To fuck or to cook?

[Greedy,Greedy,Greedy]

Originally posted by taxwonk
That sounds delicious to me, but I think many people might find a tapenade kind of overwhelming, unless the frittata has some broad shoulders.

It can't be a gentle little frittata and stand up to a tapenade. But if you've stuffed it full of hot peppers and strong flavored cheeses, it can do the trick.

I like Fritattas, and I like frittatas that are very busy. A nice olive and pickled onion tapenade on the bottom, a fritatta with hot and sweet peppers and sundried tomatoes in the middle, and a bit of smoked salmon and hollandaise on the top is heaven.

[Greedy,Greedy,Greedy]

Originally posted by ltl/fb
it has angel hair pasta and chard and sundried tomatoes and mushroom. It can take whatever you throw at it.

Alternatively it could have linguini and asparagus and mushrooms and kale. Basically it has some kind of pasta and lots of veggies. I actually did a yogurt/garlic/cilantro on one over the weekend b/c I made the yogurt etc. for some kind of moroccan-y lamb burgers.

That could handle tapenade.

How about a mushroom sauce? Lots of mushrooms cooked down in a bit of roux and a bunch of herbs, with some lemon.

[taxwonk]

Originally posted by Greedy,Greedy,Greedy
That could handle tapenade.

How about a mushroom sauce? Lots of mushrooms cooked down in a bit of roux and a bunch of herbs, with some lemon.

Duxelle would be better. Chop the mushrooms, cook them down with a minced shallot in butter and olive oil. Once the muchrooms are cooked almost dry, add 1/2 cup white wine and reduce until nearly dry again, then add 1/2 cup cream, some tarragon, and chervil.

[Hank Chinaski]

Originally posted by ltl/fb
it has angel hair pasta and chard and sundried tomatoes and mushroom. It can take whatever you throw at it.

Alternatively it could have linguini and asparagus and mushrooms and kale. Basically it has some kind of pasta and lots of veggies. I actually did a yogurt/garlic/cilantro on one over the weekend b/c I made the yogurt etc. for some kind of moroccan-y lamb burgers.

i kill more animal types for my dinners than you do.

[ltl/fb]

Originally posted by Hank Chinaski
i kill more animal types for my dinners than you do.

The lamb burgers have lamb AND beef.

[Greedy,Greedy,Greedy]

Originally posted by taxwonk
Duxelle would be better. Chop the mushrooms, cook them down with a minced shallot in butter and olive oil. Once the muchrooms are cooked almost dry, add 1/2 cup white wine and reduce until nearly dry again, then add 1/2 cup cream, some tarragon, and chervil.

Shouldn't a few milligrams of lipitor also get added to that one?

(I'm still avoiding butter, cream, eggs and cheese - but I've gotten a few good ideas about how to celebrate when I get my numbers down).

[taxwonk]

Originally posted by Greedy,Greedy,Greedy
Shouldn't a few milligrams of lipitor also get added to that one?

(I'm still avoiding butter, cream, eggs and cheese - but I've gotten a few good ideas about how to celebrate when I get my numbers down).

One can get fat-free cream and half-and-half. No, the irony is not lost on me. However, they are nearly indistinguishable when used for cooking.

[Sparklehorse]

Does anyone have any good stuffing/dressing recipes to recommend? TIA.

[ltl/fb]

Originally posted by Sparklehorse
Does anyone have any good stuffing/dressing recipes to recommend? TIA.

What kind do you like? Dry, wet, cornbread, white bread, w/fruit, w/o fruit, w/poultry seasoning . . .

[SlaveNoMore]

Sparklehorse
Does anyone have any good stuffing/dressing recipes to recommend? TIA.

I make a sausage/rice/pine nut stuffing to die for. PM if interested and I'll dig out the recipe a week early.

[bold_n_brazen]

Originally posted by ltl/fb
What kind do you like? Dry, wet, cornbread, white bread, w/fruit, w/o fruit, w/poultry seasoning . . .

I will admit that I like the Pepperidge Farm stuff that comes in a bag and you add your own sauteed mushrooms, celery, onions, etc to.

[Sparklehorse]

Originally posted by ltl/fb
What kind do you like? Dry, wet, cornbread, white bread, w/fruit, w/o fruit, w/poultry seasoning . . .

I don't have any strong preferences. I'm mostly looking for some recipes that folks love. My biggest wish is for tasty yet not too heavy or rich.

[dtb]

Originally posted by Sparklehorse
Does anyone have any good stuffing/dressing recipes to recommend? TIA.

I can give you the phone number for Eli's Vinegar Factory, which makes THE MOST AWESOME stuffing of all time. They have two or three different kinds (savory, cornbread sweet, at least one other kind...)

Yes, indeed. I am the joke. The thing I make best is reservations. Or a call to the right caterer.

[Hank Chinaski]

Originally posted by dtb
I can give you the phone number for Eli's Vinegar Factory, which makes THE MOST AWESOME stuffing of all time. They have two or three different kinds (savory, cornbread sweet, at least one other kind...)

Yes, indeed. I am the joke. The thing I make best is reservations. Or a call to the right caterer.

one who orders stuffing separate from the turkey is more involved in the cooking than is most of the country. you are focusing your talents on the final assembly and cooking steps. allocation of resources, that's what it is all about in today's market.

Sparlehorse, we outsource our stuffing from a place in Bangladore. let me know if you want the phone number.

[Fugee]

Originally posted by bold_n_brazen
I will admit that I like the Pepperidge Farm stuff that comes in a bag and you add your own sauteed mushrooms, celery, onions, etc to.

My stuffing is most like that. I dry bread & cube it, then add poultry seasoning, salt, pepper, sauteed onions & celery & butter. For the stuffing that goes in the casserole, not the bird, I add a can of chicken broth. It's the basic Betty Crocker cookbook recipe the Fugee Mom always made.

But the important thing is to brine your turkey. Keeps it really moist.