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weekend cooking plans? |
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TasunkaWitko 
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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 Topic: weekend cooking plans?Posted: 21 January 2011 at 12:48 |
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i've got two on the board for this weekend - nothing new, but i am trying a couple of awesome-looking recipes posted by members that i have been wanting to try for quite a while.
for saturday night, i will be cooking Johnny Sack's Spaghetti, posted by andy. i will be following his recipe for the most part except i will, by necessity, be using carlo rossi's paisano wine rather than marsala. i will also try adding a finely-diced onion. the beautiful mrs. tas is not fond of italian sausage, but we have some wonderful local ground beef that will be going into this. we'll be using whole-wheat spaghetti and i might also see about making my semi-famous focaccia al formaggio di recco. i've had my eye on andy's spaghetti sauce for quite a while, and we are expecting some good stuff!
 for sunday, i'll be trying one that i wanted to try the moment i saw it: dave's amish pot pie, or popeye, as it is known regionally. when i saw that there was a chicken version, i figured this is the way to go, since there was no ham on hand. i'll roast it sunday morning in the dutch oven, then chunk out the meat and follow the recipe. no beans, since that is reserved for the ham version, but i might consult my FOTW for that region and see if the book has any suggestions for something to go with it. i will probably also bake a loaf of KidLit’s Dill-Cheese Bread, substituting chives for the dill.
i'm really looking forward to this - since most of my cooking projects are relegated to the weekends, i might make this a sticky where people can post their weekend plans, then link to the finished meal ~
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Posted: 21 January 2011 at 15:40 |
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Sounds like a good plan for some delicious feasting this weekend! Are you going to make home-made noodles for the pot pie or use store ones? |
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 21 January 2011 at 15:46 |
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for this, home-made are the only way to go. it looks easy and fool-proof, and should provide good practice for when i attempt haluski kapusta!
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Melissa Mead
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Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Posted: 21 January 2011 at 17:10 |
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It's supposed to be icy-cold this weekend, so my husband's making meatloaf. Tasty, plus the oven warms up the house a bit. :)
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TasunkaWitko
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Posted: 21 January 2011 at 17:11 |
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you know we're going to want to see how that's done, melissa!
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Melissa Mead
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Posted: 21 January 2011 at 18:41 |
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He's dead-set against anyone photographing his cooking, but I'll tell you how it comes out if you'd like. He's going to bake it in a little mini-loaf pan, like meaty rectangular cupcakes.
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TasunkaWitko
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Posted: 21 January 2011 at 18:48 |
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sounds really good! maybe a recipe might get posted?
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Melissa Mead
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Posted: 21 January 2011 at 18:59 |
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I'll see if there is one, or if it's "eyeballed." The basic ingredients are: 2 lbs ground beef, Onion, garlic + sweet peppers, chopped fine, panko breadcrumbs, ketchup + eggs to bind. Then he brushes more ketchup or some BBQ sauce on top before baking it in the oven. (On his. We leave it off mine to lower the sodium content.)
He made a sweet variation with apples once, but I'm pretty sure that one didn't get written down. |
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Melissa Mead
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Posted: 21 January 2011 at 20:05 |
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I missed an ingredient- he said he adds a little water, too.
IIRC, the apple variation used cider. It wasn't bad, but I'm not used to meatloaf being sweet. |
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Hoser
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Posted: 22 January 2011 at 03:01 |
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As Melissa said....it's bitterly cold here this weekend, and we just got dumped on AGAIN with the heavy snow. I made Johnny Sack's spaghetti last night, and we both enjoyed it. Macaroni and cheese is on the menu tonight, and for football tomorrow, it will be a nice big pot of Guiness stew to warm things up.
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Go ahead...play with your food!
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Melissa Mead
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Posted: 22 January 2011 at 04:17 |
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Single digits here. I may throw some stock and odds and ends in the crock pot later and call it soup. It's a hot soup kind of day.
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Posted: 22 January 2011 at 07:14 |
Oh that Guinness stew idea sounds wonderful! I'd forgotten about that. We're supposed to get a 4-6 inch dump tonight, so that may well be in order for the football ames over here.
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Melissa Mead
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Posted: 22 January 2011 at 11:35 |
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I took some pictures of the "odds and ends soup," but all 5 came out blurry. It's still heating up, so I don't know how it tastes yet, but it LOOKS interesting. I pureed 1 quart of homemade vegetable stock and a 15 oz no salt added can of black beans + another of chopped tomatoes, a generous tablespoon of minced roasted garlic, about 1/3 of a jar of Goya Sofrito, and 1/2 tsp of salt-free adobo. Then I added a bag of frozen corn and a bag of frozen pearl onions. I would've used a chopped onion + pepper combo, but the whole point was to not have to go out in the single-digit weather for ingredients.
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TasunkaWitko
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Posted: 22 January 2011 at 11:43 |
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that sounds really delicious, melissa!
single-digit temperatures are a way of normal life here, so i know what you are going through. best to curl up with some good hot food and a nice book!
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Melissa Mead
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Posted: 22 January 2011 at 11:51 |
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I'm hoping, because it made a LOT of soup. ;)
Excellent suggestion! I got Lois McMaster Bujold's Cryoburn for Christmas. and hot food and a LMMB book sounds like a great idea. |
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Posted: 22 January 2011 at 12:54 |
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That soup sounds DEE-LICIOUS!
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Melissa Mead
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Posted: 22 January 2011 at 14:50 |
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I think it's my biggest soup success yet. The pearl onions were too lumpy,
watery and bland, so I fished them out and ran them through the food processor.
Still a bit watery and bland. So I added a can of tomato paste and another ½ tsp
of adobo.
Bingo! I got about 3 quarts of
hearty, delicious, amazingly warming soup. Methinks I'll be doing this again. With peppers. |
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Posted: 22 January 2011 at 16:30 |
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Hey congrats on that culinary-rescue! But we sure would've liked to see pics
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Melissa Mead
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Posted: 22 January 2011 at 17:33 |
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Well, I did take some, but the picture taking thread said that no picture is better than a blurry one...?
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TasunkaWitko
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Posted: 22 January 2011 at 19:15 |
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sounds like a really good soup, melissa. there's plenty of time to get some practice with the camera and then the next time you make it, we'd like to see a tutorial so we can give it try!
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Hoser wrote: