Posts by Koukouvagia

I left out over night a jar of sundried tomatoes in olive oil.  Not all the tomatoes are submerged.  Ok to keep?

I LOVE poaching salmon!  The creamy texture is unbeatable.  I sweat some shallots and garlic in olive oil, deglaze with vermouth and add vegetable stock, salt/pepper.  Slip in my salmon filets and cover.  When it's...

I made foodnfoto's walnut pesto yesterday and it was awesome!  Served it with four-cheese ravioli (store bought) and my husband's reaction was "are you sure there's no meat in this?????"  

Thanks for the ideas, I really wanted to do a little napoleon style but ran out of time since my toddler decided to throw a massive tantrum.  I ended up plating like this:  

I'm making a salad tonight with arugula, roasted beets, ricotta cheese, pine nuts and balsamic vinegraitte.  Any ideas how to make it looks pretty?  Especially the ricotta cheese, I don't want to stir in blobs of cheese.

I wouldn't call mac n cheese easy unless you're making it out of a box.... in which case it's a good idea to start cooking yourself and avoiding all that processed food!   Preparing good food and cooking don't have to be...

Thanks ordo, hadn't seen that part.   Quote: Originally Posted by French Fries  FWIW, fresh walnuts are very easy to peel. Green walnuts are just about to be ready, and fully ripened walnuts should be ready...

Quote: Originally Posted by kuan  Never say never in cooking.     Quote: Originally Posted by MicStone  Really?? Iv always known cream in risotto to be a big no!   Haha...

Sounds like a rambutan slaughter-fest!  Glad it turned out well, you've got more stamina than me!

I've been craving walnut pesto ever since I read this thread yesterday.  I'm leaning towards foodnfoto's pesto with sundried tomatoes yum!     How does one peel dry walnuts?