"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 08-11-2006, 07:26 AM   #1
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Friday, 11 August

I am actually cooking tonight!! (tomorrow as well, but I'll save that for tomorrow).

I'm making percitelli (it's a thick spaghetti type pasta with a hole down the center of the tube) with sauteed clams, anchovies, tomatoes and mushrooms. Before serving, the pasta is tossed with a hot pepper olive oil, and then toasted breadcrumbs are sprinkled on top.

Lemon budino for dessert.

Martinis with a twist to drink.


sneak peak for tomorrow....frenched lamb chops with mint salsa.....

__________________

__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 08-11-2006, 09:55 AM   #2
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Wink Percitelli

Your Percitelli sounds great-- would love the recipe !
__________________

__________________
Barb L. is offline   Reply With Quote
Old 08-11-2006, 10:03 AM   #3
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
Not sure what is for dinner tonight - I am going to the market today so I will see what pops out at me. It might be chicken, maybe ribs, or if it is a bad teething day for my son, take out pizza.
__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 08-11-2006, 11:29 AM   #4
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I'm making Philly Cheesesteak Calzones and oven-roasted tomatoes tonight.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 08-11-2006, 12:34 PM   #5
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Shrimp... sauted iin butter onions and garlic served with rice and fried zucchini

or

a grilled cheese sandwich

it depends on Paul. Hunting season started last weekend. If he goes out to the woods tonight I'll have the sandwich
if he's home I'll make the shrimp.
__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 08-11-2006, 01:42 PM   #6
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
We're having take out tonight. Havent decided on what to get.
__________________
amber is offline   Reply With Quote
Old 08-11-2006, 01:50 PM   #7
Assistant Cook
 
Join Date: Aug 2006
Location: Somewhere
Posts: 44
Just finished up the sushi rice; it'll be kappamaki followed by Sambuca for me. The woman despises anise, so she can stick with her incredibly cheap blackberry wine...
__________________
phu is offline   Reply With Quote
Old 08-11-2006, 02:22 PM   #8
Executive Chef
 
Bangbang's Avatar
 
Join Date: Jul 2004
Location: USA,Michigan
Posts: 3,150
Grilled porterhouse steaks
__________________
You are not drunk if you can lie on the floor without holding on.
Bangbang is offline   Reply With Quote
Old 08-11-2006, 03:31 PM   #9
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by Barb L
Your Percitelli sounds great-- would love the recipe !
Last week, I made stuffed clams and had about a dozen left over. I froze them. So, today, I'm going to spoon the breading off the top and save that for sprinkling on top of the pasta. The breading is made with breadcrumbs, anchovy fillets, grated cheese, a couple of garlic cloves and salt and pepper. All that goes in the food processor till sand textured.

Cook the pasta till al dente. Brown the bread crumb mixture in a sautee pan till golden and aromatic.

In a large sautee pan, sautee chopped garlic and chopped anchovy fillets in oil, then add chopped and seeded tomatoes and sliced mushrooms. Sautee for about 5 minutes. Add the clams (shucked from the shell), cook for another 3-4 mintues. Salt and pepper to taste. Add the cooked pasta to coat, and then drizzle on about 1/3 cup of seasoned olive oil. Transfer to bowls and sprinkle bread crumbs on top.

Hope you like it!
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 08-11-2006, 04:22 PM   #10
Head Chef
 
JMediger's Avatar
 
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
It's the community picnic weekend and we are in charge of the Lion's food booth so it will be brats, cotton candy and crepes for us all weekend (yes, I know, bad combo of foods but they didn't want repeats in the booths ...).
VeraBlue, yours sounds much more wonderful than mine! Enjoy!
__________________

__________________
JMediger is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:46 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.