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Post by Ayinger on Nov 22, 2004 8:54:50 GMT -5
I had a fish stew recipe a few years back that I only made once. It was prepared on the stove however...although I could easily see "cooking" it with the juices, etc. as made out earlier. The one I did had a great taste....don't know why I haven't made it since.
Now, speaking of great tastes: I whipped up two of Phil's dishes last night and mama mia!! are we talking about GRUB!!!!! I did the pasta w/tomatoes as well as the stuffed bread.....my suggestion is for ALL of you to follow suit! The red French wine was a perfect compliment to it all too.....'bout made this 6'3", 230 pounder swoonnnnnnnnn.
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Post by Ampage on Nov 22, 2004 9:04:16 GMT -5
The stuffed bread is my next project, maybe this weekend after I get sick of turkey. Heres some questions though: How do you get the bread out without breaking the crust? And do you layer it veggies, cheese, beggies, cheese, etc? Because reading the recipe it didn’t read that way.
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Post by Ayinger on Nov 22, 2004 9:13:40 GMT -5
The stuffed bread is my next project, maybe this weekend after I get sick of turkey. Heres some questions though: How do you get the bread out without breaking the crust? And do you layer it veggies, cheese, beggies, cheese, etc? Because reading the recipe it didn’t read that way. Amp, once you cut the top off of the loaf, you just hollow the thing out. I just trimmed inside the edges a bit and didn't cut down through the bottom crust and then scooped out the insides with my hand. I then made single layers of the ingrediants roughly in the order Phil said. I used about 4-5 slices of provalone and got 5 thin slices of good salami at the deli. I also tossed in some of my jalapeno-stuffed martini olives where they were called for. ha, I'm kicking my ass that I didn't slice off a bit to bring for lunch today..... DAMN was that stuff ever good! Probably even better now that it will sit through the day. |
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Post by Ampage on Nov 22, 2004 9:19:29 GMT -5
So we aren’t talking about a loaf that’s 2 feet long then? Did you buy crusty bread?
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Post by Philemon on Nov 22, 2004 9:20:02 GMT -5
Amp ~ Just use the best tool you have ...
Your hand !!
If you take a bread with a hard crust
(as you should)
it will be easy to hollow ...
You want to go in layers
with the olives on the bottom and top
Cut the bread loaf 2/3 from the bottom. Reserve the cap
Delicately get all the soft part out and keep for other use
Coat the interior generously with olive oil - the cap too
Put half the drained and dried olives in the bottom
or the dried tomatoes - with the lemon peel
Put in layers, eggplants then basil leaves
grilled peppers - slices of cheese - zucchini
baby spinach leaves - feta cheese
put the rest of the olives on top
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Post by Philemon on Nov 22, 2004 9:30:11 GMT -5
Amp ~ It is all about a crusty bread ... as long as it is about 4" thick (HÉ ! It worked for Don !!) It doesn't have to be rectangular either !  |
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Post by Philemon on Nov 22, 2004 9:54:06 GMT -5
GRILLED LEEKS W/T PARMESAN
4 small or medium leeks
Fresh mint leaves
Lemon juice
Salt - Pepper
Sugar
Parmesan
Cut the leeks in two lenghtwise
Wash and blanch - pat dry
Place the leeks on a well-oiled pan
Put mint leaves in between the "sheets" of the leeks
Put a few drops of lemon juice on the leeks
Salt and pepper plus a few pinches of sugar
Sprinkle Parmesan on top
Put into a 400 F oven until golden
Note :
Please ! Get the best Parmesan cheese you can afford
Cut it into pieces, keeping one in the fridge
and the rest in the freezer.
All you have to do is grate it just before using it ...
Parmigiano Reggiano is da best !!
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Post by Ayinger on Nov 22, 2004 9:55:45 GMT -5
The loaf I used was more oblong, football (American) shaped...probably only about 4" in heigth. Maybe like what Dagwood would chomp on. A bit smaller than what was called for but entirely workable (I did almost 1/2 the amt. of ingrediants). It wasn't one of those long & skinny loaf as you do need that depth to pile it all on/in.
I think I may prefer the smaller loaf that I used as it sliced to a nice manageable size to eat. That crustiness IS important too!
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Post by Philemon on Nov 22, 2004 10:01:30 GMT -5
'bout made this 6'3", 230 pounder swoonnnnnnnnn.
MAN !! Aren't we a big fellow ... ;D ?
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Post by rockkid on Nov 22, 2004 10:10:40 GMT -5
Ryo you little bugger! As a one time horse owner I can’t reiterate enough YOU RIDE them not EAT THEM! Culture aside that’s rather sick.  Phil I bought myself an electric spud peeler a few years back & I would not be with out it. What a gem of a kitchen knick knack. |
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Post by Philemon on Nov 22, 2004 10:37:56 GMT -5
Horse good !! Put meat between saddle and hide Ride all day ... Instant Tartare !! No flavouring/tenderizing needed ...  |
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Post by Philemon on Nov 22, 2004 10:43:40 GMT -5
OK ! You young bachelors out there ... Wanna impress your date ?? 'Make some pizza !! Wanna get down and dirty BEFORE the meal ?? Learn how to make Pizza dough ... Show her how it is done Ask her to help ... knead the dough MAKE A BIG MESS !! It's fun ... It works ! Believe me ...  |
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Post by Ayinger on Nov 22, 2004 10:44:22 GMT -5
'bout made this 6'3", 230 pounder swoonnnnnnnnn. MAN !! Aren't we a big fellow ... ;D ? All the better to carry around the good eats, my man! |
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Post by Philemon on Nov 22, 2004 10:58:43 GMT -5
PIZZA W/T PROSCIUTTO AND CHEESE
Easy-made basic Tomato sauce :
- 1 can (28 oz) diced italian tomatoes, drained in a colander and chopped
- 2 tblsp olive oil
- Salt - Pepper
- Fresh Basil leaves (chopped)
- Garlic cloves (chopped) to taste
- 2 tblsp Parmesan cheese
- Dry Origano (to taste)
Mix all ingredients ... It's done !!
Spread on the dough !
Garnishes :
- Sliced Prosciutto (12x)
- Mozzarella (grated)
- Strong Chedar (grated)
- Fresh Basil (coarsly chopped)
- Olive oil - Flavoured or not ...
Note :
Quantities are approximative
depending on the size of the Pizza ...
ÔÔPS !! Forgot the assemblage directions ...
Brush olive oil on the dough before putting the tomatoes
Place the oven rack at the lowest position
Cook until the cheese is melted
You can add a few drops of hot-pepper flavored oil
just before serving
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Post by Philemon on Nov 22, 2004 11:08:00 GMT -5
GRILLED RED PEPPERS AND GOAT CHEESE PIZZA
- Basic tomato sauce or plain (diced) Italian tomatoes
- Olive oil
- Grilled sweet red peppers, skinned
Some found in jars are pretty good ...
- Fresh Basil leaves, finely cut
- Parmesan cheese, grated
- Fresh Goat cheese, crumbled
Put sauce on dough
Dribble olive oil on dough and tomatoes
Add peppers and Parmesan
Put 10 to 15 minutes in 400 F oven
Put goat cheese on top and cook another 10 minutes
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