What's for Dinner?

Ron got a jones for caprese salad, we have the most
tasty and beautiful tomatoes. Ran to the Italian store for
mozzarella, got the biggest damm ball of motz I've ever
seen. So, he made up this platter, ostensibly for two ...
two WHAT? (laugh) It was a huge amount of food.

Well, later on, he decided he would use the leftovers to
make a deep dish pizza. Novel idea. He gets out this
little metal bowl, shapes the pizza dough in it, and fills it
with the leftover caprese; bakes it.

Well, nothing like a deep dish, not far off from a sicilian
pie, albeit in a bowl shape, that was his dinner.

nancy

On Sat 10 Sep 2005 02:23:42a, Mr Libido Incognito wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote on 10 Sep 2005 in rec.food.cooking

Quoted message said:

We had antipasto, then a while later a homemade pizza. Right now I'm
polishing off a bown of homemade espresso gelato.

Later drink a blue of coffee

Okay, what's a "blue" of coffee?

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright wrote on 10 Sep 2005 in rec.food.cooking

Quoted message said:

On Sat 10 Sep 2005 02:23:42a, Mr Libido Incognito wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote on 10 Sep 2005 in rec.food.cooking

Quoted message said:

We had antipasto, then a while later a homemade pizza. Right now
I'm polishing off a bown of homemade espresso gelato.

Later drink a blue of coffee

Okay, what's a "blue" of coffee?

Haven't a clue...but I bet is great with a brown of espresso gelato.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Gregory Morrow" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

jmcquown said:

I've got the last slices of fresh yellow squash, zucchini and two thawed
tilapia fillets. A fresh lemon, garlic, lots of herbs & spices. Still
debating what to do with all this.

I've got a bunch of bone - in chicken breasts and some nice thick pork
chops...I did them this afternoon on the stove, had some BBQ sauce that
I goosed up...

Will have a big tossed salad with it, I also made a spicy tomato -
buttermilk salad dressing this afternoon...

I'll have this AFTER I get home tonight from happy hour at the corner
tap...

We are going to set up at the bar a Katrina fund, we'll send the $$$ I
guess to the Red Cross. Folx can buy a paper shamrock for a buck, they
write their name on the shamrock and it's stapled to the wall.
Generally when we do this for charities we get at least about $500.00
or so, we should get a nice number of $$$ for this one...

Which bar? You can email me the name of the place and phone number.

Michael

--
Send email to dog30 at charter dot net

On Sat 10 Sep 2005 07:31:07a, Mr Libido Incognito wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote on 10 Sep 2005 in rec.food.cooking

Quoted message said:

On Sat 10 Sep 2005 02:23:42a, Mr Libido Incognito wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote on 10 Sep 2005 in rec.food.cooking

>
> We had antipasto, then a while later a homemade pizza. Right now
> I'm polishing off a bown of homemade espresso gelato.
>

Later drink a blue of coffee

Okay, what's a "blue" of coffee?

Haven't a clue...but I bet is great with a brown of espresso gelato.

Oh geez, I didn't even see that 'til now. <blush> Well, at least espresso
gelato IS brown.

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright said:

Mr Libido Incognito said:

Wayne Boatwright said:

We had antipasto, then a while later a homemade pizza. Right now I'm
polishing off a bown of homemade espresso gelato.

Later drink a blue of coffee

Okay, what's a "blue" of coffee?

Not too much different from a "bown" of gelato.

Sheldon

Mr Libido Incognito said:

Wayne Boatwright wrote on 10 Sep 2005 in rec.food.cooking

Quoted message said:

On Sat 10 Sep 2005 02:23:42a, Mr Libido Incognito wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote on 10 Sep 2005 in rec.food.cooking

>
> We had antipasto, then a while later a homemade pizza. Right now
> I'm polishing off a bown of homemade espresso gelato.
>

Later drink a blue of coffee

Okay, what's a "blue" of coffee?

Haven't a clue...but I bet is great with a brown of espresso gelato.

Espresso gelato brown is a good color to paint a dago terlit.

Sheldon

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

Quoted message said:

I've got the last slices of fresh yellow squash, zucchini and two thawed
tilapia fillets. A fresh lemon, garlic, lots of herbs & spices. Still
debating what to do with all this.

Jill
--
The person who rows the boat seldom has time to rock it

Last night, when you asked this, I made Halibut Florentine, angel hair with
parmesan and cream, and some sweet corn I brought home (frozen) from my Aunt
Margaret's last week. Delicious 🙂

Tonight, the kitchen is full of saw dust and tools, so we're eating out!

kimberly

Quoted message said:

Mr Libido Incognito replied:

Quoted message said:

Quoted message said:

I'm close to that; I'm making a quiche. Specifically, I'm making a
quiche with bacon, onions, smoked mozzarella, and Parmesan. Green
salad with tomatoes, avocado, sunflower seeds, and French dressing. (I
have reason to doubt the authenticity of the "French" dressing. I
follow the recipe in the _Broadway Deli_ cookbook, but I never saw a
dressing like that in France!) Maybe a glass of wine, but probably
iced tea instead. (I have to work later tonight.) Kiwi tartlet for
dessert.

Recipe please.

For the quiche? I just kind of winged it: I made a pie shell and put it in
the pan, then put the pan in the fridge. I cooked about eight thick slices
of bacon on a broiler pan in the oven at 350F. While the bacon was cooking,
I chopped up a red onion and slowly cooked it in olive oil until it turned
translucent. I beat six eggs with two cups of half-and-half. While the foam
was subsiding, I grated the two kinds of cheese. I took the bacon out of
the oven and lowered the oven temperature to 325F. I *wanted* to sort of
layer the cheese, onions, and bacon in the pie shell, but that just didn't
look right, so after I put them in the pan, I just used both hands to toss
those items together. Oh, I added some freshly-ground black pepper and
chopped curly parsley before tossing. I poured the custard mixture slowly
over the ingredients in the pie pan, shielded the edges of the crust with
strips of aluminum foil, and baked for about 45 minutes. To test for
doneness, I used a wooden skewer. I let the quiche sit for about ten minutes
after it was removed from the oven.

Bob