"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 02-11-2006, 10:26 PM   #11
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
{{{hi kingfisher}}} I noticed your number on my cell phone - I'll give you a call tomorrow.

Well, I decided to make our Valentine dinner tonight since Tuesday we will be going to dinner but I have been asked to help - so it won't be much of a dinner for me.

Thai red curry mussels (Epicurious)
Leg of lamb with rosemary/Dijon mustard pesto (my recipe)
collard greens (everyone's recipe)
radicchio and red wine risotto (I think an Epicurious recipe)
A nice bottle of Champagne with the mussels and a nice full-bodied Cabernet Saugignon wine from Trefelthon Vineyards in Napa Vally (could be Sonoma Valley I can't remember)

My kitchen is a wreck but I HAVE to go to bed - I'm beat - at least there's left-overs for tommow.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-12-2006, 11:12 AM   #12
Sous Chef
 
Jikoni's Avatar
 
Join Date: Oct 2005
Location: Kenya and Switzerland
Posts: 861
Quote:
Originally Posted by Michelemarie
Sizzles, what is vol-au-vent?
Click image for larger version

Name:	VOL AU VENT.jpg
Views:	146
Size:	35.6 KB
ID:	911
I usually buy the crust and stuff it with different things. I made this last night with chopped mushrooms and chopped carrot.
Here is how I prepared it. I heated up about a tbs of olive oil, , then added half an onion, then two crushed garlics, then persil, then the mushrooms , then added half a glass of white wine, then let to simmer, then added the carrots and vegetable stock(same amount as wine)Simmer, then added four tbs of sour cream, then thicken with maizena, added a few drizzles of tabaso, worshester sauce and then let to cool down, then spooned into the already prepared crusts, then put in the oven for 10 mins. they are lovely, you can stuff them with anything you like, they compliment a lot of meals Michelemarie. Have a go at them. There are ways to prepare the crusts, but I am too lazy to do that, youcan buy some pastry ready to go and all you will need is the pastry cutters.
__________________

__________________
There is no love sincerer than the love of food. ~George Bernard Shaw
Jikoni is offline   Reply With Quote
Old 02-12-2006, 04:14 PM   #13
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
Sizzles, that picture made my mouth water. Thank you for sharing -please forgive my ignorance, but I want to make this and I don't know what persil or maizena is - can you explain?

ps-I'm all over the store bought crusts!
__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 02-13-2006, 07:18 AM   #14
Sous Chef
 
Jikoni's Avatar
 
Join Date: Oct 2005
Location: Kenya and Switzerland
Posts: 861
Sorry Michelemarie, living in french speaking part of switzerland, I seem to have a tendency of spelling some things in French from time to time. Persil is french for parsley And maizena is a brand of maize flour. but one can use wheat flour too, it's purpose is the thicken the filling.I am glad you could find the crusts.
__________________
There is no love sincerer than the love of food. ~George Bernard Shaw
Jikoni is offline   Reply With Quote
Old 02-13-2006, 08:07 AM   #15
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
Thanks Sizzles - I appreciate it! Have a great day!
__________________

__________________
Michele Marie
Michelemarie 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 09:33 AM.


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