Recipies to blow my family away.
dak...@gmail.com
cooking together. We recently started up this thing where one night a
week I cook a meal on my own for the family. This will be my third week
on the job, so far I made chili, and lemon chicken & a salad. I want to
try something I have never done before, but at the same time will blow
them away. Anyone have any menu ideas?
-Thanks
JoeSpareBedroom
news:1165949198....@j44g2000cwa.googlegroups.com...
Where do you live? Does your local supermarket have a seafood department?
Does it smell good, or does it smell like a fish tank that's gone 6 months
without being cleaned? I have a recipe for you, but it'll work better if you
can some advice on the type of fish you're buying, and that's most likely to
happen at a seafood counter that's well cared for.
Nancy Young
<dak...@gmail.com> wrote
Fresh in my mind are the Hungarian beef short ribs I made recently,
and the beef brisket. Both easy and delicious, assuming you can get
the cuts of meat.
Tonight I'm making chicken cacchiatore, but I guess you're not looking
for chicken. How about pot roast or stuffed peppers? Sausage and
peppers?
nancy
dak...@gmail.com
department?
Does it smell good, or does it smell like a fish tank that's gone 6
months
without being cleaned?"
I live in the southern part of Wisonsin, we have a couple of places
that have a decent sized sea food department, they are not the best
quality, but once in a while it's okay.
"How about pot roast or stuffed peppers? Sausage and peppers?"
Stuffed peppers sounds good, I was considering that to be an option
even before I posted this actually.
JoeSpareBedroom
news:1165950121.8...@l12g2000cwl.googlegroups.com...
> "Where do you live? Does your local supermarket have a seafood
> department?
> Does it smell good, or does it smell like a fish tank that's gone 6
> months
> without being cleaned?"
>
> I live in the southern part of Wisonsin, we have a couple of places
> that have a decent sized sea food department, they are not the best
> quality, but once in a while it's okay.
OK. If they don't have red snapper, ask for something that won't fall apart
when poached. And, you can't use salmon. I've used big shrimp in a pinch.
This recipe's really easy, even though it looks involved.
Fish in Crazy Water
PESCE ALL'ACQUA PAZZA
Recipe from "Marcella Cucina" by Marcella Hazan
1 1/2 pounds fresh, ripe tomatoes
4 cups of water
3 large garlic cloves, peeled and sliced very thin
2 tablespoons very finely chopped parsley
Chopped red chili pepper, 1/8 teaspoon or to taste, or dried red pepper
flakes
1/4 cup extra virgin olive oil
Salt
A 1 1/2- to 2-pound red snapper, filleted with its skin left on
Optional: 4 slices of
day-old or grilled sourdough bread
For 4 persons
One of the most frequently recurring conversational expressions in the
dialect of my native Romagna is anicreid, "I don't believe it." That
skepticism is a characteristic I share with people of my region. When a dish
has a fanciful name, I resist trying it, feeling that it has been dressed up
to cover up a lack of substance. Had it been up to me, I never would have
sampled that Neapolitan creation, fish in crazy water. "What's crazy water
go to do with cooking and anyway, who wants to eat fish in water?" Such were
my thoughts, until my friend from Amalfi, Pierino Jovine, one day simply
brought the dish to the table without asking or telling. Now, I am the one
who goes crazy over it. Water is what brings together all the seasoning
ingredients, the tomatoes, garlic, parsley, chili pepper, salt, and olive
oil. They simmer in it for a full 45 minutes, exchanging and compounding
their flavors, producing a substance that is denser than a broth, looser,
more vivacious, and fresher in taste than any sauce, in which you then cook
the fish.
1.Peel the tomatoes raw using a swiveling-blade vegetable peeler, and chop
them roughly with all their juice and seeds. The yield should be about 2
cups.
2.Choose a saute pan in which the fish fillets can be subsequently fit
flat without overlapping. Put in the water, garlic, chopped tomatoes,
parsley, chili pepper, olive oil, and salt. Cover the pan, turn the heat to
medium, for 45 minutes.
3.Uncover the pan, turn up the heat, and boil the liquid until it has been
reduced to half its original volume.
4.Add the fish, skin facing up. Cook for 2 minutes, then gently turn it
over, using two spatulas. Add a little more salt and cook for another 12
minutes or so. Serve promptly over the optional bread slice.
Nancy Young
<dak...@gmail.com> wrote
> "How about pot roast or stuffed peppers? Sausage and peppers?"
>
> Stuffed peppers sounds good, I was considering that to be an option
> even before I posted this actually.
If you decide to use this recipe, remember to start cooking the
brown rice first, it takes a while. No biggie. I wasn't happy
with the results when I substituted white rice. Whatever it is you
wind up making, let us know how it goes?
Stuffed Green Peppers
5 to 6 medium green peppers
3/4 cup uncooked brown rice
1 pound lean ground beef
1 medium onion, chopped
1 can (8 ounces) tomato sauce (I use 16 ounces and save some to
pour over the tops of the peppers before baking)
1 teaspoon each: dried basil, dried oregano, dried thyme
1/2 teaspoon salt
pepper to taste
1/2 teaspoon instant beef boullion
Remove tops and seeds from peppers. In a large kettle, bring water
to a boil; cook peppers for 5 minutes. Remove and drain. Cook rice
according to package directions. In a skillet, brown beef and onion.
Drain. Add tomato sauce, herbs, salt and pepper; cook 5 minutes.
Stir in rice. Stuff peppers with the rice mixture. Place upright in
a shallow baking dish or casserole. Bake at 375 for 15-20 minutes.
Freezes well.
Sheldon
JoeSpareBedroom wrote:
> <dak...@gmail.com> wrote
> > I'm about 17 years old right now, me and my mom has always enjoyed
> > cooking together. We recently started up this thing where one night a
> > week I cook a meal on my own for the family. This will be my third week
> > on the job, so far I made chili, and lemon chicken & a salad. I want to
> > try something I have never done before, but at the same time will blow
> > them away. Anyone have any menu ideas?
>
> Does it smell good, or does it smell like a fish tank that's gone 6 months
> without being cleaned? I have a recipe for you, but it'll work better if you
> can some advice on the type of fish you're buying, and that's most likely to
> happen at a seafood counter that's well cared for.
Sheesh... why are you giving the poor kid such an inquest.. just tell
him your fercockatah secret recipe already... with all your
interrogation about stink and stank you may as well be telling him
straight out that his momma exudes the aroma of a nasty fish monger....
what kind of alien spawns the likes of you. Someone with the need to
lord it over a teenager has to be spending his entire life being pussy
whipped by his own momma.
JoeSpareBedroom
news:1165952674....@80g2000cwy.googlegroups.com...
The orderlies will arrive soon with your meds, Shelly. Sit quietly, look out
the window, and pretend those tractors are yours.
TammyM
<dak...@gmail.com> wrote in message
news:1165949198....@j44g2000cwa.googlegroups.com...
I think it's wonderful that you are doing this, and the experience you gain
now will help you for the rest of your life.
I would suggest beef stroganoff - nice and hearty for those coooooold
Wisconsin evenings. This one sounds nice. Pay close attention the sour
cream instrux!!
Beef Stroganoff
Sour cream can curdle if added directly to hot liquid. To prevent curdling,
temper the sour cream by stirring a little of the hot liquid into it and
then adding the warmed sour cream mixture to the pan. Buttered egg noodles
are the classic accompaniment to this recipe. Add noodles to boiling water
at the same time the onion goes into the pan in step 4, so that the noodles
and stroganoff will be done at about the same time.
Serves 4 1 1/2 tablespoons vegetable oil
12 ounces white button mushrooms , wiped clean and halved if small,
quartered if medium, cut ino sixths if large
Table salt and ground black pepper
3/4 pound beef tenderloin (about 2 fillets), cut into 1/2-inch long,
1/8-inch wide strips
1/2 cup low-sodium beef broth
1 tablespoon unsalted butter
1 small onion , minced (1/2 cup)
1 teaspoon tomato paste
1 1/2 teaspoons dark brown sugar
1 tablespoon unbleached all-purpose flour
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1/3 cup sour cream
8 ounces egg noodles , cooked in salted water, drained, and tossed wih
2 tablespoons butter
1. Heat 1 tablespoon oil in heavy-bottomed 12-inch skillet over medium-high
heat until hot and shimmering, but not smoking, about 2 minutes; swirl to
coat pan. Add mushrooms and cook over high heat without stirring for 30
seconds; season with salt and pepper and continue to cook, stirring
occasionally, until mushrooms are lightly browned, about 4 minutes longer.
Transfer to medium bowl.
2. Return skillet to high heat, add remaining 1/2 tablespoon oil; swirl to
coat pan. Place tenderloin strips in skillet. Using tongs, spread the meat
into single layer, making sure that strips do not touch, and cook without
turning until well-browned on first side, 2 minutes. Turn strips and cook on
second side until well-browned, about 1 minute longer. Season with salt and
pepper to taste and transfer to bowl with mushrooms.
3. Add beef broth to skillet, scraping up browned bits on pan bottom with
wooden spoon; simmer until broth is reduced to 1/4 cup, about 3 to 4
minutes. Transfer broth to bowl with mushrooms and beef, scraping skillet
clean with rubber spatula.
4. Return skillet to medium-low heat and add butter; when butter foams, add
onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion
is lightly browned and softened, about 6 minutes; stir in flour until
incorporated. Gradually whisk in chicken broth and wine; increase heat to
medium-high and bring to boil, whisking occasionally, then reduce heat to
medium-low and simmer until thickened, about 2 minutes. Whisk liquid from
mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 cup
of hot sauce into sour cream, then stir mixture back into sauce. Add
mushrooms and beef; heat to warm through, about 1 minute. Adjust seasonings
with salt and pepper and serve over buttered egg noodles.
Make sure the sour cream is at room temp when you stir it in!
PeterL
news:1165949198....@j44g2000cwa.googlegroups.com:
Whatever you're thinking of, just got to the Google toolbar and type in
Recipe (whatever you want)
Eg, Recipe Stuffed Peppers will produce these results............
Recipe Steak Dianne will come up with this........
with alternatives for the spelling of Dianne.
Good luck, and happy cooking. You'll have a good time cooking, and learn
later on that chicks *really* like a guy who can cook well ;-)
--
Peter Lucas
Brisbane
Australia
'Enjoy today, it was paid for by a veteran'
Julia Altshuler
I'm delighted that your question wasn't about the best ways to kill your
family as suggested by your subject line. I was going to suggest a home
canning project and botulism.
To answer the question you did ask, how about lasagne? Everyone
considers it a treat, but it isn't hard to make. It is very forgiving.
--Lia
JoeSpareBedroom
news:vaCdnXxcydkhu-LY...@comcast.com...
True, but you're not allowed to ask how to make it. The recipe is on the
back of every box of lasagne noodles in the store. Just one suggestion: If
you can find Barilla no-boil noodles, use them. They work fine, with one
exception: If you're using a very thick tomato sauce, it might not surrender
enough liquid to fully cook the noodles. You might need to sprinkle just a
little water on top of the whole dish before putting it in the oven.
Don't EVER buy reduced fat mozzarella or ricotta cheese. That's like
offering your sister to a guy you know has AIDS.
Finally, most recipes say to cover the dish with foil for part of the baking
time. Buy some heavy duty foil. The regular stuff sometimes sticks to the
cheese and then rips when you try to remove it. That can interfere with the
smoothness of your final presentation, when you unveil the masterpiece and
say "Look! Another kitchen miracle!"
Another finally: You'd better pick a college close to home. If you keep
cooking this way, there's no way you'll be happy in a dorm where you're only
allowed to have a microwave.
merryb
don't forget the peppers
Ravenlynne
> Don't EVER buy reduced fat mozzarella or ricotta cheese. That's like
> offering your sister to a guy you know has AIDS.
What a...picturesque...description. The rest of the post was dead on
though.
--
"Life is a journey, Time is a river, The door is ajar."
- The Dresden Files
Nancy Young
"Ravenlynne" <raven...@yahoo.com> wrote
> JoeSpareBedroom wrote:
>
>> Don't EVER buy reduced fat mozzarella or ricotta cheese. That's like
>> offering your sister to a guy you know has AIDS.
> What a...picturesque...description. The rest of the post was dead on
> though.
Poor guy has probably left town, running, never to return.
(laugh) Darn.
nancy
JoeSpareBedroom
news:KSFfh.15937$Rj....@newsfe19.lga...
> JoeSpareBedroom wrote:
>
>> Don't EVER buy reduced fat mozzarella or ricotta cheese. That's like
>> offering your sister to a guy you know has AIDS.
>
>
> What a...picturesque...description. The rest of the post was dead on
> though.
Say what you will about my brilliant analogy, but anyone who's tasted
reduced fat versions of those cheeses once, and buys them again is an idiot.
I have spoken.
Ravenlynne
Yeah..mozzerella is the worst.
JoeSpareBedroom
> JoeSpareBedroom wrote:
>> "Ravenlynne" <raven...@yahoo.com> wrote in message
>> news:KSFfh.15937$Rj....@newsfe19.lga...
>>> JoeSpareBedroom wrote:
>>>
>>>> Don't EVER buy reduced fat mozzarella or ricotta cheese. That's like
>>>> offering your sister to a guy you know has AIDS.
>>>
>>> What a...picturesque...description. The rest of the post was dead on
>>> though.
>>
>>
>> Say what you will about my brilliant analogy, but anyone who's tasted
>> reduced fat versions of those cheeses once, and buys them again is an
>> idiot. I have spoken.
>
> Yeah..mozzerella is the worst.
You agree with me. You are a goddess. I shall erect a statue in your honor.
Soon.
Sheldon
JoeSpareBedroom wrote:
> "Ravenlynne" wrote:
> poof
> You agree with me. You are a goddess. I shall erect a statue in your honor.
> Soon.
Don't hold your brreath... it's been a lotta years since Joe could
erect his peepee. hehe
Sheldon Priapussy
sf
wrote:
>
><dak...@gmail.com> wrote in message
>news:1165949198....@j44g2000cwa.googlegroups.com...
>> I'm about 17 years old right now, me and my mom has always enjoyed
>> cooking together. We recently started up this thing where one night a
>> week I cook a meal on my own for the family. This will be my third week
>> on the job, so far I made chili, and lemon chicken & a salad. I want to
>> try something I have never done before, but at the same time will blow
>> them away. Anyone have any menu ideas?
>
>I think it's wonderful that you are doing this, and the experience you gain
>now will help you for the rest of your life.
>
>I would suggest beef stroganoff - nice and hearty for those coooooold
>Wisconsin evenings. This one sounds nice. Pay close attention the sour
>cream instrux!!
>
>Beef Stroganoff
>
Beef Stroganoff is one of those recipes beginners make because it
sounds easy and delicious, but they also have to know that the cheaper
the cut the longer it takes for it to tenderize by cooking. I
remember several meals in my early years of cooking that were very
late because I didn't understand how long it really took a cheap cut
of meat.... even if it was pre-sliced. Guess I don't make stroganoff
anymore because of those experiences. I can't even remember the last
time I made it.
--
See return address to reply by email
sf
wrote:
>JoeSpareBedroom wrote:
>
>> Don't EVER buy reduced fat mozzarella or ricotta cheese. That's like
>> offering your sister to a guy you know has AIDS.
>
>
>What a...picturesque...description. The rest of the post was dead on
>though.
It weirded me out too.
sf
wrote:
You're still learning, so keeping it simple is best. Pot roast, roast
chicken, spaghetti.... there are lots of web sites that can help
http://www.cookinglight.com/cooking/mp/quickandeasy
http://www.fabulousfoods.com/features/15mindinner.html
http://tinylink.com/?yDNEf1hCKO
http://dinnerplanner.com/sampledinnerplanner.htm
http://www.elise.com/recipes/
JoeSpareBedroom
> On 12 Dec 2006 10:46:38 -0800, "dak...@gmail.com" <dak...@gmail.com>
> wrote:
>
>>I'm about 17 years old right now, me and my mom has always enjoyed
>>cooking together. We recently started up this thing where one night a
>>week I cook a meal on my own for the family. This will be my third week
>>on the job, so far I made chili, and lemon chicken & a salad. I want to
>>try something I have never done before, but at the same time will blow
>>them away. Anyone have any menu ideas?
>>
> You're still learning, so keeping it simple is best.
Really? Why? That's an arbitrary statement. When will it be OK to get
complicated? How do you define "simple"? How many steps?
Wayne Boatwright
I used tenderloin for Beef Stroganoff. Done by the time it's been browned.
--
Wayne Boatwright
__________________________________________________
We'll run no program before its time
Ravenlynne
> "Ravenlynne" <raven...@yahoo.com> wrote in message
> news:q2Ifh.1093$oS1...@newsfe20.lga...
>> JoeSpareBedroom wrote:
>>> "Ravenlynne" <raven...@yahoo.com> wrote in message
>>> news:KSFfh.15937$Rj....@newsfe19.lga...
>>>> JoeSpareBedroom wrote:
>>>>
>>>>> Don't EVER buy reduced fat mozzarella or ricotta cheese. That's like
>>>>> offering your sister to a guy you know has AIDS.
>>>> What a...picturesque...description. The rest of the post was dead on
>>>> though.
>>>
>>> Say what you will about my brilliant analogy, but anyone who's tasted
>>> reduced fat versions of those cheeses once, and buys them again is an
>>> idiot. I have spoken.
>> Yeah..mozzerella is the worst.
>
> You agree with me. You are a goddess. I shall erect a statue in your honor.
> Soon.
>
>
Don't hurt yourself in the process.
Ravenlynne
ROFL!
Dan Abel
TammyM
<wayneboatwright_at_gmail.com> wrote:
>Oh pshaw, on Tue 12 Dec 2006 09:39:24p, meant to say...
>
>> On Tue, 12 Dec 2006 11:51:00 -0800, "TammyM" <tdmc...@ucdavis.edu>
>> wrote:
>>>I would suggest beef stroganoff<snip>
>> Beef Stroganoff is one of those recipes beginners make because it
>> sounds easy and delicious, but they also have to know that the cheaper
>> the cut the longer it takes for it to tenderize by cooking. I
>> remember several meals in my early years of cooking that were very
>> late because I didn't understand how long it really took a cheap cut
>> of meat.... even if it was pre-sliced. Guess I don't make stroganoff
>> anymore because of those experiences. I can't even remember the last
>> time I made it.
>>
>
>I used tenderloin for Beef Stroganoff. Done by the time it's been browned.
Yes, but sf is right, one does have to have knowledge of how meat
cooks. The recipe I provided (Cook's Illustrated) specifies beef
tenderloin and if one opted for a cheaper cut of meat, the cooking
time could indeed vary wildly.
To the OP, I hope I've not lead you astray!
TammyM
Dan Abel
> Beef Stroganoff is one of those recipes beginners make because it
> sounds easy and delicious, but they also have to know that the cheaper
> the cut the longer it takes for it to tenderize by cooking. I
> remember several meals in my early years of cooking that were very
> late because I didn't understand how long it really took a cheap cut
> of meat.... even if it was pre-sliced. Guess I don't make stroganoff
> anymore because of those experiences. I can't even remember the last
> time I made it.
In my world, if it isn't made with tenderloin or sirloin, it isn't beef
stroganoff. There's nothing wrong with stew, or beef bourgignon (I know
I didn't spell that correctly), but don't call it beef stroganoff.
Leo Scanlon
Herbed Pasta With Feta Cheese
Adapted from recipe in Penzeys Spices catalog. See
http://www.penzeys.com/
A wonderful meatless pasta meal served with crusty bread. The herbs
give great flavor to the dish, and the combination of tomatoes, feta
and olives can't be beat.
1 lb. package fresh angel hair pasta
1/4 cup olive oil
1 Tb. parsley
1 tsp. cracked rosemary
1 tsp. basil
A few shakes of garlic powder (optional)
1/2 tsp. marjoram
1 can of diced tomatoes
1 small can of chopped black olives
1-2 Tb. balsamic or red wine vinegar
4 oz of feta cheese, crumbled
Bring a large pot of water to a boil. While the water for the pasta is
heating, mix olive oil, parsley, rosemary, basil and marjoram together
and let stand for 5 minutes. Cook the pasta according to the package
directions, which is usually only 3-4 minutes or so for angel hair
pasta. When the pasta is almost done cooking, add the vinegar, feta
cheese, olives, and tomatoes to the oil and mix lightly. Drain the
pasta and rinse briefly. Toss the pasta and sauce together. Serve with
crusty French bread.
Serves: 4 for lunch or 6 as a side dish.
Prep. time: 10 minutes.
Cooking time: 10 minutes.
Nancy Young
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
> Oh pshaw, on Tue 12 Dec 2006 09:39:24p, meant to say...
>> Beef Stroganoff is one of those recipes beginners make because it
>> sounds easy and delicious, but they also have to know that the cheaper
>> the cut the longer it takes for it to tenderize by cooking. I
>> remember several meals in my early years of cooking that were very
>> late because I didn't understand how long it really took a cheap cut
>> of meat.... even if it was pre-sliced. Guess I don't make stroganoff
>> anymore because of those experiences. I can't even remember the last
>> time I made it.
> I used tenderloin for Beef Stroganoff. Done by the time it's been
> browned.
I use chuck roast when I make my 15 minute version. Don't get me
wrong, I love tenderloin and would use that in the real version.
nancy
TammyM
I agree, Dan. And you spelled it just fine :-)
Here's a nice boef bourgignon recipe from epicurean.com:
Beef Bourgignon
Ingredients:
1 tablespoon oil
= lb./225 g Braising Steak
3 oz/80 g streaky Bacon chopped
2 tbs. plain Flour
= pt/300 ml Red Wine
Bouquet Garni
Salt and Pepper
1 oz/30 g Butter
4 oz/125 g small Onions, peeled
4 oz/125 g button Mushrooms
1-2 tsp. Brown Sugar
Directions:
Heat the oil in a saucepan and brown the meat on all sides. Add the
bacon and cook for 2-3 minutes. Stir in the flour and cook for a
further minute.
Pour in about two thirds of the red wine, add the bouquet garni,
season to taste and bring to the boil.
Transfer to an oven proof casserole dish, cover and place in a
pre-heated oven Gas 3 / 1600C / 325F for 2 hours.
Melt the butter in a saucepan, add the onions and mushrooms and cook
for 3-4 minutes. Stir in the remaining red wine and brown sugar. Stir
into the casserole and cook for a further 30 minutes until meat and
onions are tender.
pfoley
I agree, when I make it, I usually make it with sirloin.
merryb
> > "Where do you live? Does your local supermarket have a seafood
> > department?
> > Does it smell good, or does it smell like a fish tank that's gone 6
> > months
> > without being cleaned?"
> >
> > I live in the southern part of Wisonsin, we have a couple of places
> > that have a decent sized sea food department, they are not the best
> > quality, but once in a while it's okay.
>
>
> OK. If they don't have red snapper, ask for something that won't fall apart
> when poached. And, you can't use salmon. I've used big shrimp in a pinch.
>
> This recipe's really easy, even though it looks involved.
>
> Fish in Crazy Water
>
> PESCE ALL'ACQUA PAZZA
>
> Recipe from "Marcella Cucina" by Marcella Hazan
>
>
>
> 1 1/2 pounds fresh, ripe tomatoes
>
> 4 cups of water
>
> 3 large garlic cloves, peeled and sliced very thin
>
> 2 tablespoons very finely chopped parsley
>
> Chopped red chili pepper, 1/8 teaspoon or to taste, or dried red pepper
> flakes
>
> 1/4 cup extra virgin olive oil
>
> Salt
>
> A 1 1/2- to 2-pound red snapper, filleted with its skin left on
>
> Optional: 4 slices of
>
> day-old or grilled sourdough bread
>
> For 4 persons
>
>
>
> One of the most frequently recurring conversational expressions in the
> dialect of my native Romagna is anicreid, "I don't believe it." That
> skepticism is a characteristic I share with people of my region. When a dish
> has a fanciful name, I resist trying it, feeling that it has been dressed up
> to cover up a lack of substance. Had it been up to me, I never would have
> sampled that Neapolitan creation, fish in crazy water. "What's crazy water
> go to do with cooking and anyway, who wants to eat fish in water?" Such were
> my thoughts, until my friend from Amalfi, Pierino Jovine, one day simply
> brought the dish to the table without asking or telling. Now, I am the one
> who goes crazy over it. Water is what brings together all the seasoning
> ingredients, the tomatoes, garlic, parsley, chili pepper, salt, and olive
> oil. They simmer in it for a full 45 minutes, exchanging and compounding
> their flavors, producing a substance that is denser than a broth, looser,
> more vivacious, and fresher in taste than any sauce, in which you then cook
> the fish.
>
>
>
> 1.Peel the tomatoes raw using a swiveling-blade vegetable peeler, and chop
> them roughly with all their juice and seeds. The yield should be about 2
> cups.
>
>
>
> 2.Choose a saute pan in which the fish fillets can be subsequently fit
> flat without overlapping. Put in the water, garlic, chopped tomatoes,
> parsley, chili pepper, olive oil, and salt. Cover the pan, turn the heat to
> medium, for 45 minutes.
>
>
>
> 3.Uncover the pan, turn up the heat, and boil the liquid until it has been
> reduced to half its original volume.
>
>
>
> 4.Add the fish, skin facing up. Cook for 2 minutes, then gently turn it
> over, using two spatulas. Add a little more salt and cook for another 12
> minutes or so. Serve promptly over the optional bread slice.
Ok, I've seen this before, and I copied the recipe. It sounds delish-
almost like cioppino. My husband MADE me buy some frozen flounder last
week, and I think I will try this. Will flounder work, or is it too
soft? I am ignorant in the uses of most fish, except halibut and salmon
JoeSpareBedroom
news:1166045236.0...@l12g2000cwl.googlegroups.com...
Flounder will work, but because it's thin, it cooks VERY fast. You can
adjust by doing a number of things.
1) Put the plates or bowls in the oven at 200 degrees for 10 minutes before
serving.
2) Make sure you have a spatula that's big enough to get completely under
each fillet, so they don't fall apart as you lift them out of the liquid.
3) Have everyone at the table, ready to eat.
4) Undercook the fish a bit in the liquid. Place it in the hot bowls, add
the liquid, and the hot liquid in the hot bowls will finish the cooking.
Make sure you start with defrosted fish, not frozen.
merryb
JoeSpareBedroom
Don't be discouraged if the flounder doesn't work. Try again with a thicker
piece of fish, like halibut, or even tuna, if you like it. Not salmon,
though. Wrong flavor.
Andy
> I'm about 17 years old right now, me and my mom has always enjoyed
> cooking together. We recently started up this thing where one night a
> week I cook a meal on my own for the family. This will be my third week
> on the job, so far I made chili, and lemon chicken & a salad. I want to
> try something I have never done before, but at the same time will blow
> them away. Anyone have any menu ideas?
>
> -Thanks
I wonder why nobody mentioned jambalaya! Sausage, shrimp or chicken or all
three! Use Zatarains Jambalaya mix to make it super easy. An all-in-one
meal, well, with a simple tossed salad on the side.
It's a great cold weather dish and really sticks to the ribs!!!
I use Zatarains and hot Italian sausage. It helps clear the sinuses. :)
I brown the sausage after squeezing it out of the casing, in a heavy pan
over medium heat in just enough water to keep it from drying out. Keep the
bits moving as you break up the sausage. It doesn't have to be done
completely as it's going to cook additionally when added to the mix. Some
folks prefer sliced "coins" of sausage (in the casing). You're choice.
Have fun,
Andy
sf
Does THIRD week give you any clue?
sf
<wayneboatwright_at_gmail.com> wrote:
>I used tenderloin for Beef Stroganoff. Done by the time it's been browned.
To this day, I'd NEVER use tenderloin (what a waste of good meat) for
strogonoff.
sf
>To the OP, I hope I've not lead you astray!
No you didn't, but I read "astray" as ashtray... which gave me a real
LOL! (I needed it) :)
sf
wrote:
>JoeSpareBedroom wrote:
>>
>> You agree with me. You are a goddess. I shall erect a statue in your honor.
>> Soon.
>>
>Don't hurt yourself in the process.
He'll soldier on.
;)
sf
Well, I guess your world can afford more expensive cuts of beef than I
could when I made that stuff.
Pan Ohco
>I wonder why nobody mentioned jambalaya! Sausage, shrimp or chicken or all
>three! Use Zatarains Jambalaya mix to make it super easy. An all-in-one
>meal, well, with a simple tossed salad on the side.
>
>It's a great cold weather dish and really sticks to the ribs!!!
>
>I use Zatarains and hot Italian sausage. It helps clear the sinuses. :)
>
>I brown the sausage after squeezing it out of the casing, in a heavy pan
>over medium heat in just enough water to keep it from drying out. Keep the
>bits moving as you break up the sausage. It doesn't have to be done
>completely as it's going to cook additionally when added to the mix. Some
>folks prefer sliced "coins" of sausage (in the casing). You're choice.
>
>Have fun,
>
>Andy
Jambalaya is a good idea , but I found Zararains has an aluminum taste
to it, as if they are using salt substitute.
Jambalaya
(Juhm-buh-li-yah)
1 tablespoon Oil (vegetable or bacon fat)
Mirepoix
1 cup Onions, ¼ inch dice
½ cup Bell Pepper, ¼ inch dice
½ cup Celery, ¼ inch dice
1 tablespoon Garlic, chopped
1 pound Smoked sausage, cut into ¼ slices
1 Bay leaf
2 cups Tomatoes, peeled, seeded and chopped (or
canned chopped)
1 ½ cups Rice, white
4 cups Stock, chicken (canned o.k.)
1 pound Crawfish tails (cooked, meat only) (may
substitute Shrimp, or
1 inch dice cooked chicken meat)
Salt and cayenne pepper to taste.
Garnish
½ cup Green Onions (scallions) chopped
1. Cut the Mirepoix to desired size and chop the garlic. Cut up the
sausage and set aside.
2. Heat oil in pot. Add the mirepoix and sauté until the veggies are
softened. Season with salt and cayenne pepper.
3. Add the sausage and garlic, (and if using chicken, add it now)
sauté for 2 minutes.
4. Add tomatoes and bay leaf, sauté for 2 minutes.
5. Add the rice, sauté for 2 minutes.
6. Add the stock and adjust seasoning. Bring the stock to a boil*, and
then reduce to a simmer*
7. Cook jambalaya until the rice is tender and the liquid is absorbed,
about 25 to 30 minutes.
8. Add Crawfish tails, and cooked until meat is warmed through (about
20 minutes). (If shrimp is used, until the shrimp is cooked about 5
minutes).
9. Served with green onions on top.
Wayne Boatwright
> On 13 Dec 2006 13:30:06 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>I used tenderloin for Beef Stroganoff. Done by the time it's been browned.
>
> To this day, I'd NEVER use tenderloin (what a waste of good meat) for
> strogonoff.
>
I'm not overly fond of tenderloin as a stand alone meat. I think it lacks
flavor, but I do love the texture and tenderness. I don't make Stroganoff
for everyday meals, so it seems fitting to use for a special meal.
--
Wayne Boatwright
__________________________________________________
One thing about pain: It proves you're alive.
sf
<wayneboatwright_at_gmail.com> wrote:
>Oh pshaw, on Wed 13 Dec 2006 08:29:49p, meant to say...
>
>> On 13 Dec 2006 13:30:06 +0200, Wayne Boatwright
>> <wayneboatwright_at_gmail.com> wrote:
>>
>>>I used tenderloin for Beef Stroganoff. Done by the time it's been browned.
>>
>> To this day, I'd NEVER use tenderloin (what a waste of good meat) for
>> strogonoff.
>>
>
>I'm not overly fond of tenderloin as a stand alone meat. I think it lacks
>flavor, but I do love the texture and tenderness. I don't make Stroganoff
>for everyday meals, so it seems fitting to use for a special meal.
IMO, it doesn't have enought character to make a good stroganoff
(another name for braised meat with sour cream).
Wayne Boatwright
What do you mean by "character"? I've never made it any other way than
with tendeerloin, so I can't really compare. When I was in my 20s, a
friend who worked for Stouffer's Top of the Town restaurant in Cleveland
taught me how to prepare it in the Stouffer kitchen.
For me the flavor goes far beyond the beef, with the mushrooms, cognac,
shallots, and sour cream, a tiny bit of dijon, and a bit of fresh dill.
Actually, Stouffer's used creme fraiche. The fact that tenderloin may have
less character is probably an asset in this dish, IMHO.
JoeSpareBedroom
> On Wed, 13 Dec 2006 07:33:28 -0500, Ravenlynne <raven...@yahoo.com>
> wrote:
>
>>JoeSpareBedroom wrote:
>>>
>>> You agree with me. You are a goddess. I shall erect a statue in your
>>> honor.
>>> Soon.
>>>
>>Don't hurt yourself in the process.
>
> He'll soldier on.
> ;)
Hey. I just happen to like this Ravenlynne person. I can't tell you why.
Yet.
JoeSpareBedroom
That is meaningless. Among my son's 10 closest friends, the most ambitious
cooking I've heard about involves grilled cheese sandwiches or eggs for
breakfast. The OP here is asking for challenges. Kids that age do
complicated science lab stuff in school. If you want to assume he's mentally
crippled, knock yourself out. I'm making the opposite assumption: He's
capable of anything in the kitchen, like all manly men.
jmcquown
> Oh pshaw, on Wed 13 Dec 2006 10:08:09p, meant to say...
>
>> On 14 Dec 2006 04:45:20 +0200, Wayne Boatwright
>> <wayneboatwright_at_gmail.com> wrote:
>>
>>> Oh pshaw, on Wed 13 Dec 2006 08:29:49p, meant to say...
>>>
>>>> On 13 Dec 2006 13:30:06 +0200, Wayne Boatwright
>>>> <wayneboatwright_at_gmail.com> wrote:
>>>>
>>>>> I used tenderloin for Beef Stroganoff. Done by the time it's been
>>>>> browned.
>>>>
>>>> To this day, I'd NEVER use tenderloin (what a waste of good meat)
>>>> for strogonoff.
>>>>
>>>
>>> I'm not overly fond of tenderloin as a stand alone meat. I think it
>>> lacks flavor, but I do love the texture and tenderness. I don't
>>> make Stroganoff for everyday meals, so it seems fitting to use for
>>> a special meal.
>>
>> IMO, it doesn't have enought character to make a good stroganoff
>> (another name for braised meat with sour cream).
>>
> cognac, shallots, and sour cream, a tiny bit of dijon, and a bit of
> fresh dill. Actually, Stouffer's used creme fraiche. The fact that
> tenderloin may have less character is probably an asset in this dish,
> IMHO.
Mom always used tenderloin on the rare occasions (maybe twice a year) when
she made Stroganoff. The texture of the browned (but not *too* browned)
beef strips was perfect for the dish. And I agree, Wayne, this dish isn't
all about the meat.
TammyM
>dak...@gmail.com wrote:
>> [snip] .... I want to
>> try something I have never done before, but at the same time will blow
>> them away. Anyone have any menu ideas?
>>
>Here's an easy to do, very flavorful dish that you can enjoy hot or
>cold (picnic style). The description is long but you won't find it
>complicated, and the second time you do it you'll think it's a snap.
<snip>
>Preparation: Red-cooked Chicken (I've seen this called Lemon Chicken,
>but that name is also used for a deep fried sweet and sour chicken dish
>sometimes. This is really red-cooked chicken with a lemon sauce.)
<snip>
What a marvelous recipe! And the way you've stepped it out for the
OP, he should have no trouble at all impressing his family.
TammyM
sf
<wayneboatwright_at_gmail.com> wrote:
>For me the flavor goes far beyond the beef, with the mushrooms, cognac,
>shallots, and sour cream, a tiny bit of dijon, and a bit of fresh dill.
>Actually, Stouffer's used creme fraiche. The fact that tenderloin may have
>less character is probably an asset in this dish, IMHO.
Ick. I hate tenderloin or any other "tender" meat that's been cooked
until brown, especially if it's drowned in a sauce. Cook in a little
water and a couple of drops of Worcestershire sauce, finish with sour
cream. The mushrooms would be icing on the cake and I've never even
considered cognac, shallots or creme fraiche. That's way too fussy
for plain old stroganoff.
Wayne Boatwright
Then a recipe like that probably isn't for you. I'm not trying to be
argumentative, but my definition of Beef Stroganoff is not "beef stew with
sour cream". I sometimes make that, too, but I don't call it stroganoff.
My encounters with the dish before I ever cooked it myself was that it was
a somewhat "elegant" or "fancy" dish made with "elegant" ingredients. Most
recipes I've seen do call for tenderloin, and instruct to sauté it lightly
and quickly until just a bit brown and still tinged with pink on the
inside. Beyond that, variations on ingredients abound. We must be from
different "Stroganoff" worlds. :-)
Victor Sack
> Beef Stroganoff
[trimmage]
> Serves 4 1 1/2 tablespoons vegetable oil
> 12 ounces white button mushrooms , wiped clean and halved if small,
> quartered if medium, cut ino sixths if large
> Table salt and ground black pepper
> 3/4 pound beef tenderloin (about 2 fillets), cut into 1/2-inch long,
> 1/8-inch wide strips
> 1/2 cup low-sodium beef broth
> 1 tablespoon unsalted butter
> 1 small onion , minced (1/2 cup)
> 1 teaspoon tomato paste
> 1 1/2 teaspoons dark brown sugar
> 1 tablespoon unbleached all-purpose flour
> 1/2 cup low-sodium chicken broth
> 1/2 cup dry white wine
> 1/3 cup sour cream
> 8 ounces egg noodles , cooked in salted water, drained, and tossed wih
> 2 tablespoons butter
[trimmage]
And again poor old Count Straganoff is rotating in his grave.
Here is what appears to be the earliest recorded recipe for beef named
after Stroganoff. It first appeared in the first, 1861, edition of E.I.
Molokhovets' famous cookbook _A Gift to Young Houswives_. Here it is,
translated almost literally from the reprint of the original. Notice
that the ingredient list lacks bouillon and onions called for in the
instructions. The butter needed for frying beef is lacking, too. Also,
the recipe obviously assumes an old-style wood stove.
Beef à la Stroganov with mustard
Govjadina po-stroganovski s gorchitsej
Ingredients:
3 lbs tender beef
salt
10-15 "English pepper(corns)" (allspice berries)
1/4 pound butter
1 (table)spoon flour
2 tablespoons sour cream
1 teaspoon Sarepta mustard (*)
1 (table)spoon tomato (paste)
Two hours before start of cooking, take a tender piece of beef, cut it,
raw, into small squares, sprinkle with salt and some pepper (allspice).
Before dinner, take 1/16 lb butter and 1 (table)spoon flour, mix, fry
lightly, dilute with 2 glasses bouillon, cook through, add 1 teaspoon of
prepared Sarept mustard, a little pepper, mix, cook through, strain.
Before serving, add 2 tablespoons of the freshest sour cream and a spoon
of the already fried tomato(paste). Over high heat, fry the beef with
butter and onions, place it in the sauce, cover tightly, put for 1/4
hour at the edge of the stove, cook through, serve.
(*) Hot mustard made with brown mustard seeds (Brassica juncea Czern.)
[VS]
Victor
TammyM
wrote:
>TammyM <tdmc...@ucdavis.edu> wrote:
>
>> Beef Stroganoff
>[trimmage]
>> Serves 4 1 1/2 tablespoons vegetable oil
<snip>
>And again poor old Count Straganoff is rotating in his grave.
Why would CJount Straganoff care about beef stroganoff? ;-)
>Here is what appears to be the earliest recorded recipe for beef named
>after Stroganoff. It first appeared in the first, 1861, edition of E.I.
>Molokhovets' famous cookbook _A Gift to Young Houswives_. Here it is,
>translated almost literally from the reprint of the original. Notice
>that the ingredient list lacks bouillon and onions called for in the
>instructions. The butter needed for frying beef is lacking, too. Also,
>the recipe obviously assumes an old-style wood stove.
>
> Beef à la Stroganov with mustard
> Govjadina po-stroganovski s gorchitsej
<snip>
Ok, in deference to your sensibilities, we shall henceforth and
hereafter call it "Stroganoff-esque Beef". Will that do?
TammyM
sf
<wayneboatwright_at_gmail.com> wrote:
> We must be from different "Stroganoff" worlds. :-)
Oh, sooo true.
;)
Victor Sack
> azaz...@koroviev.de (Victor Sack) wrote:
>
> >And again poor old Count Straganoff is rotating in his grave.
>
> Why would CJount Straganoff care about beef stroganoff? ;-)
He has nothing but the typos to worry about now. The legacy of the
illustriuos family has been reduced to the dish and the typos...
> Ok, in deference to your sensibilities, we shall henceforth and
> hereafter call it "Stroganoff-esque Beef". Will that do?
Of course! Or call it Alfredo alla Stroganoff.
Victor
debbi...@aol.com
I wonder what the OP finally made and how it turned out...
TammyM
wrote:
>TammyM <m...@privacy.net> wrote:
You are a STITCH, Victor. I would love to meet you some day. I'm
sorry to have proliferated the defiling of the Count's memory/legacy.
Come to Sacramento. I'll roll out the R carpet and show you the good
places.
TammyM, ever the Hostess with the Mostess
Victor Sack
> Come to Sacramento.
If ever I find myself within striking distance, I will.
> I'll roll out the R carpet and show you the good
> places.
Do any of those places serve Beef Stroganoff?
Victor
TammyM
wrote:
>TammyM <m...@privacy.net> wrote:
No. Still coming? :-)
TammyM
Victor Sack
> azaz...@koroviev.de (Victor Sack) wrote:
> >
> >Do any of those places serve Beef Stroganoff?
>
> No. Still coming? :-)
Jetzt erst recht, considering they would have surely served me the
following (from <http://www.care2.com/channels/solutions/food/1342>).
Victor
Mushroom-Tofu Stroganoff - Recipe
Inspired by Horn of the Moon Cookbook, by Ginny Callan (Harper and Row,
1987).
This delicious vegetarian stroganoff is adored even by picky eaters and
dedicated carnivores. It is so creamy, tasty, and satisfying, nobody
misses the meat!
You'll love the one-skillet ease of this dish: the fresh green zip of
parsley and dill combine with protein-packed tofu and meaty mushrooms in
sour cream sauce to make one wonderful main meal. You can also make a
vegan version.
INGREDIENTS
3 tablespoons butter or polyunsaturated margarine
1 1/2 cups finely chopped onion
4 cloves garlic, minced
1 teaspoon dried dill weed
2 teaspoons basil
1 1/2 pounds firm tofu, cut into 1/2-inch dice
2 tablespoons tamari
4 tightly-packed cups sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon cayenne
3 quarts water
1 pound dry noodles (we like yolk-free ones, but curly spinach ones are
also good)
1 cup sour cream or vegan-type soy sour cream
1/2 cup fresh parsley, chopped
1. Melt 2 tablespoons butter in a large, deep, heavy-bottomed skillet.
Add onions, garlic, dill
weed, and basil and saute for about 5 minutes, then add tofu and
continue to cook on medium
heat, stirring gently occasionally, until tofu browns nicely. Add
tamari. Then add mushrooms,
salt, and cayenne. Lower heat, stir, and cook another 5 minutes. Remove
from heat.
2. Bring water to a boil in a large pot. Cook noodles until tender but
not mushy. Drain and return to pot. Toss noodles with 1 tablespoon
butter to prevent sticking.
3. Add sour cream and parsley to mushroom mixture and mix well.
4. Place noodles in a pretty serving bowl, then spoon stroganoff on top.
Garnish with a sprig of fresh parsley.
Serves 4.
TammyM
wrote:
>TammyM <m...@privacy.net> wrote:
>
>> azaz...@koroviev.de (Victor Sack) wrote:
>> >
>> >Do any of those places serve Beef Stroganoff?
>>
>> No. Still coming? :-)
>
>Jetzt erst recht, considering they would have surely served me the
>following (from <http://www.care2.com/channels/solutions/food/1342>).
Oh Victor. Das ist nicht recht! We only serve **paisley** tofu here.
Get it straight, man!
> Mushroom-Tofu Stroganoff - Recipe
>Inspired by Horn of the Moon Cookbook, by Ginny Callan (Harper and Row,
>1987).
>
>This delicious vegetarian stroganoff is adored even by picky eaters and
>dedicated carnivores. It is so creamy, tasty, and satisfying, nobody
>misses the meat!
**I*** would miss the meat! Where's the BEEF? Where's the BOEF?
>
>You'll love the one-skillet ease of this dish: the fresh green zip of
>parsley and dill combine with protein-packed tofu and meaty mushrooms in
>sour cream sauce to make one wonderful main meal. You can also make a
>vegan version.
>
> INGREDIENTS
>
>3 tablespoons butter or polyunsaturated margarine
<snip>
Oh. My. Alex.
How VERY last century. We don't DO transfats anymore, Liebschen.
TammyM
Victor Sack
> azaz...@koroviev.de (Victor Sack) wrote:
>
> Oh Victor. Das ist nicht recht! We only serve **paisley** tofu here.
> Get it straight, man!
I see you don't really want me to come.
> >3 tablespoons butter or polyunsaturated margarine
> <snip>
>
> Oh. My. Alex.
>
> How VERY last century. We don't DO transfats anymore, Liebschen.
Who said anything about trans fats? Some modern margarines claim to be
totally free of trans fats. It's good for you, I tell you!... eh...
they tell me... whatever... Especially when combined with tofu, of
course. Makes one feel very healthy and virtuous just before one's
untimely death of unbearable boredom.
ObRealFood: Ma la huo guo.
Victor
TammyM
wrote:
>TammyM <m...@privacy.net> wrote:
Let's put lots of salt on it and eat it whilst drink copious amounts
of cheap red wine!
TammyM
Victor Sack
> Let's put lots of salt on it and eat it whilst drink copious amounts
> of cheap red wine!
Only if the wine is good! Vinum bonum laetificat cor hominis. Or, for
Barb, dobré víno rozveseluje srdce cloveka.
Victor