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USCHO Cooks: Allez Cuisine!
- Thread starter MissThundercat
- Start date
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bostonewe
Short/Round
Re: USCHO Cooks: Allez Cuisine!
As I learned from Alton Brown, fennel is the only veggie where you can eat every part and in every form: seed, bulb, stalk, and leaves. I'm not a fan of the licorice flavor of the seeds, but I do like the bulb shaved on a mandolin paired with pickled red onion, toasted almonds, and lightly steamed green beans (per Smitten Kitchen)
DaveStPaul
New member
Re: USCHO Cooks: Allez Cuisine!
'ewe, that sounds great! Bob, we use fennel a lot in winter salads (when anything other than romaine, carrots and cherry tomatoes sounds good). We've done escarole, radicchio, sliced fennel bulb and chopped oranges. Or Belgian endive, sliced fennel bulb and clementines. Or any combination of any of those.
A little olive oil, maybe some sherry vinegar. Yum.
'ewe, that sounds great! Bob, we use fennel a lot in winter salads (when anything other than romaine, carrots and cherry tomatoes sounds good). We've done escarole, radicchio, sliced fennel bulb and chopped oranges. Or Belgian endive, sliced fennel bulb and clementines. Or any combination of any of those.
A little olive oil, maybe some sherry vinegar. Yum.
dxmnkd316
Lucia Apologist
dxmnkd316
Lucia Apologist
Re: USCHO Cooks: Allez Cuisine!
Also, I grilled bacon for the first time ever. Never going to back to anything else. Aluminum foil boat placed in the center of the grill. Poke holes in it and put the cover on the grill. You'll never have a flare up and it cooks perfectly. The burgers along the edges of the grill to cook over lower heat. Everything is timed perfectly.
Also, I grilled bacon for the first time ever. Never going to back to anything else. Aluminum foil boat placed in the center of the grill. Poke holes in it and put the cover on the grill. You'll never have a flare up and it cooks perfectly. The burgers along the edges of the grill to cook over lower heat. Everything is timed perfectly.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
I'm going to end up sauteeing the fennel with some garlic.
As for passion fruit, unless I buy a lot of it, all I can do is eat the seeds and pulp.
I'm going to end up sauteeing the fennel with some garlic.
As for passion fruit, unless I buy a lot of it, all I can do is eat the seeds and pulp.
Re: USCHO Cooks: Allez Cuisine!
Everyone knows hockey fans are the best cooks...so I came here first.
Can anyone give me the basics on pasta salad? Recipe not needed...just the general ingredients. Is it safe to say:
Pasta of choice
Feta cheese (?) ... can you use Mozzerella?
Vinager or something like that
Assorted things like peppers?
Feedback or what you'd do...thanks!
Everyone knows hockey fans are the best cooks...so I came here first.
Can anyone give me the basics on pasta salad? Recipe not needed...just the general ingredients. Is it safe to say:
Pasta of choice
Feta cheese (?) ... can you use Mozzerella?
Vinager or something like that
Assorted things like peppers?
Feedback or what you'd do...thanks!
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Allez Cuisine!
You can use cubed mozzarella - it's quite popular in variants that include salami. Any basic goat cheese (feta, chevre, etc.) also works.
For dressing, a simple homemade vinaigrette is best, because you can make it exactly to your taste (sweeter or tangier, etc.). If you're lazy or in a hurry, at least try to budget for a decent bottled vinaigrette.
Two colors of bell peppers, cherry or grape tomatoes, whole pitted or sliced black olives, and onions are fairly standard, with some fresh basil. If you want a little kick, banana peppers are fine. If you want to class it up a bit, chopped artichoke hearts and/or sun-dried tomatoes make a fine addition, and if you're an olive snob, trade in the canned black olives for some good kalamatas or big green olives.
Penne is best for pasta type, especially if you're making a lot. Bowtie and rotini are OK if you don't overcook them, but the leftovers tend to get mushy.
You can use cubed mozzarella - it's quite popular in variants that include salami. Any basic goat cheese (feta, chevre, etc.) also works.
For dressing, a simple homemade vinaigrette is best, because you can make it exactly to your taste (sweeter or tangier, etc.). If you're lazy or in a hurry, at least try to budget for a decent bottled vinaigrette.
Two colors of bell peppers, cherry or grape tomatoes, whole pitted or sliced black olives, and onions are fairly standard, with some fresh basil. If you want a little kick, banana peppers are fine. If you want to class it up a bit, chopped artichoke hearts and/or sun-dried tomatoes make a fine addition, and if you're an olive snob, trade in the canned black olives for some good kalamatas or big green olives.
Penne is best for pasta type, especially if you're making a lot. Bowtie and rotini are OK if you don't overcook them, but the leftovers tend to get mushy.
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Re: USCHO Cooks: Allez Cuisine!
Super awesome. Thanks.
Ya, my diet is changing...no sweets, sodium, less potasium and other stuff. Pasta and vinegarish is great.
Super awesome. Thanks.
Ya, my diet is changing...no sweets, sodium, less potasium and other stuff. Pasta and vinegarish is great.
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Allez Cuisine!
If sodium is a problem, obviously omit anything canned. So no olives, and only fresh 'choke hearts if you're so inclined. Making your own dressing will also help with both sugar and salt content. Probably want to stick to certain cheeses. Chevre and fresh buffalo mozz, if you can afford them, are not salt-washed. Or, simply subscribe to "a little goes a long way" with the feta or parmesan.
If sodium is a problem, obviously omit anything canned. So no olives, and only fresh 'choke hearts if you're so inclined. Making your own dressing will also help with both sugar and salt content. Probably want to stick to certain cheeses. Chevre and fresh buffalo mozz, if you can afford them, are not salt-washed. Or, simply subscribe to "a little goes a long way" with the feta or parmesan.
Re: USCHO Cooks: Allez Cuisine!
Ya...pretty restrictive diet for awhile. No sugar, sodium, limited protein, potassium and phosphates. This means I need to check the list on even fruits and vegies...nuts, peanuts, beans are out.
In addition to good veggies and fruit...I've moved to cream of rice/oats, rice milk (great stuff), salmon (usually microwaved with spices/condiments), big salads from grocery stores...and creative pasta meals. My big frontier are spices and condiments.
Ya...pretty restrictive diet for awhile. No sugar, sodium, limited protein, potassium and phosphates. This means I need to check the list on even fruits and vegies...nuts, peanuts, beans are out.
In addition to good veggies and fruit...I've moved to cream of rice/oats, rice milk (great stuff), salmon (usually microwaved with spices/condiments), big salads from grocery stores...and creative pasta meals. My big frontier are spices and condiments.
bottomdweller
Where my dogsies at?
Re: USCHO Cooks: Allez Cuisine!
Can I ask why you'd go on a diet with a bunch of pasta if you're trying to cut back on sugar? The carbs from the pasta, rice, oats, etc is just going to turn into sugar in your system.
Can I ask why you'd go on a diet with a bunch of pasta if you're trying to cut back on sugar? The carbs from the pasta, rice, oats, etc is just going to turn into sugar in your system.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
My doctor suggested I buy different fruits and vegetables each week to alleviate boredom with food. So this week's mystery produce is mangoes and broccoli rabe. Remind me how to fabricate a mango?
My doctor suggested I buy different fruits and vegetables each week to alleviate boredom with food. So this week's mystery produce is mangoes and broccoli rabe. Remind me how to fabricate a mango?
bottomdweller
Where my dogsies at?
Re: USCHO Cooks: Allez Cuisine!
Got a smoker for my birthday. Hello smoked meat.
Got a smoker for my birthday. Hello smoked meat.
DaveStPaul
New member
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