|
|
|
|||||||||||||||||||||||||||
| Fettuccine with Gorgonzola Cheese |
| Ingredients: 3 Small Onions, chopped 4 Tablespoons Butter 1 Cup Gorgonzola Cheese, scant measure, crumbled 1/2 Cup Tomatoes, corsely chapped, seeded 1/2 Cup Prosciutto, small strips or slivers 2 Tablespoons Cream Salt & Pepper Parsley for Garnish 8oz. Fettuccine, cooked according to package directions Preparation: In a large skillet, melt the butter and saute the onions until just tender. Add the cheese, tomatoes, Prosciutto, 1/4 teaspoon pepper, toss lightly. Add hot cooked fettuccine to the skillet and toss to coat. Serve on a warm plate with chopped parsley garnish. Serves 4: Comment: What can I say? Eat it every day? I don't think so, once every other month, what could it hurt? I first had this pasta in Rome, at a restaurant with the unlikely name, The White Elephant. Since then I have been in the food service business and the name makes more sense now. Sophia Loren and her dog were at the next table.......Maybe it was Gina something......at least she was beautiful and important enough to bring her dog into the restaurant. |
Fresh Vegetables with Vermicelli |
| Now that vegetables are becoming plentiful and fresh here is a delicious and light salad, either as a side dish or full meal. Fresh Vegetables with Vermicelli Ingredients: 1 Bundle fresh asparagus, 1 pound ½ Cup diced yellow squash ½ Cup diced zucchini 5 Green onions, white and tender green parts 1 Cup diced tomatoes 2 Tablespoons chopped fresh basil 2 Teaspoons finely chopped fresh thyme ½ Teaspoon salt ½ Teaspoon black pepper 1 Cup Italian dressing 8 Ounces uncooked vermicelli Preparation: Cut off the tough ends of the asparagus and discard. Cut the tender stalks into one or two inch pieces. Cook the vermicelli according to package directions, add the squash and zucchini when there is two minutes cooking time left. When water returns to the boil add the asparagus for the last minute of cooking. Drain the vegetables and pasta in a colander and rinse with cold water to stop cooking. Drain. Dump into large salad bowl and add all the remaining ingredients, toss to coat, serve or chill to serve later. Servings: 4 Main course or 6 side salads. |
| Home Holding page Cohen Asks Food Advice 411 Guinea Hen Guinea Hen 2 Iraqi Lamb Foul Fowl There to Here Christening Mine is Fish Wine to Food ASK US ASK US Nikki asks Ruth asks Anna S asks LouAnn asks Sara asks Nellie asks Betsy asks Lefty asks RayRay asks International Food Adobo The Cumberland The Cumberland NIKKI ASKS? I've burnt my Rib Roast, what's a girl to do?? Oh Crap: I burned the bloody roast. The lovely Nikki who is very nearly perfect in every way, except cooking, is preparing dinner for six on Saturday night. Two of the guests are her hubbie's boss and wife. It seems Nikki follows the English cooking method; throw a chunk of beef in a hot oven and let it cook until done. So what is the problem? Lovely as she is she has no idea of doneness. Knowing she will probably over cook the roast, that is the only thing she knows to cook, she asks, "What can I do to save my over cooked roast?" Nikki, Nikki, I admire your confidence and self assurance. You have a few days so get a cook book and read about whatever it falls open to. Anything will be a help to you. By the way, are you blonde? As for your roast - cover it in a rich stock/thin gravy, surround with vegies, and braise gently,... to re-moisten, Maybe start w/vegies first, so they cook a little first. Or something to that effect ,.....maybe just a good tomato sauce, with garlic, onions, and sweet peppers. Oh my, that is nothing but more confusion, isn't it? Look up those words in a dictionary and you will find help. You do have a dictionary........... Chef Al Picture Courtesy of Len Kaltman http://www.kaltman.com Michele e-mails Chef Al. "Always in the back of my mind is the belief that I must gulp my food or the great unknown 'they' will take it from me. The result is heartburn, gas, upset stomach, and other gastric disorders. Whatever can I do? I am just as much a dish as Nikki, so there!" You must get over the insane fear of the unknown 'they'. It is the known 'it' that will get you and your food. Chef Al Greatworldchefs, Inc. PO Box 58121 Nashville TN 37205-8121 1-800-DON'T CALL US/WE'LL CALL YOU 1-800-FAUX FAXX info@greatworldchefs.com Visitors: 00242 Updated Thu Mar 8, 2001 8:42am EST |
 Sign Guestbook |
 View Guestbook |
| Nashville | Tennessee | 37205-8121 |
notfol@bellsouth.net |
||
|
. |
| Visitors: 00385 |