Posted on 07/26/2016 4:47:11 PM PDT by Jamestown1630
I attended a buffet-style party recently where the food reminded me of the classic Italian appetizer/starter ‘antipasto’ - which literally means ‘before the meal’, or before the main course. And given the temperatures we’ve had here during the past week, it seems that a nice antipasto platter, along with a good bread and a round red wine would be a perfect meal in itself, for an unbearably hot evening - the kind where one would just like to ‘graze’ lazily on some cold, refreshing bites, and share a long conversation while the cicadas sing.
The offering classically consists of cured meats, cheeses, olives, and various fresh and marinated or pickled vegetables:
http://allrecipes.com/recipe/26694/antipasto-platter/
I’ve always liked the Marinated Mushrooms, and especially like this recipe from the website ‘Peas and Crayons’, because the mushrooms are first sauteed in olive oil, instead of blanched in water; and because it uses button mushrooms – a lot of recipes use Cremini, which tend to have slightly tougher surfaces. I just think it works better with buttons. Make them far enough ahead so that they can age at least a day or two, for more intense flavor:
http://peasandcrayons.com/2015/05/10-minute-marinated-mushrooms.html
Another nice addition is Marinated Mozzarella balls; but you can do it with slices of mozzarella too, if you can’t find or don't want to make the little balls:
http://homecooking.about.com/od/cheeserecipes/r/bldairy24.htm
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I was out shopping yesterday, when our heat index was near 105; and at the point where I was dying for something to drink, I found a ginger-flavored limeade in a drugstore. It reminded me of this recipe from ‘Yin and Yang Living’, which I want to try:
https://www.youtube.com/watch?v=3Cnuu6bEi8k
-JT
I’ve been educating myself & working on chinese meat & veg sauces . There are two “secret ingredients” you need to bring “light” & “dark”- to the palate.
The first is ginger-dry or fresh and the 2nd is oyster sauce cut with brown sugar
That was before my time, but Libertarian27 posted this back in 2011:
http://www.freerepublic.com/focus/chat/2818541/posts?q=1&;page=1
-JT
I think I’ve seen her on recent threads. I’m sure that she’ll be back.
-JT
Thanks much but this was one by Chef Carlos. The book’s title had “Clinton” in it. The post may to be too old.
I do the ginger for stirfries, essential, but haven’t tried oyster sauce. Will pick some up. Thanks!
Again, it was before my time; but this may be the announcement of what you’re searching for. I’m not sure if it’s still available anywhere:
http://www.freerepublic.com/focus/news/803011/posts
I’m sorry about your Rutgers tomatoes but happy for you and your tuna casserole!
Found it!
http://www.freerepublic.com/focus/news/798649/posts
The Clinton Legacy Cookbook
The only item to escape the Clinton Administration without DNA on it!
It was a hoot! and great recipes!
It was sooooooo good!
My Rutgers are growing well - i have about 10 plants loaded with bug green tomatoes! I can’t wait to have fresh tomatoes with fresh mozzarella.
but my pride and joy are 8 San Marsano plants. I’ve never grown them, and know they won’t taste exactly like the DOP Marsanos since I don’t have Mount Vesuvius volcanic ash here in my East Tennessee soil - but I’m still excited to see how they turn out!
From your picture, it seems that black olives matter.
Just go to libertarian 27’s about page. She organized those recipes with links, God bless her!
Oops! Excuse me. Should’ve read the entire thread before I posted.
OMG! Food cooked in a dishwasher! ROFL!
I’ll do! I think the guests will get a hoot of this! Thx!
LOL! I’ve always wanted to try the ‘salmon in the dishwasher’ thing.
But I live in an apartment; and currently, our desires for ‘alternative cooking methods’ run to rocket stoves - or something else that can run on random biomass, and no electricity or batteries- just in case SHTF, you know:
https://www.amazon.com/Stovetec-Two-Door-Deluxe-charcoal-Stove/dp/B00F8NNBQE
For a backpack, this looks great:
https://www.amazon.com/Kelly-Kettle-Large-Stainless-Steel/dp/B004GLCKZC
Our dream list includes a Big Green Egg; but a little old-fashioned Hibachi is pretty useful, too ;-)
This is my favorite of that sort of thing:
-JT
Green ones do, too! on an antipasto platter :-)
-JT
Thanks :)
Black Krim
http://www.heirloomtomatoplants.com/Heirloom%20-Tomato_Plants_Heirloom_Tomato%20_seeds.htm
The most intense tomato flavor I have ever tasted. It will bring a tear to a tomato lovers eye. Never waste them on sauces. Sliced and raw, be it by themselves or in a motz salad or on a BLT or however you like great maters. Laurens plants rock. Neighbor kids were stealing my tomatoes and eating them like apples. I let them. It is a prolific plant, indeterminate and hardy. Grew alongside Rutgers and both varieties thrived. She is about twice the price of the varieties you can pick up at Walmart, but.... Plants are really healthy and she has varieties you have never heard of. 100’s of them. I planted 4 varieties I got from her last year.
(black Krim gelatto: I invented the recipe. 3 to 4 lb Black Krims, diced small.. 1/4 cup olive oil. 1/2 cup pine nuts. 3 tblsp minced garlic. 2 cups chiffonade of basil. Oregano to taste and same with salt and pepper. Ice cream maker. 1/4 pound of real parm shredded and made into little piles and in the oven on a silpat or parchment paper. 425ish. wait for it to come together. Cool. put the chips on the balls of gelatto. Serve with balsamic brown sugar reduction drizzled over it. It is mind blowingly yummy)
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