Food Pron: Recipes and Techniques.

[NippleMuncher]

We've come up with two spectacular salads recently, an orzo salad and a chicken mango salad. The interesting thing about both of them is that while they seem fairly mundane as you're eating, each bite leaves you wanting another, and another, and . . . well, you get the point.

 

[glynndah]

Last night was the Italian Feast.

Smoked trout spread.
Antipasto.
Crustini.
Prosciutto and melon.
Caprese salad.
Lasagna. {with homemade noodles.}
Saratoga torte.
Fruit.
Chocolate.
Coffee and cordials.

{And dishes and dishes and dishes for hours.}

 

[Que]

Celeriac, New Potatoes, and Peppers. Tossed them in Olive Oil with Kosher Salt, thin-sliced Garlic, and fresh Rosemary. Roasted at 425 for 40 minutes.

It tastes like roast potatoes subtlety infused with celery. Fairly noticeable celery after-taste though. I tend to omit celery when I saute things so usually it isn't technically a mirepoix. When I make a roast, I add onions and carrots, but the most I add is maybe some celery leaves on top to be discarded later. I like raw celery fine, cooked just tastes to me like you cooked something better raw. My mother used to add it to her version of an Asian stir-fry and it never tasted right to me that way.