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What are you making for the significant other for V-day? :-)

post #1 of 19
2/14/12 at 1:11pm
Thread Starter 
I just thought a bit of fun would be to see who is making what for their SO today? My wife being a vegetarian and me being a carnivore makes it interesting because I am used to cooking meat. So tonight's menu granted will probably not be as splendid as some of your menu's but she is picky and I know she will eat this :) So the experimentation was kept to a minimum. Appetizer of Bruschetta with diced *real* buffalo mozzarella. roma tomatoes, rosemary, basil, garlic and of course extra virgin olive oil marinated for a couple of hours, then put on nice thick slices of crusty french bread rubbed with garlic and fresh from under the broiler for a minute. Followed up with fettuccine with homemade garlic alfredo sauce and baby bella button mushrooms quartered. topped with diced red and yellow sweet peppers for color and fresh black india special extra bold peppercorns crushed. And dessert of milk and white chocolate dipped strawberries with a bottle of Brut Rose' just for fun :-) Ok whose next! :)
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post #2 of 19
2/16/12 at 4:24am

Lovely, hope it was a special evening.

 

We had steak and mac n' cheese.  A little arugula salad to go with it.  Chocolate cheesecake for dessert yum.

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post #3 of 19
2/16/12 at 7:41pm
Thread Starter 
Here is how the fettuccine turned out.

466
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post #4 of 19
2/17/12 at 5:36am

Nice presentation but why did you put raw peppers on a pasta dish?  You must like the bit of fresh crunch.

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post #5 of 19
2/17/12 at 9:42am
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

Nice presentation but why did you put raw peppers on a pasta dish?  You must like the bit of fresh crunch.

Yes, color and texture. Normally I wouldn't but I had some extra peppers laying around and we both like them so I just threw them on to brighten it up a bit and for a bit of fun. smile.gif
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post #6 of 19
2/22/12 at 8:25am

I think bell peppers have a tendancy to overpower other flavors in a dish, not a huge fan of them. Especially just for color.

 

I made my girlfriend tuna and baby scallop seviche, mushrooms mixture sauteed in brown sauce that would resemble marsala over goat cheese on grilled baugette. Then a simple roasted salmon over quinoa.

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post #7 of 19
2/22/12 at 9:30am
Thread Starter 
Some dishes Im would agree with, but Alfredo sauce is a thick very fatty sauce with sharp hard cheeses. It's not a delicate sauce. It has bold flavor. And you can always saute the peppers for a minute or two if you like to reduce the 'raw' flavor. No harm no foul.
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post #8 of 19
2/22/12 at 9:37am

Really? I didn't know that.
 

Quote:
Originally Posted by X86BSD View Post

Some dishes Im would agree with, but Alfredo sauce is a thick very fatty sauce with sharp hard cheeses. It's not a delicate sauce. It has bold flavor. And you can always saute the peppers for a minute or two if you like to reduce the 'raw' flavor. No harm no foul.


 

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post #9 of 19
2/22/12 at 2:28pm
Thread Starter 
Quote:
Originally Posted by PeteMcCracken View Post

Really? I didn't know that.

You disagree?
Cream = fat
Butter = fat
Cheese = fat
fat + fat + fat = ???
How would you describe it? Thin? Watery? Light?
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post #10 of 19
2/22/12 at 3:12pm

Well, for me, pasta Alfredo does involve butter and Parmesan, but it is not thick. It is an emulsion of butter, Parmesan cheese, and pasta cooking water that coats the pasta but it leaves nothing in the bowl/plate/platter.

 

Yes, it is rich, might even be construed as fatty, but never thick.

 

Personally, I find no need for cream if it is done correctly.

 

BTA, WTHDIK?

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post #11 of 19
2/23/12 at 5:00am

Cheftalk is becoming a place I don't enjoy visiting much these days.

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post #12 of 19
2/28/12 at 7:54am

kk,

no es demasciado!...... por que?

joey

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post #13 of 19
2/28/12 at 8:06am

i had to make it a couple of days early, due to scheduling, but this turned out really well as an early valentine's day (and also anniversary!) dinner:

 

http://www.cheftalk.com/t/69532/making-maddies-pork-chops

 

you can click the link above for the back story, recipe and method - in the meantime, i'll cut straight to the eye-candy:

 

maddiesporkchops-24.jpg

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post #14 of 19
2/29/12 at 5:59am
Quote:
Originally Posted by durangojo View Post

kk,

no es demasciado!...... por que?

joey



I don't know this language.  But I guess you're asking me why?  Because some people are insufferable. 

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post #15 of 19
2/29/12 at 8:45am

kk, 

no wonder you didn't understand...i used the wrong words...lo siento(i'm sorry)....should have been 'no usted tambien'(not you too), por que? (why?)....and yes, sometimes i agree...'no vale la pena'  (not worth the pain)....but please don't leave....there is strength in numbers!!!!....we need all the women just to help balance everything out....

joey

it has come to my attention that my comment may be misunderstood...please know;

this is in no way meant to be demasculating... i truly enjoy all the men here...my point is that we need all the women we have to stay, especially the smart ones like kk who aren't afraid to speak their mind and have something to say


Edited by durangojo - 2/29/12 at 9:35am
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post #16 of 19
2/29/12 at 10:50am

 

@ Chef Peter,

 

Have not seen u on line for a long time. Hope all is well. The original recipe which dates back to 1914, Rome, did not contain cream.

6 ounces butter, 6 ounces Reggiano Parmesano and fettuccini ... and the salted water it is boiled in.

 

There are so many variations today in pastas, depending on Chef or home cooks, and the trattoria owners because of tourist requests.

 

I have seen nutmeg and cream in recipe however, this is not Alfredo. Funny, too I have not seen this recipe  in Emilia Romagna or Pulia or Lombardia or Piemonte or Sardinia ... In these regions, rein the Red Sauces ... Ragù - Bolognese, Marinara and Pesto ...

 

Thanks for posting.

Margaux.  

 

 

 

 

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post #17 of 19
2/29/12 at 11:58am
Quote:
Originally Posted by durangojo View Post

kk, 

no wonder you didn't understand...i used the wrong words...lo siento(i'm sorry)....should have been 'no usted tambien'(not you too), por que? (why?)....and yes, sometimes i agree...'no vale la pena'  (not worth the pain)....but please don't leave....there is strength in numbers!!!!....we need all the women just to help balance everything out....

joey

it has come to my attention that my comment may be misunderstood...please know;

this is in no way meant to be demasculating... i truly enjoy all the men here...my point is that we need all the women we have to stay, especially the smart ones like kk who aren't afraid to speak their mind and have something to say



You're very kind.  Male or female does not matter to me, I often don't even notice who is a male or a female, sometimes avatars and screen names are not indicative of gender and so I pay it no mind.  What matters is that people are kind and genuine, and those terms are not always interchangeable.

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post #18 of 19
2/29/12 at 12:38pm

hi, everyone ~ i don't have a dog in this fight, but if i may pass along an obserevation that i have made in my own limited experience....

 

most of the cooking i do, my main interest - my "culinary point of view," so to speak, is in what we have come to know as "peasant cooking; rustic, based on the land and what the land can provide, or what is available in the pantry or larder at the time or during the season. because of that, i've found that so many recipes are subject to slight tweaks and interpretations. i often say that there are as many "right" ways to do something as there are villages in a province, or even cottages in a village....

 

having said that, i also understand that when a dish is developed and even has a name (oysters rockefeller or bananas foster, for example), there is indeed an "original" way - but that doesn't mean that the "original" way didn't develop and adapt.

 

as i said, i don't even know what the "original" way is - the way i learned it (at an italian restaurant owned by a greek family), it was made with butter, heavy cream and parmesan, topped with freshly-ground black pepper - but since then, i've come to add mushrooms, garlic and a few other things here or there, based on whatever i had available or what souned good at the time. i know it's not the original - in fact, for some reason, i was always convinced that the birthplace of "alfredo" sauce was in california, los angeles or possibly san francisco ~ if someone wants to or has done the research, and wants to post it, with sources and citations, i'd be interested in reading it, for my own edification - but in the meantime, it's kind of like arguing over the first pizza - or, for that matter, whether the viennese or the milanese invented wienerschnitzel...a rose by any other name, and so on.....

 

anyway, the point i am trying to make is that when it gets to the point on an internet forum where people are fighting about it and relationships are being damaged, maybe it is a good time for one side or the other to give a little. for instance, perhaps "orignal" can bow slightly toward "what has come to be accepted...?"

 

 

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post #19 of 19
2/29/12 at 12:56pm

amen brother!

joey

 

 

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