Sunday Cooking

Quoted message said:

Wayne Boatwright:

I've cooked and baked off and on all day today, so that most of the week I
should only have to reheat something or make a side dish. Before church I
started with enough bread dough for four generous baguettes that I baked late

this afternoon. I made two smallish pots of chili, each different, to
appease two different preferences. A large pot of spaghetti sauce is still
simmering slowly on the stove. I used some ground beef, ground veal, pork
ribs, and Italian sausage. I pounded a couple of chicken breasts thin,
breaded them and froze them flat to use in chicken parmesan late in the week.

I also made a veal paprikash with some really nice paprika I recently picked
up at an Hungarian shop. I made a sauerkraut relish and two salad dressings
that benefit from some standing. Lastly, I baked an old-fashioned chess pie
for my birthday tomorrow (I've posted the recipe here before). I'd rather
have pie any day over cake. Tomorrow night, we have reservations at the
acclaimed Scottsdale Culinary Instutute's L'Academie Café, which is anything
but a "cafe". They serve some spectacularly good food. Now I can relax with

a glass of wine and enjoy a late dinner. On reflection, I porbably have
enough food put up to last through next weekend. <g>

Have a great week!

Ya did good! Only thing next time you're in a cooking mood and plan to bread
and fry chicken breasts to eat later (or whatever meat) cook it first and then
freeze, not only will it be all ready to go and only need reheating but they
will be less dry.... especially if you freeze them in a baking dish with some
of that sauce and a couple layers of cheese... chick-parm.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Quoted message said:

Wayne Boatwright:

I've cooked and baked off and on all day today, so that most of the week I
should only have to reheat something or make a side dish. Before church I
started with enough bread dough for four generous baguettes that I baked late

this afternoon. I made two smallish pots of chili, each different, to
appease two different preferences. A large pot of spaghetti sauce is still
simmering slowly on the stove. I used some ground beef, ground veal, pork
ribs, and Italian sausage. I pounded a couple of chicken breasts thin,
breaded them and froze them flat to use in chicken parmesan late in the week.

I also made a veal paprikash with some really nice paprika I recently picked
up at an Hungarian shop. I made a sauerkraut relish and two salad dressings
that benefit from some standing. Lastly, I baked an old-fashioned chess pie
for my birthday tomorrow (I've posted the recipe here before). I'd rather
have pie any day over cake. Tomorrow night, we have reservations at the
acclaimed Scottsdale Culinary Instutute's L'Academie Café, which is anything
but a "cafe". They serve some spectacularly good food. Now I can relax with

a glass of wine and enjoy a late dinner. On reflection, I porbably have
enough food put up to last through next weekend. <g>

Have a great week!

Ya did good! Only thing next time you're in a cooking mood and plan to bread
and fry chicken breasts to eat later (or whatever meat) cook it first and then
freeze, not only will it be all ready to go and only need reheating but they
will be less dry.... especially if you freeze them in a baking dish with some
of that sauce and a couple layers of cheese... chick-parm.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
snip
Lastly, I baked an old-fashioned chess pie

Quoted message said:

for my birthday tomorrow (I've posted the recipe here before). I'd rather
have pie any day over cake.

snip

Quoted message said:

Wayne

Happy B-day to you, happy b-day to you.
-Ginny

On Sun 23 Jan 2005 07:49:30p, Virginia Tadrzynski wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
snip
Lastly, I baked an old-fashioned chess pie

Quoted message said:

for my birthday tomorrow (I've posted the recipe here before). I'd rather
have pie any day over cake.

snip

Quoted message said:

Wayne

Happy B-day to you, happy b-day to you.
-Ginny

Thank you, Ginny. You're the first one to "sing"!

Wayne

G'day Wayne and wishing you the happiest of birthdays from Down Under.
Your day of cooking sounded very fruitful. Let us know what you ordered
for the special dinner out. For me, it is usually something I would not
cook at home like duck!
I am doing some southwestern cooking today whilst I watch the Aussie
Tennis Open.: pork and green chilli stew and a black bean, rice and
corn dish (thank you rec.cooking search). Might drum up the enthusiasm
to make Mississ. Mud cake which has brewed coffee and bourbon in it.
Its really humid today so I am a bit lethargic! Still, I can have a
swim in the pool when I am done!
Again, felicitations!
Cheers
Bronwyn

Virginia Tadrzynski said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
snip
Lastly, I baked an old-fashioned chess pie

Quoted message said:

for my birthday tomorrow (I've posted the recipe here before). I'd
rather have pie any day over cake.

snip

Quoted message said:

Wayne

Happy B-day to you, happy b-day to you.
-Ginny

Piggy-backing.... chorus: happy birthday to you!!!! And you cooked up some
great stuff, you done good!

Jill

On Sun 23 Jan 2005 09:42:37p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Virginia Tadrzynski said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]... snip
Lastly, I baked an old-fashioned chess pie

Quoted message said:

for my birthday tomorrow (I've posted the recipe here before). I'd
rather have pie any day over cake.

snip

Quoted message said:

Wayne

Happy B-day to you, happy b-day to you.
-Ginny

Piggy-backing.... chorus: happy birthday to you!!!! And you cooked up some
great stuff, you done good!

Jill

Thank you, Jill! At least I don't have to cook all week.

Cheers,
Wayne

On Sun 23 Jan 2005 09:24:11p, Bronwyn wrote in rec.food.cooking:

Quoted message said:

G'day Wayne and wishing you the happiest of birthdays from Down Under.
Your day of cooking sounded very fruitful. Let us know what you ordered
for the special dinner out. For me, it is usually something I would not
cook at home like duck!

I, too, always try to order something I wouldn't make at home. Duck would
be on my list, too. The last time I had duck out, it was half a duckling,
fully boned, beautifully crisp, and glazed with a sour cherry sauce. One
of the best duck preparations I've had.

I have no idea what will be on the menu, as it changes weekly, but I will
post all later.

Quoted message said:

I am doing some southwestern cooking today whilst I watch the Aussie
Tennis Open.: pork and green chilli stew and a black bean, rice and
corn dish (thank you rec.cooking search).

I love southwestern cooking, but I live in the midst of it, here in the
Arizona desert. I don't cook it much since it's so plentiful in the many
southwestern restaurants that abound here.

Quoted message said:

Might drum up the enthusiasm
to make Mississ. Mud cake which has brewed coffee and bourbon in it.

I've made MS Mud Cake before, but have never seen a version with bourbon.
Sounds good!

Quoted message said:

Its really humid today so I am a bit lethargic! Still, I can have a
swim in the pool when I am done!

By the time your done, you'll deserve it! Our winter weather doesn't get
much above 80°F in the daytime, but the pool is heated and the jacuzzi
nearby is hot. I didn't make it in today, but definitely will during the
week.

Quoted message said:

Again, felicitations!
Cheers
Bronwyn

Thanks, Bronwyn!

Wayne

Wayne Boatwright said:

On Sun 23 Jan 2005 09:24:11p, Bronwyn wrote in rec.food.cooking:

Quoted message said:

G'day Wayne and wishing you the happiest of birthdays from Down
Under. Your day of cooking sounded very fruitful. Let us know what
you ordered for the special dinner out. For me, it is usually
something I would not cook at home like duck!

I, too, always try to order something I wouldn't make at home. Duck
would be on my list, too. The last time I had duck out, it was half
a duckling, fully boned, beautifully crisp, and glazed with a sour
cherry sauce. One of the best duck preparations I've had.

Oooh that sounds good! Kinda like cranberries with turkey, no? Duck is
also great smoked - when you're flying 22 hours to Bangkok the best thing
they can do is feed you smoked duck 🙂

Jill

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

Quoted message said:

I've cooked and baked off and on all day today, so that most of the week I
should only have to reheat something or make a side dish. Before church I
started with enough bread dough for four generous baguettes that I baked

late

Quoted message said:

this afternoon. I made two smallish pots of chili, each different, to
appease two different preferences. A large pot of spaghetti sauce is

still

Quoted message said:

simmering slowly on the stove. I used some ground beef, ground veal, pork
ribs, and Italian sausage. I pounded a couple of chicken breasts thin,
breaded them and froze them flat to use in chicken parmesan late in the

week.

Quoted message said:

I also made a veal paprikash with some really nice paprika I recently

picked

Quoted message said:

up at an Hungarian shop. I made a sauerkraut relish and two salad

dressings

Quoted message said:

that benefit from some standing. Lastly, I baked an old-fashioned chess

pie

Quoted message said:

for my birthday tomorrow (I've posted the recipe here before). I'd rather
have pie any day over cake. Tomorrow night, we have reservations at the
acclaimed Scottsdale Culinary Instutute's L'Academie Café, which is

anything

Quoted message said:

but a "cafe". They serve some spectacularly good food. Now I can relax

with

Quoted message said:

a glass of wine and enjoy a late dinner. On reflection, I porbably have
enough food put up to last through next weekend. <g>

Have a great week!

Wayne

Happy Birthday!!
Sounds like a busy day, but I'll bet it is very satisfying at the end, yes?
I wish I'd have known about the Scottsdale place when I was out there a
couple weeks ago. We had a great time though, so maybe I'll just keep it on
my list of places to try for next time. (I like to keep a list of all the
places I want to try so when we go out of town I have an idea for most of
the cities we go).
What are the two different chilis you made?

Enjoy your birthday dinner, and don't forget to post and let us all know how
it went!

kimberly

Wayne Boatwright said:

Lastly, I baked an old-fashioned chess pie
for my birthday tomorrow (I've posted the recipe here before).

Hey, I remember that story.

I wish I had your energy.

Happy b-day.

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Lastly, I baked an old-fashioned

Quoted message said:

chess pie for my birthday tomorrow (I've posted the recipe here
before). I'd rather have pie any day over cake. Tomorrow night, we
have reservations at the acclaimed Scottsdale Culinary Instutute's
L'Academie Café, which is anything but a "cafe". They serve some
spectacularly good food. Now I can relax with a glass of wine and
enjoy a late dinner. On reflection, I porbably have enough food put
up to last through next weekend. <g>

Happy Birthday, Wayne. I hope you have a wonderful dinner tomorrow night.
Sounds like you had a pretty good cooking day.

Rhonda Anderson
Cranebrook, NSW, Australia

On Mon 24 Jan 2005 01:47:52a, Nexis wrote in rec.food.cooking:

Quoted message said:

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

Quoted message said:

I've cooked and baked off and on all day today, so that most of the
week I should only have to reheat something or make a side dish.
Before church I started with enough bread dough for four generous
baguettes that I baked late this afternoon. I made two smallish pots
of chili, each different, to appease two different preferences. A
large pot of spaghetti sauce is still simmering slowly on the stove. I
used some ground beef, ground veal, pork ribs, and Italian sausage. I
pounded a couple of chicken breasts thin, breaded them and froze them
flat to use in chicken parmesan late in the week. I also made a veal
paprikash with some really nice paprika I recently picked up at an
Hungarian shop. I made a sauerkraut relish and two salad dressings
that benefit from some standing. Lastly, I baked an old-fashioned
chess pie for my birthday tomorrow (I've posted the recipe here
before). I'd rather have pie any day over cake. Tomorrow night, we
have reservations at the acclaimed Scottsdale Culinary Instutute's
L'Academie Café, which is anything but a "cafe". They serve some
spectacularly good food. Now I can relax with a glass of wine and
enjoy a late dinner. On reflection, I porbably have enough food put up
to last through next weekend. <g>

Have a great week!

Wayne

Happy Birthday!!
Sounds like a busy day, but I'll bet it is very satisfying at the end,
yes? I wish I'd have known about the Scottsdale place when I was out
there a couple weeks ago. We had a great time though, so maybe I'll just
keep it on my list of places to try for next time. (I like to keep a
list of all the places I want to try so when we go out of town I have an
idea for most of the cities we go).
What are the two different chilis you made?

Enjoy your birthday dinner, and don't forget to post and let us all know
how it went!

kimberly

Thank you, Kimberly! Yes, it was a very satisfying day. I find cooking
very relaxing and there were no mishaps. <g>

Actually the Scottsdale Culinary Institute has two restaurants at two
different locations. The are:

L'Ecole Restaurant L'Academie Café
8100 E. Camelback Road 4301 N. Scottsdalr Road, Suite 260
Scottsdale, AZ 85251 Scottsdale, AZ 85251

Reservations are required for both and can be made at: 480-990-7639

The two chilis were really nothing too special. Even though I live in the
SW, I still make chili lika a midwesterner. <g> The one of my preference
was ground beef, onion, garlic, Rotel tomatoes w/green chilies, stewed
tomatoes (chopped fine), tomato soup, chili powder, cumin, coriander, and
dark and light red kidney beans. Sometimes I add fresh chopped chilies,
but I had none and didn't want to make another trip.

If that one isn't bad enough, the other one is "horrible", but is my
partner's choice. Ground beef, onion and garlic powders, chili powder,
canned chili beans with sauce, light red kidney beans, tomato soup, and V-8
Juice. I can't believe I admit making this one! <g>

I'll post dinner results tonight...

Cheers,
Wayne

On Mon 24 Jan 2005 02:48:41a, Denise~* wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Lastly, I baked an old-fashioned chess pie for my birthday tomorrow
(I've posted the recipe here before).

Hey, I remember that story.

I wish I had your energy.

I was pooped when I got done, but it was fun.

Quoted message said:

Happy b-day.

Thank you, Denise!

Cheers,
Wayne

On Mon 24 Jan 2005 04:48:05a, Rhonda Anderson wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Lastly, I baked an old-fashioned

Quoted message said:

chess pie for my birthday tomorrow (I've posted the recipe here
before). I'd rather have pie any day over cake. Tomorrow night, we
have reservations at the acclaimed Scottsdale Culinary Instutute's
L'Academie Café, which is anything but a "cafe". They serve some
spectacularly good food. Now I can relax with a glass of wine and
enjoy a late dinner. On reflection, I porbably have enough food put
up to last through next weekend. <g>

Happy Birthday, Wayne. I hope you have a wonderful dinner tomorrow night.
Sounds like you had a pretty good cooking day.

Rhonda Anderson
Cranebrook, NSW, Australia

Thank you, Rhonda!

Yes, it was a very good cooking day, and very relaxing. I'll post dinner
results later tonight.

Cheers,
Wayne

Wayne Boatwright said:

I've cooked and baked off and on all day today, so that most of the week I
should only have to reheat something or make a side dish. Before church I
started with enough bread dough for four generous baguettes that I baked late
this afternoon. I made two smallish pots of chili, each different, to
appease two different preferences. A large pot of spaghetti sauce is still
simmering slowly on the stove. I used some ground beef, ground veal, pork
ribs, and Italian sausage. I pounded a couple of chicken breasts thin,
breaded them and froze them flat to use in chicken parmesan late in the week.
I also made a veal paprikash with some really nice paprika I recently picked
up at an Hungarian shop. I made a sauerkraut relish and two salad dressings

Sauerkraut is underappreciated.

Quoted message said:

that benefit from some standing. Lastly, I baked an old-fashioned chess pie
for my birthday tomorrow (I've posted the recipe here before). I'd rather
have pie any day over cake. Tomorrow night, we have reservations at the
acclaimed Scottsdale Culinary Instutute's L'Academie Café, which is anything
but a "cafe". They serve some spectacularly good food. Now I can relax with
a glass of wine and enjoy a late dinner. On reflection, I porbably have
enough food put up to last through next weekend. <g>

Have a great week!

Wayne

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
.. Lastly, I baked an old-fashioned chess pie

Quoted message said:

for my birthday tomorrow (I've posted the recipe here before). I'd rather
have pie any day over cake. Tomorrow night, we have reservations at the
acclaimed Scottsdale Culinary Instutute's L'Academie Café, which is

anything

Quoted message said:

but a "cafe". They serve some spectacularly good food. Now I can relax

with

Quoted message said:

a glass of wine and enjoy a late dinner.

Happy Birthday!! Enjoy the pie, the dinner and (especially) the wine!!!

jillie
Roseville, CA

On Mon 24 Jan 2005 10:14:22a, Jill Delgado wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
. Lastly, I baked an old-fashioned chess pie

Quoted message said:

for my birthday tomorrow (I've posted the recipe here before). I'd rather
have pie any day over cake. Tomorrow night, we have reservations at the
acclaimed Scottsdale Culinary Instutute's L'Academie Café, which is
anything but a "cafe". They serve some spectacularly good food. Now I
can relax with a glass of wine and enjoy a late dinner.

Happy Birthday!! Enjoy the pie, the dinner and (especially) the wine!!!

jillie
Roseville, CA

Thank you, Jillie!

Cheers,
Wayne

Wayne Boatwright said:

On Sun 23 Jan 2005 07:49:30p, Virginia Tadrzynski wrote in
rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
snip
Lastly, I baked an old-fashioned chess pie

Quoted message said:

for my birthday tomorrow (I've posted the recipe here before). I'd
rather have pie any day over cake.

snip

Quoted message said:

Wayne

Happy B-day to you, happy b-day to you.
-Ginny

Thank you, Ginny. You're the first one to "sing"!

Wayne

I'd have "sung" too, Wayne, but my news server is about 30 hours behind. By
the time I read it was your birthday, you were a day older already! Grrrrr.
Happy belated, anyway.

kili