[grokit]

Great looking tart, is the recipe available?

 

[TheAudioDude]

Looks very good!
 
I made some yellow curry w/ chicken and vegetables tonight:
 

 

[cifani090]

Quote:

Great looking tart, is the recipe available?

x2, i think i need to go through the thread and look at all the wonderful food pics, tho im loosing weight (10 pounds).
 

 

[KevDo]

Well I'm really no cook, chef nor baker but I certainly wasn't one of these kids that couldn't make themselves anything if it didn't come with microwave instructions.
 
Anyway... decided to try my hand at baking and making my own sauces recently. I've found that being able to do the basics with these two really does open up a whole world of food with just a handful of basic ingredients. I haven't even touched the surface yet with I'm shocked at how unaware I was about how much can be made out of so little.
 
I'm a man of simplicity and minimalism, always have been, I believe in efficiency & simplicity. Bearing that in mind, I've only really been making simple stuff, a few of which is as follows:
 
Crepes - Usually have these with sliced banana, drizzle of honey, sprinkle of sugar and topped off with whipped cream
Pizza Bases - Thin crust, thcik crust, stuffed crust (cheese or tomato)
Tomato Sauce - For pizza's and pasta bakes.
White Bread
Strawberry Jam - Always handy for toast
Scones - Usually have these with strawberry jam (as above) and whipped cream
Pecan Cookies - Pecans rule
Shortbread - Love it
Tortillas
Savory Apple & Onion - Over brown rice.
Sweet Potato & Banana Casserole - Very sweet, it's like a main course and desert in one lol.
 
I think I'll look into curries next.
 
Quick and easy to make/bake, that's what I like!.
 
I've also found that instead of following recipes gram for gram, cup for cup etc, that it's better to use ratios, i.e. for tortillas, roughly 3 parts flour to 1 part water.) Easier to remember than actual measurements, just a tip I found useful.
 

 

[Old Pa]

Quote:

Sounds great!  Got room at the table?
Happy 4th !
 

Thanks Kevin!  It was.  And the dill potato salad also got some old smelly gorganzola crumbles after I read such a recipe in the WSJ. 

 
 

 

[grokit]

I haven't posted here for a while, so here is a leftover portion of last night's spaghetti pomodoro verdura:
 

 
There was some barbecue chicken to go with it but we ate it all 

 

[-y0-]

I been in the restaurant biz cooking for about 10 years... unfortunately lol.

 

[melomaniac]

wild boar chops with herb butter, mushroom ragout, some sugar snap peas and a plain boiled potato on the side
 

 

[rroseperry]

^where are you getting boar in CA?

 

[grokit]

^ Nice plating on the entree platter!

 

[SantiGasm]

I cook a lot, never know when it might come in handy!
 
(like when you're hungry )

 

[Proglover]

been a while since I posted here..
 
made a spinage risotto yesterday and had some smoked mackerel left;
 

 

[Proglover]

 
Quote:

I haven't posted here for a while, so here is a leftover portion of last night's spaghetti pomodoro verdura:
 

 
There was some barbecue chicken to go with it but we ate it all 

looks very taste.
I see tomatoes, courgette, black olives. What do you use to season this? (I think I also see some grated cheese)
 

 

[grokit]

 
Quote:

looks very taste.
I see tomatoes, courgette, black olives. What do you use to season this? (I think I also see some grated cheese)

Lol, I had to Google corgette to make sure you were talking about zucchini! Fresh and sun-dried toms, the olives are Kalamatas. Originally tossed with fine-grated dry Parmesan and topped with the fresh shredded stuff, now it's all mixed up. Lots of raw minced garlic, the dried herbs are a mix called Italian Seasoning. Salt and lots of fresh-ground black pepper.
 
Yours looks good too, very Dutch. I haven't made risotto in a long time, what rice works best for you? Mackerel is pretty strong for my tastes but I may like it smoked, I haven't tried it that way.
 

 

[Proglover]

Quote:

 

Lol, I had to Google corgette to make sure you were talking about zucchini! Fresh and sun-dried toms, the olives are Kalamatas. Originally tossed with fine-grated dry Parmesan and topped with the fresh shredded stuff, now it's all mixed up. Lots of raw minced garlic, the dried herbs are a mix called Italian Seasoning. Salt and lots of fresh-ground black pepper.
 
Yours looks good too, very Dutch. I haven't made risotto in a long time, what rice works best for you? Mackerel is pretty strong for my tastes but I may like it smoked, I haven't tried it that way.
 

Ah, yes, zuchini. Sound and looks good, I think I'll make it one of these days. I'm always interested in nice Italian vegi or fish dishes (the girl eats no meat). I love working with raw garlic; I regularly use it together with a good quality olive oil to flavor the pasta a bit after it's cooked and resting some minutes.
 
Risotto is one of my favorites in Italian kitchen; relaxing to make, endless varieties possible and fantastic to eat when made properly.
I use vermouth in stead of white wine in many cases, always parmezan cheese.
 
From what I've tried, I liked this arborio rice the mostt:

 
Smoked (cold) mackeral is eaten a lot here, even supermarkets have it. I've eaten 'fresh' baked mackerel once, didn't like it much. Smokey tastes at least as strong though.