Posted by delqc on 2005-07-25 10:00:24
Post Subject:
We always make our own dressing. Most often we do something very similar to yours: white wine vinegar, olive oil, salt and pepper. Mmm. Sometimes we use balsamic instead of white wine.
Alternates include adding just a spec of pesto and/or spicy mustard to the above.
For an "asian" style we use rice wine vinegar, peanut oil, and a dash of sesame seed oil - absolutely incredible. the Special Boy likes this with toasted sesame seeds on his salad. And if we're very courageous, we add some spicy hot sauce to that too for kick. :)
Posted by kohuether on 2005-05-26 10:53:02
Post Subject:
Yes, that was my instinct too. Swordfish and salmon both don't need to be covered up with seasoning. So next time, maybe I will make a more delicate sauce or marinade, maybe something with lemon and white wine.
Posted by craftfetish on 2006-04-24 12:07:27
Post Subject:
I've gotten pretty good reviews for portobello mushrooms marinated in a little melted butter, olive oil, white wine, salt, pepper and red pepper flakes. All measurements are pretty much eye-balling. Leave them in there for a bit before dinner and then throw them on the grill.
For a veggie/vegan main course, I like to brush a bunch of veggies with balsamic vinegar - mushrooms, zucchini, asparagus, peppers, tomatoes - whatever you've got. Throw the cooked veggies together with some bowtie pasta and a bit of olive oil and balsamic. Still good as it cools down to room temperature.
I'm having a cookout this weekend - just cheeseburgers and beer and stuff. To steal your thread a bit, if anyone has a favorite packaged veggie-burger that can be found at major grocery store chains, I'd like to know which is best.
Posted by mawwerks on 2007-07-10 21:05:04
Post Subject: Wine, Wine and more Wine
I am a wine lover! Red wine, white wine you name it I love it.
I really am interest in trading off wine secrets and the names of new wines on the market that you or anyone has come across that are exceptional.
recently I had the pleasure of trying a new wine on the market called Alyssa It is made by the Dukes family vineyard in Oregon.
They had a wine tasting event in Phoenix and I went.
I highly recommend this wine. It is a really flavorful red wine with lots of body. The flavor rolls in your mouth and doesn''t leave anytime soon. It is smooth and has that wonderful hint of oak as an added aftertaste. I loved it so much that I bought an aniversary bottle for my wine collection. The bottle was absolutely beautiful engraved and very heavy.
Check this out I sent 6 bottles of this wine out as gifts and everyone I sent it to ended up ordering a 1/2 case or more. Three of the 6 people I sent it to raved that it was the first fine wine they had in a long time that didn''t bother their digestive track.
Anyway thats my new wine
I love to try all sorts of new stuff so if any of you have a wine that is new on the market I would love to hear about it. I personally prefer wine that is aged but I am up for anything once. So if your a wine lover lets trade wines!
Maw
Posted by juna on 2004-10-27 19:27:49
Post Subject:
If I am treating myself, my favorite white wine is a Viognier from Sunstone Wineries in Santa Barbara, CA. I tasted Viognier for the first time there, and I didn't see it again for several years. Now several grocery stores (at least in CA) have small selections. I like it because it has a light citrus and pear taste.
My favorite red is Rosenblum's Red Zinfandel. Yum.
But usually, I am content with any old $5-10 bottle.
Great topic, I love to get new wine suggestions! Maybe we should organize a wine swap!
Posted by jean on 2004-10-19 14:44:42
Post Subject:
mmm wine.
i love barolos and tuscan chardonnays, but have also been experimenting with a few smaller label wines from southern italy (sardinia etal) because of the great values. in terms of french wines, i'm very fond of most sanceres. it's a white wine with grassy and citrus undertones that just floats my boat! from new zealand, i like the some of the bolder syrahs. i often forget the labels, but when i go to the wine store, i remember where they are located! i also ask the people who work at the wine store a lot of questions. they are usually really good at recommending stuff.
Posted by sallysunshine on 2004-11-14 21:33:36
Post Subject:
I had to buy marsala for a recipe, and then I couldn't figure out what to do with the rest of it. It turns out that it's good in tomato sauce. Saute some onions, then pour in some marsala, let it cook down, then put in the tomatoes. If you don't have marsala, either red or white wine will do.
Posted by siouxsie_homemaker on 2004-08-21 02:30:51
Post Subject:
I like a herb olive oil white wine garlic veggie sauce. with a little bit of Dubliner cheese on top.
sooo good.
I try to steer away from cream sauces and super fatty foods. You miss them at first, but then you find new yummy low fat recipies and you start to like those more. Cream sauces are just too heavy for me now. Kind of like switching from whole milk to non-fat. :)
Posted by cackalackie on 2006-07-12 12:13:33
Post Subject:
You know you've been at getcrafty too long if you remember threads that are 14 months old...
kindarana, I still remember old threads from glitter! Remember the What's Cooking ones that Elf Chick used to start?
Anyway, I'm glad y'all like the sound of the chicken. And speaking of asian-style coleslaw, here's another recipe I tried at the weekend. It was YUMMY!
Sweet & Crunchy Salad
2 (3 ounce) packages chicken flavored ramen noodles
1/2 cup vegetable oil
1/2 cup white sugar
1/3 cup white wine vinegar (or cider vinegar)
1 (16 ounce) package shredded coleslaw mix
1 (11 ounce) can mandarin oranges, drained and sliced
1 (8 ounce) can water chestnuts, chopped
1 bunch green onions, chopped
1/2 cup sunflower seeds (or one small bag)
1/2 cup cashews (or one small bag)
Directions
1 Place noodles in a bowl of warm water and soak for 15 minutes or until soft.
2 Whisk together the oil, sugar, vinegar and seasoning packs.
3 Drain the noodles and combine in a large bowl with the coleslaw, oranges, water chestnuts, green onions and sunflower seeds.
4 Pour dressing over salad and toss to coat evenly. Refrigerate for 2 to 4 hours. Add cashews before serving.
Posted by elixirbeth on 2006-09-27 17:58:16
Post Subject:
Mmmm. FUN-DO!
I enjoy a white wine/white cheese fondue with steamed broccoli, steamed carrots, and bread cubes. Another fun one is the hot oil with chicken and par-boiled potatoes (that's where the dipping sauces come in). As for the chocolate fondues, many of them are some combo of dark chocolate, heavy cream, and then a liqueur that you enjoy... they are good with cubes of pound cake, strawberries, pineapple... you name it!
Posted by tako on 2006-09-25 18:50:39
Post Subject:
Mmm, I love fondue... so campy! For the best deal, check thrift stores for pots. Kmart and Target carry them and they aren't too expensive. Here's a couple of my favorite recipes. They're pretty basic so it's fun to experiment with them.
#1
1 cup white wine
1-2 cloves fresh garlic
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
salt and pepper to taste
1 green onion chopped
*Simmer wine.
*Add garlic to wine and stir.
*Add cheeses 1/4 pound at a time and whisk with fork after each addition until melted.
*Stir in flour.
*When all the cheese has melted, stir in salt, pepper, nutmeg, and onions.
#2
1 cup beer (I always use PBR, any lager would be good)
1 pound cheddar cheese
2 tablespoons flour
1/4 cup salsa
salt and pepper to taste
*Simmer beer.
*Add cheese 1/4 pound at a time and whisk with fork after each addition until melted.
*Stir in flour.
*When all the cheese has melted, stir in salt, pepper, and salsa.
Serve these with your favorite dippers like french and pumpernickel bread, carrots, celery, and califlower. With #1 I like granny smith apple pieces and #2 is great with tortilla chips! Have a blast!
Posted by kitchensqueen on 2006-11-13 22:31:49
Post Subject:
Hosting Your First Holiday Dinner
So, you've finally graduated from the kids table! And suddenly, the elation is wearing off and the panic is setting in. Relax! It's really not as hard as it looks. There are three main points to consider when entertaining at the holidays-- 1.) Setting the Table 2.) The Menu 3.)The Game Plan (or How to Avoid Your Guests Sitting Around for Three Hours & Staring at the Wall).
1.) Setting the Table
You only need a few basic provisions for place settings-- a nice tablecloth and napkins, large dinner plates, regular wine glasses, silverware, and serving ware (also known as the plates and bowls that hold the food). Whether you know it or not, you've probably already got all of this stuff at home. A white tablecloth is classic, and of course you can use a freshly laundered bed sheet that's in good condition. You can even dress it up by sewing on a lace or ribbon border or otherwise personalizing it. You can also use a blanket or throw that has a look that you like. As far as setting the table itself, don't worry if you don't have a perfectly matched china set for twelve. I think perfectly matched china sets are fussy and boring anyway. You can tastefully mix and match what you already have and thrift store finds-- a good rule of thumb is to have a unified color scheme and mix in neutrals (plain white plates go with anything). Same for the silverware-- mix it and match it. Since it's a special holiday dinner, you'll want to dress up your table just a bit with a nice centerpiece and place cards. For Thanksgiving, a simple no-fail centerpiece is some gourds and small pumpkins attractively grouped on a thin layer of clean, colorful dried leaves. If you like candlelight on the table, inexpensive tea lights set into custard cups or jelly jars does the trick. Place cards are simple, and the sky's the limit-- you can use a metallic gel pen to print names on leaves or etch names into mini pumpkins or collage something or print something customized off of your computer.
2.) The Menu
Do yourself a favor and don't invite thirty-five people to your first Thanksgiving dinner. Your parents or a few close friends will be more than enough. Keep it classic and simple, and don't go overboard-- a no-fail menu I like is:
It's not to much for one person (namely, you!) to handle in the kitchen in one fell swoop, and it's all of the classics that people expect. If you feel like you want to expand the menu or open some cans and boxes for some things instead of doing the whole shebang from scratch, you can add or substitute these items:
Green Beans
Wilted Kale with Bacon
Egg Noodles
For beverages, I always like to offer both red and white wine, as well as apple cider for the non-drinkers. You don't have to spend a fortune on the wine-- there are some really great $6-8 bottles out there (Trader Joes and Whole Foods both have great selections).
And for desert, pumpkin pie is the classic. And yes, it's okay to buy one from the bakery if you want or need too-- you can customize a store-bought confection with candied pecans or a whip cream border piped out of an icing bag with a star tip. You definitely shouldn't stress about spending three days in the kitchen and making everything from scratch if you don't want too-- what's more important is that you're relaxed and spending time with the people you invited!
3.) The Game Plan
Some families watch football, or play their own game before or after dinner. But that's not the only option. Sharing photo albums or a Powerpoint college of vacation, wedding, baby or honeymoon photos can be a great choice for the parents. Board games are also fun and allow you to get some face-time with your guests-- there are some neat ones out there like wine or food trivia games as well as the classics like Charades or Scrabble. Or if you're hosting a crafty bunch, spending time putting together a simple Christmas ornament or card can be great. You don't have to incorporate an activity into your holiday get-together, but it's a nice way to extend the festivities and spend some extra time with your guests.
And one thing not to forget-- ask your guests to bring a canned good or a scarf/gloves to dinner that can be put in a box and donated. A holiday tradition at my house its to donate a complete (everything but the turkey) holiday meal to a local food bank so that a family less fortunate than us can share in the same great holiday that we do.
Posted by lizzymahoney on 2004-08-23 08:57:04
Post Subject:
Ha, mine grows in my yard. I'm debating whether to make ginger beer this year or not. Should start soon if I want it ready by Thanksgiving. Kind of an acquired taste.
To preserve some of your ginger before it molds, you can slice it up thin, think coin sized slices, or julienne it or shave it, pack it into a little jar and then cover with sake. Or mild white wine, or dry sherry. Refrigerate and then use as needed. Like your ginger sweeter, then use a sugar syrup to do the same thing. (Boil water and dissolve a lot of sugar in it.)
As always, thoroughly wash produce before making something of it.
I don't peel my new ginger, but the older parts of the root I might.
Fresh ginger (any ginger actually) is good added to bean recipes to reduce the gassiness.
Boiling water over a few thin slices gives a nice ginger tea.
Posted by creativecat on 2006-05-13 08:28:31
Post Subject:
I second the idea of pasta and veggies. You could even make a homemade sauce with tomatoes, onions, peppers and herbs. I also like to add a splash of white wine. You could make a really good garlic bread with brushing the top of the slices of a good vegan Italian bread with olive oil, minced garlic and herbs.
I also make this African Ground Nut Stew that could easily be vegan without sacrificing taste. I make a similar recipe with chicken, but you could leave out the chicken and use vegetable stock. I serve it over couscous and also use plaintains.
I'm also surprised no one has suggested a hummus appetizer.
Posted by Tomico Revilak on 2006-02-10 11:22:35
Post Subject:
Are you vegitarian?
You could make a lentle soup with potatoes, onions, garlic, carrots, celery, mushrooms and lemon juice. Cook the onions, garlic and mushrooms in butter or magerine, but make sure not to brown the onions or garlic. You could add chicken stock if you don't mind meat or add veggie stock if you do. Some other options are to use dry white wine or add bacon or bacos. Flavor with salt, pepper, basil, parsley, sage and thyme. (or herbs of your personal choice. A bay leaf would be good if you added the bacon / bacos).
You could also make a smooth lentle soup with stock, onions, herbs, salt, pepper, lemon juice (optional) and a blender, once the lentles are finished cooking. I would recommend the herbs be fairly mild with this.
Follow the directions on how long to cook the lentles. Most of the veggies will be done by the time the lentles are done cooking. Poke the carrots and potatoes to make sure.
As with most cooking you could add or take away what you want just consider how you would like the flavor to turn out.
Posted by WildSnowflake on 2004-06-11 16:24:30
Post Subject:
Well one way to save is not to tip...
you said it was the owner right? well according to Miss Manners, you aren't supposed to tip the owners.
Another way to save is to perhaps have the upkeep done by someone else. Usually owners' cuts are about 10-20 buckeroos more than the others.
PS: the 'do rocks... and all in all not that $$... at least in NJ standards which is about $40-50+ for a cut. Dyes start at around $40+ as well. And that's for an average salon without much funky decor or white wine.
Posted by tinkiT on 2006-11-10 03:40:21
Post Subject:
Chicken Scampi
So, I realize that Scampi refers to a specific type of shrimp, but in my house, scampi refers to the way the dish is prepared. You could use shrimp in this dish if you choose.
Recipe:
2-3 Chicken Breasts (cut as preferred)
Angel Hair Pasta
1/2 Stick Butter
3-4 tbsp Olive Oil
White Wine (make sure this is a drinkable wine)
1-2 Shallots Chopped (or 1 medium onion, chopped)
Garlic (fresh preferred)
Grated Parmesan
Dried Red Pepper Flakes
Italian Herbs Seasoning
Pepper
Salt
Cut chicken in preferred method. Wash hands. Put large pot with 1 gallon of water on heat, bring to a boil. Salt the water. Put chicken in pan that has been sprayed with non stick spray, cook over med heat. Wash hands again.
Remove chicken from pan and place in a bowl when done, leave pan on heat and put butter and olive oil in pan. When butter is melted put shallots and garlic in the pan. Cook until shallots are opaque. When water boils, cook pasta according to package directions.
In the pan with the shallots and garlic, pour in about 2 cups of white wine and add seasonings to taste. Stir the pan until all the bits are off the bottom of the pan and add chicken back into the pan.
Drain pasta after it has cooked and toss with sauce. Taste. If the sauce needs to be thicker, leave over warm burner to allow for reducing. If you need more sauce add more wine to the pot. This would be a good time to taste for additional seasoning and adjust as needed. Toss with parmesan and enjoy.
Posted by DevilDoll on 2005-07-03 18:56:44
Post Subject:
Best meal I ever had was a chicken and potatoes dinner made by a guy I was dating. I don't think he had cooked before, and he was really excited/nervous about making me this wonderful romantic dinner. He was really funny, checking on everything every few minutes .. apologizing during dinner "I think I might have left this in too long, I hope it's OK." We had it with white wine by candlelight. I remember it was all delicious, it's one of the most "romantic" dates I've ever had.
Posted by breewell on 2004-12-02 04:29:26
Post Subject:
I get killer cramps - nausea, diarhea, fainting, intense pain (all the symptoms of endometriosis but none of the diagnosis) and some of the pms. I know it has been said, but hoestly, a good orgasm is one of the best things for cramps (nature's pain killer) and bad moods. And it doesn't matter if you feel crappy, no one else has to be there when you do it ;-)
Actually, that is how I learnt to masturbate, it was purely a self medicating thing. Really.
Other than that I have tried a little valerian root when I needed a pick me up, but be really careful as I have known some people who halucinate on valerian roont (although that's not always a bad thing...)
Otherwise, just knowing I am going to feel crappy and renting a Audrey Hepburn movie, and drinking some white wine to combat the situation helps me. I think it is one example of how our bodies are a more civilized than Men's. We have a built in "day of rest" every month!
I know it sucks, but it might help to think about it as something that your body does so that you think diferently about your life once a month, you may learn something about yourself or see things in a different light.
And if all else fails there are drugs (illicit or non) to help you get through it!
good luck, and feel better
Posted by Dragonbait on 2005-02-20 16:52:17
Post Subject:
Hmm, if you're not into really serious wine, try a Shiraz. If you want something heavier, I like Cabernets. I don't have any particular labels that would be in the states, but if you ever see a white wine called "Est Est Est" , get it. It's the best and never more than $5.
Posted by teagrrl on 2005-02-23 07:39:01
Post Subject:
I second (OK, third) Australian wines...I didn't use to like wine, but Australian wines in general are very good (as in easy to drink even if you're not a wine aficionado). I think it was a Jacob's Creek one that got me into red wine. I still don't like white wine much, I think a lot of it tastes like yeast. But red wine...yum.
If you're lucky enough to have a good wine/liquor store nearby, they should be able to give you wine recommendations based on what you're planning to eat with the wine. (at least I guess they should. Over here all the alcohol stores are state owned, and the people who work there are generally very good at finding a suitable wine. The stores also list what types of wine go with what foods, etc.)
By the way, does anyone know which types of wine are most likely to turn your teeth/lips blue? I hate when that happens...
Posted by uproar on 2005-04-03 04:06:42
Post Subject:
For whites, I really like Reislings. I found a really yummy $10 bottle by going into Whole Foods and asking the wine guy for a recommendation.
One of my friends is a total wine guy and manages a restaurant/bar/wine store and my boyfriend and I went to a free wine tasting there a few weeks back. After we tried a few wines, he brought out this red wine made by a company called Three Thieves. It was packaged in a jug, like moonshine or something, but it was SOOO good. And I'm typically more fond of white wines than red. Apparently this same company makes a white wine that they package in a juice box. My friend said all of the wines they make are really good, but they do this sort of tongue-in-cheek packaging to try to make it less pretentious, as of course a lot of self proclaimed wine connoisseurs will only approve of expensive wines, even though price often has nothing to do with taste or quality.
Posted by deadulasch on 2005-04-03 15:59:55
Post Subject:
God I love wine. But, as mentioned, they can be hard to recommend unless you know what someone likes, really. And the occassion. I'm enjoying an amazing Chianti Classico by La Sala right now (on the Sabbath with the sun still high in the sky. In your face, Temperance.) that's hitting the spot and a half. Some wines are for mellowing out, some almost useless without a good meal. The people ate your local wine shop can probably help you sort out a few bottles depending on what your in the mood for.
Whites
Not a huge white wine drinker but Rieslings and Gewurztraminer are great in the Spring and Summer-light, fun and good bottles can be had for less than $20. Hell, less than $15. I prefer German makers for both but word is there are some good cheap French Gewurztraminers out there. Pinot Grigios are nice for something a little less sweet/delicate.
Reds
Pesqueras makes a beautiful Vino Tinto that is one of the few wines I'd be willing to buy by the case. I always wish I had a bottle around. It's just nice. I gravitate towards Cabernets, Pinot Noirs but I also like a good Chianti.
Champagne
Veuve Clicquot is my go-to, nothing to celebrate champagne, no question. But the best champagne for my money-better than Dom, better than Cristal, top of the tops is Krug. Standard or grand cuvée. Ne plus ultra. Shit's not cheap and I've never actually paid for a bottle myself but if I could, I might.
stella, I've been hearing the same complaints from a friend of mine who lives in Napa and runs a pottery making business. Her family has been there . . . hell, since not long after the Depression and they're all active (3 generations at least) in trying to get growers to change their planting and labor practices (we won't even go into the crazy property values). But with new vanity vineyards opening every 23 seconds, and the reputation of the region continuing to grow, it's a hard battle to fight.
Posted by jean on 2005-09-22 09:02:36
Post Subject: hate myself for loving america's next top model
did you watch it last night? i couldn't wait to put the kids to bed last night and curl up with a glass (or two) of white wine and indulge in america's next top model. as a card carrying feminist i know i shouldn't like it, but as a post modernist, i know i don't have to always play by the rules.
my favorite girl is the lesbian. how cute is she? did anyone else watch? is anyone else addicted? who do you think will win?
Posted by anthrogirl on 2006-10-08 13:12:09
Post Subject:
French Onion Soup (modified from an Alton Brown recipe)
10 medium onions
1 small bottle Calvados (375 ml)
1 bottle dry white wine (I used Gewurtztraminer)
1 box Kitchen Basics Chicken Stock (or 4 cups of fresh stock)
1 box Kitchen Basics Beef Stock (or 4 cups of fresh stock)
bouquet garni
salt and pepper
1/3 stick butter
Melt butter in a large pot. Saute the quartered and medium-sliced onions in the butter until they are completely translucent and soft, about 30 minutes. Add 2 cups of wine and simmer on low heat until the liquid is a little thick and most of it has evaporated. Then add your stocks and bouquet garni. Simmer for about an hour. Add about 1/2-3/4 of the Calvados. Cook for another half hour. Serve hot: put a piece of French bread in a bowl, pour the soup over it, and top with a slice of Swiss or Gruyere cheese. Run under a broiler until the cheese bubbles. Let it cool down a bit before eating. Makes enough to store inthe freezer, unless you are having over ten people or something.
Posted by brightsun on 2006-11-19 09:53:11
Post Subject:
I've got a few pretty easy ones! Here is one to start.
Spicy Cajun Shrimp
Total Time: about 20 minutes
Serves: around 4
1-1.5 lbs of unshelled cooked shrimp (thawed)
1/3 cup olive oil
1/3 cup butter
1 medium vidalia onion, thinly sliced
4 garlic cloves, minced or pressed
1 teasp of thyme
1 teasp of rosemary
1 teasp ground black pepper
1/2 teasp of cayenne pepper (or to taste)
2 teasp of sweet peprika
2 tablesp of Worcester sauce
1/2 cup of dried white wine
2 tablesp fresh lemon juice
Rinse shrimp and set aside. Heat oill and butter in a large skillet until butter has melted. Add onions and garlic and saute on medium heat for 4-5 minutes, until onions are softened. Stir in thyme, rosemary, black pepper, cayenne, peprika, and shrimp. Saute for anouther minute or 2 stirring to turn shrimp. Pour in Worcester sauce, wine and lemon juice. Simmer for 3-4 minutes - until shrimp is pink and tender - do not over cook.
I like to make rice with this and serve the shrimp and sauce over it.
Posted by stella on 2006-11-18 15:46:49
Post Subject:
quick, easy vegetarian/vegan recipe:
Pasta (or couscous) with Broccoli:
1 medium head of broccoli (about 2 cups chopped)
1-2 cloves garlic
1 tablespoon olive oil
for pasta:
1/2 pound pasta (shapes like bowties or radiatore work best)
for couscous:
1 cup couscous
1 cup vegetable stock or water
2 teaspoons olive oil
First, start water for the pasta or prepare the couscous. For the pasta, put half a teaspoon of salt and a little oil in the water, then cook and drain the pasta as usual. For couscous, bring the stock or water to a boil with the olive oil, add the couscous and swirl the pan so it is all submerged, and quickly put a lid on the pan. Let it stand for 5-10 minutes, the fluff with a fork.
While the pasta cooks or the couscous sits, peel the leaves and tough skin off the broccoli stalk, and chop the whole head into roughly 1/4" pieces. Mince the garlic or crush it in a garlic press. Heat the tablespoon of olive oil in a pan (nonstick works best) and saute the garlic for 30 seconds or so, then add the broccoli and stir it in. Put a splash of water (about 1/8 cup) in the pan, bring it to a boil, and let the broccoli cook until the water boils off. At this point, the broccoli should be tender. If it isn't add another splash of water and cook it off. If you have white wine or leftover stock, that would be good in place of water to cook the broccoli. If the broccoli is done before the pasta/couscous, just turn off the heat and let it sit.
When the pasta/couscous is ready, dump it into the pan with the broccoli and stir it up. If necessary, heat the pan for a few seconds over low heat to make sure everything is hot and any excess water is boiled off.
This recipe only takes as long as it takes to cook a pot of pasta, since you prepare the broccoli simultaneously. If you're using couscous, it is really better if you make it with stock. I just use half of a bouillon cube in a cup of water. If you use water, you might want to add some salt, pepper, or dried herbs to perk it up. I like to top the dish with parmesan cheese if I use pasta, or grated cheddar cheese if I use couscous. It's just as good (and vegan) with no cheese, though. You could also use other sauteed veggies, like chopped chard or peas.
Posted by sistasmell on 2004-06-08 11:00:47
Post Subject:
Malinka, I did ALL the food for my wedding myself, and it wasn't bad at all. I took a couple of days off the get all the pre-prepared stuff ready, and had help on the actual day (reheating the quiches, minding the ham, etc.), and it was fine. Mind you, we only had about 40 guests. And yes, the food was to die for and people still talk about what a great, fun, and tasty wedding we had.
I do have a recipe for the mold.
1 lb. butter
1 lb. cream cheese
Cream these together and layer in an 8 cup mold that's been lined with damp cheesecloth (a clean flowerpot is pretty and tall and works well) with 2 cups of pesto (the kind that has the parmesan already in it). 6 layers of cheese and 5 of pesto is a good way. It's easier if you divide the cheese and pesto ahead of time. When you've done the last layer, fold the cheesecloth over the top and press firmly. refrigerate for 2 hours, or, cover with plastic wrap and refrigerate up to 5 days. Before serving, toast some pine nuts and arrange them on top with some fresh basil sprigs. Good with crackers, French bread, and raw veggies.
Melt butter in frying pan over med. heat. Add onions, cook until tender. Add thyme, lower heat and cook until golden brown, 25 min. Add garlic, cook 2 min. add 1/4 cup wine, cook 2 min. Add sugar, cook 10 min. Add rest of wine, cook 2 min. Season with salt and pepper and cool.
Preheat oven to 350 degrees. Cut top rind off cheese and place cheese in small oven-safe casserole. Top with onions and bake 30 min., until completely melted.
Serve with French bread or crackers.
People will beg for this every time they see you.
Pepperoncini Rolls
3 oz. cream cheese
1/2 cup sour cream
1 cup shredded cheddar cheese
6 pepperoncini, topped and seeded
Blend all this in a food processor.
Spread all over flour tortillas and then roll up.
Wrap in waxed paper or plastic wrap and chill until firm.
Cut into rounds.
Serve with salsa.
miss b’s tomato salsa
Makes a big bowl
6 tomatoes, 3 of them seeded
1 vidalia onion
1 bunch of cilantro
Rough chop all of this and add 3 minced garlic cloves to it.
Stir in 1/4 cup good vinegar
1/2 can tomato paste
Salt & pepper to taste.
Some good additions:
Corn kernals
A chopped jalepeno pepper
Posted by artgeek on 2006-11-14 08:27:41
Post Subject:
I also have a recipe.
Poultry Soup
This soup is easy, because you can use whatever you have on hand. I call it 'poultry soup' because I use whatever carcasses I have on hand. If you live in a farm area or you just had a turkey, feel free to experiment! I've used duck, goose and pheasant carcasses and they tasted delicious! If, like me, you put uneaten or uncooked wings, necks and gizzards in the freezer, here's where you can use them. They deepen the flavor of the stock. I've also been known to throw in leftover stuffing, which thickens the soup nicely and helps to extend it for large groups.
2-3 poultry carcasses (save your poultry carcasses in the freezer for this soup, or buy carcasses from your local farmer's market- I buy mine from Quattro's Wild Poultry Farm at my Greenmarket)
2 chicken breasts or 1 turkey breast, chopped (I use leftovers)
4-5 carrots, peeled and cut into coins
1 cup of peas, broccoli, or whatever other green vegetable you have on hand
1 cup chopped onion
4-5 cloves chopped garlic
1/4 pound sliced mushroom tops (reserve the stems for chopping and cooking with onions; you can use them in stuffings and other soups)
1 cup of dry white wine for every 3 cups of water (optional)
1 large container of low-salt chicken stock
2 bay leaves
1 handful of fresh parsley, chopped, or 2 tablespoons parsley flakes
As much water as is needed to cover the carcasses
2 dried red peppers or 1 teaspoon red pepper flakes
2 celery stalks, chopped
salt to taste
Put all of the ingredients in a large pot and cook on medium heat until water begins to simmer. Turn down to low-medium heat and simmer, covered, for 1 1/2-2 hours. Serve with buttered and toasted crusty French bread (see below). This is a good soup for lunches- pack it in a lunch with half a sandwich and you'll have hearty eating.
You can add herbs such as tarragon, sage, and oregano to this soup. I pop in a bouquet garni (a tied mixture of fresh soup herbs) whenever I make this, and sometimes I start it at low heat and leave the soup on the back of the stove all day while I craft or do chores. Wine deepens the flavor and makes it just that more tasty. If you have a large family, you might want to make dumplings and cook them in the soup- that will extend your soup even more.
Helpful hint- always make the largest possible soup you can. Soup is great for unexpected guests- you can freeze soup in quart-sized freezer bags so that you'll always have several portions of soup on hand. Then all you have to add is bread.
Fast Garlic Toast
1 loaf French or Italian bread
4 tablespoons softened butter
3 cloves finely chopped garlic or 1 teaspoon garlic powder
1 teaspoon parsley flakes
Mix butter, garlic and parsley together with a spoon or mixer. Cut the loaf crossways down the middle. Slather the butter mixture on both halves. Put the bread back together and cut it into 3" lengths. Wrap the whole thing up in aluminum foil and heat at 350# for 10 minutes, or lay the bread sections, butter side up, on a cookie sheet and toast in the oven until slightly brown and crispy. Serve immediately.
Just moving anthrogirl's recipe over here...
I'm really excited by the quality of submissions and the thought that's gone into them so far. Keep it up :D
Posted by Gluey on 2005-04-07 14:15:53
Post Subject:
Hi! I'm planning a vintage-type wedding, too! A rockabilly wedding will be so cute and there are so many things you can do to save money! First of all, if you already have rockabilly stuff, you can save by not having to by the crinolin! I recommend e-bay, e-bay, e-bay for getting vintage dresses on the cheap and also for vintage wedding cake toppers. But if you're having a hard time finding the dress of your dreams (and trust me, you'll probably become more obseesed about this than you think you will!) there are some really nice vintage patterns for only about $8 a pop on http://www.mccall.com in the mccalls and vogue sections. There are also a TON of great ideas to copy at http://www.porthalcyon.com/features/200406/vintagewedding01.shtml. It's a whole series with a lot of great links to explore. Also, a head is a head is a head. Unless you're decoratitng the church with a truckload of flowers, it probably won't cost much, so watch out for the reception because every person you invite is a person you'll have to feed. You can cut costs on this by just having a coctail reception and making the hors d'oeuvres and cake (or cupcakes or donut tower or whatever you think is cool) yourself and having a friend tend bar with a limited amount of drinks (soda, beer, red & white wine, and one really fun signature coctail with your name on it) and another friend play DJ with a mix you burned on CD or an iPod. Also, having less attendants will save you money because (maybe this sounds shallow, but...) you won't have to buy attendant gifts or worry about picking out an outfit that looks good on everyone. Also, if you don't need a registry for yourself, (you're probably not digging for gifts, but people will naturally want to give anyway) consider having your friends and family drop clues that you're registered at some site like The Big Day Honeymoon Registry where people can buy you "experiences" on your honeymoon (and help pay for it.) I'm sure that you could make the invites and decorations yourself, although if you have crafty friends you can enlist them to help or you might go crazy doing it all yourself. So congratulations! I hope this helps and let us know how it goes!
Posted by craftytricks on 2005-01-24 12:52:10
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I bought some scallops but other than making them with a white wine sauce over pasta I have no ideas....anyone have suggestions?
I think scallops go really well with asian-themed dishes (with sauce bases of soy or sesame oils). Also, I've seen them in curry dishes, which I think would be very tasty.
Posted by brdgt on 2007-02-22 08:24:12
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Be careful with the fruity drinks - they can mask the alcohol and next thing you know you're drunk dialing your ex at 3 in the morning!
In moderation, I suggest Cosmopolitans for a fruity mixed drink, chardonnays for a fruity white wine, and lot of beers make a fruity variety (like Sam Adams Cherry Wheat and Pete's Wicked Strawberry Blonde).
Right now my favorite drink is a Manhattan, but it's not for everyone.
Posted by WildSnowflake on 2007-02-23 19:09:22
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you are always safe with a captain and coke (captain morgan's is a spiced rum). you can also mix cola with amaretto or kahlua or just regular rum. There's also the cliche white wine spritzer.
for something a bit creamy, there's a white russian aka "a caucasian"
all of those are sweet without being too sweet.
for something a bit sweeter... Frozen Mudslide
if you are in a pub: a snakebite 1/2 lager, 1/2 cider
Posted by craftfetish on 2007-02-23 11:55:36
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i can't handle brown booze. i can't handle it going down. at all.
How funny - I am exactly the opposite. I can drink red wine and brown liquor (bourbon, scotch or other whiskey) without day after consequences.
White wine or clear liquor and I am in for a headache the next day.
That said, I do enjoy the taste of a lot of vodka cocktails and martini variants.
A sloe gin fizz is fruity and fizzy and good. If you like amaretto sours (which are really yummy), you might also like a sidecar (brandy, lime & triple sec) - the only down side is that not all bar tenders know how to make them.
If you aren't too keen on beer, you might want to try a hard cider.
I drink very quickly. Water, non-adult beverages, adult beverages, doesn't matter - I'm always thirsty. So I need to intersperse other beverages in order to stay standing. Sometimes I just get water, but if you are at the bar anyway, tonic with a lime is delicious. I also like Shirley Temples, but I am generally too embarassed to order them.
Posted by mrs_stroozi on 2006-01-05 12:28:04
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Elixirbeth, the replacing of soda with skim milk is such a good idea -- I think I'm going to borrow it.
Tootsie cat (BTW, I love your pseud - it combines two of my favorite things), I went to Amy's website via the link you so kindly left me, and just about drooled onto the keyboard. What beautiful food! It also gave me ideas for making pot pies of my own, which will be important in the upcoming year, as I will not be home to make dinner three evenings a week, and pre-made dishes will figure heavily in my family's menu, I think.
.kenzie, good for you for the rearranged diet. It sounds mighty healthy to me. If you eat a lot of skinned chicken breasts, one way to cook them yummy is to coat them with mustard (Grey Poupon is nice) and let them marinate for at LEAST - the longer the better - half an hour before cooking. You can saute them as is with a little oil or cook them for about 40 minutes in a 350 degree oven. (Add a 1/4 cup of white wine for flavor and moisture.) The mustard doesn't add fat or many calories, but plenty of flavor. It does add salt, so if you're watching your sodium intake you don't want to do this one.
Another thing you can do is bury chicken breasts in fat-free plain yogurt mixed with curry spices, like (lots of) paprika, (a little of) cumin, ginger, a little chili powder. Do it in the morning or the night before, leave in the fridge, and in the evening plop the pieces dripping with yogurt in a pyrex baking pan and bake like the mustard chicken. Both marinades change the chicken texture to something resembling velvet.
Spiderlady, I canNOT imagine you as a fat old lady. I envision a long-legged, wise-beyond-time being incognito behind a semitransparent fat old lady screen.
Super sissy, welcome aboard, and we want people to gasp in delight when they see you on your wedding day.
I am proud of myself this morning because last night instead of a half dozen cookies I ate only one, and waited between bites. It lasted 20 minutes, can you imagine? And I really didn't want more. AND... you know what one of my motives was? That I could post here about my success.
This morning my daughter and I are WALKING, not driving, but WALKING to the library. And then we are WALKING to the grocery store to get the riccota cheese for our pasta bake this evening. (Well, I am the one walking; Sophia has a new razer scooter and she will be on that.)
Posted by girlthursday on 2004-05-21 18:41:42
Post Subject: Re: three foods you love right now
-spinach salads with a quick garlic and olive oil, salt/pepper and white wine vinegar dressing
with tiny cherry tomatoes and some grated farmer cheese yum!
Could you post that salad dressing recipe? It sounds so delicious!
Posted by MrsSchirmer on 2008-01-27 20:54:28
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I just got hitched in August and had a BEAUTIFUL wedding on a VERY modest budget (we did it all for just under $5,000). We had friends and family helping every step of the way and that really made the difference.
We were able to keep cost low by doing the following:
1. Had reception at the same outdoor setting as the ceremony.
2. Made invitations. This took some time but was lots of fun and they
came out so great.
3. Found a florist (good family friend- which helped a LOT) who offered a \"do it yourself\" day for the family. Myself and my wedding party went to her house and spent a good part of the day creating all the arangements, boquets etc. In order to keep everything fresh- we had to do this the day before the wedding- ** not recommended for uptight or extremely overly stressed brides.
4. Had the wedding in the afternoon and served drinks and hors d’oeuvres- we had 6 items prepared by a catering company and the rest we came up with ourselves (delegated to reliable, close family and friends who we knew could handle the recipes )
5. Decorated with inexpensive candles- we got really cute glass jars from Specialtybottle.com . They were inexpensive and looked great with votive candles in them with little ribbons around the tops. We saved a couple hundred dollars and they looked wonderful in the outdoor setting.
6. Served beer and wine instead of liquor. This was a tough decision but a good one. No one seemed to notice and on a hot summer day a nice chilled white wine or champagne is just as elegant as a cocktail.
7. Home made favors. This can be tricky- but again, if you plan ahead you can have a great time with close friends making things people will enjoy. Again, look at Specialtybottle. A friend of mine made an inexpensive spice-rub and packaged it in 4 oz. tins with custom stickers at her BBQ / pic-nic themed wedding. The favors were so professional looking and she spent a little over $1.50 each.
Our wedding was a lot less formal than most- but that''s what made it fun and memorable for us. .. For all the future brides out there, please TAKE TIME TO ENJOY THE PROCESS! It will all be over before you know it- so spend time with friends and family and make every moment your own. Don''t let anyone talk you into making your day anything other than a reflection of yourself and your partner.
Posted by windowshopper on 2004-04-14 23:00:59
Post Subject: three foods you love right now
hello...
what a good idea for a forum!
here are mine
-seedless sunkist navel oranges
i like to cut them in half and cut in half again and cut the fourth's in four and eat them right off the peel they're so good and i'm afraid they'll be gone soon
-spinach salads with a quick garlic and olive oil, salt/pepper and white wine vinegar dressing
with tiny cherry tomatoes and some grated farmer cheese yum!
-frosted mini wheats with unsweetened silk soy milk
a little yin and yang
i've trying to break myself of the taco bell soft taco supreme and kit kat thing i had going during our recent moving stress and i'm doing pretty good!
Posted by chandradi on 2004-07-12 14:22:46
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If it's really bad you can spray some vinegar directly onto the surface, scrub and wipe away with water. I usually buy a big container of white wine vinegar at the supermarket, it's incredibly cheap, and then fill it in a little glass bottle with a sprayer. To make a vinegar-water solution, I fill half a regular size pail (I don't know how much they hold, but it's the kind of pail you buy at the grocery store or Target) with hot water and then add a half cup of vinegar. If that doesn't seem to work for you, you can add a little more. I usually wear gloves as the acidity of the vinegar will dry my hands out.
To make a baking soda paste, I pour a half cup of baking soda into an old yoghurt container, and add a little bit of water until it has the consistency of toothpaste.
Posted by KittenHasAWhip on 2004-07-12 16:16:02
Post Subject:
If it's really bad you can spray some vinegar directly onto the surface, scrub and wipe away with water. I usually buy a big container of white wine vinegar at the supermarket, it's incredibly cheap, and then fill it in a little glass bottle with a sprayer. To make a vinegar-water solution, I fill half a regular size pail (I don't know how much they hold, but it's the kind of pail you buy at the grocery store or Target) with hot water and then add a half cup of vinegar. If that doesn't seem to work for you, you can add a little more. I usually wear gloves as the acidity of the vinegar will dry my hands out.
To make a baking soda paste, I pour a half cup of baking soda into an old yoghurt container, and add a little bit of water until it has the consistency of toothpaste.
I'll try the straight vinegar and see where that gets me :) Thanks for the advice!
