David Ross
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Posts posted by David Ross
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Superbowl menu planning is upon us and looking through our discussion, I have lots of choices for making salsa.
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This one takes some steps, but you can make changes of course. It's full of very rich flavors-lamb, caramelized onions, smoked porter stout ale and bleu cheese. I only eat a small portion, but it's so good.
Smoked Porter and Lamb Pot Pie with Caramelized Onions-
For the lamb and caramelized onions-
2 lbs. lamb stew meat
salt and pepper
1/2 cup flour
1/2 cup olive oil
1 onion, roughly chopped
3 cloves garlic, smashed
2 carrots, chopped
2 stalks of celery, with leaves, chopped
1 bay leaf
1 tbsp. juniper berries
1 1/2 cups Alaska Brewing Smoked Porter
1 1/2 cups beef stock
fresh thyme, rosemary and sage
2 yellow onions, thinly sliced
1 tbsp. olive oil
1 tbsp. butter
1/2 cup Worcestershire sauce
1/2 cup beef stock
For the bleu cheese pastry-
2 sheets frozen puff pastry, thawed
2 tsp. cold water
1/3 cup crumbled bleu cheese
Braise the lamb and make the caramelized onions-
Heat the oven to 325. Season the lamb meat with salt and pepper, then toss in the flour to coat. Heat the stockpot over medium heat and add 1/4 cup of the olive oil. Working in batches, saute the lamb meat until it's browned on all sides, about 6 minutes. Transfer the lamb meat to a plate.
Add the remaining 1/4 cup olive oil to the stockpot and add the carrots, celery, bay leaf, and juniper berries. Cook for 3 minutes to tenderize the carrots and celery, then pour in the Alaskan Smoked Porter and beef stock to deglaze the pot.
Add the thyme, rosemary, and sage. Add the lamb back to the stockpot and stir to combine with the vegetables. Cover and place the stockpot in the oven and let it slowly braise for 4 hours.
While the lamb is braising, make the caramelized onions. Heat the butter and olive oil in a skillet over medium heat. Add the sliced onions and toss to coat in the butter and olive oil. Turn the heat down to medium-low and slowly cook the onions for 30 minutes, turning occasionally so they don't burn. Stir in the Worcestershire sauce and beef stock and continue to cook until most of the liquid is evaporated and the onions are sticky.
After 4 hours, remove the lamb from the oven. Remove the lamb to a bowl and strain the vegetables out of the sauce. Add the lamb back to the sauce and combine it with the caramelized onions. Taste the sauce and season with salt and pepper.
Make the bleu cheese pastry and bake the pie-
Heat the oven to 415. Gently unfold one sheet of puff pastry. Cut a hole or small shape in the center of the puff pastry for an air vent. Whisk the eggs with the water to make the egg wash. Brush the rim of the baking dish with egg wash.
Spoon the lamb and onion mixture into the casserole dish. Top with the puff pastry and brush with egg wash. Sprinkle the crumbled bleu cheese on top of the pastry. Bake the pot pie until golden, about 25 minutes. Bring to the table hot and serve right from the casserole dish.
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20 minutes ago, Smithy said:
I think the cover is very appealing! That's always been a favorite style of mine. I like that little header, "Fish aren't so dumb -- they eat very well" as a reason to think of seafood as healthful.
Sole Josephine gives me pause, however. Have you ever tried that recipe? I'm none too sure about the combination of fried (okay, breaded and sauteed) bananas and fish. Maybe I'm just short on imagination.
I saw that. No haven't tried it, and I think bananas to me wouldn't go with a delicate fish like sole. But I've seen recipes for bananas used in a Jamaican recipe with lobster. I've never made it but that sounds tasty.
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"Recipes-Oregon Trawl Seafood." For decades my Father worked for the Oregon Dept. of Agriculture and one of his main responsibilities was working with the various State Commodity Commissions. Everything from the Dairy Commission, Beef Commission, Strawberry Commission, Filbert Commission and dozens of others. This booklet dates from the 1970's and was given out at trade shows and fairs to promote Oregon Trawl Seafood. Mind you, fishing practices are different today than they were back then. To this day I still make the Cioppino recipes.
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29 minutes ago, heidih said:
That cottage cheese and pineapple seems to have been a popular "fancy" thing - in jello too.
I don't mind an old-fashioned vanilla type of pudding dish with vanilla wafers, and pineapple wouldn't be too awful, but they got me with the cottage cheese. But it sure would be something my Mother made, I think she use cottage cheese in just about everything. And remember back in those days, a "diet" plate was hamburger patty, cottage cheese and maybe a leaf of lettuce and a slice of tomato.
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Home Baking Made Easy by Virginia Roberts, 1944. Sponsored by the Occident Home Baking Institute, Occident Flour Company, Russell-Miller Milling Co., Minneapolis. The little 50c sticker tells me I either got this at an estate sale or someone bought it for me at a vintage shop. It's a real treat to have this one. In the insert in the booklet there are some recipes the owner clipped out of magazines and the local paper for Chocolate Crisp Cookies and Peanut Butter Soup. Those appear to be from the 1970s, some thirty years after it was printed. But on the inside back cover is a recipe that looks like it is from the 1940s based on the writing. No recipe title, but I think it is a sort of refrigerator cake of vanilla wafers, pineapple filling and cottage cheese. This one is spiral bound, 108 pages and measures 6 1/2 x 9 1/2".
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53 minutes ago, Owtahear said:
I love making my own confit. I found one way, I put chopsticks on the bottom of the dish, but the legs on it, then cover it with fat. After it is done, there is usually a little of aspic like jell from the leg that is absolutely the best tasting thing in the world.
Wow thanks that's a great tip.
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4 hours ago, heidih said:
I just use vegetable oil and the one in the pantry from Kroger is soybean. After doing the olive oil orange cake I moved into olive with spice cake so sure it would be good with the carrot & pumpkin. When it comes to vegetable oil I have to give props to Wesson for using Florence Henderson and her demonstration of how little is absorbed and you get a crisp crust. I think she was ith them for 25 years!
Looking closely she barely took a bit of that chicken, but it does look delicious to me.
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13 hours ago, Margaret Pilgrim said:
I remember making quite excellent pie crust with corn oil. Corn oil and milk, if I remember correctly. And my still favorite carrot cake is made with oil.
Me too, my best carrot cake I've been making for decades uses corn oil. Keeps it really moist.
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20 hours ago, Kim Shook said:
The mention of "salad oil" reminds me of my mom years ago searching every grocery store she went into looking for "salad oil". She would not believe that it was the same thing as vegetable oil and swore it tasted different. 😁
My Mother was the same, she used salad oil.
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21 minutes ago, Smithy said:
It's interesting to see Mazola described as "liquid shortening". Is it the same product that we now call Mazola corn oil, or were there changes made?
That's what I think. It reads like an attempt to come up with a term that will make it sound more appealing or something.
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Jane Ashley's Newest Recipes for Better Meals, 1952. Sponsored by the Corn Products Refining Company of NY. There isn't a section devoted to what refined corn products are, but in the recipes you can see corn syrup, corn oil, corn starch and margarine. The recipes look to be easy to prepare in the style of the times geared toward busy housewives.
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January brings the season of citrus fruits. What citrus fruits are you enjoying right now, and how are you cooking and baking with them?
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Usually in January and into February I bring back some of my favorite Asian dishes, starting with this BBQ Pork Lo Mein. I love making it at home so I can be creative, mixing up the ingredients but always keeping the same noodles and sauce. I'm not constrained by a menu, don't wait for delivery, and the leftovers are delicious cold. For breakfast!
12 oz. fresh Chinese egg noodles
3 tbsp. soy sauce
1 1/2 tbsp. oyster sauce
1/2 tbsp. Chinese rice wine or dry sherry
1 1/2 tsp. honey
1 tbsp. vegetable oil
1 tbsp. sesame oil
3 cloves garlic, minced
1 tbsp. grated ginger
3 green onions, cut in 1" lengths
6 shiitake mushrooms, stem cut off, sliced
8 oz. Chinese BBQ pork, cut in strips
1 1/2 cups fresh bean sprouts
Bring a pot of salted water to the boil. Add the noodles and cook for 2-3 minutes. Drain the noodles and set aside.
In a small bowl, combine the soy sauce, oyster sauce, Chinese rice wine and honey.
Heat a wok or large frying pan over medium-high heat and add the vegetable oil and sesame oil. Add the garlic and ginger and quickly stir-fry for 30 seconds. Add the green onions and mushrooms and stir-fry for another 1 minute. Add the Chinese BBQ pork and the noodles and stir-fry another 1 minute. Add the sauce and the bean sprouts and toss so to coat the noodles. Serve hot.
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This morning I woke up to another cold, dark, wet day and thought, "what would be a good recipe to make this week?" Then I remembered my duck confit. I can find frozen duck hindquarters at one of the local supermarkets, but the Asian market sells them fresh and for a fraction of the price of supermarket duck. Served with a preserved lemon and orange salad. I make my own preserved lemons so I'll search for and post that recipe.
For the Duck Confit-
4 duck hindquarters
1/4 cup. Kosher salt
1 tbsp. juniper berries, crushed
3 sprigs fresh rosemary
3 sprigs fresh thyme
6 garlic cloves, crushed
2 bay leaves
1 tsp. black pepper
For the Preserved Lemon, Mandarin and Red Onion Salad-
2 tsp. thinly sliced preserved lemon peel
1 tbsp. orange juice
1 tbsp. extra-virgin olive oil
1 orange, peeled and cut in segments substitute canned mandarin orange segments
1/2 cup thinly sliced red onion
2 cups mixed baby salad greens
black pepper to taste
Step One, Salting and Curing the Duck-
Place the duck hindquarters in a glass casserole dish. Sprinkle the duck on both sides with the Kosher salt. Place the rosemary, thyme, garlic cloves and bay leaves under and on top of the duck. Sprinkle the juniper berries on top of the duck.
Cover the dish and place it in the fridge. Let the duck sit in the cure in the fridge for 2-3 days before cooking.
Step Two, Slow-Cooking the Duck Confit-
Heat the oven to 200. Remove the duck from the fridge and brush off the spices and extra salt. Heat the dutch oven over medium heat on the stovetop and melt the fat. Place the duck in the fat in the dutch oven. The fat should completely cover the duck. Cover the pot and place the duck in the oven and let it cook low and slow for 4 hours.
Remove the duck from the oven. Let it cool, then place the duck and fat in the dutch oven, covered, in the fridge for to cure for 3 weeks before serving. This step is important for the duck to reach maximum flavor.
Heating the Duck Confit and Making the Salad-
Heat the oven to broil. Bring the dutch oven out of the fridge. Place it over medium heat on the stovetop to melt the fat. When the fat is melted, gently remove the duck and place it on the cookie rack over a baking sheet. Broil the duck in the oven until the skin is golden and crisp, 5-6 minutes.
In a bowl add the preserved lemon, orange juice, and olive oil and whisk to combine. Add the orange segments, sliced red onions, and mixed baby greens and toss with the dressing. Season with black pepper.
Place one of the crispy duck confit on a serving plate. Serve some of the salad next to the duck. Serve with a crusty French baguette.
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2 hours ago, KennethT said:
adding some toasted sticky rice powder to your dressing will make a huge difference. Also easy to do...
Thanks for the reminder. The best dish I had was at Lotus of Siam in Las Vegas and I still remember that rice powder.
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First time I've ever made larb and now I'm wondering why I waited so long. So easy to make and delicious.
For the Dressing-
1/3 cup fresh lime juice
2 tbsp. fish sauce
2 tbsp. light brown sugar
1/2 tsp. Sriacha hot sauce substitute your favorite hot sauce
For the Larb-
1 1/2 lb. skinless, boneless chicken breast cut into small cubes
1/2 cup chopped shallots
2 tbsp. finely chopped lemongrass
2 tsp. finely chopped lime zest
1 pickled Thai bird chile, chopped substitute fresh red chiles
2 cloves garlic, minced
2 tsp. fish sauce
1/2 tsp. each salt and black pepper
3 tbsp. peanut or canola oil
small butter lettuce leaves substitute iceberg lettuce small inner leaves
1 tbsp. fried garlic for garnish
1/4 cup shredded green onions for garnish
1/4 cup shredded carrots for garnish
soy sauce on the side
fresh lime slices on the side
Make the dressing-
In a bowl combine the lime juice, fish sauce, brown sugar and Sriracha sauce and stir to combine. Set aside while you make the Larb.
Make the Larb and serve-
Add the chicken, shallots, lemongrass, lime zest, bird chile, garlic, fish sauce, salt and pepper and 1 tbsp. of the peanut oil to a food processor. Pulse the chicken until it's finely chopped.
Add the remaining 2 tbsp. of peanut oil to a skillet or wok over medium-high heat. Add the chicken mixture and saute, breaking it up with a wooden spoon as it cooks. Cook until the chicken is done and starts to turn brown, about 8 minutes.
Place small lettuce cups on a serving plate. Spoon some chicken mixture on top of the lettuce. Garnish with fried garlic, green onions, carrots and drizzle with the dressing. Serve slices of lime and soy sauce on the side.
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4 hours ago, MetsFan5 said:
I also have puff pastry that should be used. Can I use it to make. Beef Wellington? With a mushroom duxelle (I will need advice)?
Yes, I've done that. But the thing I do is either use slices of prosciutto or thin crepes as a barrier between the puff pastry and the mushroom duxelle. That helps keep the moisture from getting into the pastry so the inside isn't soggy It's a technique I saw on a Gordon Ramsey video.
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On 12/30/2020 at 7:51 AM, David Ross said:
This morning it's 22 outside and heavy snow that will fall into tomorrow. So I happened to remember this Cook-Off and thought what a good day to go back and look through the thread for some ideas on making a savory filled pastry. Right now I'm thinking empanadas based on what we discussed here, but this time doing them with crab. I may serve it with my roasted tomatillo salsa. I think these will be delicious in a warm home on New Years Eve and Day. And with the convenience of grocery delivery, I won't have to venture out to a store today. What kinds of savory filled pastries sound good to you?
Crab empanadas are not going to happen, at least right now. The annual Dungeness Crab season probably won't happen due to many factors, Mother Nature, the annual price wars between the processors and the fishermen and women, and then this year, Covid. Covid has impacted the canners, processors and some of the boats. I might do crab empanadas with another type of crab in the next week if something looks fresh. But onward to other savory filled pastries.
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This morning it's 22 outside and heavy snow that will fall into tomorrow. So I happened to remember this Cook-Off and thought what a good day to go back and look through the thread for some ideas on making a savory filled pastry. Right now I'm thinking empanadas based on what we discussed here, but this time doing them with crab. I may serve it with my roasted tomatillo salsa. I think these will be delicious in a warm home on New Years Eve and Day. And with the convenience of grocery delivery, I won't have to venture out to a store today. What kinds of savory filled pastries sound good to you?
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13 minutes ago, kayb said:
Alas, the Hotel Sam Peck is no more, sadly. The Crescent has been open, then closed, then open again. It's allegedly haunted. I've always wanted to stay there and see the ghost.
I don't know any of the Tennessee ones. Some I recognize as being in East Tennessee.
This is how they describe The Crescent, "Perched on the crest of one of the Ozark Mountains, this resort hotel in the old tradition is surrounded by the hilly town of Eureka, Springs. Breakfast, lunch, and dinner served. Overnight accommodations and vacation facilities. Closed November 15-April 1.
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20 hours ago, kayb said:
Huh. It will remain a mystery!
Was there an Arkansas restaurant? Tennessee?
Yes!
Arkansas-
The Hotel Sam Peck, "Escalloped Chicken"
The Crescent Hotel, "Huckleberry Muffins"
Tennessee-
Edgerton's Dutch Manor, "Chocolate Yeast Cake"
Norris Park Tea Room, "Norris Park Rolls"
New Gatlinburg Inn, "Coconut Pie"
Cupboard Tea Room, "Nut Souffle"
Buckhorn Inn, "Corn Pudding"
Brookwood Farms, "Sweet Potato Souffle"
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3 hours ago, David Ross said:
I'll get the booklet out and check. Interesting.
I was thinking it was a pot of gumbo or something that would be served in that Arkansas, Mississippi and Louisiana area but the illustration isn't found on any of the restaurant pages from that area
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27 minutes ago, kayb said:
Trying to decide what that interesting little tureen(?) of something is, sitting atop the Mississippi River bridging Arkansas and Mississippi on the map spread. Most of the others I could figure.
I'll get the booklet out and check. Interesting.
Dinner 2021
in Cooking
Posted
For the lamb pot pie I used a 9" oval Le Creuset for the photo. This would serve 2 good portions. But I did that mainly for the photo. The recipe uses 2 lbs. of lamb and would make enough for 2 of this size of pie, or you could use a larger casserole dish.