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September 2012 COTM My Calabria: Bread, Cheese, Eggs, Seafood, Meat
- blue room Aug 31, 2012 11:50 PM
Please post here for these dishes:
Bread, Cheese, Eggs…..113 - 156
Seafood…..157 - 190
Meat…..191 - 232
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Polpette alla Verbicarese - My Mother's Pork Meatballs in Tomato Sauce - p. 209
I actually made this dish in April of 2011. It was my first use of this recipe and book and results were terrific. An unusual "all pork" meatball mixed w fairly standard ingredients however the breadcrumbs are dry vs fresh soaked in milk. I cooked mine in the oven vs in oil on the stove. 25 mins at 375 did the trick. We liked these... not as much as our usual mb's but they were very good and I would make them again for a change. I had some of my own marinara in the freezer so I didn't make the Quick Tomato Sauce in this book but intend to do so during the COTM. Love that this book has wine suggestions w each recipe as well.
Forgot to photograph the cooked mb's!
re: Breadcrumbs
Polpette alla Verbicarese - My Mother's Pork Meatballs in Tomato Sauce - p. 209
I also made this some time ago - don't remember exactly when. I love these meatballs. I used homemade breadcrumbs that were probably not as fine or dry as what was called for. The meatballs had a great delicate texture. I think what I really loved about them was the addtition of pecorino cheese. I did use the quick tomato sauce from the book, and it was wonderful. I am a big fan of very simple tomato sauces, and that is exactly what this was.
re: Breadcrumbs
Polpette alla Verbicarese (My Mother's Pork Meatballs in Tomato Sauce), page 209.
Since a couple people have reviewed it on this thread, I reported on this dish in the meatball thread here:
Hats off to Breadcrumbs for teaching me the oven method of cooking meatballs. I really dislike frying. It worked great, and I'm never going back!
re: Breadcrumbs
Polpette alla Verbicarese (My Mother's Meatballs in Tomato Sauce) p.209
There are full reports from others above so I'll just add that I liked these - they are quick and easy to make. I liked the all-pork meat for a change - the mixture was like a pork sausage, which is not a drawback for me. Like Breadcrumbs I baked them rather than frying them. I served them with the Quick tomato sauce over pasta.
re: Breadcrumbs
Polpette alla Verbicarese, p. 209
Very good, a nice change from beef meatballs. I didn't have enough tomatoes to make a double recipe of the Sugo di Pomodoro (7 cups of sauce), so I only made a single recipe. I served the meatballs with penne rigate pasta. I used the sauce for the pasta, and had a little extra for the meatballs. I fried the meatballs, since I wanted to follow the recipe to the letter the first time around, but I'll be putting them in the oven the next time. Thanks for suggesting baking them.
re: cheesemaestro
Looking forward to hearing how you liked the baked version cheesemaestro. I've never looked back!!
Breadcrumbs – p. 127
So I totally recognize we don't need a recipe for these but for the benefit of those who many not yet have had the opportunity to take a good look through this book, the author does call for the use of fresh breadcrumbs in a number of recipes so I thought I'd post this as a reminder.
Having seen that, I decided to whip up a batch and freeze them so I have them on hand for the month ahead. I picked up a day-old loaf of Italian country-style bread at a local bakery and, as the author suggests, cut it into 1 inch cubes without removing the crusts (oh joy!!). Bread is pulsed until crumbs are fine and tada…you're done.
On p. 59 the author also provides a recipe for toasted breadcrumbs and of course, you can use these to make that recipe. I expect I'll be happy to have these on hand throughout the month and, especially on a weeknight where an extra step can make or break my decision to prepare a dish!!
re: Breadcrumbs
I too often keep a jar of 'fresh' breadcrumbs in the freezer, and I also leave the crusts on. Seems so wasteful to cut off that tasty bit. A worthy 'recipe' to have reviewed (especially since it's your namesake!).
re: Breadcrumbs
Hardest thing for me to keep a supply of: breadcrumbs! Fresh, toasted, seasoned, plain, or otherwise, I always promise myself I'll "make" a new batch for the freezer but haha...
re: Breadcrumbs
Breadcrumbs, page 127
I made 2lbs of her everyday bread specifically so that I could make breadcrumbs. The bread was so delicious, that only 1 1/2 lbs of the bread was left for this task. To amuse myself, I started with a grater, sawing the bread back and forth. My arm was tired before I had even 1/4 cup of the crumbs, so I moved onto 20th century technology.
In small batches, I added the cubed bread to the blender. I tossed the crumbled bread in a very fine sieve, and then a bigger sieve over a second bowl. It is astonishing how few breadcrumbs I have! My final results were about 2 cups of the extremely fine crumbs and 4 cups of the larger.
Finally ready to try some of the recipes that I have marked.
re: smtucker
<<"To amuse myself, I started with a grater...">>
smtucker you almost made me cough up my wine!! You made your own bread just for the crumbs. I could barely drag my tired butt down to the freezer this morning to dig out some English muffins so we had some form of bread at breakfast.
Step aside Martha, there's a new kid in town!!!
Loved this post smtucker, you "are" a Chowhound!!!
re: Breadcrumbs
I have started a new starter for this bread. [Long story but the last starter isn't useable.] I have decided that this is the perfect bread for my Thanksgiving stuffing. It is tasty fresh, and gets stale nicely. This time I will do a better job of keeping my starter healthy. Three days is a lot of days to wait for bread.
I am thinking of adding some fresh and dried sage. I think that will work. Anyone think this will be a disaster?
re: smtucker
smtucker, you're putting fresh and dried sage into the starter -- or the breadcrumbs -- or the bread?
Also, what do you mean it "gets stale nicely"?
re: blue room
I am planning to put sage in the final bread dough, not the starter. Some breads don't get stale well. They mold, or become chalky. This bread doesn't collapse or have an off taste as it dries.
Last year I made a bread that had some milk and butter and it just didn't age gracefully and it was too rich or dense. I don't want to make this mistake again.
re: smtucker
I realize now I asked a dumb question, smtucker. Of course you're not adding sage leaves to the starter!
If you'll ever answer another of my questions -- have you made the famous "no knead" Lahey bread? And would this from "My Calabria" be better for taste and drying-for-stuffing, in your opinion?
re: blue room
I actually think that the no-knead bread is excellent for this purpose. I did that one year and it was very successful.
Pollo alla Calabrese (Baked chicken with potatoes, tomatoes and hot peppers) – half recipe p. 218
This couldn't be easier. One dish. Pantry staples. Toss in the oven. After a long work day, the Mr. and I split-up the kitchen prep and put chopped tomatoes, Yukon gold potatoes , garlic and sliced onions that were seasoned with salt in a pan (we used a lasagna pan). Chicken (we used bone-in skin on chicken thighs) is seasoned with salt and pepper and placed on the vegetables. Season everything with oregano (we used wild, dried oregano). Drizzle with olive oil, mix and then place the bed of vegetables and add the chicken (skin-side up), add ground hot red pepper.
Cook until the skin is crisp and golden then turn the chicken and bake until the chicken is cooked through. Because we used too big of a pan and only made half a recipe, by the time the skin was golden – the chicken and potatoes were cooked through and the tomatoes had disintegrated and gotten a little charred without even a hint of pan juice. Even so, it was a nice after work meal. It wasn't a knock your socks off dish, but homey and hearty.
re: BigSal
That's exactly how I remember feeling about the dish when I first made it last year. It's on the agenda for tonight's dinner because I couldn't trust my memory for the reporting details. Everything is at the ready... I'm using chicken quarters jointed into thighs and drums. I can't decide what to serve as a contorno though. Perhaps just a salad.
re: BigSal
I also chose this recipe - my first attempt from the book, which I got from the library after finding this forum. Overall, we enjoyed it. I thought I was following the instructions pretty well, but my potatoes still were not done after the chicken was, so next time I will cut them smaller. I may also add a little more tomato and garlic, because they tasted so wonderful combined with everything else.
The best part was the skin on the chicken - it was crispy and delicious. We cut up a whole chicken and just removed the breasts a little before the rest. The recipe is deceptively simple and, like BigSal said, it couldn't be easier. We will certainly make this again. We also browsed the other recipes while we ate, so I am fairly certain this book will become part of our permanent collection.
re: bkieras
And here is the picture!
re: BigSal
I made this for dinner tonight as well. I made the full recipe as written except I left out the hot red pepper for two reasons. 1. Wasn't sure what type of hot pepper to use, and 2. My husband isn't a huge fan of heat, so thought it would be better to leave it out. I thought the flavors were good, but not all my potatoes were fully cooked. The potatoes under the chicken were good, but those on top seemed a bit crunchy. On the side I served a fig and goat cheese salad as I found figs at the store and some crusy Italian bread. Would definetly make again as it was simple and tasty.
re: JulesLP
re: JulesLP
Jules, we used ground cayenne pepper - just sprinkled it on. It did add some spice to the skin, but not to the rest of the chicken.
re: BigSal
Pollo alla Calabrese, Pg. 218
Baked Chicken with Potatoes, Tomatoes and Hot Peppers
The last time I made this recipe was 1.9.11 and for us it was like Italian comfort food: all the ingredients we like, plus easy to make, easy to eat, nutritious and nostalgic. Last night we made it for dinner and, after seasoning everything more aggressively, we decided that we have to keep this in rotation through the winter.
I used chicken leg quarters dis-jointed, 2 hot Serrano chilies chopped keeping the seeds and ribs, after sprinkling the S & P plus cayenne pepper and lots of dried Greek oregano over both the chicken pieces and vegetables and mixing all together I also sprinkled hot sweet paprika (Pimenton de La Vera picante) over all. Baked the first time for 25 minutes @ 450F skin side up, turned the chicken skin side down and baked for the additional 20 minutes.
Chicken skin was crisp and golden, potatoes (YGs) were cooked through and mashed easily into the pan sauce, tomato chunks had collapsed creating a lovely unctuous sauce with the onion slices, G pan-grilled slices of a large crusty Italian loaf and these were used to mop up the plentiful juices. This well seasoned and delectable meal was transformed into satisfying comfort food of a higher order.
Friselle (Calabrian Rusks) p. 128
I had never had friselle before and was curious to try this twice-cooked bread that looks like a bagel on steroids that is reconstituted in water and eaten as a snack with some type of topping.
This is definitely a weekend project (assuming that you already have made your bread starter which takes 3 days and the bread sponge that needs to sit overnight).
One starts by making My Family's Everyday Bread up to the first rise and then separates the dough into 6 pieces which are formed into 8" rounds with a 2" hole in the center (like a very large bagel). Cover the rings with a kitchen towel and a blanket (you are aiming to keep them at a 80F temperature) for 2 hours. Bake at 475F for 15 minutes in the bottom rack of the oven and then bake at 400F and bake 15 minutes and cool completely on a rack.
Slice each one in half horizontally and bake at 300F for 1-1.5 hours. Lastly, bake at 175F for 2 more hours. The bread is completely dry to the touch and crisp and brittle. Whew! This took quite a while to do, but it does make a lot of friselle which will last a long time.
Because it is so laborious to make, it is not something I would make regularly, but glad to have had the experience and very pleased with the results.
Friselle con Pomodoro Crudo (Calabrian Rusks with Fresh Tomato and Garlic Topping) p. 35
Once you have the friselle made this a breeze. You make a topping of cherry tomatoes, basil, garlic, fresh hot red pepper, salt and olive oil. This topping is placed on a moistened frisella. Similar to bruschetta, but the texture of the bread is different.
It took me a couple tries to get the friselle the right texture. Soak too long and it falls apart. Not enough water and it's too crunchy.
Calabrian Rusks with Olive Oil, Oregano and Garlic Variation p. 36
Rub the moistened frisella with garlic, then drizzle with olive oil, salt and dried, crumbled oregano (we used wild oregano). This was our preferred way to enjoy friselle. Simple and delicious.
re: BigSal
Big Sal I'm so impressed, this was quite an undertaking and it sounds like it produces terrific results. You said that the dough produces a lot of friselle. Are you freezing some of the dough or did you bake all of it? The Italian Bakery here sells the split loaves sealed in plastic and it does seem that they keep in that state for some time.
There's an Italian restaurant in Chicago that serves this as part of their antipasti menu and that's where we tried it for the first time. Interestingly they don't soak their bread and instead they let the juices of the tomato, onion, evoo mixture moisten the bread (to the point that it becomes too soggy for our tastes after a little time on the table). The notion of soaking the bread first is very interesting. Though I'm not as brave or ambitious as you in baking my own, I think I'll pick up one from the bakery and give that technique a try. Thanks so much for posting.
re: Breadcrumbs
The whole recipe makes 12 friselle. I baked them all at once which I am glad that I did now that it is done, but I was baking into the wee hours of the night to finish the batch. The baked friselle are said to keep for months, but I don't see them lasting that long the way we have been snacking on them.
Reconstituting them in tomato juice and olive oil sounds delicious too. I can relate to the friselle becoming too soggy for your tastes after a little time on the table. There's a narrow window between good texture and soggy mess. After a couple trials, I prefer to quickly moisten the friselle under running water rather than soak.
re: BigSal
Wow, you are energetic and dedicated. I think I could make the complimentary recipe suggestions, but I can but great friselle.
re: BigSal
Wow! That is real project management. So glad you liked the results. Just reading your posts on the bread & rusks left me both tired & hungry.
re: BigSal
I echo the others - I'm incredibly impressed.
Pane Calabrese (My Family's Every Day Bread) p. 119
This bread takes some time to make. One starts by making the bread starter, a 3 day process. Mix flour, yeast and water and cover in a warm spot for 24 hours. Divide the dough in half (discarding half) and add flour and water and rest 24 hours. Divide dough in half again (discarding the half) and add flour and water and rest 24 hours.
Add flour and water to the starter, cover and rest overnight to make the sponge. The sponge is put into 3 lbs of flour (formed into a well with the sponge in the middle). Warm salted water is gradually added to the sponge until blended and then mix in the flour until the sides of the bowl are clean. Knead until the dough is firm and smooth. This is a moist dough and Rosetta recommends kneading the dough in the bowl, but I was not used to kneading so much dough at once, I found it easier to knead it on my countertop. This was quite a workout .
The dough is covered with a kitchen towel and blanket to keep the temperature around 80F and leave to rise 2.5-3 hours. Shape the loaves into your shape of choice (makes 3 loaves). Cover and rise 2 hours then bake.
The result is a hearty, dense loaf. I don't make a lot of bread, but each time I do, I find it so rewarding.
re: BigSal
That sounds so great. I've always wanted to try making bread with a starter but never get around to it. Would you say that the outcome is worth the effort/time?
re: Allegra_K
Yes, for me it was, although I do not mind working on extended projects. This was also my first time making bread with a starter too. The nice thing about the starter is that you can make it in advance and put it in the fridge for up to three weeks.
re: BigSal
Thank you BigSal, I enjoyed both posts! You've earned your daily bread, that's for sure.
(The background in the book about bread paints a picture, doesn't it? Hardscrabble, but healthy I suppose.)
re: blue room
Hardscrabble indeed. It makes us appreciate the food we have and the ease and afforability of it. Making this bread was a fun project, but I can't imagine having to make it weekly for sustenance.
re: BigSal
Thank you so much for reporting. I have just marked this recipe and plan to start the starter tonight. I love when I make our own bread, and as the temperature drops, I am willing to turn the oven back on. Not sure that my stand mixer can handle 3 lbs of flour, but I want to make a full recipe so we will have lots of breadcrumbs for so many of the other recipes I want to try.
re: smtucker
If you make this recipe, you will have LOTS of breadcrumbs! It makes three large loaves of bread. The kneading was the toughest part, since it makes such a large amount of dough.
re: BigSal
Did you make a partial recipe? Freeze some of the dough? Or just go for it?
re: smtucker
I made the whole recipe.
re: BigSal
Pane Calabrese (My Family's Every Day Bread) p. 119
Let me start by stating that I am impatiently waiting for this bread to cool off enough to eat. The house smells wonderful!
BigSal has already outlined the big picture so I will restrain my comments to the changes that I made. Though I made the full amount of the starter and the sponge, I only made 2/3 of the recipe adjusting the amount of sponge accordingly. I wasn't sure that my 600 series stand mixer was up to 3 lbs [in the future, I now know that it could.] I chose to make the loaves in the batard shape.
So I blindly followed her instructions to complete the second rise on towels. Getting the dough onto the peel was more difficult that I would have liked, but I managed it. She doesn't suggest slashing the dough before placing it in the oven. As you can see, one of my loaves split and the other just puffed up like a blowfish. In the future, I think I will do two things differently- slash the dough and create a steam oven a la Reinhardt just to get a more even puff.
Will have to report back on the flavor. If it is half as good as the smell, we will enjoy this for MANY days to come.
re: smtucker
The bread looks wonderful, SMT. Couldn't help noticing your knife storage in the background, though. Now I have serious knife storage envy...
re: Gio
Isn't that work surface wonderful? That piece was a wedding gift to us 30 years ago! It has been a kitchen tool, been used as a violin repair bench, to store wine. It is perhaps one of the most versatile wedding gifts that we received.
My greatest fear, as a violinist, is to cut my hands reaching for a knife, so I always make sure that the knives are tucked away and accessible.
The bread was delicious. The crumb was dense with large open holes. We found it more chewy than a standard French loaf. I had forgotten to mention that I did a slow refrigerator rise to encourage as much flavor as possible. We liked this bread in part because it isn't really sour, just flavorful.
re: smtucker
Beautiful bread (and kitchen furniture!) I'd like to someday have a truly "everyday" bread-- that I can make without thinking and have it come out the same every time.
About how long did it rise in the fridge?
re: blue room
I put the dough in the fridge at about 3pm and then pulled it out the next day at 9am.
re: smtucker
In another life, when I was working my way through my Earth Mother phase during the '60s & '70s, every week I made our daily bread, butter, and yogurt so I can just imagine the aroma of freshly made bread in your kitchen. Ah, those were the dayz. Peace, love and happiness,. man. (Classical piano and an F-Alto baroque recorder were my instruments of choice then.)
re: smtucker
"Puffed up like a blowfish" is a perfect description. I'm glad you liked the bread. How long did you knead it in the mixer? I may try the slow refrigerator rise too.
re: smtucker
Beautiful bread; beautiful work surface.
I'm just reading this--so impressed with all these bread-making efforts.
re: smtucker
I'm so impressed with your bread-making skills smt....picture perfect! Also love your wedding bench...as Gio said, the knife storage is enviable. What a great idea and a treasured gift.
re: smtucker
Pollo con Melanzane (Braised Chicken with Eggplant, Tomatoes and Pancetta) p. 220
Needing to use up tomatoes and eggplant from the farmers market, this dish called out to us. The recipe starts with frying eggplant chunks, but instead I sauteed the chunks (briefly put in a bowl of water to minimize the amount of oil they absorbed- an idea sparked by Sam Fujisaka) until just cooked, but still firm and set aside.
Pancetta and garlic halves are sauteed in olive oil until golden and then chicken thighs are cooked skin side down until the skin is brown, then cook on the other side for 5 minutes. When the pancetta and garlic were in danger of burning, I removed them from the pan. Remove the fat from the pan, add wine and simmer until evaporated. Add chopped, fresh tomatoes and hot pepper and cook until the tomatoes become a sauce. Add the eggplant and simmer until it becomes a glaze. Finish with chopped parsley.
This was another nice rustic dish. We served this with some brown rice (not very Italian, but it was quick and easy) which sopped up the delicious, gently spicy tomato flavor. The pancetta, once crispy, lost its texture while cooking down the tomatoes and would do without them next time.
re: BigSal
Pollo con Melanzane, Pg. 220
Braised Chicken with Eggplant, Tomatoes and Pancetta
This was a case of premeditated substitution for me. I knew instinctively when reading through this recipe then Sal's report that I wanted to use sausages instead of chicken. So I did, 4 large spicy chicken sausages from our local salumaria. Additionally, 1 1/4 pints grape tomatoes instead of a large tomato, and 1 teaspoon crushed red pepper flakes instead of a fresh red chili. Other than these substitutions all the ingredients listed in the original recipe were used. I fried the eggplant chunks in a small amount of olive oil and chicken stock till golden and caramelized then proceeded per the recipe, cooking the halved sausages as the chicken would have been.
The result was wonderful. Everything well cooked, full of flavor and very satisfying, the pancetts adding a salty rich flavor and texture. Steamed small red-skinned potatoes simply seasoned with S & P. minced parsley and EVOO were served with the sausages and vegetables.
re: BigSal
Pollo con Melanzane (Braised Chicken with Eggplant, Tomatoes and Pancetta) p. 220
This was a decent every-night dinner but I didn't feel passionate about it.. Not that one needs to feel passionate about every-night dinners but I don't think I will be repeating it. I should have dunked the eggplant chunks in water as BS recommended as they soaked up a lot of oil. One thing I found was that it took quite a while for the cup of white wine to evaporate and by then the thighs were cooked (though that may be because I used boneless thighs), So another 10 minutes for the tomatoes to cook down was a bit too long for the chicken.
My pancetta stayed quite firm though my cubes may have been larger than BS's. I would say keep it in as it added a good flavor.
re: BigSal
Wow--BigSal, you are taking this COTM seriously. All these posts are so inspiring.
re: nomadchowwoman
This has been a fun month and the timing has worked out. Next month I'll be looking for inspiration from others. Indian cuisine is outside of my comfort zone. I would have been more comfortable with the Bistro Cooking or the Union Square book, so glad to have others to stretch me a little.
Vrasciole alla Verbicarese (Stuffed Pork Rolls in Tomato Sauce), pg. 197
I made a mini batch of this a few nights ago, using about 1/2 lb of pork and 3 C of tomatoes, and was very pleased with the results. We both liked it better than any beef braciole we've had (not that we've had that many), and a few days later asking Mr. QN what he'd like for dinner the instant answer was "How about some more braciole?". No I haven't made another batch yet, but you get the drift.
The recipe is pretty straightforward, cut pork butt in to scallopine slices, pound them out. Meanwhile chop up a filling with pork fat ( i used the scraps from trimming the pork), parsley garlic, s&p. Stuff the scallopine with the filling and roll jellyroll fashion and tie w/ twine to secure. My slices were a bit smaller than called for, and I'd guesstimate that I used about a teaspoon of filling per roll. Brown the rolls in a heavy pot, once brown add whole garlic clove, as soon as it gives off fragrance, add chopped tomatoes and fresh basil, bring to a boil reduce and simmer for an hour or more. Before serving remove the string from the rolls and return them to the sauce to warm.
To serve, use some of the sauce to dress pasta for a first course; and then serve the braciole as a second course. In truth we had our pasta sauced on the plate next to the braciole, and that plus some nice sauteed spinach was dinner.
re: qianning
I've been eying that recipe - it sounds so good. Thanks for the review and pics!
Trippa con Peperoni (Tripe w/ Tomatoes and Sweet Pepper), pg. 230
My conception of this dish before I made it was completely different than the results. I had thought it would be more like a rich sauce/ragu when in fact it is more of a soft saute. There was the rub, since my meal plan included fresh pasta, and this is definitely not a dish to eat with pasta, and Mr. QN was looking forward to a tomato-y tripe sauce, which he loves, whereas this dish is really all about the flavor of the sweet peppers.
Anyway, I made a half recipe but otherwise followed the directions. Honeycomb tripe is boiled until soft, then drained, cut into bite sized pieces, set aside. Fry peppers in oil until soft, set aside. Saute garlic in oil until light brown, add tomatoes, cook until just softened, add back the tripe, simmer five minutes, add back the peppers and a touch of hot pepper flakes, once warmed through, serve.
re: qianning
I am so glad that someone made this dish. I have tripe envy! I do not see my husband trying tripe, so I will enjoy your dish vicariously for now.
re: BigSal
"tripe envy", that's a new one! Funny thing is I made this dish because Mr. QN loves tripe in red sauce so much, but I ended up liking this way better than he did. Guess you never know.
Ricotta Fresca - Homemade Ricotta (p. 144)
I had fun making this, and it surpasses storebought. With every intention of using it to stuff zucchini I oops made dessert instead.
It's fresh cheese made from milk, cream, and salt. Rennet (I ordered vegetable rennet from the author's recommended source) causes the mix to separate into curds and whey. The process is very easy and logical (except for the chemistry/magic part :) It takes a little time and patience -- the *opposite* of "stir vigorously" is what's called for here. I followed directions and it worked well. I've posted a picture of the milk mix just before rennet was added, and the unmolded cheese. It would be fun to put leaves and ferns on the cheese to leave impressions, but this is just plastic basket design, of course. The curds are spooned into a porous container, drained for about two hours, and you've got lovely fresh ricotta. I made a half recipe and wish I'd made more.
Note that Ms. Costantino has made this successfully with low-fat milk (2 percent) too.
And then I made a Ricotta-Pineapple Pie, Carmela Soprano's recipe!
Quite interesting to me, but for another day, are the variations -- ricotta salata and ricotta affumicata. Salted and smoked ricotta, drier and firmer.
The pie is from "The Soprano's Family Cookbook".
re: blue room
Lovely! I have rennet ordered, and am duly noting your "*opposite* of "stir vigorously" is what's called for here."
re: blue room
Beautiful job! I'm tempted to get a cheese mold to try this.
re: blue room
So, I finally got my rennet and am hoping to make a batch of ricotta this working. However, I didn't get draining baskets. and am wondering if I can use the metal containers that my store bought brand of ricotta comes in....picture follows, not sure how clear it is but there are drainage holes, although not so many as in the plastic baskets.
re: qianning
Probably, but you might consider starting with the cheesecloth in a colander, and then move to the bucket when the amount of liquid being expelled is smaller.
re: smtucker
that sounds like good advice.
re: qianning
I agree with smtucker, cheesecloth in colander, then a mold with some drainage. I think those plastic molds are meant to mimic real baskets -- all the holes aren't really neccessary.
Please let us know how it goes, and what you plan to do with the ricotta.
re: blue room
thanks...it probably won't happen until the weekend, but i will report back once i make it...hoping to make the ravioli, and maybe one of the "layered" dishes....we'll see.
re: qianning
re: qianning
Awright!! A beautiful pot of cheese!
Did you have any trouble, notable moments?
re: blue room
LOL! I was being a tease, I confess.
My only glitch was a fair amount of scorching on the bottom of the pan....anyone know why she doesn't have one stir the milk while it is coming up to temp?
Also, i really wanted to make this with sheep's milk, which I thought would be easy to find around here. Dumb thought. It is late September in NH, no sheep's milk until the next lambing. So, I used a very good, very fresh, dare I say it (?) un-homogenized raw cow's milk and skipped the added cream, the results were plenty buttery, no need for the cream.
To strain I started out in a buttercloth lined sieve, and moved the cheese into the tin once I was ready to store it in the fridge. So far I've used half for raviolini filling, not sure if the rest is going in a savory or a sweet dish.....will have to decide soon.
re: qianning
The only goat's milk in my markets around here are ultra-paturized which doesn't make cheese. I had the same idea, and the same disappointment.
re: smtucker
Oddly, goat's milk I can get fresh and pretty much all year (do goat's go dry?), but wasn't sure how strong it would be....and the way my schedule worked out I was closer to the cow dairy than the goat this week, but .next lot I'll try goat's milk. I now have plenty of rennet to use up!
re: qianning
Raw milk, what a find! I don't know about your area, but in my parts the selling of raw milk is illegal....such a shame.
How would sheep's milk compare to goat's milk? Is there such a thing as goat milk ricotta? I'm wanting to try this recipe as well, and raw goat milk I can get. I can't imagine milking a sheep by hand...all that lanolin would make for a tricky and sticky mess.
One more question for you cheese maestros. I have rennet in tablet form only. What ratio would I use to equal the liquid amounts called for in the recipe?
Thank you!
re: Allegra_K
In the States raw milk is a state by state issue, in New Hampshire any dairy can sell it, and we have a good one fairly close by. For the most part I only use it for yogurts and Indian sweets, i.e. stuff where I'm going cook the milk anyway, but want it un-homogenized.
Sheep's milk is much richer (twice as much fat?) than goat's milk. As far as I'm concerned, anyone with the patience to raise either sheep or goat's is pretty much saintly. Lambs may be cute, but darn they are dumb, and kids are cute, but they are too clever by half!
FWIW, my rennet was tablet form too, the instructions that came with it said 1 tablet=1 tsp liquid rennet, and that's the formula I followed. It worked fine. I dissolved it in the same amount of water that Constantino gave for diluting the liquid rennet.
re: qianning
Yes, sheep are incredibly dense. It is for that reason that I cannot fathom having to milk one, even for the sake of cheese. It's bad enough trying to catch one! There aren't any sheep dairies around here, as far as I know.
For your query above, goats do dry up in milk production, usually 10 months after kidding, though it is easier to stagger breeding than sheep. It is also possible to continue to milk them year-round on occasion, but it depends on the doe and her breed, whereas I believe ewes generally will dry up as the weather cools and the days grow shorter in the fall, regardless of when they lamb. Fun facts learned from The Farm!
Thanks for the rennet tip. Must try now. Too bad the ravioli didn't work out for you...
re: qianning
I'm so jealous that you have (sometimes anyway) access to "real" milk -- driving is a problem for me, so I have to rely on close-in, familiar groceries. I'm sure your cheese is superior, probably altogether different!
Yes, she says "Pour the milk into another pot to leave behind ...scorched milk...bottom of the pot." It surprised me too, but it worked fine. Two pots to clean (one with scorched milk,) or standing there at least 20 minutes stirring -- a choice.
Since making this with the rennet I've seen some other recipes which call for lemon juice, or vinegar. Ina Garten has one with more cream -- might make up for my dehumanized milk :) Her recipe also simplifies technique, ignores the slow stirring.
So I'm thinking that this Calabrian method is one of many.
re: blue room
Good points, there seem to be a profusion of ways to make ricotta. A friend of mine only makes it from leftover whey when she makes other cheeses. I'd guess all the different methods and milks would lead to slightly different flavors. This is giving me a glimmer into why cheese has so many different varieties/characteristics, which in the past was a pretty much complete mystery to me. Yet another great COTM learning experience for me.
re: qianning
That sounds like a fun side project for a cotm. Cheese making: the cookbook of the year! Having all sorts of cheeses aging in a little cheese cave....comparing recipes and methods. And of course, the eating. Oh, the eating!
re: Allegra_K
"...little cheese cave..."
Oh dear, that's not in my job description as a chowhounder, is it?
There is a book called "The Cheesemonger's Kitchen," might be of interest as a COTM.
re: Allegra_K
It has been occurring to me that this ricotta experience could quickly morph into a new obsession for me. Just calling around looking for sheep's milk I learned a lot, and when i started to track down rennet, there was yet another dimension to investigate.....but you're right it is more of a COT"Y" project....we'll see if I'm still intrigued by the time spring lambing comes around.
re: qianning
And after cheesemaking comes meat curing, then heck, why not a property outside of town raising a menagerie of critters, tapping maple trees etc. This could easily become a big problem.....
re: Allegra_K
well, fortunately my cousin already taps her maple trees and we get the good stuff for free, so I'm safe on one count anyway.
re: qianning
My mother "leases" her maple trees so I get the liquid gold for free yearly as well. But the meat curing? I would be in.
re: smtucker
That's one of my projects to learn for next spring: maple tapping. We don't have many of the sugar maples here, but the Manitoba Maple (aka Box Elder) is delicious in its own right. I've decided it's about time to make use of those quick-growing monsters.
Though, there are many items on my ever-growing 'things to try' list...hopefully I don't forget by March.
re: Allegra_K
smt: perhaps not what you ahd in mind, but i've always wanted to see a jane grigson book as cotm, http://www.amazon.com/Charcuterie-Fre...
a-k: your "hopefully I don't forget by March", pretty much summarizes the whole sheep's milk cheese project, & many other tings....
re: qianning
So, it is March--lambs abound, licensed sheep dairies though are a different matter. But I did manage to get a gallon of ewe's milk from the sole sheep dairy in NH, and have so far used a half gallon to make ricotta. Things went a little differently than they did with the cow's milk I used in the fall; so here's my take (and questions) from this round.
First, I used the same recipe, as I couldn't find a recipe for ewe's milk, I also used the same tablet form veg rennet (freezer stored since Sep 12). I used a heavier bottomed pan than last time, and did stir to prevent scorching. Otherwise, up until the point after the rennet has been added and the mixture allowed to rest, everything went swimmingly.
But when I stirred to break-up the curds, things started to look very different. The curd was much finer grained and much softer than with the cow's milk. No way no how was I going to be able to separate the curd from the whey in the bowl. After a few minutes I gave up and after a brief panic and some serious googling moved on to plan "B". Lined a large colander with butter-cloth muslin and allowed the whey to drain on its own. This worked fine.
The results are a gorgeous soft sweet cheese. Very very delicate. Now my only problem is figuring out what to do with it, this is definitely more of a dessert cheese than one for savories, I think. We'll see. Recipes for a good ricotta pie would be gratefully received!
And does anyone know, should the curd from sheep's milk be softer than from cow's?
re: qianning
Lovely! I had bought some high quality milk for this recipe, but the rennet hasn't arrived yet, so I made my standard ricotta recipe. Can't wait to compare the two when I get my hot water back.
re: qianning
Impressive. You're my new roll model. So, how long can you keep rennet?
re: LulusMom
Again, based on the instructions on my rennet tablets, at least 6 months in the freezer. The liquid form has a shorter shelf life, can't remember exactly how long, but the longer shelf life of the tablets was definitely a selling point for me.
This ricotta recipe was really pretty easy, technique-wise the only thing I'd change going forward is the pan I used, to see if I could find one that minimized the scorching.
re: qianning
Wow!!! It looks so rich and creamy. I wish I could grab a spoonful to taste it. Inspired by you and blueroom, I have purchased rennet and a basket. I hope to make some ricotta in October.
re: BigSal
It really is fun, and as BR pointed out there's a certain "magical" quality to it. Hope you enjoy.
re: blue room
Very nice looking cheese--and a lovely dessert!
re: blue room
All this ricotta talk inspired me to make some for the first time. I didn't use the recipe in the book, and I didn't use rennet, but I'm posting about it here because all this ricotta talk inspired me to make some - which I then used to make a variation on parmigiana in the book.
I made it based on smtucker's helpful description of her regular process in another thread (http://chowhound.chow.com/topics/8667...), which worked great - thank you, smt! Mine wasn't as rich and creamy as the ones spoken of here because I used a quart of 2% milk, plus a little under a cup of half and half, along with 1/4 cup white wine vinegar. Because I used lower-fat milk, my yield wasn't very big, but it was just the amount needed for what I made. I wish I had stopped draining it a little sooner to keep it a little looser, but once the horse is out of the gate, etc. Next time.
Reading the discussion of raw and other milks above has me curious for a later go-round. I know there is raw milk from a couple of producers available at a market near me, and also pasteurized, cream-top (i.e., non-homogenized) milk.
re: blue room
Ricotta Fresca - Homemade Ricotta p. 144 (half recipe)
Inspired by those of you who made ricotta fresca, I decided to give it a try myself. It was surprisingly easy and the results are creamy and luscious- worlds apart from store-bought (even the specialty ricotta from a local Italian grocer). If left to my own devices, I could probably eat the whole batch- one spoonful at a time. Although not indicated in the recipe, I did stir the milk to prevent scorching on the bottom. The next time, I think I will add the salt directly into the pan rather than pouring the contents into another pan. I would love to try making this with either sheep's milk or goat's milk too.
We ate the ricotta with some recipes from the Mozza cookbook. We made egg yolk ravoli (rich and delicious), gnudi with chanterelles and spinach (I forgot to add nutmeg to the gnudi. This was good, but not the best way to use fresh ricotta), and crostini with fresh ricotta and slow roasted tomatoes (this was very good. The slow roasted tomatoes are addictive, but would use a little less salt and pepper. These are much like Batali's tomato raisins, but cook at a higher temperature for less time). Mozza's version of fresh ricotta uses a lot more cream – not sure if I'll get around to trying that version any time soon.
I'm feeling pretty confident after successfully making paneer and ricotta. Could this be the year I finally try making mozzarella?
re: BigSal
Everything looks so scrumptious. I don't have the Mozza book, what's in the gnudi? Just ricotta and egg?
re: qianning
Here is the recipe.http://www.foodandwine.com/recipes/ri.... The gnudi is made of ricotta, egg, nutmeg, parmigiano reggiano, melted butter and flour. This is a pretty luxurious dish not only because of the generous amounts of butter in the sauce , but also because of the very expensive chanterelles. Less rich, but still very delicious are Marcella Hazan's spinach and ricotta gnocchi.
re: BigSal
Thanks for the link.
Funny, you mention Marcella's green gnocchi because that's one of my favorite uses for ricotta (sometimes I use spinach, sometimes chard), so I was surprised when you said you thought the gnudi wasn't the best use for the ricotta.
re: qianning
It's more that the texture and taste of the fresh ricotta doesn't come through as much in the gnudi as much as it would in ravioli, cannoli or just spread on bruschetta.
re: BigSal
Oh, yum! And very inspiring! I must make this!
re: roxlet
Let us know what you think when you make it.
re: BigSal
This reminds me that I still have some of my ricotta in the fridge. Hmmm.... maybe ravioli is in my future.
Your pictures are really lovely.
Insalata di Polipo, (Marinated Octupus Salad with Olive Oil and Lemon), p. 161
I made a half recipe of this, with frozen octopus which was also smaller in size than called for, but still big enough to make decent chunks for a salad.
The author talks at some length about how to cook the octopus, mentioning the necessity of tenderizing it. The method she offers up is dipping the octopus three time in the boiling water, before finally submerging it for a long simmer. While the author always uses this method, she admits to not having tried others (or just omitting these steps), and I found this lack of investigation a bit disappointing. In my experience, when using frozen octopus, you don't have to do anything to tenderize it, because the freezing itself has accomplished that for you. You can just boil it, straight from frozen if you want, and it will come out fine. That's what I did here. I also reduced the boiling time because I was using smaller octopus than called for.
Once you have your octopus cooked, and cut it up, it is marinated for an hour or more in a mixture of parsley, lemon juice, garlic, and olive oil. That's about all there is to it. While this salad was good, I felt that the marinade was actually a bit much for the octopus. The raw garlic and lemon overpowering just a bit. Many of you would probably disagree with me on this. I really like octopus, and am more and more inclined to serve it very simply, with just olive oil and salt, and a touch of paprika or red pepper. While this salad was good, my more minimalist preparation still remains my favorite.
re: MelMM
Mel, I'm so glad you reported on this recipe as it's been on my To Make list since the beginning. Every once in a while octopus is on offer at our local market and I've been waiting all Summer to no avail. Perhaps I better start looking through the frozen bin case. Also, I'm glad to read your tip about the frozen octopus. If I do get to make the dish I'll be sure to follow your advice.
Ricotta and Roasted Pepper Frittata (from the website: http://www.saveur.com/article/Recipes...)
My husband went crazy over this - said it was the best frittata he'd ever had. For me it was perfectly fine and pleasant, but I wouldn't rave about it. You cut a small waxy potato thinly along with a small onion and saute these in an oven proof pan until lightly browned and soft. Meanwhile mix the eggs with pecorino, salt, oregano, parsley and pepper. Once the potato/onion mix is done you take it off the head, add the egg mixture and stir, then top with roasted red pepper slices (I cheated and used bottled) and dollops of ricotta and bake. Very simple and pleasant (but according to my husband the be all and end all of frittatas). Served with a ceasar salad.
re: LulusMom
LOL, LLM. You don't sound very pleased with his assessment.... Sometimes it takes so little to please them.
Pesce Spada Alla Ghiotta P. 175
This is swordfish "glutton style". Calabrians must have a different sense of what constitutes gluttony, we found this to be an easy, tasty and healthy fish treatment that calls for quickly searing the steaks, and simmering them briefly in a pan sauce of fresh tomatoes, capers and green olives. We needed to clean out the fridge in advance of a trip (to Italy!), so we used mahi mahi instead of swordfish. We were able to use the last of the summer tomatoes in the sauce. The green olives really made the difference for us, loved the texture and the flavour. We didnt have the suggested parsley, I think that would freshen up the taste even further. Served with rice and roasted cauliflower. Would certainly do this again.
re: painperdu
So glad to hear of your success painperdu, I have this dish tabbed for a dinner this week. I plan on using salmon since I have an abundance in the freezer at the moment it seems. I'll let you know how it goes. Congrats on the trip to Italy...how wonderful. You'll have to tell us all about it on your return.
re: Breadcrumbs
It would be interesting to know how this would work with a stronger flavored fish like salmon, rather than a more neutral white. Look forward to the report, Breadcrumbs!
re: painperdu
Pesce Spada Alla Ghiott (Swordfish "Glutton-Style" with Tomatoes, Olives, and Capers), p. 175
I was finally able to get the book from the library last weekend, just in time for me to come down with a cold. Now that I'm recovering, I hope to be able to make a few things before the end of the month.
I got a start with this recipe tonight, and it's a winner. Quick and simple, with only a few ingredients, but a ton of flavor. I don't much care for swordfish, but my market had wild Columbia River king salmon on sale for $12.99/lb, so I went with that and it worked very well with the robust flavors of the sauce.
The fish is seasoned with salt and pepper, dredged lightly with flour, and browned briefly on each side in olive oil before being moved to a plate. Thinly sliced onions are added to the pan and cooked a few minutes until softened, then tomatoes, green olives (mine were large, and I quartered them), and capers are added and cooked until the tomatoes soften and start to give up their juices. While she calls for peeled, seeded, and chopped tomatoes, I had a box of red cherry and yellow pear tomatoes that were a gift from someone's garden, so I simply quartered them and used them as is. The fish is now returned to the pan; we are instructed to bury it in the sauce, but that wasn't possible with my thicker salmon fillets, so I plopped a lid on the pan and let them go until done. (She calls for 3/8-inch thick swordfish fillets, and I don't think I've ever seen any that thin.)
As I said, simple, quick dish (at least without starting out by peeling tomatoes), where the fish is complemented by both the sweet flavors of summer tomatoes and sautéed onions and the pungent, umami-rich olives and capers. I'm sure I'll repeat this. I served it with zucchini sautéed with garlic, pine nuts, and golden raisins, a dish from Roden's New Book of Middle Eastern Food.
Salsiccia Calabrese, page 211
Fresh Homemade Fennel Sausage Calabrian Style
I really want to make the pasta with ricotta and sausage recipe, and since I had some pork in the freezer, I decided to make her sausage. The pork in my freezer didn't have enough fat so I bought some pork fat at the new meat butcher in my neighborhood. I modified the method just a bit. I cut the pork and fat into cubes and then tossed them with the aromatics and let them sit in the fridge for several hours before grinding. I didn't have fennel pollen so I used fennel seeds that I ground with a pestle.
I then let the ground meat sit overnight in the fridge to let the flavors do their thing. I make sausage often, but for some reason getting this mixture into the casings was difficult. THe mixture had not be emulsified, and that seemed to happen on the way to the casing. So instead of 1 lb of linked sausage, I had about 3/4 lb.
For lunch, I rolled the non-cased sausage by hand assisted by some saran wrap, and then sauteed it with some onions and cherry peppers. A very nice meal for the middle of the day.
I found this sausage to be a bit under seasoned. My mistake since I didn't test a quenelle before finishing the sausage. If I make this again, I will add more salt and hot peppers.
[My house will not have hot water for the next four days, so I had to cook up almost everything in the fridge so I don't create dirty dishes until Friday night.]
re: smtucker
Oh, and the picture.
re: smtucker
Truly wonderful! If this was at my disposal, I'd stick one skewer across the diameter, and another perpendicular, toss it on the grill, and be very happy.
Nicely done smtucker!
re: smtucker
Wow, wow, wow . . .
re: smtucker
omg smtucker, you are such an inspiration! I read your post in awe. Honestly. I tip my apron to you...well done and what an amazing likeness to have achieved for a case-less sausage. Beautiful!
...btw I'd highly recommend the fennel pollen if you can get some but I'd never put it in a recipe. It's so expensive and IMHO, it really shines when used to finish a dish, right before serving. I also buy ground fennel for next to nothing at an Indian grocer. It's great in a pinch.
re: Breadcrumbs
I've looked high and loow for fennel pollen, to no avail, and ordering it online means shipping that is almost as expensive as a small tin of the pollen. Do you order it, bc?
I'm going to be in Chicago in a week or so so I will see if I can find it there.
re: nomadchowwoman
Hi ncw, I've found mine at Gourmet shop in a market building in Toronto but I've also bought it in Chicago before I found it here. Not sure how familiar you are w Chicago but there's a fabulous spice store in Old Town called "The Spice House" the owner is a Penzey (daughter). They definitely have it along w a number of other wonderful spices. I buy my Cinnamon, porcini powder, tomato powder, chilies, and fennel seeds here. (We love Chicago and visit frequently!). If you get to Old Town, I'd also recommend stopping in at Old Town Oil as well. Their Cab Sauv Vinegar, Sherry Vinegar and Lemon infused olive oils are outstanding...and you can sample everything!! Oh and then there's another stop at the Twisted Baker...home to my all-time favourite Red Velvet Cupcake and some amazing cookies and other goodies!! I'll bet you're sorry you asked about now!!
Here's a link to Spice House Fennel Pollen:
re: Breadcrumbs
I have ordered from The Spice House, but not actually been there--but I will make a point of it, and I'll stop in at Old Town Oil as well. I get to Chicago often--did not even realize The Spice House was so easily accessible!
Thank you. (Though I am ignoring your comment about the Twisted Baker. I am.)
re: smtucker
Impressive!!! It looks gorgeous and makes me want to try making sausage. In my book, the recipe calls for wild fennel seed which I thought was different than fennel pollen. The wild fennel seeds I have are like my regular fennel seeds, but intensified aroma and taste. The fennel pollen I have has a very different fragrance and texture.
P.S. Good luck without hot water until Friday.
re: BigSal
You might be right.... I saw the word wild and just filled in. And wild fennel is very "in" right now.
Pitta con Verduna, page 131
Stuffed Pizza with Chard and Dill
The picture of this bread on page 133 sucked me in. I had to make this!
One starts the bread in the morning with flour, yeast, salt and water. The dough rises for about 2 hrs in a bowl coated in olive oil. The second rise is done on a clean dish towel, scatter some flour over the top with a second dish towel. I also covered with the original glass bowl to prevent drying.
I substituted spinach for the swiss chard. Just looked better this week at the farm. The greens and scallions are tossed with a lot of salt and left to wilt in a colander for at least 30 minutes. I don't have a colander big enough for over a lb of greens, so I started to wilt in a soup pot, and as the mixture wilted, transferred it to the colander. Then you wash the salt off of the greens, and squeeze out as much water as possible. The mixture is now combined with some paprika, hot peppers, fresh dill, and some oil.
Place the dough on a 1/2 sheet pan and spread the dough until it covers the entire pan. Here, I think she could have been a bit more helpful and instructed that when the dough starts to jump back, to let the dough rest. Now spread the greens mixture on half of the dough, and then pull the other half of the dough over to cover the filling.
This filled pizza looks great and smelled wonderful as it baked. This will serve as our lunch all week long. If I remember I will try to take a picture once we have taken out a slice.
[My house will not have hot water for the next four days, so I had to cook up almost everything in the fridge so I don't create dirty dishes until Friday night. Our filled pizza will be served on paper plates!]
re: smtucker
Wow --look at that sausage! I have to say, the sausage (to me) is daunting, but the stuffed pizza is inspiring!
re: smtucker
That looks fantastic! Not sure I'd even need a plate, paper or otherwise, to dive in....good luck w/ the plumbing.
re: smtucker
And here is a piece I cut for today's lunch. The bread was delicious but the filling was a bit too one-note for us. A bit of cheese, roasted tomato, or some vinegar would have perked this up a lot. This would be a great dish to bring to a pot-luck or serve when you have tons of people over.
re: smtucker
I was wondering if a little of that sausage could find its way into the spinach mix!
With bread that is reliable *and* delicious it won't be hard to think up fillings. Would you call the bread chewy?
Pesce Spada alla Bagnarese - Swordfish in a Garlicky Broth, Bagnara Style.
Another simple, tasty dish! I'll be sad for September to close and this book to go back on the shelf, even though I am very excited about the October selection.
I got fresh swordfish - expensive! But the old man loves it, so I guess its worth it. This was a fun dish to make. I cut the fish horizontally to get the thickness she recommends. The fish is placed in a baking dish coated with a smidge of olive oil, after being salted and peppered. You sprinkle garlic, capers, parsley, lemon juice, and a little water over the fish. Then you set the baking dish down into a large pot or roasting pan - I used my dutch oven. Put on high heat, and pour boiling water around the baking dish. It cooks for about 8 minutes - I left mine on just a bit longer, because the hubby is weird about fish possibly being undercooked.
Even with the few extra minutes, I was really pleased with this. We've tried swordfish before and it seems to overcook pretty easily. The sauce was garlicky, but light and very good. We served with the zucchini parmesan recipe, which I'll review on the appropriate thread. I would certainly make this again, and I'm likely to try this method with other fish and variations on the sauce.
re: bkieras
I'd like to try this method for cooking, but would probably be "weird about ... possibly undercooked" too! Still, a delicate way to cook such delicate "meat".
Thank you for showing this.
Grilled Swordfish Rolls with Breadcrumb Stuffing (Braciole de Pesce Spada alla Griglia) p. 172
We have been grilling all week trying to take in the last of the summer weather before it becomes a distant memory.
Thin slices of seasoned swordfish is topped with a stuffing made of breadcrumbs, garlic, pecorino romano, capers, olive oil and parsley then rolled up and secured with toothpicks. The swordfish rolls are brushed with salmoriglio (olive oil, garlic, parsley, oregano, sliced hot pepper and olive oil). Grill and serve with additional salmoriglio. This can be served hot or at room temperature. Both of us enjoyed the simple flavors of this dish. With some advanced preparation, this could be an easy dish for entertaining.
re: BigSal
This sounds wonderful BigSal, thanks for your review and alerting us to this recipe. Like you we've been trying to cram as much grilling in as possible before the decent weather slips away. This sounds like a winner.
re: BigSal
I have a similar recipe from Ada Boni's classic book Italian Regional Cooking. By all means find that book if you can.
I've made it several times in variations- the VERY best time: I had a friend at a deli slice a mostly-frozen swordfish loin on his deli slicer. VERY thin. Stuffed it with fresh oregano, capers, squid, garlic, breadcrumbs, olive oil, romano.. grilled and served with salmoriglio. It was for a Sopranos party in the mid-90's. It was heavenly.
re: e_bone
I do have Ada Boni's book, but have never cooked from it. Thanks for the suggestion, I'll have to look it up.
I am intrigued by the variation with squid you describe. Sounds delicious.


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Classic Indy 500's during the month of May
Posted on: May 2, 2010 | Comments(24) | Drivers, Indy 500 |
What better way to kick off past Indianapolis 500 broadcasts on ESPN Classic than one of the most talked-about races in the history of the event – the 1985 "spin and win" by Danny Sullivan.
The race, to be broadcast at 3 p.m. (ET) May 3, is among the dozen to air on the network in May – all leading up to the Indianapolis 500 on the 30th. A marathon – tailor-made for your DVR – showing is scheduled for May 29.


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An important aspect of the BATTLEHAWKTM system is its flexibility. The mission computer and weaponization modifications can be ordered with new-build aircraft as described in the UH-60M and S-70iTM Models Armed mission section. The BATTLEHAWK system is also available in kit form for installation on existing aircraft. Either way, the result is an unbeatable combination of capabilities and reliability. The BATTLEHAWK armed helicopter - it's only from Sikorsky and it may be all you need.
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text:
Generate VRML models for molecules
WWW: http://search.cpan.org/dist/Chemistry-File-VRML/
NOTE: FreshPorts displays only information on required and default dependencies. Optional dependencies are not covered.
This port is required by:
To install the port: cd /usr/ports/science/p5-Chemistry-File-VRML/ && make install cleanTo add the package: pkg install science/p5-Chemistry-File-VRML
cd /usr/ports/science/p5-Chemistry-File-VRML/ && make install clean
pkg install science/p5-Chemistry-File-VRML
No options to configure
Number of commits found: 8
- add stage support
Approved by: portmgr (blanket infrastructure)
Add NO_STAGE all over the place in preparation for the staging support (cat:
- convert to the new perl5 framework
- trim Makefile header
Approved by: portmgr (bapt@, blanket)
- Remove SITE_PERL from *_DEPENDS
Approved by: maintainer (via IRC)
- Replace ../../authors in MASTER_SITE_SUBDIR with CPAN:CPANID macro.
See http://wiki.freebsd.org/Perl for details.
- Change maintainership from ports@ to perl@ for ports in this changeset.
- Remove MD5 checksum
- /mach/ -> /%%PERL_ARCH%%/
With Hat: perl@
Use my new address
Approved By: pgollucci (mentor)
Generate VRML models for molecules
WWW: http://search.cpan.org/dist/Chemistry-File-VRML/
PR: ports/145143
Submitted by: Steve Wills <steve at mouf.net>
Servers and bandwidth provided byNew York Internet, SuperNews, and RootBSD
9 vulnerabilities affecting 11 ports have been reported in the past 14 days
* - modified, not new
All vulnerabilities


text:
Item: 225
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Game of Thrones Winter is Coming - Fire - Blood Heat Sensitive Mug Set
To Order by Phone Call 1-866-316-4814
Additional Details
- Made In: Imported
- Made Of: Ceramic: CA Proposition 65
These exclusive Game of Thrones mugs are perfect for enjoying your favorite beverage alone or with a friend. Both 11-ounce mugs are black when hot and white when cold. Fill the ''Winter is Coming'' mug with a hot liquid, and watch as a wolf image appears. The ''Fire & Blood'' mug features an image of a red three-headed dragon and reveals the famous Targaryen motto when warm. Get these Game of Thrones collectibles and other Game of Thrones gift items from the HBO Shop today.
Additional Details:
- Made In: Imported
- Made Of: Ceramic
- CA Proposition 65


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Pet Yard XT Keeps Fido in Place
Lowest Price Guarantee
If within 30 days of your online purchase at Kotulas.com, you find the identical product nationally advertised for less by one of our competitors, we will refund to you 110% of the difference!
Nationally advertised low prices found online must be printed out completely with proof of competitor's name and the offer's expiration date clearly visible. To receive your refund, please mail a copy of the advertisement with the offer's expiration date visible, together with a copy of your invoice to:
Kotula's Ecommerce Marketing
P.O. Box 1499
Burnsville, MN 55306-6936
Valid on retail price of item only, not on shipping and/or handling charges. No close-outs, misprints, price quotes, coupons, rebates, auction websites or liquidations. Also not valid on Member Club pricing. Item must be identical make and model#. Competitor product must be available and in-stock at the time of claim. Please allow 6 weeks for processing.
Factory Shipped
Delivered in 9 - 11 Business Days
Sometimes you need to keep Fido from pursuing his agenda and the Pet Yard XT is an ideal choice for creating a temporary play area for your pets. It has non-skid pads that won't mar wood or tile floors, making it an excellent choice, indoors or out. You get a durable, expandable panel system that includes 6 interlocking 30in.L x 26in.H panels that enclose an 18 1/2 sq. ft. area. Includes a carry strap; U.S.A.
Manufacturer Warranty:
12 months limited parts / No labor
Check out some of our other amazing gear!
You don't usually consider a doghouse as a desirable home for your pooch. It just keeps him out of the rain. Hed still rather lie on your couch all day. This comfy wood doghouse will change all that. The natural insulating value of wood is 25 times higher than most other material used for pet housing, keeping the interior cool in the summer and warm in the winter. The natural scent of wood creates a calming and pleasant atmosphere. Stands up to humidity and extreme temperatures. Roof and flooring remove for easy cleaning and maintenance. Raised bottom keeps pet dry. Lightweight, easy to handle and easy to assemble with knock-down panels. Outer dimensions: 46.8in.L x 39.1in.W x 34.5in.H. Door is 18.1in.W x 20.8in.H.
Manufacturer Warranty:
12 months parts / 12 months labor
When the hunt is on, dogs want to be on the run. But before you get to the hunting grounds, chances are you need a safe and secure way to transport your pals. This sturdy 2-door aluminum diamond plate dog box is just what you need. This spacious 36in.W x 48in.L x 24in.H dog box provides plenty of room for Rover and Fido and the construction is designed to keep your dogs safe. Doors feature a folding T-handle lock to secure your dogs or other items you choose to store. This Southern-style box does not have a floor. U.S.A. Item is factory shipped.
Manufacturer Warranty:
12 months parts / 6 months labor
Chances are your pal loves road trips but the last thing you want is for Fido to go for the lap dog move while you're driving, which makes the PortablePET partition such a great idea. It sets up a barrier in the back seat or in the back of an SUV, minivan or station wagon, giving your pal space without letting him make an unexpected move into the drivers seat. The sturdy tube construction adjusts from 34in.60in. in width and 23in.45in. in height, making it suitable for nearly all vehicles, and because the bars are slim, you get full visibility. Item is on backorder until early December.
Manufacturer Warranty:
24 months parts / 24 months labor
You want your buddy around but if you have a special place, like the kitchen or home office, that youd prefer that Fido not visit, this Top Notch pet gate is just the thing. This tough and dependable gate is easy to use and requires no assembly or tools. Place the gate where you want it and expand in the opening to the desired distance, then press down on the locking bar for a pressure mounted, secure fit. It includes a "memory lock" feature that automatically retains the locking position. You can also use the Top Notch gate as a way to protect your toddlers, especially in stairwells 23in.H and fits openings from 28in.41in.W. Heavy-duty plastic construction; U.S.A.
Manufacturer Warranty:
12 months limited parts / No labor


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WASHINGTON - The storm that's hitting the East Coast is sparing the region any snow or ice, but there's still enough rain and wind to hamper Thanksgiving travel plans.
The National Weather Service lifted its winter weather advisory for much of the area around noon Tuesday, though it's kept the advisory warning of snow, sleet and freezing rain in Loudoun and northern Fauquier Counties in Virginia, and Montgomery, Howard and Frederick Counties in Maryland, until 4 p.m.
The area dodged a bullet, according to ABC7 Chief Meteorologist Doug Hill: "I really think we caught a break here," he told WTOP during his 8:10 a.m. forecast.
The storm that's heading up the East Coast will deposit heavy snow on the areas north and west of the D.C. region, but in this area heavy rain will mark the days before the Thanksgiving holiday.
ABC7's Lauryn Ricketts says that the really wet weather will move in from the south and west this evening.
"This system is huge," Ricketts said during her 2:40 p.m. forecast. All of Virginia, North Carolina, South Carolina and West Virginia was seeing rain, and there was snow through central Pennsylvania and into New York State.
There was some freezing rain in Carroll and Frederick Counties, but around the D.C. area some southerly winds would raise temperatures and keep the precipitation to rain.
That said, it's a lot of rain, Ricketts says - 2 to 4 inches before the skies clear Wednesday night, in our region and up and down much of the East Coast.
Ricketts then called for snow to move from the west to the east through the region during the day on Wednesday, but predicted an inch at most, in certain areas. The winds, however, would be strong.
Skies will clear Wednesday night, with sunny skies and temperatures in the 30s for Thanksgiving Day.
If you're headed north and west of the area for the Thanksgiving holiday, though, prepare for the worst.
Hill says that Western Maryland will see "significant snow" - the National Weather Service's advisory for extreme western Allegany County and western Grant and Mineral Counties, in West Virginia, including Frostburg, Bayard and Mount Storm, extends through midnight tonight and predicts up to 6 inches of snow by the end of Wednesday.
Hill adds that western and northwestern Pennsylvania, interior and southwestern New York state and the interior areas of New England will be "nailed with a major snowstorm."
Below is an outline of what weather will look like leading up to Thanksgiving.
Below is an outline of what weather will look like leading up to Thanksgiving.
"With such a wide encompassing storm, it is safe to say that if you have travel plans over the next few days be prepared for delays," says ABC7's Brian van de Graaff.
Van de Graaff also has a warning for those traveling by air.
"Winds will be fierce on Wednesday so flights could be bumpy," he says.
Bad news on the roads
And if you think you can beat the rush of traffic by leaving before Wednesday, WTOP's traffic experts say forget it -- you're too late to be early because it's already getting crowded on the roads.
In the past, the Wednesday before Thanksgiving was considered the worst travel day of the year. But WTOP Director of Traffic and Weather Jim Battagliese says things have really changed over the past five years or so.
"People will usually leave the Saturday and Sunday before Thanksgiving, and some will leave Monday and Tuesday," Battagliese says.
AAA says that of the 43.4 million Americans venturing from home during the holiday weekend, 90 percent will travel by automobile. But that number only accounts for travelers leaving on or after Wednesday -- the real number is likely much higher.
Most vacations are planned in advance, but an itinerary that relies on a personal mode of transport is more flexible than one that involves a plane or train ticket and drivers use that flexibility.
"By a week before Thanksgiving ... folks have begun to exercise the option to get a head start to beat the crush," says WTOP traffic reporter Bob Marbourg.
Even that far in advance, the roads -- in particular Interstate 95 -- are bogged down by a mix of local motorists and through travelers from out-of-state.
This accounts for an uptick in volume and frustration felt by local commuters long before the holiday itself.
"Trying to out-think the competition, or at least out-think all of the other travelers -- that's never worked in the past and it probably won't work this time either," Marbourg says.
He adds that travelers have more company on the road from commercial drivers as well.
"Big trucks are trying to get where they need to go to get the shelves stocked for Black Friday," Marbourg says.
Once you get through to wherever you're going, you're not out of the woods -- there's still the trip home, in which traffic could be even worse.
"Although the getaway is more spread out, the coming-home traffic is not," Battagliese says. "I-95 will not be a fun trip on the Sunday after Thanksgiving."
Follow @WTOP and @WTOPTraffic on Twitter.
© 2013 WTOP. All Rights Reserved.


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I'm looking to buy a compact digital camera for under £100 to take pictures of people, landscapes and architecture. I don't generally print big pictures - almost always 6x4.
With all of that in mind, I obviously want it to produce as good quality pictures as possible.
I have been searching, and have now got a list of 11 cameras that seem to fit my criteria. I would be very grateful for any comments on them (positive or negative) that will enable me to narrow my options down further. Or, if there is an obvious one not on the list, please feel free to suggest it.
In no particular order:
Panasonic Lumix DMC-FS11
Panasonic Lumix DMC-S3
Canon IXUS 105
Panasonic Lumix DMC-FS10
Nikon Coolpix S640
Samsung PL70
Sony Cyber-shot DSC-W350
Panasonic Lumix DMC-FS30
Canon PowerShot A3200 IS
Samsung PL150
Samsung PL200
All comments are gratefully appreciated.


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Which Types of Cleaners Are Right for Your Swimming Pool?
Different types of swimming pool cleaners are designed with vacuum pumps, pool filters and other features to lift away leaves, dirt, insects and debris floating in the water. These can be attached to both in-ground and above-ground pools.... Read More


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Prices and availability are subject to change from the time and date that you print this page.
11/29/2014 5:05:06 AM. For Customer Service, please call 800.606.6252
Pickup Check store pickup options
dinner circle. New spin on the classic lazy susan revolves on an industrial round of powdercoated iron. Exposed brass welds show the mark of a metalsmith.
Details and Dimensions
idle susie. 16" dia. x 1.25"H
- Handcrafted
- Powdercoated iron
- Exposed brass welds
- Wipe with a soft dry cloth
- Made in India
Overall DimensionsHeight: 1.25" Diameter: 16"
Return/Exchange Policy
We will accept merchandise returns of non-furniture items within 90 days of purchase. For furniture items, if you are not satisfied with your purchase, please contact us within 7 days of receipt to arrange a return. For Special Order upholstery items, returns and exchanges are limited to transit damage or manufacturing defect. We will accept a furniture return provided the return is completed within 30 days of delivery. For furniture orders placed online, please call us at 800.606.6252. For orders placed through a store, please contact the store where the sale originated. Our policy is simple. If you are not satisfied with your purchase, we promise an appropriate refund, credit or exchange.


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Home and Garden
Looking for a fabulous gift or a quick pick-me-up to instantly add warmth and a sense of calm to your home? Chef Meg Hall, who trained at the world-class Le Cordon Bleu, came up with a line of eco-friendly, coconut wax candles to compliment your home (kitchens, especially) - and they are absolutely divine!
Nothing revives a room like the smell of sweet Moroccan mint or citron... or the loveliness of French Cotton and Summer Lawn. Snag one, two, four of these luxury candles to enjoy for yourself and give to a friend.
You've never smelt anything like these candles, Mom. Your home will thank you - and so will anyone lucky enough to receive them!
Snooty Roots is a chef-inspired line created by Southern California Chef Meg Hall. She started Snooty Roots as an extension of her culinary work because she wanted to create her own solutions to common kitchen problems. Meg also appears on Food Network's new chef challenge show, Extreme Chef.


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Main Content
This item ships within one business day.
$4.99 3-day shipping. Need it faster?
You'll be smashin' it while cashin' in on the monster style of this Mashed trifold wallet by Lost!
- Four photo/ID sleeves
- ID window
- Imported
- Lost all-over print
- Lost embroidery
- Money compartment
- Multiple card slots
- Removable key ring clip
- Trifold wallet with hook and loop fastener closure
- Zippered compartment for change
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Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


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Veteran actor turned politician Shatrughan Sinha is worried about his actress daughter Sonakshi Sinha. Ever since Sonakshi debuted with Salman Khan starrer 'Dabangg', the actress has never been out of work. She not only got back to back offers but most of her movies turned to be box-office succes
UTV Walk of The Stars with Yash Chopra Event
shatrugun sinha News
Veteran actor turned politician Shatrughan Sinha has been admitted to suburban hospital in Mumbai today for a routine check-up after a hectic election campaign. Last year, the actor underwent bypass surgery. Last year, Shatrughan Sinha underwent bypass surgery when blockages were discover
Veteran actor turned politician Shatrughan Sinha gets lifetime achievement award for his outstanding contribution o Indian cinema from daughter Sonakshi Sinha at the 15th IIFA held at Tampa Bay, Florida. Daughter Sonakshi Sinha takes the pride to handed over the prestigious award to he


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New to the forums? Check out our Mentorship Program!
Our mentors will answer your questions and help you become a part of the community!
Welcome to Smogon Forums! Please take a minute to read the rules.
Ask a Simple Question, Get a Simple Answer (CAP V. 3.0 READ THE OP!)
Discussion in 'Create-A-Pokémon Project' started by Deck Knight, Mar 6, 2012.
Page 1 of 19
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Latest update : 2012-11-12
Northeastern US still reeling after superstorm Sandy
On October 29th, superstorm Sandy hit the east coast of the United States, flooding large swathes of New Jersey and Manhattan and leaving a massive trail of damage in its wake. 121 people died in the superstorm and its aftermath. Almost two weeks later, things are far from getting back to normal. The New York subway has been swiftly put back in service, but thousands of people are still without power.


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In 1996, reproduction armourer Jeffrey Hedgecock and historical clothier
Gwen Nowrick joined forces to create Historic Enterprises, Inc. Enthusiastic
reenactors, meticulous researchers and obsessive artisans, their company
reflects their passion for history and attention to detail.
Personally developing every item in their range, they delight in providing
well-documented, exacting historical replicas to historical sites, museums,
reenactors and educators around the world.
Personally developing every item in their range, they delight in providing
well-documented, exacting historical replicas to historical sites, museums,
reenactors and educators around the world.
Product 16/26
The cut of our Gored Kyrtle is based on a number of extant garments which share similar patterning details, specifically, the Skjoldehamn kyrtle (rcd to 1029AD) and Kragelund man's kyrtle (1045-1155).
This kyrtle falls into the "Nockert Type 1" classification, having a tubular torso. The lower edge is full due to gores inserted into the side and/or center front and back. The neckline has a slight V shape taken from the Skjoldehamn kyrtle (shown at right). The sleeves are tapered to the wrist, and has a square gusset under the arm for freedom of movement.
Please note: Colours for this range have been carefully matched to natural dye samples. Please refer to the Fabric Colours, Weaves and Information section. Red/brown shown.
This product has been developed in consultation with the Authenticity officers for Regia Anglorum in the US, Regia Anglorum UK and the Vikes NA Authenticity Officers. Although it is policy for both groups to avoid giving
blanket endorsements to vendors, this set conforms to current Regia Anglorum and Vikings kit standards.
No visible machine stitching.
100% wool and washable wool blends
One size fits chest up to 45/46, and is approx. 43" from shoulder to hem.
Large fits chest up to 55/56, and is approx.46" from shoulder to hem.
Pattern credits
I. Marc Carlson, Used with permission
This garment is dedicated to the memory of my favorite Viking, Carl Finne, who passed away last year. Carl was known to those who loved him as Eirik Rodbjorn.
Current Reviews: 1
This product was added to our catalog on Saturday 27 September, 2008.


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Selected Between The Lines Radio Newsmagazine audio recordings from: The International Forum on Globalization's conference, Oct. 25, 2014, Cooper Union, New York City
Listen to Ralph Nader's 75 min. talk and interview about his new book, "Unstoppable: The Emerging Left-Right Alliance to Dismantle the Corporate State" at Barnes and Noble, Milford, Connecticut. Nader makes a compelling case for left-right alliances on majoritarian issues that progressives and conservatives agree on, acknowledging that individuals feel all too often that they are powerless against the big power structure. He notes that issues such as school prayer, reproductive rights and gun control are issues that the power structure depends on to keep the majority divided. The minimum wage, breaking up the big banks, Pentagon audits, health care, campaign finance reform, corporate tax inversions, Net Neutrality, fracking and GMOs are just a few examples of left-right issues discussed with the audience. He says just a fraction of the left and right – working together – can make a huge "unstoppable" political realignment in passing legislation, despite the "ick factor" of working with those whose other views they don't always agree with.
Listen to Ralph Nader's short interview on current events with Scott Harris before the booksigning.
Audio recordings from the Left Forum here.
Please note that this site is best viewed through Firefox 3.0, Safari 1.0, Opera 6.0, Netscape 6.0, Internet Explorer 8, Chrome 1.0, or more recent versions of any of these browsers. Please send any comments via our Contact form.
Please select the "Current Broadcast MP3" item under the "For Stations" button in the navigation bar above.
Read a partial interview transcript with Pete Seeger conducted by Between The Lines' Scott Harris on June 5, 1994 and published in E: The Environmental Magazine in December 1994
Listen to the entire 30-minute interview here.
Listen to the full interview (30:33) with Jeremy Scahill, an award-winning investigative journalist with the Nation Magazine, correspondent for Democracy Now! and author of the bestselling book, "Blackwater: The Rise of the World's Most Powerful Mercenary Army," about America's outsourcing of its military. In an exclusive interview with Counterpoint's Scott Harris on Sept. 16, 2013, Scahill talks about his latest book, "Dirty Wars, The World is a Battlefield," also made into a documentary film under the same title, and was nominated Dec. 5, 2013 for an Academy Award in the Best Documentary Feature category.
Bill McKibben, Schumann Distinguished Scholar at Middlebury College and author of a dozen books about the environment, beginning with "The End of Nature" in 1989, which is regarded as the first book for a general audience on climate change. The group he founded, 350.org, has coordinated 15,000 rallies in 189 countries since 2009. The Boston Globe said in 2010 that he was "probably the country's most important environmentalist."
Alexis Tsipras, a member of the Hellenic parliament, president of the Synaspismos political party since 2008, head of the SYRIZA parliamentary group since 2009, and leader of the Opposition since June 2012. SYRIZA currently leads in Greek opinion polls. Listen to the audio here.
Between The Lines' Executive Producer Scott Harris hosts a live,
weekly talk show,
Counterpoint, from which some of Between The Lines'
interviews are excerpted. Listen every Monday evening from 8 to 10 p.m.
EDT at www.WPKN.org
(Follows the 5-7 minute White Rose Calendar.)
Counterpoint in its entirety is archived after midnight ET Monday nights, and is available for at least a year following broadcast in WPKN Radio's Archives.
You can also listen to full unedited interview segments from Counterpoint, which are generally available some time the day following broadcast.
Subscribe to Counterpoint bulletins via our subscriptions page.
"Drifting Towards War,?" by Reginald Johnson, May 23, 2014
"Media on Ukraine: What Happened to Journalism?" by Reginald Johnson, May 2, 2014
"Dismantling the Corporate State," by Reginald Johnson, April 8, 2014
"Talking Tough on Russia," by Reginald Johnson, March 20, 2014
"Those Lying Russians," by Reginald Johnson, March 6, 2014
"Fighting Back Against NSA Spying," by Reginald Johnson, Feb. 28, 2014
"Pete Seeger - 1919-2014," by Reginald Johnson, Feb. 28, 2014
"Nov. 22, 1963: A Turning Point for America," by Reginald Johnson, Nov. 22, 2013
"Demanding Action on Fukushima," by Reginald Johnson, Nov. 18, 2013
"Fukushima -- A Global Threat," by Reginald Johnson, Nov. 4, 2013
"Impeach Obama," by Reginald Johnson, Sept. 5, 2013
"America Attacks Again," by Reginald Johnson, Aug. 28, 2013
"Keeping WBAI Alive," by Reginald Johnson, Aug. 21, 2013
"WBAI in Crisis," by Reginald Johnson, July 25, 2013
"Restore the Fourth!" by Reginald Johnson, July 10, 2013
"Sustainable Business Models: A Third of All States Have Benefit Corporation Laws," by Anna Manzo, June 30, 2013
"Making War on Syria," by Reginald Johnson, June 14, 2013
"Syria in the Gunsights," by Reginald Johnson, May 9, 2013
"Curbing Gun Violence," by Reginald Johnson, April 4, 2013
"Fighting the Pipeline," by Reginald Johnson, March 26, 2013
"Downgrading Ed Schultz," by Reginald Johnson, March 17, 2013
"Rand Paul: Making a Point," by Reginald Johnson, March 8, 2013
A compilation of activist and news sites with a progressive point of view
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If you have other questions regarding subscriptions, feeds or podcasts/mp3s go to our Audio Help page.
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text: Quick View K'NEX Robo Creatures - Robo -Sting by K'NEX In stock online $15.95 Collect & Build Robo-Sting in the Robo-Creatures Series - motorized for exciting mechanical movement! Includes 157 K'NEX parts, primarily rods & connectors. The motor allows for unique and exciting mechanical movement. Robo-Sting's wings flap just like a hornet! And that's not all - combine all… See Details $15.95 was $15.95


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Online Reservations
Our "wine room" can accommodate 10 to 40 people for a sit-down dinner and up to 60 people for a cocktail party with passed hors d'oeuvres. With a sloped oak ceiling, charcoal brick walls and windows that look onto our lounge area and extensive wine collection, the "wine room" offers a spacious yet cozy atmosphere to dine in.
The "conservatory" features our lush living wall on one end and boasts floor to ceiling windows that offer plenty of natural light while the sun sets. The "conservatory" can accommodate up to 35 people for a sit-down dinner and up to 50 for a cocktail party. Please inquire about the room minimum requirements as they vary for the "conservatory" based on the day of the week.


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|Featured News
What is Employee Self-Service ("ESS")?
SEAP Newsletter: After the Pile of Gifts: a Pile of Debt?
The holidays are a time of joy, but all too often overspending occurs. "After the Pile of Gifts: a Pile of Debt" (also available in Spanish) provides information on curbing debt after the holidays. Click Here for more information on our SEAP Program.
Fire Safety
As the holidays and winter quickly approach, we would like to take this opportunity to remind you of our holiday season fire safety policy and portable space heaters policy in order to ensure a safe and enjoyable season here at WCU.
|Employee Spotlight


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The original 'Sati' of Life Ok's popular soap 'Devon Ke Dev Mahadev' Mouni Roy is back to the mythological serial again. She will be seen in a strong role. Mouni and Mohit Raina aka Mahadev combination will be a real tr
Lemon Salon Launch
Mouni Roy News
Another telly wedding is on the card. If the latest grapevine is to be believed then television actor Mohit Raina of 'Devo Ke Dev, Mahadev' is all set to tie the knot with Mouni Roy. The duo has been dating for quite sometime and they are keen to take their relationship to the next level. They wi
Mohit Raina who is currently playing 'Mahadev' in the popular mythological serial 'Mahadev' in Life Ok has found his true love. Mohit who became a household name after the portrayal of 'Mahadev' is said to be dating Mouni Roy. Mouni played the role of Sati in the serial but unfortunately,


text: Our elfa Mesh Closet Drawers have room for it all. The solution includes one 1-Runner Mesh Drawer, three 2-Runner Mesh Drawers, a Melamine Top and Back Stop Pins. The fine weave of the mesh prevents small items from falling through. We offer a variety of Drawer Accessories that you can add to customize your solution. elfa is an entirely customizable system - if this isn't exactly the solution you're looking for, try our elfa Drawer Planner. See more product details below.