The Cookbook
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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.
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@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.
@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).
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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 brothDIRECTIONS
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 -
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 leavesMelt 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.
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.
@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 leavesMelt 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.
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?
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@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 leavesMelt 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.
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?
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@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?
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@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?
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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 brothAdjust 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 videoMy effort:
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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 potatoesIn 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:
Beef:
More Beef:
Carrots and Onions:
Ready to go into oven:
Final result:
Comments:
Next time - use a smaller roast! More carrots. Add some celery for interest.
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ago
Smoked Turkey Rosemary Pasta
1/2 lb smoked turkey, cut in 1/4" cubes
1/2 cup pine nuts, lightly toasted
EV Olive oil, to taste (1/4 C?)
1/4 cup white wine if you like
zest of 1 orange (don't skip this - important)
ground up rosemary to taste (1 t - 1 T - I tend to about 1 T)
1 - 3 cloves garlic, crushed
12 oz linguini or spaghettitoast pine nuts
dice smoked turkey
start pasta water & cook as you do restheat EVOO in skillet, med ht.
when hot enough, add turkey and 1/2 rosemary, saute
after 5 min or so add white wine
when pasta is almost ready, add rest of rosemary, garlic, orange zest and pine nuts to turkey mix.. add EVOO to tastemix with hot pasta and maybe 1/3 C pasta water.
Yum.. been making this for 20 30+ years. Good with white wine or red. You can add parmesan if you like but I think it hurts the flavors.
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Arkhan the Cruel's Flame-Roasted Halfling Chili (Instant Pot Recipe)
- Spell Components. In one cup, add:
- 1.5 tbsp unsweetened cocoa powder
- 1.5 tbsp chili powder
- 1.25 tsp ground cinnamon
- 1.5 tsp dried oregano
- 0.75 tsp ground cumin
- 0.5 tsp ground allspice
- 0.25 tsp ground cloves
- 0.25 tsp cayenne
- 0.5 tsp black pepper
- 0.5 tsp salt
- Bonus Action: bacon fat increase
- cook 4 slices of bacon in a flat pan.
- take slices out, dry and crumble.
- in the pan with the bacon grease, cook 1 chopped onion, 4 chopped garlic cloves, 1/4 chopped japaleno. Set aside with crumbled bacon.
- Primary action: Add these to your instant pot:
- 1 can pureed kidney beans (puree in food processor)
- 1 can whole kidney beans, strained
- 1 can black beans, strained
- 2 cups bone broth (beef or chicken)
- 3 tbsp brown sugar (light or dark)
- 1.3 lbs ground turkey
- 1.3 tsp apple cider vinegar
- 15 oz tomato puree
Order of Initiative:
- Prepare your spell components in your Mug of Holding.
- Take your bonus action (outlined above).
- Take your primary action (outlined above).
- Add bacon and the pan-cooked veggies to the pot.
- Add your Mug of Holding components to the pot. MIX.
Cook.
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Arkhan the Cruel's Flame-Roasted Halfling Chili (Instant Pot Recipe)
- Spell Components. In one cup, add:
- 1.5 tbsp unsweetened cocoa powder
- 1.5 tbsp chili powder
- 1.25 tsp ground cinnamon
- 1.5 tsp dried oregano
- 0.75 tsp ground cumin
- 0.5 tsp ground allspice
- 0.25 tsp ground cloves
- 0.25 tsp cayenne
- 0.5 tsp black pepper
- 0.5 tsp salt
- Bonus Action: bacon fat increase
- cook 4 slices of bacon in a flat pan.
- take slices out, dry and crumble.
- in the pan with the bacon grease, cook 1 chopped onion, 4 chopped garlic cloves, 1/4 chopped japaleno. Set aside with crumbled bacon.
- Primary action: Add these to your instant pot:
- 1 can pureed kidney beans (puree in food processor)
- 1 can whole kidney beans, strained
- 1 can black beans, strained
- 2 cups bone broth (beef or chicken)
- 3 tbsp brown sugar (light or dark)
- 1.3 lbs ground turkey
- 1.3 tsp apple cider vinegar
- 15 oz tomato puree
Order of Initiative:
- Prepare your spell components in your Mug of Holding.
- Take your bonus action (outlined above).
- Take your primary action (outlined above).
- Add bacon and the pan-cooked veggies to the pot.
- Add your Mug of Holding components to the pot. MIX.
Cook.
@aqua-letifer They are named halfings because the Tolkein estate threatened legal action when they tried to name them hobbits.
I watched the whole trilogy, extended versions, last weekend and am now going through the audio books which is quite a time investment. So this is a matter near to my heart.
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@aqua-letifer They are named halfings because the Tolkein estate threatened legal action when they tried to name them hobbits.
I watched the whole trilogy, extended versions, last weekend and am now going through the audio books which is quite a time investment. So this is a matter near to my heart.
@horace said in The Cookbook:
So this is a matter near to my heart.
:lol: And mine as well!
The photos continue to be hilarious here. No shit, the only thing that was staged was the bowl. The bread and chives and shit were just lying there on the cutting board so, okay, how can you not do this?! My wife's giving me shit about it now. "Another photo for the blog?" Yeah. Why the hell not.
Please love yourself.
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Has anybody used the Instant Pot as a slow cooker instead of using something like a "crock pot"? Does it work as well? Thanks!
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Has anybody used the Instant Pot as a slow cooker instead of using something like a "crock pot"? Does it work as well? Thanks!
@taiwan_girl indeed!
However, it's not quite the same.
The IP heats from the bottom only, rather than using the entire "container" to cook.
My attempts have been, well, not bad, but not great either.
From what I gather, you're better off using the IP as a pressure cooker and converting a "slow cooker" recipe to an "Instant Pot" recipe - which will, of course, reduce time drastically.
When I make "To Die For Pot Roast," I used to slow-cook for about 8 hours. Now, I use the IP and cook for 50 minutes, with a "natural release" for about 20 minutes. Comes out great.
There are conversion charts for "slow cooker to instant pot" out there, but I'm too lazy to look them up now..
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@taiwan_girl indeed!
However, it's not quite the same.
The IP heats from the bottom only, rather than using the entire "container" to cook.
My attempts have been, well, not bad, but not great either.
From what I gather, you're better off using the IP as a pressure cooker and converting a "slow cooker" recipe to an "Instant Pot" recipe - which will, of course, reduce time drastically.
When I make "To Die For Pot Roast," I used to slow-cook for about 8 hours. Now, I use the IP and cook for 50 minutes, with a "natural release" for about 20 minutes. Comes out great.
There are conversion charts for "slow cooker to instant pot" out there, but I'm too lazy to look them up now..
@george-k Thanks!!!
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We just got a Dutch oven.
Dutch oven >> crock pot > instant pot.
Please love yourself.
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@horace said in The Cookbook:
So this is a matter near to my heart.
:lol: And mine as well!
The photos continue to be hilarious here. No shit, the only thing that was staged was the bowl. The bread and chives and shit were just lying there on the cutting board so, okay, how can you not do this?! My wife's giving me shit about it now. "Another photo for the blog?" Yeah. Why the hell not.
@aqua-letifer Aqua, your photos are well staged. They look wonderful!
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We just got a Dutch oven.
Dutch oven >> crock pot > instant pot.
@aqua-letifer said in The Cookbook:
We just got a Dutch oven.
Dutch oven >> crock pot > instant pot.
Ayup, this is what I like, too. I have worked from home for many years, so I have the advantage of being able to start a batch of something in the morning, and check it once or twice during the day. For other folks, they may not have the ease or option.
