
Bob Terwilliger
Gotta save this recipe, too. I wonder how it would be with spinach and/or
sun-dried tomatoes added to the filling. Thanks!
Bob
Spuddie
serene <ser...@serenepages.org> tossed a caber at the lizard while
remarking:
Tuna hotdish and a couple of ibuprofen. (I dropped a can of tuna on my
foot. At least it hadn't been opened yet.)
Cheryl
~~~Preach not to others what they should eat, but eat as becomes
you, and be silent.~~~ (Epictetus)
sarah bennett
> On Sat, 11 Feb 2006 18:40:39 -0800 while whitewashing the broccoli
> serene <ser...@serenepages.org> tossed a caber at the lizard while
> remarking:
>
>
>>James has requested quiche. I'm gonna make two, since he likes it even
>>better cold. I think this one will contain spinach, feta, and
>>caramelized onions. What are you having?
>>
>>serene
>
>
> Tuna hotdish and a couple of ibuprofen. (I dropped a can of tuna on my
> foot. At least it hadn't been opened yet.)
>
ow!
I dropped my favorite plate on the floor today when making pineapple
upside-down cake. I had to make the cake over and I'm sad about the plate :(
MareCat
news:808tu1tmkga65q1kp...@4ax.com...
> James has requested quiche. I'm gonna make two, since he likes it even
> better cold. I think this one will contain spinach, feta, and
> caramelized onions. What are you having?
Mmmmmmm...that sounds good. I love quiche.
My in-laws are visiting us this week, so we went out to dinner tonight. I
had the Snapper Siciliano (http://www.grottohouston.com/menu.htm -
description is down near the bottom). We split a slice of Italian wedding
cake and a serving of tiramisu for dessert. Yummy.
Mary
serene
<wayneboatwright_at_gmail.com> wrote:
>On Sat 11 Feb 2006 07:40:39p, Thus Spake Zarathustra, or was it serene?
>
>> James has requested quiche. I'm gonna make two, since he likes it even
>> better cold. I think this one will contain spinach, feta, and
>> caramelized onions. What are you having?
>
>I pounded chicken breasts flat, lightly smeared with a German sweet-hot
>mustard, then dusted with Old Bay and paprika and grilled quickly over hot
>coals.
God, that sounds great.
>BTW, Serene, last night I chunked a medium sweet potato and half a Vidalia
>onion, cooked and caramelized as you suggested. Delicious! I didn't
>calculate the points, but it was within reason.
Yay. :-)
I just ate a cara cara orange that I got for 39 cents a pound today,
and it was beautiful (slightly pink flesh) and so yummysweet.
serene
serene
Ooh, yum. Any spices to go with the southwesty flavors?
serene
modom
wrote:
>James has requested quiche. I'm gonna make two, since he likes it even
>better cold. I think this one will contain spinach, feta, and
>caramelized onions. What are you having?
>
Curried chicken: http://i1.tinypic.com/nmm5gk.jpg
With broccoli and roasted okra.
modom
Reg
Wow, you're way ahead of me. Your crystal ball is in fine
form tonight.
Guajillo and ancho. Goes nice with the corn flavors.
Had a few glasses of Smoked Loon syrah along with it.
Quite a nice bottle for six bucks.
--
Reg
serene
>serene wrote:
>
>> On Sun, 12 Feb 2006 03:16:58 GMT, Reg <r...@nospam.com> wrote:
>>>Yep, quiche is the thing tonight. The filling has ricotta
>>>and roasted peppers and it has a corn crust.
>>
>>
>> Ooh, yum. Any spices to go with the southwesty flavors?
>Wow, you're way ahead of me. Your crystal ball is in fine
>form tonight.
>
>Guajillo and ancho. Goes nice with the corn flavors.
Yum. Now James is dreaming up all kinds of pies and tarts to make,
because he liked these so much. I told him gently that quiches aren't
exactly the best thing for him to have very often, because of all the
fat, but we can try other tarts and pies. He was so enchanted by the
mixture of caramelized onions and sun-dried tomatoes, and how they
walk the line between sweet and savory, that he's dying to have me
make a goat-cheese-and-tomato-and-caramelized-onion tart. So I guess
that'll be the next experiment. :-)
serene
serene
<virtualgoth@die_spammer.biz> wrote:
> peppadew
I had to google this. Looks so yummy!
serene
serene
wrote:
>Tuna hotdish and a couple of ibuprofen. (I dropped a can of tuna on my
>foot. At least it hadn't been opened yet.)
Ouch!!
(My ex-wife's favorite things I cooked were tuna casserole and mashed
potatoes with mushroom gravy. I *love* tuna casserole!)
serene
Reg
> Yum. Now James is dreaming up all kinds of pies and tarts to make,
> because he liked these so much. I told him gently that quiches aren't
> exactly the best thing for him to have very often, because of all the
> fat, but we can try other tarts and pies. He was so enchanted by the
> mixture of caramelized onions and sun-dried tomatoes, and how they
> walk the line between sweet and savory, that he's dying to have me
> make a goat-cheese-and-tomato-and-caramelized-onion tart. So I guess
> that'll be the next experiment. :-)
>
> serene
I'm in the same boat as James. I have to watch the fat very,
very, closely. If my metabolism were any slower it would run
backwards. I rarely get to eat anything with a pastry crust.
I serve them to others just about very day, but I'm lucky
if i can eat it once a month.
How about making him an onion/tomato relish and serving it on
the side? That would cut the fat way down. Chop up some sun
dried tomato and caramelized onion, add a splash of balsamic,
S&P, minced garlic, red pepper flakes, and some olive oil,
in what ever amount is appropriate.
Serve it alongside grilled salmon, chicken breast, poached
shrimp, etc.
In any case, he's lucky to have you looking out for him.
--
Reg
Jude
Oh seerene, you're a saint. I LOVE gravy and have no successs. i
desperately need some help with veggie gravy making.....and i think
you're just the woman to help me! pretty please?
Jude
Grandma's cold peas and cheese salad
a stew of chickpeas, tomaotoes, onions, and yellow peppers
sweet potato biscuits.
for dessert: peanut butter bars. the kind that are made like 7 layer
bars, with sweetened condensed milk to give them that gooey delicious
layer.
and along with our movie later, popcorn with garlic, parmesan, yeast,
and cayenne pepper. captain morgan's dark rum and diet coke clack
cherry vanilla, with a piece of lime....my new favorite drink!
Jude
How about making him an onion/tomato relish and serving it on
> the side? That would cut the fat way down. Chop up some sun
> dried tomato and caramelized onion, add a splash of balsamic,
> S&P, minced garlic, red pepper flakes, and some olive oil,
> in what ever amount is appropriate.
>
That sounds good. I made up a suin-dried tomato pesto the other day -
in my food processor I mixed: a jar of sun-dried tomatoes on olive oil,
about 1/4 c of chopped parsley, 1/4 - 1/2 c walnuts, 4 cloves roasted
garlic, salt, pepper. It's really good.
We used it the first night on sandwiches of marinated grilled
portobellos, with olive tapenade, roasted red peppers, smoked
mozzarella, carmelized onions, and romaine lettuce.
The next day, my BF used some in a chicken wrap with cold chicken
pieces, lettuce, yellow peppers, black olives, mayo, and fresh
tomatoes.
Tomoroow night, it's getting tossed with some penne, white beans,
roasted garlic, and ricotta cheese, and topped with parmesan. Served
with salad and steamed lemon buttered broccoli.
sf
> I just ate a cara cara orange that I got for 39 cents a pound today,
> and it was beautiful (slightly pink flesh) and so yummysweet.
I don't remember ever eating a pink fleshed orange.... have to look
for it.
--
Practice safe eating. Always use condiments.
sf
Il ove quiche, but that one is REALLY different... please post the
recipe. :)
sf
>
> Ricotta Cheese-Lemon Thyme Tart With Sweet Cornmeal Crust
>
Oh, you posted the recipe already!... please disregard my previous
plea.
serene
>serene wrote:
>
>> Yum. Now James is dreaming up all kinds of pies and tarts to make,
>> because he liked these so much. I told him gently that quiches aren't
>> exactly the best thing for him to have very often, because of all the
>> fat, but we can try other tarts and pies. He was so enchanted by the
>> mixture of caramelized onions and sun-dried tomatoes, and how they
>> walk the line between sweet and savory, that he's dying to have me
>> make a goat-cheese-and-tomato-and-caramelized-onion tart. So I guess
>> that'll be the next experiment. :-)
>>
>> serene
>
>I'm in the same boat as James. I have to watch the fat very,
>very, closely.
Yeah. James has very well controlled diabetes, but one of the reasons
it's well controlled is that we eat mostly low-fat, and very little
fried foods, meat, etc.
>How about making him an onion/tomato relish and serving it on
>the side?
Ooh, that sounds lovely. I'm gonna try that soon!
>
>In any case, he's lucky to have you looking out for him.
Thanks, hon. We're both lucky. Happiest three years of my life (our
anniversary was about a week ago).
serene
Reg
> On Sun, 12 Feb 2006 03:16:58 GMT, Reg wrote:
>
>
>> serene wrote:
>>
>> > James has requested quiche. I'm gonna make two, since he likes it even
>> > better cold. I think this one will contain spinach, feta, and
>> > caramelized onions. What are you having?
>>
>> Yep, quiche is the thing tonight. The filling has ricotta
>> and roasted peppers and it has a corn crust.
>
>
> Il ove quiche, but that one is REALLY different... please post the
> recipe. :)
Aren't you the one that disappeared right in the middle of
a recent post? I was ready to send out a posse to make sure
you were OK :)
The basic recipe is upthread somewhere. Plus there were a few
changes in tonight's rendition. Add one roasted red bell
pepper, 1 t of ground guajillo, 1/2 t ground ancho. I
never make the original recipe because it's a bit too
tame for me. I always embellish it.
--
Reg
sf
> sf wrote:
>
> > On Sun, 12 Feb 2006 03:16:58 GMT, Reg wrote:
> >> Yep, quiche is the thing tonight. The filling has ricotta
> >> and roasted peppers and it has a corn crust.
> >
> >
> > Il ove quiche, but that one is REALLY different... please post the
> > recipe. :)
>
> Aren't you the one that disappeared right in the middle of
> a recent post? I was ready to send out a posse to make sure
> you were OK :)
>
:) thanks for being concerned
> The basic recipe is upthread somewhere. Plus there were a few
> changes in tonight's rendition. Add one roasted red bell
> pepper, 1 t of ground guajillo, 1/2 t ground ancho. I
> never make the original recipe because it's a bit too
> tame for me. I always embellish it.
and thanks for the recipe update
Spuddie
>>Tuna hotdish and a couple of ibuprofen. (I dropped a can of tuna on my
>>foot. At least it hadn't been opened yet.)
>
>Ouch!!
It's a little bruised this morning but not hurting yet. I haven't
tried putting my shoes on though.
>(My ex-wife's favorite things I cooked were tuna casserole and mashed
>potatoes with mushroom gravy. I *love* tuna casserole!)
>
>serene
I do too. I make mine using cheddar cheese soup rather than cream of
whatever soup or a white sauce. Saw the recipe variant years ago in a
magazine and have been doing it that way ever since. And no peas! Lots
of chopped onions and celery and sliced 'shrooms, lots of chunky tuna,
loads of coarsely ground black pepper, but totally pealess.
Cheryl
~~~I refuse to believe that trading recipes is silly. Tunafish
casserole is at least as real as corporate stock.~~~
(Barbara Grizzuti Harrison)
sf
> Had a few glasses of Smoked Loon syrah along with it.
> Quite a nice bottle for six bucks.
Make that Smoking Loon. Where did you find it?
Reg
> On Sun, 12 Feb 2006 05:55:14 GMT, Reg wrote:
>
>
>> Had a few glasses of Smoked Loon syrah along with it.
>> Quite a nice bottle for six bucks.
>
>
> Make that Smoking Loon. Where did you find it?
Yeah, Smoked Loon was the entree :)
Safeway on La Playa has it.
--
Reg
serene
>
>Oh seerene, you're a saint. I LOVE gravy and have no successs. i
>desperately need some help with veggie gravy making.....and i think
>you're just the woman to help me! pretty please?
Oh, dear. If I give you the recipe for the mushroom gravy, you will
never be able to look me in the eye again.
*sigh*
Here goes. Please understand that I was trying to duplicate
cute-poet-chick's preferred gravy, and I kept it up until it was
exactly to her liking. It's good, but it's trashy and definitely not
haute cuisine.
1 can Campbell's Golden Mushroom Soup
1/3 can milk
1 capful Kitchen Bouquet
That's it. Mix and heat.
Still love me?
:-)
I still use Kitchen Bouquet to give a better color to homemade
mushroom gravy, but this is how I make it now:
Saute an onion with salt and pepper to taste in half butter, half oil
until it's just turning translucent. Add several sliced garlic cloves
and a huge bunch of sliced mushrooms, and saute together until most of
the liquid is gone. Add a half-cup or so of sherry, cook and stir
some more until the liquid is nearly gone again. Do this once or
twice more. Meanwhile, make a roux or heat roux you've got saved in
the fridge. Add broth, milk, or as a last resort water to the
mushrooms and heat through. When it starts to boil gently, add the
roux. Stir until thickened. Add Kitchen Bouquet if the gravy is gray
in color.
Sometimes, when I am in a hurry or have no roux or whatever, I will
just thicken the gravy with cornstarch instead. (Make a paste of
cornstarch and water and add to the liquid as it starts to gently
boil. Stir until thickened.)
serene
Jude
now. Your secret's out. Do you serve green bean casserole alongside
your gravy? =)
Thanks for the recipe. The roux-based one sounds like what i've tried,
but maybe the Kitchen Bouquet is the missing secret ingredient! Mine
always endds up tasting more like a cream sauce than a gravy. I need to
up the stcok and decrease the milk, I think.
serene
>Oh serene.............canned soup. You're officially on RFC probabtion
>now. Your secret's out. Do you serve green bean casserole alongside
>your gravy? =)
I know. It is my secret shame! :-)
My ex-wife, the Diner Queen, is from the south. Some of the things
she taught me to cook were divine -- spicy green beans, Snappy Cheese,
yum. But they're not to be confused with health food.
>Thanks for the recipe. The roux-based one sounds like what i've tried,
>but maybe the Kitchen Bouquet is the missing secret ingredient! Mine
>always endds up tasting more like a cream sauce than a gravy. I need to
>up the stcok and decrease the milk, I think.
I think using beef stock would make it taste gravy-er, but I don't
generally have beef stock around.
serene
Jude
> I think using beef stock would make it taste gravy-er, but I don't
> generally have beef stock around.
>
> serene
Weeeeellllllll, since I don't eat red meat or poultry, I think that
idea's out. That's why I'm interested in mushroom gravy. I love gravy
for mashed potatoes or stuffing/dressing, but as a veg, it's pretty
hard to find or make. And mine never works.........is the golden
mushroom soup a chicken based soup? I'll stick with roux-based, but
increase the veg broth and decerase the milk, I think.
Thanks for the tips!
serene
>serene wrote:
>
>> I think using beef stock would make it taste gravy-er, but I don't
>> generally have beef stock around.
>>
>> serene
>
>Weeeeellllllll, since I don't eat red meat or poultry, I think that
>idea's out. That's why I'm interested in mushroom gravy. I love gravy
>for mashed potatoes or stuffing/dressing, but as a veg, it's pretty
>hard to find or make. And mine never works.........is the golden
>mushroom soup a chicken based soup?
I think it has beef in it. That's (if I remember right) why I stopped
using it.
>I'll stick with roux-based, but
>increase the veg broth and decerase the milk, I think.
I almost forgot -- I made a *really* delicious mushroom gravy by
sauteeing some onions, adding Pacific's (vegan) mushroom soup,
reducing it down to gravy thickness (no roux) and adding kitchen
bouquet. It's too expensive to have all the time, but we LOVED it.
serene
Jude
> I almost forgot -- I made a *really* delicious mushroom gravy by
> sauteeing some onions, adding Pacific's (vegan) mushroom soup,
> reducing it down to gravy thickness (no roux) and adding kitchen
> bouquet. It's too expensive to have all the time, but we LOVED it.
>
> serene
Perfect for Thanksgiving next year, anyways.......thanks!!!