Okay, the variant beef stew is now at the cover-and-simmer stage. I dredged the beef in flour seasoned with dried thyme and black pepper, threw in a good number of unpeeled garlic cloves, omitted the rosemary and substituted two bay leaves, omitted the tomato paste (because I had none), and used chicken stock with a good slug of cider vinegar added. I know I have potatoes, and I’m pretty sure I’ve got little carrots.
Thinning the BBQ sauce with Coke? That’s an intriguing idea- what’s the ratio of BBQ sauce to Coke?
Can I ask for recipes from people? If so, Kayeby, I would love to have your pizza dough recipe. I’ve never been able to find a good pizza dough recipe. I’d also love TripleTee’s Thai curry with chicken recipe.
Thanks!
The last time I did much cooking was Thanksgiving- I made a few Spanish tapas- albondigas (meatballs) and croquetas.
Oh, I just whisked in about a cup of Coke to a half bottle of sauce. You can even make your own barbeque sauce- some ketchup, Coke, whatever spices you want like garlic, black pepper, onion salt, etc. Make it as thick or thin as you like it. Marinating in it will make the meat very tender.
Now that was a pretty damn good stew. Thanks.
I’ve eaten speck raw on Bauernbrot. Those “Grimmwald” folks love their raw pork.
Pretty good that, with strong coffee and milk.
Hessian Breakfast, I call it.
Yep absolutely. I always have a few bags of frozen rice on hand for fried rice. For fried rice it is BETTER to use frozen rice rather than something freshly cooked.
Almost time for breakfast! I’m enjoying some coffee while my pancake batter rests for a few minutes. Buckwheat pancakes, using the Hodgson Mill mix; I’ll top them with a cup of frozen wild blueberries mixed with a couple tablespoons of maple syrup (yeah, real syrup; I don’t eat this often enough to worry about getting cheaper syrup). By the way, none of the stores around here carry Grade B syrup…I’m using dark amber Grade A; does anyone have a mail order source they’d like to recommend?
You’re welcome!
Since we went away for Thanksgiving and I haven’t had much time to cook, we’re eating a few freezer leftovers, like Senegalese Peanut Soup, and Kalops (Swedish beef stew) from this thread which is just awesome. Last night we had plain oven-broiled chicken with mushroom stuffing (leftovers from when we had duck last week), and my favorite mashed butternut squash recipe (from the old Joy of Cooking).
I’m thinking of doing some lentil sausage soup in the slow cooker tomorrow, and perhaps marinating a nice London broil for tomorrow or Thursday. Mmmmm. Beef.
Thinking about pulled pork for tonight. I’ll have to pick up a pork shoulder. And Mr. Lissar just requested stirfry on rice for his lunches this week, so I’ll probably do that today, too. Peanut sesame sauce, and probably with tofu.
I’m just here to say I made that stew again. Yum.
Oh man. I loved it on Sunday when I pulled off the following very simple meal for my wife and myself, all with stuff supplied to my door by Fresh Direct, and all cooked in about 45 minutes start to finish (from when I began preheating the oven and lighting the grill to when we sat down to eat).
First course:
French country pâté over salad greens drizzled lightly with XV olive oil and balsamic vinegar, garnished with gherkins and Dijon mustard on the side, and some toasted fresh sourdough bread.
Entree:
Sliced hanger steak, rubbed with spices (minced garlic, coarse ground pepper, and a dash of curry powder) and marinated overnight in a small amount of a mix of Worcestershire sauce, XVOO, sesame oil and malt vinegar. It was a thick cut, about 20 oz., perfect for sharing, grilled over a high flame for 6 minutes a side to a wonderful medium rare with a seared surface. Salted to taste after slicing.
Sides:
- Sauteed cremini mushrooms with scallions, with a dash of Sriracha sauce.
- Steamed broccoli al dente.
- The rest of the sourdough bread.
Wine: a delicious Cabernet that went great with both the pâté and the steak.
Dessert:
- Extra Dark Chocolate “Petit Ecolier” cookies with whipped cream.
- Fresh strawberries.
- Hot chocolate.
For the kids, I threw some hamburgers on the grill and gave them some of the broccoli (which they like), and let them share in the dessert.
A good time was had by all.
Oh, and another hit was my followup dinner the very next night, when my SIL visted, also provided ingredients courtesy of Fresh Direct (an awesome service):
First Course:
- Fresh lump crab cakes fried in canola oil and drizzled with Dijon mustard, served over salad greens (the rest of the bag) and a little bit of XVOO/balsamic vinegar.
Entree: Salmon grilled on a cedar wood plank, over curried brown rice with raisins, roasted cashews, tomatoes and scallions.
Vegetables: String beans sauteed in garlic and a little bit of olive oil.
Wine: A nice, fruity Chardonnay.
Dessert: Sliced “asian pears” (a.k.a. “apple pears”) and slices of Cabot “75% Light” cheddar cheese (made with 1% fat milk) with cracked pepper Water Crackers, and the rest of the Chardonnay. (We had two bottles.)
Yea, my wife and her sister do think I am a cooking god.