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The New Coffee Room

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  2. General Discussion
  3. The Cookbook

The Cookbook

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  • MikM Offline
    MikM Offline
    Mik
    wrote on last edited by
    #452

    Made this salad with grilled garlic rosemary pork chops. Perfect fall dinner.

    https://www.southernliving.com/recipes/apple-and-goat-cheese-salad-with-candied-pecans-recipe

    Ingredients
    CANDIED PECANS

    1 large egg white

    1 tablespoon granulated sugar

    1/2 pound pecan halves (about 2 cups)

    1/4 teaspoon smoked paprika

    1/4 teaspoon kosher salt

    VINAIGRETTE

    3 tablespoons extra-virgin olive oil

    1 1/2 tablespoons fresh lemon juice

    1/2 teaspoon kosher salt

    1/4 teaspoon orange zest

    1/8 teaspoon ground allspice

    SALAD

    3 Granny Smith apples, cored and thinly sliced

    10 ounces winter greens (such as arugula or kale)

    1/2 red onion, thinly sliced

    1/4 teaspoon kosher salt

    1/4 teaspoon cracked black pepper

    1/2 pound goat cheese, crumbled (about 2 cups)

    2 tablespoons good-quality aged balsamic vinegar

    Directions
    Prepare the Candied Pecans: Preheat oven to 350°F. Whisk together egg white and sugar in a bowl until light and frothy. Add pecans, paprika, and salt, and stir until pecans are completely coated. Spread in a single layer on a baking sheet. Bake in preheated oven until pecans are slightly toasted but still moist, 15 to 20 minutes. Remove pecans from baking sheet, and cool to room temperature, about 30 minutes.

    Prepare the Vinaigrette: Whisk together olive oil, lemon juice, salt, orange zest, and allspice until combined.

    Prepare the Salad: Toss together apples, greens, and onion in a large serving bowl; sprinkle with salt and pepper. Drizzle salad with Vinaigrette, and gently toss. Top with crumbled goat cheese and Candied Pecans. Drizzle with aged balsamic vinegar just before serving.

    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

    1 Reply Last reply
    • MikM Offline
      MikM Offline
      Mik
      wrote on last edited by Mik
      #453

      Simply Perfect Pot Roast

      I've always braised them before, but this recipe says you don't have to, and this guy's recipes are very good. Will serve over simple mashed potatoes.

      https://www.allrecipes.com/recipe/219173/simple-beef-pot-roast/

      Edit: Turned out very good. Defatted the juices, then blended the veggies into a gravy. You could do a lot of variations on this with seasonings, etc.

      “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

      1 Reply Last reply
      • George KG Offline
        George KG Offline
        George K
        wrote on last edited by George K
        #454

        Made these last night. Came out pretty good.

        Air Fryer French Fries

        • 1 pound russet potatoes, peeled
        • 2 teaspoons vegetable oil
        • 1 pinch cayenne pepper
        • ½ teaspoon kosher salt

        Cut each potato lengthwise into 3/8-inch-thick slices, then slice sections into 3/8-inch-wide sticks. Place potatoes in a bowl of cold water. Let soak to release excess starches, about 5 minutes; drain.

        Pour boiling water over the potatoes until they're covered by a few inches. Let sit for 10 minutes. Drain potatoes and transfer onto some paper towels. Blot off excess water and let cool completely, at least 10 minutes.

        Place cooled potatoes in a mixing bowl. Drizzle with oil and season with cayenne; toss to coat.

        Preheat an air fryer to 375 degrees F (190 degrees C).

        Stack potatoes in a double layer in the fryer basket.

        Cook for 15 minutes. Slide basket out and toss fries. Continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.


        My variations:

        1. I left the potatoes unpeeled because ... skin.
        2. In deference to the management, I skipped the cayenne
        3. Before cooking I seasoned the fries with paprika, Mrs. Dash's seasoning, and a touch of Kosher salt.
        4. I put them in a rotisserie for my air fryer so I wouldn't have to turn them. The rotisserie does a good job of mixing and exposing all sides.
        5. Took about half an hour of cook time.

        Yeah, the whole thing took about an hour to do, including prep, wait, cook.

        But definitely worth the time. Very little labor involved. Came out crispy on the outside and nice and fluffy on the inside. I imagine if I cut them into thicker pieces, I'd get more of that fluff.

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

        The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

        1 Reply Last reply
        • MikM Offline
          MikM Offline
          Mik
          wrote on last edited by
          #455

          Saw this recipe and wanted to try it. Never had any luck at home with cacio e pepe

          https://www.marthastewart.com/962334/cacio-e-pepe-lemon

          “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

          1 Reply Last reply
          • MikM Offline
            MikM Offline
            Mik
            wrote on last edited by
            #456

            It was pretty good. probably the best version I have made, but I need to get better cheese.

            “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

            1 Reply Last reply
            • MikM Offline
              MikM Offline
              Mik
              wrote on last edited by
              #457

              Tonight will be special:

              https://www.allrecipes.com/recipe/152156/vietnamese-aromatic-lamb-chops/

              Plus Rosemary roasted pears.

              “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

              1 Reply Last reply
              • MikM Offline
                MikM Offline
                Mik
                wrote on last edited by
                #458

                Trying even more Mediterranean cooking this year. This is tonight but using bone in thighs. Probably add some shallots too.

                https://www.tasteofhome.com/recipes/skillet-chicken-with-olives/

                “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                1 Reply Last reply
                • MikM Offline
                  MikM Offline
                  Mik
                  wrote on last edited by
                  #459

                  Burned the damn chicken. Jets pizza on its way.

                  “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                  1 Reply Last reply
                  • MikM Offline
                    MikM Offline
                    Mik
                    wrote on last edited by
                    #460

                    Made this tonight. Delicious. I salted it a bit and added a bit more lemon zest than it called for, but it was easy, very light, but also filling. Cooked it more like 16 minutes.

                    https://www.tasteofhome.com/recipes/cod-and-asparagus-bake/

                    My pics:

                    IMG_4145.jpeg

                    IMG_4146.jpeg

                    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                    1 Reply Last reply
                    • MikM Offline
                      MikM Offline
                      Mik
                      wrote on last edited by
                      #461

                      Steak Frites tonight, prime flank steak. Never made it before.

                      Anyone make from scratch fries in an air fryer? Any good?

                      “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                      George KG 1 Reply Last reply
                      • MikM Mik

                        Steak Frites tonight, prime flank steak. Never made it before.

                        Anyone make from scratch fries in an air fryer? Any good?

                        George KG Offline
                        George KG Offline
                        George K
                        wrote on last edited by
                        #462

                        @Mik said in The Cookbook:

                        Anyone make from scratch fries in an air fryer? Any good?


                        1 pound russet potatoes, peeled
                        2 teaspoons vegetable oil
                        1 pinch cayenne pepper
                        ½ teaspoon kosher salt

                        Gather all ingredients.

                        Cut each potato lengthwise into 3/8-inch-thick slices, then slice sections into 3/8-inch-wide sticks. Place potatoes in a bowl of cold water. Let soak to release excess starches, about 5 minutes; drain.

                        Pour boiling water over the potatoes until they're covered by a few inches. Let sit for 10 minutes. Drain potatoes and transfer onto some paper towels. Blot off excess water and let cool completely, at least 10 minutes.

                        Place cooled potatoes in a mixing bowl. Drizzle with oil and season with cayenne; toss to coat.

                        Preheat an air fryer to 375 degrees F (190 degrees C).

                        Stack potatoes in a double layer in the fryer basket.

                        Cook for 15 minutes. Slide basket out and toss fries. Continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.


                        I've made these several times. Comes out good.

                        But, I don't use cayenne (spousal unit disapproves). I use garlic powder, onion salt and paprika. Also, I leave skin on.

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

                        The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                        1 Reply Last reply
                        • MikM Offline
                          MikM Offline
                          Mik
                          wrote on last edited by
                          #463

                          Thanks! I like skin on. I guess I will have to buy an air fryer. Tonight it’s Ore Ida crispy crinkle cuts.

                          “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                          1 Reply Last reply
                          • George KG Offline
                            George KG Offline
                            George K
                            wrote on last edited by
                            #464

                            @kluurs makes air-fryer fries all the time.

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

                            The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                            George KG 1 Reply Last reply
                            • George KG George K

                              @kluurs makes air-fryer fries all the time.

                              George KG Offline
                              George KG Offline
                              George K
                              wrote on last edited by George K
                              #465

                              ETA: Frozen fries come out pretty good too. Just take longer.

                              Rule of thumb for air fryers - cook at 75% of the required temperature and 75% of the required time.

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

                              The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                              1 Reply Last reply
                              • kluursK Offline
                                kluursK Offline
                                kluurs
                                wrote on last edited by
                                #466

                                Airfryer has changed our lives. We have two - and used both last night - turkey breast in one and sweet potatoes in the other - everything done in less than an hour.

                                1 Reply Last reply
                                • George KG Offline
                                  George KG Offline
                                  George K
                                  wrote on last edited by
                                  #467

                                  Tell me more about the turkey breast....

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

                                  The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                                  kluursK 1 Reply Last reply
                                  • George KG George K

                                    Tell me more about the turkey breast....

                                    kluursK Offline
                                    kluursK Offline
                                    kluurs
                                    wrote on last edited by
                                    #468

                                    @George-K said in The Cookbook:

                                    Tell me more about the turkey breast....

                                    One of the airfryers has a rotisserie feature. It works well with turkey breasts. Cooked it at 380 for about 50 minutes. Checked the temp - moist. Didn't do any brining - just the bare bird. Cooked the sweet potatoes for at 400 for a little longer.

                                    1 Reply Last reply
                                    • George KG Offline
                                      George KG Offline
                                      George K
                                      wrote on last edited by George K
                                      #469

                                      I assume you're talking about the Instant Pot Vortex air fryer. I have that thing. Love it. I make fries in the rotisserie basket.

                                      Was it a thawed whole breast, or just a boneless thingie? I think the limit for rotisserie things in the Vortex is 4 lb.

                                      I've made chicken that way, and it comes out good as well.

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

                                      The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                                      1 Reply Last reply
                                      • kluursK Offline
                                        kluursK Offline
                                        kluurs
                                        wrote on last edited by
                                        #470

                                        Yup - used a boneless breast - didn't use the circular basket - rather a special skewer that came with the unit.

                                        1 Reply Last reply
                                        • George KG Offline
                                          George KG Offline
                                          George K
                                          wrote on last edited by
                                          #471

                                          https://www.americastestkitchen.com/recipes/10530-cast-iron-baked-chicken

                                          Cast Iron Baked Chicken

                                          2 teaspoons paprika
                                          2 teaspoons salt
                                          1 teaspoon pepper
                                          ½ teaspoon onion powder
                                          ½ teaspoon granulated garlic
                                          3 pounds bone-in chicken pieces, (2 split breasts, 2 drumsticks, 2 thighs, and 2 wings with wingtips discarded), trimmed
                                          2 tablespoons unsalted butter
                                          6 sprigs fresh thyme

                                          Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 450 degrees. Combine paprika, salt, pepper, onion powder, and granulated garlic in bowl. Pat chicken dry with paper towels and sprinkle all over with spice mixture.

                                          When oven is heated, carefully remove hot skillet. Add butter, let it melt, and add thyme sprigs. Place chicken in skillet skin side down, pushing thyme sprigs aside as needed. Transfer skillet to oven and bake for 15 minutes.

                                          Remove skillet from oven and flip chicken. Return skillet to oven and bake until breasts register 160 degrees and drumsticks/thighs register at least 175 degrees, about 15 minutes longer.

                                          Let chicken rest in skillet for 10 minutes. Transfer chicken to platter and spoon pan juices over top. Serve.

                                          =-=-=-=-=-=

                                          My effort

                                          IMG_4074.jpeg

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

                                          The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

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