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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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 Posted: 31 January 2011 at 08:57 |
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sounds like a good time was had by all!
our pork loin roast was good but nothing special - might have been a little too garliky but otherwise everything came together well with it. i made a pan gravy with the drippings and my gelatin-less glace, and that was quite good. for potato, we decided to go with the OMG varirty and were not disappointed - finally, we made kidlit's bread, which was excellent!
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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: 09 February 2011 at 10:30 |
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for this coming weekend, i would like to take on two projects that i have not yet prepared, spanning from the cold northern reaches of scandinavia down to the warm, congenial boot of italy. and on monday, i might even take a side trip into france.
if everything goes as planned, i'll be making små köttbullar (small swedish meatballs) one night and an old, original version of chicken cacciatore that was developed long before italy had encountered the tomato. john and i have taken to referring to this ur-recipe as "proto cacciatore;" the differences - and similarities - to the dish we now know by the same name make this an interesting choice.
also, this coming monday (the 14th) will mark the 20th anniversary of the day that the beautiful mrs. tas and i committed our lives to each other. in honour of that commemoration, i may be attempting a dish i made a few years ago for the same occasion - champagne chicken. while the version i made is probably not completely french, i will post the recipe in that section today, along with preparation pix at a later date, if i make it.
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Hoser
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Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 10 February 2011 at 01:34 |
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For this weekend, we will have a two phased event. Saturday night at JPEEP's house we will consume the kielbasa we made last weekend, along with his wonderful homemade perogies and halubkis. I will bring a loaf of Andy's no-knead bread to the party and we will have a 100% homemade meal with friends.
On Sunday I'm thinking Valentine dinner a day early...right now I'm leaning towards filet mignon Oscar(served with asparagus, lump crabmeat and Bernaisse sauce) We have some nice crab on sale, so I think that's the way I'll go. |
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Go ahead...play with your food!
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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: 22 February 2011 at 13:47 |
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this past weekend was pretty interesting - i made paprika hendl, since i happened to ahve all ingredients on hand. i used boneless/skinless thighs and they were fine - served on mashed potatoes. the thing i found interesting this time around was that in spite of the facts that my amounts were approximate rather than exact, it still turned out just as good as ever - the basic recipe appears to be golden in nearly any format ~
another interesting thing is that i had a lot of leftover sauce from this preparation. i put it in a tupperware bowl and in the fridge. the next day, i was wondering what to serve the family for lunch, and decided to try cubes of venison, breaded and sauteed with onions and mushrooms as one would for stew, then poured in the extra paprika sauce and let that simmer for a good while, making a makeshift gulyas. i was worried that the sour cream in the sauce might adversely affect the taste, but it was all good and there were no problems - the tangy sauce worked perfectly with the robust venison. not bad for an improvisation!
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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: 13 March 2011 at 13:17 |
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saturday night, at the request of the beautiful mrs. tas, i made rivet's Classic French Onion Soup, which turned out very well and had wonderful, well-balanced flavours. for the merlot called for in the recipe, i used a merlot from oak leaf vinerards; cheap, but pretty good, and just right for this recipe.
for tonight, i am making Johnny Sack's Spaghetti, including meaballs from ground beef, following andy's recipe for italian sausage. i used the same amounts of seasonings in the sausage recipe, but with two lbs. of nice, lean local burger from our own cattle, adding 2 eggs and half-cup each of italian bread crumbs and parmesan cheese. looking back, the amounts in the "sausage" measurements look to be be just right, but i probably could have gotten by with only 1 egg and 1/4 cup of the bread crumbs and parmesan. but it's all good and i have a feeling it's going to turn our great! still not having any marsala, i used a cabernet sauvignon from oak leaf vineyards.
i also used crushed tomatoes rather than diced. the sauce is only in the simmering stage right now, but already i see a HUGE improvement in the consistency of the saunce, compared with when i made it with diced tomatoes. if a person has no access to actual italian plum tomatoes or fresh tomatoes, it looks like crushed is the way to go! the tomatoes are wal-mart brand and i must confess that i am pretty impressed with the tomatoey-ness that they have.
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MomInAnApron
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Joined: 09 March 2011 Location: Montana, USA Status: Offline Points: 99 |
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Posted: 18 March 2011 at 06:55 |
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A friend just posted on Facebook about a "Mashed Potato Pizza" served at a pizzeria in his neighborhood in Connecticut. All I know about this particular pizza is that it has garlic mashed potatoes, bacon, a white sauce, and Parmesan cheese on it. I think I am going to try to create one of these pizzas this weekend! * Edited to add: Ah ha! I see there is an ongoing pizza thread here. I will add to it!
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~ Good Friends, Good Food, Good Times ~
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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: 18 March 2011 at 08:02 |
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THAT sounds awesome, mom! looking forward to seeing it and reading about it. i've enver heard of a mashed-potato pizza, but thinking about it, why not?
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Guests
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Posted: 18 March 2011 at 10:39 |
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That sounds very intriguing...does it have a crust, or is it like shepards pie, with the patooties being the crust? The garlic part sounds perfect! Looking forward to seeing your post, and Mrs Rivet is too.
Over here we got Cotes De Boeuf Braisees for Sunday supper but that's all.
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MomInAnApron
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Posted: 18 March 2011 at 11:19 |
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It intrigued me too when my friend posted about it! He must think I am nuts asking so many questions about the darn pizza LOL. I think his post was more about the beer that goes with it!
The pizza has a crust. He said it has a "white pizza sauce". I seem to remember Emeril having a recipe for a white garlic pizza sauce made with butter, milk, and flour. After the sauce is made you drop roasted garlic into it then blend it all together in a blender. I will have to find the recipe, though I COULD "wing it" in this case if need be. Thinking the mashed potatoes need to be a tad bit on the thinner side to spread nicely over the sauce.. Not sure about this one, but I really want to try it! Hey, it has bacon on it, everything is good with enough bacon! Will update!
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~ Good Friends, Good Food, Good Times ~
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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: 18 March 2011 at 11:25 |
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>>>everything is good with enough bacon!<<<
you're going to fit in here very well ~ ;)
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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: 18 March 2011 at 15:18 |
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You got my attention with "garlic mashed potatoes."
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kiwi
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Joined: 16 February 2010 Status: Offline Points: 402 |
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Posted: 19 March 2011 at 00:43 |
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Made a very vege rich salsa - tomatoes, 6 types of peppers (some smoked over bourbon oak), corriander, spring onion, red onion, white onion + garlic (these two were blended to with the smoked chilis to make the base) corn, carrots... some other stuff I'm forgetting I think... Bourbon, lime juice and cider vinegar with a good lot of cumin and smoked paprika.
Just doing the canning now. It's very nice, even fresh. not too spicy. |
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kai time!
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Hoser
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Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 19 March 2011 at 03:39 |
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I'm thinking about some nice sweet Italian sausage in a marinara. Something like Johnny Sack's, but with my twist on it.
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Go ahead...play with your food!
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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: 19 March 2011 at 07:22 |
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Wow, Kiwi! I'd have to leave the alcohol out, but otherwise that sounds fantastic!
And sausage...Mmm... |
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kiwi
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Posted: 19 March 2011 at 17:02 |
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Why? Most of it will boil off pretty smartly anyway. Even if it didn't it'd be no more alcoholic than naturally made ginger beer, or a sour dough starter for that matter.
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kai time!
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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: 19 March 2011 at 17:34 |
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Not all of it, and for health reasons, I have to be super careful. No alcohol at all, and very little salt.
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kiwi
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Posted: 20 March 2011 at 01:54 |
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Oh ok, that's interesting. Do you have problems with bread or other yeast risen things?
Oh, made a big batch of soup today. Kinda a curry/spicy kumara / pumpkin thing. |
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kai time!
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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: 20 March 2011 at 03:05 |
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My biggest problem is that I put too much butter on it. I have a near-obsessive love of butter. Salted butter especially. ;)
Basically, I can have about 2,000 mg of sodium/day, wherever I want it, but it adds up fast. I've never been warned about harmful amounts of alcohol in bread. The salsa might not hurt me either, but my doctor did say I'm doing the best he'd ever seen a patient with my condition do with my condition in all his decades of practice, and strict avoidance of alcohol might be part of it. Plus I never acquired a taste for it, so why push my luck? ;) What's kumara? |
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kiwi
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Posted: 20 March 2011 at 13:25 |
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It's the South Pacific word for some specific types of sweet potato. They're pretty awesome.
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kai time!
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MomInAnApron
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Joined: 09 March 2011 Location: Montana, USA Status: Offline Points: 99 |
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Posted: 22 March 2011 at 07:08 |
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The soup sounds good kiwi!
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~ Good Friends, Good Food, Good Times ~
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