Wednesday's Dinner 12/16?

[cjs]

What's everyone up to tonight?

Third Wednesday of the month, so today is shopping and lunch with my aunt in Everett. Dinner will be on the way home at the casino.

Just having a little of last night's dinner for breakfast, Pasta with tomato sauce with goat cheese and basil - oh my, it is so tasty!

Don't know if I've ever mentioned one of my favorite cookbooks for fast dinners - Joie Warner's No-Cook Pasta Sauces. All the sauces in the book are put together in a bowl that is set over the pot of water heating to cook the pasta and you just add ingredents as the water gets hot. Remove the bowl, cook the pasta and toss with the sauce ingredients and dinner's ready!! She has some wonderful sauces.

Here's one of her recipes that I just love -
Peppery Prosciutto Sauce - No Cook


Recipe By: Joie Warner's book
Serving Size : 6

2 lg garlic cloves -- finely chopped
1/4 c olive oil -- fruity
1/4 c unsalted butter -- room temp.
2 med lemons -- zested
1/4 c lemon juice -- fresh (sorry for mis-type)
1/2 lb prosciutto -- thinly sliced, cut in 1/4" strips
3/4 c Kalamata olives -- coarsely chopped
1/2 tsp salt -- or to taste
1 1/2 tsps cracked black pepper -- very coarsely ground
1/2 c Parmesan cheese -- freshly grated (or Asiago), plus extra for serving
1 tsp fresh thyme leaves -- chopped (or Basil)

1 lb vermicelli -- or spaghettini

Combine garlic thru thyme in pasta serving bowl.
Set aside to warm to room temp or, place bowl (heatproof bowl) over the pasta pot to warm the ingred. & melt the butter while heating the water. Once the water comes to a boil, remove bowl & set aside.

Cook pasta in large pot of boiling salted water till al dente. Drain well & immediately add to sauce in bowl & toss.

Serve at once w/extra Asiago or Parmesan cheese.

Description:
"Pasta is lavished w/lemon & enlivened w/salty prosciutto, musky black
olive, and a hefty dose of black pepper."

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I've played with all these recipes over the years and you really don't need as much oil/butter that she calls for in her recipes. But, the flavors she puts together are just wonderful. (great for those still working....)

[Lorraine]

I love that book! We start prep work today, so it will be something fast and easy.

[HomeCulinarian]

That sounds really good! We'll have to give it a try.

[Guest]

That looks yummy - some of my favorite ingredients when the sauce is not red. We are having kalbi with some rice noodles and snow peas for supper tonight.

[Trixxee]

Tonight it's chicken palliards with a clementine salsa, yellow rice and black beans. Lots of color!

[chef_Tab]

Oh Jean, where was this recipe yesterday? I love the ingredients for the sauce. I'll bet this would even work with feta. For the lemon juice, is that supposed to be fresh squeezed(not ground)?

I mentioned it last night, but I will repeat for this thread, that tonight is sugar rubbed steaks with baked potatoes and brocolli in honor of my older daughter's arrival. She could eat steak every night of the week.

[HomeCulinarian]

I'm going to use the acorn squash from our garden tonight. Have a recipe to roast them and it has some maple syrup, can't remember the rest. Going to also make a pork loin roast and green beans.

[mjkcooking]

Hi we are having - some homemade Tameles - a friend sells them

I have ordered some in for Christmas Eve too.

Marye

[Gourmet_Mom]

Tonight is the roasted chicken with mashers and peas. I've got some writing tests to score.

[labradors]

Since I couldn't get all the ingredients for what I wanted to make, I picked up some smoked sausage, then got some cheese puntos (explanation to follow), onion, green bell pepper and tomatoes, sautéed the veggies, added a little white wine, melted the cheese into that, then used it as a queso dip for the smoked sausage. It was delicious!

Puntos de queso (literally "cheese points") are the scraps of deli cheeses (including Jalrsberg, American, Monterey Jack, and Mozzarella) that are too small for them to run through the slicer. The deli at this particular supermarket chops those into chunks, puts about 1/2 to 3/4 lb of the chunks into small bags, and sells them for a fraction of the regular price (i.e. about $2.40/lb instead of $5.30 to $13.00/lb). Needless to say, it's a great cost-cutting measure for savvy shoppers, so I always check to see if the store has any. Today, they had two bags, so I got them and used one for the above "queso dip." They also do puntos de jamón, using similar scraps from various "ham" type cold cuts (some of which are not actually ham, but "chicken ham"). Once in a while, I'll get those and use them to make Deviled Ham.