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Old 12-14-2012, 10:13 AM   #61
mpp
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Quote:
Originally Posted by Trotskilicious View Post
also little scallops work instead of chicken or shrimp
yum

 
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Old 12-14-2012, 11:10 AM   #62
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I didn't like that tomato sauce with the butter.

 
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Old 12-14-2012, 11:28 AM   #63
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what butter

 
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Old 12-14-2012, 11:50 AM   #64
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try it without butter.

 
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Old 12-14-2012, 12:29 PM   #65
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Scotty's Marinara

at times I've added chopped onion, fresh garlic, fresh basil etc. to this recipe. But it takes more prep time. I've found this is pretty satisfying when I'm in a hurry and want to make dinner quickly. The anchovies do not add any fish smell or taste to the sauce, but they do lend a little bit of umami flavor.

28oz can of stewed whole plum tomatoes
3 anchovie fillets
1-2 tbsp capers
1 tsp red pepper flakes
2 tsp dried oregano
salt & pepper to taste
1 tsp garlic powder (optional)
1 tbsp olive oil

pour the entire can of stewed tomatoes in a blender. Puree. Should take only a few seconds. Don't over do it. Tomatoes should become sauce like, but still have a bit of texture.

heat the olive oil in a sauce pan. drop in the anchovies. as they melt into the olive oil crush them with a wooden spoon. This should take 1-2 minutes. Once anchovies have disolved add capers and red pepper flakes. Follow right away with Tomato puree, Oregano and garlic powder (if using). Simmer for 5-10 minutes. Season with salt and pepper to taste. The capers and anchovies are already rather salty, so taste the sauce before adding additional salt.

 
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Old 12-18-2012, 03:18 PM   #66
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today for lunch i just dumped 1 c. lentils, chopped green peppers, red peppers, carrots, onions, parsley, garlic, salt, pepper, and cayenne pepper into a pot and let it simmer for 30 - 40 minutes. i grated some parmesan onto my single serving.

wish there were jalapenos on-hand to add. would also be good with a heaping handful of kale tossed into each bowl. ;_;

 
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Old 12-18-2012, 03:31 PM   #67
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last night we went to tim's work holiday party at a place called the chopping block. it's a recreational cooking school that also hosts private cooking parties. it was a small crowd of about 20 people or so mingling, drinking wine (or beer) and cooking with the help of some chefs. i went last year, too, but this year was pretty cool.

anyway, at the end of the meal we're given a print-out of recipes of all the dishes made. this year we had:
- truffle, onion, and bacon tartlets
- salt and pepper crusted beef tenderloin with horseradish sauce (the best)
- oven-roasted winter root vegetables with thyme and rosemary (the 2nd best)
- sauteed haricot verts with toasted almonds
- chocolate hazelnut mousse

i can't wait to make some of this stuff! < o >

Last edited by yo soy el mejor : 12-18-2012 at 03:51 PM.

 
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Old 12-18-2012, 03:48 PM   #68
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yeah that beef tenderloin sounds brilliant

 
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Old 12-18-2012, 04:21 PM   #69
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whats the difference between haricots verts and green beans

 
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Old 12-18-2012, 04:25 PM   #70
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no difference. i s'pose it was to make the menu sound fancier.

 
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