Thread: dinner 5-25-10

In article <[email protected]>,
sf <[email protected]> wrote:

> Oven Poached Salmon
>
> Place in a glass baking dish. Grind some pepper on the salmon, then
> drizzle with 1t melted butter , 2T vodka, and the juice of half a
> lemon; sprinkle 1-2t grated fresh ginger and one thinly sliced green
> onion on top. Tightly cover with foil and bake at 400° for 20 minutes
> or until barely done. It's moist and delicious!
>
> Roasted Broccoli
>
> Cut into flowerets, place in a bowl and drizzle enough EVOO to make it
> glisten. I didn't have any fresh garlic on hand, so I sprinkled
> granulated garlic over it and tossed. Bake for 8-10 minutes at 400°
> turning once. The broccoli should have brown spots on the bottom and
> be tender crisp. Take it out of the oven, sprinkle a little grated
> parmesan cheese on top and toss to distribute.
>
> I served this with plain white rice, made in my rice cooker.

I may have to try roasting broccoli. That sound extra good! I generally
steam it.

The rest of it sounds rather good too. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On May 25, 8:56*pm, sf <s...@geemail.com> wrote:
> Oven Poached Salmon
>
> Place in a glass baking dish. *Grind some pepper on the salmon, then
> drizzle with 1t melted butter , 2T vodka, and the juice of half a
> lemon; sprinkle 1-2t grated fresh ginger and one thinly sliced green
> onion on top. *Tightly cover with foil and bake at 400° for 20 minutes
> or until barely done. *It's moist and delicious!
>
> Roasted Broccoli
>
> Cut into flowerets, place in a bowl and drizzle enough EVOO to make it
> glisten. *I didn't have any fresh garlic on hand, so I sprinkled
> granulated garlic over it and tossed. *Bake for 8-10 minutes at 400°
> turning once. *The broccoli should have brown spots on the bottom and
> be tender crisp. *Take it out of the oven, sprinkle a little grated
> parmesan cheese on top and toss to distribute.
>
> I served this with plain white rice, made in my rice cooker.
>
> --
> Forget the health food. I need all the preservatives I can get.

Yum!

I know roasted cauliflower is terrific,so it stands to reason that
broccoli would be too. I may have to try that soon!

Thanks for the morning drool,
Kris

Kris wrote on Wed, 26 May 2010 06:29:28 -0700 (PDT):

> On May 25, 8:56 pm, sf <s...@geemail.com> wrote:
>> Oven Poached Salmon
>>
>> Place in a glass baking dish. Grind some pepper on the
>> salmon, then drizzle with 1t melted butter , 2T vodka, and
>> the juice of half a lemon; sprinkle 1-2t grated fresh ginger
>> and one thinly sliced green onion on top. Tightly cover with
>> foil and bake at 400° for 20 minutes or until barely done.
>> It's moist and delicious!
>>
>> Roasted Broccoli
>>
>> Cut into flowerets, place in a bowl and drizzle enough EVOO
>> to make it glisten. I didn't have any fresh garlic on hand,
>> so I sprinkled granulated garlic over it and tossed. Bake
>> for 8-10 minutes at 400° turning once. The broccoli should
>> have brown spots on the bottom and be tender crisp. Take it
>> out of the oven, sprinkle a little grated parmesan cheese on
>> top and toss to distribute.
>>
>> I served this with plain white rice, made in my rice cooker.
>>
>> --
>> Forget the health food. I need all the preservatives I can
>> get.

> Yum!

> I know roasted cauliflower is terrific,so it stands to reason
> that broccoli would be too. I may have to try that soon!

Sorry, I can't help protesting, roasted cauliflower is great as are most
recipes for cauliflower but, for me, broccoli is *out*. There is only
one broccoli dish that I like: cold boiled broccoli with French dressing
as the Hungarians often serve with beef paprika.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On May 26, 9:50*am, "James Silverton" <not.jim.silver...@verizon.net>
wrote:
> *Kris *wrote *on Wed, 26 May 2010 06:29:28 -0700 (PDT):
>
>
>
>
>
> > On May 25, 8:56 pm, sf <s...@geemail.com> wrote:
> >> Oven Poached Salmon
>
> >> Place in a glass baking dish. *Grind some pepper on the
> >> salmon, then drizzle with 1t melted butter , 2T vodka, and
> >> the juice of half a lemon; sprinkle 1-2t grated fresh ginger
> >> and one thinly sliced green onion on top. *Tightly cover with
> >> foil and bake at 400° for 20 minutes or until barely done.
> >> *It's moist and delicious!
>
> >> Roasted Broccoli
>
> >> Cut into flowerets, place in a bowl and drizzle enough EVOO
> >> to make it glisten. *I didn't have any fresh garlic on hand,
> >> so I sprinkled granulated garlic over it and tossed. *Bake
> >> for 8-10 minutes at 400° turning once. *The broccoli should
> >> have brown spots on the bottom and be tender crisp. *Take it
> >> out of the oven, sprinkle a little grated parmesan cheese on
> >> top and toss to distribute.
>
> >> I served this with plain white rice, made in my rice cooker.
>
> >> --
> >> Forget the health food. I need all the preservatives I can
> >> get.
> > Yum!
> > I know roasted cauliflower is terrific,so it stands to reason
> > that broccoli would be too. I may have to try that soon!
>
> Sorry, I can't help protesting, roasted cauliflower is great as are most
> recipes for cauliflower but, for me, broccoli is *out*. There is only
> one broccoli dish that I like: cold boiled broccoli with French dressing
> as the Hungarians often serve with beef paprika.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not- Hide quoted text -
>
> - Show quoted text -

Well, to each his own. What is it about broccoli that turns you off?

Kris

Kris wrote on Wed, 26 May 2010 06:58:07 -0700 (PDT):

> On May 26, 9:50 am, "James Silverton"
> <not.jim.silver...@verizon.net> wrote:
>> Kris wrote on Wed, 26 May 2010 06:29:28 -0700 (PDT):
>>
> >> On May 25, 8:56 pm, sf <s...@geemail.com> wrote:
> >>> Oven Poached Salmon
>>
> >>> Place in a glass baking dish. Grind some pepper on the
> >>> salmon, then drizzle with 1t melted butter , 2T vodka, and
> >>> the juice of half a lemon; sprinkle 1-2t grated fresh
> >>> ginger and one thinly sliced green onion on top. Tightly
> >>> cover with foil and bake at 400° for 20 minutes or until
> >>> barely done. It's moist and delicious!
>>
> >>> Roasted Broccoli
>>
> >>> Cut into flowerets, place in a bowl and drizzle enough
> >>> EVOO to make it glisten. I didn't have any fresh garlic
> >>> on hand, so I sprinkled granulated garlic over it and
> >>> tossed. Bake for 8-10 minutes at 400° turning once. The
> >>> broccoli should have brown spots on the bottom and be
> >>> tender crisp. Take it out of the oven, sprinkle a little
> >>> grated parmesan cheese on top and toss to distribute.
>>
> >>> I served this with plain white rice, made in my rice
> >>> cooker.
>>
> >>> --
> >>> Forget the health food. I need all the preservatives I can
> >>> get.
> >> Yum!
> >> I know roasted cauliflower is terrific,so it stands to
> >> reason that broccoli would be too. I may have to try that
> >> soon!
>>
>> Sorry, I can't help protesting, roasted cauliflower is great
>> as are most recipes for cauliflower but, for me, broccoli is
>> *out*. There is only one broccoli dish that I like: cold boiled
>> broccoli with French dressing as the Hungarians often serve
>> with beef paprika.
>>
>> --
>>
>> James Silverton
>> Potomac, Maryland
>>
>> Email, with obvious alterations: not.jim.silverton.at.verizon.not-
>> Hide
>> quoted text -
>>
>> - Show quoted text -

> Well, to each his own. What is it about broccoli that turns
> you off?

I just don't like the taste but that is a personal opinion, fo course.
It seems to be redolent of chlorophyll. As Ogden Nash said:

Why reeks the goat on yonder hill,
Who seems to dote on chlorophyll?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article <htj8v2$rhu$[email protected]>,
"James Silverton" <[email protected]> wrote:

> Sorry, I can't help protesting, roasted cauliflower is great as are most
> recipes for cauliflower but, for me, broccoli is *out*. There is only
> one broccoli dish that I like: cold boiled broccoli with French dressing
> as the Hungarians often serve with beef paprika.

Well, then go back to the cauliflower. :-)

I like roasted broccoli, fried broccoli, sauteed broccoli, steamed
broccoli and just about every other way, except boiled to death.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On May 26, 10:12*am, "James Silverton" <not.jim.silver...@verizon.net>
wrote:
> *Kris *wrote *on Wed, 26 May 2010 06:58:07 -0700 (PDT):
>
>
>
>
>
> > On May 26, 9:50 am, "James Silverton"
> > <not.jim.silver...@verizon.net> wrote:
> >> *Kris *wrote *on Wed, 26 May 2010 06:29:28 -0700 (PDT):
>
> > >> On May 25, 8:56 pm, sf <s...@geemail.com> wrote:
> > >>> Oven Poached Salmon
>
> > >>> Place in a glass baking dish. *Grind some pepper on the
> > >>> salmon, then drizzle with 1t melted butter , 2T vodka, and
> > >>> the juice of half a lemon; sprinkle 1-2t grated fresh
> > >>> ginger and one thinly sliced green onion on top. *Tightly
> > >>> cover with foil and bake at 400° for 20 minutes or until
> > >>> barely done. *It's moist and delicious!
>
> > >>> Roasted Broccoli
>
> > >>> Cut into flowerets, place in a bowl and drizzle enough
> > >>> EVOO to make it glisten. *I didn't have any fresh garlic
> > >>> on hand, so I sprinkled granulated garlic over it and
> > >>> tossed. *Bake for 8-10 minutes at 400° turning once. *The
> > >>> broccoli should have brown spots on the bottom and be
> > >>> tender crisp. *Take it out of the oven, sprinkle a little
> > >>> grated parmesan cheese on top and toss to distribute.
>
> > >>> I served this with plain white rice, made in my rice
> > >>> cooker.
>
> > >>> --
> > >>> Forget the health food. I need all the preservatives I can
> > >>> get.
> > >> Yum!
> > >> I know roasted cauliflower is terrific,so it stands to
> > >> reason that broccoli would be too. I may have to try that
> > >> soon!
>
> >> Sorry, I can't help protesting, roasted cauliflower is great
> >> as are most recipes for cauliflower but, for me, broccoli is
> >> *out*. There is only one broccoli dish that I like: cold boiled
> >> broccoli with French dressing as the Hungarians often serve
> >> with beef paprika.
>
> >> --
>
> >> James Silverton
> >> Potomac, Maryland
>
> >> Email, with obvious alterations: not.jim.silverton.at.verizon.not-
> >> Hide
> >> quoted text -
>
> >> - Show quoted text -
> > Well, to each his own. What is it about broccoli that turns
> > you off?
>
> I just don't like the taste but that is a personal opinion, fo course.
> It seems to be redolent of chlorophyll. As Ogden Nash said:
>
> Why reeks the goat on yonder hill,
> Who seems to dote on chlorophyll?
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not- Hide quoted text -
>
> - Show quoted text -

A very eloquent (and literary) response.

Kris

On Wed, 26 May 2010 09:26:06 -0700, Ranée at Arabian Knits
<[email protected]> wrote:

>In article <htj8v2$rhu$[email protected]>,
> "James Silverton" <[email protected]> wrote:
>
>> Sorry, I can't help protesting, roasted cauliflower is great as are most
>> recipes for cauliflower but, for me, broccoli is *out*. There is only
>> one broccoli dish that I like: cold boiled broccoli with French dressing
>> as the Hungarians often serve with beef paprika.
>
> Well, then go back to the cauliflower. :-)
>
> I like roasted broccoli, fried broccoli, sauteed broccoli, steamed
>broccoli and just about every other way, except boiled to death.

When it goes on sale we buy several pounds of it for soup. Louise's
grandmother has no teeth and she loves the soup. We make it at least
once a month.

Lou

In article <[email protected]>,
Lou Decruss <[email protected]> wrote:

> When it goes on sale we buy several pounds of it for soup. Louise's
> grandmother has no teeth and she loves the soup. We make it at least
> once a month.

I sometimes make broccoli cheese soup and serve them in bread bowls.
Very tasty. Broccoli and cheddar are nice together. Sometimes I put
broccoli in with my macaroni and cheese and we'll eat baked potatoes
with broccoli cheese sauce for a meatless meal occasionally. I like how
the heads of broccoli will soak up all the tasty sauces and seasonings
from the rest of the food, too.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Wed, 26 May 2010 10:05:18 -0700, Ranée at Arabian Knits
<[email protected]> wrote:

>In article <[email protected]>,
> Lou Decruss <[email protected]> wrote:
>
>> When it goes on sale we buy several pounds of it for soup. Louise's
>> grandmother has no teeth and she loves the soup. We make it at least
>> once a month.
>
> I sometimes make broccoli cheese soup and serve them in bread bowls.
>Very tasty. Broccoli and cheddar are nice together. Sometimes I put
>broccoli in with my macaroni and cheese and we'll eat baked potatoes
>with broccoli cheese sauce for a meatless meal occasionally. I like how
>the heads of broccoli will soak up all the tasty sauces and seasonings
>from the rest of the food, too.

I forgot to mention the cheese. When we're making soup we ask for the
ends at the meat counter. I think $1.39 a pound. It's a crapshoot as
to that you get but we've never had to throw any out. The soup always
comes out with a slightly different flavor but that adds to the fun.
(IMO)

Lou