The Cookbook

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 · "Now look here, you Baltic gas passer... " - Mik, 6/14/08

@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 · "Now look here, you Baltic gas passer... " - Mik, 6/14/08

@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 · "Now look here, you Baltic gas passer... " - Mik, 6/14/08

@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.

Mik

Kroger had a sale on today. Got an 11 lb smoked glazed (I have to do the glaze) ham for $10. With baked sweet potatoes.

Company coming for the football game.

Mik

Lots of leftover ham - time for ham and bean soup.

https://thewoksoflife.com/ham-and-bean-soup/#recipe

Ham and Bean Soup

This is easily the best Ham and Bean Soup we’ve ever had! It's a simple, adaptable recipe, perfect with chunks of crusty bread.

Prep Time 20 mins
Cook Time 5 hrs
Total Time 5 hrs 20 mins
Servings: 10 Calories: 317kcal

Equipment

Dutch oven (or pressure cooker, if using dried beans)

Ingredients

1 tablespoon oil (olive oil, vegetable oil, canola oil, etc.)
1 1/2 cups onions (diced, about 1 medium onion)
4 large garlic cloves (chopped)
2 cups celery (diced, about 5 ribs of celery)
2 1/2 cups carrots (diced, about 6 medium carrots)
5 15 oz. cans assorted beans (such as cannellini, red kidney, pink beans, pinto beans, or black-eyed peas, drained—no need to be super thorough about draining)
9 cups water (a 15-ounce/425g bean can, filled 5x; can use low-sodium chicken stock if you don't have the chicken bouillon paste the recipe calls for)
2 large bay leaves
2 teaspoons dried thyme
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons chicken bouillon paste (adjust to avoid over-salting if using powdered bouillon)
14 ounces ham (roughly shredded or diced; or 2 large smoked ham hocks)
1/2 cup fresh parsley (chopped)
1/4-1/2 teaspoon liquid smoke (optional, to taste: not needed if using smoked ham hocks)

Instructions

Heat a Dutch oven (you can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning) over medium heat for about 3 minutes or so, until it’s nice and hot. Add the oil and the onions. Cook until the onions begin to turn translucent. Add the garlic and cook for 1-2 minutes.

Stir in the chopped celery and carrots, and cook for an additional 5-6 minutes. Add the beans, followed by the water. Increase the heat to high.

Add the bay leaves, dried thyme, garlic powder, onion powder, white pepper, black pepper, paprika, and chicken bouillon paste. (If you don’t have chicken bouillon paste, simply use chicken stock in place of the water.) Bring to a boil.

Stir in the ham. I like to cut it into big shards/shreds for extra texture. (Sarah likes hers cubed and orderly though. I won’t judge either way!) If you’re using a ham hock instead of ham, you can add it in now.

Reduce the heat to medium-low so the soup is at a somewhat energetic simmer--it should always be at a low bubble. Cook for 4-5 hours, stirring periodically. For the first half of the cooking time, I keep the lid on. For the last hour or two, I will leave the pot slightly uncovered so some steam can escape. If the soup isn’t cooking down, you may want to increase the heat to medium. Every stove is different, so don’t just set it and forget it. Periodically check liquid levels.

In the last hour of cooking, add the fresh parsley, and cook for another hour. It’s done when the beans and carrots are tender, and the soup is thickened. If you used a ham hock, fish out any bones, and chop up any large pieces of meat and skin (keeping the skin is optional) that don’t break down during the cooking process before serving.

This soup is quite forgiving. If it ends up too salty for your tastes, just add water, and lightly mash some of the beans to release their starchiness and re-thicken the soup. If you are reheating the soup and there is not enough liquid, just add 1-2 cups of water to bring it back to your desired consistency.

Notes

You can also used dried beans for this recipe, but will need to cook them in a pressure cooker. See end of post for pressure cooker instructions.

This soup freezes well. It is best consumed within 3 months, but will last up to 6 months.

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