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  1. Pane e Vino in Lorton Town Center is wonderful. Sicilian family owned, beautiful bar, great wine list and excellent food. The Sunday brunch buffet is awesome - fantastic quality and variety, beautifully presented. $18.99 for all you can eat, includes one mimosa. Check out their Web site: paneevino-ristorante.com
  2. Kettle Chips Krinkle Cut Salt and Fresh Ground Pepper are like crack.
  3. Lidia's Family Table has a great recipe using turkey, but I've done both chicken and turkey. I think the secret to really good baked chicken fingers is using panko. The other recipe I've used for years is regular bread crumbs, parmesan, dried basil, dried thyme, S&P, roll chicken pieces in melted butter then in the crumbs and bake. They're even good cold.
  4. Don't forget Frank's - either regular or extra hot
  5. I saw Michael Chiarello do this on the Food Network - after he warmed them up he sprinkled them with a spice rub
  6. On 30 Minute Meals she said that Marsala was Spanish.
  7. Basilgirl

    Dinner! 2007

    "Wienerschnitzel" (I used chicken cutlets), buttery peppery egg noodles, TJ's frozen asparagus with hollandaise, Veuve Cliquot.
  8. Basilgirl

    Dinner! 2007

    I had some ground beef to use up so I browned it while browning onions, pancetta and pepper flakes in another pan. Deglazed onions with red wine; threw it all together with some Barilla garlic & olive oil tomato sauce, simmered, added a little oregano and cream. It tastes weird, too sweet (from the pancetta? the cream?), and too much like Italian chili
  9. Basilgirl

    Dinner! 2007

    Long time no post. Yesterday I made white bean soup with rosemary and country ham, foccaccia with rosemary, sea salt, and the slightest bit of provolone and mozzarella, and I roasted red pepper, fennel, onion, grape tomatoes, and olives and added capers at the end.
  10. Thank you, Basilgirl! The butter and shortening were refrigerator temperature before mixing with the dry ingredients. I also used heavy cream, on the theory that the more detrimental an ingredient is to your health, the better it will be when baked. Beginner's luck, methinks. ← Don't tell us this is the first time you've ever made biscuits!!!! I'm loving this blog. And now I'm so ashamed to admit that I've given up on homemade biscuits and now use whack-a-roll, frozen Pillsbury, or Bisquick.
  11. Holy crap, those biscuits are a thing of beauty! I live in Northern Virginia - send me some???? It looks like you rolled them out nice and thick - was the butter frozen? Is that how they came out so flaky?
  12. The tomato sauce with butter and onion is.to.die.for. Sometimes I just stand there and eat it straight out of the pot. Also try the eggplant parmesan.
  13. I love the stuffing recipe from the old Betty Crocker "red" book - 2 sticks of butter, I believe...made even better with some Jimmy Dean sage sausage and fresh sage. I don't stuff my turkey, I bake it so the top gets nice and crispy. Leftovers are made into "matzo balls" for the homemade turkey soup. I love Thanksgiving. It's my favorite holiday. Christmas isn't complete without the Land O'Lakes turtle cookies I've been making since I was 12. And eggnog with Maker's Mark.
  14. I finally found smoked paprika in my "regular grocery store" yesterday and was wondering about your best uses for it. Thanks.
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