Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 42  

Nah! it wasn't even that much work DC. I just defrosted a box of papaya,mango and pineapple. Boiled it up with brown sugar and vanilla. Layered it with vanilla cream and topped with almonds browned with soft brown sugar. Makes them a wee bit like pralines.

Actually, nowi think of it, a fool would have been a whole lot easier


Love oxtail. Unforftunately I'm the only one, so i never get it. Lucky you

Started Thanksgiving prep. 3 quarts of turkey neck stock and a bag full of neck meat for the stuffing. Had a bit of extra stock so I made a bowl of turkey cheddar soup for supper.

Bugsy :) Oxtail has so much flavour, might do a sweet potato and potato mash to go with, chunks of crispy bacon thrown in, lots of gravy, roast off some onions, some minted peas to balance it up a bit. Little (bought) bread rolls on the side. The kids can eat it or go hungry. But I doubt it!

Mary, seems like cheesy soups are all the go up north at the moment. Must be getting chilly.

Yes, it is starting to get just a wee bit chilly, at least in the DC area.

Made butternut squash soup...from this cookbook I reviewed here.
http://www.cheftalk.com/forums/cookb...tml#post286407






we decided to jump on the "blog your way through a cookbook" bandwagon with this one..
Cooking My Way Through Nicholas - The Cookbook - if you guys are interested.

I think I'm going to have to do my seafood bisque this coming weekend. I have a recipe that I think would give Al Yeganeh a run for his money. :thumb:

cyberdoc...love your signature. I'm all for non-cruelty towards the animals we raise to eat, but, yeah, we eat them. Its a fact of life, for those of us that do. And they are tasty, if we do them justice.

I totally agree. I think The Good Lord expects us to be good stewards, so I personally try to use humanely raised animals, and sustainable fish.

Same cookbook as above. In the family meals section he has a Moroccan Braised Lamb Shank recipe.

I happened to be home alone, with a spare lamb shank, and magically had the plethora of spices.







Cooking My Way Through Nicholas - The Cookbook: Moroccan Braised Lamb Shank

Best laid plans ...

Thanks to another thread in the Recipes section, I've had this in the back of my mind for a few days. I walk into a local megamart with the clear intention to purchase two items - a box of mac and cheese and a package of Lil' Smokeys. Wife is not going to be home for dinner, so stupid man food seems to be the orderof the day. And I went to a different location than usual, I didn't want any of my friends and neighbors to see my buying that stuff!

I made the mistake of walking past the meat counter, where I spied a nice package of beef short ribs. Bought those, braised in a red wine and onion sauce, quite tasty, some buttered egg noodles on the side. Kinda somewhat similar to the original intent, but not quite. Very tasty. Burp.

But not to worry - smacks and smokeys, soon. I promise not to post pictures.

mjb.

teamfat - that was not a mistake - it was a bonus :) Better to have the ribs any day if you can than Mac and Cheese.

And don't tell me about stupid man food, please don't get me started. Oops ok you got me started. My dearly beloved is working interstate and catering for self.

His Signature dish? Shepherds pie. Can of baked beans, instant mashed potato splodged on the top. Yep. Reckons it's good. Ugh. Icky.

I have tried to teach him to cook over 26 years - it's a lost cause, my one great failure. Ah well. Cest la vie.

Hi, all

I cooked chicken stir-fry, it is Easy and quick chicken stir-fry for busy people, and it is very delicious.

* 8 oz. angel hair pasta
* 2 cups small broccoli florets
* 1 lb. boneless skinless chicken breasts
* 1/2 cup Asian Toasted Sesame Dressing
* 2 Tbsp soy sauce
* 1/4 tsp ground ginger
* 1 garlic clove
* 1/4 tsp crushed red pepper
* 1/3 cup chopped Dry Roasted Peanuts

Instructions

Step 1
put 1/2 cup Asian Toasted Sesame Dressing into a bowl
put 2 Tbsp soy sauce, 1/4 tsp crushed red pepper and 1 garlic clove into another small bowl
chop 1/3 cup chopped Dry Roasted Peanuts

Step 2
boil water, cook small broccoli florets for 4 minutes
cook chicken breasts in a pan for 6, 7 minutes, dump in sauce, mix them for 8 minutes

Step 3
divide noodle into a dish, then add the above chicken breasts and sauce

Chopped up a yellow onion, and a red bell pepper and a yellow one, started them frying with a bit of vege oil. Added a few cloves of garlic and 4 chopped Hebrew National weiners, fried a bit more. Added a small can of tomato sauce and a T of vindaloo curry paste, then black, kidney and navy beans and some water to cover. It's simmering now. It will be good tomorrow as soup or on rice. It's easy but good stuff.

Some chipotle chile would make it perfect, but the other people here can't handle that. I'll add some to my own serving.

Coq au Vin , recipe taken from Les Halles by Bourdain


I started it sunday and had it last night.................Heaven ! .....A two day affair but well worth it. It tastes very much like the one I grew up with.


And so he wrote :


“Another easy dish that looks like it's hard. It's not. In fact, this is the kind of dish you might enjoy spending a leisurely afternoon with .(which I did) There are plenty of opportunities for breaks. It's durable, delicious, and the perfect illustration of the principles of turning something big and tough and unlovely into something truly wonderful. I know it looks like alot of ingredients , and that the recipe might be complicated. Just take your time. Knock out your prep one thing at a time, slowely building your mise en place. Listen to some music while you do it. There's an open bottle of wine left from the recipe, so have a glass now and again. (which I did) Just clean up after yourself as you go, so your kitchen doesn't look like a disaster area when you start the actual cooking. You should, with any luck, reach a Zen-like state of pleasurable calm. (which I felt) And like the very best dishes, coq au vin is one of those that goes on the stove looking, smelling, and tasting pretty nasty, and yet later, through the mysterious, alchemical processes of time and heat, turns into something magical.”




I followed his recipe to a “T” , served with buttered noodles.

cheesy grits.....three sister's garden white grits with cheddar from Dane County Farmer's Market....yummmy

Last night made pancakes with nueske lardons poked into the top of the cake as it cooked, flip cook another 1.5 minutes or so.....maple butter....gonna make pancakes like this as often as possible. Kenny Shopkin has really off the wall ideas/techniques in his new cookbook.

Had the rest of the oxtail stew mixed with pasta and diced potatoes....great comfort food and the flavours so much better than when it was first made days ago.

Tonight, busy night, so will be chicken schnitzel "burgers"(thighs) I breaded last night, with all the usual suspects.

New York Strip Steak, Scallion-Potato Cake, Oven-Dried Tomatoes and Roasted Portobello Mushrooms



details: Cooking My Way Through Nicholas - The Cookbook: New York Strip Steak, Scallion-Potato Cake, Oven-Dried Tomatoes and Roasted Portobello Mushrooms

salad greens, beets, roasted chicken, red onions, pinenuts, really exceptional balsamic

Had a guest over for dinner last night. Still obsessed with the Nicholas cookbook.

Potato Pancakes with Bacon and Quince Puree


Curry Marinated Lamb with Curry Yogurt


Some left over Roasted Butternut Squash Soup from the other day.


Prepped for a few days for this dish. Basically pulled pork with crispy skin.

Braised 'Pulled' Suckling Pig with Cinnamon Jus, Swiss Chard and Poached Quince (parsnip puree too)


Cheese plate


I know nothing about cheeses...the wife had the cheese lady pick them out.

The little tater tots with the bacon came out awesome. I usually suck at deep frying things like that (without a deep fryer).

Cooking My Way Through Nicholas - The Cookbook: Braised 'Pulled' Suckling Pig with Cinnamon Jus, Swiss Chard and Poached Quince - for the gory details.

Shucks. We were planning on having our veternarian over for dinner, I was going to attempt a pork wellington, which I don't recall ever having made before. Ran to several of the major stores here in Salt Lake looking for frozen puff pastry sheets. No luck. So I was just going to use pie crust dough.

Get home to find a message from the vet that he got the flu this weekend, so he was staying home. Good choice on this cold and snowy night.

So maybe tomorrow I'll try another market or two for the puff pastry, and tonight we'll just have some of the sweet onion soup I made along with some salad and rolls. Should be good.

mjb.

Well, in my part of Salt Lake, I'm trying to clear out space in the fridge and pantry. So I'm making this up.

Some Aidells Chicken and Gouda sausage from the freezer cut on the bias and browned.
Into the pan some slivered onions, thin, bias cut celery, and carrots cut with the vegie peeler in long thin strips. A little garlic and thyme, S&P. Into a bowl to hold.

Deglaze pan with some remaining cabernet--I'm not saying I'm matching things carefully, just clearing things out--reduced, added some chicken stock, reduced added some tomatoes, and some leftover pesto Seasoned it up. While that's going on, i cut and fried up some of the prefab polenta in a tube from my pantry.

Tomato-wine sauce on the plate. Top with fried polenta, top again with vegies and sausage.

Grated some pecorino on top.

It was pretty good. On my first bite I wished the celery were fennel, but that would have defeated the purpose of this meal of clearing space for the coming Holiday eating.

Made an interesting thingy today....was stuffing artichokes and had some of the stuffing left over and a Japanese eggplant....combined the two with eggs and sauted the eggplant, made into patties and skillet fried in olive oil


bread crumbs
lemon zest...coarse
Penzey's granulated garlic
fresh parsley
fresh dillweed
dried turkish oregano
anchovies, olive oil packed
evo
sauted red onion
this peeled, chopped, sauted eggplant
couple of eggs

Served with the stems of the artichokes (peeled, cut into rounds, boiled), oysters with a little dry sherry and a touch of cream.

RPM...great depth of field effects there with those first two and the fourth. Looks delicious.

Here tonight...tarted up frozen ready bought pizza :D Gotta concentrate on packing house up to move. My excuse anyway.

Thanks, I actually are starting to peeve food pics with insane DOF...but in those cases, I'm trying to match the picture in the cookbook.

resolution for 2010...take CLEAR food pictures that look good. the DOF thing is just too easy ;)

Easy for some :)

Just promise me you won't put a Doris Day filter on:p

tonight i am making pad thai with tofu on a bed of brown rice. i will also be making a japanese cucumber salad for the side dish.

pot of Earl Grey and gooey butter cookies, St. Louis is known for gooey butter cake...it's exactly as the name implies.

Dinner: Slowly sauteed red-yellow-orange pepers, cut into strips. Very lightly flowered catfish pan fried. Chipottle mayonnaise. Wheat toast.

Best fish sandwich I've had in a LONG time.

Marigolds? Petunias? Or did you mean 'flour' not 'flower' ?

I always get a chuckle out of that typo!

mjb.

I love typos. I even love reading something wrong that makes me laugh.

F'rinstance, I saw an ad for "sheep apnea" and I thought wth and got a good laugh. I wasn't wearing my reading glasses and when I looked at it again, it was "sleep apnea". Boring.