Posted on 03/02/2016 4:08:38 PM PST by Jamestown1630
A few weeks ago some of us were talking about Spaghetti, and how we like it plain, with butter and no sauce. I happened to find the following recipe for ‘Spaghetti Aglio e Olio’ (Spaghetti with Garlic and Oil), from my favorite YouTube chef, John Mitzewich of 'Food Wishes'. This is one of those simple recipes that nevertheless has to be done precisely, in this case especially in the cooking of the garlic:
http://foodwishes.blogspot.com/2010/12/this-spaghetti-aglio-e-olio-recipe.html
A recipe I’ve wanted to try for a long time, is ‘Hot Jezebel’; I’m wondering if this one is traditional/authentic (I’ve seen several variations, including one that adds pineapple):
http://recipecircus.com/recipes/shugga/APPETIZERS/Hot_Jezebel.html
-JT
yum, those pizzas are works of art. Are those really ones you made?
I’m mildly allergic to both peppers and onions, so I learned to make my own spaghetti sauce. Up until then my family had always just gotten it from a can.
I’ve never actually measured the ingredients, so the following is approximate:
1 Tbsp butter
1-2 Tbsp olive oil
2 large cloves garlic, or 3-4 small ones, depending on how small
1 heaping tbsp basil
1 heaping Tbsp oregano
1 heaping Tbsp parsley
1 large dash thyme
1 dash sage
1 pinch summer savory
1 to 1.5 pounds ground beef
2 quarts tomatoes (Diced, pureed, fresh, however you like)
1-2 tsp molasses
Optional: 1 finely-diced beet, or beet greens (or both)
Salt to taste
Peel and slice the garlic. Melt the butter in a pan with the olive oil. Saute the garlic until it just starts turning golden, then add the rest of the spices. Saute the spices all together for a minute, stirring constantly. (This recipe assumes dried spices, I’ve never made it with fresh. Depending on how my garden goes, that may change this year.)
Add the beef to the pan and brown, using your spatula to chop it into crumbles as it cooks. When browned, add tomatoes and remaining ingredients. Let simmer until thick, tasting frequently and adjusting spices as necessary.
This makes a great spaghetti or lasagna sauce. If you use pureed tomatoes and crumble the beef fine, it does well as a pizza sauce, too.
Here's me local customers! They are fun friendly people!
you have a restaurant then?
I bet you don’t have all the Big Government red tape to deal with there!
Pressure cookers are best for meats that normally need to go low and slow because of connective tissue (Collagen) When you raise the pressure, ie PV=NRT, the temp inside as a whole increases and collagen breaks down much much faster.
OX Tail stew in about an hour.
Beef shanks, about the same.
Chuck roast for pot roast, about 40 minutes.
Dry beans, no soaking, about 30 minutes.
Chili that tastes like it has been on all day including browning the meat etc... 25 minutes.
Anything braised takes about 30% of the normal time.
Soups and sauces taste like they have been on the stove simmering all day in 20 minutes.
Flavor impact is there is more of the fresh flavor of whatever went in, but it is cooked very well.
Nutritionally I don’t know, but less time at temp has to keep stuff from breaking down.
She over filled it. Anything that bubbles, never over half full. Things that don’t, you can go higher but I don’t. Because she over filled it the apples mixture bubbled up to where it was able to clog the primary escape valve, and because she had an old style cooker, the secondary popped out (rubber plug) and the 15 psi behind it painted the ceiling and in your mothers face in her case. Todays cookers don’t do that. Secondary blows controlled and releases pressure, does not pop out leaving a spray nozzle.
New pressure cookers really are safe. You can thank... curse... (A good one is $100) the trail lawyers for that.
I’m a “farm” girl from rural Iowa and of German ancestry. When I was in college & had no money, I often ate spaghetti with butter, garlic powder & parmesan cheese.
I didn’t figure out until years later that my money-saving “concoction” was a (bad) version of a real Italian dish...lol.
This is a nice version of Carbonara. I use fresh corn when it is in season and also use pancetta instead of bacon.
http://www.globalgourmet.com/food/special/2005/simpler2/carbonara.html#axzz41mCJGOoc
Pizza is pretty easy to make. It may not come out perfectly round but that’s ok. Make sure you put cornmeal on the paddle, it will make the pizza slide off easily. And, of course, use the best ingredients. And don’t overload the dough!
Yum.
I love pasta...
One of the articles I read was by a chef who said he wouldn’t cook artichokes any other way, because the pressure cooker retains so much flavor that is lost otherwise. That’s one of the things I want to try.
-JT
My favorite homemade pizza is topped with pesto, chopped and cooked chicken breast, chopped banana peppers sautéed first in olive oil, onion, and mozzarella. Making one today.
The spaghetti in that pic looks heavenly.
I’ve never heard of those books. I’ll have to look into them.
Pizza isn’t hard. I use the recipe from Kitchenaid for the dough. Use leftover spaghetti sauce, pesto or alfredo for sauce. Mozzarella and toppings of choice. Bake at 450 for 20 minutes.
Good way to use up leftovers too.
The 1950s PC my mother-in-law had was the same as the one I grew up around. It had a hard rubber plug in the upper lid with a metal dumbbell valve plug in the middle of that rubber disc. That metal valve would bleed a little pressure when the cooker was a the desired pressure but if the pressure was way over the top, the rubber plub could blow out and pressure was relieved straight up. In the case of my story, to the ceiling.
Pork chops are very good in the crockpot!
Dredge in seasoned flour, brown in olive oil.
Place in crock pot. Mix garlic, chicken stock powder(replaces salt)salt and pepper(add a little basil if you want)in 1/2 to 1 cup (depends how many you make) white wine or dry vermouth, pour over the top and cook on high for 4-5 hours. I mix the juices with pork gravy packets and serve with mashed potatoes.
thanks
Pasta con i broccoli / Pasta with broccoli
PREP steam fresh broccoli; cool/cut into smaller pieces.
Cook pasta of choice al dente.... ....use orecchiette, penne, rigatoni, or fusilli pasta.
SAUCE Stir/combine a few minutes on low olive oil, mashed anchovy fillets, capers and steamed broccoli. Add drained cooked pasta. Let flavors meld a bit on high heat for a minute stirring lightly.
SERVE hot w/ a ramekin of Parm on the side. Add a side dish of raw vegetables dressed with a tablespoon of olive oil...and, of couse, a glass of wine
She’s great, and has done several different series. The mysteries usually have a historical or literary theme:
https://www.harpercollins.com/cr-101863/jane-langton
https://en.wikipedia.org/wiki/Jane_Langton
She also illustrates her own books.
-JT
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.