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petite tête de chou

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Posts posted by petite tête de chou

  1. Thank you for the compliments, Prawncrackers, Bruce and Kim. That particular pizza is one of husbands favorites. I prefer less "stuff" on my pizzas, though.

    Tonight I made stew. It's been cold and stormy so I thought I'd steam the house up with wonderful aromas to greet the breadwinners return to the fold.

    My favorite part- browning the cubed, seasoned beef. I could eat just this and be happy. Something about it seems so primal.

    gallery_17172_6247_144198.jpg

    Onions, celery, garlic and a few mushrooms before adding the red wine to deglaze. Oh, and a couple bay leaves. I used an Oregon Cabernet Sauvignon.

    gallery_17172_6247_214847.jpg

    These are the longest carrots I've *ever* seen. Crazy. I added these towards the end of cooking along with fresh rosemary, thyme, peas and parsley.

    gallery_17172_6247_419862.jpg

    Finished dish. I plan on freezing some of the stew and since I'm not fond of the texture of frozen potatoes I served it over mashed potatoes. There was also some steamed broccoli (a bit overdone but what are you going to do?:rolleyes: ), whole grain bread, a green salad with blue cheese dressing (not shown) and very cold red grapes (also not shown).

    gallery_17172_6247_200403.jpg

    It's such a bonus with stew, chilis, soups and such to know that what is good today will be even better tomorrow. :smile:

  2. I just had to add a comment here. One of my cats nickname is Nesselrode or Nessy for short. It's actually quite good. Sweet, cold and chewy. It sort of reminds me of spumoni ice-cream. Hey, spumoni would be a good kitty name, too. :rolleyes:

  3. I cook for two every day and here's an example of what I've done.

    I'll buy b/s chicken breast on sale and freeze some for future use. What I don't grill, broil, bake or poach I grind. I then make a batch a Mexican-flavored meat for tacos, burritos, enchiladas (which can be frozen) or nachos. I'll make a large batch of meatballs with sauce which can be eaten with noodles for two nights as supper and the rest frozen in two-meal containers. Meatloaf is eaten for a couple evenings and used as sandwiches. Hamburgers are always welcome for a quick meal, too.

    -----

    What / how do add to make the flavors, chili powder, cumin, what else??  sounds good and something my husband would like and we have to make another Costco run soon...

    T

    I season the meat with salt and pepper and brown over fairly high heat. Since chicken breast is so lean I add as much oil as I need to create a bit of a fond, usually a little under one tablespoon for 1.5 lbs. of meat. Remove meat from pan. Add chopped bell peppers, onions, garlic and jalapeno. If I have a tomato that's too soft for sandwiches or salad I'll add it to the vegetables. Saute on medium-high heat for a few minutes, add a teaspoon of oil *then* add the spices to bloom the flavors- usually chili powder (the mild kind) and cumin. Sometimes I'll also use pasilla, ancho or arbol powders or even a pinch of Mexican oregano. After a few minutes of "blooming" return the meat with accumulated juices to the pan, reduce heat to medium low and cook until everything *just* begins to stick a bit to the pan. This method really creates as much flavor as possible from ground chicken breast. I find that using an ample amount of chopped vegetables (or diced if I want a finer texture) not only adds flavor and nutrition but helps keep the meat moist.

  4. I usually make pizza on most Fridays. This is so that I won't have to cook over the weekend if I don't want to and also so that my husband will have his favorite food to munch on whenever he wants.

    Pizza with grilled chicken, green onions, olives, mushrooms, green peppers, diced tomatoes and a roasted red pepper sauce.

    gallery_17172_3567_286285.jpg

  5. I cook for two every day and here's an example of what I've done.

    I'll buy b/s chicken breast on sale and freeze some for future use. What I don't grill, broil, bake or poach I grind. I then make a batch a Mexican-flavored meat for tacos, burritos, enchiladas (which can be frozen) or nachos. I'll make a large batch of meatballs with sauce which can be eaten with noodles for two nights as supper and the rest frozen in two-meal containers. Meatloaf is eaten for a couple evenings and used as sandwiches. Hamburgers are always welcome for a quick meal, too.

    My Kitchen Aid grinder attachment was one of the best gifts to my household ever. :smile:

  6. When I've cooked at my mothers house the only really frustrating issue was her very dull (thus dangerous) knives. Other than that I found the precious few (and old) spices, thin aluminum pans and unfamiliar range an interesting...challenge. It was actually sort of fun to see what I could come up with that tasted and looked good. :rolleyes:

    edited to (hopefully) correct a sentence

  7. Made a big batch of shrimp, sausage, ham, and chicken and okra in a 5 gallon pot yesterday.  Let it cool on the stovetop and then put it in the fridge last night.  This morning when we took it out, it was cooled, but bubbling.  The shrimp is soft, everything else tastes fine, but there may be the slightest "off" taste.  Is it spoiled? 

    Made it for a big party tonight - don't want to kill everyone!

    What do you mean by "bubbling?" How fresh was the shrimp you used? Of all the ingredients you mention the seafood is usually the first to spoil and might be the cause of the "off" flavor. If it were me, I wouldn't serve it if I thought it had even a *hint* of off flavors or spoilage. Fry a few chickens instead and make biscuits. :smile:

  8. I've had these flavors in sorbets and gelatos but I don't see why they wouldn't work as traditional ice-creams.

    Blackberry/Cabernet Sauvignon

    Apricot/tarragon

    Spiced apple cider (there might've been some type of thyme with this one)

    Strawberry/black pepper/Cabernet S.

    Chocolate/Pinot Noir

    Lavender/Champagne/honey

    I bought most of these years ago in Portland Oregon at Pastaworks on Hawthorne Blvd. or at City Market in N.W. Portland. The different flavors really opened my eyes to appreciating herbs and wines in a whole new way. Super interesting *and* delicious.

  9. It's interesting that the idea of human milk gives almost everyone the heebie jeebies ... even thought it's the milk we were actually intended to drink.

    I admit it weirds me out too. I just don't understand why. There doesn't seem to be any logic to it--so it's from the breast of a strange woman. How is that more revolting than the breast of a strange cow or goat?

    Meanwhile, most men (and a whole lot of women) have a pretty strong affinity for the breast itself. While there may be a few "udder men" out there, I have yet to hear from any (or see any fetish websites devoted to their special needs).

    Where do you suppose the revulsion comes from?

    Perhaps the revulsion is a result of "taking food from the mouths of babes." That is, if *you're* eating it, a child somewhere is going without. Or something along those lines.

    edited to remove a redundant "the"

  10. Spicy chicken pilaf (murgh pullao): Chunks of chicken breast simmered in a spicy yogurt and tomato sauce, folded in with partly-cooked basmati rice, and then steamed until the rice was done. The rice turned out a little soft, so less water next time.

    Spicy green peas with onion and ginger (muttar-pyaz masala): Frozen peas cooked with ginger, onions, chiles, and a cupboard full of spices, finished with mango powder, lemon juice, and garam masala. Best dang frozen peas I ever et.

    Both from 1,000 Indian Recipes. I know I have said this before, but Indian meals are worth cooking for the kitchen aromas alone.

    gallery_42956_2536_38422.jpg

    I'm certainly not over-exaggerating when I say that the food you cook is *exactly* what I desire on any day of the week. Fresh, definitive flavors...damn fine stuff. Seriously good stuff for this small, itty-bitty town lady.

  11. I enjoy unsalted sweet potato chips, raw almonds/walnuts/hazelnuts/sunflower seeds, all of the Mestemacher breads, soy nuts, wasabi peas, carrot juice, cherry tomatoes, baby corn, sugar snap peas, sprouted beans, 88% dark chocolate and fresh fruit, especially bananas, melons and any kind of berry.

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