The Cookbook
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Smoked Turkey Rosemary Pasta
1/2 lb smoked turkey, cut in 1/4" cubes
1/2 cup pine nuts, lightly toasted
EV Olive oil, to taste (1/4 C?)
1/4 cup white wine if you like
zest of 1 orange (don't skip this - important)
ground up rosemary to taste (1 t - 1 T - I tend to about 1 T)
1 - 3 cloves garlic, crushed
12 oz linguini or spaghettitoast pine nuts
dice smoked turkey
start pasta water & cook as you do restheat EVOO in skillet, med ht.
when hot enough, add turkey and 1/2 rosemary, saute
after 5 min or so add white wine
when pasta is almost ready, add rest of rosemary, garlic, orange zest and pine nuts to turkey mix.. add EVOO to tastemix with hot pasta and maybe 1/3 C pasta water.
Yum.. been making this for 20 30+ years. Good with white wine or red. You can add parmesan if you like but I think it hurts the flavors.
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@george-k said in The Cookbook:
Spuds
Recommended by Gryphon
Easy Breakfast (or anytime) Potatoes
I found this recipe online. Easy to make and are awesome. I make a large batch at once, put them in the fridge, and eat with any meal. Very flavorful and step #5 sends it over the top. I also use much more pepper because you can never use too much pepper.
Ingredients
2 pounds russet potatoes
3 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon fresh minced parsley (optional)Directions
- Preheat oven to 400 degrees F. Line a large baking sheet with a silicone mat or foil. Foil is the correct choice.
- Peel potatoes (or not if you like skins) and dice into 1/2-inch cubes.
- Place potatoes into a large bowl, drizzle with olive oil and toss. Sprinkle with seasonings and toss again to coat.
- Spread potatoes in an even layer on the prepared baking sheet. Bake in the preheated oven for 20-23 minutes.
- Give the potatoes a quick stir, turn on the broiler and broil the potatoes for 4-5 minutes, or until golden brown and crispy.
- Sprinkle with fresh minced parsley and serve immediately.
Made them tonight. I didn't have any russets on hand, so I used baby reds.
I used the chopper I mentioned earlier. I used 8 small baby red potatoes (with skin on) and added ½ yellow onion (diced) rather than the onion powder.
Mrs. George approves.
If I were to do ti again I'd slice the potatoes into ½" slabs and then dice. I'd cook the potatoes longer before broiling, and then broil longer than the recipe suggests.
Nevertheless, this is another go-to recipe for a side dish:
Making your spuds tonight, George. I've had a bag of little ones on hand for months, and this recipe looked perfect for it. Some variety I picked up from my local farm -- La Ratte.
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@optimistic Great!
I made them last night.
Pro tip: Put them as high under the broiler as you can for the last step of broiling.
They were good!
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It's fish Monday! So Porcini-crusted salmon and some rigatoni with mushroom alfredo. Pinot noir to go with the earthy flavors. Not making the pan sauce. I doubt it would be worth it.
Butter-Seared Porcini-Crusted Salmon
http://userealbutter.com/2015/07/23/butter-seared-porcini-crusted-salmon-recipe/
4 6-oz. fillets of salmon, skin-on and pinbones removed
sea salt
freshly ground black pepper
1 oz. dried porcini, ground to a powder (about 1/3 cup of porcini powder)
3 tbsps unsalted butter, (2 tbsps for frying, 1 tbsp for deglazing)
1 cup chardonnay for deglazingSeason both sides of the salmon with salt and pepper. Dredge each piece of salmon in the
porcini powder to cover it completely. Melt 2 tablespoons of butter in a sauté pan or skillet over
medium high heat. When the butter begins to bubble, place the salmon pieces skin-side up in
the pan. Cook until the bottoms are browned and release easily from the pan (about 4 minutes).
Carefully flip the pieces over and fry for another 3-4 minutes or until the middle of the thickest
part is just undercooked (it will continue cooking after you remove it from the pan). Remove the
salmon to a plate and let rest.
With the pan still over medium-high heat, add the remaining tablespoon of butter. Stir with a
whisk or spatula to incorporate the fond (the yummy browned bits on the pan) into the butter.
When the butter is fully melted and bubbling, add a cup of chardonnay (it will boil in a flash) and
continue stirring with a whisk or spatula to clean up the fond stuck on the pan. Let the liquid boil
down until the sauce is thickened and brown. Remove from pan. Pour the reduction sauce over
the salmon and serve. Serves 4 -
Mushroom Gouda Meatloaf
(Inspired by my BBQ forum friend SirPorkaLot so not an exact recipe, just how I did it)
1 lb ground beef
1 lb ground pork
1/3 lb mushrooms chopped
1/3 lb smoked gouda cheese cubed
1/2 cup panko bread crumbs (or any)
2 eggs
2 tsp porcini powder
2 tsp Q-Salt ( a friend makes and markets it. Any seasoned salt will do)
2 tsp Umamai powder
5 cloves of garlic
1 cup trinity (onions, celery and green pepper)Mix all together, reserving 1 tsp of Q-Salt for the top. 350 until it reaches 160 internally.
Will report on how it turns out. Comfort food for the first really cold night.
Mix
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"My pronouns are FA/FO." - Mik, 2024
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@mik said in The Cookbook:
MFR grows increasingly intolerant of culinary adventure.
Interesting. It's the opposite here.
I made a pretty simple chicken breast meal last night, with a very simple "sauce" dripping stuff. Mrs. George said she wanted more sauce.
Remember, this is the woman who wants her steak like a hockey puck.
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"My pronouns are FA/FO." - Mik, 2024
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BADASS MAPLE STEW
- About as much cubed chicken or chuck meat as a large yellow onion by volume. Or, if you're a severely left-brained person, let's just say exactly 1.5 cups.
- 1 chopped large yellow onion. (1.5 cups)
- About as many chopped carrots as a large yellow onion by volume. (1.5 cups)
- About as many cubed golden potatoes as a large yellow onion by volume. (1.5 cups)
- 2 cups dark beer
- 2 cups bone broth. Chicken broth for cubed chicken, beef broth for chuck meat.
- About half a cup of maple syrup
- a bowl of flour
- 1 generous tsp of sweet paprika
- about 4 cloves of garlic, chopped.
- dutch oven
This is the biggest bitch of the whole process, but it's absolutely worth it:
- cube your meat.
- dry it off.
- throw it into a bowl and pour the maple syrup over it. Coat it all well.
- take each piece out and individually coat well with the flour bowl.
- making sure not to overlap the pieces, place some of the ones you've floured, a small batch at a time, into your dutch oven. Medium heat. Throw a little olive oil at the bottom, and fry the meat so that they get a nice deep brown color on the bottom. Then use tongs to turn them over. repeat until all your meat has been cooked, and set it aside. But don't clean out your dutch oven. Let the excess crap stay in there.
Then:
- throw in a little more olive oil, then all your veggies (minus the potatoes), and get them about half cooked. Medium-high heat. keep stirrin' every couple of minutes until you're done.
Third:
- slowly pour in your dark beer, your bone broth, your potatoes, your paprika, your meat that you've set aside, along with a pinch of salt and pepper. You might have to add more bone broth, depending on what you want your liquid/solid ratio to be. (Don't taste it at this point. it's gonna taste like grog sopped up from a tavern floor, because the beer hasn't cooked away yet. But trust the process.)
- after you bring it all up to a simmer, slow cook with lid on for anywhere between 30 minutes and 2 hours. Longer is better.
Throw in about 1/8 cup of parsley on top once you're done.
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"My pronouns are FA/FO." - Mik, 2024
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@mik said in The Cookbook:
Sounds excellent.
Easy, simple ingredients, and keeps extremely well. The meat's a little labor-intensive but that's it.
Please love yourself.
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@aqua-letifer said in The Cookbook:
@mik said in The Cookbook:
Sounds excellent.
Easy, simple ingredients, and keeps extremely well. The meat's a little labor-intensive but that's it.
Looks good!
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G George K referenced this topic on
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My assignment for Thanksgiving is cookies. So I made these and added 1/c chopped macadamias. Delicious, but my dough was too dry (I was short 1 t of vanilla) so I had to add another egg.
