tried and true best recipes
Cerebus
the one that tastes good to you even if you have it three times a week, that
doesn't take too long to cook, but that you can serve to guests as well as
your family. I have several, and I'd love to acquire a few more.
My favorites are:
Imam Bayildi (turkish eggplant)
3 large onions
3 ripe tomatos
1 head of garlic
2 large eggplants
lemon juice (between 1/4 - 1/2 cup)
kosher salt
sugar
olive oil
Chop the eggplant into 1 inch pieces, (you can salt it and drain it if you like
but I rarely do), and saute in batches in olive oil (eggplant will absorb an
infinite amount of oil, so do it to taste, but you should use enough to make
the eggplant tender), until cooked through. Set aside. Dice the onions and
tomatos and mash the garlic. Saute in olive oil until the onions are brown
and the mixture has the consistency of jam. Here I add basil, cayenne, oregano
thyme, paprika and cumin. I add lots, but you can do so to taste, add or omit.
Only the paprika is (IMHO) absolutely essential. Then add lemon juice, salt and
sugar. If you add them together slowly, starting with about 1/4 cup lemon,
3 tsp salt and 2 tbsp sugar, and add as necessary, it will soon stop tasting
lemony, salty or sugary, and will develope a mellow, rich taste that is
totally spectacular. Trust me, you'll know it when you get there. Then pour
the tomato mixture over the eggplant. You can serve immediately or wait and
eat it cold or at room tempurature.
And
Noodles and Miso broth with toppings
16 oz soba noodles
2 tbsp white miso
1 tbsp red miso
2 tsp lemon juice
1 tsp soy sauce
5 tbsp balsamic vinegar
1 tbsp honey
Assorted toppings including
smoked fish
shrimp
scallions
kimchee
pickled daikon
spinach
mushrooms
baby corn
and just about anything else except ice cream ;-).
This is easy and absolutely delicious, as well as being extremely low fat.
I make the miso broth with about 5 cups of water and all of the ingreds. in
the first part except the soba - you can adjust sweetness, sourness and
richness to taste. Do not let in come to a boil!. Cook the noodles (Soba
cook very quickly), and then coat with a small amount of sesame oil (this can
be omitted if you are fat conscious, although the whole meal is very low fat,
and soba tend to stick together. The sesame oil adds a great flavor as well.)
Then lay out whatever toppings you are using, in small portions. You fill
a bowl with noodles, add whatever toppings appeal, and top with broth.
It really is wonderful!
Sharon Astyk
Jeanne Leidy
>I was wondering what other people's best recipes for regular use - you know
>the one that tastes good to you even if you have it three times a week, that
>doesn't take too long to cook, but that you can serve to guests as well as
>your family. I have several, and I'd love to acquire a few more.
This pasta sauce is my favorite; it's simple, yet slightly decadent due
to the butter, which is the key to the sauce.
* Exported from MasterCook II *
Fresh Tomato Butter Sauce
Recipe By : Sauces for Pasta!, by Kristie Trabant with Andrea Chesman
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Tested
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tbsp butter
3 c tomatoes -- peeled, seeded, and chopped
6 basil leaves -- chopped
salt and pepper
2 tbsp parsley -- chopped
parmesan cheese
hot cooked pasta
Melt the butter in a skillet over medium heat. Add the tomatoes, basil,
and salt and pepper. Increase the heat and cook until the sauce begins
to boil. Then reduce the heat to a simmer and cook for about 20 minutes,
or until the juice has cooked away a bit.
Serve over the hot pasta and sprinkle with grated Parmesan cheese.
- - - - - - - - - - - - - - - - - -
- Jeanne
kf...@pinet.aip.org
called La Trattoria, and I don't have the author's name right now.)
This sauce goes best with a thick penne or rigatoni that will hold the sauce.
Vodka Pasta
(A spicy, tomato cream sauce with a teensy kick)
1/4 cup olive oil
2-5 (or even more depending on your tastes) garlic cloves
1/2 to 2 Tbs (to taste) dried red pepper flakes
1 large can (24 oz?) of tomatoes. (I use whole plum tomatoes and instead of pr processing them, just squeeze each tomato with my hand, that way you get
whole chunks of tomato in the sauce. Crushed tomatoes work, too)
1 cup cream
2 Tbs vodka
1/2 c chopped Italian parsley
Pour the olive oil into a large skillet, large enough to hold the pasta
later on. Add the pepper and the garlic, crushed or chopped, and a pinch of salt. Cook until the garlic begins to brown.
Add the tomatoes. Simmer until the sauce begins to thicken (10-20 minutes).
Cook the pasta (1 lb). Drain and add to the sauce.
Toss the pasta in the tomatoes and then add the cream. Toss again and add
the parsley. Toss again and add the vodka. Let sit for a minute so that
the pasta can absorb the sauce and then serve immediately.
This sauce has an amazingly complex taste, given how simple it is.
It serves 4-6 people. Saves fine.
bruce bowser
Bruce
bruce bowser
Bruce
Michael Trew
> On Saturday, July 15, 2023 at 4:24:54 PM UTC-4, Bruce wrote:
>> On Sat, 15 Jul 2023 13:06:44 -0700 (PDT), bruce bowser
>> <bruce2...@gmail.com> wrote:
>>
>>> On Monday, May 2, 1994 at 9:10:41 AM UTC-4, kf...@pinet.aip.org wrote:
>>>> For Tried and True recipes I am offering a Vodka Pasta recipe. (It has a real Italian name but Vodka pasta works for me. I got the recipe out of a book
>>>> called La Trattoria, and I don't have the author's name right now.)
>>>> This sauce goes best with a thick penne or rigatoni that will hold the sauce.
>> You're into fine dining. I can tell.
>
> Pizza Hut has sweet chili chicken wings, too.
posts dredged up for a while.
