No-Cook or Simple-Cooked Pasta Sauces
17 years ago
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- 17 years ago
- 17 years ago
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First attempt at induction cooking & pressure cooking
Comments (20)Bobby, I'm sure you will have a great time with Cathy on Tuesday. Kevin and I are thinking about a trip to Florida ourselves because he has a friend in Tampa he went to graduate school with, and she has been begging us to visit and stay at her house. I think it would be a nice trip, but as Gina noted before, there aren't good flights between L.A. and Tampa, and so we thought we might fly to Orlando, rent a car there, and then drive to Tampa. I have no idea when we will get around to this. I have to say that I am extremely careful about pot placement on my induction cooker, and so it is always centered in place. The PC pots are exactly the right size for this burner, and so I have not been concerned about the control buttons, but I will keep that in mind. I do love the timer, and yesterday I cooked a bunch of potatoes with some onion plus one cup of water. I closed the lid, set the cooker to #10 (highest heat) for two minutes and then turned it down to 250 degrees on the temp scale and set the timer for 10 minutes and let it go. I was waiting for sausages in the smoker, and when they were done, so were the potatoes, and oddly enough, there was no water left. I think it escaped as steam when I opened the steam valve. That was a new experience for me! So we only had potatoes and sausage last night, but we also smoked a large boneless turkey breast that I will use for sandwiches, etc. We also assembled our Big Green Egg (much more of an ordeal than we expected, partly due to insufficient/faulty instructions) and put up lights in the pergola. I can see that we will be spending a lot more time in the pergola, now that it is properly lit. I'm looking forward to cooking more things in the PC! I really like the conbination with the induction cooker, since it will turn off from the timer, and so I can sort of forget about it once it is set. Lars...See MoreRainy day baking and cooking... What are you cooking today?
Comments (24)Although it seems like a forgiving dough - I can taste that I cheated on the overnight ferment. Sorry your casserole dishes aren't big enough. I bake in a toaster oven so when my bread rises it burns on top. Another reason P a L'A is good - it spreads out more than up. I brush the bread with some slightly salty water right before it goes in the oven. But I lose that lovely floury rustic surface. Do you have a pizza stone? That helped me get a better crust back when I last had an oven - now I use it in my grill to make pitas. Also I read somewhere or another about using a SS restaurant dish lid as a cloche though I've never seen one large enough. I am currently jealously watching a neighbor build a stone wood-fired bread oven by his pond - the ultimate bread oven. He says he will advise me when I am ready to build one - and I definitely do not lack for rocks. However right now my 'yard' is festooned with logs, brush and firewood piles. Hopefully in the near future the logs will become a woodshed and I can move the firewood inside. Then maybe a bread oven - which will entail moving rocks. I'm tired just thinking about it all. Making some tea and toast and taking a nap....See MoreDo You Love To Cook? Cook A Lot? Multiple Cook Family?
Comments (27)This thread, which I didn't catch the first time around, made me think. In general, I cook to eat and feed my family. However, I do enjoy baking for special occasions. I think that if I didn't work outside the home I would cook more...and be more adventurous. But, I work and have a long commute so by the time I get home I have to make fast meals with little time for creativity or major prep work. So, we eat a lot of frozen veggies--as is out of the bag, pre-cooked meats warmed up, pasta, soup, occasionally waffles/pancakes/eggs, potatoes, etc. I.e., for the most part things that I can cook fast. One up side to this is that our meals haven't changed that much w/o a kitchen since we do have a MW, Toaster Oven, and hot plate to cook with! One very big downside to this, though, is that my children are not learning to cook like I did from my mom. Back on topic... After finding this site and reading about zones, I realized that one thing that I really wanted was a baking center. So when my kitchen was being designed I had it in the back of my head that whatever we ended up with had to have an area I could designate my "Baking Zone", preferably near the ovens--with room to roll out dough, spread out cookie sheets, and have cookie cutters spread out all at the same time! The other thing I got from this site was our window...having the window down to the counter (OK, not cooking-related, but a very important design element!) Our very first plan that our KD came up with had input from us...but a very naive/ignorant us! (Before GW...BGW!) Then....I found this site.....and the changes began. Actually, I posted that original plan and asked for help (and also asked my KD to start over w/no island) Many, many people here helped me come up with a plan over several weeks (months?). We finally came up with a plan that has changed little since then. Interestingly, when I took away the island "must have", my KD came up with a plan very similar to what we came up with here. The only 3 differences were (1) no mini peninsula, (2) a 36" pantry cabinet rather than a corner pantry, and (3) no separate Message Center cabinets. My KD wasn't completely happy w/our differences, but she, wisely I thought, told me to go home and mock up what I wanted to see how it would work (same advice I got here!) Well, the mock up was great! It proved that I did indeed want the mini peninsula (I liked it so much I left the mock up in place until demo and used it!) When I told her the results, she didn't argue, she accepted it telling me it's my kitchen, so ultimately it's up to me. So in the end, my design was/is based on what I wanted, not what the KD wanted. [If only someone else had measured my kitchen and she was given more authority, I think a lot of subsequent problems would have been avoided.] Our kitchen isn't done yet, but it's close...so I can't yet tell you how it is going to work for us...but we are so......See MoreRecipe Help , Please
Comments (16)Just remembered a recipe from the cooking forum. She uses crab instead of shrimp and Brie instead of Feta, but there is vinegar and it's a much lower ratio to olive oil. PASTA WITH CRAB, BRIE AND FRESH TOMATOES 5 medium-size vine-ripened tomatoes 1 Tbs. red wine vinegar (can substitute basalmic) 1 or 2 cloves garlic, chopped (can use more) 1/2 cup good olive oil 1 cup chopped fresh basil Salt & Pepper to taste 1/2 lb. lump crabmeat 1/4 Lb. Brie cheese, rind off, cubed Linguini noodles or other pasta Peel, seed and drain tomatoes. Chop coarsely. Sprinkle with vinegar after placing in a bowl. In a small skillet, cook the garlic in olive oil until softened but not browned. Add to tomatoes; stir. Add basil, salt and pepper. Marinate at room temperature for several hours. Add crabmeat when ready to cook pasta. Cook linguini al dente; drain. Toss with tomato-crab mixture and cheese cubes. Serves 4-6. --Ruthanna http://ths.gardenweb.com/discussions/2481556/no-cook-or-simple-cooked-pasta-sauces?n=18...See More- 17 years ago
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