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Post by pepperhead212 on Jan 2, 2020 22:51:36 GMT -5
A friend stopped by today, while I was cooking, and he said "Oooooooooohhhh...I smell mushrooms!" He was right on target - I was cooking down a pound of mushrooms, to make duxelles, something that I used to have on hand at all times, like I now have pepper pastes on hand! The liver paste I was making had an option mushrooms added, which I would use a couple tb of the duxelles for, and I just got a little over a lb of mushrooms from the produce place really cheap, so I made some, for the first time in many years. 1.15 lbs of mushrooms cooked down to about 3/4 c.: Duxelles, just starting to cook. by pepperhead212, on Flickr Duxelles, after only 4 minutes of cooking. by pepperhead212, on Flickr Duxelles, after 15 min cooking. by pepperhead212, on Flickr Duxelles, transferred to a 4 inch smaller pan, after about 25 minutes. by pepperhead212, on Flickr Finished duxelles, reduced to less than 3/4 c, after about 75 minutes of cooking. by pepperhead212, on Flickr It is amazing how concentrated the flavor gets in this stuff! It's great added to many dishes, even non-mushroom dishes, for that intense, umami flavor. I had some of that liver paté, to which I added some of the duxelles, and I had it on that rye bread that I baked yesterday. Liver paté, processed. by pepperhead212, on Flickr First bread of 2020 - potato rye. by pepperhead212, on Flickr
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Post by september on Jan 2, 2020 23:23:18 GMT -5
Mmm, mmm, mmm! Sounds like my kind of sandwich.
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Post by Deleted on Jan 3, 2020 0:15:13 GMT -5
Oh, duxelles are so good and useful, and the bread looks so crusty and YUM! Sorry, but I'll pass on almost anything liver, thanks to my Mother who cooked liver until it was stiff and leathery. We would have the Great Liver Wars and I have indeed found that yes, you can TO nap quite comfortably with your forehead resting in the mashed potatoes.
If you make a french omelet, try just a dab of the duzelles in the center before folding it, OMG, soooo good.
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Post by pepperhead212 on Jan 3, 2020 0:38:01 GMT -5
If you make a french omelet, try just a dab of the duzelles in the center before folding it, OMG, soooo good. That is something that I made many of with duxelles - with maybe some cheese of some sort added. Now I'm getting hungry...again!
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Post by Laura_in_FL on Jan 3, 2020 11:45:26 GMT -5
That sounds delish. So last night I was going to make lasagna, but in a planning failure I had forgotten to get lasagna noodles. I would happily have just used zucchini slices instead, but the kids were having none of that! Since I did have macaroni, I made a baked macaroni - just like baked ziti, but with macaroni instead. So, the kids were (mostly) happy - the youngest is super picky and whined, but ate it anyway. I kept some of the sauce out of the bake to eat with my zoodles. I also melted some mozzarella over my zoodles and sauce to make it more filling. Also because almost anything is better with melted cheese.
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Post by brownrexx on Jan 4, 2020 17:33:20 GMT -5
Tonight was left over pulled pork sandwiches from pork cooked in the Instant Pot, home made applesauce that I buy locally and spiralized rutabaga partially cooked in boiling water and then sauteed in butter and seasoned with lemon pepper.
Laura_in_FL , this is how they looked while cooking. Rutabagas are VERY hard and my spiralizer had no trouble at all cutting them.
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Post by brownrexx on Jan 17, 2020 7:06:52 GMT -5
I am still experimenting with my Instant Pot and making new things. Last night it was Chicken and Broccoli. I only cooked the chicken in the IP and then added fresh broccoli that I cooked for 3 minutes in the microwave. I thickened it in the IP by adding cornstarch and served it over separately cooked basmati rice. It was really good and the chicken was super tender. I will make this one again. Chicken and Broccoli (2) by Brownrexx, on Flickr
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Post by spike on Jan 17, 2020 11:43:28 GMT -5
I have never heard of this before! Looks and sounds delicious!!
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Post by mgulfcoastguy on Jan 17, 2020 16:39:55 GMT -5
Well I finished off the pot pie that I made with smoked chuck roast. I will probably try to make a turkey one within a couple of days.
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Post by spike on Jan 17, 2020 17:27:19 GMT -5
I am making potato pizza!!
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Post by Deleted on Jan 19, 2020 0:26:22 GMT -5
potato pizza? Hmm, what or how do ou make it?
Had left over spaghetti about an hour ago now, forgot to eat today and was suddenly just really hungry! I was sorting seeds out of my stash boxes into a file drawer thingie of sorts, trying to at least get a teeny bit of order since about 2pm this evening; have two small boxes to finish up this stage of it. Then back to sorting into catagories....maybe tomorrow, LOL!
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Post by spike on Jan 19, 2020 11:51:34 GMT -5
potato pizza? Hmm, what or how do ou make it? Pizza crust of your choice. Homemade, store bought or whatever. You can go wild with the toppings. Fried potatoes with onions, peppers, mushrooms, sausage and covered in cheese. Mashed potatoes with onions, peppers, mushrooms, bacon and covered in cheese. Fried potatoes with scrambled eggs and extras covered in cheese. It is unlimited and delicious.
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Post by pepperhead212 on Jan 19, 2020 15:17:48 GMT -5
One of my favorite pizzas I found in a really good bread book: Artisan Baking Across America, by Maggie Glezer. It was a Potato and Onion Pizza, with a standard white crust. The potatoes were Yukon gold, sliced very thin, then salted, to draw some of the water. The onion was cut so that they were sort of large pieces, like I do with escabeche, leaving the center pieces whole, when cut in half, then cutting the outer portions into similar pieces. The onions and potatoes (about 5 times the amount of potatoes) were mixed together, with some rosemary (I love anything with fresh rosemary!), spread on the dough in the pan, and a generous amount of olive oil was spread on, before baking. The browned onions and potatoes were fantastic!
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Post by brownrexx on Jan 19, 2020 18:14:47 GMT -5
Tonight was shrimp sauteed with red and green bell peppers, onions, garlic, oregano, S&P, crushed red pepper flakes and olive oil. It was served over home made linguine that I buy locally and we also had some garden corn from the freezer. 20200119_173914 (2) by Brownrexx, on Flickr
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Post by mgulfcoastguy on Jan 20, 2020 1:11:12 GMT -5
Italian buffet at Sicily's. I cooked a couple of turkey thighs on the grill but it was getting too late to turn them into a pot pie like I planned. Hopefully tomorrow.
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Post by spike on Jan 20, 2020 14:31:00 GMT -5
Tonight I am making buttermilk biscuits with sausage gravy and scrambled eggs. It is a cold one out there today and this will warm the body up nicely.
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Post by paquebot on Jan 21, 2020 20:42:02 GMT -5
+-
"Pork loin, mashed potatoes and chicken gravy, green beans, dinner roll, angel food cake, plus tea and two honey." Still great food but portions shrinking. 8SW in Saint Mary's Hospital in Madison was again a "room with a view"for 5 nights. Previous stays were just for lungs or neck. Added heart this time. Life and gardening ain't going to be getting any easier.
Martin
The truth is more important than the facts.
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Post by brownrexx on Jan 22, 2020 9:30:57 GMT -5
Sorry to hear that paquebot, Hopefully they can keep the old parts repaired and running!
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Post by Laura_in_FL on Jan 22, 2020 9:41:03 GMT -5
I'm sorry to hear about your health problems, paquebot. I hope they can treat you or at least help you manage your symptoms so you can keep gardening for a long time to come!
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Post by pepperhead212 on Jan 22, 2020 12:15:51 GMT -5
So sorry to hear about the latest medical problems, paquebot. Hopefully, they will get you up and runnin' quickly, STS.
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Post by paquebot on Jan 22, 2020 13:05:09 GMT -5
Unlike some of our garden plants, have to admit that I am not an indeterminate variety. Now that we know that it's also the heart along with the lungs, totally different regimen of medication to get another season out of me. That is at least a moral victory as there is a light at the end of the tunnel.
Martin
The truth is more important than the facts.
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Post by Deleted on Jan 22, 2020 13:06:05 GMT -5
+- "Pork loin, mashed potatoes and chicken gravy, green beans, dinner roll, angel food cake, plus tea and two honey." Still great food but portions shrinking. 8SW in Saint Mary's Hospital in Madison was again a "room with a view"for 5 nights. Previous stays were just for lungs or neck. Added heart this time. Life and gardening ain't going to be getting any easier. Martin The truth is more important than the facts. Oh my, I sure hope all turns out well and just a bit of a scare! I should miss you greatly if you were not around, Martin!
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Post by paquebot on Jan 22, 2020 13:20:14 GMT -5
Oh my, I sure hope all turns out well and just a bit of a scare! I should miss you greatly if you were not around, Martin! [/quote]
I'll stick around just for you!
Martin
The truth is more important than the facts.
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Post by Deleted on Jan 22, 2020 18:02:50 GMT -5
Oh my, I sure hope all turns out well and just a bit of a scare! I should miss you greatly if you were not around, Martin! I'll stick around just for you! Martin The truth is more important than the facts. [/quote][/div]
I'll take that deal! in all seriousness, please do take care of yourself and get better!
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Post by Hensaplenty on Jan 22, 2020 19:23:48 GMT -5
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Post by bestofour on Jan 22, 2020 23:31:40 GMT -5
Love Brussels sprouts but don’t grow them.
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Post by Deleted on Jan 23, 2020 3:25:19 GMT -5
Never had any luck with growing brussel sprouts as yet, but still trying, LOL!! Can the stem also be used, peeled like a broccoli stalk and then cooked? Your supper looks good. What is under the butterbeans? Nice to know the greens can be used as well as the sprouts.
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Post by Hensaplenty on Jan 23, 2020 7:57:39 GMT -5
@imp, that is cornbread under the butter beans. You can use any part of the Brussels sprouts for eating, but I find the stem is just too tough. It's difficult to cut through the stem even with a sharp knife. LOL. I had never eaten the leaves before this grow-out of sprouts. You don't have to cook them long before they are tender and sweet.
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Post by Laura_in_FL on Jan 23, 2020 10:38:30 GMT -5
The one time I grew Brussels sprouts, by the time the last of the sprouts were all ready for harvest, the leaves on my plants looked like they had been through a war. It never occurred to me to try to eat them.
They look tasty, though. I'll have to remember that if I grow Brussels sprouts again.
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Post by mgulfcoastguy on Jan 23, 2020 14:36:18 GMT -5
I made a turkey pot pie. It came out pretty good but I probably chopped up too big of a potato to go with the mixed vegetables, chicken broth, and pepper jack cheese. It was a bit over stuffed.
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