Sunday Dinner

"ntantiques" <[email hidden]> wrote in message

Quoted message said:

Yum...DH would love that menu, but tonight he's stuck with salmon
drizzled with lemon infused olive oil (love that microplane) and dill
then lightly cooked over (not in) water in a bamboo steamer. Moist,
delicate, failsafe & seriously good. Will accompany w/ asparagus
risotto(thank you Trader Joe)and a green salad with my house
vinaigrette and the last of the homegrown tomatoes.

I think your husband supped pretty well tonight! I will have to try salmon
cooked that way. Now, please tell me about the TJ's risotto...is it a
frozen thing? Packaged? Or did you make it from scratch w/ ingred's from
TJ's?
Thanks,

Chris

On Sun 16 Oct 2005 06:04:08p, ntantiques wrote in rec.food.cooking:

Quoted message said:

Boron Elgar said:

Fresh ham
Sugar snap peas
Polenta with sage, garlic and gorgonzola
Red cabbage with apples

Too stuffed for dessert right now.

Boron

Yum...DH would love that menu, but tonight he's stuck with salmon
drizzled with lemon infused olive oil (love that microplane) and dill
then lightly cooked over (not in) water in a bamboo steamer. Moist,
delicate, failsafe & seriously good. Will accompany w/ asparagus
risotto(thank you Trader Joe)and a green salad with my house
vinaigrette and the last of the homegrown tomatoes.

Nancy T

LOL! He could be stuck with worse! Sounds like a lovely dinner.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Kimberly: Where do you live? I'll be right over and I'll even bring
the wine! Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

Kimberly said:

Fresh ravioli, stuffed with ricotta, parmigano reggiano, mozzarella, and
some herbs topped with meat sauce (red sauce with ground pork and beef).
Antipasti salad (greens, arugula, frisee, pepperoncinis, black Italian oil
cured olives, green olives, roasted red pepper, Genoa, Capicola,
Caciocavallo cheese, Fiore Sardo cheese, and provolone. )
Fresh Ciabatta bread
Bread Dipping Oil (Cold-pressed Extra Virgin Olive Oil, fresh ground
pepper, cracked rosemary, toasted garlic, pecorino Romano, and parmesano
reggiano)

For dessert, Tiramisu!

That sounds FANTASTIC! Did you make the Bread Dipping Oil, or was that a
prepared product? I ask because it seems unusual for it to contain both
Pecorino Romano and Parmesano Reggiano: To me, Pecorino Romano has a
stronger flavor than Parmesano Reggiano (though the two are very similar),
so I'd worry about the Romano overwhelming or masking the Parmesano.

Bob

Chris Neidecker said:

"ntantiques" <[email hidden]> wrote in message

Quoted message said:

Yum...DH would love that menu, but tonight he's stuck with salmon
drizzled with lemon infused olive oil (love that microplane) and dill
then lightly cooked over (not in) water in a bamboo steamer. Moist,
delicate, failsafe & seriously good. Will accompany w/ asparagus
risotto(thank you Trader Joe)and a green salad with my house
vinaigrette and the last of the homegrown tomatoes.

I think your husband supped pretty well tonight! I will have to try salmon
cooked that way. Now, please tell me about the TJ's risotto...is it a
frozen thing? Packaged? Or did you make it from scratch w/ ingred's from
TJ's?
Thanks,

Chris

Discovered Trader Joe's Rissotto with asparagus when we were cooking
off a hot plate in the garage during a kitchen redo last year. It's in
the frozen section and has become one of my standby "jazz up a simple
meal" staples. Comes flash frozen in a bag & is ready to serve in about
5 minutes. The risotto is as good as the stuff I make from scratch &
the the asparagus is a nice touch - about 3 medium stalks worth cut
into 1" pieces, properly green and acceptably al dente. A snap to cook
and darned good if you add fresh grated Parmesano Reggiano and ground
pepper at the last.

Nancy T

Chris Neidecker said:

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

Quoted message said:

Fresh ham
Sugar snap peas
Polenta with sage, garlic and gorgonzola
Red cabbage with apples

Too stuffed for dessert right now.

Sounds great, especially the polenta.

We had grilled salmon (for me, with chili-shallot-lime butter) and tuna (for
my husband, with wasabi), basmati rice, and brussels sprouts (shredded,
sauteed in butter with pine nuts, seasoned with S&P and fresh lime
juice...yum!).

Dessert will be Edy's double vanilla ice cream and zebra cookies (choc
cookies striped with white chocolate). Better get scoopin'!

Are Crash and I the only ones who had frozen pizza?? LOL!

Carol

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

Quoted message said:

Discovered Trader Joe's Rissotto with asparagus when we were cooking
off a hot plate in the garage during a kitchen redo last year. It's in
the frozen section and has become one of my standby "jazz up a simple
meal" staples. Comes flash frozen in a bag & is ready to serve in about
5 minutes. The risotto is as good as the stuff I make from scratch &
the the asparagus is a nice touch - about 3 medium stalks worth cut
into 1" pieces, properly green and acceptably al dente. A snap to cook
and darned good if you add fresh grated Parmesano Reggiano and ground
pepper at the last.

Thanks, Nancy, I will give that a try. I love stuff like that! I wonder if
they have other flavors...

C

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

Quoted message said:

"Nexis" <[email hidden]> wrote in message
news:eUB4f.2709$i%.1103@fed1read07...

Quoted message said:

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

Quoted message said:

Fresh ham
Sugar snap peas
Polenta with sage, garlic and gorgonzola
Red cabbage with apples

Too stuffed for dessert right now.

Boron

Haven't finished cooking yet, but here's our menu:

Fresh ravioli, stuffed with ricotta, parmigano reggiano, mozzarella, and
some herbs topped with meat sauce (red sauce with ground pork and beef).
Antipasti salad (greens, arugula, frisee, pepperoncinis, black Italian
oil cured olives, green olives, roasted red pepper, Genoa, Capicola,
Caciocavallo cheese, Fiore Sardo cheese, and provolone. )
Fresh Ciabatta bread
Bread Dipping Oil (Cold-pressed Extra Virgin Olive Oil, fresh ground
pepper, cracked rosemary, toasted garlic, pecorino Romano, and parmesano
reggiano)

For dessert, Tiramisu!

kimberly

Mon Dieu! It would take me at least 3 days to make all of this. 1 day for
Tiramisu, 1 day for Ciabatta, 1 day for ravioli.
Everything I LOVE!
Dee Dee

Actually, the Ravioli was made 2 the day before, up to the cooking point at
least, so all I had to do was toss it in some lightly salted boiling water
for a few minutes. Then I tossed to coat with the meat sauce, covered with
more cheese and put it in a low oven while I made the salad. It was yummy!

Tiramisu is something I can throw together pretty quickly nowadays. Since I
don't like putting raw eggs in anything, I make a zabaglione (or sabayon,
depending on who you ask) and combine that with the mascarpone and whipped
cream.

I didn't make the Ciabatta though, I got it from Mona Lisa's in Little Italy
when I went for the mascarpone! 🙂

kimberly

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

Quoted message said:

Kimberly said:

Fresh ravioli, stuffed with ricotta, parmigano reggiano, mozzarella, and
some herbs topped with meat sauce (red sauce with ground pork and beef).
Antipasti salad (greens, arugula, frisee, pepperoncinis, black Italian
oil
cured olives, green olives, roasted red pepper, Genoa, Capicola,
Caciocavallo cheese, Fiore Sardo cheese, and provolone. )
Fresh Ciabatta bread
Bread Dipping Oil (Cold-pressed Extra Virgin Olive Oil, fresh ground
pepper, cracked rosemary, toasted garlic, pecorino Romano, and parmesano
reggiano)

For dessert, Tiramisu!

That sounds FANTASTIC! Did you make the Bread Dipping Oil, or was that a
prepared product? I ask because it seems unusual for it to contain both
Pecorino Romano and Parmesano Reggiano: To me, Pecorino Romano has a
stronger flavor than Parmesano Reggiano (though the two are very similar),
so I'd worry about the Romano overwhelming or masking the Parmesano.

Bob

I made it, because the two prepared ones I tried didn't have enough bite for
me. I love combining the Romano and Parmesano; I like the resulting flavor
and I like trying to discern the differences, especially in something like
this. I add alot of fresh ground pepper, too...because I think it goes
wonderfully with the cheeses, and because I love pepper! 🙂

kimberly

Nexis said:

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

Quoted message said:

Fresh ham
Sugar snap peas
Polenta with sage, garlic and gorgonzola
Red cabbage with apples

Too stuffed for dessert right now.

Boron

Haven't finished cooking yet, but here's our menu:

Fresh ravioli, stuffed with ricotta, parmigano reggiano, mozzarella, and
some herbs topped with meat sauce (red sauce with ground pork and beef).
Antipasti salad (greens, arugula, frisee, pepperoncinis, black Italian oil
cured olives, green olives, roasted red pepper, Genoa, Capicola,
Caciocavallo cheese, Fiore Sardo cheese, and provolone. )
Fresh Ciabatta bread
Bread Dipping Oil (Cold-pressed Extra Virgin Olive Oil, fresh ground pepper,
cracked rosemary, toasted garlic, pecorino Romano, and parmesano reggiano)

For dessert, Tiramisu!

kimberly

I finally made those stuffed shells 🙂

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

ntantiques wrote on 10/16/2005:

<snip>

Quoted message said:

Yum...DH would love that menu, but tonight he's stuck with salmon
drizzled with lemon infused olive oil (love that microplane) and dill
then lightly cooked over (not in) water in a bamboo steamer. Moist,
delicate, failsafe & seriously good. Will accompany w/ asparagus
risotto(thank you Trader Joe)and a green salad with my house
vinaigrette and the last of the homegrown tomatoes.

Nancy T

Interesting. There was a thread on Chowhound a few weeks ago about TJ's
asparagus risotto. Most said they didn't like it because, as best as I
recall, they thought the asparagus was too mushy. The minority thought
it was great. I haven't tried it, but now I will. Happily, I have a
TJ's about 4 blocks from me.

Kevin_Sheehy said:

ntantiques wrote on 10/16/2005:

<snip>

Quoted message said:

Yum...DH would love that menu, but tonight he's stuck with salmon
drizzled with lemon infused olive oil (love that microplane) and dill
then lightly cooked over (not in) water in a bamboo steamer. Moist,
delicate, failsafe & seriously good. Will accompany w/ asparagus
risotto(thank you Trader Joe)and a green salad with my house
vinaigrette and the last of the homegrown tomatoes.

Nancy T

Interesting. There was a thread on Chowhound a few weeks ago about TJ's
asparagus risotto. Most said they didn't like it because, as best as I
recall, they thought the asparagus was too mushy. The minority thought
it was great. I haven't tried it, but now I will. Happily, I have a
TJ's about 4 blocks from me.

We like our asparagus cooked "just tender," (but definitely not mushy)
around here. Think the trick is to not overcook the TJ risotto.
Remember, the stuff is already cooked & you're basically just giving it
a quick melt and warm up. I can see how the asparagus could easily go
major mushy if you weren't paying attention or held the dish too long
before serving. I cook it in an open non-stick frying pan with 2T water
on medium-low heat for maybe 4-5 minutes tops, stirring frequently.
Since the asparagus is in 1" pieces, it's pretty easy to monitor its
"doneness." When the risotto pulls together and starts looking creamy,
remove from heat & add fresh grated cheese & ground pepper if so
inclined.

Since you're on your way to TJ's anyway...have you tried their new line
of Gelato? Pretty wicked good stuff.

Nancy T