It's Friday night - what's cookin'?

[Mik]

Here at Chez Mik we are serving long-cooked Italian Sausage ragu over rigatoni. Courtesy of the NYT.

https://cooking.nytimes.com/recipes/1017729-sausage-ragu

[jon-nyc]

Nice. You using sweet or hot sausage?

[jon-nyc]

I’m having mushroom lasagna and a side of puréed broccoli w/ blue cheese.

[George K]

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, chopped

Directions:

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.

[LuFins Dad]

@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?

[Mik]

Yep, sweet. MFR is not fond of spicy and I can add crushed red peppers to mine.

[Mik]

Starting the pasta water now. It is not Bolognese, but it is a nice ragu. Serving it over good quality Italian Mezzi Rigatoni.

[Jolly]

Some baked cod, baked potatoes and squash.

[Copper]

Prime Rib, baked potato, green beans, takeout from the Golf Club restaurant.

[Mik]

Recommend the recipe. Very tasty.

[Horace]

Instant pot pot roast. But today is my fast day. I'll be eating it tomorrow, my zero-carb day.

[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.

[Rainman]

@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.

[Horace]

@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.

[LuFins Dad]

@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...

[Aqua Letifer]

Two ham sammiches and a 6-mile run, bitches.

and holy shit do I hate running

[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.

[jon-nyc]

Good. I also have a decent amount of spicy sausage to use up. That’s why I was asking.

[Horace]

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.

[Mik]

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.