texasgirl
Master Chef
We're having pot roast and cornbread.
Is anyone eating tonight? Sun. Feb. 26th
- Thread starter texasgirl
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
corazon
Executive Chef
We'll be having red chile frito pies. dh invited the neighbor's over for dinner, without checking, for the second day in a row. Fortunately, he suggested the frito pies and that is one of the two dishes that he makes! No cooking for me tonight! Just a run to the gas station up the road to pick up some fritos and sour cream.
Bugs
Senior Cook
spaghetti!
phinz
Head Chef
I made Hollandaise Oat Chowder with a mixed herb salad and sourdough bread accompanied by a 2001 Jermann Dreams chardonnay. Homemade chocolate chip cookies for dinner.
SierraCook
Master Chef
I had the spaghetti and meatballs that I was supposed to have last night. With the spaghetti and meatballs I had spaghetti squash with butter and brown sugar. Spaghetti squash is a vegetable I have only once or twice year, because of it taking so long to bake in the oven.
Spaghetti squash is a vegetable I have only once or twice year, because of it taking so long to bake in the oven. 
kitchenelf
Chef Extraordinaire
I made my French Onion Soup with 3 different kinds of onion, Port Wine and Burgundy and a bottle of Sangiovese.
kitchenelf
Chef Extraordinaire
phinz said:
Care to share your recipe? Sounds interesting.
Erik
Sous Chef
I made my own version, of Country Fried Pork, with sausage gravy over Orzo, and roasted corn.
Dina
Executive Chef
Made some pork Chinese dumplings - so yummy!
phinz
Head Chef
Hollandaise Oat Chowder
1/4 cup butter
2 large yellow or Vidalia onions, finely chopped
1 crushed garlic glove
1 turnip, finely chopped
3 large carrots, peeled and finely chopped
3 celery stalks, finely chopped
1 leek, sliced very thin
1/2 cup oats. Steel cut or old-fashioned
5 cups vegetable stock or broth
2/3 cup milk (whole or 2%)
2 T white wine vinegar
1 egg yolk
2/3 cup cream
2 T mayonnaise
salt and pepper
In saucepan fry onions and garlic in butter for about 10 minutes until softened but not colored. Add carrots, turnip, leek and celery. Cook another 5 minutes. Add oats and cook for about a minute longer.
Add milk and stock and bring to a boil. Season with salt and pepper to taste. (better to under-season than over-season, as you can add more seasoning later).
Reduce heat, add 2 T vinegar and cover. Simmer for 30-35 minutes, until vegetables are tender. The more tender they are, the better.
Combine egg yolk and cream. Add a little bit of the soup to the cream and whisk lightly. Add mix to soup and whisk in. Whisk mayo into soup.
Bring to the boil slowly and taste. Add vinegar if sharper flavor is desired. Adjust salt and pepper to personal taste.
For garnish you can use a little grated cheddar or some chopped fresh basil. I also think a small dollop of sour cream swirled in at the last second might work. The effect is a mild, but rich chowder that presents a pretty, light-colored, chunky soup that is complimented really well with a mild flavored sourdough or even a chunk of baguette on the side.
1/4 cup butter
2 large yellow or Vidalia onions, finely chopped
1 crushed garlic glove
1 turnip, finely chopped
3 large carrots, peeled and finely chopped
3 celery stalks, finely chopped
1 leek, sliced very thin
1/2 cup oats. Steel cut or old-fashioned
5 cups vegetable stock or broth
2/3 cup milk (whole or 2%)
2 T white wine vinegar
1 egg yolk
2/3 cup cream
2 T mayonnaise
salt and pepper
In saucepan fry onions and garlic in butter for about 10 minutes until softened but not colored. Add carrots, turnip, leek and celery. Cook another 5 minutes. Add oats and cook for about a minute longer.
Add milk and stock and bring to a boil. Season with salt and pepper to taste. (better to under-season than over-season, as you can add more seasoning later).
Reduce heat, add 2 T vinegar and cover. Simmer for 30-35 minutes, until vegetables are tender. The more tender they are, the better.
Combine egg yolk and cream. Add a little bit of the soup to the cream and whisk lightly. Add mix to soup and whisk in. Whisk mayo into soup.
Bring to the boil slowly and taste. Add vinegar if sharper flavor is desired. Adjust salt and pepper to personal taste.
For garnish you can use a little grated cheddar or some chopped fresh basil. I also think a small dollop of sour cream swirled in at the last second might work. The effect is a mild, but rich chowder that presents a pretty, light-colored, chunky soup that is complimented really well with a mild flavored sourdough or even a chunk of baguette on the side.
kitchenelf
Chef Extraordinaire
A big thank you for the recipe!!!!! Looks extremely interesting!
buckytom
Chef Extraordinaire
dw went out shopping today, so us guys stayed in and cooked a bunch of stuff for the next coupla days.
grilled extra hot turkey sausage and peppers/onions, buffalo wings, veal cubes in tomato sauce, broiled bbq sauced chicken legs, and mac-n-cheese.
grilled extra hot turkey sausage and peppers/onions, buffalo wings, veal cubes in tomato sauce, broiled bbq sauced chicken legs, and mac-n-cheese.
jkath
Hospitality Queen
So, does your boy wear a chef-boy-ar-dee hat when he cooks with you, bucky?
We went out to the place "the guys" usually go. After tonight, I'll let them keep it as a "guys" place!
But, after dinner, I peeled/cored/sliced a bunch of apples and nuked them with sugar, apple pie spice, lemon juice and a bit of butter and then served them with vanilla ice cream and graham butterflies on top.
We went out to the place "the guys" usually go. After tonight, I'll let them keep it as a "guys" place!
But, after dinner, I peeled/cored/sliced a bunch of apples and nuked them with sugar, apple pie spice, lemon juice and a bit of butter and then served them with vanilla ice cream and graham butterflies on top.
thumpershere2
Head Chef
macroni hot dish. Fried hamburger, onions. tomatoes and spices. We call it the usual.
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