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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. The Cookbook

The Cookbook

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  • MikM Offline
    MikM Offline
    Mik
    wrote on last edited by
    #502

    Tonight's dinner. Smells fantastic. Takes much longer than they say. I used more pepper and used 6 boneless things and one breast. I'm cutting the covered simmering time to 15 minutes and will check the meat temp then.

    https://www.foodandwine.com/recipes/poulet-basquaise

    Active Time: 45 mins
    Total Time: 1 hr 10 mins
    Servings: 4
    Cook Mode (Keep screen awake)
    Ingredients
    1 whole chicken, about 4 pounds, cut into 8 pieces
    Salt
    Pepper
    Pinch of cayenne pepper or piment d’Espelètte
    2 tablespoons olive oil
    1 tablespoon butter
    2 red bell peppers, thinly sliced
    2 green bell peppers, thinly sliced
    1 onion, thinly sliced
    16 ounces canned Italian plum tomatoes
    1/2 cup white wine
    1/2 cup water
    1/2 cube chicken bouillon or 1/2 cup light chicken stock or broth (See Note)
    3 sprigs of flat parsley, finely chopped
    Rice pilaf for serving
    Directions
    Step 1
    Season the chicken all over with salt, pepper, and piment d'Espelètte. Heat the oil in a large pot or Dutch oven over
    medium-high heat, about 2 minutes. When the oil is hot, add the butter. When the butter has melted and the foam has
    subsided, add the chicken, skin side down, and brown on that side only, about 5 minutes. Remove the chicken and set
    aside on the plate. Add the peppers and onion to the pot and reduce the heat to medium low. Cook for about 10 minutes,
    then add the tomatoes and cook until the liquid is reduced by half. Stir in the wine, scraping, scraping — as always — to
    get the good stuff up. Cook until the wine is reduced by half, then add the water and the bouillon cube or broth. Return
    the chicken to the pot, making sure to add all the juices on the plate. Cover the pot and simmer on low heat for about 25
    minutes.
    Poulet Basquaise
    To make his exceptional braised chicken from the Basque region of France, Anthony Bourdain relies on piment
    d'Espelètte, white wine, and plenty of onions and peppers.
    By Anthony Bourdain | Updated on November 9, 2023
    Step 2
    Transfer the chicken to a platter. Crank up the heat to high and boil the sauce until it has thickened and reduced, about 5
    minutes. Season with salt and pepper and add the parsley. Pour the sauce over the chicken and serve with rice pilaf.
    Originally appeared: December 2012

    “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
      #503

      Made this tonight, excellent. This site has a lot of great stuff.

      https://www.themediterraneandish.com/easy-baked-ziti-recipe-italian-sausage-fresh-mozzarella/

      “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
        #504

        Wanted something easy, healthy and used a lot of broccoli. This fit the bill and is quite delicious.

        https://www.foodnetwork.com/fnk/recipes/sicilian-pasta-and-broccoli-8312243#reviewsTop

        “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
          #505

          Made this cheeseburger soup at the request of my bride. Simple but very tasty homespun grub. I did put a third cup of stock in it.

          https://allrecipes.familyfreshrecipes.com/?p=5036

          “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 George K

            IMG_4424.jpeg

            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.

            jon-nycJ Offline
            jon-nycJ Offline
            jon-nyc
            wrote on last edited by
            #506

            @George-K said in The Cookbook:

            The hour I spent making the lasagna is more than offset by the fact that I don't have to cook for three nights.

            Sometimes I’ll make two at a time. Not much more time than making one. I’ll buy a disposable lasagna pan for the second, freeze it for months. Later let it thaw for 48hrs and cook.

            Then you get 8 meals out of the hour+

            Only non-witches get due process.

            • Cotton Mather, Salem Massachusetts, 1692
            1 Reply Last reply
            • MikM Offline
              MikM Offline
              Mik
              wrote on last edited by
              #507

              I have grapes and lots of garlic and rosemary, so this is on the menu for tonight. Probably sub boneless breasts for whole chix.

              https://www.foodandwine.com/recipes/pan-roasted-chicken-with-grapes-garlic-rosemary

              “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
                #508

                Mayo Spuds

                Mayonnaise-Roasted Potatoes

                1/2 c mayonnaise or Miracle Whip dressing
                1 Tbsp dried rosemary
                1 Tbsp garlic powder
                1 Tbsp onion powder
                1 tsp seasoned salt or Mrs. Dash
                1 Tbsp water
                2 lb small red potatoes, quartered

                1. Mix mayonnaise, seasonings, and water in a large bowl or gallon-size plastic bag.

                2. Add potatoes; toss to coat.

                3. Place potatoes on a greased cookie sheet.

                4. Bake at 400 degrees for 30-40 minutes or until golden brown; stirring after 15 minutes.

                5. NOTE: Oregano can be substituted for all or part of the rosemary. Feel free to decrease garlic and onion powders depending on your preference.


                Came out very good. Took only 30 minutes.

                However, woefully under-spiced. Couldn't taste the rosemary and needed more salt.

                "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
                  #509

                  Made this tonight with shrimp. It’s a good base recipe that you could do anything with. It uses butter instead of olive oil, which is a nice bit of richness.

                  https://fortheloveofcooking.net/wprm_print/garlic-butter-and-burst-tomato-spaghetti-with-fresh-herbs-2

                  “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
                  • HoraceH Offline
                    HoraceH Offline
                    Horace
                    wrote on last edited by
                    #510

                    Put a spoonful of plain whole milk yoghurt in scrambled eggs.

                    Education is extremely important.

                    1 Reply Last reply
                    • MikM Offline
                      MikM Offline
                      Mik
                      wrote on last edited by
                      #511

                      It's down home midwestern night at Chez Mik. Cornbread taco bake. Subbing buttermilk for milk, who knows what else.

                      https://www.tasteofhome.com/recipes/cornbread-taco-bake/#RecipeCard

                      “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
                        #512

                        Winner. I used less water and added onions, Rotel and green chiles. You could do a lot of different things with it.

                        “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
                          #513

                          It’s good to be home where I can cook in my own kitchen. Made this tonight, including the simple greens. It will go into frequent rotation. Easy and exactly the kind of stuff I like. Janet actually praised it. The most I usually get is “it’s ok”. 😆

                          https://barefootcontessa.com/recipes/parmesan-chicken

                          “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
                            #514

                            Two “Janet loved this” in a row. Wow.

                            Looks complicated but it’s not. I used top sirloin dry brined with Omaha Steak seasoning for 7 hours.

                            https://infinetaste.com/steak-salad-with-blue-cheese-vinaigrette/#wprm-recipe-container-10346

                            “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
                              #515

                              Making Anthony Bourdain's Basque Chicken tonight. Tomorrow I will try to recreate Paladar 511 (NOLA)'s Tuna Crudo. I get to have culinary fun when Janet's out of town.

                              https://www.foodandwine.com/recipes/poulet-basquaise

                              alt text

                              “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
                                #516

                                Poulet Basquaise a la Anthony Bourdain.

                                https://www.foodandwine.com/recipes/poulet-basquaise

                                473246731_10162368103016341_2424582326198833690_n.jpg

                                “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
                                  #517

                                  It was great last night. Might be better the second day, haven’t decided yet, but it was damn good both nights. I highly recommend.

                                  “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
                                    #518

                                    Lamb chili and cornbread tonight. Didn't have any ground beef and the ground lamb needed to be eaten up. Meat, onions, Bush's Chili Magic, canned tomatoes and a can of green chilis.

                                    Doctored up cornbread mix with sour cream, an egg, corn and some honey. In the cast iron skillet. Easy, homey dinner.

                                    “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
                                      #519

                                      Made this last night, subbed in sherry for half the water like the notes said. Delicious.

                                      https://www.allrecipes.com/recipe/235589/chef-johns-creamy-mushroom-soup/

                                      “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
                                        #520

                                        Made this tonight. Quite good.

                                        Link to video

                                        "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
                                          #521

                                          Must be chicken night. Great recipe very easy.

                                          https://www.marthastewart.com/318298/sauteed-chicken-in-mustard-cream-sauce

                                          “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
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