GWSmith Posted April 16, 2012 Share Posted April 16, 2012 I decided to do something I have RARELY done, and thats add a can of tomato paste... In trying to re-create our favorite restaurants pasta dish, Chris thought it would be a good idea to thicken the sauce a bit.......so, in the paste went [] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 Red onion IN ! Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 Garlic.........into the mix... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 XVOO..........IN Quote Link to comment Share on other sites More sharing options...
Boxx Posted April 16, 2012 Author Share Posted April 16, 2012 XVOO..........INHey Gary... Great set of photo's so far.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 Pink salt.............IN Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 Thanks so much Boxx.................more to come......but the Klipsch site is SO slow for some reason. My photos are small, but it is STILL taking forEVER to load them.........Hopefully all will be uploaded for all to see within the hour [] Stay tuned [] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 Now, its time to start the 'other' component of this dish........the mushrooms! So, lets start up a saute... Quote Link to comment Share on other sites More sharing options...
Boxx Posted April 16, 2012 Author Share Posted April 16, 2012 Thanks so much Boxx.................more to come......but the Klipsch site is SO slow for some reason. My photos are small, but it is STILL taking forEVER to load them.........Hopefully all will be uploaded for all to see within the hour Stay tuned Gary, I hope that you got to see my earlier posting... very tasty... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 ....but, lets go back quick and stir up the mix in the slowcooker..............this needs to simmer for about 4 hours on LOW... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 Oh YES Boxx, and I was very happy to see yours in the MIX with Jhoak and Brac..........You know I appreciate your foodie postings, always a treat [Y] and I am SURE it was delicious [] Tonight, we had the leftover mushroom risotto, still good after a few days in the fridge! Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted April 16, 2012 Share Posted April 16, 2012 before I wrote the check that pretty much cleans out my savings account. Youre very welcome Uncle Sam. Happy to do my part. (NOT!) I can relate...Bruce This great food is making me really hungry! Nice job everyone, really nice! I thought i was in this boat alone. I paid the tax man this morning...i think this is about five years in a row. Some Uncle...I'll never get the Range Rover if he keeps taking my money. by the way guys. the food looks great. Super job. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 Here is a photo of the sauce after about 4.5 hours in the slow cooker......needless to say, the house smells wonderfully ITALIAN [] Quote Link to comment Share on other sites More sharing options...
Boxx Posted April 16, 2012 Author Share Posted April 16, 2012 Oh YES Boxx, and I was very happy to see yours in the MIX with Jhoak and Brac..........You know I appreciate your foodie postings, always a treat and I am SURE it was delicious Tonight, we had the leftover mushroom risotto, still good after a few days in the fridge!Gary, I'll bet that the leftover "mushroom risotto," possibly tasted better after a few days in the fridge.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 Thanks for stopping by Steve. Good to see you..........Fast food tonight you say? Tell all [] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 Boxx, I think you are correct about that.............seems to be nicely incorporated the second time around ... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 OK everyone.............multi-tasking here, and its time to start up the caprese salad .. Here are the fresh ingredients for that dish.. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 Here, the Caprese salad has been composed and ready to be put aside as the final course to the dinner... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 Back to the saute for the mushrooms.........here, some French sea salt is added to the garlic and XVOO.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 16, 2012 Share Posted April 16, 2012 The mushrooms go INTO the pan.... Quote Link to comment Share on other sites More sharing options...
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