Good Morning;

The other day I managed to get to the local Farmers market. Among the
things I purchased were some Giant Red Onions (no usual dried skin fresh out
of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh basil
and a bunch of other stuff.

So here goes;

I cut the stem end of the Onion and using the root end to hold the onion
together I cut it into 12 ths.
I cut 1 quite large (or 2 medium) zucchini with a 90 degree roll cut. (make
a diagonal cut roll 90 degrees and cut again at the same angle)
I cut several slender asparagus into 3 rds

Toss the whole mess into a Dutch oven ( or big bowl) drizzled with EVOO,
garlic, salt & fresh pepper.

In the mean time quartered the sun dried tomatoes and reconstituted them in
some shiraz in the nuker. (2 minutes)

Took several leaves of basil and cut a chiffanade

put a giant pot of water on to boil.

Lightly simmered the reconstituted tomatoes with some garlic in EVOO

Started the gas grill - and put a vegetable grill plate on the grates. When
the grill reached 400 degrees I poured the veggies onto the grill. When
nicely charred turned them and did the same to the other side. When the
veggies were done Back into the Dutch oven to rest.

About now a pound of organic spaghetti went into the salted water.

When the pasta was al dente it was drained then 1/4 went into the sun dried
pan, 3/4 into the vegetable Dutch oven then both were combined and mixed and
to get every last drop of flavor. Then transferred to a giant pasta plate
with the Basil chiffanade garnish.

Imported Pecorino Romano done on a micro plane

Side salad.

The whole thing less than 35 minutes.

A nice quick dinner and a bottle of red!


--
Old Scoundrel

(AKA Dimitri)

On Jun 29, 10:14*am, "Dimitri" > wrote:
> Good Morning;
>
> The other day I managed to get to the local Farmers market. *Among the
> things I purchased were some Giant Red Onions (no usual dried skin fresh out
> of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh basil
> and a bunch of other stuff.

Bell peppers, red and green, would have been a nice addition.

> [snip]
> In the mean time quartered the sun dried tomatoes and reconstituted them in
> some shiraz in the nuker. *(2 minutes) [snips]

Reconstituting in red wine -- great idea.

Sounds like good eats. -aem

"aem" > wrote in message
...
On Jun 29, 10:14 am, "Dimitri" > wrote:
> Good Morning;
>
> The other day I managed to get to the local Farmers market. Among the
> things I purchased were some Giant Red Onions (no usual dried skin fresh
> out
> of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh
> basil
> and a bunch of other stuff.

>Bell peppers, red and green, would have been a nice addition.


Yep - they did not look good this week. I am hoping the Pepper ladygets in
some of the Sweet Red Itailian Peppers she had last 2 years but that is
usually around septemner.

> [snip]
> In the mean time quartered the sun dried tomatoes and reconstituted them
> in
> some shiraz in the nuker. (2 minutes) [snips]

>Reconstituting in red wine -- great idea.

Been doing it that way for years less EVOO to mask the flavor.

>Sounds like good eats. -aem

It was.

Thanks


--
Old Scoundrel

(AKA Dimitri)

Dimitri wrote:
> Good Morning;
>
> The other day I managed to get to the local Farmers market. Among the
> things I purchased were some Giant Red Onions (no usual dried skin fresh
> out of the ground) zucchini, asparagus, organic sun dried tomatoes,
> fresh basil and a bunch of other stuff.
>
> So here goes;
>
> I cut the stem end of the Onion and using the root end to hold the onion
> together I cut it into 12 ths.
> I cut 1 quite large (or 2 medium) zucchini with a 90 degree roll cut.
> (make a diagonal cut roll 90 degrees and cut again at the same angle)
> I cut several slender asparagus into 3 rds
>
> Toss the whole mess into a Dutch oven ( or big bowl) drizzled with EVOO,
> garlic, salt & fresh pepper.
>
> In the mean time quartered the sun dried tomatoes and reconstituted them
> in some shiraz in the nuker. (2 minutes)
>
> Took several leaves of basil and cut a chiffanade
>
> put a giant pot of water on to boil.
>
> Lightly simmered the reconstituted tomatoes with some garlic in EVOO
>
> Started the gas grill - and put a vegetable grill plate on the grates.
> When the grill reached 400 degrees I poured the veggies onto the grill.
> When nicely charred turned them and did the same to the other side. When
> the veggies were done Back into the Dutch oven to rest.
>
> About now a pound of organic spaghetti went into the salted water.
>
> When the pasta was al dente it was drained then 1/4 went into the sun
> dried pan, 3/4 into the vegetable Dutch oven then both were combined and
> mixed and to get every last drop of flavor. Then transferred to a giant
> pasta plate with the Basil chiffanade garnish.
>
> Imported Pecorino Romano done on a micro plane
>
> Side salad.
>
> The whole thing less than 35 minutes.
>
> A nice quick dinner and a bottle of red!
>
>
That sounds wonderful!

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

aem wrote:
> On Jun 29, 10:14 am, "Dimitri" > wrote:
>> Good Morning;
>>
>> The other day I managed to get to the local Farmers market. Among the
>> things I purchased were some Giant Red Onions (no usual dried skin fresh out
>> of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh basil
>> and a bunch of other stuff.
>
> Bell peppers, red and green, would have been a nice addition.
>

Mushrooms, too. And I prefer Parmesan to Romano, but it sounds like a
healthy feast, Dimitri.

How's the smoke at your house? Wildfires are going to be bad this
summer in the west and the midwest is still under water. Go figure.
It looks as though Mother Earth is wreaking vengeance.

gloria p

"Dimitri" > wrote in message
...
> Good Morning;
>
> The other day I managed to get to the local Farmers market. Among the
> things I purchased were some Giant Red Onions (no usual dried skin fresh
> out of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh
> basil and a bunch of other stuff.
>
> So here goes;
>
> I cut the stem end of the Onion and using the root end to hold the onion
> together I cut it into 12 ths.
> I cut 1 quite large (or 2 medium) zucchini with a 90 degree roll cut.
> (make a diagonal cut roll 90 degrees and cut again at the same angle)
> I cut several slender asparagus into 3 rds
>
> Toss the whole mess into a Dutch oven ( or big bowl) drizzled with EVOO,
> garlic, salt & fresh pepper.
>
> In the mean time quartered the sun dried tomatoes and reconstituted them
> in some shiraz in the nuker. (2 minutes)
>
> Took several leaves of basil and cut a chiffanade
>
> put a giant pot of water on to boil.
>
> Lightly simmered the reconstituted tomatoes with some garlic in EVOO
>
> Started the gas grill - and put a vegetable grill plate on the grates.
> When the grill reached 400 degrees I poured the veggies onto the grill.
> When nicely charred turned them and did the same to the other side. When
> the veggies were done Back into the Dutch oven to rest.
>
> About now a pound of organic spaghetti went into the salted water.
>
> When the pasta was al dente it was drained then 1/4 went into the sun
> dried pan, 3/4 into the vegetable Dutch oven then both were combined and
> mixed and to get every last drop of flavor. Then transferred to a giant
> pasta plate with the Basil chiffanade garnish.
>
> Imported Pecorino Romano done on a micro plane
>
> Side salad.
>
> The whole thing less than 35 minutes.
>
> A nice quick dinner and a bottle of red!
>
>
> --
> Old Scoundrel
>
> (AKA Dimitri)
>
>

yum!
Do you have problems w/ your veggies sticking to the grill? I have a gas
grill (and used oil) but the veggies still stuck.

"Woolstitcher" > wrote in message
...
>
> "Dimitri" > wrote in message
> ...
>> Good Morning;
>>
>> The other day I managed to get to the local Farmers market. Among the
>> things I purchased were some Giant Red Onions (no usual dried skin fresh
>> out of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh
>> basil and a bunch of other stuff.
>>
>> So here goes;
>>
>> I cut the stem end of the Onion and using the root end to hold the onion
>> together I cut it into 12 ths.
>> I cut 1 quite large (or 2 medium) zucchini with a 90 degree roll cut.
>> (make a diagonal cut roll 90 degrees and cut again at the same angle)
>> I cut several slender asparagus into 3 rds
>>
>> Toss the whole mess into a Dutch oven ( or big bowl) drizzled with EVOO,
>> garlic, salt & fresh pepper.
>>
>> In the mean time quartered the sun dried tomatoes and reconstituted them
>> in some shiraz in the nuker. (2 minutes)
>>
>> Took several leaves of basil and cut a chiffanade
>>
>> put a giant pot of water on to boil.
>>
>> Lightly simmered the reconstituted tomatoes with some garlic in EVOO
>>
>> Started the gas grill - and put a vegetable grill plate on the grates.
>> When the grill reached 400 degrees I poured the veggies onto the grill.
>> When nicely charred turned them and did the same to the other side. When
>> the veggies were done Back into the Dutch oven to rest.
>>
>> About now a pound of organic spaghetti went into the salted water.
>>
>> When the pasta was al dente it was drained then 1/4 went into the sun
>> dried pan, 3/4 into the vegetable Dutch oven then both were combined and
>> mixed and to get every last drop of flavor. Then transferred to a giant
>> pasta plate with the Basil chiffanade garnish.
>>
>> Imported Pecorino Romano done on a micro plane
>>
>> Side salad.
>>
>> The whole thing less than 35 minutes.
>>
>> A nice quick dinner and a bottle of red!
>>
>>
>> --
>> Old Scoundrel
>>
>> (AKA Dimitri)
>>
>>
>
> yum!
> Do you have problems w/ your veggies sticking to the grill? I have a gas
> grill (and used oil) but the veggies still stuck.


No problem that is why I tossed them with oil also the veggie grill is well
seasoned - using it for 3 or 4 years.

Dimitri

"Gloria P" > wrote in message
...
> aem wrote:
>> On Jun 29, 10:14 am, "Dimitri" > wrote:
>>> Good Morning;
>>>
>>> The other day I managed to get to the local Farmers market. Among the
>>> things I purchased were some Giant Red Onions (no usual dried skin fresh
>>> out
>>> of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh
>>> basil
>>> and a bunch of other stuff.
>>
>> Bell peppers, red and green, would have been a nice addition.
>>
>
> Mushrooms, too. And I prefer Parmesan to Romano, but it sounds like a
> healthy feast, Dimitri.
>
> How's the smoke at your house? Wildfires are going to be bad this summer
> in the west and the midwest is still under water. Go figure.
> It looks as though Mother Earth is wreaking vengeance.
>
> gloria p

Thanks.

No smoke today strong on-shore temp in the mid 60's daytime high.

I am beginnin to think God is ****ed and well you know the rest.

On Sun, 29 Jun 2008 10:14:15 -0700, "Dimitri" >
wrote:

>Good Morning;
>
>The other day I managed to get to the local Farmers market. Among the
>things I purchased were some Giant Red Onions (no usual dried skin fresh out
>of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh basil
>and a bunch of other stuff.
>
>So here goes;
>
snippage

It sounds really delicious Dimitri. I love the description of what you
did, a good read.

koko
--
There is no love more sincere than the love of food.
George Bernard Shaw
www.kokoscorner.typepad.com
updated 6/25

On Sun, 29 Jun 2008 19:39:05 -0700, "Dimitri" >
wrote:

>
>"Gloria P" > wrote in message
>>
>> How's the smoke at your house? Wildfires are going to be bad this summer
>> in the west and the midwest is still under water. Go figure.
>> It looks as though Mother Earth is wreaking vengeance.
>>
>> gloria p
>
>Thanks.
>
>No smoke today strong on-shore temp in the mid 60's daytime high.
>
>I am beginnin to think God is ****ed and well you know the rest.
>
It was pretty good today, my eyes didn't burn... but they were still
not right. The forecast for tomorrow is that weather conditions on
the coast will revert to normal: overcast (fog), chilly and windy -
the wind is supposed to blow the smoke away. I can only hope.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

In article >,
"Dimitri" > wrote:

> Good Morning;

(great pasta and veggie preps snipped)

Oh baby, oh baby!
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

> wrote in message
...
> On Sun, 29 Jun 2008 10:14:15 -0700, "Dimitri" >
> wrote:
>
>>Good Morning;
>>
>>The other day I managed to get to the local Farmers market. Among the
>>things I purchased were some Giant Red Onions (no usual dried skin fresh
>>out
>>of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh
>>basil
>>and a bunch of other stuff.
>>
>>So here goes;
>>
> snippage
>
> It sounds really delicious Dimitri. I love the description of what you
> did, a good read.
>
> koko

Thanks love........


How about posting your pepper stir fry?

I'll send another "fun read" privately.


--
Old Scoundrel

(AKA Dimitri)

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Dimitri" > wrote:
>
>> Good Morning;
>
> (great pasta and veggie preps snipped)
>
> Oh baby, oh baby!
> --
> -Barb, Mother Superior, HOSSSPoJ
> Huffy and Bubbles Do France: http://www.jamlady.eboard.com

Thanks good look'en

The little charring on the veggies really set off an otherwise dull meal.

BTW Happy belated Birthday. I thought you were like me - no more counting.

:-)
--
Old Scoundrel

(AKA Dimitri)

In article >,
"Dimitri" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Dimitri" > wrote:
> >
> >> Good Morning;
> >
> > (great pasta and veggie preps snipped)
> >
> > Oh baby, oh baby!

>
> Thanks good look'en
>
> The little charring on the veggies really set off an otherwise dull meal.
>
> BTW Happy belated Birthday. I thought you were like me - no more counting.
>
> :-)


Hey, I don't think I promoted it this year.

I was expecting to read that you'd grilled the spaghetti noodles. . . .
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

"Melba's Jammin'" > wrote in message
news:barbschaller-> Hey, I don't think I promoted it this year.

<snip>

> I was expecting to read that you'd grilled the spaghetti noodles. . . .
> --
> -Barb, Mother Superior, HOSSSPoJ
> Huffy and Bubbles Do France: http://www.jamlady.eboard.com


I thought so maybe that is why I said Grilled Primavera as opposed to
Grilled pasta.

There is a good chance I had one of those lucid moments that seem to come
less and less frequently.

:-)

All the best,

Dimitri

On Mon, 30 Jun 2008 09:35:27 -0700, "Dimitri" >
wrote:

>
> wrote in message
.. .
>> On Sun, 29 Jun 2008 10:14:15 -0700, "Dimitri" >
>> wrote:
>>
>>>Good Morning;
>>>
>>>The other day I managed to get to the local Farmers market. Among the
>>>things I purchased were some Giant Red Onions (no usual dried skin fresh
>>>out
>>>of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh
>>>basil
>>>and a bunch of other stuff.
>>>
>>>So here goes;
>>>
>> snippage
>>
>> It sounds really delicious Dimitri. I love the description of what you
>> did, a good read.
>>
>> koko
>
>Thanks love........
>
>
>How about posting your pepper stir fry?
>
>I'll send another "fun read" privately.

Thanks for asking. I haven't made that in a long time. Don't know why
because it's always a hit. It's also a great summer dish.
If memory serves me right, I made that at one of the cookins' at the
Bartos.

For every 3 green bell peppers add 1 red and 1 orange or yellow
pepper, (or what ever color combination you find pleasing) seeded and
cut into julienne.

Stir fry peppers in olive oil, to the point you like them cooked, some
like them more toward the still crunchy side, I like them a little
more softened. Toward the end add some finely diced garlic to taste, I
use a lot of garlic. Add salt and pepper to taste.
When peppers are cooked add drained capers (again to taste) and whole
black pitted olives while the peppers are still warm.

This dish is great for potlucks because it is very good at room
temperature. I cut a baguette on the diagonal and toast it in the
oven. Then rub each slice with a cut piece of garlic and drizzle with
a little olive oil. Serve along side the bowl of peppers. I like to
use a serving spoon so you can get some of the juices from the peppers
to load on the bread.

Dang. I need to learn how to write a recipe.

koko
--
There is no love more sincere than the love of food.
George Bernard Shaw
www.kokoscorner.typepad.com
updated 6/25