Text 16465, 74 rader
Skriven 2008-11-16 08:04:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Re: Non-Stick
=====================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 RH> I do, but I didn't know they made LV kitchen goodies.  Those can't be
 RH> cheap; the wood is officially endangered the last I looked.  There's
 RH> still some of the wood on the market, but it tends to be rather pricey.

I didn't know that LV was endangered. I've had my spatulae for over thirty
years. Also, some of my leather working tools are LV.

I also have some bamboo utensils ... but, not many of them. They work fairly
well while looking fairly mundane.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta Primavera
 Categories: Pasta, Squash, Vegetables, Cheese
      Yield: 6 servings
 
      3    Carrots; peeled, in thin
           - strips
      2 md Zucchini, in thin strips
      2    Yellow squash; in thin
           - strips
      1    Onion; thin sliced
      1    Yellow bell pepper; in thin
           - strips
      1    Red bell pepper; in thin
           - strips
    1/4 c  Olive oil
           Kosher salt & fresh black
           - pepper
      1 tb Dried Italian herbs
           +=or=+
      1 tb Herbes de Provence
      1 lb Farfalle (bowtie pasta)
     15    Cherry tomatoes; halved
    1/2 c  Grated Parmesan
 
  Recipe courtesy Giada De Laurentiis
   
  Preheat the oven to 450 degrees F.
  
  On a large heavy baking sheet, toss all of the vegetables
  with the oil, salt, pepper, and dried herbs to coat.
  Transfer half of the vegetable mixture to another heavy
  large baking sheet and arrange evenly over the baking
  sheets. Bake until the carrots are tender and the vegetables
  begin to brown, stirring after the first 10 minutes, about
  20 minutes total.
  
  Meanwhile, cook the pasta in a large pot of boiling salted
  water until al dente, tender but still firm to the bite,
  about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  
  Toss the pasta with the vegetable mixtures in a large bowl
  to combine. Toss with the cherry tomatoes and enough reserved
  cooking liquid to moisten. Season the pasta with salt and
  pepper, to taste. Sprinkle with the Parmesan and serve
  immediately.
  
  Yield: 6 servings
  
  Episode#: EI1C05
  Copyright © 2006 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 30 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Are you aiding the Body or are you destroying It?" Spock
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)