Naked Dinner
8 years ago
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- 8 years ago
- 8 years ago
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Summer Virtual Dinner - Hors d'oeuvres
Comments (13)Home Cookin Chapter: Recipes From Thibeault's Table ===================================== 1 focaccia, homemade or purchases 1 roasted red pepper, cut into strips and drizzled with olive oil. 1 recipe homemade Tapanade (or purchase all ready made) Chevre (Goat cheese) . Cut the Focaccia into bite size squares Cut the roasted pepper into small strips Warm the Goat Cheese in the microwave to soften. Put a dollop of goat cheese on top of each square of focaccia. On half the focaccia place a few strips of pepper and on the other half place a small spoon of Tapenade. Home Cookin Chapter: Recipes From Thibeault's Table Black Olive Tapenade ==================== Olive Tapenade 2 large garlic cloves 1 3/4 cups pitted Kalamata olives 4 anchovy fillets 1 1/2 tablespoons drained capers 2 to 4 Tablespoons fresh basil 1 tablespoons fresh lemon juice 1/4 cup olive oil salt/pepper to taste . Finely chop the garlic cloves in a food processor. Add olives, anchovies, capers, basil . Process until almost smooth. Add lemon juice. With machine running, gradually add the olive oil. Blend mixture until smooth. Season tapenade to taste with pepper. Transfer to a small bowl. Serve on slices of french bread. Options: Use some or all green olives add small can of quality tuna add 1 to 2 tablespoons brandy add more anchovies Home Cookin Chapter: Recipes From Thibeault's Table ========================================== Weber Grill REcipes 32 large shrimp (450 to 565 grams or 1-1 1/4 pounds) shelled and deveined (except for tails) Lemon Pesto 1/2 cup firmly packed fresh basil 1/4 cup olive oil 2 tablespoons grated lemon zest 2 tablespoons grated Parmesan cheese 1 clove garlic 1 tablespoon pine nuts . In a food processor or blender, combine ingredients for Lemon Pesto. Whirl until smooth. Rinse shrimp and pat dry. Place in a large heavy-duty plastic bag or nonreactive bowl. Pour in pesto and seal bag (or cover bowl). Rotate bag to distribute marinade and place in a shallow pan. Refrigerate for at least 30 minutes or up to 4 hours, turning shrimp occasionally. Remove shrimp from bag and drain, discarding marinade. Thread shrimp on skewers. Arrange skewers on cooking grate. If using charcoal, cook directly over coals; if using gas, use medium heat and put skewers over unlit side of grill (indirect heat method). Place lid on grill. Cook, turning once halfway through cooking time, until shrimp are opaque in thickest part (4 to 5 minutes; cut to test). Transfer to platter or individual plates. Garnish with basil sprigs....See MoreDining table toppers for dinners
Comments (46)I have a million linen cloths. And a billion embroidered placemats. (All right, a little hyperbole.) My table, when I need the two big leaves, needs a 4-yard cloth--what's that? 144"? In any case, damask linen can shrink, and once, having 14 for dinner, the cloth I had intended to use had shrunk a few inches. I ended up using several sets of similar white linen embroidered/cutwork placemats and it really looked quite lovely with a matching runner down the center, with flowers and so on. I use a foam backed liner, too, when using a cloth. My table was made back in the day when hot plates leave marks. There are plenty of these marks, but there is no need to keep adding more. I used to hand iron, but now, with the exception of smaller, more casual cloths, I wash them in cold water, air-dry them and then bring to the cleaners to press. Good enough, and better than adding to the mountain of unironed linens that populate my laundry room....See MoreWhy Carrots Shrivel
Comments (2)Cute...amusing...but you neglected to bring up the matter of miripooix and the sweetness that Carrot provides. You also got a little comma happy...if we are critiquing. But it's cute!...See MoreBest & Worst of Thanksgiving dinner
Comments (21)Artemis_Ma, that sounds like the stuffing I make now that was my Mom's recipe. Here's my recipe: My Stuffing (or Dressing depending on your frame of mind) Growing up, our family always used to stuff the turkey. Thus, it was stuffing. However with all the concern about bacteria and under cooking, I started cooking it in a casserole dish. Thus, it is no longer stuffing, but dressing. Ingredients 16 cups of assorted mild flavored stale bread 1 onion, chopped fine 3 stalks of celery, chopped fine 1-16 oz tube of sausage (I like Jimmy Dean regular or sage) 2-4 cups chicken broth 6 oz sliced fresh button mushrooms 6 tablespoons butter Poultry seasoning (parsley, sage, rosemary, thyme, salt and pepper) Whenever I have ends of loaves of bread, or we don’t finish a loaf of bread, I’ll put them in a freezer bag and throw them in the freezer until I’m ready to make stuffing. You want to use mild breads (any white bread, hamburger or hot dog rolls, whole wheat, multi grain, sour dough, Italian, French, etc, work well. Breads that have a strong flavor like rye bread, pumpernickel, garlic bread, etc, will overwhelm the flavor of the stuffing. Don’t use these.) Toast bread in the toaster until golden brown. Tear bread into bite size pieces and put into a large bowl. In a large skillet, cook the sausage until no longer pink. Do not drain. Put sausage (grease and all) into bread bowl and crumb sausage. In the same skillet, melt 2 tablespoons of butter. Sauté onion until translucent. Add to bread and sausage (do not drain). In the same skillet, melt 2 tablespoons of butter. Sauté slice mushrooms until tender (until they start to sweat). Add to bread and sausage (do not drain). In the same skillet, melt 2 tablespoons of butter. Sauté celery until tender. Add to bread and sausage (do not drain). Heat the chicken broth (start with 2 cups) until boiling and pour over the bread and sausage mixture. Add two heaping tablespoons of poultry seasoning. Mix everything with your hands. The mixture should be moist but not soggy. If the mixture is still dry add a little more chicken broth. If stuffing the bird, stuff the bird and cook according to roasting directions for the bird. If making dressing, place the stuffing in a greased casserole dish (or two. I use two smaller casserole dishes. A 13x9 baking dish can usually accommodate it.) Bake covered at 350 degrees F for 1 hour....See More- 8 years ago
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