[Mezzaluna]

Olive oil
Chopped onion
Sliced mushrooms
Cubed eggplant
Rice
(water, s&p)

Sautee onion in oil briefly. Add mushrooms and eggplant; saute. Add rice and coat with the oil. Add water; cook until rice is done. Season to taste.

[cape chef]

Pete that does sound quite tasty.

In the same vien...
1/4rd black mission figs
wrapped with proscitto
topped with maytag blue
and black peppercorns soaked in port and ground
run the whole mess under the salimander until bubbly

**** um down with a tawny
cc

[foodnfoto]

Wow, Cape! Gotta make that one. Sounds great.

[cape chef]

Thanks foodnfoto,

Just wait a little while...Freash figs are out of this world right now as far as price.
Another month or 6 weeks they should be fine.
cc

[cape chef]

Whole wheat parpradella
warm white asparagus
brown butter
shaved truffle
parmesan
cc

[shroomgirl]

Farm fresh organic free ranging quail eggs scrambled with European unsalted butter and perigore
black truffle shavings....pinch of fluer de sel

slightly melted morbier on crouton with a drizzle of truffle honey
(Champagne)

White peaches and Chambord and Champagne.....

*** There can be finnese with only 5 ingrediants though I have argued with food editors and professionals not to dumb down recipes....the trend has been pretty disturbing in recent years to cook only instant meals.

Fingerlings boiled sliced and fried with
light olive oil chanterelles and tarragon
salt and pepper....this is comfort food....I adore the tarragon/chanterelle combo and fingerlings are a FINE addition

Beets, Turnips,Parsnips cubed and baked with olive oil, drizzle more oil and balsalmic over the whole...great room temp.s and p

Blood oranges with warm braised belgian endive,black walnuts and gorgonzola.

Grilled salsify with burdock purre,broccoli raab,yellow finnish potatoes and vegetable broth

Spring morels with polenta,okra,morbiar and morel essence.

jasmine rice withroasted fennel,braised leeks,red wine sauce and white truffle oil.

whole roasted vidila onion filled with toasted isrealy cous cous,yellow romas and asparagus,

Cape Chef

[shroomgirl]

whoa okra, morels and polenta....where did that come from....I've never seen okra in that company.

[cape chef]

Shroom,

It came from my walnut sized brain

Okra and Morels actually go quite well together. Theres a earthy play on flavors and textures that the polenta (or grites even)Help to carry through.I tried to think about some of the things that are from down south (minus the Morbiar of course)That would be interesting. Hey, Not everything can be a winner
cc

[shroomgirl]

ummmm ok if you say so, still having a hard time with the texture of grits, melted morbier, okra, morels.....But CC, somethings just come together in interesting ways....
So is this a first course kinda dish?

[Svadhisthana]

Here goes:

Penne pasta
bell peppers (green, red, yellow)
onions
mushrooms
grilled chicken
chicken stock (a herbed version)

Cook pasta according to box dirrections. Simmer veggies in chicken stock.
Toss with pasta.
Light and quick. yummmmmmm


svadhisthana

[Pastachef]

MEXICAN LASAGNA

flour tortillas, (bottom layer)
1 layer refried beans
Thin layer of salsa
layer of shredded cheddar cheese
Repeat layers, top with salsa and cheddar cheese
Bake at 350 for 1 hour, take out of oven and let it set for a few minutes before you slice it
Serve with sour cream

APPLESAUCE MEATLOAF

1 1/2 lbs. very lean ground beef or turkey
3/4 cup fine, dry bread crumbs
1/2 cup catsup
1/2 cup applesauce
3/4 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 degrees
Combine all ingredients and place in an 8" or 9" square pan
This recipe has a delicate flavor.

CHEESY PASTA/VEGGIE BAKE

cook Angel Hair pasta according to directions
cut up a variety of veggies and sautee

Place pasta in a baking pan
Dump veggies on top
Add basil, crushed garlic, chicken stock and feta cheese. Mix well and top with lots of sauteed veggies. Bake until cheese melts. I know - I know! It's more than 5 ingredients. Couldn't we at least have six or seven???


[ May 22, 2001: Message edited by: Pastachef ]


[ May 28, 2001: Message edited by: Pastachef ]