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Old 09-30-2010, 06:40 PM   #11
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Talapia filets and steamed veggies. No starch tonight!
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Old 09-30-2010, 07:10 PM   #12
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Even though it is a beautiful day on the Texas gulf coast everyone's been talking about cool and rainy weather. I've been craving a big pot of chili for a while now. Texas Red for us tonight.

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Old 10-01-2010, 12:38 AM   #13
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I had Chili. Too hot to fire up the oven for the corn bread though.
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Old 10-01-2010, 06:08 AM   #14
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It's cloudy and rainy...
I'm going to prepare a risotto alla milanese, i want to use saffron that's why!

Ingredients

1 3/4 cups uncooked Arborio rice
1/2 cup unsalted butter, divided
1 1/2 quarts beef stock
3 tablespoons beef marrow
1 onion, thinly sliced
1 teaspoon saffron powder
3/4 cup dry white wine
salt to taste
1 1/2 cups grated Parmesan cheese

Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon...

Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.
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Old 10-01-2010, 07:41 AM   #15
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Quote:
Originally Posted by jackjonson View Post
It's cloudy and rainy...
I'm going to prepare a risotto alla milanese, i want to use saffron that's why!

Ingredients

1 3/4 cups uncooked Arborio rice
1/2 cup unsalted butter, divided
1 1/2 quarts beef stock
3 tablespoons beef marrow
1 onion, thinly sliced
1 teaspoon saffron powder
3/4 cup dry white wine
salt to taste
1 1/2 cups grated Parmesan cheese

Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon...

Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.

This looks really yummy ... I think I'll have to make this soon.
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Old 10-03-2010, 12:38 PM   #16
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Eggs Benedict

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