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The Official OT Food Porn
Hi Liamsaunt
I had this amasing Rabbit dish in rome it was called Rabbit Tuscan stlye tried to go back eveynight to see if I could get the recipe but they were closed for the holidays Would you have this recipe in any of your cook books it had a clear sauce wasn't tomato or cream could of bee just olive oil. I'm trying to work this out think it would also be great with chicken. By the way there were green olive too.
Tom
I had this amasing Rabbit dish in rome it was called Rabbit Tuscan stlye tried to go back eveynight to see if I could get the recipe but they were closed for the holidays Would you have this recipe in any of your cook books it had a clear sauce wasn't tomato or cream could of bee just olive oil. I'm trying to work this out think it would also be great with chicken. By the way there were green olive too.
Tom
Sounds like it could be this recipe, it's for chicken - Chicken Marbella - so I'm sure could also be used for bunny. It's one of my all time favorites.
http://www.globalgourmet.com/food/cookb ... bella.html
http://www.globalgourmet.com/food/cookb ... bella.html
Tom, how about this recipe:
Rabbit in Vinegar
2 tbsp. butter
3 tbsp. olive oil
1 sage sprig, chopped
1 rosemary sprig, chopped
1 garlic clove, crushed
1 rabbit, cut into pieces
3/4 cup white wine vinegar
3/4 cup green olives
1/3 cup capers, rinsed and drained
salt and pepper
heat the butter and oil together. Add the herbs and garlic, season with pepper and stir fry for a few minutes.
Add the rabbit and cook over medium heat, turning frequently, until browned all over. Mix the vinegar with 3 tbsp. water and add to the pan. Season with salt to taste, cover, and simmer about 50 minutes. Stir in the olives and capers and simmer 10 minutes longer.
This recipe is from The Silver Spoon, which, according to the cover anyway, has been Italy's best selling cookbook for over 50 years.
Rabbit in Vinegar
2 tbsp. butter
3 tbsp. olive oil
1 sage sprig, chopped
1 rosemary sprig, chopped
1 garlic clove, crushed
1 rabbit, cut into pieces
3/4 cup white wine vinegar
3/4 cup green olives
1/3 cup capers, rinsed and drained
salt and pepper
heat the butter and oil together. Add the herbs and garlic, season with pepper and stir fry for a few minutes.
Add the rabbit and cook over medium heat, turning frequently, until browned all over. Mix the vinegar with 3 tbsp. water and add to the pan. Season with salt to taste, cover, and simmer about 50 minutes. Stir in the olives and capers and simmer 10 minutes longer.
This recipe is from The Silver Spoon, which, according to the cover anyway, has been Italy's best selling cookbook for over 50 years.
It's like looking in your soup and finding a whole different alphabet.
Becky -- after reading through all the past posts on this toipic I have a whole new appreciation for you and your cooking talent!!
I will admit that you've inspired me and I've been going through all my cookbooks!
Not sure I'll be posting any pics anytime soon but I sure enjoy eveyone elses!
I will admit that you've inspired me and I've been going through all my cookbooks!
Not sure I'll be posting any pics anytime soon but I sure enjoy eveyone elses!
*Another fine scatterbrained production
this has to be the most visually boring plate ever but I'm sharing it anyway. I'm trying to get more resourceful with things in my fridge and cupboards. This was my foray in to salmon Friday night.
I'll call it Salmon with creamy artichoke sauce served with orzo and butternut squash. It was good but raising my hand as not the biggest salmon lover. I'm going to keep trying though.
Sunday morning brunch pizza
I'll call it Salmon with creamy artichoke sauce served with orzo and butternut squash. It was good but raising my hand as not the biggest salmon lover. I'm going to keep trying though.
Sunday morning brunch pizza
Clam chili? I've never heard of that before! Can you explain how to make it, Maryanne? I love clams.
Here are some cranberry-blue cheese-pecan stuffed pears on arugula. They are the small seckel pears so each person gets a whole pear:
<a href="http://www.flickr.com/photos/28539958@N00/3188747806/" title="roasted pears with arugula by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3404/318 ... 52a713.jpg" width="500" height="375" alt="roasted pears with arugula"></a>
Here are some cranberry-blue cheese-pecan stuffed pears on arugula. They are the small seckel pears so each person gets a whole pear:
<a href="http://www.flickr.com/photos/28539958@N00/3188747806/" title="roasted pears with arugula by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3404/318 ... 52a713.jpg" width="500" height="375" alt="roasted pears with arugula"></a>
It's like looking in your soup and finding a whole different alphabet.
Everything looks so good.
Wishwewerethere - I need to try that French Toast recipe next. It looks delicious.
MaryBeth - nice pizza!
Maryanne - I would definitely eat your tenderloin - it is cooked perfectly.
and Liamsaunt - those pears look great! many favorite things.
I was craving Biscuits and Gravy this week; never made them, but thanks to the iPhone Chef app, I found an easy recipe.
(I thought scrambled eggs made with skim milk would make the B&G more healthy)
For dinner, I made a quick Boiled Dinner - nothing special, but quick and easy (not that boiled dinner is hard)
For later in the week, I made MaryBeth's Beef & Barley soup. It smells so good while cooking
Any ideas for barley?
And for dessert -
Pistachio Macaroons (and a cannoli - eaten before photoed)
Wishwewerethere - I need to try that French Toast recipe next. It looks delicious.
MaryBeth - nice pizza!
Maryanne - I would definitely eat your tenderloin - it is cooked perfectly.
and Liamsaunt - those pears look great! many favorite things.
I was craving Biscuits and Gravy this week; never made them, but thanks to the iPhone Chef app, I found an easy recipe.
(I thought scrambled eggs made with skim milk would make the B&G more healthy)
For dinner, I made a quick Boiled Dinner - nothing special, but quick and easy (not that boiled dinner is hard)
For later in the week, I made MaryBeth's Beef & Barley soup. It smells so good while cooking
Any ideas for barley?
And for dessert -
Pistachio Macaroons (and a cannoli - eaten before photoed)
janet
This post is amazing and it continues. My youngest daughter, now 25 and in the restaurant business, flies home from CA at X-mas this year bringing exotic mushrooms, fresh spices and creates an incredible chicken dish that takes hours to make. I'm surprised the airlines didn't search her bags. 
She never knew how to make anything but a P & J sandwich or mac and cheese when I knew her.
We enjoyed gourmet food for a week! Wish I'd taken pics to share. My bad!
She never knew how to make anything but a P & J sandwich or mac and cheese when I knew her.
We enjoyed gourmet food for a week! Wish I'd taken pics to share. My bad!
Becky, I don't eat beef but like a lot of recipes that traditionally use ground beef. I like to use chopped clams in place of the beef in chili recipes, bolognese, hash, etc.
I buy frozen "Cape Cod" chopped clams at Whole Food, and carefully defrost (usually in a saucepan over warm heat). Then I drain them and use them.
I buy frozen "Cape Cod" chopped clams at Whole Food, and carefully defrost (usually in a saucepan over warm heat). Then I drain them and use them.
Chet - you can order online now. They even have a "make your own" kit. http://www.mikespastry.com/Chet wrote:Janet - Mike's cannoli! OMG.
I actually like Modern's cannoli's a bit better - they also ship -http://www.modernpastry.com
janet