Stuffed Garlic Bread Quotes

The banquet proceeded. The first course, a mince of olives, shrimp and onions baked in oyster shells with cheese and parsley was followed by a soup of tunny, cockles and winkles simmered in white wine with leeks and dill. Then, in order, came a service of broiled quail stuffed with morels, served on slices of good white bread, with side dishes of green peas; artichokes cooked in wine and butter, with a salad of garden greens; then tripes and sausages with pickled cabbage; then a noble saddle of venison glazed with cherry sauce and served with barley first simmered in broth, then fried with garlic and sage; then honey-cakes, nuts and oranges; and all the while the goblets flowed full with noble Voluspa and San Sue from Watershade, along with the tart green muscat wine of Dascinet.

The restaurant, Bongiorno's, was bad and didn't know it. Everything was presented with a passive-aggressive flourish, as though we probably weren't savvy enough to appreciate the oregano-heavy garlic bread, the individual bowls for olive pits, the starched napkins stuffed into our wineglasses, or the waiter's strained enunciation of a long list of specials.

Stuffed whole suckling pig is a feast-day specialty everywhere in Italy, although each region cooks it slightly differently. In Rome the piglet would be stuffed with its own fried organs; in Sardinia, with a mixture of lemons and minced meat. Here, evidently, the stuffing was made with bread crumbs and herbs. He could make out each individual component of the mixture: finocchio selvatico---wild fennel---garlic, rosemary, and olives, mingling with the smell of burning pork fat from the fire, which spit green flame briefly wherever the juices from the little pig, running down its trotters, dropped into it.

Strong, good smells clash with each other, garlic against cinnamon, savory against sweet. Two dressings, Ma's traditional corn bread version as well as the stuffing she made last year for a change of pace, a buttery version with cherries and sausage and hazelnuts. The herb-brined turkey, probably larger than we need, and a challenge to manhandle into and out of the refrigerator. A deep dish of creamy, smooth mashed potatoes, riced and dried to make them thirsty, then plumped back up with warmed cream and butter. For dessert, a mocha cake I came up with one day. In the batter is barely sweetened chocolate and dark, strong coffee. The layers are sealed together with more chocolate, warmed up with a hint of ancho powder.

The Indian lamb curry centered the meal as the main entree, surrounded with fragrant flat breads. Partridge compote steamed next to a fried savory forcemeat pastry made of garlic, parsley, tarragon, chives and beef suet enclosed in a buttery crust. The appetizer included oysters cut from their shell, sautéed, and then returned to be arranged in a bath of butter and dill. The footman reappeared, and while he set a second place, Farah counted the admittedly obscene amount of desserts. Perhaps they should have left out the cocoa sponge cake, or the little cream-and-fruit stuffed cornucopias with chocolate sauce. She absolutely couldn't have chosen between the almond cakes with the sherry reduction or the coriander Shrewsbury puffs or... the treacle and the vanilla creme brûlée.

Soon, things were heating up in the kitchen. The first course was a variation on a French recipe that had been around since Escoffier, Baccala Brandade. Angelina created a silky forcemeat with milk, codfish, olive oil, pepper, and slow-roasted garlic, a drizzle of lemon juice, and a shower of fresh parsley, then served it as a dip with sliced sourdough and warmed pita-bread wedges, paired with glasses of bubbly Prosecco. The second course had been a favorite of her mother's called Angels on Horseback- freshly shucked oysters, wrapped in thin slices of prosciutto, then broiled on slices of herb-buttered bread. When the oysters cooked, they curled up to resemble tiny angels' wings. Angelina accented the freshness of the oyster with a dab of anchovy paste and wasabi on each hors d'oeuvre. She'd loved the Angels since she was a little girl; they were a heavenly mouthful. This was followed by a Caesar salad topped with hot, batter-dipped, deep-fried smelts. Angelina's father used to crunch his way through the small, silvery fish like French fries. Tonight, Angelina arranged them artfully around mounds of Caesar salad on each plate and ushered them out the door. For the fifth course, Angelina had prepared a big pot of her Mediterranean Clam Soup the night before, a lighter version of Manhattan clam chowder. The last two courses were Parmesan-Stuffed Poached Calamari over Linguine in Red Sauce, and the piece de resistance, Broiled Flounder with a Coriander Reduction.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

The Cornish hens were filled with a fragrant stuffing that seemed to be laced with mushrooms, celery, and...was it sage? I think so. And the bread. It was rich and eggy, like a challah or a brioche. The skin on each of the birds was crisp and salty, with pops of...garlic, I think. And paprika. The sweet kind, not the spicy one.

When Ada woke up the next morning, the house was filled with unusual smells. Her aunt had prepared breakfast – or a banquet, more like it. Grilled halloumi with za’atar, baked feta with honey, sesame halva, stuffed tomatoes, green olives with fennel, bread rolls with black olive spread, fried peppers, spicy sausage, spinach börek, puff-pastry cheese straws, pomegranate molasses with tahini, hawthorn jelly, quince jam and a large pan of poached eggs with garlic yogurt were all neatly arrayed on the table.

My husband has a great lasagna and garlic bread, but also some broiled, stuffed sturgeon fresh off the river and steamed vegetables, if you’re interested.” “Husband?” one of them chortled. “Damn, my hunting sucks no matter where I go.” She instinctively retreated a step and the man reached for her hand, pulling her back. “You can get rid of the husband, can’t you, sweetheart?” His buddies laughed at his brazenness and Mike thought, shit. This is not a good thing; you don’t want to mess with Preacher’s woman. He looked across the bar at Jack’s narrowed eyes. Oh, boy. Paige simply pulled her hand back, smiled politely and didn’t grapple with them any longer over food. As she would have gone back to the kitchen, Jack stopped her and asked her to take David. He slid the backpack off his shoulders and into her hands and one of the hunters yelled over to Jack, “That the wife, buddy?” And Jack’s mouth curved in a slow smile as he shook his head—no, you don’t really want to meet her husband. Now,

stuffed mushrooms Makes 12–20, depending on mushroom size 10 ounces baby bella or white mushrooms, stems removed and reserved ¼ cup seasoned bread crumbs 1 tablespoon light cream cheese Salt and pepper 1 tablespoon grated Parmesan cheese, plus additional for topping Pinch dry mustard ½ teaspoon Italian seasoning ½ small garlic clove 1 tablespoon shredded part-skim mozzarella cheese 2 tablespoons grated fontina cheese 1 tablespoon olive oil 1 tablespoon melted unsalted butter 1 tablespoon frozen spinach, defrosted and squeezed dry Mini 1. Preheat oven to 400°F, and prepare as many mini muffin cups as you have mushrooms (since sizes vary) by spraying with cooking spray. 2. Place one mushroom cap in each muffin cup. 3. Place remaining ingredients and 4 mushroom stems in food processor and pulse until completely mixed. 4. Divide mixture among the mushroom caps. 5. Cover with foil and bake 20 minutes, until mushrooms are cooked through. 6. Remove from oven, remove foil, and

After the simplicity of the gnocchi, the fish course was astonishing. Pellegrino had spent the entire day preparing the two red mullets. He had partially removed the heads and cleaned the fish through those small openings, leaving the bodies intact. Then he massaged each fish to loosen the flesh and bones, which he painstakingly removed without breaking the skin. The mullet flesh was combined with chopped spider crab, cream-softened bread, finely minced shallots, and a whisper of garlic, thyme, nutmeg, and butter, and then carefully stuffed back into the skin. Pellegrino returned the heads to their natural position and patted each fish into its original shape. He surrounded the stuffed mullets with vegetables and herbs and sealed all of it in parchment to poach gently in its own flavorful steam.

Les Oeufs Jeannette (EGGS JEANNETTE) YIELD: 4 SERVINGS WHEN WE WERE KIDS, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our “meat” dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with béchamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother’s creation of stuffed eggs, which I baptized “eggs Jeannette.” To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch. 6 jumbo eggs (preferably organic) 1 teaspoon chopped garlic 2 tablespoons chopped fresh parsley 2 to 3 tablespoons whole milk ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil (preferably peanut oil) DRESSING 2 to 3 tablespoons leftover egg stuffing (from above) 4 tablespoons extra-virgin olive oil 1 tablespoon Dijon-style mustard 2 to 3 tablespoons water Dash of salt and freshly ground black pepper FOR THE HARD-COOKED EGGS: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in the saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the dressing. Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter. FOR THE DRESSING: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm.

There was loads of food set up on a large picnic table just outside the kitchen door. Potato salad with green beans. Sautéed squash with onions and garlic. Tomatoes on their own, or stuffed with cream cheese, or with rice and peppers. Bowls of salad, dressed and undressed. Fresh bread. Berry pie, berry cobbler, berries and cream. Pretty much everything had been grown by the class, and it was enormously satisfying to eat it all.

No, you're not passing up on A good glorious kitchen gadget. You're passing up on THE glorious kitchen appliance. The key is to get one which has 3 knobs: temperature, mode (bake/toast/broil), and time. Instead of easily making toast, I love to butter the bakery first and obtain it properly caramelized under the broiler. Merely today I warmed up some leftover biscuits and waffles; instead of coming out just a little soggy and rubbery in the microwave they turn out just simply because crisp and very good as if they were new. Pizza tastes 100x better rewarmed in a toaster oven than a microwave; cheese is definitely nice and melty rather than scorching warm and rubbery (like in a microwave). We generate garlic bread all the time; utilize it on bake for some minutes then zap it on broil until stuff are browned. Jalapeno poppers happen to be another prevalent thing I take advantage of it for when simply producing them for a 1-2 people. Roasted garlic, quesadillas, baked broccoli, stuffed mushrooms... all sorts of things that work effectively in it. We guess it creates more impression for smaller sized households, but we use ours many times a day time (family of 3). It's easily our most-applied counter top appliance. In 15 years I've never needed a normal toaster, and I take in an unhealthy volume of toast. Overall, just super versatile and significantly better for reheating anything baked, or doing little baking batches and never have to heat the oven.