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1 posted on 06/22/2016 4:01:36 PM PDT by Jamestown1630
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To: 2nd amendment mama; 4everontheRight; ADemocratNoMore; afraidfortherepublic; Aliska; Andy'smom; ...

This week: Italian! including ‘Mixed-Up Cauliflower’, and Spaghetti and Meatballs.

(If you would like to be on or off of this weekly cooking ping list, please send a private message.)

-JT


2 posted on 06/22/2016 4:02:47 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
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To: Jamestown1630

One of our sons, a former chef and now a cellar master and winemaker, grilled Flatiron Steak for Father’s day. He, also, grilled onions, corn on the cob, thick asparagus spears on my new combo propane/charcoal grill.

We had never had Flatiron steak, and it is excellent with nice chewy texture and real steak taste.

He marinated the steak in a flat glass baking dish, with Olive Oil, sea salt, fresh ground pepper and fresh chopped rosemary for about an hour. Then, he grilled the steak on close grill for about 5 minutes on one side and 4 minutes on the index figure push test. He lets the meat sit covered for about 5 minutes while finishing the veggies. He sliced the meat at an angle and it was rare about a 1/4 inch into a medium rare center.

He served it with one of his cabs.

Only problem, there was no left overs. So my wife and I bought some thin sliced flat iron steaks to marinate and to quick grill, tomorrow, to go with fresh corn on the cob, grilled/sliced eggplant, and a Kale/oven baked fresh beet salad.

Tonight, I will grill fresh Sockeye Salmon, corn on the cob,
and broccolini and fresh greens from a local farmer.

Blueberries, strawberries, black berries, peaches and apricots are in season for dessert with a splash of cab or pinot grigio.


13 posted on 06/22/2016 5:20:29 PM PDT by Grampa Dave (La Raza thugs in America are Mexico's form of Isis terrorism/terrorists/invaders!!)
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To: Jamestown1630

Summer always brings to mind “Toasted BLT Sandwiches with Avocado Slices”. The recipe is available everywhere but I find it simply as Toasted Bread, Lettuce ,Ripe Tomatoes,Sliced ripe avocado Salt and pepper, and mayo on both inside slices of bread.

One to start, two to feel the flavor and three will make you full of fantastic joy!

Fantastic sammich!


30 posted on 06/22/2016 8:43:20 PM PDT by Randy Larsen (Trump, or no more republicans)
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To: Jamestown1630

Here is another recipe I really like. It is from Mario Batali. I use bone-in chicken thighs.

http://www.marthastewart.com/316794/spicy-sicilian-chicken


36 posted on 06/23/2016 9:34:52 AM PDT by pugmama (Ports Moon.)
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To: Jamestown1630

Not Italian but my cauliflower dish (again, something that is rare in my store and $$$$) is steaming it and mashing it and seasoning it like mashed potatoes.

And, of course, fresh with dip.

Years ago, an “all natural organic” teacher I worked with freaked that I would even suggest serving mashed cauliflower to her toddlers. Absolutely came unglued because it was a low carb recipe. Never mind that she steamed and seasoned the flowerettes and served them to her toddlers. The same thing minus the mashing. But, low carb is eeeeeeeevil!!!!!! Yeah, whatever, ding bat. Total lack of common sense. Sadly, I found out later the reason her littlest was chillin’ big time at the beginning of the week was that she’d drink on the weekends and then pump because she didn’t want the little one suckling beer straight from “the tap.” She thought pumping somehow eliminated the alcohol.... sigh.


37 posted on 06/23/2016 9:46:52 AM PDT by bgill (CDC site, "We still do not know exactly how people are infected with Ebola")
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To: Jamestown1630
I love biscuits and gravy but occasionally you have people over who can not have either the sausage or meat for some reason.

So I make a mushroom gravy.

Take an ounce of dried wild mushrooms and soak in about six ounces of water.

Put a half cup of flour into a dry pan and cook over medium heat whisking constantly. Do this for about six minutes. This makes toasted flour and it gets rid of the raw flour taste and adds depth of flavor.

Pour the toasted flour into a bowl and set aside.

Chop an onion and saute in four tablespoons of butter until soft.

Take two pounds of mixed mushrooms (the more types the better) and give them a rough chop. Add to pan and continue with to saute until nice and soft.

Add two cloves minced garlic.

(Don't burn the garlic!)

Add the toasted flour and mix until the contents of the pan look "dry".

Now add in the soaked mushrooms and soaking water.

Continue to whisk until mixed.

Add in about a teaspoon of thyme and a half teaspoon of sage.

Now add about a cup of half and half.

(I never said this recipe was low fat!)

Lower the heat and cook until thick and bubbly. Salt and pepper to taste.

Serve over Parmesan biscuits.

I have also added green peppercorns to the gravy for a bit more spice.

41 posted on 06/23/2016 10:43:33 AM PDT by Harmless Teddy Bear (Proud Infidel, Gun Nut, Religious Fanatic and Freedom Fiend)
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To: Jamestown1630

I don’t have a recipe written down for my basic marinara sauce since I make it once every week or two.

In a large sauce pan, add about half a tablespoon of olive oil. Dice finely a small carrot, half a stalk of celery, three cloves of garlic, half a small sweet white onion and a couple tablespoons of fresh parsley. Sauté for a few minutes and then add about a pound of diced tomatoes (fresh or canned). Then add a large can of crushed tomatoes (102 oz). I then add water to the can to get the rest of the tomatoes out and pour it into the pot. Salt and pepper to taste. I add about 1 1/2 - 2 teaspoons of salt.
Bring to a small boil and reduce heat to low and simmer for a few hours stirring every 10 minutes or so.

This fills about 6-8 large jars. Once they are at room temperature, I store them in the fridge for the week for anything that requires tomato sauce, including soups.

When I have a ton of fresh tomatoes instead of canned, I like to add fresh basil to the above recipe.

If you want to make a Bolognese sauce, sauté the amount of preferred ground meat you like after the step of sautéing the onions.

I made some yesterday and today I used it for stuffed eggplant rolls and to pour over a couple of Italian style meat loaves.


52 posted on 06/24/2016 5:58:42 PM PDT by Trillian
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To: Jamestown1630

I need help. I used to buy herbs and spices from Penzey’s until I started getting email from the owner about global warming and the morons (like me) who question it. Anybody have a reliable source?


60 posted on 06/25/2016 9:49:14 AM PDT by AloneInMass (Ready for Her Heinous!)
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