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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. The Cookbook

The Cookbook

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  • M Away
    M Away
    Mik
    wrote on 28 Jul 2020, 22:55 last edited by
    #117

    Damn. That sounds and looks great.

    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

    G B 2 Replies Last reply 28 Jul 2020, 23:00
    • M Mik
      28 Jul 2020, 22:55

      Damn. That sounds and looks great.

      G Offline
      G Offline
      George K
      wrote on 28 Jul 2020, 23:00 last edited by George K
      #118

      @Mik said in The Cookbook:

      Damn. That sounds and looks great.

      Mrs. George says "too many onions."

      As if that's a bad thing.

      Sheesh...

      Screen Shot 2020-07-28 at 5.48.39 PM.png

      "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
      • M Away
        M Away
        Mik
        wrote on 28 Jul 2020, 23:40 last edited by
        #119

        Must be 'Too Many Onions Tuesday'. There were too many onions in my Tom Kha soup today.

        “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
        • H Online
          H Online
          Horace
          wrote on 29 Jul 2020, 01:11 last edited by
          #120

          More like TMO Kha.

          Education is extremely important.

          M 1 Reply Last reply 29 Jul 2020, 01:24
          • M Mik
            28 Jul 2020, 22:55

            Damn. That sounds and looks great.

            B Offline
            B Offline
            brenda
            wrote on 29 Jul 2020, 01:16 last edited by
            #121

            @Mik said in The Cookbook:

            Damn. That sounds and looks great.

            Amen! I love that kind of thing, and you made it just the way I'd like it: extra onion, scallions, yummo!

            1 Reply Last reply
            • C Offline
              C Offline
              Catseye3
              wrote on 29 Jul 2020, 01:17 last edited by
              #122

              And teh BAY-KUN!!!

              Success is measured by your discipline and inner peace. – Mike Ditka

              B 1 Reply Last reply 29 Jul 2020, 01:20
              • G Offline
                G Offline
                George K
                wrote on 29 Jul 2020, 01:18 last edited by
                #123

                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.

                "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.

                B T 2 Replies Last reply 29 Jul 2020, 01:19
                • G George K
                  29 Jul 2020, 01:18

                  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.

                  B Offline
                  B Offline
                  brenda
                  wrote on 29 Jul 2020, 01:19 last edited by
                  #124

                  @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.

                  G 1 Reply Last reply 30 Jul 2020, 22:43
                  • C Catseye3
                    29 Jul 2020, 01:17

                    And teh BAY-KUN!!!

                    B Offline
                    B Offline
                    brenda
                    wrote on 29 Jul 2020, 01:20 last edited by
                    #125

                    @Catseye3 said in The Cookbook:

                    And teh BAY-KUN!!!

                    Indeed! Moar bacon!

                    1 Reply Last reply
                    • H Horace
                      29 Jul 2020, 01:11

                      More like TMO Kha.

                      M Away
                      M Away
                      Mik
                      wrote on 29 Jul 2020, 01:24 last edited by
                      #126

                      @Horace said in The Cookbook:

                      More like TMO Kha.

                      😆

                      “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
                      • G George K
                        29 Jul 2020, 01:18

                        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.

                        T Offline
                        T Offline
                        taiwan_girl
                        wrote on 29 Jul 2020, 01:46 last edited by
                        #127

                        @George-K I like quiche. Dont like a whole lot of cheese, but maybe I can adapt the recipe. Thanks!!

                        LarryL 1 Reply Last reply 8 Jan 2022, 17:38
                        • B brenda
                          29 Jul 2020, 01:19

                          @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.

                          G Offline
                          G Offline
                          George K
                          wrote on 30 Jul 2020, 22:43 last edited by George K
                          #128

                          @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).

                          "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
                          • G Offline
                            G Offline
                            George K
                            wrote on 1 Nov 2020, 22:56 last edited by
                            #129

                            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 broth

                            DIRECTIONS

                            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

                            "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
                            • G George K
                              28 Jun 2020, 18:15

                              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 leaves

                              Melt 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.

                              Screen Shot 2020-06-28 at 1.08.56 PM.png

                              Screen Shot 2020-06-28 at 1.08.36 PM.png

                              Screen Shot 2020-06-28 at 1.07.56 PM.png

                              Screen Shot 2020-06-28 at 1.08.09 PM.png

                              Screen Shot 2020-06-28 at 1.08.47 PM.png

                              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.

                              JollyJ Offline
                              JollyJ Offline
                              Jolly
                              wrote on 1 Nov 2020, 23:01 last edited by
                              #130

                              @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 leaves

                              Melt 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.

                              Screen Shot 2020-06-28 at 1.08.56 PM.png

                              Screen Shot 2020-06-28 at 1.08.36 PM.png

                              Screen Shot 2020-06-28 at 1.07.56 PM.png

                              Screen Shot 2020-06-28 at 1.08.09 PM.png

                              Screen Shot 2020-06-28 at 1.08.47 PM.png

                              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?

                              “Cry havoc and let slip the DOGE of war!”

                              Those who cheered as J-6 American prisoners were locked in solitary for 18 months without trial, now suddenly fight tooth and nail for foreign terrorists’ "due process". — Buck Sexton

                              G 1 Reply Last reply 1 Nov 2020, 23:05
                              • JollyJ Jolly
                                1 Nov 2020, 23:01

                                @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 leaves

                                Melt 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.

                                Screen Shot 2020-06-28 at 1.08.56 PM.png

                                Screen Shot 2020-06-28 at 1.08.36 PM.png

                                Screen Shot 2020-06-28 at 1.07.56 PM.png

                                Screen Shot 2020-06-28 at 1.08.09 PM.png

                                Screen Shot 2020-06-28 at 1.08.47 PM.png

                                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?

                                G Offline
                                G Offline
                                George K
                                wrote on 1 Nov 2020, 23:05 last edited by
                                #131

                                @Jolly said in The Cookbook:

                                Have you had enough time to form an opinion?

                                It was...okay. It was a nice lunch time meal. I may revisit it in a few months, but it didn't blow me away.

                                "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
                                • B Offline
                                  B Offline
                                  brenda
                                  wrote on 1 Nov 2020, 23:36 last edited by
                                  #132

                                  LOL, George. I just made a copy of that turkey recipe today, too.

                                  G 1 Reply Last reply 1 Nov 2020, 23:47
                                  • B brenda
                                    1 Nov 2020, 23:36

                                    LOL, George. I just made a copy of that turkey recipe today, too.

                                    G Offline
                                    G Offline
                                    George K
                                    wrote on 1 Nov 2020, 23:47 last edited by
                                    #133

                                    @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.

                                    B 1 Reply Last reply 2 Nov 2020, 00:58
                                    • G George K
                                      1 Nov 2020, 23:47

                                      @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?

                                      B Offline
                                      B Offline
                                      brenda
                                      wrote on 2 Nov 2020, 00:58 last edited by
                                      #134

                                      @George-K

                                      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.

                                      1 Reply Last reply
                                      • G Offline
                                        G Offline
                                        George K
                                        wrote on 2 Dec 2020, 02:10 last edited by
                                        #135

                                        Turkey Breast en Cocotte

                                        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 broth

                                        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.

                                        The video:

                                        Link to video

                                        My effort:

                                        Screen Shot 2020-12-01 at 8.09.38 PM.png

                                        "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
                                        • G Offline
                                          G Offline
                                          George K
                                          wrote on 15 Dec 2020, 00:14 last edited by
                                          #136

                                          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 potatoes

                                          In 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:

                                          IMG_0139.jpeg

                                          Beef:

                                          IMG_0140.jpeg

                                          More Beef:

                                          IMG_0141.jpeg

                                          Carrots and Onions:

                                          IMG_0142.jpeg

                                          Ready to go into oven:

                                          IMG_0143.jpeg

                                          Final result:

                                          IMG_0144.jpeg

                                          Comments:

                                          Next time - use a smaller roast! More carrots. Add some celery for interest.

                                          "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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