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12-14-2012, 10:13 AM | #61 |
Minion of Satan
Posts: 7,631
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12-14-2012, 11:10 AM | #62 |
Banned
Location: somerville, nj
Posts: 23,382
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I didn't like that tomato sauce with the butter.
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12-14-2012, 11:28 AM | #63 |
Banned
Location: I believe in the transcendental qualities of friendship.
Posts: 39,439
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what butter
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12-14-2012, 11:50 AM | #64 |
Just Hook it to My Veins!
Location: all over the Internet
Posts: 44,548
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try it without butter.
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12-14-2012, 12:29 PM | #65 |
Shut the fuck up!
Location: "Okay, white power feminist" - yo soy el mejor
Posts: 23,882
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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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12-18-2012, 03:18 PM | #66 |
Just Hook it to My Veins!
Location: all over the Internet
Posts: 44,548
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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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12-18-2012, 03:31 PM | #67 |
Just Hook it to My Veins!
Location: all over the Internet
Posts: 44,548
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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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12-18-2012, 03:48 PM | #68 |
Banned
Location: I believe in the transcendental qualities of friendship.
Posts: 39,439
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yeah that beef tenderloin sounds brilliant
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12-18-2012, 04:21 PM | #69 |
Apocalyptic Poster
Location: dedicated to the feeling of good
Posts: 4,363
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whats the difference between haricots verts and green beans
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12-18-2012, 04:25 PM | #70 |
Just Hook it to My Veins!
Location: all over the Internet
Posts: 44,548
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no difference. i s'pose it was to make the menu sound fancier.
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