You favorites?

Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
tomato soup. I don't have a pressure cooker-Mom's recipe.

"Kswck" > wrote in message
...
> You favorites?
>
> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> tomato soup. I don't have a pressure cooker-Mom's recipe.
>
Beef pot roast done on stove top, simmering all afternoon. Chunks of
carrots and small whole potatoes added at the end.
Janet

"Janet Bostwick" > wrote in message
m...
>
> "Kswck" > wrote in message
> ...
>> You favorites?
>>
>> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
>> tomato soup. I don't have a pressure cooker-Mom's recipe.
>>
> Beef pot roast done on stove top, simmering all afternoon. Chunks of
> carrots and small whole potatoes added at the end.
> Janet
>
That's my favourite too. It's cool here today and I'm going to do an
oven rump roast with mashed potatoes and cauliflower. I'm going to roast it
in an open pan, on a rack. I remember my Mom using an oval roaster and
putting a lid on it. I've never done it that way......Sharon in Canada (I
also like to make soup of any kind throught the cold weather.)

On Aug 29, 8:24*pm, "Michael \"Dog3\"" > wrote:
> "Janet Bostwick" > om:in rec.food.cooking
>
>
>
> > "Kswck" > wrote in message
> ...
> >> You favorites?
>
> >> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> >> tomato soup. I don't have a pressure cooker-Mom's recipe.
>
> > Beef pot roast done on stove top, simmering all afternoon. *Chunks of
> > carrots and small whole potatoes added at the end.
>
> Now that just made me hungry again I also like Swiss steak.
>
> Michael
>
> --
> “Always tell the truth - it's the easiest thing to remember”
> * * * * * * * * * * * * * * * * * * * * ~ American Playwright David Mamet
>
> You can find me at: - michael at lonergan dot us dot com

Thanks for the ideas! I bet I can eat most of these even with no
teeth!. I had chili today. Swiss Steak should work if I really cook
it low and slow. I make the kind with tomato - not the one with
mushrooms and brown gravy (I use that recipe for meatballs with
noodles or mashed potatoes.)
Lynn in Fargo
Making a pilgrimage to the Farmers Market. Gonna make fresh vegetable
and beef soup with parsnips, rutabaga, green beans, carrots, celery,
onions, cabbage, corn, peas, baby potatoes, zuchinni, and
dumplings . . . no turnips!

On Aug 29, 10:03 pm, Lynn from Fargo Ografmorffig >
wrote:
> On Aug 29, 8:24 pm, "Michael \"Dog3\"" > wrote:
>
>
>
> > "Janet Bostwick" > m:inrec.food.cooking
>
> > > "Kswck" > wrote in message
> > ...
> > >> You favorites?
>
> > >> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> > >> tomato soup. I don't have a pressure cooker-Mom's recipe.
>
> > > Beef pot roast done on stove top, simmering all afternoon. Chunks of
> > > carrots and small whole potatoes added at the end.
>
> > Now that just made me hungry again I also like Swiss steak.
>
> > Michael
>
> > --
> > “Always tell the truth - it's the easiest thing to remember”
> > ~ American Playwright David Mamet
>
> > You can find me at: - michael at lonergan dot us dot com
>
> Thanks for the ideas! I bet I can eat most of these even with no
> teeth!. I had chili today. Swiss Steak should work if I really cook
> it low and slow. I make the kind with tomato - not the one with
> mushrooms and brown gravy (I use that recipe for meatballs with
> noodles or mashed potatoes.)
> Lynn in Fargo
> Making a pilgrimage to the Farmers Market. Gonna make fresh vegetable
> and beef soup with parsnips, rutabaga, green beans, carrots, celery,
> onions, cabbage, corn, peas, baby potatoes, zuchinni, and
> dumplings . . . no turnips!


Parsnip and rutabaga, but the turnip is barred from the party? How
about a swede? The soup sounds great, and , of course, I'm not going
to argue about personal taste. I'm just curious about how you draw
your hard line between the roots.

Bulka

Bulka

"bulka" > wrote in message
...
On Aug 29, 10:03 pm, Lynn from Fargo Ografmorffig >
wrote:
> On Aug 29, 8:24 pm, "Michael \"Dog3\"" > wrote:
>
>
>
> > "Janet Bostwick" >
> > m:inrec.food.cooking
>
> > > "Kswck" > wrote in message
> > ...
> > >> You favorites?
>
> > >> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can
> > >> of
> > >> tomato soup. I don't have a pressure cooker-Mom's recipe.
>
> > > Beef pot roast done on stove top, simmering all afternoon. Chunks of
> > > carrots and small whole potatoes added at the end.
>
> > Now that just made me hungry again I also like Swiss steak.
>
> > Michael
>
> > --
> > "Always tell the truth - it's the easiest thing to remember"
> > ~ American Playwright David
> > Mamet
>
> > You can find me at: - michael at lonergan dot us dot com
>
> Thanks for the ideas! I bet I can eat most of these even with no
> teeth!. I had chili today. Swiss Steak should work if I really cook
> it low and slow. I make the kind with tomato - not the one with
> mushrooms and brown gravy (I use that recipe for meatballs with
> noodles or mashed potatoes.)
> Lynn in Fargo
> Making a pilgrimage to the Farmers Market. Gonna make fresh vegetable
> and beef soup with parsnips, rutabaga, green beans, carrots, celery,
> onions, cabbage, corn, peas, baby potatoes, zuchinni, and
> dumplings . . . no turnips!


Parsnip and rutabaga, but the turnip is barred from the party? How
about a swede? The soup sounds great, and , of course, I'm not going
to argue about personal taste. I'm just curious about how you draw
your hard line between the roots.

I don't know about Lynn, but I find the flavour of turnips disgusting,
whereas I love rutabaga and parsnips One small piece of turnip flavours
an entire meal and I can taste it

Ophelia wrote:

>
> I don't know about Lynn, but I find the flavour of turnips disgusting,
> whereas I love rutabaga and parsnips One small piece of turnip flavours
> an entire meal and I can taste it
>
>
>

Come and sit by me, O. I feel the same way about all three.
Turnip flavor is just...nasty. It tastes very artificial, like
some kind of petroleum-based chemical. Rutabaga are somewhat sweet
and parsnips are lovely, much tastier than carrots when cooked alone,
but sometimes too sweet for adding to stew or soup.

gloria p

"bulka" > wrote in message
...
On Aug 29, 10:03 pm, Lynn from Fargo Ografmorffig >
wrote:
snip

> Lynn in Fargo
> Making a pilgrimage to the Farmers Market. Gonna make fresh vegetable
> and beef soup with parsnips, rutabaga, green beans, carrots, celery,
> onions, cabbage, corn, peas, baby potatoes, zuchinni, and
> dumplings . . . no turnips!


Parsnip and rutabaga, but the turnip is barred from the party? How
about a swede? The soup sounds great, and , of course, I'm not going
to argue about personal taste. I'm just curious about how you draw
your hard line between the roots.

Bulka

I thought a Swede was a rutabaga???
Janet

In article > ,
"Janet Bostwick" > wrote:

> "bulka" > wrote in message
> ...
> On Aug 29, 10:03 pm, Lynn from Fargo Ografmorffig >
> wrote:
> snip
>
> > Lynn in Fargo
> > Making a pilgrimage to the Farmers Market. Gonna make fresh vegetable
> > and beef soup with parsnips, rutabaga, green beans, carrots, celery,
> > onions, cabbage, corn, peas, baby potatoes, zuchinni, and
> > dumplings . . . no turnips!
>
>
> Parsnip and rutabaga, but the turnip is barred from the party? How
> about a swede? The soup sounds great, and , of course, I'm not going
> to argue about personal taste. I'm just curious about how you draw
> your hard line between the roots.
>
> Bulka
>
> I thought a Swede was a rutabaga???
> Janet

I thought a Swede was a turnip?

I'll have to google. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Aug 29, 11:41*pm, bulka > wrote:
> On Aug 29, 10:03 pm, Lynn from Fargo Ografmorffig >
> wrote:
>
>
>
>
>
> > On Aug 29, 8:24 pm, "Michael \"Dog3\"" > wrote:
>
> > > "Janet Bostwick" > om:inrec.food.cooking
>
> > > > "Kswck" > wrote in message
> > > ...
> > > >> You favorites?
>
> > > >> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> > > >> tomato soup. I don't have a pressure cooker-Mom's recipe.
>
> > > > Beef pot roast done on stove top, simmering all afternoon. *Chunks of
> > > > carrots and small whole potatoes added at the end.
>
> > > Now that just made me hungry again I also like Swiss steak.
>
> > > Michael
>
> > > --
> > > “Always tell the truth - it's the easiest thing to remember”
> > > * * * * * * * * * * * * * * * * * * * * ~ American Playwright David Mamet
>
> > > You can find me at: - michael at lonergan dot us dot com
>
> > Thanks for the ideas! *I bet I can eat most of these even with no
> > teeth!. *I had chili today. *Swiss Steak should work if I really cook
> > it low and slow. *I make the kind with tomato - not the one with
> > mushrooms and brown gravy (I use that recipe for meatballs with
> > noodles or mashed potatoes.)
> > Lynn in Fargo
> > Making a pilgrimage to the Farmers Market. *Gonna make fresh vegetable
> > and beef soup with parsnips, rutabaga, green beans, carrots, celery,
> > onions, cabbage, corn, peas, baby potatoes, zuchinni, and
> > dumplings . . . no turnips!
>
> Parsnip and rutabaga, but the turnip is barred from the party? *How
> about a swede? *The soup sounds great, and , of course, I'm not going
> to argue about personal taste. *I'm just curious about how you draw
> your hard line between the roots.
>
> Bulka
>
> Bulka

The turnips we get here are quite bitter. If I could I'd buy baby
ones that weren't waxed - they do that here to turnips and rutabaga
(which IS "swede") but not to carrots, potatoes, beets etc.

I use generic V8 juice and good beef stock - usually with SOME beef
but just what comes off the shank or bones I start with. Serve with
light sour cream (now whole milk yoghurt). Often with really firm
dumplings - like big spaetzle. I cook the dumplings separately in
soup base bouillon so they don't fall apart in the soup,
Lynn in Fargo

Lynn from Fargo Ografmorffig wrote:
> On Aug 29, 11:41 pm, bulka > wrote:
>> On Aug 29, 10:03 pm, Lynn from Fargo Ografmorffig >
>> wrote:
>>
>>
>>
>>
>>
>>> On Aug 29, 8:24 pm, "Michael \"Dog3\"" > wrote:
>>>> "Janet Bostwick" > m:inrec.food.cooking
>>>>> "Kswck" > wrote in message
>>>>> ...
>>>>>> You favorites?
>>>>>> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
>>>>>> tomato soup. I don't have a pressure cooker-Mom's recipe.
>>>>> Beef pot roast done on stove top, simmering all afternoon. Chunks of
>>>>> carrots and small whole potatoes added at the end.
>>>> Now that just made me hungry again I also like Swiss steak.
>>>> Michael
>>>> --
>>>> “Always tell the truth - it's the easiest thing to remember”
>>>> ~ American Playwright David Mamet
>>>> You can find me at: - michael at lonergan dot us dot com
>>> Thanks for the ideas! I bet I can eat most of these even with no
>>> teeth!. I had chili today. Swiss Steak should work if I really cook
>>> it low and slow. I make the kind with tomato - not the one with
>>> mushrooms and brown gravy (I use that recipe for meatballs with
>>> noodles or mashed potatoes.)
>>> Lynn in Fargo
>>> Making a pilgrimage to the Farmers Market. Gonna make fresh vegetable
>>> and beef soup with parsnips, rutabaga, green beans, carrots, celery,
>>> onions, cabbage, corn, peas, baby potatoes, zuchinni, and
>>> dumplings . . . no turnips!
>> Parsnip and rutabaga, but the turnip is barred from the party? How
>> about a swede? The soup sounds great, and , of course, I'm not going
>> to argue about personal taste. I'm just curious about how you draw
>> your hard line between the roots.
>>
>> Bulka
>>
>> Bulka
>
> The turnips we get here are quite bitter. If I could I'd buy baby
> ones that weren't waxed - they do that here to turnips and rutabaga
> (which IS "swede") but not to carrots, potatoes, beets etc.
>
> I use generic V8 juice and good beef stock - usually with SOME beef
> but just what comes off the shank or bones I start with. Serve with
> light sour cream (now whole milk yoghurt). Often with really firm
> dumplings - like big spaetzle. I cook the dumplings separately in
> soup base bouillon so they don't fall apart in the soup,
> Lynn in Fargo

Nice short-cut with the V8. I do that myself, and if no V8 is in the
pantry, I usually have Campbell's tomato juice, which also works well.

I am a bit lazy, and often don't know what I want until I am hungry, so
the Spaetzle often gets a pass, and I'll use the No-yokes large dry noodles.

Bob

Lynn wrote:

> The turnips we get here are quite bitter.

IIRC it's a seasonal thing, with turnips becoming sweeter after the first
frost...and in your neck of the woods, that ought to be any day now,
shouldn't it?

Bob

"Lynn from Fargo Ografmorffig" wrote

> Thanks for the ideas! I bet I can eat most of these even with no
> teeth!.

Hey I was thinking of you last night. I made up something new to us as I
had this 1 lb roll of ground turkey.

I adapted due to lack of some parts so I'll note at the bottom what I did
use.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Maura's Easy Meatloaf
Categories: Main dish, Meats, Seandennis
Yield: 1 Loaf

1 1/2 lb Ground turkey meat
1 c Italian seasoned breadcrumbs
2 Beaten eggs
8 oz Tomato sauce (one small can)
1 T Dried onion
1/2 t Salt
1/4 t Pepper

Preheat oven to 350 degrees F. Combine all dry ingredients in a bowl
together. Add wet ingredients (except turkey burger) and mix well.
Add turkey burger to the mixture, mixing with your hands until all
ingredients are mixed together smoothly. Put the mixture in a loaf
pan, place into oven and bake for one hour. When done, remove from
oven and serve warm.

Sean's note: My wife modified this recipe from the orginal one,
"Meatloaf III", at
http://en.wikibooks.org/wiki/Cookbook:Meatloaf_III. I like this
version of meatloaf a lot and it has a nice spicy taste to it because
of the seasoned breadcrumbs. This recipe is good because it's simple
and can be modified easily to your tastes.

MMed by Sean Dennis on 9/3/2008 for the Fidonet COOKING echo.

MMMMM

I used some toasted french (crusty chewy) bread from the breadmaker to about
1.5 cups largish crumbs' (hand tore the dried lightly toasted bread). I then
added dried spices, about 1 TS (measured into my palm for all of these so
not exact) of sage, 1/2 ts oregano, 1/2 ts black pepper (might be more, just
ran the grinder over it for a bit), 1-2 TB parsley. Shook that up to make
'italian bread crumbs'.

Added about 1/2-3/4 cup small chopped red bell pepper, and about 1/2 cup
(perhaps slightly less) minced onion. 1 egg. Squirted Heinz catchup to
about 1/4 cup then added about 1/4 cup jufran bannana sauce (doesnt taste
like bannanas BTW at all). Mixed all that by hand then added the lb of
ground turkey and mixed. Baked as above with a generous dollop more of
Jufran bannana sauce as a topper.

Most turkey loafs come out tough but this one came out nicely. You could
definately eat this. With a tomato gravy over rice, it would be excellent.
Adjust seasonings obviously to your own tastes.

The Jufran Bannana sauce is one of the easier found asian elements. It will
look a heck of a lot like a small glass ketchup bottle and will be among
either the asian things, or may be with the BBQ or Ketchup area (often the 2
seege into one another with this in the middle of them). It comes in
regular and spicy hot (the hot isnt super hot but your gums may like the
regular better just now). Think of this best as the 'sweet' half of a good
'sweet-n-sour' sauce and the hot version makes a 'sweet-hot-n-sour' sauce if
you add the sour part from something else ;-)

It's also an excellent glaze that caremlizes nicely on just about anything.
In this care, it caremelized and held the natural juices in to render a
particularily tender 'meatloaf' out of turkey.

Oh, dont refridgerate Jufran after opening. Thats just USA hype to fridge
everything after opening. Like Ketchup, you can just put it in a cabinet.

On Aug 29, 9:03 pm, Lynn from Fargo Ografmorffig >
wrote:
> On Aug 29, 8:24 pm, "Michael \"Dog3\"" > wrote:
>
>
>
> > "Janet Bostwick" > m:inrec.food.cooking
>
> > > "Kswck" > wrote in message
> > ...
> > >> You favorites?
>
> > >> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> > >> tomato soup. I don't have a pressure cooker-Mom's recipe.
>
> > > Beef pot roast done on stove top, simmering all afternoon. Chunks of
> > > carrots and small whole potatoes added at the end.
>
> > Now that just made me hungry again I also like Swiss steak.
>
> > Michael
>
> > --
> > “Always tell the truth - it's the easiest thing to remember”
> > ~ American Playwright David Mamet
>
> > You can find me at: - michael at lonergan dot us dot com
>
> Thanks for the ideas! I bet I can eat most of these even with no
> teeth!. I had chili today. Swiss Steak should work if I really cook
> it low and slow. I make the kind with tomato - not the one with
> mushrooms and brown gravy (I use that recipe for meatballs with
> noodles or mashed potatoes.)
> Lynn in Fargo
> Making a pilgrimage to the Farmers Market. Gonna make fresh vegetable
> and beef soup with parsnips, rutabaga, green beans, carrots, celery,
> onions, cabbage, corn, peas, baby potatoes, zuchinni, and
> dumplings . . . no turnips!

Swiss steak in the crock pot is perfect. Brown it first, the way you
usually do, and then put it in the crock pot on low for about 6 hours
- with onion and celery chunks for flavor, some beef stock, and any
variety of canned tomatoes. It's really excellent.
N.

In article >,
"Kswck" > wrote:

> Your favorites?

Pork Chops Braised in Cider with Apples




from the StL Post Dispatch

Pat dry

8 lean pork chops (approximately 3 lbs)

Rub both sides generously with

fresh ground black pepper
2 * 3 tsp dried thyme

Spread

1/2 cup flour

on a plate. Coat each chop with flour shaking off access. Heat a
skillet with a thin coating of oil. Add enough chops to cover surface
of pan in a single layer. Brown both sides. Remove to plate.

If any access oil remains, drain to a couple of table spoons. Add

1 medium onion, chopped
2 ribs celery, chopped
2 medium carrots, chopped

Saute to tender, about 5 minutes. Return pork to pan. Add

2 3/4 cups chicken stock
1 3/4 cups apple cider

Stir occasionally while simmering for 60-70 minutes, until very tender.

While simmering, heat

2 Tbsp butter

in a skillet. Heat

3-4 tart apples, peeled and sliced

until lightly browned and tender, about 5 minutes. Set aside.

When meat is done, arrange in a baking dish. Season with pepper if
desired. If sauce in pan is still runny, reduce to thicken. Pour over
meat. Sprinkle with

1 cup cheese, shredded; cheddar, havarti or jarlsberg suggested

Scatter apples over cheese. Brown in broiler, approximately 3 minutes.
Sprinkle with parsley.

-=-=-=-=-=-

If making in advance, reheat in oven 15-20 minutes at 350° before adding
cheese and apples and placing in the broiler.



jt

In article >,
jt august > wrote:

> In article >,
> "Kswck" > wrote:
>
> > Your favorites?
>
> Pork Chops Braised in Cider with Apples

<snipped>

Geeze that sounds good! I've saved that recipe, thanks. :-)
I rarely cook with apples but I've used them in savory dishes in the
past. They really do work.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Kswck wrote:
> You favorites?
>
> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> tomato soup. I don't have a pressure cooker-Mom's recipe.
>
>

Winter cooking:

Stew:
Browned meat, onions, celery, carrots, a can of chopped tomatoes,
a cup of red wine,couple of cloves of garlic if I remember, all
in a LeCreuset dutch oven, either on the stovetop or in the oven.
Various herbs. Add potatoes halfway through cooking. Simmer till tender.
Serve with corn muffins or sliced French baguette.


Stewed Chicken with rice
Chicken soup
Beef-vegetable soup, w. barley or not
Roast chicken
Chili
Chicken chili
Green chili with pork
Spaghetti sauce (in various combinations)

gloria p

On Aug 29, 8:52 pm, Gloria P > wrote:

> garlic if I remember

"If I remember'' garlic in a winter stew? I'm speachless.

Bulka

bulka wrote:
> On Aug 29, 8:52 pm, Gloria P > wrote:
>
>> garlic if I remember
>
> "If I remember'' garlic in a winter stew? I'm speachless.
>
> Bulka
>
>


Speechless? Wait till you get old, Bunky. ;-)

I'm starting to sympathize with my late MIL's state of mind when she
baked her Christmas bread and said the texture was a bit "different"
because she had forgotten the quart of milk in the dough.


gloria p

On Aug 29, 5:58*pm, "Kswck" > wrote:
> You favorites?
>
> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> tomato soup. I don't have a pressure cooker-Mom's recipe.

Ribollita! Italian soup with bits of pancetta, cannelini beans,
carrots, spinach & tomato in broth. Very hearty & warming on a cold
night.

Kris

Kris > wrote:

> Ribollita! Italian soup with bits of pancetta, cannelini beans,
> carrots, spinach & tomato in broth. Very hearty & warming on a cold
> night.

That's convalescent fare, an emaciated minestrone perhaps, but not
ribollita.

Here is the real ribillita, from
<http://www.divinacucina.com/code/ribollita.html>

Victor

Ribollita (Tuscan Vegetable and Bread Soup)

Tuscan cuisine is famous for giving new life to leftovers. This dish is
a perfect example. An icon of Tuscan cuisine, ribollita literally means
"reboiled." It's difficult to find an authentic ribolitta because it
takes 3 days to prepare. Minestrone is made the first day and eaten as
is. The second day the leftover soup is layered with thin slices of
bread (or toasted bread rubbed with garlic) and baked with thin slices
of red onion on top. The third day the leftovers are reboiled.

Recipes for minestrone vary from region to region, restaurant to
restaurant, and household to household. Most recipes are based upon
regional produce. The most important ingredient is Tuscan minestrone is
cavolo nero, or a winter black cabbage. Its leaves range in color from
dark green to almost black. Once grown only in Tuscany, enterprising
farmers in California's Salinas Valley are now growing it along with
Royal Rose radicchio. If you cannot find black cabbage, substitute
kale, chard, or use only Savoy cabbage.

Here's the recipe!

4 tablespoons olive oil
1 red onion, chopped
1 leek, white part only, chopped
1 garlic clove, chopped
4 carrots, sliced into half-inch rounds
4 zucchini, sliced into half-inch rounds
One-quarter whole Savoy cabbage, shredded and chopped
1 bunch cavolo nero or kale
1 small bunch spinach, shredded and chopped
4 potatoes, peeled and cut into one-half inch cubes
1 cup green beans, cut into bite-size pieces
2 cups Tuscan white beans, one-half cup pureed and one-half cup whole
2 tablespoons coarse sea salt or kosher salt
4 tablespoons tomato paste
1 pound stale Italian bread, sliced

Heat the olive oil in a large pot and sauté the onion and leek together
over low heat until they begin to burn slightly. Add the garlic and
sauté for 1 minute. Add all the remaining vegetables. Season with sea
salt and stir to mix in the onions and leeks evenly. Cover and cook for
20 minutes or until the vegetables have reduced in volume by half. Stir
again and cover with water to the top of the pot. The more water you
add, the more broth you will have with the soup. Bring to a boil and
then lower the heat. Add the tomato paste and stir to dissolve. Cover
and cook the soup for 1 hour. Add the Tuscan beans.

This is the minestrone soup. The next day layer the soup in a deep
baking dish with the stale bread and bake. Top with thinly sliced red
onions before baking.

The next day, if there's any soup left over, reboil the soup, stirring
well to break up the bread slices. The soup should be thick enough to
eat with a fork! It's served with the traditional drizzle of extra
virgin olive oil on top.

"Victor Sack" ha scritto nel messaggio
> Kris wrote:
>
>> Ribollita!
>
>
> Here is the real ribillita, from
> <http://www.divinacucina.com/code/ribollita.html>

Judy is a good friend of mine and knows Tuscan food so well she puts the
Italians to shame. If you would like to learn from her, she will be
teaching at Cabo San Lucas part of this winter. (Or you can come to Italy
if you prefer, cuz it is not a bad idea at all.)

Giusi > wrote:

> "Victor Sack" ha scritto nel messaggio
> >
> > Here is the real ribillita, from
> > <http://www.divinacucina.com/code/ribollita.html>
>
> Judy is a good friend of mine and knows Tuscan food so well she puts the
> Italians to shame.

So it appears. The recipes at her site are very good indeed - all of
them. The ribollita one can also be found at
<http://www.agriturismoitaly.it/english/cucina/toscana.htm>. I wonder
where it really comes from.

> If you would like to learn from her, she will be
> teaching at Cabo San Lucas part of this winter. (Or you can come to Italy
> if you prefer, cuz it is not a bad idea at all.)

I'm sure I can learn a lot from her - or from you, for that matter.
Going to Mexico, or even to Italy, does not appear doable this winter,
though.

Victor

"Victor Sack" ha scritto nel messaggio
> Giusi wrote:
>> > <http://www.divinacucina.com/code/ribollita.html>
>>
>> Judy is a good friend of mine and knows Tuscan food so well she puts the
>> Italians to shame.
>
> So it appears. The recipes at her site are very good indeed - all of>
> them. The ribollita one can also be found
> at<http://www.agriturismoitaly.it/english/cucina/toscana.htm>. I wonder>
> where it really comes from.

That version is Judy's recipe. The agglomerator has ripped it off--
something that happens to everyone who publishes food and recipes and
photos. At least folks like San Pellegrino ask before taking.
>
>> If you would like to learn from her, she will be
>> teaching at Cabo San Lucas part of this winter. (Or you can come to
>> Italy>> if you prefer, cuz it is not a bad idea at all.)
>
> I'm sure I can learn a lot from her - or from you, for that matter.> Going
> to Mexico, or even to Italy, does not appear doable this winter,> though.

You are very kind. I am more of an Italian-generalist than Judy, with an
eye on a lot of regions and I am off to study in Puglia in a couple of
weeks.

Mexico is a great idea for the USians. Judy is a dedicated Tuscan cook who
has lived here and worked here more than 2 decades. She also has started
doing some Sicilian cookery and publishing that, too. She is very admired
and loved here among her peers. A more generous cook you can never know.

Kswck wrote:

> You favorites?
>
> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> tomato soup. I don't have a pressure cooker-Mom's recipe.

As I sit here in my sweltering office with 100°F heat outside, I am not
exactly thinking about winter meals! But here are some I recall:

Braised short ribs with Guinness
Cottage pie from the leftover short ribs
Chili (especially on Super Bowl Sunday)
Lin's ham, cabbage, and potato soup
Damsel's spicy split pea soup with pepperoni
Braised spare ribs
Pastitsio
Portuguese caldo
Chinese "Master Sauce" pork
Leg of lamb braised with cumin, chiles, and orange peel
Pot-a-feu
Coq au vin
Chicken and dumplings
Braised lamb shanks
Braised oxtails
Sukiyaki


Bob

"Bob Terwilliger" > wrote in message
...
> Kswck wrote:
>
>> You favorites?
>>
>> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
>> tomato soup. I don't have a pressure cooker-Mom's recipe.
>
> As I sit here in my sweltering office with 100°F heat outside, I am not
> exactly thinking about winter meals! But here are some I recall:
>
> Braised short ribs with Guinness
> Cottage pie from the leftover short ribs
> Chili (especially on Super Bowl Sunday)
> Lin's ham, cabbage, and potato soup
> Damsel's spicy split pea soup with pepperoni
> Braised spare ribs
> Pastitsio
> Portuguese caldo
> Chinese "Master Sauce" pork
> Leg of lamb braised with cumin, chiles, and orange peel
> Pot-a-feu
> Coq au vin
> Chicken and dumplings
> Braised lamb shanks
> Braised oxtails
> Sukiyaki
>
>
> Bob

I don't think there is that much winter to go around ;o}
Janet
>

Janet wrote:

>> Braised short ribs with Guinness
>> Cottage pie from the leftover short ribs
>> Chili (especially on Super Bowl Sunday)
>> Lin's ham, cabbage, and potato soup
>> Damsel's spicy split pea soup with pepperoni
>> Braised spare ribs
>> Pastitsio
>> Portuguese caldo
>> Chinese "Master Sauce" pork
>> Leg of lamb braised with cumin, chiles, and orange peel
>> Pot-a-feu
>> Coq au vin
>> Chicken and dumplings
>> Braised lamb shanks
>> Braised oxtails
>> Sukiyaki
>
> I don't think there is that much winter to go around ;o}

Yeah, maybe it would have to be spread out over two or three winters. If
only I had a house in New Zealand where I could spend this time of year!

Bob

On Aug 29, 11:26*pm, "Janet Bostwick" > wrote:
> "Bob Terwilliger" > wrote in message
>
> ...
>
>
>
> > Kswck wrote:
>
> >> You favorites?
>
> >> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> >> tomato soup. I don't have a pressure cooker-Mom's recipe.
>
> > As I sit here in my sweltering office with 100°F heat outside, I am not
> > exactly thinking about winter meals! But here are some I recall:
>
> > Braised short ribs with Guinness
> > Cottage pie from the leftover short ribs
> > Chili (especially on Super Bowl Sunday)
> > Lin's ham, cabbage, and potato soup
> > Damsel's spicy split pea soup with pepperoni
> > Braised spare ribs
> > Pastitsio
> > Portuguese caldo
> > Chinese "Master Sauce" pork
> > Leg of lamb braised with cumin, chiles, and orange peel
> > Pot-a-feu
> > Coq au vin
> > Chicken and dumplings
> > Braised lamb shanks
> > Braised oxtails
> > Sukiyaki
>
> > Bob
>
> I don't think there is that much winter to go around ;o}
> Janet

Shucks, Janet, that's only a couple weeks of dinners. Living way down
South, you may not have that much winter, but those of us a tad
further North see that as just a beginning<G>

maxine in ri

"maxine" > wrote in message
...
On Aug 29, 11:26 pm, "Janet Bostwick" > wrote:
> "Bob Terwilliger" > wrote in message
>
> ...
>
>
>
> > Kswck wrote:
>
> >> You favorites?
>
> >> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> >> tomato soup. I don't have a pressure cooker-Mom's recipe.
>
> > As I sit here in my sweltering office with 100°F heat outside, I am not
> > exactly thinking about winter meals! But here are some I recall:
>
> > Braised short ribs with Guinness
> > Cottage pie from the leftover short ribs
> > Chili (especially on Super Bowl Sunday)
> > Lin's ham, cabbage, and potato soup
> > Damsel's spicy split pea soup with pepperoni
> > Braised spare ribs
> > Pastitsio
> > Portuguese caldo
> > Chinese "Master Sauce" pork
> > Leg of lamb braised with cumin, chiles, and orange peel
> > Pot-a-feu
> > Coq au vin
> > Chicken and dumplings
> > Braised lamb shanks
> > Braised oxtails
> > Sukiyaki
>
> > Bob
>
> I don't think there is that much winter to go around ;o}
> Janet

Shucks, Janet, that's only a couple weeks of dinners. Living way down
South, you may not have that much winter, but those of us a tad
further North see that as just a beginning<G>

maxine in ri
I guess I'm in the middle north. But there's just the two of us and some of
those meals would morph into 3 days. I guess the folks up around I Falls
will be making dinners like these soon. It hit 32F there last night.
Janet

On Aug 30, 12:33*pm, "Janet Bostwick" > wrote:
> "maxine" > wrote in message
>
> ...
> On Aug 29, 11:26 pm, "Janet Bostwick" > wrote:
>
>
>
> > "Bob Terwilliger" > wrote in message
>
> . ..
>
> > > Kswck wrote:
>
> > >> You favorites?
>
> > >> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> > >> tomato soup. I don't have a pressure cooker-Mom's recipe.
>
> > > As I sit here in my sweltering office with 100°F heat outside, I am not
> > > exactly thinking about winter meals! But here are some I recall:
>
> > > Braised short ribs with Guinness
> > > Cottage pie from the leftover short ribs
> > > Chili (especially on Super Bowl Sunday)
> > > Lin's ham, cabbage, and potato soup
> > > Damsel's spicy split pea soup with pepperoni
> > > Braised spare ribs
> > > Pastitsio
> > > Portuguese caldo
> > > Chinese "Master Sauce" pork
> > > Leg of lamb braised with cumin, chiles, and orange peel
> > > Pot-a-feu
> > > Coq au vin
> > > Chicken and dumplings
> > > Braised lamb shanks
> > > Braised oxtails
> > > Sukiyaki
>
> > > Bob
>
> > I don't think there is that much winter to go around ;o}
> > Janet
>
> Shucks, Janet, that's only a couple weeks of dinners. *Living way down
> South, you may not have that much winter, but those of us a tad
> further North see that as just a beginning<G>
>
> maxine in ri
> I guess I'm in the middle north. *But there's just the two of us and some of
> those meals would morph into 3 days. *I guess the folks up around I Falls
> will be making dinners like these soon. *It hit 32F there last night.
> Janet

Oop! Sorry bout that, Janet. I had you confused with the one from
"way the heck south in Texas"

maxine in ri
still not trying the new KFC concoction

On Aug 29, 5:58*pm, "Kswck" > wrote:
> You favorites?
>
> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> tomato soup. I don't have a pressure cooker-Mom's recipe.

I'm a fan of vegetable bean soup. My Mom's recipe stands us in good
stead, makes 3 or 4 quarts, and freezes well when we get tired of it.
So darned healthy it'll kill you.

maxine in ri

"maxine" ha scritto nel messaggio
On Aug 29, 5:58 pm, "Kswck" wrote:
> You favorites?

I'm a fan of vegetable bean soup. My Mom's recipe stands us in good stead,
makes 3 or 4 quarts, and freezes well when we get tired of it.So darned
healthy it'll kill you.

maxine in ri

But in New England I loved fish chowder and clam ch9owder, always made a day
in advance. Seriously good winter meals.

On Aug 30, 4:19*am, "Giusi" > wrote:
> "maxine" *ha scritto nel messaggio
> On Aug 29, 5:58 pm, "Kswck" wrote:
>
> > You favorites?
>
> I'm a fan of vegetable bean soup. *My Mom's recipe stands us in good stead,
> makes 3 or 4 quarts, and freezes well when we get tired of it.So darned
> healthy it'll kill you.
>
> maxine in ri
>
> But in New England I loved fish chowder and clam ch9owder, always made a day
> in advance. *Seriously good winter meals.

But chowder doesn't last. One batch the same size as the veggie soup
is gone in a day or two<G>

maxine in ri

"maxine" ha scritto nel messaggio
"Giusi" wrote:

> But in New England I loved fish chowder and clam chowder, always made a
> day> in advance. Seriously good winter meals.

But chowder doesn't last. One batch the same size as the veggie soupis gone
in a day or two<G>

maxine in ri

Ahh, you are infested with chowder rats.

"Kswck" ha scritto nel messaggio
> You favorites?
>
> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> tomato soup. I don't have a pressure cooker-Mom's recipe.

Mine is a pork with green chillies stew served with big hominy. My supply
of green chillies and hominy are rare and previous, so only my chosen people
get to eat it with me.

In article >,
"Giusi" > wrote:

> Mine is a pork with green chillies stew served with big hominy. My supply
> of green chillies and hominy are rare and previous, so only my chosen people
> get to eat it with me.

If that isn't a version of posole, I'd eat my hat if I had one.

leo

"Leonard Blaisdell"
> "Giusi" wrote:
>
>> Mine is a pork with green chillies stew served with big hominy. My
>> supply of green chillies and hominy are rare and previous, so only my
>> chosen people >> get to eat it with me.
>
> If that isn't a version of posole, I'd eat my hat if I had one.
>
> leo

It is, and I may be the only person in Italy who makes it!

On Aug 30, 4:16 am, "Giusi" > wrote:
> "Kswck" ha scritto nel messaggio
>
> > You favorites?
>
> > Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> > tomato soup. I don't have a pressure cooker-Mom's recipe.
>
> Mine is a pork with green chillies stew served with big hominy. My supply
> of green chillies and hominy are rare and previous, so only my chosen people
> get to eat it with me.

I know now what we are eating tomorrow. Thank you.

Bulka

Kswck wrote:

> You favorites?
>
> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can
> of tomato soup. I don't have a pressure cooker-Mom's recipe.

Pot roasts, chicken/veggie soups, beef/lamb/chicken curries and (my
version of) lasagna <g>.
--
Cheers
Chatty Cathy

Kswck wrote:
> You favorites?
>
> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can
> of tomato soup. I don't have a pressure cooker-Mom's recipe.

Pork is good, too, and pork with clams is better.

Portuguese Pork Alentejana - Not our recipe, but the same thing, so I'll
just link to it, and comment that more garlic makes it better.

http://allrecipes.com/Recipe/Portugu...na/Detail.aspx

Keith