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Post by Philemon on Nov 19, 2004 8:23:31 GMT -5
We now resume our regular programming ...
LA PASTA A L'ITALIANO ...
(a few cooking tips)
- Use a lot of water in the biggest pot you have.
- Put a lot of salt in the water
- Use about a ¼ pound/person (125 grams) uncooked pasta
- Oil and water don't mix ! Use only when cooking lasagna (BAH !!)
- Do not drain cooked pasta too much.
They keep on cooking out of the water
and must stay wet or they will stick together
- Prepare at the last minute ...
- Olive oil is GOOD for your health !! (it lowers "bad" cholesterol level)
Don't worry about using lots of it (at least 6 tblsp in the pan)
- Same thing for garlic !! I rarely use less than 4 cloves in any recipe but 2 is a minimum ...
Be careful not to cook too long and burn garlic in oil that is too hot.
- If you have trouble digesting garlic, here's the trick :
Poach the cloves ! Start them in cold water, bring to a boil
Drain and start again 2 or 3 times to "sweeten" the garlic
(Roasted garlic is also very nice)
- Fresh herbs are the best
- Parmesan cheese in a plastic bottle is the worst ...
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Post by Philemon on Nov 19, 2004 8:50:30 GMT -5
SPAGHETTINI W/T SMALL ITALIAN TOMATOES ... (4x)
- 1 pound (450g) spaghettini
- (2 containers)Cherry tomatoes or a bunch small italians
- Olive oil
- 1 hot small pepper or powdered Cayenne pepper (to taste)
- 6 garlic cloves (chopped)
- 1 tsp balsamic vinegar
- 1 bunch of fresh chopped basil leaves
(or Parsley or any herbs you like or got)
- Black olives or capers or none ...
Heat the stove to 450 F
Put the tomatoes on a large generously oiled cooking sheet and coat evenly.
Roast in the stove while the Pasta is cooking.
In a frying pan over medium heat, roast the pepper lightly
add the tomatoes, garlic and olives.
Cook just a few minutes until all heated through
Add the drained pasta in the pan (or vice-versa)
Add the herbs
Put on table and mix.
Add Parmesan if you want ...
Just before serving, you can add grilled italian sausages
or sauted shrimps or bits of chicken or ...
Just put on top of the Pasta and mix at the table
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Post by Philemon on Nov 19, 2004 8:55:27 GMT -5
You can put the drained pasta in a HEATED serving bowl
Put the tomatoes on top then the herbs then any other toppings
Bring to the table, mix and serve immediately
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Post by Ayinger on Nov 19, 2004 9:05:41 GMT -5
Finally a moment to pop back in here...
First, Phil be da Man! just based on his comment on garlic --- it's power is NOT to be judged lightly and therefore do not use it lightly but liberally! (oops -- apologies on using the "L" word....)
A lot that I saute starts out with oil & garlic -- as hinted at, I do heat the cloves up in the oil so not to burn them by tossing directly into pre-heated oil -- just need to sweat the little darlings.
RE: snails -- had them a year ago for the first time and was suprised at not seeing all the big whoop over them. Agree again with the butter & garlic excuse....they were like a mushy nothing save for those flavors. HOWEVER, being a big anise flavor fan, I would give them a second go cooked with a spash of Sambuca or the such!
RE: pumpkin -- goooood lord, nuthin' perhaps better than a decent, well-spiced pumpkin pie!! I also await for this time of year to roll around to also enjoy a good pumpkin ice cream -- always a tradition there. Pumpkin beer though?? RUN!!!! Rarely, if ever, do I find a flavored beer like that to be worthwhile -- they just taste phony, with blueberry ones being about at the bottom of the list. I can do an ale from Pyramid that I think is apricot based and suprisingly, Samual Adam's Cherry Wheat is an okay brew if I'm in the mood for one.
And speaking of the French Toast, I noticed that actual French bread was used. I think that little effort makes a world of difference. The texture seems to stand up a helluva lot better than just dipping your ordinary Wonder bread in batter and tossing it on the griddle. Unfortunately, I like it best in the morning but seldom take the time out to cook before leaving for work. Today being an exception as both the gal & I had to be up earlier than usual and I dug in the 'fridge to see what could be had.
Cubed 1/2 lb lean keibalsa (sp) into hot skillet until start to brown then poured in 6 whisked eggs to scramble with it. Few grinds of pepper, a slight handful of fresh cilantro, couple dashes of Mesquite habanaro pepper sauce and *boom* -- one very simple filling quickie! Put a cup of fresh ground strong Kenya coffee with it and I actually started off the day feeling kinda good!
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Post by Philemon on Nov 19, 2004 9:14:25 GMT -5
Cubed 1/2 lb lean keibalsa (sp) into hot skillet until start to brown then poured in 6 whisked eggs to scramble with it. Few grinds of pepper, a slight handful of fresh cilantro, couple dashes of Mesquite habanaro pepper sauce and *boom* -- one very simple filling quickie! Put a cup of fresh ground strong Kenya coffee with it and I actually started off the day feeling kinda good!
I can almost smell that from here ... mmmmm !!
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Post by Philemon on Nov 19, 2004 9:17:33 GMT -5
RE: snails -- had them a year ago for the first time and was suprised at not seeing all the big whoop over them. Agree again with the butter & garlic excuse....they were like a mushy nothing save for those flavors. HOWEVER, being a big anise flavor fan, I would give them a second go cooked with a spash of Sambuca or the such!
Forget the snails entirely ! Replace them
with shrimps in an anise flavored sauce ... WOO HOO !!
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Post by Philemon on Nov 19, 2004 10:05:04 GMT -5
(going to try this recipe this weekend)
STUFFED BREAD LOAF ...
1 large french(crusted)loaf
Vegetables :
- 1 medium eggplant - ½" thick slices
- 2 zucchini - diagonaly sliced - ½" thick
- 2 red bell peppers - sliced to get flat pieces
- Mushrooms (if you want) sliced in two
Marinated vegetables :
- 1 jar (354g) of green olives stuffed or not (chopped)
or Sun dried Tomatoes packed in oil, also chopped
- the peel (zested) of one lemon
Cheeses :
- 7 oz (200g) of Provolone or Mozzarella or Boconcini
- 5 oz (150g) of goat cheese or Feta cheese
Greens :
- 25 fresh basil leaves
- small spinach leaves (optional)
Heat the oven to grill - Place the rack 4" from the element
or fire up the BBQ if you're not freezing yet !
On a slightly oiled sheet, put all the veggies in a single layer
brush oil over them - salt and pepper
Broil the Zucchini and eggplant for 8 minutes
or until golden but still firm turning once
Peppers will be cooked until the skin is entirely blackened
(put in a bowl - cover 10 minutes - Peel)
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
Put the cap back on and press firmly on the top
Put in plastic wrap and refrigerate for at least 4 hours
put something heavy on top to squeeze all the stuff tightly
If you whish, you can wrap the bread in foil and
put in a 350 F oven for 20/30 minutes.
Carnivores are allowed to put smoked ham or salami or Calabrese
Anchovies, capers, marinated artichokes(well dried)
any other kind of olives can be added or substituted
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Post by Ayinger on Nov 19, 2004 10:39:32 GMT -5
Those breakfast fixin's that I did this morning suceeded just because there was hardly anything to it and the flavors meshed just right, especially the cilantro & the mesquite tones. That and the coffee to stand up to it all. ahhhh, eating is so pleasurable when you get all your senses working on it.
Have to say Phil that I've noticed right off that your style of cooking seems to empasize simple ingrediants matched fairly plainly with each other so that all the natural tastes surface. Many people cook with the idea to douse every thing in spices (I quickly broke my g/f from instantly reaching for the salt shaker when something was set in front of her) -- you take a good approach in using them to accent the dishes.
Your last two here look incredible and I think I'll shoot for the pasta & tomato tonight in fact (gives me an excuse to open a Cotes du Rhone). The stuffed bread loaf is VERY unique to me and I'm excited to put my hand to it too!
I'm excited to put my hand to it too....sorry, I'm really like that when it comes to food & drink,,,,AND sharing it with people!
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Post by chrisfan on Nov 19, 2004 10:49:37 GMT -5
Ooh, that bread does sound fantastic. I have a recipe that is similair, but primarly just artichoke hearts, cheese, and whatnot. It's great, but it's tough to put with much, because it's so heavy. That stuffed bread sounds like it would be a bit lighter to me.
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Post by RocDoc on Nov 19, 2004 11:46:40 GMT -5
Carnivores are allowed to put smoked ham or salami or Calabrese
...but 'Calabrese' what? There seems to be a 'target missing to that adjective...
Some sorta meat, a regional one....like a nice Soppresatte...I lo-o-ove a good Soppresatte. All fat-laden n'shit...yum!
The stuffed bread DOES sound incredible...
Re the 'garlic esspair-ee-awns', Phil-style.
I'd say/suggest in that case you're lucky you live in a bit of an out-of-the-way place. I love garlic but simply cannot and will not indulge if I know I'm going to be in close proximity to others, ESP others who likely ate no garlic sometime not too long ago.
I've had patients(Liths naturally) who have come in REEKING of garlic....whe-hewwwww...
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Post by Ampage on Nov 19, 2004 13:25:50 GMT -5
Would Phil (or anyone with a palate) tell Chris that raw tuna w/ wasabi is indeed the bomb diggity?
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Post by Philemon on Nov 19, 2004 13:42:03 GMT -5
Wasa matter ... ??
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Post by Ayinger on Nov 19, 2004 14:48:17 GMT -5
Would Phil (or anyone with a palate) tell Chris that raw tuna w/ wasabi is indeed the bomb diggity? Damn Straight it is!!! Funny, three nights ago I rolled up some sushi for the g/f to try when she got home from work....well, to break her in I used smoked turkey in stead of fish. She was so-so on it -- I think it was the nori (dried seaweed) wrapping that perhaps put her off. She DIGS on wasabi though!! Anyone else here try their hand at doing sushi at home? I've only done it a handful of times -- doing the rice properly is the most time consuming. |
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Post by Ampage on Nov 19, 2004 14:52:23 GMT -5
I would love to, but it would be futile since none of my friends appreciate sushi like it should be appreciated. I have heard the rice is a bitch though.
And if you dig wasabi, have you tried Gourmayo? It’s flavored mayo and there is a wasabi kind. It’s awesome to spread in salmon before preparing.
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Post by Philemon on Nov 19, 2004 17:52:02 GMT -5
When we were young and kid-free, we used to spend our saturdays
preparing "exotic" meals - Thai - Japanese - Indian ...
Each week one couple would receive the other three couples
they fixed the meal, we brought the alcools ... !!
Japanese night meant SAKÉ and a mandatory sleep-over !!
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