"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Meals in Minutes
Reply
 
Thread Tools Display Modes
 
Old 11-06-2014, 01:58 PM   #11
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,895
Quote:
Originally Posted by CWS4322 View Post
I braised the beef shanks. While they were braising, I sweated a celery-onion-carrot-garlic mixture (1 c carrot, 1/2 c onion, 1/2 c celery, 2 cloves garlic). Tossed the two together, added a shot of Jack Daniel's, tomatoes, cabbage, chopped chorizo, anchovy paste, a dill pickle (yes! a dill pickle), some dill pickle brine, white beans and chickpeas (already cooked), thyme, cayenne pepper, simmered for 30 minutes, removed the dill pickle, simmered another 15 minutes, removed the beef shank, pulled the meat off the bone, added 4 c kale, cooked for 5 minutes, added grated lemon zest. Topped with sour cream and grated fresh beet and a bit more of fresh thyme, chopped dill pickle, and lemon zest. Yum.
That sounds delicious, but I know for sure, just adding up your cooking times, it would not be a 60 minute meal for the average home cook like me.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-06-2014, 05:23 PM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,916
Quote:
Originally Posted by Kayelle View Post
That sounds delicious, but I know for sure, just adding up your cooking times, it would not be a 60 minute meal for the average home cook like me.
Not to mention prep times for all the veggies.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-06-2014, 07:15 PM   #13
Head Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 1,799
Baked pastas with any number of sauces, the addition of steamed vegetables, vegan cheeses are widely available now.

My sister made a veggie casserole, so simple and vegan, large-rough chopped veggies (zucc, summer squash, onions, broccoli, carrots, parsnips and the like) in a 9x13 pan, a bit of soy milk (or almond I would think would work too) loads of chopped garlic, cover with tin foil and bake for about 20-30 or until veggies or crisp tender. A sprinkle of fresh herbs at service, very tasty and satisfying for an omnivore.
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 11-06-2014, 07:42 PM   #14
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,315
All three of the Wonderpots that I've made took less than an hour. In fact, if you include prep and clean up, it is still under an hour. :)
__________________
A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 11-07-2014, 05:21 PM   #15
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,334
Quote:
Originally Posted by GotGarlic View Post
Not to mention prep times for all the veggies.
The veggies, spices, wine, vinegar, exotic oils are delivered mise en place, so that cuts down on the prep time. I, on the other hand, have to do the prep when we do a photo shoot. One of my friends who comes to help makes delicious potato pancakes (she's German-Czech). We're going to combine those with a variation of the German pork roast I make using pork tenderloin instead of rolled pork roast to cut the cooking time. Since I use apple cider to make the roast, we're going to add grated apple and some dijon mustard to the her potato pancakes. I'm sure we'll spend a couple of Sundays getting everything figured out before the photographer takes pics.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 11-07-2014, 05:29 PM   #16
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,916
Oh, I didn't realize or I forgot that it's a delivery meal deal. That roast sounds great. Please post the link when it's available
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-07-2014, 11:05 PM   #17
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,895
Quote:
Originally Posted by CWS4322 View Post
I braised the beef shanks. While they were braising, I sweated a celery-onion-carrot-garlic mixture (1 c carrot, 1/2 c onion, 1/2 c celery, 2 cloves garlic). Tossed the two together, added a shot of Jack Daniel's, tomatoes, cabbage, chopped chorizo, anchovy paste, a dill pickle (yes! a dill pickle), some dill pickle brine, white beans and chickpeas (already cooked), thyme, cayenne pepper, simmered for 30 minutes, removed the dill pickle, simmered another 15 minutes, removed the beef shank, pulled the meat off the bone, added 4 c kale, cooked for 5 minutes, added grated lemon zest. Topped with sour cream and grated fresh beet and a bit more of fresh thyme, chopped dill pickle, and lemon zest. Yum.
Going back to your recipe needing to be completed in under 60 minutes, I still don't think it can be done CW, even if everything is delivered chopped and ready to go. Beef shanks are tough and I'd cook them longer than you did. Then there's the time it takes to remove the meat from the bone, in addition, the kale would need more time to cook than just 5 minutes for it to be anywhere near tender. Like I said before, it sounds delicious, but not in under 60 minutes.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-08-2014, 06:13 AM   #18
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,334
Quote:
Originally Posted by Kayelle View Post
Going back to your recipe needing to be completed in under 60 minutes, I still don't think it can be done CW, even if everything is delivered chopped and ready to go. Beef shanks are tough and I'd cook them longer than you did. Then there's the time it takes to remove the meat from the bone, in addition, the kale would need more time to cook than just 5 minutes for it to be anywhere near tender. Like I said before, it sounds delicious, but not in under 60 minutes.
It depends on the quality of the meat--we use grass-fed beef. It also depends on the kale and the size of the leaves. I picked small, purple kale (the one that looks like oak leaves). This type of kale tends to take less time to cook than curly kale. To be fair, I probably should use kale from the grocery store, but I refuse to buy ingredients if I can pull them from the garden. Soon there will be no more kale and Swiss Chard, so I'll be stuck using root veggies and going to the store for other veggies.

Aunt Bea--unfortunately, all your suggestions have already been made into recipes...this is the next step in the company's evolution--instead of featuring recipes by local chefs (the company pays for the recipes), the company wants to develop its own recipes. Since I am not a chef but have prepped and cooked a number of the recipes, I have been tasked with coming up with some "winter comfort food" recipes to fill in the rotation. I also know how much each recipe costs from the home cook's perspective, so am also looking at ways to cut costs (the lobster-crab-mussel recipe was ridiculously expensive) to help improve the company's bottom line. At the same time, I am also tasked with using ingredients that are "in season" and, whenever possible, locally sourced. And, more vegetarian offerings.

FWIW, tuna season in NA closes December 31st. For us, this means tuna steaks/loin will be more expensive than they are now. Although pricey, the price right now is the lowest it will be until the season opens again.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 11-08-2014, 06:21 AM   #19
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,916
Foods that are in season available locally vary widely. What local area are you using as the basis of the recipes?
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-08-2014, 06:31 AM   #20
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,334
Quote:
Originally Posted by GotGarlic View Post
Foods that are in season available locally vary widely. What local area are you using as the basis of the recipes?
Eastern Ontario. We have had a late fall, so have root veggies, squash, pumpkin, apples, Swiss Chard, kale, cranberries (there is a cranberry bog about 20 minutes from where I live), leeks, cabbage, Brussels sprouts, and second crop peas available. Fall slaughtered beef, pork, lamb, chicken, duck, goose, and sustainable fish.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Reply

Tags
meals

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:03 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.