Text 21783, 172 rader
Skriven 2009-03-11 13:39:43 av Carol Shenkenberger (28327.cooks)
  Kommentar till text 21771 av Janis Kracht (1:261/38)
Ärende: Dang, it aint italian!
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 > > Cool!  It was in the end, extremely tastey.
 > 
 > Thought it would be.. yellow squash makes tomato sauce taste extemely yummy 
 > It's got a unique tasty flavor..it's so good :)

I agree.  Folks who havent tried it, should just to see what happens!  I may
have started as a way to 'stretch things' or 'use up all that summer yellow
squash' but it stuck with me.

 > > Ok, I'm not nuts then.  I often add squash (yellow summer) to my 'tomato
 > > sauces'.
 > 
 > hehe a natural you are then :)

The problem is a natural what!  Grin, other than a few dishes (mostly
southern) I dont cook anything 'authentic' to one quisine I think?

 > > A generic sauce for pasta and other things.  No special meat in mind for u
 > > with it and sometimes, no meat at all.  This is a base recipe and I dip ou
 > > what's needed and use it in other dishes.
 > 
 > Great, I can see how you'd want to use it that way.  I keep pesto sauce and
 > plain marinara sauces in my 'fridge for the same reason.. the pesto adds som
 > 'zest' to just about everything, especially meat sauces (like with meatballs
 > and sausage).. and the marinara can be a base for a lot of sauces if I don't
 > have time to start one.. though normally I do start them from 'nothing' (g).
 > it's just handy sometimes if you need a cup of sauce for this or that.. you
 > know what I mean :)

Looking (once Don wakes up from his nap, dont want to disturb him) to see
what sort of chicken parts we have handy.  I will probably defrost some and
toss them in a cassarole dish then cover with this sauce and add a touch of
cholula hot sauce?  Add more black pepper as for the chicken it will like
that and maybe a few sprigs of rosemary?  (The rosemary 'bush' Don planted in
the wrong spot last spring survived the winter fine and needs another
haircut).

 > >> They would ruin the flavors of some sauces, enhance others..
 > > With this one, they work pretty good.  These are just big black ones
 > > (seeded).  No overt strong olivy flavor, but a subtle one that enchances a
 > > dish.
 > 
 > The crock pot probably helps that too.. the extremely slow cooking..

Yes, makes for adaptions i do so automatically now, they are hard to put into
words.

 > >> Eggplant and Olive sauce
 > 
 > > I actually had eggplant in mind when making this sauce. I'm out but it wou
 > > make a wonderful dish either added to the sauce (which leads to my
 > > 'ratatoolie-like stuff) or as a sauce on top baked ones.
 > 
 > Yeah.. can see it.. :)

If I had some, that would be dinner!

 > ooh.. japanese sweet eggpant.. boy would I like to try that one.. :)  Haven'
 > had it in a few months now, so you're making the thought of that make my mou
 > water (grin).. I'll have to check out wegman's or the asian store this week 

Definately check your local asian place you took us to!  The prices were more
than decent for quite a few things.  Lots of probably to you 'odd stuff' but
they seemed capable of explaining some of them at least (even if they didnt
know there's a huge difference in kelp and dried nori).

 > Wonder if it would be too sweet though.. you'd know better than I would thou
 > Have you ever added that to tomato sauce? I never have done that.  Just curi
 > (g).

Sure!  Lots of times!  No sweetness in that sort of eggplant.  No bitterness
either so no need to peel.

 > >> So you're not doing so bad :)
 > 
 > > ;-) Thanks Sis!
 > 
 > You have to play with food (smile)..

I feel like playing now.  Wish Don's nap was over!

 > > Oh I keep typoing that one.  It's Za'atar (or just Zaatar).  A middle east
 > > spice blend.
 > 
 > > 1/4 c sumac
 > > 2 TB thyme
 > > 1 TB roasted sesame seeds
 > > 2 TB majorum
 > > 2 TB oregano
 > 
 > Oh ok.. familiar with the mix, just not the name :)  It's middle eastern
 > flavors would be so similar with some of the Italian spices .. Oregano is
 > really just a stronger Marjoram in my mind ... sumac if I remember correctly
 > ..kinda lemony taste.. I guess Italians would just use lemon (g).. like for
 > chicken piccata:

Perhaps I may have used Calamnsi powder where an Italian would use lemon?

 > > Some add a TB salt to it.  Mine's saltfree and in a mix I get at a local
 > > ethnic place.  Kosher stuff.  As you can see, it's not 'italian' but the
 > > blend shows elements of compatible seasoning.  It's got a wonderful and qu
 > 
 > Yep, Very close :) I'll have to look for it :) I do cook a number of middle
 > eastern dishes here.  I have a great middle eastern cookbook.. not sure if y
 > noticed it at the picnic.. it was that large (overly large (grin)) yellow
 > cookbook. Might have been laying sideways because it was so big compared to 
 > others.

I perused some but not many I saw there.  Just drifted by and wanted to steal
a few of them but too polite as you can guess ;-)

 > > different aroma that makes you grab cans of tomatos immediately.  In the
 > > middle east, it's used on meats and in all sorts of ways.  Think of how ma
 > > ways we might use a tin of blended chile powders, and you have the idea.
 > 
 > I can see that for sure :)
 > 
 > >> would need to start with olive oil and garlic.. saute that first in the b
 > >> of the crock then add the tomatoes and let it simmer covered.. for spices
 > 
 > > Actually have to do that in a separate pan then add to the crock but I hav
 > > your meaning ;-)
 > 
 > Ok, wasn't sure. it's been a while since I've used a crock pot.. one of thes
 > days I'll get another one.. running out of room on that that counter if you 

Hehe not to worry.  Momma crock had to go on your dryer as it was!  Hey,
worked fine!

 > imagine that :) :)  Ron laughed when I got the Vertisserie and plopped it on
 > the counter.. Hasn't left the counter yet haha.. made a chicken in there
 > tonight too.. With Priscilla being so ill this week (guess you caught all th
 > stuff going on here) it was so easy to spice up a bird and throw it in there

No!  I'm behind yet again.  Glad she's better though.

 > I'd bought a bottle of spice from Frontier Natural Spices, this one was Thai
 > spices.. so I threw a couple of quartered oranges in the cavity of the bird,
 > made a paste of the Thai spice, some honey, olive oil, paprika and garlic
 > powder .. rubbed that inside and all over that bird, and boy was that good :
 > :) Priscilla is feeling much better the last couple of days.. she sure was
 > eyeing that bird Lol

Oh my!  I can feel sorry for Priscilla if she didnt get any.  I feel sorry
for me as i didnt get any!

 > >> > My family is supporting me though as I struggle and want me to try agai
 > >> > after they eat up this last batch of attempts.
 > >>
 > >> > Question?  Is there a support group for folks like me?
 > >>
 > >> hehehe.. move to NY Lol :)  I can help your habit :) :)
 > 
 > > Grin, my family wants me to try again because the results are always uniqu
 > > and tastey.
 > > xxcarol
 > 
 > That's great!  Can't go wrong there :)

Ayup!  Hey Mom, could you experiment again please?

As we get used again to more standard USA 'fodder' we are naturally
adapting to it but we bring with us all the flavors of every place we have
ever lived or experienced (some Don's).

I may not be any 5 star chef material, but I'm definately an interesting
cook!
          xxcarol

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