The Cookbook
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As part of the kitchen reno, we're going through the recipes from our mom's. So many greats from years past. But here's an easy one that is quite tasty, although it is not from one of our moms' collection. As you can see it is a well-loved recipe.
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As part of the kitchen reno, we're going through the recipes from our mom's. So many greats from years past. But here's an easy one that is quite tasty, although it is not from one of our moms' collection. As you can see it is a well-loved recipe.
@Mik said in The Cookbook:
As part of the kitchen reno, we're going through the recipes from our mom's. So many greats from years past. But here's an easy one that is quite tasty, although it is not from one of our moms' collection. As you can see it is a well-loved recipe.
Classic. We make a variation much like this I got from my uncle's.
Please love yourself.
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Tried a new marinara tonight - Mezzetta. Excellent, tons of fresh, bright tomato flavor. Maybe better than Rao’s and a couple bucks cheaper.
Ingredients: Italian Plum Tomatoes From Italy's San Marzano Region, California Plum Tomatoes, Imported Olive Oil, Fresh Onions, Sea Salt, Fresh Garlic, Fresh Basil, Black Pepper, Spices.
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I made @jon-nyc 's lasagna on Sunday.
Didn't have meatloaf mix or sausage, so ground beef it was.
We're gonna get at least (probably 4) meals out of this.
"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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@jon-nyc said in The Cookbook:
Nice! How’d you like it?
Well, I didn't follow the instructions perfectly. I let it cook, covered for longer than your recipe suggests for "immediate serving". I gave it the full 40 min.
TO SERVE:
Adjust an oven rack to the middle position and pre-heat oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Place a rimmed baking sheet under the dish to catch any overspill. Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove foil and continue to bake until hot throughout and the cheese is browned in spots, 25-35 minutes longer. Let cool for 10 minutes before cutting and serving.
TO SERVE RIGHT AWAY:
Follow instructions above, reducing covered baking time to 15 minutes.
I think the cream and the basil give a nice touch - almost has a sweetness to it.
Most importantly, Mrs. George approves.
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@George-K said in The Cookbook:
Had a dream the other night that Trump had us selling homemade marinara and he wasn't happy with the sales figures. I had a lot of one-on-one time with him in the dream.
“I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill
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@Mik said in The Cookbook:
As part of the kitchen reno, we're going through the recipes from our mom's. So many greats from years past. But here's an easy one that is quite tasty, although it is not from one of our moms' collection. As you can see it is a well-loved recipe.
Classic. We make a variation much like this I got from my uncle's.
@Aqua-Letifer said in The Cookbook:
@Mik said in The Cookbook:
As part of the kitchen reno, we're going through the recipes from our mom's. So many greats from years past. But here's an easy one that is quite tasty, although it is not from one of our moms' collection. As you can see it is a well-loved recipe.
Classic. We make a variation much like this I got from my uncle's.
Made it last night, but used a chicken demi-glace instead off stock. Very rich.
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I made @jon-nyc 's lasagna on Sunday.
Didn't have meatloaf mix or sausage, so ground beef it was.
We're gonna get at least (probably 4) meals out of this.
We're gonna get at least (probably 4) meals out of this.
Yup - four meals it was. I divided into fourths and froze the uneaten ones.
Simple dinner tonight:
Thaw the lasagna, and heat it up (covered) in the oven.
Some salad.
Some "Bake in the bag" bread.Simple and tasty.
The hour I spent making the lasagna is more than offset by the fact that I don't have to cook for three nights.
"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:
Had a dream the other night that Trump had us selling homemade marinara and he wasn't happy with the sales figures. I had a lot of one-on-one time with him in the dream.
@Mik said in The Cookbook:
@George-K said in The Cookbook:
Had a dream the other night that Trump had us selling homemade marinara and he wasn't happy with the sales figures. I had a lot of one-on-one time with him in the dream.
Marinara And Garlic for All, FTW
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Tonight's dinner: Hamburger Steak with Onions and Gravy
1 pound ground beef
¼ cup bread crumbs
1 egg
1 teaspoon Worcestershire sauce
½ teaspoon seasoned salt
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon cooking sherry
½ teaspoon seasoned saltMix ground beef, bread crumbs, egg, Worcestershire sauce, salt, onion powder, garlic powder, and pepper together in a large bowl until combined. Form into 8 balls and flatten into patties.
Heat oil in a large skillet over medium heat. Add patties and onion; fry until patties are nicely browned, about 4 minutes per side. Transfer beef patties to a plate, and keep warm.
Sprinkle flour over onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom of the skillet as you stir. Gradually mix in beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat until gravy thickens, about 5 minutes.
Reduce heat to low, return patties to the gravy, cover, and simmer until cooked through, about 15 minutes.
Mrs. George approved - "This is good! Make it again.
I see it as a gateway to meatloaf.
ETA: I cooked in stainless steel - adjust your temperatures accordingly.
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It's Michaelmas!
We made bannock for the occasion. Because why not.
Fun superstition regarding the holiday: it was the last day of the season to eat blackberries—after Michaelmas, they turn evil. (Story goes, when God cast Satan out of heaven, he landed in a blackberry bush. He was so peeved that he cursed the blackberries, and so they reveal their curse after the holiday.)
Ingredients
• 2 C oats
• 2 C all-purpose flour
• 1 tbsp baking powder
• ¼ tsp salt
• ¼ C butter
• ¼ C honey
• ½ C milkEgg Wash Mixture
• 1 egg
• ¼ C cream
• 4 oz butterInstructions
- Preheat the oven to 350°F. Preheat a lightly greased cast iron skillet on the stove on medium-low heat.
- Using a food processor, blitz the oats until they become a fine flour. In a bowl, combine oat flour, all-purpose flour, baking powder, and salt.
- Cut in the butter and then add the honey and milk.
(Mix the honey into the milk before adding to the dry ingredients.) - Form into a ball and then press down into a disk.
- Combine the egg wash ingredients (egg, butter, and cream) and slather one side of the bannock.
Lay that side face-down on the skillet and cook for about 1 minute. Meanwhile, slather the other side with the mixture. - Continue flipping and slathering until the cream mixture is used up or until the bannock is browned enough on each side. Then, place the skillet in the oven to bake through. This might take another 10-30 minutes depending on how thick the bannock is.
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Cool stuff, @Aqua-Letifer
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@Horace said in The Cookbook:
Looks good. Maybe some condensed milk on top.
Good call. A lot of recipes call for a glaze or something. For this one we just decided to rawdog it.
