Something Delicious

[Ursy]

Originally Posted by Sun

Thanks Cath!

Wow I cant wait to try the milk instead of water method. Very cool.

One of my Chef buddies just got a new pasta machine from Italy and is dying to play around with it with some friends. Maybe I will talk him into rolling out some sheets with me and we can stuff some pasta. Maybe Tortelloni or something like this.

Any ideas for stuffed pasta from you all?

I've been wanting to try this one from Masterchef Australia a couple of years ago. The judges raved about this one - it's fennel and prawn tortellini with chipotle truffle oil (note that a user comment on the recipe suggests a typo in the amount of truffle oil, she suggests it might be way too much).
http://www.masterchef.com.au/recipes...ruffle-oil.htm

Or if you're going for simplicity, 50/50 ricotta/goat cheese, plus egg and fresh lemon zest.

I also want to try a pansotti with herbs and cheese with a creamy walnut sauce - have had the recipe on my "must try" list for ages. Thanks for reminding me!

[Sun]

Originally Posted by Ursy

I've been wanting to try this one from Masterchef Australia a couple of years ago. The judges raved about this one - it's fennel and prawn tortellini with chipotle truffle oil (note that a user comment on the recipe suggests a typo in the amount of truffle oil, she suggests it might be way too much).
http://www.masterchef.com.au/recipes...ruffle-oil.htm

Or if you're going for simplicity, 50/50 ricotta/goat cheese, plus egg and fresh lemon zest.

I also want to try a pansotti with herbs and cheese with a creamy walnut sauce - have had the recipe on my "must try" list for ages. Thanks for reminding me!

That looks good but looks like a Ravioli. I wonder why anyone decided to use chipotle and truffle oil? The strong smoky pepper would overwhelm the woody subtle truffle. Aye..that is an expensive oil to mess around with. One of the things that I came away with after studying in Italy was that simplicity is the art. Very straightforward ingredients and flavors usually are the norm. I recall a gnocchi that I had in a mountain village, in a small little place that had a few long wooden tables and they served one dish each day for travelers. That was it. If you were hungry, you ate what they offered. We were really hungry. The gnocchi was tossed with gorgonzola and fresh lightly cooked peas. That is it. It was one of the best dishes that I have ever had. So when I see Chefs get all multi ingredient complicated with food, I really do retreat back to those early lessons in simplicity.

Your goat cheese/ricotta idea is a good one. I may do that and add spinach.

[Gráinne]

I'm even simpler. I don't care for a lot of cheeses or fillings, so I stuff manicotti with a meat sauce .

[Sun]

Good Morning/Afternoon/Evening Delicioustarians!

How are you all doing?

I was happy to read that Ursy was inspired by lusciouskiwi to make dumplings at home. That is the awesome thing about this thread. We inspire each other. We also get to read about things that we have no access to and can decide if we want to make them. That would be Kimchi for me.

What I am hearing from friends is that the follow up from the Thanksgiving holiday has meant, eating lighter. This is a great time to try out some new dishes that you have never made before. "Light" does not need to be boring, light can mean, fresh, clean, energizing food. Foods that are not heavy with fats but are packed with quality carbs, healthy fats and lean proteins are a great alternative to the holiday feasting. Asian cuisines offer us many flavor layered options, and some are very simple to prepare.

Also, as you are coming off of the holiday feasting train, remember to drink lots of water. If you do not drink enough water, your body will not operate correctly, it is as simple as that. So stay hydrated!

*this message was brought to you by the Hydration police*

[Gráinne]

Originally Posted by Sun

Good Morning/Afternoon/Evening Delicioustarians!

How are you all doing?

I was happy to read that Ursy was inspired by lusciouskiwi to make dumplings at home. That is the awesome thing about this thread. We inspire each other. We also get to read about things that we have no access to and can decide if we want to make them. That would be Kimchi for me.

What I am hearing from friends is that the follow up from the Thanksgiving holiday has meant, eating lighter. This is a great time to try out some new dishes that you have never made before. "Light" does not need to be boring, light can mean, fresh, clean, energizing food. Foods that are not heavy with fats but are packed with quality carbs, healthy fats and lean proteins are a great alternative to the holiday feasting. Asian cuisines offer us many flavor layered options, and some are very simple to prepare.

Also, as you are coming off of the holiday feasting train, remember to drink lots of water. If you do not drink enough water, your body will not operate correctly, it is as simple as that. So stay hydrated!

*this message was brought to you by the Hydration police*

I was inspired to fix a mess of beef and broccoli the other night, the gastric effects of broccoli notwithstanding. This thread has inspired me to get down the dust catcher, I mean wok .


Good advice on the water, Sun. Especially when it's getting colder, you still lose a lot. I like the non sweetened Crystal-Light like packets from Wal-Mart, which are much cheaper. I know a lot of people can't drink straight water without some flavor.

[Sun]

Originally Posted by guihong

I was inspired to fix a mess of beef and broccoli the other night, the gastric effects of broccoli notwithstanding. This thread has inspired me to get down the dust catcher, I mean wok .


Good advice on the water, Sun. Especially when it's getting colder, you still lose a lot. I like the non sweetened Crystal-Light like packets from Wal-Mart, which are much cheaper. I know a lot of people can't drink straight water without some flavor.

Are you from the south? The only time I ever hear "fix a mess" is in the south. lol. That reminds me that I need some good southern food at some point in my near future life, its just been too long.

Drinking enough water is a challenge for many people that I know. My younger sister will text me from her desk at work to tell me that she has a terrible headache. This is the same conversation recycled over and over again. As if I am her water conscience. I ask her what she has had to drink in the last 24 hours. She tells me "coffee and diet coke" and we go through the ritual of hydration police with me reminding her that she has to drink something that is not diuretic in order to actually keep water in her system.
On Facebook I am part of a group of workout/fitness buddies, and we constantly remind each other of things like getting enough water or protein. Some of these people are running 5K all the time, climbing mountains, doing Triathalon training and still are not getting enough water.

It seems that flavoring the water is the curve for many. Recently I have been slicing fresh lime and adding it to cold water. Remember that the craving for sweets is often our bodies telling us that we need more protein.

[Gráinne]

Originally Posted by Sun

Are you from the south? The only time I ever hear "fix a mess" is in the south. lol. That reminds me that I need some good southern food at some point in my near future life, its just been too long.

Drinking enough water is a challenge for many people that I know. My younger sister will text me from her desk at work to tell me that she has a terrible headache. This is the same conversation recycled over and over again. As if I am her water conscience. I ask her what she has had to drink in the last 24 hours. She tells me "coffee and diet coke" and we go through the ritual of hydration police with me reminding her that she has to drink something that is not diuretic in order to actually keep water in her system.
On Facebook I am part of a group of workout/fitness buddies, and we constantly remind each other of things like getting enough water or protein. Some of these people are running 5K all the time, climbing mountains, doing Triathalon training and still are not getting enough water.

It seems that flavoring the water is the curve for many. Recently I have been slicing fresh lime and adding it to cold water. Remember that the craving for sweets is often our bodies telling us that we need more protein.

<-----------------Check the location , although not a native. I'm always "fixing to" do something, too.

I've been trying to just buy some lemons and cut up a wedge, and I try to order water with lemon in restaurants. I can sympathize with your sister; I'm trying to break a pop habit (did a Southernism pop out there?) and it's not easy! So police away .

The greatest soul food I have ever had was in a place that by appearance, was the diviest dive of divedom in a divey neighborhood. Don't judge a book by its cover (usually)!

[Sun]

Originally Posted by guihong

I'm even simpler. I don't care for a lot of cheeses or fillings, so I stuff manicotti with a meat sauce .

Now there is a great idea gui. You can also dice up vegetables and create a filling that way.

My favorite pasta filling, ever, was found in a Tapas place in Portland OR. The dish was one large round ravioli, appetizer, and inside of it the Chef had placed a raw egg, which turned out like a soft poached egg inside of the ravioli. There was a little cheese in there, maybe Manchego..but I really am not sure. Just a little thinly shaved cheese that melted but made its presence known. The ravioli sat atop a pool of a lemon egg yolk sauce. It was insanely good, very rich, but some Tapas are like that and the implication is that a few bites of something rich sustains the drinking that is intended to go along with the Tapas.

[lusciouskiwi]

Originally Posted by Sun

That looks good but looks like a Ravioli. I wonder why anyone decided to use chipotle and truffle oil? The strong smoky pepper would overwhelm the woody subtle truffle. Aye..that is an expensive oil to mess around with. One of the things that I came away with after studying in Italy was that simplicity is the art. Very straightforward ingredients and flavors usually are the norm. I recall a gnocchi that I had in a mountain village, in a small little place that had a few long wooden tables and they served one dish each day for travelers. That was it. If you were hungry, you ate what they offered. We were really hungry. The gnocchi was tossed with gorgonzola and fresh lightly cooked peas. That is it. It was one of the best dishes that I have ever had. So when I see Chefs get all multi ingredient complicated with food, I really do retreat back to those early lessons in simplicity.

Your goat cheese/ricotta idea is a good one. I may do that and add spinach.

Sounds divine Sun! One Spring, an expat friend and a Korean student/friend of mine and I had freshly caught and bbqed oysters on the beach with kimchi and soju. There was probably lettuce involved - maybe. It was so good! The sky was blue, the air was a little nippy, the beach was deserted, the restaurant owner was also the fisherman, my dogs were happy ...it. was. fabulous.

I have another kimchi story. Went up a "mountain" in Korea with my little sister and her students (anything remotely highish is a mountain in Korea). After we came back down, one of the mother's took us to a local restaurant.

For starters we had freshly made tofu and kimchi. Sun, you would have wet your pants with happiness. Well, maybe.

[Ursy]

Lusciouskiwi inspired me. I just made 60 little dumplings and they're sitting in the freezer right now

Thank God for gow gee wrappers from the supermarket! I have a recipe to make them from scratch, but after a full work day I didn't have the time or energy.

I love having stuff in the freezer, it's like a "Get out of jail free card" for those days when you want something quick and easy.

[Sun]

Originally Posted by Ursy

Lusciouskiwi inspired me. I just made 60 little dumplings and they're sitting in the freezer right now

Thank God for gow gee wrappers from the supermarket! I have a recipe to make them from scratch, but after a full work day I didn't have the time or energy.

I love having stuff in the freezer, it's like a "Get out of jail free card" for those days when you want something quick and easy.

Lmao @ get out of jail free card. That is too funny.

Can I get one of those?

We could do a whole thread on dumplings, seriously. There is a Chef in Phoenix who is becoming well known for his Asian fusion Happy Hour menu where every dish is under $5. One dish is a large dumpling filled with soup. The locals are crazy over it. I will get more info on this.

Would it be useful for us to post some recipes for dumpling fillings? Most people can find dumpling wrappers at market or grocery story. The fillings are a bit more challenging.

[Ursy]

Originally Posted by Sun

Lmao @ get out of jail free card. That is too funny.

Can I get one of those?

We could do a whole thread on dumplings, seriously. There is a Chef in Phoenix who is becoming well known for his Asian fusion Happy Hour menu where every dish is under $5. One dish is a large dumpling filled with soup. The locals are crazy over it. I will get more info on this.

Would it be useful for us to post some recipes for dumpling fillings? Most people can find dumpling wrappers at market or grocery story. The fillings are a bit more challenging.

I think they did a soup filled dumpling on Masterchef Australia last year. It looked very interesting. I think sharing dumpling filling recipes sounds like a wonderful idea!

I wing it most of the time, just throw in bits of this and bits of that... it's difficult when you can't taste as you go along, if you're using meat like chicken, etc. I'm usually too lazy to get a pot boiling just for one tester.

I'm just about to try a batch for breakfast now.

[Sun]

Originally Posted by Ursy

I think they did a soup filled dumpling on Masterchef Australia last year. It looked very interesting. I think sharing dumpling filling recipes sounds like a wonderful idea!

I wing it most of the time, just throw in bits of this and bits of that... it's difficult when you can't taste as you go along, if you're using meat like chicken, etc. I'm usually too lazy to get a pot boiling just for one tester.

I'm just about to try a batch for breakfast now.

Master Chef Australia..hmmm..I am going to have to find this online. It will be interesting to see what different ingredients they are working with as compared to the chef shows here. Did they use mud bugs?

Ah dumplings for breakfast. Now I could go for that.

[Sun]

Originally Posted by lusciouskiwi

Sounds divine Sun! One Spring, an expat friend and a Korean student/friend of mine and I had freshly caught and bbqed oysters on the beach with kimchi and soju. There was probably lettuce involved - maybe. It was so good! The sky was blue, the air was a little nippy, the beach was deserted, the restaurant owner was also the fisherman, my dogs were happy ...it. was. fabulous.

I have another kimchi story. Went up a "mountain" in Korea with my little sister and her students (anything remotely highish is a mountain in Korea). After we came back down, one of the mother's took us to a local restaurant.

For starters we had freshly made tofu and kimchi. Sun, you would have wet your pants with happiness. Well, maybe.

There really is nothing better than dining outdoors even if it is the most simple thing. For me an example would be fresh raw oysters with a little lemon and Tabasco sauce. Consumed at the shore, any fresh seafood just seems better than what I can get or produce indoors. Perhaps it is that connection with nature that is so natural for us as humans. In the town where I was born, there are many beaches and a big marina where a few waterfront restaurants fill up with tourists all day and night. One little place has very fresh seafood and outdoor patio seating. It has long been an escape destination where I can refocus and connect with my roots.

On the fresh tofu..I wish that I liked tofu, but I really do not care for it.

[Corkey]

Last of the turkey went in a bbq sauce for pulled turkey.
Has half a breast in the freezer for turkey soups. But not this week, turkeyd out.

[Sun]

Originally Posted by Corkey

Last of the turkey went in a bbq sauce for pulled turkey.
Has half a breast in the freezer for turkey soups. But not this week, turkeyd out.

What a difference a week makes huh? Last week everybody was all looking forward to Turkey. Now its Turkey burn out. Kinda funny to me because I eat it all year round.

[Corkey]

Originally Posted by Sun

What a difference a week makes huh? Last week everybody was all looking forward to Turkey. Now its Turkey burn out. Kinda funny to me because I eat it all year round.

After a whole week of it, yea time for a new flavor profile... Besides I'm tired of being tired LOL