Posted on 02/13/2004 8:49:21 PM PST by carlo3b
Freepers are lovers Too! **Happy Valentine's Day**
There are days that are so very special, that we should stop and take stock of the marvelous life and times that we live, and honor the wonderful people that we chose to share our lives.
This day has been set aside just for each of us to confirm and express the absolute love and joy that we feel for our loved ones, without whom life would be so shallow and lonely. Whether near or far, with us or a special warm memory, take this opportunity to tell them as you never have before, just how much you care, and how their presence has made the difference in your life.
Let me introduce you to those who have the ability to say the things you feel, in words that express the emotions that we only wish we could done ourselves. I just know that this is what you really want to say to the special ones!
First let me say to all the Freeper lovers out there, "I love you" and you have made my life so much brighter than it would have been without you......sigh.....wink!
How do I love thee?
How do I love thee? Let me count the ways.
I love thee to the depth and breadth and height
my soul can reach, when feeling out of sight
For the ends of Being and ideal Grace
I love thee to the level of every day's
most quiet need, by sun and candlelight.
I love thee freely, as men strive for Right;
I love thee purely, as they turn from Praise.
I love thee with the passion put to use
in my old griefs, and with my childhood's faith.
I love thee with a love I seemed to lose
with my lost saints
I love thee with the breath, smiles, tears,
of all my life!
And if God choose,
I shall love thee better after death~ Elizabeth Barrett Browning (1770-1850)
"You don't love a woman because she is beautiful, but she is beautiful because you love her."
-Anon.Beauty and Love
Beauty and love are all my dream;
They change not with the changing day;
Love stays forever like a stream
That flows but never flows away;
And beauty is the bright sun-bow
That blossoms on the spray that showers
Where the loud water falls below,
Making a wind among the flowers.~ Andrew Young (1885-1971)
"Love does not begin and end the way we seem to think it does. Love is a battle, love is a war; love is a growing up."
-James Baldwin
i have found what you are like
i have found what you are like
the rain,(Who feathers frightened fields
with the superior dust-of-sleep. wieldseasily the pale club of the wind
and swirled justly souls of flower strikethe air in utterable coolness
deeds of green thrilling light
with thinnednew fragile yellows
lurch and press
-in the woods
which
stutter
andsing
And the coolness of your smile is
stirringofbirds between my arms;but
i should rather than anything
have(almost when hugeness will shut
quietly)almost,
your kiss
"Sometimes the heart sees what is invisible to the eye."
-H. Jackson Brown Jr.
ARE THERE TEMPTATIONS LURKING IN TOMATOES? ...LET ME COUNT THE WAYS....
Tomatoes are by any definition, an authentic and reputable aphrodisiac. You don't have to be Italian (but it helps) to appreciate the true carnal prowess of this fruit... a ..er ..vegetable..
As part of the nightshade family, which includes potatoes and eggplants, tomatoes are enjoyed by almost every culture throughout the world with the possible exception of the orient.
Note to Guys; you really need to keep this fact in mind when wooing many Asian princesses.
As the story goes, tomatoes were originally a South American delicacy and were introduced to the world cultures, via the Spanish. At the time, most Europeans were not exactly enthusiastic tomatoes eaters until the French tried them, and began calling them “pommes d’amour”, apples of love. They believed that tomatoes carried powerful aphrodisiac qualities! However, it wasn't until the early 1900’s with the wave of Italian immigration that the tomato gained it's lofty place in the hearts of the people of the United States.
Associating food and prowess has been A link for centuries. Montezuma, Hippocrates, Casanova, felt food and sex were intimately entwined, and most every food from apples to zucchini has been considered to be a sexual stimulant, by one culture or another since Eve flipped an apple to Adam. Indulging in a night of real romance, starts with the intoxicating aroma of food.
Lets skip the small talk, and get down to the really important issues at hand, how can Guys utilize the tomato to Fire up Dolls?
Bolognese Sauce For a rich, full flavored sauce cook this slowly in the simmering oven. This sauce freezes well, so I usually make a large quantity at a time and use to make lasagna as well as pasta.
1) Heat the oil in a flameproof casserole and fry the minced beef and bacon until browned. Drain and reserve.
2) Sauté the onion, carrot and celery until softening.
3) Add garlic and the mushrooms and cook for 1 or 2 more minutes.
4) Return the meat to the pan, add the tomatoes, tomato puree, bay leaf, red wine, oregano and salt and pepper.
Stir well, bring to the boil, cover and transfer to the oven 275 F, for 1-2 hours.
Serves 6
Basic Bruschetta (Bruschetta di Morea)
This is one of my favorites.... Bruschetta (pronounced "broosketta") is essentially toasted bread with toppings, but becomes a uniquely Italian appetizer when properly prepared. In each region of Italy you will find different ingredients for the toppings, but the basics are used here.
Bruschetta is the dish that brings to life the differences of fine olive oil, so try it with several different brands to find the one you prefer. In Toscana, a more refined version becomes Crostini, the little toasts with toppings of chopped liver and such.
Essential ingredients:
Good Italian bread -- Sweet or fruity extra virgin olive oil -- the olive oil really makes a difference in this recipe, so if you don't have good oil, don't bother.
Ripe, fresh tomatoes -- Flavorful tomatoes are the topping, so look for nice red Roma type or the common round tomatoes. Homegrown of any type will do. Meaty tomatoes are best, but don't use the giant beefsteak type. If you don't have good tomatoes because you will be disappointed. HA!
Garlic -- of course. Cut several cloves in half just before using.Chop the tomatoes into small pieces, but do not mince and do not leave large slices. Place in a medium bowl. The pieces should be of a size that you can spoon onto the bread, about 1/4 inch.
Add a bit of oil and mix with the tomatoes. The amount of oil to add is that which will make the juice slightly yellow in color. A little salt and pepper can be added as you like. Add the secret ingredient now if you know what it is.
Grill the bread on an outdoor grill until both sides are slightly toasted. Some people like to drizzle oil onto the bread before grilling to give it a little more golden color. Your choice...
As you take the bread off the grill, rub with cut cloves of garlic on one side so that the flavor goes into the bread, but don't overdo it if you have to kiss somebody you don't know later.
If the slices of bread are large, you may choose to cut them in half, but otherwise, spoon the tomatoes over the slices and serve, or let the guests do their own spooning.
Note: If you don't have an outdoor grill, use the toaster or oven. The fresher the ingredients and the better the oil, the happier you will be with the result.
Remove from heat and serve immediately
This is why you are the chef Carlo, You want that herb to sing!
Apricots, Natural Health Food That's Grown on Trees The Apricot was first discovered growing wild on the mountain slopes in north central and north western China where it has been cultivated for 4000 years. Through the centuries seeds were brought into central Asia and then, following Alexander the Greats military expeditions through that area, into the Middle East. From there apricots spread to Greece and Italy, becoming known in these countries in the first century BC.
Spanish explorers are credited with introducing apricots to California where they were planted in the gardens of Spanish missions. In 1792, in an area south of San Francisco, the first major production of apricots was recorded.The 1910 U.S. census records reported that 96.4% of all apricots grown in the United States were produced in California.
The fruit which ripens in the Southern Hemisphere between November and January depending on variety and growing region is a drupe. It has a thin outer, downy skin enclosing edible yellow flesh. Skin of the fruit often has a red blush. This flesh which is very sweet is most tasty when allowed to ripen on the tree
.
Each fruit contains a single, large smooth compressed stone. Contained within the stone is a kernel. Kernels of some varieties are edible while others are bitter, and used in making of oils, perfumes, cosmetics, and medicinal.Apricots are picked from May to early July depending on harvest conditions.
Look for plump, fairly firm fruit with an orange-yellow to orange color.• Fully ripe fruit is soft to the touch, juicy and should be eaten as soon as possible.
• Keep apricots cool to prevent over ripening. Store ripe in the refrigerator for up to a week.
• Place hard apricots in a paper bag and let ripen for a day or two.
• To freeze fresh apricots, simply half the fruit and place on baking sheet until frozen. Then pack in a plastic freezer bag.Grown primarily in California, apricots are known to be rich in beta-carotene (Vitamin A), and are a powerful source of disease-fighting anti-oxidants. Apricots also provide Vitamin C, iron, potassium and fiber among other nutrients. .... But most of all, THEY TASTE JUST WONDERFUL!
Fresh Apricot Snack Poppers
They've been 4000 years in the making, Apricots found their way from China to California to your kitchen!
Stir cream cheese until smooth; pipe or spoon into apricot halves.
- 4 oz cream cheese, softened
- 12 fresh apricots, halved 1/2 cup pistachios, finely chopped
Sprinkle tops with pistachios.
Serve as an appetizer, snack, or dessert.
Makes 12 servings.
SERVINGS: 6
1 cup coarse dry bread crumbs
1/2 cup chopped flat-leaf parsley
1/2 cup shredded Italian Fontina cheese (3 ounces)
1/4 cup green olives, pitted and chopped (1 1/2 ounces)
1/4 cup freshly grated Parmesan cheese (3/4 ounce)
3 tablespoons olive oil
1 tablespoon plus 2 teaspoons finely chopped thyme
One 2-pound flank steak
5 ounces thinly sliced prosciutto
1 cup basil leaves
2 teaspoons kosher salt
2 teaspoons minced garlic
1 teaspoon freshly ground pepper
MAKE AHEAD:
The rolled flank steak can be refrigerated overnight. Bring to room temperature before grilling.
1. Light a hot fire in a grill or preheat the oven to 350°. In a large bowl, combine the bread crumbs with the parsley, Fontina, olives, Parmesan, 2 tablespoons of olive oil and 1 tablespoon of thyme.
2. Lay the steak on a work surface with a short edge facing you. Press one hand flat on the meat to steady it. Using a long, sharp knife, make a horizontal cut in a long side of the steak to within 1/2 inch of the opposite edge. Open the flank steak like a book.
3. Cover the cut side of the steak with the prosciutto slices, then top with a layer of basil leaves. Spread the bread crumb mixture on top. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.
4. In a small bowl, combine the remaining 1 tablespoon of olive oil and 2 teaspoons of thyme with the salt, garlic and pepper. Rub this mixture all over the rolled steak.
5. Bank the coals to one side of the grill or turn off one side of the grill. Grill the steak over high heat until browned all over, 8 to 10 minutes; turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant thermometer registers 120° to 125° for medium rare. Alternatively, heat a large ovenproof skillet. Add the rolled steak and cook over moderately high heat until browned all over, 8 to 10 minutes. Transfer the skillet to the oven and roast the steak for 20 to 30 minutes, or until an instant thermometer registers 120° to 125° for medium rare. Transfer the rolled steak to a carving board, cover loosely with foil and let rest for 10 minutes. Discard the strings and slice the steak crosswise 1/2 inch thick. Serve.
DRESS IT UP
Make chimichurri sauce: In a food processor, pulse 3/4 cup of chopped flat-leaf parsley with 1/2 cup of chopped cilantro, 3 tablespoons of red wine vinegar and 2 quartered garlic cloves. Add 2/3 cup of extra-virgin olive oil; process to blend well. Season with salt, pepper and hot sauce and refrigerate for up to 2 days. Pass the sauce separately.
DRESS IT DOWN
Make steak sandwiches: Thinly slice any rolled steak leftovers and serve them on toasted baguette. If you like, stir some chimichurri sauce into prepared mayonnaise and spread over the meat.
You are killing me brother!!
Its a Beef Saltimboca!
Work on it.. bread is good.. but brownies are better, sometimes.. HEY!.. some people thought TESLA was nuts...
(some ingedintents can be UGH!.. called HERBS)
CHOCOLATE FILLED CANNOLI
1) Combine cheese, sugar, vanilla and cocoa; beat with electric mixer until smooth.
2) Add 1/2 cup chopped pecans. Chill. Fill cannoli shells with cheese mixture.
3) Dip ends in chopped pecans, dust with powdered sugar.
Serve immediately.
Nah! Carlo is the local Ann Coulter of cuisine!...
like that..
Sweet talk,, sweet talk.. I'm immune.. Good entre' for tomorrow though... you devil..
I'M A SCIENTIST!...
Fresh Clams with Artichokes and Tomatoes
Prep choke:
1) With a small sharp knife, cut away the top of each artichoke.
2) Cut a flat bottom on each, then peel away all the leaves from the bottoms.
3) Remove the fuzzy choke and trim the bottoms down to a neat white portion.
4) Cut the lemon in half and squeeze the juice of one half into a small bowl of water.
5) Add the artichoke bottoms to the water as they are peeled to keep them from discoloring.
Prep Sauce
6) In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat.
7) Add the bread crumbs and cook, stirring constantly, until they are crisp, 2 to 3 minutes. Remove the bread crumbs from the skillet and set aside.
8) Heat the remaining 2 tablespoons olive oil in the same skillet. Add the onion and garlic and cook, stirring often, until they begin to soften, 3 to 5 minutes, watching closely so the garlic does not brown.
9) Add the tomatoes, thyme, fish stock, wine, and hot red pepper.
10) Remove the artichokes from the water, cut into 6 wedges each, and add them to the skillet.
Cover and bring to a boil. Reduce the heat to medium-low and simmer until the artichokes are tender, 12 to 15 minutes.
11) Arrange the clams atop the vegetable mixture in the skillet. Cover and cook over medium-high heat just until all the clams have opened, 3 to 5 minutes.
12) Add the basil and season with salt and pepper to taste.
13) To serve, divide the linguine among 4 shallow soup or pasta bowls and top with a portion of the clams and sauce. Cut the other half of the lemon into wedges and add one to each bowl.
14) Sprinkle with the bread crumbs and serve at once.
Yield: 4 servings
YOU BITCH!...(fRANGELICO)
I'm exposed ..............totally exposed... (whineing).
FOR THE AROMATIC SAUCE
FOR THE HOT DATE MARINADE
1) Preparing the sauce: Dredge the lamb scraps in the flour.
2) Heat a 4 quart sauce pot to high heat, add the olive oil and the lamb scraps, and brown them well.
3) Add the three tomatoes, and cook for five minutes.
4) Deglaze the pan with the white wine, then add the port wine and reduce to a syrupy consistency.
5) Add the garlic, thyme, spices, the chicken stock and water, and bring to a boil. Lower the heat and simmer for two hours, reducing the sauce until you are left with approximately one and one half cups of liquid.
Season and strain.
6) Meanwhile, prepare the marinade. Combine the dates, water, and chipotle in a small sauce pot, and bring to a boil. 7) Lower to a simmer, and cook for 30 minutes. Remove from the heat, and allow to cool slightly. Purée in the blender, and set aside until completely cool. When cool, liberally baste the lamb racks with 2/3 of the date marinade. Refrigerate until ready to use.
Preheat the oven to 450 degrees.
8) Wrap the bones on the lamb racks with aluminum foil; this will prevent them from burning in the oven.
9) Season the lamb racks liberally with salt. Heat a twelve-inch skillet (with an ovenproof handle) to high heat. Add two tablespoons of olive oil to the pan, and place the lamb racks, meat side down into the pan.
Cook for three minutes, turn the lamb racks over onto their fatty sides, and baste the meat side with the remaining date marinade. Place the entire pan in the oven, and cook for fifteen minutes for medium rare.
Remove the racks from the oven, and let them rest for five minutes. Divide each rack into four chops (or the half-racks into two chops each), and serve two chops per person with the aromatic sauce.
Serves 6 hardy appetites.
Hahahhahahaahh Yeah, thats me.. Ha!
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