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Post by Philemon on Nov 11, 2004 14:32:01 GMT -5
Sitting next to the famous Coffee Shop
Open to discussions about fine food
and finer alcools from all over the world ...
Bare foot, religious and political talk
will not be tolerated ...
Violators will be knocked over
with a 3 days old french baguette ...
*Service is not included*
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Post by strat-0 on Nov 11, 2004 14:43:51 GMT -5
LOL! I see you took someone up on their flippant suggestion, Phil! Why not?
Well, I'm so gauche I mainly drink domestic beer. The King, to be precise. But I'm sure business will be booming soon.
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Post by Ampage on Nov 11, 2004 14:52:23 GMT -5
Ahhhhhhhh, the comforts of familiarity. So Phil, got any good rib recipes?  Actually, I have cut meat drastically from my diet, so let the vegetarian recipes fly. |
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Post by Thorngrub on Nov 11, 2004 14:59:15 GMT -5
Ah, Phil. A demitasse of straight up espresso would be fine, thank you. This is a most charming place.
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Post by Philemon on Nov 11, 2004 15:06:49 GMT -5
Made a big batch of spaghetti sauce today
and 3 meat loaf for the Boys' school lunches !
MEAT LOAF
- 350 g (¾ pd) lamb (grounded)
- 350 g (¾ pd) veal ()
- 225 g (½pd) beef
- 1 big onion finely chopped
- 500 ml (2 cups) carrots (grated)
- 2 eggs
- 125 ml (½ cup) milk
- 190 ml (¾) cup) dried bread crumbs
- 15 ml (1 tbls) prepared horseradish)
- 45 ml (3 tbls) capers or olives (chopped)
- 5 ml (1 tsp) sage
- 15 ml (1tbls) Worcestershire sauce
- 45 ml (3 tbls) Dijon mustard
- 10 ml (2tsp) salt
- 10 ml (2tsp) freshky ground pepper
Topping (optional)
- 45 ml (3tbls) brown sugar
- 125 ml (½cup) ketchup
- 10 ml (2tsp) dry mustard
- nutmeg (a pinch)
Heat oven to 350 F (180 C)
Mix all ingredients - put in a bread mold
put topping on and cook at least one hour
Sometimes I only put bacon slices on top
before putting in the oven ...
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Post by Thorngrub on Nov 11, 2004 15:16:18 GMT -5
Well that sounds delicious, Phil.
Let me know if you're handing out leftovers.
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Post by Philemon on Nov 11, 2004 15:36:48 GMT -5
Doggy bags available next to the kitchen door ...
Tomorrow we'll teach JLLM how to cook pasta the right way ...
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Post by riley on Nov 11, 2004 21:45:23 GMT -5
Phil. I need a recipe for good home made salsa. Anything lying around a Dog could work with?
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Post by Thorngrub on Nov 12, 2004 9:49:05 GMT -5
When it sticks to the wall, it's done.  |
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Post by samplestiltskin on Nov 12, 2004 9:51:40 GMT -5
Here's my recipe for homemade salsa. Take a jug of PACE picante sauce and shake it really good. There ya go.
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Post by Philemon on Nov 12, 2004 9:52:30 GMT -5
Ha ! Salsa ... Muy Bien !!
There are litteraly thousands of Salsa recipe variations seeing that Salsa means Sauce in spanish. There are basicaly two kinds of Salsa made with tomatoes : cooked or fresh (cruda/fresca). I usualy prefer fresh salsa but I also make a big batch of cooked salsa at the end of summer when tomatoes and fresh herbs are at their best and plentiful so I can freeze it in small containers. Of course, a good salsa depends entirely on the freshness and taste of the ingredients you put in
Instant basic uncooked table salsa is made with 2 chopped tomatoes, 2 chopped jalapeno chiles, and the juice of 1 lime, all whirled together in a
blender. You then add garlic, onion, fresh herbs (Cilantro - Parsley - Oregano ...), salt and pepper, a pinch of sugar, all according to your taste ...
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GARDEN FRESH SALSA
4 large tomatoes peeled and seeded
- Italian tomatoes work best
1/2 cup chopped green onions (about 6 scallions)
1/4 cup cilantro (fresh coriander leaves)
3-4 serrano chilies (or Jalapenos) seeded OR NOT !!!
- Roasted peppers taste better(IMO)
salt, pepper, garlic to taste
(number of chilies and garlic cloves are left to the tastebuds "sensibility" of the chef ...)
Put all items in blender and chop for 30-60 seconds. Pour into jar and refrigerate for a few hours. Drain excess liquid if you want.
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here's another (larger) one
Ingredients:
10-12 firm tomatoes, diced
1 medium onion, diced
1 small can diced green chilies
6 medium cloves garlic
3 jalapeno chili peppers
1 habanera chili pepper
cilantro to taste
Salt & Pepper to taste
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Here's the cooked one I make. Those are the quantities for the basic recipe. I usualy make much more but the proportions are just about right ... Makes 2 cups
CHUNKY SALSA
2 tbls olive oil
½ cup finely chopped onions
½ cup minced celery
2 tbls (!) sweet red peppers
2 tbls minced hot peppers
2 cloves garlic, finely minced
4 tomatoes, peeled, seeded and chopped (italians)
2 tbls lime juice
1 tsp honey
½ tsp dried oregano
¼ tsp coriander seeds, crushed
¼ tsp cumin seeds, crushed
¼ tsp chili powder, or to taste
In a large skillet, heat oil (medium). Add onions, celery, peppers then garlic. Cook for 5 minutes, stirring occasionally. Stir in tomatoes, lime juice, honey, oregano, coriander, cumin and chili powder. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
Note : If freezing, omit hot peppers and chili powder and add just before serving.
You can also blend in sour cream or plain yogurt with the salsa to make a richer dip ...
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Post by Philemon on Nov 12, 2004 9:58:18 GMT -5
When it sticks to the wall, it's done. Naaah ! That would be for the *Cooked* Pasta à la Jesus recipe ...
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Post by Ampage on Nov 12, 2004 10:20:33 GMT -5
As far as pasta cooking goes, I learned this trick. If it says boil for 10 minutes, what you do is throw the pasta in boiling water, return to a rapid boil. Then you turn off the heat and cover for 10 minutes instead. Works perfectly every time, and you don’t have to stand around stirring it.
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Post by samplestiltskin on Nov 12, 2004 10:55:47 GMT -5
How long after you throw it in do you let it boil before turning the heat off and covering??
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Post by Philemon on Nov 12, 2004 10:57:37 GMT -5
BASTA !!
And exactly how many strands of spaghetti
are you cooking with this method ... ??
12 ... ? 15 ... ?!?
I'll try this the next time I cook Spaghetti for the famiglia...
but expect me to send you a bill if it doesn't work !!
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