So what're you making?
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Today:
- Salad (spring mix with cranberry raisins and Thousand Island dressing)
- Sushi (maki and nigiri, salmon and tuna)
- Fried rice (with onion, bacon, eggs, diced vegetables)
Tomorrow:
- Lamb shank
- Chicken shawarma
- Salad
- Starch to be decided tomorrow, most likely glass noodle stir-fry or ravioli
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Christmas Eve is normally on the fly for us. M&M’s has a full load of animal visits, so I am tossing in a prepped salmon that we bought from Costco along with a tossed salad and Asparagus. I will also likely prep the mushroom duxelles and put the first wrap on the Wellington.
Tomorrow? Big old breakfast (bacon, eggs, pancakes) and I’ll make the Beef Wellington when we put Finley down for his 1:00 nap and we will eat at 3. For sides we’re having Crispy Brussels, scalloped potatoes, and another tossed salad.
@lufins-dad said in So what're you making?:
put the first wrap on the Wellington.
Let me know how that goes. Been wanting to give that a go again myself.
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Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.
@horace said in So what're you making?:
Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.
Learning that was the best Christmas gift I could have possibly asked for!
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@horace said in So what're you making?:
Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.
Learning that was the best Christmas gift I could have possibly asked for!
@george-k said in So what're you making?:
@horace said in So what're you making?:
Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.
Learning that was the best Christmas gift I could have possibly asked for!
Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.
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@george-k said in So what're you making?:
@horace said in So what're you making?:
Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.
Learning that was the best Christmas gift I could have possibly asked for!
Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.
@aqua-letifer said in So what're you making?:
@george-k said in So what're you making?:
@horace said in So what're you making?:
Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.
Learning that was the best Christmas gift I could have possibly asked for!
Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.
Bullshit (LOL):
While historians generally believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington, the precise origin of the name is unclear and no definite connection between the dish and the duke has been found.[1]
Leah Hyslop, writing in The Daily Telegraph, observed that by the time Wellington became famous, meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French filet de bœuf en croûte (fillet of beef in pastry) might imply that "Beef Wellington" was a "timely patriotic rebranding of a trendy continental dish".[2] However, she cautioned, there are no 19th-century recipes for the dish. There is a mention of "fillet of beef, a la Wellington" in the Los Angeles Times of 1903, and an 1899 reference in a menu from the Hamburg-America line.[3] It may be related to 'steig' or steak Wellington, an Irish dish (the Duke was from an Anglo-Irish family), but the dates for this are unclear.[citation needed]
In the Polish classic cookbook, finished in 1909 and published for the first time in 1910, by Maria Ochorowicz-Monatowa (1866-1925), Uniwersalna książka kucharska ("The Universal Cooking Book"), there is a recipe for "Polędwica wołowa à la Wellington" (beef fillet à la Wellington). The recipe does not differ from the dish later known under this name. It is a beef filet enveloped together with duxelles in puff pastry, baked, and served with a truffle or Madeira sauce. The author, who mastered her cooking skills both in Paris and Vienna at the end of the 19th century, claimed that she had received this recipe from the cook of the imperial court in Vienna. She also included "filet à la Wellington" in the menus proposed for the "exquisite dinners".[4][5]
In Le Répertoire de la Cuisine a professional reference cookbook published by Théodore Gringoire and Louis Saulnier in 1914, there is mentioned a garnish "Wellington" to beef, described as: "Fillet browned in butter and in the oven, coated in poultry stuffing with dry duxelles added, placed in rolled-out puff pastry. Cooked in the oven. Garnished with peeled tomatoes,lettuce, Pommes château".
An installment of a serialized story entitled "Custom Built" by Sidney Herschel Small in 1930 had two of its characters in a restaurant in Los Angeles that had "beef Wellington" on its menu.[6] The first occurrence of the dish recorded in the Oxford English Dictionary is a quotation from a 1939 New York food guide with "Tenderloin of Beef Wellington" which is cooked, left to cool, and rolled in a pie crust.[2]
Oh, and Merry Christmas to you and your family.
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@aqua-letifer said in So what're you making?:
@george-k said in So what're you making?:
@horace said in So what're you making?:
Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.
Learning that was the best Christmas gift I could have possibly asked for!
Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.
Bullshit (LOL):
While historians generally believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington, the precise origin of the name is unclear and no definite connection between the dish and the duke has been found.[1]
Leah Hyslop, writing in The Daily Telegraph, observed that by the time Wellington became famous, meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French filet de bœuf en croûte (fillet of beef in pastry) might imply that "Beef Wellington" was a "timely patriotic rebranding of a trendy continental dish".[2] However, she cautioned, there are no 19th-century recipes for the dish. There is a mention of "fillet of beef, a la Wellington" in the Los Angeles Times of 1903, and an 1899 reference in a menu from the Hamburg-America line.[3] It may be related to 'steig' or steak Wellington, an Irish dish (the Duke was from an Anglo-Irish family), but the dates for this are unclear.[citation needed]
In the Polish classic cookbook, finished in 1909 and published for the first time in 1910, by Maria Ochorowicz-Monatowa (1866-1925), Uniwersalna książka kucharska ("The Universal Cooking Book"), there is a recipe for "Polędwica wołowa à la Wellington" (beef fillet à la Wellington). The recipe does not differ from the dish later known under this name. It is a beef filet enveloped together with duxelles in puff pastry, baked, and served with a truffle or Madeira sauce. The author, who mastered her cooking skills both in Paris and Vienna at the end of the 19th century, claimed that she had received this recipe from the cook of the imperial court in Vienna. She also included "filet à la Wellington" in the menus proposed for the "exquisite dinners".[4][5]
In Le Répertoire de la Cuisine a professional reference cookbook published by Théodore Gringoire and Louis Saulnier in 1914, there is mentioned a garnish "Wellington" to beef, described as: "Fillet browned in butter and in the oven, coated in poultry stuffing with dry duxelles added, placed in rolled-out puff pastry. Cooked in the oven. Garnished with peeled tomatoes,lettuce, Pommes château".
An installment of a serialized story entitled "Custom Built" by Sidney Herschel Small in 1930 had two of its characters in a restaurant in Los Angeles that had "beef Wellington" on its menu.[6] The first occurrence of the dish recorded in the Oxford English Dictionary is a quotation from a 1939 New York food guide with "Tenderloin of Beef Wellington" which is cooked, left to cool, and rolled in a pie crust.[2]
Oh, and Merry Christmas to you and your family.
@george-k said in So what're you making?:
@aqua-letifer said in So what're you making?:
@george-k said in So what're you making?:
@horace said in So what're you making?:
Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.
Learning that was the best Christmas gift I could have possibly asked for!
Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.
Bullshit (LOL):
While historians generally believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington, the precise origin of the name is unclear and no definite connection between the dish and the duke has been found.[1]
Leah Hyslop, writing in The Daily Telegraph, observed that by the time Wellington became famous, meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French filet de bœuf en croûte (fillet of beef in pastry) might imply that "Beef Wellington" was a "timely patriotic rebranding of a trendy continental dish".[2] However, she cautioned, there are no 19th-century recipes for the dish. There is a mention of "fillet of beef, a la Wellington" in the Los Angeles Times of 1903, and an 1899 reference in a menu from the Hamburg-America line.[3] It may be related to 'steig' or steak Wellington, an Irish dish (the Duke was from an Anglo-Irish family), but the dates for this are unclear.[citation needed]
In the Polish classic cookbook, finished in 1909 and published for the first time in 1910, by Maria Ochorowicz-Monatowa (1866-1925), Uniwersalna książka kucharska ("The Universal Cooking Book"), there is a recipe for "Polędwica wołowa à la Wellington" (beef fillet à la Wellington). The recipe does not differ from the dish later known under this name. It is a beef filet enveloped together with duxelles in puff pastry, baked, and served with a truffle or Madeira sauce. The author, who mastered her cooking skills both in Paris and Vienna at the end of the 19th century, claimed that she had received this recipe from the cook of the imperial court in Vienna. She also included "filet à la Wellington" in the menus proposed for the "exquisite dinners".[4][5]
In Le Répertoire de la Cuisine a professional reference cookbook published by Théodore Gringoire and Louis Saulnier in 1914, there is mentioned a garnish "Wellington" to beef, described as: "Fillet browned in butter and in the oven, coated in poultry stuffing with dry duxelles added, placed in rolled-out puff pastry. Cooked in the oven. Garnished with peeled tomatoes,lettuce, Pommes château".
An installment of a serialized story entitled "Custom Built" by Sidney Herschel Small in 1930 had two of its characters in a restaurant in Los Angeles that had "beef Wellington" on its menu.[6] The first occurrence of the dish recorded in the Oxford English Dictionary is a quotation from a 1939 New York food guide with "Tenderloin of Beef Wellington" which is cooked, left to cool, and rolled in a pie crust.[2]
Oh, and Merry Christmas to you and your family.
Party pooper.
And yes, Merry Christmahanakwanzaka to you and yours.
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@george-k said in So what're you making?:
@aqua-letifer said in So what're you making?:
@george-k said in So what're you making?:
@horace said in So what're you making?:
Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.
Learning that was the best Christmas gift I could have possibly asked for!
Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.
Bullshit (LOL):
While historians generally believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington, the precise origin of the name is unclear and no definite connection between the dish and the duke has been found.[1]
Leah Hyslop, writing in The Daily Telegraph, observed that by the time Wellington became famous, meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French filet de bœuf en croûte (fillet of beef in pastry) might imply that "Beef Wellington" was a "timely patriotic rebranding of a trendy continental dish".[2] However, she cautioned, there are no 19th-century recipes for the dish. There is a mention of "fillet of beef, a la Wellington" in the Los Angeles Times of 1903, and an 1899 reference in a menu from the Hamburg-America line.[3] It may be related to 'steig' or steak Wellington, an Irish dish (the Duke was from an Anglo-Irish family), but the dates for this are unclear.[citation needed]
In the Polish classic cookbook, finished in 1909 and published for the first time in 1910, by Maria Ochorowicz-Monatowa (1866-1925), Uniwersalna książka kucharska ("The Universal Cooking Book"), there is a recipe for "Polędwica wołowa à la Wellington" (beef fillet à la Wellington). The recipe does not differ from the dish later known under this name. It is a beef filet enveloped together with duxelles in puff pastry, baked, and served with a truffle or Madeira sauce. The author, who mastered her cooking skills both in Paris and Vienna at the end of the 19th century, claimed that she had received this recipe from the cook of the imperial court in Vienna. She also included "filet à la Wellington" in the menus proposed for the "exquisite dinners".[4][5]
In Le Répertoire de la Cuisine a professional reference cookbook published by Théodore Gringoire and Louis Saulnier in 1914, there is mentioned a garnish "Wellington" to beef, described as: "Fillet browned in butter and in the oven, coated in poultry stuffing with dry duxelles added, placed in rolled-out puff pastry. Cooked in the oven. Garnished with peeled tomatoes,lettuce, Pommes château".
An installment of a serialized story entitled "Custom Built" by Sidney Herschel Small in 1930 had two of its characters in a restaurant in Los Angeles that had "beef Wellington" on its menu.[6] The first occurrence of the dish recorded in the Oxford English Dictionary is a quotation from a 1939 New York food guide with "Tenderloin of Beef Wellington" which is cooked, left to cool, and rolled in a pie crust.[2]
Oh, and Merry Christmas to you and your family.
Party pooper.
And yes, Merry Christmahanakwanzaka to you and yours.
@aqua-letifer said in So what're you making?:
And yes, Merry Christmahanakwanzaka to you and yours.
You forgot...
Link to video -
Some quick breakfast bullshit to take care of some fridge surplus.
A lot of times this is my favorite kind of stuff to eat.
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I delivered my tired wife breakfast in bed. Toasted croissant, berries, homemade jam, homemade whipped cream, french press coffee.
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Well, apparently the phyllo dough had been broken some point before I defrosted, and I bought puff pastry shells… So it’s Prosciutto wrapped tenderloin…
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We called an audible as well. Still from the Dungeons & Dragons Cookbook Elven Menu, but dragon salmon and greenspears instead.
The salmon sauce is actually sweet red wine, not white. Interesting and very good.
Please love yourself.
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We called an audible as well. Still from the Dungeons & Dragons Cookbook Elven Menu, but dragon salmon and greenspears instead.
The salmon sauce is actually sweet red wine, not white. Interesting and very good.
@aqua-letifer said in So what're you making?:
We called an audible as well. Still from the Dungeons & Dragons Cookbook Elven Menu, but dragon salmon and greenspears instead.
The salmon sauce is actually sweet red wine, not white. Interesting and very good.
I didn’t even know that existed… I will have to check it out.
The tenderloin was already seasoned for the Wellington and I had already reduced the mushrooms, so i am thinking of still making the puff pastries and making a Wellington deconstructed…
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We called an audible as well. Still from the Dungeons & Dragons Cookbook Elven Menu, but dragon salmon and greenspears instead.
The salmon sauce is actually sweet red wine, not white. Interesting and very good.
