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Thread: A cook's Challenge!

  1. #1
    maxine in ri Guest

    Default A cook's Challenge!

    While shopping this afternoon, I checked the reduced rack in the
    produce section. For $2, I found the strangest bag of veggies I've
    ever seen, so had to buy it.

    What would you do for a dinner with: (slightly less after paring off
    the sad parts)

    3lb ruby sweet potatoes
    3/4lb turnips
    1 tiny onion
    a hand sized bit of endive
    1 small fist-sized raddichio

    I also have some scrod, lemon juice, the whole spice cabinet, and
    salad fixings.

    maxine in ri

  2. #2
    Chemo the Clown Guest

    Default Re: A cook's Challenge!

    On Mar 24, 3:38*pm, maxine in ri <weed...@gmail.com> wrote:
    > While shopping this afternoon, I checked the reduced rack in the
    > produce section. *For $2, I found the strangest bag of veggies I've
    > ever seen, so had to buy it.
    >
    > What would you do for a dinner with: (slightly less after paring off
    > the sad parts)
    >
    > 3lb ruby sweet potatoes
    > 3/4lb turnips
    > 1 tiny onion
    > a hand sized bit of endive
    > 1 small fist-sized raddichio
    >
    > I also have some scrod, lemon juice, the whole spice cabinet, and
    > salad fixings.
    >
    > maxine in ri


    Boiled dinner?

  3. #3
    Christine Dabney Guest

    Default Re: A cook's Challenge!

    On Tue, 24 Mar 2009 15:52:00 -0700 (PDT), Chemo the Clown
    <[email protected]> wrote:

    >On Mar 24, 3:38*pm, maxine in ri <weed...@gmail.com> wrote:
    >> While shopping this afternoon, I checked the reduced rack in the
    >> produce section. *For $2, I found the strangest bag of veggies I've
    >> ever seen, so had to buy it.
    >>
    >> What would you do for a dinner with: (slightly less after paring off
    >> the sad parts)
    >>
    >> 3lb ruby sweet potatoes
    >> 3/4lb turnips
    >> 1 tiny onion
    >> a hand sized bit of endive
    >> 1 small fist-sized raddichio
    >>
    >> I also have some scrod, lemon juice, the whole spice cabinet, and
    >> salad fixings.
    >>
    >> maxine in ri

    >
    >Boiled dinner?


    I first thought that the turnips, and sweet potatoes would be good
    roasted...maybe cut into wedges first. Roast the onion too along with
    them, also cut into small wedges.

    Add the radicchio and endive to the salad fixings.

    The scrod might be good baked..

    Christine
    --
    http://nightstirrings.blogspot.com

  4. #4
    Kris Guest

    Default Re: A cook's Challenge!

    On Mar 24, 6:38*pm, maxine in ri <weed...@gmail.com> wrote:
    > While shopping this afternoon, I checked the reduced rack in the
    > produce section. *For $2, I found the strangest bag of veggies I've
    > ever seen, so had to buy it.
    >
    > What would you do for a dinner with: (slightly less after paring off
    > the sad parts)
    >
    > 3lb ruby sweet potatoes
    > 3/4lb turnips
    > 1 tiny onion
    > a hand sized bit of endive
    > 1 small fist-sized raddichio
    >
    > I also have some scrod, lemon juice, the whole spice cabinet, and
    > salad fixings.
    >
    > maxine in ri


    Roast the sweet potatoes and turnips, grill the raddicchio (halved),
    and make a tomato-based salad with the onion to have with the endive.

    Vegetarian dinner that's not boring!

    Kris

  5. #5
    Omelet Guest

    Default Re: A cook's Challenge!

    In article
    <[email protected]>,
    maxine in ri <[email protected]> wrote:

    > While shopping this afternoon, I checked the reduced rack in the
    > produce section. For $2, I found the strangest bag of veggies I've
    > ever seen, so had to buy it.
    >
    > What would you do for a dinner with: (slightly less after paring off
    > the sad parts)
    >
    > 3lb ruby sweet potatoes
    > 3/4lb turnips
    > 1 tiny onion
    > a hand sized bit of endive
    > 1 small fist-sized raddichio
    >
    > I also have some scrod, lemon juice, the whole spice cabinet, and
    > salad fixings.
    >
    > maxine in ri


    Sounds like the entire thing (except the scrod) would be good served up
    as a steamed mix, maybe with some butter and dill weed.

    I'd serve the Scrod separately, fixed however you like it. :-) Poached,
    fried, baked or grilled.
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  6. #6
    barbie gee Guest

    Default Re: A cook's Challenge!



    On Tue, 24 Mar 2009, maxine in ri wrote:

    > While shopping this afternoon, I checked the reduced rack in the
    > produce section. For $2, I found the strangest bag of veggies I've
    > ever seen, so had to buy it.
    >
    > What would you do for a dinner with: (slightly less after paring off
    > the sad parts)
    >
    > 3lb ruby sweet potatoes
    > 3/4lb turnips
    > 1 tiny onion
    > a hand sized bit of endive
    > 1 small fist-sized raddichio
    >
    > I also have some scrod, lemon juice, the whole spice cabinet, and
    > salad fixings.


    I'd cook up some sweet potatoes w/ turnips and make a mash of them.

    Saute a bit of onion in olive oil, add garlic if you have it, maybe a dash
    of red pepper flakes, then saute
    the endive and raddichio, just til it wilts a tad. a bit of salt, pepper,
    maybe a squeeze of lemon juice.

    Cook up the scrod, serve it over the cooked greens, with a side of the
    mashed potato w/ turnip.

    voila! dinner.

  7. #7
    Christine Dabney Guest

    Default Re: A cook's Challenge!

    On Tue, 24 Mar 2009 18:43:31 -0700, Arri London <[email protected]>
    wrote:


    >Endive and radicchio in a salad. Roast the rest along with the scrod.



    Heheheheheh...you and I think alike. I said somewhat the same
    thing...

    Christine
    --
    http://nightstirrings.blogspot.com

  8. #8
    maxine Guest

    Default Re: A cook's Challenge!

    On Mar 24, 7:00*pm, Christine Dabney <artis...@ix.netcom.com> wrote:
    > On Tue, 24 Mar 2009 15:52:00 -0700 (PDT), Chemo the Clown
    >
    >
    >
    > <an...@peak.org> wrote:
    > >On Mar 24, 3:38*pm, maxine in ri <weed...@gmail.com> wrote:
    > >> While shopping this afternoon, I checked the reduced rack in the
    > >> produce section. *For $2, I found the strangest bag of veggies I've
    > >> ever seen, so had to buy it.

    >
    > >> What would you do for a dinner with: (slightly less after paring off
    > >> the sad parts)

    >
    > >> 3lb ruby sweet potatoes
    > >> 3/4lb turnips
    > >> 1 tiny onion
    > >> a hand sized bit of endive
    > >> 1 small fist-sized raddichio

    >
    > >> I also have some scrod, lemon juice, the whole spice cabinet, and
    > >> salad fixings.

    >
    > >> maxine in ri

    >
    > >Boiled dinner?

    >
    > I first thought that the turnips, and sweet potatoes would be good
    > roasted...maybe cut into wedges first. *Roast the onion too along with
    > them, also cut into small wedges.


    Great minds think alike. That's what I did. With oil and lemon
    juice, salt and pepper

    > Add the radicchio and endive to the salad fixings.
    >
    > The scrod might be good baked..


    Broiled. With lemon juice, lemon pepper, dill, onion powder, and
    butter.

    Forgot the broccoli too. That's got steamed, and half of it's in the
    freezer.

    maxine in ri

  9. #9
    maxine Guest

    Default Re: A cook's Challenge!

    On Mar 24, 7:04*pm, Kris <shanno...@hotmail.com> wrote:
    > On Mar 24, 6:38*pm, maxine in ri <weed...@gmail.com> wrote:
    >
    >
    >
    > > While shopping this afternoon, I checked the reduced rack in the
    > > produce section. *For $2, I found the strangest bag of veggies I've
    > > ever seen, so had to buy it.

    >
    > > What would you do for a dinner with: (slightly less after paring off
    > > the sad parts)

    >
    > > 3lb ruby sweet potatoes
    > > 3/4lb turnips
    > > 1 tiny onion
    > > a hand sized bit of endive
    > > 1 small fist-sized raddichio

    >
    > > I also have some scrod, lemon juice, the whole spice cabinet, and
    > > salad fixings.

    >
    > > maxine in ri

    >
    > Roast the sweet potatoes and turnips, grill the raddicchio (halved),
    > and make a tomato-based salad with the onion to have with the endive.


    Would the raddichio do well under the broiler? No grill here.

    maxine

  10. #10
    Kris Guest

    Default Re: A cook's Challenge!

    On Mar 24, 8:52*pm, maxine <weed...@gmail.com> wrote:
    > On Mar 24, 7:04*pm, Kris <shanno...@hotmail.com> wrote:
    >
    >
    >
    >
    >
    > > On Mar 24, 6:38*pm, maxine in ri <weed...@gmail.com> wrote:

    >
    > > > While shopping this afternoon, I checked the reduced rack in the
    > > > produce section. *For $2, I found the strangest bag of veggies I've
    > > > ever seen, so had to buy it.

    >
    > > > What would you do for a dinner with: (slightly less after paring off
    > > > the sad parts)

    >
    > > > 3lb ruby sweet potatoes
    > > > 3/4lb turnips
    > > > 1 tiny onion
    > > > a hand sized bit of endive
    > > > 1 small fist-sized raddichio

    >
    > > > I also have some scrod, lemon juice, the whole spice cabinet, and
    > > > salad fixings.

    >
    > > > maxine in ri

    >
    > > Roast the sweet potatoes and turnips, grill the raddicchio (halved),
    > > and make a tomato-based salad with the onion to have with the endive.

    >
    > Would the raddichio do well under the broiler? *No grill here.
    >
    > maxine- Hide quoted text -
    >
    > - Show quoted text -


    I guess it might, but watch it carefully. But do you have a grill pan
    - I'm sure you could do it the stove with that.

    FWIW, here is the recipe I have for it (alter it for your amounts
    obviously). Makes a nice chopped salad, especially if you have any
    parmesan and/or pinenuts you could add to it:

    Grilled Lettuces
    Recipe courtesy Giada De Laurentiis
    Serves 6

    2 tablespoons olive oil
    3 heads Belgian endive, halved lengthwise
    1 large head radicchio, cut into 6 to 8 wedges
    1 head romaine lettuce, quartered
    Salt and freshly ground black pepper
    2 tablespoons balsamic vinegar


    Prepare the grill (medium-high heat).

    Drizzle 1 tablespoon of oil over the endive, radicchio and romaine,
    then sprinkle with salt and pepper. Grill the lettuces until they are
    crisp-tender and browned in spots, turning occasionally, about 6
    minutes. Coarsely chop the lettuces, then toss them in a large bowl
    with the remaining oil and vinegar. Season the salad, to taste, with
    more salt and pepper. Serve warm.

    Hope this helps,
    Kris

  11. #11
    Bob Terwilliger Guest

    Default Re: A cook's Challenge!

    maxine wrote:

    > While shopping this afternoon, I checked the reduced rack in the
    > produce section. For $2, I found the strangest bag of veggies I've
    > ever seen, so had to buy it.
    >
    > What would you do for a dinner with: (slightly less after paring off
    > the sad parts)
    >
    > 3lb ruby sweet potatoes
    > 3/4lb turnips
    > 1 tiny onion
    > a hand sized bit of endive
    > 1 small fist-sized raddichio
    >
    > I also have some scrod, lemon juice, the whole spice cabinet, and
    > salad fixings.



    Dice the turnips and sweet potatoes, and then cook them in butter on the
    stovetop until caramelized. Wait until they're done cooking to add salt,
    pepper, and ground fennel seed.

    Mince the onion. Slice the endive and radicchio. Heat olive oil in a pan
    which has a lid. Add the onion, endive, and radicchio and cover. Cook over
    medium heat until wilted. Add a splash of red wine vinegar and sugar to
    taste. (If you have them, you can add raisins and pine nuts.)

    Brush the scrod with olive oil and sprinkle with salt and paprika. Broil.
    Serve scrod on top of radicchio with the sweet-potato hash on the side.

    Alternatively, you can cook the turnips by themselves and then make a
    dessert (e.g., a microwave steamed pudding) with the sweet potatoes -- but
    three pounds of sweet potatoes would make a LOT of dessert compared to the
    rest of the items mentioned.

    Bob

  12. #12
    Arri London Guest

    Default Re: A cook's Challenge!



    maxine in ri wrote:
    >
    > While shopping this afternoon, I checked the reduced rack in the
    > produce section. For $2, I found the strangest bag of veggies I've
    > ever seen, so had to buy it.
    >
    > What would you do for a dinner with: (slightly less after paring off
    > the sad parts)
    >
    > 3lb ruby sweet potatoes
    > 3/4lb turnips
    > 1 tiny onion
    > a hand sized bit of endive
    > 1 small fist-sized raddichio
    >
    > I also have some scrod, lemon juice, the whole spice cabinet, and
    > salad fixings.
    >
    > maxine in ri



    Endive and radicchio in a salad. Roast the rest along with the scrod.

  13. #13
    Arri London Guest

    Default Re: A cook's Challenge!



    Christine Dabney wrote:
    >
    > On Tue, 24 Mar 2009 15:52:00 -0700 (PDT), Chemo the Clown
    > <[email protected]> wrote:
    >
    > >On Mar 24, 3:38 pm, maxine in ri <weed...@gmail.com> wrote:
    > >> While shopping this afternoon, I checked the reduced rack in the
    > >> produce section. For $2, I found the strangest bag of veggies I've
    > >> ever seen, so had to buy it.
    > >>
    > >> What would you do for a dinner with: (slightly less after paring off
    > >> the sad parts)
    > >>
    > >> 3lb ruby sweet potatoes
    > >> 3/4lb turnips
    > >> 1 tiny onion
    > >> a hand sized bit of endive
    > >> 1 small fist-sized raddichio
    > >>
    > >> I also have some scrod, lemon juice, the whole spice cabinet, and
    > >> salad fixings.
    > >>
    > >> maxine in ri

    > >
    > >Boiled dinner?

    >
    > I first thought that the turnips, and sweet potatoes would be good
    > roasted...maybe cut into wedges first. Roast the onion too along with
    > them, also cut into small wedges.
    >
    > Add the radicchio and endive to the salad fixings.
    >
    > The scrod might be good baked..
    >
    > Christine



    GMTA!

  14. #14
    maxine Guest

    Default Re: A cook's Challenge!

    On Mar 24, 9:20*pm, Kris <shanno...@hotmail.com> wrote:
    > On Mar 24, 8:52*pm, maxine <weed...@gmail.com> wrote:
    >
    >
    >
    > > On Mar 24, 7:04*pm, Kris <shanno...@hotmail.com> wrote:

    >
    > > > On Mar 24, 6:38*pm, maxine in ri <weed...@gmail.com> wrote:

    >
    > > > > While shopping this afternoon, I checked the reduced rack in the
    > > > > produce section. *For $2, I found the strangest bag of veggies I've
    > > > > ever seen, so had to buy it.

    >
    > > > > What would you do for a dinner with: (slightly less after paring off
    > > > > the sad parts)

    >
    > > > > 3lb ruby sweet potatoes
    > > > > 3/4lb turnips
    > > > > 1 tiny onion
    > > > > a hand sized bit of endive
    > > > > 1 small fist-sized raddichio

    >
    > > > > I also have some scrod, lemon juice, the whole spice cabinet, and
    > > > > salad fixings.

    >
    > > > > maxine in ri

    >
    > > > Roast the sweet potatoes and turnips, grill the raddicchio (halved),
    > > > and make a tomato-based salad with the onion to have with the endive.

    >
    > > Would the raddichio do well under the broiler? *No grill here.

    >
    > > maxine- Hide quoted text -

    >
    > > - Show quoted text -

    >
    > I guess it might, but watch it carefully. But do you have a grill pan
    > - I'm sure you could do it the stove with that.
    >
    > FWIW, here is the recipe I have for it (alter it for your amounts
    > obviously). Makes a nice chopped salad, especially if you have any
    > parmesan and/or pinenuts you could add to it:
    >
    > Grilled Lettuces
    > Recipe courtesy Giada De Laurentiis
    > *Serves 6
    >
    > 2 tablespoons olive oil
    > 3 heads Belgian endive, halved lengthwise
    > 1 large head radicchio, cut into 6 to 8 wedges
    > 1 head romaine lettuce, quartered
    > Salt and freshly ground black pepper
    > 2 tablespoons balsamic vinegar
    >
    > Prepare the grill (medium-high heat).
    >
    > Drizzle 1 tablespoon of oil over the endive, radicchio and romaine,
    > then sprinkle with salt and pepper. Grill the lettuces until they are
    > crisp-tender and browned in spots, turning occasionally, about 6
    > minutes. Coarsely chop the lettuces, then toss them in a large bowl
    > with the remaining oil and vinegar. Season the salad, to taste, with
    > more salt and pepper. Serve warm.
    >
    > Hope this helps,
    > Kris


    That would work in the broiler. Just a shorter version of the roots
    roasting.
    It would also stop the deteriorization that's going on, so they'd last
    longer. And be tastier.

    You know what I'll be doing tonight<G>

    maxine

  15. #15
    maxine Guest

    Default Re: A cook's Challenge!

    On Mar 24, 9:39*pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
    wrote:
    > maxine wrote:
    > > While shopping this afternoon, I checked the reduced rack in the
    > > produce section. *For $2, I found the strangest bag of veggies I've
    > > ever seen, so had to buy it.

    >
    > > What would you do for a dinner with: (slightly less after paring off
    > > the sad parts)

    >
    > > 3lb ruby sweet potatoes
    > > 3/4lb turnips
    > > 1 tiny onion
    > > a hand sized bit of endive
    > > 1 small fist-sized raddichio

    >
    > > I also have some scrod, lemon juice, the whole spice cabinet, and
    > > salad fixings.

    >
    > Dice the turnips and sweet potatoes, and then cook them in butter on the
    > stovetop until caramelized. Wait until they're done cooking to add salt,
    > pepper, and ground fennel seed.
    >
    > Mince the onion. Slice the endive and radicchio. Heat olive oil in a pan
    > which has a lid. Add the onion, endive, and radicchio and cover. Cook over
    > medium heat until wilted. Add a splash of red wine vinegar and sugar to
    > taste. (If you have them, you can add raisins and pine nuts.)
    >
    > Brush the scrod with olive oil and sprinkle with salt and paprika. Broil.
    > Serve scrod on top of radicchio with the sweet-potato hash on the side.
    >
    > Alternatively, you can cook the turnips by themselves and then make a
    > dessert (e.g., a microwave steamed pudding) with the sweet potatoes -- but
    > three pounds of sweet potatoes would make a LOT of dessert compared to the
    > rest of the items mentioned.
    >
    > Bob


    Oh noooo! Now I'm going to have to go out and find more to try this
    with. There was a small portion of the roasted roots left, and if my
    husband hasn't snarfed it down, I'll try adding the fennel. It needed
    something a little more than the lemon, salt and pepper I added with
    the oil.

    Thank.

    maxine in ri

  16. #16
    Kris Guest

    Default Re: A cook's Challenge!

    On Mar 25, 10:48*am, maxine <weed...@gmail.com> wrote:
    > On Mar 24, 9:20*pm, Kris <shanno...@hotmail.com> wrote:
    >
    >
    >
    >
    >
    > > On Mar 24, 8:52*pm, maxine <weed...@gmail.com> wrote:

    >
    > > > On Mar 24, 7:04*pm, Kris <shanno...@hotmail.com> wrote:

    >
    > > > > On Mar 24, 6:38*pm, maxine in ri <weed...@gmail.com> wrote:

    >
    > > > > > While shopping this afternoon, I checked the reduced rack in the
    > > > > > produce section. *For $2, I found the strangest bag of veggies I've
    > > > > > ever seen, so had to buy it.

    >
    > > > > > What would you do for a dinner with: (slightly less after paring off
    > > > > > the sad parts)

    >
    > > > > > 3lb ruby sweet potatoes
    > > > > > 3/4lb turnips
    > > > > > 1 tiny onion
    > > > > > a hand sized bit of endive
    > > > > > 1 small fist-sized raddichio

    >
    > > > > > I also have some scrod, lemon juice, the whole spice cabinet, and
    > > > > > salad fixings.

    >
    > > > > > maxine in ri

    >
    > > > > Roast the sweet potatoes and turnips, grill the raddicchio (halved),
    > > > > and make a tomato-based salad with the onion to have with the endive.

    >
    > > > Would the raddichio do well under the broiler? *No grill here.

    >
    > > > maxine- Hide quoted text -

    >
    > > > - Show quoted text -

    >
    > > I guess it might, but watch it carefully. But do you have a grill pan
    > > - I'm sure you could do it the stove with that.

    >
    > > FWIW, here is the recipe I have for it (alter it for your amounts
    > > obviously). Makes a nice chopped salad, especially if you have any
    > > parmesan and/or pinenuts you could add to it:

    >
    > > Grilled Lettuces
    > > Recipe courtesy Giada De Laurentiis
    > > *Serves 6

    >
    > > 2 tablespoons olive oil
    > > 3 heads Belgian endive, halved lengthwise
    > > 1 large head radicchio, cut into 6 to 8 wedges
    > > 1 head romaine lettuce, quartered
    > > Salt and freshly ground black pepper
    > > 2 tablespoons balsamic vinegar

    >
    > > Prepare the grill (medium-high heat).

    >
    > > Drizzle 1 tablespoon of oil over the endive, radicchio and romaine,
    > > then sprinkle with salt and pepper. Grill the lettuces until they are
    > > crisp-tender and browned in spots, turning occasionally, about 6
    > > minutes. Coarsely chop the lettuces, then toss them in a large bowl
    > > with the remaining oil and vinegar. Season the salad, to taste, with
    > > more salt and pepper. Serve warm.

    >
    > > Hope this helps,
    > > Kris

    >
    > That would work in the broiler. *Just a shorter version of the roots
    > roasting.
    > It would also stop the deteriorization that's going on, so they'd last
    > longer. *And be tastier.
    >
    > You know what I'll be doing tonight<G>
    >
    > maxine- Hide quoted text -
    >
    > - Show quoted text -


    Tell me if you like(d) it!

    Kris

  17. #17
    maxine Guest

    Default Re: A cook's Challenge!

    On Mar 25, 11:21*am, Kris <shanno...@hotmail.com> wrote:
    > On Mar 25, 10:48*am, maxine <weed...@gmail.com> wrote:
    >
    >
    >
    > > On Mar 24, 9:20*pm, Kris <shanno...@hotmail.com> wrote:

    >
    > > > On Mar 24, 8:52*pm, maxine <weed...@gmail.com> wrote:

    >
    > > > > On Mar 24, 7:04*pm, Kris <shanno...@hotmail.com> wrote:

    >
    > > > > > On Mar 24, 6:38*pm, maxine in ri <weed...@gmail.com> wrote:

    >
    > > > > > > While shopping this afternoon, I checked the reduced rack in the
    > > > > > > produce section. *For $2, I found the strangest bag of veggies I've
    > > > > > > ever seen, so had to buy it.

    >
    > > > > > > What would you do for a dinner with: (slightly less after paring off
    > > > > > > the sad parts)

    >
    > > > > > > 3lb ruby sweet potatoes
    > > > > > > 3/4lb turnips
    > > > > > > 1 tiny onion
    > > > > > > a hand sized bit of endive
    > > > > > > 1 small fist-sized raddichio

    >
    > > > > > > I also have some scrod, lemon juice, the whole spice cabinet, and
    > > > > > > salad fixings.

    >
    > > > > > > maxine in ri

    >
    > > > > > Roast the sweet potatoes and turnips, grill the raddicchio (halved),
    > > > > > and make a tomato-based salad with the onion to have with the endive.

    >
    > > > > Would the raddichio do well under the broiler? *No grill here.

    >
    > > > > maxine- Hide quoted text -

    >
    > > > > - Show quoted text -

    >
    > > > I guess it might, but watch it carefully. But do you have a grill pan
    > > > - I'm sure you could do it the stove with that.

    >
    > > > FWIW, here is the recipe I have for it (alter it for your amounts
    > > > obviously). Makes a nice chopped salad, especially if you have any
    > > > parmesan and/or pinenuts you could add to it:

    >
    > > > Grilled Lettuces
    > > > Recipe courtesy Giada De Laurentiis
    > > > *Serves 6

    >
    > > > 2 tablespoons olive oil
    > > > 3 heads Belgian endive, halved lengthwise
    > > > 1 large head radicchio, cut into 6 to 8 wedges
    > > > 1 head romaine lettuce, quartered
    > > > Salt and freshly ground black pepper
    > > > 2 tablespoons balsamic vinegar

    >
    > > > Prepare the grill (medium-high heat).

    >
    > > > Drizzle 1 tablespoon of oil over the endive, radicchio and romaine,
    > > > then sprinkle with salt and pepper. Grill the lettuces until they are
    > > > crisp-tender and browned in spots, turning occasionally, about 6
    > > > minutes. Coarsely chop the lettuces, then toss them in a large bowl
    > > > with the remaining oil and vinegar. Season the salad, to taste, with
    > > > more salt and pepper. Serve warm.

    >
    > > > Hope this helps,
    > > > Kris

    >
    > > That would work in the broiler. *Just a shorter version of the roots
    > > roasting.
    > > It would also stop the deteriorization that's going on, so they'd last
    > > longer. *And be tastier.

    >
    > > You know what I'll be doing tonight<G>

    >
    > > maxine- Hide quoted text -

    >
    > > - Show quoted text -

    >
    > Tell me if you like(d) it!
    >
    > Kris


    Oh, yeah! that brightens up the flavor immensely.

    Thanks
    maxine

  18. #18
    Kris Guest

    Default Re: A cook's Challenge!

    On Mar 25, 8:19*pm, maxine <weed...@gmail.com> wrote:
    > On Mar 25, 11:21*am, Kris <shanno...@hotmail.com> wrote:
    >
    >
    >
    >
    >
    > > On Mar 25, 10:48*am, maxine <weed...@gmail.com> wrote:

    >
    > > > On Mar 24, 9:20*pm, Kris <shanno...@hotmail.com> wrote:

    >
    > > > > On Mar 24, 8:52*pm, maxine <weed...@gmail.com> wrote:

    >
    > > > > > On Mar 24, 7:04*pm, Kris <shanno...@hotmail.com> wrote:

    >
    > > > > > > On Mar 24, 6:38*pm, maxine in ri <weed...@gmail.com> wrote:

    >
    > > > > > > > While shopping this afternoon, I checked the reduced rack in the
    > > > > > > > produce section. *For $2, I found the strangest bag of veggies I've
    > > > > > > > ever seen, so had to buy it.

    >
    > > > > > > > What would you do for a dinner with: (slightly less after paring off
    > > > > > > > the sad parts)

    >
    > > > > > > > 3lb ruby sweet potatoes
    > > > > > > > 3/4lb turnips
    > > > > > > > 1 tiny onion
    > > > > > > > a hand sized bit of endive
    > > > > > > > 1 small fist-sized raddichio

    >
    > > > > > > > I also have some scrod, lemon juice, the whole spice cabinet,and
    > > > > > > > salad fixings.

    >
    > > > > > > > maxine in ri

    >
    > > > > > > Roast the sweet potatoes and turnips, grill the raddicchio (halved),
    > > > > > > and make a tomato-based salad with the onion to have with the endive.

    >
    > > > > > Would the raddichio do well under the broiler? *No grill here.

    >
    > > > > > maxine- Hide quoted text -

    >
    > > > > > - Show quoted text -

    >
    > > > > I guess it might, but watch it carefully. But do you have a grill pan
    > > > > - I'm sure you could do it the stove with that.

    >
    > > > > FWIW, here is the recipe I have for it (alter it for your amounts
    > > > > obviously). Makes a nice chopped salad, especially if you have any
    > > > > parmesan and/or pinenuts you could add to it:

    >
    > > > > Grilled Lettuces
    > > > > Recipe courtesy Giada De Laurentiis
    > > > > *Serves 6

    >
    > > > > 2 tablespoons olive oil
    > > > > 3 heads Belgian endive, halved lengthwise
    > > > > 1 large head radicchio, cut into 6 to 8 wedges
    > > > > 1 head romaine lettuce, quartered
    > > > > Salt and freshly ground black pepper
    > > > > 2 tablespoons balsamic vinegar

    >
    > > > > Prepare the grill (medium-high heat).

    >
    > > > > Drizzle 1 tablespoon of oil over the endive, radicchio and romaine,
    > > > > then sprinkle with salt and pepper. Grill the lettuces until they are
    > > > > crisp-tender and browned in spots, turning occasionally, about 6
    > > > > minutes. Coarsely chop the lettuces, then toss them in a large bowl
    > > > > with the remaining oil and vinegar. Season the salad, to taste, with
    > > > > more salt and pepper. Serve warm.

    >
    > > > > Hope this helps,
    > > > > Kris

    >
    > > > That would work in the broiler. *Just a shorter version of the roots
    > > > roasting.
    > > > It would also stop the deteriorization that's going on, so they'd last
    > > > longer. *And be tastier.

    >
    > > > You know what I'll be doing tonight<G>

    >
    > > > maxine- Hide quoted text -

    >
    > > > - Show quoted text -

    >
    > > Tell me if you like(d) it!

    >
    > > Kris

    >
    > Oh, yeah! *that brightens up the flavor immensely.
    >
    > Thanks
    > maxine- Hide quoted text -
    >
    > - Show quoted text -


    Excellent! I'm glad it was a hit.

    Kris

  19. #19
    Christine Dabney Guest

    Default Re: A cook's Challenge!

    On Wed, 25 Mar 2009 17:19:31 -0700 (PDT), maxine <[email protected]>
    wrote:

    >Oh, yeah! that brightens up the flavor immensely.
    >
    >Thanks
    >maxine


    Acid, such as vinegar and lemon juice tend to brighten up flavors a
    whole light. Even when a dish seems acidic but flat, adding a touch
    of lemon juice can help immensely.

    Christine
    --
    http://nightstirrings.blogspot.com

  20. #20
    Omelet Guest

    Default Re: A cook's Challenge!

    In article <[email protected]>,
    Christine Dabney <[email protected]> wrote:

    > On Wed, 25 Mar 2009 17:19:31 -0700 (PDT), maxine <[email protected]>
    > wrote:
    >
    > >Oh, yeah! that brightens up the flavor immensely.
    > >
    > >Thanks
    > >maxine

    >
    > Acid, such as vinegar and lemon juice tend to brighten up flavors a
    > whole light. Even when a dish seems acidic but flat, adding a touch
    > of lemon juice can help immensely.
    >
    > Christine


    Indeed. :-) It's why I now keep dried ground lemon peel as a regular
    item in the spice cabinet. Orange too. I use it a LOT on veggies and
    fish, and sometimes on poultry.

    Same same for salt free lemon pepper.
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

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