Recipes / Food - Drink

[beppe]

Originally Posted by WT Sharpe

Thanks for that recipe. I'm especially grateful since I'm growing a few eggplants and have no idea what to do with them once they're ready for harvest!

What do you call that recipe?

5th row from the bottom.

Recluse's bake is an really interesting one. A salutarian version of the spaghetti alla Norma that is the national dish of Catania, home town of Bellini.

I do it like this: De-salt cubes of of eggplants, fry them golden in olive oil. Simmer them in tomato sauce. Spaghetti, Parmasan cheese. That is a classic.

You can stuff them with sausage filling and bake them. I freeze them already stuffed but raw and in winter ...

You can grill generous slices and marinate them with garlic parsley and olive oil.

[WT Sharpe]

Originally Posted by beppe

5th row from the bottom.

Recluse's bake is an really interesting one. A salutarian version of the spaghetti alla Norma that is the national dish of Catania, home town of Bellini.

I do it like this: De-salt cubes of of eggplants, fry them golden in olive oil. Simmer them in tomato sauce. Spaghetti, Parmasan cheese. That is a classic.

You can stuff them with sausage filling and bake them. I freeze them already stuffed but raw and in winter ...

You can grill generous slices and marinate them with garlic parsley and olive oil.

Thanks! It's now in a recipe file and will be tried out when the eggplants are ready!

[kennyc]

Originally Posted by WT Sharpe

Thanks! It's now in a recipe file and will be tried out when the eggplants are ready!

If you need me to stop by with my AR-15 and keep the family around for it I'd be glad to.

[WT Sharpe]

Originally Posted by kennyc

If you need me to stop by with my AR-15 and keep the family around for it I'd be glad to.

How about if I just trebucket the lot of them over to get them out of the way next time I cook?

[kennyc]

Originally Posted by WT Sharpe

How about if I just trebucket the lot of them over to get them out of the way next time I cook?

Sure, that could work. Just trying to avoid that "awkward experience" next time.

[Ea]

Originally Posted by beppe

The season is the right season, in the Northern hemisphere at least. A great movie made this dish famous all over the world. It just happens that I am in possession of the secret recipe for this delicious treat. It takes a little work. It is not exactly low in calories, but it is vegetarian, and boy oh boy, it is just celestial. Quantities, as always with my turbo cooking are approximative, but the quality of the ingredients... Ah that's important.
.....

I will try this. Aubergine was not one of the vegetables I grew up with, so I have to experiment. A friend of mine love aubergine, so I decided I'd try to see if I'd like it, too. So far, I'm no sure I like it (for the same reason I don't like tomatoes - some inherited incompatibility of taste) - but I still want to give it one more try. Aubergine could still be useful, like tomatoes are as a sauce base.

[lilac_jive]

I just made these for a party and they came out great. I used smaller shrimp though.

Sesame Shrimp Skewers
-Vegetable Oil
-24 jumbo shrimp (raw and peeled)
-2 tbsp Wine Vinegar
-2 tbsp reduced sodium soy sauce
-1/4 Sesame seeds
- skewers

Put 3 shrimp on each skewer. In a shallow dish, combine vinegar and soy sauce. Dip shirmp skewers in sauce, then using another plate sprinkle the sesame seeds on the shrimp. In a large skillet (skewers need to fit or cut them shorter), heat 2 tablespoons of veggie oil on medium high. Place skewers on skillet, letting each side cook for about three minutes. After all shrimp is cooked, pour remaining soy/vinegar sauce in still hot pan for about 15 seconds, then drizzle over shrimp. Serve hot or room temperature.

This took about 15 minutes including prep time, and was a piece of cake. Big hit too

[Ea]

Sounds super easy as well as delicious. Thanks. Did you use red or white wine vinegar? A balsamico perhaps? I'll probably use an elderflower vinegar I happen to have at the moment, but I just wondered.

[lilac_jive]

Originally Posted by Ea

Sounds super easy as well as delicious. Thanks. Did you use red or white wine vinegar? A balsamico perhaps? I'll probably use an elderflower vinegar I happen to have at the moment, but I just wondered.

I used red, since I got it on sale last weekend for only $1. The recipe didn't specify any in particular.

[Ea]

Originally Posted by lilac_jive

I used red, since I got it on sale last weekend for only $1. The recipe didn't specify any in particular.

I just counted; I keep 10 different vinegars in my pantry ... I'd have to make up my mind *lol*

[beppe]

Originally Posted by Ea

I will try this. Aubergine was not one of the vegetables I grew up with, so I have to experiment. A friend of mine love aubergine, so I decided I'd try to see if I'd like it, too. So far, I'm no sure I like it (for the same reason I don't like tomatoes - some inherited incompatibility of taste) - but I still want to give it one more try. Aubergine could still be useful, like tomatoes are as a sauce base.

I feel honored and pleased. Now, if you do not like tomatoes, dear Ea, that dish, might be quite off your line of sight. I do not like aubergine per se. I find them viscid and tasteless except for the vague bitterness. But arranged with other stuff they bring something. They act as smoother, a binding element.

Tomatoes, I like them in any way one can think of them. And there are many, but really a lot. So I cannot help you there.

[beppe]

Originally Posted by Ea

I just counted; I keep 10 different vinegars in my pantry ... I'd have to make up my mind *lol*

Elderflower, sanbuco. Interesting. I was a vinegar maniac, but Wife cannot stand it so I do not use it any more. I had apple, red, but home made (alive), white commercial but it was used for canning and not for seasoning or cooking, and balsamic, that I don't like except over steak some time. Or over fresh strawberries. Funny but it is good. Just a drop. Adult Daughter she keeps oriental stuff also.

[Ea]

Originally Posted by beppe

I feel honored and pleased. Now, if you do not like tomatoes, dear Ea, that dish, might be quite off your line of sight. I do not like aubergine per se. I find them viscid and tasteless except for the vague bitterness. But arranged with other stuff they bring something. They act as smoother, a binding element.

Tomatoes, I like them in any way one can think of them. And there are many, but really a lot. So I cannot help you there.

Perhaps I should rethink it in this case...

Originally Posted by beppe

Elderflower, sanbuco. Interesting. I was a vinegar maniac, but Wife cannot stand it so I do not use it any more. I had apple, red, but home made (alive), white commercial but it was used for canning and not for seasoning or cooking, and balsamic, that I don't like except over steak some time. Or over fresh strawberries. Funny but it is good. Just .a drop. Adult Daughter she keeps oriental stuff also.

Hmmm... but vinegar is pure contrast. The tiny spot that brings out all other taste.* Okay, I was a strange child who liked sour and bitter taste even when I was 4-5, but still.... My elderflower vinegar is good because it's mild, sweet and flowery and is great with anything except that which needs a strong sour taste (but then you can use lemon juice - that's much fresher than vinegar.

*Example: I use a few drops of sherry vinegar in creamed mushrooms. It's perfect with the cream and the mushroom taste. Without it, it would be much more bland - but only a few drops.

[beppe]

Originally Posted by Ea

Perhaps I should rethink it in this case...


Hmmm... but vinegar is pure contrast. The tiny spot that brings out all other taste.* Okay, I was a strange child who liked sour and bitter taste even when I was 4-5, but still.... My elderflower vinegar is good because it's mild, sweet and flowery and is great with anything except that which needs a strong sour taste (but then you can use lemon juice - that's much fresher than vinegar.

*Example: I use a few drops of sherry vinegar in creamed mushrooms. It's perfect with the cream and the mushroom taste. Without it, it would be much more bland - but only a few drops.

That's exactly what vinegar is. French people they say un gout relevè. Rised, brought out. Exactly. Good and sensitive cook. Usually people that do not use vinegar use lemon juice on their salad. I learned to use only oil and salt. Now not even those. I let the acid juice of tomatoes and the sharpness of raw red onions do the relevation. And I enjoy my salads very much.

[Ea]

Originally Posted by beppe

That's exactly what vinegar is. French people they say un gout relevè. Rised, brought out. Exactly. Good and sensitive cook. Usually people that do not use vinegar use lemon juice on their salad. I learned to use only oil and salt. Now not even those. I let the acid juice of tomatoes and the sharpness of raw red onions do the relevation. And I enjoy my salads very much.

I see how you can use acids from other foods instead of plain vinegar. I used to like a few drops of olive oil and nothing else on my salad. But now I prefer it with a few drops of the sherry vinegar, too.

But Beppe, you should be reading other things than these emails "Pil" is close to my heart as is "Somebody with whom to dance".