The Cookbook
-
This was good tonight. I had a bag of small sea scallops in the freezer that looked a bit the worse for wear, so I defrosted them. They were fine. I added the scallop water to the pasta after it was cooked and drained. Very tasty.
https://www.allrecipes.com/recipe/216757/savory-sea-scallops-and-angel-hair-pasta/
-
It's a gray, chilly day, so a big pot of Midwestern chili is in order. I chopped up rib steak instead of ground beef and used much more spices than this recipe called for, but it uses a quart of tomato juice, which is how my mom and MFR's used to make chili. I usually make more of a Texas style, no beans, and she's been requesting this.
Pretty basic, and I only marginally followed it, but it tastes pretty good. Might put some cooked pasta in it later since her mom made it that way.
Serve it with some hard rolls and butter, a big cold glass of milk. A favorite dinner.
https://www.restlesschipotle.com/midwestern-style-chili/
-
Tonight, I'm making one of The Princess's favorite dishes by her favorite chef, Alison Roman. MFR is out tonight at a show, so I can cook whatever I want.
Skillet Chicken with Crushed Olives and Sumac. I have the cookbook on Kindle, but it's so easy.
Link to video -
Tonight, I'm making one of The Princess's favorite dishes by her favorite chef, Alison Roman. MFR is out tonight at a show, so I can cook whatever I want.
Skillet Chicken with Crushed Olives and Sumac. I have the cookbook on Kindle, but it's so easy.
Link to video -
We had this Sunday morning. Easy, impressive and delicious.
https://breakfastwithnick.com/2016/01/14/best-dutch-baby-pancake-recipe/
@Mik said in The Cookbook:
We had this Sunday morning. Easy, impressive and delicious.
https://breakfastwithnick.com/2016/01/14/best-dutch-baby-pancake-recipe/
I had to try those, thanks for the recommendation Mik. We both thought they are great. Mine was looking perfect in the oven but eventually collapsed on one side. Still beautiful. Put whipped cream and kiwi on my wife's, and maple syrup on mine. No butter necessary with the amount already in the recipe.
-
I made this Friday night. Very easy, but I used speck ham, not prosciutto. Prosciutto is usually cut too thin to work this way, and I didn't have any. i don't think the ham worked well - the flavor was much too strong. If I did it again, I'd either go traditional with no ham and a mushroom-apple duxelles or I might wrap with precooked bacon instead. In any event, pork tenderloin works very well with the puff pastry.
https://www.foodnetwork.com/recipes/alton-brown/pork-wellington-recipe-1917666
-
This has been one of my favorite threads to follow since coming back. We've tried the Normandy Chicken and Hungarian Goulash recipes, both came out very tasty.
We have a German pancake recipe we just picked up on a visit to some old friends a couple months back and really like that one. We made them again this past Saturday morning. Looks very similar to the one that Horace did. We did ours in cast iron (last Saturday's was topped in blackberries and real maple syrup) it is becoming a weekend favorite.
