What are you eating?

[Jay F]

I made my not-yet-famous Three Cheese Italian Baked Chicken.

Parmeseano, Ricotta, Mozzarella, with milk, bread crumbs, garlic, oregano, rosemary, and crushed red pepper. Really delicious, especially with a side of plain spaghetti sauce with chopped mushrooms and onions.

Do the cheeses get mixed with everything else, and then stuffed under the skin of breasts, or what?

[DavidRoss]

posole de mi esposa, con quesadilla

[Haffner]

Do the cheeses get mixed with everything else, and then stuffed under the skin of breasts, or what?

Preheat oven at 450 degrees.

Grab two large bowls. In one bowl (the "wet" bowl), dump about two tablespoons of garlic juice, half a cup of milk, salt, and 3/4 a cup of ricotta cheese. Mix really well.

In the other bowl (the "dry" bowl), mix two teaspoons pepper, 3/4 a cup of bread crumbs, a tablespoon paprika, tablespoon rosemary, one half a cup each of parmesean and mozzarella, 3/4 of a tablespoon of crushed red pepper, and 3/4 a tablespoon of oregano.

Take a couple of large chicken breasts, no skin. Score with a knife, about 9 or ten times along the length of the chicken. Put the breast in the "wet" bowl, making sure it is as thoroughly saturated as possible. Then take the wet breasts (ha ha) and put them in the "dry" bowl, covering them as much as possible (don't be afraid to pat the extra stuff onto the bird).

Put into a well oiled pan, into the oven. It wil take roughly 30 minutes, depending on the size and number of the breasts.

This recipe can be extremely addicting, especially served with a very tomato-ey side dish (I like to have wheat noodles withchopped mushrooms and onions, maybe some black olives).

[Benji]

Last night I had some gnocchi with a sauce of cream cheese, bacon cubes (would have preferred pancetta!) and sliced mushrooms. 10 minute simple supper for a sunday.

Next week I'm hosting a Mexican-themed dinner party, and i'm thinking:

- Red snapper soup to start
- Chicken molé poblano
- Tequilla syrup oranges for desert

It's all new dishes to me (I thought fajitas might be a bit of a cop out), so it'll be a challenge!

The last time I did a Mexican theme I made chocolate and chilli icecream, which was amazing. The contrast of the cool velvety chocolate icecream, with the gentle love bite of the chilli was sensational! The main was also chocolate-based - a chocolate and lager chilli called 'Lone Star' Chilli. It's basically beef simmered in lager with a big ol' block of good quality chocolate melted in. It took about 4 hours to simmer to an acceptable consistency, by which time the beef was practically molten. Strange ingredients, but it was a beautiful gamble, and went down a treat with everyone!

[karlhenning]

Some lovely, light buckwheat this morning.

[Sergeant Rock]

Eating a combination breakfast/lunch: Smoked trout filets on buttered wheat toast.

I made my not-yet-famous Three Cheese Italian Baked Chicken.

Parmeseano, Ricotta, Mozzarella, with milk, bread crumbs, garlic, oregano, rosemary, and crushed red pepper. Really delicious, especially with a side of plain spaghetti sauce with chopped mushrooms and onions.

Sounds great, Andy. If I can find the Ricotta I'll make that tonight.

Sarge

[Haffner]

Sounds great, Andy. If I can find the Ricotta I'll make that tonight.

Sarge

You'll end up customizing it to your own taste. Once you do, you are going to be very happy. My girl and I have it every week, have for months, and still haven't burned it out yet.

[Bogey]

I made my not-yet-famous Three Cheese Italian Baked Chicken.

Parmeseano, Ricotta, Mozzarella, with milk, bread crumbs, garlic, oregano, rosemary, and crushed red pepper. Really delicious, especially with a side of plain spaghetti sauce with chopped mushrooms and onions.

Hmmm.  Is this yours or some of your dad's famous Italian cooking, Ange? 

[Haffner]

Hmmm.  Is this yours or some of your dad's famous Italian cooking, Ange? 

My own invention. My girl and I are unrepentant Italo-Germano philes. Food, music, sculptures, painting, photography, history,

My dad's forte was Neopolitan spaghetti, lamb, homemade pizza, capicola, sopressata and sausage sandwiches...I'm getting very hungry.

[Jay F]

Preheat oven at 450 degrees.

Grab two large bowls. In one bowl (the "wet" bowl), dump about two tablespoons of garlic juice, half a cup of milk, salt, and 3/4 a cup of ricotta cheese. Mix really well.

In the other bowl (the "dry" bowl), mix two teaspoons pepper, 3/4 a cup of bread crumbs, a tablespoon paprika, tablespoon rosemary, one half a cup each of parmesean and mozzarella, 3/4 of a tablespoon of crushed red pepper, and 3/4 a tablespoon of oregano.

Take a couple of large chicken breasts, no skin. Score with a knife, about 9 or ten times along the length of the chicken. Put the breast in the "wet" bowl, making sure it is as thoroughly saturated as possible. Then take the wet breasts (ha ha) and put them in the "dry" bowl, covering them as much as possible (don't be afraid to pat the extra stuff onto the bird).

Put into a well oiled pan, into the oven. It wil take roughly 30 minutes, depending on the size and number of the breasts.

This recipe can be extremely addicting, especially served with a very tomato-ey side dish (I like to have wheat noodles withchopped mushrooms and onions, maybe some black olives).

It sounds wonderful, Andy. I am going to try it.

[SonicMan46]

GREAT!     Some activity in the 'eating thread'! 

Last night, Sunday, we usually dine @ our 'Mountain Bistro' down the road 5 mins from the house - two of my favorites (posted previously in this thread) are their North Carolina Mountain Trout or the Venison Tenderloin (medium rare if not rarer!) - usually a choice of a number of sides (I usually go w/ the veggies, e.g. sauteed spinach and/or asparagus - but their fresh cut fries are just superb, as is the fresh-made cole slaw w/ a variety of cabbages - yumm!).

Well, last night a 'special' - Swordfish - yes, I know this is an ocean animal 'high on the food chain', i.e. ingests smaller animals contaminated w/ 'bad things', so not to eat this fish often; but did an order - wonderfully grilled w/ a special home-made sauce - kind on Mediaterrean, i.e. olive oil, garlic, pine nuts, dried tomatoes, capers, and chopped Italian or Greek tart olives - just great!  Side dish of some wonderful asparagus (I know some, including my wife, don't like this veggie, but a favorite of mine!) - plus, a couple of glasses of one of my favorite white wines offered there, King Estate Pinot Gris from Oregon - can't wait until this 'option' appears again on their menu! 

[Haffner]

GREAT!     Some activity in the 'eating thread'! 

Well, last night a 'special' - Swordfish - yes, I know this is an ocean animal 'high on the food chain', i.e. ingests smaller animals contaminated w/ 'bad things', so not to eat this fish often; but did an order - wonderfully grilled w/ a special home-made sauce - kind on Mediaterrean, i.e. olive oil, garlic, pine nuts, dried tomatoes, capers, and chopped Italian or Greek tart olives - just great!  Side dish of some wonderful asparagus (I know some, including my wife, don't like this veggie, but a favorite of mine!) - plus, a couple of glasses of one of my favorite white wines offered there, King Estate Pinot Gris from Oregon - can't wait until this 'option' appears again on their menu! 

OOOO!

[SonicMan46]

OOOO!

Andy - could not put that meal any simpler!  OOOO!   

Tonight, Susan made me a dinner that I had to take a picture (below) - looks so seasonal, i.e. Christmas time! 

Lately, we've been visiting a Greek bistro in town - nothing special & inexpensive but just tasty Greek-Mediaterrean food - so she bought a Greek cookbook and made a combo multi-cultural dish that 'blew' my mind!

First, Stripped Bass baked w/ a topping from a recipe in the 'new' Greek cookbook - included onions, tomatoes, and herbs (mint, oregano, et al)!

Second, our 'new' discovery Quinoa, an Andean grain dating back to the times of the Incas in South America (w/ the same fish topping)!

Finally, a wonderful wine and a favorite, Pinot Gris from the King Estate in Oregon (yes, I'm sure that you're bored w/ my promotion of this wine - but, the price is great, the wine wonderful, and the availability fine in the USA at least).

This was a joyous experience for me - a combination of foods/recipes that crossed three continents and possibly centuries of dining experience - a pleasure @ home (BTW, listening to some Vivaldi Cello Sonatas during dinner - check out the 'listening thread') - 

[Bogey]

Finally, a wonderful wine and a favorite, Pinot Gris from the King Estate in Oregon (yes, I'm sure that you're bored w/ my promotion of this wine - but, the price is great, the wine wonderful, and the availability fine in the USA at least).

What year on that bottle, Dave?

[orbital]

Second, our 'new' discovery Quinoa, an Andean grain dating back to the times of the Incas in South America (w/ the same fish topping)!

One of my favorite grains. It is supposedly one of the bests thing you can nurture your body with. I particularly like those crunchy parts that come apart when you cook the grain. I am used to eating the white variety though, I don't know how much it differs from the darker ones you seem to be having.

[SonicMan46]

What year on that bottle, Dave?

Hi Bill - just coming in on Wednesday night - busy in the office - moving to a new one next month & dumping POUNDS of old reprints in a file cabinet & trying to consolidate two file cabinets of xray films to one, which I need to put inside my office - this medical center has not stop building since my days as an intern here in '71-72! 

But to answer your question - the King Estate Pinot Gris in the bottle that I pictured is their current 2007 vintage - I've been buying this white wine for years now (and often order it by the glass in restaurants) - they make a LOT!  But, give the wine a try if you're into whites and tired of oaky Chardonnays -    Dave

[SonicMan46]

One of my favorite grains. It is supposedly one of the bests thing you can nurture your body with. I particularly like those crunchy parts that come apart when you cook the grain. I am used to eating the white variety though, I don't know how much it differs from the darker ones you seem to be having.

Hello Orbital - wife & I just have been introduced to this grain (she found it) - probably have tried it a half dozen times now (twice in a 'stuffed pepper' recipe that was on the box - delicious & all vegetarian) - even websites dedicated to this product, such as HERE - would encourage those looking for a 'wild rice' kind of option to check out Quinoa; in fact, maybe I'll suggest a combo of this grain w/ brown or white rice & a mixture of fresh mushrooms - hmm?   

[jlaurson]

One of my favorite grains. It is supposedly one of the bests thing you can nurture your body with. I particularly like those crunchy parts that come apart when you cook the grain. I am used to eating the white variety though, I don't know how much it differs from the darker ones you seem to be having.

Indeed, the only disadvantage is that it's mildly poisonous. There's a reason children are not to eat it... and even if soaked, drained, and rinsed, the saponines can be harmful to adult consumers. Being rich in iron and protein, this "pseudo-cereal" is an interesting addition to one's diet of staples, but being devoid of Vitamin A and C and with potential complications resulting from saponines it's not an adequate replacement. (Not that anyone suggested it was...)

[orbital]

Hello Orbital - wife & I just have been introduced to this grain (she found it) - probably have tried it a half dozen times now (twice in a 'stuffed pepper' recipe that was on the box - delicious & all vegetarian) -

That seems like a great option for Quinoa.

As for things stuffed: peppers seem to be the most popular option, but I much prefer other stuffed vegetables. Zucchini being my favorite... and eggplants and tomatoes too.

Indeed, the only disadvantage is that it's mildly poisonous. There's a reason children are not to eat it... and even if soaked, drained, and rinsed, the saponines can be harmful to adult consumers. Being rich in iron and protein, this "pseudo-cereal" is an interesting addition to one's diet of staples, but being devoid of Vitamin A and C and with potential complications resulting from saponines it's not an adequate replacement. (Not that anyone suggested it was...)

And just last year it was the miracle grain 

[Renfield]

I got up in the middle of the night (due to my famously disrupted sleep cycles ), and remembered I had the salmon in the fridge.

And vegetables.

So I whipped this up, which was a brilliant idea as a recipe for early-morning lunch (TM); but I still can't get used to that gas hob!

The day I will finally effect the production of truly moderate temperature on that thing is the day my salmon will be fully properly cooked. As it is, most of it was, but the temperature created a medium-rare-ish result in parts of the meat, that was not desired.


(Note that I also had the presence of mind of taking a picture, for once, towards this thread's dubious benefit of my partly-successful salmon. )