Cookaholics Bulletin Board

Homemade pasta with asparagus, peas, broccoli, olive oil & garlic. A little sprinkle of parmesan.
fitzie

Oh yum, fitzie. That is my kind of basic, but really great food. Given good ingredients, people really underestimate the brilliance of that kind of dish.

Tonight we were 'slumming it', with nachos. Did them Alton Brown style; on separate racks, each chip individually dressed carefully. Used Jack and a very fine local Cheddar (balderson 3yr). Used a local excellent tortilla chip. These were *really* good, in spite of have much, much less cheese then your pub nachos. All the flavours were there and adding to it. Served with homemade salsa and Western sour cream (for those in Ontario, the only sour cream worth eating IMO, vastly better then the competition)

I love Paul's idea of "slumming." Tough night in the Kierstead hood (my daughter made nachos the other night, fantastic food).

Onto Boursin... shove it into mushrooms, top with parm and panko and stick in the oven. First class.

We had spaghetti too, pseudo Bolognaise (chopped beef and pork, lots of veg, olives, artichoke hearts... whatever the offerings of the fridge were) and some garlic bread. Tonight is my Cooking Club. The hostess is doing a Mad Men theme so I am really looking forward to it.

Mary

Made a turkey loaf. I play around with this because it's basically so boring. This time I added about 1/2 cup mashed garlic potatoes, minced red onion, worchestershire sauce, Penzey's Florida mix pepper blend, and some dried herbs, two eggs and a handful of breadcrumbs. Pretty good. I'd love to add some gelatin as in the CI all-beef meatloaf recipe, but can't remember if it was added dry or bloomed. Maybe next time.
Served with bulgar and a fry-up of zuchini, mushroom and red pepper.

Because of Kenji's post re: steak in the pan, plus the fact that the Princess is in the midst of tax season filings for clients and deserved a break, I did it as he described - WOW! With a L'Ecole 41 2005 merlot and some caramelized mushrooms, onions and asparagus - it was stupendous. Of course, the fire and light jazz helped….

Made tea-smoked spare ribs last night. I couldn't get any lapsang souchong, so I used plain old Tetley. Since it wouldn't be as smoky, I chose to go with an Asian-inspired spice rub (5-spice, ginger, mustard, etc.) and sauce. Sadly, I wrote down what I was doing so it didn't turn out as good as it does when you have no hope in hell of repeating the results. The baby was very impressed with meat that comes on its own stick, though.

I had reheated yams followed by Quaker Oat Squares right out of the box while watching the recorded season finale of Big Bang.

Mix those things with a cup of melted butter and it would be a Paula Deen recipe!

Strangely, I have found it at Big Lots (and somewhat cheaply.)

I made a simple pasta dish that came out ridiculously delicious. The first time I made this, I used penne - this time I used rotini, tossed into a saute of crushed/chopped garlic, mushrooms, halved grape tomatoes, chopped spinach, lemon juice, salt and freshly ground black pepper. Topped with Parmigiano Reggiano.

KSS - thanks for the tip. I'll try them next time I go by.