Sunday Dinner? Yes, please. 9-27-2020
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msmofet
Chef Extraordinaire
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They turned out great. I just need to scale down the amounts because I have a pint of filling to use. Going into freezer for later use.
Individual Sheppard's Pie
Individual Sheppard's Pie
luckytrim
Chef Extraordinaire
Spaghetti with Clams with Garlic Roll and a Salad...
Rocklobster
Master Chef
Southern Chicken and Dumplings..roasted butternut squash
Andy M.
Certified Pretend Chef
We had leftovers from last night's supper. But, there wasn't as much as we thought, so had sandwiches afterwards.
Kayelle
Chef Extraordinaire
Good job MsM.......you're going to love using them. *Hint...I sometimes use my casseroles as a "measuring cup" for the ingredients needed to fill them without leftovers.
Tonight we had a pot of rib sticking chicken and noodles with some of the leftover beer butt chicken. I used Singapore Seasoning and it was so tasty. ..
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Finally made a recipe I've had hanging around for several years. "Bouillabaisse de Poulet Chez Tante Paulette" a chicken stew with fennel and saffron. This is in a book by Patricia Wells but I found it on a Blog called Culinate that I used to follow. I believe it is not longer active but if you're patient you can find a lot of good recipes on storage.
I thought I followed the recipe pretty well but now of course, I see mistakes I made. But there were other things I was not terribly impressed with.
It has a very gentle flavour for a stew and I should have served it with a hearty bread. my bad. It also called for the fennel with feathery leaves attached. I did not think my fennel was old but I found the stems were very chewy even after cooking for a couple of hours.
All in all it was pretty good, will I make it again? Don't know, it is handy for prepping the day before and cooking up later. But somehow I was left wanting.
Bouillabaisse de Poulet Chez Tante Paulette
I thought I followed the recipe pretty well but now of course, I see mistakes I made. But there were other things I was not terribly impressed with.
It has a very gentle flavour for a stew and I should have served it with a hearty bread. my bad. It also called for the fennel with feathery leaves attached. I did not think my fennel was old but I found the stems were very chewy even after cooking for a couple of hours.
All in all it was pretty good, will I make it again? Don't know, it is handy for prepping the day before and cooking up later. But somehow I was left wanting.
Bouillabaisse de Poulet Chez Tante Paulette
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