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Post by Willow on Oct 3, 2004 13:01:59 GMT 9.5
With the nice weather coming on salads are the order of the day. I resurrected this one this weekend and I'd forgotten how good it was - I'll be making it a lot this summer.
Spinach and Tomato Salad
1 cup Baby Spinach Leaves 1 punnet Cherry Tomatoes – halved ½ Spanish Onion thinly sliced 1 cup Cooked Pasta – any smallish pasta eg elbows, macaroni, small spirals
DRESSING
2 Egg yolks 2 tspns Lemon juice 2 tspns Honey ½ cup Olive Oil ½ tspn Dried basil ¼ tspn Dried tarragon 1 tbspn Vinegar ( red wine, balsamic or white)
Preparation
Whisk the egg yolks with lemon juice, vinegar & honey Place in a screw top jar, add remaining ingredients and shake. Arrange tomatoes, spinach, and onion in a bowl. Add the pasta when it's hot - helps to slightly wilt the spinach. Add dressing just prior to serving.
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Post by Chips on Oct 3, 2004 16:47:59 GMT 9.5
LOL... Nice try Willow..... This stuff is rabbit and woman food. I was going along with it, even the spinach part until you mentioned pasta. My wife makes pasta salads all the time for BBQs and it's the only thing that is left afterwards. Still... the local birds are getting pretty fat. FEED THE MAN MEAT.....
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Post by Willow on Oct 5, 2004 18:28:09 GMT 9.5
Well we had it twice on the weekend once with roast lamb and pork (same meal) and then next day with good old BBQ snags, chops etc and it goes very well with meat!!
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Post by sterling on Oct 6, 2004 15:34:09 GMT 9.5
Yes it does Willow, don't let him put you off it. I know plenty of MEN that would like it.
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Post by Willow on Oct 6, 2004 16:32:14 GMT 9.5
The MOTH loves it !! DB's ot so keen but he doesnt like tomatoes so thats not surprising.
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Post by Epi on Oct 8, 2004 2:59:14 GMT 9.5
I can remember the days when I was a child and we had spinach for dinner. Probably cooked for 15 minutes and ..... need I go on?
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Post by Chips on Oct 8, 2004 13:12:49 GMT 9.5
I wasn't having a shot at Willow... just the food.
I'll try most things but since my wife discovered pasta some years back it's at the top of my no-no list along with any form of offal.
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Post by Willow on Oct 8, 2004 14:01:01 GMT 9.5
We all have our food nemesis dont we - I cant abide roast / boiled pumpkin
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Post by sterling on Oct 8, 2004 14:46:43 GMT 9.5
You know what I don't like? Someone tell me so I don't eat it. Actually I don't ever want to come in contact with Zuppa de Pesce ever again in this life. Yuck. What is really weird is that I love fish and I love pasta but man it was horrible.
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Post by Willow on Oct 9, 2004 20:57:12 GMT 9.5
What on earth is Zuppa de whatsit?
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Post by sterling on Oct 10, 2004 10:39:44 GMT 9.5
This is sort of what we were served but it was a thicker sauce served over spaghetti, there were fish in that meal I never heard of, they even threw a crab leg on the top of it , the clams and mussles were still in their shells. This was New Years Eve and the dish was on special for $22.00 My brother-in-law and sister raved about how good it was so hubby and I both ordered it and both hated it. Now this was over 10 years ago so that was a fairly expensive meal and hubby being the penny pincher that he is ate his any way, mine went home to my sisters house. I was full with the soup, salad and bread any how besides there was plenty of shrimp and cheese and crackers at the house.
Main Courses: FISH
ZUPPA DI PESCE Fish Stew 3 lbs. assorted fish (gray mullet, turbot, St. Peter's, scorpion fish, squid, octopus, shrimps) or any fish with a firm texture 3 tomatoes, chopped lemon 3 cloves garlic 2 sprigs parsley salt pepper 2 tbs. olive oil
See Also:
Fruits Limone Costa d'Amalfi IGP Limone di Sorrento IGP
Vegetables Pomodoro S. Marzano dell'Agro Sarnese-Nocerino DOP
Gut and clean all the fish. Fillet the fish with bone and cut the squid and octopus into pieces while reserving the heads and the bone. Bring 6 qts. water to a boil in a large pot: add the tomatoes, the fish bones and heads, including the shrimps' heads. Cook for 2 hours, then cool and pass through a fine sieve. Bring this poaching liquid back to a simmer and start adding the fish, one at a time, in order of cooking time. First the squid or octopus, then the scorpion fish, the shrimps, turbot, St. Peter's fish and the mullets. Cook till all fish is done.
Prepare a soffritto with garlic and parsley, add to the fish stew and remove from heat. Finish with lemon juice, place in a large serving platter and serve with toasted country bread.
Note: There are as many variations and as many names to this preparation as there are church bells. Just to mention a few: brodetto, caciucco, ciuppin. The type of fish added also varies; some do not add mollusks, some add bivalves, some claim that at least 13 or 14 different types of fish should be used, others use only one type.
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Post by Willow on Oct 11, 2004 21:41:57 GMT 9.5
It's sort of like spaghetti marinara - and if so ,then you and the MOTH have something in common, because although he likes both seafood and pasta, he cant bear them together.
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Post by Chips on Oct 11, 2004 22:05:07 GMT 9.5
Womans food.... tell the moth to get a life of change his missus. I'M STILL NOT EATING IT.
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