Your holiday dinners?

[Aktungbby]

Originally Posted by Jimbuna

We've had one for years and I still haven't learned how to operate it

Likewise ...we got a newfangled one from the kitchen-remodel with all the settings in the upper hatch edge and I still can't figure it out...as in "what a fascinating modern age I
I live in!"... How I miss my industrial strength Hobart from my restaurant
summer dishwasher job in' 1978!!!

[Eichhörnchen]

Good enough to eat (a few minutes ago)

[STEED]

What you guys need is this..




Good solid easy and will last longer than you when you snuff it.

[Eichhörnchen]

This is something my wife invented and tastes fabulous; I hope you'll try it, with our compliments

INGREDIENTS:

150 gms Lasagnette (cooked al dente), turkey or chicken strips (cooked thoroughly), 1 jar drained "Sacla" artichoke lantipasto (these are in oil), a punnet of oyster mushrooms, 2 chopped tomatoes, 1/2 pint of home-made white sauce, one and a half teaspoons of paprika, 1 clove garlic, 1 teaspoon dried parsley, white wine, grated cheese of choice



Heat 1-2 tablespoons of oil (from the lantipasto); add garlic & turkey/chicken and fry until golden; add tomatoes and stir for 2 mins; add parsley, paprika, the mushrooms plus a dash of wine; stir well & simmer gently until the mushrooms are just cooked and the sauce has thickened; season

Put half of the cooked pasta in an oven-proof dish; cover with the mushroom etc mix, then cover with the rest of the pasta

Add chopped, drained artichokes to the white sauce, along with a dash of wine; season; pour this over the pasta and top with grated cheese

Bake 180 degrees C. for approx half an hour then serve with crusty bread and green salad


For an equally delicious vegetarian version just leave out the meat... the oyster mushrooms give the whole thing a fatty, bacon-like taste anyway


NB: the pasta needs to be cooked al dente before the baking, otherwise it may turn out soggy. Also, Moira says that 'SACLA' brand artichokes in oil are the only ones which seem to work

[Skybird]

^ Now we are talking.

I got a flask of - very, very aromatic - walnut oil for christmas. I am not the salad type of of guy, so wondered what I do with it, it tasted delicious, but walnot oil is no frying oil, AFAIK. Hell, that oil tastes fantastic.

I ended up today with creating kind of a Pesto: Walnot oil, freshly roasted and coarsly smashed sunflower seed, Parmesan (fresh), Basil, olive oil as well, garlic, salt, black pepper (coarse), roasted sesam seeds. This on spaghetti.

It tasted very different to anything I ever had done with pasta before, very nutty, and subtle in taste but strong in aromes you taste after you swallowed. Did not expect that it would be really good, just hoped it would be okay because I was lazy and worked fast in the ktichen - but in fact I found it to be delicious and will do it again, I miss the taste already now, just four hours later. Would not have imagined that pasta and nutty aromes and nutty oil would go so well together. Considering that this was just a lazy improvisation... I could imagine that some halved cherry tomatoes fit nicely in as well, or rosins, but tomatoes should not take over the taste, this should not be another tomato sauce. Key is to get a very, very good walnut oil. The ones I had in the past were from the supermarket, and they do not compare to the one I got as a gift now (from the wooden barrel, she said, filled in bottle live in the shop).


Great walnut oil. I need to find a supply source in my own town.

[Eichhörnchen]

Sounds marvellous; we would probably only be able to get supermarket oil, however