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Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
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| Author |
Message |
| 25 new of 494 responses total. |
mary
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response 344 of 494:
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Apr 24 12:04 UTC 2007 |
I finally got around to making that no-knead bread I've been reading so
much about. It came out great. I'll leave a link to a blog post I've
made that includes the recipe. Needless bread - too cool. ;-)
http://tinyurl.com/yw4vfp
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edina
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response 345 of 494:
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May 29 21:48 UTC 2007 |
I made this yesterday to bring for lunch. I had plenty for two
servings.
Took some frozen mahi mahi filets (2) from Whole Foods, thawed and
poached them in a mixture of wine and water. Let them cool and flaked
them. Added them in with chopped tomatoes (2), fresh basil and
drizzled it with balsamic. Ate it with some pita chips.
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mary
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response 346 of 494:
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Jul 9 12:31 UTC 2007 |
Last night for dinner it was:
http://tinyurl.com/yvnhtl
I used Asiago cheese, and 1/2 tsp. of red pepper flakes, and
whole wheat orzo. Excellent recipe.
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denise
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response 347 of 494:
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Jul 10 00:44 UTC 2007 |
Mary, that looks good minus the shrimp [but with chicken or something in
its place; I don't do seafood!]. :-)
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remmers
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response 348 of 494:
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Jul 10 13:31 UTC 2007 |
So *that's* what happened to my asiago cheese! :)
(The results were well worth it, I hasten to add.)
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void
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response 349 of 494:
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Sep 23 20:13 UTC 2007 |
The last thing I cooked was Ina Garten's French potato salad, the recipe
for which I think I've already posted.
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mary
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response 350 of 494:
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Sep 23 20:25 UTC 2007 |
I have made about three of her recipes and they all ended up being
favorites of their type. She's good. It makes me sad that she's being
beat-up some because she has no formal chef training. I guess being a
famous foodie isn't as easy as it looks. ;-)
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edina
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response 351 of 494:
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Sep 24 16:22 UTC 2007 |
And yet Rachael Ray is everywhere? That makes no sense to me.
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void
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response 352 of 494:
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Oct 1 05:05 UTC 2007 |
Rachael Ray is the most annoying thing ever to emerge from Food Network.
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mary
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response 353 of 494:
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Oct 1 15:08 UTC 2007 |
She is kinda loud. And sometimes I think that anyone that bubbly must go
home and drown goldfish in Listerine as a release.
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edina
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response 354 of 494:
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Oct 1 16:21 UTC 2007 |
Hahahahah!!!
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tod
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response 355 of 494:
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Oct 7 14:09 UTC 2007 |
re #353
It's an Italian thing. That's why she can cook and you watch.
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mary
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response 356 of 494:
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Oct 7 14:21 UTC 2007 |
I promise not to tell Lidia Bastianich and Marcella Hazan you said that.
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tod
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response 357 of 494:
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Oct 7 23:25 UTC 2007 |
Do they watch Ray?
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mary
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response 358 of 494:
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Oct 7 23:29 UTC 2007 |
Clueless.
;-)
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edina
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response 359 of 494:
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Oct 8 01:03 UTC 2007 |
I made turkey pumpkin goulash for dinner - it's a recipe I got from
Bon Appetit that looked good. I've sampled it from the pot (dinner is
in 30 minutes) - it has a nice flavor and is a fairly lean dish.
I've also started baking for Christmas, so I have about 10 dozen
peanut blossoms and 3 loaves of pumpkin bread in the freezer. My
house has smelled *awesome* this weekend.
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mary
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response 360 of 494:
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Oct 8 03:06 UTC 2007 |
This response has been erased.
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mary
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response 361 of 494:
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Oct 8 03:11 UTC 2007 |
The goulash sounds wonderful. What a nice fall meal.
Speaking of fall, WHERE IS IT? It's so hot and humid here and I'm so
ready to go into soup-making mode.
Tonight we had a mustard glazed pork tenderloin, served with roasted
asparagus. Nothing new there. But intead of the usual pilaf or roasted
potato I paired it with a pear salad. (It had to be said. ;-) )
Adapted from Eating Well's web site, it consisted of chunked ripe pear,
celery, chopped pecans and dried cranberries. The dressing was a
mixture of bottled fat-free raspberry vinaigrette and honey. So simple
but it worked.
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cmcgee
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response 362 of 494:
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Oct 8 13:46 UTC 2007 |
That's a great salad combo Mary.
I've been thinking about Waldorf salad. Haven't had it in years, but
something put me in the mood (apples, celery, walnuts, mayo dressing).
But the pear salad knocked that right out of my head.
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edina
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response 363 of 494:
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Oct 8 15:43 UTC 2007 |
Ok - I loved the goulash - Dave hated it. As in, "I can't eat this -
it's too strong." As in, he opted for microwaved Hebrew Nationals
instead.
Guess who's eating goulash for lunch? ;-)
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samiam
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response 364 of 494:
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Oct 9 14:50 UTC 2007 |
Sounds excellent! I made Hungarian goulash for dinner last night - love
it, though my daughter picks around the onions. Ah, well. Egg noodles
do *not* reheat well once they are mixed with the goulash.
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mary
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response 365 of 494:
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Oct 12 13:57 UTC 2007 |
In Wednesday's Ann Arbor News there was a recipe printed for Cottage
Pancakes. I tried 'em this morning, making a few substitutions, and it
worked. They're rustic and crunchy but not heavy.
Here is a link to the same recipe courtesy of the Washington Post:
http://projects.washingtonpost.com/recipes/2007/10/03/cottage-pancakes/
My substitutions:
Whole wheat pastry flour instead of all-purpose
Skim milk instead of 2%
I halved the recipe but used the whole egg.
I used a whole granny smith apple and finely chopped it.
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denise
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response 366 of 494:
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Oct 12 19:03 UTC 2007 |
I like pancakes [my mom used to fix them for us all the time] but I've
never made them for myself [for whatever reason]. Though this recipe
sounds like a keeper and one that I may try some day. Thanks, Mary!
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jadecat
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response 367 of 494:
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Oct 12 19:12 UTC 2007 |
I made some 'vegan brainless banana pancakes' (except the things I used-
cow milk not soy milk made them not vegan...) and they came out great.
I'll have to find the recipe.
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mary
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response 368 of 494:
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Nov 4 15:55 UTC 2007 |
Last night I made a sausage and pasta dish from _Everyday Pasta_, Giada's
latest cookbook. I don't really follow her show or have any of her books
but a blogger I respect had good things to say about both and linked to
this recipe. It was excellent. I made it as directed except for using
about half the pasta and using Barilla Plus penna. I did add the optional
hot pepper flakes.
http://tinyurl.com/2v9mre
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