400+ spaghetti dinners in 5 hours
2 years ago
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A 'shoestring' spaghetti dinner for only $35?
Comments (21)I saw that show last Saturday, and was pshawing all the way through it. I thought maybe it was a New York thing, where everything costs more. I watch that segment every week to try to get ideas, and because it's on while I'm getting ready for work, but it rarely pays off, as the stuff I'm interested in watching them make usually is barely mentioned. That had to be almost the worst of those segments ever. I bet the chef had to work at getting it UP TO the $35 limit. Another one they did recently was when they had the chef from the Italian restaurant in Chicago that the Obamas like to eat at. He used a technique or some ingredients, I don't remember exactly, that were so out of the average homeowners league, it was ridiculous. I wish I could remember what it was, but I think it was a process that took 24 hours to do, or something like that. Sally...See MoreWhat's for dinner 1/5?
Comments (8)Joe's Italian, with friend who is up from the beach, in the process of selling her house here and purchasing a condo. Yea, she and the owners came to an agreement. I had Mamma's spaghetti and meatballs Friend had Tortellini al Pomodoro and we shared Mamma's homemade chocolate cake, that was big enough to feed 6 people. Friend will have the remainder as her bedtime snack :o)...See MoreNeed Recs for Containers for Freezing Spaghetti Sauce
Comments (11)ci_lantro, you are my freezing clone! Have been freezing in paper milk cartons for years as well. When I make similar pasta meals/soups, etc, I line the boxes with a non-zip plastic food storage bag, de-air and use a twistie. I have never had freezer burn and am still enjoying home grown frozen apricots halves from 2005. A plain freezer zip lock is not as trustworthy IMO. When packaging a pasta dish or soup for two, I simply shorten the half gallon milk cartons-since those are the main sizes I have. Keep enough ht to fold sides and front in, fold over back side and then use a strong 1/8th inch rubberband to secure. Label and stack those "bricks." When I package our home grown chickens, one cut up chicken minus back fills one carton. Cut down cartons can hold lesser amounts. Like you, storage is in the lower level between floor joists on shelves above the freezers. Half gal-flat bottomed-Breyers icecream cartons are the other favorite storage worker. They hold zip lock (snack or sandwich) portions of berries/fruits, chutneys, asparagus, chicken livers, sauces, and eggs. Before capping, a piece of closed cell foam or bubble wrap covers all. Rubberband as well. Should admit current icecream cartons are only 1.5 qts but my vintage ones are 1/2 gal. My children and grands love to comment on previous labels on their BB10 (aka blueberries 2010 crop) gifts...and the cartons are returned as they know recycling is my mantra. Try this Juliet, and let us know if it works for you....See MoreRECIPE: Progressive Dinner For April 5
Comments (15)So, OK. Here is take two on the appetizer. Heinz Beck has been called the best chef in Rome, and his 3 stars tend to support that praise. One of the things hes done is redefine party food, with his diminutive food jewels, many of which can, literally, be balanced on the tip of a finger. Many of his edible artworks cannot readily be recreated in the home kitchen, cuz they require ingredients or equipment not feasible. But several of them can be, if youve got a little patience. Among them: Squid, Tomato & Puntarelle Crostini Puntarelle is a somewhat bitter green related to chicory. If unavailable, substitute celery. 3 large squid 12-13 oz cherry tomatoes 3 ½ oz puntarelle or celery Firm textured white or wheat bread (I use homemade oat bread) 7-8 sprigs fresh marjoram 1 lemon 1 clove garlic, sliced 1 small piece hot red pepper 1 sprig flat leaf parsley, torn 1 sprig fresh thyme EVOO Salt. Wash, dry and trim the squid, eliminating the tentacles (reserve for another use, of course). Cut the bodies open, then cut into strips an inch or so wide. Transfer the strips to a nonreactive dish along with the garlic, hot red pepper, parsley, the juice of ¼ lemon and a few tablespoons olive oil. Allow to marinate about 2 hours. Make a small x-shaped incision in the skin of the tomatoes at their base. Immerse in boiling water for a few seconds, remove with a slotted spoon and transfer to an ice bath. Peel, quarter, and eliminate the seeds. Put the tomato pulp in a nonreactive bowl and season with a few teaspoons of olive oil, salt, and chopped thyme. Allow to rest for 30 minutes then drain and transfer to a parchment-lined baking sheet. Dehydrate in a low oven for roughly 4 hours. Allow to cool and finely chop. Wash, dry, and trim the puntarelle removing any fibrous portions. Cut into thin strips, transfer to a bowl and season with an emulsion of olive oil, lemon juice and salt.* Trim the crusts from the bread and cut into ten 1 x ¾-inch rectangles. Toast lightly. Drains the marinate from the ribbons of squid and grill them briefly. Top each piece of bread with a ribbon of squid, bent in an S shape and held with a toothpick. Top each piece of squid with some of the dried tomatoes, strips of puntarelle, and marjoram leaves. *If using celery, which is likely, first peel away the outer stringy layer. Then, using your vegetable peeler, cut ribbons of celery. Then slice those, lengthwise, into squarish strings. Note: The squid is likely to shrink when you grill it, which is why you want to start with it wider than the ¾ inch of the crostini. For more of Becks incredible creations, and to see what this one actually looks like, check our his book "Finger Food."...See More
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bragu_DSM 5Original Author