The Cookbook
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ORECCHIETTE WITH SARDINIAN SAUSAGE RAGU
¼ CUP EXTRA-VIRGIN OLIVE OIL
4 MEDIUM GARLIC CLOVES, CHOPPED
½ CUP DRY WHITE WINE
¼ TEASPOON SAFFRON (OPTIONAL)
14½ OUNCE CAN TOMATO PUREE (1½ CUPS)
1 POUND SWEET OR HOT ITALIAN SAUSAGE, CASINGS REMOVED, BROKEN INTO ½-INCH OR
SMALLER PIECES
KOSHER SALT
1 POUND ORECCHIETTE PASTA (SEE NOTE)
1 OUNCE PECORINO ROMANO CHEESE, FINELY GRATED (½ CUP), PLUS MORE TO SERVE
½ CUP ROUGHLY CHOPPED BASIL, PLUS MORE TO SERVEIn a 12-inch skillet over medium, combine the oil and garlic. Cook, stirring, until the garlic is golden
brown, 4 to 6 minutes.Add the wine and saffron, then cook, stirring occasionally, until reduced by
about half, 6 to 8 minutes.Stir in the tomato puree, sausage and 1½ teaspoons salt. Bring to a simmer, cover and reduce to medium-low. Cook, stirring once or twice, until the pieces of sausage are no longer pink at the center, 5 to 7 minutes.
Meanwhile, in a large pot, bring 2 quarts water to a boil. Add 1 tablespoon salt and the pasta and cook,
stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain the pasta and
return to the pot.Transfer the sausage mixture to the pot with the pasta, then stir in the cheese and 2 tablespoons of
reserved pasta water. If the sauce is too thick, stir in additional pasta water 1 tablespoon at a time until
the desired consistency is reached.Taste and season with salt, then stir in the basil. Serve sprinkled with
additional basil and cheese -
Tonight's dinner: Roasted Spatchcock Chicken
Ingredients:
1 (5-lb.) whole chicken
4 garlic cloves, chopped
1 teaspoon kosher salt
6 tablespoons (3 oz.) salted butter, softened
1 tablespoon chopped fresh thyme
2 tablespoons lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided
3/4 teaspoon black pepper, divided
12 ounces small red new potatoes, halved
8 ounces small carrots with tops, trimmed
8 ounces Brussels sprouts, trimmed and halvedDirections:
Preheat oven to 450°F. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Place chicken in a large rimmed baking pan. Tuck wing tips under chicken so they don't burn.
Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste. Combine garlic paste, butter, thyme, zest, and pepper in a bowl. Set aside 2 tablespoons of the garlic mixture. Rub remaining garlic mixture under skin of chicken breasts and thighs.
Bake chicken in preheated oven 10 minutes. Remove pan from oven. Reduce heat to 400°F. Arrange potatoes and carrots around chicken; return to oven, and bake 20 minutes. Arrange Brussels sprouts around chicken, and spread remaining 2 tablespoons garlic mixture on breasts; return to oven, and bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 minutes. Drizzle with lemon juice, and let stand 10 minutes. Carve chicken, and serve with pan juices.
Results:
Chicken was really really good. Juicy, well-cooked through and through. Definitely a "make it again" chicken.
Veggies - blah. All of them were undercooked. Carrots too crisp, potatoes on the edge of not being done enough.
I'll make it again, but I'll skip the veggies, doing them separately.
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For Brenda?
Sauerkraut Latkes
Ingredients
3 pounds russet potatoes, peeled and shredded
1-1/2 cups shredded peeled apples
1-1/2 cups sauerkraut, rinsed and well drained
6 large eggs, lightly beaten
6 tablespoons all-purpose flour
2 teaspoons salt
1-1/2 teaspoons pepper
3/4 cup canola oil
Optional: Sour cream and chopped green onionsDirections
In a large bowl, combine the potatoes, apples, sauerkraut and eggs. Combine the flour, salt and pepper; stir into potato mixture.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Top with sour cream and green onions if desired.Success is measured by your discipline and inner peace. – Mike Ditka
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my wife doesn't like cheeseburgers very much, but I was convinced to try something different in the recipe by a youtube channel called Guga Food.
I sprinkled some MSG on the patty. She had a bite of mine yesterday and loved it and requested I make cheeseburgers for lunch today. Maybe there's something to this MSG thing.
Also put some truffle
aiolifancy mayo on the buns and grilled them. Maybe that was important. -
For Brenda?
Sauerkraut Latkes
Ingredients
3 pounds russet potatoes, peeled and shredded
1-1/2 cups shredded peeled apples
1-1/2 cups sauerkraut, rinsed and well drained
6 large eggs, lightly beaten
6 tablespoons all-purpose flour
2 teaspoons salt
1-1/2 teaspoons pepper
3/4 cup canola oil
Optional: Sour cream and chopped green onionsDirections
In a large bowl, combine the potatoes, apples, sauerkraut and eggs. Combine the flour, salt and pepper; stir into potato mixture.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Top with sour cream and green onions if desired.@catseye3 said in The Cookbook:
For Brenda?
Sauerkraut Latkes
Ingredients
3 pounds russet potatoes, peeled and shredded
1-1/2 cups shredded peeled apples
1-1/2 cups sauerkraut, rinsed and well drained
6 large eggs, lightly beaten
6 tablespoons all-purpose flour
2 teaspoons salt
1-1/2 teaspoons pepper
3/4 cup canola oil
Optional: Sour cream and chopped green onionsDirections
In a large bowl, combine the potatoes, apples, sauerkraut and eggs. Combine the flour, salt and pepper; stir into potato mixture.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Top with sour cream and green onions if desired.Hmmmm ... try it and let me know what you think.
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@catseye3 said in The Cookbook:
For Brenda?
Sauerkraut Latkes
Ingredients
3 pounds russet potatoes, peeled and shredded
1-1/2 cups shredded peeled apples
1-1/2 cups sauerkraut, rinsed and well drained
6 large eggs, lightly beaten
6 tablespoons all-purpose flour
2 teaspoons salt
1-1/2 teaspoons pepper
3/4 cup canola oil
Optional: Sour cream and chopped green onionsDirections
In a large bowl, combine the potatoes, apples, sauerkraut and eggs. Combine the flour, salt and pepper; stir into potato mixture.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Top with sour cream and green onions if desired.Hmmmm ... try it and let me know what you think.
@brenda said in The Cookbook:
Hmmmm ... try it and let me know what you think.
No, I should have been clearer. I was bringing this recipe to your attention because I thought it'd be something you'd like.
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@brenda said in The Cookbook:
Hmmmm ... try it and let me know what you think.
No, I should have been clearer. I was bringing this recipe to your attention because I thought it'd be something you'd like.
@catseye3 said in The Cookbook:
@brenda said in The Cookbook:
Hmmmm ... try it and let me know what you think.
No, I should have been clearer. I was bringing this recipe to your attention because I thought it'd be something you'd like.
LOL
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Spuds....
Oh, yeah!
https://www.tasteofhome.com/recipes/bacon-hash-brown-bake/
Bacon Hash Brown Bake
4 cups refrigerated or frozen hash brown potatoes, thawed
12 bacon strips, cooked and crumbled
1/2 cup 2% milk
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon butter, melted
1/2 teaspoon paprikaIn a bowl, combine the first 7 ingredients. Transfer to a greased 9-in. pie plate. Drizzle with butter; sprinkle with paprika. Bake at 350° until lightly browned, 35-45 minutes.
(
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Tonight:
Instant Pot Pork Chops with Mushroom Gravy
4-6 Pork Chops
3 Tbsp Oil
8 oz Mushrooms, sliced
1 cup Low Sodium Chicken Broth (divided) or replace 1/4 cup of the broth with dry cooking sherry
1 small Onion, diced
3 cloves Garlic minced or pressed
2 tsp Worcestershire Sauce
1 tsp Soy Sauce, low sodium
1/2 tsp Salt
1/2 tsp Pepper
1 can Cream of Mushroom Soup
1/4 cup Flour
1/2 cup Sour Cream (or Greek yogurt)Tenderize the pork chops by using a meat tenderizer with multiple blades, or by hitting them several times with the back side of a large knife.
Turn on the pot's sauté setting to the highest heat level (More on an IP). When the pot is hot, add the oil.
Brown the pork chops on both sides, in two batches. Then set browned chops on a plate.
Add the mushrooms to the pot and cook a couple of minutes. Then add 1/4 cup of the chicken broth (or cooking sherry, if using) and deglaze the pot, using a wooden spoon to scrape up the browned bits from the bottom of the pot.
Add the onion and cook for 5 minutes, until it starts to turn translucent.
Add in the garlic and cook for 1 minute.
Add soy sauce and Worcestershire sauce, and the remaining 3/4 cup chicken broth. Stir well.
Add salt & pepper.
Place the pork chops back in the pot and turn off the Sauté setting.
Pour the cream of mushroom soup on top but do not stir. Place the lid on the pot and set the steam release knob to the Sealing position.
Press the Pressure Cook button or dial and then the + or - button or dial to select 10 minutes (for about 1 1/2" thick) or (7 or 8 minutes for smaller, thinner chops, 12 minutes for thicker chops)
When the cooking cycle has finished, let the pot sit undisturbed for 8 minutes (8 minute Natural Release).
Remove the chops to a dish and spoon some of the gravy over them to keep them moist.
Turn the Sauté setting on and mix the flour with some of the hot liquid in a mug. Then pour the mixture into the pot and stir to thicken. Stir a little water into the gravy if it is too thick.
Turn off the Sauté setting.
Stir in the sour cream.
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Tonight's dinner:
https://www.southernliving.com/syndication/cast-iron-chicken-piccata
Cast-Iron Chicken Piccata
4 (5- to 6-oz.) chicken cutlets
1/2 cup (2 oz.) all-purpose flour
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 large egg white, lightly beaten
6 tablespoons (3 oz.) salted butter, divided
2 tablespoons olive oil, divided
1 cup reduced-sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons brined capers, drained and rinsed
1/3 cup chopped fresh flat-leaf parsley
Hot cooked pastaPlace each chicken cutlet between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Stir together flour, salt, and pepper. Dip each cutlet in egg white, and dredge in flour mixture, shaking off excess.
Melt 2 tablespoons butter with 1 tablespoon olive oil in a large cast-iron skillet over medium-high. Add 2 cutlets, and cook until golden brown, 2 to 3 minutes on each side. Transfer to a plate. Wipe skillet clean, and repeat process with 2 tablespoons butter and remaining 1 tablespoon olive oil and remaining 2 cutlets. Discard drippings; do not wipe skillet clean.
Add broth, lemon juice, and capers to skillet. Bring to a boil over high, stirring and scraping bottom of skillet to loosen browned bits. Reduce heat to medium, and simmer, whisking occasionally, 5 minutes. Whisk in remaining 2 tablespoons butter. Whisk in parsley. Spoon sauce over chicken, and serve immediately with pasta.
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Quite tasty. The lemon and capers gave a bit of "zing."
Mrs. George peeled some red spuds which I threw into the Instant Pot with chicken bouillon for mashed potatoes - add milk, salt, butter and peppers. Smash away, and smoothness be damned!
Some (Instant Pot) steamed carrots as well.
Only criticism is that the chicken breasts which I bought as "sliced thin" were not as thin as I'd like. If they had been "schnitzel thin," they would have come out a bit nicer.
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Pork Schnitzel
4 boneless pork chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs or panko
1 teaspoon paprika
3 tablespoons extra virgin olive oil or canola oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the breadcrumbs (or panko) and paprika.
3 Dredge cutlets: Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5 Deglaze pan, make sour cream dill sauce: Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits.
In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock.
Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and lemon slices if you like.
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Tomato-Braised Rotisserie Chicken
2 tsp. extra-virgin olive oil
4 oz. bacon (about 4 slices), sliced crosswise ¼" thick
2 shallots, thinly sliced
⅓ cup dry white wine
2 garlic cloves, finely chopped
2 tsp. finely chopped rosemary
1 14.5-oz. can diced tomatoes
1 cup low-sodium chicken broth
½ tsp. kosher salt
¼ tsp. crushed red pepper flakes
1 2½-lb. rotisserie chicken, cut into 8 pieces
1 bunch curly kale, ribs and stems removed, leaves torn into bite-size piecesHeat oil in a large Dutch oven or skillet with a lid over medium. Cook bacon, stirring occasionally, until starting to brown, about 5 minutes. Add shallots and cook, stirring occasionally, until shallots are softened and bacon is brown and crisp, 8–10 minutes.
Increase heat to high and add wine, garlic, and rosemary to pot. Cook, stirring, until wine is reduced by half, about 1 minute. Add tomatoes along with their juices, broth, salt, and red pepper flakes and bring liquid to a boil. Reduce heat to medium; nestle in chicken, skin side up. Top with kale, cover pot, and cook until kale is wilted, 5–7 minutes. Stir kale into sauce and continue to cook, uncovered, until chicken is warmed through, about 5 minutes more.
(This is not TNT. But it seems like you could make the sauce ahead of time with all of the ingredients except the kale and the chicken, and freeze it. Then for a quickie meal, heat it up and add the kale and the chicken.)
^ ^ ^ ^ ^ ^ ^For some reason this recipe reminded me of George. But I'm also thinking of Mik because it's from Bon Appetit, and also uses canned tomatoes, which I think he likes to use?
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Oh, wottheheck, here's the Bon Appetit site I got the above recipe from. It has many more loverly canned tomato recipes, so have at it.
https://www.bonappetit.com/recipes/slideshow/canned-tomatoes
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Tonight's dinner:
Ingredients:
▢ 2 large chicken breasts (cut in half lengthwise)
▢ Salt & pepper (to taste)
▢ 1/2 teaspoon garlic powder
▢ Flour (for dredging)
▢ 1 tablespoon olive oil
▢ 3 tablespoons butter (divided)
▢ 7 ounces cremini mushrooms (sliced)
▢ 1/2 cup marsala
▢ 1/4 cup chicken broth
▢ 1 cup shredded mozzarella
▢ 2 scallions (chopped)Instructions:
Preheat the oven to 400F. Cut the chicken in half lengthwise to make 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper and the garlic powder. Coat each piece in flour.
Add the oil and 1 tbsp of the butter to an oven-proof skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side or until golden. Transfer chicken to a plate.
Add the remaining butter to the pan. Let it melt, then add the mushrooms. Sauté, stirring occasionally, until the mushrooms have nicely browned (about 5-6 minutes).
Add the marsala and chicken broth to the skillet and let it bubble for about a minute.
Add the chicken back to the pan and let it cook for about a minute while spooning some of the sauce and mushrooms over top.
Remove the pan from the heat. Sprinkle the mozzarella over top (I concentrate it on the chicken), and then sprinkle the scallions on.
Place the skillet in the oven and cook for 7 minutes. You can broil it at the end for a few minutes if you want the cheese to brown. Serve immediately.
