Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 51

OregonYeti · #**751** 12-08-2008, 08:02 PM

Quote:

Originally Posted by Headless Chicken

Tuna noodle cassrole

only better!

Got no groceries in house and its pretty late. Made a veloute (if I remember my sauces correctly) but using turkey stock I made on Saturday. Green beans, onions, light splash of left over white wine, penne pasta, a can of oil packed tuna. Not bad, all I could figure with just 15mins to work with and a near empty fridge.

Hey, that's a skill in itself, making something good out of whatever might be at hand. My mom is really good at that and I learned from her. I grew up without refrigerators

And in a place where it was unthinkable to waste food--in India.

OregonYeti · #**752** 12-08-2008, 08:35 PM

Not exactly a meal I made, but something I made a big batch of because I'll never get tired of it--mashed potatoes. This time I used 6 boiled russets and 1 sweet potato, yogurt, semi-sharp cheddar, slightly carmelized onions, sauteed shrooms and garlic, and S&P. It's hard to go wrong with mashed potatoes, in my book, and this came out tasty

I consider this a big batch because I cook only for myself.

DReed3 · #**753** 12-12-2008, 11:54 PM

Well, let me preface this by saying, this is the 2nd time I have ever followed a RR recipe. I actually took the time, looked it up online, printed it and made sure i had all of her ingredients. Now, I didnt follow it to a "t", but it was close.

I made her Super Scampi Pasta. It turned out very good! Maybe a little bit too much lemon, or maybe I had a big one. But all in all, It was very tastey!

my differences: I used Penne, instead of Linguine. I also added some grape tomatoes right before serving.

One other thing, I thought it seemed too "soupy", so i drained the pasta and shrimp, then put some more buttler in the pan, a little starch, put the pasta and shrimp in, then slowly added the chicken stock back in. It thickened up just enough to really coat the pasta. Then squeezed the lemon in...VOILA!

indianwells · #**754** 12-13-2008, 06:17 AM

I made up a Mexican spice blend with some toasted cumin, cinnamon, cocoa powder, cayenne, dried oregano, garlic powder, salt and brown sugar. I used some of this in a tomato sauce and towards the end added some finely chopped parsley and cilantro with a squeeze of lime. I then sauteed a chicken breast. I served it with basmati rice with some of the parsley/cilantro, golden raisins and some toasted pine nuts. I was very happy with it!

http://i33.tinypic.com/2gt2sfm.jpg
I know, I know, the sauce could have been reduced a touch more!!

RPMcMurphy · #**755** 12-13-2008, 10:48 AM

Last night tortelloni with some bolognese and garlic bread. (and 5 cocktails)

Tonight, a nice crispy piece of duck confit on top of a heaping pile of risotto made with the duck stock.

quack quack.

oldschool1982 · #**756** 12-13-2008, 04:11 PM

Last night we had meatloaf, mashed potatoes, corn and fresh baked biscuits. I gotta admit though, the meatloaf was less than what I normally make. I've been using this same recipe (for this type) for almost 30 years now and have never had the loaf not set correctly. I think it goes back to the beef. It seemed to be more pale pink in color than normal for the fat % listing than what we normally get from Costco. After cooking there was just too much grease for "at least 87% lean" in my opinion. Tasted good and served cold, definitely made a great sand today for lunch but served hot it's like mush. Doohhh!!!!

Tonight is chicken fajita's, black bean soup, cilantro/lime jasmine rice and a really nice fresh orange salad. The California Naval oranges are really good this year!....So far.

RPMcMurphy · #**757** 12-14-2008, 05:12 PM

Oldschool my last meatloaf (or rather my fiances...I blame it on her) came out just like that too.

here is last nights duck confit with duckstock risotto....

Throughout the whole dinner, after each bite of crispy skin, and awesome flavored risotto, we just kept looking at each other in that "We are the $hit" look with giant smiles....probably the best comfort food dish we've ever made!!

tonight, we have some left over tomato basil soup we made we're going to heat up, some roasted potatoes, and....what I did was take our "free supermarket turkey" and butcher it up to store (I LOVE my foodsaver) since we'll never need to make a whole turkey.

Well, after watching a video of Grant Achatz cook up a turkey seperately sou-vide...thats what I have cooking now....a turkey leg with some butter, duck fat, sage and thyme vaccuuumesealed in a foodsaver in a 175 water bath....

mmm.
(the duck fat is on the other side in this picture....but rest assured, there is a big hunk of it!)

MaryB · #**758** 12-14-2008, 05:35 PM

Potato and bacon soup simmering away. Comfort food for a major winter storm day.

CookingAngry · #**759** 12-14-2008, 05:49 PM

I just now got to this thread and im already furious with envy.

Murphy, you and ur fiancee seem to have the same tastes as me and my fiancee. Duck confit is one of our favorites.

And a sous vide set up? Thats awesome.

All I've been up to lately is a lot of hollandaise at home, which takes more concentration than it did at work because of smaller quantities.

RPMcMurphy · #**760** 12-14-2008, 05:52 PM

Quote:

Originally Posted by CookingAngry

I just now got to this thread and im already furious with envy.

Murphy, you and ur fiancee seem to have the same tastes as me and my fiancee. Duck confit is one of our favorites.

And a sous vide set up? Thats awesome.

All I've been up to lately is a lot of hollandaise at home, which takes more concentration than it did at work because of smaller quantities.

did you ever see my hollandaise step by step I did on here? i'll search around for it.

and no....no sous vide setup, just a foodsaver and a pot in the oven or a thermometor on the stove. No immersion circulators or anything fancy

RPMcMurphy · #**761** 12-14-2008, 05:55 PM

Hollandaise

CookingAngry · #**762** 12-14-2008, 05:58 PM

I am trying to get a job at a restaurant that does a little sous vide but I think I'll need to get a similar home set up to you by doing it more manually.

Didn't see your step by step but I'd be interested. I'm really good at it now (I can save it at just about any point but hardly need to now, and I can adjust for consistency at several points as well) but it took a while to get it down in a home kitchen with only three egg yolks and a tiny mixing bowl as opposed to what I'm used to at work.

teamfat · #**763** 12-15-2008, 12:42 AM

Speaking of duck, one bad thing about today was cleaning the fridge. I've been a bit under the weather, cold and snowy outside, seemed like a good day to stay home and fuss about. Had to toss out about a cup and a half of duck fat from not that long ago. I guess I didn't get all of the water out, it was getting moldy and rancid. Drat!

On the plus side, however, I roasted a small piece of pork loin, not quite 2 pounds and did an onion - apple marmalade to top it. The marmalade was GREAT, probably the best batch I've done in years. Made up for having to toss out the duck fat.

mjb.

amazingrace · #**764** 12-16-2008, 07:05 PM

Today I made beef stew in the pressure cooker when I got home from our daughter's. Slow-cooked flavor in under 30 minutes -- including prep and pressure drop time (move over Rachael Ray). HubbyDearest was a happy camper. We had 7" of snow overnight. Looking out at the fresh landscape, a steaming bowl of stew seemed like the perfect food to have on a day like this. Tomorrow...leftovers...maybe beef pot pie---yummy.

oldschool1982 · #**765** 12-16-2008, 07:32 PM

Last night was Beans and ham with cornbread and collards. Tonight was Steak Dianne, Roasted Potatoes and Green beans (actually I had a side of collards instead of the green beans. Left over from last nights dinner.

I had some pics but since I have lost more than a step over the last couple years........

Actually there's a couple reason but let's just leave it at I ran out of film for the digital camera.