GWSmith Posted April 17, 2012 Share Posted April 17, 2012 Thank you Rick as always...............always good to have you drop by to see whats 'cookin' [] Lets see who steps in next with a fine food dish (now there's an invite for you all) ......Gary Quote Link to comment Share on other sites More sharing options...
Brac Posted April 17, 2012 Share Posted April 17, 2012 Gary, the Caprese salad looks great. I learned the cucumber trick from a sushi chef in Miami many years ago, takes a bit of practice. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 17, 2012 Share Posted April 17, 2012 Thanks Brac for the comment on the salad! There is a billboard that we have gone by a couple days in a row due to our work travels. Its for a high end restaurant in Worcester MA. It is called 'Via' and I was SHOCKED to see the next day (after I made that salad) the EXACT caprese salad on the billboard ! There are so many arrangements for this, but its the same slices and such as you saw here. SO, I will get a photo of the billboard and post it here soon [Y] Meanwhile, I have coming up NEXT: A FRESH saute of WILD Porcini mushrooms added to the mushroom pasta dish LEFTOVER from the other night as you saw in the photo essay... Stand by.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 17, 2012 Share Posted April 17, 2012 Ok, tonight we had the mushroom pasta as leftovers. Here is what we did to 'spruce' it up a bit... Chris stopped by the store and picked up some wild porcini mushrooms (the AIN'T cheap!) and some baby bellas too.... I SLICED up 6 cloves of fresh garlic, added that to the saute pan with XVOO, sea salt and fresh ground black pepper... Tossed in the mushrooms for a longish saute.... Simply through TWO plates of the leftover pasta into TWO microwaves (we have one at each workstation) and heated the dishes... Later, poured the freshly saute'd shrooms over each warmed plate, added fresh parsley and sheep's milk cheese and here you have the setting... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 17, 2012 Share Posted April 17, 2012 A closer look.....................[H] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 17, 2012 Share Posted April 17, 2012 ......and a VERY close look....... This tasted VERY nice after sitting in the fridge for a couple days and then being freshened up still further with the new mushrooms....... VINO, Franzia Cab, my usual week day adult beverage [Y] Hope you enjoyed the simple leftovers with fresh 'enhancements' .... ............Gary Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted April 17, 2012 Share Posted April 17, 2012 And Gary does it again....even the leftovers looked marvelous! If it wasn't so far of a drive, I'd offer to be your official food taster. My cousin is a graduate of the Culinary Institute of America in Hyde Park, New York. When he was living in Vegas, he made dinner while i was visiting and it's amazing how much better food tastes when prepared by someone that knows what they're doing. Good job my friend. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 17, 2012 Share Posted April 17, 2012 Thanks so much Steve for stopping by...........and for your lovely comments concerning the leftovers too [Y] Ok on food prepped by a real CHEF ! (cooks are unschooled...........chefs ARE) Bet it was wonderful [] More to come..... ..................G Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 HEY everyone! I have more photos coming up from TONIGHT's dinner... I am doing my FIRST Matzo Ball SOUP, and it is simmering right this minute! Stand by for photos later on this evening [] ...........Gary Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 Ok friends...........here we go...............Motzo Ball soup [] Here is the fresh ingredients... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 These Motzo balls, fresh from Whole Foods provide the theme of this dish... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 I decided to prep the white onion with a 'dice' technique I learned from Food TV [Y] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 Here the completed dice with a santoku knife ... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 All the ingredients have now been prepped to make this soup... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 Ok, here the saute is started..............what? NO GARLIC ?? Yes, no garlic this time around... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 Carrots go into the pan with the XVOO.. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 Onion IN the saute.. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 Now, the celery is added... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 This photo shows a little bit of a stiring of the veggie mixture... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 Time for a bit of French sea salt... Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.