In article >,
Mike Brandt > wrote:

> Damsel in dis Dress wrote:
>
> > Come on out. We know you're there. We have magic monitors and can
> > see you. Some of you should put some clothes on.
> >
> > My challenge: emerge from your cyber-closets for one minute. Long
> > enough to say hi
>
> Hi!
>
> > and to post one recipe that you really like.
>
> I made a flourless chocolate cake for my father's birthday last week,
> using the Cook's Illustrated recipe. It was easy to make, and a
> chocoholic's dream. After eating this, you'll laugh at any of
> those wimpy desserts that dare to call themselves "Death by
> Chocolate."
>
> 1 lb bittersweet chocolate (I used Ghirardelli 60% baking bars)
> 1/2 lb unsalted butter
> 8 eggs
>
> In a double boiler over simmering water, slowly melt chocolate and
> butter together to a temp of 115 F.
>
> Beat eggs for 5 minutes or so until fluffy and doubled in volume.
>
> Fold eggs, 1/3 at a time, into chocolate/butter. Pour into 8-inch
> springform pan (parchment on bottom, greasaed sides). Place
> in a boiling water bath that comes halfway up the sides of the
> springform pan.
>
> Bake at 325 F for 22-25 minutes, until cake reaches 140 F in the
> center. Cool, then chill overnight.

Wow. Low carbers dream!!!!!! :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Oh pshaw, On Fri 18 Aug 2006 08:46:23a, Helen Harrand was muttering
about...

>>
>> * Exported from MasterCook *
>>
>> Stouffer's French Coconut Pie
>>
>
> Wow Wayne! This one sounds good and quick!
>
> I'm saving it!
>
> helen
>
>

It's a delicious pie, but some may consider it lethally rich. :-)

--

Wayne Boatwright
__________________________________________________ ________________________

I often wonder ...
What do people mean when they say the computer went down on me?

On Thu, 17 Aug 2006 15:25:46 -0400, "Anita Amaro" >
wrote:

>Sicilian Fennel & Orange Salad with Red Onion and Mint

Thanks Anita, and welcome to the Land of the Posting. I *will* be
trying this one, although I'll be stuck eating all the olives
<crocodile tears> because Crash doesn't like them. YAY!

Post more!
Carol

On Thu, 17 Aug 2006 20:47:25 +0100, (Debbie Wilson)
wrote:

>Okay.... *waves to Jill and Kilikini*
>Been lurking for a while, enjoying the chat and picking up some new
>recipes. Definitely going to try the Cream of Garlic soup!
>DH and I are both scientific illustrators and live in Surrey, England.

Cool! Thanks for the introduction. I can't even draw a tic-tac-toe
grid. I'm in awe.

>Here's a very simple recipe we like to do:
>
>Chicken and Green Peppers
>Serves 2
>
>2 chicken breasts, skinned and cut into bite-sized chunks
>2 green peppers (sweet peppers, bell peppers) or one green + one yellow
>for colour. Red is too sweet

How 'bout if the eaters in question *only* like red? Is it still too
sweet? This sounds good.

Carol

On 17 Aug 2006 13:10:01 -0700, "Bubbe" > wrote:

>LOL ... I guess you could call me a lurker, I've only just signed on to
>this group and have been reading back messages ... so here goes for the
>requested recipe ...

Welcome to the group, and I hope you'll stick around.

>It's something my mom used to make for special occassions, I still make
>it for special occassions or whenever I want a change from the standard
>"What's for dinner? Chicken? AGAIN?! How'd you make it THIS time?!"
>
>Cherry Chicken

Wow! Chicken and dessert, all rolled into one. I'm intrigued. Will
have to run it past my picky eater, but this sounds like something I'd
like to try.

Carol

On Thu, 17 Aug 2006 17:00:06 -0400, "Lisa Ann"
> wrote:

>Spray a pie pan with Pam or smear with butter.
>Beat 4-5 eggs and some cream together (did I mention that I don't measure
>stuff?) with salt and pepper.
>Toss fresh, chopped spinach leaves with diced garlic, diced onions and
>sliced mushrooms.
>Spread spinach mixture in pie pan.
>Sprinkle shredded swiss cheese over spinach mixture.
>Pour egg mixture over spinach mixture. (It'll seep down evenly after a few
>moments)
>Top with more swiss cheese if you like.
>Bake at 350 until toothpick comes out clean.

Like salgud, I'll leave one ingredient at the store. The mushrooms.
I'll compensate with extra spinach. You guys are starting to make me
drool. If my keyboard shorts out, I'll be taking up a collection
among the lurkers to replace it. ;D

Carol

On 17 Aug 2006 14:17:16 -0700, "Ludmillia" > wrote:

> The only thing that I have is "Double Bump Ragout". Take a jar of
>your favorite (non meat) spaghetti sauce. Chop one green bell pepper,
>two cloves of garlic, one yellow onion. Saute and add the sauce.
>Simmer as long as you like. You can also add: browned italian sausage
>( I like Raleys, from the in-store butcher. It only takes a half
>pound), mushrooms, fresh basil, italian parsley. Experiment with your
>own favorites. This makes a huge sauce, with fresh, crisper veggies on
>top of the richer stew. And...real cooking skills have been used! Just
>hide the jar.
>
>I put some (2-3 servings each) in freezer bags and have it on hand all
>the time.

Crash loves Hunt's canned spaghetti sauce (won't touch Barilla,
although I'm not tossing him out to the streets because of that). I
know he'd still love it with extra onion, garlic, and sausage added.
We always add a little fennel powder, too (wouldn't be necessary with
the Italian sausage) and a splash of red wine.

Freezer bags beat the heck out of the science experiment that's
currently languishing in our fridge. Why have I never thought to
freeze spaghetti sauce?

Thank you, Ludmillia,
Carol

On Thu, 17 Aug 2006 21:55:30 GMT, "Karen" >
wrote:

>CHICKEN CORDON BLEU

We will definitely attempt this one (I'm not terribly confident about
rolling stuff up and keeping the contents on the *inside*). We both
love this conbination of flavors, but the frozen ones really don't cut
it. Crash doesn't know any better. Yet.

Carol

On 18 Aug 2006 00:31:23 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Stouffer's French Coconut Pie

You're trying to kill us all, aren't you, What's-his-Name? But what a
way to go ....

Carol

On 17 Aug 2006 15:46:09 -0700, "Dean G." > wrote:

>(one minute, starting now)
>
>Hi.
>
>6 ripe apricots, halved and pitted
>small canister of mascarpone
>6 ranier cherries, halved and pitted
>
>Fill the apricot halves with mascarpone and top with a cherry
>
>Eat
>
>Dean G.
>
>(gone in 60 seconds).

Dayam! Can you e-mail me some of these? Stat!

I see you stuck around and made another post. Very cool!

Carol

On 17 Aug 2006 16:07:35 -0700, "merryb" > wrote:

>I know this is a cheater, but it's great and very easy to change what
>you put in it
> Trifle
>Baked cake- I bake it on a sheet pan and cut into cubes when cool
>Puddin- this is a trick I learned in school. Use instant pudding, and
>when you make it, use heavy cream for half of the milk. I use my
>kitchen aid- beat until it until it's thick and leaves "tracks"- comes
>out like mousse
>Fruit- whatever is in season, except melons- they are probably too
>watery
>Put a layer of cake cubes in the bottom of a deep, clear bowl. If you
>like, sprinkle a little champagne on the cubes (or not)
>Put a layer of puddin' on top of that
>Next, a layer of fruit, then cake, etc. Top with whipped cream and
>toasted sliced almonds.
>I made this a few weeks ago for a good friend who is a chocoholic, so I
>used chocolate cake, loose ganache instead of champagne, and
>raspberries. It was great! I've also used white cake, and lemon and
>vanilla puddin mixed, with blueberries, raspberries, and blackberries,
>which was also fantastic. But I use the puddin trick often- pate a
>choux filling, etc. You could also use different booze- Chamboard,
>kahula, godiva chocolate liquor, etc. Use your imagination!

Thanks for posting this, Merry. It never even occured to me that a
trifle could be so extremely versatile! This is a keeper. I'll watch
the thrift shop for a trifle bowl. I've looked at them often, but
Crash always reminded me that I didn't have a use for one. Now I do!

Carol

On 17 Aug 2006 16:26:47 -0700, "tintalle" >
wrote:

>HI all. I lurk alot, post a little.

Post more! LOL!

>Greek Chicken

This sounds soooo good. Crash won't touch four of the ingredients, so
I won't be making it at home, but if I saw it on a restaurant menu, I
would order it without hesitation. I envy the people who will have a
chance to make this.

Carol

On Thu, 17 Aug 2006 18:17:49 -1000, wrote:

>I am going to try an "Old Fashioned Prune Cake" and a 7 Minute double
>boiler Frosting recipe tomorrow and will post the results if it works.

(quick question - can 7-minute frosting stand up to the humidity in
Hawaii?) If that's a no, Google for Creamy White Frosting. It'll
stand up to anything.

>OT ON Food...Saturday we are finally having our *4 best friends* over
>for a relaxing evening-after 3 months. Picking up veggie Summer Rolls
>and Pad Thai and making Prune Cake with 7 Minute Icing for dessert.

I want to try Pad Thai so bad!

>I'll post the cake and frosting recipes if it works out.
>
>Thanks Damsel. Hope Crash is great too.

You betcha, we're doing just fine. )

Aloha from Minnesota,
Carol and Crash

On Fri, 18 Aug 2006 10:02:49 +0100, "Jen P." >
wrote:

>*grin* I do enjoy your posts, Carol.

*smile* Thanks.

>I was reading the ones mothers and their recipes a while back - I
>didn't post then, but I will now. My mum passed when I was 16 and
>I've forgotten many things about her, but one thing I won't forget is
>her love of sharing food with others. Around Thanksgiving and
>Christmastime she was truly in her element. I think she started baking
>a couple of weeks before Thanksgiving and didn't stop until after New
>Year's Day. She made candy (creamy fudge, candied walnuts,
>divinity...), cookies galore, various sweet breads/cakes and she gave
>most of it away.

Sounds exactly like my mom. There wasn't room for all of it in the
house, so much of it was stored on the picnic table that my dad built
into the breezeway between the house and garage.

>One of the things she made was walnut pie - basically, pecan pie, but
>with walnuts. I vaguely recall her saying to someone that she made it
>that way because pecans were too expensive in California, and my great
>grandfather had a black walnut tree that we could harvest for free. I
>do remember sitting out on the back porch when I was about 7 or 8,
>cracking walnuts with an old ball peen hammer so mum could freeze them
>for later use. Anyway, she'd make two pies at both Thanksgiving and
>Christmas and one of my uncles would take one for himself and leave the
>other for the rest of the family.
>
>So, here's her recipe, which - thanks to my step-mom buying an old
>church cookbook - I now have:
>
>Walnut Pie
>Source: Barbara Harless

Wow! I'm so glad you were able to get that recipe again! And I know
a certain man who has a birthday coming up, and who loves walnuts (I'm
not a fan). I may just make this for Crash in a couple weeks.

Thanks!
Carol

On Fri, 18 Aug 2006 11:00:07 -0400, Larry LaMere >
wrote:

>HOBO STEW (6+ Quart Slow Cooker)

This sounds right up my alley. And we have a pork loin just waiting to
be made into Hobo Stew, coincidentally.

Thanks!
Carol

On 18 Aug 2006 08:55:05 -0700, wrote:

>Grandma's Icebox Cake (chocolate charlotte)

I never expect anything with the name Grandma in it to be so elegant.
I usually think of homey. Lovely dessert. Absolutely lovely!

Carol

On 18 Aug 2006 16:58:01 GMT, Mike Brandt > wrote:

>I made a flourless chocolate cake for my father's birthday last week,
>using the Cook's Illustrated recipe. It was easy to make, and a
>chocoholic's dream. After eating this, you'll laugh at any of
>those wimpy desserts that dare to call themselves "Death by
>Chocolate."

I just recently bought the ingredients to make this exact same recipe!
I'm happy to know that it turns out well. I'm going to make it for a
party in a few weeks.

I scored the raspberry sauce recipe to go with it, if anyone's
interested:


* Exported from MasterCook *

Chocolate Decadence Cake with Raspberry Sauce

Recipe By :Cook's Illustrated
Serving Size : 0 Preparation Time :0:00
Categories : Cakes and Frostings Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces bittersweet chocolate
1/2 cup unsalted butter -- (1 stick)
8 large eggs -- separated
1/2 cup sugar -- divided
1 teaspoon vanilla
1/8 teaspoon salt
---Raspberry Sauce---
10 ounces raspberries -- frozen
2 1/2 teaspoons cornstarch

In heavy saucepan, melt the chocolate and butter, stirring constantly
until smooth.

In a large bowl beat the egg yolks with 2 Tbs. of the sugar and the
vanilla about 3 minutes or until creamy. Whisk the melted chocolate
into the yolk mixture. Whisk a little of the chocolate mixture into
the yolk mixture to warm it first and then whisk the chocolate mixture
in. In another large bowl, beat the egg whites with the salt until
foamy. Gradually beat the remaining sugar in, beating until soft peaks
form. Gently fold meringue in chocolate mixture. Gently whisk together
until just blended. Butter a 9" inch springform pan; line bottom with
parchment paper.

Spread batter in the pan and bake on the lower shelf of a preheated
350 degree over for 30-35 minutes or until a toothpick inserted in the
center comes out clean. Leave the cake in pan, place on a wire rack to
cool completely. Cake will shrink and fall as it cools.

*prepare raspberry sauce while cake cools.

Raspberry Sauce:
Thoroughly drain raspberries adding syrup to a small saucepan. Whisk
cornstarch into the syrup. Cook and stir over medium heat until
slightly thickened. Cool completely. Gently mix in raspberries. Remove
cooled cake from pan; peel off parchment. Place cake on serving plate.
Pipe or dollop with whipped cream. Garnish with fresh raspberries, if
desired. Cut into wedges to serve and add the raspberry sauce to the
individual slices at serving.

Note: It looks very pretty to put about a tablespoon of the sauce on a
dessert plate and then put a slice of the cake on top of it with
whipped cream and fresh raspberries on top.

S(Website:
"http://www.cooksillustrated.com/"

On 18 Aug 2006 16:58:01 GMT, Mike Brandt > wrote:

> 1 lb bittersweet chocolate (I used Ghirardelli 60% baking bars)
>1/2 lb unsalted butter
> 8 eggs

Wait. I was wrong. It's not the same recipe. Who knew Cook's
Illustrated would have two different recipes for this?

Carol, with one of those eggs on her face

Damsel in dis Dress wrote:
> On 17 Aug 2006 16:07:35 -0700, "merryb" > wrote:
>
> >I know this is a cheater, but it's great and very easy to change what
> >you put in it
> > Trifle
> >Baked cake- I bake it on a sheet pan and cut into cubes when cool
> >Puddin- this is a trick I learned in school. Use instant pudding, and
> >when you make it, use heavy cream for half of the milk. I use my
> >kitchen aid- beat until it until it's thick and leaves "tracks"- comes
> >out like mousse
> >Fruit- whatever is in season, except melons- they are probably too
> >watery
> >Put a layer of cake cubes in the bottom of a deep, clear bowl. If you
> >like, sprinkle a little champagne on the cubes (or not)
> >Put a layer of puddin' on top of that
> >Next, a layer of fruit, then cake, etc. Top with whipped cream and
> >toasted sliced almonds.
> >I made this a few weeks ago for a good friend who is a chocoholic, so I
> >used chocolate cake, loose ganache instead of champagne, and
> >raspberries. It was great! I've also used white cake, and lemon and
> >vanilla puddin mixed, with blueberries, raspberries, and blackberries,
> >which was also fantastic. But I use the puddin trick often- pate a
> >choux filling, etc. You could also use different booze- Chamboard,
> >kahula, godiva chocolate liquor, etc. Use your imagination!
>
> Thanks for posting this, Merry. It never even occured to me that a
> trifle could be so extremely versatile! This is a keeper. I'll watch
> the thrift shop for a trifle bowl. I've looked at them often, but
> Crash always reminded me that I didn't have a use for one. Now I do!
>
> Carol
Glad you like it- don't wait until you get a trifle bowl! I use a
plain clear glass mixing bowl which isn't quite as nice, but you can
see the layers anyway

On 18 Aug 2006 14:05:47 -0700, "merryb" > wrote:

>Glad you like it- don't wait until you get a trifle bowl! I use a
>plain clear glass mixing bowl which isn't quite as nice, but you can
>see the layers anyway

But, but, but ... I *want* a trifle bowl! LOL! We've gotta start
getting out more and meeting people so we can thrw shindigs at which
trifle may be served.

Carol

Damsel in dis Dress wrote:
> On 18 Aug 2006 14:05:47 -0700, "merryb" > wrote:
>
> >Glad you like it- don't wait until you get a trifle bowl! I use a
> >plain clear glass mixing bowl which isn't quite as nice, but you can
> >see the layers anyway
>
> But, but, but ... I *want* a trifle bowl! LOL! We've gotta start
> getting out more and meeting people so we can thrw shindigs at which
> trifle may be served.
>
> Carol
Seems like with your good taste and skills, people should be swarming
around you

On 18 Aug 2006 16:00:41 -0700, "merryb" > wrote:

>
>Damsel in dis Dress wrote:
>> On 18 Aug 2006 14:05:47 -0700, "merryb" > wrote:
>>
>> >Glad you like it- don't wait until you get a trifle bowl! I use a
>> >plain clear glass mixing bowl which isn't quite as nice, but you can
>> >see the layers anyway
>>
>> But, but, but ... I *want* a trifle bowl! LOL! We've gotta start
>> getting out more and meeting people so we can thrw shindigs at which
>> trifle may be served.
>>
>Seems like with your good taste and skills, people should be swarming
>around you

*smile* Thanks, Merry.

I have agorophobia, so I only leave the house when I absolutely,
positively have to. It's kinda hard to make friends in a new town
under those circumstances. I do know some of our neighbors. Maybe I
should have them all over sometime.

Carol

Damsel in dis Dress > wrote:

> On Thu, 17 Aug 2006 20:47:25 +0100, (Debbie Wilson)
> wrote:
>
> >Chicken and Green Peppers
> >Serves 2
> >
> >2 chicken breasts, skinned and cut into bite-sized chunks
> >2 green peppers (sweet peppers, bell peppers) or one green + one yellow
> >for colour. Red is too sweet
>
> How 'bout if the eaters in question *only* like red? Is it still too
> sweet? This sounds good.

Glad you like the sound of it, Carol!
BTW should have mentioned in the original recipe that the peppers should
be cored and chopped into pieces, about 1"-1.5" squares approx! Just in
case anyone was going to add them whole!

Hmm... if they only like red.. I dunno, never tried it. The green
peppers do complement the bouquet garni well, I'm wondering if the red
might overpower it a bit, but it's worth a try. But DH created a variant
of this recipe a while back that would work with red, and there's
another one I do that would work:

Chicken and Red Peppers
Serves 2
2 chicken breasts, skinned and cut into bite-sized chunks
2 red peppers, cored and cut into 0.5" strips.
3-4 button mushrooms, sliced
Olive oil for frying
0.5 teaspoon dried rosemary and 0.5 teaspoon dried oregano
1-2 teaspoons garlic puree
1 glass white wine (or about 4-5 tablespoons lemon juice as an
alternative)
Salt & pepper

Fry the chicken gently in about 2-3 tablespoons olive oil until
whitened, then add the garlic puree and stir well in. Add the peppers
and mushrooms and fry for a further 2-3 mins. Add the wine or lemon
juice, stir in well, then add herbs, salt & pepper, stir then cover and
simmer on a low heat for about 15 mins or until the peppers are soft and
chicken is done. Serve on a bed of rice accompanied by the rest of the
wine.
(DH usually does a nice-looking tricolour version of this with green,
red and yellow peppers)


Chicken and Oranges
Serves 2

4 chicken thighs, with skin left on
2 red peppers, cored and sliced (I usually use yellow for looks, but red
would work)
1 orange, peeled and cut into 8 chunks or 6 thick slices
Knob of butter
1 glass orange juice, I suppose about 0.25 pint?
0.25 pint chicken stock
2 sprigs fresh rosemary
Salt & pepper

Fry the chicken thighs in the butter until browned on both sides. Add
the orange juice and stock, stir in well, then add the peppers, orange
and rosemary and s & p to taste. Simmer covered for about 15-20 mins
until chicken is cooked. Serve with rice (brown rice is quite nice with
this) and a green salad.

Sometimes the rosemary makes this slightly bitter - any suggestions for
better herbs to add that would complement the citrus sweet flavours
would be welcomed :-)

As you can tell our recipes tend to be v simple 'peasant cooking'! Have
got others but don't want to risk ridicule ;-}

Deb.
--
http://www.scientific-art.com

"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield

Debbie wrote:

> Chicken and Red Peppers
> Serves 2
> 2 chicken breasts, skinned and cut into bite-sized chunks
> 2 red peppers, cored and cut into 0.5" strips.
> 3-4 button mushrooms, sliced
> Olive oil for frying
> 0.5 teaspoon dried rosemary and 0.5 teaspoon dried oregano
> 1-2 teaspoons garlic puree
> 1 glass white wine (or about 4-5 tablespoons lemon juice as an
> alternative)
> Salt & pepper
>
> Fry the chicken gently in about 2-3 tablespoons olive oil until
> whitened, then add the garlic puree and stir well in. Add the peppers
> and mushrooms and fry for a further 2-3 mins. Add the wine or lemon
> juice, stir in well, then add herbs, salt & pepper, stir then cover and
> simmer on a low heat for about 15 mins or until the peppers are soft and
> chicken is done. Serve on a bed of rice accompanied by the rest of the
> wine.
> (DH usually does a nice-looking tricolour version of this with green,
> red and yellow peppers)


Reminds me of this (fairly easy and very tasty) recipe from America's Test
Kitchen:

Pork Chops with Vinegar and Sweet Peppers

For this recipe, we prefer rib chops, but center-cut chops, which contain a
portion of tenderloin, can be used instead. If you do not have time to brine
the chops, "enhanced" pork (pork injected with a salt, water, and sodium
phosphate solution, so stated on the package label) presents an acceptable
solution; the enhanced meat will have more moisture than unbrined natural
chops. To keep the chops from overcooking and becoming tough and dry, they
are removed from the oven when they are just shy of fully cooked; as they
sit in the hot skillet, they continue to cook with residual heat. The
vinegar stirred into the sauce at the end adds a bright, fresh flavor. We
advise, however, that you taste the sauce before you add the vinegar--you
may prefer to omit it.

Serves 4
1 cup sugar
Table salt
4 bone-in rib loin pork chops, each 3/4 to 1 inch thick and 7 to 9 ounces
Ground black pepper
2 tablespoons olive oil
1 large onion, chopped fine (about 1 1/4 cups)
1 large red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
(about 1 1/2 cups)
1 large yellow bell pepper, stemmed, seeded, and cut into 1/4-inch-wide
strips (about 1 1/2 cups)
2 anchovy fillets, minced (about 2 teaspoons)
1 sprig fresh rosemary, about 5 inches long
2 medium cloves garlic, minced or pressed through garlic press (about 2
teaspoons)
3/4 cup water
1/2 cup white wine vinegar, plus optional 2 tablespoons to finish sauce
2 tablespoons unsalted butter, cold
2 tablespoons chopped fresh parsley leaves

1. Dissolve sugar and 1/2 cup table salt in 2 quarts water in large
container; add pork chops and refrigerate 30 minutes. Remove chops from
brine; thoroughly pat dry with paper towels, season with 3/4 teaspoon
pepper, and set aside.

2. Adjust oven rack to middle position; heat oven to 400 degrees. Heat oil
in heavy-bottomed ovensafe 12-inch nonreactive skillet over medium-high heat
until oil begins to smoke; swirl skillet to coat with oil. Place chops in
skillet; cook until well browned, 3 to 4 minutes, using spoon or spatula to
press down on center of chops to aid in browning. Using tongs, flip chops
and brown lightly on second side, about 1 minute. Transfer chops to large
plate; set aside.

3. Set skillet over medium-high heat. Add onion and cook, stirring
occasionally, until just beginning to soften, about 2 minutes. Add peppers,
anchovies, and rosemary; cook, stirring frequently, until peppers just begin
to soften, about 4 minutes. Add garlic; cook, stirring constantly, until
fragrant, about 30 seconds. Add water and 1/2 cup vinegar and bring to boil,
scraping up browned bits with wooden spoon. Reduce heat to medium; simmer
until liquid is reduced to about 1/3 cup, 6 to 8 minutes. Off heat, discard
rosemary.

4. Return pork chops, browned side up, to skillet; nestle chops in peppers,
but do not cover chops with peppers. Add any accumulated juices to skillet;
set skillet in oven and cook until center of chops registers 135 to 140
degrees on instant-read thermometer, 8 to 12 minutes (begin checking
temperature after 6 minutes). Using potholders, carefully remove skillet
from oven (handle will be very hot) and cover skillet with lid or foil; let
stand until center of chops registers 145 to 150 degrees on instant-read
thermometer, 5 to 7 minutes. Transfer chops to platter or individual plates.
Swirl butter into sauce and peppers in skillet; stir in optional 2
tablespoons vinegar, if using, and parsley. Adjust seasonings with salt and
pepper, then pour or spoon sauce and peppers over chops. Serve immediately.

BOB'S NOTES:

1. I've made this a couple times. The first time, I served it on top of soft
polenta with parmesan and peas, with garlic-flavored pan-seared zucchini
planks on the side. I think the parmesan was superfluous, though the peas
were good with the piquant pork and peppers. The next time, I served it
with anise-flavored Moroccan bread, and I liked that combination a lot. (I
had a Moroccan carrot salad and an orange-olive salad as side dishes.) It
would probably be good over plain white rice, too.

2. I used cider vinegar rather than white vinegar; I figured (rightly, by my
tastes) that the slight apple taste would harmonize well with the pork. The
web site has a variation where you use balsamic vinegar, and that would
probably also be nice.


Bob

Bob Terwilliger > wrote:

> Reminds me of this (fairly easy and very tasty) recipe from America's Test
> Kitchen:
>
> Pork Chops with Vinegar and Sweet Peppers

Ooh yes - that does sound very nice! Will have to give that a try.
Interesting addition of the anchovy fillets too. Were these the usual
kind you can get in jars, or fresh cooked?

> BOB'S NOTES:
>
> 1. I've made this a couple times. The first time, I served it on top of soft
> polenta with parmesan and peas, with garlic-flavored pan-seared zucchini
> planks on the side.

Can you tell me how you did the zucchini, Bob? We have a *lot* that is
just ripening and always on the lookout for different ways of cooking
it. Thanks!

Deb.
--
http://www.scientific-art.com

"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield

Debbie wrote:

> Ooh yes - that does sound very nice! Will have to give that a try.
> Interesting addition of the anchovy fillets too. Were these the usual
> kind you can get in jars, or fresh cooked?

I used salt-cured anchovies from a tin. I rinsed them off before chopping
them. Your "usual" anchovies are probably what the authors of the recipe
intended.


>> garlic-flavored pan-seared zucchini planks on the side.
>
> Can you tell me how you did the zucchini, Bob? We have a *lot* that is
> just ripening and always on the lookout for different ways of cooking
> it. Thanks!

Slice a couple cloves of garlic thinly. Put about three tablespoons of
olive oil into a skillet and cook the garlic slices over medium-low heat,
swirling occasionally, for about fifteen minutes, or until they turn tan.
Cut off the zucchini tip and stem, cut the zucchini in half crosswise, then
cut each half into lengthwise "planks." (If the zucchini are small, just
halve them lengthwise.) Remove the garlic from the pan and raise the heat
to medium-high. Add the zucchini slices in a single layer and just leave
them alone for about five minutes. After that time, they should have a nice
spotting of brown. Turn the slices over and cook the other side about 3 1/2
minutes. Remove from the pan and immediately sprinkle with salt (I use
coarse sea salt) and any herbs or spices you like.

Depending on what the zucchini will be accompanying, I've used savory, dill,
herbes de Provence, oregano (especially with a splash of lemon juice), hot
pepper flakes, or a mixture of toasted cumin and coriander. Harissa would
probably also be to many people's tastes, but I don't like the caraway in
it. You don't HAVE to add any additional seasoning at all; the zucchini
planks are good with just the salt.

You can apply similar treatment to any summer squash; I've used it for much
of the varied summer squash I get each week in my CSA delivery. The main
trick is to keep the heat high enough to caramelize the exterior of the
squash before the interior turns mushy, but low enough to keep the oil from
smoking.

Bob

OK.. here's mine:

Portobello Marinade



4 Portobello Mushrooms

1 cup canola oil

1/4 cup balsamic vinegar

1/4 cup soy sauce

2 Tbs minced garlic

1 Tbs minced shallot

2 Tbs chopped Thyme

Pinch of Salt & Pepper



Cut the stems of the Portobello mushrooms off so that the caps are flat. Mix
all ingredients together and pour over Portobello mushrooms and the stems.
Let marinate for at least 1 hour. Place in a roasting pan with a rack and
bake at 300 degrees for 55 min to 1 hour.



--

Damsel in dis Dress wrote:
> On Fri, 18 Aug 2006 10:02:49 +0100, "Jen P." >
> wrote:
>
>>*grin* I do enjoy your posts, Carol.
>
> *smile* Thanks.
>
>>I was reading the ones mothers and their recipes a while back - I
>>didn't post then, but I will now. My mum passed when I was 16 and
>>I've forgotten many things about her, but one thing I won't forget is
>>her love of sharing food with others. Around Thanksgiving and
>>Christmastime she was truly in her element. I think she started
>>baking a couple of weeks before Thanksgiving and didn't stop until
>>after New Year's Day. She made candy (creamy fudge, candied walnuts,
>>divinity...), cookies galore, various sweet breads/cakes and she gave
>>most of it away.
>
> Sounds exactly like my mom. There wasn't room for all of it in the
> house, so much of it was stored on the picnic table that my dad built
> into the breezeway between the house and garage.
>
>>One of the things she made was walnut pie - basically, pecan pie, but
>>with walnuts. I vaguely recall her saying to someone that she made it
>>that way because pecans were too expensive in California, and my great
>>grandfather had a black walnut tree that we could harvest for free. I
>>do remember sitting out on the back porch when I was about 7 or 8,
>>cracking walnuts with an old ball peen hammer so mum could freeze them
>>for later use. Anyway, she'd make two pies at both Thanksgiving and
>>Christmas and one of my uncles would take one for himself and leave
>>the other for the rest of the family.
>>
>>So, here's her recipe, which - thanks to my step-mom buying an old
>>church cookbook - I now have:
>>
>>Walnut Pie
>>Source: Barbara Harless
>
> Wow! I'm so glad you were able to get that recipe again! And I know
> a certain man who has a birthday coming up, and who loves walnuts (I'm
> not a fan). I may just make this for Crash in a couple weeks.
>
> Thanks!
> Carol

Damsel in dis Dress wrote:
> Come on out. We know you're there. We have magic monitors and can
> see you. Some of you should put some clothes on.

I'm a new lurker as I just started reading this news group a couple
weeks ago. I have 2 favorites I always make and I just turned them into
"recipes" for the purposes of unlurking which was harder than I thought
because I typically just wing it when it comes to cooking having been
raised in a Chinese family that just chopped stuff up and threw it in
the wok. I don't like complex recipes with lots of ingredients even if
they turn out a more subtle or sophisticated dish. It's not worth it to
me to keep a large pantry or spend the money to buy the one ingredient
for the one recipe and I tend to like simple flavors. I usually just
toss together a few mostly fresh ingredients, some basic seasonings and
call it good. So here are 2 recipes near and dear to my heart. The
first one is a painstaking, though very, very simple, reverse engineer
of my godmother's recipe that I never got from her before she passed
away. The trifle is because again it's really easy and never, ever,
ever fails to get raves upon raves at parties and always looks like the
best thing on the table. They're not particularly original nor
sophisticated, but I love them anyway for my own reasons. Maybe I'll
try to "recipe up" my Chinese home cooking dishes some day and share
with y'all.

----

NameMy Godmother's) Potato Salad

Ingredients:
5 pounds potatoes, white and similar in size for even cooking
5 eggs
1/4 cup Hellmans/Best Foods mayonnaise
1/2 onion, minced
salt
pepper

Directions:

1: Hard boil the eggs. I find the method by bringing the eggs to a boil
and then setting them aside off heat for 15 to 30 minutes to work dandy
and makes the yolks fluffy and not stiff and mushy. Be sure to use old
eggs so they peel well. As a chicken owner, I assure you, fresh eggs
will not peel easily, but luckily most store-bought eggs are old enough.

2: Wash and boil potatoes with skins until tender but still firm (about
30 minutes). You should be able to poke knife or fork through them
easily without them falling apart. Drain and cool until easily handled.

3: Peel potatoes skins by hand. They should come off fairly easily.
Cut the potatoes into small pieces (3/4 inch or so) or cube. Place in
large bowl.

4: Separate the egg whites from the yolks. Place yolks in bowl. Dice
the whites into small pieces. Crush the yolks separately in a bowl.

5: Toss together diced onion, egg whites and potatoes in bowl. Sprinkle
evenly with yolks. Add mayonnaise and mix together. Add salt and
pepper to taste. Warm potato salad is good, but chill at least 2 - 3
hours or overnight for best results.

---

Name: Chocolate Toffee Kahlua Trifle

Ingredients:
1 box chocolate cake mix
1 or 2 packages toffee bits
1 pint cream, heavy whipping
Kahlua or coffee liqueur
1 pint raspberries or other fruit garnish

Directions:

1: Prepare chocolate cake mix according to package and pour into 2 8" or
9" rounds.

2: When the cake is cool. Halve the rounds through the middle so that
you have 4 rounds to put in the trifle dish.

3: Whip the cream until a stiff whipped cream. Add powdered sugar if
desired.

4: Layer the bottom of the trifle bowl with the worst looking layer of
cake. Save the best looking one for the top. Pour coffee liqueur or
Kahlua over bottom layer until soaked but not swimming.

5: Cover cake with layer of whipped cream. Sprinkle whipped cream with
a generous helping of toffee bits.

6: Repeat layers until the top of the trifle bowl is reached; cake
soaked in liquer, whipped cream, toffee bits. Cover and refrigerate.

7: IMPORTANT: You MUST let this trifle sit overnight in the
refrigerator to gel together. Otherwise, it remains the sum of its parts
and never comes together.

8: Garnish with fresh berries on top before serving. Serve with large
spoon and bowls.

Bob Terwilliger > wrote:

(snip)
> Depending on what the zucchini will be accompanying, I've used savory, dill,
> herbes de Provence, oregano (especially with a splash of lemon juice), hot
> pepper flakes, or a mixture of toasted cumin and coriander. Harissa would
> probably also be to many people's tastes, but I don't like the caraway in
> it. You don't HAVE to add any additional seasoning at all; the zucchini
> planks are good with just the salt.

That's a delicious-sounding, simple treatment, Bob - thanks very much. I
will be trying that this weekend! Oregano and lemon juice sounds great.
Thanks for the tip about keeping the heat high enough too, would not
have thought of that otherwise.

Deb.
--
http://www.scientific-art.com

"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield

In article >,
Ham Sulu > wrote:

> I'm a new lurker as I just started reading this news group a couple
> weeks ago. I have 2 favorites I always make and I just turned them into
> "recipes" for the purposes of unlurking which was harder than I thought
> because I typically just wing it when it comes to cooking having been

Come right over here and sit by me, Ham, m'friend.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

Borita Perez

For a more authentic Mexican taste steal the ingredients for this dish.

1 cup rice
1 clove garlic, minced
1 medium onion, chopped
1/4 cup oil
1 pound stew beef
1 tbs chili powder
1 pount canned tomatoes
1 green pepper, diced

Cook the rice in a frying pan in the oil until it is golden brown. Add
the Onion, garlic, green pepper, and beef. Cook until it is browned.
Then stir in the rest of the ingredients. Add salt and pepper, and turn
your eyes towards Mexico.

Damsel in dis Dress wrote:
> Come on out. We know you're there. We have magic monitors and can
> see you. Some of you should put some clothes on.
>
> My challenge: emerge from your cyber-closets for one minute. Long
> enough to say hi and to post one recipe that you really like.
>
> Carol


Okay. I'm not a terrific cook. I'd much rather bake, so I read this
newsgroup to get some ideas on what to fix to eat with my desserts!
This has been one of our favourites for years. Served with a large
salad and a crusty loaf of bread and it's perfect for company or just a
nice dinner at home.

Fettuccine with Shrimp and Gorgonzola

--- Gyneth Williams

9 ounces dried fettuccine, any flavor
1½ teaspoons butter
9 ounces mushrooms, sliced
½ cup half-and-half
2 ounces, ½ cup, Gorgonzola, crumbled (can use blue cheese)
½ cup chicken broth
6 ounces cooked tiny shrimp
1½ tablespoons minced fresh parsley

Cook pasta according to directions on box. Drain well and keep warm if
it gets done first.

Meanwhile, melt butter in nonstick pan over medium-high heat. Add
mushrooms and cook, stirring often, until browned, about 8 minutes.

Add half-and-half, cheese, and broth. Reduce heat to medium and cook,
stirring often, until cheese melts, about 2 minutes. Do not boil.

Add shrimp and pasta quickly. Lift with 2 forks until most of the
liquid is absorbed.

Transfer to serving platter. Sprinkle with the parsley.

Serve immediately.

Serves 4.

On Thu, 17 Aug 2006 19:04:56 GMT, "Chipper"
> wrote:

>
>"Damsel in dis Dress" > wrote in message
.. .
>> Come on out. We know you're there. We have magic monitors and can
>> see you. Some of you should put some clothes on.
>>
>> My challenge: emerge from your cyber-closets for one minute. Long
>> enough to say hi and to post one recipe that you really like.
>>
>> Carol
>
>ACK! ( blush)
>Ok, here's a favorite...
>
>Summer Spaghetti
>
>Put your clothes on and go out to the garden and pick...

Spoil sport

Snipped great looking recipe.

Thanks for sharing. Looking forward to more recipes from you.

Koko
A Yuman being on the net
(posting from San Diego)

On Thu, 17 Aug 2006 15:25:46 -0400, "Anita Amaro" >
wrote:

>
>"Damsel in dis Dress" > wrote in message
.. .
>> Come on out. We know you're there. We have magic monitors and can
>> see you. Some of you should put some clothes on.
>>
>> My challenge: emerge from your cyber-closets for one minute. Long
>> enough to say hi and to post one recipe that you really like.
>>
>> Carol
>
>Hi! Here is a favorite recipe. It's delightfully fresh.
>
>Sicilian Fennel & Orange Salad with Red Onion and Mint
>
Great recipe snipped and saved.

Ingredients are on my shopping list already.
Thanks for sharing.

Koko
A Yuman being on the net
(posting from San Diego)

On Thu, 17 Aug 2006 20:47:25 +0100, (Debbie Wilson)
wrote:

>Damsel in dis Dress > wrote:
>
>> My challenge: emerge from your cyber-closets for one minute. Long
>> enough to say hi and to post one recipe that you really like.
>>
>> Carol
>
>Okay.... *waves to Jill and Kilikini*
>Been lurking for a while, enjoying the chat and picking up some new
>recipes. Definitely going to try the Cream of Garlic soup!
>DH and I are both scientific illustrators and live in Surrey, England.
>
>Here's a very simple recipe we like to do:
>
>Chicken and Green Peppers


Thank you for the recipe. I think I'll add some white wine at the
simmer stage also.

Keep up coming.

Koko
A Yuman being on the net
(posting from San Diego)

On 17 Aug 2006 13:10:01 -0700, "Bubbe" > wrote:

>
>Damsel in dis Dress wrote:
>> Come on out. We know you're there. We have magic monitors and can
>> see you. Some of you should put some clothes on.
>>
>> My challenge: emerge from your cyber-closets for one minute. Long
>> enough to say hi and to post one recipe that you really like.
>>
>> Carol
>
>LOL ... I guess you could call me a lurker, I've only just signed on to
>this group and have been reading back messages ... so here goes for the
>requested recipe ...
>
>It's something my mom used to make for special occassions, I still make
>it for special occassions or whenever I want a change from the standard
>"What's for dinner? Chicken? AGAIN?! How'd you make it THIS time?!"
>
>Cherry Chicken
>
Recipe snipped and saved.

Thanks. DH loves Orange Chicken. I bet he'll like this one also.

Keep posting

Koko
A Yuman being on the net
(posting from San Diego)

On 17 Aug 2006 15:46:09 -0700, "Dean G." > wrote:

>
>Damsel in dis Dress wrote:
>> Come on out. We know you're there. We have magic monitors and can
>> see you. Some of you should put some clothes on.
>>
>> My challenge: emerge from your cyber-closets for one minute. Long
>> enough to say hi and to post one recipe that you really like.
>
>(one minute, starting now)
>
>Hi.
>
>6 ripe apricots, halved and pitted
>small canister of mascarpone
>6 ranier cherries, halved and pitted
>
>Fill the apricot halves with mascarpone and top with a cherry
>
>Eat
>
>Dean G.
>
>(gone in 60 seconds).

Quick, easy, tasty. What's not to like

Thanks

Koko
A Yuman being on the net
(posting from San Diego)

On 17 Aug 2006 16:07:35 -0700, "merryb" > wrote:

>
>Damsel in dis Dress wrote:
>> Come on out. We know you're there. We have magic monitors and can
>> see you. Some of you should put some clothes on.
>>
>> My challenge: emerge from your cyber-closets for one minute. Long
>> enough to say hi and to post one recipe that you really like.
>>
>> Carol
>I know this is a cheater, but it's great and very easy to change what
>you put in it
> Trifle
>Baked cake- I bake it on a sheet pan and cut into cubes when cool
>Puddin- this is a trick I learned in school. Use instant pudding, and
>when you make it, use heavy cream for half of the milk. I use my
>kitchen aid- beat until it until it's thick and leaves "tracks"- comes
>out like mousse
>Fruit- whatever is in season, except melons- they are probably too
>watery
>Put a layer of cake cubes in the bottom of a deep, clear bowl. If you
>like, sprinkle a little champagne on the cubes (or not)
>Put a layer of puddin' on top of that
>Next, a layer of fruit, then cake, etc. Top with whipped cream and
>toasted sliced almonds.
>I made this a few weeks ago for a good friend who is a chocoholic, so I
>used chocolate cake, loose ganache instead of champagne, and
>raspberries. It was great! I've also used white cake, and lemon and
>vanilla puddin mixed, with blueberries, raspberries, and blackberries,
>which was also fantastic. But I use the puddin trick often- pate a
>choux filling, etc. You could also use different booze- Chamboard,
>kahula, godiva chocolate liquor, etc. Use your imagination!

Thanks merryb

I'm making this next weekend for a family gathering

Koko
A Yuman being on the net
(posting from San Diego)

On 17 Aug 2006 16:26:47 -0700, "tintalle" >
wrote:

>HI all. I lurk alot, post a little.
>
>Greek Chicken ( I stole this from somewhere, don't quite remember
>where. One of my favorite i'm not in the mood to cook but i want real
>food kind of meals)
>
Thank you for posting this great looking recipe.

I will be making this one.

Koko
A Yuman being on the net
(posting from San Diego)

On 18 Aug 2006 00:31:23 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:


>
>I'm not a lurker, but here's a recipe that I haven't made in a very long
>time. It originated with Stouffer's when they still had restaurants in
>several majoy cities in the US. It's very rich, but also very good.
>
>
> * Exported from MasterCook *
>
> Stouffer's French Coconut Pie


1 1/3 sticks of butter?
Weight Watchers be damned, gotta make this one.

Koko


A Yuman being on the net
(posting from San Diego)