Land of Vino

Don't be fooled. Judging a wine by its "leg" or tears (as the French call it) does nothing more than tell how much alcohol is in the wine. It is not a way to judge the "quality" of a wine. Alcohol evaporates quicker than water, leaving the water to "drool" down the side of the glass... Yes, rather than call it Leg, I say we call it drool... So, better drool (leg) or tears, simply means the wine is rich in alcohol. Not having tested or investigated, but I would say Moonshine has a better drool than most wines. Just a tip so you don't make a fool of yourself.

Different potatoes

How many potatoes? That would depend on how hungry you are or how many you are feeding. Peel and cube potatoes... How much olive oil? depends on how many potatoes... enough to coat all the cubes...In a separate bowl, mix olive oil, salt, basil, cayenne pepper maybe some thyme and garlic, mix it up and have some fun with this one...like tossing a salad, coat the cubes.  I do this on my cookie sheet with foil, any baking dish will work, in oven preheated to 350* spread the potato evenly across the baking sheet,  cook for about 20 minutes... Roasted potatoes...

      At first I thought the chicken plan was a fail. The plan being first meal would be roasted with stuffing and that part was a definite win. Possibly the best I have done to date. The meat just fell off the cacase. Which was step 2 of the plan; use the carcase to make chicken stock (hoping there would be some meat left). So as it turns out there is plenty of meat left on so my chicken soup endeavor is on for this evening.  

Does this have a name I don't know about? or hold the onions

2 Shallots
bit of Olive oil
3/4 cup Oregano (more or less if so inclined)
dash of salt and basil (call it 2 dashes of basil)
1 can diced tomatoes
1 can stewed tomatoes (didn't feel like stewing them myself)
1/2 cup ricotta cheese
1 plate of fettuccine
grated parmesan cheese to taste


Peel and mince shallots, cook in olive oil till translucent. Stir in tomatoes, add spices and ricotta cheese. Pour the sauce over fettuccine (cooked al'dente) and top with parmesan cheese.

I don't know if this is a popular, named sauce. I threw it together last night and came out great, I held off the garlic, read the shallots had a slightly "garlic" flavor.  

Creamy Italian sauce

Now, I don't measure with instruments, but I will guess on this,

olive oil (no duh... this is Italian)
2 Tomatoes, boiled and skin removed
1cup Spinach Choppe
1 onion chopped
1/2 tsp thyme
1/2 tsp basil
1 tbsp oregano
2 toes garlic minced
1/2 cup whipping cream
1/2 cup milk
2 Tbsp all purpose flour

cook onion in the oil, add spinach and tomato when onion is tender (transparent) while this cooks (medium heat) mix spices (except the garlic) with whipping cream and milk and flour in a separate bowl and whisk till well blended. Add this to the onions spinach and tomatoes, reduce heat to simmer,  stir often, now put the garlic in. The sauce will thicken, makes a great sauce for orzo or tortellini,  can be used as a stuffing for peppers, or any other use you can find for it.
Red wine can be added for color.

I have made this with meat (Italian sausage, casings removed) it tends to discolor the sauce which should have a light pink appearance

Chicken goes red.

  You say red wine and chicken don't go together? Well if you adhere to tradition that would be true. HOWEVER: Living in the 21st century "we do what we want". I for one do see the reasoning behind this split (speaking of red wine and chicken). Red wine being of a 'heavier' nature, and chicken for the most part is more delicate; thus a lighter, white wine would work better. Now of course Buffalo Wings would be excluded, like bbq chicken does go with any drink. Beer would be my first choice, but then I do like wine, and well; its all good. Now, if you really want to cross the barrier, and make your chicken more palatable with red wine, simply use a cup of red wine in the recipe.
     You see, they call me the problem solver; problem solved.

Versatile... well the sauce is at least.

     Hey guys, you remember that creamy Italian sauce I showed? Well tonight at the store I had this flurry of thoughts and decided to use it another way. Thicken the sauce a bit (a tad more flour and more solid (more spinach) and use it as a stuffing for bell peppers. Hint: put the peppers in the oven at the beginning to soften them up a bit about 1/2 hour, then steam them while putting the sauce together... think the name of that post has "cream sauce is a bonus" in the title. When the peppers are "pliable" fill them with the sauce and bake for about an hour. Don't forget the cheddar cheese last 10 minutes of baking. I do like the versatility of the sauces I create.
I know, I need to get on the video team, think they are smoking pot on the job.

You may or maynot have noticed, I don't write out recipes like this is the only way it can be done. Leaves a little to the imagination. Change this replace that and so on.

     In mean time "back at the Bat Cave"... I am trying a new recipe tonight a unique way of using cauliflower.

author unknown..

Cheesy Cauliflower Patties = YUM YUM!

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko (found in the bread crumb aisle, healthier option)
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.