rushing07 said:

think of me as your buffet...

roodboi said:

She said: a family of five....

rushing07 said:

rushing07 said:

MoniGram said:

Thank you!
I'm not huge on meat myself, but we will have barbeque once or twice a week with potato salad and a green salad

I like pastas, risottos, curries, stir fries, haven't made meatballs in a while, but should plan to I LOVE rice a LOT, even wild rice. And although summer is coming up I love roasted sweet potato, pumpkin, celeriac, parsnips etc

ZombieKitten said:

what's wrong with it ?

Dewrede said:

pizza and fries we go out for I need ideas for things to COOK!

What about asian dishes ? ; stir fried veggies and noodles f.i ?

Dewrede said:

yup, we have those a LOT

cool

oh , this is nice ;

http://www.globalgourmet....ogado.html

Dewrede said:

I had that once in a restaurant!

did you like it ?

I love Indonesian food

Dewrede said:

I do too, I love beef rendang

ZombieKitten said:

You are welcome..we eat alot of pasta too...just not this menu. I love wild rice..will make that with shrimp...yum yum!

rushing07 said:

I said "your"...meaning "her"...meaning the rest gotta go to McDonalds...
[Edited 10/31/07 5:03am]

Monday: Pasta with vegetables, sprinkled with grated cheese
Tuesday: Rice and stirfry vegetables
Wednesday: Homemade nachos { Salasa sauce, tomato, peppers(capsicum), lettuce, cheese, onion and avocado)
Thursday: Jacket potato with topping of choice
Friday: Egg and noodles ( cook noodles, beat three eggs in a bowl with flavoring, tip in cooked noodles, then cook in frypan until brown then slice) with salad
Saturday: mini pizzas ( by plain bases from supermarket) and add toppings of choice (baby spinach, tomato, sauce, capsicum, chesse etc)
Sunday: BBQ meat or fish, salad and sweet potoato or potato wrapped in foil with olive oil, parsley or corriander, spices and cooked on the BBQ
[Edited 10/31/07 5:24am]

chillichocaholic said:

I am coming to your house for supper!

MoniGram said:

come on over

ZombieKitten said:

guess what I ate last night!

What a great thread, it gets me all excited and already makes my mouth water.
Alright, I won't plan your meal for a whole weak (people actually pay me big money to do that), but I will put together something for you that you and your family should try out next weekend - ravioli, the Andrew-Zimmern-way.

I'd like to share with you technique that you can tweak and play wround with, finding a filling that suits you. Everyone thinks ravioli is hard to make at home, but nothing is easier with the convenience of wonton wrappers. Experiment with your own fillings and sauces - the technique is what counts here the most. This is also a fun recipe to make with kids.
I choose to share my mushroon ravioli with you this week because mushrooms are a great fall flavor, but try any combination of cheeses, meats, whatever you can dream up!

Place butter in large pan over high heat. Add mushrooms, shallots, thyme, and nutmeg. Saute until mushrooms are golden brown. Add sherry and cook for 1 to 2 minutes, until evaporated. Place contents of pan in food processor and pulse to combine. Place ground mushrooms in a work bowl and stir in egg, bread crumbs, and cheeses. Season with sea salt and ground pepper and set aside.

To make the sauce, heat olive oil in small saute pan and season with chili flakes, thyme, sage, and garlic. When aromatic, spoon out solids and drizzle ravioli with sauce.

Then lay out 6 wonton wrappers or pasta squares at a time. Working quickly, brush pasta with egg wash. Spoon a teaspoon or so of filling into center of each square. Lay another piece of pasta directly over filling and seal with your fingers, pushing out any air as you seal the last side. Repeat until all 24 pieces are made. Reserve.

Bring a gallon of water to a boil. Salt the water and add ravioli. Cook through and drain gently. Divide onto plates and serve, spooning sauce around plate and garnishing with grated Parmigiano-Reggiano.

I hope you like it, mmmmmhhh... let me know how it turned out.

thank you so much Mr Zimmern I really appreciate your recipe, it is very unfortunate however, that when I was 5, my dad made me tinned ravioli for dinner when my mum was birthing my sister at the hospital, and I got the most horrid case of food poisoning, my mum wasn't there to comfort me, and I've never been able to eat it again since

NDRU said:

bastard!!!

OK, I made a pasta, which was GOING to be pesto, but I couldn't find the jar I thought I had bought. SO, I roasted some butternut squash tossed in a little morroccan spice and cubed, cooked an onion, some bacon, toasted pine nuts and sundried tomatoes sliced into thin strips, some baby spinach leaves and penne pasta.
SOOOOO good!

now what shall I make tonight?

ZombieKitten said:

Oh well, too bad. I guess it takes a tough stomach like mine to joyfully digest ravioli after your traumatizing experience. Oki doki, I'll give you another one. This is one of the dishes I first turn to whenever the cool weather hits us. These fabulous braised veal shanks are perfect for family dinners or entertaining. Be sure to keep some small forks or espresso spoons handy for extracting the delicate marrow from the bones. The fennel and orange flavors marry beautifully, as does the vinegar, which cuts through the fatty richness of the veal shanks.

Preheat oven to 375. Season the veal shanks with the salt and pepper and dredge with the flour. Place the olive oil in a large pan over medium-high heat and brown the veal. Reserve to a platter. Discard the fat from the pan. Add the vinegar, scraping the pan, and reduce by half. Add the stock and reduce by a third. Return the veal to the pan, cover, and braise in the oven for an hour. Slice the fennel lengthwise into sixths. Uncover the veal, then add the carrots, fennel, and orange juice. Raise temperature to 400 and cook uncovered for another 45 minutes, basting as you go.

Skim the sauce. Reserve the meat (it should be fork-tender) and vegetables to a platter, then return the pan to medium heat on your stovetop and reduce liquids to sauce consistency. Stir in the peas, then season and serve over the shanks. Garnish with the orange sections.

I hope that this will do!

AndrewZimmern said:

So going to your place for supper!

MoniGram said:

My wife usually cooks at home, but you can go to my website and book me. I'll come and cook at your home.

AndrewZimmern said:

sounds nice could I have an ingredients list with quantities too if it isn't too much to ask? we have fennel growing wild in our lawn! (escaped from the neighbours yard, they have a huge plant out the front of their house)

ZombieKitten said:

It was really tasty, but i had terrible heartburn last night. I thought I was having a heart attack.

Your pasta sounds really good. I think I want salad tonight.