What's cooking?

Everything about food, from matching food and wine to recipes, techniques and trends.

Moderators: Jenise, David M. Bueker, Robin Garr

Re: What's cooking?

Postby Karen/NoCA » Tue Oct 23, 2012 3:05 pm

It is windy, rainy and very cool in the north state so I wanted a casserole dish, with yummy flavors. Dinner would be done this morning and I could curl up with a fire, a good book and Jazi (the dog) by my side. I was inspired by a chicken noodle casserole I saw, but it was made with canned stuff. So I made a chicken noodle casserole from scratch. Chicken beasts cooked in a rich home made chicken stock made even richer by the addition of more chicken flavor. I shredded the chicken from the bones, then sautéed white mushrooms, shallots and garlic. Then a sauce was made with butter, flour, nutmeg, the chicken stock, white wine, and thickened. A layer of egg noodles went into the bottom of the dish, Layers of chicken, and the mushroom mixture on top and the sauce poured over the contents. Because I wanted bread crumbs and a sprinkle of Parmesan on top, I decided to experiment. We love, love a product called Oven Fry, which is a coating for oven frying chicken. I melted butter and mixed it with the Oven Fry and added a layer to the top of the casserole and finished off with the Parmesan. A taste test the sauce gave me proof that this is going to be very tasty.
Lettuce from the garden with the last of the tomatoes and a nice white wine will make for a nice dinner by the fire.
Karen/NoCA
Hunter/Gatherer
 
Posts: 5264
Joined: Thu Mar 23, 2006 9:55 pm

Re: What's cooking?

Postby Frank Deis » Tue Oct 23, 2012 10:32 pm

I made a corn chowder with cubed sweet potato, cubed ham, a little bacon, a chipotle (en adobo) and a bit of cream.

In the background, sweet onion, leek, celery, garlic, chicken broth.

Between the bacon and the chipotle the flavor was nicely smokey and a bit hot. Very enjoyable.
Frank Deis
Wine guru
 
Posts: 2072
Joined: Fri Nov 09, 2007 1:20 pm
Location: NJ

Re: What's cooking?

Postby Robin Garr » Thu Oct 25, 2012 9:40 pm

Yay! I got my iPad FTP app working again, so food photos are back.

Fresh fennel and onions with diced carrots, braised in ripe Sicilian olive oil with bay leaves, garlic and green lentils. I continue feeling mixed emotions about posting pictures of dishes that were delicious but that frankly look like a mound of brown. I'm hoping they're of value, though, to those who like the concept and might use the photo and detailed description as a kind of mini-recipe with enough info to try it yourself. Feel free to post your comments or advice.

Image
User avatar
Robin Garr
Forum Janitor
 
Posts: 17209
Joined: Fri Feb 17, 2006 2:44 pm
Location: Louisville, KY

Re: What's cooking?

Postby Jeff Grossman/NYC » Fri Oct 26, 2012 1:26 am

Robin Garr wrote:Fresh fennel and onions with diced carrots, braised in ripe Sicilian olive oil with bay leaves, garlic and green lentils.

I made something very like this just the other day!
Jeff Grossman/NYC
That 'pumpkin' guy
 
Posts: 2861
Joined: Sat Mar 25, 2006 8:56 am
Location: NYC

Re: What's cooking?

Postby Karen/NoCA » Fri Oct 26, 2012 11:51 am

Not all food is of beautiful color, however those of us who cook know that and take in the ingredients for their own value. Everything there is very healthy and it is something I would make and photograph. Your picture is great by the way.
Karen/NoCA
Hunter/Gatherer
 
Posts: 5264
Joined: Thu Mar 23, 2006 9:55 pm

Re: What's cooking?

Postby Robin Garr » Fri Oct 26, 2012 8:45 pm

When Mary cooks, we get more traditional food: Chik'n pot pie! Gardein chik'n, potatoes, carrots and peas, onions and garlic with sage and thyme velouté under a pâté brisée crust.

Image
User avatar
Robin Garr
Forum Janitor
 
Posts: 17209
Joined: Fri Feb 17, 2006 2:44 pm
Location: Louisville, KY

Re: What's cooking?

Postby Jo Ann Henderson » Fri Oct 26, 2012 9:43 pm

That's my kind of meal, Robin. Yum. :mrgreen:
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
User avatar
Jo Ann Henderson
Mealtime Maven
 
Posts: 3156
Joined: Fri Feb 16, 2007 10:34 am
Location: Seattle, WA USA

Re: What's cooking?

Postby Jo Ann Henderson » Sat Oct 27, 2012 3:42 pm

Last night was pork belly in red sauce over sticky rice served with green salad and miso vinaigrette. It was really yummy!

Pork Belly Prep.jpg
Pork Belly Prep.jpg (79.25 KiB) Viewed 2635 times

Cooked Pork Belly.jpg
Cooked Pork Belly.jpg (99.36 KiB) Viewed 2635 times

Belly Bowl.jpg
Belly Bowl.jpg (88.97 KiB) Viewed 2635 times
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
User avatar
Jo Ann Henderson
Mealtime Maven
 
Posts: 3156
Joined: Fri Feb 16, 2007 10:34 am
Location: Seattle, WA USA

Re: What's cooking?

Postby Karen/NoCA » Sat Oct 27, 2012 5:14 pm

Tonight it is a cross-rib roast, rubbed down with balsamic, evoo, fresh rosemary, thyme, garlic, roasted to medium rare. Also, Yukon Gold potatoes roasted in evoo, garlic, fresh lemon juice and oregano, and water. Potatoes are roasted on high heat, until bottoms are crispy, turned and roasted to crispy again. They become infused with the garlic and lemon. A plate of heirloom tomatoes, scattered with Black Price cherry tomatoes, sprinkled with red wine vinegar and tarragon.
Karen/NoCA
Hunter/Gatherer
 
Posts: 5264
Joined: Thu Mar 23, 2006 9:55 pm

Re: What's cooking?

Postby Jenise » Sat Oct 27, 2012 6:07 pm

Jo Ann Henderson wrote:Last night was pork belly in red sauce over sticky rice served with green salad and miso vinaigrette. It was really yummy!


Absolutely fantastic, Jo Ann. Love your presentation--so humble it makes the dish look a lot more simple than it really is, and that speaks for so much Asian cooking.

I ended up making a nutmeggy veal and oat meat loaf last night that I served under a pile of fresh chanterelles. Prettiest, cleanest I've ever seen and purchased at the Whole Foods in Lynwood. My cat's hospital is nearby and we're there often so we've been able to pick up more interesting stuff for the table lately than what's available up here. However, Lynwood's not exactly Bellevue so the variety is pretty pedestrian even compared to, say, the Roosevelt store.

Not cooking tonight: going to a Cowboy Ball at a converted chicken coop in the local countryside. Food is being catered by a local smokehouse. I've going in style: got a pink cowboy hat, a pink toy six-shooter and a cowboy boot to drink out of. :)
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
Jenise
FLDG Dishwasher
 
Posts: 26495
Joined: Tue Mar 21, 2006 3:45 pm
Location: The Pacific Northest Westest

Re: What's cooking?

Postby Robin Garr » Sat Oct 27, 2012 9:43 pm

mise en place for tonight's mushroom risotto. Spiraling out from the center counter-clockwise, crimini mushrooms, onion, garlic, kosher salt and Telicherry pepper, grated Parmigiano-Reggiano and butter, mushroom stems for the broth, Tuscan olive oil and Arborio rice.

Image

The finished mushroom risotto. It's ... brown. But it's delicious, so that's okay.

Image
User avatar
Robin Garr
Forum Janitor
 
Posts: 17209
Joined: Fri Feb 17, 2006 2:44 pm
Location: Louisville, KY

Re: What's cooking?

Postby Karen/NoCA » Sun Oct 28, 2012 12:00 am

Dinner tonight as posted above, Cross-Rib roast with Greek Potatoes. A surprise twist we loved, was the tomatoes with red wine vinegar and French Tarragon. They were left to marinate for about 30 minutes.
Attachments
Cross-rib.jpg
Cross-rib.jpg (99.9 KiB) Viewed 2607 times
Greek Potatoes.jpg
Greek Potatoes.jpg (86.2 KiB) Viewed 2607 times
Karen/NoCA
Hunter/Gatherer
 
Posts: 5264
Joined: Thu Mar 23, 2006 9:55 pm

Re: What's cooking?

Postby Redwinger » Sun Oct 28, 2012 3:56 pm

Big cauldron of ham and bean soup has been simmering for a couple of hours. It is sure to take the chill off what will be a brisk autumn evening here in the Ohio Valley.
Smile, it gives your face something to do!
Redwinger
Wine guru
 
Posts: 3946
Joined: Wed Mar 22, 2006 3:36 pm
Location: Way Down South In Indiana, USA

Re: What's cooking?

Postby Jenise » Sun Oct 28, 2012 7:51 pm

Lunch was a fried rice bowl to make use of the last green onions from our garden and leftover brussels sprouts.

Dinner will be something made with the ground meat ball I took out of the freezer. I have no idea what kind it is (that is, whether it's beef or lamb) or what I'll do with it yet, but I decided that it had to go!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
Jenise
FLDG Dishwasher
 
Posts: 26495
Joined: Tue Mar 21, 2006 3:45 pm
Location: The Pacific Northest Westest

Re: What's cooking?

Postby Carrie L. » Sun Oct 28, 2012 8:22 pm

Wow, must be the cooler fall weather inspiring all these great dishes! They all look and sound wonderful.
We are on the first night of our RV trip back to CA, staying near the Pennsylvania/Ohio border. It's 40 degrees and raining. So glad I thought to thaw out a shepherd's pie I made about a month ago out of left over seven-hour leg of lamb shredded with its braising liquids, carrots, and topped with rich mashed potatoes. It was the ultimate comfort food.
The salad was leaf lettuce, arugula, pear, celery, walnuts and blueberry cheese tossed with champagne vinaigrette. I'm writing it down so I don't forget the combination. It was a keeper.
Hello. My name is Carrie, and I...I....still like oaked Chardonnay. (I feel so much better now.)
User avatar
Carrie L.
Golfball Gourmet
 
Posts: 2525
Joined: Thu Oct 12, 2006 9:12 am
Location: Extreme Southwest & Extreme Northeast

Re: What's cooking?

Postby Karen/NoCA » Sun Oct 28, 2012 8:46 pm

The salad was leaf lettuce, arugula, pear, celery, walnuts and blueberry cheese tossed with champagne vinaigrette. I'm writing it down so I don't forget the combination. It was a keeper.

Carrie, this combo sounds great. The blueberry cheese sounds like something I might find at Trader Joe's? How long does it take you to get to CA?
Have a safe trip.Is you place there in any danger from the big storm?
Karen/NoCA
Hunter/Gatherer
 
Posts: 5264
Joined: Thu Mar 23, 2006 9:55 pm

Re: What's cooking?

Postby Carrie L. » Mon Oct 29, 2012 9:47 am

Karen/NoCA wrote:
The salad was leaf lettuce, arugula, pear, celery, walnuts and blueberry cheese tossed with champagne vinaigrette. I'm writing it down so I don't forget the combination. It was a keeper.

Carrie, this combo sounds great. The blueberry cheese sounds like something I might find at Trader Joe's? How long does it take you to get to CA?
Have a safe trip.Is you place there in any danger from the big storm?


Hi Karen, it takes us five or six days to get back. We are driving through Ohio now and are catching some of Sandy's outer bands. We live about an hour inland on the east coast so hopefully won't have any damage. Our hearts go out to all the people in her path. Scary!
Hello. My name is Carrie, and I...I....still like oaked Chardonnay. (I feel so much better now.)
User avatar
Carrie L.
Golfball Gourmet
 
Posts: 2525
Joined: Thu Oct 12, 2006 9:12 am
Location: Extreme Southwest & Extreme Northeast

Re: What's cooking?

Postby Karen/NoCA » Mon Oct 29, 2012 3:39 pm

Tonight's dinner is grilled halibut with pineapple salsa, zucchini cooked with shallots, garlic, white wine and fresh tomatoes. Fresh spinach from our garden sautéed with garlic and lemon juice. Also a salad of all sorts of greens, again from our garden, with a champagne vinaigrette.
Karen/NoCA
Hunter/Gatherer
 
Posts: 5264
Joined: Thu Mar 23, 2006 9:55 pm

Re: What's cooking?

Postby Rahsaan » Mon Oct 29, 2012 11:12 pm

Lovely butternut squash risotto tonight with a stock from dried porcinis. Cheese was Vacherin Fribourgeois and topped with a bit of parsley. Delicious and could have gone in many wine directions, but just water tonight.
Rahsaan
Wild and Crazy Guy
 
Posts: 6977
Joined: Tue Mar 28, 2006 9:20 pm
Location: Chapel Hill, NC

Re: What's cooking?

Postby Mike Filigenzi » Mon Oct 29, 2012 11:45 pm

A friend of our gave us a couple of pork tenderloins, so I cooked them up last night with a spicy dry rub. Served that with a potato gratin, sauteed broccoli, and some kinds of bright orange kabocha squash that was coated with cumin, salt, pepper, and a couple of other spices and roasted in wedges (as per Karen's kabocha).

"An expert is a man who has made all the mistakes which can be made, in a very narrow field" - Niels Bohr
User avatar
Mike Filigenzi
Known for his fashionable hair
 
Posts: 7024
Joined: Mon Mar 20, 2006 5:43 pm
Location: Sacramento, CA

Re: What's cooking?

Postby Karen/NoCA » Tue Oct 30, 2012 6:13 pm

Tonight I am using up a bone-in chicken breast and two legs, which will be roasted in a maple syrup, Rice Vinegar, Dijon, butter and curry glaze. Served with Brussels Sprouts, roasted with walnut oil, then drizzled with a fig balsamic at the finish. I made Carrie's salad with arugula, celery, blueberry cheese, pears, but used pistachio nuts instead of walnuts, with a champagne vinaigrette.
Karen/NoCA
Hunter/Gatherer
 
Posts: 5264
Joined: Thu Mar 23, 2006 9:55 pm

Re: What's cooking?

Postby Christina Georgina » Tue Oct 30, 2012 11:17 pm

Had to use up the last of the red and green chard harvested from the garden. Made a quick batch of crespelle and stuffed them with the chard sauteed with onion, garlic and a bit of hot pepper. Sauced with a reggiano balsamella, baked and then served with a streak of garden marinara. Sad to see the end of the garden.
Mamma Mia !
Christina Georgina
Wine guru
 
Posts: 1020
Joined: Wed Mar 22, 2006 4:37 pm

Re: What's cooking?

Postby Robin Garr » Wed Oct 31, 2012 8:25 pm

Polenta with Italian-style "sausage," grilled peppers and onions.

Image
User avatar
Robin Garr
Forum Janitor
 
Posts: 17209
Joined: Fri Feb 17, 2006 2:44 pm
Location: Louisville, KY

Re: What's cooking?

Postby Karen/NoCA » Wed Oct 31, 2012 8:41 pm

Tonight is a seafood stew with sea scallops and shrimp. Green salad with mixed greens, baby salad turnips in white and red, celery heart stalks, multi-colored cherry tomatoes with a citrus vinaigrette, and fresh baked ciabatta mini loaf.
Karen/NoCA
Hunter/Gatherer
 
Posts: 5264
Joined: Thu Mar 23, 2006 9:55 pm

PreviousNext

Return to The Forum Kitchen

Who is online

Users browsing this forum: No registered users and 5 guests