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Posts posted by liamsaunt
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20 hours ago, weinoo said:
Yeah, I'm on the 2nd rack, but with the sliding racks it makes it harder to move the racks up and down.
I don't think you eat read meat, but have you ever cooked a steak under that broiler = I imagine it's pretty close to a restaurant salamander.
You are right, I don't eat red meat. I have not cooked a steak under the broiler. I try and use the outdoor grill if possible when I make steak, which is why I don't offer it very often at this time of year.
Last night we had bowls of roasted tomatoes, onions, broccolini and feta cheese over lemony orzo.
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On 2/20/2024 at 7:56 AM, weinoo said:
Barely got there in time...
Chicken shepherd's pie. I wanted a little more browning on the top, so I turned on the broiler, set a timer for 3 minutes, went into the other room. After 2 minutes, there was an aroma in the air, so I hustled back into the kitchen and shut the broiler down quickly, otherwise this might've been a disaster.
Man, the Wolf broiler is powerful and quick.
I have a Wolf too. If I am broiling on the top rack I always check after 90 seconds. If I want to leave it in longer I start on the middle rack and then move it up for the last minute or so. Otherwise, char central!
Last night was clear out the crisper drawernight, so a chopped salad with leftover chicken cleaned all that up
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On 2/18/2024 at 9:13 PM, C. sapidus said:
Thank you! Yes, homemade concoction to supplement the commercial red curry paste.
8 lemongrass stalks to a package is a lot. I found 5 to a package and used one in tonight's meal. Dunno what I will do with the rest but lemongrass is easy to toss into salads, stir-fries, etc. We shall see. 🙂
My CSA grew lemongrass this summer and of course gave us a ton of it. I cut off the unusable parts and then froze the rest whole, wrapped very well. It's been fine to use from frozen.
Sunday we had chicken and eggplant parmesan at my nephew's request
And last night was my choice: Thai red curry sweet potato and carrot soup
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18 hours ago, MaryIsobel said:
The pretzel coated chicken sounds great - just breaded chicken, using crushed up pretzels?
Yes, basically. I added some cayenne pepper and garlic powder to the crushed pretzels. They were very crunchy and tasty, but a little saltier than I would have preferred. Everyone else thought they were fine, but next time I might crush up half no salt added and half regular pretzels.
Last night we had quesadillas stuffed with bell peppers, spinach, onions and cheese, with some guacamole, a salsa that came in my CSA box, and a red cabbage slaw.
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20 hours ago, rotuts said:
very nice looking dish
how did you prepare your rice noodles for the stir fry ?
hot water soak ? boiling water briefly , then drain ?
thanks.
I boiled them for a brief while, then rinsed in cold water. I finished cooking them in the sauce at the very end. It worked well.
Last night, I roasted a big bag full of parsnips and then added them to an oven baked "risotto" recipe. Topped with a few scallops.
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21 hours ago, Katie Meadow said:
Up my alley! Do you have a recipe for the beet sauce? One of my local restaurants serves casunzei, which I adore. It's ravioli stuffed with beets and goat cheese with a sauce of butter and poppy seeds. Making a beet sauce for store-bought ravioli might be an easier hack.
I sort of made it up. I just took all the beets I had from the farm box, wrapped them in foil and roasted them until they were soft. I roasted an onion alongside. Once everything was soft I removed the skins and blended them in my vitamix with some butter, salt and pepper. I used water to thin the sauce to the consistency I wanted, but you could also use cream. I have made beet stuffed ravioli, but it is kind of a pain to do. Plus, you can eat more beets if you have them as a sauce. The ravioli I used were from the store, and stuffed with spinach and ricotta.
Last night, I roasted a chicken with the watermelon radishes from the farm box. We had it with mashed potatoes and roasted broccolini. Now I need to think of something that will use a lot of parsnips. I probably have 50 in my refrigerator. I do love my farm share, but this is the time of year when we do not get a lot of variety.
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Tacos stuffed with a quick recipe for cheesy pinto beans I found on New York Times cooking, cabbage slaw, and guacamole
Here's the beans recipe. cheesy green chile bean bake
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Dinner 2024
in Cooking
Posted
Ricotta gnocchi with burst cherry tomato sauce and spinach. I could have used more care in shaping the gnocchi but nobody minded, I was in a hurry and we were hungry.