Posted on 07/07/2005 4:42:35 PM PDT by carlo3b
Did anyone even miss me?Well, for those that were celebrating my absence, it's too damned bad, because I'm back.. and it appears that I will be around for at least a little longer..
My dear FReeper FRiends, your Chef has had a full plate in dealing with the medical community lately in fighting off a bout with cancer.. At times it looked as though I was loosing the fight, but with the grace of God, my dear close friends and family, and the help of a marvelous team of great doctors, and perhaps even a strong Italian stubbornness, it has been reconfirmed tonight, that I may have turned the corner..
It isn't time to get sauced yet, and I have been told, that I shouldn't count my Chicken Cacciatore before it's completely baked, nor should I believe that my Goose is fully cooked.. I am still scratching my noodle as to what the future has to offer, but this I can tell you, how much you amazing folks in particular and FReeRepublic in general has meant to me on the long, scary, lonely nights.. I read you every night as I lurked, laughed, and lauded the threads..
This experience has been a rude awakening that has cleared my thinking about a lot of things regarding the true blessings of life, love and what is really important about being alive.. Once it all sinks in, you will have to endure the reality that I will share it all with you..
I have a unlimited respect for our hospital and medical community even though it completely cleaned out my pocketbook, it worked miracles. The fact that I am here to complain about anything is in and of itself, a miracle.. This could never have happened without our medical, hospital, drug and insurance companies, working in a seamless capitalistic cooperation, with brilliant successes seldom seen outside of our American boarders..
SOOOOOooooooo.. I can't tell you how much I love you folks and it's really good to be alive.. Hugggggs and kisssssses .. Developing
Sounds delicious except for the coffee. I don't drink coffee. How would it work without that? Just substitute water instead?
Always great to welcome a fellow Freeper back "home"!
Yeah, I missed you.
Three times, with my pea-shooter.
Dang, just can't get any good ammunition these days.
All the peas I got disinigrate before they hit the target.
Carlo, that is just plain cru-el! Chocolate Hazelnut Torte. It sounds absolutely yummy, and it almost sounds like it would work on my diet. Actuallly, it sounds too good to be true. I've lost 20 lbs in 6 weeks, and I don't want to back slide now..
I had no idea you were sick! Yes, you have been missed around here. I'm so glad you are turning the corner to wellness. You will be in my prayers!!
Oh, Carlo. I read the recipe before I read the thread. I had no idea that you have been sick. I am so sorry, and you will have my prayers from now on. You're in Houston, as I remember. Were you at MD Anderson? If so, that is a wonderful place. I wish you all the best, and I'll be lighting a candle for you on Sunday...
Stay strong and get stronger. Luv ya a bunch!
Great to hear you're doing better, Carlo! Always good to hear from my fellow old Chicagoan.
Wow. Glad to know you're OK, carlo3b. :)
YES! Folks, my wife tried Carlo's Italian beef recipe and it was terrific!
Welcome back....glad to hear that you're on the road to recovery. I'll have to bake some of my special pignoli cookies in your honor!
You're one of the Bluechip FReepers! Your willingness to reveal your (considerable) heart on various important subjects, and your Cordon Carlo recipes, are blessings. I got to enjoy Eggs Benedict and Bananas Foster at the old Dallas Elan. When I think of it, I think of you...
Molte bene!
I missed you ..... but I blame it on failing eyesight and using a small caliber weapon!
Hot White Chocolate Nog With Gingerbread Spice This white hot chocolate is creamy and full-bodied, thanks to the addition of egg yolks. It's topped with a dollop of whipped cream, grated white chocolate and a sprinkling of spice sugar. Ymmmmmmmmmmmy!
* 1 cup whipping cream
* 1/2 cup plus 5 tablespoons sugar
* 3 large egg yolks
* 3 1/2 cups whole milk
* Pinch of salt
* 5 ounces white chocolate baking bars (any quality White); 4 ounces finely chopped, 1 ounce ...finely grated
* 1/2 teaspoon pure vanilla extract
* 1/2 teaspoon each: ground ginger, cinnamon and ground cloves
* 2 teaspoons sugar1) Combine cream and 3 tablespoons sugar and whip. Cover and refrigerate.
2_) Meanwhile, place remaining 1/2 cup plus 2 tablespoons sugar in heavy large saucepan.
3) Whisk in egg yolks and milk. Cook over medium heat, stirring almost constantly, until mixture thickens slightly (careful not to boil), about 10 minutes. Add pinch of salt.
4) Reduce heat to very low and add 4 ounces chopped white chocolate a small handful at a time, stirring constantly.
5) When chocolate has melted, remove pan from heat and add 1/2 teaspoon of vanilla extract.
6) Mix spices and 2 teaspoons sugar; reserve.
Divide hot chocolate between smallish mugs or heatproof glasses. Top with a dollop of whipped cream. Sprinkle some spice-sugar and grated white chocolate over and serve.
Sprinkle cinnamon sugar atop this creamy hot chocolate with an adjustable shaker.
Makes 4 servings
Making up for lost time! :-)
Olympia Capreese Extra Cheesy Veal Parmesan
I would love to take full credit for this baby, but I got it from my favorite neighbor.. Enjoy!
1) Cut veal into 12-16 pieces, sprinkle with 1 teaspoon salt and the pepper.
- 2 pounds veal cutlets, thinly sliced
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg
- 2 teaspoons water
- 1/3 cup grated Parmesan cheese
- 1/2 cup dry bread crumbs ( Italian style )
- 1/4 cup shortening
- 1 medium onion, finely chopped (about 1/2 cup)
- 1 (15 ounce) can tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon basil
- 1/2 teaspoon marjoram
- 6-8 slices mozzarella cheese
2) Lightly beat together egg and water. Combine cheese and bread crumbs.
3) Dip veal in egg mixture, then cheese mixture. Refrigerate for 1 hour.
4) Melt shortening in pan. Brown veal on both sides. Place in 3-quart baking dish. Preheat oven to 350 degrees F.
5) Sauté onion in same pan, stir in tomato sauce, salt, basil and marjoram. Simmer for 5 minutes. Reserve 1/2 cup sauce. Pour remaining sauce over veal. Top with mozzarella cheese.
Pour reserved sauce over cheese. Bake uncovered for 20-25 minutes or until mixture is bubbly.
Makes 6 - 8 servings.
Carlo,
What a beautiful recipe!
But.... I need a recipe which requires no cooking.... I burn everything.
Do you have any recipes which don't require heat?
pax
CAJUN MUFFALATTA OLIVE SALAD SANDWICH Salad:
- 4 cloves garlic, finely minced
- 1/2 c. chopped green stuffed olives
- 1 c. chopped oil cured black olives, (pitted)
- 4-5 pepperoncini, minced
- 1/2 c. roasted red peppers, chunks
- 1 c. olive oil
- 3 tbs.. fresh parsley
- large pinch red pepper flakes
- 1/4 tsp. each oregano and basil
- 2 tbs.. white wine or balsamic vinegar
Sandwich:
- 1 large round loaf bread
- 1/3 lb. salami, thinly sliced
- 1/2 lb. Provolone, thinly sliced
- 1/2 red onion, sliced in circles
- 1/2 lb. Havarti cheese, thinly sliced
- 1/3 c. Prosciutto or Capicola ham, thinly sliced
Combine ingredients for salad and allow to stand overnight so that flavors can mingle.Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.
Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.
Variations: Thinly sliced pancetta may be sautéed and used in addition to other cold cuts.
A unique muffalatta-like calzone can be made by using home-made bread dough. Add 1 tablespoon crushed fennel seeds and 1/2 teaspoon each oregano, basil, and rosemary to the dough.
When preparing the salad, use 1/2 cup less olive oil.
Roll out to a 14x9 inch rectangle, brush with olive oil, layer on the salad and cold cut ingredients, sprinkle with fresh mozzarella and chunks of ricotta cheese, roll up and pinch closed. Allow dough to rise until nearly doubled and bake until golden. Don't forget to cut a vent hole in the dough to allow steam to escape.
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