Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 44  

I got a new paella pan today and had to break it in properly.

Arborio Rice, Chorizo, Blue Crab, U/12 Tiger Prawns(frozen:( ), Saffron, White Pepper, White Wine, Sweet Peas, Morels, Sweet Onion, Garlic, and a little Cilantro, for a fresh note, just came out of the oven(It finishes more evenly in there when you're in a hurry).

Sounds good. I picked up a couple of ribeyes and made sweet & sour red cabbage yo go with them. I broke in a new Wusthof chef's knife yesterday. :thumb:

Tonight leftovers (I made a good amount of cabbage, and the ribeyes were pretty hurkey). Potato Latkes for after dinner.

Marinated pork chop cooked on the barbeque. Sweetcorn with pork is a given. For veg I sauteed potato, onion, green bell pepper, salt, pepper and garlic in my new favourite olive oil (Paesano). Not the prettiest plate i've ever cooked but it sure hit the spot!:peace:
http://i50.tinypic.com/156abrd.jpg

Kind of boring tonight. I just slow cooked some whole cornish hens in the Croc Pot with some potatoes, onions, and garlic. Nothing really special but man were they good.

Talk about boring, we've got you beat.

Went shopping for all the stuff to make the Hanukkah dinner, which we didn't and couldn't do last night. However, after putting everything away, etc., etc., and it was time to cook dinner, neither of us was hungry or feeling particularly well. Linda had a Marie Callender's frozen dinner, and I heated up two pieces of arab bread on the comal (cross-cultural enough for you?) and spread some taramosalata on one and mutabel on the other, and ate them with a little Greek yogurt.

Latkes with malassol caviar tomorrow.

BDL

I Don't Know! Been 2 nights in new house and got very limited supply- no pots or pans....prob meat balls done on made up foil tray in oven with penne done in...microwave :eek: plus a tomato sauce(easy enough in microwave)

I miss my pans, knives, bowls, gadgets...oh lord its torture! They SHOULD (or BETTER) get here by the end of the week.

Then watch me :D

Brisket!
6 pound brisket, trimmed and cut in half.
Dry rubbed w/secret mix, wrapped and refrigerated for 7 hours.
Browned, removed,
Sweated onions,
Returned (on top of onions),
Covered with tomato paste, covered, into 375º oven for 2 hours,
1 large can of plum tomatoes added,
returned w/o cover to 350º over for 2 more hours.
Awesome!

Had an interesting dinner tonight. DId a pan seared, boneless pork loin roast, finished in the oven. Also did some butter baked cabbage wedges.

Pork and cabbage, that in itself isn't interesting. What I did to make a sauce was something I've not tried before. After taking the pork out of the skillet I browned some finely diced onion and a couple of tomatillos, then deglazed with some of the water in which I parboiled the cabbage, then reduced.

My wife wasn't too enthused, but I thought the tomatillo sauce went pretty well with the roasted cabbage. I vaguely recall hearing about some combination of the two in South American cooking. This version was lightly seasoned, salt and pepper and a bit of garlic powder. I'm sure I'll be trying this again with additional seasonings.

mjb.

http://wasatchfoodies.com

:eek: :eek: :eek:

Frozen?
Well, at least it was a good frozen dinner.

Unearthed some frozen waffles (homemade with pecans ) microed to defrost then toasted till crisp. Cut into soldiers with Steen's syrup for dipping. Hot cocoa (the real stuff) with lots of marshmallows. Must comment....while digging thru freezer came across some old (ok, ancient) Jenny Craig entrees. Was tempted to see if they were edible then remembered that they weren't edible when first placed there.

Went to Old Montreal ....cobble stone streets, caleche,went to Le Keg Restaurant and had bubbly, steak oscar...no room for the "Billy Miner Pie."

It's not a holiday in our family, so I could choose any meal to prepare. It's a gray winter day, so I decided to make a favorite of my husband's, coq au vin. Yes, my copy of Mastering the Art of French Cooking is open on my table. I've pre-cooked the mushrooms and onions, parboiled the pork and cut up the chicken. Closer to dinnertime I'll finish it off.

Later: It was really, really good!

Dinner last night was steak diane (One of my personal favourites....I used a third of a bottle of Courvoisier vs and a litre of 35. Life is good). Lazy lunch today - Leftover diane sauce with meatballs on pasta, lots of black pepper.

I've got my kitchen back in order at last!!!! Good grief it's a good feeling :D

Daughter is cook for late lunch - couple of roasted chooks, some ham and salads, various nibbles, then apple and peach crumble.

I'm on breakfast shift...so just bacon, eggs, toast, perc. coffee etc.
Gotta go open the presents first....once those teens wake up.

P.S. Girls are cooking today,so boys get washing up :)

Made a soup with linguica, prepared mustard, potatoes, a lot of collards, paprika, garlic, s&p. I love collards.

Made a boned out and stuffed roast leg of lamb yesterday. We had to go out so its lurking in the fridge. Will probably make a sour cream & onion gravy and gently re-heat the sliced meat in there (the stuffing may go south :) ). Maybe a mint sauce too.

Boiled spuds, caremelised gingered up carrots, tossed salad and dinner rolls. Good bottle of red to go with.

Lunch here today will most likely be Burger King style burgers (homemade so they're a bit healthier!)....hey its Sunday, one fussy meal is enough :D

Breakfast, well the others are still all asleep, so it may just be burgers for a late brunch.

Taking this chance to have a roast - its going to be 41C/106F at least here tomorrow, so I reckon that's a cold cuts, salad and watermelon day.

I love collards. Have you ever done mixed greens with Chard, Collards, and Mustard Greens? Put it all in the steamer to wilt and serve with a little malt vinegar. It is the best bowl of greens I've ever had.

Tonight was dinner at a friend's house. I was outside playing with his new IR grill and did some Venison Tenderloin Medallions. Just a little crushed black pepper and kosher salt on those, as there's no need to mess with good venison from a young(just old enough to be hunt legal) deer. The wives made a nice spinach salad and I walked them through a lemon/raspberry/walnut oil vinaigrette. Topped that off with some Reggiano and it was superb.

Crap! My yearly lab results are back and for the first time the "bad" fats are really high. (my actual total cholesterol has not changed in 30 years...just a bit over perfect). I guess I will be pulling back on the butter and prime meat for a bit. Picked up a really lean piece of beef yesterday...anyone have a good low fat braising recipe?

For beef? Red wine(not cooking wine), Rosemary, Shallots, Garlic, Black Pepper(whole), Cumin, and Basil.

Thanks, Chef. You must be channeling my pantry, as all those ingredients are on board. Will turn it into a veg laden stew. Have sent the hubs out for a baguette to sop up the juices. Will not feel deprived at all....dessert will be yogurt parfait (layers of low fat granola, strawberries and vanilla yogurt.

Save your braising liquid. Deglaze the braising vessel with a little of the remaining liquid and add a little, well I would say roux but no butter and the hydrogenated vegetable fats will be even worse so, corn starch slurry(starch and water) to the mix once all of the fond is scraped. Use a wooden spoon to scrape the bits(fond) from the pan. This will be the best gravy you've ever had.

Just finished eating and for once have no room for dessert! You were spot on...best gravy I have ever eaten. Hubs ate almost all the meat while I concentrated on the veg and gravy (and baguette!) Didn't even miss the sweet cream butter (well, not totally) on the crusty bread! This will be one of my go to dishes as I learn to cook and eat properly again.

Glad to be of service. That gravy can be made from any fond. I'm particularly enamored with quail drippings.

I'll have to try that.

It's so good. I remember using the same technique for turnip greens when I was young. She always told me that it kept them from stinking up the place. It also keeps the greens from sitting in hot, stinky, bitter pot liquor all day.

Another technique for better greens is, for anyone who didn't know, to break and strip them from the stalks before washing. Try it one time. Wash them on the stalk, then strip them and wash again. You may be amazed at the amount of dirt that hangs around at the base of the stalk, if you buy them uncut that is.

Ruhlman guilted me into roasting a chicken.


Some peppered bacon

stuffed a chicken with some lemons and thyme, and tossed in some leftover fingerlings and carrots....heavy salt.



put it in a 425 for 1 hour.....

and drank a bottle of wine while waiting..

RPM - great pics, as always. Hey your stove and oven look too clean - do you really cook? Heh j/k :D

Did some pork scotch fillet steaks last night, marinated them in mix of vinegar, oil, pepper, cayenne, tom. sauce, crushed garlic, dried ginger, soy, sugar (think that's all!) for few hours. Quick sear in hot pan, deglaze with dry white wine, added sugar to taste, crushed tin of tomatoes, simmer till pork was just done. So very tender and spicy.

Served with plain boiled potatoes and a coleslaw that I added green onion tips , diced tomato and cucumber and zucchini, and mayo dressing to. Fresh mutligrain bread (bought - no baker am I), to soak up the juices.

It hit the spot :)

There was a touch too much cayenne added, so I chucked in half a cup of greek yoghurt into the sauce. Worked to kill the heat just enough.

Beef rogan josh, using Penzey's rogan josh spice mix and their recipe. I had it with basmati rice. Yum!

Yum indeed - any leftovers? Send to me :D