panarosmith's Profile
Got a good salad dressing recipe?
When I am watching calories ( olive oil has 120 calories per TBSP) I mix up a batch of this:
I really don't miss the oil.
2 TBSP dijon mustard
1/4 cup vinegar ( apple, white wine or champagne)
splash balsamic
1 tsp honey or maple syrup
1/4 cup orange juice
1 or 2 cloves crushed garlic
S & P
Martha Stewart kale salad recipe- a revelation!
I will definitely try this! Here's another recipe-I stole it from a great restaurant here in Phoenix-Gallo Blanco. I just guessed at the ingredients but it is so good.
Version of Gallo Blanco Chopped Kale Salad
1 bunch Tuscan Kale chopped( I imagine any kale would do)
2 hard boiled eggs chopped
1 avocado chopped
1/4 cup chopped dried chili lime mango
1/4 cup dried peas
1/4 cup corn nuts ( I know it sounds weird but trust me)
Homemade ranch dressing (http://simplyrecipes.com/recipes/homemade_buttermilk_ranch_dressing/)
I think the restaurant also adds cherry tomatoes.
Sunday Sauce / Gravy: Do Meatballs Make it Greasier?
There are as many sauce or gravy recipes as there are Italians! My family, quite the cooks, swears by cooking the meatballs first. To avoid too much grease I bake them and drain them on paper towels. You would be amazed at how much grease goes into the paper towel. The baking gives them that nice crusty outside and tender inside which I think is critical to a good meatball. Also, the sauce is improved by the infusing of the meatball flavor so they need to be put into the sauce early. Otherwise, make a marinara which is a totally diffferent animal than the traditional Sunday Sugo.
PHX: What happened to Welcome Diner?
For those of you interested in the Welcome Diner-check out their page on Facebook: http://www.facebook.com/pages/Phoenix-AZ/Welcome-Diner/129974033563?ref=ts
They have some really cool new concepts going including guest chefs like Nobuo Fukuda & Matt from Matt's Big Breakfast. Look forward to all kinds of fun one time only events!
Hershey's Bar With Creamy Peanut Butter: Something's Going On Here [moved from DC/Baltimore board]
Trader Joe's brand milk chocolate peanut butter cups are by far my favorite. I can't stay away from them so I rarely bring them home..but I do lust after them.
Most Underrated Foods
This recipe for brussels sprouts will convert even the toughest critic of the bs. It's from a great restaurant in Phoenix-
Chelsea’s Kitchen Brussel Sprout Salad
1 pound Brussel sprouts
Handful Marconi almonds (Trader joes has them)
Handful dried blueberries & cranberries
4 oz. diced pancetta (Trader Joes)
Shaved Manchego cheese ( take a vegetable peeler and shave off strands of cheese)
Dressing:
A few tablespoons fresh lemon juice
Some lemon zest ( about 1 Tbsp)
1/4 cup champagne vinegar
One-tablespoon whole grain mustard
Two tablespoons honey or real maple syrup
1/2-cup olive oil & canola oil (whatever combo you prefer)
Salt and pepper
Whisk together & adjust for taste
Blanche the brussel sprouts in boiling water with small amount of salt and sugar in the water. Blanche for about 2-3 minutes.
Drain and cool under cold water, When cool, peel each Brussels sprout (I know-labor intensive), I wound up peeling only the larger leaves and leaving behind the core piece for soup) You will need to cut off the stem part as you peel.
Right before serving toss all the ingredients together. Or toss the Brussels with vinaigrette and arrange all the goodies on top for a more dramatic presentation.
Scottsdale and Sedona - great food, moderate prices?
just tried fines cellar on a monday night. wow. 1/2price for very good food!the porkbelly crepe is to die for and the wines selection will blow you away. an extensive and creative menu with great food and a modern but cozy atmosphere.
Scottsdale and Sedona - great food, moderate prices?
yes, I agree with los sombreros-try the pork with pumpkin seed or the amazing lamb shank.
don't let them hurry you-excellent margaritas!
What's your favorite grocery store stock and why?
I was bummed when Traders stopped carrying Better Than Bouillion but have adapted to the Trader option that is quite good. Although I never use it alone. I always use the carcass of my roasted chickens, make a stock, it takes an hour , no hassle,with an onion. I let that sit over night in the fridge so the good gelatinous thing happens. I add a about a packet of the traders bouliion to any soup to add a kick of flavor.
