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Thread: Grilled Primavera Pasta

  1. #1
    Dimitri Guest

    Default Grilled Primavera Pasta

    Good Morning;

    The other day I managed to get to the local Farmers market. Among the
    things I purchased were some Giant Red Onions (no usual dried skin fresh out
    of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh basil
    and a bunch of other stuff.

    So here goes;

    I cut the stem end of the Onion and using the root end to hold the onion
    together I cut it into 12 ths.
    I cut 1 quite large (or 2 medium) zucchini with a 90 degree roll cut. (make
    a diagonal cut roll 90 degrees and cut again at the same angle)
    I cut several slender asparagus into 3 rds

    Toss the whole mess into a Dutch oven ( or big bowl) drizzled with EVOO,
    garlic, salt & fresh pepper.

    In the mean time quartered the sun dried tomatoes and reconstituted them in
    some shiraz in the nuker. (2 minutes)

    Took several leaves of basil and cut a chiffanade

    put a giant pot of water on to boil.

    Lightly simmered the reconstituted tomatoes with some garlic in EVOO

    Started the gas grill - and put a vegetable grill plate on the grates. When
    the grill reached 400 degrees I poured the veggies onto the grill. When
    nicely charred turned them and did the same to the other side. When the
    veggies were done Back into the Dutch oven to rest.

    About now a pound of organic spaghetti went into the salted water.

    When the pasta was al dente it was drained then 1/4 went into the sun dried
    pan, 3/4 into the vegetable Dutch oven then both were combined and mixed and
    to get every last drop of flavor. Then transferred to a giant pasta plate
    with the Basil chiffanade garnish.

    Imported Pecorino Romano done on a micro plane

    Side salad.

    The whole thing less than 35 minutes.

    A nice quick dinner and a bottle of red!


    --
    Old Scoundrel

    (AKA Dimitri)




  2. #2
    aem Guest

    Default Re: Grilled Primavera Pasta

    On Jun 29, 10:14*am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    > Good Morning;
    >
    > The other day I managed to get to the local Farmers market. *Among the
    > things I purchased were some Giant Red Onions (no usual dried skin fresh out
    > of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh basil
    > and a bunch of other stuff.


    Bell peppers, red and green, would have been a nice addition.

    > [snip]
    > In the mean time quartered the sun dried tomatoes and reconstituted them in
    > some shiraz in the nuker. *(2 minutes) [snips]


    Reconstituting in red wine -- great idea.

    Sounds like good eats. -aem


  3. #3
    Dimitri Guest

    Default Re: Grilled Primavera Pasta


    "aem" <[email protected]> wrote in message
    news:[email protected]...
    On Jun 29, 10:14 am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    > Good Morning;
    >
    > The other day I managed to get to the local Farmers market. Among the
    > things I purchased were some Giant Red Onions (no usual dried skin fresh
    > out
    > of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh
    > basil
    > and a bunch of other stuff.


    >Bell peppers, red and green, would have been a nice addition.



    Yep - they did not look good this week. I am hoping the Pepper ladygets in
    some of the Sweet Red Itailian Peppers she had last 2 years but that is
    usually around septemner.

    > [snip]
    > In the mean time quartered the sun dried tomatoes and reconstituted them
    > in
    > some shiraz in the nuker. (2 minutes) [snips]


    >Reconstituting in red wine -- great idea.


    Been doing it that way for years less EVOO to mask the flavor.

    >Sounds like good eats. -aem


    It was.

    Thanks


    --
    Old Scoundrel

    (AKA Dimitri)



  4. #4
    Janet Wilder Guest

    Default Re: Grilled Primavera Pasta

    Dimitri wrote:
    > Good Morning;
    >
    > The other day I managed to get to the local Farmers market. Among the
    > things I purchased were some Giant Red Onions (no usual dried skin fresh
    > out of the ground) zucchini, asparagus, organic sun dried tomatoes,
    > fresh basil and a bunch of other stuff.
    >
    > So here goes;
    >
    > I cut the stem end of the Onion and using the root end to hold the onion
    > together I cut it into 12 ths.
    > I cut 1 quite large (or 2 medium) zucchini with a 90 degree roll cut.
    > (make a diagonal cut roll 90 degrees and cut again at the same angle)
    > I cut several slender asparagus into 3 rds
    >
    > Toss the whole mess into a Dutch oven ( or big bowl) drizzled with EVOO,
    > garlic, salt & fresh pepper.
    >
    > In the mean time quartered the sun dried tomatoes and reconstituted them
    > in some shiraz in the nuker. (2 minutes)
    >
    > Took several leaves of basil and cut a chiffanade
    >
    > put a giant pot of water on to boil.
    >
    > Lightly simmered the reconstituted tomatoes with some garlic in EVOO
    >
    > Started the gas grill - and put a vegetable grill plate on the grates.
    > When the grill reached 400 degrees I poured the veggies onto the grill.
    > When nicely charred turned them and did the same to the other side. When
    > the veggies were done Back into the Dutch oven to rest.
    >
    > About now a pound of organic spaghetti went into the salted water.
    >
    > When the pasta was al dente it was drained then 1/4 went into the sun
    > dried pan, 3/4 into the vegetable Dutch oven then both were combined and
    > mixed and to get every last drop of flavor. Then transferred to a giant
    > pasta plate with the Basil chiffanade garnish.
    >
    > Imported Pecorino Romano done on a micro plane
    >
    > Side salad.
    >
    > The whole thing less than 35 minutes.
    >
    > A nice quick dinner and a bottle of red!
    >
    >

    That sounds wonderful!

    --
    Janet Wilder
    Bad spelling. Bad punctuation
    Good Friends. Good Life

  5. #5
    Gloria P Guest

    Default Re: Grilled Primavera Pasta

    aem wrote:
    > On Jun 29, 10:14 am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    >> Good Morning;
    >>
    >> The other day I managed to get to the local Farmers market. Among the
    >> things I purchased were some Giant Red Onions (no usual dried skin fresh out
    >> of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh basil
    >> and a bunch of other stuff.

    >
    > Bell peppers, red and green, would have been a nice addition.
    >


    Mushrooms, too. And I prefer Parmesan to Romano, but it sounds like a
    healthy feast, Dimitri.

    How's the smoke at your house? Wildfires are going to be bad this
    summer in the west and the midwest is still under water. Go figure.
    It looks as though Mother Earth is wreaking vengeance.

    gloria p

  6. #6
    Michael \Dog3\ Guest

    Default Re: Grilled Primavera Pasta

    "Dimitri" <[email protected]>
    news:FqP9k.9370$[email protected]: in rec.food.cooking


    <snip for space>

    > The whole thing less than 35 minutes.
    >
    > A nice quick dinner and a bottle of red!


    Can't get much better than that Dimitri. Quick, easy and awesome.

    Michael

    --
    ""There is no federal agency which oversees levees. That doesn't exist."
    ~~BUTCH KINERNEY, a spokesman for FEMA.

    To email - michael at lonergan dot us dot com

  7. #7
    Woolstitcher Guest

    Default Re: Grilled Primavera Pasta


    "Dimitri" <[email protected]> wrote in message
    news:FqP9k.9370$[email protected]..
    > Good Morning;
    >
    > The other day I managed to get to the local Farmers market. Among the
    > things I purchased were some Giant Red Onions (no usual dried skin fresh
    > out of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh
    > basil and a bunch of other stuff.
    >
    > So here goes;
    >
    > I cut the stem end of the Onion and using the root end to hold the onion
    > together I cut it into 12 ths.
    > I cut 1 quite large (or 2 medium) zucchini with a 90 degree roll cut.
    > (make a diagonal cut roll 90 degrees and cut again at the same angle)
    > I cut several slender asparagus into 3 rds
    >
    > Toss the whole mess into a Dutch oven ( or big bowl) drizzled with EVOO,
    > garlic, salt & fresh pepper.
    >
    > In the mean time quartered the sun dried tomatoes and reconstituted them
    > in some shiraz in the nuker. (2 minutes)
    >
    > Took several leaves of basil and cut a chiffanade
    >
    > put a giant pot of water on to boil.
    >
    > Lightly simmered the reconstituted tomatoes with some garlic in EVOO
    >
    > Started the gas grill - and put a vegetable grill plate on the grates.
    > When the grill reached 400 degrees I poured the veggies onto the grill.
    > When nicely charred turned them and did the same to the other side. When
    > the veggies were done Back into the Dutch oven to rest.
    >
    > About now a pound of organic spaghetti went into the salted water.
    >
    > When the pasta was al dente it was drained then 1/4 went into the sun
    > dried pan, 3/4 into the vegetable Dutch oven then both were combined and
    > mixed and to get every last drop of flavor. Then transferred to a giant
    > pasta plate with the Basil chiffanade garnish.
    >
    > Imported Pecorino Romano done on a micro plane
    >
    > Side salad.
    >
    > The whole thing less than 35 minutes.
    >
    > A nice quick dinner and a bottle of red!
    >
    >
    > --
    > Old Scoundrel
    >
    > (AKA Dimitri)
    >
    >


    yum!
    Do you have problems w/ your veggies sticking to the grill? I have a gas
    grill (and used oil) but the veggies still stuck.



  8. #8
    Dimitri Guest

    Default Re: Grilled Primavera Pasta


    "Woolstitcher" <[email protected]> wrote in message
    news:GnU9k.11629$[email protected]..
    >
    > "Dimitri" <[email protected]> wrote in message
    > news:FqP9k.9370$[email protected]..
    >> Good Morning;
    >>
    >> The other day I managed to get to the local Farmers market. Among the
    >> things I purchased were some Giant Red Onions (no usual dried skin fresh
    >> out of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh
    >> basil and a bunch of other stuff.
    >>
    >> So here goes;
    >>
    >> I cut the stem end of the Onion and using the root end to hold the onion
    >> together I cut it into 12 ths.
    >> I cut 1 quite large (or 2 medium) zucchini with a 90 degree roll cut.
    >> (make a diagonal cut roll 90 degrees and cut again at the same angle)
    >> I cut several slender asparagus into 3 rds
    >>
    >> Toss the whole mess into a Dutch oven ( or big bowl) drizzled with EVOO,
    >> garlic, salt & fresh pepper.
    >>
    >> In the mean time quartered the sun dried tomatoes and reconstituted them
    >> in some shiraz in the nuker. (2 minutes)
    >>
    >> Took several leaves of basil and cut a chiffanade
    >>
    >> put a giant pot of water on to boil.
    >>
    >> Lightly simmered the reconstituted tomatoes with some garlic in EVOO
    >>
    >> Started the gas grill - and put a vegetable grill plate on the grates.
    >> When the grill reached 400 degrees I poured the veggies onto the grill.
    >> When nicely charred turned them and did the same to the other side. When
    >> the veggies were done Back into the Dutch oven to rest.
    >>
    >> About now a pound of organic spaghetti went into the salted water.
    >>
    >> When the pasta was al dente it was drained then 1/4 went into the sun
    >> dried pan, 3/4 into the vegetable Dutch oven then both were combined and
    >> mixed and to get every last drop of flavor. Then transferred to a giant
    >> pasta plate with the Basil chiffanade garnish.
    >>
    >> Imported Pecorino Romano done on a micro plane
    >>
    >> Side salad.
    >>
    >> The whole thing less than 35 minutes.
    >>
    >> A nice quick dinner and a bottle of red!
    >>
    >>
    >> --
    >> Old Scoundrel
    >>
    >> (AKA Dimitri)
    >>
    >>

    >
    > yum!
    > Do you have problems w/ your veggies sticking to the grill? I have a gas
    > grill (and used oil) but the veggies still stuck.



    No problem that is why I tossed them with oil also the veggie grill is well
    seasoned - using it for 3 or 4 years.

    Dimitri


  9. #9
    Dimitri Guest

    Default Re: Grilled Primavera Pasta


    "Gloria P" <[email protected]> wrote in message
    news:[email protected]..
    > aem wrote:
    >> On Jun 29, 10:14 am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    >>> Good Morning;
    >>>
    >>> The other day I managed to get to the local Farmers market. Among the
    >>> things I purchased were some Giant Red Onions (no usual dried skin fresh
    >>> out
    >>> of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh
    >>> basil
    >>> and a bunch of other stuff.

    >>
    >> Bell peppers, red and green, would have been a nice addition.
    >>

    >
    > Mushrooms, too. And I prefer Parmesan to Romano, but it sounds like a
    > healthy feast, Dimitri.
    >
    > How's the smoke at your house? Wildfires are going to be bad this summer
    > in the west and the midwest is still under water. Go figure.
    > It looks as though Mother Earth is wreaking vengeance.
    >
    > gloria p


    Thanks.

    No smoke today strong on-shore temp in the mid 60's daytime high.

    I am beginnin to think God is Pissed and well you know the rest.




  10. #10
    [email protected] Guest

    Default Re: Grilled Primavera Pasta

    On Sun, 29 Jun 2008 10:14:15 -0700, "Dimitri" <[email protected]>
    wrote:

    >Good Morning;
    >
    >The other day I managed to get to the local Farmers market. Among the
    >things I purchased were some Giant Red Onions (no usual dried skin fresh out
    >of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh basil
    >and a bunch of other stuff.
    >
    >So here goes;
    >

    snippage

    It sounds really delicious Dimitri. I love the description of what you
    did, a good read.

    koko
    --
    There is no love more sincere than the love of food.
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 6/25

  11. #11
    sf Guest

    Default Re: Grilled Primavera Pasta

    On Sun, 29 Jun 2008 19:39:05 -0700, "Dimitri" <[email protected]>
    wrote:

    >
    >"Gloria P" <[email protected]> wrote in message
    >>
    >> How's the smoke at your house? Wildfires are going to be bad this summer
    >> in the west and the midwest is still under water. Go figure.
    >> It looks as though Mother Earth is wreaking vengeance.
    >>
    >> gloria p

    >
    >Thanks.
    >
    >No smoke today strong on-shore temp in the mid 60's daytime high.
    >
    >I am beginnin to think God is Pissed and well you know the rest.
    >

    It was pretty good today, my eyes didn't burn... but they were still
    not right. The forecast for tomorrow is that weather conditions on
    the coast will revert to normal: overcast (fog), chilly and windy -
    the wind is supposed to blow the smoke away. I can only hope.


    --
    I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

    Mae West

  12. #12
    Melba's Jammin' Guest

    Default Re: Grilled Primavera Pasta

    In article <FqP9k.9370$[email protected]>,
    "Dimitri" <[email protected]> wrote:

    > Good Morning;


    (great pasta and veggie preps snipped)

    Oh baby, oh baby!
    --
    -Barb, Mother Superior, HOSSSPoJ
    Huffy and Bubbles Do France: http://www.jamlady.eboard.com

  13. #13
    Dimitri Guest

    Default Re: Grilled Primavera Pasta


    <[email protected]> wrote in message
    news:[email protected]..
    > On Sun, 29 Jun 2008 10:14:15 -0700, "Dimitri" <[email protected]>
    > wrote:
    >
    >>Good Morning;
    >>
    >>The other day I managed to get to the local Farmers market. Among the
    >>things I purchased were some Giant Red Onions (no usual dried skin fresh
    >>out
    >>of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh
    >>basil
    >>and a bunch of other stuff.
    >>
    >>So here goes;
    >>

    > snippage
    >
    > It sounds really delicious Dimitri. I love the description of what you
    > did, a good read.
    >
    > koko


    Thanks love........


    How about posting your pepper stir fry?

    I'll send another "fun read" privately.


    --
    Old Scoundrel

    (AKA Dimitri)


  14. #14
    Dimitri Guest

    Default Re: Grilled Primavera Pasta


    "Melba's Jammin'" <[email protected]> wrote in message
    news:barbschaller-D51CC[email protected]..
    > In article <FqP9k.9370$[email protected]>,
    > "Dimitri" <[email protected]> wrote:
    >
    >> Good Morning;

    >
    > (great pasta and veggie preps snipped)
    >
    > Oh baby, oh baby!
    > --
    > -Barb, Mother Superior, HOSSSPoJ
    > Huffy and Bubbles Do France: http://www.jamlady.eboard.com


    Thanks good look'en

    The little charring on the veggies really set off an otherwise dull meal.

    BTW Happy belated Birthday. I thought you were like me - no more counting.

    :-)
    --
    Old Scoundrel

    (AKA Dimitri)


  15. #15
    Melba's Jammin' Guest

    Default Re: Grilled Primavera Pasta

    In article <T%7ak.6579$[email protected]>,
    "Dimitri" <[email protected]> wrote:

    > "Melba's Jammin'" <[email protected]> wrote in message
    > news:[email protected]..
    > > In article <FqP9k.9370$[email protected]>,
    > > "Dimitri" <[email protected]> wrote:
    > >
    > >> Good Morning;

    > >
    > > (great pasta and veggie preps snipped)
    > >
    > > Oh baby, oh baby!


    >
    > Thanks good look'en
    >
    > The little charring on the veggies really set off an otherwise dull meal.
    >
    > BTW Happy belated Birthday. I thought you were like me - no more counting.
    >
    > :-)



    Hey, I don't think I promoted it this year.

    I was expecting to read that you'd grilled the spaghetti noodles. . . .
    --
    -Barb, Mother Superior, HOSSSPoJ
    Huffy and Bubbles Do France: http://www.jamlady.eboard.com

  16. #16
    Dimitri Guest

    Default Re: Grilled Primavera Pasta


    "Melba's Jammin'" <[email protected]> wrote in message
    news:barbschaller-> Hey, I don't think I promoted it this year.

    <snip>

    > I was expecting to read that you'd grilled the spaghetti noodles. . . .
    > --
    > -Barb, Mother Superior, HOSSSPoJ
    > Huffy and Bubbles Do France: http://www.jamlady.eboard.com



    I thought so maybe that is why I said Grilled Primavera as opposed to
    Grilled pasta.

    There is a good chance I had one of those lucid moments that seem to come
    less and less frequently.

    :-)

    All the best,

    Dimitri


  17. #17
    [email protected] Guest

    Default Re: Grilled Primavera Pasta

    On Mon, 30 Jun 2008 09:35:27 -0700, "Dimitri" <[email protected]>
    wrote:

    >
    ><[email protected]> wrote in message
    >news:[email protected]. .
    >> On Sun, 29 Jun 2008 10:14:15 -0700, "Dimitri" <[email protected]>
    >> wrote:
    >>
    >>>Good Morning;
    >>>
    >>>The other day I managed to get to the local Farmers market. Among the
    >>>things I purchased were some Giant Red Onions (no usual dried skin fresh
    >>>out
    >>>of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh
    >>>basil
    >>>and a bunch of other stuff.
    >>>
    >>>So here goes;
    >>>

    >> snippage
    >>
    >> It sounds really delicious Dimitri. I love the description of what you
    >> did, a good read.
    >>
    >> koko

    >
    >Thanks love........
    >
    >
    >How about posting your pepper stir fry?
    >
    >I'll send another "fun read" privately.


    Thanks for asking. I haven't made that in a long time. Don't know why
    because it's always a hit. It's also a great summer dish.
    If memory serves me right, I made that at one of the cookins' at the
    Bartos.

    For every 3 green bell peppers add 1 red and 1 orange or yellow
    pepper, (or what ever color combination you find pleasing) seeded and
    cut into julienne.

    Stir fry peppers in olive oil, to the point you like them cooked, some
    like them more toward the still crunchy side, I like them a little
    more softened. Toward the end add some finely diced garlic to taste, I
    use a lot of garlic. Add salt and pepper to taste.
    When peppers are cooked add drained capers (again to taste) and whole
    black pitted olives while the peppers are still warm.

    This dish is great for potlucks because it is very good at room
    temperature. I cut a baguette on the diagonal and toast it in the
    oven. Then rub each slice with a cut piece of garlic and drizzle with
    a little olive oil. Serve along side the bowl of peppers. I like to
    use a serving spoon so you can get some of the juices from the peppers
    to load on the bread.

    Dang. I need to learn how to write a recipe.

    koko
    --
    There is no love more sincere than the love of food.
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 6/25

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