Hi-could I have some suggestions please? - have invited friends to lunch and
have promised them calzones (filling-sundried tomatos, pesto, bacon,
mushrooms, cheese). They are very nice but I dont want to serve just
calzones - what do they go with?? Apart from a glass of beer? A garden
salad? Anything else? I'd be grateful for any suggestions.
TIA. Yvonne.

Please reply to group as the email address is bogus to avoid any more spam!

"Yvonne" writes:

>Hi-could I have some suggestions please? - have invited friends to lunch and
>have promised them calzones (filling-sundried tomatos, pesto, bacon,
>mushrooms, cheese). They are very nice but I dont want to serve just
>calzones - what do they go with?? Apart from a glass of beer?

Don't know your guests/friends or their tastes but the filling seem either a
little pedestrian or a tad busy. For my own tastes I don't like the
juxtaposition of pesto and sun-dried tomatoes. Each on its own is fine by me
but together they grate. YMMV, but I'd suggest losing the pesto and adding
another veg, something more robust than mushrooms. My personal fave is spinach
or if you've the stomach for it, chard. If you're using regular bacon and not
pancetta I'd use a 1/2" dice of thick sliced bacon lightly cooked in a pan.
Wilt the spinach or chard in the grease and drain well before stuffing.

>A garden
>salad?

Salad's good. You might want to consider a giardiniera appetizer course. The
problem with calzones is they're a meal in themselves. Between the filling and
the crust you've got most of the major food groups covered. I'd recommend a
granite or Italian ice as a desert, or perhaps some fruit.

And for heaven's sake try some wine with the meal instead of beer. Barolo or
Sangiovese, although my current kick is pinot grigio (Cavit is acceptable plonk
if you're in the US) and a white shouldn't interfere with a calzone whose only
meat is a pork product.

>Anything else? I'd be grateful for any suggestions.

Probably more than you wanted. ;-)

Best,

Marc

"MrAoD" > wrote in message
...
> "Yvonne" writes:
>
> >Hi-could I have some suggestions please? - have invited friends to lunch
and
> >have promised them calzones (filling-sundried tomatos, pesto, bacon,
> >mushrooms, cheese). They are very nice but I dont want to serve just
> >calzones - what do they go with?? Apart from a glass of beer?
>
> Don't know your guests/friends or their tastes but the filling seem either
a
> little pedestrian or a tad busy. For my own tastes I don't like the
> juxtaposition of pesto and sun-dried tomatoes. Each on its own is fine by
me
> but together they grate. YMMV, but I'd suggest losing the pesto and
adding
> another veg, something more robust than mushrooms. My personal fave is
spinach
> or if you've the stomach for it, chard. If you're using regular bacon and
not
> pancetta I'd use a 1/2" dice of thick sliced bacon lightly cooked in a
pan.
> Wilt the spinach or chard in the grease and drain well before stuffing.
>
> >A garden
> >salad?
>
> Salad's good. You might want to consider a giardiniera appetizer course.
The
> problem with calzones is they're a meal in themselves. Between the
filling and
> the crust you've got most of the major food groups covered. I'd recommend
a
> granite or Italian ice as a desert, or perhaps some fruit.
>
> And for heaven's sake try some wine with the meal instead of beer. Barolo
or
> Sangiovese, although my current kick is pinot grigio (Cavit is acceptable
plonk
> if you're in the US) and a white shouldn't interfere with a calzone whose
only
> meat is a pork product.
>
> >Anything else? I'd be grateful for any suggestions.
>
> Probably more than you wanted. ;-)
>
> Best,
>
> Marc

I agree on the spinach thing......
kili

Yvonne wrote:

Hint: try out the classic calzone filling:
mozzarella cheese, baked-ham, tomato sauce.

Baked-ham is a ham obtained from steaming
for long time a ham: in italy they sell
them as they sell un-steamed ham, just a
bit cheaper (they don't have to season them
for as long as the un-steamed classic one).

What to serve along with them?
Red light wine, maybe sparkling Lambrusco.
Or just a rose'.

Vilco

kilikini writes:

>"MrAoD" > wrote in

>> "Yvonne" writes:
>>
>> >Hi-could I have some suggestions please? - have invited friends to lunch
>and
>> >have promised them calzones (filling-sundried tomatos, pesto, bacon,
>> >mushrooms, cheese). They are very nice but I dont want to serve just
>> >calzones - what do they go with??
[snip]

>> Don't know your guests/friends or their tastes but the filling seem either
>a
>> little pedestrian or a tad busy. For my own tastes I don't like the
>> juxtaposition of pesto and sun-dried tomatoes. Each on its own is fine by
>me
>> but together they grate. YMMV, but I'd suggest losing the pesto and
>adding
>> another veg, something more robust than mushrooms. My personal fave is
>spinach
>> or if you've the stomach for it, chard.
[snip]


>I agree on the spinach thing......

But not the chard? Pity, the only thing me and the missus can agree on
greens-wise is turnip greens. Hence the fallback position of spinach.

We both like collards (I like most kales, even have been known to go the
backyard and pick pis-en-lit for the salad) but she can't abide the smell of
collards cooking in the house, and I can't abide canned collards. Memo to
self: makee certain wife-to-be likee same-same food.

So, are yuh fer or ag'in the wine?

(gd&r)

Marc

(Naomi Darvell) writes:

>Agreed on maybe a few too many ingredients. Between bacon, pesto and stuff
>I'd
>say this will be heavy.

Eh, I'd say uninteresting, but that's me. I can down a pound of meat, pound of
veg, pound of carbs at a sitting.

But that's just me.

>On the wine:
>
>>And for heaven's sake try some wine with the meal instead of beer. Barolo
>or
>>Sangiovese,
>
><snip>
>
>I wouldn't recommend Barolo with a calzone.

Pourqoi? I like the heartiness of Barolo. Molto bene and all that. Ditto
Sangiovese.

>In fact, these days I wouldn't
>recommend Barolo at all. The really good stuff is very expensive and it's not
>something you pick up at a supermarket.

Okay, so Barolo's been cheapened. Any response to the pinot grigio? While I'm
not a fan of Vilco's recommended rose or lambrusco, I'll do white wine with red
meat and red w. with fish.

>Because it's become trendy, there's a
>lot of cheap stuff around and it's gross.

Wellyeah . . .


Best.

Marc

In rec.food.cooking, Yvonne > wrote:
> Hi-could I have some suggestions please? - have invited friends to lunch and
> have promised them calzones (filling-sundried tomatos, pesto, bacon,
> mushrooms, cheese). They are very nice but I dont want to serve just
> calzones - what do they go with?? Apart from a glass of beer? A garden
> salad? Anything else? I'd be grateful for any suggestions.

A garden salad would be perfect. I'd opt for a delicious light oil 'n'
vinegar type dressing.


--
....I'm an air-conditioned gypsy...

- The Who

On Fri, 20 Feb 2004 01:29:05 +1100, "Yvonne"
> wrote:

>Hi-could I have some suggestions please? - have invited friends to lunch and
>have promised them calzones (filling-sundried tomatos, pesto, bacon,
>mushrooms, cheese). They are very nice but I dont want to serve just
>calzones - what do they go with?? Apart from a glass of beer? A garden
>salad? Anything else? I'd be grateful for any suggestions.
>TIA. Yvonne.

I'd be happy with the calzones plus a green salad. Maybe some
antipasto, too.

Tara

"MrAoD" > wrote in message
...
> kilikini writes:
>
> >"MrAoD" > wrote in
>
> >> "Yvonne" writes:
> >>
> >> >Hi-could I have some suggestions please? - have invited friends to
lunch
> >and
> >> >have promised them calzones (filling-sundried tomatos, pesto, bacon,
> >> >mushrooms, cheese). They are very nice but I dont want to serve just
> >> >calzones - what do they go with??
> [snip]
>
> >> Don't know your guests/friends or their tastes but the filling seem
either
> >a
> >> little pedestrian or a tad busy. For my own tastes I don't like the
> >> juxtaposition of pesto and sun-dried tomatoes. Each on its own is fine
by
> >me
> >> but together they grate. YMMV, but I'd suggest losing the pesto and
> >adding
> >> another veg, something more robust than mushrooms. My personal fave is
> >spinach
> >> or if you've the stomach for it, chard.
> [snip]
>
>
> >I agree on the spinach thing......
>
> But not the chard? Pity, the only thing me and the missus can agree on
> greens-wise is turnip greens. Hence the fallback position of spinach.
>
> We both like collards (I like most kales, even have been known to go the
> backyard and pick pis-en-lit for the salad) but she can't abide the smell
of
> collards cooking in the house, and I can't abide canned collards. Memo to
> self: makee certain wife-to-be likee same-same food.
>
> So, are yuh fer or ag'in the wine?
>
> (gd&r)
>
> Marc

Oh, I'm all for the wine! LOL. My husband-to-be and I are ethnically
challenged when it comes to food likes and dislikes. He likes local food
(he's Hawaiian) and I grew up in a German/Dutch environment. We disagree on
kinds of foods, on how to make dishes, and meal planning. Many times we end
up cooking for ourselves instead of each other. The only thing he really
objects to me making in the house is Red Cabbage and German Potato Salad. I
think it's the vinegar smell he objects to. Bummer. I love these dishes!
That's okay, I don't care for his hot curry dishes either! <g>

kili

On 19 Feb 2004 15:00:53 GMT, (MrAoD) wrote:

> "Yvonne" writes:
>
> >Hi-could I have some suggestions please? - have invited friends to lunch and
> >have promised them calzones (filling-sundried tomatos, pesto, bacon,
> >mushrooms, cheese). They are very nice but I dont want to serve just
> >calzones - what do they go with?? Apart from a glass of beer?
>
> Don't know your guests/friends or their tastes but the filling seem either a
> little pedestrian or a tad busy. For my own tastes I don't like the
> juxtaposition of pesto and sun-dried tomatoes. Each on its own is fine by me
> but together they grate. YMMV, but I'd suggest losing the pesto and adding
> another veg, something more robust than mushrooms. My personal fave is spinach
> or if you've the stomach for it, chard. If you're using regular bacon and not
> pancetta I'd use a 1/2" dice of thick sliced bacon lightly cooked in a pan.
> Wilt the spinach or chard in the grease and drain well before stuffing.
>

AFAIC: lose the bacon and sundried tomatoes unless the
tomatoes are superior. If the calzone has to have meat,
make it "spicy" Italian sausage. Add some ricotta...
mushrooms are good (onion too) and oregano. I like to add
spinach too, have never tried chard in a calzone... I'd be
very careful about which type.

> >A garden
> >salad?
>
> Salad's good. You might want to consider a giardiniera appetizer course. The
> problem with calzones is they're a meal in themselves. Between the filling and
> the crust you've got most of the major food groups covered. I'd recommend a
> granite or Italian ice as a desert, or perhaps some fruit.

Good advice!
>
> And for heaven's sake try some wine with the meal instead of beer. Barolo or
> Sangiovese, although my current kick is pinot grigio (Cavit is acceptable plonk
> if you're in the US) and a white shouldn't interfere with a calzone whose only
> meat is a pork product.

This is lunch... so I vote for the grigio.
>



Practice safe eating - always use condiments

On 19 Feb 2004 16:59:31 GMT, (MrAoD) wrote:


> We both like collards (I like most kales, even have been known to go the
> backyard and pick pis-en-lit for the salad) but she can't abide the smell of
> collards cooking in the house, and I can't abide canned collards. Memo to
> self: makee certain wife-to-be likee same-same food.
>
Have you tried beet greens? They are my absolute FAVORITE,
when I can find them. These days, unfortunately you have to
grow the beets just to get the greens.


Practice safe eating - always use condiments

On Fri, 20 Feb 2004 00:53:51 GMT, "kilikini"
> wrote:

>
> Oh, I'm all for the wine! LOL. My husband-to-be and I are ethnically
> challenged when it comes to food likes and dislikes. He likes local food
> (he's Hawaiian) and I grew up in a German/Dutch environment. We disagree on
> kinds of foods, on how to make dishes, and meal planning. Many times we end
> up cooking for ourselves instead of each other. The only thing he really
> objects to me making in the house is Red Cabbage and German Potato Salad.

GERMAN POTATO SALAD???? Oh the horror of it all. It's
something I love.

> I
> think it's the vinegar smell he objects to.

Heh. I have a husband like that too. He hates vinegar so
much that he won't eat foods that don't contain vinegar, but
sound like they do... like "pickled" figs.

> Bummer. I love these dishes!
> That's okay, I don't care for his hot curry dishes either! <g>
>
I'd like to know if he would eat the potato salad if you
used a milder vinegar and he wasn't in the house when you
prepared it, or would he still use the "vinegar excuse"?


Practice safe eating - always use condiments

On 19 Feb 2004 18:44:55 GMT, (MrAoD) wrote:

>
> Pourqoi? I like the heartiness of Barolo.

Barolo? Is that an East Coast thing? I've heard of it and
I've actually tried it on a couple of occasions... obviously
not finding it a "must do again soon" type of wine.

Barbera was the Italian red that made my taste buds sing AND
remember it's name! Grigio is my favorite white (of
course).

BTW: I found this map while satisfying my curiosity about
where those wines were produced and found it very
informative:
http://www.thewinebuyer.com/map_italy.html

=)



Practice safe eating - always use condiments

"sf" > wrote in message
...
> On Fri, 20 Feb 2004 00:53:51 GMT, "kilikini"
> > wrote:
>
> >
> > Oh, I'm all for the wine! LOL. My husband-to-be and I are ethnically
> > challenged when it comes to food likes and dislikes. He likes local
food
> > (he's Hawaiian) and I grew up in a German/Dutch environment. We
disagree on
> > kinds of foods, on how to make dishes, and meal planning. Many times
we end
> > up cooking for ourselves instead of each other. The only thing he
really
> > objects to me making in the house is Red Cabbage and German Potato
Salad.
>
> GERMAN POTATO SALAD???? Oh the horror of it all. It's
> something I love.
>
> > I
> > think it's the vinegar smell he objects to.
>
> Heh. I have a husband like that too. He hates vinegar so
> much that he won't eat foods that don't contain vinegar, but
> sound like they do... like "pickled" figs.
>
> > Bummer. I love these dishes!
> > That's okay, I don't care for his hot curry dishes either! <g>
> >
> I'd like to know if he would eat the potato salad if you
> used a milder vinegar and he wasn't in the house when you
> prepared it, or would he still use the "vinegar excuse"?
>
>
> Practice safe eating - always use condiments

Trust me, he'd still use the vinegar excuse. LOL
kili

il Fri, 20 Feb 2004 01:29:05 +1100, "Yvonne" ha scritto:

> Hi-could I have some suggestions please? - have invited friends to lunch and
> have promised them calzones (filling-sundried tomatos, pesto, bacon,
> mushrooms, cheese). They are very nice but I dont want to serve just
> calzones - what do they go with?? Apart from a glass of beer? A garden
> salad? Anything else? I'd be grateful for any suggestions.
> TIA. Yvonne.

Since a calzone is just a folded pizza, have whatever you like with
pizza. Maybe a salad. My sister always swore by coke and water (half
and half) with pizzas (she lives in Italy.) Beer is good for hot
weather and may suit those who think coke is too non alcoholic ;-).
And if you like your particular calzone filling, ignore everyone
else's taste buds. Although I have to say pesto is sooooooo nice I
have it on it's own with pasta. ..yummmmm.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

Loki wrote:

> Since a calzone is just a folded pizza, have whatever you like with
> pizza. Maybe a salad. My sister always swore by coke and water (half
> and half) with pizzas (she lives in Italy.)


Coke and water? Strange.

~john


--
Say hello to the rug's topography...It holds quite a lot of interest
with your face down on it...

> sf
>Date: 2/19/2004 11:41 PM Eastern Standard Time
>Message-id: >
>
>On 19 Feb 2004 16:59:31 GMT, (MrAoD) wrote:
>
>
>> We both like collards (I like most kales, even have been known to go the
>> backyard and pick pis-en-lit for the salad) but she can't abide the smell
>of
>> collards cooking in the house, and I can't abide canned collards. Memo to
>> self: makee certain wife-to-be likee same-same food.
>>
>Have you tried beet greens? They are my absolute FAVORITE,
>when I can find them. These days, unfortunately you have to
>grow the beets just to get the greens.

I like beet greens too, but like you I have a tough time finding them and since
my wife doesn't like beets I don't grow them. My father-in-law grows turnips
for the greens and those are the absolute best I've ever had, direct from the
garden to the pot.

Mmmmm.

Best,

Marc
>
>Practice safe eating - always use condiments

>sf
>Date: 2/20/2004 1:13 AM Eastern Standard Time
>Message-id: >
>
>On 19 Feb 2004 18:44:55 GMT, (MrAoD) wrote:
>
>>
>> Pourqoi? I like the heartiness of Barolo.
>
>Barolo? Is that an East Coast thing? I've heard of it and
>I've actually tried it on a couple of occasions... obviously
>not finding it a "must do again soon" type of wine.

Eh, the pricey stuff is very good. The cheaper plonk is hit-miss. Barolo was
big here on the East Coast a couple-three years ago.

>Barbera was the Italian red that made my taste buds sing AND
>remember it's name! Grigio is my favorite white (of
>course).

I'll look for Barbera. Grigio is about the only white DaMissus(tm) will drink
and her taste in reds tends toward the fruity.
>
>BTW: I found this map while satisfying my curiosity about
>where those wines were produced and found it very
>informative:
>http://www.thewinebuyer.com/map_italy.html

Ooh, that's a keeper. Thanks,

Marc

Levelwave© wrote:

>> Since a calzone is just a folded pizza, have whatever
>> you like with pizza. Maybe a salad. My sister always
>> swore by coke and water (half and half) with pizzas (she
>> lives in Italy.)

> Coke and water? Strange.

Not too strange... many people here drink coke with pizza.
When it's not beer, it's coke, and many people drinks
some water and some coke to reduce the effects of coke's
sparklingness.

Vilco

MrAoD wrote:

>> I wouldn't recommend Barolo with a calzone.

> Pourqoi? I like the heartiness of Barolo. Molto bene
> and all that. Ditto Sangiovese.

Barolo is way too strong, in terms of taste-intensity,
for a food like calzones, expecially with the "light"
filling Yvonne uwilluse. IOW, it would kill the calzones,
unless you filled them up with baked boar...

> Okay, so Barolo's been cheapened. Any response to the
> pinot grigio? While I'm not a fan of Vilco's recommended
> rose or lambrusco, I'll do white wine with red meat and
> red w. with fish.

Me too, it's time to leave behind those old rules about
white on fish and red on meat. The only thing that matters,
to me, is the balance between the tastyness of the wine
and that of the food.

Vilco

il Fri, 20 Feb 2004 02:12:02 -0500, Levelwave© ha scritto:

> Loki wrote:
>
> > Since a calzone is just a folded pizza, have whatever you like with
> > pizza. Maybe a salad. My sister always swore by coke and water (half
> > and half) with pizzas (she lives in Italy.)
>
>
> Coke and water? Strange.
>
> ~john

Quite common. The full coke tastes too sweet and thick. On a hot day
bottled gassed water is lovely.

--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

On Fri, 20 Feb 2004 02:12:02 -0500, Levelwave©
> wrote:

> Loki wrote:
>
> > Since a calzone is just a folded pizza, have whatever you like with
> > pizza. Maybe a salad. My sister always swore by coke and water (half
> > and half) with pizzas (she lives in Italy.)
>
>
> Coke and water? Strange.
>
Maybe it's carbonated water. I find that coke doesn't
quench my thirst, so maybe by cutting it with water - it
would.


Practice safe eating - always use condiments

sf wrote:
> Levelwave© wrote:
>> Loki wrote:
>>
>> > Since a calzone is just a folded pizza, have whatever you like
>> with > pizza. Maybe a salad. My sister always swore by coke and
>> water (half > and half) with pizzas (she lives in Italy.)
>>
>>
>> Coke and water? Strange.
>>
> Maybe it's carbonated water. I find that coke doesn't
> quench my thirst, so maybe by cutting it with water - it
> would.

You think that's strange ?
I know an ex-pat South African that drinks Brown Cows ( I always thought
that was kahlua and milk ) - but noooo, it's COKE and MILK. Apparently
that's not weird where he's from. I only request that he mix it in the can
where I can't see it

On Sun, 22 Feb 2004 19:26:07 +1100, "lea b"
> wrote:

> sf wrote:
> > Levelwave© wrote:
> >> Loki wrote:
> >>
> >> > Since a calzone is just a folded pizza, have whatever you like
> >> with > pizza. Maybe a salad. My sister always swore by coke and
> >> water (half > and half) with pizzas (she lives in Italy.)
> >>
> >>
> >> Coke and water? Strange.
> >>
> > Maybe it's carbonated water. I find that coke doesn't
> > quench my thirst, so maybe by cutting it with water - it
> > would.
>
> You think that's strange ?

I hope you're NOT talking to me!

:-) It's rather disconcerting to see your post directly
after mine, which is an explanation of sorts.

> I know an ex-pat South African that drinks Brown Cows ( I always thought
> that was kahlua and milk ) - but noooo, it's COKE and MILK. Apparently
> that's not weird where he's from. I only request that he mix it in the can
> where I can't see it
>

Coke & milk is no more strange than tea & milk.
<ducking and running>


Practice safe eating - always use condiments

:> > Since a calzone is just a folded pizza, have whatever you like with
:> > pizza. Maybe a salad. My sister always swore by coke and water (half
:> > and half) with pizzas (she lives in Italy.)
:>
:>
:> Coke and water? Strange.

: Quite common. The full coke tastes too sweet and thick. On a hot day
: bottled gassed water is lovely.



Then Pepsi would _really_ need watering down, as it's much sweeter
than Coke!