Text 17660, 107 rader
Skriven 2011-11-12 02:32:34 av Janis Kracht (1:261/38)
  Kommentar till text 17225 av MICHAEL LOO (1:123/140)
Ärende: eat the rich 122
========================
Hi Michael!

> I just went back to my sent folder for the period, and
> my e-mails sounded altogether too calm. I really did

I can understand that one.. sometimes you know you can't control things like
that...

> sort of wonder, somewhere in the back of my head, if
> I was going to ever get up again. Oddly, it didn't
> bother me all that much.

Not sure I would have reacted quite that way though (G).. but who knows..

>> Mario Batali's northern Italian family's recipes.. makes sense that
>> he'd use butter with EVO given where his family was from.  He was
>> cooking Bay Scallops in the shell, but I adapted his recipe with clams
>> in the shell and the result astounded my friends who at dinner at my
>> house that evening.

> Butter and oil together are a pretty cool combo sometimes.
> I wonder now if red onion slices are a substitute for shallots.

Could be..

> I believe I printed that recipe here once.. my
>> friends begged me for the leftovers even :) That was a first for me
>> (grin)

> I'm sure you are too modest.

Oh I've had people mention my cooking was way off the scale before, but never
had folks ask me to wrap up the leftovers.. it was neat.. I didn't mind. This
was a friend I'd done a lot of cooking with years ago.. We'd kind of lost touch
with one another over the years so it was good to get back together again.. I
remeber some funny stuff.. for some reason she could never get a handle on
fluting pies.. eventually I told her, hey, it doesn't matter.. just get the
dough in the pan :)  We had fun anyway (g).

>> It's fine that way, but I prefer the 4-ingredient version:
>> garlic, olive oil, clams, and pepper.
>> Yes, the classic.. but the sicilian classic is lots of EVO, (and I
>> mean lots (g)).. and of course plenty of garlic.  And parsley..Fresh
>> Italian parsley :)

> Parsley is fine (I use it if I have some handy but will not
> go out of my way for it), but it takes away from the garlic.
> If I use parsley, I usually fry it and the garlic together,
> so the greenness is less and the garlic gets brown and pungent.

Not here .. I add the parsley after I add the clams and clam juice.. I don't
like what sauteeing does to the parsley :) You get the full flavor of the
parsley that way.. hehe.. that's intersting anyway.

>> Cappellini is my primary go-to pasta - it cooks in 5 minutes,
>> and sauce disappears in among the strands.
>> Ron even loves a really good tomato meat sauce and cappellini.. I like
>> it well enough... but I'll eat any kind of macaroni :)

> Just had capellini (I now think it has one p - must have been
> on Lasix when I wrote that before) and bolognese with extra hot
> pepper added. I don't know what happened, but my gas level is
> way up. Did you need to know that? I thought not.

haha.. well, we recently had a real country style Italian dish.. Chicken legs
and thigs with tomatoes and potatoes.. real comfort food. Once in a while I add
some sausage links to accomodate my son who hates chicken with a passion (g)

==Pollo alla Calabrese==
Ingredients:

3 pounds bone-in chicken legs and thighs, trimmed of all visible fat or 2 lb.
chicken legs and thighs and 1/2 lb. sweet Italian Sausage 3 1/2 tsp. kosher
salt
Freshly ground black pepper
1 1/2 pounds Yukon Gold potatoes, peeled or unpeeled, cut into 2-inch chunks
3/4 pound ripe tomatoes, cored and cut into 1/2-inch chunks 1 large yellow
onion, halved and cut into 1/2-inch-thick slices 3 garlic cloves, halved
3 Tbsp. chopped fresh oregano or 1 Tbsp. dried oregano 1/4 cup extra virgin
olive oil
Ground hot red pepper
Preheat the oven to 450 degrees and position a rack on the lowest level. Season
the chicken all over with 2 tsp. of the salt and several grinds of black
pepper. Put the potatoes, tomatoes, onion and garlic in a baking dish large
enough to hold the chicken in one layer, for example a 9-by-13-inch glass or
ceramic baking dish works well. Sprinkle the vegetables with the remaining 1
1/2 tsp. salt. Place the chicken in the baking dish, add the oregano (crumbling
the dried oregano, if using, between your fingers as you add it), and drizzle
with the oil. With your hands, toss the chicken and vegetables to coat them
thoroughly with the seasonings. Then remake the bed of vegetables, arranging
the chicken on top, skin side up. Sprinkle the chicken with hot pepper to
taste.

Place the baking dish in the oven on the bottom rack and bake until the skin is
crisp and golden, 30 to 45 minutes. Turn the chicken pieces over and continue
baking until the chicken juices run clear, the potatoes are tender, and most of
the pan juices have been absorbed, 20 to 30 minutes. Serve immediately,
spooning the remaining pan juices over the chicken.
===

Strangley enough.. even I can eat potatoes with this one Lol..

Take care,
Janis

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