It's Friday night - what's cookin'?
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wrote on 21 Aug 2020, 20:17 last edited by
Here at Chez Mik we are serving long-cooked Italian Sausage ragu over rigatoni. Courtesy of the NYT.
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wrote on 21 Aug 2020, 21:03 last edited by
Nice. You using sweet or hot sausage?
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wrote on 21 Aug 2020, 21:05 last edited by
I’m having mushroom lasagna and a side of puréed broccoli w/ blue cheese.
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wrote on 21 Aug 2020, 21:08 last edited by
Making Quiche Lorraine tonight, with some mods:
Ingredients:
1/2 (14.1-ounce) package refrigerated piecrusts
16 ounces bacon, sliced
1 1/2 cups Swiss cheese, cubed or shredded
4 eggs, beaten
1 cup whipping cream
1 cup half-and-half
1 tablespoon flour
3/4 teaspoon salt
Dash of nutmeg
Dash of pepper
Option: Green onion, choppedDirections:
Preheat oven to 375°. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork; bake for 5 minutes or until lightly browned. Cool piecrust on a wire rack with preparing filling.
Whisk together beaten eggs, whipping cream, half-and-half, flour, salt, pepper, and nutmeg in a bowl.
Cook bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy; drain on paper towels. Sprinkle bacon and swiss cheese over bottom of pie shell. Add green onion, if desired. Carefully pour egg mixture over cheese.
Bake at 375° for 50 minutes or until lightly browned and set in middle. Cool before serving.
Gonna add some Worchestershire and a bit of diced yellow onion.
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wrote on 21 Aug 2020, 21:08 last edited by
@jon-nyc said in It's Friday night - what's cookin'?:
Nice. You using sweet or hot sausage?
What is this sweet sausage you speak of? How can Italian Sausage be sweet? And more importantly, why?
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wrote on 21 Aug 2020, 21:52 last edited by
Yep, sweet. MFR is not fond of spicy and I can add crushed red peppers to mine.
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wrote on 21 Aug 2020, 22:52 last edited by
Starting the pasta water now. It is not Bolognese, but it is a nice ragu. Serving it over good quality Italian Mezzi Rigatoni.
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wrote on 21 Aug 2020, 22:55 last edited by
Some baked cod, baked potatoes and squash.
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wrote on 21 Aug 2020, 23:26 last edited by
Prime Rib, baked potato, green beans, takeout from the Golf Club restaurant.
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wrote on 22 Aug 2020, 00:13 last edited by
Recommend the recipe. Very tasty.
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wrote on 22 Aug 2020, 00:19 last edited by
Instant pot pot roast. But today is my fast day. I'll be eating it tomorrow, my zero-carb day.
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wrote on 22 Aug 2020, 00:20 last edited by George K
@Mik said in It's Friday night - what's cookin'?:
Recommend the recipe. Very tasty.
Thanks for the link.
Quiche was quite good here - I added some Worchestershire, as I commented, but no onion. And was generous with the nutmeg.
Very fine.
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Instant pot pot roast. But today is my fast day. I'll be eating it tomorrow, my zero-carb day.
wrote on 22 Aug 2020, 01:19 last edited by@Horace said in It's Friday night - what's cookin'?:
Instant pot pot roast. But today is my fast day. I'll be eating it tomorrow, my zero-carb day.
Horace, can you expand on that?
You do one day no carbs, is that for weight loss (and I'm not kidding, this time), or is it a partial Jordan Peterson diet?
I could easily go on a no carb diet. It is tough though, chunk of meat just doesn't seem complete without fries or something.
OK, back to the show-off complicated recipe stuff, full of good food made from spices I've usually never heard of.
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@Horace said in It's Friday night - what's cookin'?:
Instant pot pot roast. But today is my fast day. I'll be eating it tomorrow, my zero-carb day.
Horace, can you expand on that?
You do one day no carbs, is that for weight loss (and I'm not kidding, this time), or is it a partial Jordan Peterson diet?
I could easily go on a no carb diet. It is tough though, chunk of meat just doesn't seem complete without fries or something.
OK, back to the show-off complicated recipe stuff, full of good food made from spices I've usually never heard of.
wrote on 22 Aug 2020, 01:44 last edited by@Rainman said in It's Friday night - what's cookin'?:
@Horace said in It's Friday night - what's cookin'?:
Instant pot pot roast. But today is my fast day. I'll be eating it tomorrow, my zero-carb day.
Horace, can you expand on that?
You do one day no carbs, is that for weight loss (and I'm not kidding, this time), or is it a partial Jordan Peterson diet?
It's just for weight loss. Also somehow the asceticism of a day of no food appeals to me, though I am a little irritable and uncomfortable those days. The following morning, I am glad I did it. Feels pretty good. I have been known to steal downstairs to the kitchen at midnight to get a little food so I can get to sleep though. Those are failures, but still within the rules. I prefer to get a full night's sleep on the empty stomach.
I could easily go on a no carb diet. It is tough though, chunk of meat just doesn't seem complete without fries or something.
I once did a long term low carb diet and was very successful with it. The magic of them is that after the first few days, it becomes easy to stick to them because you do not feel hungry, or cravings. At least I didn't.
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wrote on 22 Aug 2020, 02:13 last edited by
@Mik said in It's Friday night - what's cookin'?:
Recommend the recipe. Very tasty.
How do you think spicy would work with it? I have quite a lot to use up...
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wrote on 22 Aug 2020, 02:16 last edited by
Two ham sammiches and a 6-mile run, bitches.
and holy shit do I hate running -
@Mik said in It's Friday night - what's cookin'?:
Recommend the recipe. Very tasty.
How do you think spicy would work with it? I have quite a lot to use up...
wrote on 22 Aug 2020, 02:28 last edited by Mik@LuFins-Dad said in It's Friday night - what's cookin'?:
@Mik said in It's Friday night - what's cookin'?:
Recommend the recipe. Very tasty.
How do you think spicy would work with it? I have quite a lot to use up...
Perfectly. I prefer hot Italian, but not MFR. I put significant red peppers in mine.
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wrote on 22 Aug 2020, 03:04 last edited by
Good. I also have a decent amount of spicy sausage to use up. That’s why I was asking.
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wrote on 22 Aug 2020, 14:04 last edited by
this pot roast is tasty. i used mccormick's pot roast seasoning. And a USDA prime roast from costco. I think that's all they had. Not sure grade matters for a roast.
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wrote on 22 Aug 2020, 14:10 last edited by
You raise a good point. Not sure why one would want more fat in a pot roast. I would think leaner would be better. I always have to separate the gravy before serving.
