The Cookbook

[LuFins Dad]

@Mik said in The Cookbook:

Chicken Marsala cooking now, with steamed broccoli spears.

This Chef John guy on Allrecipes has good stuff.

https://www.allrecipes.com/recipe/237928/chef-johns-chicken-marsala/

Seems a little simple…

[Mik]

@LuFins-Dad said in The Cookbook:

@Mik said in The Cookbook:

Chicken Marsala cooking now, with steamed broccoli spears.

This Chef John guy on Allrecipes has good stuff.

https://www.allrecipes.com/recipe/237928/chef-johns-chicken-marsala/

Seems a little simple…

Best I’ve made, and I’ve been making it for 35 years.

Good ingredients and great technique makes a great recipe. A million ingredients just makes a mess.

[Aqua Letifer]

@Mik said in The Cookbook:

Good ingredients and great technique makes a great recipe. A million ingredients just makes a mess.

Ayep. Get the right stuff, and know what you're doing. Fancy doesn't have to factor in.

That looks freaking amazing.

[Mik]

I think it will be better tomorrow, served over polenta.

[George K]

Grilled Cheese...

I've been making it in the air fryer lately, and I'm liking the results.

White bread, slathered with butter (or mayonnaise)
American cheese - usually 1 slice, but 2 might be better because cheese.
Shredded mozzarella
Roma tomato slices
Basil

Any suggestions?

[Mik]

[George K]

@Mik said in The Cookbook:

Considered that, but it's a lot of time to make.

OTOH, if I just nuke it, it might be acceptable on a sammich.

[Mik]

Just buy the precooked strips.

[Mik]

Healthy dinner tonight. Steak and Blue Cheese salad. Grass fed flat iron steak.

[Mik]

Making Melt In Your Mouth Chicken tonight with a tossed salad. In the oven now. Will report back. It certainly is stupid easy.

[Catseye3]

@George-K said in The Cookbook:

Melt In Your Mouth Chicken

Hey! I sent you this recipe a few months ago! Read ya mail!!!

Not for nuttin, next time skip all that seasoning stuff and sprinkle dried oregano on top. Faster and IMO will taste better.

[Mik]

It’s pretty good. Very moist. I think maybe more Parmesan next time and maybe some Italian seasoning.

[Mik]

Excellent mayo-based Caesar dressing. For quite a while I've been trying to replicate Bravo! Caesar dressing. This is exceptionally close.

I did replace half the mayo with EV olive oil.

https://www.epicurious.com/recipes/food/views/caesar-mayonnaise-dressing-11892

[Mik]

Corned beef and cabbage. Why wait for St Patrick’s Day?

Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.

https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/

[Mik]

After only an hour my house smells like Izzy Kadet’s deli. Yum.

[Mik]

[Rainman]

Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
I sure miss being able to eat corned beef. The salt content is too high, damn.

[Jolly]

@Mik said in The Cookbook:

Corned beef and cabbage. Why wait for St Patrick’s Day?

Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.

https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/

Corned beef is good with fried eggs for breakfast, too.

[Jolly]

@Rainman said in The Cookbook:

Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
I sure miss being able to eat corned beef. The salt content is too high, damn.

The best salt-free cajun seasoning, used in several of the hospitals in South...

[Mik]

The trick to low salt is to start with salt-free ingredients, and only season at table. The amount of salt you use on cooked food is miniscule.

I know it is said that using salt while you are cooking makes everything taste better, but I have not found that to be the case. I never salt pasta water or anything like that.