The Cookbook

[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

[George K]

@Mik said in The Cookbook:

Pot roast with mushrooms and red wine

Pot roast here as well. My roast is small, about 1 lb. Making it in the instant pot.

[Mik]

Meat loaf tonight. Used the Lipton Onion Mushroom Soup mix recipe as the base, but added onions, garlic, Worcestershire, white miso and gouchajang. Hope it's not fantastic because I could never repeat it in a million years. accompaniments will be mashed skin on yukon golds (too lazy to peel that thin skin) and green beans.

LIPTON ONION-MUSHROOM MEATLOAF
1 env. Lipton onion mushroom soup mix
1 1/2 lb. meatloaf mixture, ground beef and ground pork
1 c. soft bread crumbs
1 egg
1/2 c. water
1/4 c. ketchup
Preheat oven to 350 degrees. In large bowl combine all ingredients. In large shallow baking pan, shape into loaf. Bake 1 hour.

[George K]

@Mik I wish Mrs. George liked meatloaf.

[Horace]

Meatloaf is almost always disappointing in restaurants but can be fantastic if done right.

[Mik]

I don't understand that. A more inoffensive dish is hard to imagine. Is it the ketchup topping she doesn't like?

This I'll serve with leftover mushroom wine gravy from the other night's pot roast.

[Mik]

@Horace said in The Cookbook:

Meatloaf is almost always disappointing in restaurants but can be fantastic if done right.

There was 25 years or so ago a chain called The Cooker that had fantastic meat loaf. Sadly they went out of business.

[Mik]

It is outstanding. Damn.

[George K]

@Mik I should make it, freeze it divvy up enough for lunches.

[Mik]

Two more variations - I used 2 lbs of beef and pork mix, and I used sour cream instead of milk in the potatoes.

Yummy comfort food.