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Hobbies, Crafts, Interests Do you like to knit? Throw pottery? Go fishing? Camping? Have Pets? Make jewelry? Tell us about it here!

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Old 05-23-2010, 04:43 AM   #1
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Last year I discovered grape tomatos..

I swear, most of them never made it into the kitchen.. we ate them fresh picked off the vine..

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*salivating*
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Old 05-23-2010, 01:38 PM   #2
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Originally Posted by Random View Post
Last year I discovered grape tomatos..

I swear, most of them never made it into the kitchen.. we ate them fresh picked off the vine..
Love those!
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Old 05-30-2010, 04:01 PM   #3
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Default Yorkshire Pudding

Yorkshire pudding is a like a popover not a custard. I make it with Roast Beast and Gravy...the traditional way! In fact the roast is in the oven and the pudding mix is resting!

Grandma’s Yorkshire Pudding

Ingredients:
4 large, fresh eggs, measured in a measuring cup
Equal quantity of milk to eggs
Equal quantity of all purpose/plain flour to eggs
Pinch of salt
2 tbsp lard, beef dripping or vegetable oil

Directions:

I make the batter first while the roast is in the oven.

When I bring the roast out of the oven and let it rest, I raise the temperature of the oven to 450F.

Pour the eggs and milk into a large mixing bowl and whisk thoroughly. Mix the flour with the salt and form a well. Pour egg and milk into the well and with electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve. Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.

Place a pea-sized piece of lard, or a drippings or ½ tsp vegetable oil in a 12-hole muffin tin and heat in the oven until the fat is smoking. This takes about 5-6 minutes.

Give the batter another good whisk adding 2 tbsps of hot water and fill a third of each section of the tin with batter and return quickly to the oven.

Leave to cook until golden brown approx 20 minutes.

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Old 05-30-2010, 04:56 PM   #4
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Went to the farmer's market today... got all kinds of lovely goodness.... strawberries were the money shot from that part of my travels... then I went to a butcher/cheese shop (have guests coming tomorrow)... all that smoked meat and lovely cheese is pure porn... and the balsamic marinated mushrooms with the veggies (I will turn the radishes into rosettes - been forever since I did that trick)..... there will be one porny antipasti platter tomorrow to go with with a luscious bottle of brunello.
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Old 07-18-2010, 06:25 PM   #5
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I made this for dinner:




Pan-fried chicken tenderloins with basil, oregano, rosemary, cracked black pepper, a tiny bit of sage, and a tiny bit of lemon zest sauteed in olive oil and garlic

Spinach and cheese raviolis with a tiny sprinkling of pesto and mozzarella

Zucchini, carrots, and onions sauteed with olive oil, garlic, a sprinkle of romano, and parmesean

Total Calories: 520
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Old 07-18-2010, 07:00 PM   #6
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When I was a chef in the Quad Cities (Iowa) I had a specialty dish...If anyone is interested I will break down the recipe to feed 4-6 people instead of 30...


Three cheese stuffed tortillini dressed with parmisan and rosemary sauce topped with lemon and garlic grilled chicken.


I think I'm goin to break down the recipe for myself... *drools from the memories*
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Old 07-18-2010, 07:04 PM   #7
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Quote:
Originally Posted by tuffboi29 View Post
When I was a chef in the Quad Cities (Iowa) I had a specialty dish...If anyone is interested I will break down the recipe to feed 4-6 people instead of 30...


Three cheese stuffed tortillini dressed with parmisan and rosemary sauce topped with lemon and garlic grilled chicken.


I think I'm goin to break down the recipe for myself... *drools from the memories*
please do its my favorite
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Old 07-18-2010, 07:19 PM   #8
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I served this wonderful summer salad at a rehearsal dinner. The guests loved it



Mango-Radicchio Caprese with Basil Vinaigrette


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Old 12-27-2010, 07:22 PM   #9
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right now im having some
maple walnut ice cream .. and drizzled it with butter scotch schnabbs.
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