Who's Cookin' what?
Burns
2,227 Posts
Me:Cranberry/Walnut Cookies with an Orange glaze. Recipe straight from a 1938 New Homes and Garden Cookbook. Communist cookies for life!! Already scorched one batch of the glaze.
Comments
Dijon and sage chicken breasts with sauteed onions.
A side of steamed kale and pear discs with ground pepper.
I made strawberry rhubarb streusel for dessert that was delicious.
Thursday:
(Since I'm not spending it with family, I decided to make everything from scratch)
- Turkey with a homemade mint and pomegranate glaze
- Cranberry compote
- Dried cherries and granny smith apple stuffing with tarragon, porcini, celery and thyme
- Garlic rosemary mashed potatoes
- Grape and gorgonzola salad
- Sweet potatoe pie
I'll start on the pomegranate reduction and bread crumbs tomorrow. What are you guys making?
Tomato & Cannellini soup with cilantro
Tonight's menu for three:
Spicy ginger noodles
Spiced stir fry tofu
Steamed broccoli
Got some cookies in ziplock that will knock you on the floor. Slow high.
wow, sounds good. I'm off to eat sushi.
Yum!
My bird is on the brine too.
Made the breadcrumbs this morning. They'll get stale overnight.
Made a stock this afternoon. I didn't have any bones, so I boiled onions, garlic, celery, cumin seeds, cloves, tumeric, rosemary, peppercorns, salt, tarragon and bay leaves in water. I'll use the stock, along with granny smith apples, mushrooms, dried cherries and bacon for the stuffing, which we'll dress with cranberry compote.
Just finished turning 30 pomegranates into 8 cups of raw pomagranate juice (my kitchen looks like a bloodbath horror movie), which I mixed with a cup of fresh squeezed lemon juice and a cup of sugar. It's been simmering for an hour, in a few more hours it should be a 1/2 cup of pomagranate molasses. From there I will add the molasses to orange juice, red pepper, salt, olive oil and mint to make the glaze for the bird.
Had enough extra pomagranates to make a glass of juice, cause I wanted to compare fresh squeezed with bottled Pom. No contest. Their machines probably aren't too precise about avoiding tannin.
I will bottle the extra molasses, and next week make a side of balled goat cheese rolled in herbs and drizzled with pomagrante syrup.
Caramelised onion frittata with rocket and pancetta salad[/b]
Frittata[/b]
1 tablespoon butter
1 tablespoon oil
3 onions sliced
1 cup roughly diced pumpkin
1 zucchini roughly diced
8 eggs
?? cup cream or milk
Cracked black pepper
?? cup grated aged cheddar cheese
1 tablespoon of fresh thyme leaves
Salad[/b]
12 slices of pancetta
6 Roma tomatos, halved
Olive oil
Cracked pepper
200g rocket leaves
200g fresh asparagus, blanched
?? cup parmesan cheese shavings
Dressing[/b]
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon of balsamic
?? basil leaves, shredded
2 teaspoons brown sugar
- Place tomatoes, cut side up, diced pumpkin, zucchini and pancetta on a baking dish, and sprinkle with olive oil and pepper. Cook until tomato, pumpkin and zucchini are soft and brown and pancetta is crisp.
- Place butter and oil in a non-stick fry pan over low heat and cook until butter has melted. Add onions to pan. Cook onions, stirring occasionally, for 10-15 minutes or until onions are golden brown, soft and caramelised.
- Put eggs, cream and pepper in a bowl and whisk to combine. Add roasted pumpkin and zucchini to onions. Pour egg mixture over onions in frypan and sprinkle with cheese and thyme.
-To finish cooking, place frittata under a preheated hot grill for 1 minute or until nice and brown.
- Arrange rocket and asparagus on serving plates. Top with tomatoes, pancetta and parmesan.
-To make dressing combine olive oil, lemon juice, basil and sugar and pour over salad
Roasted fennel w/ olive oil and thyme
Mashed potatoes w/ Crema and homeade hotsauce/olive oil.....
Im gonna be postin up in this bitch on a regular basis.
haha the box of goon (cask wine) is actually just a piss take, in joke related on the other forum..
Still, its actually not too bad - There are some reasonable cask wines avaiable in Oz ($15+), and there isn't so much of a stigma surrounding the drinking of them(amoungst people of my age at least). You'd never bring one to a restaurant or a serious dinner party though. NAGL.
I'd probably reccomend a white wine with that dish actually. A dry, somewhat fruity Sav blanc would go down nicely on a warm night.
This turned out well. A lot of work, but the taste was worth it.
My guess? not much. But since it was just two of us this year I thought it would be a nice challenge to see if we could make the entire meal from scratch. Plus, I picked up a pomegranate from the local fruit stand a few days before and it was unusually delicious. I'm gonna make a pomegranate pork tinderloin this week (and my wife really likes balled'n'herbed goat cheese with pomegranate syrup), so the hours of squeezing will be useful in several meals.
I ve been cooking Mafe for the brazilian masses, a traditional senegalese dish...
Its basically a manioc,carrot,sweet potato,horseraddish stew with chicken and a peanut based sauce served with rice...
Moms made sticky buns (hughes' family traditional fare); dressing.
Wife made brussels and beans, and some butternut squash; sister made pear/almond tart.
But, my real KILLIN SHIT came yesterday and today...
Turkey chilli with all the dark meat yesterday. Today, butternut squash/ginger/carrot leftover soup.
So far frozen: Turkey Breast; Bag Turkey Chilli; bag Squash/carrot soup.
Any knowledgeable Cheese dudes out there?
I've been killin my Eggplant Parmesan.
I usually use Fontina Cheese, which is hard to cop in my hood.
Is there a good alternative to Fontina?
maybe go with a mixture of cheeses. Something like Gruy??re and Mozzarella.
Last night I made risotto with fennel, ricotta, and chili. Twas quite
This morning was steel cut oats with cinnamon, cranberries, sunflower seeds, and ginger. And a little brown sugar.
Good Idea.....
I already sprinkle Parmesean. Im not sure about Mozzarella. It can be a little too runny in this dish.
Fontina melts very well w/out the extra gooey-ness.
yo WTF????
tell me more...
The recipe calls for Fontina but Mozzarella was mentioned as an alternative. Mozz can be boring.
from wikipedia:
Young Fontina has a softer texture (and can be suitable for fondue). Fonduta is a traditional dish of Fontina whipped with eggs and cream. Mature Fontina is a hard cheese. Fontina has a mild, somewhat nutty flavor, while rich, herbaceous and fruity. It melts well. It can be substituted with: Gruy??re, Emmental, Beaufort, Taleggio, Edam, or Gouda.
I don't know how much I agree with this but if you can find Emmental, Beaufort, Taleggio, and Edam. You can find Fontina. Good luck.