Syrah
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Posts posted by Syrah
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Have you tried Abby Dodge's recipe for emergency blender cupcakes? I think they fit your bill.
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I'm cooking just for myself most days. I wanted roast pork shoulder so I got the smallest piece in the case. Roasted it on a mire poix with rosemary and plenty of garlic.
I thickened the gravy by blending the vegetables into the juices, baked a sweet potato (yam) to go with it.
Next day I made a hash with some of the diced pork and gravy along with red bell pepper and onion and the other half of the potato.
Last evening I made an individual tamale pie.
I still have enough to do one more meal. I'm really glad it's almost over.
Would it be worth making something freezable like mini pot pies or something? Or a version of pasties?
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This is going to be an epic thread if we continue the posts with what we did with leftovers.
Probably. However a good use of leftovers is important in a small household. I find it impossible to cook for just one meal for two.
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My wife hates leftovers
Left overs are great when re-invented into a new dish. We are empty nesters now but I have been very good at making new dishes from the previous nights meal for years.
I once made a indian mixed vegetable dish that sucked. It was bland and really didn't work well as what it was. I combined it with some chicken stock, simmered a bit and pureed into a luscious tasty soup. A lot of leftover vegetables will make a good soup.
One the weekend I BBQ'd some fennel, zucchini and eggplant. Husband didn't fancy eating them again, so I blitzed them up with some olive oil and feta and called it a spread. Served with toasted bread, and it went down very well. I think it would go well in some sort of stuffed chicken breast type thing.
Basically, for my husband, making it look different is key.
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Potato wedges, marinated in olive oil, salted and peppered, and baked at 375 degrees F for a half hour or so.
With a nice big splodge of good mayonnaise for dipping and a glass or two of round rich white wine.
I'm gonna be okay. Real soon.
I've done that with potato gems. (otherwise known as Tater Tots). Seriously good.
Tonight's dinner consisted of macaroni cheese with cocktail frankfurts stirred through. Dessert will be one emergency blender cupcake (okay, maybe two)
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The Australian burger has no beetroot or pineapple so is a definitely a misnomer.
If you want a beer with your burger you can have that.
I have always thought this was the coolest thing. Truly.
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A favorite here is out of Michael Field's Cooking School. One cut-up chicken and 15 or 20 whole shallots, peeled. Brown the chicken, remove, brown shallots, return chicken to pan, cover pan and let cook at a bare burble until the chicken is done. Perfumes the house beautifully.
I want to really thank you for this suggestion. It's wonderful. I've made it more than once and each time the chicken is delicious and tender. Served with either mashed potato or soft polenta.
I do wonder how it would go being roasted rather than on the stovetop. My electric frypan is slightly difficult to manage in the low temps so I'd be willing to give it a go.
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The desk drawer challenge is one for me. I try to have ready made meals in the freezer (that I have made not bought) ... either leftover curries and rice or soups or even baked pasta. I often have just a tin of baked beans and some toast for lunch with fruit. I also find a little planning can result in really good lunches. (as in ones that make your colleagues envious)
I was recently the butt of the joke at a work function where someone asked how I don't put on weight with all the chocolate I eat, the only answer I had was that I stop when I'm full. It was such a hard thing to learn how to do, but I am so much happier for learning it. I don't eat that much chocolate, but I do always have it on hand. I do exercise too, but not nearly as much as I should.
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I had what I think is one of the word's best salads today for lunch: watermelon cubes, crumbled feta, diced sweet onion, and shredded mint leaves. Nothing else, as the feta make a sort of dressing when you toss it. I use sheep's milk feta because that's what's readily available here in France, but any creamy feta will do. I know, it sounds weird, but try it!
It is not weird it is really good. I have also seen grape/feta as a suggested combo. I'm hanging out for summer to try it.
I do not enjoy salad in the winter. The most I will do is make DH bean salads for lunch.
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Dougal, how old is your microwave?
I've yet to see one that doesn't have a timer (and it doesn't require the waves to be on)
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Pavlova. Top with whipped cream and whatever fruit you like. Delicious.
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This month I was blessed with chocolate bacon bars! PMS will never be the same.
Oh wow. Describe that taste.
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Even vegetarian pizzas are good, and quick if you have dough ready to go. I keep portions in the freezer.
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Fish have fingers?
Yes... they cut them off and crumb them for sale in the frozen section. Rubbishy food, but sometimes it is exactly what you want.
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I have eaten 4 tortillas tonight, and I am cooking bacon in the oven. I do believe that will be dinner.
(Secret confession.... I was this close to buying fish fingers at the supermarket on the way home tonight Disgusting I know)
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I'm definitely not near as talented as you or any of our fellow posters are, but here's how I do it with rice noodles:
I fill up a big pot full of warm (not hot) water and soak them while I'm stir frying the rest of my ingredients. As soon as they are done, I add my noodles into the stir fry and they are perfect.
Me too. I like the fresh rice noodles that you have to cut best.
And you gfron are not hopeless!
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The only difference I can see between the recipe you linked to and pavlova, is that it says to cover with cream and store for at least four hours in the fridge. Pavlova on the otherhand is decorated with cream and fruit immediately prior to serving. The recipe certainly seems very similar. I wonder whether "The Old Foodie" has any ideas as to origin?
Unless you make it like my MIL does. She says hers is the New Zealand version.
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There's the meat pie which is an Australian institution.
I am also quite fond off bacon and egg pie when I need comfort food.
Pizza rustica is a pie that I have made over the last 5 years or so and always to raves (basically a deli meat/cheese pie)
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Father-in-law "doesn't like curry". You can serve him a vindaloo, masaman, rendang, whatever, and he'll love it...just don't tell him it's a "curry" when he asks what it is. And he's an excellent cook (Italian).
Snort... because let me guess "curry is what they do to hide bad meat"?
That's hysterical.
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I have been known to eat popcorn for dinner.
Generally though, I favour salt or chocolate or masses of protein.
I am famous at work for my drawer of chocolate. It has to be there, just in case.
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Hello everybody... I am looking for somewhere to get the bonboniere for our wedding in April. We both love chocolate and it seems romantic, so we figured it would be a good and easy choice.
I plan to check out Haighs on George St, as I have been gifted with a few boxes over the last few years. http://www.bellefleur.com.au/ looks positive too, but I wondered if anyone had any other suggestions to offer??
TIA
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The one I mostly buy and yet cringe when I do is pre packed salads. I buy them because someone at church or whatever decides to throw a spur-of-the-monent barbeque and says "come round in half an hour. BYO everything" so it's off to the supermarket. I then stand there and go through all the packs (I worked in fruit and vege for 5 years so I know what the quality is going to be like ) trying to find the one with the least amount of brown slimy leaves in the bottom of it. It's either that or just eat all meat for lunch. Not an entirely unattractive prospect for me but i try to at least pretend to think about my health..
Aw, common. There's nothing wrong with bagged salads. All the ingredients are pre-washed and in mostly-appropriate ratios. Why should I buy an entire head of four kinds of greens for the one night a week my wife and I want salad? The cost is the same, and I save time and refrigerator space.
You don't have to. I buy loose mesclun with a variety of salad leaves that I pick myself out of bulk boxes.
The salad packages often have a very soapy taste to me. It never seems to go away, and I don't like it.
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I once used clams as a substitute for oysters in Carpetbagger Steak. Was cheaper too.
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I will never set foot in an Asian restaurant with my stepfather ever again. Ever.
When Making is Better Than Eating
in Food Traditions & Culture
Posted
Anything I cook all day tends to have this effect on me. Also desserts, I love the idea of them but when it comes down to it, I only want a tiny piece.