cara
Master Chef
don't you?
don't you?
+1. Not being a red sauce fan, I prefer gnocchi, risotto does nothing for me...I would say Italian is not one of my fall-backs, but I do love porchetta. I do enjoy watching Lydia and Maryanne.Don't forget that Italian goes way beyond red sauce/gravy. Gnocchi, risotto and carpaccio, just to mention a few.
+1. Not being a red sauce fan, I prefer gnocchi, risotto does nothing for me...I would say Italian is not one of my fall-backs, but I do love porchetta. I do enjoy watching Lydia and Maryanne.
I go months without eating pasta as well. I don't think I've made anything with pasta since sometime I October/early November--just not a pasta person. Wild rice, however, is another story, that I eat 2-3 times/month.I prefer one or two large spoonfuls of red sauce on my pasta. I will go a month or two without any pasta. Then I get a hankering for some just swimming in the red gravy. When the pasta is in my bowl, I just can't do it. One or two spoonfuls is all I can put on it. Loaded with butter of course!
I go months without eating pasta as well. I don't think I've made anything with pasta since sometime I October/early November--just not a pasta person. Wild rice, however, is another story, that I eat 2-3 times/month.
This morning I was listening to a talk show on the radio and a woman called in, talking about Sicilian Ground Meat Stuffing. Who can tell me something about this?
This morning I was listening to a talk show on the radio and a woman called in, talking about Sicilian Ground Meat Stuffing. Who can tell me something about this?
I get my wild rice from a friend's son in MN. The lake is on a reservation and since he is a member of the tribe and lives on that reservation, he is allowed to harvest wild rice from that lake. I pay him about $4/lb once it is processed and pick up 10-15 lb when I make my annual pilgrimage to MN. It is natural wild rice, not that cultivated kind. I don't find that it is chewy, but I have friends who prefer the cultivated because the natural wild rice tastes "too grassy." I even "pop" it and eat it like popcorn.Don't know about Rural Ottawa, but anyplace I've ever lived, wild rice is prohibitively expensive except for special occasions (I doubt that I've made it more it than a half dozen times in my life), and I know that a lot of people don't like it... to much chew compared to the rice they are used to. Down here you can't even get it. We do eat a bit of brown rice - I usually make it with sauteed onion and garlic, and use chicken or beef stock or bouillon for the liquid.
In the southern US (maybe elsewhere also) they make a sausage/bread stuffing for stuffing a turkey with.
In fact I have made it myself, by adding cooked sausage to my regular stuffing. It seems to taste good with the bird, so i suppose without the bread it would taste good too
And to answer your question Carol, you do not put raw meat into the bird. You always cook it first. At least that is the way I remember seeing my friends Noni's doing it.
A seafood stuffing with bread is also very popular in this region of the country. You lightly sauté the clams, oysters, etc. before adding it to the bread stuffing.
I do.Now I have another question. Does anyone here put a bechemel sauce on top of their lasagne? I don't, I just have cheese and sauce on top. But I recently saw a recipe that called for baking the lasagne half way then putting the bechemel sauce on top and finishing baking it. I have seen lasagne and also fettuccini alfredo that had what appeared to be an inch of melted cheese on top, but now I'm thinking maybe that was bechemel.
Now I have another question. Does anyone here put a bechamel sauce on top of their lasagna? I don't, I just have cheese and sauce on top. But I recently saw a recipe that called for baking the lasagna half way then putting the bechemel sauce on top and finishing baking it. I have seen lasagne and also fettuccine alfredo that had what appeared to be an inch of melted cheese on top, but now I'm thinking maybe that was Bechamel.