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Toasted ravioli

These days you can probably find toasted ravioli on any menu in town, though most of them are going to be the frozen version, usually Maria & Sons brand, and they're fine; but I do love the toasted ravioli at Anthonino's Taverna on Macklind (on the Hill). They make their own, and they're terrific, big enough to eat with a fork and stuffed with meat. Anthonino's has long been a family favorite of ours, they have good Italian as well as typical bar food (they do a bacon burger with pancetta that my son always shares with me.) They have recently re-opened after an extensive remodel and expansion, and I kind of miss the dark-corner-bar vibe they had going on before, but I have to admit that it is nice not having to wait for a table now.

about 8 hours ago
tonifi in Great Plains

What are you supposed to do with the breadcrumby things at a Brazilian BBQ?

I haven't been to a lot of Brazilian BBQs, but I'm with brucesw, I'm quite fond of farofa. Delicious, nice toasty flavor, generally sprinkled on anything stew-y, and probably good on salads, as well. (I do it with a green bean, bell pepper strips, tomato and coconut milk dish, garnished with cashews and served on a platter on a bed of rice and farofa...a great option for any event that includes vegetarian or vegan friends). You can find it in bags at lots of international grocers. Toast in a pan with some butter and chopped garlic and onions.

Dec 19, 2014
tonifi in General Topics

Toulouse or similar style sausages in St. Louis?

Wow...is this place new, hill food? The website is a thing of beauty, I must go check them out.

Dec 12, 2014
tonifi in Great Plains

St Louis Trip Report

All I can think of to say is that I really, really wish I could be your travelling companion. Wow.

Nov 29, 2014
tonifi in Great Plains

"Toasted" Ravioli -- Make At Home

Hey, if the straight-from-frozen method is working for you, I don't see why you should change it. you have lucky friends, if you are initiating them into the wonder that is toasted (yeah, toasted...that's what we're going to call it...)ravioli. I've sometimes wondered if the method would work with tortellini, I am intrigued by the idea of a more-crunch-to-filling ratio. You may have inspired me to try it.

Nov 22, 2014
tonifi in Home Cooking

Buying truffles in St. Louis

I don't think they would let me into Ladue.

Nov 11, 2014
tonifi in Great Plains

Buying truffles in St. Louis

Okay, Simon Majumdar is killing me with a post about a couple of black truffles he has acquired. Does anybody know where I can buy a black truffle in St. Louis? Or...two? I used to be able to find them, seasonally, at Soulard Market, but the mushroom guy isn't there any more. Anybody have any ideas? I'm just looking for one or two little black truffles...mortgage payment be damned...

Nov 11, 2014
tonifi in Great Plains

CHICKEN CURRY! Home Cooking Dish of the Month (November 2014)

I have this jar of Patek Chicken Biryani sauce staring at me in the kitchen cupboard, and I really ought to use it. I use pre-packaged pastes or spice mixes on occasion but I've never made a biryani, anyone use the Patek sauce and have any suggestions for add-ins or ways to jazz it up a bit? I have access to great international grocery stores, so the sky is the limit.

Nov 04, 2014
tonifi in Home Cooking

What's for Dinner #332 - The Wee Ghosties and Goblins Edition! [through Nov. 1, 2014]

I LOVE these threads...so inspirational when I get yet another case of 'I dunno' when I try to plan dinner. I know I'm working with chicken tomorrow and now I'm thinking satay...peanut sauce makes everybody happy. Tonight was ground beef stuffed into pita bread and briefly fried in olive oil (arayes) served with a roasted red pepper sauce and salad. The meal I've been most proud of this week was a crispy rib recipe copied from an appetizer we had at the Schlafly Tap Room last week...boneless country pork ribs marinated in balsamic vinegar and then rubbed with a fairly hot spice rub and grilled low and slow, served unsauced with hot pepper jelly on the side. I was particularly happy because I found the country ribs on a 'use today or freeze' sale for 1.29 a lb., $3.64 for enough to feed the four of us and provide us with a couple of leftovers.

Can I do anything with a bottle of sweet tea flavored moonshine?

Homemade vanilla extract is hardly a recipe, you just immerse a couple of vanilla beans in booze and leave them there. You'll want to slit the beans first, and kind of bang them around a little, I slit them down the side and then bruise them a bit with the handle of the knife. Most people seem to favor vodka for the immersion liquid, but I prefer dark rum, even spiced rum. Take the bottle out of the cabinet & give it a good shake once in a while, most often when you first make it. The more vanilla beans you use, the quicker the liquid will taste like vanilla. As for the flambeed fruit, I'm kind of a fly-by-the-seat-of-my-pants girl, but this looks pretty much like what I do:
http://bobbiesbakingblog.com/blog/201... The name reminds me, you could go bananas foster, too...seems like a sweet-tea flavor would work there...

Oct 13, 2014
tonifi in Home Cooking

Can I do anything with a bottle of sweet tea flavored moonshine?

Would it work as the alcohol base for something like homemade vanilla extract? Or is the tea/sugar flavor too strong? You could use it to flambe pears or apples for dessert.

Oct 12, 2014
tonifi in Home Cooking

St. Louis Candy Store

I can't believe I've never seen this thread before. Merb's on South Grand still carries the Molasses Puffs. Let me tell you a short, sad story. Husband receives large box of molasses puffs for Valentine's Day. (Backstory: Wife waits in line at Merb's for 40 minutes to buy delicious candy confection). Husband hides box of candy atop very tall bookcase behind speaker so children cannot partake of aforementioned treats. Wife gets around to cleaning top of bookcase six long, hot months later(it's really tall, I have to get the ladder...) Molasses puffs retain their shape when mummified, but crumble into odd little flakes at the first touch. I thought he was going to cry.

Sep 26, 2014
tonifi in Great Plains

Dinner recommendations for Rolla, MO area?

Thai food in Rolla? Praise the lord and pass the peanuts! Once they know you, dear hillfood, I'm sure they'll bring the heat. (Wear your cool aviator shades).

Sep 20, 2014
tonifi in Great Plains
1

The Tyranny of the Home-Cooked Family Dinner  

Gosh, and here I was thinking of myself as a wild-eyed leftist liberal and all along I've been Phyllis-freakin'-Schlafly because I think it is worth the extra effort to feed the 2.5 kids a home-cooked meal. (I counted the dog as .5).

The Tyranny of the Home-Cooked Family Dinner  

As a modern-age woman currently living a very traditional societal role (yep, I'm a stay-at-home mom...) I'd be very interested in a well-written and intelligently researched article on this subject. This ain't it. Dumb, dumb article. (Sorry Slate, normally I love you.)

Stand mixer - worth having?

I agree with the poster who asked if you had room for it on the counter, because lifting it in and out of a cabinet would be enough of a chore to make me limit my use, I suppose...BUT...mine lives on the counter (KitchenAid, smaller model, tilt-head) and if the house catches fire it is going to be the first non-living thing I save from the flames. I use it constantly. Bread. Mashers. Whipped cream. Sauces. I recently acquired the meat grinder and I love it. I do smallish quantities at a time, I've never had a problem. My husband bought the grain mill attachment, he grinds rye and barley for brewing.

Sep 05, 2014
tonifi in Cookware

Help please with first pork shoulder

Awesome! Also, I find, the least expensive way in the world to feed (and impress the heck out of) a whole lot of people. Don't you love waking up to the smell of roasting pork?

Help please with first pork shoulder

I'm on Team Woodburner here, too. I regularly put a pork shoulder in the oven overnight at somewhere around 225 or 250. And internal temperature won't really be your guide, you just need a good long time at a low temp to break it all down and make it nice and pull-able. When you get up tomorrow jam a fork in the meat, twist the fork, if it doesn't pull a nice tender chunk off, it needs more time. Once it is pulling apart easily, you can either tent it with foil (don't seal it, just tent it a little, and leave the oven on low, or just turn it off and throw some foil over it...it will stay warm for hours...I have a grill and a smoker, but I am #1:Unwilling to leave actual fire going outside overnight and #2: Much too lazy to get up as early as I need to if I were to want to tend it for 10-12 hours. Throw some smoked paprika on it to cheat a little smokiness if you want, but no one will miss it if you don't. When you pull it apart, be sure to get a good mix of crispy bark and tender shreds.

Aug 30, 2014
tonifi in Home Cooking

Charlotte - Higher fat Yogurt recommendations?

You could always make your own with heavy cream. There are lots of discussions on ch about making yogurt, it isn't terribly difficult. I've done whole milk with cream added, it works just fine, though I've never tried an all-cream yogurt, I can't see why it wouldn't work.

Aug 30, 2014
tonifi in Southeast
1

How do you like to dine...booth or table?

bluehaze, when I'm going somewhere new I almost always scour the internet for photos, just to know what I'm getting into. I know, I know, I should lose weight...but if I am spending twenty bucks for my pasta, I think they can provide me with something better than a spindly plastic chair.

Aug 28, 2014
tonifi in Not About Food

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

Oh poor puppy! My old guy (he's 14) is zonked on the floor behind me. He has a condition known as laryngeal paralysis (his larynx is no longer opening all the way and restricts his breathing) so it is particularly important that the air in here stays cool. Hasn't affected his appetite, though. The 'excessive heat warning' is supposed to lift some time this evening, so the a/c can rest a little.

Aug 27, 2014
tonifi in Home Cooking
1

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

It is hot as the blue blazes here...I can hear the a/c units in the gangway groaning and whining and I only hope they stay with us for the duration. I think tonight is going to be lemongrass pork chops, white rice, and a great big cucumber I need to use ('oops, this one should have come off the vine a week ago). I'll do the pork chops out on the grill if I can stand it out there, otherwise I'll probably cheat and use the grill pan. I don't care for summer.

Making yogurt without using commercial yogurt or starter

Gotta tell you, this thread has shown me that there are certain points beyond which I will not go. The chili stems may work because ants have been cruising around on them...or maybe the ants work because they cruise around on the plants...BUT... while I can deal with the ants-once-removed, I don't think I could bring myself to culture actual ants. Or eat the results. I salute the brave souls who have, thank you for furthering the cause of the research for me without my ever having to handle, ugh, bugs.

Aug 23, 2014
tonifi in Home Cooking
1

What "typical American Foods" would you serve to foreigners?

Everybody is getting barbecue. Ribs, pork steaks, mac n' cheese, slaw, cornbread, maybe some corn on the cob if it is in season. Strawberry shortcake for dessert. Looks like I'm hosting my international guests in late June...hope it isn't too hot outside, and remind me to spray for mosquitoes.

Lake Forest Pastry shop in Clayton Missouri

Got to say I agree with you. And Russell's has another location in South City as well. Their gooey butter cake is neck-in-neck with the chewy butter version by Companion Bakehouse...different renditions, both fantastic.

Aug 20, 2014
tonifi in Great Plains

Making yogurt without using commercial yogurt or starter

Oh, I don't think there's anything wrong with starters, I think we're all just enjoying our yogurt experiments. I just made up another 'mother' batch with peppers picked from the pots out on our deck. It set up nicely in just about 7 hours and has spawned several generations of terrific yogurt. And as to earlier posts about whether or not what I've made here is 'actual' yogurt...well, it looks like yogurt,it tastes like yogurt, and if I hear hoofbeats, I look around for horses, you know? I've been making yogurt for years using a couple spoonfuls of whatever plain yogurt was on sale, so enjoy your experiment, and let us know how it turns out. I've been making our own Greek-style yogurt for three-four years, it's much cheaper and the texture is much better than any store-bought we've tried.

Aug 19, 2014
tonifi in Home Cooking

New incarnations of foods?

I've always been neutral about coconut, I didn't much like it in pies or cakes or other desserts. Then I discovered that I love the taste of coconut in savory applications...tom kha, coconut-milk curries. The odd thing is that now I don't mind it in desserts, either. Still not my favorite, but I like it more than I used to. Something similar happened with peanut butter. I liked it well enough with jelly or in a cookie, but I LOVE it as peanut sauce with chicken or pork.

Aug 16, 2014
tonifi in General Topics

Anyone Cook with Truffles at Home?

No law, I've seen them once or twice at the Farmer's Market (brought in from Oregon) but I just don't see them anywhere. Maybe I'm shopping in the low-rent district? I'm a St. Louis girl, bred and buttered, but I might have to move if truffles were outlawed. (Though I'll admit that I have no love for truffle oil, most of it tastes pretty gnarly to me).

Aug 15, 2014
tonifi in Home Cooking

Anyone Cook with Truffles at Home?

Stop it. I'm in truffle-free St. Louis and you're going to make me cry. (And it isn't like I've had a great week, anyway...)

Aug 14, 2014
tonifi in Home Cooking

It is that time of year again.....school lunches

Both of mine take their lunch to school. She is a snacky eater so I make sure to have cheese sticks, individual yogurts, applesauce cups, crackers, pretzels, fruit snacks, fruit, and vegetables like carrots and celery. The boy likes to take a dinner leftover (which is sometimes upsetting for his father, like the day the boy took the ribs and left the sloppy joes for dad). At least once a week I make a point of making some sort of pulled pork or baked pasta or shepherd's pie-type meal, something that makes a lot of fairly stable leftovers. Neither one of them uses a microwave, and they're still alive (though anything left at the end of the day is off-limits for everyone but the dog). A big baked spaghetti will carve off lots of lunchtime hunks, and it is just as good at room temperature, and they both love calzone and stromboli for the leftovers.

Aug 14, 2014
tonifi in Home Cooking