cetoole Posted January 1, 2013 Report Share Posted January 1, 2013 Quote Link to comment Share on other sites More sharing options...
guzziguy Posted January 1, 2013 Report Share Posted January 1, 2013 1 Quote Link to comment Share on other sites More sharing options...
naamanf Posted January 1, 2013 Report Share Posted January 1, 2013 Big Fondue dinner for some friends. Standard cheese with bread/veggies/fruit then a broth with shrimp/fillet/chicken. Made up a bunch of sauces for the meat. Had plans for a chocolate with brownies/poundcake/banana/strawberries/marshmallows/rice krispie treats but we were so stuffed it didn't happen. I know whats for desert tomorrow Quote Link to comment Share on other sites More sharing options...
grawk Posted January 4, 2013 Report Share Posted January 4, 2013 Boudin balls and chicken tenderloins. Quote Link to comment Share on other sites More sharing options...
Voltron Posted January 4, 2013 Report Share Posted January 4, 2013 Chickens have tenderloins? Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 20, 2013 Report Share Posted January 20, 2013 (edited) I am curious about your opinion about using cheap wine for cooking. I am planning to make some beef short ribs tomorrow and I bought a bottle of $3 "Cul de Sac Cabernet" (probably similar to Trader Joe's 2 buck Chuck) to use. I haven't tasted it but the person at the store said it was fine for cooking. Also, a friend of mine tried it and said it was not super great but "drinkable." Do you think it makes a difference if I use a wine that I would actually *choose* to drink? Usually, I have a bottle of red wine open and pour some in the dish but since this uses a whole bottle, I thought I would save the good stuff for sipping. Edited January 20, 2013 by shellylh Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted January 20, 2013 Report Share Posted January 20, 2013 I have had bad luck with using better wine for cooking. My understanding is, the cheaper the better -- and the reasoning, I was explained, is that it was more sugar and less dry, which is what you want (though in my case, it was Marsala). I wouldn't mind an extended answer to Shelly's question, because my experience is minimal. I mean, I'm a ... I'm a ... I'm a bachelor, myself, so minimal. Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 21, 2013 Report Share Posted January 21, 2013 Another cooking question. I bought the beef short ribs yesterday and they were packed in the plastic container. I waited too long to cook them today so I'll have to make them tomorrow. However, I had already taken them out frigerator for a short time and rinsed them in some water (the temperature was probably about room temperature... it certainly wasn't that cold). Thus they heated up a bit while before I repacked them in a paper towel and press and seal and put them back in the fridge. I am worried that this may cause them to go bad before tomorrow. Should I be concerned. They certainly smelled fine today. Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 21, 2013 Report Share Posted January 21, 2013 (edited) Not raw, using a variation of this recipe: http://www.foodnetwork.com/recipes/beef-short-ribs-recipe/index.html (but I may brown them on the stove instead of the oven), and it will be tomorrow. Edited January 21, 2013 by shellylh Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 21, 2013 Report Share Posted January 21, 2013 Well, since I already bought all the other ingredients, I'll go ahead and cook them this time (even though I do have plenty of vodka). Quote Link to comment Share on other sites More sharing options...
jvlgato Posted January 21, 2013 Report Share Posted January 21, 2013 Jacob, you mentioned a while ago that your fave vegetable was Swiss chard. I've taken a liking to it recently and was wondering if you have an easy recipe that you like? Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 21, 2013 Report Share Posted January 21, 2013 John, we steam Swiss chard about once a week and it is really great (similar to spinach, around 15-20 minutes in our steamer). I like to put a little butter on it but you don't have to. Last week we made "Polenta with Garlicky Greens" (from the book mentioned in the link) which uses spinach and swiss chard. It was also very good and easy to make (we usedabout twice as much garlic though). http://edibleventures.blogspot.com/2010/01/polenta-with-garlicky-greens.html?m=1 Quote Link to comment Share on other sites More sharing options...
Voltron Posted January 21, 2013 Report Share Posted January 21, 2013 Red-meat averse daughter was at a friend's tonight so I ran out and got three nice little ribeye steaks, some baby brocoli, and some frozen yukon gold fries. Mmm, steaky. The red meat contingent was happy, except the "baby" brocoli was a little long in the tooth. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted January 21, 2013 Report Share Posted January 21, 2013 (edited) John, we steam Swiss chard about once a week and it is really great (similar to spinach, around 15-20 minutes in our steamer). I like to put a little butter on it but you don't have to. Last week we made "Polenta with Garlicky Greens" (from the book mentioned in the link) which uses spinach and swiss chard. It was also very good and easy to make (we usedabout twice as much garlic though). http://edibleventures.blogspot.com/2010/01/polenta-with-garlicky-greens.html?m=1 there aren't any real easy recipes, per se... you can basically treat it like spinach. it's very good creamed, on crostini with beef marrow and some good french cheese melted on top.Thanks! I had good luck with this easy recipe: Roasted Swiss Chard with Fetahttp://allrecipes.com/recipe/roasted-swiss-chard-with-feta/ Edited January 21, 2013 by jvlgato Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 22, 2013 Report Share Posted January 22, 2013 Beef short ribs before going in the oven. Now to wait for around 2.5 hours... Quote Link to comment Share on other sites More sharing options...
grawk Posted January 22, 2013 Report Share Posted January 22, 2013 Mashed taro with truffle oil and garlic Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 22, 2013 Report Share Posted January 22, 2013 (edited) I have always wanted to make carnitas. Do you know a good recipe? This is the one that I've looked at before. http://smittenkitchen.com/blog/2011/11/homesick-texan-carnitas/ Edited January 22, 2013 by shellylh Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 22, 2013 Report Share Posted January 22, 2013 Beer does sound better than water. Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 22, 2013 Report Share Posted January 22, 2013 The results. Delicious. Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 22, 2013 Report Share Posted January 22, 2013 (edited) It was excellent. If only my tummy were bigger though. As I was making dinner, I thought to myself how it would be useful to have a larger enamel-coated cast iron pot to cook for larger groups. The one I have is 4.5qt. Then I remembered how expensive they are. Maybe that would be a good dual Christmas gift from both sets of parents. I should check out the difference between the Lodge and Le Creuset and Staub. Edited January 22, 2013 by shellylh Quote Link to comment Share on other sites More sharing options...
grawk Posted January 22, 2013 Report Share Posted January 22, 2013 but can get warm Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted January 22, 2013 Report Share Posted January 22, 2013 We have Lodge and Sur La Table enameled Dutch ovens and love them. I believe one is an 6 qt. and the other a 5 qt whose lid also doubles as a gratin pan. We do so much cooking with cast iron now that I'm not sure how we ever did without it. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted January 23, 2013 Report Share Posted January 23, 2013 (edited) Garlicky Spinach/Chard with creamy polenta. Nice, thanks Shelly! Chicken sausage with Sun dried tomatoes. Damn ... memory card problems ... Edited January 23, 2013 by jvlgato Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 23, 2013 Report Share Posted January 23, 2013 ^Looks great John. i have a Lodge and a Sur La Table. both are thicker than any of the Le Creuset or Staub cast iron i've seen, and thicker is good. the 8QT SLT dutch oven is only $80. mine (in the more attractive, but discontinued, Burgundy color) is fantastic. my Lodge, a 6 QT unit, is also fantastic. the SLT and the 6 QT Lodge units have metal knobs on the lids, which is very nice. Damn, the SLT is a great price! I'll head over there this weekend and take a look at them. I switched out the plastic knob on my Le Creuset for a metal one. Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 30, 2013 Report Share Posted January 30, 2013 that that, tonight. with slow roasted cauliflower and nicely home-aged t-tbones. How can we expect the children to learn if all they have to eat is little steaks? Quote Link to comment Share on other sites More sharing options...
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