Text 36497, 89 rader
Skriven 2013-04-28 21:32:12 av Ruth Haffly (1:396/45.28)
  Kommentar till text 33887 av Carol Shenkenberger (51446.cooks)
Ärende: Attempting Italian, again....
=====================================
HI Carol,

 CS>   Re: Attempting Italian, again....
 CS>   By: Ruth Haffly to Carol Shenkenberger on Tue Feb 19 2013 03:48 pm

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 riffled though recipes and settled on one that is a sort of italian
CS>> pork meat sauce with tomatoes.

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'.

That's the way to go. We've got so much fresh thyme outside out kitchen
door that we should use more than we do. It seems to be a self seeding
and spreading plant so the area it's in has increased over the last 4
years. The oregano we planted out back a couple of years ago has
developed into a nice little plot too.


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).

When in doubt, improvise!

 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.

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.

And probably couldn't do the same thing again if you tried. (G)

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.

I'm waiting for them and the new crop of asparagus to hit the farmer's
market this year. We've had a cold spring so everything has been
delayed; I got the firs bok choy of the season last week. Meanwhile,
we're eating a lot of fresh spinach and chard, cleaning out the freezers
of frozen veggies (like the beets we had Friday night).

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


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)