What's Cooking?

[rps]

14 hours ago, Mitch f said:

I wish like heck we could find great tasting cherry tomatoes near us

Since I moved back to the big city, I can find things I never could have found in Eureka Springs, or even Bentonville. Decent cheap wine at Trader Joe's. Real fresh fish at Bodeans (they fly in goods 5 days a week). A cut to order butcher. And several Asian markets. You should see the size of the Saturday Farmers market.

Sadly, I don't live on a lake full of walleye.

[MOPanfisher]

13 hours ago, Gavin said:

Gumbo won’t win with this crowd, neither will Turtle Soup with real turtle meat. More of a French Onion bland and boring flavor profile prevails. Usually place, but the old yenta’s with mild taste buds usually vote for crap that tastes like Campbell’s from a can. Might give them some! Less effort!

I have done well with a simple soup stolen from Olive Garden.  Zuppa Toscana, creamy potato with sausage and spinach.  I follow the recipe mostly, I like it creamier so I use some heavy whipping cream as well.

[rps]

13 hours ago, Gavin said:

Gumbo won’t win with this crowd, neither will Turtle Soup with real turtle meat. More of a French Onion bland and boring flavor profile prevails. Usually place, but the old yenta’s with mild taste buds usually vote for crap that tastes like Campbell’s from a can. Might give them some! Less effort!

https://www.ozarkrevenge.com/2015/12/pasta-fazool.html

 

[Mitch f]

3 hours ago, rps said:

https://www.ozarkrevenge.com/2015/12/pasta-fazool.html

 

That’s Amore!

[Gavin]

Thanks for the ideas guys! Crab was to fishy....Need better crab.

 

[ness]

20 hours ago, MOPanfisher said:

I have done well with a simple soup stolen from Olive Garden.  Zuppa Toscana, creamy potato with sausage and spinach.  I follow the recipe mostly, I like it creamier so I use some heavy whipping cream as well.

Haven’t made that but do love it at Olive Garden. Know there are knockoff recipes out there. 
 

Tonight did a baked ziti. Scimeca’s Italian sausage, Cupini’s marinara, mozzarella, Parmesan and some dollops of sour cream in there. Haven’t made this in a while. Good stuff. 

 

Scimeca‘a has been making Italian sausage in KC for a long time. My favorite. Cupini’s is a local Italian joint that does a great job with things. Took a cooking class there a year or two ago. Lotsa fun — Cupini was a hoot. 

[MOPanfisher]

Working on a seafood Alfredo for supper.  Wife is down after foot surgery so I am full time care taker for now.  Found all the igredients at local dollar general of all things.  Scallops, aheimp and Krab with 2 jars of Alfredo sauce, no culinarily spectacular but so far is looking good.  I did add a fair amount of garlic and a dash of Old Bay.  Was pretty darn tasty.

[Johnsfolly]

On 10/14/2019 at 6:39 PM, Gavin said:

Thanks for the ideas guys! Crab was to fishy....Need better crab.

 

My wife caught another 15 last weekend😀.

[ness]

1 hour ago, MOPanfisher said:

Working on a seafood Alfredo for supper.  Wife is down after foot surgery so I am full time care taker for now.  Found all the igredients at local dollar general of all things.  Scallops, aheimp and Krab with 2 jars of Alfredo sauce, no culinarily spectacular but so far is looking good.  I did add a fair amount of garlic and a dash of Old Bay.  Was pretty darn tasty.

The way I look at it, this isn’t a contest. Good on you for getting creative and making something you like. 

[ness]

1 hour ago, Johnsfolly said:

My wife caught another 15 last weekend😀.

I hope we see something about cooking those bad boys soon! I love me some crab. 

A little side bar: I had crab cakes a few times in my younger days and just didn’t care for something in them. In the seasoning I think, because I love crab. (I’m not a big fan of Old Bay, though I see it mentioned here quite a bit. That may have been it). 

Anyhoo, several years ago I was in DC and stayed at the Embassy Suites in Georgetown. Went to the bar to grab something quick to eat and figured I’d give crab cakes a try. Dayum! That changed my mind forever, and is still my gold standard for crab cakes. Been a few years but I remember pretty subtle seasoning that let the crab shine, and a slightly spicy aioli-type sauce. I’ll occasionally order them out now but I’ve never quite equaled those.