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Can't wait for the Perogi recipe. I'm always looking for new things for dinner. I made an eggplant/lamb/feta dish (basically a mousaka, or however you spell it) from the latest Sunset magazine tonight. It was a hit with all but my 7 year old. He had Wheaties for dinner. Sigh. Jodi

So does this mean that if y'all come to a p.party at my house, I'd better not "fix" a big ol' prime rib? How can anyone not love of big hunk of red meat in a little pool of blood (hot of course) on your plate?

Bernard....you, too? :rolleyes:

Jodi,
I use an extra electric coffee grinder for sulpha tabs and other meds. I also use sugar while grinding. It sure works well.

Yes, the coffee grinder is the best for Bute. Just don't breathe in when you open the lid! JOdi

[ February 26, 2002: Message edited by: jodi ]

Oh, and we had a standing rib roast for Christmas dinner. I'm always up for a big hunk of red meat. Especially if it comes with oven roasted root vegetables. Basted in olive oil, thyme, dry sherry and a pinch of salt. Jodi

[ February 26, 2002: Message edited by: jodi ]

Maybe Vegetarian Times has improved over the years. I subscribed many years ago but hated almost every recipe. I do much better scanning the paper, Bon Apetite magazine, www.epicurious.com and my own cookbooks. Sometimes, I take recipes for chicken and make them vegetarian, like I did for a really spicy green Thai curry last week. Whole Foods sells a "vegetarian chicken broth" in powder form that really saves my behind!

Tonight, we went out to dinner to celebrate my mother's birthday. I made the cake though, a coconut, almond cake with bittersweet-fudge filling. It was the first time I made it and it tasted like a candy bar (think Mounds and Almond Joy). To me it was only so-so.

penny

Good Morning All,

This thread is absolutely SUPER! Jodi, Sydney is behaving better vis-a-vis the piano. Like you said, he's learned not to go there as much anymore. But, he's still keeping me awake all night. I bought these No-scratch and No-stay products, no affect whatsoever on him. Bernard, GREAT, I am happy to have another vegetarian on-board. Personally, I'd rather not eat any fish. But, once in a while, when I'm invited to someone's for dinner and they cook fish just for me, then I'll eat it. Can't wait for your recipes. Penny, thanks. But, don't go to a lot of trouble. Oh, Coffee, I used to live on that stuff, very strong, (100X, i used to call it), couldn't function in the AM without one. I was having too many cups/day. So, I decided to give it up and moved on to decaf tea. Bland city! Bernard, since you're in NYC, at Zabar's in upper west side, there is this coffee blend called "French/Italian", if you love full bodied coffee with a punch, give it a try. My internet is soooo slow today, it's crawling.... oh well.

How does one edit ? I couldn't find an icon for it. I meant EFFECT not affect.

Sam, it is the pencil and paper icon just above your message. And good for you, knowing the difference between affect and effect. I just had that conversation with three of my children last night in the kitchen.

One other thing you can do when you edit is delete the [February 24, 2002 9:20am edited by: Jodi] thing that ends up at the bottom of your message. That way, no matter how many times you edit, the "edited by" message only shows up once. And people have no idea how MANY mistakes you made! Jodi

(I only made one ;))

[ February 26, 2002: Message edited by: jodi ]

Penny:

Your White Bean Chowder sounds really good. I'll try it soon, but will have to cut back on the oil. I've been a Weight Watcher for 14 months & am always messing with someone's good recipe. (At least I won't be breaking my new piano bench when it gets here. Oops, that sounds like I broke the old one. I'm REALLY not that big).

Sam:

A good site for good, easy, healthy (including vegetarian) recipees is www.dwlz.com. Get past the weight watchers stuff & find recipes in the site map.

Jodi:

I agree, just one more place to click when I should be doing a thousand other things.

[ February 26, 2002: Message edited by: Barbara ]

Sam,
Help! I didn't find your email address. You can email me at TheTylerCo@excite.com if don't want to post it.

penny

ok, red alert:

i've got a very special situation coming up in a week--a technician is flying 2,500 miles, then driving for 3 hours, to my house to work on my piano, to turn it back into the piano i fell in love with.

in the lengthy phone conversations we've had, i've found out that he's a bit of a foodie, and a rather particular one at that (though he keeps saying he'll eat anything). he grew up with a french palate and has traveled all over the world, doesn't eat much meat, though he makes an exception for wild game. likes his coffee just so, etc.

not only do i want him to be happy so he'll do a great job (i know he'll do a great job anyway), i just want to express my heartfelt appreciation for his trouble, and make him glad he came, and hope if i ever need him again, i'll be able to persuade him to come back.

unfortunately, i'm not what you would call a great cook. in fact, i'm really bored by food (i know, that is a heinous thing to admit on this particular thread). but i'm willing and ready to transform myself, in this particular instance.

please, any of you who can, come to my rescue and suggest really special dishes that aren't too complicated for an amateur to make, but would satisfy a demanding palate?

how's that for a challenge? i'm deeply indebted to anyone who wants to try to take it on.

pique, are you looking for sit-down meal dishes or finger-food type stuff? If you're looking for a great snack food, I'll post a no-fail, "everyone I've ever met loves", easy to make King for a Day Crabmeat appetizer.

I'll post it tommorrow along with the recipe for the perogis I mentioned yesterday.

Also, the tea I talked about yesterday is not from Tetley, it's from Lipton's Soothing Moments Herbal Tea line and as I said, it's called "Gentle Orange".

Pique,

If you want to do a full meal, here is a recipe for a fabulous mushroom soup. Don't be put off by the romantic overtures. I'm sure he won't make a big pass at you! See it here:

Reconciliation Soup

Can you get dried porcini mushrooms in the boondocks? (asked affectionately!)

Here would be a good main course:

recipe for Roasted Lemon Chicken

Let me know what you think!

penny

Here's the recipe I call "Franco-Russian" Piroges. The recipe is actuall called "Petite Turnovers with Potatoes and Onions" from a wonderful book called "The Joy of Eating French Food" by Renny Darling.

They take a little bit of work (easy work) but are well worth the time.

Pastry:
1 cup butter (2 sticks)
1/2 pound cream cheese
2 cups flour
pinch of salt

beaten egg
grated Parmesan cheese

(I left out the cheese and they were just as good)

In the large bowl of an electric mixer, cream together butter and cream cheese until blended. Add flour and salt and mix at low speed until the flour is incorporated and even. Place dough on floured waxed paper and sprinkle top with additional flour to make for easier handling. Shape into an 8-inch circle and wrap dough in the waxed paper and then foil. Refrigerate overnight. (I refrigerated an hour)

Divide dough into four parts. Working one part at a time, roll it out on a floured pastry cloth until the dough is approximately 1/8-inch thick. Cut with a cookie or biscuit cutter into 2 3/4-inch rounds and accumulate scraps in the refrigerator to roll out at the end.

Place 1 teaspoon Potato Onion Filling on center of each round, moisten the edges and fold over. Press edges down with the tines of a fork. Bruch tops with beaten egg and a dash of grated cheese. (I left out the cheese)

Place turnovers on a buttered cookie sheet and bake at 350 degrees for about 25 minutes or until tops are lightly browned. Yields about 50 turnovers.

Potato Onion Filling:
2 large onions, finely chopped
1/4 cup butter
2 cups mashed potatoes
1/2 cup sour cream
1 egg, beaten
lots of salt and pepper

Saute onions in butter until onions are lightly browned. Mix in the remaining ingredients until blended. (Can be made earlier in the day and refrigerated.)


There is one critical point in this recipe that needs attention: After you make the Potato Onion Filling you may be in danger of eating the whole pot full at once. I was, it's really delicious.

Bon Appetit!

bernard and penny,
thanks so much for those suggestions. finger food or sit-down ideas are great. penny, is there a written guarantee that he won't make a pass at me over the porcinis? (guess what, i can get them fresh!)

actually i am thinking your earlier navy bean recipe sounds really scrumptious. do you think it would be good with braised antelope included?

bring on the crab appetizer, too. i can see i am going to be very busy the day before.

Do you mean throwing the meat into the soup? Heavens no! But then again, what would I know? I'm a veggie! But I do believe that the white bean chowder is just perfect the way it is, and I'd be afraid to mess with it. It's really a fabulous soup. I'm quite addicted to it. And it's fast (although certainly can be made the day ahead, adding the fresh spinach the next day when reheating).

I didn't check out the crab recipe, but many times, that can be made the day ahead as well. I always select several recipes that are made the day of and the day before a big meal, so I don't try to do too much the day of. Lasagne actually tastes better the next day. I have several wonderful lasagne recipes, but only one that is truly snobby (exotic mushrooms, zucchini in alfredo sauce). Takes 9 hours to make though, so I don't recommend it for novices.

Do you see a mushroom theme here? I LOVE 'em. You can get porcinis fresh? That's great! What about wood's ears? I love those too, though they look very strange and are on the slimy side. The taste is wonderful.

Good luck!

if you love mushrooms, penny, you should come out to visit me when the morel season is on. people are selling them by the pound down at the farmer's market every saturday.