The Cookbook
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wrote on 21 Jun 2020, 13:02 last edited by
Pizza looks great. Love the airiness in the crust!
Also, you have the one truly necessary condiment - crushed red pepper. I buy the Kirkland giant size too.
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Anyone maintain sourdough starter?
I'm on day 3 of starting a new culture (just flour and water). The thing has already risen and bubbled - but it smells like baby vomit as of a few hours ago.
Some folks say this is normal and keep at it, other recommend starting over.
Thoughts?
wrote on 21 Jun 2020, 13:21 last edited by@xenon said in The Cookbook:
Anyone maintain sourdough starter?
I'm on day 3 of starting a new culture (just flour and water). The thing has already risen and bubbled - but it smells like baby vomit as of a few hours ago.
Some folks say this is normal and keep at it, other recommend starting over.
Thoughts?
Well, how did that work out?
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wrote on 21 Jun 2020, 13:25 last edited by
OMG. That pizza motivates me to get back into trying to make pizza.
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Tonight's Dinner: Juicy Milk Pork Chops with Mustard Sauce.
Yum! This was good!
https://bestrecipebox.com/milk-braised-pork-chops-with-mustard-sauce/
2 pounds pork chops , bone-in or boneless
1/2 teaspoon ground cumin
1/2 teaspoon paprika
kosher salt or sea salt , to taste
fresh ground black pepper , to taste
2 Tablespoons butter divided
4 cloves garlic minced
1 bay leaf
1 1/2 cups milk
1 teaspoon dried thyme leaves or fresh thyme
1/4 cup dijon mustard
zest of 1 lemon
additional fresh cracked black pepper and salt to tasteOptional For Thicker Sauce:
Additional 1-2 Tablespoons butter , to thicken sauce
1-2 Tablespoons flour , to thicken sauceInstructions:
Preheat oven to 400° F.
Season both sides of pork chops with ground cumin, paprika, salt and pepper.
Heat large oven-proof skillet on medium-high heat and then melt 1 tablespoon of butter. Sear both sides of the pork chops until golden brown, about 2-3 minutes per side. Remove pork chops from pan and set aside.
In same skillet over medium heat, melt the remaining 1 tablespoon of butter, add garlic and cook until fragrant, about 1 minute. Add bay leaf, milk, thyme, dijon mustard, and lemon zest. Stir and reduce heat to bring liquid to a low simmer. Taste the sauce and season with salt and pepper to taste.
Add pork chops back into the skillet and cover with a lid or aluminum foil. Bake the pork chops for about 15-30 minutes or until fully cooked and to your desired tenderness. (Different thickness of pork chops will change cooking times).
Serve the pork chops with the milk-mustard sauce. Add thyme garnish as an option.
(optional) For a thicker sauce (gravy), remove the pork chops from the pan. Heat up the pan of milk sauce again to a low simmer. Whisk in a tablespoon or two butter and flour until all flour clumps are removed. Sauce will get thicker as it cooks. Once gravy is thick and creamy, remove from heat and serve immediately.
Link to videowrote on 21 Jun 2020, 14:23 last edited by@George-K The pork chop looks great!
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wrote on 21 Jun 2020, 21:21 last edited by xenon
@George-K Ha! Busted! It's actually a flat of sparking water cans. But I was impressed how close we got to restaurant style pizza even the first time we went down this path a coupe of weeks ago. Two big reasons for the success:
- Our oven gets very hot. Almost 600 degrees.
- This book is phenomenal. Few recipes, but lots of detail on technique:
I actually bought a pizza stone and went back to a steel pan. It's tough transferring a raw pizza loaded up with toppings (the way we like it). Created more than a couple of messes.
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@xenon said in The Cookbook:
Anyone maintain sourdough starter?
I'm on day 3 of starting a new culture (just flour and water). The thing has already risen and bubbled - but it smells like baby vomit as of a few hours ago.
Some folks say this is normal and keep at it, other recommend starting over.
Thoughts?
Well, how did that work out?
wrote on 21 Jun 2020, 21:23 last edited by xenon@Jolly said in The Cookbook:
@xenon said in The Cookbook:
Anyone maintain sourdough starter?
I'm on day 3 of starting a new culture (just flour and water). The thing has already risen and bubbled - but it smells like baby vomit as of a few hours ago.
Some folks say this is normal and keep at it, other recommend starting over.
Thoughts?
Well, how did that work out?
Meh - my starter probably wasn't great. I'm going to wait out covid and grab a good starter from a friend who is super into sourdough.
The bread wasn't bad - but I was getting much better results with long, slow ferments using conventional yeast.
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wrote on 24 Jun 2020, 23:42 last edited by
Tonight's Dinner: Roast Chicken with Tarragon-Lemon Pan Sauce
Ingredients:
1 tablespoon kosher salt
1/2 teaspoon pepper
1 whole chicken , giblets discarded
1 tablespoon olive oil
1 recipe pan sauce (optional) (see related recipes)
Tarragon-Lemon Pan Sauce
Makes about 3/4 cup
Ingredients
1 shallot , minced
1 cup low-sodium chicken broth
2 teaspoons Dijon mustard
2 tablespoons unsalted butter
2 teaspoons minced fresh tarragon
2 teaspoons lemon juice
PepperDirections:
For the chicken:
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Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back.
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Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes.
Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes.
- Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve.
For the pan sauce:
While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet (handle will be very hot) using large spoon, leaving any fond and jus in skillet. Place skillet over medium-high heat, add shallot, and cook until softened, about 2 minutes.Stir in broth and mustard, scraping skillet bottom with wooden spoon to loosen fond. Simmer until reduced to Âľ cup, about 3 minutes.
Off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste; cover and keep warm. Serve with chicken.
=-=-=-=-=-=-=-=-=-=-=
I got pitchers...
Chicken
Sauce
Plated
It came out very very good. Tarragon is one of my favorite herbs, and it just goes so well with chicken. This is definitely a "make again" recipe.
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wrote on 24 Jun 2020, 23:44 last edited by
Oh. In the first step, I let the chicken come up to about 135 degrees before turning the oven off, and then it sat until reaching 170. Very flavorful, rich and juicy.
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wrote on 25 Jun 2020, 03:27 last edited by
Looks great! We went out for our first lunch out in months. Felt great. We were outdoors at The Golden Lamb.
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wrote on 28 Jun 2020, 18:15 last edited by George K
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.
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Tonight's Dinner: Juicy Milk Pork Chops with Mustard Sauce.
Yum! This was good!
https://bestrecipebox.com/milk-braised-pork-chops-with-mustard-sauce/
2 pounds pork chops , bone-in or boneless
1/2 teaspoon ground cumin
1/2 teaspoon paprika
kosher salt or sea salt , to taste
fresh ground black pepper , to taste
2 Tablespoons butter divided
4 cloves garlic minced
1 bay leaf
1 1/2 cups milk
1 teaspoon dried thyme leaves or fresh thyme
1/4 cup dijon mustard
zest of 1 lemon
additional fresh cracked black pepper and salt to tasteOptional For Thicker Sauce:
Additional 1-2 Tablespoons butter , to thicken sauce
1-2 Tablespoons flour , to thicken sauceInstructions:
Preheat oven to 400° F.
Season both sides of pork chops with ground cumin, paprika, salt and pepper.
Heat large oven-proof skillet on medium-high heat and then melt 1 tablespoon of butter. Sear both sides of the pork chops until golden brown, about 2-3 minutes per side. Remove pork chops from pan and set aside.
In same skillet over medium heat, melt the remaining 1 tablespoon of butter, add garlic and cook until fragrant, about 1 minute. Add bay leaf, milk, thyme, dijon mustard, and lemon zest. Stir and reduce heat to bring liquid to a low simmer. Taste the sauce and season with salt and pepper to taste.
Add pork chops back into the skillet and cover with a lid or aluminum foil. Bake the pork chops for about 15-30 minutes or until fully cooked and to your desired tenderness. (Different thickness of pork chops will change cooking times).
Serve the pork chops with the milk-mustard sauce. Add thyme garnish as an option.
(optional) For a thicker sauce (gravy), remove the pork chops from the pan. Heat up the pan of milk sauce again to a low simmer. Whisk in a tablespoon or two butter and flour until all flour clumps are removed. Sauce will get thicker as it cooks. Once gravy is thick and creamy, remove from heat and serve immediately.
Link to videowrote on 28 Jun 2020, 18:25 last edited by@George-K said in The Cookbook:
Tonight's Dinner: Juicy Milk Pork Chops with Mustard Sauce.
Yum! This was good!Recently did this one! Thank you for the recipe. It was good!!! Only had yellow mustard instead of dijon, but it seemed to taste okay
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@George-K said in The Cookbook:
Tonight's Dinner: Juicy Milk Pork Chops with Mustard Sauce.
Yum! This was good!Recently did this one! Thank you for the recipe. It was good!!! Only had yellow mustard instead of dijon, but it seemed to taste okay
wrote on 28 Jun 2020, 18:26 last edited by@taiwan_girl said in The Cookbook:
@George-K said in The Cookbook:
Tonight's Dinner: Juicy Milk Pork Chops with Mustard Sauce.
Yum! This was good!Recently did this one! Thank you for the recipe. It was good!!! Only had yellow mustard instead of dijon, but it seemed to taste okay
It's easy, isn't it? We did Instant Pot pork chops last night.
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wrote on 2 Jul 2020, 21:54 last edited by
Finally got a chance to make this recipe (I wanted to wait until fresh ears of corn were available):
https://www.gimmesomeoven.com/lemony-lentil-soup/
Really, really good. Definitely would recommend.
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wrote on 3 Jul 2020, 02:17 last edited by
List of Low-Carb Breakfast Dishes. Unlike many, these really do look pretty abfab.
Really!
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topic:timeago-later,12 days
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wrote on 14 Jul 2020, 23:46 last edited by
Tonight's Dinner.
https://www.myrecipes.com/recipe/chicken-brussels-sprouts
- Chicken with Brussels Sprouts and Mustard Sauce
2 tablespoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup fat-free, lower-sodium chicken broth, divided
1/4 cup unfiltered apple cider
2 tablespoons whole-grain Dijon mustard
2 tablespoons butter, divided
1 tablespoon chopped fresh flat-leaf parsley
12 ounces Brussels sprouts, trimmed and halvedStep 1
Preheat oven to 450°.Step 2
Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.Step 3
Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.And then...
INSTANT POT RED SKINNED MASHED POTATOES
https://bakeatmidnite.com/instant-pot-red-skinned-mashed-potatoes/
Ingredients
3 lbs red potatoes scrubbed and cut into 2-inch chunks (don’t peel)
1 cup water
2 tsp kosher salt
3/4 cup warm milk
6 tbsp unsalted butter softened
1 tbsp dehydrated toasted onion flakes see NOTES
1 tsp instant dehydrated minced garlic -OR- 1 large clove finely minced
2 tbsp minced fresh parsley -OR- 1 tbs dehydrated
1/4 cup sour cream
Salt & pepper to tastePlace potato chunks in the Instant Pot (or any electric pressure cooker), add the kosher salt and the water. Process on manual for 8 minutes (or high/15 psi on other pressure cookers)
Release pressure and drain potatoes well.
Using a hand masher, lightly mash the potatoes. Add just enough of the warm milk so the potatoes are creamy but not soupy. You may not use the entire amount, or you may need more warm milk, depending on how creamy you like them.
Add the butter, toasted onions, garlic and parsley. Stir to combine.
Add salt and pepper to taste.Notes:
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For the chicken, when it says, "heat until thickened." Nope not gonna happen. I made a cornstarch slurry to thicken it up and it worked fine.
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The mashed potato recipe calls for sour cream...but the instructions don't say when/where to use.
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For the mashed potatoes, I used some finely chopped green onions instead of the garlic. Worked out pretty well.
I know, this thread needs pitchers....
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wrote on 14 Jul 2020, 23:56 last edited by
Yum!!!
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wrote on 14 Jul 2020, 23:58 last edited by Mik
Marinated and smoked pork tenderloin in Dale's Sauce for an hour, smoked over cherry and B&B lump, reverse seared. Served up with Golden Lamb Signature Salad (greens, Granny Smith apple matchsticks, candied pecans, smoked cheddar and creamy balsamic dressing).
Note: MFR let out a huge belch and complimented it. I NEVER get anything like that.
Dale's Sauce
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wrote on 15 Jul 2020, 00:16 last edited by
That all looks great. I'll have to try that dale's seasoning.
I made a brine again today, used it with pork ribs and air fried them. Also put a bunch of whole button mushrooms in the brine and fried them alongside the pork. Delicious. The brine was pineapple/orange juice and maple syrup along with the saltwater.
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wrote on 15 Jul 2020, 01:18 last edited by
Sounds great. Ribs in the air fryer?
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wrote on 15 Jul 2020, 15:40 last edited by Mik
Going to smoke a meatloaf tonight. Loaf will be made with beef and pork, using the Lipton Onion Mushroom Soup mix recipe. Works for me because I don't care for tomato/catsup on meat loaf. I replace the catsup with remoulade sauce or maybe a mustard based BBQ sauce.
https://www.cooks.com/recipe/4n5x48ps/lipton-onion-mushroom-meatloaf.html
