29 August 2008
24 August 2008
Katie at St Joseph's College
Dropped Katie off today at St. Joes. Katie's good friend Mary drove them up while Barb and I were put in charge of the Jeep filled with her stuff.
so that was Sunday....on Tuesday katie came home and enrolled at WCSU. She starts classes on Tuesday.
17 August 2008
13 August 2008
a meal in Philadelphia
I didn't want to forget this dish I had while on a business trip this week.....
Maggiano’s Little Italy specializes in creating authentic Italian-American dishes served in generous portions that are meant to be shared. located at 12th & Filbert
1201 Filbert Street, Philadelphia, PA, 19107-2818
Braised Beef Cannelloni ~ Fresh Pasta Stuffed with Braised Beef, Asiago & Parmesan Cheeses
so one way to do this might be....
Ok here it goes: I am going to try this and let you know how it turns out.
I am going to take Giada's recipe from the food network for Stacoto with Porcini Mushrooms (pot roast) Braised beef is pot roast. I am going to make this recipe because it makes a creamy mushroom sauce with it. After letting it cool I am going to shred the pot roast and make the sauce. (see recipe).
I will then take manicotti tubes (you can make fresh pasta and roll it in that or makes your own savory crepes. I am going to mix the meat with asiago and parmesan and then stuff them in the tubes, put in a baking dish, pour over the sauce and bake probably for about 15-20 minutes or until bubbly.
another wrote...
I too had the braised beef cannelloni and loved it! I think I got close to replicating the sauce. Sorry, I don't have good measurements - the measurements below are estimates. Try this:
Sauce:
Saute 3 diced shallots on medium high.
Add about 4 finely chopped mushrooms, and chopped fresh parsley.
Deglaze pan with white wine (about 3/4 cup).
Add about 1/2 cup light chicken stock.
Add about 1/8 cup of balsalmic vinegar.
Add about 1/4 cup heavy cream.
Reduce sauce until thick, mix with pasta. Place pasta in a baking dish, pour more sauce on top, and top with cheese (parm & asiago). Broil til cheese slightly browns.
The flavor of the sauce was almost identical to what I remembered at Maggiano's. I also poured it over brussle sprouts which was great!
here is still another recipe....
Cannelloni
12 cannelloni Shells
3 (8-ounce) cans tomato sauce
2 tbsp Grated parmesan cheese
1 lb Ground beef
1/4 cup Chopped onion
1 Clove Garlic, minced
10 oz Package frozen chopped
Spinach, thawed and
Drained
1/3 cup Grated parmesan cheese
2 tbsp Milk
2 Eggs, slightly beaten
1/2 tsp Dried whole oregano
1/4 cup Butter or margarine
1/4 cup Plus
2 tbsp All-purpose flour
2 cup Half-and-half
1/8 tsp White pepper
Cook cannelloni according to package directions; drain and set
aside.Combine tomato sauce and 2 tablespoons Parmesan cheese; spread
1 cup tomato mixture in a lightly greased 13- x9- x 2-inch baking
dish; set aside dish and remaining sauce.Cook beef, onion, and garlic
in a large skillet until beef is browned, stirring to crumble meat;
drain well. Add spinach; saute 3 minutes. Add 1/3 cup Parmesan
cheese, milk, eggs, and oregano; stir well. Stuffcannelloni shells
with beef mixture. Place filled cannelloni on tomato mixture in
baking dish; set aside.Melt butter in a heavy saucepan over low heat;
add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add half-and-half; cook over medium heat, stirring
constantly, until mixture is thickened and bubbly. Stir in pepper.
Pour over cannelloni; spoon remaining tomato mixture over cream
sauce. Bake, uncovered, at 375 degrees for 20 minutes. Yield: 6
servings.
This sauce is supposed to be close to Maggiano's:
Sauce:
Saute 3 diced shallots on medium high.
Add about 4 finely chopped mushrooms, and chopped fresh parsley.
Deglaze pan with white wine (about 3/4 cup).
Add about 1/2 cup light chicken stock.
Add about 1/8 cup of balsalmic vinegar.
Add about 1/4 cup heavy cream.
Reduce sauce until thick, mix with pasta. Place pasta in a baking dish, pour more sauce on top, and top with cheese (parm & asiago). Broil til cheese slightly browns.
Maggiano’s Little Italy specializes in creating authentic Italian-American dishes served in generous portions that are meant to be shared. located at 12th & Filbert
1201 Filbert Street, Philadelphia, PA, 19107-2818
Braised Beef Cannelloni ~ Fresh Pasta Stuffed with Braised Beef, Asiago & Parmesan Cheeses
so one way to do this might be....
Ok here it goes: I am going to try this and let you know how it turns out.
I am going to take Giada's recipe from the food network for Stacoto with Porcini Mushrooms (pot roast) Braised beef is pot roast. I am going to make this recipe because it makes a creamy mushroom sauce with it. After letting it cool I am going to shred the pot roast and make the sauce. (see recipe).
I will then take manicotti tubes (you can make fresh pasta and roll it in that or makes your own savory crepes. I am going to mix the meat with asiago and parmesan and then stuff them in the tubes, put in a baking dish, pour over the sauce and bake probably for about 15-20 minutes or until bubbly.
another wrote...
I too had the braised beef cannelloni and loved it! I think I got close to replicating the sauce. Sorry, I don't have good measurements - the measurements below are estimates. Try this:
Sauce:
Saute 3 diced shallots on medium high.
Add about 4 finely chopped mushrooms, and chopped fresh parsley.
Deglaze pan with white wine (about 3/4 cup).
Add about 1/2 cup light chicken stock.
Add about 1/8 cup of balsalmic vinegar.
Add about 1/4 cup heavy cream.
Reduce sauce until thick, mix with pasta. Place pasta in a baking dish, pour more sauce on top, and top with cheese (parm & asiago). Broil til cheese slightly browns.
The flavor of the sauce was almost identical to what I remembered at Maggiano's. I also poured it over brussle sprouts which was great!
here is still another recipe....
Cannelloni
12 cannelloni Shells
3 (8-ounce) cans tomato sauce
2 tbsp Grated parmesan cheese
1 lb Ground beef
1/4 cup Chopped onion
1 Clove Garlic, minced
10 oz Package frozen chopped
Spinach, thawed and
Drained
1/3 cup Grated parmesan cheese
2 tbsp Milk
2 Eggs, slightly beaten
1/2 tsp Dried whole oregano
1/4 cup Butter or margarine
1/4 cup Plus
2 tbsp All-purpose flour
2 cup Half-and-half
1/8 tsp White pepper
Cook cannelloni according to package directions; drain and set
aside.Combine tomato sauce and 2 tablespoons Parmesan cheese; spread
1 cup tomato mixture in a lightly greased 13- x9- x 2-inch baking
dish; set aside dish and remaining sauce.Cook beef, onion, and garlic
in a large skillet until beef is browned, stirring to crumble meat;
drain well. Add spinach; saute 3 minutes. Add 1/3 cup Parmesan
cheese, milk, eggs, and oregano; stir well. Stuffcannelloni shells
with beef mixture. Place filled cannelloni on tomato mixture in
baking dish; set aside.Melt butter in a heavy saucepan over low heat;
add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add half-and-half; cook over medium heat, stirring
constantly, until mixture is thickened and bubbly. Stir in pepper.
Pour over cannelloni; spoon remaining tomato mixture over cream
sauce. Bake, uncovered, at 375 degrees for 20 minutes. Yield: 6
servings.
This sauce is supposed to be close to Maggiano's:
Sauce:
Saute 3 diced shallots on medium high.
Add about 4 finely chopped mushrooms, and chopped fresh parsley.
Deglaze pan with white wine (about 3/4 cup).
Add about 1/2 cup light chicken stock.
Add about 1/8 cup of balsalmic vinegar.
Add about 1/4 cup heavy cream.
Reduce sauce until thick, mix with pasta. Place pasta in a baking dish, pour more sauce on top, and top with cheese (parm & asiago). Broil til cheese slightly browns.
12 August 2008
I've been thinking about watches again....
maybe by writing down what I want in a watch I can help this latest urge from taking hold. So I wrote down the features I consider and ranked them. Here we go...
rank - feature
1 - time
1 - date
1 - ability to change the wrist band
2 - back light or luminous
2 - read time without my 1.5 glasses on
2 - water resistant enough to swim and shower (30m)
2 - sun rise and set
2 - lunar phase
3 - second time zone
3 - timer
3 - I think I'd like one with a bracelet I'd like to wear
4 - lunar rise
4 - lunar set
4 - tide
4 - perpetual calendar
4 - countdown timer
4 - alarm
4 - temperature
4 - barometer
5 - altimeter
5 - day
rank - feature
1 - time
1 - date
1 - ability to change the wrist band
2 - back light or luminous
2 - read time without my 1.5 glasses on
2 - water resistant enough to swim and shower (30m)
2 - sun rise and set
2 - lunar phase
3 - second time zone
3 - timer
3 - I think I'd like one with a bracelet I'd like to wear
4 - lunar rise
4 - lunar set
4 - tide
4 - perpetual calendar
4 - countdown timer
4 - alarm
4 - temperature
4 - barometer
5 - altimeter
5 - day
wave to consider
This image is of the most famous of all Japanese woodblock prints.. It is by Katsushika HOKUSAI and was produced in 1831 and a copy today is bought and sold for many millions of yen. It is one of a series of views of Mt Fuji from different locations around the mountain.
The series "36 views of Mt Fuji" portray Mount Fuji differently in respect both of form and place. Whether seen from Shichirigahama, Tsukudajima or elsewhere, no two views are the same. Fuji is not only depicted from different viewpoints, but also at different times of the day and year. This picture, showing the mountain as seen from the open sea off mainland Kanagawa, is the third of the three masterpieces in the series. As with his pictures "Small Punts" and "Woodcutters on the Open Sea off Kanagawa", where small boats are similarly seen being tossed about by giant waves, this picture too was produced in yoko-oban format. The curvature of the waves as they break over the sailors conveys a vivid impression of the power of nature against which the power of man has little defence. In the midst of the waves Mount Fuji can be seen, small and distant, but yet majestically asserting its presence. Whether Hokusai ever actually saw Fuji from the sea, however, is very much open to question.
08 August 2008
04 August 2008
03 August 2008
cape cod vacation 2008
a new house on the same street we always stay on in Sandwich,
Marsh-side instead of bay-side;
finally made it to P-town,
and then to the dark knight.
got through two books,
one written by a dog;
a would be race car driver,
the other by a would be shipwright.
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