The Cookbook
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George, I recently redd a recipe that called for paprika, and the cook raved about these two paprikas: Pride of Szeged Sweet Paprika Powder and Pride of Szeged Hot Paprika Powder. She says if you have recipes you love that call for paprika, once you try these you will never have truck with the grocery store stuff again.
I haven't tried them, but she seemed credible, and I pass them along to you FWIW.
As to your recipe, it looks delish. I'm a little skeptical about the ketchup; can't decide if it's maybe overkill. Hard to say without trying it.
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Fall is here, so it's time for comfort dishes. French ones, that is. Tonight is Chicken Normandy.
https://www.monpetitfour.com/chicken-normandy/
Ingredients
1 tbsp vegetable oil
4 boneless, skinless chicken thighs
2 granny smith apples, peeled, cored, and cut into 1/2" wedges
1 small yellow onion, diced
1 garlic clove, minced
2 tbsp apple brandy (or regular brandy)
apple cider (also known as unfiltered apple juice), *see note
1 tbsp dijon mustard
1/4 cup heavy cream
1 tbsp finely chopped fresh sageInstructions
To a large pot, heat the oil over medium-high heat. Pat dry the chicken thighs and a pinch of salt and pepper to both sides of the thighs. Carefully place the thighs into the pot and cook each side until browned.
Remove the chicken thighs from the pot and temporarily set aside on a plate. Add the apple wedges to the pot and sauté for a few minutes until golden and caramelized. Place the apple wedges on a separate plate.
Turn down the heat to medium. To the pot, add the onions and brandy. Use a wooden spoon to scrape up the browned bits that are stuck to the bottom of the pan. After a few minutes, when the onion has softened, add the garlic and cook for another minute.
Add the chicken back into the pot and pour in enough apple cider so that the chicken is mostly immersed in the cider, but not completely submerged. Raise the heat to high to bring the cider to a boil. Once it's boiling, turn down the heat to medium and cover the pot with a lid; cook for 5-7 minutes, until the chicken is tender and cooked through.
Remove the lid from the pot and stir in the cooked apples, mustard, cream, and chopped sage. Allow the mixture to simmer for about 5 to 7 minutes longer, until the sauce has reduced and thickened.
Serve each chicken thigh with a few apple wedges and some cream sauce poured over it. Enjoy immediately with French bread.
Notes
Depending on how deep/wide your pot is, you may need anywhere from 1.5 to 2 cups of apple cider.
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Trying something new with Brussels Sprouts tonight (I love them, but MFR doesn''t. She's out of town)
With Grilled Halibut with prawns and lobster butter.
Smoky Lemony Shredded Brussels Sprout. I always shred mine. Better cooking that way.
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Tonight's repast, found and requested by My Favorite Redhead. Will use less sausage - that's a LOT for half a pound of pasta. Our servings will be about 1/4 of this recipe, two oz of pasta.
https://www.saltandlavender.com/wprm_print/41612
Orecchiette with Sausage and Spinach
Ingredients
8 ounces uncooked orecchiette pasta
16 ounces Italian sausages see note
1/2 medium onion chopped
4 cloves garlic minced
1/2 teaspoon Dijon mustard
1/2 cup dry white wine
3 cups (packed) fresh baby spinach
2 tablespoons fresh basil optional
Salt & pepper to taste
For serving: freshly grated parmesan cheese optional, to tasteInstructions
Cook the pasta al dente according to package directions.
Meanwhile, crumble the sausage meat into a skillet (take it out of casings if using whole sausages). Add the onion to the skillet as well, and sauté over medium-high heat for 8-10 minutes or until it's cooked through and nicely browned. If there's more than about 1-2 tablespoons of fat left in the skillet, spoon out the excess, but be sure to leave some since we're not adding any extra butter or oil.
Reduce the heat to medium and stir in the garlic and Dijon mustard (cook for about 30 seconds).
Pour in the wine and cook until reduced by half (about 1-2 minutes).
Add in the spinach and basil. Toss (using tongs or two large spoons) until the spinach has wilted, then add in the drained pasta and toss again.
Season with salt & pepper as needed. Serve immediately with freshly grated parmesan cheese over top.
Notes
There is quite a lot of sausage in the sauce, so you could definitely get away with using a bit less than the full pound. Here in Canada, Johnsonville sausages come in a 500g pack (that's just over a pound, and I find it easiest to just use the whole thing). Whatever brand you like best will work just fine, and you can either take the sausage meat out of the casings or just use ground sausage meat.
Nutrition
Calories: 643kcal | Carbohydrates: 47g | Protein: 25g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 86mg | Sodium: 860mg | Potassium: 596mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2164IU | Vitamin
11mg | Calcium: 68mg | Iron: 3mg -
@Mik said in The Cookbook:
Pretty tasty!
Would you mind telling me what that kind of pasta is called? I know the story behind it but couldn't find it in the store, and I sounded like a crazy person trying to explain it.
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@Mik said in The Cookbook:
Pretty tasty!
Would you mind telling me what that kind of pasta is called? I know the story behind it but couldn't find it in the store, and I sounded like a crazy person trying to explain it.
@Aqua-Letifer said in The Cookbook:
Would you mind telling me what that kind of pasta is called?
But none of them look like what's in @Mik's picture.
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It's a new pasta, not Italian, called Cascatelli. Interesting story, like below. Right now it's only available from Sfoglini and pretty pricey.
https://www.eater.com/2021/3/22/22344801/dan-pashman-creates-new-pasta-cascatelli-with-sfoglini
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@Mik said in The Cookbook:
https://www.eater.com/2021/3/22/22344801/dan-pashman-creates-new-pasta-cascatelli-with-sfoglini
OK, so being the philistine I am, is there really a difference in pastas beside the shape?
I mean, I understand how one might want a specific shape to grab and hold whatever sauce you're making with it.
But, spaghetti, linguine, fettuccine....they're all the same, right?
Philistine...
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They're pretty much all made out of the same stuff, yeah. I think the variations are in the bite and mouthfeel. I personally don't care much for fettucine, preferring bucatini which is essentially fat spaghetti.
Me, I'm not all that fond of cascatelli, but had to buy some to find out.
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MFR again requested a recipe she found. Since I made her eat grilled trout last night, I guess I will make it for her. It does sound good. Using pork tenderloin that has been in freezer for like 3 years. Vacuum sealed so should be fine. Will be substituting agave and maple syrup for some of the honey.
https://www.thereciperebel.com/honey-garlic-pork-tenderloin-recipe/#wprm-recipe-container-28473
“I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill
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This was very, very good. Would make again.
By the way, the Recipe Rebel site l linked above has some really great, fast delicious looking dinners. One more I ordered the stuff for is one George would like. Pierogies and smoked sausage.
https://www.thereciperebel.com/perogies-and-sausage-skillet/
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This was very, very good. Would make again.
By the way, the Recipe Rebel site l linked above has some really great, fast delicious looking dinners. One more I ordered the stuff for is one George would like. Pierogies and smoked sausage.
https://www.thereciperebel.com/perogies-and-sausage-skillet/
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As requested in this thread: https://nodebb.the-new-coffee-room.club/post/183097
Our pizza process:
Ingredients:
- Dough - Buy from Trader Joes, looks like this. It can can keep in fridge for a few days, otherwise put in freezer. I have found keeping it in fridge right before rolling it out makes it easiest to work with. For years I would let it come to room temperature first.
- Sauce - We use this sauce. Used to buy it in-store but haven't found it in Minnesota, so we just buy it in 6 packs on Amazon.
- Flour - Used when rolling out the dough
- Cornmeal - Used to keep pizza from sticking to pizza peel
- Cheese - We use normal shredded mozz, but you can mix it up
- Olive oil - Brush on crust to make it crispier
- Other toppings - Such as spinach, pepperoni, red pepper flakes, sliced pepper, ok that's a lot of pepper... onion, etc. You know what you like.
Tools
Process
- Preheat oven to 500, place pizza stone in the oven
- Roll out dough using flour, flip once or twice as needed until desired width
- Place light coating of cornmeal on pizza peel (this will keep dough from sticking and will make sliding it onto the hot pizza stone easy)
- Manually transfer dough onto pizza peel
- Add sauce, then cheese, then toppings, then a little cheese on top. Whatever you want.
- Brush olive oil on crust
- Reduce oven to 460 (no need to wait for it to get there)
- TIP: Do a few practice "slide/shake" of the pizza on the peel to make sure it slides enough to be able to transfer onto the stone. Suggest doing this over the sink since cornmeal will fall off a bit
- Transfer pizza by sliding it onto the hot pizza stone while it's in the oven.
- Usually about 11-13 minutes should do the trick
TL;DR Version
- Preheat to 500
- Roll out dough from Trader Joes
- Transfer to pizza peel
- Add toppings
- Reduce oven to 460
- Slide pizza from peel to stone
- Bake for 11-13 min
Final note. The temperature and time are not exact. I have done everything from 425 to keeping it at 500. Sometimes it takes 11 minutes, sometimes 15.
