Hubby's gone to Keene again for parts. They won't deliver cause of the storm.
Snails - Response on Threads Part 3
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yup - and i gave him some extra sweetfeed!
seriously doubt that - kittens were trying to knock the door down wanting back inside
after my excursion i have the dire need for a nap asap! - laterzzzzzzzzzzz!
... pondering ...
Chicken French -or- strip steaks (w/ onions, peppers and mushrooms saute) tonight... ponder ... whichever it's NOT will be for tomorrow. Into which one would I put more "heart"???... probably the chicken... hmmm... ponder ponder...
Chicken French -or- strip steaks (w/ onions, peppers and mushrooms saute) tonight... ponder ... whichever it's NOT will be for tomorrow. Into which one would I put more "heart"???... probably the chicken... hmmm... ponder ponder...
ruh roh more snow
Snow just kissing the eastern suburbs... jhca ... waving garlic at it (while prepping chicken French)...
Chicken French is the most volatile of the dishes. I'd cook the chicken 1st and let steak mellow. But that's me.
There's nothing French about it though....it's a NY thing, right? Got a good recipe?
There's nothing French about it though....it's a NY thing, right? Got a good recipe?
Hi snails. Pizza here. Mostly because I have some shredded pizza cheese mix (the bad way to do it).
Looking for a fresh sauce recipe. Laterz.
Looking for a fresh sauce recipe. Laterz.
hi, atty! i found this one recently and liked
1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Preparation
1.
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
2.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
3.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
4.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
heading toward geoff one more time
1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Preparation
1.
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
2.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
3.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
4.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
heading toward geoff one more time
The recipe we use at home doesn't quite measure up to that of my fave place for "french"... something is missing... can't place what it is. They do all kinds of things "french"... artichoke hearts, shrimp, lobster, veal, chicken... but their best one is fresh eggplant french.
Hi Mad.
Tibby. Thank you. I've copied it down (well cut and pasted it).
However....(ducks)...I had 1/2 a jar of pasta sauce in the fridge...so I used that and added EVOO, garlic, herbs.
Tibby. Thank you. I've copied it down (well cut and pasted it).However....(ducks)...I had 1/2 a jar of pasta sauce in the fridge...so I used that and added EVOO, garlic, herbs.
The recipe we use at home doesn't quite measure up to that of my fave place for "french"... something is missing... can't place what it is. They do all kinds of things "french"... artichoke hearts, shrimp, lobster, veal, chicken... but their best one is fresh eggplant french.
Seen this?
http://foodwishes.blogspot.com/2010/07/rochesters-famous-chicken-french.html
hi and bye, mad
starting supper here! @ atty - shortcuts are allowed
and who is writing the news these days - don't they ever read what they write?
guess it'll get to frannie eventually!
starting supper here! @ atty - shortcuts are allowed
and who is writing the news these days - don't they ever read what they write?
guess it'll get to frannie eventually!
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