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Old 10-01-2005, 09:15 PM   #11
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Thanks Shunka and Mrs. M. It's been a while since I've eaten there. Looks like lots of new dishes were added. Trying to remember the ones I tried:

Pizza
Calzone
Linguine and fresh clams
carbonara
Raviloli
(pasta in mushroom sauce - & a few other pasta dishes)
veal? - can't remember
I'll probably think of a few more.

Hope it turns out the same. The ingredients sound very close to the taste of the dish I had. Maybe I can go back and bribe the chef for the recipe.

Kadesma, hope you and the little ones like it too.
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Old 10-02-2005, 11:45 PM   #12
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Fantastic!!! :)

Today I made the recipe that Mish posted for the Penne with cheese,mushrooms,cream...It was fantastic...My whole family ate like there was no tomorrow...Mish, Thank you, this is a recipe that I'll use very often...Little Cade ate 2 large helpings of the pasta and took some to have for his dinner tomorrow as well.. Ethan, ate his share as well.We had a pork loin that I browned, then finished off in the oven with quartered granny smith apples, apple cider, brown sugar cinnamon,just a little and a pinch of cloves..then dotted with butter at the end..Green salad and dinner rolls, for dessert vanilla ice cream and apple cobbler and blackberry cobbler...Both my sons in law groaned they ate so much pasta...I doubled the recipe as my kids always want the next day's lunch from me...so there was a little left and they divided it up and went home smiling...
Again, A big THANK YOU Mish.. the recipe was the best.
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Old 10-03-2005, 06:13 AM   #13
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Cool, I'm glad that you posted the results!!
Now, I will just have to take out the mushrooms
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Old 10-03-2005, 07:08 AM   #14
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Mish here is another information on Bel Paese... this site has lots of nice reads about Italian cuisine, I hope you enjoy.

http://www.italiancookingandliving.c.../belpaese.html

I had bel paese, it has a really pleasant creamy, mild flavour and texture. But I don't remember seeing it in markets outside Italy, thus if you can't find it, I would substitute with mild provolone (not the smoked version) and then add a little robiola or stracchino or similar kind of fresh creamy cheeses. They should be equally tasty!! Anyway your recipe sounds delicious, we will try it ourselves when we get a chance!!
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Old 10-03-2005, 09:58 AM   #15
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kads...what a terrific meal! The pork loin sounds like heaven. Will you show us your recipe (I'm making my next reservation at "Kadesma's Place.") You are very welcome. The author deserves the kudos. I knew when I read the ingredients, it looked very similar to the dish I enjoyed. Thank you for posting the results.
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Old 10-03-2005, 10:16 AM   #16
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Quote:
Originally Posted by urmaniac13
Mish here is another information on Bel Paese... this site has lots of nice reads about Italian cuisine, I hope you enjoy.

http://www.italiancookingandliving.c.../belpaese.html

I had bel paese, it has a really pleasant creamy, mild flavour and texture. But I don't remember seeing it in markets outside Italy, thus if you can't find it, I would substitute with mild provolone (not the smoked version) and then add a little robiola or stracchino or similar kind of fresh creamy cheeses. They should be equally tasty!! Anyway your recipe sounds delicious, we will try it ourselves when we get a chance!!
Thank you for the link urmaniac. Looking forward to taking a "tour" of the site. Your description is very helpful. Provolone sounds like a close/good choice - or perhaps mozzarella. I'll see if I can find the Bel Paese. It will be a new "cheese" experience. Here in So. California, I'm lucky, in that I can find just about anything. Knowing me, I'll buy all three and have a cheese fest. Hope you like the dish.
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Old 10-03-2005, 10:18 AM   #17
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Originally Posted by texasgirl
Cool, I'm glad that you posted the results!!
Now, I will just have to take out the mushrooms
Texas, you sound like one of the mushroom-picker-outers. Thanks for the giggles.
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Old 10-03-2005, 04:26 PM   #18
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I just printed out your recipe and put it in the car, so the next time I'm in town wondering what I'll make for dinner, I will have the recipe on hand! Thanks! I look forward to trying it out! Kadesma, what kind of cheese did you use?
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Old 10-03-2005, 07:43 PM   #19
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Quote:
Originally Posted by mish
kads...what a terrific meal! The pork loin sounds like heaven. Will you show us your recipe (I'm making my next reservation at "Kadesma's Place.") You are very welcome. The author deserves the kudos. I knew when I read the ingredients, it looked very similar to the dish I enjoyed. Thank you for posting the results.
Mish, I really don't have a recipe for the pork, I just browned the meat in the same skillet I used for the mushrooms for the pasta, then put the meat into a roasting pan, I sprinkled maybe a cup of brown sugar of the 4 pork tenderloins, sprinkled on some cinnamon, not much just maybe a teaspoon or two and pinch of cloves...I then just pour on apple cider from the jug about 1-1/2 cups, I turned the meat several times during cooking, and at the end I dotted it with butter, I then sliced the meat and put it back into the pan to pick up juices on the cut surface and that was it...salt and peppered at the end...
Now on eht pasta, i used Fontel cheese, a soft sheese and very good...They were out of bel passe, I made a seperate tin of pasta for Cade and Ethan without mushrooms and used mainly mozerella with the parm..I have to tell you the kids loved it, but I find the mozerella to mild not enough flavor so go with the fontel or the ones licia told you. This is really a wonderful recipe and I know we will have it often...Many thnks for sharing with us.
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Old 10-03-2005, 07:51 PM   #20
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Quote:
Originally Posted by corazon90
I just printed out your recipe and put it in the car, so the next time I'm in town wondering what I'll make for dinner, I will have the recipe on hand! Thanks! I look forward to trying it out! Kadesma, what kind of cheese did you use?
Cora,
I used fontel cheese, it's soft and when melted with the cream tastes wonderful...The market I shop was out of Bel Passe so they suggested this instead, I did however make a seperate tin of pasta for Cade and Ethan leaving out the mushrooms and used a mix of the fontel and mozerella and parm..but it was not as tasty as ours..I don't think I'd use just mozerella and the parm alone the dish would be bland, I love moz on pizza and different things but for this recipe the pasta is thick and needs that zip you get from the other cheese. I hope you try this recipe, it is a keeper and one we really enjoyed very much.
kadesma
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