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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. The Cookbook

The Cookbook

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  • MikM Away
    MikM Away
    Mik
    wrote on last edited by
    #220

    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 spaghetti

    toast pine nuts
    dice smoked turkey
    start pasta water & cook as you do rest

    heat 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 taste

    mix 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.

    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

    1 Reply Last reply
    • George KG George K

      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

      1. Preheat oven to 400 degrees F. Line a large baking sheet with a silicone mat or foil. Foil is the correct choice.
      2. Peel potatoes (or not if you like skins) and dice into 1/2-inch cubes.
      3. Place potatoes into a large bowl, drizzle with olive oil and toss. Sprinkle with seasonings and toss again to coat.
      4. Spread potatoes in an even layer on the prepared baking sheet. Bake in the preheated oven for 20-23 minutes.
      5. Give the potatoes a quick stir, turn on the broiler and broil the potatoes for 4-5 minutes, or until golden brown and crispy.
      6. 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:

      Screen Shot 2021-09-06 at 7.22.56 PM copy.jpg

      OptimisticO Offline
      OptimisticO Offline
      Optimistic
      wrote on last edited by
      #221

      @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

      1. Preheat oven to 400 degrees F. Line a large baking sheet with a silicone mat or foil. Foil is the correct choice.
      2. Peel potatoes (or not if you like skins) and dice into 1/2-inch cubes.
      3. Place potatoes into a large bowl, drizzle with olive oil and toss. Sprinkle with seasonings and toss again to coat.
      4. Spread potatoes in an even layer on the prepared baking sheet. Bake in the preheated oven for 20-23 minutes.
      5. Give the potatoes a quick stir, turn on the broiler and broil the potatoes for 4-5 minutes, or until golden brown and crispy.
      6. 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:

      Screen Shot 2021-09-06 at 7.22.56 PM copy.jpg

      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.

      George KG 1 Reply Last reply
      • OptimisticO Optimistic

        @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

        1. Preheat oven to 400 degrees F. Line a large baking sheet with a silicone mat or foil. Foil is the correct choice.
        2. Peel potatoes (or not if you like skins) and dice into 1/2-inch cubes.
        3. Place potatoes into a large bowl, drizzle with olive oil and toss. Sprinkle with seasonings and toss again to coat.
        4. Spread potatoes in an even layer on the prepared baking sheet. Bake in the preheated oven for 20-23 minutes.
        5. Give the potatoes a quick stir, turn on the broiler and broil the potatoes for 4-5 minutes, or until golden brown and crispy.
        6. 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:

        Screen Shot 2021-09-06 at 7.22.56 PM copy.jpg

        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.

        George KG Offline
        George KG Offline
        George K
        wrote on last edited by
        #222

        @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!

        "Now look here, you Baltic gas passer... " - Mik, 6/14/08

        The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

        1 Reply Last reply
        • MikM Away
          MikM Away
          Mik
          wrote on last edited by
          #223

          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 deglazing

          Season 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

          “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

          1 Reply Last reply
          • George KG Offline
            George KG Offline
            George K
            wrote on last edited by
            #224

            252279345_129301496137007_1471627058144163552_n.jpg

            "Now look here, you Baltic gas passer... " - Mik, 6/14/08

            The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

            1 Reply Last reply
            • MikM Away
              MikM Away
              Mik
              wrote on last edited by
              #225

              Colorful dish!

              “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

              1 Reply Last reply
              • MikM Away
                MikM Away
                Mik
                wrote on last edited by
                #226

                Trying something new tonight - Thomas Keller's Spaghetti Aglio e Olio. Making the garlic confit now.

                alt text

                “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                1 Reply Last reply
                • MikM Away
                  MikM Away
                  Mik
                  wrote on last edited by Mik
                  #227

                  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

                  “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                  1 Reply Last reply
                  • George KG Offline
                    George KG Offline
                    George K
                    wrote on last edited by
                    #228

                    Of all the things that can go wrong in a marriage, our failure has been that Mrs. George doesn't like meatloaf.

                    "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                    The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                    1 Reply Last reply
                    • MikM Away
                      MikM Away
                      Mik
                      wrote on last edited by
                      #229

                      There are worse failures. 😆

                      But I can relate. MFR grows increasingly intolerant of culinary adventure.

                      “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                      George KG 1 Reply Last reply
                      • MikM Mik

                        There are worse failures. 😆

                        But I can relate. MFR grows increasingly intolerant of culinary adventure.

                        George KG Offline
                        George KG Offline
                        George K
                        wrote on last edited by
                        #230

                        @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.

                        "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                        The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                        1 Reply Last reply
                        • MikM Away
                          MikM Away
                          Mik
                          wrote on last edited by
                          #231

                          Not beautiful but looks tasty.

                          alt text

                          “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                          Aqua's SisterA 1 Reply Last reply
                          • MikM Mik

                            Not beautiful but looks tasty.

                            alt text

                            Aqua's SisterA Offline
                            Aqua's SisterA Offline
                            Aqua's Sister
                            wrote on last edited by
                            #232

                            @mik said in The Cookbook:

                            Not beautiful but looks tasty.

                            Beauty is overrated.

                            1 Reply Last reply
                            • MikM Away
                              MikM Away
                              Mik
                              wrote on last edited by
                              #233

                              It all looks about the same tomorrow.

                              “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                              1 Reply Last reply
                              • MikM Away
                                MikM Away
                                Mik
                                wrote on last edited by
                                #234

                                alt text

                                “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                1 Reply Last reply
                                • Aqua LetiferA Offline
                                  Aqua LetiferA Offline
                                  Aqua Letifer
                                  wrote on last edited by Aqua Letifer
                                  #235

                                  BADASS MAPLE STEW

                                  1. 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.
                                  2. 1 chopped large yellow onion. (1.5 cups)
                                  3. About as many chopped carrots as a large yellow onion by volume. (1.5 cups)
                                  4. About as many cubed golden potatoes as a large yellow onion by volume. (1.5 cups)
                                  5. 2 cups dark beer
                                  6. 2 cups bone broth. Chicken broth for cubed chicken, beef broth for chuck meat.
                                  7. About half a cup of maple syrup
                                  8. a bowl of flour
                                  9. 1 generous tsp of sweet paprika
                                  10. about 4 cloves of garlic, chopped.
                                  11. 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.

                                  Please love yourself.

                                  1 Reply Last reply
                                  • MikM Away
                                    MikM Away
                                    Mik
                                    wrote on last edited by
                                    #236

                                    Sounds excellent.

                                    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                    Aqua LetiferA 1 Reply Last reply
                                    • MikM Mik

                                      Sounds excellent.

                                      Aqua LetiferA Offline
                                      Aqua LetiferA Offline
                                      Aqua Letifer
                                      wrote on last edited by
                                      #237

                                      @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.

                                      BAAC5BD8-06FA-47C7-B761-C4B5C55874C0.jpeg

                                      Please love yourself.

                                      LuFins DadL 1 Reply Last reply
                                      • Aqua LetiferA Aqua Letifer

                                        @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.

                                        BAAC5BD8-06FA-47C7-B761-C4B5C55874C0.jpeg

                                        LuFins DadL Offline
                                        LuFins DadL Offline
                                        LuFins Dad
                                        wrote on last edited by
                                        #238

                                        @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.

                                        BAAC5BD8-06FA-47C7-B761-C4B5C55874C0.jpeg

                                        Looks good!

                                        The Brad

                                        1 Reply Last reply
                                        • George KG George K referenced this topic on
                                        • MikM Away
                                          MikM Away
                                          Mik
                                          wrote on last edited by
                                          #239

                                          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.

                                          https://www.bettycrocker.com/recipes/cranberry-orange-and-white-chocolate-chunk-cookies/094f8669-120c-4163-bb41-95e2d52ac478

                                          “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                          1 Reply Last reply
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