The Cookbook

[Rainman]

@Horace said in The Cookbook:

@George-K said in The Cookbook:

I love meatloaf.

Mrs. George (perhaps because of some childhood trauma?) does not.

that would be my guess.

Personally, I don't like meatloaf because one of the girls who rejected me when I was younger, was holding a meatloaf. She said "No, I will not go out with you, and also I love meatloaf! This is a meatloaf!". I shrugged and asked her why she was holding a meatloaf and she said that meatloaf is for people who are more appealing than me, then she found a better guy and shared meatloaf with him. That's why I don't like meatloaf.

Sorry, man. That wasn't the reason. Ask any of us.
Better yet, don't ask.

OK, you can ask Ax. That's it.

[George K]

Tonight's Dinner: Steak, Spuds and Sprouts

I had a taste for steak, so I threw a strip steak into the sous vide, seasoned with some salt, pepper and Nawlins seasoning. Seared in canola oil with butter. After flipping, I sprinkled some blue cheese crumbles on the steak.

Spud - just a baked spud with some shredded cheddar and butter. Salt and pepper. Simple.

Sprouts: Sautéed Brussels Sprouts and Shallots

2 tablespoons olive oil
1 cup thinly sliced shallots
2 garlic cloves, minced
1 teaspoon sugar
3/4 pound Brussels sprouts, trimmed and thinly sliced lengthwise
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Heat a large stainless steel skillet over medium-high heat.
Add oil to pan; swirl to coat.
Add shallots; sauté 3 minutes or until almost tender, stirring occasionally.
Add garlic; sauté 30 seconds, stirring constantly.
Add sugar and Brussels sprouts; sauté 5 minutes or until brown, stirring occasionally.
Sprinkle with salt and pepper; toss.

The sprouts I got were small, and difficult to "slice thin." Pain in the ass. Next time, I'll get bigger sprouts and brown them a bit more.

[Mik]

Looks awesome.

[George K]

Tonight's dinner: German Spuds

For decades, yes, literally for decades, I've enjoyed the "German Browned Potatoes" at the Berghoff restaurant in Chicago. With some Wiener Schnitzel and creamed spinach it was a perfect meal - as long as you added some nice beer.

A couple of years ago, The Berghoff replaced the German Browned Potatoes with Spätzle. It was still good, but not quite the same.

I've been on a search for something that would fill in the gap, that I could make at home.

Today I tried this:

https://www.deliciousmeetshealthy.com/german-pan-fried-potatoes-bratkartoffeln/

5 cups potatoes, peeled and chopped
1 large onion, finely chopped
6 pieces bacon
2 Tbsp olive oil
salt and pepper to taste
paprika, to taste

Peel and chop potatoes. After I peel them, I prefer to place the potatoes in a bowl with cold water to prevent browning. While chopping potatoes, place them back in the bowl with water.

Cook 6 pieces of bacon in a skillet over medium-high heat. Move the bacon to a plate and reserve the bacon fat.

Add chopped onion to bacon fat in the skillet and saute until onion is translucent. Using slotted spoon move cooked onion to the plate with the bacon.

Before placing the chopped potatoes in the pan with bacon fat, pat dry them with a paper towel. You don’t want any water to get in contact with hot oil because it will create a lot of splatter and may burn you.

Season potatoes with salt, pepper and paprika and cover pan with a lid. Cook on medium heat for about 25 minutes until potatoes are tender, flipping them halfway through.

Repeat with remaining potatoes and each time add 1 Tbsp of olive oil or fat of your choice if needed.

Place the pan fried potatoes in a dish and stir in the caramelized onions and chopped bacon. Adjust seasoning if necessary and serve the German fried potatoes warm.

I only had 3 slices of bacon and a vidalia onion, but I thought, what the hell....

Came out pretty good! Next time, more salt, a yellow onion, and more paprika.

Along with my chicken schnitzel, it came out pretty good.

[Mik]

Looks delicious!

[George K]

@Mik said in The Cookbook:

Looks delicious!

Mrs. George liked the concept of the potatoes, but not the execution.

Next time:
Don't use baby reds - that's all I had on hand.
Use a real onion - a yellow or white one.
As I said, moar salt, and probably moar paprika
Moar bacon - gotta get a fair amount of bacon grease to cook the spuds in.
Maybe chop the spuds smaller.

But the schnitzel is her favorite meal. She always says, "I really like it when you make that." She never says that.

[Mik]

Yeah, I hear that. I seldom get praise for my cooking, superb as it is.

[George K]

@Mik said in The Cookbook:

Yeah, I hear that. I seldom get praise for my cooking, superb as it is.

"Was the dinner OK?"

"It was...OK."

[Mik]

That is so on the money.

Sigh.

[Rainman]

George, any history in regards to the plate?
Family heirloom maybe?

[George K]

@Rainman said in The Cookbook:

George, any history in regards to the plate?
Family heirloom maybe?

Nice comment, but you're waaayy off.

This was a cheapo set that I got (I think on w00t!) for everyday use.

https://www.amazon.com/dp/B00IR2E21G?tag=duckduckgo-osx-20&linkCode=osi&th=1&psc=1

I think I paid around $50 for the set. It's serviceable and doesn't look too cheap.

[George K]

Tonight's dinner (along with a salad) is "Cowboy Quiche"

Ingredients:

1 whole unbaked pie crust (enough for a deep dish pan)
2 whole yellow onions, sliced
2 tbsp. butter
8 slices bacon
8 whole large eggs
1 1/2 c. heavy cream or half-and-half
Salt and pepper, to taste
2 c. grated sharp cheddar cheese

Directions:

Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Set aside to cool.

Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.

Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan).

Preheat the oven to 400 degrees.

Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.

Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)

Remove from the oven and allow to sit for 10 to 15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!

=-=-=-=-=-=-=-=-=-=-=
Notes:

1. This is A LOT of quiche. Easily enough for two quiches (which is what I ended up doing.
2. I used frozen pie crusts, and both of them filled up fine with the recipe.
3. "8 slices of bacon?" Nah, I used the whole 1 pound - for two quiches. I was only a bit decadent.
4. I added some scallions because, well, why the hell not?

[Mik]

Damn. That sounds and looks great.

[George K]

@Mik said in The Cookbook:

Damn. That sounds and looks great.

Mrs. George says "too many onions."

As if that's a bad thing.

Sheesh...

[Mik]

Must be 'Too Many Onions Tuesday'. There were too many onions in my Tom Kha soup today.

[Horace]

More like TMO Kha.

[brenda]

@Mik said in The Cookbook:

Damn. That sounds and looks great.

Amen! I love that kind of thing, and you made it just the way I'd like it: extra onion, scallions, yummo!

[Catseye3]

And teh BAY-KUN!!!

[George K]

This recipe was A LOT of food.

Mrs. George and I ate less than one of the two quiches. I'm going to have the leftovers from quiche #1 for lunch tomorrow. I froze the other one in 3 portions.

[brenda]

@George-K said in The Cookbook:

This recipe was A LOT of food.

Mrs. George and I ate less than one of the two quiches. I'm going to have the leftovers from quiche #1 for lunch tomorrow. I froze the other one in 3 portions.

Quiche is great to freeze and reheat. You'll love the convenience later.