I looked at the photos. So raclette is a grilled version of hot pot or fondue? Communal cooking at table?
Tonight is Easy Chicken Divan with planned over chicken.
What's for dinner?
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Vader
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Yes. You can grill stuff on top or use the little pans under the grill. You prepare your dishes at the table. Very communal indeed. Like fondue it's usually a typical Christmas Eve or New Year's Eve thing over here. But of course it's fun on other days as well.
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Menolly
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No idea WFD tonight. At this point I think it is getting too late to pull something to defrost, so it may be either a CORN or "whatever jumps in to the cart" night.
We do have planned over lamb, and planned over chicken divan. If Dam-sel liked curry, I could see using the lamb for such.
hmm...
maybe sliced lamb in tortillas with tzatziki? We have some Israeli salad, as the Dams call it, which could be added, along with some sliced raw onion...
We do have planned over lamb, and planned over chicken divan. If Dam-sel liked curry, I could see using the lamb for such.
hmm...
maybe sliced lamb in tortillas with tzatziki? We have some Israeli salad, as the Dams call it, which could be added, along with some sliced raw onion...
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Menolly
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I love artichokes, especially ones that are stuffed. But I don't understand cutting away all the yummy leaves for dishes that consist of only hearts.
Yes, I'll make some that call for hearts, but will use frozen or bottled/canned artichoke hearts for those. For me, cutting away the leaves is just too painful.
Yes, I'll make some that call for hearts, but will use frozen or bottled/canned artichoke hearts for those. For me, cutting away the leaves is just too painful.
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Orlion
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Spaghetti in a butter-pesto sauce with Brucetta (or however you pronounce that) and a side of steamed broccoli.... Ok, the 'butter-pesto sauce' is just melted butter and pesto, all right? *sniffle* I just wanted to sound tough! 
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Menolly
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made from scratch eggplant parmagiana with home made vegetarian sauce.
I went ahead and did a full photo accounting of all the steps to make tonight's dinner and posted them in my Low-Carb Luxuries album on Facebook.
I went ahead and did a full photo accounting of all the steps to make tonight's dinner and posted them in my Low-Carb Luxuries album on Facebook.
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Menolly
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No idea WFD for tonight yet, but for tomorrow...
(keep in mind I have made this recipe for years; not all comments apply in my new situation, but I will make it this way and adapt if needed)
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.
Pam’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.
We like a lot of carrots, so I use a full pound, rather than just two.
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.
(keep in mind I have made this recipe for years; not all comments apply in my new situation, but I will make it this way and adapt if needed)
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.
Pam’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.
We like a lot of carrots, so I use a full pound, rather than just two.
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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Vraith
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I always find it annoying to do those kinds of recipes, cuz I never have to feed enough people to use a whole vegetarian in my recipes, and they freezer burn no matter what I do. Even reducing them to stock leaves a lot of waste.Menolly wrote:made from scratch eggplant parmagiana with home made vegetarian sauce.
On another note...the corned beef thing is a good, solid, tasty recipe.
The last few years, though, I've added a fair amount of garlic [bout 2 cloves proportional to what you posted], 1 beet for every 4 potatoes [all equivalent sized]...if i don't use any beet, I use 1/2 red cabbage just for color though it doesn't affect taste like beet.
If anyone complains, I laugh heartily throwing back my head, and remind them I AIN'T Irish, and my wife has Russian ancestors...clearly demonstrated by the beets, the kilt I'm wearing, and the claidmhore I'm using to peel and chop.
[spoiler]Sig-man, Libtard, Stupid piece of shit. change your text color to brown. Mr. Reliable, bullshit-slinging liarFucker-user.[/spoiler]
the difference between evidence and sources: whether they come from the horse's mouth or a horse's ass.
"Most people are other people. Their thoughts are someone else's opinions, their lives a mimicry, their passions a quotation."
the hyperbole is a beauty...for we are then allowed to say a little more than the truth...and language is more efficient when it goes beyond reality than when it stops short of it.
the difference between evidence and sources: whether they come from the horse's mouth or a horse's ass.
"Most people are other people. Their thoughts are someone else's opinions, their lives a mimicry, their passions a quotation."
the hyperbole is a beauty...for we are then allowed to say a little more than the truth...and language is more efficient when it goes beyond reality than when it stops short of it.
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Savor Dam
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Even though I know Vraith looks nothing like Belushi (thanks to his FB friending binge a while ago), I could not read the last bit of his post above and not think of this:
Yes, I know the difference between a claidheamh mòr and a katana...but the image of Vraith using such a fine weapon to peel and chop root veggies just tickles me.
Anyway, Menolly's eggplant parm was excellent, and far better as planned-overs when the flavors had melded a day or two. She does indeed use a whole vegetarian in her sauce, but she makes an appropriately large batch and freezes much of it in meal-sized portions for future use.
Dam-sel and I are looking forward to the corned beef Menolly is described for tomorrow. I would use more cabbage and fewer turnips...but when when I asked about this while shopping, she rather insisted that I trust her. Of course; how else?
Tonight, I am making braised pork chops and green beans. Simple fare, but tomorrow we feast.
The sensible Irish make Monday a holiday. So smart...
Yes, I know the difference between a claidheamh mòr and a katana...but the image of Vraith using such a fine weapon to peel and chop root veggies just tickles me.
Anyway, Menolly's eggplant parm was excellent, and far better as planned-overs when the flavors had melded a day or two. She does indeed use a whole vegetarian in her sauce, but she makes an appropriately large batch and freezes much of it in meal-sized portions for future use.
Dam-sel and I are looking forward to the corned beef Menolly is described for tomorrow. I would use more cabbage and fewer turnips...but when when I asked about this while shopping, she rather insisted that I trust her. Of course; how else?
Tonight, I am making braised pork chops and green beans. Simple fare, but tomorrow we feast.
The sensible Irish make Monday a holiday. So smart...
Love prevails.
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Change is not a process for the impatient.
~ Barbara Reinhold
Courage!
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~ Tracie Mckinney-Hammon
Change is not a process for the impatient.
~ Barbara Reinhold
Courage!
~ Dan Rather
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Menolly
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Typically, you left out the explanation that more cabbage would not fit in the crockpot you have. The recipe calls for a 6.5-quart, preferably oval, crockpot. I'll be using a 5-quart, possibly even only a 4.5-quart, round crockpot. The cutting back on the cubed turnips to even half the amount I'm using would still not allow for another pound of wedged cabbage. Once cooked down, more cabbage would probably fit, but not when raw and firm.Savor Dam wrote:I would use more cabbage and fewer turnips...but when when I asked about this while shopping, she rather insisted that I trust her. Of course; how else?
[I heard that, SD...]
So yeah, in regards to this recipe, I know of what I speak.
Trust me.
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Savor Dam
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I repeat, "Of course, how else?"Menolly wrote:So yeah, in regards to this recipe, I know of what I speak.
Trust me.
As for
I don't doubt that for a moment!Menolly wrote:[I heard that, SD...]
Love prevails.
~ Tracie Mckinney-Hammon
Change is not a process for the impatient.
~ Barbara Reinhold
Courage!
~ Dan Rather
~ Tracie Mckinney-Hammon
Change is not a process for the impatient.
~ Barbara Reinhold
Courage!
~ Dan Rather
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Menolly
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Savor Dam wrote:As forI don't doubt that for a moment!Menolly wrote:[I heard that, SD...]
Here are a couple of photos I took of the crockpot ready to go this morning.
It all really did just barely fit inside with the lid down. In Gator Town in the past, before I got my oval crockpot, I have had to start this with a weight on the lid to seal it. Fortunately, that was not the case this time.