Friday, 11 August

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VeraBlue

Executive Chef
Joined
Jul 10, 2006
Messages
3,683
Location
northern NJ
:chef: I am actually cooking tonight!! (tomorrow as well, but I'll save that for tomorrow).

I'm making percitelli (it's a thick spaghetti type pasta with a hole down the center of the tube) with sauteed clams, anchovies, tomatoes and mushrooms. Before serving, the pasta is tossed with a hot pepper olive oil, and then toasted breadcrumbs are sprinkled on top.

Lemon budino for dessert.

Martinis with a twist to drink.


sneak peak for tomorrow....frenched lamb chops with mint salsa.....
 

Michelemarie

Executive Chef
Joined
Dec 26, 2005
Messages
2,614
Location
Suburb of Chicago, IL
Not sure what is for dinner tonight - I am going to the market today so I will see what pops out at me. It might be chicken, maybe ribs, or if it is a bad teething day for my son, take out pizza.
 

pdswife

Chef Extraordinaire
Joined
Nov 4, 2004
Messages
20,334
Location
Mazatlan
Shrimp... sauted iin butter onions and garlic served with rice and fried zucchini

or

a grilled cheese sandwich

it depends on Paul. Hunting season started last weekend. If he goes out to the woods tonight I'll have the sandwich
if he's home I'll make the shrimp.
 

phu

Assistant Cook
Joined
Aug 11, 2006
Messages
44
Location
Somewhere
Just finished up the sushi rice; it'll be kappamaki followed by Sambuca for me. The woman despises anise, so she can stick with her incredibly cheap blackberry wine... :LOL:
 

VeraBlue

Executive Chef
Joined
Jul 10, 2006
Messages
3,683
Location
northern NJ
Barb L said:
Your Percitelli sounds great-- would love the recipe !:)

Last week, I made stuffed clams and had about a dozen left over. I froze them. So, today, I'm going to spoon the breading off the top and save that for sprinkling on top of the pasta. The breading is made with breadcrumbs, anchovy fillets, grated cheese, a couple of garlic cloves and salt and pepper. All that goes in the food processor till sand textured.

Cook the pasta till al dente. Brown the bread crumb mixture in a sautee pan till golden and aromatic.

In a large sautee pan, sautee chopped garlic and chopped anchovy fillets in oil, then add chopped and seeded tomatoes and sliced mushrooms. Sautee for about 5 minutes. Add the clams (shucked from the shell), cook for another 3-4 mintues. Salt and pepper to taste. Add the cooked pasta to coat, and then drizzle on about 1/3 cup of seasoned olive oil. Transfer to bowls and sprinkle bread crumbs on top.

Hope you like it!
 

JMediger

Head Chef
Joined
Sep 7, 2005
Messages
1,178
Location
Wisconsin
It's the community picnic weekend and we are in charge of the Lion's food booth so it will be brats, cotton candy and crepes for us all weekend (yes, I know, bad combo of foods but they didn't want repeats in the booths ...).
VeraBlue, yours sounds much more wonderful than mine! Enjoy!
 

marmar

Senior Cook
Joined
Nov 19, 2005
Messages
158
Location
Chicago, Illinois
Is lemon budino like a cake?

Tonight my grandfather's cooking the lamb, and I'm making baqali polow (rice with fava? beans and dill), with some eggplant on the side.
For dessert will be mocha pudding with banana slices. If I manage to succesfully make pudding, that is. Otherwise just banana slices.
 

Barb L.

Master Chef
Joined
Aug 11, 2006
Messages
5,912
Location
Monroe, Michigan
reply

Just want to thank you so very much for the recipe, I truely appreciate it. I am a devoted fan of Food Network- :rolleyes: I have bookmarked so many recipes -- now I just have to try them. They all sound so good ! Thanks again !!:) Barb L.
 

kadesma

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 30, 2004
Messages
21,366
Location
california
Youngest son called an ask for cioppino, so that is what's on our menu tonight. Cioppino, with scallops,crab,oystes,clams,shrimp, true cod...in thick tomato,garlic, onion sauce,and herbs. Lots of french bread to sop up the sauce and green salad..I made Crewsk's sponge cake and we are having that for dessert topped with either blackberries or strawberries and whiipped cream.

kadesma:)
 

VeraBlue

Executive Chef
Joined
Jul 10, 2006
Messages
3,683
Location
northern NJ
marmar said:
Is lemon budino like a cake?

Tonight my grandfather's cooking the lamb, and I'm making baqali polow (rice with fava? beans and dill), with some eggplant on the side.
For dessert will be mocha pudding with banana slices. If I manage to succesfully make pudding, that is. Otherwise just banana slices.

A budino is like a pudding/souffle. It's light with lots of egg whites, but it's also baked in a water bath.

You have to tell me how your pudding came out. I think mocha with banana is a very interesting combination.
 

VeraBlue

Executive Chef
Joined
Jul 10, 2006
Messages
3,683
Location
northern NJ
kadesma said:
Youngest son called an ask for cioppino, so that is what's on our menu tonight. Cioppino, with scallops,crab,oystes,clams,shrimp, true cod...in thick tomato,garlic, onion sauce,and herbs. Lots of french bread to sop up the sauce and green salad..I made Crewsk's sponge cake and we are having that for dessert topped with either blackberries or strawberries and whiipped cream.

kadesma:)

That sounds wonderful. A question...what do you mean by 'true' cod? How's the french bread in california?
 

kadesma

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 30, 2004
Messages
21,366
Location
california
VeraBlue said:
That sounds wonderful. A question...what do you mean by 'true' cod? How's the french bread in california?
Vera,
that is how it's labeled here. To me cod is cod:LOL: And the French and Italian breads are pretty good. I don't buy much from the markets, but use a bakery for really good breads. I love making it myself,but with 4 grandkids underfoot,it wasn't in the cards today:ROFLMAO:

kadesma
 
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