t-bone, hash browns, crab claws, and sunnyside up quail eggs. - life is good.

Quick and easy fall meal:
Prosciutto with sliced persimmons drizzled with good olive oil, aged balsamic
Olives
Toasted baguette with burrata and Zuni-inspired olive/lemon relish http://www.lthforum.com/bb/viewtopic.php?f=16&t=23067&st=0&sk=t&sd=a&start=30
Leftover tomato soup with croutons and chives

Inspired by a recipe in Food & Wine magazine for coriander-crusted rack of lamb, I used coriander to coat a leg of lamb. I made a paste of garlic, coriander, olive oil, and a little salt, and covered the lamb leg. Roasted it till rare. It turned out as well as I'd hoped, and my whole apartment smells of garlic and coriander. Just lovely.

Penne, grilled chicken, & broccoli alfredo.
Simple, quick, & the kids will eat it without complaint.

After all the heavy eating over the last few days, I'm going to have a snack dinner of tuna salad on crackers. I can't face a full plate again!

I made chestnut stuffing with sausage and apples in it, and for some reason I think that would be great with two fried eggs on top. We'll see...

A big batch of my own take on ragú bolognese sauce, to go with spaghetti tonight, and to freeze. It's on my short list of the best things I know how to make, and whenever I get the ingredients together, I make a lot of it. My sister used to come over to my house while I was making it and just have a bowl or two of it, like it was soup. Even out of the freezer it disappears so fast that I have to sock away a few containers in hidden corners for emergencies.

First steps, have pulled the skins of some mild Italian sausages (didn't find loose ground Italian sausage in the store the other day), cut in large pieces, and am cooling them in the freezer before putting them through the Kitchen-Aid grinder to get a nice loose sausage mix to brown for the sauce.

Katie wrote:A big batch of my own take on ragú bolognese sauce, to go with spaghetti tonight, and to freeze. It's on my short list of the best things I know how to make, and whenever I get the ingredients together, I make a lot of it. My sister used to come over to my house while I was making it and just have a bowl or two of it, like it was soup. Even out of the freezer it disappears so fast that I have to sock away a few containers in hidden corners for emergencies.

First steps, have pulled the skins of some mild Italian sausages (didn't find loose ground Italian sausage in the store the other day), cut in large pieces, and am cooling them in the freezer before putting them through the Kitchen-Aid grinder to get a nice loose sausage mix to brown for the sauce.

You're gonna keep us updated on your progress right?
Not that I was planning on trying to copy it or anything...

It's never too late to cook a Thanksgiving dinner (since we go to a family member's house for the actual day)


Sous Vide 3 hrs at 157˚ the boned out double breast (rolled and tied)
in the bag besides the turkey was some duck fat / turkey fat from previous Turkey legs and some salt and pepper

20 min in 375˚ convection to brown it up.
the stuffing was kind of like glue ;-(

Mushroom bacon risotto. Salad. Molasses cookies

zoid wrote:You're gonna keep us updated on your progress right? Not that I was planning on trying to copy it or anything...

I never imagined anyone here would be interested in one of my lowly recipes. But sure, I'll share. It's not so much a recipe as a list of tips and tricks. Soon to be posted.

Stracotto di manzo over polenta taragna. Started with a 3ish lb Tallgrass chuck roast, 1/4 lb of pancetta, red onion, carrot, garlic, celery, and a few Tbs of tomato paste. I didn't have a Tuscan red I wanted to use, so substituted a young Bordeaux and a bit of chicken stock; also, no rosemary, so I used thyme and plenty of parsley. We'll see how it goes, but after 3 or so hours braising in the oven, it should be just fine. I typically prefer plain polenta, but the buckwheat in polenta taragna complements the beef nicely.

3 inch block of strip loin trimmed of all it's fat sous vide 120˚ for 2 hours
then it will be seared on all six sides and sliced

served with
pumpkin stuffed with everything good (round two, less garlic)


not sure what we're drinking yet....

Choey wrote:Stracotto di manzo over polenta taragna.

That's new to me. I've been on a buckwheat kick of late (or, more appropriately, I guess, kasha as Grandma and Grandpa would call it); next up is homemade pizzocheri. Do you have a recipe you'd recommend (or share)?

If the meat isn't ready until tomorrow, I can arrange to join you

It's pretty simple, actually. Sig. Batali offers una ricetta here, but I usually just buy the polenta taragna mixes available in several Italian food stores. Moretti is the one I see most often, but there are a few others, too. Just avoid the instant ones (precotta). Usually they say to cook them for 40 minutes, but I prefer somewhat less, say, 25-30 minutes.

worked just fine….

Sliced up and layered a bunch of veggies I happened to have in the house (red pepper, sweet potato, carrot, green beans, green onions) and they are roasting in the oven with the lid on. When they are almost done I'll throw some fish fillets on top (they are marinating while the veggies cook) and cook with the lid off. Very little fat tonight, since we've been eating heavy foods lately

Mhill95149,
Would you be willing to post the bones of the pumpkin recipe? That looks amazing and I have two sugar pumpkins sitting on my counter...

Japanese beef curry with sliced carrots, in the slow cooker, to be served over mashed potatoes. Is that a cold weather comfort food or what?

A warm salsa with black beans, red pepper, sweet potato, corn to be served with salmon and green beans.

Pollo Asado (a Gunthrop bird), Yuca Mojo, and Pickliz (Haitian pickled cabbage, scotch bonnet condiment).

On a bit of a roll this week, its my first week of winter break and having time to cook is a luxury that I am indulging in. The rest of my lineup:

Monday: Tom Kha Gai with rice noodles, improvised Thai- style cabbage salad with dried shrimp.
Tuesday: Pork Ragu alla Bolgnese, cooked for 2 1/2 hours.
Wednesday: see above
Thursday: Key West Pink Shrimp and Smoked Kielbasa Gumbo
Friday: Bari Hot Italian Sausage and Rapini Pizza
Will try to snap some picks and report back.

Life is good!

Katie wrote:Japanese beef curry with sliced carrots, in the slow cooker, to be served over mashed potatoes. Is that a cold weather comfort food or what?

We had that Sunday - but over rice.

Do you make your own or use a box - we use S&B, for dinner from a box it's pretty dang good.

Coq au Vin - nice warm dish for icky wet weather.

Used up the last of the ham and a 1/2 cabbage for colcannon.
Great on a rainy cold day.

On the same wavelength ... cooking a ham now for colcannon. Warming meal for a few days ... esp with lots of cider vinegar.

last night was a good night for a slowly cooked(all afternoon) pot roast from the oven.





calls for "more meat and more gravy" from Shay were appreciated.

zoid wrote:

Katie wrote:Japanese beef curry with sliced carrots, in the slow cooker, to be served over mashed potatoes. Is that a cold weather comfort food or what?

We had that Sunday - but over rice. Do you make your own or use a box - we use S&B, for dinner from a box it's pretty dang good.

I use the boxed stuff, S&B usually. I keep my eyes open for good prices. I usually serve it on rice too, but once in a while have it with potatoes instead.

SV Filet 125˚ then screaming hot griddle


For the wife, next time SV at 130˚ ish
her's needed to be re-fired ;-(

shots of Buffalo Trace,
bottles of Mickey's..

also some snacks while doing prep for our NYE meal. steamed up a 2.5 lb live dungeness crab(somehow the legs disappeared when it was done), and a 2 lb. live lobster(one claw now missing) for a couple appetizer salads I will knock out tomorrow.

nothing better than freshly steamed then shocked shellfish that was alive 18 minutes ago....

I'm out of town at my SIL's house in CT and my BIL bought some Buffalo Trace while I was buying some beers for NYE chili and now I can't find it.....
Where did he hide it?