Friday, September 28, 2007
I think it is time for someone to do real reviews of restaurants in the Victoria area. I would love to do it, but I get so few chances to eat out at the moment. I am going to try and review each and every place I eat at in the future, but it will not be very regular.
Tuesday, September 18, 2007
I got the inspiration for this from watching Gordon Ramsay's program the F Word.
I liked how the chicken was first browned in the pan and then baked in the oven.
We had to go out to Costco and do some shopping, I thought this was would only be 45 minutes, but it was closer to a hour and half. The chicken was very well done, but still good. Actually falling off of the bone done and wonderfully crisp. It was not too dry.
The rice was mixed with some leftovers from the day before and this worked out well.
Saturday, September 8, 2007
Friday, September 7, 2007
|MEAT FILLING FOR RAVIOLI|
In a skillet over medium heat, put: 1/2 lb. ground beef 1/3 c. minced onion 1 to 2 cloves garlic, minced
Cook until meat is browned. Remove from heat; stir in 2 beaten eggs, 1/4 cup minced parsley, and 2 tablespoons grated Parmesan cheese. Drain to fill pasta.
To cook ravioli, prepare pasta dough and fill with meat filling. In a large saucepot, boil 6 quarts water with 1 tablespoon oil. Gently add pasta with slotted spoon, stir gently so they don't stick. Bring to boil; reduce heat to medium low. Cook for 10 minutes or until pasta is tender but firm. Remove with slotted spoon to heated platter. Serve with heated sauce either homemade or canned. Sprinkle with Parmesan cheese. Makes 4 main dish servings.
Thursday, September 6, 2007
We got some interesting kitchen items as wedding gifts. One the best was a Kitchenaid stand mixer. I used it for the first time last night and made some fresh pasta with it. The only sort of pasta I have made in the past is spaetzle and gnochi.
I tried making a more traditional pasta last night. It went quite well. We rolled out a large sheet and I cut it into fettuccine. Problem was that I laid them all out together and left them for an hour. When I came back to it, it was all one mass of dough. We quickly cut it into small pieces and made it into little thumb pressed pastas. They tasted good, but were too thick and a bit tough because of that.
I made a sauce that had a fresh taste . First I made lardons out Tiroler bacon and once that this produced fat I put in onions and shallots.
Towards the end I added red pepper, lemon zest, leomon juice and cherry tomatoes. I then took it off of the heat and added green onions, balasamic and basil. The pasta was put into the sauce at the end. Tasted good we finished it all.
I am going to try pasta again tonight, I will let the dough sit for an hour and then roll it out shortly before putting it into the water. I will be trying for a linguine. Sauce??? Not sure.
Time to try the kitchen torch. Sheila has used it for melting cheese on crackers.........