Dinner tonight

Dog3 said:

romaine
salad with the dressing no restaurant in St. Louis would be without, a
Mayfair type of dressing.

Never having heard of this before, I had to look it up. Do you make
it in a blender or what? Looks a little like Caesar.

Mayfair Salad Dressing (from the Mayfair Hotel)
http://www.recipezaar.com/15830

1/3 stalk celery, chopped
1/4 medium onion, chopped
1 clove garlic, chopped
4 whole anchovies
1 1/2 teaspoons lemon juice
1/2 teaspoon pepper, fresh ground
1/2 teaspoon Accent seasoning
1/2 teaspoon sugar
2/3 teaspoon Dijon mustard
1 whole egg
2/3 cup vegetable oil

4 servings 1 cup Change size or US/metric
Change to: cup US Metric
15 minutes 15 mins prep

sf wrote on 30 Jul 2005 in rec.food.cooking

Quoted message said:

Mayfair Salad Dressing (from the Mayfair Hotel)
http://www.recipezaar.com/15830

Mayfair Salad Dressing (from the Mayfair Hotel) #15830

1/3 stalk celery, chopped
1/4 medium onion, chopped
1 clove garlic, chopped
4 whole anchovies
1 1/2 teaspoons lemon juice
1/2 teaspoon pepper, fresh ground
1/2 teaspoon Accent seasoning
1/2 teaspoon sugar
2/3 teaspoon Dijon mustard
1 whole egg
2/3 cup vegetable oil
4 servings 1 cup

15 minutes 15 mins prep

1. Use food processor to make dressing.
2. Blanche onion and celery very briefly (5-10 seconds) in boiling
water and drain.
3. Combine everything except eggs and oil in processor and blend for
2 or 3 seconds.
4. Add egg and blend again.
5. Then, with processor on, slowly dribble in oil to make creamy
mayonnaise type dressing.
6. Run processor until dressing is very smooth.
7. Add sodium-free seasoning and pepper to taste.
8. This will keep for a week or so if covered tightly and
refrigerated.
9. If Parmesan cheese is used in salad, do not add until the salad
is tossed with dressing.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Are you Monsur ??? It has taken me awhile to catch up with your new
name.... Are you aware that if you leave out the S. ---you are Monur
????

Rosie

sf <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

Dog3 said:

romaine
salad with the dressing no restaurant in St. Louis would be without, a
Mayfair type of dressing.

Never having heard of this before, I had to look it up. Do you make
it in a blender or what? Looks a little like Caesar.

Mayfair Salad Dressing (from the Mayfair Hotel)
http://www.recipezaar.com/15830

1/3 stalk celery, chopped
1/4 medium onion, chopped
1 clove garlic, chopped
4 whole anchovies
1 1/2 teaspoons lemon juice
1/2 teaspoon pepper, fresh ground
1/2 teaspoon Accent seasoning
1/2 teaspoon sugar
2/3 teaspoon Dijon mustard
1 whole egg
2/3 cup vegetable oil

4 servings 1 cup Change size or US/metric
Change to: cup US Metric
15 minutes 15 mins prep

I don't have the exact recipe that I use in front of me but this looks very
similar if not identical to it. I use more garlic and anchovy though. It
is like a creamy Caesar but totally different at the same time. If that
makes any sense. I use my Cuisinart to make the dressing. It works well.

Michael

rosie wrote on 30 Jul 2005 in rec.food.cooking

Quoted message said:

Are you Monsur ??? It has taken me awhile to catch up with your new
name.... Are you aware that if you leave out the S. ---you are Monur
????

Rosie

Supper tonight....No clue what it is called. I just thought it up.
Possibly it is new but most likely somebody else thought of it before.

I cubed up a fair sized pork steak...1 inch cubes...seasoned with salt
and pepper then browned them up....(no oil added)
Added (Food Processor) sliced up: 2 celery stalks with leaves, handfull
of large button mushrooms, A red Bell pepper and half a onion. Mixed it
a bit then added: about 1/2 a liter jar of kraut. Mixed again. Poured
in a good splash of sherry. Then re-seasoned the dish with...Cumin,
Salt and Pepper. I've Got it Braising in the oven (lid on) at 275F for
1 hour. Then Stir it up and give it another 20-30 minutes (lid off).

I'm really giving my henkel braising pan a workout this week. But this
should make about 4 meals. Hope it tastes good...it sounds good.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Monsur Fromage du Pollet wrote on 30 Jul 2005 in rec.food.cooking

Quoted message said:

rosie wrote on 30 Jul 2005 in rec.food.cooking

Quoted message said:

Are you Monsur ??? It has taken me awhile to catch up with your
new name.... Are you aware that if you leave out the S. ---you
are Monur ????

Rosie

Supper tonight....No clue what it is called. I just thought it up.
Possibly it is new but most likely somebody else thought of it
before.

I cubed up a fair sized pork steak...1 inch cubes...seasoned with
salt and pepper then browned them up....(no oil added)
Added (Food Processor) sliced up: 2 celery stalks with leaves,
handfull of large button mushrooms, A red Bell pepper and half a
onion. Mixed it a bit then added: about 1/2 a liter jar of kraut.
Mixed again. Poured in a good splash of sherry. Then re-seasoned
the dish with...Cumin, Salt and Pepper. I've Got it Braising in
the oven (lid on) at 275F for 1 hour. Then Stir it up and give it
another 20-30 minutes (lid off).

I'm really giving my henkel braising pan a workout this week. But
this should make about 4 meals. Hope it tastes good...it sounds
good.

Turned out pretty good...But it is missing something...

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Our dinner tonight was cleaning up the leftovers from the afternoon kid
b'day party with our cool neighbors. We ate tabbouli, zucchini-cheese
gratin, za'atar (wasn't served at party but it looked good in the
fridge) pita bread, yogurt/sour cream/cilantro lime dip, oven roasted
steak fries, tomatoes, red wine, and watermelon. Oh yeah and we nuked a
few of the hot dogs for the kids but none of us wanted any more. Niman
nitrate free dogs.

The party was so much fun...very low key, entertainment was even lower
key than I'd planned because we couldn't get the ball tent to inflate -
so it was kiddie pool with tot slide, sand box, half a ball tent (the
size of a small kiddie pool) trikes, wagons, the deck, a pinata. No
crafts, singing or party games (all of which I'd considered doing).
Also it was relatively small, just the hard core inner circle regulars
and they were all glad to hang out - 13 adults and 9 kids, nobody from
pre-school. Just perfect. THe weather was sunny but not oppressively
hot, and by the time the party was in full swing the sun had moved
behind the big trees on the west side of the lot, so we had much shade.

I got the steak fries recipe from RFC lo these many years ago and it's
a total hit. Mix paprika, cumin & salt with olive oil, cut up a bunch
of russets (I use organic - taste better) with skins on, toss 'em in
the olive oil mix, spread in a single layer on cookie sheets and bake
at 425 for at least 20 minutes. Turn them at ten minutes. Yum.

Leila

Last night we did a cooperative dinner with the neighbors, including
grilled sweet corn. I had two ears left over, so I invented a "John
Barleycorn Must Die" salad for tonight's dinner. Cut the corn off the
cobs. Cooked up some barley and let it cool in an EVOO-white wine
vinaigrette. Stirred in corn kernels, along with diced tomato, green
pepper, red onion, fresh basil and parsley. Served the salad with
salmon kebabs. THE ONE TRUE COBBLER (also leftover from last night) was
for dessert.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Leila wrote on 31 Jul 2005 in rec.food.cooking

Quoted message said:

I got the steak fries recipe from RFC lo these many years ago and
it's a total hit. Mix paprika, cumin & salt with olive oil, cut up
a bunch of russets (I use organic - taste better) with skins on,
toss 'em in the olive oil mix, spread in a single layer on cookie
sheets and bake at 425 for at least 20 minutes. Turn them at ten
minutes. Yum.

Leila

You forgot to mention the pepper...

Recipe from googling...
From the Steak Lover's Cookbook

2 tbs. vegetable oil
1/2 tsp. paprika
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. cracked black pepper
2 large baking potatoes

Preheat oven to 400
Combine first 5 ingredients in a bowl
Cut potatoes into quarters lengthwise
Then cut each quarter crosswise in half to form wedges
Toss and coat potatoes well in the mixture
Place in an ungreased baking pan
Don overcrowd
Bake until well browned and fork tender
Approximately 30 minutes.

Jason
~~~~~~~~~~~~~~~~~~~~~~~

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Monsur Fromage du Pollet said:

Quoted message said:

I cubed up a fair sized pork steak...1 inch cubes...seasoned with
salt and pepper then browned them up....(no oil added)
Added (Food Processor) sliced up: 2 celery stalks with leaves,
handfull of large button mushrooms, A red Bell pepper and half a
onion. Mixed it a bit then added: about 1/2 a liter jar of kraut.
Mixed again. Poured in a good splash of sherry. Then re-seasoned
the dish with...Cumin, Salt and Pepper. I've Got it Braising in
the oven (lid on) at 275F for 1 hour. Then Stir it up and give it
another 20-30 minutes (lid off).

Turned out pretty good...But it is missing something...

How about a dash of Lea and Perrins?

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Monsur Fromage du Pollet said:

Quoted message said:

I cubed up a fair sized pork steak...1 inch cubes...seasoned with
salt and pepper then browned them up....(no oil added)
Added (Food Processor) sliced up: 2 celery stalks with leaves,
handfull of large button mushrooms, A red Bell pepper and half a
onion. Mixed it a bit then added: about 1/2 a liter jar of kraut.
Mixed again. Poured in a good splash of sherry. Then re-seasoned
the dish with...Cumin, Salt and Pepper. I've Got it Braising in
the oven (lid on) at 275F for 1 hour. Then Stir it up and give it
another 20-30 minutes (lid off).

Turned out pretty good...But it is missing something...

What, no garlic?

sf wrote on 02 Aug 2005 in rec.food.cooking

Quoted message said:

Monsur Fromage du Pollet said:

Quoted message said:

I cubed up a fair sized pork steak...1 inch cubes...seasoned
with salt and pepper then browned them up....(no oil added)
Added (Food Processor) sliced up: 2 celery stalks with
leaves, handfull of large button mushrooms, A red Bell pepper
and half a onion. Mixed it a bit then added: about 1/2 a
liter jar of kraut. Mixed again. Poured in a good splash of
sherry. Then re-seasoned the dish with...Cumin, Salt and
Pepper. I've Got it Braising in the oven (lid on) at 275F for
1 hour. Then Stir it up and give it another 20-30 minutes
(lid off).

Turned out pretty good...But it is missing something...

How about a dash of Lea and Perrins?

I think more onion is needed. Like 1 instead of 1/2 a onion. But you
could have a point...For a while I was thinking it needed carrot or
even caraway seeds.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Monsur Fromage du Pollet said:

sf wrote on 02 Aug 2005 in rec.food.cooking

Quoted message said:

Monsur Fromage du Pollet said:

> I cubed up a fair sized pork steak...1 inch cubes...seasoned
> with salt and pepper then browned them up....(no oil added)
> Added (Food Processor) sliced up: 2 celery stalks with
> leaves, handfull of large button mushrooms, A red Bell pepper
> and half a onion. Mixed it a bit then added: about 1/2 a
> liter jar of kraut. Mixed again. Poured in a good splash of
> sherry. Then re-seasoned the dish with...Cumin, Salt and
> Pepper. I've Got it Braising in the oven (lid on) at 275F for
> 1 hour. Then Stir it up and give it another 20-30 minutes
> (lid off).

Turned out pretty good...But it is missing something...

How about a dash of Lea and Perrins?

I think more onion is needed. Like 1 instead of 1/2 a onion. But you
could have a point...For a while I was thinking it needed carrot or
even caraway seeds.

FWIW: I think you over-did the celery. Try cutting it down to 1
stalk. How did you like the combo of cumin and kraut?

sf wrote on 02 Aug 2005 in rec.food.cooking

Quoted message said:

FWIW: I think you over-did the celery. Try cutting it down to 1
stalk. How did you like the combo of cumin and kraut?

Cumin and kraut was good.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Dog3 said:

Eating late as usual. I have a lot of grilled chicken left over. I
snagged some kind of roll at the bread shop down the street. I am going to
use some thick slices of chicken and make sandwiches

Ahhh. One of my favorite sammies is grilled chicken, provalone, bacon
and avacado with mayo (just a tad), lettuce, tomato on a huge toasted
baguette. They made it with turkey at A.K. O'Connor's bar and grill in
DesMoines 20 years ago...

along with a romaine

Quoted message said:

salad with the dressing no restaurant in St. Louis would be without, a
Mayfair type of dressing.

On the sandwiches I'm going to use caramelized onions (they're cooking now)
and I'm going to make an avocado mayo to use as a condiment. I'm debating
on cheese or not. Bibb lettuce is a must. I made another batch of the
Blueberry Ice Cream that is easy and delicious (thanks for the recipe
Margaret).

Please repost. I love Blueberries and I have a nice ice cream maker...

-L.

"-L." <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Dog3 said:

Eating late as usual. I have a lot of grilled chicken left over. I
snagged some kind of roll at the bread shop down the street. I am
going to use some thick slices of chicken and make sandwiches

Ahhh. One of my favorite sammies is grilled chicken, provalone, bacon
and avacado with mayo (just a tad), lettuce, tomato on a huge toasted
baguette. They made it with turkey at A.K. O'Connor's bar and grill
in DesMoines 20 years ago...

along with a romaine

Quoted message said:

salad with the dressing no restaurant in St. Louis would be without,
a Mayfair type of dressing.

On the sandwiches I'm going to use caramelized onions (they're
cooking now) and I'm going to make an avocado mayo to use as a
condiment. I'm debating on cheese or not. Bibb lettuce is a must.
I made another batch of the Blueberry Ice Cream that is easy and
delicious (thanks for the recipe Margaret).

Please repost. I love Blueberries and I have a nice ice cream
maker...

-L.

Here ya' go!

Blueberry Ice Cream (Courtesy of Margaret Suran)

Makes about 1 1/2 quarts

From "True Blueberry"

3 cups fresh or frozen blueberries
1 cup sugar
1/3 cup fresh lemon juice
1/2 cup water
2 cups heavy cream
1/2 teaspoon vanilla extract

In large saucepan, combine blueberries, sugar, lemon juice and water, and
heat over medium-high to a boil. Reduce heat to medium-low and simmer,
stirring occasionally, until blueberries release juices and mixture
thickens slightly, about 12 minutes. Remove from heat and set aside to cool
completely. Add cream and vanilla and stir to blend. Process in an ice
cream maker according to directions.

Dog3 said:

Here ya' go!

Blueberry Ice Cream (Courtesy of Margaret Suran)

Makes about 1 1/2 quarts

From "True Blueberry"

3 cups fresh or frozen blueberries
1 cup sugar
1/3 cup fresh lemon juice
1/2 cup water
2 cups heavy cream
1/2 teaspoon vanilla extract

In large saucepan, combine blueberries, sugar, lemon juice and water, and
heat over medium-high to a boil. Reduce heat to medium-low and simmer,
stirring occasionally, until blueberries release juices and mixture
thickens slightly, about 12 minutes. Remove from heat and set aside to cool
completely. Add cream and vanilla and stir to blend. Process in an ice
cream maker according to directions.

Thank you, Michael. (And Margaret!)

-L.

"-L." <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Dog3 said:

Here ya' go!

Blueberry Ice Cream (Courtesy of Margaret Suran)

Makes about 1 1/2 quarts

From "True Blueberry"

3 cups fresh or frozen blueberries
1 cup sugar
1/3 cup fresh lemon juice
1/2 cup water
2 cups heavy cream
1/2 teaspoon vanilla extract

In large saucepan, combine blueberries, sugar, lemon juice and water,
and heat over medium-high to a boil. Reduce heat to medium-low and
simmer, stirring occasionally, until blueberries release juices and
mixture thickens slightly, about 12 minutes. Remove from heat and set
aside to cool completely. Add cream and vanilla and stir to blend.
Process in an ice cream maker according to directions.

Thank you, Michael. (And Margaret!)

-L.

I've got a gallon of blueberry ice cream in the freezer. I got 3 pints of
blueberries at the Sappington Farmer's Market for $4 last week. I bought 6
pints. I made a blueberry and a butter pound cake and I'm eating the last
of the blueberries on the cake with whipped cream. It is a wonderful way
to nibble away the afternoon. I've eaten a ton of peaches, nectarines and
blueberries this past week.

Michael