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Post by beastofman on Oct 25, 2013 9:59:26 GMT -5
Last night made potatoes au gratin from a recipe I found on allrecipes.com. It turned pretty good- Belle was happy
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GumTurkeyles
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Post by GumTurkeyles on Oct 25, 2013 12:36:03 GMT -5
I think I'm going to attempt homemade pumpkin ice cream this weekend. Because it's fall and because it's our anniversary and because I haven't used our ice cream maker in awhile. And also because I had some amazing pumpkin ice cream at Trader Joe's that inspired me. Maybe Pumpkin Bourbon? Or if you don't want the booze in there, pumpkin with a caramel swirl? Let us know how it comes out. I wish I could try it. |
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Post by NewHereAgainoZach on Oct 25, 2013 12:49:07 GMT -5
As long as pumpkin is being bandied about, when you're making pie crusts, try using booze instead of any water called for in the recipe. Vodka is the best for neutrality, but you can also use a liquor that's based on, or accents, whatever you're making. Calvados or kirsch for apple pie, rum for pumpkin (not spiced! It's too strong!), bourbon or rye for pecan, etc.
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Post by Pedantic Editor Type on Oct 25, 2013 13:05:02 GMT -5
I think I'm going to attempt homemade pumpkin ice cream this weekend. Because it's fall and because it's our anniversary and because I haven't used our ice cream maker in awhile. And also because I had some amazing pumpkin ice cream at Trader Joe's that inspired me. Maybe Pumpkin Bourbon? Or if you don't want the booze in there, pumpkin with a caramel swirl? Let us know how it comes out. I wish I could try it. I was thinking pumpkin with cream cheese for a slight cheesecakey flavor. I bet that bourbon would play well, but we don't have any bourbon (and I think our dark rum is gone too)... I could buy a little bottle though...hmmm. In any case, I will definitely report back! |
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Post by Pedantic Editor Type on Oct 28, 2013 8:30:37 GMT -5
So the pumpkin ice cream is awesome.
It's pumpkin puree, cream cheese, evaporated milk, heavy cream, brown sugar and various spices (cinnamon, nutmeg, vanilla, pinch of cloves). So yummy. I think some candied pecans would actually be heavenly as a bit of texture but alas, we have no pecans.
I also have maybe 1.5-2 cups of base left because it wouldn't all fit in the ice cream maker. I'm debating whether to make more ice cream or turn it into a pudding.
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Post by NewHereAgainoZach on Oct 28, 2013 12:49:39 GMT -5
So the pumpkin ice cream is awesome. It's pumpkin puree, cream cheese, evaporated milk, heavy cream, brown sugar and various spices (cinnamon, nutmeg, vanilla, pinch of cloves). So yummy. I think some candied pecans would actually be heavenly as a bit of texture but alas, we have no pecans. I also have maybe 1.5-2 cups of base left because it wouldn't all fit in the ice cream maker. I'm debating whether to make more ice cream or turn it into a pudding. Tough call. If you can hold out for enough time to grab some pecans, maybe a loaf of day-old sourdough, it could make a killer bread pudding or French toast base... |
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Post by Pedantic Editor Type on Oct 28, 2013 13:01:22 GMT -5
So the pumpkin ice cream is awesome. It's pumpkin puree, cream cheese, evaporated milk, heavy cream, brown sugar and various spices (cinnamon, nutmeg, vanilla, pinch of cloves). So yummy. I think some candied pecans would actually be heavenly as a bit of texture but alas, we have no pecans. I also have maybe 1.5-2 cups of base left because it wouldn't all fit in the ice cream maker. I'm debating whether to make more ice cream or turn it into a pudding. Tough call. If you can hold out for enough time to grab some pecans, maybe a loaf of day-old sourdough, it could make a killer bread pudding or French toast base... Ooh, bread pudding is a good idea. Could easily whisk a couple eggs in there. But first I would have to buy a loaf of bread and leave it alone for a day or two (hard to do at our house).  |
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Post by NewHereAgainoZach on Oct 28, 2013 13:20:56 GMT -5
Tough call. If you can hold out for enough time to grab some pecans, maybe a loaf of day-old sourdough, it could make a killer bread pudding or French toast base... Ooh, bread pudding is a good idea. Could easily whisk a couple eggs in there. But first I would have to buy a loaf of bread and leave it alone for a day or two (hard to do at our house). Actually, from what many hours of food TV has taught me, it's better to cube and dry the bread in a 200-degree oven. Much faster, and the bread soaks up the pudding better. |
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Post by NewHereAgainoZach on Nov 6, 2013 9:29:22 GMT -5
I threw a dinner party last Saturday, for some co-workers and an athlete we're sponsoring. The menu:
Tomatillo salsa
Grilled veggies salsa
Black beans
Grilled, brined chicken
Grilled skirt steak with chimichurri
Grilled eggplant
Fresh strawberries macerated with fresh mint, on Angel food cake, with rummy whipped cream
Beverages:
Assorted New Belgium beers
Assorted red wines brought by guests
Pimm's Cup ( Pimm's, cucumber water, ginger ale, rocks)
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Post by Pedantic Editor Type on Nov 6, 2013 9:41:03 GMT -5
Back 10 days or so ago I made pumpkin ice cream at home which was awesome. I had a cup or so of base left over that wouldn't fit in the machine - a blend of pumpkin puree, cream cheese, brown sugar, evaporated milk and cream. So I did what any sane person would do and drank it out of the container added two eggs and a little skim milk and made bread pudding.
Which I brought to work today so we'll see if people like it.
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Post by NewHereAgainoZach on Nov 6, 2013 9:48:19 GMT -5
Hat's off and fork's up to both of you! (Can't like from my phone)
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Post by Liz n Dicksgiving on Nov 6, 2013 10:15:54 GMT -5
I discovered that one of my local farm markets sells fresh lard from their heirloom pigs, so I was super-excited to make refried beans this week with that. Oh my god, you guys, lard. That's all I can say. I love lard. Love it so much. (The beans were some kind of pink variety from Rancho Gordo's Xoxoc Project and they were insanely good. Especially when fried in lard. Did I mention the lard?) NewHereAgainoZach, thanks to you I'm going to spend all day wishing I was eating that strawberry/angel food cake/rummy whipped cream dessert of which you speak. ::sobs:: @satelliteskynet, your dinner sounds so ridiculously good. And I agree with you that canned beans are unpleasant. It's so easy to cook your own beans, too! If you're into beans, have you ever checked out Rancho Gordo? They have the most amazing selection of hard-to-find heirloom beans. Pedantic Editor Type -- I'm so impressed you didn't just drink that ice cream base straight. I would probably have just poured in a bunch of bourbon and considered it a pumpkin nog. |
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eldan
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Post by eldan on Nov 6, 2013 10:20:16 GMT -5
I threw a dinner party last Saturday, for some co-workers and an athlete we're sponsoring. The menu: Tomatillo salsa Grilled veggies salsa Black beans Grilled, brined chicken Grilled skirt steak with chimichurri Grilled eggplant Fresh strawberries macerated with fresh mint, on Angel food cake, with rummy whipped cream Beverages: Assorted New Belgium beers Assorted red wines brought by guests Pimm's Cup ( Pimm's, cucumber water, ginger ale, rocks) What New Belgium beers did you have? I don't think I've had any of their seasonal stuff since this summer, but I usually keep the fridge stocked with Fat Tire. |
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LazBro
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Post by LazBro on Nov 6, 2013 10:22:44 GMT -5
I made rack of lamb for the first time ever on Sunday. Marinated overnight in rosemary, thyme, garlic and olive oil, seared off and then oven roasted. I nailed the temp on it, so for a first effort I felt really good about that. Served with sauteed baby artichoke and Israeli couscous with parsley, pistachios and queso fresco mixed in (used like a feta replacement, since I had it on hand). Oh, I also topped the sliced lamb with an all-parsley salsa verde/chimichurri (parsley chopped fine, garlic, red chili flake, salt, pepper, olive oil, dash of sherry vinegar).
Blessedly, Baby Snape, who had been fussing for a good hour and a half prior, passed out literally moments before the plates hit the table and we were able to enjoy our dinner each with two hands free.
We had an employee potluck fall through (owners decided to provide lunch instead), but that was after I'd purchased chili ingredients for 14+ people, so I still made a crazy amount of chili only now it will be just Mrs. Snape and me eating it all night by night. Thank goodness stuff like that freezes so well. Only problem is that it feels a little redundant with the bolognese I'd made a couple weeks prior. Lots of ground meat stew applications in our future.
Speaking of, tonight I'm finishing off the bolognese by serving it over butter sauteed potato pierogis. I think Mrs. Snape might bake some bread. Not sure.
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Post by Pedantic Editor Type on Nov 6, 2013 10:24:40 GMT -5
Pedantic Editor Type -- I'm so impressed you didn't just drink that ice cream base straight. I would probably have just poured in a bunch of bourbon and considered it a pumpkin nog. That honestly did not occur to me, which means I'm a bad alcoholic maybe? That said, minus the cream cheese maybe that would be fucking delicious. |
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Post by Pedantic Editor Type on Nov 6, 2013 10:25:45 GMT -5
I made rack of lamb for the first time ever on Sunday. Marinated overnight in rosemary, thyme, garlic and olive oil, seared off and than oven roasted. I nailed the temp on it, so for a first effort I felt really good about that. Served with sauteed baby artichoke and Israeli couscous with parsley, pistachios and queso fresco mixed in (used like a feta replacement, since I had it on hand). Oh, I also topped the sliced lamb with an all-parsley salsa verde/chimichurri (parsley chopped fine, garlic, red chili flake, salt, pepper, olive oil, dash of sherry vinegar). Blessedly, Baby Snape, who had been fussing for a good hour and a half prior, passed out literally moments before the plates hit the table and we were able to enjoy our dinner each with two hands free. We had an employee potluck fall through (owners decided to provide lunch instead), but that was after I'd purchased chili ingredients for 14+ people, so I still made a crazy amount of chili only now it will be just Mrs. Snape and I eating it all night by night. Thank goodness stuff like that freezes so well. Only problem is that it feels a little redundant with the bolognese I'd made a couple weeks prior. Lots of ground meat stew applications in our future. Speaking of, tonight I'm finishing off the bolognese by serving it over butter sauteed potato pierogis. I think Mrs. Snape might bake some bread. Not sure. I would like to "like" this a few more times, because it sounds amazing. |
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LazBro
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Post by LazBro on Nov 6, 2013 10:36:04 GMT -5
Back 10 days or so ago I made pumpkin ice cream at home which was awesome. I had a cup or so of base left over that wouldn't fit in the machine - a blend of pumpkin puree, cream cheese, brown sugar, evaporated milk and cream. So I did what any sane person would do and drank it out of the container added two eggs and a little skim milk and made bread pudding. Which I brought to work today so we'll see if people like it. I really need to bite the bullet and get an ice cream maker. I always get so jealous when I read stuff like this. Sounds just incredible! |
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Smacks
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Smacks from the Dead
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Post by Smacks on Nov 6, 2013 10:42:41 GMT -5
So I wanted to give an update on the nomnoms some of you helped me put together. Also, to tell K. Thrace that she was wrong, wrong, wrong, but I still have a huge girlcrush on her, so it's okay. I cooked cannellini beans in advance-- I only cook dry beans because canned beans are always gross and slimy and overcooked. I did a quick-soak by boiling with garlic, lava salt, celery, and onion. I sliced brussels sprouts in half, covered with olive oil, salt, and pepper, and roasted them. I melted butter, added chopped garlic, dipped in slices of French bread, and tossed them in the oven. When they were done, I added freshly-grated parmesan. I cooked angel hair pasta-- not my first choice, but it was what we had. The ingredients stuck to it well enough, so no complaints. I prefer the texture to penne or ditalini, anyway. I sauteed shiitake mushrooms in the remaining butter, adding a little more garlic, a quarter of a sweet onion, salt, and Italian seasoning. Toward the end, I added the drained beans, a spoon of pasta water, and some lemon juice/zest. I served the pasta topped with the saute mixture and the brussels sprouts. I added a little more lemon to mine; SatHim liked it fine without. And lots of parmesan, of course. It was pretty awesome-- not really a traditional Greek or Tuscan thing, but it was awesome all the same. This sounds incredible. My mouth was watering reading it. |
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Smacks
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Post by Smacks on Nov 6, 2013 10:44:37 GMT -5
I discovered that one of my local farm markets sells fresh lard from their heirloom pigs, so I was super-excited to make refried beans this week with that. Oh my god, you guys, lard. That's all I can say. I love lard. Love it so much. (The beans were some kind of pink variety from Rancho Gordo's Xoxoc Project and they were insanely good. Especially when fried in lard. Did I mention the lard?) NewHereAgainoZach, thanks to you I'm going to spend all day wishing I was eating that strawberry/angel food cake/rummy whipped cream dessert of which you speak. ::sobs:: @satelliteskynet, your dinner sounds so ridiculously good. And I agree with you that canned beans are unpleasant. It's so easy to cook your own beans, too! If you're into beans, have you ever checked out Rancho Gordo? They have the most amazing selection of hard-to-find heirloom beans. Pedantic Editor Type -- I'm so impressed you didn't just drink that ice cream base straight. I would probably have just poured in a bunch of bourbon and considered it a pumpkin nog. I don't even always soak my beans. I do the boil, drain, reboil method and they come out awesome. Lately I've been obsessed with dried black beans boiled and then tossed with coconut oil and a pinch of salt. It's so simple, yet so amazing. |
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Smacks
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Smacks from the Dead
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Post by Smacks on Nov 6, 2013 10:47:53 GMT -5
I made rack of lamb for the first time ever on Sunday. Marinated overnight in rosemary, thyme, garlic and olive oil, seared off and then oven roasted. I nailed the temp on it, so for a first effort I felt really good about that. Served with sauteed baby artichoke and Israeli couscous with parsley, pistachios and queso fresco mixed in (used like a feta replacement, since I had it on hand). Oh, I also topped the sliced lamb with an all-parsley salsa verde/chimichurri (parsley chopped fine, garlic, red chili flake, salt, pepper, olive oil, dash of sherry vinegar). Blessedly, Baby Snape, who had been fussing for a good hour and a half prior, passed out literally moments before the plates hit the table and we were able to enjoy our dinner each with two hands free. We had an employee potluck fall through (owners decided to provide lunch instead), but that was after I'd purchased chili ingredients for 14+ people, so I still made a crazy amount of chili only now it will be just Mrs. Snape and me eating it all night by night. Thank goodness stuff like that freezes so well. Only problem is that it feels a little redundant with the bolognese I'd made a couple weeks prior. Lots of ground meat stew applications in our future. Speaking of, tonight I'm finishing off the bolognese by serving it over butter sauteed potato pierogis. I think Mrs. Snape might bake some bread. Not sure. Nice job on the lamb. I've only ever made it in the slow cooker. One Christmas I did lamb roast with cinnamon, chestnuts, I don't remember what else. Yours sounds delicious! |
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Smacks
Shoutbox Elitist
Smacks from the Dead
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Post by Smacks on Nov 6, 2013 10:51:10 GMT -5
So I've been on a ridiculously tiny budget so this week I cooked what was left of the last of CSA. (sob)
I made: my signature black beans, with coconut oil and salt
Ramen noodles cooked with onions and curry powder
Potatoes chopped and fried in sunflower oil with onions and a lot of paprika and garlic.
It was all quite delicious! So we have a training class in at work the rest of the week so I will get two catered lunches and a free dinner at Hyde Park Steakhouse, complete with open bar. Smacky is Happy. And Grateful. Grateful Frog.
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Post by NewHereAgainoZach on Nov 6, 2013 10:51:21 GMT -5
I threw a dinner party last Saturday, for some co-workers and an athlete we're sponsoring. The menu: Tomatillo salsa Grilled veggies salsa Black beans Grilled, brined chicken Grilled skirt steak with chimichurri Grilled eggplant Fresh strawberries macerated with fresh mint, on Angel food cake, with rummy whipped cream Beverages: Assorted New Belgium beers Assorted red wines brought by guests Pimm's Cup ( Pimm's, cucumber water, ginger ale, rocks) What New Belgium beers did you have? I don't think I've had any of their seasonal stuff since this summer, but I usually keep the fridge stocked with Fat Tire. The current Folly Pack has 1554, Fatties, Ranger, and Giddy Up, and a guest brought a sixer of Elevation. |
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Post by Liz n Dicksgiving on Nov 6, 2013 10:53:08 GMT -5
Yeah, I don't bother with soaking either. I actually always do my beans in the slow cooker, so I don't even have to be bothered with paying even a modicum of attention to them. Rinse them, drop them in the cooker, add flavorings (optional), add water or stock, set on low for six hours, walk away. I've heard people complain that beans get too mushy when done in a slow cooker, but I've never had that problem. And even if I did, I probably still wouldn't stop, because this way means I can make dinners with beans on weeknights without having to cook the beans ahead of time. Planning ahead is for losers! |
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Post by Liz n Dicksgiving on Nov 6, 2013 10:54:44 GMT -5
So I've been on a ridiculously tiny budget so this week I cooked what was left of the last of CSA. (sob) I made: my signature black beans, with coconut oil and salt Ramen noodles cooked with onions and curry powder Potatoes chopped and fried in sunflower oil with onions and a lot of paprika and garlic. It was all quite delicious! So we have a training class in at work the rest of the week so I will get two catered lunches and a free dinner at Hyde Park Steakhouse, complete with open bar. Smacky is Happy. And Grateful. Grateful Frog. So many free meals! That's some good, clean living right there! I'm sorry your CSA is over already. I think I've got a couple more weeks of mine, which is a nice change from last year when Hurricane Sandy ended our season a month early. |
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Post by Pedantic Editor Type on Nov 6, 2013 10:55:06 GMT -5
Back 10 days or so ago I made pumpkin ice cream at home which was awesome. I had a cup or so of base left over that wouldn't fit in the machine - a blend of pumpkin puree, cream cheese, brown sugar, evaporated milk and cream. So I did what any sane person would do and drank it out of the container added two eggs and a little skim milk and made bread pudding. Which I brought to work today so we'll see if people like it. I really need to bite the bullet and get an ice cream maker. I always get so jealous when I read stuff like this. Sounds just incredible! We got ours as a wedding present, it's nothing too fancy, the older version of this: www.cuisinart.com/products/ice_cream/ice-21.htmlWe don't use it a ton but maybe 4-5 times a year it's fun to pull out; we've done various sorbets, poured straight up raspberry lemonade in once (it was more of a sno-cone texture than sorbet, then), lots of different mixed ice creams with candy pieces, chocolate-covered pretzels, etc. The pumpkin ice cream was probably my favorite and I need to use cream cheese and evaporated milk more often. BTW I put the pumpkin bread pudding out around 8:45 and it's just about gone now. |
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Post by NewHereAgainoZach on Nov 6, 2013 11:17:31 GMT -5
I grew up using a pressure cooker for beans, so that's how I roll.
Two pounds of black beans, checked for stones and rinsed. Soaking overnight optional
One medium to large white onion, quartered
Two serrano peppers, stems removed
One green bell pepper
Two Bay leaves
Two Avocado leaves
One generous Tablespoon of salt
One teaspoon Mexican oregano
Fill to the line with water
Close the pressure cooker, and put on high heat. When the top starts dancing, turn the heat to low. Cook for 45 minutes. Meanwhile...
In a cast-iron skillet, sautee over medium low heat one medium white onion, diced, and three or four cloves of garlic, rough chopped, in butter or oil, until the onion turns transparent. Add four small to medium tomatoes - I like Romas for this - and cook down. Add salt. Reduce the mixture to a thick paste. Add fresh ground pepper and Mexican oregano after it has thickened up.
When 45 minutes have passed, turn off the heat under the pressure cooker. Gently carry the pressure cooker to the sink, keeping it level. Run cold water over the top, until the safety seal releases. Return to the stove, remove the top, and put heat on low once more. Remove the bell pepper, and discard. Add the tomato and onion roux. Check the seasoning. Adjust to taste. Serve in a bowl, with fresh avocado, or sprinkle queso fresco, feta, or melted Monterrey Jack on top. Enjoy by itself, or with a quesadilla. Run through a blender and spoon onto corn chips, or a fried corn tortilla, as a chalupa base. The possibilites are endless!
NOTE: Watch out for the serranos. If you like it spicy, eat them. If you don't, fish them out, and discard.
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Post by 🐍 cahusserole 🐍 on Nov 6, 2013 12:22:57 GMT -5
I only just finished eating the pork shoulder I made two weeks ago, so I haven't been cooking anything.
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Deleted
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Post by Deleted on Nov 6, 2013 12:23:44 GMT -5
I'm making spaetzle (German Dumplings) this weekend and tossing in some sauteed mushrooms and onions before drizzling some lemon juice on it
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LazBro
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Post by LazBro on Nov 6, 2013 12:28:22 GMT -5
I'm making spaetzle (German Dumplings) this weekend and tossing in some sauteed mushrooms and onions before drizzling some lemon juice on it I've never made spaetzle, but it has been on my list to take a crack at for awhile now. Do you use a spaetzle grater (or whatever you call them) or do you free-form? |
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Post by Deleted on Nov 6, 2013 12:32:48 GMT -5
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