What's Cooking?

[Aurora Black]

I'm hungry.

 

[mcopado]

For dinner tonight the last of the chicken mole' on lightly fried white corn tortillias...but jeez, still hungry...either another slice of spaghetti pie, some of that cuban picadillo, or......I've been saving some frozen shrimp for a spicy creole dish...nah, don't really wanna "cook" tonight...hmm, decisions, decisions...

 

[Aurora Black]

Today's lunch was simple: peas and rice.

I poured a palm-sized dollop of olive oil in a small pot and used it to sautee a medium sized onion that I had finely diced along with some chopped dill. After a minute or so, I added the peas and stirred everything together before adding two cups of water, a pinch of salt and a small splash of oil to the mixture and turning down the heat.

When the water boiled away, it was ready to serve with the rice that I'd prepared separately.

 

[mcopado]

Pork Tenderloin braised in Pear nectar.
Garlic Rosemary roasted potatoes
Asparagus

Basically you take a rolled pork tenderloin, pierce it all over and shove slivers of garlic into the cuts...pat on handfuls of rosemary all over it...Then in a cast iron dutch oven brown it in 50% olive oil and 50% butter (couple of tbs each).... Remove the pork and sweat a finely minced onion in the same oil.

Place the 'loin and pour in pear nectar (In America J Knudson Organic unsweetened is available at Kroger) until it is about half way up the meat. Drop in AT LEAST a dozen garlic cloves, more rosemary (a small palm full) and a pinch of salt.

Stick the dutch oven on the back of the stove, in a 350 degre oven or in the back of a fireplace for a few hours until the pork is thoroughly cooked and the liquid is reduced and thickened (approx 2 1/2-3 hrs).

Remove the loin, let it rest 5 min, then slice and place on a platter....Pour the thick liguid through a strainer, pressing the almost melted garlic cloves and onions against the mesh with the back of a spoon....Deglace the dutch oven with a splash of wine and pour that through the sieve into the "gravy", mix the liguids together...If not thick then reduce some more on stove... Then drizzel over the pork, serve the rest of the au-juice on the side....mmmm mmmm

 

[Aurora Black]

Thank you for resurrecting my thread, Reverend.

Today I'm going to make roasted chicken thighs/drumsticks with potatoes in the oven.

The oven will be preheated to 150 degrees C (around 300 degrees F).

After thoroughly washing the chicken and peeling/chopping the potatoes into wedges, I'll pour a generous dollop of olive oil into my hands and massage it into the chicken. I will add finely chopped garlic, black pepper, rosemary, lemon juice and a pinch of salt into the mix and massage that into the meat as well.

After that's done, I'll wash my hands and do the same seasoning trick on the potato wedges before arranging them in the baking pan. I will place the chicken on top so the juices will drip onto the potatoes as it cooks. My final touch before putting everything in the oven is to boil some water and pour it into the potatoes.

It will cook for roughly two hours, and then voila.

 

[lil_elvis]

Thank you for resurrecting my thread, Reverend.

Today I'm going to make roasted chicken thighs/drumsticks with potatoes in the oven.

The oven will be preheated to 150 degrees C (around 300 degrees F).

After thoroughly washing the chicken and peeling/chopping the potatoes into wedges, I'll pour a generous dollop of olive oil into my hands and massage it into the chicken. I will add finely chopped garlic, black pepper, rosemary, lemon juice and a pinch of salt into the mix and massage that into the meat as well.

After that's done, I'll wash my hands and do the same seasoning trick on the potato wedges before arranging them in the baking pan. I will place the chicken on top so the juices will drip onto the potatoes as it cooks. My final touch before putting everything in the oven is to boil some water and pour it into the potatoes.

It will cook for roughly two hours, and then voila.

Sounds yummy. I hope you're making enough for the buffet at the Arctic Circle

Sunday, we were out killing some time between dropping the kids at the movies and going out to dinner. Stopped in at Barnes and Noble. Couldn't resist picking up a cookbook (like I really need another one.

But it is one I've wanted for a while, Molly Stevens' All About Braising: The Art of Uncomplicated Cooking. Started reading it last night. I'm learning a few things, although most of it I already knew or just confirmed my instincts. Nonetheless a very good reference. And some highly drool-worthy recipes.

 

[Aurora Black]

Sounds yummy. I hope you're making enough for the buffet at the Arctic Circle

Sunday, we were out killing some time between dropping the kids at the movies and going out to dinner. Stopped in at Barnes and Noble. Couldn't resist picking up a cookbook (like I really need another one.

But it is one I've wanted for a while, Molly Stevens' All About Braising: The Art of Uncomplicated Cooking. Started reading it last night. I'm learning a few things, although most of it I already knew or just confirmed my instincts. Nonetheless a very good reference. And some highly drool-worthy recipes.

Hey, there's never enough people in there to have a buffet.

Mmm, braising... *blank expression, grabs dictionary*

I see, like if you were to cook a stew in a crock pot!

 

[lil_elvis]

Hey, there's never enough people in there to have a buffet.

Mmm, braising... *blank expression, grabs dictionary*

I see, like if you were to cook a stew in a crock pot!

Crock Pot - sacrilege! Go wash you mouth out with soap.

 

[Aurora Black]

Crock Pot - sacrilege! Go wash you mouth out with soap.

What'd I do? What'd I do?

 

[sincerely_helene]

For those of you wondering, attached is a picture of my finished blackforest gateau


It was easier to make than I thought it would be and actually, it tasted really, really tasty. it's only got 2 layers (did the sponge in two sponge tims instead of as one great big cake) and as such, it's not as dry as black forest gateux I've had before. There is one small slice left, we all had 2 slices each, it was that tasty

That pic made me crave dessert, and I don't even like dessert!

I'm also pleased to see I'm not the only one who takes pics of my supper!

 

[Aurora Black]

That pic made me crave dessert, and I don't even like dessert!

I'm also pleased to see I'm not the only one who takes pics of my supper!

I took pictures of the very first Thanksgiving dinner I've cooked on my own, along with the apple pie that came with it. It was a proud moment.

 

[Guest]

 

[Aurora Black]

Oh no, what's this supposed to mean?

I usually cook on dinner on Monday, Tuesday and Wed. because my wife works til about 6 on those days and I like to have dinner ready when she gets home. Sometimes I use a crock pot because it frees me up for my own work schedule (I work at home). this morning I peeled some potatoes, threw in some carrots and fresh (well, as fresh as they can get here in new England) green beans, and a pot roast. Turned on the crock pot, add a little seasoning, and I only have to check it a few times during the day.

It works well for me because I have to leave the house about 1/2 hour before my wife gets home, but she'll still have a hot meal waiting for her when she does get home.

So I beg, what's wrong with that?

Mmm, sounds great.

 

[sincerely_helene]

I took pictures of the very first Thanksgiving dinner I've cooked on my own, along with the apple pie that came with it. It was a proud moment.

Mmmmm... I drool at the mere mention...

 

[Guest]

 

[Aurora Black]

Mmmmm... I drool at the mere mention...

It was chicken then, too. Turkeys aren't real big here, especially since the Bird Flu hype. Not having Thanksgiving over here doesn't help matters, either.

 

[Aurora Black]

I agree. Can we add some vanilla bean ice cream to the apple pie?

As long as it's on the side, not on top. I make special swirly designs on the top with cinnamon.

 

[Guest]

 

[Aurora Black]

Swirly designs with cinnamon, I like that. But the ice cream will need to be close enough to the pie (preferably hot) so there is some meltage.

Most definitely.

It was lovely talking with you, Lil'E, Helene, and Scalywag. Now I have a very hungry man coming over to eat the above mentioned chicken with me. Have a good day.

 

[sincerely_helene]

Most definitely.

It was lovely talking with you, Lil'E, Helene, and Scalywag. Now I have a very hungry man coming over to eat the above mentioned chicken with me. Have a good day.

Post pics!

(Of the food, too.)

 

[Guest]

 

[lil_elvis]

Oh no, what's this supposed to mean?

I usually cook on dinner on Monday, Tuesday and Wed. because my wife works til about 6 on those days and I like to have dinner ready when she gets home. Sometimes I use a crock pot because it frees me up for my own work schedule (I work at home). this morning I peeled some potatoes, threw in some carrots and fresh (well, as fresh as they can get here in new England) green beans, and a pot roast. Turned on the crock pot, add a little seasoning, and I only have to check it a few times during the day.

It works well for me because I have to leave the house about 1/2 hour before my wife gets home, but she'll still have a hot meal waiting for her when she does get home.

So I beg, what's wrong with that?

Scalywag,

Nothing really wrong with what your doing, but it could be better with just a tad more work. Instead of the crock pot, cook everything in a dutch oven (heavy, lidded pot - Le Crusset and Lodge being a couple of the better known manufacturers, usually coated in enamel).

Season and brown the meat first, then remove it, drain any excess fat and sweat the veggies with some salt. Return the meat to the pot, add whatever seasonings and liquid you're using (wine, broth, water or a combination). Bring to boil. Put it in a 275/300 deg F oven and let it cook til falling apart tender. Since it's in the oven at a relatively low temperature, it takes very little tending and can be left if you have to go out for a while. Not all that different from a crock pot, but the browning and sweating do make a more complex, flavorsome dish.

 

[matriarch]

Did some home made chicken soup last night from the carcase, simmered in water with a carrot, a leek and an onion, and some celery. Strained the juice, prised the now soft and visible pieces of chicken flesh still on the carcase, added that to the juice, plus the rest of the cold meat chopped up, then threw in a good cupful of rice (brown preferably), and when that's cooked, add a small tin of sweetcorn kernels, stir in for a couple of minutes until warmed through and serve with chunky pieces of warmed bread and thick butter.

Absolutely divine.

And perfect for a cold, cold, cold winter's evening.

 

[Aurora Black]

*writhing on the floor* Ohh, you guys are torturing me with all this delicious food talk! But that's what this thread is for, and I knew it when I started it. I'm such a masochist.

 

[Guest]