Tonight we'll be having:

Chicken liver canapés with red-wine-onion marmalade
Mushroom canapés
Carrot velouté
French Chicken "in the pot"
Potatoes Anna
Chard "two ways"

(For Mr. Bill, that would be http://i39.tinypic.com/j7uts9.jpg)


Bob

On Tue, 10 Feb 2009 10:39:20 -0800, "Bob Terwilliger"
> wrote:

>Tonight we'll be having:
>
>Chicken liver canapés with red-wine-onion marmalade
>Mushroom canapés
>Carrot velouté
>French Chicken "in the pot"
>Potatoes Anna
>Chard "two ways"
>
>(For Mr. Bill, that would be http://i39.tinypic.com/j7uts9.jpg)

Nice picture of cybercat.

Lou

On Feb 10, 10:39*am, "Bob Terwilliger" >
wrote:
> Tonight we'll be having:
>
> Chicken liver canapés with red-wine-onion marmalade
> Mushroom canapés
> Carrot velouté
> French Chicken "in the pot"
> Potatoes Anna
> Chard "two ways"
>
> (For Mr. Bill, that would behttp://i39.tinypic.com/j7uts9.jpg)
>
> Bob

When do you get the time to cook all these fab things? And what time
is dinner?

merryb wrote:

> When do you get the time to cook all these fab things? And what time
> is dinner?

"What time is dinner?" is the million dollar question ;-) Because he is
a night person (forced by his profession to be) dinner can be 8 or 9
p.m. sometimes. I had to rein him in from the 10 p.m. dinners -- my body
doesn't run on his clock. On his work nights, dinner is on the table at
4:15 ... I'm a bit more punctual in that respect.

But, I must say ... when he cooks it's certainly worth waiting for.

I can set an extra place at the table for you! ;-)

--Lin

On Feb 10, 12:42*pm, Lin > wrote:
> merryb wrote:
> > When do you get the time to cook all these fab things? And what time
> > is dinner?
>
> "What time is dinner?" is the million dollar question ;-) Because he is
> a night person (forced by his profession to be) dinner can be 8 or 9
> p.m. sometimes. I had to rein him in from the 10 p.m. dinners -- my body
> doesn't run on his clock. On his work nights, dinner is on the table at
> 4:15 ... I'm a bit more punctual in that respect.
>
> But, I must say ... when he cooks it's certainly worth waiting for.
>
> I can set an extra place at the table for you! ;-)
>
> --Lin

It's a long drive from Seattle to NoCal, but it sounds like it would
be worth it!
Have a lovely dinner, and don't forget to kiss the cook!

Bob Terwilliger wrote:

> Tonight we'll be having:
>
> Chicken liver canapés with red-wine-onion marmalade

Recipe please?


> (For Mr. Bill, that would be http://i39.tinypic.com/j7uts9.jpg)

<snork>

--
Cheers
Chatty Cathy

On Tue, 10 Feb 2009 12:30:04 -0800 (PST), merryb >
wrote:

>When do you get the time to cook all these fab things?

Still flattering me that Bob wants to emulate my menu choices. The
most sincere form of a compliment!! Too bad he can't find some
more interesting fonts. So arial!

Billy wrote:

> Still flattering me that Bob wants to emulate my menu choices.

Your menu choices? No, the phrase "menu choices" would imply that I'm
emulating the food you cook, and I'm obviously not. I'm glad to know that
you feel flattered by my mockery.


> Too bad he can't find some more interesting fonts. So arial!

Arial? No, that was MS Comic Sans. I choose my fonts so that they're easy to
read. I choose my backgrounds because I want the menu to be entertaining.

Bob

ChattyCathy wrote:

>> Chicken liver canaps with red-wine-onion marmalade
>
> Recipe please?

Slice a large onion in half lengthwise, then slice each half into
quarter-inch lengthwise slices. Cook the slices in butter over low heat,
stirring occasionally, until they are nicely caramelized. Sprinkle with
salt. Raise heat to medium-high and when pan gets hot, deglaze with a
half-cup of red wine. (I'll use Pinot Noir. You don't want a wine that is
very dry.) Reduce until the liquid is syrupy. By that point, the mixture
should be sweet from the natural sugar in the onions. If it isn't as sweet
as you'd like, add sugar to taste. If you like, you can add sprigs of
rosemary or thyme along with the wine, then remove the sprigs when the
liquid is finished reducing.

While the onions are cooking, cut slices of French bread, brush them with
olive oil, and bake them at 300°F until they're crunchy.

In skillet, melt butter over medium heat. Add chicken livers, sprinkle with
salt and pepper, and cook briefly. The cooking should only take a couple
minutes; the livers should still be pink inside.

Put the livers on a plate and press each one with a fork to slightly mash
it. Put the mashed livers onto the bread and top each one with a teaspoon of
the onion mixture.


Bob

merryb wrote:

> When do you get the time to cook all these fab things?

I have unusual working hours.


> And what time is dinner?

The longer I sit here posting to Usenet, the later dinner will be!

Bob

Bob Terwilliger wrote:
> merryb wrote:
>
>> When do you get the time to cook all these fab things?
>
> I have unusual working hours.
>
>
>> And what time is dinner?
>
> The longer I sit here posting to Usenet, the later dinner will be!


LOL My wife is about to try one of my dishes... mango chicken. She loves
it but has been afraid to try it. I can sit here and let her do it, go
in and supervise, or let her do it and give her the opportunity to learn
how to cook a dish that is incredibly delicious and incredibly easy to
cook. I figure that it I start the rice cooking I will be finished the
dish in the time it takes the rice to cook. I know that it will be at
least twice as long with her cooking. I can multi task. She cannot.

I would start the rice, heat up the pan for the chicken and then season
the chicken while the pan is heating, dice the onions and slice the
peppers while the chicken is browning. She will have to do the mis en
place before starting the rice.

Dave wrote:

> I can sit here and let her do it, go in and supervise, or let her do it
> and give her the opportunity to learn how to cook a dish that is
> incredibly delicious and incredibly easy to cook.

WHAT??? OH *NO*!

The trick is to let her believe that all delicious dishes are so complicated
that only a truly gifted person would be able to make them correctly.
Letting her make the dish herself takes away all the mystique and the
after-dinner appreciation.

Bob

Bob Terwilliger wrote:

> ChattyCathy wrote:
>
>>> Chicken liver canaps with red-wine-onion marmalade
>>
>> Recipe please?
>
> Slice a large onion in half lengthwise, then slice each half into
> quarter-inch lengthwise slices....

<snipped for space>

Thanks, Bob! Sounds delicious.

--
Cheers
Chatty Cathy

ChattyCathy wrote:

>>>> Chicken liver canaps with red-wine-onion marmalade
>>>
>>> Recipe please?
>>
>> Slice a large onion in half lengthwise, then slice each half into
>> quarter-inch lengthwise slices....
>
> <snipped for space>
>
> Thanks, Bob! Sounds delicious.

It *was* delicious. I found myself wishing I had more chicken livers!

The chard was quite good, too. I used a Chez Panisse recipe as a starting
point but diverged rather significantly. Originally, the recipe called for
you to separate the leaves from the stems, cook the leaves in olive oil with
onions, and serve. I separated the leaves from the stems, chopped the stems
into one-inch lengths, and stewed the stems with the onion in olive oil with
salt. I chopped the leaves into one-inch squares, and when the stems and
onions had softened I added them to the pot and covered it, cooking over
medium heat until the chard was meltingly tender. I put the chard into a
serving bowl and sprinkled it liberally with a hard-boiled egg which I'd
pushed through a sieve. (That hard-boiled egg garnish is called "mimosa",
BTW.)

Lin declared it the best chard she'd ever had, and I'd have to say the same
thing. There was none of the teeth-on-edge quality that chard sometimes has.
It was just mellow and pleasant. (Wait...mellow and pleasant? Is this the
marijuana thread?) I'll definitely do that one again.

And for the record, dinner was at 6:00 PM.

Bob

On Tue, 10 Feb 2009 18:11:51 -0500, Dave Smith wrote:

> Bob Terwilliger wrote:
>> merryb wrote:
>>
>>> When do you get the time to cook all these fab things?
>>
>> I have unusual working hours.
>>
>>> And what time is dinner?
>>
>> The longer I sit here posting to Usenet, the later dinner will be!
>
> LOL My wife is about to try one of my dishes... mango chicken. She loves
> it but has been afraid to try it. I can sit here and let her do it, go
> in and supervise, or let her do it and give her the opportunity to learn
> how to cook a dish that is incredibly delicious and incredibly easy to
> cook. I figure that it I start the rice cooking I will be finished the
> dish in the time it takes the rice to cook. I know that it will be at
> least twice as long with her cooking. I can multi task. She cannot.
>
> I would start the rice, heat up the pan for the chicken and then season
> the chicken while the pan is heating, dice the onions and slice the
> peppers while the chicken is browning. She will have to do the mis en
> place before starting the rice.

i can sort of understand that. i like to have everything ready to go,
maybe as a consequence of cooking a lot of stir-fries.

your pal,
blake