Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Carolyn who wrote (137)	10/31/2000 8:38:22 AM
From: jttmab	Read Replies (1) \| Respond to of 25073

Dinner Techniques Recipe… A different recipe than you’ve likely seen before. In fact, I’m not even sure what you’re going to actually end up with for dinner. But I do know that it will be very good. The techniques recipe is designed to give you a good dozen different dinners based on what you have, what you like and what’s your mood. You’ll have to read through the technique recipe and then go back to the beginning and pick the “options.” A technique recipe is structured to go through a meal preparation in the way we generally cook. So what’s the objective for this technique. I want a main course with a sauce, a pasta, a veg and some nice crusty rolls. I also want to be in and out of the kitchen in 30 minutes or so. This is set up for dinner for two, so adjust as necessary. To begin: If you want a fine meal, you have to start with a glass of wine. Based on what you end up doing, pick a wine, open the bottle, pour a glass and take a sip. On to the “serious” stuff…. Part I: Get the non-critical stuff out of the way. In any order……. Turn the toaster oven [or second oven if you have one] to warm and put in a couple of dinner plates and a plate for keeping the main course temporarily warm Crank the oven to 400 degrees F. Get your bread rolls on a baking tray and put them off to the side. Pick your vegetable of choice, broccoli, asparagus, green beans. Rinse, trim and place in the appropriate cooking container. For the moment, I’ll pick broccoli, put it in a covered, microwave bowl with several Tablespoons of water and place it in the microwave…. Put on a large pan of water to heat [for cooking the pasta]. Note: Add any salt, just before you start to cook the pasta, boiling salt water has a tendency to pit even stainless steel pans…. Optional: melt a Tablespoon of butter with 2 Tablespoons of a fine Olive Oil. Part II: Take a sip of wine. Melt 2 Tb of Butter in a sauté pan and sauté either: 2 Boneless, skinned chicken breasts, OR 2 Fish fillets or steaks [I like Salmon, Fresh Tuna, or Swordfish; avoid flaky soft fish such as cod for this technique]. OR 2 Pork Chops, OR 2 Veal Chops The sautéed entree will be moved to a warming plate, so slightly undercook your choice, it will continue to cook some while warming. I use the touch technique to determine “doneness”. All of the above choice will firm up as they approach doneness. Place the entres on the warming plate in the toaster oven Part III Take a sip of wine. In the sauté pan, throw in a Tb of finely chopped shallot, or 2 Tb or finely chopped red onion, or 1 clove crushed garlic. Sauté for 15 seconds. Add to the sauté pan, a few Tablespoons or Dry Sherry, or Marsala, or dry vermouth, or Brandy. Deglaze the pan, scraping up the little brown stuff on the bottom of the pan. [Flame the brandy if that’s what you use] Pour in a cup of whipping cream and bring to a slow boil over medium heat. Part IV. Take a sip of wine. Add a tsp of salt and a Tb of Olive Oil to the boiling water. When the water returns to a boil, add the pasta, stir and cover. When the pasta returns to the boil, remove the cover and stir. Add ½ tsp of salt to the cream sauce and a good grind of black pepper, stir. [The object is to reduce the cream sauce to the thickness you prefer. For me, it’s about a half reduction. Part V Take a slip of whine. 6 minutes before the pasta is done….Press for start button on the microwave at 6 minutes for the veg. Slide the bread rolls into the 400 degree oven. Return to the reduced cream sauce and add either. A tablespoon of pesto, OR A tablespoon of green peppercorn mustard and a teaspoon of green peppercorns [in brine], OR A tablespoon of some of the other readily available flavored pestos, e.g, sun-dried tomato pesto. Stir. Taste. Add salt and/or pepper if desired… Part VI. WINE! Pasta and vegetables should be done now. Separately drain each. Vegetables: Add a pat of butter, salt and pepper to taste Plate the entree and top with some of the cream sauce. Pasta. Either add the drained pasta to the remaining cream sauce and toss, OR add the melted butter and olive oil from part I. Finish plating with pasta and vegetables. Don’t forget the bread. WINE Part VII. Have someone else carry the plates to the table; you’ve had too much wine.