usvi-on-line
The Official OT Food Porn
Liamsaunt, all of it makes my mouth water.
MB - I love your new avatar and congrats on your anniversary. I peeked at your wedding pictures once when you had your picture link posted. So beautiful! And, is that a Le Crueset pot? I have a few of those in the original blue and love them.
I'm sticking to the poached eggs, too!
MB - I love your new avatar and congrats on your anniversary. I peeked at your wedding pictures once when you had your picture link posted. So beautiful! And, is that a Le Crueset pot? I have a few of those in the original blue and love them.
I'm sticking to the poached eggs, too!
When the end of the world comes, I want to be in Kentucky, because everything there happens 20 years after it happens anywhere else. – Mark Twain
Yes, they are heavy. Bill dropped one and it somehow flipped into the front of the stove and shattered the glass. It was quite a mess. They're great to cook with though. I'd throw everything away and just have those if I could afford them all.
When the end of the world comes, I want to be in Kentucky, because everything there happens 20 years after it happens anywhere else. – Mark Twain
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
Hahahaha. I have to store mine in the basement so hauling them up and down is a chore! Seems once I bring it up it sticks around the kitchen for a while. It's especially a killer when I cook something on the stovetop and then finish it in the oven. When it is full it's a real b!tch.sailorgirl wrote:I saw the Dutch Oven at Bed Bath & Beyond for $249. I picked it up and am convinced they charge by the pound!
Mary Beth, is that the wide sloped pan with the domed lid (not the dutch oven)? I have that one and I LOVE it. I use it all the time--for frying chicken, risotto, roasting lamb....and also the cod with tomato sauce you just asked about.
I make up that sauce based on what I have on hand. Here is a rough recipe:
saute a couple of cloves of garlic in 1 tbsp olive oil until tender but not browned. then add in:
handful of mixed olives, pitted and rough chopped
capers, about 1 tbsp.
1-2 tsp. anchovy paste, or to taste (OK to omit if you hate anchovies)
handful of parsely
red pepper flakes, to taste
saute that for a couple of minutes, then add tomatoes. I use a 28 oz. can of tomatoes, roughly chopped, with their juices. Bring to a simmer, and taste. If the sauce is too acidic, add a little butter to smooth it out. Season with salt and pepper to taste, then nestle the cod into the sauce. Cover and cook until the cod just flakes. I usually add more herbs at the end--chopped basil and parsely, mostly.
I season the cod with salt, pepper, and tumeric before putting it in the sauce.
Also, in the picture I posted, there were some extra tomatoes on the side. They were sun gold cherries, just tossed with olive oil, salt and pepper, then roasted at 400 until the skins began to blister, about 15 minutes. Those tomatoes are super sweet and added a really nice dimension to the sauce.
I make up that sauce based on what I have on hand. Here is a rough recipe:
saute a couple of cloves of garlic in 1 tbsp olive oil until tender but not browned. then add in:
handful of mixed olives, pitted and rough chopped
capers, about 1 tbsp.
1-2 tsp. anchovy paste, or to taste (OK to omit if you hate anchovies)
handful of parsely
red pepper flakes, to taste
saute that for a couple of minutes, then add tomatoes. I use a 28 oz. can of tomatoes, roughly chopped, with their juices. Bring to a simmer, and taste. If the sauce is too acidic, add a little butter to smooth it out. Season with salt and pepper to taste, then nestle the cod into the sauce. Cover and cook until the cod just flakes. I usually add more herbs at the end--chopped basil and parsely, mostly.
I season the cod with salt, pepper, and tumeric before putting it in the sauce.
Also, in the picture I posted, there were some extra tomatoes on the side. They were sun gold cherries, just tossed with olive oil, salt and pepper, then roasted at 400 until the skins began to blister, about 15 minutes. Those tomatoes are super sweet and added a really nice dimension to the sauce.
It's like looking in your soup and finding a whole different alphabet.
spent some time in the kitchen this weekend. I made the cinnamon rolls
Charlie made the bread
And I made Bacon and Lentil soup for later in the week:
Soup doesn't look like much but really good flavor which I think will be better in a day or two. It's in the fridge and when I serve I will skim off most of the fat that solidifies while it chills.
Charlie made the bread
And I made Bacon and Lentil soup for later in the week:
Soup doesn't look like much but really good flavor which I think will be better in a day or two. It's in the fridge and when I serve I will skim off most of the fat that solidifies while it chills.
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
I got it from here:
http://agoodappetite.blogspot.com/2008/ ... up_02.html
I added some bay leaves, dried basil and some parmesan rinds to the soup. I also took out a couple of ladel fulls and ran it through the blender to make it a little on the creamy side.
http://agoodappetite.blogspot.com/2008/ ... up_02.html
I added some bay leaves, dried basil and some parmesan rinds to the soup. I also took out a couple of ladel fulls and ran it through the blender to make it a little on the creamy side.
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Mary Beth - I LOVE your new pot! Looks GREAT with food in it!
Pjayer - I told Mary Beth that when I am washing my Le Creuset, I always think that when I am old and feeble, I probably won't even be able to pick it up, much less try and wash it in the sink. I LOVE it though; it's my favorite pot!
nothintolose
Pjayer - I told Mary Beth that when I am washing my Le Creuset, I always think that when I am old and feeble, I probably won't even be able to pick it up, much less try and wash it in the sink. I LOVE it though; it's my favorite pot!
nothintolose
"Eat, drink, and be merry for tomorrow we die" - Dave Matthews Band
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Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA