Dinner is served?

Nexis said:

Dinner is served....
http://i2.tinypic.com/ra7t3l.jpg
http://i2.tinypic.com/ra7tyw.jpg

Ravioli with spinach-ricotta filling, red sauce, peasant bread with dipping
oil, and antipasti salad.
Dessert, tiramisu.

kimberly

Wowza! You had me with hello. That's a very pretty salad.
--
modom

Nexis said:

Dinner is served....
http://i2.tinypic.com/ra7t3l.jpg
http://i2.tinypic.com/ra7tyw.jpg

Ravioli with spinach-ricotta filling, red sauce, peasant bread with dipping
oil, and antipasti salad.
Dessert, tiramisu.

Very nice! You should post these over in afb.... they will be very
impressed with your pix, especially that tiramisu (beautiful closeup).
--

Practice safe eating. Always use condiments.

In article <ft5Rf.12288$Uc2.10477@fed1read04>, "Nexis" <[email hidden]>

Quoted message said:

Dinner is served....
http://i2.tinypic.com/ra7t3l.jpg

Awesome presentation on that salad!

Quoted message said:

http://i2.tinypic.com/ra7tyw.jpg

Oh. Drool!

Quoted message said:

Ravioli with spinach-ricotta filling, red sauce, peasant bread with dipping
oil, and antipasti salad.
Dessert, tiramisu.

kimberly

I've never made Tiramisu.
How hard is it? My sister loves it!

Quoted message said:

--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Nexis said:

Dinner is served....
http://i2.tinypic.com/ra7t3l.jpg
http://i2.tinypic.com/ra7tyw.jpg

Ravioli with spinach-ricotta filling, red sauce, peasant bread with dipping
oil, and antipasti salad.
Dessert, tiramisu.

Wowza!

serene

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

Quoted message said:

Nexis said:

Dinner is served....
http://i2.tinypic.com/ra7t3l.jpg
http://i2.tinypic.com/ra7tyw.jpg

Ravioli with spinach-ricotta filling, red sauce, peasant bread with
dipping
oil, and antipasti salad.
Dessert, tiramisu.

kimberly

Wowza! You had me with hello. That's a very pretty salad.
--
modom

Thank you very much 🙂
It was pretty tasty too. I just wish I could remember the name of the
cheese. I bought it at Mona Lisa's and it wasn't on the package when I got
home, since it was wrapped in butcher paper. It was so good! Strong and
smooth.

kimberly

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

Quoted message said:

Nexis said:

Dinner is served....
http://i2.tinypic.com/ra7t3l.jpg
http://i2.tinypic.com/ra7tyw.jpg

Ravioli with spinach-ricotta filling, red sauce, peasant bread with
dipping
oil, and antipasti salad.
Dessert, tiramisu.

Very nice! You should post these over in afb.... they will be very
impressed with your pix, especially that tiramisu (beautiful closeup).
--

Ok, call me a dunce but, what's afb? 🙂
Thanks 🙂
kimberly

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

Quoted message said:

In article <ft5Rf.12288$Uc2.10477@fed1read04>, "Nexis" <[email hidden]>

Quoted message said:

Dinner is served....
http://i2.tinypic.com/ra7t3l.jpg

Awesome presentation on that salad!

Quoted message said:

http://i2.tinypic.com/ra7tyw.jpg

Oh. Drool!

Thanks!!
On both counts!

Quoted message said:

Quoted message said:

Ravioli with spinach-ricotta filling, red sauce, peasant bread with
dipping
oil, and antipasti salad.
Dessert, tiramisu.

kimberly

I've never made Tiramisu.
How hard is it? My sister loves it!

Tiramisu is far easier than it looks, and even though it is slightly time
consuming, it's well worth it. I've posted the recipe I use on here, but if
you can't find it I can post it for you.

kimberly

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

Quoted message said:

Nexis said:

Dinner is served....
http://i2.tinypic.com/ra7t3l.jpg
http://i2.tinypic.com/ra7tyw.jpg

Ravioli with spinach-ricotta filling, red sauce, peasant bread with
dipping
oil, and antipasti salad.
Dessert, tiramisu.

Wowza!

serene

Thanks! 🙂

kimberly

Om said:

I've never made Tiramisu.
How hard is it? My sister loves it!

Tiramisu isn't hard. It's soft.

I hope this helps.

Bob

"Nexis" <[email hidden]> wrote in message
news:qg6Rf.12295$Uc2.4540@fed1read04...

Quoted message said:

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

Quoted message said:

In article <ft5Rf.12288$Uc2.10477@fed1read04>, "Nexis" <[email hidden]>

Quoted message said:

Dinner is served....
http://i2.tinypic.com/ra7t3l.jpg

Awesome presentation on that salad!

Quoted message said:

http://i2.tinypic.com/ra7tyw.jpg

Oh. Drool!

Thanks!!
On both counts!

Quoted message said:

Quoted message said:

Ravioli with spinach-ricotta filling, red sauce, peasant bread with
dipping
oil, and antipasti salad.
Dessert, tiramisu.

kimberly

I've never made Tiramisu.
How hard is it? My sister loves it!

Tiramisu is far easier than it looks, and even though it is slightly time
consuming, it's well worth it. I've posted the recipe I use on here, but
if you can't find it I can post it for you.

kimberly

Kimberly, all your dinner looks fabulous. Your tiramisu looks lucious!
Yes, I wouldn't mind seeing your tiramisu recipe. I'm ready to give it a go
again.
Thanks,
Dee Dee

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Om said:

I've never made Tiramisu.
How hard is it? My sister loves it!

Tiramisu isn't hard. It's soft.

I hope this helps.

Bob

ROFL!
Unless, of course, it's frozen <g>

kimberly

Quoted message said:

In article <9f6Rf.12294$Uc2.3506@fed1read04>, "Nexis" <[email hidden]>

Quoted message said:

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

Quoted message said:

Nexis said:

Dinner is served....
http://i2.tinypic.com/ra7t3l.jpg
http://i2.tinypic.com/ra7tyw.jpg

Ravioli with spinach-ricotta filling, red sauce, peasant bread with
dipping
oil, and antipasti salad.
Dessert, tiramisu.

Very nice! You should post these over in afb.... they will be very
impressed with your pix, especially that tiramisu (beautiful closeup).
--

Ok, call me a dunce but, what's afb? 🙂
Thanks 🙂
kimberly

Should be abf.

Alt.food.binaries

We can always use more food photos over there..... <grins>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

Om said:

I've never made Tiramisu.
How hard is it? My sister loves it!

Tiramisu isn't hard. It's soft.

I hope this helps.

Bob

<snork>
You are an evil bastid..... ;-)

<smooch>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

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

Quoted message said:

"Nexis" <[email hidden]> wrote in message
news:qg6Rf.12295$Uc2.4540@fed1read04...

Quoted message said:

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

Quoted message said:

In article <ft5Rf.12288$Uc2.10477@fed1read04>, "Nexis" <[email hidden]>
wrote:

> Dinner is served....
> http://i2.tinypic.com/ra7t3l.jpg

Awesome presentation on that salad!

> http://i2.tinypic.com/ra7tyw.jpg

Oh. Drool!

Thanks!!
On both counts!

Quoted message said:

>
> Ravioli with spinach-ricotta filling, red sauce, peasant bread with
> dipping
> oil, and antipasti salad.
> Dessert, tiramisu.
>
> kimberly

I've never made Tiramisu.
How hard is it? My sister loves it!

Tiramisu is far easier than it looks, and even though it is slightly time
consuming, it's well worth it. I've posted the recipe I use on here, but
if you can't find it I can post it for you.

kimberly

Kimberly, all your dinner looks fabulous. Your tiramisu looks lucious!
Yes, I wouldn't mind seeing your tiramisu recipe. I'm ready to give it a
go again.
Thanks,
Dee Dee

Thanks DeeDee 🙂
Here are two recipes I use. One uses eggs, one doesn't. Both are tasty 🙂
TiramiSu
-----------------------------
1 pkg ladyfingers (about 40)
2 cups fresh espresso, cooled to room temp (or you can use powdered w/
water--the difference is almost undetectable)
3Tbsp + 1/4 cup granulated sugar
8 oz mascarpone cheese
1 pint heavy whipping cream
1 Tbsp Kahlua or other liqueur (optional)
cocoa powder or finely grated dark chocolate
--------------------------------------------------------------
1. Combine espresso with 3 Tbsp sugar.
2. Put mascarpone cheese in a large bowl,and add whipping cream, liqueur and
1/4 cup sugar. Whip until thick and smooth. You should be able to drag a
spoon through and leave a trail, but be careful not to overbeat.
3. Using an 8x8" square glass dish, begin your layering. Dip each
ladyfinger in the sweetened espresso and lay side by side until you have
covered the bottom of the dish. Top with 1/2 of the cream mixture. Repeat
with remaining ladyfingers and cream.
4. Top with cocoa powder or grated chocolate and chill at least 2 hours to
set.

Tiramisu 2
-----------------
8 oz mascarpone cheese
1 pint heavy cream
3 egg yolks
5 Tbsp sugar, divided
2 cups (approx) fresh, cooled espresso
3 Tbsp Kahlua (optional..can also use other liqueur or a couple teaspoons
vanilla)
about 32 Savoiardi (Italian ladyfingers...these are crisp, not soft)

First thing you'll do is put the egg yolks in the top of a double boiler and
whisk until they are lemon colored and thickened over simmering water. Add 2
Tbsp of sugar midway through, superfine is best. Remove from heat. You can
now add a little Kahlua if you like, or other flavoring. Cool.
Whip mascarpone until smooth and soft, then add in the custard. In a
separate bowl, whip cream to soft peaks with 2 Tbsp sugar. Fold into
mascarpone mixture.
Combine the espresso with 1 Tbsp Kahlua (if desired) and 1 tbsp superfine
sugar. Pour espresso into a flat bottomed dish (I use a small Pyrex dish for
this, but the Tupperware sandwich containers work in a pinch, just do part
of it at a time). Have your serving dish ready. My favorite is my 7x11 glass
baking dish. (I like to use glass as I think it makes a more dramatic
presentation when you can see the layers through the sides). Working from
one side to the other, dip the ladyfingers into the espresso for a few
seconds on each side and lay into the bottom of the dish. Work until you
have covered the entire bottom, and if you have any gaps, you can cut some
of the ladyfingers in half lengthwise to fill them. Don't oversoak or you
will have a puddle of espresso in the bottom after it sits. Cover with a
layer of the mascarpone cream, then repeat until your reach the top, ending
with the cream. Top with either sifted quality cocoa powder (I like to use
the Valrhona cocoa for this) or finely grated bittersweet chocolate. Cover
and refrigerate for at least 2 hours, then remove from the fridge at least
15 minutes prior to serving. If it is too cold, you won't get the full
flavor and effect of the creaminess vs. the ladyfingers.

Quoted message said:

Quoted message said:

Kimberly, all your dinner looks fabulous. Your tiramisu looks lucious!
Yes, I wouldn't mind seeing your tiramisu recipe. I'm ready to give it a
go again.
Thanks,
Dee Dee

Thanks DeeDee 🙂
Here are two recipes I use. One uses eggs, one doesn't. Both are tasty 🙂
TiramiSu
-----------------------------
1 pkg ladyfingers (about 40)
2 cups fresh espresso, cooled to room temp (or you can use powdered w/
water--the difference is almost undetectable)
3Tbsp + 1/4 cup granulated sugar
8 oz mascarpone cheese
1 pint heavy whipping cream
1 Tbsp Kahlua or other liqueur (optional)
cocoa powder or finely grated dark chocolate
--------------------------------------------------------------
1. Combine espresso with 3 Tbsp sugar.
2. Put mascarpone cheese in a large bowl,and add whipping cream, liqueur
and
1/4 cup sugar. Whip until thick and smooth. You should be able to drag a
spoon through and leave a trail, but be careful not to overbeat.
3. Using an 8x8" square glass dish, begin your layering. Dip each
ladyfinger in the sweetened espresso and lay side by side until you have
covered the bottom of the dish. Top with 1/2 of the cream mixture. Repeat
with remaining ladyfingers and cream.
4. Top with cocoa powder or grated chocolate and chill at least 2 hours to
set.

Tiramisu 2
-----------------
8 oz mascarpone cheese
1 pint heavy cream
3 egg yolks
5 Tbsp sugar, divided
2 cups (approx) fresh, cooled espresso
3 Tbsp Kahlua (optional..can also use other liqueur or a couple teaspoons
vanilla)
about 32 Savoiardi (Italian ladyfingers...these are crisp, not soft)

First thing you'll do is put the egg yolks in the top of a double boiler
and
whisk until they are lemon colored and thickened over simmering water. Add
2
Tbsp of sugar midway through, superfine is best. Remove from heat. You can
now add a little Kahlua if you like, or other flavoring. Cool.
Whip mascarpone until smooth and soft, then add in the custard. In a
separate bowl, whip cream to soft peaks with 2 Tbsp sugar. Fold into
mascarpone mixture.
Combine the espresso with 1 Tbsp Kahlua (if desired) and 1 tbsp superfine
sugar. Pour espresso into a flat bottomed dish (I use a small Pyrex dish
for
this, but the Tupperware sandwich containers work in a pinch, just do part
of it at a time). Have your serving dish ready. My favorite is my 7x11
glass
baking dish. (I like to use glass as I think it makes a more dramatic
presentation when you can see the layers through the sides). Working from
one side to the other, dip the ladyfingers into the espresso for a few
seconds on each side and lay into the bottom of the dish. Work until you
have covered the entire bottom, and if you have any gaps, you can cut some
of the ladyfingers in half lengthwise to fill them. Don't oversoak or you
will have a puddle of espresso in the bottom after it sits. Cover with a
layer of the mascarpone cream, then repeat until your reach the top,
ending
with the cream. Top with either sifted quality cocoa powder (I like to use
the Valrhona cocoa for this) or finely grated bittersweet chocolate. Cover
and refrigerate for at least 2 hours, then remove from the fridge at least
15 minutes prior to serving. If it is too cold, you won't get the full
flavor and effect of the creaminess vs. the ladyfingers.

Thanks, Kimberly for your suggestions.
I noticed on Giada's Everyday Italian that she made her Tiramisu in a glass
baking dish which I though was a very nice way to do it, too.
Which recipe did you make that was in your picture today? Egg or eggless.
The last one I made (I don't know if it was your above receipe) was without
the eggs/custard or zabioni and it wasn't nearly as good, but DH ate it
all, but it definitely is more work.)
Thanks again.
Dee Dee

OmManiPadmeOmelet said:

In article <9f6Rf.12294$Uc2.3506@fed1read04>, "Nexis" <[email hidden]>

Quoted message said:

Ok, call me a dunce but, what's afb? 🙂
Thanks 🙂
kimberly

Should be abf.

Alt.food.binaries

We can always use more food photos over there..... <grins>

LOLOL.... yes, abf. I always transpose those letters.
alt.food.binaries - alt.binaries.food. What's important to me isn't
what's important to the hierarchy. I stand corrected.
--

Practice safe eating. Always use condiments.

In article <[email hidden]>,

sf said:

OmManiPadmeOmelet said:

In article <9f6Rf.12294$Uc2.3506@fed1read04>, "Nexis" <[email hidden]>

Quoted message said:

Ok, call me a dunce but, what's afb? 🙂
Thanks 🙂
kimberly

Should be abf.

Alt.food.binaries

We can always use more food photos over there..... <grins>

LOLOL.... yes, abf. I always transpose those letters.
alt.food.binaries - alt.binaries.food. What's important to me isn't
what's important to the hierarchy. I stand corrected.

Hee! I screwed it up too!

It's alt.binaries.food....... <sigh>

Sorry!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,
OmManiPadmeOmelet <[email hidden]> wrote:
(snip)

Quoted message said:

Quoted message said:

Ok, call me a dunce but, what's afb? 🙂
Thanks 🙂
kimberly

Quoted message said:

Should be abf.

Alt.food.binaries

I think you were right the first time.
--
-Barb
<www.jamlady.eboard.com> Updated 3-8-2006, Mekong River Thai Cuisine

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

Quoted message said:

Quoted message said:

Quoted message said:

Kimberly, all your dinner looks fabulous. Your tiramisu looks lucious!
Yes, I wouldn't mind seeing your tiramisu recipe. I'm ready to give it
a go again.
Thanks,
Dee Dee

<SNIP>

Quoted message said:

Thanks, Kimberly for your suggestions.
I noticed on Giada's Everyday Italian that she made her Tiramisu in a
glass baking dish which I though was a very nice way to do it, too.
Which recipe did you make that was in your picture today? Egg or eggless.
The last one I made (I don't know if it was your above receipe) was
without the eggs/custard or zabioni and it wasn't nearly as good, but DH
ate it all, but it definitely is more work.)
Thanks again.
Dee Dee

I made the one with the eggs, and used Starbucks in place of Kahlua. I also
added some vanilla. I like the two together, but then I love vanilla in my
coffee too 😉
I like the glass baking dish because it's easy and I am a visual person, so
I like the visual presentation. I've also done this in individual glasses
for special occasions...martini glasses, brandy snifters, etc. Looks way
cool and impresses the heck out of people! LOL
kimberly