Question game

[keith]

Indeed but for real traditional you'll be wanting a deep fried pizza.

So for porridge; salt or sugar?

[Fencergrl]

Yuck on salt
Hmmm on brown sugar.

Favourite porridge?

[keith]

the kind made from oatmeal


what other kind is there?

[Gav]

Porridge made with oats.

ick deep fried pizza. bleurgh

I think fish for dinner.

Anyone got a good recipe for smoked salmon?

[Goofy]

Originally Posted by Gav

Anyone got a good recipe for smoked salmon?

Smoked Salmon and Asparagus Frittata

1 pound thin asparagus, tough ends trimmed and cut into 1-inch diagonal pieces
8 large eggs
3 ounces cream cheese, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces thinly sliced smoked salmon, julienned
2 tablespoons fresh chopped dill
1 tablespoon butter
1/2 cup chopped yellow onions
1/2 cup grated Asiago cheese
Capers, preferably whole caperberries with stem, for garnish, if desired

Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil. Blanch the asparagus until crisp-tender, about 1 1/2 to 2 minutes. Drain asparagus and immediately plunge into an ice-water bath. Chill completely, remove asparagus from the ice water and pat dry.

Whisk together eggs, cream cheese, salt, and freshly ground black pepper. (The cream cheese will remain in pieces.) Stir in the smoked salmon, dill, and blanched asparagus.

In a 12-inch, nonstick, ovenproof skillet, heat butter over medium heat. Add onions and saute until softened, about 3 minutes. Reduce the heat to low and pour the beaten egg mixture over the onions. Cover and cook until the bottom and sides are set but not too brown, about 15 minutes.

Uncover the frittata and bake for about 13 minutes. Remove the frittata from the oven and sprinkle the cheese over the top. Bake for an additional 2 minutes or until the cheese is melted and the eggs are cooked through. Allow frittata to rest for 3 to 5 minutes, before unmolding.

To remove the frittata from the skillet, run a heatproof rubber spatula around the edges of the frittata to loosen it from the pan. Gently slip the frittata from the skillet to a large plate or serving dish. Slice frittata into wedges and serve with capers if desired.

Howzat?

[Gav]

not bad may try that - without the asparagus becuase I am not a fan.

I was thinking of something with a sauce. Might do some of my famous mash. And if I am feeling especially culinary I may make up a cheesecake (from ingredients - how can anyne eat packet stuff ..)

Who else likes cheesecake?

[Maeve_Mari]

Originally Posted by Goofy

Smoked Salmon and Asparagus Frittata

1 pound thin asparagus, tough ends trimmed and cut into 1-inch diagonal pieces
8 large eggs
3 ounces cream cheese, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces thinly sliced smoked salmon, julienned
2 tablespoons fresh chopped dill
1 tablespoon butter
1/2 cup chopped yellow onions
1/2 cup grated Asiago cheese
Capers, preferably whole caperberries with stem, for garnish, if desired

Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil. Blanch the asparagus until crisp-tender, about 1 1/2 to 2 minutes. Drain asparagus and immediately plunge into an ice-water bath. Chill completely, remove asparagus from the ice water and pat dry.

Whisk together eggs, cream cheese, salt, and freshly ground black pepper. (The cream cheese will remain in pieces.) Stir in the smoked salmon, dill, and blanched asparagus.

In a 12-inch, nonstick, ovenproof skillet, heat butter over medium heat. Add onions and saute until softened, about 3 minutes. Reduce the heat to low and pour the beaten egg mixture over the onions. Cover and cook until the bottom and sides are set but not too brown, about 15 minutes.

Uncover the frittata and bake for about 13 minutes. Remove the frittata from the oven and sprinkle the cheese over the top. Bake for an additional 2 minutes or until the cheese is melted and the eggs are cooked through. Allow frittata to rest for 3 to 5 minutes, before unmolding.

To remove the frittata from the skillet, run a heatproof rubber spatula around the edges of the frittata to loosen it from the pan. Gently slip the frittata from the skillet to a large plate or serving dish. Slice frittata into wedges and serve with capers if desired.

Howzat?

ZAT... is an indicator that we NEED to see you posted on our Hottie Thread or in the Fencing Members Photo Gallery. A Goofy that can produce a recipe like that one must be revealed! A PM to me would work too.

Will you be posting your picture on our site?

[Goofy]

Originally Posted by Maeve_Mari

Will you be posting your picture on our site?

Ehhh, I really don't photograph well but who knows......

I've also got a recipe for Smoked Salmon Cheesecake- think Gav might like that?

[oso97]

Nahh... Gav is too picky....

But is anyone interested in my Eggplant with Feta Cheese and Sundried Tomatoes Pie?

[Fencergrl]

Originally Posted by oso97

Nahh... Gav is too picky....

But is anyone interested in my Eggplant with Feta Cheese and Sundried Tomatoes Pie?

That sounds good.

Will you whip some up and feed the F-Net faithful?

[oso97]

Sure... dinner is at 6:45 sharp, CDT in Dallas.

Who's coming?

[Fencergrl]

Sure I'm in.

Any one else?

[Maeve_Mari]

Originally Posted by Fencergrl

Sure I'm in.

Any one else?

Uhhh... should we bring flowers and a bottle of wine for Mrs. Oso, to thank her for her generousity and sharing nature?

Or will she be out of town visiting her mother that night?

[Fencergrl]

It would be a shame to have her miss a good dinner party.
We would reschedule if that were the case.

Perhaps all of the F-netters should meet on our beach (from one of our old threads)?

[oso97]

hey now there's an idea! a barbeque on the beach!

BYOB?

[Maeve_Mari]

Originally Posted by oso97

BYOB?

Bring Your Own...... Babe???

[oso97]

Beer, my dear, Beer. I don't trust anything a Yankee would serve...

Anyone else like Shiner Bock?

[Goofy]

For beer I prefer the selections of the local microbreweries.

But how about a nice Glenfiddich (neat, of course) instead of beer?

[Fencergrl]

Originally Posted by Goofy

For beer I prefer the selections of the local microbreweries.

But how about a nice Glenfiddich (neat, of course) instead of beer?

Scotch is definitely preferred over beer (or wine for that matter).

Why do bruises that bleed into muscle tissue have to hurt so much?

[Goofy]

Unless the bone is poking out through the skin nothing really hurts.

Anyway, doesn't your coach tell you that they will let you know when you have time to hurt?