*giggling*

Ok, I'm a little obsessive about really good cooking sites. One of the best I've found is http://www.recipesource.com/ --- phenomenal archive of all kinds of recipes, organized both by type of dish and by ethnicity (probably the most multicultural recipe site I've ever seen). They have several recipes for individual beef wellington, incidentally.

Another good site is http://www.allrecipes.com --- another huge archive, and with the benefit of extra tools like recipe ratings and automatic scaling/conversion.

Then of course there's http://www.epicurious.com, which has all the recipes out of Gourmet & other cooking mags... The recipes there tend to be a little more high-end than elsewhere, so less suited to day-to-day cooking, but oooooh-so-fun to drool over...

Usually if I'm looking for a recipe, I can find it one at least one of those three. Anyone else know of some good sites? I'm always up for epicurean (and other) adventures!

--- sweetstuff

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"You can't test courage cautiously." --- Annie Dillard

And on a slightly different note, here's another handy-dandy recipe I like to whip up for my dinner guests. Wonder what Martha would have to say about this:

ELEPHANT STEW

1 Elephant, Medium size
2 rabbits (optional)
gravy

Cut elephant into bite size pieces and cover with gravy.
Cook over kerosene fire for about 4 weeks at 465 degrees F.*
This elephant serves 3,800 adults and 35 children.
If more are expected, two rabbits may be added.
Do this only if absolutely necessary, as most people do not like to find a hare in their stew.



Yes. I'm a geek.



--- sweetstuff

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"You can't test courage cautiously." --- Annie Dillard

I need never buy another cookbook again, Pixies has the whole thing sorted!

Had a bad cold thing for the past week, and not into cooking, but getting cravings for sushi and prawns and stuff so buying things on way home from work...strange.....any ideas?

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"Excuse me while I wag(gle)"

Tonite I'm making gnocci.

WOO HOO...raw garlic and butter.....Mmmmmmmmmm




I think I made the same thing a few days ago. Please pardon my redundance.

gnocci? wow I've never had home made gnocci...can I come round? I don't eat a lot, promise....and I'll do the dishes afterwards!

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"Excuse me while I wag(gle)"

It's frozen but made locally....but the simple sauce is home made.

Dinner will be in about 25 minutes. See you then.

*sometimes i cook in the nude...don't mind me...i WILL however, be wearing my apron*




And doing dishes? HAH! I'm rich. Eat on 'em once and throw 'em away.


just kidding about the dishes AND the apron...i'll wear more, i promise.

Hey, I'm an open minded lassie, you can cook in the nude if you want
Home made sauce sounds good, but Im serious I can wash up to pay my way, gnocci and good company is just too good to miss!

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"Excuse me while I wag(gle)"

RESERVATIONS.

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I am making pork provencale.
I don't measure anything, but here is the basic idea.... it is a HUGE hit in my house.

First off, how much I make and what size pans I use depends on how many I am serving, and/or how big of a pork loin I can find. I usually get the biggest I can find as this freezes extremely well.

You will need....
One pork loin...... slice as you would for stir fry.
2-5 roma tomatoes...peeled and cut
lots of sliced onions.... more than you think you need
mushrooms.... sliced
garlic... I like lots of it
spices... I use oregano, basil, a touch of thyme, a table spoon or so of sugar (helps with the acid in the tomatoes), parmesian cheese...I use lots.
Potatos.... a few pounds at least
I 15oz can peeled, cut tomatoes

Heat oven to 375
Brown meat in olive oil or butter, turn down heat, add spices and all vegetables except potatos, cook until just soft. Turn heat down, simmer 15 minutes.
Peel potatoes and cut them like a thick potato chip. Try to make them as even as possible. In baking dish, arange a layer of potatos, filling in any gaps with small pieces.
add a layer of meat mixture, then potatoes, meat, then potatoes on top.
Cover and cook for 1 1/2 hours. Uncover, top potatos with melted butter and paprika, cook for 15-20 minutes more.

*When freezing it, skip last step, and do it upon reheating, but cook for 45 minutes to an hour.

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If you won't listen to reason, there's always... Towanda!... Kathy Bates~Fried Green Tomatoes

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Deep into that darkness peering,
long I stood there, wondering, fearing,
Doubting, dreaming dreams
no mortal ever dreamed before.

RandyGal - did I here that you make Italian? And you wear only an apron? Hell, I'm gonna be breaking my hips trying to get there fast enough.

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"I am so smart! S-M-R-T!" - Homer Simpson

The sun is gone, but I have a light - Kurt Cobain

~I love Nikki~

Legend---Doesn't Ken get pissed off when you cook on Barbie?
Sorry;first thing that popped to mind.I love to cook but my wife(and kids;when they lived home);said that everything that I cooked;tasted the same.It could be because;I always use the same flavorings.(garlic;powdered cheese,etc.)I always have trouble;getting things to be ready at the same time.It must be an
aquired art.I'd practice more but; if I did;I'd probably weigh 300lbs
Irish

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Irish---Better to be dead & cool,then alive & uncool!
(Harley Davidson & the Marlboro Man)

Irish- I know what you mean! I have to watch it, or I will become a whale! Luckily, I know most of the lowfat tricks, though I don't use them as much as I should.


I have a problem following recipes to a t. I always end up tweaking it at least a little

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If you won't listen to reason, there's always... Towanda!... Kathy Bates~Fried Green Tomatoes

Irish (and Sadora) - I'm one of those lucky people who can eat whatever I want and all day long and not put on weight. I think I have hollow legs or something.

Sadora - When my mother cooks, she may have a recipe in front of her, but she hardly follows it...near enough is good enough and it always tastes great.

__________________
"I am so smart! S-M-R-T!" - Homer Simpson

The sun is gone, but I have a light - Kurt Cobain

~I love Nikki~

Recipes always taste beter if you play a bit with them. I always start with following them near exact when i first make it then just play about.

Can you share the low fat tricks with me please. I love food but i am having to cut back because im going to end up as big as a house.

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A fair face may fade, but a beautiful soul lasts forever