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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. The Cookbook

The Cookbook

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  • OptimisticO Offline
    OptimisticO Offline
    Optimistic
    wrote on last edited by
    #243

    Anybody have a fondue recipe they love? I decided I want to make some tonight and I never have before, and the recipes online have so much variation in cheeses and alcohol used.

    1 Reply Last reply
    • MikM Offline
      MikM Offline
      Mik
      wrote on last edited by
      #244

      Had a ton of leftover roast chicken so I made Fancy Nancy Chicken Salad from The Chicken Salad Chick. No grapes, so more apple, and I used Avocado oil mayonnaise so half the fat. Delicious.

      https://domesticsuperhero.com/fancy-nancy-chicken-salad/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

      “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 Offline
        MikM Offline
        Mik
        wrote on last edited by
        #245

        For the first dinner of the year, grilled salmon with orange basil butter, roasted potatoes and strawberry macadamia salad. The salad is from Dewey's Pizza, our favorite place and where The Princess worked for several years. Their salads are out of this world good - this one is organic mixed greens with strawberries, macadamia halves, blue cheese crumbles lightly dressed with a strawberry poppyseed dressing.

        Serving with an Argentine rose' of pinot noir.

        https://www.landolakes.com/recipe/19999/salmon-fillets-with-orange-basil-butter/

        “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 Offline
          MikM Offline
          Mik
          wrote on last edited by Mik
          #246

          As a follow-up note, the salmon was excellent and very easy. I did not put the butter on before grilling, just some salt, pepper and orange juice. Put a little orange basil butter on after it was cooked. Even My Favorite Redhead loved it and she doesn't like salmon.

          You could also roast the salmon in a 425 oven until it hits 135-145, depending on how rare or well done you like it.

          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 Offline
            MikM Offline
            Mik
            wrote on last edited by Mik
            #247

            Gotta evangelize this recipe. Easy, absolutely delicious, and company worthy. The nut crust kept the meat very tender and moist. The pistachios are salted so I did not salt the meat. It didn't need it, and you can add at table if wanted. Beautiful on the plate, too. The salad was good with it.

            https://www.purewow.com/recipes/pistachio-pork-tenderloin-apple-escarole-salad

            My SIL is allergic to tree nuts, but I think it would work fine with peanuts or cashews. Any nut, really. We will try that next time they are here.

            “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
            • taiwan_girlT taiwan_girl

              @George-K I like quiche. Dont like a whole lot of cheese, but maybe I can adapt the recipe. Thanks!!

              LarryL Offline
              LarryL Offline
              Larry
              wrote on last edited by
              #248

              @taiwan_girl said in The Cookbook:

              @George-K I like quiche.

              Sometimes I like a quickie, but most of the time I prefer to take my ti......

              Never mind......

              1 Reply Last reply
              • LuFins DadL Offline
                LuFins DadL Offline
                LuFins Dad
                wrote on last edited by
                #249

                Tonight I made Himalayan Rabbit Stew.

                I found him a-layan dead by the road…

                The Brad

                1 Reply Last reply
                • MikM Offline
                  MikM Offline
                  Mik
                  wrote on last edited by
                  #250

                  Trying this tonight.

                  https://www.food.com/recipe/pan-fry-garlic-butter-branzino-531608

                  “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
                    #251

                    As I've said, Mrs. George likes her beef well done, which makes things like Beef Wellington out of the question.

                    So, I came across this...

                    https://cookitonce.com/easy-ground-beef-wellington-recipe-2/?fbclid=IwAR39hwzKkaH0X0r5yh0LjT-qh6kvueEwHb5JvXT5ir6btBuGNxzohZVFzQg

                    EASY GROUND BEEF WELLINGTON RECIPE

                    INGREDIENTS

                    1 ½ lb. ground beef
                    8 oz. baby Bella mushrooms
                    2 eggs beaten
                    3 tbsp butter
                    2 tbsp dried parsley (or fresh)
                    1 tbsp cream (or milk)
                    1 small onion chopped fine
                    4 cloves garlic minced
                    ½ c. red wine or grape juice
                    1 tsp fresh basil
                    1 tsp salt
                    2 sheets puff pastry (thawed according to the pkg)
                    salt and pepper, to taste
                    4 tbsp saltine crackers or bread crumbs, crushed
                    mozzarella cheese, optional

                    INSTRUCTIONS

                    Step 1: Prepare the oven. Preheat it to 400 degrees.

                    Step 2: Combine the eggs, ground beef, saltine crackers or bread crumbs, dried parsley, salt, and cream or milk until well blended. Set aside.

                    Step 3: Melt the butter in a large saucepan. Once the butter has melted, add the onion and mushrooms to the pan and cook over medium-high heat until the mushrooms' sweat and onions are clear.

                    Step 4: Adjust the heat to medium, then add the garlic, red wine, and basil.

                    Step 5: Adjust the heat to high and continue cooking until the liquid has reduced, then take the pan off the heat. Let the mushroom mixture cool.

                    Step 6: Lightly oil a baking pan or cookie sheet.

                    Step 7: Lay the pastry sheet on a lightly floured surface, then cut the sheets into 4 squares. Across each square, spread the mushroom mixture and top with a thin layer of mozzarella cheese. Shape half cup of meat mixture into flattened balls and put it on top of the cheese.

                    Step 8: Over the meat, pull the corners, then pinch the edges to seal.

                    Step 9: On the prepared cookie sheet, place the bundles, seam-side down. On top of the bundles, cut small slits and brush the tops with beaten egg or cream.

                    Step 10: Place in the preheated oven and bake for about 30 to 40 minutes or until golden brown and the meat is completely cooked. Remove from the oven and serve the ground beef Wellington with brown gravy. Enjoy!

                    "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 Offline
                      MikM Offline
                      Mik
                      wrote on last edited by
                      #252

                      I would think that would be a better texture than the filet, plus flavoring the ground meat.

                      We got hungry early yesterday, so I did not fix the fish recipe. We went to our favorite brewery for a burger and beer. Yum.

                      “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
                        #253

                        I have a couple OF steaks from Wild Fork that we're doing tonight. My strip steak will be sous-vide, then sear, as usual.

                        For Mrs. George, I'm going to try to air-fry/broil her filet - which she likes cut in half, so it's thinner*. Also, baked potatoes in the air fryer. My two experiences with that have been spectacular. I mean, it's a baked potato, but wow...

                        *The woman has no shame. Of course, she married me, so, yeah.

                        "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 Offline
                          MikM Offline
                          Mik
                          wrote on last edited by
                          #254

                          Going to try these potatoes...never brined a potato before.

                          https://www.foodnetwork.com/recipes/the-bomb-bakers-recipe-1946128

                          “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

                            Going to try these potatoes...never brined a potato before.

                            https://www.foodnetwork.com/recipes/the-bomb-bakers-recipe-1946128

                            George KG Offline
                            George KG Offline
                            George K
                            wrote on last edited by George K
                            #255

                            @mik when I make baked spuds, I coat them in olive oil, salt generously, and then bake. I DO pierce them with a fork, unlike Fieri's suggestion.

                            The Horseradish Sour Cream looks intriguing. Perhaps I'll try that (usually I'm a butter-on-spuds guy).

                            I suppose I can make them in the air fryer with appropriate adjustments to time and temperature.

                            "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 Offline
                              MikM Offline
                              Mik
                              wrote on last edited by Mik
                              #256

                              Apparently you can do the same brining to baked sweet potatoes. Going to try that too.

                              Edit: Very good.

                              “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 Offline
                                MikM Offline
                                Mik
                                wrote on last edited by
                                #257

                                Made this tonight. Delicious with crusty rolls for the sauce. Strawberries in balsamic vinegar for a very healthy dessert.

                                https://www.dorothylane.com/recipes/BraisedChickenThighsWithShallotsWine

                                “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

                                  Made this tonight. Delicious with crusty rolls for the sauce. Strawberries in balsamic vinegar for a very healthy dessert.

                                  https://www.dorothylane.com/recipes/BraisedChickenThighsWithShallotsWine

                                  George KG Offline
                                  George KG Offline
                                  George K
                                  wrote on last edited by
                                  #258

                                  @mik looks good! What sides did you make with it?

                                  "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 Offline
                                    MikM Offline
                                    Mik
                                    wrote on last edited by
                                    #259

                                    Just crusty rolls. Two apiece, to mop up the sauce. I made five thighs and adjusted accordingly. Also used some fresh basil, thyme and oregano from my indoor herb garden. I might add a bit more wine next time or maybe some chicken stock to make a little more gravy.

                                    I loved it. Easy, delicious, and pretty healthy.

                                    “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 Offline
                                      MikM Offline
                                      Mik
                                      wrote on last edited by Mik
                                      #260

                                      And here's the recipe for the strawberries. I do recommend getting a high quality balsamic. You can usually get that at the olive oil specialty stores.

                                      https://lidiasitaly.com/recipes/strawberries-balsamic-vinegar/

                                      “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
                                        #261

                                        Tonight's dinner: Braised Beef

                                        Ingredients:

                                        Show Nutrition
                                        INGREDIENTS

                                        1 medium fennel bulb
                                        1 medium yellow onion
                                        3 large carrots
                                        4 cloves garlic
                                        1 pound cremini mushrooms
                                        5 pounds boneless chuck roast
                                        1 tablespoon kosher salt
                                        1 1/2 teaspoons freshly ground black pepper
                                        1/4 cup all-purpose flour
                                        2 tablespoons canola or vegetable oil
                                        2 tablespoons tomato paste
                                        2 1/2 cups dry red wine
                                        1 to 1 1/2 cups low-sodium beef broth, divided
                                        3 large sprigs fresh thyme
                                        2 bay leaves

                                        Directions:

                                        Arrange a rack in the middle of the oven and heat the oven to 350°F.

                                        Trim and halve 1 medium fennel bulb lengthwise and cut into small dice (about 1 1/2 cups). Cut 1 medium yellow onion into small dice (about 2 cups). Peel 3 large carrots and cut crosswise into 1/4-inch-thick rounds (about 2 cups). Finely chop 4 garlic cloves. Trim and quarter 1 pound cremini mushrooms.

                                        Trim any large pieces of fat from 5 pounds boneless chuck roast and cut into 3 to 4-inch pieces. Pat dry with paper towels and place in a large bowl. Season with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper. Sprinkle with 1/4 cup all-purpose flour and toss with your hands until all the pieces are coated on all sides.

                                        Heat 2 tablespoons vegetable oil in a large Dutch oven or ovensafe heavy-bottomed pot over medium-high heat until shimmering. Working in batches so as not to crowd the pan, add the beef and sear until browned on all sides, about 2 minutes per side. Transfer to a large plate or rimmed baking pan.

                                        Reduce heat to medium low. Add the fennel, onion, and carrots and sauté until just tender, about 5 minutes. Add the garlic and cook for 2 minutes. Add 2 tablespoons tomato paste and cook until darkened in color and fragrant, about 1 minute.

                                        Pour in 2 1/2 cups dry red wine and 1 cup of the low-sodium beef broth, and scrape up any browned bits from the bottom of the pan. Add the mushrooms and stir to combine.

                                        Return the beef to the pot in a single layer, nestling the meat into the liquid and vegetables, and add any accumulated juices on the plate. The beef should sit just above the liquid line and not be fully immersed in the liquid. If there isn't enough liquid, add as much of the remaining 1/2 cup beef broth as needed.

                                        Nestle 3 large fresh thyme sprigs and 2 bay leaves between pieces of meat. Increase the heat to medium high and bring to a boil. Cover and transfer to the oven. Cook until the meat is gently falling apart when pricked with a fork, 2 1/2 to 3 hours.
                                        =-=-=-=-=-=-=-=-=-=

                                        Came out pretty good, but not appreciably different from an excellent beef stew.

                                        I'd never used fennel in a recipe, and though the diced fennel smelled wonderful, I'm not sure I couldn't have substituted something else, like celery.

                                        For the last hour of cooking, I threw in some baby red potatoes, so as to make a "one pot dinner." They came out OK.

                                        My roast was about 2 lb, and I froze the leftovers for a meal next month.

                                        "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
                                        • George KG Offline
                                          George KG Offline
                                          George K
                                          wrote on last edited by
                                          #262

                                          Tonight's dinner: Air Fryer Stuffed Pork Chops

                                          Ingredients:

                                          1 1/4 pounds boneless pork chops
                                          1 six ounce box Stove Top Stuffing Mix, any flavor will work (I know, I know....)
                                          1 1/2 cups water
                                          4 TBSP butter
                                          1 TBSP oil
                                          1/2 salt
                                          1/2 tsp garlic powder or granules
                                          1/4 tsp ground black pepper

                                          Directions:

                                          preheat the air fryer for 5 minutes at 400°

                                          meanwhile, make the stuffing according to the box directions using the water and butter listed above

                                          while the water comes to a boil slice a deep pocket in the pork chops to hold the stuffing

                                          then rub them with oil

                                          Sprinkle the chops with salt, garlic, and black pepper, rub in

                                          When the water boils put the stuffing together

                                          Divide the stuffing between the chops

                                          Stuff each chop and set in the air fryer

                                          Air fry at 380° for 8-10 minutes or until a thermometer inserted in the thickest part of the meat (not the stuffing) read 145°

                                          Allow them to rest for 5 minutes before serving, the temperature should come up to 155-160° after resting

                                          Came out OK...

                                          IMG_1357 copy.jpeg

                                          "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.

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