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Posted: Fri Sep 05, 2008 4:33 pm
by California Girl
Thanks Becky! That's almost too easy! 
Where do you find the time to work and cook all this gorgeous stuff too?
Posted: Sat Sep 06, 2008 8:35 am
by pjayer
Liamsaunt, I think my daughter would like to come live with you.
P.S. The only calamari I can find at my local store is frozen from China. Would anyone eat that?
P.P.S. MB, I'm fairly certain I won't find queso fresco here either. What would you suggest as a substitute? I'm going to give your chiles rellenos recipe a try tonight.
Posted: Sat Sep 06, 2008 10:29 am
by liamsaunt
CG, I made the sauce and the indian food on days I did not have to work.
pjayer, if you cannot find queso fresco, you could substitute a very mild goat cheese (if you like that flavor), a very mild feta cheese (that will make the dish a lot saltier though), or easiest of all, you could use a colby/jack blend or simply montery jack for the chiles rellenos.
Frozen calamari can be OK...just make sure to rinse it well and smell it before you cook it. If it smells like ammonia, bring it back to the store.
Posted: Sat Sep 06, 2008 10:41 am
by California Girl
We used to eat shark a lot, then I got some that had that ammonia smell and I haven't been able to touch it since! Yuck!
Posted: Sat Sep 06, 2008 11:40 am
by mbw1024
made this one night this week. good use of the veggies. I sauteed 2 onions in this pan then took them out so I could layer zucchini, onion, tomato, thyme, basil, peccorino romano, repeat until the skillet was full. I baked it covered for about 30 minutes then gave it an additional 10 minutes uncovered. Tasty!
Posted: Sat Sep 06, 2008 12:43 pm
by canucknyc
MB - that looks awesome!!!
Posted: Sat Sep 06, 2008 7:02 pm
by pjayer
Hmmmm...I believe little Ayer would like to split her time with MB and Liamsaunt.
Posted: Mon Sep 08, 2008 7:24 am
by pjayer
Good news. I found queso fresco at our grocery and made the chile rellenos last night with lime cilantro rice. It was a big hit with all the Ayers. I left off the breadcrumbs and added some of the cheese to the sauce, because we're cheesey folks. Very good recipe, MB.
Liamsaunt, I think I'm going to pass on the Chinese calamari and try to get fresh at the Whole Foods Market in Lexington. The thought of smelling ammonia on my food isn't too appealing.
Posted: Mon Sep 08, 2008 8:10 am
by RickG
Queso Fresco in KY? I'm impressed!
Cheers, RickG
Posted: Mon Sep 08, 2008 8:26 am
by mbw1024
Glad you liked it PJ!
Posted: Mon Sep 08, 2008 8:31 am
by pjayer
RickG wrote:Queso Fresco in KY? I'm impressed!
Cheers, RickG
Hah! Not just KY, but right here in little Frankfort. I guess I shouldn't have been so suprised. I think Frankfort's Mexican restaurant to resident ratio is about 1:10. They're about to catch up with the Baptist churches.
Posted: Mon Sep 08, 2008 10:15 am
by liamsaunt
Here is a dessert that I made up over the weekend. I took some peaches and carmelized them with brown sugar, then I layered them in this glass with caramel sauce and vanilla ice cream. I topped it with crushed gingersnaps.
<a href="
http://www.flickr.com/photos/28539958@N00/2838075832/" title="gingersnap dessert by liamsaunt, on Flickr"><img src="
http://farm4.static.flickr.com/3255/283 ... 2e5a79.jpg" width="375" height="500" alt="gingersnap dessert"></a>
Posted: Mon Sep 08, 2008 10:18 am
by mbw1024
yum, can I have that now??????
Posted: Mon Sep 08, 2008 12:16 pm
by cat
Thank goodness I don't have any of that!!!!!! Caramelized peaches and caramel with ice cream!!! That is sinful! Like peach cobbler a la mode with caramel drizzled over it! OK I'm drooling now!
Becky your pictures always look so good!!!! My grandmother always says that the better the food looks the better the meal. She believes that it is all about the presentation and yours always looks incredible!
