What did I cook this weekend.....

French-style lamb stew. OMG that stuff was good! It was actually way beyond good.

Here's the recipe:

http://www.readersdigest.com.au/french-style-lamb-stew

 

Question: what did you do with the pulp from the tomato juicing? If you have a dehydrator and line it with parchment, you can dry it and then pulverize it into a powder using a food processor and use it in soups, stews and other dishes.

 

Roast pork with onions, carrots, turnips and garlic cloves, on a bed of onion and mushrooms that were sauteed in the butter and olive oil used to brown the meat. I brushed everything a couple of times with the same butter and olive oil...

I used a Santa Maria-style dry rub on the pork, and let it set in the fridge for a few hours before cooking it.

 

That's some gorgeous looking meat!
Regards, GF.

 

Pure awesomeness!
Regards, GF.

 

Looks & sounds good podz, but the recipe seems to be missing something:

1⁄2 cup (125 ml) red wine
3 tablespoon Olive Oil
4
6 sprigs fresh thyme
2 clove garlic sliced

4 of what? What did you do for this missing item?
Regards, GF.

 

Just ignored it!

 

My juicer has 2 mesh screens, a fine and a coarse. I used the coarse which gets almost all of the pulp. Just skins and seeds are in the waste bucket.

I use the dehydrator to make "sun dried" tomatoes. I just finished drying some jalapeños to grind into a powder.


Dan6310

 

Today I'm fixing up some Texas caviar to snack on for the next couple of days. Having friends over and making some Apple Crisp for dessert.

If we weren't having friends coming over with food I'd probably just eat that texas caviar all day long.

 

Butternut squash ravioli and seared scallops...


Homemade french loaf...


Pizza de chili verde...

 

Omg I think I love you.

 

A smokin chicken and potato curry, I love curries! This needed a little yogurt to temper the fire but is so good!

 

Aw man ChefRex - I'm drooling all over myself here - that looks AWESOME!

 

Last week made a jalepenos meatloaf (50% pork, 50% beef) stuffed with pepperoni, mushrooms and a half pound of whole milk mozzarella. On top is a caramelized red onion, and a honey-ketchup-dijon glaze.




Well, made dough yesterday, stopped in at whole foods to pick up a pint and figure out the toppings I wanted.. Grabbed a Deschutes fresh squeezed and proceeded to make bad life choices. Same ingredients on both, but the first is a can of san marzanos reduced down in a pot with fresh oregano, thyme, and Genovese basil from the garden with a clove of garlic and salt, the second pie is a garlic cream/gravy base with fresh parsley from the garden.

Ingredients: Applewood smoked bacon, "Tuscan" style ground pork, and chicken (both cooked in the bacon fat), Cremini mushrooms, green onions and freshly grated whole milk mozzarella (I love this stuff!).




Second Pie:

 

From Ky (my parents both from there), has The Main Man for the avatar (DC Comics!) and cooks sh!t that looks like THAT?! He!!, I think I'M in love!

 

17 jars of hot pepper quince jam

 

Whatcha gonna put that on?

 

Everything

 

I harvested 2 gallon bags worth of fermented sauerkraut.

Then I realized there are only two people eating solid food in my house...

 

It keeps well, and you can "can" it easily with water bath process, then keep in cabinets. Mason jars are really cheap. I have many jars of mine still in there.

 

In the brine or drained?

 

I just put the kraut in mine, then covered with brine (I think, maybe I added water to the jars?), then canned. Looks like the following pic. Now I'm hungry, think I'll make a hot dog and have some kraut and mustard on it (homemade mustard!).

 

If I liked Kraut, this would make me jealous and hungry, but kraut is gross, your other posts make me hungry PP

 

Happy to oblige; wish I could share beyond pics.

I just put away a dog as described above. Bonus: my wife bought whole-wheat hot dog buns. Never had them, it was just that much better.

 

Won't you lose any probiotic benefit by heating it up to that high of a temp? Don't get me wrong, the taste is the most important factor to me, but the health benefits are an added bonus.

I made a batch in quart jars about 10 months ago and it keeps getting better in the fridge without any canning. It sounds like an excuse to have brats a few times a month if you ask me

 

Yes. I did consider that, but upon further consideration, I get tons of probiotic intake, and I'm not sold that it's necessary at all. I think our bodies have so much flora/fauna that a little bit from some yogurt or kraut is pointless.

My biggest fear would be that the kraut would not retain it's body, and it would become a weak flaccid mass. I'd say it didn't change at all from the canning process. I really like the Silver Floss brand that the store carries because it's so crunchy. Not sure how they pull that off, since the fermentation seemed to affect the crunch. I might try some CaCl (pickle crisp) in my next batch.

 

Every recipe I have ever found calls for the cabbage to be shredded super thin, but I have always found that a rougher, thicker shred made for crunchier and more texturally interesting kraut. Of course, I used to make much less and it would consumed within 2 or 3 meals...

And then I discovered the magic time of year, autumn, when cabbage goes on sale for $0.29/lb or less...

 

Oh, Come On! Make and Eat Sauerkraut!

Mine's been in since Sept. 18. Another couple of weeks I guess.

 

Carnitas!

 

Grilled chicken leg/ thighs, grilled jalapeños and pan fried beets.


Dan6310

 

How about some chili...



No? Chocolate chip cookies then?

 

Smoked pork loin stuffed with butter, onion, bread crumbs, cider, and cranberries from last weekend with some zucchini on the side.

Wife also made some pumpkin and kale mac n cheese last week. I was skeptical but it was some of the best mac n cheese I've ever had. The pumpkin flavor was barely there but it added a great creaminess.

 

Great looking smoke ring on the pork!

 

Keeps forever in the fridge, no worries. Might even get better over time. No point canning unless you are really hard up for fridge space.


Sent from my iPhone using Home Brew

 

Our fridge is almost always full. Hard up for space most of the time. But since canning is so easy, costs nothing if you have the jars, why not?

 

I need to figure out what to make this weekend. I got some chops thawed, so that's a given. Trying to think of something special.

I have some broccoli and some velveeta for cheese soup. Maybe I should just cook the chops for one meal and make cheese soup for another. Not that special though. I do need to perfect the cheese soup recipe. My last batch was ok, but not quite exactly what I wanted. Wish I'd kept notes.

 

How do you feel about the idea of CreamyGoodness's famous stuffed pork chops with either rice pilaf or mashed potatoes?

Depending on how hungry you and Mrs. Cidal are, the cheese soup could go with it nicely...

 

I'd go for that.

 

Take your large bone-in chops (if you have the wimpy thin ones, no issue just use two and put stuffing in the middle like a sandwich.

In a mixing bowl you will want chopped parsley (flat or curly, dried works too) kosher salt, ground black pepper, grated parm/peccorino/sprinz whatever, a few ounces of provolone that has been cubed tiny, the end of a pepperoni cubed tiny, bread crumbs and an egg. Mix well with hands adjusting the moisture level with a little water or another egg if necessary. You are going for a thick, somewhat dry paste.

Open a pocket in your chop (or make a wimpy chop sandwich as in above) and stuff with a healthy portion of your stuffing. Now press about 1/4 an inch of the stuffing on the outsides, forming a breading. If the consistency is right this should adhere nicely. Pan saute in a little oil (olive is good, so is canola or veggie) and cook until the outside has a nice brown crust. Depending on the size of the chop you may have to put her in a 350 degree oven at this time to cook through.

Voila.

 

Awesome! I may have to sub the cubed pepperoni for some chopped slices. I have plenty of slices in the fridge for pizzas that need used up anyway.

I think my chops are what I'd call "standard thickness. I've seen thicker and thinner chops at the store.