It is the height of cruelty to describe a wonderful dish and to then deny us, your fellow AI-ers, the recipe.
On my honeymoon, I had a truly memorable experience. An experience that I have tried, in vain, to reproduce. Now, this experience surpassed everything else that happened on the honeymoon (a two part experience in Martha's Vineyard and all over Norway).
Of course, we're alllll staying on topic, and we are talking about food.
What I am talking about is a salmon omlette.
I've come close to it:
Dill - about one half a tablespoon.
1 Small Can Cooked Salmon
Mix with about half as much cream cheese (pretty precise measurements, eh?). Whip the hell out of it. When you think that you're done, whip it some more. Set aside.
Mix two eggs with about 1/4 cup real cream; not that half and half stuff, but the cream. Think about that time that you were so enraged in AppleOutsider because you were personally attacked that you had to get away from your Mac, lest you put your fist through it. Thus emotionally primed, commence to whip the eggs and cream. Beat them to death.
Pour the eggs into a hot, liberally buttered skillet (medium heat).
Let 'em cook. When they set a little, pile on the salmon mix. Fold over the sides over the salmon and then, gently, gently flip the baahsted. When/if it starts to come apart, despite your best efforts, cut the sonofab*tch in two and flip the two halves independently.
I am missing ONE CRUICAL INGREDIENT. However my salmon omlettes close to the rapture (the food rapture) of the MV part of my honeymoon.
Sometimes, in the dark of night, waiting for the latest verison of AO to load, wondering what I've left out, I feel nearly like Nearly Headless Nick: a lifeless ghost who misses the taste of [a specific] food.
AND KICKAHA SHALL LEAD THEM OUT OF THE DARKNESS INTO THE PATH OF RIGHTEOUSNESS! YEA HE SHALL SAY UNTO THEM: IDIOT! USE NOT THE CANNED SALMON, YOU IDIOT, LEST YOUR OMLETTE TASTE OF DUNG!
AND THIS SUNDAY BREAKFAST SHALL THE ARIES 1B TRIBE BE SERVED SALMON OMLETTES MADE WITH FRESH, SMOKED SALMON, NOT THE CANNED SALMON, AND THENCE SHALL A TEST BE MADE!
Had I a kitchen, some ingredients, and cooking supplies, I would be making chocolate chip cookies RIGHT NOW. Ooh they're so good! I always make them from scratch, tossing in coconut, walnuts, pecans, or whatever else looks tasty. They're always cooked to the point of still being a little gooey in the center. Droool....
I'm definitely a dessert girl. Pies, cakes, cookies, chocolates - that's my business in the kitchen.
I make kick-ass Schnitzel and German Potato Salad once in a while. I can't give out the recipe for the salad because if my dad found out he'd kill me or worse tell the German relatives I gave it away and they'd kill me. But I can give away one of the main ingredients - besides potatoes of course - at least one pound of bacon including the fat the left in the frying pan which you drizzle over the potato salad once it's all mixed together. And of course you cook the schnitzel in pure lard.
I love to cook. I started when I was a kid and by the time I was in my teens I was making all sorts of stuff from scratch. After college, my first pay-the-bills job was at Dean & deLuca in New York, where I met my best friend and catering partner of 22 years. Just in the past four years for fun we've catered four theater opening on shows we worked on, a private screening of the movie she produced (before it's Sundance premiere), a few dinner parties and one wedding cake we flew to New York to bake.
So, as a dyed-in-the-Prada food snob, I say that one of the greatest things you can make is a grilled cheese sammich made with white bread and Kraft singles cooked in butter with a cup of Campbell's tomato soup.
Starter of fresh romain salad w/ olive oil, garlic, salt as dressing.
White wine: a chardonnay (My local winer was closed, otherwise, Leap Frog would have been great).
Zucchini and yellow squash cut angularly and seasoned with salt, pepper, olive oil and grean herbs. Prepared a stovetop grill pan and when hot, place the zucchini and squash and grill both sides.
1 two pounder live striped bass, sacrificed this afternoon, gutted and scaled by the fish monger. I got fresh thyme and two smashed cloves of garlic place inside of fish. Grind fresh peppercorn with nice sea salt or kosher salt and add a bit of olive oil in a small bowl, mix, then rub both sides of the fish with it. Prepared a stovetop grill pan again and grill the bass for couple of minutes each side to crisp the skin. Place the fish in a deep pan and toss in a preheated oven for about 10 minutes.
Dessert: have sex
Tomorrow's dinner menu:
Fresh scialatelli pasta with fresh tomatos, basil, and olive oil along with tomato or Italian green olive bruschetta
Next time you cook the fish in the oven toss some asparagus in there. If you like asparagus, that is. Rolled in some oil and fleur de sel. It really makes the asparagus tender, yet crunchy. Loads better than steaming. I'm all over roasting aspargus- I even do it in the toaster oven.
yep, roasting is the way to go. Of course, I mostly do it when I sit my godchild at her parents house. Her mom splurged on a Viking knock off with all the bells and whistles. A real Cadillac of stoves. Plus, she has ever spice and pot ever invented (I like to cook, but since I live alone, I don't much for myself). I go there once or twice a month and have fun cooking, and since it's just as easy to cook for four, I do so. Needless to say, I am the favorite babysitter of two busy professionals- and one kid used to delivered pizza.
Last time was lemon sole with baby bok choy and a risotto with parmigiano, spring onions and little cumin.
It sounds like we should come over to your place for dinner some time Carol. I like cooking vegetarian dinners sometimes too, it forces you to try to fid something that's not as predictable as what you have every other night. I was a vegetarian for a while, I just dropped out of it a few months ago, but I still like pan frying tofu with soy sauce and mixing it in with some pasta and vegetables. It's still one of my favorite things to eat when I find the time to cook something for real.
It 'would' be fun to all meet up for a good home-cooked meal.
Anders would have to cook some of his dishes. I've never actually had duck before.
Your skillet tofu with pasta and veggies sounds delicious.
Mix all and place in crock pot on low. Cook overnight.
Or.
One roast.
Roast fixins (carrots, potatoes, onions)
One packet cream of onion soup
MIx all in crock pot (roast on top). Cook on low, overnight.
Hi Scott - My dad made a crock pot roast one time that was the best roast beef I have ever tasted in my life. Afterwards, he could never remember what recipe he had used! Sob.
He was also great at making stuffed bell peppers. YUM!
When I cook in the crock pot, I make huge amounts, and then freeze portions to microwave later.
For your roast, how much water is mixed with the packet of onion soup?
Comments
I like gruyere on half-wheat/half-rye myself.
AMEN!
gruyere in the house.
last time i made it was when i was 12?!?
(so i havent had much time for some number of years)
the key is the amount of butter, if the white bread doesnt become yellow by the end of the process it isnt grilled cheese.
On my honeymoon, I had a truly memorable experience. An experience that I have tried, in vain, to reproduce. Now, this experience surpassed everything else that happened on the honeymoon (a two part experience in Martha's Vineyard and all over Norway).
Of course, we're alllll staying on topic, and we are talking about food.
What I am talking about is a salmon omlette.
I've come close to it:
Dill - about one half a tablespoon.
1 Small Can Cooked Salmon
Mix with about half as much cream cheese (pretty precise measurements, eh?). Whip the hell out of it. When you think that you're done, whip it some more. Set aside.
Mix two eggs with about 1/4 cup real cream; not that half and half stuff, but the cream. Think about that time that you were so enraged in AppleOutsider because you were personally attacked that you had to get away from your Mac, lest you put your fist through it. Thus emotionally primed, commence to whip the eggs and cream. Beat them to death.
Pour the eggs into a hot, liberally buttered skillet (medium heat).
Let 'em cook. When they set a little, pile on the salmon mix. Fold over the sides over the salmon and then, gently, gently flip the baahsted. When/if it starts to come apart, despite your best efforts, cut the sonofab*tch in two and flip the two halves independently.
I am missing ONE CRUICAL INGREDIENT. However my salmon omlettes close to the rapture (the food rapture) of the MV part of my honeymoon.
Sometimes, in the dark of night, waiting for the latest verison of AO to load, wondering what I've left out, I feel nearly like Nearly Headless Nick: a lifeless ghost who misses the taste of [a specific] food.
Aries 1B
(Parsley? Sage? Rosemary? Thyme?....)
Originally posted by Aries 1B
1 Small Can Cooked Salmon
There's your problem. Canned salmon is atrocious.
Originally posted by Kickaha
There's your problem. Canned salmon is atrocious.
AND KICKAHA SHALL LEAD THEM OUT OF THE DARKNESS INTO THE PATH OF RIGHTEOUSNESS! YEA HE SHALL SAY UNTO THEM: IDIOT! USE NOT THE CANNED SALMON, YOU IDIOT, LEST YOUR OMLETTE TASTE OF DUNG!
AND THIS SUNDAY BREAKFAST SHALL THE ARIES 1B TRIBE BE SERVED SALMON OMLETTES MADE WITH FRESH, SMOKED SALMON, NOT THE CANNED SALMON, AND THENCE SHALL A TEST BE MADE!
Thanks!
Aries 1B
"Take it, Oto!"
Aries 1B
I'm definitely a dessert girl. Pies, cakes, cookies, chocolates - that's my business in the kitchen.
Originally posted by midwinter
You must use WHITE BREAD. And Kraft singles.
I love to cook. I started when I was a kid and by the time I was in my teens I was making all sorts of stuff from scratch. After college, my first pay-the-bills job was at Dean & deLuca in New York, where I met my best friend and catering partner of 22 years. Just in the past four years for fun we've catered four theater opening on shows we worked on, a private screening of the movie she produced (before it's Sundance premiere), a few dinner parties and one wedding cake we flew to New York to bake.
So, as a dyed-in-the-Prada food snob, I say that one of the greatest things you can make is a grilled cheese sammich made with white bread and Kraft singles cooked in butter with a cup of Campbell's tomato soup.
Starter of fresh romain salad w/ olive oil, garlic, salt as dressing.
White wine: a chardonnay (My local winer was closed, otherwise, Leap Frog would have been great).
Zucchini and yellow squash cut angularly and seasoned with salt, pepper, olive oil and grean herbs. Prepared a stovetop grill pan and when hot, place the zucchini and squash and grill both sides.
1 two pounder live striped bass, sacrificed this afternoon, gutted and scaled by the fish monger. I got fresh thyme and two smashed cloves of garlic place inside of fish. Grind fresh peppercorn with nice sea salt or kosher salt and add a bit of olive oil in a small bowl, mix, then rub both sides of the fish with it. Prepared a stovetop grill pan again and grill the bass for couple of minutes each side to crisp the skin. Place the fish in a deep pan and toss in a preheated oven for about 10 minutes.
Dessert: have sex
Tomorrow's dinner menu:
Fresh scialatelli pasta with fresh tomatos, basil, and olive oil along with tomato or Italian green olive bruschetta
-OR-
Pancetta linguini w/ a classico Chianti bottle.
Hate the smell afterwards though. :P
Roasted green beans are wonderful. Toss them in olive oil and sea salt, and stick under the broiler for about 30 seconds a side.
Last time was lemon sole with baby bok choy and a risotto with parmigiano, spring onions and little cumin.
Originally posted by Extras.rsrc
It sounds like we should come over to your place for dinner some time Carol. I like cooking vegetarian dinners sometimes too, it forces you to try to fid something that's not as predictable as what you have every other night. I was a vegetarian for a while, I just dropped out of it a few months ago, but I still like pan frying tofu with soy sauce and mixing it in with some pasta and vegetables. It's still one of my favorite things to eat when I find the time to cook something for real.
It 'would' be fun to all meet up for a good home-cooked meal.
Anders would have to cook some of his dishes. I've never actually had duck before.
Your skillet tofu with pasta and veggies sounds delicious.
Originally posted by midwinter
2 smoked sausages
One onion
Two stalks celery
One can red beans
One can ro-tel
Italian seasoning
Mix all and place in crock pot on low. Cook overnight.
Or.
One roast.
Roast fixins (carrots, potatoes, onions)
One packet cream of onion soup
MIx all in crock pot (roast on top). Cook on low, overnight.
Hi Scott - My dad made a crock pot roast one time that was the best roast beef I have ever tasted in my life. Afterwards, he could never remember what recipe he had used! Sob.
He was also great at making stuffed bell peppers. YUM!
When I cook in the crock pot, I make huge amounts, and then freeze portions to microwave later.
For your roast, how much water is mixed with the packet of onion soup?
Originally posted by Aries 1B
ONE CRUICAL INGREDIENT.
Capers.