The Cookbook

[Mik]

It's a gray, chilly day, so a big pot of Midwestern chili is in order. I chopped up rib steak instead of ground beef and used much more spices than this recipe called for, but it uses a quart of tomato juice, which is how my mom and MFR's used to make chili. I usually make more of a Texas style, no beans, and she's been requesting this.

Pretty basic, and I only marginally followed it, but it tastes pretty good. Might put some cooked pasta in it later since her mom made it that way.

Serve it with some hard rolls and butter, a big cold glass of milk. A favorite dinner.

https://www.restlesschipotle.com/midwestern-style-chili/

[Mik]

We had this Sunday morning. Easy, impressive and delicious.

https://breakfastwithnick.com/2016/01/14/best-dutch-baby-pancake-recipe/

[Mik]

Tonight, I'm making one of The Princess's favorite dishes by her favorite chef, Alison Roman. MFR is out tonight at a show, so I can cook whatever I want.

Skillet Chicken with Crushed Olives and Sumac. I have the cookbook on Kindle, but it's so easy.

Link to video

[Mik]

[George K]

@Mik FryWall ftw!

I love my Frywall. Thinking of getting a larger one for my big-ass skillet.

[Mik]

I do too. Bought the big one first, now have all three sizes. Only product I ever bought from Shark Tank.

[xenon]

@Mik said in The Cookbook:

Hard to get skin like that. So good!

[Mik]

Have to cook it skin side down at fairly high heat in oil.

[Horace]

@Mik said in The Cookbook:

We had this Sunday morning. Easy, impressive and delicious.

https://breakfastwithnick.com/2016/01/14/best-dutch-baby-pancake-recipe/

I had to try those, thanks for the recommendation Mik. We both thought they are great. Mine was looking perfect in the oven but eventually collapsed on one side. Still beautiful. Put whipped cream and kiwi on my wife's, and maple syrup on mine. No butter necessary with the amount already in the recipe.

[Mik]

Looks fantastic. I almost made one this morning but opted for muesli with red raspberries (on sale for fifty cents this week. stocked up)

[Mik]

I made this Friday night. Very easy, but I used speck ham, not prosciutto. Prosciutto is usually cut too thin to work this way, and I didn't have any. i don't think the ham worked well - the flavor was much too strong. If I did it again, I'd either go traditional with no ham and a mushroom-apple duxelles or I might wrap with precooked bacon instead. In any event, pork tenderloin works very well with the puff pastry.

https://www.foodnetwork.com/recipes/alton-brown/pork-wellington-recipe-1917666

[Mik]

Surprisingly good cold next day sliced thin. Kind of like a sandwich.

[Horace]

That looks great. I had malaysian inspired beef wellington on Thanksgiving. With a mushroom curry inside. It was good, good too on the next day.

[Mik]

That sounds great. Most things could be improved with curry.

[cathys]

This has been one of my favorite threads to follow since coming back. We've tried the Normandy Chicken and Hungarian Goulash recipes, both came out very tasty.
We have a German pancake recipe we just picked up on a visit to some old friends a couple months back and really like that one. We made them again this past Saturday morning. Looks very similar to the one that Horace did. We did ours in cast iron (last Saturday's was topped in blackberries and real maple syrup) it is becoming a weekend favorite.

[Mik]

Cathy, was it called a Dutch Baby?

[cathys]

@Mik It was just a Better Crocker German Oven Pancakes recipe:
Here's a photo of the recipe:
https://www.amazon.com/photos/shared/roNnZJtTSCGtYSqqs2FWrQ.qJ-0HcmQGELSCHB9Jm0lvv

[Mik]

Pretty close to the same recipe.

[Mik]

@Mik said in The Cookbook:

MFR again requested a recipe she found. Since I made her eat grilled trout last night, I guess I will make it for her. It does sound good. Using pork tenderloin that has been in freezer for like 3 years. Vacuum sealed so should be fine. Will be substituting agave and maple syrup for some of the honey.

https://www.thereciperebel.com/honey-garlic-pork-tenderloin-recipe/#wprm-recipe-container-28473

This is in the oven as we speak. Hope it is as good as the first time.

[Mik]

Brother and his wife are coming for the night.

Pot roast with mushrooms and red wine - this is the base recipe, but I dry brined the roast with Onion-Mushroom soup mix and porcini powder and did not brown it first. I'll add some water and the rest of the soup mix to the wine. Served with roasted yukon gold taters and haricot verts (skinny green beans) Also I did not bring to pot to boiling before putting it in the oven. It'll get there quicky enough.

https://www.atnellys.com/en/oven-baked-chuck-roast-recipe-with-red-wine-mushrooms/

Baked a fresh blackberry cobbler this morning. Used three cups instead of two.

https://www.allrecipes.com/recipe/218014/mamas-blackberry-cobbler/#reviewSection