Saturday, December 24, 2005

   Well...
Merry Merry Xmas to those who does it. *clears throat* you know who I'm talking about..
Comments (2) | Permalink

Friday, December 23, 2005

   Another mean, but not for the meat eaters
Carmela's Polipetti in Salsa di Pomodoro

Baby Octopus in Tomato Sauce

2 pounds baby octopus

2 cups peeled, seeded, and chopped fresh tomatoes or chopped canned

Italian peeled tomatoes

1/4 cup olive oil

1/4 cup chopped fresh flat-leaf parsley

2 large garlic cloves, finely chopped

Pinch of crushed red pepper

Salt

6 to 12 friselle (black pepper biscuits) or slices toasted Italian bread

Rinse the octopus and drain well. Remove the hard round beak at the base of the tentacles of each octopus. In a large heavy saucepan, combine the octopus, tomatoes, oil, 3 tablespoons of the parsley, the garlic, red pepper, and salt to taste. Bring sauce to a simmer. Cover the pot and cook over very low heat, stirring occasionally, for 45 minutes.

Uncover the pan and cook for 15 minutes more, or until the octopus is tender when pierced with a knife and the sauce is thick.

Sprinkle the friselle with water to soften them slightly. Divide the friselle, or slices of toast, among six plates. Top with the octopus and sauce. Sprinkle with the remaining 1 tablespoon parsley and serve.

Comments (3) | Permalink

Thursday, December 22, 2005

   Cooking for the holiday
In case you don't what to make here's an idea. Just show off what you can do. I'll have another one tomorrow.

Meadow's Caesar Salad

For 6

For the Croutons

6 slices Italian or French bread, cut into (1/2 inch thick) bite-sized cubes

1/4 cup extra virgin olive oil

For the Salad

1 large egg

1 large garlic clove, very finely minced

4 anchovy fillets, drained and chopped

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

Salt and freshly ground pepper

1/2 cup freshly grated Parmigiano-Reggiano

1/3 cup extra virgin olive oil

1 head romaine lettuce (about 1 1/4 pounds), washed, dried, and torn into bite-sized pieces

To make the croutons, preheat the oven to 325 F.

Spread the bread cubes in a single layer in one or more large shallow roasting pans. Drizzle with the olive oil and toss well. Bake, stirring occasionally, until the bread is toasted and golden brown, about 20 minutes. Set aside.

To make the salad, place the egg(s) in a saucepan and cover with cold water. Bring the water to a boil over medium heat. Cook for 1 1/2 minutes. Drain the egg(s) and cool under running water. Peel.

In a large bowl, combine the garlic and anchovies. Mash them together into a paste. Beat in the egg(s), lemon juice, Worcestershire, and salt and pepper to taste. Gradually beat in the cheese and olive oil. Taste for seasoning.

Toss the lettuce with the dressing. Sprinkle with the croutons. Toss again and taste for seasoning. Serve immediately.


Comments (4) | Permalink

Wednesday, December 21, 2005

   The results are in.
So let me see how I can put this.
Hmm...So anywho there's four days into X-mas for people are keeping track ( Merik ) haha!! -___-' I'll be "cheery" for you on Sunday. Oh, wait I am suppose to talk about if I passed all my exams. Well...Haha!





Well...



I did. All of them. So haha!!! And the one from today I got a 97% percent. Just one wrong really. See I did promise that I would. You guys think I wouldn't.

( I think I know you know I am talking about, right?)

Now to watch some of The Sopranos.



Comments (6) | Permalink

   A promise is a promise
So later today is my final exam. *very montone* yay. I finally can relax for a while. Well, maybe not. Don't worry on those I said I'll do well. I am. Today is the hardest though. American Goverment & Law. *very montone again* yay. Don't worry I studied the hardest for this. For now I'll see you guys later.
Comments (0) | Permalink

Thursday, December 15, 2005

   Every student's worse fear....
exams. ugr. Well, mine are up this coming Monday. whoo-rawr. -_-'. So yeah wish me all that I do well on them and if I don't, oh well sucks to be me and shit.
Comments (3) | Permalink

» Archives