152
   

The Last Thing You Put In Your Mouth....

 
 
ossobuco
 
  1  
Reply Thu 1 Jan, 2015 03:12 pm
@vonny,
I remember now that I've bought the danish fontina. I'd place it between ours and the one from val d'osta..

On the onions, when I roast them, I do it with some vinegar and honey - well, here:

Roasted Red Onions with Butter, Honey, and Balsamic Vinegar
Recipe courtesy Tyler Florence

Prep Time:8 minInactive Prep Time: -- Cook Time:46 min
Level:
Easy
Serves:
6 servings

Ingredients
6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved
Directions
Preheat the oven to 350 degrees F.

Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.



Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_29350_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
ossobuco
 
  1  
Reply Thu 1 Jan, 2015 03:15 pm
@hawkeye10,
I'm one of the remaining humans who likes fruitcake. My old recipe was the one in Joy of Cooking that took twelve eggs and that I wrapped in Hennessy Cognac..

In later years I've switched to regular dried fruit and mostly don't make them anymore - if I'm going to spend the time, I'll make my own panettone (lots of eggs and rises, homemade candied fruit).
0 Replies
 
ossobuco
 
  1  
Reply Thu 1 Jan, 2015 03:17 pm
I see I got carried away on recipes on the wrong thread.
Now I'm hungry.
0 Replies
 
vonny
 
  1  
Reply Thu 1 Jan, 2015 03:27 pm
@ossobuco,
Roasted Red Onions with Butter, Honey, and Balsamic Vinegar - they do sound rather tasty.
tsarstepan
 
  1  
Reply Thu 1 Jan, 2015 03:29 pm
@vonny,
Heating up a bowl of rice and beans in the microwave....
vonny
 
  1  
Reply Thu 1 Jan, 2015 03:43 pm
@tsarstepan,
What sort of beans?
tsarstepan
 
  1  
Reply Thu 1 Jan, 2015 03:53 pm
@vonny,
Red beans. Carolina rice, red beans, peas, spinach, simmered in crushed tomatoes and seasoned with curry.
ehBeth
 
  1  
Reply Thu 1 Jan, 2015 04:25 pm
@tsarstepan,
mini pecan danish
kind of like a reformed butter tart

ok I guess

<shrug>
0 Replies
 
ossobuco
 
  1  
Reply Thu 1 Jan, 2015 04:36 pm
@tsarstepan,
Well, that's better! I love beans and rice, also sometimes add turmeric/curry, chile pepper.
tsarstepan
 
  1  
Reply Thu 1 Jan, 2015 04:49 pm
@ossobuco,
I forgot to mention I also add red pepper flakes.
ossobuco
 
  1  
Reply Thu 1 Jan, 2015 06:00 pm
@tsarstepan,
Yes!
tsarstepan
 
  1  
Reply Sat 3 Jan, 2015 03:55 pm
@ossobuco,
Russian tea cookie. What's the difference between a Mexican wedding cookie and a Russian tea cookie, (other then the latter is two and a half times bigger)?
ossobuco
 
  2  
Reply Sat 3 Jan, 2015 04:28 pm
@tsarstepan,
I only have recipes/photos for Mexican wedding cookies -

http://www.harmonyvalleyfoods.com/img/site_specific/uploads/WEBMexicanWeddingCookies.jpg

I've never made them but buy them if I see them at a certain local bakery.
Me, I hardly ever have pecans on hand..
Anyway, they melt in your mouth, as they say.

http://rodellekitchen.com/our-recipes/snixy-kitchens-mexican-wedding-cookies

Time
60 minutes
Difficulty
easy

Ingredients
1/2 cup unsalted butter, softened
1/4 cup powdered sugar (plus about 1/2 cup for rolling)
1 teaspoon Rodelle Vanilla Extract
1 cup all purpose flour
1/2 cup pecans, toasted, finely chopped (in a food processor)
Directions
Beat the butter in the bowl of an electric mixer until light and fluffy.
Add the 1/4 cup powdered sugar and Rodelle Vanilla Extract and mix to combine.
Beat in the flour and pecans until completely combined.
Roll the dough into a ball and wrap with plastic. Refrigerate until chilled, about 30 minutes.
Preheat the oven to 350°F.
Roll about a tablespoon of dough into a ball and place on a parchment-lined baking sheet. Repeat, placing dough about 1/2-inch apart.
Bake until the bottom is lightly golden browned, about 15 minutes. Let cool for a few minutes, then roll each cookie in powdered sugar and let cool on a cooling rack.

found this -
Russian Tea Cakes
http://www.crazyforcrust.com/wp-content/uploads/2013/12/Russian-Tea-cakes-2-of-5w.jpg

Aha - she says there are many names for these cookies, including Mexican Wedding

Link with recipe -
http://www.crazyforcrust.com/2013/12/moms-russian-tea-cakes/
Builder
 
  2  
Reply Sat 3 Jan, 2015 04:42 pm
Apple, carrot, celery, beetroot, and ginger cold-pressed juice.

Mmmmmm.
0 Replies
 
tsarstepan
 
  1  
Reply Sat 3 Jan, 2015 05:25 pm
@ossobuco,
ossobuco wrote:
Aha - she says there are many names for these cookies, including Mexican Wedding

Makes sense.
0 Replies
 
ossobuco
 
  1  
Reply Sat 3 Jan, 2015 06:12 pm
I'm having some tacky chardonnay with ice. I like it. I also tried the winery's cabernet sauvignon, which was surprisingly good, certainly for the price. Won't mention the winery name since I used the word tacky for one of those.

Waiting for my soup to develop character.
0 Replies
 
chai2
 
  1  
Reply Sat 3 Jan, 2015 07:04 pm
Black eyed peas cooked with tomato and caramelized onion.
FBM
 
  1  
Reply Sat 3 Jan, 2015 07:21 pm
@chai2,
Grits and eggs.
chai2
 
  2  
Reply Sat 3 Jan, 2015 07:48 pm
@FBM,
Jesus, you're on a grits jag, aren't ya?

You'll need to put your grits order online on auto-send.
FBM
 
  3  
Reply Sat 3 Jan, 2015 07:55 pm
@chai2,
Heehee. Actually, it's been a couple of weeks since I indulged. I ordered about 8 lbs of the stuff last time, so I'm good to go for a while yet. http://i206.photobucket.com/albums/bb192/DinahFyre/levitate.gif
0 Replies
 
 

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