Posted on 11/26/2005 7:32:00 AM PST by carlo3b
I'm sending this agian to you privately because your thread is already so long that I figured that you would never see my note otherwise.
Carlo! What a beautiful essay. Do you mind if I post it on catholic_republicans (a Yahoo group)? I'm sure that it will touch the hearts of many members of that group.
You truly have a gift for writing that is just as well developed as the one you have for cooking. Take care!
BTW, my pathetic attempts at cooking enjoyed a small success at Thanksgiving this year -- a diet pumpkin pie. It was nothing more than substituting skimmed evaporated milk, eggbeaters, and Splenda for the crucial ingredients listed on the can of pumpkin, keeping the spices the same, and giving the pie crust to the dog, who loved it.
I don't know how many calories this change removed from this required dessert, but I enjoyed my pie and lost a pound too! I actually think the pie was better than usual -- somewhat lighter and fluffier and just as delicious.
I just wanted to share this trick with others because the cook always wonders when making these substitutions if the recipe will still "work", especially when removing something as crucial as sugar. Have no fear! Your guests will never know the difference and will compliment you on the magnificent pie!
If only RJayne were still with us -- this is "essay of the month" for certain!
Carlo:
I'm not Italian, except by marriage. I do remember the "iceman" however. My experience was somewhat different from yours -- World War II in California. The iceman would come down the street in his truck delivering ice to all the houses. All the kids would chase him hoping that he would throw us chips (he always did). His name was Tony and we loved to see him come.
The story in my family is that when I was about 5 my grandmother was cooking and asked someone to hand her the paprika. I piped up and said, "Oh, Grandma, you're talking like the iceman." Everyone laughed that someone so little would notice such a thing.
I just scrolled down the thread and I see that you underwent surgery. My prayers for your continued recovery. Please let us know how you are doing.
Glad you have it behind you and are already feeling better (((Carlo)))
Awwwwwwww shucks :o) Hugs right back at you carlo.
Excellent! Thanks, Carlo and MERRY CHRISTMAS!!!
Red Pepper Penna Arrabbiata 1) Heat the oil in a saucepan, and add the garlic. Heat for a minute or two until sizzling, but do not burn.
- 1 Pound Penne Pasta
- 1 (28oz) Can Of Crushed Or Pureed Tomatoes
- 2 Large Cloves Garlic, Minced
- 1/3 Cup Olive Oil
- 1/4 Cup Chopped Fresh Parsley
- Salt & Pepper
- Red Pepper Flakes As Desired
2) Add the tomatoes, salt and pepper to season. Add a small amount of red pepper flakes and simmer for 15 minutes.
Taste and add additional pepper flakes if you would like more heat.
Cook the pasta in boiling salted water until al dente. Drain, and return to the pot.
3) Add half the sauce, and the fresh parsley, to the pot and cook a minute or two until combined.
Serve, topping each serving with some of the remaining sauce.
Double Rack Of Lamb Roasted With Garlic Sauce I understand that 20 cloves of garlic may seem like a lot, when cooked in this manner it has a nutty, sweet flavor. This is a simple recipe for roasting a rack of lamb, and then using the juices and adding a sweet garlic puree to make a light, delicate sauce.
Preheat the oven to 475 degrees F.
- Two Large Racks Of Lamb With 9 Chops Each
- 20 Large Cloves Of Garlic, Peeled
- 2 Fresh Sprigs Of Rosemary
- Salt & Pepper
- 1/2 Cup Dry White Wine
- 1 Cup Chicken Stock
- 2 Tablespoons Finely Chopped Fresh Parsley
- 2 Tablespoons Red Wine Or Brandy
1) Preparing the garlic. Place the peeled cloves in a small saucepan and cover with salted water.
Boil gently until soft. Drain, and either press through a strainer, or puree in a food processor. Set aside.
2) Preparing the roast. Protect the bone ends of the racks with tin foil to prevent burning. Place the racks in a roasting pan with the rosemary sprigs. 3) Season the fatty side with salt and pepper and roast in the hot oven for 10 minutes.
4) Add the white wine to the pan, and continue cooking until the meat has reached the desired doneness.
(Medium rare will probably take an additional 20 minutes. If you use a meat thermometer, you want to reach 145 degrees F. The lamb should remain pink inside.)
5) Remove the racks and cover to keep warm. Place the roasting pan on the burner, and add the chicken stock. Scrape the bottom of the pan to get all the browned bits, and continue stirring until the sauce reduces.
6) Add the garlic puree and parsley to the pan and mix well. Remove from the heat, and season the sauce with salt and pepper as needed.
To serve, cut the racks into individual chops, and serve on warmed plates with a drizzle of the garlic sauce over top.
Carlo -- please add me to your food-related ping lists. Merry Christmas!
Best, ShorelineMike.
Yum!
Thanks, hon.
Good night,(( Carlo)).
Classic Neapolitan Steak Pizzaiola A classic Neapolitan dish, which consists of bottom round steak which is pounded to tenderize and then cooked in a spicy tomato sauce.
As the sauce resembles sauce used to make pizza, it was named pizzaiola, or "pizza style".Pound the steak with a mallet until thin if using bottom round.
- 2 Pounds Bottom Round Steak Sliced 1/4 Inch Thick or More Tender Cut Left Thicker
- Salt & Pepper To Taste
- Red Pepper Flakes
- 1/4 Cup Olive Oil
- 1 medium Onion, Finely Chopped
- 2 Cloves Garlic, Minced
- 1 Cup Chopped Tomatoes
- 1/2 Cup Red Wine
- 1/2 Cup Chopped Fresh Parsley
Season the meat well with salt and pepper.
1) Heat the olive oil in a heavy skillet, and brown the meat well on both sides. Remove it and keep warm.
2) Add the onion and garlic to the pan and sauté until tender.
3) Add the tomatoes and the wine and season with salt and pepper, and red pepper flakes as needed. Lower the heat and simmer for about 15 minutes or until the sauce has thicken. Return the meat to the pan and cook an additional 10 minutes. Serve sprinkled with the fresh parsley.
Note: I sometimes add a tablespoon or two of capers to change the flavor.
Thank you.
Your rememberances are very much appreciated from this Irsh Catholic.
My roots trace back to many similar family traditions as yours.
I cherish the memories of the matriarchs of my family and those tasty Christmas treats too.
I am so very glad you are doing better! (((HUGS))) bac'at'cha.
You do a masterful job of these threads Carlo. What program do you use to format the recipes so they look so cool???
Salmon With Lemon Basil Butter Sauce For The Sauce:
- 4 Salmon Steaks, About 6-8 Oz Each
- 3 Tablespoons Olive Oil
- 3/4 Cups of Seasoned Bread Crumbs
Melt the butter in a heavy saucepan.
- 1 1/2 Sticks Unsalted Butter
- Juice of 1 Large Lemon
- 4 Medium Artichokes, Cleaned, Sauteed, And Cut Into Eight Pieces
- 4 to 5 Sun-dried Tomatoes, Chopped
- 1 Large Garlic Clove, Peeled And Minced
- 3 Tablespoons Chopped Fresh Basil
- Salt & Pepper
1) Add the garlic, artichokes, and sun-dried tomatoes and cook 3 minutes over medium low heat.
2) Add the lemon juice, salt and pepper to taste, and cook over low heat until thickened. Just before serving, stir in the fresh, chopped basil.
3) Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs.
Place in a very hot oven, about 380 degrees F. and roast until done, but still moist inside.
(cooking time depends on the thickness of your salmon steaks). Or, grill the salmon steaks on a hot grill until cooked.
Serve each steak topped with a scoop of the sauce.
Tip: The salmon should flake with a fork when done, but the center should remain moist and pink.
Salmon With Lemon Basil Butter Sauce For The Sauce:
- 4 Salmon Steaks, About 6-8 Oz Each
- 3 Tablespoons Olive Oil
- 3/4 Cups of Seasoned Bread Crumbs
Melt the butter in a heavy saucepan.
- 1 1/2 Sticks Unsalted Butter
- Juice of 1 Large Lemon
- 4 Medium Artichokes, Cleaned, Sauteed, And Cut Into Eight Pieces
- 4 to 5 Sun-dried Tomatoes, Chopped
- 1 Large Garlic Clove, Peeled And Minced
- 3 Tablespoons Chopped Fresh Basil
- Salt & Pepper
1) Add the garlic, artichokes, and sun-dried tomatoes and cook 3 minutes over medium low heat.
2) Add the lemon juice, salt and pepper to taste, and cook over low heat until thickened. Just before serving, stir in the fresh, chopped basil.
3) Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs.
Place in a very hot oven, about 380 degrees F. and roast until done, but still moist inside.
(cooking time depends on the thickness of your salmon steaks). Or, grill the salmon steaks on a hot grill until cooked.
Serve each steak topped with a scoop of the sauce.
Tip: The salmon should flake with a fork when done, but the center should remain moist and pink.
Machine Rye Beer Bread * 1 12 oz can of good Beer.. :)
* 1/2 C brown sugar
* 3 Tablespoon Oil
* 1 teaspoon salt
* 1 C All Purpose Flour
* 3 C Rye or Whole Wheat Flour
* 1 package yeastAdd all ingredients to bread pan in order listed. Set cycle for "Whole
Wheat" and crust to "L". If desired, 1 Tablespoon of caraway seeds may be
added when time on display says 2:50 (signal will sound.)
When we all take that FReeper cruise next spring, we can set aside a dinner reception for showing each other our stitches.. ladies first of course.. LOLOL
The devil made me do it... ;)))
1) Mix like pie crust until soft... Beat it... hit it... pound it... pinch it... squish and squash it. Don't quit until
- 1 cup brown sugar
- 1 cup butter
- 1 cup flour
- 1 teaspoon soda
- 2 cups oatmeal
you've worked all those nasty aggressive feelings out of your system.
2) Now flatten one inch balls of dough on ungreased cookie sheets. Use the bottom of a glass dipped in
sugar to flatten.
3) Bake at 350 for about ten minutes.
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