This should wake Grandma up
Posted on 10/28/2001 8:40:57 PM PST by carlo3b
Clams Italiano
36 small clams in shell, scrubbed
5 tbls clarified butter
5 cloves garlic, minced
1/4 cup dry white wine
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1 In a large frying pan, melt butter over medium heat. Add garlic, and saute briefly. Stir in wine, oregano, and parsley. Stir in crushed red pepper.
2 Lay clams in the broth mixture, and cover. Steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.
These clams are steamed in wine, butter, and spices. When the clams are gone, dip Italian bread in the broth. Prep Time: approx. 15 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 30 Minutes. Makes 6 servings. 286 posted on 11/18/01 9:05 AM Pacific by carlo3b [
Mrs. Tom celebrates to this day
How Mr. Tom listened, and got away!
He told the farmer's wife, yes 'tis true
And when Christmas came she served TOFU!
Bwhahahhahahahahahhahahahhah
Small loaf
2/3 cup water
3/4 tsp. sugar
1 1/2 tsp. salt
1 1/2 cups bread flour
1 tsp. yeast
Large loaf
1 1/3 cups water
1 1/2 tsp. sugar
1 Tbs. salt
3 cups bread flour
2 1/2 tsp. yeast
Put all ingredients in machine in the order suggested by your machine's manufacturer. If you have a French bread or crusty cycle, select that; if not just use the medium cycle. If you wish, as I do...LOL, you can take out the dough after the kneading cycle, and form it in a round loaf shape, or two loaves (careful, it bakes in a shorter time). Allow to rise until double in size. Bake at 375F, misting with salted water every 15 minutes, until golden brown, and oh so crusty!!
Makes 1 cup
1 cup extra-virgin olive oil
Spices of choice (see list below)
Place olive oil in small heavy saucepan with flavoring(s)
of choice until oil just begins to sizzle. Remove from heat
and cool to room temperature. Refrigerate in a tightly
covered jar for two days. Strain oil into large glass
measuring cup. Pour through funnel into dry sterilized
bottle; cork and store in refrigerator for up to one month.
For herb oil: Add several sprigs of rosemary, thyme, sage
or any other fresh herbs you like, plus two or three dried
red chiles. Use for a bread dipping sauce, sautes or salad
dressings.
For rosemary oil: Add one-fourth cup fresh rosemary
leaves or one tablespoon crushed dried rosemary. Use for
a bread dipping sauce, sautes or salad dressings.
For sundried tomato oil: Add one-fourth cup chopped
sundried tomatoes and one-half teaspoon peppercorns
(black or multicolored). If you like, add sprigs of one or
more fresh herbs. Strain through cheesecloth when ready to
bottle. Use for a bread dipping sauce or toss with hot
pasta.
For chile oil: Add two to three dried red chiles. Use as a
bread dipping sauce or brush over pizza dough.
This is a real bugaboo of mine, how to keep that 'just baked taste', and how to revive it to that fresh texture. To store fresh bread, leave it at room temperature in a paper bag, or if cut, leave the cut side down on a bread board or shelf. The crust will stay firm and the inside soft.
After two days, you may wrap it in a plastic bag to maintain freshness. To refresh the loaf, sprinkle or mist lightly with water and place it in a preheated 400° oven for 6-8 minutes or until crusty. You may also choose to slice and toast the bread for delicious results.
Freezing: Breads also freeze well wrapped in plastic, then wrapped in foil. Defrost at room temperature inside the plastic, then refresh as described above before eating.
Refrigerating and microwaving bread is not recommended.
Leni
Both are powerfully flavor cheeses, and either or both are frequently used as the sole Cheese in most American homes, you will find Parmigiano (Parmigiano-Reggiano, the official imported name, as produced in Bologna Italy) the more popular by far because of the commercialization by Kraft (GAG), but in Italian households, especially those from Italy, you could start a vendetta, and put generations at risk saying that either are better!!
Romano, (Pecorino-Romano comes from just outside beautiful Rome) generally much firmer and a bit more stingy, was used exclusively in central, and southern Italian homes, as it was considered a pasta cheese, and had a romantic story connected to it, something about a rivalry between two very handsome Italian men, (as if there were any other kind, but I digress from my digression) for the hand of a beautiful and warm, Italian woman, ...(nope, I'm not going there) Elisabetta!
Guiseppe, the son of a very wealthy banker, and the son of a modest dairy farmer named Paolo.... to make a long story short, the poor kid brought the parents of Elisabetta a basket of assorted Romano cheeses, and won their approval take their daughter's hand, (not a very good deal on poor Paolo's part IMHO, what in the hell are you gonna do with only a hand anyway...?) and ended (gulp, been there done that) with their marriage, Guiseppe, got the younger sister ...(He lost? What must she have looked like...yikes) Now it could have all changed if Guiseppe would have brought Dad a Ferrari, 456M GT 2+2 GT sports car, but I think he was much better off keeping the car, and by now wishes he would have driven off to Rome with it empty!! That's my story, and I'm sticking to it!!
Yo! I will try it soon, I love Turkey, a lot more than my kids, but they have to eat it because I cook it...LOLOL Using an apple sound wonderful, and would add a great flavor...Thanks so much, I wish we had this earlier, a lot more folks would have tried it! ....any other gems your hiding??? ....LOLOL
you will find Parmigiano (Parmigiano-Reggiano, the official imported name, as produced in Bologna Italy) the more popular by far because of the commercialization by Kraft (GAG),Actually, Parmigiano-Reggiano® is a registered trademark for a specific type of Parmesan cheese made in in Northern Italy, more precisely in the areas around Parma and Reggio Emilia.
What Kraft makes is marginally "Parmesan cheese," or maybe "parmesan cheese food," but it is not Parmigiano-Reggiano®.
Your statement is equivalent to saying that a Ford makes Ferrari's of various types, including the Ford Escort. Ford and Ferrari both make automobiles, but Fords are not Ferraris. Kraft and the artisans from Parma and Reggio that make genuine Parmigiano-Reggiano® both make cheese, but Kraft cheese is not Parmigiano-Reggiano®
Well, turkey is NOT one of my specialties, but here's MY own special creation for the bird after A Merc-Style Thanksgiving:
TURKEY PIGEONS
1. Take the breast meat and leg/thigh meat of one badly-cooked turkey.
2. Slice thick; let slices sit in the freezer unwrapped for a day or two.
3. Take to my favorite shooting range - economize by using slices as substitute clay pigeons.
4. Buy a turkey sandwich from Marie Callenders, scarf it down, and fantasize that I made the turkey sandwich.
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