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

To: Ilaine who wrote (12072)	12/25/2003 3:35:08 PM
From: William H Huebl	Respond to of 25073

She is doing much better, thanks!

To: Ilaine who wrote (12072)	12/27/2003 1:23:17 PM
From: Ilaine	Respond to of 25073

Something new - broccolini. It's a cross between broccoli and Chinese kale, but tastes like there's some asparagus in there, too, and a nice bitter greens flavor that takes well to sauteeing in olive oil along with minced garlic, then "smothering" with the lid on until it's done. The entire vegetable is edible but cut off maybe one inch of the stem if it's woody. Cooks quickly. If you love broccoli and bitter greens CB says check it out. ~~~~~~~~~~~~~~~~~~~~~~~~ My 23 year old Le Creuset frying pan finally bit the dust. The wooden handle was held to the pan with what turns out to be nothing more than a rusty piece of iron, which broke, and I don't see how it can be replaced. So I bought a "second" (blemished) Le Creuset in a discontinued color at a Le Creuset outlet store, and a glass lid since they don't come with the cast iron lids anymore. All I can say about the glass lid is "glory hallelujiah," I never realized how intelligent a glass lid on a frying pan can be. It will be perfect for pan frying chicken. Oven safe, too. Le Creuset "seconds" have cosmetic blemishes in the finish, but by buying a "second" in a discontinued color I saved $150 and only paid $100. They make great wedding presents if the bride lifts weights. ;^) ~~~~~~~~~~~~~~~~~~~~~~~~~ Yorkshire pudding. Guys, if you like roast beef, this stuff is fabulous, and so easy. You cook it in a pan with beef drippings, preferably under the roast in the last half hour or so. We soak up ALL the beef drippings and make the gravy using olive oil and beef stock instead of de-glazing the pan. Well, you can't have it both ways. Start with a beef roast, cook at 250 until the internal temperature is 100 degrees, then pour in the yorkshire pudding mix and increase cooking temperature of oven to 425. For a large pan: 4 eggs, 2 cups flour, 2 cups milk, salt and pepper, pour into the bottom of the roast beef pan about 20 minutes before the beef is done cooking. Remember, the temperature should be raised to 425. The beef will be done rare and the pudding done completely when the roast is at 130 degrees internal. Full of cholesterol and tastes glorious! I don't really believe in cholesterol, anyway.