Yum, Vader.
I'll trade you some of my home made chicken soup, salad and home made pasta sauce over thin spaghetti with grilled Italian sausage links which we're having tonight for a little of that...
What's for dinner?
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Vader
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Tomorrow the parents are here for a day. I'll be preparing a classical lasagna with green pasta. However, I'll have to vary my holy bolognese recipe as my father cannot have anything with alcohol in it. Even if the wine vaporizes during the 4 hours of slow cooking, I tolerate his need not to have it in his food.
Functionless art is vandalism. I am the vandal.
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Cameraman Jenn
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Roasted red pepper pasta. I believe the recipe has been given here before.
six to seven large red bell peppers
two cups of grated cheese, I cup parmesan, 1/2 cup aged asiago, 1/2 cup romano
1/2 cup heavy cream
two tablespoons finely chopped fresh basil
a pinch of oregano
1/8 teaspoon finely ground fennel seed
pinch of white pepper
pinch of salt
Lightly coat the bottom of a pan with oil and toss peppers in the oven at 375 until the skins start to bubble off. I like to actually get a few minor burn spots on them for extra flavor.
Peel the peppers and remove the seeds and such from the inside.
Throw everything into the blender and blend until relatively smooth.
Pour this over al dente cooked bowtie pasta and wallah! Deliciousness abounds.
We are serving this with a side mixed green salad and garlic bread.
six to seven large red bell peppers
two cups of grated cheese, I cup parmesan, 1/2 cup aged asiago, 1/2 cup romano
1/2 cup heavy cream
two tablespoons finely chopped fresh basil
a pinch of oregano
1/8 teaspoon finely ground fennel seed
pinch of white pepper
pinch of salt
Lightly coat the bottom of a pan with oil and toss peppers in the oven at 375 until the skins start to bubble off. I like to actually get a few minor burn spots on them for extra flavor.
Peel the peppers and remove the seeds and such from the inside.
Throw everything into the blender and blend until relatively smooth.
Pour this over al dente cooked bowtie pasta and wallah! Deliciousness abounds.
We are serving this with a side mixed green salad and garlic bread.
Now if I could just find a way to wear live bees as jewelry all the time.....
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I'm pretty excited. I'm trying out the recipe Menolly gave me for the Kielbasa I've had in my fridge for a week. I'm going to put it in the crockpot with some sauerkraut, chopped apples, "graisins" ( 
), and onion. I'm also adding a little bacon, some potatoes and raw cabbage. I'll let it stew a little watery and serve it with some homemade rye bread rounds.
Now....what to drink with it....
), and onion. I'm also adding a little bacon, some potatoes and raw cabbage. I'll let it stew a little watery and serve it with some homemade rye bread rounds.Now....what to drink with it....
"This is the room where Jezebel frescoed her eyelids with history's tragic glitter." ~Tom Robbins
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Menolly
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In my opinion, I think some hard cider would go really well with that, Kaydene.
As I said in chatbane, I usually peel and slice the apples, not chop them, but being chunkier by chopping might give a nice texture change. Remember to drain the kraut, or you'll wind up with a soup, especially as the kraut and cabbage cook down.
I love the idea of adding the bacon. I may just do that myself next time.
Please don't forget the brown sugar! You'll totally not get the sweet and sour flavor if you do, mostly just sour, even with the apples and "graisins."
...oy...
I am looking forward to hearing how it comes out!
As I said in chatbane, I usually peel and slice the apples, not chop them, but being chunkier by chopping might give a nice texture change. Remember to drain the kraut, or you'll wind up with a soup, especially as the kraut and cabbage cook down.
I love the idea of adding the bacon. I may just do that myself next time.
Please don't forget the brown sugar! You'll totally not get the sweet and sour flavor if you do, mostly just sour, even with the apples and "graisins."
...oy...
I am looking forward to hearing how it comes out!
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Menolly
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Oh, and Kaydene.
Because it is in the crockpot, the texture of the kielbasa turns softer, compared to being grilled or pan fried. I actually do prefer the "snap" of the casing from those other methods, but I put it on top in this recipe anyway so any juices that do seep out from the sausage while cooking permeates the rest of the dish.
Because it is in the crockpot, the texture of the kielbasa turns softer, compared to being grilled or pan fried. I actually do prefer the "snap" of the casing from those other methods, but I put it on top in this recipe anyway so any juices that do seep out from the sausage while cooking permeates the rest of the dish.
Awesome suggestions. I wanted to get a cider or a sparkling white that was recommended to me; Nivole (sp?). Alas, I couldn't find either a cider or this Nivole at either of the two stores I went to. I do have some Amber in the fridge. I may just have that with it.
Have either of you heard of Nivole?
Have either of you heard of Nivole?
"This is the room where Jezebel frescoed her eyelids with history's tragic glitter." ~Tom Robbins
Hum....my rye bread is giving me anxiety....it's been rising for a half hour now and doesn't even look like it's risen. I hope I haven't killed the yeast in the process. /sigh. Considering it needs to cook for an hour and a half, I'd better throw it in and hope the low temp gives it a chance to rise. It'll probably be way, way too heavy.
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Worm of Despite
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Alrighty.....
The bread turned out alright. It was a little on the heavy side, but delicious. The Kielbasa and Sauerkraut was scrumptious. I think next time I won't put any potatoes in...they didn't make much sense. I used 4 strips of bacon in it, and I think next time I'll use a little more. It was a pretty delicious meal, all-in-all. Thanks, Menolly.
The bread turned out alright. It was a little on the heavy side, but delicious. The Kielbasa and Sauerkraut was scrumptious. I think next time I won't put any potatoes in...they didn't make much sense. I used 4 strips of bacon in it, and I think next time I'll use a little more. It was a pretty delicious meal, all-in-all.
Thanks, Menolly."This is the room where Jezebel frescoed her eyelids with history's tragic glitter." ~Tom Robbins
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Vader
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Fried flat meat patties (German style) with green beans hollandaise and new potatoes.
You can use any kind of ground meat you like. a 1:1 mixture of beef and pork would be the most common version (beef and veal would be more upper class). There's no reason why lamb or turkey shouldn't work. (I know people who make vegetarian versions with grain)
1lbs of ground meat
1 onion finely chopped
a handful in small cubes
fresh parsley (chopped)
1 old and dry roll soaked in milk (no sweet rolls) or breadcrumbs
1 egg
1-2 Tbl of medium hot mustard
paprika
dried majoram
salt, pepper
flour
If you like saute the onions, bacon and chopped parsley in a bit of butter and let it cool down a bit. This is optional but should be done if you make the meat dough in advance. Raw onions might oxidate and turn bitter. Fyring them a bit prevents this.
Squeeze the soaked roll and dispose of the milk. Carefully mix all ingredients (except the flour). If it appears to be too soft to form patties and fry it add some breadcrumbs to get the desired consistency.
Make about six flat meat balls (not as flat as for hamburgers, more oval shaped).Turn in a bit of flour (again optional) and fry in butter oil.
You can use any kind of ground meat you like. a 1:1 mixture of beef and pork would be the most common version (beef and veal would be more upper class). There's no reason why lamb or turkey shouldn't work. (I know people who make vegetarian versions with grain)
1lbs of ground meat
1 onion finely chopped
a handful in small cubes
fresh parsley (chopped)
1 old and dry roll soaked in milk (no sweet rolls) or breadcrumbs
1 egg
1-2 Tbl of medium hot mustard
paprika
dried majoram
salt, pepper
flour
If you like saute the onions, bacon and chopped parsley in a bit of butter and let it cool down a bit. This is optional but should be done if you make the meat dough in advance. Raw onions might oxidate and turn bitter. Fyring them a bit prevents this.
Squeeze the soaked roll and dispose of the milk. Carefully mix all ingredients (except the flour). If it appears to be too soft to form patties and fry it add some breadcrumbs to get the desired consistency.
Make about six flat meat balls (not as flat as for hamburgers, more oval shaped).Turn in a bit of flour (again optional) and fry in butter oil.
Functionless art is vandalism. I am the vandal.