Text 33960, 83 rader
Skriven 2013-02-20 13:45:30 av Ruth Haffly (1:396/45.28)
  Kommentar till text 33887 av Carol Shenkenberger (51446.cooks)
Ärende: Attempting Italian, again....
=====================================
Hi Carol,

CS>> Staring at the fridge, I had to cook that ground pork today as it has
CS>> been defrosted 2 days already.  Humm.

CS>> I didnt measure (yeah, like i ever do?) as i added spices.
CS>> Guessimeates here after the fact work?  1 TS oregano, 2 TS rosemary, 1
CS>> TS basil, 2 TS black pepper, 1.5 ts garlic powder, 1 ts thyme.  I'm
CS>> letting it develop character slowly on the stove top.


ML> Not too bad on the spicing for Italian. The rosemary would go well with
ML> the pork but I've not tried it with the usual Italian seasonings. I use
ML> a bit of thyme now and again but mostly it has been used for thyme tea
ML> the last couple of years.

 CS> I sniffed it and picked it out from that.  'Felt right'.

Probably so. Now that I think about it, it would go well with pork.

CS>> Not too terrible for a starter sauce as it is!  Of course, a purist
CS>> quizine person would go ballistic on what i will do with it (snicker).

ML> But it's a good start for a non Italian cook. We're up at my parents
ML> right now; I made a big pot of meat sauce to go into their freezer in
ML> meal size portions. I just used oregano, basil, parsley, garlic powder,
ML> pepper and a touch of salt for seasoning. A sauerbraten is on the stove
ML> for supper (and the freezer); tomorrow I'll do some beef stew for the
ML> freezer. I don't have a sprig of fresh rosemary to put into it but doubt
ML> it would be appreciated anyway.

 CS> I turned the meat sauce into an almost mexican pasta and some more of
 CS> it into a sort of polish 'glumkies' (but the glumpkies were not
 CS> wrapped as i had only baby bok choy at hand).

 CS> Umm, glumpkie stew?  Just add rice and bok choy (snicker).  The last
 CS> cup of the sauce is practically 'huffing' at me wondering what crazy
 CS> thing I will do with it.

The stew sounds like a workable idea. Or, do you have any burrito
wrappers? The sauce, thickened up and shred the bok choy? Don't know
what kind of cheese would work with it, maybe a cheddar or parm?

CS>> OH one 'with it' won't upset the Italian crowd too much.  Asian
CS>> eggplant is gonna get a thin layer of olive oil, a thin layer of white
CS>> cheese then topped with a bit of this for dinner.

ML> It does sound good.

 CS> The rest may get mixed into a sort of rattatollie'ish stew.  Haven't
 CS> decided yet.

Sounds good to me. A bit of Italian sausage either mixed in (browned
first) or on the side (links or patties) would be good.


CS>> Hmm, now how to make the bok choy and green beans this evening?
CS>> Choices, choices!

ML> Green beans with bacon & a bit of onion sauteed in the bacon grease,
ML> cider vinegar to taste. Bok choy--steam and season with a bit of soy
ML> sauce?

 CS> Worth discussing!  I wimped out on the green beans and made them the
 CS> standard wasy to dogs and i like.  Steamed with a bit of roasted
 CS> sesame oil.  I have more left, probably a lb worth.

 CS> Humm.

It's what I've done with them a number of times, based on what my
grandmother used to make from time to time. A lot better (IMO) than the
standard green bean casserole.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Gone crazy, be back later. leave a message at the Beep!

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