My first attempt at "making" red cabbage tonight (along with a pork roast). Smelling good so far.
I'm not really sure there is a vegetable I don't enjoy.
My first attempt at "making" red cabbage tonight (along with a pork roast). Smelling good so far.
I'm not really sure there is a vegetable I don't enjoy.
...---...
Yum, two of my favs, enjoy!Originally Posted by cheeseczar
"My favorite time of the day at the Speedway during the month of May was just after dusk, after the track had closed down for day, I used to go out and sit on the pit wall and just listen and think"~ Dick Ralstin
Not bad for a first attempt. The Wife had bought a head of it for some salad she whipped up Friday. I managed with what we had around here...brown sugar, sugar, vinegar, and lemon juice.
Had an all time favorite nosh last evening before dinner. I saw it years ago on one of Bobby Flay's first shows.
Halve roma tomatoes length-wise and scoop out the seeds/meat. Drizzle with olive oil, S&P, garlic powder. Blast in a 400 degree oven until they just start to wilt. Turn off oven and sprinkle generously with bleu cheese cumbles.
Once melted, pull them out and eat, then kick the spouse and say "learn how to cook like Jeff".
Since we've started growing our own I'm learning to like tomatoes. We do an Ina recipe that is similar. Roast cherry tomatoes in a little bit of Olive Oil, S&P and then sprinkle some fresh basil over them when done.
I also like to take grape or cherry tomatoes, saute them in a skillet with shallots, garlic, rosemary, thyme and oregano and then serve it over pappardelle pasta or turn it into bruschetta w/mozzarella.
Snow...try that with fresh mint instead of basil. Trust me. It suprised the heck out of us. Nice change from basil. Much different yet strangely similar taste.
I just did this the other night over farfalle but also added baby spinach.
This is what it looks like in Germany.
A really good summer appetizer is to take cherry tomatoes, large fresh basil leaves, and the small balls of fresh mozzarella and one of each on a toothpick. Very elegant and delicious.
http://en.wikipedia.org/wiki/Insalata_Caprese
There, and now it has an elegant name to go with it!
Mint?? That does sound different. I'll have to pick some up and give it a try.
Like these? The miniature version....
Aren't they cute? Recipe here: http://www.myrecipes.com/recipe/mini...0000001731442/
My wife makes that alot. I think she drizzles olive oil and balsamic vinegar on them. (Any good tomato will do)
We gave it a try last night and you're right, the mint sprinkled over the roasted tomatoes was really good. Love smelling the mint too. Thanks for the tip.
Now I need to figure out what to do with the left over mint. Hmmmm....making Mojitos might be in my near future.
I must admit I have never been a veggie person, not until the past year or so, anyway. Now Shell has taught Bigfoot to stirfry and he's doing snowpeas and broccoli. We inhale the stuff. And working on a farm he brings home fresh greens all the time...the other night he brought home some bok choy...I am not a cabbage person by any means but that stuff was dynamite. And the turnip greens! Yum! Strictly speaking not a veg, but I have grown to love the stuff. Mustard greens too.
TrackForum Pick 5 2013 Point Standings
"Dogs flew spaceships! The Aztecs invented the vacation! Men and women are the same sex! Our forefathers took drugs! Your brain is not the boss! Yes! That's right! Everything you know is wrong!"
Brian's Wish * Jason Foundation
Surprising, ain't it?
The only time I ever prepared fresh greens was when I lived in Texas. Boiled, jacked up with some vinegar and crumbled hard boiled egg they were delicious.
Shame on you, emasculating poor juvenile mozzarellas.
...Always follow the money
Watched Laura Calder (sigh) this morning and will prepare her roasted beet root with sauteed beet greens for dinner tonight.
Looked mouth watering good.
Better-half made a grated beet salad for tonight. Will serve it on endive. I'm not sure I can wait for dinner to try it. Color is stunning.
You have the right to remain silent. Anything you say can and will be misquoted and used against you.
Poor Cheeseczar. It seems like every time he posts up what he's having for dinner we come in and say we're doing the same thing. All I can say is GMTA?
I never even realized I liked beets until I started putting them in a protein shake I make so we planted a few in the garden. Next year I think we're going to dedicate more space to beets. They're so darn good for you. I have no idea what to do with the beet greens though.
"When it's cold outside, I've got the month of May" - The Temptations
"Remember, there is a person on the other side of that post - And for whatever reason, we all gravitated to this site so we must have something in common." - CARTer
Our next door neighbor has officially given us permission to pick from his garden. Besides tomatoes he has green peppers, yellow (banana?) peppers and jalapenos. My wife takes the three types of peppers and lightly sautes them in some olive oil then melts some mozzarela on top, as a side. Yummy.
When we roasted the beets (we like pickled much better BTW), I sauteed the greens in some garlic and olive oil. Those were really good.
My 3 step-Daughters were forced to eat beets in daycare and to this day will not touch 'em. Too bad for them I guess!
My favorite way to eat them are pickled over cottage cheese. Yum.
Pickled beets and cottage cheese, two staples of the WI Supper Club buffet.
Indeed!
cool thread cheesehead!! thanks
returning to the days of ignorant bliss..
You can find them at old school restaurants throughout the Midwest, usually accompanying a relish tray. Two great examples are: http://www.teibels.com/ (get the lake perch or walleye) or http://www.hollyhockhill.com/ (fried chicken!!).Pickled beets and cottage cheese, two staples of the WI Supper Club buffet.
OMG Artie! You just brought back a childhood memory for me! Whenever the family would go out for a nice dinner North of the river we would always go to Tiebels in Shererville. I can remember having wonderful breakfasts there too!
One of our service writers brought in a smidge of something she makes. Bacon cooked in butter (!!), fresh mushrooms, and seeded tomatoes all cooked down.
Wow.
Don't forget the pickled herring...
Posting Permissions
Reply With Quote
Bookmarks