Pierogi
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Posts posted by Pierogi
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Chicken saltimbocca !! Very festive and more importantly, very very fast. Buy, or pound out, chicken breast cutlets, season to taste with S&P, lay a fresh sage leaf on each one, and wrap in prosciutto. Dredge lightly in flour, saute in butter until done. Add more butter and sage leaves and cook up some fresh pasta, and you have a side. Or deglaze with some white wine, and swirl in some butter. A nice salad, a nice wine, a nice store bought dessert, et voila !
Roast a couple of pork tenderloins, glaze with heavy cream mixed with some sherry and Dijon mustard (about 1/2C cream, 2T each sherry & Dijon, or to taste.) Done in about 1/2 an hour, 45 minutes. Saute some thinly sliced onions and some apples, use the rest of the cream mixture to sauce them, bring it to a boil to kill any potential nasties and serve with the tenderloins. Maybe some rice pilaf or good potatoes on the side.
Those are my 2 go to's for quick yet special meals.
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(By the way, if you ever visit, the hot water knob is the cold water, and the cold water knob is the hot water. Yeah.)
FeedMeCookies, my shower stall in my 3/4 bath has the same issue. But the supply pipes are sunk into the concrete wall !!! If I ever move, I feel beholden to leave a message for the new owners not to wait for the hot water in that shower for too very long....
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The post about Jose Andres appearing on Conan O'Brien's show sparked my rapidly fading memory button, and I remembered that I wanted to post this last weekend as a head's up !
PBS, at least in the Los Angeles market, is running a new cooking series with Jose Andres called "Made in Spain". The first show was run last Saturday, on two of the four stations in the market.
It was quite excellent. I fell in love with Jose Andres when he was on Mark Bittman's show about Spain. He's a natural in front of a camera, and very charming. If the first episode is representative of the quality of the rest of the series, it should be a fun ride.
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Any of the summer stone fruits (apricots, peaches, nectarines......) that have been actually ripened on a tree. Juicy, sweet, tangy, drippin' down your chin and arms. Ohhhh yeah, baby.
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Finally......FINALLY........a kindered spirit that recognizes that a burger, while it can be sublime (In 'N' Out, double double with grilled onions, anyone?) and a good Reuben is a thing of beauty, a patty melt is absolute Nirvana on a plate. My ground beef meal of choice. With a side of onion rings, please. Good onion rings, from fresh battered, fresh onions, not minced & chopped & frozen, please.
Now I know what I'm having for lunch tomorrow. Mercifully, and very surprisingly in the culinary wasteland that is the area around my work place, there is a burger joint that makes a better than average patty melt, and decent onion rings.
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How about Lucy Zaunbrecher (I am totally not sure I spelled her last name correctly.......but it's phonetically pretty close)? I used to get her cooking show on my satellite service and loved it. She's pretty darned authentic !
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All of the major cookware catalogs/on-line sellers (i.e., Williams-Sonoma, Sur la Table, Chef's Catalog, A Cook's Wares.....) sell batter dispensers that work like you're describing. They're mostly sold for portioning out even amounts of pancake batters, but I don't see why they wouldn't work for other mixtures as well.
They probably wouldn't work for very thin liquids, since the opening is fairly large, but for thicker, more viscous things, they'd probably serve your purpose. You could probably even get them at a Linens 'N' Things or Bed Bath and Beyond.
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Has anyone else tried the new Huevos Ranchero Breakfast Burrito?
Yeppers ! I tried it last week, and thought it was really good. Not as good as the breakfast burrito at my local "one-of" drive through, but for a chain, outstanding. But then I think Carl's Jr./Green Burrito in general is the best of the lot.
I'd buy it again.
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thank you, Miss Pierogi and Miss Goddess. You deserve this kitchen. If you are ever in Chappaqua, you will call and come cookin', won't you? Please?
In a HEARTBEAT !
And I'll also need a tour of your shoe closet and some puppy ear snuzzling please. -
Cheeeeeese, Gromit ! And cracking good toast !
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Rachel, your writing is so eloquent and evocotive that you could make changing a role of paper towels sound fascinating and compelling.
Not to mention your that food speaks to a place deep in your heart and soul, and takes all the rest of us along with you.
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I. Want. That. Kitchen.
Now.
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I used to travel a lot on business, and many times, most times actually, I'd travel alone.
Never had a problem eating alone when I was traveling. And I did it in some of the "foodiest" cities in the country, NYC, Washington DC, San Francisco. Never thought, never THOUGHT about taking a book with me, why when the floor shows were so excellent? Or a paper either. To me, that conveyed loneliness, and I was never lonely in those situations. I was enjoying the ambience, and enjoying my BEING in the ambience.
But, like others, I ordered well, early, to make a statement that the server was not going to get stiffed. And then I took my own good time to enjoy it all. And left a good tip.
I was there, it was usually on someone else's dime (at least part of the dinner was expensed........) and the trip was paid for, so why not enjoy it to the max?
Interestingly enough, I rarely go out solo at home, though I often think I should.....
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Leave my onions the *#()^ ALONE. I don't want cloned meat. I don't want genetically engineered tomatoes that never spoil, but unfortunately also never RIPEN. I don't want corn that's had its DNA screwed with so its "super sweet".
I want food as it was meant to be. If I want sweet onions, I buy Vidalias, or Walla-Wallas or Mauis. All others, I expect to cry, because *THAT'S WHAT ONIONS DO*.
End of rant.
For the moment.
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Pierogi those tacos look SO good. I've never tried fish tacos--I know I'd like them, but my husband turns up his nose for some reason.
Thanks Shelby, these were the best I've ever made. A LOT of people have the same reaction as your hubby to the concept of fish tacos. Have to admit, I did too until I tried them. Now I think they're about the greatest contribution of SoCal/BajaCal to Mexican/American cuisine.
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He stands there making MP oink, and when I look up, he wags his tail and growls, which is basset talk for "chase me around the house."LOL, LOL, my Rosie does the same thing with Larry the Lobster, who obviously doesn't oink. LtL squeeeeeeeeeeks. When I get home from work, I usually make a bee-line into the, erm, facilities, since I've typically been on the freeway for at least 45 minutes. Rosie follows me in with LtL, squeeeeeeeeeking all the time. It's miniature poodle mix talk for "pay attention to MEEEEEEEEEE !"
BTW, I LOVED
that clock ! -
I like the brushes but agree they're useless for pastry work, so I saved out one of my bristle brushes for that, and for sealing pierogies and such. I also have, and like, Silpats and the pinch bowls. I have a couple of the spatula/spoonulas, and the ones I use most are the ones with a wooden handle, but I can pull the silicone "head" off for cleaning. I have one of the one piece spatulas, and while I love the concept, it's weighted oddly, so it always flops out of the pan, and lands on the floor. Where of course it makes a huge mess. Fortunately, the doggies happily police the floor.
I've avoided the "flipper" type spatulas (turners I guess is maybe the correct term) because they don't look sturdy enough to me to do the job. And the mitts/gloves always struck me from the get-go as clumsy looking, so I was never tempted. Oh, and I have a collapsable funnel that I've used like twice. I wanted it, and then keep forgetting I have it. I guess because it stores away so well !! LOL.
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Here are some efforts from the last week. I apologize for any, uhhhhhhmmmm, "soft focus" issues, I'm still learnin' the camera !
From the slow-roasted chipotle pork leftovers, we had, shredded pork enchiladas topped with Mexican crema, with avocado and roasted broccolini:
Then there was the chicken in cilantro-tomato sauce with rice and Eternal Cukes with tomatoes & onion, marinated in chili-mango vinegar:
Finally, tonight was the BEST fish tacos ever, with black beans.
Here's the makings:
And here's the final effort, assembled on the plate, with the beans:
Oh those fish tacos were good ! I guess I've been on a Latin kick this week, huh?
And props to everyone else's offerings from the past week. I would so very gratefully sit at any one of your tables.
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Don't use a Misto however ... never found one that worked for me, although I like the idea. Susan
You and me both ! I've had three of them, and all of them clogged up within the first month or two, to the point where they never actually *sprayed*, they just sorta, erm, (piddled) the oil out. When they did spray I loved them, but I sort of expected they'd work longer than a month or two. Maybe I didn't use them often enough, I dunno.
I tried rinsing the nozzle with boiling water, poking out the hole with a pin, you name it. No spray, just.....well, a piddle.
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Nancy there's a slow roasted pork shoulder recipe in the last edition of "The 150 Best American Recipes" that is simply amazing. I made it last weekend, and can't wait to make it again. You rub the roast with a mix of chipotle pepper powder and kosher salt, and roast it, covered, low and slow and long. The meat just melts, and then you shred it and make soft tacos from it. The only thing about the eG forums I haven't figured out is how to post a link, and I'm not even sure if the recipe from the book is linkable, so shoot me a PM if you want the recipe. So easy and the best shredded pork I've ever eaten. (insert drooling smilie here....)
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Giving another Southern California shoutout ! Yah Fabby ! And many happy returns to Mr. Fabby, and from someone 2.5 years on the *other* side of 50, yes, I'll agree, 50 is the new 30. *DAMN* my mind doesn't feel 50 !
Let me cast my vote on the puppy name (ohhhhhhhhh, what a doll he is.........). I'd vote for Remy ! Keeping in the French theme, and the food theme (gotta love "Ratatouille"). Says the woman who once named her beagle after her favorite restaurant. And who currently owns a fur baby named "Snickers". And whose other current fur baby's favorite toy is a stuffed, squeaky lobster. Named Larry. Yes, Larry The Lobster.
Or, in homage to your favorite footwear, you could name the new babe Manolo.....
We won't discuss the kitchen lust I'm having. Blog on FFB, blog on.
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It's FABBY !!!! BlueStar range and I'd know those doors anywhere ! Yippeeeeee another FFB blog !
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Ann_T - The pork WAS absolutely fabulous. Meltingly tender and so flavorful. Anyone who has that cookbook, that is definately one of the recipes I'd recommend.
Shelby - (and others), I put the Mexican Rice in RecipeGullet. Hope you enjoy it, the olives really did ad a good punch.
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Mexican Rice
Serves 4 as Side.
- 1 T olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, pressed or minced
- 1-1/2 c long-grain rice
- 3 c low-salt chicken broth or stock
- 2 med-size tomatoes (about 12 oz total), chopped
- 1 can (4&1/2 oz) chopped green chilies
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 c fresh chopped cilantro
- 1/2 c pimento-stuffed green olives, sliced
Heat oil in 4-quart saucepan over med-high heat until hot. (Make sure you use a large enough pot, I tried to make it fit into a 3&1/2 quart pot and it was very tight). Add onion & garlic, cook until soft. Add rice, and stir well, cook, stirring occasionally, until rice toasts a bit and turns golden, about 3-5 minutes. Add broth, tomatoes, chiles, chili powder, and S&P. Cover, bring to a boil, reduce heat and simmer, covered, until rice is done, about 25 min. You may have some liquid still left.
Turn off heat and stir in cilantro and olives, Cover and let stand for 10 minutes.
Keywords: Side, Rice, Mexican, Easy
( RG2089 )
- 1 T olive oil
Dinner! 2008
in Cooking
Posted
So many beautiful dinners, so little time !!
I *have* been cooking, just making very prosaic, and not very photogenic efforts.
However, last Friday I had a special dinner for a couple of friends, and not only were the results darned tasty, but they photographed well also (well, within my limited photography skills that is.........)
I offer you:
Pork tenderloin medallions, seared and quick-braised in Italian red wine, served over apple slices that were oven-roasted with garlic, parsley, red pepper flakes and Muscadet wine, also some cauliflower lurking under the meat:
Side was risotto with herbs, Parmesan and truffles (YUM) (this was my centerpiece, and of course, the picture is out of focus, errrrrrr
)
And dessert was a clemantine clafoutis:
In the pan:
And plated:
A good (and filling time....) was had by all