Posted by Trish | Under Beef, Dinner
Monday Nov 30, 2009
Submitted by RandallPMcMurphy
Serves 2
| a few veal or beef marrow bones |
|
parsley |
| shallots |
|
lemon |
| extra virgin olive oil |
|
coarse sea salt |
| pepper |
|
bread |
1. Soak bones overnight in salt water (1 tbsp salt to 1 qt water) in the fridge to get out the impurities & blood & such.
2. Preheat the oven to 450°F.
3. Put the marrow standing up in a roasting pan or other oven-safe vessel.
4. Roast for about 15 minutes.
5. In the meantime, make a nice salad with sliced shallots, some parsley, lemon juice, and oil to taste. Toast some bread.
6. Serve with a spoonful of sea salt that the diner can sprinkle on themselves.
Posted by Trish | Under Breads, Breakfast, Downlow
Saturday Mar 29, 2008
Submitted by randilicious
12 Servings
260 calories, 10.4 g total fat, 36 mg cholesterol, 206 mg sodium, 31.3 g carbohydrate
| 2 eggs |
|
2/3 c. white sugar |
| 4 very ripe bananas, mashed |
|
¼ c. apple sauce |
| 1/3 c. nonfat milk |
|
1 tbsp extra virgin olive oil |
| 1 tbsp vanilla extract |
|
1 tbsp Kahlua |
| 1¾ c. all purpose flour |
|
2 tsp baking powder |
| ½ tsp baking soda |
|
½ tsp salt |
| 1/3 c. chopped walnuts |
|
1 c. chocolate chips |
1. Preheat oven to 325°F. Spray bread pan with non-stick cooking spray then lightly dust with flour.
2. In a large bowl, beat eggs & sugar until light & fluffy. Beat in bananas, apple sauce, milk, olive oil, vanilla extract, & Kahlua.
3. In a separate bowl, sift together the flour, baking powder, baking soda, & salt.
4. Stir flour mixture into banana mixture, mixing until well blended.
5. Fold in walnuts & chocolate chips. Pour batter into prepared pan.
6. Bake in preheated oven until golden brown & a toothpick inserted into the center of the loaf comes out clean (usually around 1 hour). Turn bread out onto a wire rack & let cool.
Posted by Trish | Under Dinner, Pasta, Pork
Saturday Mar 29, 2008
Submitted by *Vilification*
Serves 4
| 3 oz. pancetta (Italian unsmoked cured bacon), chopped |
|
1 tbsp extra-virgin olive oil |
| 1 small onion, fine chopped |
|
4 garlic cloves, crushed |
| 2 tbsp fine chopped fresh sage |
|
8 oz. peeled roasted whole chestnuts, coarsely crumbled |
| 8 oz. dried flat egg noodles such as tagliatelle or fettuccine |
|
2 oz. finely grated Parmigiano-Reggiano |
| 2 tbsp unsalted butter |
|
1 tbsp fine chopped fresh flat-leaf parsley |
1. Cook pancetta in oil in a 12″ heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
2. Add onion & cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic & 1 tbsp sage & cook, stirring, 1 minute. Stir in chestnuts & remove from heat.
3. Cook pasta in a 6- to 8-qt. pot of boiling salted water according to package directions. Reserve 1½ c. cooking water, then drain pasta in a colander & add to pancetta mixture in skillet.
4. Add 1 c. reserved cooking water along with cheese & butter & cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute.
5. Add salt & black pepper to taste & serve sprinkled with parsley & remaining tbsp sage.
Posted by Trish | Under Dinner, Pasta
Saturday Mar 29, 2008
Submitted by MyDogmaKickedYourKarma
Serves 4
| 3 tbsp extra virgin olive oil |
|
2 garlic cloves, minced |
| 6 heads broccoli, cleaned & chopped roughly |
|
¼ c. fresh grated Parmesan cheese |
| ½lb. linguine |
|
freshly chopped parsley |
1. Warm oil in a heavy pan. Add garlic to oil & cook gently until it bubbles & begins to color, but don’t let it brown.
2. Stir in brocolli. Drain cooked linguine & add to brocolli mixture.
3. Sprinkle with cheese & pepper & toss well.
4. Sprinkle on parsley & serve. Pass more cheese around at the table.
Posted by Trish | Under Dinner, Pork
Saturday Mar 29, 2008
Submitted by randilicious
| 3 tbsp extra virgin olive oil |
|
1 lb ground pork |
| ¼ c. brown bean sauce |
|
2 tbsp sugar |
| ¼ c. beer |
|
1 lb Chinese noodles (non egg-based) |
| ¼ c. chopped scallions |
|
½ c. shredded cucumbers |
| 3 cloves garlic, minced |
|
1 tsp red pepper flakes |
| ¼ c. bean sprouts (optional) |
|
1 pkg tofu, chopped into small pieces (optional) |
1. Heat the oil in the wok. When oil is ready, add the garlic, then the pork. Brown evenly. If so desired, add tofu after pork has been browned.
2. In a separate bowl, mix beer & brown been sauce. Blend well.
3. Add the bean sauce mixture to the ground pork.
4. Sprinkle sugar & red pepper flakes into sauce. Stir until the sauce is piping hot. Reduce heat & allow to simmer uncovered.
5. As sauce simmers, in a separate pot, boil noodles in water for approximately 3 minutes. Drain the noodles.
6. To serve, put noodles into a bowl, then spoon sauce over noodles. Garnish generously with scallions, bean spouts, & cucumber on top.
Chef’s Note: You can find the brown bean sauce in most Asian grocery stores.
