Re: What's cooking?
Posted: Sat Mar 30, 2013 8:53 pm
Frank, does he really prefer the frozen okra, or is that just a way to make sure people don't complain so much about hard to find ingredients.
Premier nous sommes, WLDG ne change
http://forums.wineloverspage.com/
Jenise wrote:We're having lamb osso buco with a 98 Ogier Cote Rotie. I'm so excited about the wine that I haven't really figured out the rest of the meal yet.
Jenise wrote:Frank, does he really prefer the frozen okra, or is that just a way to make sure people don't complain so much about hard to find ingredients.
Ottolenghi wrote:Here's a secret I pick up from the freezer of a Lebanese market in London: tiny Egyptian okra, perfectly firm, packed with flavor. Almost as important, it comes already trimmed.
Jenise wrote:Mike Bowlin wrote:Baking day. This is olive/muffaletta bread just out of the oven. Sourdough next.
So you bake on a regular basis? Those loaves look great. What else goes in besides olives?
Mike Bowlin wrote:Tonights dinner.
Olive bread, white cheese with black truffles, sweet grapes and Rosenblum Carla's Reserve 2006 Zinfandel
Paul Winalski wrote:Mike Bowlin wrote:Tonights dinner.
Olive bread, white cheese with black truffles, sweet grapes and Rosenblum Carla's Reserve 2006 Zinfandel
Mike,
Who could ask for more?
Rahsaan wrote:Paul Winalski wrote:Mike Bowlin wrote:Tonights dinner.
Olive bread, white cheese with black truffles, sweet grapes and Rosenblum Carla's Reserve 2006 Zinfandel
Mike,
Who could ask for more?
Maybe some vegetables?
Karen/NoCA wrote:I found this recipe on-line Mike, very interesting dish. We actually have several of the barberry plants on our property. Fabulous shrub that is dark burgundy and the berries are said to be edible but very sour. It is curious that a currant would be a substitute. I have never harvested any of the berries (the birds do) because of the large thorns. Anyway, I have printed this recipe and will try soon.