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Fodor's Foodies, I need your help. I need to show off with an amazing italian meal tomorrow!

Fodor's Foodies, I need your help. I need to show off with an amazing italian meal tomorrow!

Aug 1st, 2005, 07:08 AM
  #61  
 
Join Date: Jan 2003
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The figs sound delicious, Kate! I will try them for a dinner party this weekedn. SharonG, could you please give amounts and temperature on the artichoke recipe? That sounds great also! Are the artichokes canned, jarred, marinated ones or not? Thanks.
Marianna is offline  
Aug 1st, 2005, 07:08 AM
  #62  
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m_kingdom, so I take it you're from the Gary Rhodes 'cut into 13.5mm strips and marinade for 3 hours 56 minutes' school of cookery?

I don't have the patience, I'm too hungry.
Kate is offline  
Aug 1st, 2005, 07:11 AM
  #63  
 
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Actually, it really would be kinda cool to have a London Fodorites dinner of some sort - usually suggest meeting in restaurants but I wonder if we couldn't meet at one of our houses and get different attendees to contribute different courses (assuming resident Londoners could contribute food side and overseas visitors could contribute drinks)?
My house is a mess and up in N12 but I'd be willing to host if no one else wanted the honour/ no one else had a bigger and tidier space.
Kavey is offline  
Aug 1st, 2005, 07:14 AM
  #64  
 
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Gary Rhodes is a far more accomplished chef. His dishes are very simple with regard to the flavours, they're clear, clean, transparent and don't confuse the pallette. Jamie Oliver's cuisine for my tastes is too much "chuck a bit of this in" and traditional/classic. Gordon Ramsey is pretty good too, his weekly recipes in The Times are a happy medium between high and low involvement.

To be honest, my favourite were The Two Fat Ladies who produced classic food that cannot be found in restaurants today. Unlike Jamie Oliver they weren't pretentious, and their food was honest, and delicious.
m_kingdom2 is offline  
Aug 1st, 2005, 07:27 AM
  #65  
 
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And Jamie is at his best when he whacks it in the oven.
crefloors is offline  
Aug 1st, 2005, 07:50 AM
  #66  
 
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Can I come next time? Sounds as though you had both a declicious meal and a great time. I'm taking notes...

I'd also like quantities on that artichoke dish, SharonG!
SusanP is offline  
Aug 1st, 2005, 08:10 AM
  #67  
 
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I've done a very similar fig, ham and mozarella dish before - also vaguely inspired by seeing Jamie do a simple peach and mozarella salad on the tele. I only dressed it balsamic not olive oil too though that would be a great combo.

I had lots of ripe Honey mangoes recently (from the fabby Asian stores in Tooting) and was intending to do something similar with them but in the end just ate them all as they were over a few days!
Kavey is offline  
Aug 1st, 2005, 10:03 AM
  #68  
 
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I don't have the recipe here at work but here is basically what I did: took a 2 quart shallow baking pan, used 2 14.5oz cans of quartered artichoke hearts (drained), wrapped each in a small piece of proscuitto and put them seamside down in the dish, single layer. Poured small container of cream over them (1/2 pint) and then crumbled gorgonzola (about 1 cup) and shredded parmesan (about 1/2 cup) over that and sprinkled it with toasted pine nuts (2 oz. but I burned them so I left them out this time) and sprinkled some chopped fresh sage over it. Cooked it at 350 degrees for about 20-30 minutes till it was brown and bubbly. Dive in!
SharonG is offline  
Aug 1st, 2005, 11:48 AM
  #69  
 
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Thanks, SharonG. Sounds delicious!
Marianna is offline  
Aug 1st, 2005, 03:23 PM
  #70  
 
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Mmmmm, yes, thanks Sharon...I want some right now!
SusanP is offline  
Aug 2nd, 2005, 06:13 AM
  #71  
 
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Love love love this thread.

Matheiu, I think I'm going to try out the chianti poached peaches this weekend. How do you do it?
Jocelyn_P is offline  
Aug 2nd, 2005, 06:14 AM
  #72  
 
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Sorry to misspell your name, Mathieu.
Jocelyn_P is offline  
Aug 2nd, 2005, 06:35 AM
  #73  
 
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I think that white wines are always better for poaching peaches. I find a red wine on top of the peach flavour too overpowering and confusing.
m_kingdom2 is offline  
Aug 3rd, 2005, 06:45 AM
  #74  
 
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I love this thread. What's cooking tonight? I'm stuffing bell peppers. Some with eggplant and meat and some with mushrooms. That artichoke recipe sounds wonderful. J.
jmw44 is offline  
Aug 3rd, 2005, 11:47 PM
  #75  
 
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Can't wait to try some of these recipes.
paula1470 is offline  
Aug 4th, 2005, 01:11 AM
  #76  
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Bringing it back up. The thread, not the food, obviously.
Kate is offline  
Aug 4th, 2005, 03:02 AM
  #77  
 
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Sigh... bringing it back up but still no invitations issued to the next soiree! He he he!
Kavey is offline  
Aug 4th, 2005, 05:26 PM
  #78  
 
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ttt
EmBee is offline  
Aug 4th, 2005, 05:32 PM
  #79  
 
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ttt worked! I dont even know what it means.

My printer is busily printing it all out and I will have great pleasure over the weekend writing out recipes!!

I wonder how many travellers love to cook as well. Judging by the response here perhaps the two go together....?
EmBee is offline  
Aug 4th, 2005, 05:55 PM
  #80  
 
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I love peaches poached in red wine. Wonderful!.. But then I'm highly intelligent. So something like this would never confuse me.
julie_Colorado is offline  

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