HEY! I'm not done w/ the turkey yet!!! Last eve. I finished a soup and tossed in some organic whole wheat fusilli...lots o pepper corns. The indian neighbors went nuts for it.
Mmm crisp duck that's goodness on a plate. Just finished watching an Alton B. piece on quartered, quick poach, steamed than tossed skin down in a wicked hot cast iron pan in the oven. Seem like alot of work but it sure was crispy. Dewd, duck and goose is effin' hard to cook whole. Hats off in advance.
Tonight, I went to make a little dish with some cold smoked salmon but it had a funky smell so,... went Christmas shopping with the wife and kid and got pizza, salad, and, a GROWLER!!!!!!!!!!
Tonight, I went to make a little dish with some cold smoked salmon but it had a funky smell so,... went Christmas shopping with the wife and kid and got pizza, salad, and, a GROWLER!!!!!!!!!!
Growler, is that a hogie? or a Grinder? Could be a sub or a hero? I'm not sure.
Organic Whatchacallit Mills Green lentils with stock to cover + 2"s, bring to a boil than simmer until soft not done.
In a heavy sauce pot I added several cloves of smashed hard neck garlic, EVO, curry, scant red pepper flakes, black pepper corns, chopped carrots and sauted until soft.
Added lentils to the sauce pot and adjusted consistency with stock, added some tomato sauce (nice and chunky Parma brand) return to simmer for 15 mins. lower heat and stir in BIG handful of hard parmesian.
BOO YAH.
Now someone please teach me to make a proper yellow lentil dahl. DBRK is the master, what you cooked at Fingerlakes really sent me. Yum.
New England down home cooking is a blend of old school that my mom cooked (irish) and the New Bedford portuguese seafood, a bit of steak and potatoes, pasta and red sause thrown in.
My cooking is based on what is fresh in the cooler, what's new. Fresh veggies. The good stuff. What herbs and flavor agents are nice?
A good cook can make good soup...Good stock is the key. The leftovers can be a good soup.
New England down home cooking is a blend of old school that my mom cooked (irish) and the New Bedford portuguese seafood, a bit of steak and potatoes, pasta and red sause thrown in.
My cooking is based on what is fresh in the cooler, what's new. Fresh veggies. The good stuff. What herbs and flavor agents are nice?
A good cook can make good soup...Good stock is the key. The leftovers can be a good soup.
Right on. Queen declares "it's soup season" after October 30 every yr. We flip flop from rhues to stock soups. Thanks for the Epicurious tip. Found what I was looking for: http://www.epicurious.com/recipes/fo...til-Dal-101019 . I'll dork with that. What DBRK made was pretty thin yellow lentil version you spoon over basmati...this sounds similar.
Bonus! The milkman delivered some suspiciously fresh looking lamb liver. Hmmmm. Later Gater ;)
made a stock earlier with a whole (skinned so low fat) chicken and a sachet filled with fresh carrots, fresh fennel, fresh garlic, dried parsley, sage, thyme and whole peppercorns. stock is strained and will be reheated to cook rice for 20 minutes and torn chicken pieces will be returned to pot. eggs and fresh lemon juice whipped up and tempered with a few cups of the hot broth before combining in the pot.
made a stock earlier with a whole (skinned so low fat) chicken and a sachet filled with fresh carrots, fresh fennel, fresh garlic, dried parsley, sage, thyme and whole peppercorns. stock is strained and will be reheated to cook rice for 20 minutes and torn chicken pieces will be returned to pot. eggs and fresh lemon juice whipped up and tempered with a few cups of the hot broth before combining in the pot.
greek magic potion, mmmmm.
Can I say WOW? That's fantastic. I'm salting this away. Great recipe.
Can I say WOW? That's fantastic. I'm salting this away. Great recipe.
sure you could put salt in it if you want. make sure when you combine the hot broth with the egg and lemon mixture you drizzle slooooowly while blending and return to pot without boiling otherwise the eggs will curdle - done right you end up with a thick frothy rich soup.
roast sliced pork loin that is currently marinating in a mixture of shoyu, dark sesame oil, rice wine, honey, polaner all fruit apricot preserves, fresh black pepper, fresh diced ginger and fresh crushed garlic.
stir fry eggs, sliced scallions, minced garlic, diced ginger and snow peas with pre-cooked rice in peanut oil. toss in a splash of shoyu a minute before finished and a dash of sesame oil before last stir.
plate fried rice, layer roast pork and sprinkle scallions on top.
roast sliced pork loin that is currently marinating in a mixture of shoyu, dark sesame oil, rice wine, honey, polaner all fruit apricot preserves, fresh black pepper, fresh diced ginger and fresh crushed garlic.
stir fry eggs, sliced scallions, minced garlic, diced ginger and snow peas with pre-cooked rice in peanut oil. toss in a splash of shoyu a minute before finished and a dash of sesame oil before last stir.
plate fried rice, layer roast pork and sprinkle scallions on top.
Yum that sounds really tasty. My GF and I have been eating lots of salad, and it is probably why we're both so skinny.
Last edited by Shinomaster; 12-17-2008 at 05:36 PM.
This younger kid, (I say kid, he's in his twenties) works for me in the pantry, working the garde manger, salad and cold food, station. He's always asking "What's that, why'd you do this?"
As a young cookie, MY chef gave me The Food Lover's Companion and said, "Look it up."
I bought one today for my pantry chef, and looking through it again...it's a great addition to any
cookbook shelf. This is the fourth edition. $16.99 MSRP
Happy Holidays All...Cook something good, and Enjoy!
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Originally Posted by Athame
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