USVI-On-Line

I used my leftover stuffed pepper mix in an egg dish.




One night this week it was Salmon Livornese



And tonight it was roasted tomato soup


with cheesy artichoke bread

Mary Beth, That all looks amazing! What kind of skillet is that? It kind of looks like a heavier pan with a non-stick surface? Can that pan go in the oven too? It's kind of hard to tell from the picture. I love my seasoned cast iron skillet, but I need to invest in a good non stick surface pan. Thanks!

what is on top of the eggs?

also, that soup looks really good. is it a good recipe? i'm trying to find the perfect tomato soup recipe.

pico de gallo on the eggs.

the pan is cast iron. it's a calapholon or kitchen aid I think.

The soup isn't really a recipe. I had roasted some roma tomatoes the other day and they were just hanging around looking for a home. So I roasted some garlic, onions and grape tomatoes and added them all together. I added about 6 cups vegetable stock and added some red pepper flakes, dried rosemary, mexican oregano, bay leaves and some other assorted spices that I can't recall now. I threw in a rind of Manchego and let it all simmer for about an hour. Then I buzzed it with the immersion blender. Oh I also added 2 small cans tomato juice. Salt and pepper to taste.
I held out some roma tomatoes and added them in chunky. today I cooked spinach for lunch and threw in what was left and topped it with some pesto.

For a made up soup it was pretty darn good.

Edit note: I was going to add a little cream to the soup but I forgot until just now LOL

Has anyone been watching "Down Home with the Neelys" on the Food network. It is on right now-I think it is a new show. All your favorite southern dishes! I believe this is the Neelys of Memphis barbeque fame. Everytime we go to Memphis we get barbeque at either Neely's Interstate (there is more than one Neely's) or Corky's. I think Memphis has the best in the world!

Anyone dispute that?

Also, our niece (originally from Chicago and now lives in Arlington VA) sent us a pizza from Malnati's in Chicago. It was wonderful! She has proposed a road trip this summer seeking out the best pizza ever. This is just in the formulation stage, but so far St. Louis and Chicago are on the itinerary. Anyone in the mid-west have any suggestions?

Here is Saturday's dinner. Sole meurniere, chive risotto cakes, and green beans:

<a href="http://www.flickr.com/photos/28539958@N00/3226054249/" title="sole chive risotto by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3300/322 ... 6f81bc.jpg" width="500" height="375" alt="sole chive risotto"></a>


MaryBeth, I am making that mushroom recipe you linked to for dinner tomorrow night. I'm serving it on spaetzle....I will let you know how it comes out.

I made my hubby ribs today - he deserves it . Not the good, slow cooked on the grill kind, but slow cooked in the slow cooker... and still pretty darn good. Served with homemade corn bread muffins, tangy coleslaw and garlic mashed potatoes.

liamsaunt wrote: MaryBeth, I am making that mushroom recipe you linked to for dinner tomorrow night. I'm serving it on spaetzle....I will let you know how it comes out.

I made it too..was going to have it tonight but got invited to my sister's so I took the invite! having it tomorrow over polenta

So MaryBeth, what did you think of the mushrooms? I thought it was pretty good. I liked the texture a lot, but thought it could have used another layer of flavor--maybe bacon? Here is mine over the spaetzle. I used cremini mushrooms:


<a href="http://www.flickr.com/photos/28539958@N00/3231477964/" title="mushroom bourginon by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3458/323 ... be109a.jpg" width="500" height="375" alt="mushroom bourginon"></a>

I used cremini too and like you I thought it was good but I was looking for something else as well. Bacon sounds like a good idea

I used cremini and portobello and think that the dish benefited from the different textures of each. Not sure I would like bacon with it, but it did seem like it wasn't fully satisfying as a meal. My husband had it over some steak...

Here is a great chicken salad with an Asian cashew dressing and baked wontons.



Fixings for fish tacos: avocado cream, pico de gallo, red cabbage.

I'm really despising my fairly-new Canon Powershot that I bought to replace my old decrepit one that took great pictures. Those tomatoes are very red in real life and in the picture they look washed-out.

I cooked down the mushrooms last night, like way down, and used it over steak tonight. It was good but still not knocking my socks off!

Maryanne, which camera did you buy?

It is the Canon PowerShot SD850 IS

It was just the newer version of my old one which took such great pictures! No matter what the settings are on this one, the colors are wrong. Any ideas ??