lochaven
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Posts posted by lochaven
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Dinner last night. Swedish Meatballs. Beef, sautéed onions, egg yolks, milk/bread, parsley, lemon zest, nutmeg, allspice, salt, and pepper. It was interesting reviewing recipes -- they were all over the place so went with this combo. Did a taste patty and adjusted all the seasonings...glad I did.
The Mix
The electric skillet -- I find this works best.
Browning
Gravy/Sauce – Cream/milk, flour, nutmeg, salt, pepper.
The Final Dish with egg noodles/lingonberries. A little work but well worth the effort. A little thinner sauce next time.
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Scallop, beef tips and tonkatsu -- great varieties and all favorites.
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As above, I take all my old and used books to the local library. They will add to their collection those items they do not have. Then they place the remainder in their bi-annual book sale with proceeds staying with the local library. I know that those that attend these book sales appreciate what they buy.
They will also give you a contribution form to use as a tax deduction.
Good luck.
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I do many of my steaks pan fried and add a little oil, seems to give a more even sear as stated above.
Heck, I even add a little oil when cooking bacon in a pan, although, usually I use a baking sheet and do it in the oven.
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SBoy -- totally agree on that chicken sandwich.
As a previous poster stated -- I also would swing by with friends around 2 am on Saturday night (actually Sunday Morning) for our fix of the Super tacos (don't think they have those anymore). With some really spicy "almost-meat" and greasy beyond belief....along with some great onion rings. Of course, now thinking about it, those onion rings were nasty and bitter. I do, however, indulge once in a great while on those 2 x 99cent tacos....always making sure I have some Tums in my pocket...lol.
As we were in college and low on money...if we were really low on money, there was the old ButterKrust cental Bakery nearby and we would drive behind to the dock....a guy would walk over with an unsliced loaf of bread in a white paper sack all for 25 cents and still all nice and warm. We'd fill up on that and some milk before crashing. Really crazy days but many unforgettable moments.
BTW, this is a pic I found of the bakery. The fresh loaves cooling on conveyor belts sat just inside that very long row of windows and could be seen by everyone as you drove by, not to mention the fresh baked bread smell wafting from the huge building.
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Anna -- Those onions look great.
C.s -- I bet those carrots were good!
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Nathalie Dupree needs no defense.
I'm sure she can stand on her own two feet, however, I would still rate her cooking show as presented, no matter who the host was.
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Agree, we have so many now we can really pick and choose.
I'll have to go search for the Urban Peasant.
edit -- Oh my gosh, I remember him now --- that voice and those harvest gold graphics on the intro.
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I’ve thought very hard about posting on this thread because it’s logistically difficult to produce a cooking show. However, like any other profession, you can be very good or very bad at it, which ultimately is what really counts.
So I thought it over and had selected one cooking show that I remembered as being way below expectations. As it had been a long time, I went to youtube to see if my initial impressions back then were correct and to my amazement there it was. It all came rushing back (including the theme song) and I was right. The show is disorganized, too many recipes, cluttered counters, no actual cooking and the host very confusing in instructions and directions.
I do give her credit as her show was on way before the cooking show craze. Seems to be a nice lady, but she seems to say “don’t do what I just did” too many times.
Nathalie Dupree Cooks
Here is a link to one of her shows.
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C.s that trout looks perfect with the beans, bacon and nuts. Lots of flavors -- one can pick and choose with each bite.
Anna N -- that would also be most appropriate for a room-temp lunch -- of course, a small portion would be appropriate, maybe.
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Csapidus --Thanks for the welcome -- that napa/shrimp/scallop soup looks delicious. I'm always amazed how delicious those clear/glazed dishes/soups can be.
MGaretz -- Anything with Hoisin is good.
Shelby -- Great looking bread and pasta...thank I like carbs? lol
everyone else, great dinner and pics.
Thanks
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Have been following the thread for a bit and now time to contribute. .
Saturday Dinner -- Steak Night.
Custom cut NY strip cut grilled and in the oven to finish off.
A medium rare steak and baked potato.
Pepin's Orange Soufflé Crêpes
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Wow, that's all I can say.
A very monochromatic dinner of pork shoulder roast braised in apple juice; caramelized apples and onions; roasted turnips and parsnips, and a cabbage slaw with caraway, allspice and cloves.
I made a start toward gnocchi with duck confit, but didn't finish it. Both components are tucked away in the freezer for future use.
Edited to move photo.
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Paul:
Here is the link for the recipe.
http://www.epicurious.com/recipes/food/views/Chicken-in-Mole-Puebla-Style-238185http://www.epicurious.com/recipes/food/views/Chicken-in-Mole-Puebla-Style-238185
A couple of tips: you can use a combination of the chiles mentioned (in case you are unable to find one of the chiles); read the reviews as they are very helpful and be sure and simmer the poached chicken pieces in the finished mole for at least 20 or so minutes to really get the chicken nice and hot and time to really take the flavor of the mole.
I would also serve it with a bit of lettuce and tomato with some fresh guacamole (be sure and use a bit of finely minced garlic in your guacamole, it makes all the difference).
Good luck.
Gerry
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Finally the finished product. As these photos do not do it justice, the mole sauce and the tender chicken pieces were very good. Although, the process was long, it was most enjoyable. This is what cooking is all about. I have 2 quarts to freeze for near future use. The rice was from scratch and always love it, the beans were just beans.
Enjoy.
Final Dish.
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Thanks for the suggestions on moles for salmon as I've never tried it.
@DnM -- let us know how it turns out.
Working on posting my final pics.
Thanks everyone. BTW -- the round kitchen works very well -- especially with 2 cooks in the household.
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As this is my first post on eG, which inspired me to tackle mole....I'd like to thank every one of you whose posts I've been reading for the past couple of months. I've viewed so many of them and on so many subjects, I've thoroughly enjoyed all the insights on cooking, dinners and lunches; and general topics.
I decided to tackle a homemade mole. I was raised on Dona Maria and it's OK...having grown up on it. I took the Fonda San Miguel recipe which is based on D. Kennedy.
There were 2 things I did change:
-- added twice as much of the mexican chocolate, and
-- added 2 tablespoons of sugar.
Even though I like my mole a little sweet, these amounts were perfect and it came out nowhere as sweet as others which was fine with me.
Here are some pics, the final dish will be prepared tomorrow and I'll post a final served dish picture at that time. Thanks again.
A working kitchen!
The blended roasted spices, seeds and fried tortilla/bread.
The Mole.
Dinner! 2012
in Cooking
Posted
lol, Lingon berries are always a must -- not bad Swedish cooking for this hispanic, huh?