merstar
Head Chef
- Joined
- Aug 31, 2004
- Messages
- 2,002
Shell pasta with Tuscan tomatoes, garlic, mushrooms, white wine, etc. Served with Parmigiano Reggiano.
Dinner, Wednesday July 16th!
- Thread starter sattie
- Start date
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LEFSElover
Executive Chef
Merstar and LP, although our dinner tonight was oh so good, I am envious of yours too...................sound so good
buckytom
Chef Extraordinaire
i made an "italian-american" version of turkey meatloaf, mashed potatoes, and picked some carrots from the garden for dinner.
i added onions, eggwhites, hand torn white bread, basil, s&p, grated romano, ketchup, and a good tbsp or more of fennel seeds to a pound and a third of ground turkey.
it was good; somewhere between regular meat loaf and sausage.
i shoulda listened to dw about the mashed spuds. she recommended letting the boiled potatoes finish steaming before mashing and adding milk, then butter just before serving. my mashed were ok, but too thin and boring.
but my carrots were good. how can you beat organically grown, freshly picked carrots?
i added onions, eggwhites, hand torn white bread, basil, s&p, grated romano, ketchup, and a good tbsp or more of fennel seeds to a pound and a third of ground turkey.
it was good; somewhere between regular meat loaf and sausage.
i shoulda listened to dw about the mashed spuds. she recommended letting the boiled potatoes finish steaming before mashing and adding milk, then butter just before serving. my mashed were ok, but too thin and boring.
but my carrots were good. how can you beat organically grown, freshly picked carrots?
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