[waves]

Originally Posted by Mari

He cooked it with a bunch of other stuff -- one of his mixes -- it was prolly a soup or something as I remember. It tasted like a vegetable instead of . . . fennel.

quite a feat to remove the fennel taste from fennel!!!!

Does fennel need a gentle touch? Maybe served raw/ barely/ cooked/ with only a small handful of other ingredients? I could guide him that way.

we eat it raw and cooked. you cut the stems of - save for making base chopping up in soups or stews, and leaves for aromatizing soups or salads.

raw is just plain quartered, or you can peal off the leaves and munch on each one if you have good teeth. often we will dip it in a pool of salt olive oils and pepper - in the plate. as we eat. or it can be minced, mixed with these ingredients and served as mini-salad or salad add-on.

cooiked also - my dad blanches it first, whole, then he cuts into 4's if small (conical - male) or 6ths if broad-sided (female plant). then he simmers it gently, browning lightly on all sides, in a saucepan, with olive oil.

the males are better for cooking and the females for eating but there is not an huge difference you buy whatever they have usually.

[waves]

Originally Posted by Mari

What herbs?
. . . . .just curious.

this time for the crepes i used provencale mix... i will look up what this particular pre-mix has in it. one of the best complementary herbs for egg though, whether cooked in or added last minute, is marjoram. it really gives an exotic sort of taste. i like tarragon too personally, or marjoram with thyme. (of course for me, you could put thyme on just abuot anything and i'd eat it.)

I'd dearly love him to make my grandmother's french-style scambled eggs for me every once in a while. (She was not the best cook on the planet, but she was good enough and we all enjoyed her cooking.) (I miss her) He has a few other egg dishes but he does not do them on demand like my grandmother did on Sunday mornings.

i wonder if your dear grandmother's eggs are similar to the way i make them. and not the more modern cut-down low-fat version. in any event... your grandmothers' does sound exquisite and i'm sure she was capable of other culinary delights.

put a dab of butter in a saucepan, let get soft while... you

crack the eggs in a dish and break up lightly. add a little milk. beat lightly... stop when well blended but not quite homogenous, nor whisked.

bring up the heat on the butter, and twirl it to cover the entire bottom of the pan. as it just starts to froth pour the egg onto it and...

stir continuously from the edges in, lifting from heat as needed, fold the thickening egg back into the center, letting the more liquid parts cook.

remove when the mixture is opaque and somewhat firm, but still creamy.

serve immediately with buttered toast slices.

....edited to add the Provencale mix has other things like marjoram rosemary... probably 3-4-5 herbs. buit the label is missing or was nonexistent. labeling requirements here are not up there.

[waves]

Originally Posted by mari

I'm sure your crepe was delicious.
What's this 7 strata thing you mention?

the crepe is folded like a napkin. except in the spaces between the flaps, there si cheese. also most napkins are square, this is a round napkin folded 2ce onto itself and the napkin is made of egg. you fold it you get 4 layers of egg, 3 "in between" of cheese, makes 7 layers.

it only comes out good made thin enough - so one egg is plenty for each one. if you are making true crepes where flour and milk is added... it comes out even thinner and you might use only 2 eggs bunches of crepes. but my intent was for us to have egg for dinner.

btw click on the fennel for "howtos i found" personally i liked the pic but this is where it lead me....



~ waves ~

[Mari]

Waves,

Yes, that is exactly what she did with her eggs -- except she did not put in spices -- only seasoned it with perhaps salt and pepper and served with bacon on the side (cooked in a separate pan).

I'm wondering how fennel can be male or female.
I'll look it up later. have to get back to my paperwork.

Thanks for your cooking posts.

M.

[Mari]

Waves,
Thanks for the link with the fennel info.
M.

[waves]

Originally Posted by Mari

Yes, that is exactly what she did with her eggs -- except she did not put in spices -- only seasoned it with perhaps salt and pepper and served with bacon on the side (cooked in a separate pan).

spices? i am confused. i did not put in spices in it done like that way with the butter - salt and -not always- pepper. sometimes less is more....

did i confuse with the crepes and the marjoram? i use herbs when preparing egg dishes or egg other ways, or other types of scrambled or frittata. bacon has to be done in another pan because it doesn't cook the same heat and plus the grease would interfere.

I'm wondering how fennel can be male or female.
I'll look it up later. have to get back to my paperwork.

some plants have both male (stamens/anthers) and female (stigma) reproductive parts and are largely self pollinating. other plants have distinct female and male phenotypes, so that when they flower, the flower will only carry one set of the respective organs - these must rely on wind and insects for pollination[/QUOTE]hope that helps

i'm glad you're enjoying cooking vicariously with me, if it can so be said, to an extent...

~ waves ~

[Mari]

Hi,
This is what hubby made tonight.

1. peeled sweet potatoes in the crock pot with cinnamon

2. a kind of stir fried mixture of
~red cabbage
~chinese cabbage
~onion
~garlic
~one tomato --- he likes to to put a tomato or two in every thing he cooks
~big can of black beans

3. Japanese rice (short grain) in the rice cooker

I had bought the red cabbage and sweet potatoes the other day. He had the other ingredients on hand. After dinner, I told him to leave off the cinnamon next time. (I'm a food critic ) I want my sweet potatoes with a little salt or completely plain.


This is a quick dish for him to prepare for us. It's cheap too.

M.

[Mari]

Hi,

I made my new favorite recipe tonight:
I bought ONE huge eggplant and made roasted eggplant.


Basic Roasted Eggplant
http://www.marthastewart.com/313812/...asted-eggplant

3 medium eggplants (about 1 pound each)
3 tablespoons olive oil
1 tablespoon coarse salt
1/2 teaspoon ground pepper

I preheated the oven to 420, oiled the baking sheets with grape seed oil, peeled and then make 1 inch slices of the egg plant. Then I baked for 30 minutes, turned the slices over, and cooked another 10 minuutes. Last, I drizzed with olive oil and sprinkled with salt.

It was tender and delicious.
(This pic is similar to what mine looked like.)
I met someone who liked to get her recipes from the internet who had good advise for me. After she finds something she likes, she finds it or a version of it on Martha Stewart. She found that the recipes on Martha Stewart are more accurate and more likely to be successful.

M

[bizi]

you peeled yours?
these look unpeeled?
bizihubby used amarinade on egg plant that was delicious.
lemon juice, garlic, olive oil, gray pupon mustard, it was delicious! the egg plant absorbed the flavor of the marinade.
bizi

[Mari]

Hi,

I made this recipe from Julian's Kitchen tonight for hubby with some adjustments.



I used blueberries instead of strawberries and was one cup short of oats so I used a cup of slivered almonds and 1/4 teaspoon almond extract. (of course by adding the almonds I added a ton of calories but hubby is ok with that)

It is delicious. Hubby is in bed sleeping. I hope when he tastes it in the morning he is finds it as wonderful as I do.

I think the key to the dish is that the bananas have to be very ripe (almost over ripe). They give the dish the flavor.

Here is the link to the web site with the recipe:
http://www.jillianskitchen.com/2012/...-baked-oatmeal


M