Text 40401, 221 rader
Skriven 2010-07-28 10:29:16 av Janis Kracht (1:261/38)
Kommentar till text 40329 av Ruth Haffly (1:396/45.28)
Ärende: Herbs and such [1]
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Hi Ruth,
>> We're heading up to my daughter's house on Sunday since that works out
>> best for everyone.. I'll bring an angelfood cake (and candles (g))
>> since that one is safe for everyone. I'm planning on stopping at the
>> Ithaca health-store for some 'safe' ice cream (I think it's made with
>> coconut milk IIRC) and then I can stuff it with Ice Cream and some
>> fresh fruit.
> Hope you had a good time there. I presume that Eion's chicken pox are
> well gone by now.
Yep, both boys that got it (Eoin and Drew) are past it. Alex had a vaccine
when that vaccine first came out, so he didn't get it at all which is good.
Hope it doesn't loose efficacy 'later' in his life.
>> ==How to Fill an AngelFood Cake==
>> Whipped Cream or Vanilla Ice Cream
> I've seen the same ideadone with different cakes. As long as you have
> the basic tube shape, it's easy to do say a lemon cake with lemon curd,
> chocolate cake with a chocolate mousse, etc, etc.
Funny you should mention Lemon Curd.. that's what I finally did :) :) I was
planing first on doing the ice cream and berries then had second thoughts since
it would eventually melt, etc. and of course whipped cream wasn't an option
over there.. so the night before I made lemon filling as for Lemon Merigue pie,
and filled it in the morning :)
>> Boy do I love that. It's such a good dish. If you get it in New
>> Jersey, no other place can compare (g). Sounds like the place you
>> went did a great job with it though :)
> I've not had it in NJ but have had it in AZ, HI, GA and NC that I can
> think of; this was the best one yet. An Olive Garden is getting ready to
> open in town (newer part) soon. We'll go, probably just to check it out
I've only eaten there once in Louisville. The food was acceptable, though not
especially authentic.. but I wasn't expecting it to be (g).
> but probably go back to La Foresta more often. Another Italian place
> has opened up on the Lowe's (grocery) plaza; we'll have to check that
> one out as well.
That's always exciting to do, as long as the food ends up being good (smile)..
==Veal Marsala==
This recipe is good with chicken breast, as well. 4 Tablespoons olive oil
1/4 cup butter plus another 1/4-1/2 cup for the sauce. 1 - 2 lbs veal cutlets
1 cup flour
1 clove garlic, minced
1 chopped onion
1 cup Marsala wine or simmer for a few minutes: 1/2 cup water and 1/2 cup
lemon juice, slightly sweetened. It's not the same as marsala, and no doubt
marsala is what the resaurant used.
1/4 cup chicken broth or beef broth (I like to use chicken broth) salt, pepper
1 pound sliced mushrooms
Pound the veal cutlets lightly in plastic wrap until they are about 4"X4" and
about are 1/4" thick. Salt and pepper the veal squares. Dust the veal squares
in the flour and shake to remove excess. Melt 1/4 c. butter in a large skillet.
Add the oil and brown the veal . Don't crowd them or you will steam them
instead of browning them. Remove the veal from the pan to a warm
platter. Add the garlic and onion and saute until the garlic is golden. Add
the mushrooms and brown. Add wine and scrape up the tidbits in the pan. Add
the veal cutlets, cover the skillet, continue cooking for about 15 minutes or
until the veal is tender. Allow the pan of juices to reduce to about 1/2, and
add the 1/4 cup or more of the butter stirring until the juices are thickened
a bit by the butter. Salt and pepper to taste if necessary. Serve with Linguine
or Fettucini.
===
>> > Steve had the Calamari Marinara; no rubber bands at all! It was a
>> mix > of rings and tentacles.
>> Darn! Another one of my favorites :) :) Now I'm starving for the two
>> of them :)
> Come visit and we'll take you over there.
Perhaps when funds are not overtaken by puppies, spaying/neutering, cars, etc.
It would be very nice to do that :) Imagine a week without puppies Lol
>I mentioned the fried ravioli
> to several of the ladies at church today. A couple sad that it didn't
> sound appealing; the other one didn't understand why fry it. Guess
> we'll have to educate them more about good Italian cooking. (G)
Not so strange for a number of culinary types :) It reminds me of the chinese
fried dumplings or their fried dumplings filled with cream cheese (rangoons)..
So it's not so strange to me, though the only other type of 'ravioli' I've had
is a cookie.. filled with a combination of choclolate, ground ceci beans,
raisins and more (g). It's a great dessert. Grandma used to make it every
Christmas. It's a classic that you don't see people making often any more. I
can post the recipe if you're interested (g).
>> >We split an appetiser of fried ravioli
> with JK> > marinara sauce (excellent!)
>> Neat idea, it does sound good :)
> We saw Giada Di Laurentis do it on the Food Network some years back &
> were intrigued by the idea. Next time Steve orders from Amazon, I want
> him to get me the cheese making book and her "Everyday Italian" cook
> book. I've browsed thru it and it looks like a good one to add to my
> collection.
I'll have to take a look - I'm not sure I saw the Italian book you mention.
>> When I make veal marsala I always make it with Linguine...Interesting
>> that they served it with penne - generally though, whenever there's a
>> delicious 'white' sauce involved, Linguine has been our favorite.
> The veal I had was more of a brown butter with herbs--very good! We
Yes, that's how it comes out.. not really dark brown, but a light brown.
> asked about a whole wheat pasta; the waitress said that they're
> considering adding one. The penne was a nice al dente.
Keep asking, eventually people will include it :) That's what I'm hoping..
even if they use the 'combination pastas' with wholewheat and semolina, etc.. I
think Barrilla makes that one, and so does Ronzoni I believe. It's not all
whole wheat, but a combination of grains IIRC.
>> You probably won't hear much about herbal use for health I'd bet.. but
>> there should be plenty of literature around I'd hope.
> Probably not; most of those that do that don't seem to be as open about
> it.
Sure, I can understand that.
>> > I saw something about it in the Raleigh paper as well.
>> The practice can't be good for anyone.. and does seem like it could be
>> dangerous for the baby.
> So many pros and cons on it; it's a decision for the parents to make but
> they have to be very much aware of possible problems associated with the
> practice. I'd have to take a neutral position if a mom to be asked me
> about it until I did more research.
My own feeling is it's more than just a danger to the baby.. try putting the
baby down after it's spent it's early life in your bed, every night :) I've
seen how easy it is for some of these parents to just totally give in to kids
when they are babies, causing problems later on. Not just my daughter, but
pretty much all the toddlers in their 'crowd'. It's sad to see. The kids are
frustrated. My daughter _finally_ got Drew in his own bed when he was almost
_4_.. it was hard enough getting Eoin to stay out of her bed earlier :) :) She
bought Drew a bed that looks like a train engine, and that helped.. still had
to keep it in her room (argh) but eventually he accepted going to his own room
with it. All of that was so much easier for me when the kids were babies, thank
goodness. They never slept in our bed on a regular basis; I did nurse the two
of them and sometimes they'd fall asleep while doing that, but then they were
gently moved to their own crib or cradle, etc. If there was a big ligtening
storm, they'd end up in our bed as well :)
>> Must have been the 'times'.. My mother went back to nursing when I was
>> about 13 or so. Before that she'd never used her degree in nursing.
> So we both got most of our cooking mistakes made on the family before we
> got married.
Lol, that's true :) Though I do remember some uh.. good ones when I was first
married :)
> It's a joke with Steve & me; I made a few not to be
> repeated dishes but I knew how to cook before I left home. None of my
> siblings could say that. (G)
Lol - know what you mean, since that's exactly how it was here (G)..my siblings
weren't in the same position at all :) By the time Mom went to work, My oldest
sister was in College, #2 sister was married (very very young - maybe 17 or
18), and then there was me... my brother and other two little sisters depended
on me to cook for them :)
>> center. It was a lot more challenging because the kids there rarely
>> got decent food at home, or decent care from doctors. The day-care
>> made quite a difference in their lives.
> I can imagine--good food, medical care, attention from people interested
> in their well being............................
Yes, it was a great place. Ron and I did some puppet shows for the kids over
there, and they really loved the puppets.. We used muppet-type puppets and had
quite a troop that would travel around doing them.
>> Same here. We bought my daughter some tool or other from the site
>> where I got my grain mill, that let her make milk from 'various'
>> seeds, etc. Looked pretty neat :)
> We got a soy milk maker back in 2003 that gets used regularly. IIRC,
Yes, that's what it was (G)
> Steve said other grains and suchlike could be used to make "milk" in it
> as well.
Yes, she uses it for rice milk and many others.
>> I'd guess most people don't have the time to do it [bake], anyway.
> Or don't want to make the time. It's there if you want to do something
> badly enough.
I guess.. I know my daughter hardly has time to breathe these days.. she's
working 3 jobs - 1 full-time that takes her to the city once a month for a
week, one on every Sunday night at the health food store, and her own company
that designs web sites, etc. I used to have that kind of energy LOL.. it's
been while though (G). I have a feeling that there are more young couples in
that kind of position these days, as they try survive with a few kids..
:(
Take care,
Janis
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