Text 16052, 79 rader
Skriven 2011-09-27 23:59:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: McKids
==================
 -=> On 09-26-11  16:11,  Ruth Haffly <=-
 -=> spoke to Ruth Hanschka about McKids <=-

 RH> We prefer Carraba's but went to an OG a few months ago, first time in

We were at Carraba's last night.
 
 RH> when it's pasta fagole. He got the salad this time; I've made pasta
 RH> fagole that tastes so much better. Forget what our entrees were-they're
 RH> always changing things on the menu but it's usually varients of a
 RH> theme. Usualy there are a lot of pasta dishes, a number of them with
 RH> seafood or chicken additions. Their marinara sauce isn't as good as my
 RH> home made. (G)

One of our rules at a restaurant is that we do not often order things
that we might also make at home, such as pasta dishes at an Italian
restaurant.  Last night I had a BIG bowl of mussels -- all to myself
because Gail does not like them.  Nice sauce with fresh basil and lots
of chopped garlic.  Saved some of the bread for dipping into the left
over sauce:-}}  Gail had a salad and then their chicken Bryan, which is
one of her favorites there.
 
 RH> we tried to talk her out of it but................anyway, she was
 RH> disappointed that the mac & cheese was nowhere near like what I make.

One of the reasons we don't order any of our standard dishes when out.
It may be good, it may be only lowest common denominator -- but rarely
will it have whatever twist Gail would have put on it.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lamb with Spinach (Dilli Ka Saag Gosht)
 Categories: Indian, Main dish, Spicy, Ethnic
      Yield: 6 servings
 
      8 tb Vegetable oil
      6    Whole cloves
      6    Cardamom pods
      6    Garlic cloves chopped
      2 lb Cubed lamb
      1 ts Coriander seeds
      2 ts Salt
      2 lb Fresh spinach chopped
    1/4 ts Black peppercorns
      2    Bay leaves
      2    Medium onions finely chopped
      1    Inch cube of ginger chopped
      2 ts Ground cumin seeds
    1/4 ts Cayenne pepper
      5 tb Plain yogurt well beaten
    1/4 ts Garam masala
 
  Heat the oil in a large pot over a medium-high flame.   When hot, put
  in the  peppercorns,  cloves,  bay leaves,  and cardamom pods.   Stir
  for a second.  Now put in the onions,  garlic and ginger.   Stir and
  fry until the onions develop brown specks.  Now add the meat, ground
  cumin, ground coriander,  cayenne pepper,  and 1q/2 of the salt.
   Stir and fry for  a minute.   Add  1 tablespoon of the yogurt.
   Stir and fry for a  minute. Keep doing this until all yogurt has
  been incorporated.  The meat should also  have a slightly browned
  look.   Add the spinach and the  remaining salt.   Stir to mix.
   Keep stirring and cooking until the spinach wilts completely.
   Cover  tightly and simmer on low heat for about 1 hour  or until
  meat is tender. Remove the lid and add the garam masala. Turn the
  heat to medium.  Stir and cook another 5 minutes until most of the
  water in the  spinach disappears and you have a thick, green sauce.
  Remove the whole spices and serve.
  ... from a file of Carl Berger
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:08:30, 28 Sep 2011
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