What did you cook/eat today (July 2017)?

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Marmite and pasta soup..this is a variation of Classic 33s recipe i put some tomato puree in when i was sweating the veg then put the marmite and stock in..added small pasta shells ..then after 5 mins took a wee bit of the soup blended that then returned it to the soup pan then shaved a bit Parmesan into the soup
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MypinchofItaly said:
Your pasta al forno intrigued me a lot. How did you cook it?
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Hi MPoI

I had extra ragu in the fridge so I mixed that with freshly boiled & drained conchiglie pasta, tipped it into a baking dish. In a separate bowl I mixed ricotta with a little bit of cream then mixed in extra cheese and a tiny pinch of nutmeg, salt & white pepper. I put that on top of the pasta then baked in a hot oven for 20 minutes to brown the cheese mixture.

I had ricotta that needed using up, I was interested to see how my kids would like this version as normally I would use bechamel for pasta al forno. They both liked it.
 
Frizz1974 said:
Hi MPoI

I had extra ragu in the fridge so I mixed that with freshly boiled & drained conchiglie pasta, tipped it into a baking dish. In a separate bowl I mixed ricotta with a little bit of cream then mixed in extra cheese and a tiny pinch of nutmeg, salt & white pepper. I put that on top of the pasta then baked in a hot oven for 20 minutes to brown the cheese mixture.

I had ricotta that needed using up, I was interested to see how my kids would like this version as normally I would use bechamel for pasta al forno. They both liked it.
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Very good version!
 
Salad, which we have often when the weather is warm, and a new-to-me pasta dish. I used Farfalle pasta combined with fresh corn, and baby Cremini mushrooms sauteed in butter and olive oil. The sauce was a combination of ricotta cheese, half-and-half (a little lighter than "light cream"), pasta water, and thyme, with fresh parsley for garnish. We enjoyed it in spite of it missing that "something". We think it needs something salty to counteract the incredible sweetness of the corn. Next time I make this I'll saute bacon or pancetta and use the grease from that for sauteing.

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I've been on a cruise from New Orleans to various points in Mexico, and haven't had internet access. I've eaten some amazing food. You'd think this would mean that I'd have a lot of great pictures. But, there was also a lot of alcohol consumed on this vacation, so much of it is lost to history. So, I will share last night's meal: lobster and filet. Two more days in New Orleans, so I may be posting more pics. But, I also suspect there will be more alcohol, so no promises.
 
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The Late Night Gourmet said:
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I've been on a cruise from New Orleans to various points in Mexico, and haven't had internet access. I've eaten some amazing food. You'd think this would mean that I'd have a lot of great pictures. But, there was also a lot of alcohol consumed on this vacation, so much of it is lost to history. So, I will share last night's meal: lobster and filet. Two more days in New Orleans, so I may be posting more pics. But, I also suspect there will be more alcohol, so no promises.
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Happy Cruise @The Late Night Gourmet, have fun!
 
Francesca said:
@MypinchofItaly

Fennel is extraordinarily healthy too ..

I am a grand fan ..

I like it with citrus or fresh tomatoes, black olives and we have an onion called Calçots ( pronounced Kal Sots ) and they are a spring Green onion with long stems and dangling onion " balls " .. Possibly they are related to the Italian Onions of this genre / type ..

Have a lovely day ..
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I think they are called "cipollotti" in Italy. But the most famous red onions are Cipolle rosse di Tropea ( from Calabria) and they are really fantastic.
 
Today we had my best friend to lunch and I prepared as starter: pizza muffin. Main course: pasta with tomato sauce, sausage and sage. Second course: chicken rolls filled with cooked ham, sage and thin slices of cheese ( sottilette), sicilian salad as side and raspberries mousse. Espresso coffee at the end, and then a bit of limoncello liquor.
In an hour we'll go to the pool..Yes, is definitely necessary after this lunch..
 
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