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“Snow days!”

Since: Nov 08

A winter wonderland

#267 Apr 16, 2010
I should have said, well worth the $1000 it cost.
Atheist Liberal

San Francisco, CA

#268 Apr 17, 2010
Tomato Salad - very simple and absolutely fantastic.

Home grown tomatoes - store bought won't do it. At least three varieties Sliced, Quatered and halved. Arrange on plate. Before hand you prepare olive oil - extra virgin only. Add sliced garlic (a little) and diced challots - let sit, the longer the better. Then dice more challots and fry them in olive oil.

Poor oilive oil garlic and challot mixture over tomatoes. And then poor on some rice wine vinegar or that dark Italian vinegar that I can't seem to recall the name of right now - but it is excellent. Finally, sprinkle the fired challot bits over the top and enjoy.

I heard from pellen about your dog Andie. I'm sorry for your loss.
Atheist Liberal

San Francisco, CA

#269 Apr 17, 2010
...Balsamic vinegar...

The only thing better than fresh homegrown tomatoes are sun dried homegrown tomatoes. Sun dried tomatoes are like bacon. Everything tastes better with dried tomatoes...
Atheist Liberal

San Francisco, CA

#270 Apr 17, 2010
There is a very good deli near where I used to live. The food in Kalifornia is generally very good... Anyway, this deli makes shitake mushrooms ravioli that defy
description. They are handmade, and basted in a light sauce made from olive oil and you guessed it - dried tomatoes. I buy them in 1 lb portions - and they never make it home so I have no idea what they taste like heated up. LOL

They are also 10 bucks a pound. But considering the labor and skill that goes into their creation, they are a bargain...
Atheist Liberal

San Francisco, CA

#271 Apr 17, 2010
Reading the posts in this thread is making me hungry. If I was a wealthy man I would go to culinary school - for the sole purpose of learning to cook for myself and family and friends. I love watching the food network. But I just got rid of my tv...

Since: Jan 09

Location hidden

#272 Apr 18, 2010
Atheist Liberal wrote:
Reading the posts in this thread is making me hungry. If I was a wealthy man I would go to culinary school - for the sole purpose of learning to cook for myself and family and friends. I love watching the food network. But I just got rid of my tv...
That's what the internet is for.

Since: Jan 09

Location hidden

#273 Apr 18, 2010
Oh, and for the record:

shallots
balsamic vinegar

I'm leaving the rest as-is, but at least now you have the ingredients.

“Snow days!”

Since: Nov 08

A winter wonderland

#274 Apr 28, 2010
I made Arroz con Pollo last nite & tonite is Meatball Stroganoff. Mmm mmm good!

“Snow days!”

Since: Nov 08

A winter wonderland

#275 May 10, 2010
Does anyone have a recipe for bonconncini?

“...,to wit”

Since: Jun 09

Location hidden

#276 May 10, 2010
Andie J wrote:
Does anyone have a recipe for bonconncini?
I assume they taste much like fresh water buffalo milk mozzarella.The best way to use that is a Caprese salad. Grape or cherry tomatoes, halved, the cheese and some fresh basil.Maybe some fusilli pasta ,a little flavorful olive oil and black pepper. Nothing acidic- the tomato juices do that part.

When my sister got married we had the reception/brunch at the house. We served Caprese salad and cold poached salmon, green sald rolls and wedding cake. The guests inhaled the Caprese.

I've used dry basil in the winter but the cheese is pricey enough to warrant the cost of fresh

Since: Jan 09

Location hidden

#277 May 10, 2010
Andie J wrote:
Does anyone have a recipe for bonconncini?
Do you mean the kind that are marinated in olive oil and herbs? I've always just done it by doing it...no actual recipe.

The best pre-made I've tasted in the US is at Zabar's in NYC.

“Snow days!”

Since: Nov 08

A winter wonderland

#278 May 11, 2010
PEllen wrote:
<quoted text>I assume they taste much like fresh water buffalo milk mozzarella.The best way to use that is a Caprese salad. Grape or cherry tomatoes, halved, the cheese and some fresh basil.Maybe some fusilli pasta ,a little flavorful olive oil and black pepper. Nothing acidic- the tomato juices do that part.
When my sister got married we had the reception/brunch at the house. We served Caprese salad and cold poached salmon, green sald rolls and wedding cake. The guests inhaled the Caprese.
I've used dry basil in the winter but the cheese is pricey enough to warrant the cost of fresh
That sounds like exactly what I'm talking about. The local deli makes it & calls it bonconncini. I live for it. They add red onio & a little garlic to it. No pasta. Thanks!

“...,to wit”

Since: Jun 09

Location hidden

#279 Oct 10, 2011
A- post your cookie recipe here so we can find it again
Moon, can you put your noodles here too, please?
I wanted to try them and couldn't remember when you posted the recipe.

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