Tapenade & pasta
Dimitri
into the fillet & NY.
I have a bottle of Trader Joe's mixed olive Tapenade looking me in the eye
every time I open the pantry.
It occurred to me if I boil up a pound of penne and use the tapenade as a
base along with some artichoke hearts it should make a nice easy Sunday
dinner.
Anything else you would add?
Salad of course.
--
Old Scoundrel
(AKA Dimitri)
Karen
used? Do you mean usda or why was it used? Was it cooked?
The tapanade and arti hearts sound good.
Karen
Dimitri
"Karen" <kso...@yahoo.com> wrote in message
news:bcd1e9d6-fe46-4a5c...@s21g2000prm.googlegroups.com...
Karen
No it was the Markdown Meat section. I always check that little bin at the
local Albertsons.
They handle Harris Ranch (Local California) beef. If the beef gets to the
Sell-by date they re-price it and put it into the markdown bin. Yesterday
they had a 1.5 pound beautifully marbled USDA choice Porterhouse remarked to
$4.99 per pound. I grabbed that sucker right up. The porterhouse is a NY &
Fillet with the bone in separating the 2 sections. A little salt & Pepper
and served with a Grilled peach half.
BTW - If you can't use the beef right away - freezing the beef stops the
deterioration. :-)
Andy
Dimitri,
An excellent plan if I don't say so myself!
You forget the TJ's pesto?!?
Andy
Minor league fatso.
Dimitri
"Andy" <q> wrote in message news:Xns9AE199D...@216.196.97.136...
Saving the pesto for a special guest Grandson # 2.
He loves the stuff - He's 5.
Good taste for a young man.
:-)
Serene Vannoy
> Last night after shopping we had a nice used beef porterhouse, that I
> cut into the fillet & NY.
>
> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the
> eye every time I open the pantry.
>
> It occurred to me if I boil up a pound of penne and use the tapenade as
> a base along with some artichoke hearts it should make a nice easy
> Sunday dinner.
>
> Anything else you would add?
Maybe a smooth cheese, like fresh mozzarella or havarti or something.
Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef
Andy
Dimitri
If I knew pesto at 5 that would surely make me a major league fatso!!!
Sounds like a #1 grandson!
Best,
Andy
Dimitri
"Serene Vannoy" <ser...@serenepages.org> wrote in message
news:6ehhguF...@mid.individual.net...
Good suggestion - Hmmmmm Gorgonzola & olive???? Maybe overpowering?
Jean B.
about the artichoke hearts--esp. if they are the marinated type.
--
Jean B.
Jean B.
mixed olive thing I saw last time I was at TJ's? Then my mind
springs to something with muffaletta-type flavors but with pasta.
Yes, I am weird.
--
Jean B.
Melba's Jammin'
"Dimitri" <Dimi...@prodigy.net> wrote:
I frequently add a gob of tapenade (that one or the olive tapenade) to
spaghetti sauce.
How about adding some pesto?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back!
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene
Dimitri
"Dimitri" <Dimi...@prodigy.net> wrote in message
news:C7Lgk.8694$L_....@flpi150.ffdc.sbc.com...
I sliced and grilled 2 large carrots and 2 fairly large crookneck squash and
a large onion a little less than 3/8ths inch and seasoned them with some
balsamic and mixed dried herbs. These were grilled over a hot grill to add
some char. When they were grilled al dente I turned off the grill put them
into a baking pan and left them to stay warm on the grill.
The tapenade along with 15 or so marinated artichoke hearts were heated in
a separate pan - there was enough olive oil so I didn't have to add any.
When the pasta was cooked & drained I mixed in the tapenade - & separately
diced the vegetables.
The pasta was served with a generous helping of the diced vegetables & some
fresh grated ( I use a micro plane) cheese & cracked pepper.
It turned out quite well.
blake murphy
wrote:
i never would have thought of grilling carrots.
your pal,
blake
** Posted from http://www.teranews.com **
Dimitri
"blake murphy" <blakepm...@verizon.net> wrote in message
news:hm9c84lpv1r5es438...@4ax.com...
<snip>
>>It turned out quite well.
>
> i never would have thought of grilling carrots.
>
> your pal,
> blake
> ** Posted from http://www.teranews.com **
You have to be careful they're loaded with sugar and will char quite easily,
but it's a nice flavor - It's akin to a roasted carrot.
blake murphy
wrote:
>
>"blake murphy" <blakepm...@verizon.net> wrote in message
>news:hm9c84lpv1r5es438...@4ax.com...
>> On Mon, 21 Jul 2008 11:37:00 -0700, "Dimitri" <Dimi...@prodigy.net>
>> wrote:
>
><snip>
>
>>>It turned out quite well.
>>
>> i never would have thought of grilling carrots.
>>
>> your pal,
>> blake
>> ** Posted from http://www.teranews.com **
>
>You have to be careful they're loaded with sugar and will char quite easily,
>but it's a nice flavor - It's akin to a roasted carrot.
oh, it makes a great deal of sense - i'd just never heard of anyone
doing it before.