Which TV personalities (recent or past) have you seen prepare a meal and
thought, "That's interesting. I wonder..." and gone off to put the meal
together?

For me, there are several that have inspired me and since become part of our
menu rotation, or go-to meals.

One was Jacque Pepin's "country" dressing. It's rather simple but one of the
most requested items I make. 1cup heavy cream; whipped into standing peaks.
Add in 2 Tbs. red wine vinegar, 1 clove crushed garlic, salt and pepper to
taste, folding ingredients in slowly with spatula. Adjust vinegar to
preferred strength. It's easy to collapse the whipping cream so beware
adding the vinegar.

Others were Nick Stellino's "Chicken Paprikash," "40 Clove Garlic Chicken,"
and "Pot Roast with Marsala." The daughter-units love the dumplings in the
paprikash dish. The 40 clove garlic chicken isn't garlicy at all, and the
carmelizing softens the sharpness of that dish. The pot roast is so easy
it'll surprise you.

CHICKEN PAPRIKASH

INGREDIENTS:
3 eggs, beaten
1/2 cup water
2 1/2 cups all-purpose flour
2 teaspoons salt

1/4 cup butter, unsalted
1 1/2 lb chicken, skin-on breasts work best
1 onion, medium, chopped
1 1/2 cups water
3 TBS Hungarian smoked paprika
1/2 tsp. salt
1 tsp. black pepper
2 TBS all-purpose flour
1 cup sour cream or creme friche

METHOD:
In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup
of water. Stir in flour. In a pot of boiling water, spoon dumpling mixture
in and cook. Dumplings will be finished cooking when they float to the top.
Lift them from the water and drain.
With a large skillet set to medium-high heat, melt butter and add
chicken; cook until lightly browned, turning once. Add onion to skillet and
cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with
paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked
through and juices run clear. Remove chicken from skillet and keep warm.
Mix remaining flour into cream and slowly stir into skillet. Have cream
mix softly boil, being sure to stir constantly; cook until thickened.
Serve immediately.

POT ROAST WITH MARSALA (Agglasso di Marsala)
Serves 4-6

Ingredients
3 to 3-1/2 lb boneless beef pot roast, tied
4 tsp. salt, divided
1 tsp. pepper
3 TBS all-purpose flour
3 TBS extra-light olive oil
7 TBS extra-virgin olive oil
3 lb yellow onions, peeled and sliced
2 bay leaves
3/4 tsp. red pepper flakes
3/4 tsp. dried thyme
2 TBS. chopped fresh parsley
2 TBS. chopped fresh basil
1 tablespoon chopped fresh rosemary
4 cups dry Marsala wine
6 cups beef broth
1/2 lb Gorgonzola or blue cheese, cut in pieces (optional)

METHOD:
Pat the roast dry with a paper towel. Sprinkle with 2 teaspoons of
salt, the pepper and the flour, shaking off the excess. In a large nonstick
pan, heat the extra-light olive oil for about 2 to 3 minutes or until it is
very hot. Add the roast and brown well on all sides. Transfer the meat to a
baking dish and set aside.
In a large stockpot, heat the extra-virgin olive oil over medium heat
for about 2 minutes. Add the onions, bay leaves, red pepper flakes, dried
thyme, parsley, basil, rosemary and remaining 2 teaspoons of salt. Cook,
stirring well, for about 8 to 10 minutes until the onions are soft. Increase
the heat to high, add the Marsala wine, and bring to a boil, stirring well
to dislodge the brown bits at the bottom of ?the pot. Cook for 5 to 8
minutes or until the liquid has reduced by half. Add the roast, the juices
that have accumulated in the pan and the beef broth, and bring to a boil.
Reduce the heat and simmer for 1 hour and 35 minutes, turning the meat every
15 minutes, stirring to prevent the contents from sticking to the bottom of
the pot.
Transfer the meat to a cutting board and cover with foil. Remove the
bay leaves from the sauce and bring to a boil. Decrease the heat to
medium-high and cook, stirring well, for 30 minutes. If you like a thicker
sauce, cook it longer. If you prefer a smoother sauce, purée the thickened
sauce in batches in a food processor.
To serve, slice the roast and gently reheat in the sauce over
medium-low heat. Place on a large platter and top with some of the sauce.
Serve the extra sauce on the side.
Optional: If you like, add the Gorgonzola or blue cheese to the sauce
before you heat the meat, and stir well until it has completely melted into
the sauce.

The Ranger

On 2009-07-05, The Ranger > wrote:

> ........The 40 clove garlic chicken isn't garlicy at all.....

So, what's the point?

nb

notbob > wrote in message
news
> On 2009-07-05, The Ranger > wrote:

>> ........The 40 clove garlic chicken isn't garlicy at all.....
>
> So, what's the point?

I need one? Jeez! Why don't people tell me these things?!

The Ranger

On 2009-07-05, The Ranger > wrote:

> I need one?


good point

The Ranger wrote:

> One was Jacque Pepin's "country" dressing. It's rather simple but one of the
> most requested items I make. 1cup heavy cream; whipped into standing peaks.
> Add in 2 Tbs. red wine vinegar, 1 clove crushed garlic, salt and pepper to
> taste, folding ingredients in slowly with spatula. Adjust vinegar to
> preferred strength. It's easy to collapse the whipping cream so beware
> adding the vinegar.

So does it look like whipped cream at the end? And what do you do? Mix
it into a salad, or...?

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Serene Vannoy > wrote in message
...
> The Ranger wrote:
>> One was Jacque Pepin's "country" dressing. It's rather
>> simple but one of the most requested items I make. 1cup
>> heavy cream; whipped into standing peaks. Add in 2
>> Tbs. red wine vinegar, 1 clove crushed garlic, salt and
>> pepper to taste, folding ingredients in slowly with spatula.
>> Adjust vinegar to preferred strength. It's easy to collapse
>> the whipping cream so beware adding the vinegar.
>>
> So does it look like whipped cream at the end? And what
> do you do? Mix it into a salad, or...?

It looks like a fluffed white dressing and you _can_ add it as a seperate
item but mixing it into the salads is how we do it.

The Ranger

On Jul 5, 11:57*am, notbob > wrote:
> On 2009-07-05, The Ranger > wrote:
>
> > I need one?
>
> good point

D'oh!

The Ranger wrote:
> Serene Vannoy > wrote in message
> ...
>> The Ranger wrote:
>>> One was Jacque Pepin's "country" dressing. It's rather
>>> simple but one of the most requested items I make. 1cup
>>> heavy cream; whipped into standing peaks. Add in 2
>>> Tbs. red wine vinegar, 1 clove crushed garlic, salt and
>>> pepper to taste, folding ingredients in slowly with spatula.
>>> Adjust vinegar to preferred strength. It's easy to collapse
>>> the whipping cream so beware adding the vinegar.
>>>
>> So does it look like whipped cream at the end? And what
>> do you do? Mix it into a salad, or...?
>
> It looks like a fluffed white dressing

I have never had a fluffed white dressing.

> and you _can_ add it as a seperate
> item but mixing it into the salads is how we do it.

And that doesn't "collapse the whipping cream" as the recipe cautions
against? (Just trying to get a feel for this. It's not in my ken.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Serene Vannoy > wrote in message
...
[snip]
>> and you _can_ add it as a seperate
>> item but mixing it into the salads is how we do it.

> And that doesn't "collapse the whipping cream" as the recipe cautions
> against? (Just trying to get a feel for this. It's not in my ken.

Not noticeably, no. It's still pretty "fluffed" on the leaves of lettuce and
what not but not glopped or too dominating in areas.

As I pointed out in the OP, it's one of those few dressings the
daughter-units request regularly. The other salad dressing regularly
requested is Daughter-unit Alpha's Asian mustard dressing. The three find
most commericially produced dressings too sweet or biting.

The Ranger

On Sun, 5 Jul 2009 09:38:37 -0700, "The Ranger"
> wrote:

>Which TV personalities (recent or past) have you seen prepare a meal and
>thought, "That's interesting. I wonder..." and gone off to put the meal
>together?

I've never done that quick a turn around on a dish or meal.... I did
make gnudi during a virtual cook-in (which reminds me, we haven't had
one in way too long!).

Gnudi
Recipe courtesy Giada De Laurentiis
6 servings
Difficulty: Easy

1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
1 jar store bought marinara sauce, heated

Bring a large pot of salted water to a boil.

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and
yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to
small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess.
Slide formed gnudi into the boiling water. Be careful not to
overcrowd the pan; work in batches if necessary. Remove the gnudi
using a slotted spoon after they float to the top and have cooked for
about 4 minutes.

Arrange gnudi on a platter and lightly drizzle with marinara sauce.

Episode#: EI0802
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

http://i39.tinypic.com/2w3wdns.jpg

--
I love cooking with wine.
Sometimes I even put it in the food.

The Ranger wrote:
> Which TV personalities (recent or past) have you seen prepare a meal and
> thought, "That's interesting. I wonder..." and gone off to put the meal
> together?
>
> For me, there are several that have inspired me and since become part of our
> menu rotation, or go-to meals.
>
> One was Jacque Pepin's "country" dressing. It's rather simple but one of the
> most requested items I make. 1cup heavy cream; whipped into standing peaks.
> Add in 2 Tbs. red wine vinegar, 1 clove crushed garlic, salt and pepper to
> taste, folding ingredients in slowly with spatula. Adjust vinegar to
> preferred strength. It's easy to collapse the whipping cream so beware
> adding the vinegar.
>
> Others were Nick Stellino's "Chicken Paprikash," "40 Clove Garlic Chicken,"
> and "Pot Roast with Marsala." The daughter-units love the dumplings in the
> paprikash dish. The 40 clove garlic chicken isn't garlicy at all, and the
> carmelizing softens the sharpness of that dish. The pot roast is so easy
> it'll surprise you.
>
> CHICKEN PAPRIKASH
>
> INGREDIENTS:
> 3 eggs, beaten
> 1/2 cup water
> 2 1/2 cups all-purpose flour
> 2 teaspoons salt
>
> 1/4 cup butter, unsalted
> 1 1/2 lb chicken, skin-on breasts work best
> 1 onion, medium, chopped
> 1 1/2 cups water
> 3 TBS Hungarian smoked paprika
> 1/2 tsp. salt
> 1 tsp. black pepper
> 2 TBS all-purpose flour
> 1 cup sour cream or creme friche
>
> METHOD:
> In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup
> of water. Stir in flour. In a pot of boiling water, spoon dumpling mixture
> in and cook. Dumplings will be finished cooking when they float to the top.
> Lift them from the water and drain.
> With a large skillet set to medium-high heat, melt butter and add
> chicken; cook until lightly browned, turning once. Add onion to skillet and
> cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with
> paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked
> through and juices run clear. Remove chicken from skillet and keep warm.
> Mix remaining flour into cream and slowly stir into skillet. Have cream
> mix softly boil, being sure to stir constantly; cook until thickened.
> Serve immediately.
>
> POT ROAST WITH MARSALA (Agglasso di Marsala)
> Serves 4-6
>
> Ingredients
> 3 to 3-1/2 lb boneless beef pot roast, tied
> 4 tsp. salt, divided
> 1 tsp. pepper
> 3 TBS all-purpose flour
> 3 TBS extra-light olive oil
> 7 TBS extra-virgin olive oil
> 3 lb yellow onions, peeled and sliced
> 2 bay leaves
> 3/4 tsp. red pepper flakes
> 3/4 tsp. dried thyme
> 2 TBS. chopped fresh parsley
> 2 TBS. chopped fresh basil
> 1 tablespoon chopped fresh rosemary
> 4 cups dry Marsala wine
> 6 cups beef broth
> 1/2 lb Gorgonzola or blue cheese, cut in pieces (optional)
>
> METHOD:
> Pat the roast dry with a paper towel. Sprinkle with 2 teaspoons of
> salt, the pepper and the flour, shaking off the excess. In a large nonstick
> pan, heat the extra-light olive oil for about 2 to 3 minutes or until it is
> very hot. Add the roast and brown well on all sides. Transfer the meat to a
> baking dish and set aside.
> In a large stockpot, heat the extra-virgin olive oil over medium heat
> for about 2 minutes. Add the onions, bay leaves, red pepper flakes, dried
> thyme, parsley, basil, rosemary and remaining 2 teaspoons of salt. Cook,
> stirring well, for about 8 to 10 minutes until the onions are soft. Increase
> the heat to high, add the Marsala wine, and bring to a boil, stirring well
> to dislodge the brown bits at the bottom of ?the pot. Cook for 5 to 8
> minutes or until the liquid has reduced by half. Add the roast, the juices
> that have accumulated in the pan and the beef broth, and bring to a boil.
> Reduce the heat and simmer for 1 hour and 35 minutes, turning the meat every
> 15 minutes, stirring to prevent the contents from sticking to the bottom of
> the pot.
> Transfer the meat to a cutting board and cover with foil. Remove the
> bay leaves from the sauce and bring to a boil. Decrease the heat to
> medium-high and cook, stirring well, for 30 minutes. If you like a thicker
> sauce, cook it longer. If you prefer a smoother sauce, purée the thickened
> sauce in batches in a food processor.
> To serve, slice the roast and gently reheat in the sauce over
> medium-low heat. Place on a large platter and top with some of the sauce.
> Serve the extra sauce on the side.
> Optional: If you like, add the Gorgonzola or blue cheese to the sauce
> before you heat the meat, and stir well until it has completely melted into
> the sauce.
>
> The Ranger
>
>
Ooooh. That pot roast sounds lovely! Thanks. (Daughter wouldn't
go for the cheese addition, so I'm glad to see it is optional. I
can try adding some to leftovers.)

--
Jean B.

"The Ranger" > ha scritto nel messaggio
ndwidth...
rotation, or go-to meals.

Thanks for the reccos!