The Cookbook
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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.
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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.
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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/
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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.
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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.
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@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......
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Tonight I made Himalayan Rabbit Stew.
I found him a-layan dead by the road…
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Trying this tonight.
https://www.food.com/recipe/pan-fry-garlic-butter-branzino-531608
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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...
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, optionalINSTRUCTIONS
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!
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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.
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Going to try these potatoes...never brined a potato before.
https://www.foodnetwork.com/recipes/the-bomb-bakers-recipe-1946128
"My pronouns are FA/FO." - Mik, 2024
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@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.
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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
"My pronouns are FA/FO." - Mik, 2024
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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.
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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/
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Tonight's dinner: Braised Beef
Ingredients:
Show Nutrition
INGREDIENTS1 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 leavesDirections:
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.
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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 pepperDirections:
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...
