"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 01-08-2009, 03:04 PM   #11
Senior Cook
 
Seven S's Avatar
 
Join Date: Aug 2006
Location: N of the Equator, W of the Greenwich Meridian
Posts: 372
Quote:
Originally Posted by ella/TO View Post
may I suggest rapini instead of spinach?.....mmmm mmmmm good!
in the states, rapini is sold as "broccolini" - great idea!!
__________________

__________________
Seven S is offline   Reply With Quote
Old 01-08-2009, 03:05 PM   #12
Sous Chef
 
Aria's Avatar
 
Join Date: Dec 2006
Posts: 619
What's for Dessert?

I think you could make a Sponge Cake in your new spring form pan.
Very simple...just sprinkle confection sugar over. Or cover with whipped
cream. Enjoy
__________________

__________________
Aria is offline   Reply With Quote
Old 01-08-2009, 03:23 PM   #13
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by Seven S View Post
in the states, rapini is sold as "broccolini" - great idea!!
not where I live. Rapini is called Broccoli Rabe. Broccolini is something else entirely, and not at all bitter.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 01-08-2009, 03:26 PM   #14
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by DramaQueen View Post
... Bear in mind that arnancini are best made with leftover rice that has been refrigerated. They are also very heavy since they're stuffed with cheese,...
DQ: Depending upon what area the Arancini are from, they can just as easily be filled with peas and ragu -- and sometimes a dot of ground meat.

If legend makes them small, and serves them as a course accompanied by greens, I don't think they'd be heavy. Especially since her mom chose pork for a main course.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 01-08-2009, 03:43 PM   #15
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
I would skip the eggplant course and make an antipasti platter before the main course. You could include roasted eggplant with the antipasti, but you need a palate cleanser in between. Just my $0.02.

I was also thinking a light coat of pest over the eggplant might be good too. Maybe slice them into rounds (if you can) and put a dollop of pesto on top.
__________________
Jeekinz is offline   Reply With Quote
Old 01-08-2009, 05:29 PM   #16
Senior Cook
 
Seven S's Avatar
 
Join Date: Aug 2006
Location: N of the Equator, W of the Greenwich Meridian
Posts: 372
Quote:
Originally Posted by ChefJune View Post
not where I live. Rapini is called Broccoli Rabe. Broccolini is something else entirely, and not at all bitter.
youre right, my bad. i got confused... my italian boss used to call it "broccoletti" but in the stores you dont ever see that term, I think thats how he grew up calling it... it is Broccoli Rabe.
__________________
Seven S is offline   Reply With Quote
Old 01-08-2009, 05:33 PM   #17
Senior Cook
 
Erinny's Avatar
 
Join Date: Dec 2008
Location: North of Marshall, NC
Posts: 174
Oh that looks good. How about some garlic bread? Get the pre-made stuff and toss it in the oven, if you want.
But truly that looks really good. Can I come over too?
__________________
A forum is but a forum; the people make it a family.
http://erinsplace.myfreeforum.org/index.php
Erinny is offline   Reply With Quote
Old 01-09-2009, 09:51 PM   #18
Head Chef
 
legend_018's Avatar
 
Join Date: Apr 2007
Location: NH
Posts: 1,188
Well I think I decided on this. I've having a real hard time not including a potatoe as aside since there will be yummy and plentiful gravy that will come from making the pork. I guess I just wont serve too much risotto balls.

First Course

Risotto balls and egg drop soup.

Main Course

Pork Loin, baby carrots, potatoe wedges
Gravy on the side for there choosing.

I guess I could just drop the risotto balls, although I did want to serve them somewhere in the picture.
__________________
My Blog
legend_018 is offline   Reply With Quote
Old 01-10-2009, 01:47 PM   #19
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
Quote:
Originally Posted by legend_018 View Post
Well I think I decided on this. I've having a real hard time not including a potatoe as aside since there will be yummy and plentiful gravy that will come from making the pork. I guess I just wont serve too much risotto balls.

First Course

Risotto balls and egg drop soup.

Main Course

Pork Loin, baby carrots, potatoe wedges
Gravy on the side for there choosing.

I guess I could just drop the risotto balls, although I did want to serve them somewhere in the picture.
This is a complete turnaround from your original menu. What happened to your Italian Theme? Nice menu though, but totally different.
__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 01-10-2009, 02:22 PM   #20
Sous Chef
 
Join Date: Mar 2008
Location: Philly PA
Posts: 702
Honestly legend I would drop the risotto... unless you happened to be making the risotto for a meal earlier in the week and just wanted to use the leftovers.

It is a good amount of work...2 dishes basically.. first making the risotto and 2nd the actual forming, stuffing and breading of the balls.

That's a'lot of effort for something that is not anywhere near the center of your meal.


Where did the egg drop soup come from?

Here are a few thoughts... dont do the red risotto make something closer to the classic Milanese... the balls from this will go nicely with your pork gravy... especially if you do a nice light pan sauce and not thick flour gravy.... you coud still have some potatoes for those that may be suspicious of the arancini.

So my thoughts would be

start with your soup...

make the risotto a side to your pork balls or not

add a salad or green vegetable to lighten the plate up.

For soups unless you are attached to the egg drop.. in the winter and before pork I would think a nice thick puree soup may be nice... I have had carrot-ginger soup on my mind ever since I picked up a new food processor though...
__________________

__________________
PanchoHambre 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 03:04 PM.


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