Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 80

teamfat · #**1186** 10-29-2009, 08:41 PM

Tonight's dinner is pan fried pork chop and rotkohl, or braised red cabbage. The cabbage is taking time to cook, I got hungry, I already ate the chop. Besides, I wanted to get the bone cut off for the pork broth I'm making. Chile verde this weekend.

But the braised red cabbage with onions, apples, bacon is smelling quite nice, looking tasty:

The bowl off to the side with the chili stems is the skimmings from the pork stock going on the other burner.

mjb.

jerkseasoning · #**1187** 10-30-2009, 02:28 AM

Hi, that sounds like my type of cooking, but doesn't a red cabbage go a long way once its cut up - I must remember to buy just a small one next time, happy cooking!!

jerkseasoning · #**1188** 10-30-2009, 12:08 PM

Good of you DC Sunshine, for those tips re: chef forums etc. I plead guilty to never reading important info.

I think I shall be spending the whole weekend deciding what to do with the 7-8 large bags of healthy (ugh

) dark green leafy veg that was delivered in my vegetable box yesterday evening

. (never again, will in future choose my own veg. from the supermarket).

I'm probably going to make some lemon chutney tomorrow, as I have a few unwaxed lemons here, I find it very useful as a condiment in sweet pork dishes etc., and for generally adding interest to a perhaps dull rice dish. I once tried to make preserved lemons, but they went mouldy after a couple of months before they were opened, so the chutney will preferable.

Well folks thats all from me for a couple of days except I bought some fresh Dill today as the price was reduced, I've never used it, and don't even know what it tastes like - any ideas? i do have a rainbow trout in the freezer- shall I bake it whole and put dill inside - Help!!

MaryB · #**1189** 10-30-2009, 12:12 PM

Dill is great for fish. Also use it in potato dishes, pickles, salads...as far as the leafy green veg saute some onion and garlic add the veg and cook it down. That huge pile will get a lot smaller

jerkseasoning · #**1190** 10-30-2009, 01:15 PM

Thanks Mary B, you're a Diamond!

OregonYeti · #**1191** 10-31-2009, 10:57 PM

Mary is a nice person, for sure :^) I made some soup with great northern beans, Canadian bacon, bay leaf, thyme, piquillo peppers (from a jar, new pepper to me and yummy), garlic, onion and s&p. It's kind of like regular ham and bean soup, just a little different. Perfect for dipping toast into. Oh, I just thought of something--going to sprinkle some powdered cloves into the leftovers, just a touch. It's still warm and I think the clove will go nicely in it tomorrow. This soup is one thing that is just as good the next day, if not better.

teamfat · #**1192** 11-01-2009, 12:09 AM

Quote:

Originally Posted by jerkseasoning

Hi, that sounds like my type of cooking, but doesn't a red cabbage go a long way once its cut up

Yes, but it does cook down a bit. That pot ( a 4 quart ) was just about up to the brim with raw cabbage, so it cooked down almost halfway. Now something like spinach cooks down from about a gallon to maybe a cup.

As for the fresh dill, if you like pickles you can try making some fresh refridgerator pickles. Peel and slice a cucumber, and maybe half of a sweet onion. Put the veggies into a jar with a few of the rinsed dill sprigs.

Make up a "brine" of about 1 cup vinegar, half a cup of water and perhaps a tablespoon of salt. Mix it well to dissolve the salt, pour it over the cukes and onions. Put the lid on the jar and stick it in the fridge for a few days.

Since these are not cooked or truly canned they do not last long, maybe for a week or two. Don't make up a couple gallons expecting them to last all winter. Of course, in my house they don't last much more than a week once they are ready to eat!

mjb.

jerkseasoning · #**1193** 11-01-2009, 04:09 AM

Many thanks Team fat for your reply, I don't much like freshly cut cucumber but always have it in the larder simply because thick slices look good on top of a green salad, I usually end up throwing most of it away, I have made something similar but without the dill, and am quite happy making small quantities of any kind of preserve, so today am going to use the dill also.

Yes you are correct about cabbage cooking down, a lot of liquid is reduced out,
which I suppose why not much liquid ls added to the cooking mixture to start.

I have been so lucky with cheftalk a great deal of assistance has been given to me by it's great members.

jerkseasoning · #**1194** 11-01-2009, 04:47 AM

Aren't powdered cloves a wonderful condiment Oregon Yeti, great in a chill etc., etc., couldn't live without smoked bacon, we are able to be Canadian here in England. I'm definitely mad today

mattie405 · #**1195** 11-01-2009, 06:10 PM

I roasted a 9 pound turkey breast and some potatoes, steamed some fresh broccoli and cauliflower and made a nice pan gravy from the de-fatted drippings and some of the stock from the freezer. Later tonight I'll clean the carcass and make some more broth. The leftover meat will be used for a simple tettrazini for later in the week and maybe a sandwich for hubbys lunch tomorrow.

jerkseasoning · #**1196** 11-02-2009, 12:04 AM

Greetings Mattie405, I love turkey breast, but find it difficult to keep moist, do you wrap in foil to start, or skin side down? any suggestions would help.

mattie405 · #**1197** 11-02-2009, 12:34 AM

I generally do a lite brine on them and then start roasting them breast side down for at least half the scheduled roasting time, the one tonight came out very moist......so moist I thought it wasn't done all the way but the digital probe put the thickest part at 169 and it rose to 175 after resting. I even re-checked it with my older thermometer and got the same results. I brined this breast for about 3 hours while we were running around today.

jerkseasoning · #**1198** 11-02-2009, 12:45 AM

many thanks to you will do that brining, think I shall also get a probe.

DC Sunshine · #**1199** 11-02-2009, 04:56 AM

Had BBQ tonight....beautiful balmy night here - moroccan flavoured marinated lamb 4 1/4 chops, spiced meatballs and chevupchichi (sp?), potato bake with parmesan, cheddar and smoked paprika, tossed green salad. Toasted Pide bread, greek yoghurt to top the chops, then tinned peach and sliced banana mixed as a fruit salad for afters plus watermelon.

Spent ages at the table, chatting and catching up with the family - love nights like this.
It don't get much better than this

Meffy · #**1200** 11-04-2009, 02:06 PM

Preparing for breakfasts to come by making a batch of English muffins using a recipe from LindaPinda on AR. Last time I added a little lecithin and they came out very crumbly, downright fragile in fact. This time no lecithin, working directly from the recipe with no changes. They're in the (turned-off) oven now, rising slowly 'cos it's a bit chilly and I don't care to turn on the heat. In a while I'll have a stove burner on low to bake them, and the oven on low, just enough to keep them warm after baking in the pan.

Other English muffin recipes I've tried:

* Alton Brown's, which involves pouring thick batter into heated muffin or egg rings on a pan. I substituted buttermilk for the powdered milk and water. Utter disaster, more like failed crumpets. Maybe it was the substitution; that certainly made them taste awful.

* "Authentic English muffins" from cooksrecipes. Superb flavor and (long as I make the dough wet enough and don't accidentally deflate them after proofing) exactly the right texture with those crooks and nannies Thomas' goes on about -- but my golly, what a lot of work! Good thing that recipe makes a rather large batch. They took a long time to make but the supply lasted a long time too.

Got several other English muffin recipes in my AskSam database that I've not yet tried. Rather get so I can make one recipe reliably, then branch out and see what else is good. Time to see if they've risen enough to bake now... :-}

[edit] Righty, made a runt of the last bit of dough and baked it first to check the pan's temperature. Split it and toasted while still hot from the griddle. Delicious. Exactly right, both flavor and texture. No trouble with accidental deflation this time, used a whole lot of corn meal to keep them from sticking while proofing and I'm being very careful indeed transferring them into the pan and flipping. Even when done on one side they're so soft that they'll lose those critical air pockets if nudged wrong.

A correction: I realized that I did indeed make one substitution, unsalted butter for vegetable shortening. Didn't hurt things a bit.