Note: this topic is from 10/31/2002. Thanks carlo3b.
Posted on 10/31/2002 11:16:35 PM PST by carlo3b
The voyage of the Mayflower in 1620 from Plymouth England, to Plymouth Rock started as a journey to find peace and justice in a new world. It began as a fervent prayer to give freedom a chance, and remains today as the promise each year for a new beginning. Thanksgiving Day is a celebration of hope, and remembrance.
Today, we bring our families and friends together to share our tables and our hearts, and give thanks for all that we have to be grateful for in our new and glorious country. From this grand experiment and it's courageous settlers, to the greatest nation of the world, we have a lot to be thankful for, indeed.My earliest memory of Thanksgiving was the fuss of preparation of the wonderful food being prepared in advance of our holiday feast. Being a traditional Italian American, midwestern home, a full cornucopia of cookies of every ethnicity was in abundance. Thanksgiving morning was a special treat with a home filled with the scent of baking bread, and roasted turkey which transformed our tiny cold water flat in "Little Italy" on the lower East side of Chicago into a 3 room palace. Everyone was involved, family and friends, young and old, with 4 generations of our own majestic women. An unspoken but respected hierarchy prevailed, with the eldest women in control, and a dance like rhythm appeared to take charge of this traditional and noble endeavor. It didn't take long before our small kitchen and dinning room filled, and every flat surface was covered. People scurried into the hallway, where neighbors shuffled pans and pots in and out of their homes to their own kitchens to make room for more, always more so everyone could share in the abundance. Remembering Thanksgiving
Preparation started days earlier, with the making of the pasta. I recall my great aunt bringing in the clothesline from our back porch, the one that strung across the small yard to the adjacent porch and back. She washed and bleached this cord to string across our living and dining rooms, from sconces to chandelier, and doorjambs to windowsills. It was strung as tight as possible to hold the pounds of lasagna noodle, and spaghetti needed to hang dry, to satisfy the hearty Italian appetites. I recall as if it were yesterday listening to our nightly radio programs with the shadows of stringing pasta on the faded floral wallpaper, lending an eerie overtone to the Green hornet, or Gangbusters. How could I ever forget opening my eyes in the morning with the sight of hanging pasta overhead, but then, why in the world would I want to forget that magical moment after all, and what it meant to a young boy that a wonderful and glorious holiday was just around the corner? The Preparations
Each family was represented in the choice of menu items. Every wonderful cook in each branch of the family offered to prepare their own special version of the chosen food. This made for a memorable feast indeed, there were at least 4 successful individual restaurant owners in our family. The competition was playful and fun filled, with chunks of bread, ladles, and spoons dipping into everything, testing, tasting, and teasing. The Family and Friends
It should not be construed that the food preparation was the exclusive provence of our family women, to do so would be to underestimate the culinary contributions of some of the finest cooks in the clan. A few of my uncles, cousins and grandpa were cooks in the Army, Navy, and Marines, as well as in their own restaurants. My great uncle served as a cook in the Italian army, then captured and recruited to cook in the prisoner-of-war camp, when upon his release, served 2 tours as a cook in the US Marines during The Korean War. However, whatever greatness the men may have achieved in the outside world, the kitchen was ruled by those formidable, yet diminutive, strikingly gorgeous, black clad matriarchs of the family. Great grandmothers from both sides of the lineage, grandmothers, great grandmother-in-laws, and great great aunts. Man I'll tell ya, it was a sight to behold at best, and an Italian culinary rivalry at least. Although sharing an Italian heritage, the 6 uncles married outside the Calabrian niche, creating a scrumptious provincial food fight. The Cooks
Children weren't immune from the holiday chores. Chairs were pulled up to the stove for short perpetual stirrers. The teens were given the sink, for the neverending pots and pans, and preteens were runners for last minute fetches and food deliveries. I was honored almost exclusively with the delivery of food for the church and hospital shut-ins because I had the bike with a giant basket. Trying to describe my cousins and most of the local kids wasn't hard, the first thing I recall was, hair, lots of black hair, big doe eyes, dozens of beautiful children with wide grins. At least one kid, sometimes more, was forced to bring his or her accordion, and at every holiday gathering some poor child was browbeaten into playing "Lady Of Spain"! The Kids
Serving 30-40 people, in a one bedroom apartment on the 3rd floor, rear, walkup, was a challenge, but doable. It took the coordination of most of our wonderful neighbors, and the cooperation of all of the residence, which were always invited anyway. Everyone brought pots, pans, dishes, and utensils, at least a chair, and some brought their kitchen tables. Everyone brought something eatable, most were prearranged as in bread, but some were heirloom dessert recipes, enough for at least a good spoonful, for everyone to get a taste. Older adults, always got a chair at the table, all adults got a seat, and kids sat at the card tables, on the stairs or on a carpet in front of the radio in one of the neighbors homes. The Holiday Table
All kids had to be within earshot of the saying of the formal Grace before dinner. Then everyone recited their own prayer in various languages of their native tongue. Our family and friends were of many faiths and nationalities, the overwhelming majority of coarse were Italian. Most remembered a loved one not present, and the names of every absent serviceman and woman were individually read aloud. With all heads bowed, everyone gave thanks for the wonderful gifts of food and health, and each and every person present, gave a special thanks and how grateful they were for being in the United States of America. The Prayer
Any good excuse to gather the clan in our family was and still is, paramount. Weddings, holidays, birthdays, anniversaries, births, baptisms and unfortunately funerals are used as good excuses to get together and, you guessed it.... eat. This is usually done at the familial home of eldest member of the family. The Italian family circle is close and tight, and many families still living within their hometown, even today, live within walking distance of one another. In our family, as in many, brothers, sisters, grandparents, aunts, uncles, and cousins grow as one family unit. The elders live within the homes of their offspring or siblings. The hierarchy is established by the ability of the surviving parents to have living arrangements central to the greatest number of kids and kin. Love of family is the reason, and love of food is the cement. Thanksgiving is one of the most popular days of the year, and has been since my earliest memory. Even today as I did with my parents in my youth, I talk to each of my 5 children and grandchildren, almost everyday, and have even when we lived thousands of miles away... I am truly blessed. The Family
Food for an Italian holiday is second to only to the family. Present at every holiday feast were several types of entree, lasagna, ham, veal, and one or more specialty pasta and of course the giant stuffed Turkeys. There were Kosher dishes aplenty for our many Jewish friends. Our next door neighbor kept a Kosher kitchen and always shared their wonderful food with us as we did in return. Not counted as entrees were homemade sausages, meatballs, and grilled peppers. A strange calzone, one I recall with nuts and octopus was always somewhere on the table as was braciole (Italian beef rolls, and great cannoli desserts were always compliments of our Sicilian side of the family). The Food
Salads and antipasto were a mainstay, with favorites cellentani con Insalata di Peperoni (cellentani with pepper salad), and the ever popular soups, usually a bean, as in minestrone. Breads, rolls, pizza and a mixed variety of biscotti, were always in abundance. Side dishes were a meal in themselves. A vast array of vegetables prepared as specialty items, like artichoke and bacon frittata rounded out every holiday meal. Even our popular lasagne, the recipe that created a chain of famous restaurants, has broccoli or spinach as a principle ingredient to the recipe. Desserts... oh my, great custards, and pastries, ice creams and cakes such as lemon berry tiramisu or frittelle di zucca (pumpkin fritters)
The Moment of Truth My grandfather sat at the head of the table, and next to him sat a gallon jug of his homemade Italian red wine. Almost everyone seated for dinner were given a glass of his wine, if only for the many toasts that were posed, to the cooks and a milieu of other celebrations. The moment of truth came when he would call the name of the boys that he felt were to be worthy of manhood, a scholarship know only to him, usually by some unknown merit method. If you attained that status in his trusted eye, he would invite you to accept a glass of wine and he would toast your new position and with everyone's applause you drank a glass and thanked him.When my moment came, I had just turned 10, and having worked with him on his paper stand in downtown Chicago for 3 years and to my surprise he felt I was ready! Proudly I swallowed a huge gulp, and felt the heat go down my throat and explode at the core of my stomach and began to rush back up. I forced a smiled and swallowed again and hugged him as tight as I could, until my uncle secretly handed me a chunk of bread, which I bit into and forced down before I let my pa loose, perhaps in the nick of time because he slapped me on the back and everything went back down... I never drank another drop of his wine, but accepted his offer to take a glass, each time he offered it until he passed a year later. How I loved that man.
The Carving At each end of the long tables were placed huge turkeys. The head of the households were given the honor of carving these beautifully prepared, golden trophies. It was a ritual and with surgical skills each bird was sliced and distributed to all in attendance until nothing remained but the bare bones. At the conclusion of this wonderful occasion, the men stood and with glasses raised toasted the blushing ladies as we sang... in our best voice, and in Italian, a song dedicated to our wonderful women, .. "Mamma"
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Piper nigrum: Black, White, Green The history of the spice trade is, above all, the history of pepper, the 'King of Spices'. Pepper has been moving westward from India for 4,000 years. It has been used in trading as an exchange medium like money and, at times, has been valued so highly that a single peppercorn dropped on the floor would be hunted like a lost pearl. In classical times 'tributes' were paid in pepper, and both Attila the Hun and Alaric I the Visigoth demanded pepper as a substantial part of Rome's ransom. Since the Middle Ages, pepper was the core of the European spice trade, with Genoa and Venice dominating the market. The Italian 'pepperers' monopoly of overland trade routes was the major determining factor in driving the search for an eastern sea route. For more historical information, read Pepper: King of Spices. Spice Description Pepper comes from several species of a vinous plant, the spice being the fruit, called peppercorns. Black pepper is the dried, unripe berry. The corns are wrinkled and spherical, about 5 mm (1/8 in) in diameter. Malabar and Tellicherry pepper are both considered top quality due to size and maturity, with only 10% of the largest corns being graded as Tellicherry. White pepper starts out the same as the black, but are allowed to ripen more fully on the vine. The outer shell is then removed by soaking the berries in water until the shell falls off, or are held under flowing spring water, yielding a whiter, cleaner pepper. Green pepper is from the same fruit but is harvested before they mature. Pink pepper, which is not a vinous pepper, comes from the French island of Reunion. Pink peppercorns have a brittle, papery pink skin enclosing a hard, irregular seed, much smaller than the whole fruit. Bouquet: aromatic, pungent Preparation and Storage Pepper is best purchased whole, as freshly ground pepper is vastly superior to the ready ground powder. Whole peppercorns keep their flavour indefinitely but quickly loses its aroma and heat after it has been ground. Peppercorns are very hard but easily ground in a peppermill. Cracked pepper is the partially broken corns, crushed using a mortar and pestle or with a rolling pin. Dried green peppercorns can be reconstituted for mashing into a paste by soaking in water. Peppercorns should be stored in airtight containers, away from sunlight. Culinary Uses Pepper is best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma. White pepper is used in white sauces rather than black pepper, which would give the sauce a speckled appearance. Green peppercorns can be mashed with garlic, cinnamon or to make a spiced butter or with cream to make a fresh and attractive sauce for fish. Pink peppercorns are called for in a variety of dishes, from poultry to vegetables and fish. Attributed Medicinal Properties Stomachic; carminative; aromatic stimulant; antibacterial; diaphoretic. Stimulates the taste-buds causing reflex stimulation of gastric secretions, improving digestion and treating gastro-intestinal upsets and flatulence. Pepper calms nausea and raises body temperature, making it valuable for treating fevers and chills. Plant Description and Cultivation An herbaceous annual of the buttercup family, about 60 cm (2 ft) high. The gray--green leaves are wispy and threadlike. Flowers are have five petals bout 2.5 cm wide (1 in), white with blue veins and appearing between June and September. They yield a seed capsule with five compartments each topped by a spike. The compartments open when dried to disperse the seeds. Nigella is native to western Asia where it grows both wild and cultivated. India, Egypt and the Middle East also cultivate it. Other Names Black White Green Pink |
Szechuan Steak au Poivre with Port-Ginger Sauce
1 1/2 tablespoons Szechuan peppercorns
2 teaspoons drained green peppercorns in brine
2 6-ounce beef tenderloin steaks
1 teaspoon vegetable oil
1 cup ruby Port
1/4 cup minced shallots
1 1/2 tablespoons finely chopped fresh ginger
1 1/2 tablespoons butter
Finely chop all peppercorns in processor. Rub pepper mixture over both sides of each steak. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Heat oil in heavy medium skillet over high heat. Season steaks with salt. Add to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
Transfer steaks to plate; tent with foil. Add Port, shallots and ginger to same skillet; boil until liquid is reduced to thin syrup, stirring frequently, about 5 minutes. Strain sauce into bowl, pressing on solids and spoon. Return sauce to same skillet; boil until thick syrup forms, about 2 minutes. Whisk in butter; season with salt. Spoon sauce around steaks. Serves 2.
That may not be entirely true, but they are hard to find unless you know who to ask. Lets take Houston, Creme Brulee, is offered at more than a few places. Most are available in the main gourmet restaurants in 4-5 star hotels, as in The Four Seasons, The Houstonian, Warwick Park Plaza, and The Remington etc. Classy establishments such as my old nemesis, Tony's, and The Brownstone, as well as the The Rainbow Lodge, have it, and others that offer any table side service will envaitably have Creme Brulee proudly part of the fare. I'm sure this is true in most medium and any large city. My best advice is to call any 1st class upscale restaurant and ask them if they have it and if not, they know who has... trust me, we know our competition.
Don't have any heart attack, we'll get to the bottom of this mystery for you. Many of the products are homegrown, or private labeled for these establishments. They were all great choices, you have good taste!
Consider me your Genie, with 3 wishes....
Lets start with Lina "Ma" Bensch, Fish house. It must still be in existence it was so unique, and profitable, although I heard she was retiring a few years back, and the boys never were the woman their ma was... LOL I know she got her Herring from the icy waters of northern Nova Scotia, so lets start there at the fisheries and work back, or contact Ma's back home and have them send you a well packed shipment it was only a couple of bucks a jar after all, for this legendary treat. (You too will be legendary if it breaks in transit...LOLOLOL).
Feeling better yet, well here is your early Christmas present from me to you. Call this # and have your Kringle wish come true (800) 733 2214, or visit this Racine Wisconsin bakery at your fingertips, click this link.. Krinkle's Ring
Finally, Reynolds Pasty Shop is a one of a kind, try calling them at (414) 444-4490 for overnight shipping...
Taa Daa ....Taking a bow.......ha!!
Fennel Sauce
An Entirely Different Gnocchi Sauce
Lightening fast and oh so easy... Yummmmmm
Indeed they do, and aside from their terrific food, they love fun far more than most... Great folks
This started because I went to a trade show in Chicago and Creme Brulee was on every menu. I was staying at the Drake Hotel. I probably gained five pounds during that trip!
Truthfully, I haven't asked at any of the downtown, high end restaurants in Milwaukee, but it is more common to find Schaum Torte here than Creme Brulee. I even looked up my own recipe in Joy of Cooking, but I haven't tried it yet. Always watching my weight (rise) does not encourage me to create desserts any more! :^)
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Part Used: The bulb
Common Uses How Garlic Works Garlic has been called the "stinking rose", but while it may have a powerful smell, it also packs a powerful punch when it comes to dealing with some serious health problems. Garlic keeps the cholesterol levels in our blood in good balance. It does this by lowering serum cholesterol levels while raising good HDL-cholesterol levels. Garlic strengthens blood vessels, lowers blood pressure, and improves circulation by reducing platelet "stickiness." As a natural antibiotic it protects us from infection, It also detoxifies our bodies while maintaining healthy flora in our intestine. Eating garlic on a regular basis has been linked with reduced rates of stomach and colon cancer. Garlic has powerful antibacterial properties. When fresh cloves are when applied topically, they are an effective treatment of skin infections and acne. It is suggested that, because of the odor, this treatment is best applied at night. Garlic is rich in Selenium, a natural cancer fighting compound and antioxidant. Side Effects No major side effects are known. Some people experience flatulence or heartburn while taking garlic. Rare cases of allergic reaction have been reported. Don't like garlic breath? Chew on a sprig of fresh parsley, or a piece of orange or lemon rind. Safety Concerns If you are taking anticoagulant medication you should use garlic with caution. There are no known contraindications for the use of garlic while pregnant or lactating. The History of Garlic Garlic is one of the most ancient remedies known to man and has truly earned a place in History! It has been cultivated, and highly valued for more than 5,000 years, and used for medicinal purposes since the time of the Egyptian Pharoahs and the earliest Chinese dynasties. The Bible tells that the Israelites complained that they had too little garlic in their provisions as they fled from Egypt. The most renowned Greek and Roman physicians, Hippocrates, Galen, Pliny the Elder and Dioscorides all recommended garlic. It was used it for a wide range of complaints including respiratory and digestive problems, weight loss, parasites and low energy. Traditional Chinese medicine also saw the importance of Garlic and it wrote about it in their literature in 510 A.D.. They prescribed it for colds, tuberculosis, digestive problems and diarrhea. It was also used topically to treat snake bites, fungal infections of the skin and pinworm. In more recent times, Louis Pasteur studied the antibacterial effect of garlic and Albert Schweitzer used garlic to treat dysentery during his visit to Africa. In modern times more than 1000 papers have been written about this small odorous bulb, which appears to not only frighten off vampires but also other unwelcome visitors like viruses, bacteria and yeast infections. It's hard to believe that it tastes good too! Little Known Garlic Facts 1 Medium-sized garlic clove packs the antibacterial punch of about 100,000 units of Penicillin. Studies have shown that garlic reduces blood sugar levels - this is good news for diabetics! Garlic powder sprinkled on athelete's foot fungus will effectively kill it. Got a sore throat? Chew a couple cloves of garlic and swallow. If the taste is too strong for you, try mixing mashed fresh garlic with honey first. Garlic-water sprinkled on plants is an effective pesticide. Garlic leaves are nutritious and highly edible. They contain high amounts of Vitamin C and Vitamin A. Use the outer shoots of the stalk when they reach 8 to 10 inches tall. Add to salads and soups. How To Use Garlic At only 4 calories per clove, Garlic is a great diet food! One to two fresh cloves of garlic a day is an excellent way to boost your health. When buying fresh garlic, look for firm bulbs with thin, paper-like skin and no spots or discolorations. Avoid sprouting garlic, which means it is not very fresh. Garlic is also available dehydrated, powdered, dry-minced and wet-minced. Garlic stays fresh longer when stored in a cool, dry, dark place with plenty of air circulation, such as a metal basked hanging in your pantry. For indefinite storage, peel cloves and store in a jar of olive oil. When frying garlic, be careful not to burn it, as it will turn bitter. Fresh minced garlic is wonderful mixed in with soft butter, or cheese spread. Roasted garlic is a wonderful treat. You can even purchase terracotta garlic roasters specificially for this purpose. If you don't have a garlic roaster, you can still enjoy the sweet nutty flavor of roasted garlic. Trim the top 1/8 inch off of the full head before roasting. Stand the garlic upright, root side down, in a covered glass baking dish. Add about a tablespoon of water. Cover and bake at 350 degrees for 15 to 20 minutes. Squeeze or scoop out the soft mushy cloves - delightful spread on bread, crackers, mixed in with mashed potatoes, served on top of baked potatoes, mixed into sauces or marinades. |
Alfiere Bistro, offers a Classic Creme Brulee with caramelized sugar crust and berries $5.50
Bartolotta's Lake Park Bistro, has it!
Grenadier's, had it at least a short time ago.
Dream Dance, as well.
Third Ward Cafe, ditto...etc
Hama, says they offer it.
Maniaci's, etc.... Let me know!
I have to confess, we did not appreciate the breakfast we had at Brennan's. I'm sure other people (present company excluded..ahem) would disagree with me, but about the nicest thing I can say about the food and service at Brennan's was that it was just plain "awful". Money wasted.
Thanks for the education, carlo!
sw
APFEL STRUDEL
(This is the real apple Strudel)
It won't take long for you to discover this wonderful German pastry is a bit time consuming to make, but it can be a lifelong memorable experience, especially if you do it with the kids or a friend.
My great grandmother had a few neighborhood lady friends that were from Austria and Germany, and while they were still active in their families as my Nanny was, they would get together often, and when they did it was usually around the holidays, or my birthday. What they could do in a tiny kitchen, with battered and dented equiptment, it would just take your breath......
When the group of them would have what they would call a Strudel klatch and it was held at our house, I was still at a fairly young age, I was invited to help. It was and still is one of my fondest memories in my childhood.
Nanny never made Strudel by herself, I became an intricate part of that wonderful gang. As they began getting older they found it more difficult to get one of them to help, soon it was just her and I. We would chop apples together, stretch the dough together, and roll it up and bake it together. As she got very old, into her mid 90's and start to sit a lot and rock I would ask her for her Strudel, and she would fuss and complain, but soon she and I were singing with flour everywhere.
I had to plan theses days because I was really busy with work and a new family, but I never regretted those special times and would give anything to be with her just one more time... there is never enough time to spend with loved ones, trust me my dear friends, please don't pass up a moment.
Set oven: to 350 degrees.
Generously butter 2 large baking sheets. (not lard or shortening)
STRUDEL DOUGH
FILLING for STRUDEL
ROLLING AND STRETCHING THE DOUGH:
1) Cover a table (about 48 in. by 30 in.) with a clean cloth, allowing the edges to hang down.
2) Sprinkle with about ½ C. flour, most of it in the center of the cloth.
3) Place dough in the center of the cloth and roll into a square. If necessary, sprinkle more flour under the dough so it doesn't stick. With a soft brush, lightly brush off any flour on top of dough, and brush top with cooking oil. (Oil aids in preventing holes during stretching.)
4) With palms of hands down, reach under dough to its center (dough will rest on backs of hands) and lift slightly, being careful not to tear the dough. To stretch dough, gently and steadily pull arms in opposite directions. Lower dough to table as you walk around table, pulling to one side and another, but not too much in one place. Keep dough close to table. (If any torn spots appear, do not try to patch.) Keep pulling and stretching dough until it is as thin as tissue paper.
5) With scissors, cut off thick outer edges of dough. Allow stretched dough to dry for a short time, not more than 10 minutes.
FILLING, ROLLING and BAKING:
1) Paint dough with ¼ C. of the cooled melted butter.
2) Sprinkle the buttered bread crumbs evenly over ½ the buttered dough, in the center, leaving sides free of filling so they can be folded over the apples
3) Cover the crumbs with apple slices, sprinkle lemon peel over apples.
4) Toss on evenly the chopped nuts, raisins and currants. Sprinkle the spiced sugar mixture over the nuts and fruit.
5) Drizzle mixture with ½ C. melted butter.
6) Fold dough on 3 sides over the filling. Beginning at the narrow folded end of dough, grasp tablecloth with both hands. Holding it taut, slowly lift cloth, rolling dough over filling. Pull cloth toward you, again lift cloth, and slowly and loosely roll dough until it forms a large jellyroll.
7) Cut Strudel into halves, and lifting half on cloth, gently roll onto baking sheet. Brush off excess flour from each roll. Cut off ends of dough and pinch together so filling won't ooze out during baking. Roll may be shaped into a large circle or "horse-shoe" shape if desired. Brush top and sides with melted butter.
8) Bake at 350° for 35 to 45 min., or until golden brown. Baste and brush about 4 times during baking with melted butter.
9) When Strudel makes a crackling sound when touched, it is done. (The baked dough should not be smooth.)
10) Remove to cooling rack; cool slightly. Sift confectioner's sugar over top if desired. Cut in two-inch slices and serve warm.
Artichoke and Bacon Frittata
* 1 small onion, chopped
* 2 Tablespoons butter
* Two 6-ounce jars marinated artichoke hearts, drained & chopped (reserve liquid from one jar)
* 8 eggs
* 1/2 cup grated Parmesan cheese
* 1/3 cup bread crumbs
* 6 slices bacon, cooked and crumbled
* 1/2 cup shredded Monterey Jack cheese
* Paprika for colorPreheat oven to 325 degrees. In a skillet, saute onion in butter until transparent; add artichokes and liquid from one jar. Heat for 2 minutes. In a bowl, lightly beat eggs; add cheese, bread crumbs, artichoke mixture, and bacon. Mix together and place in a greased 9-inch quiche pan. Back for 25 minutes, until set. Sprinkle frittata with jack cheese, if desired, and bake for 5 more minutes.
Note: All can be done the night before; keep the egg and artichoke mixture separate. Add together in morning and bake.
Serves: 8,
Triple Pepper Salad with Cellentani
Cellentani ( whirls, or large elbow macaroni) con Insalata di Peperoni* 12 oz Cellantani ( whirls, or large elbow macaroni)
* 2 red peppers
* 2 green peppers
* 2 yellow peppers
* 1 small onion, finely chopped
* 1 tbsp fresh oregano, chopped
* 2 cloves garlic, crushed
* 3 tbsp olive oil
* 1 tbsp white wine vinegarPre-heat oven to 190°C, 375°F, Gas Mark 5. Place the peppers on a baking tray and bake for 30-40 minutes until soft and browned. Meanwhile, cook the whirls in salted boiling water as directed on the packet. Drain and leave to cool. Deseed and skin the baked peppers and cut into strips. Mix with the remaining ingredients. Add the pasta and toss well. Serve chilled.
Past Thanksgiving thread reference.
Note: this topic is from 10/31/2002. Thanks carlo3b.
Later
Ping to self
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