jazztalk.net

We have several great cooks on this board, including June Jacobs (hornplayer), Clint Hopson (moldyfigg) & Jimmy Cantiello, among others.

So, here's a thread where we can share recipes of all types, from the most simple & basic, to the most complex and elegant.

I have a few to share tomorrow.

Ron, hopefully I'll be able to participate on this thread. However, being the hack cook that I am I usually don't go by set recipes. Sure there are basic techniques that one should adhere to but my style is "shoot from the hip". To put my style of cooking in musical terms, I guess you can say it's a post 1965 Coltrane style.

Jimmy Cantiello wrote:Ron, hopefully I'll be able to participate on this thread. However, being the hack cook that I am I usually don't go by set recipes. Sure there are basic techniques that one should adhere to but my style is "shoot from the hip". To put my style of cooking in musical terms, I guess you can say it's a post 1965 Coltrane style.

I like your style just fine, Jimmy.

I remember several of the dishes you talked about putting together on a thread at Jazz Corner, and enjoyed your narrative a lot.

Ron Thorne wrote:

Jimmy Cantiello wrote:Ron, hopefully I'll be able to participate on this thread. However, being the hack cook that I am I usually don't go by set recipes. Sure there are basic techniques that one should adhere to but my style is "shoot from the hip". To put my style of cooking in musical terms, I guess you can say it's a post 1965 Coltrane style.

I like your style just fine, Jimmy.

I remember several of the dishes you talked about putting together on a thread at Jazz Corner, and enjoyed your narrative a lot.

Jimmy just doesn't want to write down the recipes. I hope he will....

After much trial and error several years ago, I came up with what I think is a very healthy, tasty Muesli recipe.


Muesli ~

2 cups rolled oats
1 cup rolled barley
1 cup rolled rye or millet
½ cup diced dried apples or pears
½ cup golden raisins*
½ cup turbinado (raw) sugar
½ cup wheat or barley bran
½ cup wheat germ
¼ cup chopped or slivered almonds*
¼ cup sunflower kernels or pumpkin seeds

Makes 8 cups

Note: All ingredients can be found at a health food store or the natural foods section in your supermarket.

*I also substitute dried currants for raisins, chopped pecans for almonds, and usually add a few chopped, dried dates.

In a well-sealed container, this cereal will keep almost indefinitely.

Place in a bowl and add milk. Allow to soak for at least 5 mins. before eating.


— Recipe from Peppercorn Thorne

Jimmy Cantiello wrote:.......... To put my style of cooking in musical terms, I guess you can say it's a post 1965 Coltrane style.

Welcome to the Chaotic Kitchen.

Problem is we don't eat until midnight after Jimmy finishes soloing.

I made that yesterday and I was as always baffeled how good and simple this is.measures approx.

pasta with smoked salmon


Pack of pasta (last nite I used spaghettis)

1/2 cup onions or shallots cut small.

1cup heavy cream

350 gramms of smoked salmon.

Cook pasta aldente.

Sauce
soften onions in butter when translucent add cream. on slow heat bring it to a simmer. then add the salmon which you have shredded into pieces. voilà.