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post #1111 of 1539
9/21/09 at 4:13pm
Chilly and rainy day so I have some chunky potato soup simmering in my new Lodge 6 quart enameled dutch oven. Some biscuits will go in once the soup is almost done.

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post #1112 of 1539
9/21/09 at 5:30pm
Sounds wonderful. Enjoy your meal.
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
post #1113 of 1539
9/22/09 at 9:52am
Yesterday I prepared a Beef Stroganoff test recipe from Cook's Illustrated. (I'm a subscriber and I agreed to participate in recipe testing.) I probably shouldn't be specific about the recipe, but the method was quite ingenious.

Today I'm searching for a recipe for the pork butt (shoulder) roast I got for a song: $0.99 per pound, so I paid about $7.00 for a seven-pound roast. Whatevever method I decide to use, it'll produce copious leftovers. Thank heaven for my FoodSaver. I think some roasted root veggies would be good.
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
post #1114 of 1539
9/24/09 at 4:27am
mezzaluna, I've made stroganoff a few times with tenderloin scrap recently. I use the recipe from 'cooking for engineers'. Really it's just a springboard, but I like it.
I'm sure that the Cooks Illustrated recipe is well written and well played. Where can I expect to see it?

The history of the dish interests me as well. Fresh dill vs. gherkins.
post #1115 of 1539
9/24/09 at 7:31am
Galette de pommes with Colucci Bros meatloaf recipe and baby green beans with thin sauce of Myer lemon curd and the Popeyes secret recipe for their biscuits (copycat style) :)
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
post #1116 of 1539
9/24/09 at 7:49am
Hi,

I was going to wait until I did something special before joining in, but time goes by, so I'll début with tonight's experimental curry & rice meal..

Not terribly fancy - I'm including diced/roasted veg, adding kaffir lime leaves and double (heavy) cream, while adding a little coriander to the rice in order to complement.
post #1117 of 1539
9/24/09 at 5:12pm
Andydude - that curry sounds good- it doesn't have to be fancy to chime in. We're all real people with real eating habits :) Sometimes its fancy, sometimes not...doesn't matter.

Tonight it lazy night here...bought a pizza base, will slap some tomato paste, sliced cabanas, grated cheddar, diced smoked bacon, dried oregano, sliced mushrooms and smoky paprika on it, heat up some bought garlic bread, serve the lot in front of the tv and wood fire.

Cheats night :) Been a along week....
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
post #1118 of 1539
9/24/09 at 5:28pm
Too tired to cook....a chicken salad sandwich ... I was up at 3:45 this morning thinking....

Petals

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
post #1119 of 1539
9/24/09 at 5:59pm
Wine braised mushroom crostinis
Crab stuffed artichoke crowns
Spicy glazed shrimp
Tuna Tartare with avocado and wasabi vinaigrette
Prosciutto wrapped asparagus

Now I'll "think about" dinner...
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
post #1120 of 1539
9/24/09 at 6:39pm
Goiing OT here....Petals, those early morning thinking sessions suck. They seem like a good idea at the time, then the mind starts churning. It's like a computer downloading stuff for the day...gotta do this, must call so-and-so, oh lordy - I don't want to do that task but its going to annoy me till I do it. Etc etc etc...

I've ended up stopping fighting it. Time to get up and do something, have a coffee, a piece of toast, then head back to bed for couple more hours. Works for me.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
post #1121 of 1539
9/25/09 at 5:26pm
My kind of meal for that kind of day. Comfy cozy. I made some roasted tomato salsa. I've been making this for a while and decided I wanted a change. I added some cumin. Made all the difference to me.
post #1122 of 1539
9/27/09 at 4:40pm
Last night was cannelloni with beefy/tomato/garlic filling, ricotta, cheddar and cream topping. Yum. I got a really good batch of ricotta for once - tastes like baked eggs almost. Ahhhh :)

Tonight - Trevally (silver warehou) fillets simply pan fried on grainy mustard mash with tossed salad. At least, that's the plan....
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
post #1123 of 1539
10/2/09 at 5:22am
Your so right DC,


The mind is a wonderful thing, but can anyone tell me where the off switch is ?

Well, pork ribs and slaw with a russet baked potato, dollop of sour cream and Butter. I discovered a terrific cake made with buttermilk. Its so moist and tasty , why haven't I found this before ? The texture is just so soft and smooth....so easy to make.
I might just take an afternoon and bake my heart out.
Have an order for Creme Caramel to do first, with pleasure.

Petals

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
post #1124 of 1539
10/2/09 at 5:36am
Vidalia onions, from my friend's garden in Wayne County, GA, reduced over low heat with crawfish, river muscles, sweet peas, hominy corn, and jasmine rice with saffron.
Yes folks, dinner tonight will be a South-Eastern American version of my personal favorite, Paella de Marisco.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
post #1125 of 1539
10/2/09 at 6:44am
exactly how strong is your throwing arm? Can you toss cross country? :)
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
post #1126 of 1539
10/2/09 at 2:06pm
Fall is upon us in the Northern Hemisphere, so I bought a couple of chuck roasts on sale and made pot roast. I kept it simple, as some of it will go to my mother-in-law, who can't eat garlic. So I used a bunch of Italian flat-leaf parsley, a couple of little bay leaves, Penzey's Italian Herb mix (similar to Herbes de Provence minus the lavendar), salt and pepper, etc. After the roasts were browned, I put them in a large roasting pan and added celery, carrots and potato chunks. I seasoned that and poured in some beef stock and red wine. After I covered the pan tightly, I put it in a 350F oven at 2:30 PM. It should be ready by 6 PM. :lips:
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post #1127 of 1539
10/2/09 at 2:27pm
Tonight I'll have the prix fix at Becco in NYC.
Hope Lydias pasta includes Bolognese of some sort as part of the triple play pasta wheel.
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
post #1128 of 1539
10/2/09 at 7:26pm
If I could, you'd have a few. He brought half of his crop to me because he know I love vidalias to pieces. Apparently, he has only grown onions this year. I've used about half of them and still have too many. This weekend, I'm making some sweet onion sauce for pork and jarring it for the winter.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
post #1129 of 1539
10/2/09 at 8:21pm
Tonight I had some hot and sour egg drop soup. Pretty simple stuff. Bring some chicken broth with a tablespoon or two of soy to a simmer. If I have it on hand, a piece of lemongrass goes in. Mix in a bit of cornstarch and water, let it thicken a bit. Add in chopped green onions to taste, some cilantro is often a nice touch. Remove from the heat, stir the pot to get a swirl going, drizzle in a beaten egg. For the hot and sour part I put some chili oil and a tablespoon or two of rice wine vinegar in it.

Normally a good tasting soup, tonight's was a bit different. You might remember the thread in recipes forum about the garlic cloves, where I reported on my experiment. The broth I used for tonight's soup was the broth I used to simmer the garlic - it added quite a nice flavor to the soup, I liked it. Will definitely do it again.

mjb.
post #1130 of 1539
10/2/09 at 8:36pm
Nothing like Vidalia Onion Dressing ! 10 Minute Dressing

1 Medium Vidalia Onion
1/4 Cup of Vegetable Oil
6 Tablespoons of White Vinegar
8 Tablespoons Brown Sugar
1 1/2 Dry Mustard
1/4 Teaspoon Garlic Powder
1/2 Teaspoon Celery Seed
Pinch of Fresh Ground Black pepper

Peal the onion, then pierce onion skin in several places with a sharp knife, place onion in a microwave bowl and microwave for 3-4 minutes until soft, set aside to cool.
Place all remaining ingredients in a food processor or blender add onion, blend for one minute. Refrigerate

It does not get better than that.

Petals

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
post #1131 of 1539
10/2/09 at 9:04pm
Up the sugar to a cup, make it light brown, and add a corn starch rue and that's my sweet onion sauce. It is awesome on blackened pork medallions.

Great minds think alike, I suppose.:chef:
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
post #1132 of 1539
10/2/09 at 9:06pm
Not to be rude > I am not a fan of celery seed, so do you think I could omit it? Or use another seed but which kind?
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
post #1133 of 1539
10/2/09 at 9:09pm
It's not rude, just a preference. A lot of onion sauce/dressing recipes call for poppy seed. That should work well as a substitute as it wouldn't muddle the onion flavor.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
post #1134 of 1539
10/2/09 at 9:14pm
LOVE poppy seed. Thanks for the tip!
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
post #1135 of 1539
10/3/09 at 9:31pm
You are very welcome.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
post #1136 of 1539
10/8/09 at 10:04am
Last night I came up with an idea that's probably older than Moses, but it was new to me and came out nicely. The idea was grating cheddar cheese, mixing in paprika, and then pressing the cheese with my hands into little patties. I sliced potatoes about 1/2" thick, roasted them, and near the end I put these little cheese patties on the slices. The paprika was cooked a little and not burned as I think it would have been if it were just sprinkled on.
post #1137 of 1539
10/8/09 at 6:30pm
I got my braces off yesterday so I've been feasting on gummy bears and tootsie rolls. Tonight for dinner I dragged my vegetarian father to a rib house. Life is good.
It's a wonderful thing to be spoiled in the way of food.
post #1138 of 1539
10/8/09 at 6:45pm
Just finished dinner, had some chicken parm and a simple salad, red leaf lettuce, tomato chunks and croutons.

They were homemade croutons. I've purchased them before, and probably will again when convenient. The store bought ones are always uniformly dry, same size cubes and often too crunchy.

The homemade ones, though, were made from some soft italian bread a couple of days old, not yet stale. Torn by hand into ragged little chunks of random shapes and sizes, browned in a skillet in a mix of butter and olive oil. Some parts were pretty darkly toasted, some were golden brown, some barely felt the heat at all. A nice mix of textures, a full range from fresh bread soft to quite crunchy.

It sometimes amazes me how something so simple and easy can be *so* good.

mjb.
post #1139 of 1539
10/8/09 at 6:51pm
Just finished a Squash casserole. It's by far the most delicious ugly food I've ever had. The egg souffle(ish) that sort of holds it all together fell when the dog rand head first into the oven. It was really dense but oh so good.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
post #1140 of 1539
10/8/09 at 6:54pm
Don't you have to clean and skin it first?

mjb.
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