bow their heads and think fondly of Julia Child. How will I get through Thanksgiving without her? I mean, Rachel Ray is a babe, and love her 30 min. meals, but some things, like good sex and Thanksgiving dinner, really deserve more time. This is NOT a meal to be rush for, like a cab!
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Re: It's that time of year when all good cooks....
Sat, November 13, 2004 - 6:00 PMYou got that right.
My favorite part of Thanksgiving is the leftovers, especially the leftover turkey sammiches.
Two thick slices of homemade buttermilk bread, turkey breast, cornbread stuffing, cranberry relish (the chunky kind, not that gelatinous canned crap) and a dollop of sweet hot mustard.
Toast sandwich whole just long enough to get the bread crispy on the outside and enjoy with a cold beer.
Best eaten at midnight. -
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Re: It's that time of year when all good cooks....
Sat, November 13, 2004 - 10:32 PMHalloween is my cooking holiday....
*I don't cook much*
the pumpkins remind me of the north end of Boston and I have to make pumpkin Ravioli.
You gotta bake that small/medium pumpkin for an hour... (try a white pumpkin
mabie steam up a couple of carrots as well...puree and
add to sauteed onion and garlic in a pan. add some nutmeg and cardomom... salt & pepper ....a hint of balsamic vinager &maple surup is nice too...couple of tablespoons of ricotta & Marscapone cheese and a couple of teaspoons of cream if you like.....makes one heck of a filling....
The first time I made it I mixed the dough by hand and rolled it out with a light wooden rolling pin. It took me two days and I got dizzy. Ravioli from scratch is a serious anount of work. -
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Re: It's that time of year when all good cooks....
Mon, November 15, 2004 - 8:44 AMI love pumpkin ravoli! Thanks for sharing what looks to be a great recipe.
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Re: It's that time of year when all good cooks....
Mon, November 15, 2004 - 8:42 AMoh yeah, baby! -
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Re: It's that time of year when all good cooks....
Mon, November 15, 2004 - 3:40 PMYou guys are making me hungry, which is not hard. I'm an eater, not a cooker (?), so I can only enjoy the fruits of your labors, calorie by precious calorie.
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