msphoebe

Rosmarino is ham, "massaged" with dried rosemary, then oven roasted. Imported from Italy. Has a fantastic flavor! New find for me...I bought it at Costco in the imported meat/cheese refrigerated section. Highly recommended!

These folks are what I'd call normal (civilized) eaters. I've been to those company luncheons where people load their plates like they haven't had a meal in a week....and a lot of it ends up in the trash! 8-12 ounces of meat and 4-8 ounces of cheese per person? Holy Mackerel, that sounds like a lot, along with the other components of the meal! Maybe I'd do better to put the sandwiches together myself, and stack them on a tray, in order to control portions...would that be too cheesey?

I'll be having a repeat of last night's quick supper: A sandwich made of rosmarino, provolone and garden-fresh tomato (the last one!) on ciabatta, lightly spread with Dijon on one side and mayo on the other. Fabulous!

I'm providing lunch for a charity committee meeting and want to make it simple. However, I'm on a really tight budget so need to do a little of the labor myself. I've decided to make a deli meat and cheese tray (for sandwiches) a simple fruit salad, potato chips and...in keeping with the simple theme...pudding cups for dessert! (Ease of transportation and throw-away containers.) I need some advice on how much meat and cheese to buy. I have a nice platter to arrange the sliced meats, so will do that work myself. Does anyone know how many ounces per sandwich are normally figured? Or how many servings per pound of sliced meat/cheese? Thanks for any advice.

Wow. I just had to post back here to say I finally purchased the Rosmarino ham today...and am enjoying a sandwich of rosmarino, provolone and garden-fresh tomato (the last one!) on ciabatta. Not knowing what spread would best accompany this sandwich (in retrospect, perhaps a very light drizzle of a good EVOO?) I lightly spread one side with Dijon mustard, the other with a tiny bit of mayo. I can't eat a dry sandwich. This is the best sandwich I've had in a long, long time. Will definitely buy again!

So that WAS Bourdain's profile I saw while flipping through channels...certainly didn't SOUND like Bourdain...

Giada's recipe for Polenta with Gorgonzola is to die for. Her method is to add cream, butter and gorgonzola at the end of cooking, stirring just till everything is melted, then serve. YUM. You must give this a try!

Am I the only one who still has a couple of bags of cranberries in the freezer from last season? I always buy a few bags when they go on sale and stash them for use throughout the year. These two must have gotten buried. Am looking for some suggestions to use these up. They've been wrapped well and look just fine. TIA

This post gave me a big chuckle...I just finished MY breakfast...a bowl of leftover Neua pad bai kaprao from lunch yesterday. I love it so much, I can't wait for Sunday breakfast so I can have the leftovers. percyn, your breakfast looks much more civilized! Beautiful photos, thanks for sharing.

Thank you, snowangel!

Lowe's does have some cool stuff for very reasonable prices. The butcher block islands with storage are quite nice. I'm very interested in following the discussion on cooktops. As my house is built on a concrete slab with no gas line to the kitchen, it would be too expensive to add gas for a stove. I would love to hear the recommendations for the best (or most favored) electric stove -- whether glass-top or traditional burners, I don't care. Gas just isn't a viable option. TIA and sorry if I'm hijacking a thread. Should I post a separate thread? Want to be PC!

I'm with you, Randi! Would much rather read the good experiences... Still thinking about those Sunday afternoon naps in the sun....is there something in roast beef that makes one sleepy? I believe there is something in turkey that does...any scientists out there?

Great info! From now on...the dressing goes on IMMEDIATELY before serving!

Mom's roast beef. As a kid, we ALWAYS had roast beef with mashed potatoes and gravy for Sunday dinner. Coming into the house upon returning home from church at noon...the smell of beef and vegetables roasting in the oven was overwhelmingly fabulous. Comfort food at it's finest. After the dishes were done, I always enjoyed finding a sunny spot on the carpet to lie down for a nap in the warm sun. My idea of heaven. The other best-smelling food experience... My grandmother (German heritage) worked in the meat department of a large grocery store. (We lived in her house.) Her two days off were Wed. and Sun. On Wednesdays, we'd come home from school to the smell of fresh bread baking in the oven. EVERY SINGLE WEEK, without fail. Her hot rolls were legendary, and she also made something we, as children, called "Grampy Goats." I never knew them by any other name. Until the days of the internet. I have since learned the German name for these is "Kraut Bierock". Yet another comfort food from my childhood. Sure do miss Grandma's bread days....and those Grampy Goats!

Thanks! Will follow your instructions to a "T" and should have better luck. In the past, I've usually added the marinade (or dressing) the night before serving, if serving for lunch. This may be part of the problem as well. May sound corny...but I just LOVE to learn and appreciate all the good information here at eG.

I have a problem...when I blanch broccoli for, say, a marinated vegetable salad, it always turns brown by serving time. I have tried plunging it into ice water, but it didn't seem to help. Any hints or tips on keeping my broccoli GREEN? TIA

Mmmmm...Cherie...thanks for the idea. My bad luck to have passed on the ham. Will go get some today. Bad thing about Costco, you never know if they will have it again once this quantity is sold!

ghostrider - sounds like a perfect pairing! Favorite bread for this samwich? Italian? I assume no condiment is needed? Sounds like a great brown-bag idea to take to the office next week.

At Costco this morning, I spied a a sliced ham imported from Italy -- Rosmarino? Ham flavored with rosemary. It looked VERY good, but as I had no idea what I 'd use it for...I left it behind.

Thanks everyone. Melissa, the link you provided contains a recipe for a green bean and onion salad that sounds right tasty. I will stop by the market this morning and pick up some fresh green beans to give it a try. Irod, the onion salad with tomatoes and blue cheese sounds right up my alley as well, and I've got plenty of fresh tomatoes and blue cheese. Looks like I'll be eating onions all weekend! As for the onion sandwich, whether on lavash or white bread...sounds quite interesting. Is this a southern phenomenon? I think these particular onions would be perfect for a sandwich and promise to give it a try one day soon.

Picked up a couple of Candy onions at the farmer's market. They are wonderfully sweet! When I asked how best to serve/use them, the answer was, anyway you like! Supposed to be great on grilled burgers or sandwiches. However...I'm looking for a more unique way to showcase these beauties. A quick internet search yielded very little information other than places to buy the seeds or sets. One entry was a salad description -- "Salad with Roquefort, Candy Onion, and Port". Now that sounds interesting! Is anyone familiar with this super-sweet onion and have any ideas for ingredients that would play off or complement the flavor? TIA

I have made Jalapeno relish in the past, it's good to have on hand. Equal amounts peppers and onions, equal amounts olive oil and vinegar, equal amounts garlic powder and sugar, and half that amount of salt.

Hey guys, thanks again for the info. Littleneck clams? Wish we could get them fresh locally...cost to ship them would be outrageous, I'm sure. And the Leite article is great -- glad to know the difference in seasonings. The Portuguese stuff sounds delish. Now I've REALLY got to find some. (And the frittata recipe will be on the "to try" list when I do find it!)

I love the stuff, too, but learned a while back that this sauce creation is not really "Thai". Here is a link that somewhat explains the peanut connection, as well as my recipe for a peanut salad dressing. The dressing is really good on a green salad with chunks of chicken and crunchy noodles. http://www.thaitable.com/Thai/cooking/edit...Sauce/index.asp Ginger-Peanut Salad Dressing Serving Size : 8 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup peanut butter 1/2 cup salad oil 1/2 cup seasoned rice vinegar 1 tablespoon sesame oil 2 tablespoons soy sauce 1 tablespoon fresh garlic -- chopped 1 tablespoon fresh ginger -- chopped

Thanks for your reply. I found a website that explains why these dates are green with brown spots...they are (of course!) picked before they are ripe...and the brown spots indicate ripening is in progress. Apparently they don't continue to ripen after they are picked and are eaten as-is??? Here is a photo: http://www.canoe.ca/HGGardening0310/10_jujubes-ap.html http://www.crfg.org/pubs/ff/jujube.html