Tonight's dinner will be rack of lamb, beet, endive and blue cheese
salad with walnuts, and on the side, roasted veggies - cauliflower,
red onions, carrots and zucchini.


Boron

Boron Elgar wrote:

> Tonight's dinner will be rack of lamb, beet, endive and blue cheese
> salad with walnuts, and on the side, roasted veggies - cauliflower,
> red onions, carrots and zucchini.


I made a lovely Thai - style red pork and chicken curry in my crockpot. My
goal is to get a perfect balance of flavors, with this I think I'm pretty
close...

It has the meat from a small pork shoulder roast, chicken breast and thighs
and assorted veg, e.g. onion, garlic, eggplant, sweet potatoes, red & green
bell peppers, carrots, celery, Eye - talian flat green beans...I used a can
of Maesri red curry paste along with some home - made stock and a can of
coconut milk and half a packet of Mama Sita tamarind soup base mix, and a
coupla heaping spoons of sambal oelek, also some dried basil to start and
some fresh towards the end. It is sweet, sour, rich, and spicy...it takes a
bit for all the flavors to "register" on the tongue, which was my goal.

My local coffee purveyor has a small outside seating area with some potted
flowers and plants. I noticed some basil amongst these so I asked "What are
you going to do with that basil?" to which they replied, "It's yours if you
want it...". Perfect for a curry, I thought. So they are getting a
container of my curry...

:-)


--
Best
Greg

On Sun, 21 Sep 2008 14:27:13 -0500, "Gregory Morrow"
> wrote:

>
>Boron Elgar wrote:
>
>> Tonight's dinner will be rack of lamb, beet, endive and blue cheese
>> salad with walnuts, and on the side, roasted veggies - cauliflower,
>> red onions, carrots and zucchini.
>
>
>I made a lovely Thai - style red pork and chicken curry in my crockpot. My
>goal is to get a perfect balance of flavors, with this I think I'm pretty
>close...
>
>It has the meat from a small pork shoulder roast, chicken breast and thighs
>and assorted veg, e.g. onion, garlic, eggplant, sweet potatoes, red & green
>bell peppers, carrots, celery, Eye - talian flat green beans...I used a can
>of Maesri red curry paste along with some home - made stock and a can of
>coconut milk and half a packet of Mama Sita tamarind soup base mix, and a
>coupla heaping spoons of sambal oelek, also some dried basil to start and
>some fresh towards the end. It is sweet, sour, rich, and spicy...it takes a
>bit for all the flavors to "register" on the tongue, which was my goal.
>
>My local coffee purveyor has a small outside seating area with some potted
>flowers and plants. I noticed some basil amongst these so I asked "What are
>you going to do with that basil?" to which they replied, "It's yours if you
>want it...". Perfect for a curry, I thought. So they are getting a
>container of my curry...
>
>:-)

Sounds great. A like the Maesri pastes and usually have red, green and
Pananag on hand.

So...is that a regular old basil you fell into, or is it Thai or Holy
basil?

Boron

Boron Elgar wrote:

> On Sun, 21 Sep 2008 14:27:13 -0500, "Gregory Morrow"
> > wrote:
>
> >
> >Boron Elgar wrote:
> >
> >> Tonight's dinner will be rack of lamb, beet, endive and blue cheese
> >> salad with walnuts, and on the side, roasted veggies - cauliflower,
> >> red onions, carrots and zucchini.
> >
> >
> >I made a lovely Thai - style red pork and chicken curry in my crockpot.
My
> >goal is to get a perfect balance of flavors, with this I think I'm pretty
> >close...
> >
> >It has the meat from a small pork shoulder roast, chicken breast and
thighs
> >and assorted veg, e.g. onion, garlic, eggplant, sweet potatoes, red &
green
> >bell peppers, carrots, celery, Eye - talian flat green beans...I used a
can
> >of Maesri red curry paste along with some home - made stock and a can of
> >coconut milk and half a packet of Mama Sita tamarind soup base mix, and a
> >coupla heaping spoons of sambal oelek, also some dried basil to start and
> >some fresh towards the end. It is sweet, sour, rich, and spicy...it
takes a
> >bit for all the flavors to "register" on the tongue, which was my goal.
> >
> >My local coffee purveyor has a small outside seating area with some
potted
> >flowers and plants. I noticed some basil amongst these so I asked "What
are
> >you going to do with that basil?" to which they replied, "It's yours if
you
> >want it...". Perfect for a curry, I thought. So they are getting a
> >container of my curry...
> >
> >:-)
>
> Sounds great. A like the Maesri pastes and usually have red, green and
> Pananag on hand.


A good product, I highly recommend it. The red curry is a staple in my
pantry...that and Mae Ploy stuff.

This winter I'll try my hand at making my own curry paste, we'll see...

OH, I also put some had some Portabello mushrooms on hand which I put into
the mix (I usually have Chinese dried of some sort, I'm out and I am so due
for a trip to the Asian markets).. This was something of a "Muscovigian"
[sp?] concoction, I had some odds n' ends to use up. I also made a pasta
sauce with some more eggplant, etc. that I had...

I had somewhat fallen out of prepping food on the weekend to have for the
following week, maybe it was the warmer weather. I was gettin' tired of a
diet of tossed salads and sammiches so...

I *did* spend the last three weekends frenziedly making large amounts of
stuff for cookouts (potato salad, baked beans, coleslaw...), this was a
quiet stay - at - home weekend. Hopefully no more "mass" cooking for a
whiles...

I've also got some five - minute artisan bread dough a - risin' [the basic
white recipe], it's been a coupla months since I baked bread. I'm glad
autumn is here...

;-)


> So...is that a regular old basil you fell into, or is it Thai or Holy
> basil?


Regular...


--
Best
Greg

We ate:

pancakes -- I mixed banana, yogurt, and applesauce into the batter

scrambled eggs

sliced apples

Tara

"Boron Elgar" > wrote in message
...
> Tonight's dinner will be rack of lamb, beet, endive and blue cheese
> salad with walnuts, and on the side, roasted veggies - cauliflower,
> red onions, carrots and zucchini.
>
>
> Boron

Lemon pepper - Garlic grilled chicken thighs
sautéed green beans
Tomato -Onion-Cucumber salad
Green salad
No decision on the starch.

Dimitri

Very lazy today. I picked up a variety of salads from Sweet Tomatoes and
some fresh baked bruschetta. I'm splitting open a yellow watermelon for
dessert later.

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/21(XXI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 1dys 7hrs 16mins
*******************************************
Did you really expect mere proof to
sway my opinion? HA!
*******************************************

"Boron Elgar" > wrote in message
...
> Tonight's dinner will be rack of lamb, beet, endive and blue cheese
> salad with walnuts, and on the side, roasted veggies - cauliflower,
> red onions, carrots and zucchini.

Chicken thighs Braised in white wine with garlic, celery, cumin and parsley
over cous-cous made in home made chicken stock with shallots, mushrooms,
sage and thyme. Served with a garden salad.

I had opened a bottle of Deubuf St. Veran chardonnay to use in the chicken
and serve with dinner. By time dinner had rolled around the wine had morphed
into something unpleasant. It didn't affect the chicken but decided to dump
the rest and serve what was left of last night's bottle of Dr. Konstantine
Frank Rkatsiteli. It had held up well and was a great match for the chicken.
It was one of the best wines we brought back from our trip to the finger
lakes last month.

Jon

We ate:
Chicken Francese with Lemon and Pecorino and fresh eggplant with tomatoes.


* Exported from MasterCook *

Chicken Francese with Lemon and Pecorino

Recipe By :Food TV
Serving Size : 4 Preparation Time :0:35
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. boneless, skinless chicken breast
4 heaping tbsp finely grated Pecorino cheese -- Romano
8 tbsps. very finely chopped parsley
2 eggs -- beaten
Flour for dredging
1/2 cup olive oil
1/2 cup dry white wine
2 cups chicken stock
12 thin, round slices of lemon -- seeds removed
4 tbsps butter

Cut the chicken breasts into 12 pieces of roughly equal size. Place the
pieces between sheets of waxed paper, and pound with a mallet until they
are thin. Season with salt and pepper. Place cheese and 4 tablespoons
parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking
until it is smoothly incorporated. Place flour on a wide plate. Dip
the pounded chicken in the egg mixture. Remove, letting excess egg drip
off. Place each cutlet in the flour and coat lightly. Remove from
flour and hold them in a single layer.

Add the olive oil to to 2 saute pans large enough to hold 3 cutlets in
a single layer. Place over medium high-heat. When the oil is hot add
the cutlets. Saute, turning once, until the cutlets are golden on the
outside, just cooked on the inside (about 2 minutes per side). Remove
the cutlets and hold them in a single layer. Repeat with remaining
cutlets. Spill the oil out of the saute pan. Return the pan to high
heat. Add 1/4 cup of wine to each pan and reduce it to 2 tbsps in each
pan. Divide the stock and the lemon slices between the pans. Boil for
5 minutes, then remove the lemon slices. Keep boiling the sauce until
it is reduced to 1/2 cup. Turn heat to very low. Swirl 2 tbsps butter
into each pan until the sauce is thickened. Add cutlets to each pan,
turning them until they are coated in sauce. Divide cutlets among 4
plates and pour remaining sauce on them.





--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sun 21 Sep 2008 07:35:46p, Janet Wilder told us...

> We ate:
> Chicken Francese with Lemon and Pecorino and fresh eggplant with
tomatoes.
>
>
> * Exported from MasterCook *
>
> Chicken Francese with Lemon and Pecorino
>
> Recipe By :Food TV
> Serving Size : 4 Preparation Time :0:35
> Categories : Poultry
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 lb. boneless, skinless chicken breast
> 4 heaping tbsp finely grated Pecorino cheese -- Romano
> 8 tbsps. very finely chopped parsley
> 2 eggs -- beaten
> Flour for dredging
> 1/2 cup olive oil
> 1/2 cup dry white wine
> 2 cups chicken stock
> 12 thin, round slices of lemon -- seeds removed
> 4 tbsps butter
>
> Cut the chicken breasts into 12 pieces of roughly equal size. Place the
> pieces between sheets of waxed paper, and pound with a mallet until they
> are thin. Season with salt and pepper. Place cheese and 4 tablespoons
> parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking
> until it is smoothly incorporated. Place flour on a wide plate. Dip
> the pounded chicken in the egg mixture. Remove, letting excess egg drip
> off. Place each cutlet in the flour and coat lightly. Remove from
> flour and hold them in a single layer.
>
> Add the olive oil to to 2 saute pans large enough to hold 3 cutlets in
> a single layer. Place over medium high-heat. When the oil is hot add
> the cutlets. Saute, turning once, until the cutlets are golden on the
> outside, just cooked on the inside (about 2 minutes per side). Remove
> the cutlets and hold them in a single layer. Repeat with remaining
> cutlets. Spill the oil out of the saute pan. Return the pan to high
> heat. Add 1/4 cup of wine to each pan and reduce it to 2 tbsps in each
> pan. Divide the stock and the lemon slices between the pans. Boil for
> 5 minutes, then remove the lemon slices. Keep boiling the sauce until
> it is reduced to 1/2 cup. Turn heat to very low. Swirl 2 tbsps butter
> into each pan until the sauce is thickened. Add cutlets to each pan,
> turning them until they are coated in sauce. Divide cutlets among 4
> plates and pour remaining sauce on them.

This is one of my favorite dishes, Janet. Nice recipe!

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/21(XXI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 1dys 3hrs 6mins
*******************************************
Indexer's Motto: There are no answers,
only cross references.
*******************************************

Wayne Boatwright wrote:
> On Sun 21 Sep 2008 07:35:46p, Janet Wilder told us...
>
>> We ate:
>> Chicken Francese with Lemon and Pecorino and fresh eggplant with
> tomatoes.

>>
>> Chicken Francese with Lemon and Pecorino

>
> This is one of my favorite dishes, Janet. Nice recipe!
>

Thanks, Wayne. It was delicious. I cut it in half for the two of us.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

In article >,
Boron Elgar > wrote:

> Tonight's dinner will be rack of lamb, beet, endive and blue cheese
> salad with walnuts, and on the side, roasted veggies - cauliflower,
> red onions, carrots and zucchini.
>
>
> Boron

Great minds think alike--sort of. I roasted a boneless leg of lamb with
a peppercorn, mustard, and oregano crust. Sides were barley cooked in
mushroom broth, pickled red onions, and marinated artichoke hearts.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Mon, 22 Sep 2008 20:15:17 -0700, Cindy Fuller
> wrote:

>In article >,
> Boron Elgar > wrote:
>
>> Tonight's dinner will be rack of lamb, beet, endive and blue cheese
>> salad with walnuts, and on the side, roasted veggies - cauliflower,
>> red onions, carrots and zucchini.
>>
>>
>> Boron
>
>Great minds think alike--sort of. I roasted a boneless leg of lamb with
>a peppercorn, mustard, and oregano crust. Sides were barley cooked in
>mushroom broth, pickled red onions, and marinated artichoke hearts.
>
>Cindy


Hmmm...that barley sounds wonderful. I will have to try it.

Boron

On Sep 23, 6:50�am, Boron Elgar > wrote:
> On Mon, 22 Sep 2008 20:15:17 -0700, Cindy Fuller
>
>
>
>
>
> > wrote:
> >In article >,
> > Boron Elgar > wrote:
>
> >> Tonight's dinner will be rack of lamb, �beet, endive and blue cheese
> >> salad with walnuts, and on the side, �roasted veggies - cauliflower,
> >> red onions, carrots and zucchini.
>
> >> Boron
>
> >Great minds think alike--sort of. �I roasted a boneless leg of lamb with
> >a peppercorn, mustard, and oregano crust. �Sides were barley cooked in
> >mushroom broth, pickled red onions, and marinated artichoke hearts.
>
> >Cindy
>
> Hmmm...that barley sounds wonderful. I will have to try it.
>
> Boron- Hide quoted text -
>
> - Show quoted text -


I often use barley instead of rice in recipes. Several days ago I
made stuffed peppers, instead of rice , I used barley, was delish!

Rosie