Excellent, congrats Zeno. Nice variation. Best recipes are the result of imagination and daring to try new things based on past experience and intuition.

Would adding a bit peppers and tomatoes (chopped) be good also or not, what do you think? (looks like a vegetarian based pizza variant where the quality sausage/parmesan improves the day making the vegetables tastier too)

Was the final result soft regarding zucchini part?

Soften to perfection and juicy. Was careful to not overcook in the oven.

It is more difficult when you add veggies that provide a lot of moisture (re:tomatoes). Depending on your preferences for texture, this might not be a problem.

Zeno, are you pre-salting the veggie chop to get some of the water out?

Did not pre-salt. And yeah, I can see that it could be a problem*. I'm leery of the tomatoes and the tomatoes sauce that some recipes call for. And the excessive amount of sauces and cheese etc. I don't want a zucchini lasagna.



*But since I'm an ordained Voodoo Priest, I can always shake a few rattles and wave a few parrot feathers to ward off excess moisture.

Funny, but I was actually going to suggest zucchini lasagna.

Use a mandolin to make strips of zucchini to replace the pasta. The inevitable knuckle bits and blood add both protein and a nice saltiness to the final dish.

Cannibal Recipes

I just harvested the ugliest yellow squash in the Universe. Sent the above pic to a friend and she said it was cute and looked like a chicken.

Just had a breakfast with eggs, dill, basil, and green chilies all from my garden, wonderful mix of flavors. If you balk at eggs from my garden my obvious retort is: What, you never heard of an eggplant? Goldminer California Sourdough for toast. Topping it off with some old world coffee. A solid breakfast well made is a great way to start the day.

My woman said the squash looks "interesting" and she just locked the door to the bedroom behind her.

Err, sounds like she is using a chainsaw in there.

Made this for Carnival the other day (where twice I saw an ex-student by chance; very cool):

http://www.nigella.com/recipes/view/...e-down-cake-51

It turned out like something out of a high-end Parisian patisserie.

Fried Green Tomatoes; I made some last night. They turned out very yummy. The green tomatoes are from my garden; I had to harvest them because of cooler and freezing weather. I got the recipe online, which I modified some. In general, it was a three stage process, plus cooking. See below. Slice the green tomatoes about ¼ inch thick. Then coat in flour (bowl on left). Then coat in egg and milk mix (1/2 cup milk and egg whites, do not use the yolk). Then coat with a mix (1/2 cup each) of half corn meal and half bread crumbs (pan on right). Also add in two teaspoon of sea salt and some fresh ground pepper.




Heat a large skillet with ~ ½ inch of vegetable oil over medium heat. Toss in the coated green tomatoes. Open a beer and drink while watching these gorgeous babies cook. In the pan; cook till golden brown – take care when you flip; the second side will cook a bit faster than the first.



Finished product, they came out nice and crisp with no oily saturated surface. Eat while hot as soon as you can. Add more sea salt and fresh ground pepper to your taste. Eat, Cook, and Gulp Beer - Repeat until full.



Satisfaction guaranteed.

What a coincidence. For the first time in my life I have green tomates and here you write a recipy for it. It should also work with small tomates, right?

Whats the exact procedure to get all the stuff on it, just dunk it in the milk, then flour, then crumbs?

Slice, coat in flour first - then in the milk/egg mixture - then in the corn meal/bread crumb mixture. Any size tomato, be consistent in the thickness of the slices.

Doing a Dundee cake. Winston Churchill's favourite. It's Christmas, goddamit.



http://www.deliaonline.com/home/Prin...254&ampCID=371

Who needs Nigella when you've got young Delia?

ok u guys have to try this chicken recipe. i've done it with thighs and drumsticks but it works with anything with skin.


take 100 g softened butter
100 g cream cheese

mix with spices

then separate the skin from the chicken (but don't rip it off, you are trying to make a spot for the mixture) and add the mixture under it. then bake for your usual cook time (for both thighs and drumsticks I did 30 minutes @ 350 worked well).

Russian tea cakes

We had the above for Christmas per tradition (our family calls them pecan puffs as we use finely chopped pecans). The recipe above is essentially the same one we use. The baking time seems a bit off; 12 minutes at ~ 350 or 375 is better to start off with and then make adjustments. We also roll in powered sugar first, let cool, and then roll in regular white sugar (C&H). These really are a mouthwatering treat and great with tea. Use high quality butter and vanilla.

Yeah, right. It's got nothing to do with McCarthyism.

Good looking recipe.

They are also called Mexican Wedding Cakes:

http://www.food.com/recipe/pecan-puf...a-cakes-111195

When you have an 'ism' attached to your name that means you have accomplished something. Whether infamous or not is irrelevant. McCarthy Cakes sounds good.

New recipe for elotes:

Move to barrio. Buy elotes from street vendor.

New recipe for learning new words (elote, barrio). Visit 2+2 recipe thread.



http://allrecipes.com/recipe/138974/...the-cob-elote/

Street vendors in Greece sell these too together with chestnuts both grilled/roasted. Nice little snack.

Winter is upon us. Time for soup. Post your favorite winter soup recipes.

I realized that I didn't know how to cook lamb chops when I watched this. Except I used salt and pepper instead of Knorr. Sorry, Marco.

I get the distinct impression that he likes the fat cooked all the way through.

Reminds me that I had excellent lamb shanks at an Irish Pub on the Oregon coast last winter. Special of the weekend. It really was very good and I was crestfallen when I went back a few weeks later and they were not serving it. But I got an earful of blather from the owner; he was bragging that he was originally from the county of corkhead or some ****hole of a place like that. There was some sickly Irish flag hanging about and some lame maps of their pathetic little island on the wall, etc. The usual drivel to add supposed authenticity to the dingy place. Soccer games polluted the TV screens. Guinness on draft - Yawn. But those damn lamb shanks still stick in my memory. Lamb is underappreciate, especially in America. But the Micks have a way with sheep it seems.

Pork ribs are the best. And in America we do it right. Barbeque etc. The dry rub is essential. Hope everyone had a good memorial day.


memphis-style-ribs