General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 30-05-2006, 11:00 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 1,059
Default Don't know what to call it

This is what I made for dinner tonight. Don't know what to call it or if it
already has a name. It was really good.

1 head roasted garlic, skinned and mashed
2 thinly sliced green onions
1/4 cup basil cut in a fine chiffonade
1 good handful parsley rough chopped
1/4 chopped canned artichoke hearts
1 14 ounce can Muir Glen fire roasted crushed tomatoes
1 15.8 ounce can great northern beans rinsed and drained
S&P to taste

1 tube ready made polenta sliced to 1/4 inch slices and fried to crispy edges.

saute garlic and onions in a bit of olive oil until they start to brown a bit.
Add tomatoes. Stir. Add everything else and maybe a bit of water. simmer for
20 minutes. Serve over polenta.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

  #2 (permalink)   Report Post  
Old 31-05-2006, 12:39 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 238
Default Don't know what to call it

"The Bubbo" wrote in message
...
This is what I made for dinner tonight. Don't know what to call it or if
it
already has a name. It was really good.

1 head roasted garlic, skinned and mashed
2 thinly sliced green onions
1/4 cup basil cut in a fine chiffonade
1 good handful parsley rough chopped
1/4 chopped canned artichoke hearts
1 14 ounce can Muir Glen fire roasted crushed tomatoes
1 15.8 ounce can great northern beans rinsed and drained
S&P to taste

1 tube ready made polenta sliced to 1/4 inch slices and fried to crispy
edges.

saute garlic and onions in a bit of olive oil until they start to brown a
bit.
Add tomatoes. Stir. Add everything else and maybe a bit of water. simmer
for
20 minutes. Serve over polenta.

--
.:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

==========

Hi Heather!

It does have a name.... DELICIOUS!! It sounds divine. I might just have to
make some this week... Thanks for the idea!

--
Syssi


  #3 (permalink)   Report Post  
Old 31-05-2006, 02:59 AM posted to rec.food.cooking
external usenet poster
 
Join Date: May 2006
Posts: 1,941
Default Don't know what to call it

In article ,
The Bubbo wrote:

This is what I made for dinner tonight. Don't know what to call it or if it
already has a name. It was really good.

1 head roasted garlic, skinned and mashed
2 thinly sliced green onions
1/4 cup basil cut in a fine chiffonade
1 good handful parsley rough chopped
1/4 chopped canned artichoke hearts
1 14 ounce can Muir Glen fire roasted crushed tomatoes
1 15.8 ounce can great northern beans rinsed and drained
S&P to taste

1 tube ready made polenta sliced to 1/4 inch slices and fried to crispy edges.

saute garlic and onions in a bit of olive oil until they start to brown a bit.
Add tomatoes. Stir. Add everything else and maybe a bit of water. simmer for
20 minutes. Serve over polenta.


Sounds like Polenta a' la' Heather to me... and it sounds good. :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson
  #4 (permalink)   Report Post  
Old 31-05-2006, 04:41 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Dec 2005
Posts: 25
Default Don't know what to call it

The Bubbo wrote:
This is what I made for dinner tonight. Don't know what to call it or if it
already has a name. It was really good.

1 head roasted garlic, skinned and mashed
2 thinly sliced green onions
1/4 cup basil cut in a fine chiffonade
1 good handful parsley rough chopped
1/4 chopped canned artichoke hearts
1 14 ounce can Muir Glen fire roasted crushed tomatoes
1 15.8 ounce can great northern beans rinsed and drained
S&P to taste

1 tube ready made polenta sliced to 1/4 inch slices and fried to crispy edges.

saute garlic and onions in a bit of olive oil until they start to brown a bit.
Add tomatoes. Stir. Add everything else and maybe a bit of water. simmer for
20 minutes. Serve over polenta.


Considering YOU made it - I would call it Vegetarian BARF on a plate.

You still here Boob-o? Some people never learn it seems.


---
"You're not Worthy" - Arrogant ******* Ale
  #5 (permalink)   Report Post  
Old 31-05-2006, 09:55 AM posted to rec.food.cooking
external usenet poster
 
Join Date: May 2006
Posts: 19
Default Don't know what to call it

Its sounds nice and tasty..i'll try to make it for dinner. I'll call
it: Oleha Loha Dinner

--
http://www.cookdojo.com



  #6 (permalink)   Report Post  
Old 31-05-2006, 10:23 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 11,044
Default Don't know what to call it

Heather wrote:

This is what I made for dinner tonight. Don't know what to call it or if
it already has a name. It was really good.

1 head roasted garlic, skinned and mashed
2 thinly sliced green onions
1/4 cup basil cut in a fine chiffonade
1 good handful parsley rough chopped
1/4 chopped canned artichoke hearts
1 14 ounce can Muir Glen fire roasted crushed tomatoes
1 15.8 ounce can great northern beans rinsed and drained
S&P to taste

1 tube ready made polenta sliced to 1/4 inch slices and fried to crispy
edges.

saute garlic and onions in a bit of olive oil until they start to brown a
bit. Add tomatoes. Stir. Add everything else and maybe a bit of water.
simmer for 20 minutes. Serve over polenta.



I saved it as "Heather's Bean-Artichoke Stew with Polenta." Are you sure
about the 1/4 inch polenta slices? That seems awfully thin.

(Whenever I get around to making it, I'll probably just go with a big dollop
of soft polenta with Parmesan instead of the fried polenta anyway.)

Bob


  #7 (permalink)   Report Post  
Old 31-05-2006, 12:01 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 1,000
Default Don't know what to call it

Bob Terwilliger wrote:

I saved it as "Heather's Bean-Artichoke Stew with Polenta." Are you
sure about the 1/4 inch polenta slices? That seems awfully thin.


If one wants to fry polenta, better stay thin. 1/4 is a good figure.

(Whenever I get around to making it, I'll probably just go with a big
dollop of soft polenta with Parmesan instead of the fried polenta
anyway.)


Well, these are two totally different worlds: one is a crispy almost-finger
food, the other is creamy/soupy and needs a dish.
Never tried fried polenta slices with bacon (or pancetta) slices, wrapped
around polenta as soon as fried? It's a delight.
--
Vilco
Think pink, drink rose'


  #8 (permalink)   Report Post  
Old 31-05-2006, 01:53 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 1,059
Default Don't know what to call it

JohnHancock wrote:
The Bubbo wrote:
This is what I made for dinner tonight. Don't know what to call it or if it
already has a name. It was really good.

1 head roasted garlic, skinned and mashed
2 thinly sliced green onions
1/4 cup basil cut in a fine chiffonade
1 good handful parsley rough chopped
1/4 chopped canned artichoke hearts
1 14 ounce can Muir Glen fire roasted crushed tomatoes
1 15.8 ounce can great northern beans rinsed and drained
S&P to taste

1 tube ready made polenta sliced to 1/4 inch slices and fried to crispy

edges.

saute garlic and onions in a bit of olive oil until they start to brown a

bit.
Add tomatoes. Stir. Add everything else and maybe a bit of water. simmer

for
20 minutes. Serve over polenta.


Considering YOU made it - I would call it Vegetarian BARF on a plate.


what would you call it if someone else made it?


You still here Boob-o? Some people never learn it seems.


yeah, either I'm dense or you're a shitty teacher because I can't quite put my
finger on what it is you're trying to get me to learn? Try harder, pop-tart.



---
"You're not Worthy" - Arrogant ******* Ale


--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!
  #9 (permalink)   Report Post  
Old 31-05-2006, 04:54 PM posted to rec.food.cooking
external usenet poster
 
Join Date: May 2006
Posts: 1,941
Default Don't know what to call it

In article [email protected],
JohnHancock wrote:

The Bubbo wrote:
This is what I made for dinner tonight. Don't know what to call it or if it
already has a name. It was really good.

1 head roasted garlic, skinned and mashed
2 thinly sliced green onions
1/4 cup basil cut in a fine chiffonade
1 good handful parsley rough chopped
1/4 chopped canned artichoke hearts
1 14 ounce can Muir Glen fire roasted crushed tomatoes
1 15.8 ounce can great northern beans rinsed and drained
S&P to taste

1 tube ready made polenta sliced to 1/4 inch slices and fried to crispy
edges.

saute garlic and onions in a bit of olive oil until they start to brown a
bit.
Add tomatoes. Stir. Add everything else and maybe a bit of water. simmer
for
20 minutes. Serve over polenta.


Considering YOU made it - I would call it Vegetarian BARF on a plate.

You still here Boob-o? Some people never learn it seems.


---
"You're not Worthy" - Arrogant ******* Ale


Oh goodie!

More fodder for the killfile........ :-P

Bu-Bye!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson
  #10 (permalink)   Report Post  
Old 31-05-2006, 05:00 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 4,620
Default Don't know what to call it

On Wed 31 May 2006 08:54:43a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

In article [email protected],
JohnHancock wrote:

The Bubbo wrote:
This is what I made for dinner tonight. Don't know what to call it or
if it already has a name. It was really good.

1 head roasted garlic, skinned and mashed
2 thinly sliced green onions
1/4 cup basil cut in a fine chiffonade
1 good handful parsley rough chopped
1/4 chopped canned artichoke hearts
1 14 ounce can Muir Glen fire roasted crushed tomatoes
1 15.8 ounce can great northern beans rinsed and drained
S&P to taste

1 tube ready made polenta sliced to 1/4 inch slices and fried to
crispy edges.

saute garlic and onions in a bit of olive oil until they start to
brown a bit. Add tomatoes. Stir. Add everything else and maybe a bit
of water. simmer for 20 minutes. Serve over polenta.


Considering YOU made it - I would call it Vegetarian BARF on a plate.

You still here Boob-o? Some people never learn it seems.


---
"You're not Worthy" - Arrogant ******* Ale


Oh goodie!

More fodder for the killfile........ :-P

Bu-Bye!


I have renamed my killfile "asshole bin".

--

Wayne Boatwright
__________________________________________________ ___________

"How can a nation be great if it's bread taste like Kleenex?"

Julia Child


  #11 (permalink)   Report Post  
Old 01-06-2006, 05:27 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 1,780
Default Don't know what to call it

On Wed, 31 May 2006 11:01:57 GMT, Vilco wrote:

Never tried fried polenta slices with bacon (or pancetta) slices, wrapped
around polenta as soon as fried? It's a delight.


Put my bacon on the side please. I like my fried polenta (aka:
mush).... for breakfast: cut thick, crispy on the outside - slathered
with butter and drenched in real maple syrup.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Do not call James Silverton[_3_] General Cooking 170 17-10-2012 10:38 PM
The Japanese call him "Filth Man". We just call him "Cappy the lying captard and proven shit eater". Sniper .308 General Cooking 0 08-02-2008 10:31 AM
What would you call this MoM General Cooking 21 08-01-2006 12:48 AM
How do you call.... Pandora General Cooking 71 15-12-2005 11:55 PM
MasterCook - don't call us, we'll call you.... cathyxyz General Cooking 2 10-10-2005 10:52 PM


All times are GMT +1. The time now is 11:02 AM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017