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I’m trying a few variations of a recipe my boss shared with me:
sweet potato pie (ricotta and brown sugar)
rainbow carrot pie (arugula pesto and random spice mix)
They’re baking and I’m hungry.
sweet potato pie (ricotta and brown sugar)
rainbow carrot pie (arugula pesto and random spice mix)
They’re baking and I’m hungry.
Dave
Staff member
Recipe?
Guess I still owe you the recipe:
2 onions
1 garlic clove
20g virgin olive oil
300g mixed minced meat
1/2 tsp freshly ground pepper
2 tsp pizza seasoning
1 tsp sweet paprika powder
1/2 tsp curry powder
400g chopped tomatoes (canned)
20g tomato paste
300 ml water
2 tsp vegetable spice paste
140g corn (canned)
70g processed cheese
1 red bell pepper, diced
1 green bell pepper, diced
150g mushrooms, quartered
100g cream
1. Chop the onions and garlic and sauté in oil.
2. Add the minced meat, pepper, pizza seasoning, paprika powder and curry. Sauté for 5 minutes.
3. Add the remaining ingredients and cook for at least 12 minutes.
1 garlic clove
20g virgin olive oil
300g mixed minced meat
1/2 tsp freshly ground pepper
2 tsp pizza seasoning
1 tsp sweet paprika powder
1/2 tsp curry powder
400g chopped tomatoes (canned)
20g tomato paste
300 ml water
2 tsp vegetable spice paste
140g corn (canned)
70g processed cheese
1 red bell pepper, diced
1 green bell pepper, diced
150g mushrooms, quartered
100g cream
1. Chop the onions and garlic and sauté in oil.
2. Add the minced meat, pepper, pizza seasoning, paprika powder and curry. Sauté for 5 minutes.
3. Add the remaining ingredients and cook for at least 12 minutes.
I see you've gotten your Christmas haircut.
Huh, weird, the link didn't save for the post. I've edited it.
Christmas dinner a day late due to recovering from illness!
Honey roasted ham with pineapple gravy (from Heroes' Feast cookbook, thanks @Frank !), potatoes aux gratin (from Ted Allen), steamed carrots, and stir fried broccoli with garlic, soy, balsamic glaze (also from Ted Allen).
Apple crumble (because fuck making pie crust, from Re-bar cookbook) with vanilla ice cream for dessert.
The ham and pineapple gravy was spectacular. Juicy and savory and sweet and tart. So good.
Potatoes were cheesy and too rich for me, but still tasty.
Broccoli was surprisingly acidic and nicely bracing.
The crumble I've made dozens of times and remains a favorite.
Honey roasted ham with pineapple gravy (from Heroes' Feast cookbook, thanks @Frank !), potatoes aux gratin (from Ted Allen), steamed carrots, and stir fried broccoli with garlic, soy, balsamic glaze (also from Ted Allen).
Apple crumble (because fuck making pie crust, from Re-bar cookbook) with vanilla ice cream for dessert.
The ham and pineapple gravy was spectacular. Juicy and savory and sweet and tart. So good.
Potatoes were cheesy and too rich for me, but still tasty.
Broccoli was surprisingly acidic and nicely bracing.
The crumble I've made dozens of times and remains a favorite.
We got a big pot of onions, what could this be?
After a full hour of reducing over medium low heat, it's time to add some fresh herbage. But there's still a lot of water left here, it's gonna take another hour or so...
An hour later and we're almost there, the herbs have been pulled out as they've given up all the flavor they have.
Here we go, that's the good stuff. We'll give them about another 15 minutes, then deglaze with white wine, reduce again until the wine is a thick rich syrup, and sprinkle on some flour to cook in and make a roux. Then we just add some broth...
We'll let this simmer for about 30 minutes, the roux will ensure it's nice and thick. Let's make croutons!
Gruyere cheese is traditional but I don't have any. What I do have is swiss and mozzarella.
French onion soup. It was fucking good.
Me: "Well, it's either gonna be french onion soup, or carbonnade."
<gets to croutons>
Me: "Ah, it's soup."
--Patrick
I was out at the grocery store, Iron Chefing for dinner (just finding some major ingredient at random and building dinner around that). Walmart had ground lamb, and I'm a big proponent of encouraging grocery stores to stock expanded selections of stuff, so I tell my girlfriend "we're having gyros and tzatziki sauce". She wasn't convinced. 2 hours later....
One bite later, she says: "you knocked it out of the park with this one"
One bite later, she says: "you knocked it out of the park with this one"
I don’t think my Walmart has lamb, but I’m pretty sure it’s the only grocery store in the area I can say that about. I know for sure my Aldi does. It’s not that unusual of a product these days.
I just wish my wife was willing to try it. She was about to bite into a lamb samosa and I thought about letting her and telling her after the fact but I knew she’d be mad so I didn’t.
I just wish my wife was willing to try it. She was about to bite into a lamb samosa and I thought about letting her and telling her after the fact but I knew she’d be mad so I didn’t.
I'm in Tyler, Texas. You should come visit sometime so you can look back on this question and laugh and laugh
If he does, make sure to introduce him to Broadway traffic. He’ll get back home and realize that Omaha traffic isn't that bad.
We have ground lamb at Walmarts around me (central NC). Not all of them carry it though.
Instead of bins of frozen turkey, I wish they had duck legs and lamb shanks.
Instead of bins of frozen turkey, I wish they had duck legs and lamb shanks.
not exactly dinner...but @Bubble181 expects some food from the cookbooks he got me for Xmas, so... 
I was flipping through the WoW cookbook and discussing with my girlfriend the real-world analogs of the dishes, and what I've made before vs what would be new to me and I came across the "herb baked eggs". I explained that it was basically shirred eggs, which she'd never had before. So I made it, because it's pretty easy. She liked it so much, she went home and made it herself. And her presentation was better than mine, so you get her picture
though now that I think about it, we did have it for dinner when I made it
I was flipping through the WoW cookbook and discussing with my girlfriend the real-world analogs of the dishes, and what I've made before vs what would be new to me and I came across the "herb baked eggs". I explained that it was basically shirred eggs, which she'd never had before. So I made it, because it's pretty easy. She liked it so much, she went home and made it herself. And her presentation was better than mine, so you get her picture
though now that I think about it, we did have it for dinner when I made it
Chili with guajillo, new mexico, and ancho chilies plus smoked paprika, Mexican oregano, cayenne, cumin, garlic, mire poix. Made with 50/50 beef and ground turkey.
With beans.
With beans.
Basically eggs poached in heavy cream, with herbs and parmesan (looks like she threw a little cheddar in hers too). Suuuuper tasty.
I had to look it up, too. One of the meanings of the verb "to shirr" means to bake (traditionally in a ceramic/stoneware bowl or ramekin) until completely set. No stirring, scrambling, poaching, etc. Just break 'em into a bowl, put it in an oven, and bake until firm.
--Patrick
Looks amazing..gonna try it Sunday