What's for dinner?
Moderator: Menolly
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Worm of Despite
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Mortice Root
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Skipped dinner tonight. Went straight for dessert.
A strawberry shortcake frozen custard sundae.
A strawberry shortcake frozen custard sundae.
"The plural of antecdotes is not evidence."
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Driving down the razor's edge between the past and the future
Turn up the music and smile
Get carried away on the songs and stories of vanished times
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Driving down the razor's edge between the past and the future
Turn up the music and smile
Get carried away on the songs and stories of vanished times
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Cameraman Jenn
- The Gap Into Spam
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I made roasted red pepper pasta last night.
5 large roasted red peppers
1-2 large cloves (the individual sections not bulbs
) of garlic (don't go crazy with the garlic because it will drown the roasted pepper flavor that is the focus of this sauce)
medium white onion
5-7 large fresh basil leaves
1-1 1/2 cup of parmesan/romano/asiago blend of cheeses
1/2 cup of heavy cream
farfalle pasta
salt
pepper
pinch of fennel seed
Peel the roasted peppers. Saute the onion and garlic in a bit of butter in a saucepan. In a blender blend the peeled peppers, spices, one half cup of heavy cream, the onion and garlic, and about 1 - 1 1/2 cups of cheese blend. Add about one quarter cup of the juice that cooks out of the peppers in the pan. Blend a bit more. Pour this mix over the cooked pasta and serve with a side of garlic bread. If you are feeling sassy then top the pasta with lightly sauteed or grilled asparagus.
5 large roasted red peppers
1-2 large cloves (the individual sections not bulbs
) of garlic (don't go crazy with the garlic because it will drown the roasted pepper flavor that is the focus of this sauce)medium white onion
5-7 large fresh basil leaves
1-1 1/2 cup of parmesan/romano/asiago blend of cheeses
1/2 cup of heavy cream
farfalle pasta
salt
pepper
pinch of fennel seed
Peel the roasted peppers. Saute the onion and garlic in a bit of butter in a saucepan. In a blender blend the peeled peppers, spices, one half cup of heavy cream, the onion and garlic, and about 1 - 1 1/2 cups of cheese blend. Add about one quarter cup of the juice that cooks out of the peppers in the pan. Blend a bit more. Pour this mix over the cooked pasta and serve with a side of garlic bread. If you are feeling sassy then top the pasta with lightly sauteed or grilled asparagus.
Now if I could just find a way to wear live bees as jewelry all the time.....
www.fantasybedtimehour.com
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Menolly
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~Lyr, have you ever had roasted peppers? The flavor is totally awesome!
Stone!! Waddya think? Is your sig in question here?
Jenn, this is so going to be made here soon!
Cameraman Jenn wrote:1-2 large cloves (the individual sections not bulbs
Stone!! Waddya think? Is your sig in question here?
Jenn, this is so going to be made here soon!
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stonemaybe
- The Gap Into Spam
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*appears in a flash of pungent smoke*
A-HA! I think what CJ meant, was 5 bulbs of garlic and 2 sections of pepper so that the pepper doesn't overpower the garlic!
Don't worry Jenn, it's an easy mistake to make - but please DON'T DO IT AGAIN!
*leaves with a puff of halitosis*
A-HA! I think what CJ meant, was 5 bulbs of garlic and 2 sections of pepper so that the pepper doesn't overpower the garlic!
Don't worry Jenn, it's an easy mistake to make - but please DON'T DO IT AGAIN!
*leaves with a puff of halitosis*
Aglithophile and conniptionist and spectacular moonbow beholder 16Jul11
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Cameraman Jenn
- The Gap Into Spam
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Slather it on the bread oh ye garlic maniacs. THE BREAD. Don't overwhelm this dish or you will lose the subtle nuances of it. 
Now if I could just find a way to wear live bees as jewelry all the time.....
www.fantasybedtimehour.com
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Menolly
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Tonight I picked up some $4.99/lb boneless New York Strips steaks at Albertsons, each weighing just under a pound and cut 1" thick. I rubbed them with extra virgin olive oil, pressed some Montreal Steak seasoning on them, and had my cast iron pan smokin'.
Some dilled corn on the side and dinner was served.
Tomorrow will be corned beef, cooked in stout and malt vinegar, with cabbage, turnips, and carrots.
...sorry Stone, I know...it was supposed to be served yesterday...
...but hey, give the Yidden a break...
Some dilled corn on the side and dinner was served.
Tomorrow will be corned beef, cooked in stout and malt vinegar, with cabbage, turnips, and carrots.
...sorry Stone, I know...it was supposed to be served yesterday...
...but hey, give the Yidden a break...
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Menolly
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Tonight's dinner, yum.
Corned Beef and Cabbage
3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)
2 carrots, chopped into 2" pieces
5 small red potatoes, halved
1 onion, quartered
1 small turnip, chopped into 2" pieces
3/4 cup malt vinegar
1/2 bottle (6 oz) Irish stout (I like using an oatmeal stout)
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns (whole)
1 tsp dill seed
1 tsp allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges
In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW. Serve with Coarse Grain Mustard and Horseradish Sauce.
Menolly's notes:
We’re not fans of boiled potatoes, so I substitute 5 additional chopped turnips for the red potatoes. Although I am thinking of subbing fingerlings to try one day…
We like our cabbage really soft, so I put it in at the same time as everything else.
The newer crockpots cook much hotter than the older ones that this recipe was written for. Check for doneness after eight hours, although it can cook for twelve hours with no problem.
Some online friends who have tried this recipe find the stout and malt vinegar to be a bit bitter. I have suggested they substitute a lager and apple cider vinegar. This seems to work well for those who try it.
Corned Beef and Cabbage
3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)
2 carrots, chopped into 2" pieces
5 small red potatoes, halved
1 onion, quartered
1 small turnip, chopped into 2" pieces
3/4 cup malt vinegar
1/2 bottle (6 oz) Irish stout (I like using an oatmeal stout)
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns (whole)
1 tsp dill seed
1 tsp allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges
In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW. Serve with Coarse Grain Mustard and Horseradish Sauce.
Menolly's notes:
We’re not fans of boiled potatoes, so I substitute 5 additional chopped turnips for the red potatoes. Although I am thinking of subbing fingerlings to try one day…
We like our cabbage really soft, so I put it in at the same time as everything else.
The newer crockpots cook much hotter than the older ones that this recipe was written for. Check for doneness after eight hours, although it can cook for twelve hours with no problem.
Some online friends who have tried this recipe find the stout and malt vinegar to be a bit bitter. I have suggested they substitute a lager and apple cider vinegar. This seems to work well for those who try it.
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Menolly
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It's a cut of brisket of beef that's been cured, or "corned," in a brine. It's not really Irish, but more Irish-American in tradition. I think because it was cured it was cheaper when the influx of Irish came over to the States, so it's seen as a traditional St. Patrick's Day meal here, along with Soda Bread.
Lyr's Miso Soup
4 cups water
1 1/2 teaspoons instant dashi powder
1/2 cup miso paste
1 tablespoon dried seaweed (for miso soup), soaked in 1/2 cup water
1/2 cup cubed tofu (silken)
1 tablespoon chopped green onion
1. Boil water. Add dashi. Turn down heat. Stir.
2. Add tofu and drained seaweed. Let cook for a minute on low. In meantime, spoon 1/2 cup of the hot stock into bowl with the miso paste. Using chopsticks, mix to melt the miso paste so that it becomes a smooth mixture.
3. Turn off heat. Add all of the miso. Stir. Serve. Top with chopped green onion. Serves 4.
4 cups water
1 1/2 teaspoons instant dashi powder
1/2 cup miso paste
1 tablespoon dried seaweed (for miso soup), soaked in 1/2 cup water
1/2 cup cubed tofu (silken)
1 tablespoon chopped green onion
1. Boil water. Add dashi. Turn down heat. Stir.
2. Add tofu and drained seaweed. Let cook for a minute on low. In meantime, spoon 1/2 cup of the hot stock into bowl with the miso paste. Using chopsticks, mix to melt the miso paste so that it becomes a smooth mixture.
3. Turn off heat. Add all of the miso. Stir. Serve. Top with chopped green onion. Serves 4.
