 | Baked Camenbert - James Martin - UKTV Food James Martin cooked Camenbert cheese in it's own casing to make a delicious gooey starter. http://uktv.co.uk/food/recipe/aid/511743 |
 | How to make deer or beef summer sausage at home. edit 1 This is a video that contains a fair amount of dialog and assumes the viewer is familiar with operation of their equipment. It deals with sausage making in general as well as three variations on summer sausage. |
 | Tootsie Cannon Made a cannon out of cheese charges and a round casing to see how far we could get it to shoot |
 | Under The Tuscan Gun - Ep #210, Sausage & Radicchio Sauce Today's lunch could have easily been a mid August family feast. The kitchen filled up with wonderful smell of peppers, and both Debi and I have been transported somewhere else... She felt like she was getting ready for a block party in Brooklyn. Gabriele imagined the singing of Cicadas in the Olive Fields... Just a few quick notes about today's menu: - always try to find pork sausage that are not seasoned (same applies in case you decide to go turkey) - you can use your sauce to make Bruschetta instead of Pasta. Toast some bread, spread some Italian soft cheese (Mozzarella, Stracchino, Burrata), then sprinkle the sausage sauce. Bake at 400 for about 10 min...you can broil it at the end for a final crisp. - when preparing the Peppers, always leave yourself open to new uses for them. Yes you can do the skewers, but there are many different ways you can serve them, as a Bruschetta, as a side dish...you can even chop the roasted peppers and use them to prepare a cold pasta salad. Just Get Creative!!! Roasted Peppers and Cheese Skewers. Serves 4 Prep Time 10 Cooking Time 30 Ingredients 4 peppers, medium-big size, different colors 5 cloves of garlic 10 oz of cheese cut into small cubes: Mozzarella, Machego...anything you'd like to try Extra Virgin Olive Oil Salt, Pepper Tooth picks How to Preheat the oven to 450. Wash your peppers thoroughly, cut them in quarters and clean them (take the seeds out and all the white stuff...do not know the name in english...oh, well, now that I think of...don't know it in Italian either). On a cutting board slice them in 1/2 inches strips. Peel and chop the garlic very fine. In a pyrex pan sprinkle some oil, garlic, salt and pepper, and layer down the first "sheet" of peppers, then again, season with the oil, salt and pepper...and again, and again, until the peppers are all well seasoned in the pan. Cover with aluminum foil and cook for the first 20 minutes. Remove the aluminum foil, stir the peppers, give it another 10-15 minutes and then boost the broiler for less than 5. Once ready, let them cool for about a half hour, then get your hands a nice olive oil treatment while preparing the skewers. What do you feel like drinking today, a humble La Costaglia from Tuscany, a robust Rioja from Spain, or a super chilled dry Santa Margherita from Trentino? Sausage and Radicchio Orecchiette. Serves 4 Prep Time 5 min Cooking Time 25-30 Ingredients 4 Pork Sausages 1 Whole Radicchio 1/2 Red Onion 2 Handful of Walnuts 1/2 Dry White Wine 2 Bay Leaves and 1 Handful of Peppermint Olive Oil Salt and Pepper Freshly grated Parmesan Cheese for seasoning How To Chop the onion fine. Chop the Radicchio medium-fine. In a non stick pan, saute' the onion and the sausages (without the casing) in 2 tablespoons of olive oil. Add the fresh Herbs. On a high flame, let the pork sweat some grease, while you brake the pieces of meat with a wooden spoon...until golden brown. Pour the wine into the pan, and stir away, let the alcohol evaporate, then lower the flame, season with salt and pepper, add the Walnuts and let the sauce slowly simmer for about 15 minutes. Bring a pot of salted water to a boil, and start cooking your pasta. While the pasta is cooking, add the Radicchio to the sauce, and stir well; you want to wait the last minute to make sure that it stays crunchy, as opposed to cook down. The trick, like in many pasta dishes, is to cook your pasta very much al dente, and saute' it at the end in the pan with the sauce...while cooking for its final minute it will absorbs the sauce, becoming an incredible dish. Buon Appetito! Debi and Gabriele |
 | Debi Mazar - Risotto with Sausage and Asparagus (1 of 2) Part 1 of 2. Risotto with Sausage and Asparagus. Ingredients: 1 cup of risotto (Arborio) rice 3 Pork or Turkey Sausages; 2 Mild & 1 Hot 1 Lb asparagus 1 cup of dry white wine 1 cup of broth or asparagus water 1/4 onion 1 handful of parsley Salt & Pepper Hot Red pepper (if you'd like) Parmesan cheese, freshly grated! Serves: 4 Prep Time: 10 min Cook Time: 20 min Getting Ready With the ingredients. Chop your Onion, not too thin... Chop the parsley very fine... Wash the asparagus, and put it in a pot of boiling water (5-7 Min). Then move it into a plate, but save the water you cooked it in it. Put a few asparagus aside (you will use it to decorate the dish), and chop the rest of it in 1/2-inch pieces. Cooking your dish. Sauté the onion on a medium-high flame. When browned, remove the casing from the sausages, and break the content into the pan...cook the onion and the sausage together until all the meat is golden brown. Do not worry; the onion won't burn, as the sausages will start pouring juice in the pan... Add the rice...stir until all the ingredients are properly mixed (about a minute). Pour the wine and stir...Wait until almost all the wine is absorbed (let the alcohol evaporate)... From now, until the rice is cooked, your job is to keep the rice always wet...but not too much...Start using the broth, or if you prefer the water you cooked the asparagus in...add it slowly, while stirring... Season the rice with salt, pepper, the red pepper (if you'd like) and some of the parsley (save some to add a final sprinkle to the dish before serving)... About ten minutes before your timer rings add the chopped asparagus. Start soon tasting the rice, and bring it to the end of its cooking time! Serve the rice on top of the asparagus you saved, sprinkle with parsley, the grated Parmesan...and a drop of olive oil, the good one... Buon Appetito Debi & Gabriele |
 | Debi Mazar - Risotto with Sausage and Asparagus (2 of 2) Part 2 of 2 Risotto with Sausage and Asparagus. Ingredients: 1 cup of risotto (Arborio) rice 3 Pork or Turkey Sausages; 2 Mild & 1 Hot 1 Lb asparagus 1 cup of dry white wine 1 cup of broth or asparagus water 1/4 onion 1 handful of parsley Salt & Pepper Hot Red pepper (if you'd like) Parmesan cheese, freshly grated! Serves: 4 Prep Time: 10 min Cook Time: 20 min Getting Ready With the ingredients. Chop your Onion, not too thin... Chop the parsley very fine... Wash the asparagus, and put it in a pot of boiling water (5-7 Min). Then move it into a plate, but save the water you cooked it in it. Put a few asparagus aside (you will use it to decorate the dish), and chop the rest of it in 1/2-inch pieces. Cooking your dish. Sauté the onion on a medium-high flame. When browned, remove the casing from the sausages, and break the content into the pan...cook the onion and the sausage together until all the meat is golden brown. Do not worry; the onion won't burn, as the sausages will start pouring juice in the pan... Add the rice...stir until all the ingredients are properly mixed (about a minute). Pour the wine and stir...Wait until almost all the wine is absorbed (let the alcohol evaporate)... From now, until the rice is cooked, your job is to keep the rice always wet...but not too much...Start using the broth, or if you prefer the water you cooked the asparagus in...add it slowly, while stirring... Season the rice with salt, pepper, the red pepper (if you'd like) and some of the parsley (save some to add a final sprinkle to the dish before serving)... About ten minutes before your timer rings add the chopped asparagus. Start soon tasting the rice, and bring it to the end of its cooking time! Serve the rice on top of the asparagus you saved, sprinkle with parsley, the grated Parmesan...and a drop of olive oil, the good one... Buon Appetito Debi & Gabriele |
 | To Late To Apologize[ten] December 25,2007 Kats's POV It was finally Christmas.My most favorite holiday of the year besides my brithday and holloween.I was somewhat happy but I was still worried about Nick.I went to visit him yesterday and the doctors said he has lost alot of water and his blood is slowly thinning out casing him not to wake up. I woke up puking my guts out this morning and i really wasnt in the mood to be around anyone. "Hey Kat....its been so long since ive seen you."My aunt Kendra said.she was my Mom's youngest sister.I faked smiled at my two cousins. "Hey guys"i said hugging them. "Hey Kat honey you felling okay you look like your getting little bit more butt and boobs."My aunt laughed. I looked at her causiously and rubbed my booty. "No im not....i just umm wearing this dress it makes my boobs and butt look bigger anyhow."I said nervosuly. My aunt just shook her head and gretted the rest of the family that was there. Later on in the day when everyone was eating and sitting around talking I wonder should i tell them.I was sitting on the couch next to my Mom and Uncle Jason picking at my mac and cheese. "Wow Kat you might have a little food lefet on your plate but before that you sure as hell had alot of food on there to start with...whats with you dont ever eat like that."My uncle Jason said.I looked at him and just looked back and the tv at a lifetime movie playing. "Look kid i dint mean to offend you imjust curious"He said patting my back. Thats when I stood up and looked around at everyone. "Everyone listen up!"I yelled with my hands in the air. My family looked at me wondering what the hell i could possibly need there attetion for. "I got to tell you people something........im..ugh...im pregnant."I said. "What?!!My Dad said. "IM FUCKING PRGENANT!!!"I yelled.I ran up to my room crying. A few minutes later my mom came in my room and closed the door. "Honey whats wrong with you.....you dont have a boyfriend so how the hell did you get pregnant?"She asked. "Mom you dont know shit,your never around your always gone with that stupid job of yours!!"I yelled crying. "Dont talk to me like that,Im your mother!"She snapped. "I dont care just leave me alone Mom!"I yelled.I buried my head inside my pillow and sobbed myself to sleep. I woke up like an hour later.Some of my family had gone to catch their planes back home,and some where still there just chilling. I went to walk in the living room when I heard my aunt Kendra and Mom talking. "What are you gonna do Deborah she is just 17."My aunt said. "I dont know I mean I cant grill her and yell because I had her at the same age."My mom said. "Yeah but you were more mature and things were diffrent than."My aunt said.She rubbed my Mom's shoulder. My mom started to cry a little.I just turned around and went back in my room.I layed back on my bed with hands behind my head and though. "My aunts right what AM i gonna do?" *okay thats kinda bad.I just wanted to speed things up a little.like before 20 commets and atlaest 13 ratings and ill post 11. |
 | Drier's Meat Market - Three Oaks Michigan What was originally a wagon repair shop, the building that houses Drier's Meat Market was converted to a butcher shop in 1875 by an Englishman named Alec Watson and called it The Union Meat Market. Ed Drier, Sr. was hired by Alec Watson when he was only 10 years old for a 25-cents-a-week delivery boy. Ed was eventually promoted to clerk at $6 a week and, in 1913, he bought the store from Watson. Drier's Meat Market has been recognized by as a National Historic Site since the time of it's opening in 1875 which means it has been in continuous use as a butcher shop since shortly after the Civil War. It has a pre-Civil War front and many of the original elements of the building still exist, including the four-paned windows that pre-date plate glass. There's sawdust on the floor, old butchering tools and a meat rack with ornamental cows. The smoke house used to produce Drier's famous ham's, bacon and ring bologna (spelled "baloney" by Ed Sr.) is more than 100 years old. The ring bologna was a favorite with the Michigan Central Railroad workers, who made special stops in Three Oaks to pick some up. The famous bologna is actually a kind of small salami in natural casing shaped like a horseshoe. Of course, the family recipe is a secret but it is an all-beef sausage with salt and pepper. Drier's has been written about in the Chicago Sun Times and Tribune, Michigan papers from Benton Harbor to Detroit and in many Travel Magazines (such as Food Finds magazine.) The theme is always the same: It's a pleasure to see a family doing something they enjoy for so long and doing it so well. Over the past century many famous people have became regular customers of Drier's Meat Market to purchase their famous ham, bologna and sausages. Some of these people are: Carl Sandburg, Larry Hagman (J. R. Ewing of the Dallas series. His hat still hangs as part of the memorabilia at Drier's), Mayor Daley of Chicago, the Hormel Family and Roger Ebert to name a few. Carl Sandburg wrote a poem about Ed Drier's baloney: Thank you, dear Eddie For your bottles and basket. We've only one question And now we will ask it. We know cheese in a tub And that liver's not bony. But how in the world Do you make your baloney? Drier's Meat Market is open 7 days a week. Monday - Saturday 9 a.m. - 5 p.m. and on Sunday 11 a.m. - 5 p.m. Drier's is closed from January 1st till 2 weeks before Easter. Drier's Old Fashioned Meat Market. 14 South Elm Street Three Oaks, MI 49128 (269) 756-3101 (888) 521-3999 http://www.driers.com . |
 | Egg Dishes: Italian Brunch Casserole Sue Mallick with Food City presents a fresh recipe for Italian Brunch Casserole at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details. Ingredients: 1/2 lb sweet italian sausage; 1 cup sliced green onions; 3 cups diced zucchini; 1 tsp salt; 1/2 tsp pepper; 1 large chopped roasted pepper (from Olive Bar); 1 loaf os Italian bread cut into 1-inch cubes; 2 cups shredded sharp cheddar cheese; 6 eggs; 1 1/2 cups milk Remove and discard the casings from the sausage, cook and crumble sausage in a large skillet until no longer pink; drain. Add green onions, zuchinni, salt and pepper, saute for 4 minutes or until vegetables are tender. Stir in roasted red pepper, drain and cool. Spread 4 cups of bread in a sprayed 9 x 13 baking dish, top with half of the sausage mix and cheese. Repeat layers, whisk together eggs and milk, pour mix over bread, cover and chill 8 hours. Bake covered at 325 degrees for 1 hour or until hot and bubbly. |
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![Daily flights from NYC to Mont Tremblant\](images/articles/thumbs/nytremblantthumb.jpg "Daily flights from NYC to Mont Tremblant\")
