The Cookbook
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"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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@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.
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@George-K I like quiche. Dont like a whole lot of cheese, but maybe I can adapt the recipe. Thanks!!
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@brenda said in The Cookbook:
@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.
Mrs. George said this quiche is a def "not again" recipe. And if it's "not again," it's not worth the work - cooking those onions took a LONG time, and constant attention so they didn't burn.
Sigh - I loved it.
But, I ended up freezing one entire quiche, so I'll have a nice lunch for a few days. In fact, I had some today - it was wonderful (if you like onions, that is, LOL).
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Turkey...
I came across this recipe from America's Test Kitchen. Looks intriguing, and I think I'll give it a shot. I mean, what could possibly go wrong, right?
Turkey Breast en Cocotte with Pan Gravy
NGREDIENTS
1 turkey breast, whole, bone-in (6- to 7-pound)
Salt and ground black pepper
2 tablespoons olive oil
1 medium onion, chopped medium
1 medium carrot, chopped medium
1 celery rib, chopped medium
6 medium garlic cloves, peeled and crushed
2 sprigs fresh thyme
1 bay leaf
¼ cup unbleached all-purpose flour
4 cups low-sodium chicken brothDIRECTIONS
Adjust an oven rack to the lowest position and heat the oven to 250 degrees. Using kitchen shears or a chef’s knife, trim the rib bones and any excess fat from the turkey, following the illustration at right. Pat the turkey dry with paper towels and season with salt and pepper.
Heat the oil in a large Dutch oven over medium-high heat until just smoking. Add the turkey, breast side down and scatter the onion, carrot, celery, garlic, thyme, and bay leaf around the turkey. Cook, turning the breast on its sides and stirring the vegetables as needed, until the turkey and vegetables are well browned, 12 to 16 minutes, reducing the heat if the pot begins to scorch. Turn turkey so breast side is facing up.
Off the heat, place a large sheet of foil over the pot and press to seal, then cover tightly with the lid. Transfer the pot to the oven and cook until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 1 1/2 to 1 3/4 hours.
Remove the pot from the oven. Transfer the turkey to a cutting board, tent loosely with foil, and let rest while making the gravy.
Place the pot with the juices and vegetables over medium-high heat and simmer until almost all of the liquid has evaporated, 15 to 20 minutes. Stir in the flour and cook, stirring constantly, until browned, 2 to 5 minutes. Slowly whisk in the chicken broth, bring to a simmer and cook, stirring often, until the gravy is thickened and measures about 2 1/2 cups, 10 to 15 minutes.
Strain the gravy through a fine-mesh strainer and season with salt and pepper to taste. Carve the turkey and serve, passing the gravy separately.
Link to video -
@George-K said in The Cookbook:
Trying this out...
French Onion Soup Casserole Recipe
1/4 cup unsalted butter
5 medium Vidalia onions, thinly sliced (about 3 lb.)
2 teaspoons kosher salt
1/2 teaspoon black pepper
3 thyme sprigs
2 flat-leaf parsley sprigs
2 bay leaves
1 (16-oz.) baguette, thinly sliced
1/3 cup all-purpose flour
3 cups reduced-sodium beef broth
1/2 cup sherry
8 ounces Gruyère cheese, shredded (about 2 cups)
1 teaspoon fresh thyme leavesMelt butter in a Dutch oven over medium-low; add onions, salt, pepper, thyme and parsley sprigs, and bay leaves; cook, stirring often, until onions are golden brown, about 1 hour.
Meanwhile, preheat oven to 350°F. Arrange baguette slices in a single layer on a baking sheet. Bake in preheated oven until lightly toasted, 12 minutes. Set aside.
Remove and discard thyme and parsley sprigs and bay leaves from onion mixture. Add flour, and cook, stirring constantly, 2 minutes. Add broth and sherry; bring to a boil over high. Boil, stirring constantly, until slightly thickened, 2 to 3 minutes.
Layer half of the toasted baguette slices in a 13- x 9-inch baking dish. Spoon onion mixture evenly over bread. Top evenly with remaining baguette slices. Sprinkle with cheese; cover with aluminum foil. Bake in preheated oven 30 minutes. Increase heat to broil. Remove foil; broil until cheese is bubbly, about 3 minutes. Sprinkle with thyme leaves.
My mistakes: I didn't use enough onion. I used 3 large-ish onions. Should have used 5. I didn't have any sherry, so I just used more beef broth. Should be OK. Also, I couldn't find gruyere, so Swiss it was.
I'll let you know how it is after it cools down a bit.
Have you had enough time to form an opinion?
Always remember, Operation Valkyrie was an act of sedition.
Warning: I post things that interest me. Read and comment at your own discretion. -
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@brenda said in The Cookbook:
LOL, George. I just made a copy of that turkey recipe today, too.
I have a frozen breast (sit down, Larry) coming tomorrow via Instacart. I'm going to throw it in the fridge to thaw, and as soon as it's done, I'm making this. I've never had a Dutch Oven, and I ordered one just for this meal.
My only concern is that the skin won't be browned enough. 4-6 minutes under the broiler should fix that, right?
"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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Ayup, that's a good plan, George. It should brown and crisp it.
I have some roaster pans that double as Dutch Ovens, and I love them. You will love yours, too. This is a good time of year to get one. You've got a whole season to use it now.
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1 turkey breast, whole, bone-in (6- to 7-pound)
Salt and ground black pepper
2 tablespoons olive oil
1 medium onion, chopped medium
1 medium carrot, chopped medium
1 celery rib, chopped medium
6 medium garlic cloves, peeled and crushed
2 sprigs fresh thyme
1 bay leaf
¼ cup unbleached all-purpose flour
4 cups low-sodium chicken brothAdjust an oven rack to the lowest position and heat the oven to 250 degrees. Using kitchen shears or a chef’s knife, trim the rib bones and any excess fat from the turkey, following the illustration at right. Pat the turkey dry with paper towels and season with salt and pepper.
Heat the oil in a large Dutch oven over medium-high heat until just smoking. Add the turkey, breast side down and scatter the onion, carrot, celery, garlic, thyme, and bay leaf around the turkey. Cook, turning the breast on its sides and stirring the vegetables as needed, until the turkey and vegetables are well browned, 12 to 16 minutes, reducing the heat if the pot begins to scorch. Turn turkey so breast side is facing up.
Off the heat, place a large sheet of foil over the pot and press to seal, then cover tightly with the lid. Transfer the pot to the oven and cook until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 1 1/2 to 1 3/4 hours.
Remove the pot from the oven. Transfer the turkey to a cutting board, tent loosely with foil, and let rest while making the gravy.
Place the pot with the juices and vegetables over medium-high heat and simmer until almost all of the liquid has evaporated, 15 to 20 minutes. Stir in the flour and cook, stirring constantly, until browned, 2 to 5 minutes. Slowly whisk in the chicken broth, bring to a simmer and cook, stirring often, until the gravy is thickened and measures about 2 1/2 cups, 10 to 15 minutes.
Strain the gravy through a fine-mesh strainer and season with salt and pepper to taste. Carve the turkey and serve, passing the gravy separately.
The video:
Link to videoMy effort:
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Tonight's Dinner: Beef Bourguignon
2 1/2 –3 lb chuck roast
8 slices thick cut bacon chopped
2 tablespoons flour
Salt & pepper
1 large sweet onion diced
2 large carrots peeled and cut in chunks
4 clove garlic crushed
3 cups red wine
2 cups low sodium beef broth
1 1/2 tablespoons tomato paste
2 bay leaves
1 tablespoon fresh thyme (plus more for garnish)
2 – 3 tablespoons butter
8 ounces small white button or cremini mushrooms
1 lb baby potatoesIn dutch oven or deep oven proof skillet cook bacon until crispy. Remove to plate covered with paper towel using slotted spoon.
Dredge chuck roast in one tablespoon flour, generously salt and pepper both sides. Brown both sides of the roast in the bacon grease. Remove to plate.
Add onions and carrots to the remaining bacon grease and cook until the onions are lightly softened. Reduce heat to medium low and add garlic and 1 tablespoon flour. Cook for 2 minutes; stirring constantly. Stir in wine loosening the brown bits from the bottom of the pan. Stir in beef broth, tomato paste, bay leaves, and thyme. Return chuck roast and bacon to pan, cover and place in center of oven. Cook at 350 degrees for 3 – 3 1/2 hours or until chuck roast is very tender.
In large skillet melt butter over medium high heat. Add mushrooms and cook until golden brown; turning a couple of times. Remove to plate. If necessary add 1 tablespoon of butter. Add baby potatoes and cook until golden brown; turning a couple of times. Add mushrooms and potatoes to dutch oven cover and cook for additional 15 minutes or until potatoes are tender.
Take pot out of oven and remove lid. Allow to cool for 10 minutes and carefully remove the chuck roast. Trim any excess fat and or cartilage from the roast. Put the meat back into the pot and stir to warm. Garnish with fresh thyme. If desired serve over mashed potatoes, rice or egg noodles.
My effort:
Bacon:
Beef:
More Beef:
Carrots and Onions:
Ready to go into oven:
Final result:
Comments:
Next time - use a smaller roast! More carrots. Add some celery for interest.
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ago
Smoked Turkey Rosemary Pasta
1/2 lb smoked turkey, cut in 1/4" cubes
1/2 cup pine nuts, lightly toasted
EV Olive oil, to taste (1/4 C?)
1/4 cup white wine if you like
zest of 1 orange (don't skip this - important)
ground up rosemary to taste (1 t - 1 T - I tend to about 1 T)
1 - 3 cloves garlic, crushed
12 oz linguini or spaghettitoast pine nuts
dice smoked turkey
start pasta water & cook as you do restheat EVOO in skillet, med ht.
when hot enough, add turkey and 1/2 rosemary, saute
after 5 min or so add white wine
when pasta is almost ready, add rest of rosemary, garlic, orange zest and pine nuts to turkey mix.. add EVOO to tastemix with hot pasta and maybe 1/3 C pasta water.
Yum.. been making this for 20 30+ years. Good with white wine or red. You can add parmesan if you like but I think it hurts the flavors.
