What are you making for the significant other for V-day? :-)

Discussion in 'Recipes' started by x86bsd, Feb 14, 2012.

  1. x86bsd

    x86bsd

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    I just thought a bit of fun would be to see who is making what for their SO today? My wife being a vegetarian and me being a carnivore makes it interesting because I am used to cooking meat. So tonight's menu granted will probably not be as splendid as some of your menu's but she is picky and I know she will eat this :) So the experimentation was kept to a minimum.Appetizer of Bruschetta with diced *real* buffalo mozzarella. roma tomatoes, rosemary, basil, garlic and of course extra virgin olive oil marinated for a couple of hours, then put on nice thick slices of crusty french bread rubbed with garlic and fresh from under the broiler for a minute.Followed up with fettuccine with homemade garlic alfredo sauce and baby bella button mushrooms quartered. topped with diced red and yellow sweet peppers for color and fresh black india special extra bold peppercorns crushed.And dessert of milk and white chocolate dipped strawberries with a bottle of Brut Rose' just for fun :) Ok whose next! :)
     
  2. koukouvagia

    koukouvagia

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    Lovely, hope it was a special evening.

    We had steak and mac n' cheese.  A little arugula salad to go with it.  Chocolate cheesecake for dessert yum.
     
  3. x86bsd

    x86bsd

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    Here is how the fettuccine turned out.

    [​IMG]
     
  4. koukouvagia

    koukouvagia

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    Nice presentation but why did you put raw peppers on a pasta dish?  You must like the bit of fresh crunch.
     
  5. x86bsd

    x86bsd

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    Yes, color and texture. Normally I wouldn't but I had some extra peppers laying around and we both like them so I just threw them on to brighten it up a bit and for a bit of fun. :)
     
  6. shaunmac

    shaunmac

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    I think bell peppers have a tendancy to overpower other flavors in a dish, not a huge fan of them. Especially just for color.

    I made my girlfriend tuna and baby scallop seviche, mushrooms mixture sauteed in brown sauce that would resemble marsala over goat cheese on grilled baugette. Then a simple roasted salmon over quinoa.
     
  7. x86bsd

    x86bsd

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    Some dishes Im would agree with, but Alfredo sauce is a thick very fatty sauce with sharp hard cheeses. It's not a delicate sauce. It has bold flavor. And you can always saute the peppers for a minute or two if you like to reduce the 'raw' flavor. No harm no foul.
     
  8. petemccracken

    petemccracken

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    Really? I didn't know that.
     
     
  9. x86bsd

    x86bsd

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    You disagree?
    Cream = fat
    Butter = fat
    Cheese = fat
    fat + fat + fat = ???
    How would you describe it? Thin? Watery? Light?
     
  10. petemccracken

    petemccracken

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    Well, for me, pasta Alfredo does involve butter and Parmesan, but it is not thick. It is an emulsion of butter, Parmesan cheese, and pasta cooking water that coats the pasta but it leaves nothing in the bowl/plate/platter.

    Yes, it is rich, might even be construed as fatty, but never thick.

    Personally, I find no need for cream if it is done correctly.

    BTA, WTHDIK?
     
    margcata likes this.
  11. koukouvagia

    koukouvagia

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    Cheftalk is becoming a place I don't enjoy visiting much these days.
     
  12. durangojo

    durangojo

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    kk,

    no es demasciado!...... por que?

    joey
     
  13. koukouvagia

    koukouvagia

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    I don't know this language.  But I guess you're asking me why?  Because some people are insufferable. 
     
  14. durangojo

    durangojo

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    kk, 

    no wonder you didn't understand...i used the wrong words...lo siento(i'm sorry)....should have been 'no usted tambien'(not you too), por que? (why?)....and yes, sometimes i agree...'no vale la pena'  (not worth the pain)....but please don't leave....there is strength in numbers!!!!....we need all the women just to help balance everything out....

    joey

    it has come to my attention that my comment may be misunderstood...please know;

    this is in no way meant to be demasculating... i truly enjoy all the men here...my point is that we need all the women we have to stay, especially the smart ones like kk who aren't afraid to speak their mind and have something to say
     
    Last edited: Feb 29, 2012
  15. margcata

    margcata Banned

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    @ Chef Peter,

    Have not seen u on line for a long time. Hope all is well. The original recipe which dates back to 1914, Rome, did not contain cream.

    6 ounces butter, 6 ounces Reggiano Parmesano and fettuccini ... and the salted water it is boiled in.

    There are so many variations today in pastas, depending on Chef or home cooks, and the trattoria owners because of tourist requests.

    I have seen nutmeg and cream in recipe however, this is not Alfredo. Funny, too I have not seen this recipe  in Emilia Romagna or Pulia or Lombardia or Piemonte or Sardinia ... In these regions, rein the Red Sauces ... Ragù - Bolognese, Marinara and Pesto ...

    Thanks for posting.

    Margaux.  
     
    Last edited: Feb 29, 2012
  16. koukouvagia

    koukouvagia

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    You're very kind.  Male or female does not matter to me, I often don't even notice who is a male or a female, sometimes avatars and screen names are not indicative of gender and so I pay it no mind.  What matters is that people are kind and genuine, and those terms are not always interchangeable.
     
  17. durangojo

    durangojo

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    amen brother!

    joey
     
    Last edited: Feb 29, 2012