Thanks to Ang, we had it, once again, last night, and it was delicious. I had forgotten to drain the tomatoes, so the sauce was rather thin, so after the hour of simmering, I took the cover off, and let the entire pot come to a boil & reduce, until it was the thickness I wanted. I added a couple of drops of tabasco, for heat, and if it weren't for Teddy I'd've added some crushed red pepper, but I did that to my plate, only. We are off high carbs this week, so I served it atop a wedge of summer squash pudding, that I thought would give the feeling of polenta, and it did! Do try this simple but delicious recipe!
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Gretchen, thanks for reminding me of the Calamari Stew>>>
- Thread starter moyn
- Start date
Made the calamari stew too.......
Unfortunately I had to go out so left it in DH's hands. He forgot to turn it off at the right time so it was rather too thick and had an overdone taste (to my mind) and so I thinned it down by ading some sherry and water.
The squid was tender but not quite 'melt-in-the-mouth' and the tomato flavour was quite strong.
But I served it to friends who are all chefs on those fancy mega yachts and it was wolfed down.
(I know I get rather critical of the food I serve, I shouldn't it always is finished off)
I served it warm, tapas style, along with a little bowl of preserved lemon, thinly sliced.
I offered camembert I had sliced the top off and put in the 'convection roast' cycle (as my 'bake' has gone on the blink) this crisped with such a wonderful golden lid, better than when baking, ontop of which I put chopped peppadews.
Also had crackers (triscuits-the rosemary/garlic ones..my new favourite ones!), yellow pepper slices, brie, caramalised figs, black olives etc
And of course lashings of Rose wine.
I thought there would be some calamari over for the next day...
Unfortunately I had to go out so left it in DH's hands. He forgot to turn it off at the right time so it was rather too thick and had an overdone taste (to my mind) and so I thinned it down by ading some sherry and water.
The squid was tender but not quite 'melt-in-the-mouth' and the tomato flavour was quite strong.
But I served it to friends who are all chefs on those fancy mega yachts and it was wolfed down.
(I know I get rather critical of the food I serve, I shouldn't it always is finished off)
I served it warm, tapas style, along with a little bowl of preserved lemon, thinly sliced.
I offered camembert I had sliced the top off and put in the 'convection roast' cycle (as my 'bake' has gone on the blink) this crisped with such a wonderful golden lid, better than when baking, ontop of which I put chopped peppadews.
Also had crackers (triscuits-the rosemary/garlic ones..my new favourite ones!), yellow pepper slices, brie, caramalised figs, black olives etc
And of course lashings of Rose wine.
I thought there would be some calamari over for the next day...
Ang, I can only tell you what I throw into the bowl.... and I do this>>
with zucchini, also.
Grated squash
Grated onion or scallion
Crushed garlic
Beaten egg or eggs, depending on qty
Bisquick, or A/P flour with baking powder added
Salt & pepper
Greek or Turkish oregano
Greek seasoning
Feta cheese (not this time,crumbled
Parmesan or Asiago or Pecorino Romano
Mix all together everything, except a bit of the Parmesan.... Grease an oven proof dish & pour mixture . Bakein... Top with the remaining grated cheese at 375 for an hour or so, until it is puffed & golden.
It is really delicious..Enjoy!
with zucchini, also.
Grated squash
Grated onion or scallion
Crushed garlic
Beaten egg or eggs, depending on qty
Bisquick, or A/P flour with baking powder added
Salt & pepper
Greek or Turkish oregano
Greek seasoning
Feta cheese (not this time,crumbled
Parmesan or Asiago or Pecorino Romano
Mix all together everything, except a bit of the Parmesan.... Grease an oven proof dish & pour mixture . Bakein... Top with the remaining grated cheese at 375 for an hour or so, until it is puffed & golden.
It is really delicious..Enjoy!