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Heirloom Tomato–Basil Pasta with Olives and Feta

I made this with Myzrith cheese instead of the feta --- it was amazing. Just amazing. (Oh, and no olives --- just not an olive kinda' gal)

May 31, 2012
penandra in Recipes

ISO Hungarian Kielbasa in SF

Thanks for the great resource (a few years later). If you haven't already updated your map, I am sad to report that Touch of Europe Deli in Livermore has succumbed to the economy and has closed. She was an excellent resource for sausages, cheeses, and other goodies from my childhood and will be sadly missed.

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Touch of Europe
1880 Colfax St, Concord, CA 94520

Nov 08, 2010
penandra in San Francisco Bay Area

Homemade White Pizza

For a good crust (similar to Valozzi's) try the Brown Eyed Baker's blog (here www.browneyedbaker.com/2010/09/22/whi... ) I made the crust the other evening and divided it into thirds rather than in half. Par-cooked it (on my cast iron skillet that had been preheated in a 500 oven) for a couple of minutes, then topped it with the topping she gives in the recipe (but I added fontina cheese) . . . froze one of the left over balls and let the other "age" in the fridge for a couple of days, then divided it in half and used it to make flat bread (again using cast-iron griddle, but on top of the stove).

Sep 27, 2010
penandra in Home Cooking

Classic BLT Sandwich

@banjoman - I have to agree . . . and what's interesting in reading the comments is that this is not the first time they have posted this recipe! I wonder if there are folks who google for BLT recipes . . . and did you see that there's a video???

Jun 28, 2010
penandra in Recipes

Cornmeal Fried Catfish with Rémoulade

pan frying teh CATFISH ----- NOT the worms!

Jun 15, 2010
penandra in Recipes

Cornmeal Fried Catfish with Rémoulade

If you're using a cast iron pan, just pan fry it without "deep" frying it! I grew up on fresh caught catfish out of our lake "back home" (Michigan) . . . I'm headed home in a couple weeks and my 90-year-old Dad and I already have a date with a rowboat, a cooler of cold ones (beer for him, soda for me) and a bucket of worms (used to be a coffee can full) . . . but we'll be pan frying ours in a little oil and a dab o butter . . .

Jun 15, 2010
penandra in Recipes

Dutch Baby Pancake

A comfort food recipe from my childhood! We had an orchard on our farm, so Mom always made this with fresh fruit (pears, peaches, cherries, plums, apples in the fall) . . . but the cast-iron skillet started out on top of the stove . . . melt the butter in the cast iron skillet on top of the stove, then add the fruit and 1/4 cup brown sugar. Let that heat while mixing the batter. Add the batter to the pan and pop in the oven. Still sprinkle the confectioners sugar and lemon over the top when it comes out!

Jun 01, 2010
penandra in Recipes

Basic Barbecue Sauce

I agree with hoosier and al b. on this one . . . trying to get folks to agree on what should be in a "good" or "simple" BBQ sauce is like trying to get folks to agree on what goes into potato salad! (Just for the record, I put dill in mine --- the potato salad, not the BBQ sauce ;-)

May 28, 2010
penandra in Recipes

Cast Iron Skillet + Broiler = Perfect Pizza?

This is my preferred method for making pizza . . . as someone else shared, it does mean that you only make one pizza at a time, but since I'm single, it's fine for me . . . I make a big batch of dough and proof it in the fridge overnight. Then cut the dough into six balls, 1 to use that evening, 1 for later in the week (because I WILL want some later in the week having whetted my appetite! ;-) and the rest get an oil rub, dropped into ziplock bags and go into the freezer. I have a cast iron griddle that I use (rather than the bottom of my large cast iron skillet) I turn on the broiler and preheat the griddle on top of the stove, form the pizza, and prep my toppings. Then I slide the naked pizza onto the griddle and slide it under the broiler for 1 minute, pull it out, quickly dress it, and slide it back under the broiler for another minute or two. Let it rest for 3 minutes (while I clean up the ktichen) slide it onto a dinner plate, cut it up and enjoy! The best pizza ever!

Mar 09, 2010
penandra in Home Cooking