BGBC
Well-Known Member
I was surprised how well it came out for a first try. Very simple though. I just need to make more kimchi now - burned through almost a whole quart jar there.
What did I cook this weekend.....
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I was surprised how well it came out for a first try. Very simple though. I just need to make more kimchi now - burned through almost a whole quart jar there.
I gotta make something this weekend but I am out of ideas. I haven't cooked anything interesting in a while. Last night after work I was starting to bottle some Dry Stout and I noticed the avacado and tomato on my window sill were looking like they were on their last legs so I made:
1 large avacado, Diced
1 Roma tomato, Diced
2 stalks Green Onion, sliced and chopped
Canned Jalapenos, chopped well (to taste)
salt
pepper
Normally I would also chop up some garlic and use a touch of lime juice, but last night I forgot the garlic and I'm out of lime juice.
It was awesome! Nice save on the fruits and a nice snack eat while making dinner and bottling beer. My wife was reading my mind because she brought home some tortilla chips on her way home from dinner.
1 large avacado, Diced
1 Roma tomato, Diced
2 stalks Green Onion, sliced and chopped
Canned Jalapenos, chopped well (to taste)
salt
pepper
Normally I would also chop up some garlic and use a touch of lime juice, but last night I forgot the garlic and I'm out of lime juice.
It was awesome! Nice save on the fruits and a nice snack eat while making dinner and bottling beer. My wife was reading my mind because she brought home some tortilla chips on her way home from dinner.
CreamyGoodness
Well-Known Member
Tonight I am going to celebrate the wife's promotion by making my locally (very locally) famous Basque oxtail stew and white rice.
I'll also put Bertha on the stove to boil out some bottles for bottling this weekend. If you are in Astoria, please come over and help me.
I'll also put Bertha on the stove to boil out some bottles for bottling this weekend. If you are in Astoria, please come over and help me.
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Im planning to make chicken alfredo tomorrow (crazy hard recipe, I know 
) since its the girlfriends favorite. Any suggestions for a good sauce? I was going to try this recipe unless any of you have objections. Cheers!
http://www.gourmet-food-revolution.com/chicken-alfredo-recipe.html
) since its the girlfriends favorite. Any suggestions for a good sauce? I was going to try this recipe unless any of you have objections. Cheers! http://www.gourmet-food-revolution.com/chicken-alfredo-recipe.html
CreamyGoodness
Well-Known Member
Im planning to make chicken alfredo tomorrow (crazy hard recipe, I know
http://www.gourmet-food-revolution.com/chicken-alfredo-recipe.html
Looks good to me...
OP
OP
Im planning to make chicken alfredo tomorrow (crazy hard recipe, I know
http://www.gourmet-food-revolution.com/chicken-alfredo-recipe.html
Honestly I prefer carbonara to Alfredo (it's all about the pancetta). Just my $0.02
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BGBC
Well-Known Member
Mmmm, carbonara....my mouth just started watering...
Im planning to make chicken alfredo tomorrow (crazy hard recipe, I know
http://www.gourmet-food-revolution.com/chicken-alfredo-recipe.html
Awesome! I have been thinking now and again how I can make an alfredo sauce from scratch! Most of the jarred stuff is just not that great to me.
The article claims that alfredo sauce has invented in the 1930's, but I think I read somewhere that Tomatoes weren't even grown in Europe until explorers discovered the New Land, and before that they used to use cream-based sauces. I can't imagine they didn't have an alfredo style sauce back then...
CreamyGoodness
Well-Known Member
If what I heard was true, your typical pasta during the Renaissance was daubed in a sweet cinnamon sauce. Kind of insipid sounding actually...
mattmmille
Well-Known Member
So many Italian restaurants just doctor their alfredo sauce and call it carbonara...even the "authentic" places. I think they are afraid of the raw eggs...but you can easily get pasteurized eggs. I would love some real carbonara pasta! Like this:
http://www.simplyrecipes.com/recipes/spaghetti_alla_carbonara/
OP
OP
Never something I order out I always prepare it in my kitchen. And you're right, it is not usually authentic.
The eggs in the carbonara are partially cooked with the heat of the pasta.
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that is certainly a favorite of mine which I havent made in awhile!
vanishingpint
well- known member
Would sub in about six oz of cream cheese for six of the cream. Really richens alfredo up.
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I was thinking about doing that but wasnt sure how itd work out with this recipe. Last alfredo I made on a whim I used all cream cheese since I was out of heavy cream. It was really good but almost too rich
OP
OP
i'm not a huge fan of cream cheese in the alfredo... it masks the buttery taste and makes the sauce too tart. i love a sweet cream sauce.
White Bean Cassoulet with Smoked Ham and Sausage
This is extremely hearty, nutritious, and filling. Double the recipe for a family of 4-5.
1 lb. package, dried, Great Northern White Beans
4 links Sweet Italian Sausage
For the Garniture:
Olive Oil
1 Vidalia Onion, peeled, diced into 1 cm cubes, ends retained for stock
2 large Carrots, peeled, diced into 1 cm cubes
Few sprigs of fresh Thyme, picked and finely minced
2 cloves Garlic, peeled, finely minced
1 large Red Bell Pepper, seeded, diced into 1 cm cubes, ends retained for stock
1/2 cup Smoked Ham, diced into 1 cm cubes
Pre-cooked, pre-diced sausage links
Kosher salt
Fresh black pepper
Cayenne, use sparingly
Smoked paprika
Knob of butter
For the Stock:
Water
1 quart Pork Stock (homemade) or vegetable stock *see notes*
2 large Carrots, peeled, halved once into large sticks
1 Onion, peeled and halved
2 large Bay Leaves
Any retained ends of Onion and Bell Pepper
1. Soak dried white beans overnight in slightly more than double their volume in water. Meanwhile, preheat the oven to 400F, coat the sausage with a bit of oil and place on a sheet tray lined with foil. Cook until golden brown, turning twice, approx. 20 minutes. Let cool, dice into 1/2 inch pieces, and reserve for the next day.
2. The next day, drain and rinse the bean water. Add new cold water in a pot with the beans to cover them by 2 inches. Bring to boil, drain, rinse beans, and refill the pot with enough water to barely cover the beans this time.
-The first boil will remove much of the gases held within the beans that cause flatulence-
3. Top off with pork stock (or vegetable stock) so that there is approx. 2-3 inches of total liquid covering the beans. Add any vegetable scraps you have such as onion ends, bell pepper ends, large chunks of carrot, and the bay leaves. Bring to a simmer and keep there until tender enough to consume the beans without using your teeth, but not super mushy (approx. 2 hours uncovered).
-You're essentially reinforcing the cooking liquid with vegetable flavor, which will concentrate the taste of the final product.-
4. Meanwhile, preheat a large saute pan. When hot, add a bit of olive oil and wait until hot. Proceed to add the onion, carrot and thyme, stirring constantly over medium heat so that they become tender and soft without acheiving any color or browning. This is called sweating.
5. Season to taste with salt, pepper, cayenne, and smoked paprika. After 5 minutes, add the garlic and bell pepper. Continue to sweat the vegetables. After 3 minutes, add the diced smoked ham and sausage.
6. Correct seasoning once again, turn off heat, and stir in a knob of butter.
7. When the beans are done, discard the large pieces of carrot, onion, bay leaves, etc. from the stock/cooking liquid. Drain some of the cooking liquid so that the beans look sort of like a stew, sitting in approx. 1.5 to 2 inches of stock. Add the garniture to the beans and stir. Correct seasoning for a final time.
-I made pork shoulder for pulled pork earlier in the week. That is where I got the pork stock. You can use vegetable stock instead, or experiment with some combination of water, stock, and a bock beer or dark lager.-
This is extremely hearty, nutritious, and filling. Double the recipe for a family of 4-5.
1 lb. package, dried, Great Northern White Beans
4 links Sweet Italian Sausage
For the Garniture:
Olive Oil
1 Vidalia Onion, peeled, diced into 1 cm cubes, ends retained for stock
2 large Carrots, peeled, diced into 1 cm cubes
Few sprigs of fresh Thyme, picked and finely minced
2 cloves Garlic, peeled, finely minced
1 large Red Bell Pepper, seeded, diced into 1 cm cubes, ends retained for stock
1/2 cup Smoked Ham, diced into 1 cm cubes
Pre-cooked, pre-diced sausage links
Kosher salt
Fresh black pepper
Cayenne, use sparingly
Smoked paprika
Knob of butter
For the Stock:
Water
1 quart Pork Stock (homemade) or vegetable stock *see notes*
2 large Carrots, peeled, halved once into large sticks
1 Onion, peeled and halved
2 large Bay Leaves
Any retained ends of Onion and Bell Pepper
1. Soak dried white beans overnight in slightly more than double their volume in water. Meanwhile, preheat the oven to 400F, coat the sausage with a bit of oil and place on a sheet tray lined with foil. Cook until golden brown, turning twice, approx. 20 minutes. Let cool, dice into 1/2 inch pieces, and reserve for the next day.
2. The next day, drain and rinse the bean water. Add new cold water in a pot with the beans to cover them by 2 inches. Bring to boil, drain, rinse beans, and refill the pot with enough water to barely cover the beans this time.
-The first boil will remove much of the gases held within the beans that cause flatulence-
3. Top off with pork stock (or vegetable stock) so that there is approx. 2-3 inches of total liquid covering the beans. Add any vegetable scraps you have such as onion ends, bell pepper ends, large chunks of carrot, and the bay leaves. Bring to a simmer and keep there until tender enough to consume the beans without using your teeth, but not super mushy (approx. 2 hours uncovered).
-You're essentially reinforcing the cooking liquid with vegetable flavor, which will concentrate the taste of the final product.-
4. Meanwhile, preheat a large saute pan. When hot, add a bit of olive oil and wait until hot. Proceed to add the onion, carrot and thyme, stirring constantly over medium heat so that they become tender and soft without acheiving any color or browning. This is called sweating.
5. Season to taste with salt, pepper, cayenne, and smoked paprika. After 5 minutes, add the garlic and bell pepper. Continue to sweat the vegetables. After 3 minutes, add the diced smoked ham and sausage.
6. Correct seasoning once again, turn off heat, and stir in a knob of butter.
7. When the beans are done, discard the large pieces of carrot, onion, bay leaves, etc. from the stock/cooking liquid. Drain some of the cooking liquid so that the beans look sort of like a stew, sitting in approx. 1.5 to 2 inches of stock. Add the garniture to the beans and stir. Correct seasoning for a final time.
-I made pork shoulder for pulled pork earlier in the week. That is where I got the pork stock. You can use vegetable stock instead, or experiment with some combination of water, stock, and a bock beer or dark lager.-
vanishingpint
well- known member
Well in all fairness I never make alfredo except for blackened chicken alfredo.When that blackening seasoning melds in it could be limburgher and I wouldn't care. Love me some blackened chicken fredo.
vanishingpint
well- known member
I also want to add no matter how you make it it's still way the heck better than any thing out of a jar I've had.
This is the Alfredo I always made for the microwave cooking class I taught at Freidmans Microwaves MANY years ago:
1⁄2 cup butter (1 cube. Do not substitute this ingredient!)
1 - 2 teaspoons minced garlic
1 cup heavy whipping cream
1 cup freshly grated Parmesan cheese
freshly ground black pepper (to taste)
Place butter and garlic in a 4-cup Pyrex measuring cup.
Microwave uncovered on HIGH for about 2 minutes.
Remove and stir in whipping cream and some grinds of black pepper.
Return to the microwave uncovered on HIGH for another 2-3 minutes, until bubbling.
Remove and stir in Parmesan cheese, return to the microwave for 2-3 minutes longer until thick and smooth.
Season to taste.
You can vary this up by adding a pinch of nutmeg, or some rubbed dried basil. I like it the way the recipe is written though.
SO simple and so good!
1⁄2 cup butter (1 cube. Do not substitute this ingredient!)
1 - 2 teaspoons minced garlic
1 cup heavy whipping cream
1 cup freshly grated Parmesan cheese
freshly ground black pepper (to taste)
Place butter and garlic in a 4-cup Pyrex measuring cup.
Microwave uncovered on HIGH for about 2 minutes.
Remove and stir in whipping cream and some grinds of black pepper.
Return to the microwave uncovered on HIGH for another 2-3 minutes, until bubbling.
Remove and stir in Parmesan cheese, return to the microwave for 2-3 minutes longer until thick and smooth.
Season to taste.
You can vary this up by adding a pinch of nutmeg, or some rubbed dried basil. I like it the way the recipe is written though.
SO simple and so good!
mattmmille
Well-Known Member
I'm they same! I use half'n'half and a very pale butter/veg oil/flour roux- thickened bechamel and I'll thin it with milk if it's too thick. A pinch of salt an a couple grinds of black pepper. And a small pinch of freshly grated nutmeg...not too much!
I do similar and it's plenty thick enough while still being a little lighter
Who's doing what for Valentine's Day?
We're having Dijon/Hazelnut crusted rack of lamb, 3 color sprouted rice, and a salad, and for dessert - Blue Bunny Peanut Butter Panic ice cream!
Will try to remember to take a pic of the dinner plates later on.
We're having Dijon/Hazelnut crusted rack of lamb, 3 color sprouted rice, and a salad, and for dessert - Blue Bunny Peanut Butter Panic ice cream!
Will try to remember to take a pic of the dinner plates later on.
vanishingpint
well- known member
Lobster tail and strip steak.Home spun red velvet cake for desert.
mattmmille
Well-Known Member
Geez, you guys are stepping up! I did grilled ribeyes (rare to medium rare) and salmon with a hoisin BBQ sauce, salt baked potatoes, LeSeur peas, and salad. Strawberries coated in chocolate, regular fresh strawberries, Reese's Eggs, a Whitman's Sampler box and some crapoy, frosted sugar cookies that my daughter likes.
I have been the lazy, recently divorced single guy lately regarding cooking but...
Since being furloughed during the strike I whipped up a modern version of my favorite "comfort food" but will much better quality ingredients. It is simply a bowl of mexican stuff that was available on Thursdays while working in the culinary wastelands of Camp Liberty Iraq. Our food was mostly fried, deep fat fried or battered and deep fat fried. Lots of fresh salad greens but all without flavor.
Mexi-bowl:
4 OZ of seaonned shredded chix per serving
Spanish rice to volume
Black beans to volume
Shredded leaf lettuce or Spinach (not baby spinach)
Good quality medium salsa to taste
Mexi shred on top
Simple, made in bulk, it fits the bill when I am too lazy to cook for one as I can freeze servings to pop in the evil eradiator at any time.
Oh, on the alfredo, I am still a firm believer in heavy whipping cream for that one. The Sous Chef who taught me basic knife skills and cooking outside the Betty Crocker would kill me for anything less. I also prefer my Pork Loin with a center temp under 140 f, thank you very much.
My mother the former Home Ec teacher is horrified by many of the practices I picked up in the 'biz but she sure loves the pasta's I make her.
She also is horrified by the state of her kitchen floor when I am finished cooking but not finished cleaning. I have a 90# Bernese that takes care of those issues for me so I often forget how the commercial kitchen practices "waste" so much is dropped stuff.
Since being furloughed during the strike I whipped up a modern version of my favorite "comfort food" but will much better quality ingredients. It is simply a bowl of mexican stuff that was available on Thursdays while working in the culinary wastelands of Camp Liberty Iraq. Our food was mostly fried, deep fat fried or battered and deep fat fried. Lots of fresh salad greens but all without flavor.
Mexi-bowl:
4 OZ of seaonned shredded chix per serving
Spanish rice to volume
Black beans to volume
Shredded leaf lettuce or Spinach (not baby spinach)
Good quality medium salsa to taste
Mexi shred on top
Simple, made in bulk, it fits the bill when I am too lazy to cook for one as I can freeze servings to pop in the evil eradiator at any time.
Oh, on the alfredo, I am still a firm believer in heavy whipping cream for that one. The Sous Chef who taught me basic knife skills and cooking outside the Betty Crocker would kill me for anything less. I also prefer my Pork Loin with a center temp under 140 f, thank you very much.
My mother the former Home Ec teacher is horrified by many of the practices I picked up in the 'biz but she sure loves the pasta's I make her.
She also is horrified by the state of her kitchen floor when I am finished cooking but not finished cleaning. I have a 90# Bernese that takes care of those issues for me so I often forget how the commercial kitchen practices "waste" so much is dropped stuff.
Holy crap it's been busy in this thread tonight! I guess I should have expected that!
I need to read the previous posts closer, but I'm a carbonara guy way more than Alfredo.
I'm grilling a couple of 3" thick filets tonight, and trying to duplicate my favorite restaurant salad composed of pancetta, pecans, cherry tomatoes, dried cherries, goat cheese, And a basalmic vinegarette. With roasted yukon golds and green beans on the side of the steak and salad.
I need to read the previous posts closer, but I'm a carbonara guy way more than Alfredo.
I'm grilling a couple of 3" thick filets tonight, and trying to duplicate my favorite restaurant salad composed of pancetta, pecans, cherry tomatoes, dried cherries, goat cheese, And a basalmic vinegarette. With roasted yukon golds and green beans on the side of the steak and salad.
These are the two filets I was talking about. And the salad.
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View attachment ImageUploadedByHome Brew1423968228.261847.jpgView attachment ImageUploadedByHome Brew1423968248.513605.jpg
