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This IS a foodie thread.

No pictures....:(

Homemade Portobello Mushroom Ravioli with my famous deluxe red sauce...
and homemade french bread severed warm......Yummmmm
 
Yes, with the help of a girlfriend....

We work all day making a huge batch and then of course split it. So much fun when you have 4 hands working and 2 gigglers telling stories. ;)
 
Hand-made Ravioli and Tortellini are a pain in the ass. Do you use a press, or do you fill each one individually? Details, woman. I need details.
 
We make our own pasta with her grandmother's recipe and old hand crank press to roll out the dough, making sheets of pasta. Then hand fill each one individually with several different fillings.

My friend is a gourmet cook of sorts having this fabulous kitchen with all the bells and whistles. However we found that her grandmothers equipment can't not be beaten with all the new gadgets out there.

I love to cook also experiment with new things.
 
Dinner tonight...

Mushrooms, Yellow Peppers and Zucchini marinated ..in olive oil, basil, garlic to be grilled. Served with Chicken Breast baked with a garlic and seasoned bread crumb mix I made.

Fresh Italian Herb bread....warm....yumm.
 
Chipoltle (sp?) cheddar sauce over carnitas with corn tortillas, cilantro beans, and a salad.
To drink: 1 part fresh squeezed lemon juice to 10 parts San Pelegreno sparkling water, and lots of ice.

The wife is an excellent cook.
 
Tonight will be grilled chicken breasts that have marinated all day in tequila, Triple-Sec, lime juice and salt, accompanied with jasmine rice and spinach salad. The beverage will be iced white tea.
 
Last night I had turkey tetrazini over barilla no. 7 spaghetti and for dessert I had home baked apple pie and vanilla ice cream.
 
ohhh man....^

last night I sautéed beef in Worcheschire Sauce (sp); tons of garlic, onions, a slosh of red wine (a disappointing 2004 Spanish, alas), rosemary.
added turnip, potatoes, carrots, bay leaf and let it simmer til tender....also nice for re-heating at lunch today. :)
 
What kind of beef? serloin, steak, ground round?

What else did you have with it?

Rosemary? I would use less rosemary and more black pepper or thyme. Gives it a more rounded flavor.
 
I love rosemary. just plain stewing beef. and I leave the pepper for folks to add their own as I like alot.

... didnt use any thyme cos I'm frantically trying to get mine to recover under the grow light. This happens every bloody fall when I bring it inside. We just don't have enough light up here for herbs to do well over the winter.
I went and bought a grow light this afternoon.
So far the basil is OK. parsley looks skimpy, but better than the thyme.
 
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