What did I cook this weekend.....

[Temptd2]

Damn. Nothing about that does not sound amazing. Yes, pictures would be in order. And very much appreciated!!

Well - I forgot. When I'm hungry, I just do NOT think of taking a picture! The rice/quinoa stuff was quite good and I also had some creamed spinach alongside the rice and the short ribs.

 

[Yeastieboy]

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Made for a super tired Saturday but as always, it was worth it...

 

[Melana]

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Made for a super tired Saturday but as always, it was with it...

I think I love you man.

 

[Hanglow]

Chicken tikka in coconut gravy

 

[ChefRex]

Made a big tray of cabbage rolls, been a while, delicious if I do say myself,View attachment ImageUploadedByHome Brew1462228368.748871.jpg
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[cpa4ny]

Steak salad with Asian-flavored dressing - concocted with soy sauce, sesame oil, rice vinegar, sliced ginger and a touch of chilli-garlic sauce. Crimini mushrooms were stir-fried separately and added to the salad.

 

[kev211]

Ade kalua pork and fried rice for dinner. Slow cooked the pork cuz I'm not about to go dig a hole in my yard for a traditional cook. Also, used pork loin instead of pork shoulder because it's way healthier

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[cpa4ny]

Made a big tray of cabbage rolls, been a while, delicious if I do say myself,View attachment 352793
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Ooo, nice!!

I am a huge sucker for cabbage rolls myself, however I typically just stew them for about two hours.

Just curious, what is your baking process like, temperature-wise & time-wise? do you also switch on the steam function in the oven?

 

[Homercidal]

Made a big tray of cabbage rolls, been a while, delicious if I do say myself,View attachment 352793
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Oh man, I LOVE cabbage rolls! I usually try to make what the family loves, but I may have to break down and make these just for me.

Any tips on how you make them? I find the cabbage leaves a pain to work with.

 

[bobo31]

For you cabbage roll lovers out there. My wife found a Yugoslavian cookbook at a book sale and there was a recipe for this in there. Its called Sarmas. I had never heard of this before.

I wonder if this recipe is where the tomato version came from?
Anyway it looks like a lot of work but it also looks and sounds amazing.

 

[Remmy]

Chicken breast in Thai green curry sauce over homemade medium-grain white rice.
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[ChefRex]

Ooo, nice!!

I am a huge sucker for cabbage rolls myself, however I typically just stew them for about two hours.

Just curious, what is your baking process like, temperature-wise & time-wise? do you also switch on the steam function in the oven?

Oh man, I LOVE cabbage rolls! I usually try to make what the family loves, but I may have to break down and make these just for me.

Any tips on how you make them? I find the cabbage leaves a pain to work with.

The larger outer leaves I peeled and then parboiled for 5 mins, when it got hard to separate i stuck the whole head in, pulled a few layers and dunked it again, worked well and with this there was plenty of moisture to steam the rolls.
Stuffing was beef, pork, onions, garlic,brown and wild rice, then worked a bunch of spices in, made it up as a went along
Went in a 350F oven for maybe a hour and a half.

For you cabbage roll lovers out there. My wife found a Yugoslavian cookbook at a book sale and there was a recipe for this in there. Its called Sarmas. I had never heard of this before.

I wonder if this recipe is where the tomato version came from?
Anyway it looks like a lot of work but it also looks and sounds amazing.

I need to make this!

 

[applescrap]

The larger outer leaves I peeled and then parboiled for 5 mins, when it got hard to separate i stuck the whole head in, pulled a few layers and dunked it again, worked well and with this there was plenty of moisture to steam the rolls.
Stuffing was beef, pork, onions, garlic,brown and wild rice, then worked a bunch of spices in, made it up as a went along
Went in a 350F oven for maybe a hour and a half.


I need to make this!

Beautiful, Seeng this dish meant so much to me. Last week i tasted a red sauce that was sweet and it reminded me of stuffed cabbage and my mother. I was going to ask someone to make them because i am remodeling this miserable bathroom and i just wanted too see them and alas here they are made by none other than the chef. Thank you this is my ratatouille. And yes that is exactly how she made them. Sometimes stacked up to 50 in big roaster.

 

[Staestc]

For you cabbage roll lovers out there. My wife found a Yugoslavian cookbook at a book sale and there was a recipe for this in there. Its called Sarmas. I had never heard of this before.

I wonder if this recipe is where the tomato version came from?
Anyway it looks like a lot of work but it also looks and sounds amazing.

I'm definitely going to have a go at that recipe. I will let you know in 6 weeks how it turns out! It really looks great!

 

[mattmmille]

I pinned a vegetarian stuffed cabbage recipe from Pinterest a few years ago. It has been the most repinned of all my stuff...surprisingly. I didn't get around to making it for, like, two years; and I was actually pretty disappointed. It just doesn't hold a candle to the versions with meat.

 

[Homercidal]

We got some ground pork that I need to cook up. I think it would work well in stuffed cabbage.

Bought some cabbage last night. Just have to find time to spend an hour in the kitchen cooking it!

 

[Temptd2]

Easy way to get the cabbage leaves ready fast -

Core the cabbage, place in a casserole type glass dish with a few tablespoons water. Cover, microwave at high for about 14 minutes. Drain, uncover, let cool til you can peel off the leaves.

Leaves are easy to work with.

 

[Staestc]

You will lose the flavors of the fermented cabbage leaves though. But you may be able to do a quick imitation of fermented leaves like you do quick sauerkraut. Like this recipe http://www.myrecipes.com/recipe/quick-sauerkraut except don't slice the cabbage. Seems like you want that flavor at least in the Sarmas recipe.

 

[Mainer]

I pinned a vegetarian stuffed cabbage recipe from Pinterest a few years ago. It has been the most repinned of all my stuff...surprisingly. I didn't get around to making it for, like, two years; and I was actually pretty disappointed. It just doesn't hold a candle to the versions with meat.

I managed to make a pretty good* lentil-based vegetarian stuffed cabbage a while back. The Missus and I have been vegetarians for about a year and a half.

(* pretty good meaning very good if you don't compare it to meaty stuffed cabbage, kinda disappointing if you do.)

 

[Mainer]

It's not the weekend, but last night after work, I baked two loaves of french bread and a half-dozen popovers and a batch of homemade pasta. Then I used the french bread to make homemade bruschetta, and tossed the pasta with brussels sprouts and red peppers in a white wine/lemon/caper sauce. Sometimes you just gotta get your cook on.

 

[TheDudeLebowski]

Speaking of sauerkraut, I have my first attempt about complete. All the instructions talk about prep and fermenting but what do you do for storage after you take it out of the crock? Do you use the juice it was fermented in? Do you skim the top? I hope just to toss it into a couple of mason jars and keep it in the fridge.

 

[Temptd2]

You will lose the flavors of the fermented cabbage leaves though. But you may be able to do a quick imitation of fermented leaves like you do quick sauerkraut. Like this recipe http://www.myrecipes.com/recipe/quick-sauerkraut except don't slice the cabbage. Seems like you want that flavor at least in the Sarmas recipe.

Sorry, I should've clarified, I meant that for making cabbage rolls.

 

[LakesideBrewing]

Meatballs with San Marzano tomatoes, Pecorino Romano, Parmesan, oregano, and basil.

 

[kev211]

I have sad news fellow homebrewer-homecooks... I had a beautiful braise going last night, short rib in reduced red wine, tomato paste, and roasted garlic. I was planning on trying something new. After the braise I was gonna chill them and then today make beef wellingtons out of them. Different than a standard wellington, but sounded fun and delicious. Well, somewhere after hour 3 of the braise I flipped the meat and it had plenty of liquid in the dutch oven. I must not have put the lid all the way on because 2 hours later when I pulled it from the oven, the liquid had reduced down and burnt to a crisp and the beef was bone dry and crunchy. So needless to say, if it wasnt for my delicious tacos I made last night with my vanilla cream ale I would have been ultra pissed.

RIP beef wellingtons

 

[Temptd2]

I have sad news fellow homebrewer-homecooks... I had a beautiful braise going last night, short rib in reduced red wine, tomato paste, and roasted garlic. I was planning on trying something new. After the braise I was gonna chill them and then today make beef wellingtons out of them. Different than a standard wellington, but sounded fun and delicious. Well, somewhere after hour 3 of the braise I flipped the meat and it had plenty of liquid in the dutch oven. I must not have put the lid all the way on because 2 hours later when I pulled it from the oven, the liquid had reduced down and burnt to a crisp and the beef was bone dry and crunchy. So needless to say, if it wasnt for my delicious tacos I made last night with my vanilla cream ale I would have been ultra pissed.

RIP beef wellingtons

Now THAT is a sad, sad story - so sorry!!

Drink more homebrew. You'll feel better.

 

[kev211]

Now THAT is a sad, sad story - so sorry!!

Drink more homebrew. You'll feel better.

Oh believe me. I did. It was such a rookie mistake. But live and learn I guess.

 

[applescrap]

Here are some interesting cheeses i ate last night. English derby sage, cassaro provolone (this is stinky beyond all stink), estate washed 6 month, 2yr parmesean, and vintage cheddar. If anybody has any knowledge of these they would like to pass on I'd be much appreciated. They range in price from 16 to $21 a pound. I had to throw the turkey sausage on I was hungry

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[boydster]

Speaking of sauerkraut, I have my first attempt about complete. All the instructions talk about prep and fermenting but what do you do for storage after you take it out of the crock? Do you use the juice it was fermented in? Do you skim the top? I hope just to toss it into a couple of mason jars and keep it in the fridge.

I use a mason jar - fill to the top with your kraut, pour in some liquid to displace all the air, then use some of the leftover liquid to give your next batch a head start.

 

[Hoppy2bmerry]

Speaking of sauerkraut, I have my first attempt about complete. All the instructions talk about prep and fermenting but what do you do for storage after you take it out of the crock? Do you use the juice it was fermented in? Do you skim the top? I hope just to toss it into a couple of mason jars and keep it in the fridge.

I'm no expert, but as long as you have no mold or slime growing ( most people just remove it, yet there is some controversy as to if it is healthy) and you want to retain the healthy live culture just pack it into containers and refrigerate. If you want long term shelf stability then you would can it water bath method would be sufficient. I have read not to use metallic utensils plastic an wood will not react, and yes use your kraut juice in packing. Hope that helps!

 

[Mainer]

I have sad news fellow homebrewer-homecooks... I had a beautiful braise going last night, short rib in reduced red wine, tomato paste, and roasted garlic. I was planning on trying something new. After the braise I was gonna chill them and then today make beef wellingtons out of them. Different than a standard wellington, but sounded fun and delicious. Well, somewhere after hour 3 of the braise I flipped the meat and it had plenty of liquid in the dutch oven. I must not have put the lid all the way on because 2 hours later when I pulled it from the oven, the liquid had reduced down and burnt to a crisp and the beef was bone dry and crunchy. So needless to say, if it wasnt for my delicious tacos I made last night with my vanilla cream ale I would have been ultra pissed.

RIP beef wellingtons

Condolences on your loss. Our thoughts are with you and your family at this difficult time.