What you having for dinner tonight?

[Walsingham]

Ribeye steak and mash for lunch with Spanish red wine.

 

_Saved the fat_

 

Pasta with sauce made of tomato, garlic, anchovies, beef fat, two rashers of bacon (sliced) basil, fresh spinach, and scraps of mash to thicken. Dry white wine to cut across the heaviness. Just fantastic, to my palate at least .

[ShadySands]

The missus and I went out to a place called Panzano for their happy hour 

 

They have these really delicious small plates and a good wine selection on the cheap

 

This is what we had (yes, all of it. They are really small plates)

2 orders of Crespelle ai Funghi - Hazel Dell mushroom stuffed crepe, fonduta sauce and white truffle oil 

Tartare di Tonno - Tuna tartare with lemon, capers, shallots, micro basil, and chili threads served with piadina crisps

Ragu di Cinghiale Farro - pappardelle tossed in wild boar Bolognese;topped with Grana Padano

Acero Agnello Costole - Lamb ribs in a fig maple glaze, goat cheese, walnuts

Pollo al Marsala - Chicken scallopini served over mushroom risotto in a marsala demi-glaze and topped with fried prosciutto

Gnocchi al Coniglio - Sautéed gnocchi with rabbit confit, leeks, shallots,mushrooms, roasted tomatoes and gorgonzola cheese

Capesante - Pan seared sea scallop with grilled asparagus and prosciutto risotto, over a basil leek nage topped with parsley

Budino de Caramelo - Butterscotch pudding topped with salted caramel and whipped sour cream, topped with a rosemary pinenut cookie

[BruceVC]

 

The missus and I went out to a place called Panzano for their happy hour 

 

They have these really delicious small plates and a good wine selection on the cheap

 

This is what we had (yes, all of it. They are really small plates)

2 orders of Crespelle ai Funghi - Hazel Dell mushroom stuffed crepe, fonduta sauce and white truffle oil 

Tartare di Tonno - Tuna tartare with lemon, capers, shallots, micro basil, and chili threads served with piadina crisps

Ragu di Cinghiale Farro - pappardelle tossed in wild boar Bolognese;topped with Grana Padano

Acero Agnello Costole - Lamb ribs in a fig maple glaze, goat cheese, walnuts

Pollo al Marsala - Chicken scallopini served over mushroom risotto in a marsala demi-glaze and topped with fried prosciutto

Gnocchi al Coniglio - Sautéed gnocchi with rabbit confit, leeks, shallots,mushrooms, roasted tomatoes and gorgonzola cheese

Capesante - Pan seared sea scallop with grilled asparagus and prosciutto risotto, over a basil leek nage topped with parsley

Budino de Caramelo - Butterscotch pudding topped with salted caramel and whipped sour cream, topped with a rosemary pinenut cookie

 

 

That sounds amazing, you have some really cool bars and restaurants in your area

 

I made myself gourmet toasted sandwiches last night, they had

• Stilton Cheese
• Goats Milk Cheese
• Steak with Worcestershire sauce
• Avocado

 

The combination really worked, they were delicious

[ShadySands]

There is a lot of good food around here, I was surprised when I moved

 

I think I mentioned it before but Williams and Graham is one of my favorite bars in the area. It's set up like a prohibition era speakeasy with the front as a small bookstore and one of the bookshelves is a secret door to bar behind it. I really like their New Old Fashioned

 

Last night I made some short ribs in the slow cooker and they came out very, very good. I wish I could remember what all I put in there but I was more than a bit tipsy when I started cooking and more than a little past that when I finished

[Walsingham]

Won't have the chance to try this,k but it's mark II of something I tried yesterday.

 

Good roasting chicken, stuffed two ripe oranges into the cavity (after removing entrails for gravy). Thyme, and Maldon sea-salt heavily seasoned. Plenty of oil. Tinfoil hat for the bird to keep in moisture. Cooked for about 2 hours.

 

Oranges came out firm, but cutable with a table knife.

 

I intend to try serving these oranges* as dessert, alongside a slab of soft goat's cheese, drizzled with two kinds of honey, _maybe_ warmed cinnamon. OR sweet dessert wine, and cracked black pepper.

 

 

*The next time I cook them. I ate them this time thin sliced, alongside the bird, where they counterpointed the liverish richness of the gravy extremely well.

Edited October 22, 2013 by Walsingham

[kgambit]

Won't have the chance to try this,k but it's mark II of something I tried yesterday.

 

Good roasting chicken, stuffed two ripe oranges into the cavity (after removing entrails for gravy). Thyme, and Maldon sea-salt heavily seasoned. Plenty of oil. Tinfoil hat for the bird to keep in moisture. Cooked for about 2 hours.

 

Oranges came out firm, but cutable with a table knife.

 

I intend to try serving these oranges* as dessert, alongside a slab of soft goat's cheese, drizzled with two kinds of honey, _maybe_ warmed cinnamon. OR sweet dessert wine, and cracked black pepper.

 

 

*The next time I cook them. I ate them this time thin sliced, alongside the bird, where they counterpointed the liverish richness of the gravy extremely well.

 

Add some small red potatoes and onions around the chicken.  They will cook in the chicken grease and will brown nicely.    So you end up with main course, two sides and desert all at once. 

[BruceVC]

 

Won't have the chance to try this,k but it's mark II of something I tried yesterday.

 

Good roasting chicken, stuffed two ripe oranges into the cavity (after removing entrails for gravy). Thyme, and Maldon sea-salt heavily seasoned. Plenty of oil. Tinfoil hat for the bird to keep in moisture. Cooked for about 2 hours.

 

Oranges came out firm, but cutable with a table knife.

 

I intend to try serving these oranges* as dessert, alongside a slab of soft goat's cheese, drizzled with two kinds of honey, _maybe_ warmed cinnamon. OR sweet dessert wine, and cracked black pepper.

 

 

*The next time I cook them. I ate them this time thin sliced, alongside the bird, where they counterpointed the liverish richness of the gravy extremely well.

 

Add some small red potatoes and onions around the chicken.  They will cook in the chicken grease and will brown nicely.    So you end up with main course, two sides and desert all at once. 

 

 

That's clever, I like it

[ManifestedISO]

I envy you kitchen magicians. Right now I'm mixing the pesto chicken pasta my buddy's wife made, in with a can of broccoli, cheese, and potato soup on the stove. I'm sure it's probably a civil culinary crime, but ...  

[Enoch]

 

Won't have the chance to try this,k but it's mark II of something I tried yesterday.

 

Good roasting chicken, stuffed two ripe oranges into the cavity (after removing entrails for gravy). Thyme, and Maldon sea-salt heavily seasoned. Plenty of oil. Tinfoil hat for the bird to keep in moisture. Cooked for about 2 hours.

 

Oranges came out firm, but cutable with a table knife.

 

I intend to try serving these oranges* as dessert, alongside a slab of soft goat's cheese, drizzled with two kinds of honey, _maybe_ warmed cinnamon. OR sweet dessert wine, and cracked black pepper.

 

 

*The next time I cook them. I ate them this time thin sliced, alongside the bird, where they counterpointed the liverish richness of the gravy extremely well.

 

Add some small red potatoes and onions around the chicken.  They will cook in the chicken grease and will brown nicely.    So you end up with main course, two sides and desert all at once. 

 

 

I prefer to keep potatoes separate.  They suck up fat and flavor that I want for my gravy.  I'd prefer to cook them in a separate dish in the oven, or make mashed potatoes on the stovetop, then serve them with the awesome gravy I've made from pan drippings. 

 

The onions can stay, because they contribute flavor to the gravy.  As do other aromatic vegetables (carrot, celery) left to roast in the pan under the bird.  Even if you use limp old veggies and toss them after cooking, you'll taste them in your gravy.  (I usually don't bother using a rack for a my chicken, and instead rest the bird directly on some carrots and celery ribs.  Racks are a pain to clean.) 

 

 

Apart from aromatic vegetables, the secret gravy ingredient is a good splash of white wine, preferably one with a prominent acidic quality.  The decendants of teetotaling Midwesterners will tell you to use milk as the liquid addition to pan juices for gravy construction.  Wine works so much better, it's not even funny. 

Edited October 23, 2013 by Enoch

[BruceVC]

I envy you kitchen magicians. Right now I'm mixing the pesto chicken pasta my buddy's wife made, in with a can of broccoli, cheese, and potato soup on the stove. I'm sure it's probably a civil culinary crime, but ...  

 

It probably is a crime but if it tastes good then doing the time will be worth it

[Walsingham]

I didn't mention the potatoes under the bird because I figured you chaps aren't idiots. Like Enoch I use them to keep the animal free of stewing in its own fat. Unlike Enoch I don't mind them soaking up fat. Note that I don't parboil them first.

[BruceVC]

I didn't mention the potatoes under the bird because I figured you chaps aren't idiots. Like Enoch I use them to keep the animal free of stewing in its own fat. Unlike Enoch I don't mind them soaking up fat. Note that I don't parboil them first.

 

Walsie never underestimate our stupidity 

 

Always include all steps or cooking methods in your dishes so we get the full picture

[Walsingham]

 

I didn't mention the potatoes under the bird because I figured you chaps aren't idiots. Like Enoch I use them to keep the animal free of stewing in its own fat. Unlike Enoch I don't mind them soaking up fat. Note that I don't parboil them first.

 

Walsie never underestimate our stupidity 

 

Always include all steps or cooking methods in your dishes so we get the full picture

 

 

No. firstly because I'm lazy. Secondly because I'm especially too lazy to work out what you need explaining. Thirdly, it would deprive you of opportunity to exercise your imaginations. hence you can assume the use of moon-soil, giraffe's tongues, orbital lasers etc.

[ShadySands]

spiced rum and dr pepper

 

I'm currently floating in vanilla heaven

[Walsingham]

spiced rum and dr pepper

 

I'm currently floating in vanilla heaven

 

That's beaver-butt heaven, I think you'll find.

[BruceVC]

Tonight I'm having Chicken Pie with oven backed Chips, not fried Chips as baking is healthier 

[ShadySands]

I'm making beef tamales 

 

and now to go clean the huge mess I've made

[Walsingham]

Managed to avoid booze yesterday, so am now capable of planning Sunday lunch. Going to have large tray of roast veg, and sausages.

[Tsuga C]

This one caught my eye and I thought it might serve well for pork loin, too.

 

Seared Loin of Venison with Brandy Cream Sauce

 

Ingredients:

 

Meat

1 1/2 Lbs. Venison loin

Salt and pepper

 

 

 

Sauce

1 lb. Mushrooms of your choice cut into about 1 inch pieces

1 Shallot cut into small dice. You can substitute 1 tablespoon finely diced sweet onion

1/2 Cup brandy or cognac

3/4 Cup cream

1 Tablespoon dijon mustard

Salt and pepper

1/2 Teaspoon raw brandy or cognac

 

 

 

Directions:

Preheat oven to 425 degrees

Heat pan over medium high heat with 2 Tablespoons vegetable oil until just smoking

Liberally salt and pepper venison

Being careful not to burn, sear venison for about 30 seconds on all 4 sides

Place venison on an oven safe sheet or disposable pie plate and roast in oven for 8-10 minutes for medium rare

 

Sauce

Add 1-2 tablespoons of vegetable oil to the same pan the venison was seared in while still hot

Add mushrooms to pan while maintaining the medium high tempeature on the pan

Let mushrooms brown for about 3-4 minutes without touching pan - add Shallot

With wooden spoon stir mushrooms around and allow to cook for 2-3 additional minutes

Add brandy or cognac to a cup

Remove pan from heat

Keeping pan away from you add brandy or cognac and ignite

Place pan back on stove and cook till flames are out

Add cream and reduce by 3/4

Add dijon, salt and pepper

You can now add additional 1/2 teaspoon of optional raw brandy or cognac if you like

[Guard Dog]

This one caught my eye and I thought it might serve well for pork loin, too.

 

Seared Loin of Venison with Brandy Cream Sauce

 

Ingredients:

 

Meat

1 1/2 Lbs. Venison loin

Salt and pepper

 

 

 

Sauce

1 lb. Mushrooms of your choice cut into about 1 inch pieces

1 Shallot cut into small dice. You can substitute 1 tablespoon finely diced sweet onion

1/2 Cup brandy or cognac

3/4 Cup cream

1 Tablespoon dijon mustard

Salt and pepper

1/2 Teaspoon raw brandy or cognac

 

 

 

Directions:

Preheat oven to 425 degrees

Heat pan over medium high heat with 2 Tablespoons vegetable oil until just smoking

Liberally salt and pepper venison

Being careful not to burn, sear venison for about 30 seconds on all 4 sides

Place venison on an oven safe sheet or disposable pie plate and roast in oven for 8-10 minutes for medium rare

 

Sauce

Add 1-2 tablespoons of vegetable oil to the same pan the venison was seared in while still hot

Add mushrooms to pan while maintaining the medium high tempeature on the pan

Let mushrooms brown for about 3-4 minutes without touching pan - add Shallot

With wooden spoon stir mushrooms around and allow to cook for 2-3 additional minutes

Add brandy or cognac to a cup

Remove pan from heat

Keeping pan away from you add brandy or cognac and ignite

Place pan back on stove and cook till flames are out

Add cream and reduce by 3/4

Add dijon, salt and pepper

You can now add additional 1/2 teaspoon of optional raw brandy or cognac if you like

I just printed this out. I am so going to try this the next time I have venison in the house. Which, hopefully, will be this weekend.

[ShadySands]

The missus bought some bacon that was labeled as Black Forest bacon and my god was it delicious

 

I was a little apprehensive about trying it at first because it's mostly black in color but the flavor was so great that I quickly got over the color and I'm assuming it was just from the smoking of the bacon anyway

[Walsingham]

This evening I will be mostly eating a cheese and onion sandwich.

[Enoch]

I did make a lovely meal for some guests on Saturday. 

 

Pork tenderloin (lightly seasoned, browned, then roasted), with a simple balsamic sauce (1/2 cup each balsamic vinegar and chicken stock, plus 2 tbs of honey, reduced in the pan that I browned the pork in), scalloped potatoes with mushrooms and goat cheese (make a mushroom cream sauce, add soft goat cheese, stir until smooth, fold into thinly sliced potatoes, then bake, with extra cheese on top), and some steamed vegetables. 

 

Last night, I made a pot of jambalaya.  I plan to eat some more of that shortly. 

[Guard Dog]

I set up some chicken gumbo in the crock pot this morning. it's been slow cooking all day. Everything in it except the chicken came from my garden. I really should get some chickens.

[ShadySands]

Crispy pork belly on roasted garlic cabbage "steaks"