EWROwznj00 From , joined Dec 1969, posts, RR:
Reply 4, posted (8 years 5 months 1 week ago) and read 2349 times:
Here's a recipe for a 3 cheese pasta, but so you know, it's NOT low fat.
1 pound of penne dry penne pasta
4 Roma tomatoes, quartered and seeded
2 red onions, quartered and peeled
1/4 cup of olive oil.
1 Shallot, minced
2 garlic cloves, minced
2 tablespoons of butter
1 1/2 cup of white wine
2 cups heavy cream
1/2 cup of Gouda cheese
1/2 cup of fontina cheese
1/2 cup of Gorgonzola cheese
Salt and pepper
Preheat oven to 400 degrees F. Place red onions and tomatoes in an oven proof pan. Coat with olive oil; make sure tomatoes and onions are well coated. Season with salt and pepper. Place pan in oven, roast for 25 minutes. Allow to cool. Lower oven to 350 F
Boil pasta according to directions(leave it slightly undercooked, since it will finish in the oven.)
Melt butter in midsized sauce pan on medium heat. Saute shallots and garlic about 2 to 3 minutes. Add white wine; reduce to half. Add heavy cream, reduce till the sauce coats the back of a spoon. Take off heat, and add cheeses. Salt and pepper to taste.
Grease 13x9 baking dish. Combine cooked pasta, sauce and roasted tomatoes and red onions in baking dish. Place in oven. Bake for 20 minutes. It is SO good.
N1120A From United States of America, joined Dec 2003, 26357 posts, RR: 76
Reply 5, posted (8 years 5 months 6 days 15 hours ago) and read 2325 times:
Hey, thanks for reviving this concept Texan.
Here is one I did today for a quick lunch. Remember, I often cook for one (me) so you need to adjust accordingly for more people.
Louisiana Inspired Pasta
1 link Chicken Andouille Sausage
1/2 Orange Bell Pepper chopped into large chunks
1/3 Onion, chopped
1 Clove Garlic
Fresh Black Pepper to taste (the Sausage provides enough salt for most)
Crushed red pepper to taste
Thin slices of Parmagiano Reggiano (don't grate it or use the cheap stuff in a can)
1 1/2 cups whole wheat penne (less if you want to cut down a bit on carbs)
Kalamata Extra Virgin Olive Oil
Set salted pasta water to boil. Heat a medium skillet to a medium/low heat just barely coated with the Olive Oil. Sweat (don't caramelize) the onion and garlic till they are softening. During that time you should be chopping
the bell pepper and sausage. Add bell pepper first, heat it for about a minute then add the sausage. At this point, your water will likely be boiling and you should add your pasta to it. Cook andouille and vegetables on medium/low heat until you see the andouille browning. Turn this down to very low heat and let pasta cook till al dente. Drain and plate pasta and then put the sausage and vegetables on top of that. Take a paring knife and cut slivers of your fresh parmagian onto the pasta.
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
Texan From New Zealand, joined Dec 2003, 4272 posts, RR: 52
Reply 6, posted (8 years 5 months 6 days 14 hours ago) and read 2314 times:
2 large avocados, peeled, pitted, and mashed
1 small, ripe, red tomato, diced
1 clove garlic, minced
1/2 small red onion, finely diced
1/2 teaspoon salt
1 tablespoon lemon juice
dash of tabasco sauce (optional)
Mix avocados, tomato, garlic, onion, salt, lemon juice, and tabasco. Serve inside lettuce leaves. Surround with cucumbers and chips.
If you feel like doing a little more, make homemade tortilla chips to stick in the dip:
2 cups masa harina
1/2 teaspoon salt
1 1/4 cups warm water, or more as needed
Heat a dry griddle or heavy skillet on medium-high heat. Mix ingredients until dough is smooth and forms a ball. Dough should be very moist but still hold it's shape. Form the dough into 12 balls, approximately 1 1/2 inches in diameter. Cover dough with plastic wrap to keep them from drying out. Place one ball of dough in a tortilla press between two sheets of plastic until it is flattened. Take the tortilla out, and put it on the griddle to cook for 30 seconds. Flip it and cook for 1 minute on opposite side, then flip back for 30 more seconds.
To turn tortillas into chips, simply heat a pot of vegetable oil over medium-high heat. Cut tortillas into fourths. Drop tortillas into vegetable oil and fry for about one minute. Take out and put on paper towel to absorb excess oil.
"I have always imagined that Paradise will be a kind of library."
Comorin From United States of America, joined May 2005, 4895 posts, RR: 16
Reply 9, posted (8 years 5 months 6 days 11 hours ago) and read 2268 times:
Quoting SWISSER (Reply 1): shall I reveal some secrets of recipes of First class meals from airlines?
That would be FABULOUS!!!
I actually love airline food (hot meals, that is). Better than the food at many *** restaurants in NYC! Sick of the "Duck with Mango Salsa" type of stuff, hope it'll go away.
I had unforgettable french food when I lived in Cleveland at a place called the Wagon Wheel. I've tried to reverse engineer Chef Voisin's Shrimp Scampi, but please feel free to suggest improvements, as something's still missing:
SHRIMP SCAMPI a la VOISIN:
1.Devein Jumbo Shrimp/Langoustines.
2. Make a Lemon/Butter/Wine sauce:
melt some butter in a little cooking oil. NO OLIVE OIL! why must we have olive oil in everything???
lightly fry some finely chopped shallots, and then add some chopped garlic to this mixture. Then add chopped parsley, and a little white wine. Oops, I forgot the salt, so add now.
3. Add the shrimp to the pan, toss and then place under a broiler. DONT KILL this dish by overcooking the shrimp! - two minutes max!
4. Take out the pan, squeeze lemon over it, a little more chopped parsley, and you are all set. Hmm... maybe I should have added the lemon in step 2, but was afraid it'd turn bitter in the heat. Also, should I have done something with the shells? I HATE the smell/flavor of grilled shells, such a common mistake!
Whats so tricky about this dish? It's getting the shrimp cooked just right, and getting it to taste so that the sauce and the shrimp blend together (a 'marriage'). Believe me, there is no better way to eat shrimp...
Gary2880 From , joined Dec 1969, posts, RR:
Reply 10, posted (8 years 5 months 6 days 11 hours ago) and read 2258 times:
right, get yer sheep, an kill it, en cut it open and tak a its intimmers oot an let em marinade for a few hours, after at get a the bits an the brain eyes so on if yer sikken em, chap sum innigns, bitty oatmeal, some sat an pepper, scrummle it a the gither wie the heart lungs liver so ye get yersel a nice mixter an en shove it intae the stomack o the sheep an bile it for a wee bitty and theres yer haggis
WhiteHatter From , joined Dec 1969, posts, RR:
Reply 11, posted (8 years 5 months 6 days 10 hours ago) and read 2250 times:
From a Brit it has to be a roast beef recipe...
Start with a well-trimmed joint of topside, top rump or silverside to the size you want.
Place in a container, preferably airtight.
Make up a marinade of a quarter of a pint of sherry vinegar (has to be sherry for the right taste, it's much milder), a teaspoon of coarse Dijon mustard, three chopped cloves of garlic, a decent splash of soy sauce and some fresh ground black pepper.
Pour over the beef, seal the container and refrigerate overnight. If possible turn it once or twice to ensure the marinade gets into the meat. Use halved small onions or preferably shallots to pack the container.
When ready, roast the beef in foil to taste. Pour the marinade into the foil and allow the meat to cook in it with the onions. Open for the last 30 minutes to brown and baste regularly.
It gives a really tender, almost crumbly roast beef with the garlic and sherry flavours coming through it. The vinegar tenderises the meat and adds depth.
SWISSER From , joined Dec 1969, posts, RR:
Reply 13, posted (8 years 5 months 5 days 1 hour ago) and read 2203 times:
Quoting Mir (Reply 2): I think it might be more educational to let us know what's really in those Economy class meals.....
Well I don't know either,
they all come deep frozen from a factory in Germany called "Frankenberg" in the Otto Lillenthalstrasse at FRA, we only unpack them and put them on oven racks, this is for most US airlines like AA CO UA.
something like this, a trained eye immidiatly recognises the EUR-USA service of UA.
Ok some secrets,
anyone knows the famous Pastrami snack sandwich rotated several years on the pre arrival service of UA/C?
It was very strange but really cool stuff to make!
ingredients for 1 PAX,
*one slice of pumpernickel bread
*15 g of butter
*80 g of fresh sliced NY pastrami
*45 g of säuerkraut in wine in a can (without sausages!)
*25 g of emmenthal slices
*15 g thousand island dressing
*4 wedges of unjacked potatous
*some pilipili, paprica powder and olive oil
put the butter in a pan, let it melt until it's hot and sizzles when you put in your slice of pumpernickel bread, frie your bread double side in the butter.
Take it out the pan, put it on a oven resistant bowl like plate to resemble UA's cocotte and turn your oven on to 120°C (not too hot!)
Now, put the Pastrami slices on the bread and make a nice fluffy pile, on top of the pile place that Säerkraut, make a hole in it and fill that hole with the 1000nd island dressing.
Put the slices emmenthal on top of it
put the potatowedges in a bowl, put the olive oil over it together with some pilipili, paprica powder and season a bit, put it in the oven for 15 to 20 minutes.
see if the wedges are cooked, then place them in a small paper cup, put this paper cup in you UA like cocotte, put the pastrami SDW in it and close it off with aluminum foil.
Now pretend you load the aircraft, and when you feel like eating it,
heat the oven to 150°C, put in your cocotte and let it heat up for 15 to 20 minutes, make sure your oven has convection (windblow).
now cut some melons, strawberrys, kiwi, pineapple, present it nicely on a plate, for the US'sers, take a cranberry apple juice(we don't have that in the EU, even not 7up or gatorade...) with it and enjoy the snack while you pretend you are almost arriving at IAD!
Oh yes, a bonus
the salad mix on UA EUR-USA is the following for a 763 F and C;
*850 g boston salad
*250 g red salad
*350 g lollo rosso
*450 g green curly lettuce
Stay tuned for the next broadcasting,
SQ First class foie de gras with Mesclun salad!