Slow Food Sunday at My Place

[NashVegas]

Right now theres a pot of Vidalia onions sautéeing that will, later today, be called bisque.

Last night I made a ball of pasta. Today it will be rolled out and some of it will be stuffed with an artichoke heart/pistachio filling, some with Gorgonzola, and I might just try an olive / garlic mix, too. They'll all be served with a creamy lemon sauce.

Haven't thought about dessert. That may be a fast food: bananas in milk.

[hippywife]

1. Ooooh!

Can I come eat at your house? That sounds absolutely incredible! :9

[NashVegas]

3. Sure

Leftovers at 4pm tomorrow.

[Stinky The Clown]

2. Excuse me ........

..... how is drool removed from a keyboard?

[NashVegas]

4. For Many Things

WD40 is amazingly useful.

The verdicts: the artichoke / pistachio pasta was tops. I really like this and would recomend. Not sure the other really worked. The soup, I'm going to tinker with some more tomorrow. Here's the recipe used:

http://www.fruitandveggieguru.com/ExtraSections/ProduceRecipes/Soups_Stews_Chilis/Recipes/Sweet_Onion_Bisque/tabid/105/Default.aspx?fid=50&pccid=540

I'm going to try a reduction and/or adding some grated gruyere to thicken it up. It tastes okay ---> good, not stupendous.

[hippywife]

7. Maybe it will be better

once it's set in the fridge overnight. :shrug:

[Stinky The Clown]

9. Apart from the cream, that sounds like a recipe Sparkly makes for onion soup

Of course it has gruyere on a crouton and that really does wake it up.

Sparkly's a vegetarian (a matter of taste, not morality, for her), but makes an exception for the chicken stock in this and a few other soups, but she can't go to beef stock. I am convinced the soup is somewhat mild simply because of the lack of beef. As you said of yours, good .... but. Try your recipe again, but this time with beef stock in place of the chicken stock.

[NashVegas]

10. I May Try That

Mainly I was thinking about the gruyere to thicken it up; I didn't think the taste lacked much, but figure if I'm going to add something to it, may as well go all the way.

[NashVegas]

15. Update

Whilst I was walking up the street along the backside of the downtown hotel where I first had the soup, one of their cooks was outside having a smoke. I took advantage of the opportunity. He told me theirs is made from no more than four ingredients: the onions, cream, salt & pepper. I'm trying it his way today.

[NMDemDist2]

5. no more lazy Sunday cooking for me these days

I'll be doing lazy Wednesday cooking with my new schdule.

you meal sound wonderful, we're having ham slices out of the freezer from the Easter ham, yellow rice (also from the freezer, I save half the batch when I make it) and a quick green salad.

sigh

and I need to go make muffins for lunches the rest of the week.

see ya later....

[NashVegas]

6. Sounds Like Wednesdays Are Great At Your House

I rent; really wish I had space for a big freezer.


Mmmmmuffins!

[NMDemDist2]

8. Apple Strudel to be exact but alas

our of a box, no time for from scratch tonight

but Wednesday will be better

I hope...

:hide:

[Tab]

11. *> ahem

Address, please?

[NashVegas]

12. Heheh

Message me, babe.

[hobbit709]

13. I plan on making some simple beef tacos and tostadas

with chile con queso on the side. Too damn hot to do any serious cooking here lately. I can do all this with one skillet and the microwave.

[kestrel91316]

14. I did some slow food this weekend, too. A pot of pinto beans

with salt pork bits and dried red chiles done up in the crockpot REAL slow- oh, and finding the salt pork at my nearby grocery was a shock - they never have what I am looking for!

I also made Jalapeno Cornbread (recipe from Fast Vegetarian Feasts - ww flour rather than white, 1/2 c. of diced jalapenos, wheat germ, honey - disgustingly healthy and very yummy). I even did it in the big cast iron skillet for the first time and liked that touch, though it stuck to the pan a little.

Tonight I'm roasting a chicken and will have a spinach salad with it. Leftovers tomorrow. The only convenience foods I ever buy are from Trader Joe's and I don't even get much of that sort of thing there. I love cooking from scratch.