Hopefully you have some chestnuts to share and roast!
Hopefully you have some chestnuts to share and roast!
Recently made Italian Sausage Soup and Jambalaya - and both came out awesome. I'll post the recipes later.
Great topic, Sean!
Music isn't about chops, or even about talent - it's about sound and the way that sound communicates to people. Mike Keneally
Here's the Jambalaya Recipe.
The only change I make is that I add two bay leaves, which I remove before serving.
Music isn't about chops, or even about talent - it's about sound and the way that sound communicates to people. Mike Keneally
I'd like to know how to make that, Scott. Sounds good. Last week we had some (Webb Wilder's) Jambalaya. This morning I had some leftover baked ham, so I made a Denver scramble. Same as a Denver Omelet, but with less culinary skill involved. Scrambled eggs, bell pepper, onion, ham.
I'm gonna do a pot roast this weekend. It's one of my favorite winter things to do. The key is to caramelize the veggies first (carrots, parsnips, garlic cloves, boiling onions, potatoes, and brown mushrooms). Put them aside and caramelize the chuck roast. Then dump it all in with the water and spices (I use a couple of bay leaves and a few black peppercorns). Set heat to low: eight hours later, take it all out and reduce the juice to a thick gravy (I add a couple of tablespoons of starch already dissolved in water). Put it all back together and serve!
There's no quick way to a good pot roast.
Wake up to find out that you are the eyes of the world.
Compact Disk brought high fidelity to the masses and audiophiles will never forgive it for that
I've always made mine with Onion Soup Mix and Cream of Mushroom Soup - with about a 1/2 cup of red wine (this can be adjusted, of course).
Also makes a great gravy, etc.
And you're completely correct - a good pot roast takes time.
Music isn't about chops, or even about talent - it's about sound and the way that sound communicates to people. Mike Keneally
The Best Damn Lentil Soup In The Universe (sez me, as this is my recipe)
4 tablespoons olive oil
2 cups diced onion
1/4 cup fresh pressed garlic cloves
1 cup diced celery
2 teaspoons salt
2 pounds lentils, picked over to remove stones/twigs/debris, and rinsed
4 quarts vegetable stock
5 large bay leaves
Fennel seed
Fresh thyme
Fresh rosemary
2 cups thick-sliced crimini mushrooms
Tamari, black pepper, and a dash of Liquid Smoke to taste.
Add the olive oil to a 12-quart pot over medium heat. When the oil has heated, add the onion, celery, garlic, and salt. Sweat until the onions are translucent. Add the lentils, broth, and bay leaves; stir. Increase the heat to high and bring almost to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, about 40 minutes to an hour.
During the last twenty minutes of cooking time, add the crimini mushrooms, the fennel seed (no more than 3/4 of a teaspoon), the fresh thyme and fresh rosemary, the black pepper, the Liquid Smoke, and the tamari. Stir, continue to cook, turn off heat, and let sit for about twenty minutes. Stir again, and serve with big hunks of crusty semolina bread. You can feed 12 out of this recipe. It is cheap and utterly delicious fare: real "rich peasant" stuff.
Another way I love to serve this is over rotini, rotelle, or linguine---a fair approximation of my nonna's pasta e lenticchie. She would sprinkle it with Locatelli pecorino romano and leave us to fight over it.
Cargo of diamonds as you are: nothing more valuable, nothing more tough. - A. M. Beal
Here is my XMAS standing rib roast from last year. Best ever and believe it or not it was cooked in an oven that was turned off.
IMG_3113.jpgIMG_3116.jpgIMG_3117.jpg
Yes, you cook a 10lb Prime Rib Roast for 1 hour at 500 degrees and then shut off the oven for the next 2-4 hours. If the door is even opened once the recipe is a major fail. The key is you have to adjust the first hour based on the weight of the roast. It truly is an amazing cooking technique.
Medium rare. Check out the photo I posted that shows it sliced and you can see the degree of doneness. It only takes about 2 hours after the intial hour at 500 to fully cook. You can leave it in up to 4 as that is the limit for holding its temperature to still be served warm. I assure you this is the best prime rib ever.
My recipes usually only require three things keys, a car and a decision.
The downside of being better than everyone else is that people tend to assume you're pretentious.
Another winter fave uses an electric skillet. Use your choice of chicken or pork chops, rub with olive oil and spices,salt and pepper, at least, brown sides of meat, add cubed potatoes, diced celery,onion slices,then cream of mushroom soup mix so it covers meat and veggies. Dont be afraid to add extra water...it cooks down. Season with salt and pepper or whatever. Cover.Turn heat down to low. Cook until veggies are tender, may take an hour or so. One can use other veggies like mushrooms too as well os other cream of soups.
That lentil soup looks great!
A coworker is always bringing leftover goulash for his lunch, so I had to try my hand at a recipe since I had never made it. Decided to start with Paula Deen's recipe. It's pretty damn good!
http://www.pauladeen.com/recipes/view2/bobbys_goulash/
I make a soup based loosely on a soup I had at Olive Garden. I think they call it Tuscan Chilly or something.
Its painfully simple. The base is one part chilly to two parts marinara sauce, add water to desired consistency. I usually add Italian sausage, cheese tortellini, sautéed zucchini and/or mushrooms and a medley of Mediterranean type vegetables, maybe some diced tomato's or red kidney beans, depending on your chilly/marinara mix. Of course, the better the ingredients, the better the soup. You can use meatballs instead of sausage, but the sausage adds spice and emboldens the stock. I've flirted with the idea adding a cream of "whatever" to it but haven't yet. This same recipe can be tweaked for a good goulash as well. Keeps and reheats well.
Last edited by 3LockBox; 11-06-2012 at 11:01 AM.
Compact Disk brought high fidelity to the masses and audiophiles will never forgive it for that
Music isn't about chops, or even about talent - it's about sound and the way that sound communicates to people. Mike Keneally
stupid auto-spell correct yes, I meant chili. I gotta watch what I type on this phone.
You could use canned chili. Like I said, better ingredients, better soup. A quality mass produced brand should suffice. I'll make my own marinara every once in a while, but you can 'dress up' a store-bought brand as well. This soup can take as much time as you want.
Compact Disk brought high fidelity to the masses and audiophiles will never forgive it for that
I'll post that one later, Alan.
Coincidentally, I'm having some leftover sausage soup for lunch today - it's freezing here today!!!
Music isn't about chops, or even about talent - it's about sound and the way that sound communicates to people. Mike Keneally
Eastern European cuisine
- Sauerkraut soup with Porcini mushrooms and Kielbasa
- Smoked pork knuckles jelly
- Venison goulash with bread dumplings
- Pirogy
Interesting.
I'm gonna have to try that.
As the weather turns colder, I eat soup like crazy.
Music isn't about chops, or even about talent - it's about sound and the way that sound communicates to people. Mike Keneally
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