***Official Cooking Discussion Thread*** (4 Viewers)

[Mr. Ected]

had dried penne, but only on the kids menu. would make it on request.

And kids ordering off of a kid's menu wouldn't know the difference between dried and fresh pasta anyway!!!

 

[NewlyRetired]

Made this today. Delicious. Only minor changes were to toss in one of those small cup and and a half bottles of red wine, and instead of pork was to use meatballs that I put in halfway for my meatball sandwiches. They were frozen, so baked them first. Not sure if I needed to do that. I had time issues where I could watch the sauce. Hoagies and Hot Dog Rolls for smaller sandwiches! Cheese on top and broiled them. Yummy!

Had one kid who wanted it over noodles. NBD. Nice amount for leftovers, may need to add more meatballs for more sandwiches.

What is the thought on adding the meatballs? Frozen or bake them first?

I have never used frozen meatballs.

I usually just make them, fry them lightly and toss them in the sauce to cook through out. They are so easy to make. If you want a very basic recipe let me know.

 

[NewlyRetired]

This thread is great! I am so happy it took off. Thanks everyone for all the good advice.

I am patiently waiting for my new knife and sharpener that were both recommended in this thread. I will post short reviews of them when I receive them.

 

[Mr. Ected]

Toss it up here! I have a good Meatloaf recipe that can be used as Meatballs. (I'll show you mine if you show me yours!! )

I just was lazy/busy, so I bought some frozen ones from Wegmans.

This recipe is from the website called The Kitchn it is a great site, they have lots of interesting recipes and how-to articles.

Meatloaf

Ingredients

• 1 cup torn-up bread pieces, or 1/2 cup bread crumbs
• 1/2 cup whole or 2% milk
• 1 small onion, diced small
• 1 small carrot, peeled and diced small
• 1 stalk celery, diced small
• 2-3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 tablespoon tomato paste
• 2 pounds ground meat — beef, pork, veal, lamb or a mix
• 2 large eggs, beaten
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• Pepper to taste
• 1/2 cup ketchup, bbq sauce, or other sauce to coat (optional)
• 1/2 pound bacon (optional)

Instructions

1. Heat the oven to 350°F: Set the oven to pre-heat and place a rack in the bottom third of the oven. Line a baking sheet or other baking dish with aluminum foil.
2. Soak the bread pieces in the milk: Combine the bread pieces and the milk in a small bowl. Let stand until the bread has broken down into a thick porridge, occasionally stirring and mushing the bread against the sides of the bowl. You can leave the crusts on the bread or trim them off before soaking; if you leave them on, remove any large pieces that haven't broken down after soaking.
3. Cook the veggies: Warm a few teaspoons of olive oil in a skillet over medium heat. Add the diced onions, carrots, and celery. Cook until the onions are translucent and the carrots have softened, 6 to 8 minutes. If the vegetables begin to brown, turn down the heat. Add the garlic and stir until fragrant, about 30 seconds. Add the thyme and tomato paste, and stir until coated. Remove from heat and let cool slightly.
4. Make the meatloaf mix: In a large mixing bowl, combine the ground meat, beaten eggs, Worcestershire sauce, salt and pepper, soaked bread and milk, and the cooked vegetables. Use your hands to work the ingredients together until just combined.
5. Shape the loaf: Transfer the meatloaf mixture to your foil-lined baking sheet or baking dish. Shape it into a loaf roughly 9 inches by 5 inches. (If using a loaf pan, just pat the meatloaf mixture into the pan.)
6. Coat the loaf with ketchup or bacon (optional): Spread 1/4 cup of the ketchup mixture over the meatloaf (reserve the other 1/4 cup for later). Alternatively, drape the loaf with bacon slices.
7. Bake for 45 minutes: Bake the meatloaf for 45 minutes, then spread with the remaining 1/4 cup of ketchup, if using.
8. Bake for another 10 to 15 minutes: Bake the loaf for another 10 to 15 minutes (about 1 hour total), until the middle of the loaf registers at least 155°F on an instant-read thermometer.
9. Cool 15 minutes before serving: Let the loaf cool for at least 15 minutes before serving. If you baked your meatloaf in a loaf pan, carefully drain off the liquid fat before transferring the meatloaf to a cutting board. Cut into thick slices and serve. Leftovers will keep refrigerated for up to a week, or can be wrapped and frozen for up to 3 months.

Additional notesMeatballs: This same recipe can be used to make meatballs instead of a loaf (though I usually leave out the carrots).

ETA: Pics of my assistant chefs helping with the meatloaf 1 2. They love to get their hands in the meat and mix!!!

 

[Judge Smails]

Here are the Risotto Arinicini's I just finished eating too many of

http://www.flickr.com/photos/24610826@N03/12549996473/

http://www.flickr.com/photos/24610826@N03/12549989533/

And here is the Banana Bread I have yet to cut'

http://www.flickr.com/photos/24610826@N03/12550354974/

Geezuz those Arinicini's look amazing

 

[RBM]

I really don't measure for my meatballs so I'll try to make sense. Just from watching my mother do it....

1 1/2 - 2lbs mix of ground beef/pork/veal

2 eggs

Few generous shakes of garlic and onion powder and dried parsley

2 slices of white bread, crust off, soaked in milk

Couple of overflowing tbsp of grated Romano cheese

Mix all this by hand. Keep some breadcrumbs on hand because it will prob feel a bit too wet. So slowly add the crumbs until it's the right texture. Little trick of olive oil on your mixing hand to prevent sticking.

Sometimes I fry them, sometimes I bake them, and on a Sunday when I'm making a big pot of gravy they go in raw and cook all day.

 

[NewlyRetired]

I really don't measure for my meatballs so I'll try to make sense. Just from watching my mother do it....

1 1/2 - 2lbs mix of ground beef/pork/veal

2 eggs

Few generous shakes of garlic and onion powder and dried parsley

2 slices of white bread, crust off, soaked in milk

Couple of overflowing tbsp of grated Romano cheese

Mix all this by hand. Keep some breadcrumbs on hand because it will prob feel a bit too wet. So slowly add the crumbs until it's the right texture. Little trick of olive oil on your mixing hand to prevent sticking.

Sometimes I fry them, sometimes I bake them, and on a Sunday when I'm making a big pot of gravy they go in raw and cook all day.

This is almost exactly what I do. The only difference is I use breadcrumb instead of the soaked white bread.

 

[NewlyRetired]

Today is a pasta day

* green and red bell pepper chopped and sauted

* baby bella mushrooms sliced and sauted

* combine mushrooms and peppers with basic tomato sauce (see earlier post for recipe).

* splash of balsalmic vinegar and crushed red pepper

* everything into a glass baking try, covered

* bake at 350 for one hour

* cook thin spaghetti and then mix into sauce****

****The sauce will have thickened in oven. Add a touch of stock or water when baking the sauce if it gets too thick.

 

[Binky The Doormat]

Beef Burgundy - slow cooker style tonight with rice, haven't made it before but is smelling great. Lots of mushrooms too.

Beefy tomato soup with curry as a small appetizer made it with tomato paste and homemade beef broth from the beef burgundy.

 

[NewlyRetired]

Beef Burgundy - slow cooker style tonight with rice, haven't made it before but is smelling great. Lots of mushrooms too.

can you give a rough description of how you prepare this? I don't need exact measurements, just the general steps and ingredients.

 

[NewlyRetired]

I received the knife sharpener in the mail today that was recommended in the thread earlier.

http://www.amazon.com/gp/product/B00004VWKQ/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1

I used it on every knife in my house, some as old as 18 years when I first got married. Many of these knives were beyond dull.

Each knife only took a short time to sharpen and you could see the actual metal filings coming off the knife and the edge sharpening dramatically. I performed a paper cutting test with each knife and they all performed well.

Very happy so far. I intend to hone the knives regularly using steel and hopefully not sharpen again for a while.

 

[bierfiend]

Beef Burgundy - slow cooker style tonight with rice, haven't made it before but is smelling great. Lots of mushrooms too.

my soul just died a little after reading this.

NR... i'll give you a traditional boeuf bourguignon later tonight if you like.

 

[NewlyRetired]

Beef Burgundy - slow cooker style tonight with rice, haven't made it before but is smelling great. Lots of mushrooms too.

my soul just died a little after reading this.

NR... i'll give you a traditional boeuf bourguignon later tonight if you like.

yes please, thank you! I don't use slow cookers per say, so I was just looking for the basics but what ever level of detail you can provide I will be interested in.

 

[Ramsay Hunt Experience]

Beef Burgundy - slow cooker style tonight with rice, haven't made it before but is smelling great. Lots of mushrooms too.

my soul just died a little after reading this.

NR... i'll give you a traditional boeuf bourguignon later tonight if you like.

My FFA jihad is to bring braising outside a slow cooker to the masses.

 

[NewlyRetired]

My FFA jihad is to bring braising outside a slow cooker to the masses.

most items I braise tend to be in a cast iron dutch oven, more times than not in the oven but sometimes on the stove top.

 

[bierfiend]

Beef Burgundy - slow cooker style tonight with rice, haven't made it before but is smelling great. Lots of mushrooms too.

my soul just died a little after reading this.

NR... i'll give you a traditional boeuf bourguignon later tonight if you like.

My FFA jihad is to bring braising outside a slow cooker to the masses.

yeah. have never used a crock. pleanty of braising and stewing though.

 

[Mr. Ected]

Beef Burgundy - slow cooker style tonight with rice, haven't made it before but is smelling great. Lots of mushrooms too.

my soul just died a little after reading this.

NR... i'll give you a traditional boeuf bourguignon later tonight if you like.

My FFA jihad is to bring braising outside a slow cooker to the masses.

yeah. have never used a crock. pleanty of braising and stewing though.

I have done lots of the braising and stewing too; but with a bunch of little kids, sometimes you just need to use the slow cooker. Hope that isn't blasphemy!!!

 

[Ramsay Hunt Experience]

My FFA jihad is to bring braising outside a slow cooker to the masses.

most items I braise tend to be in a cast iron dutch oven, more times than not in the oven but sometimes on the stove top.

That is also how I normally do it. Almost always in a lowish oven.

Anyway, here's how I do beef burgandy. Other's mileage may vary.

I take about half a pound of thick cut slab bacon. If I can get it unsliced, all the better. I try to cut it into lardons, which are about 1/2 inch long, 1/4 inch wide rectangles. I put them in a dutch oven and brown them up, getting the fat out. Once crisp, I remove them to paper towels to dry and then pop them in a ziploc. Using the reserved bacon fat, I brown up some frozen pearl onions and quartered cremini mushrooms. Once again I remove those and reserve them.

Next I cube up and trim a 2 to 3 lb grass fed chuck roast. I heavily salt and pepper the pieces and sear, in batches, on all sides. Once again, I reserve. Now I slice some onions and chop some carrots. I don't measure. About 2 onions and about the same in carrots. I do that until the onions are getting light brown then add about two or three cloves of chopped garlic. Another minute or so, and then a bottle of decent red wine (I like a cheapish cote du rhone, but I've even used the boxed Bota cab sav in a pinch and about 2 cups my homemade beef stock. I add the reserved beef and some fresh thyme and bay leaf and stick the sucker in a 250 degree oven for about two hours.

Once out, I fish out the beef and strain the liquid, discarding the vegetables. I then thicken the sauce by combining butter and flour and whisking in (about 4 TBs butter and a little less flour). I cook the sauce about 15 minutes to thicken (and salt and pepper to taste), add the beef, pearl onions, and mushrooms back in. Serve over whatever (I often use mashed cauliflower, but potatoes, rice, egg noodles all work). Final garnish of the room temperature lardons and some fresh parsley.

 

[McGarnicle]

So we brined a chicken overnight and I just spootchquacked it for the grill tonight.

 

[Ramsay Hunt Experience]

LoL at spootchquacked for spatchcocked.

I once won a game of Balderdash by insisting a spatchcock was a Scottish weathervane.

 

[McGarnicle]

LoL at spootchquacked for spatchcocked.

I once won a game of Balderdash by insisting a spatchcock was a Scottish weathervane.

Mehhhhhhhhhh, preeeeety sure it's spootchquacked there buddy.

 

[crush304]

made gorditas last weekend

http://www.foodnetwork.com/recipes/corn-masa-pockets-with-classic-shredded-beef-gorditas-con-carne-deshebrada-recipe.html

i make extra of the shredded beef mix for leftovers but always fry the gorditas fresh each night

 

[Tiger Fan]

I received the knife sharpener in the mail today that was recommended in the thread earlier.

http://www.amazon.com/gp/product/B00004VWKQ/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1

I used it on every knife in my house, some as old as 18 years when I first got married. Many of these knives were beyond dull.

Each knife only took a short time to sharpen and you could see the actual metal filings coming off the and the edge sharpening dramatically. I performed a paper cutting test which each knife and they all performed well.

Very happy so far. I intend to hone the knives regularly using steel and hopefully not sharpen again for a while.

I assume you can't use serrated knives on this, right?

 

[Ramsay Hunt Experience]

Simple meal tonight.

Roasting a turkey breast (I'll rub thyme, salt, and sage under the skin). Will quickly par boil some quartered new potatoes, and then shake them with lots of course kosher salt and thyme to rough them up a bit, and then roast them for the last 30 minutes or so in lard.

And I'll do some new peas with cremini mushrooms. Maybe a splash of sherry.

 

[Ramsay Hunt Experience]

LoL at spootchquacked for spatchcocked.

I once won a game of Balderdash by insisting a spatchcock was a Scottish weathervane.

Mehhhhhhhhhh, preeeeety sure it's spootchquacked there buddy.

My apologies, I'm sure your preparation is perfectly cromulent.

 

[bierfiend]

Beef Burgundy - slow cooker style tonight with rice, haven't made it before but is smelling great. Lots of mushrooms too.

my soul just died a little after reading this.

NR... i'll give you a traditional boeuf bourguignon later tonight if you like.

My FFA jihad is to bring braising outside a slow cooker to the masses.

yeah. have never used a crock. pleanty of braising and stewing though.

I have done lots of the braising and stewing too; but with a bunch of little kids, sometimes you just need to use the slow cooker. Hope that isn't blasphemy!!!

understand...i have 1 child and rarely do any slow cooking these days. one of our friends gave my wife a crock pot and i was ambivilant about owning it she has used it a couple of times... i don't think it offers the complexity of flavors taht traditional methods bring, but it is practical.

 

[McGarnicle]

I received the knife sharpener in the mail today that was recommended in the thread earlier.

http://www.amazon.com/gp/product/B00004VWKQ/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1

I used it on every knife in my house, some as old as 18 years when I first got married. Many of these knives were beyond dull.

Each knife only took a short time to sharpen and you could see the actual metal filings coming off the and the edge sharpening dramatically. I performed a paper cutting test which each knife and they all performed well.

Very happy so far. I intend to hone the knives regularly using steel and hopefully not sharpen again for a while.

We have one of those too, swear by it.

Just noticed this set, pretty good deal.

 

[bierfiend]

My FFA jihad is to bring braising outside a slow cooker to the masses.

most items I braise tend to be in a cast iron dutch oven, more times than not in the oven but sometimes on the stove top.

That is also how I normally do it. Almost always in a lowish oven.

Anyway, here's how I do beef burgandy. Other's mileage may vary.

I take about half a pound of thick cut slab bacon. If I can get it unsliced, all the better. I try to cut it into lardons, which are about 1/2 inch long, 1/4 inch wide rectangles. I put them in a dutch oven and brown them up, getting the fat out. Once crisp, I remove them to paper towels to dry and then pop them in a ziploc. Using the reserved bacon fat, I brown up some frozen pearl onions and quartered cremini mushrooms. Once again I remove those and reserve them.

Next I cube up and trim a 2 to 3 lb grass fed chuck roast. I heavily salt and pepper the pieces and sear, in batches, on all sides. Once again, I reserve. Now I slice some onions and chop some carrots. I don't measure. About 2 onions and about the same in carrots. I do that until the onions are getting light brown then add about two or three cloves of chopped garlic. Another minute or so, and then a bottle of decent red wine (I like a cheapish cote du rhone, but I've even used the boxed Bota cab sav in a pinch and about 2 cups my homemade beef stock. I add the reserved beef and some fresh thyme and bay leaf and stick the sucker in a 250 degree oven for about two hours.

Once out, I fish out the beef and strain the liquid, discarding the vegetables. I then thicken the sauce by combining butter and flour and whisking in (about 4 TBs butter and a little less flour). I cook the sauce about 15 minutes to thicken (and salt and pepper to taste), add the beef, pearl onions, and mushrooms back in. Serve over whatever (I often use mashed cauliflower, but potatoes, rice, egg noodles all work). Final garnish of the room temperature lardons and some fresh parsley.

pretty close to what i do. some variations:

- sometimes dredge the meat before searing

- use burgundy or bordeaux

- use different mushrooms

- use roux vs uncooked butter/flour

- i cover the pan with foil before going into the oven

 

[Mr. Ected]

My FFA jihad is to bring braising outside a slow cooker to the masses.

most items I braise tend to be in a cast iron dutch oven, more times than not in the oven but sometimes on the stove top.

That is also how I normally do it. Almost always in a lowish oven.

Anyway, here's how I do beef burgandy. Other's mileage may vary.

I take about half a pound of thick cut slab bacon. If I can get it unsliced, all the better. I try to cut it into lardons, which are about 1/2 inch long, 1/4 inch wide rectangles. I put them in a dutch oven and brown them up, getting the fat out. Once crisp, I remove them to paper towels to dry and then pop them in a ziploc. Using the reserved bacon fat, I brown up some frozen pearl onions and quartered cremini mushrooms. Once again I remove those and reserve them.

Next I cube up and trim a 2 to 3 lb grass fed chuck roast. I heavily salt and pepper the pieces and sear, in batches, on all sides. Once again, I reserve. Now I slice some onions and chop some carrots. I don't measure. About 2 onions and about the same in carrots. I do that until the onions are getting light brown then add about two or three cloves of chopped garlic. Another minute or so, and then a bottle of decent red wine (I like a cheapish cote du rhone, but I've even used the boxed Bota cab sav in a pinch and about 2 cups my homemade beef stock. I add the reserved beef and some fresh thyme and bay leaf and stick the sucker in a 250 degree oven for about two hours.

Once out, I fish out the beef and strain the liquid, discarding the vegetables. I then thicken the sauce by combining butter and flour and whisking in (about 4 TBs butter and a little less flour). I cook the sauce about 15 minutes to thicken (and salt and pepper to taste), add the beef, pearl onions, and mushrooms back in. Serve over whatever (I often use mashed cauliflower, but potatoes, rice, egg noodles all work). Final garnish of the room temperature lardons and some fresh parsley.

pretty close to what i do. some variations:

- sometimes dredge the meat before searing

- use burgundy or bordeaux

- use different mushrooms

- use roux vs uncooked butter/flour

- i cover the pan with foil before going into the oven

Is that different than using a pan with a lid?

 

[bierfiend]

it is different that a pressure cooker

edit: i see nothing wrong with covering pans (sometimes essential for what one is trying to acheive). I have a stronger reaction to just throwing ingredients into a pot, turing it on, letting it go for 4-8 hrs, then claiming they "cooked." i understand the practical side of them, just not my choice for how i want to make my meals.

 

[Ramsay Hunt Experience]

My FFA jihad is to bring braising outside a slow cooker to the masses.

most items I braise tend to be in a cast iron dutch oven, more times than not in the oven but sometimes on the stove top.

That is also how I normally do it. Almost always in a lowish oven.

Anyway, here's how I do beef burgandy. Other's mileage may vary.

I take about half a pound of thick cut slab bacon. If I can get it unsliced, all the better. I try to cut it into lardons, which are about 1/2 inch long, 1/4 inch wide rectangles. I put them in a dutch oven and brown them up, getting the fat out. Once crisp, I remove them to paper towels to dry and then pop them in a ziploc. Using the reserved bacon fat, I brown up some frozen pearl onions and quartered cremini mushrooms. Once again I remove those and reserve them.

Next I cube up and trim a 2 to 3 lb grass fed chuck roast. I heavily salt and pepper the pieces and sear, in batches, on all sides. Once again, I reserve. Now I slice some onions and chop some carrots. I don't measure. About 2 onions and about the same in carrots. I do that until the onions are getting light brown then add about two or three cloves of chopped garlic. Another minute or so, and then a bottle of decent red wine (I like a cheapish cote du rhone, but I've even used the boxed Bota cab sav in a pinch and about 2 cups my homemade beef stock. I add the reserved beef and some fresh thyme and bay leaf and stick the sucker in a 250 degree oven for about two hours.

Once out, I fish out the beef and strain the liquid, discarding the vegetables. I then thicken the sauce by combining butter and flour and whisking in (about 4 TBs butter and a little less flour). I cook the sauce about 15 minutes to thicken (and salt and pepper to taste), add the beef, pearl onions, and mushrooms back in. Serve over whatever (I often use mashed cauliflower, but potatoes, rice, egg noodles all work). Final garnish of the room temperature lardons and some fresh parsley.

pretty close to what i do. some variations:

- sometimes dredge the meat before searing

- use burgundy or bordeaux

- use different mushrooms

- use roux vs uncooked butter/flour

- i cover the pan with foil before going into the oven

Is that different than using a pan with a lid?

It will reduce evaporation, yes. Because I'm using more than 6 cups of liquid, I don't mind the evaporation in this, but I often use foil with other braises.

 

[NewlyRetired]

I received the knife sharpener in the mail today that was recommended in the thread earlier.

http://www.amazon.com/gp/product/B00004VWKQ/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1

I used it on every knife in my house, some as old as 18 years when I first got married. Many of these knives were beyond dull.

Each knife only took a short time to sharpen and you could see the actual metal filings coming off the and the edge sharpening dramatically. I performed a paper cutting test which each knife and they all performed well.

Very happy so far. I intend to hone the knives regularly using steel and hopefully not sharpen again for a while.

I assume you can't use serrated knives on this, right?

The picture on the package shows it being used on a serrated knife. I did not try it on one yet.

For those that have this sharpener, can you use it on a serrated knife?

 

[NewlyRetired]

made gorditas last weekend

http://www.foodnetwork.com/recipes/corn-masa-pockets-with-classic-shredded-beef-gorditas-con-carne-deshebrada-recipe.html

i make extra of the shredded beef mix for leftovers but always fry the gorditas fresh each night

What is the difference between a gordita and a tortilla?

 

[NewlyRetired]

My FFA jihad is to bring braising outside a slow cooker to the masses.

most items I braise tend to be in a cast iron dutch oven, more times than not in the oven but sometimes on the stove top.

That is also how I normally do it. Almost always in a lowish oven.

Anyway, here's how I do beef burgandy. Other's mileage may vary.

I take about half a pound of thick cut slab bacon. If I can get it unsliced, all the better. I try to cut it into lardons, which are about 1/2 inch long, 1/4 inch wide rectangles. I put them in a dutch oven and brown them up, getting the fat out. Once crisp, I remove them to paper towels to dry and then pop them in a ziploc. Using the reserved bacon fat, I brown up some frozen pearl onions and quartered cremini mushrooms. Once again I remove those and reserve them.

Next I cube up and trim a 2 to 3 lb grass fed chuck roast. I heavily salt and pepper the pieces and sear, in batches, on all sides. Once again, I reserve. Now I slice some onions and chop some carrots. I don't measure. About 2 onions and about the same in carrots. I do that until the onions are getting light brown then add about two or three cloves of chopped garlic. Another minute or so, and then a bottle of decent red wine (I like a cheapish cote du rhone, but I've even used the boxed Bota cab sav in a pinch and about 2 cups my homemade beef stock. I add the reserved beef and some fresh thyme and bay leaf and stick the sucker in a 250 degree oven for about two hours.

Once out, I fish out the beef and strain the liquid, discarding the vegetables. I then thicken the sauce by combining butter and flour and whisking in (about 4 TBs butter and a little less flour). I cook the sauce about 15 minutes to thicken (and salt and pepper to taste), add the beef, pearl onions, and mushrooms back in. Serve over whatever (I often use mashed cauliflower, but potatoes, rice, egg noodles all work). Final garnish of the room temperature lardons and some fresh parsley.

pretty close to what i do. some variations:- sometimes dredge the meat before searing

- use burgundy or bordeaux

- use different mushrooms

- use roux vs uncooked butter/flour

- i cover the pan with foil before going into the oven

If you dredge and use a roux, do you have to add extra liquid during the process?

 

[NewlyRetired]

My FFA jihad is to bring braising outside a slow cooker to the masses.

most items I braise tend to be in a cast iron dutch oven, more times than not in the oven but sometimes on the stove top.

That is also how I normally do it. Almost always in a lowish oven.

Anyway, here's how I do beef burgandy. Other's mileage may vary.

I take about half a pound of thick cut slab bacon. If I can get it unsliced, all the better. I try to cut it into lardons, which are about 1/2 inch long, 1/4 inch wide rectangles. I put them in a dutch oven and brown them up, getting the fat out. Once crisp, I remove them to paper towels to dry and then pop them in a ziploc. Using the reserved bacon fat, I brown up some frozen pearl onions and quartered cremini mushrooms. Once again I remove those and reserve them.

Next I cube up and trim a 2 to 3 lb grass fed chuck roast. I heavily salt and pepper the pieces and sear, in batches, on all sides. Once again, I reserve. Now I slice some onions and chop some carrots. I don't measure. About 2 onions and about the same in carrots. I do that until the onions are getting light brown then add about two or three cloves of chopped garlic. Another minute or so, and then a bottle of decent red wine (I like a cheapish cote du rhone, but I've even used the boxed Bota cab sav in a pinch and about 2 cups my homemade beef stock. I add the reserved beef and some fresh thyme and bay leaf and stick the sucker in a 250 degree oven for about two hours.

Once out, I fish out the beef and strain the liquid, discarding the vegetables. I then thicken the sauce by combining butter and flour and whisking in (about 4 TBs butter and a little less flour). I cook the sauce about 15 minutes to thicken (and salt and pepper to taste), add the beef, pearl onions, and mushrooms back in. Serve over whatever (I often use mashed cauliflower, but potatoes, rice, egg noodles all work). Final garnish of the room temperature lardons and some fresh parsley.

pretty close to what i do. some variations:- sometimes dredge the meat before searing

- use burgundy or bordeaux

- use different mushrooms

- use roux vs uncooked butter/flour

- i cover the pan with foil before going into the oven

Is that different than using a pan with a lid?

It will reduce evaporation, yes. Because I'm using more than 6 cups of liquid, I don't mind the evaporation in this, but I often use foil with other braises.

Hmm, I never use foil, I just use the cover of the dutch oven. I don't understand the difference....are you saying you get more evaporation with foil than a cover?

 

[Ramsay Hunt Experience]

My FFA jihad is to bring braising outside a slow cooker to the masses.

most items I braise tend to be in a cast iron dutch oven, more times than not in the oven but sometimes on the stove top.

That is also how I normally do it. Almost always in a lowish oven.

Anyway, here's how I do beef burgandy. Other's mileage may vary.

I take about half a pound of thick cut slab bacon. If I can get it unsliced, all the better. I try to cut it into lardons, which are about 1/2 inch long, 1/4 inch wide rectangles. I put them in a dutch oven and brown them up, getting the fat out. Once crisp, I remove them to paper towels to dry and then pop them in a ziploc. Using the reserved bacon fat, I brown up some frozen pearl onions and quartered cremini mushrooms. Once again I remove those and reserve them.

Next I cube up and trim a 2 to 3 lb grass fed chuck roast. I heavily salt and pepper the pieces and sear, in batches, on all sides. Once again, I reserve. Now I slice some onions and chop some carrots. I don't measure. About 2 onions and about the same in carrots. I do that until the onions are getting light brown then add about two or three cloves of chopped garlic. Another minute or so, and then a bottle of decent red wine (I like a cheapish cote du rhone, but I've even used the boxed Bota cab sav in a pinch and about 2 cups my homemade beef stock. I add the reserved beef and some fresh thyme and bay leaf and stick the sucker in a 250 degree oven for about two hours.

Once out, I fish out the beef and strain the liquid, discarding the vegetables. I then thicken the sauce by combining butter and flour and whisking in (about 4 TBs butter and a little less flour). I cook the sauce about 15 minutes to thicken (and salt and pepper to taste), add the beef, pearl onions, and mushrooms back in. Serve over whatever (I often use mashed cauliflower, but potatoes, rice, egg noodles all work). Final garnish of the room temperature lardons and some fresh parsley.

pretty close to what i do. some variations:- sometimes dredge the meat before searing

- use burgundy or bordeaux

- use different mushrooms

- use roux vs uncooked butter/flour

- i cover the pan with foil before going into the oven

Is that different than using a pan with a lid?

It will reduce evaporation, yes. Because I'm using more than 6 cups of liquid, I don't mind the evaporation in this, but I often use foil with other braises.

Hmm, I never use foil, I just use the cover of the dutch oven. I don't understand the difference....are you saying you get more evaporation with foil than a cover?

Foil goes under the cover. Makes it more airtight, which reduces evaporation.

 

[Wingnut]

I received the knife sharpener in the mail today that was recommended in the thread earlier.

http://www.amazon.com/gp/product/B00004VWKQ/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1

I used it on every knife in my house, some as old as 18 years when I first got married. Many of these knives were beyond dull.

Each knife only took a short time to sharpen and you could see the actual metal filings coming off the and the edge sharpening dramatically. I performed a paper cutting test which each knife and they all performed well.

Very happy so far. I intend to hone the knives regularly using steel and hopefully not sharpen again for a while.

I assume you can't use serrated knives on this, right?

The picture on the package shows it being used on a serrated knife. I did not try it on one yet. For those that have this sharpener, can you use it on a serrated knife?

I've never tried it on a serrated knife...one way to find out though

 

[NewlyRetired]

My FFA jihad is to bring braising outside a slow cooker to the masses.

most items I braise tend to be in a cast iron dutch oven, more times than not in the oven but sometimes on the stove top.

That is also how I normally do it. Almost always in a lowish oven.

Anyway, here's how I do beef burgandy. Other's mileage may vary.

I take about half a pound of thick cut slab bacon. If I can get it unsliced, all the better. I try to cut it into lardons, which are about 1/2 inch long, 1/4 inch wide rectangles. I put them in a dutch oven and brown them up, getting the fat out. Once crisp, I remove them to paper towels to dry and then pop them in a ziploc. Using the reserved bacon fat, I brown up some frozen pearl onions and quartered cremini mushrooms. Once again I remove those and reserve them.

Next I cube up and trim a 2 to 3 lb grass fed chuck roast. I heavily salt and pepper the pieces and sear, in batches, on all sides. Once again, I reserve. Now I slice some onions and chop some carrots. I don't measure. About 2 onions and about the same in carrots. I do that until the onions are getting light brown then add about two or three cloves of chopped garlic. Another minute or so, and then a bottle of decent red wine (I like a cheapish cote du rhone, but I've even used the boxed Bota cab sav in a pinch and about 2 cups my homemade beef stock. I add the reserved beef and some fresh thyme and bay leaf and stick the sucker in a 250 degree oven for about two hours.

Once out, I fish out the beef and strain the liquid, discarding the vegetables. I then thicken the sauce by combining butter and flour and whisking in (about 4 TBs butter and a little less flour). I cook the sauce about 15 minutes to thicken (and salt and pepper to taste), add the beef, pearl onions, and mushrooms back in. Serve over whatever (I often use mashed cauliflower, but potatoes, rice, egg noodles all work). Final garnish of the room temperature lardons and some fresh parsley.

pretty close to what i do. some variations:- sometimes dredge the meat before searing

- use burgundy or bordeaux

- use different mushrooms

- use roux vs uncooked butter/flour

- i cover the pan with foil before going into the oven

Is that different than using a pan with a lid?

It will reduce evaporation, yes. Because I'm using more than 6 cups of liquid, I don't mind the evaporation in this, but I often use foil with other braises.

Hmm, I never use foil, I just use the cover of the dutch oven. I don't understand the difference....are you saying you get more evaporation with foil than a cover?

Foil goes under the cover. Makes it more airtight, which reduces evaporation.

Ahh, I misunderstood. I thought you guys were saying foil instead of cover. Thanks, that makes sense now.

 

[bierfiend]

i don't use a crock/dutch oven, so i just use foil.

as for the roux, i make x amount and add a little at a time until i get the consistancy i am looking for.... so it may require a little less roux than when i do not dredge.

 

[crush304]

made gorditas last weekend

http://www.foodnetwork.com/recipes/corn-masa-pockets-with-classic-shredded-beef-gorditas-con-carne-deshebrada-recipe.html

i make extra of the shredded beef mix for leftovers but always fry the gorditas fresh each night

What is the difference between a gordita and a tortilla?

you add flour and baking powder to the masa( tortilla dough) and then press them thicker that a tortilla, when you deep fry them, they puff up so you can cut them open and stuff the shredded beef inside

best image i could find http://diariodeiqt.files.wordpress.com/2009/05/gordita11.jpg

 

[Wingnut]

made gorditas last weekend

http://www.foodnetwork.com/recipes/corn-masa-pockets-with-classic-shredded-beef-gorditas-con-carne-deshebrada-recipe.html

i make extra of the shredded beef mix for leftovers but always fry the gorditas fresh each night

What is the difference between a gordita and a tortilla?

you add flour and baking powder to the masa( tortilla dough) and then press them thicker that a tortilla, when you deep fry them, they puff up so you can cut them open and stuff the shredded beef inside

best image i could find http://diariodeiqt.files.wordpress.com/2009/05/gordita11.jpg

They look similar to what's used in arepas.http://www.nicosarepasgrill.com/

Nico's is a local food truck here. Delicious.

 

[Tiger Fan]

I received the knife sharpener in the mail today that was recommended in the thread earlier.

http://www.amazon.com/gp/product/B00004VWKQ/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1

I used it on every knife in my house, some as old as 18 years when I first got married. Many of these knives were beyond dull.

Each knife only took a short time to sharpen and you could see the actual metal filings coming off the and the edge sharpening dramatically. I performed a paper cutting test which each knife and they all performed well.

Very happy so far. I intend to hone the knives regularly using steel and hopefully not sharpen again for a while.

I assume you can't use serrated knives on this, right?

The picture on the package shows it being used on a serrated knife. I did not try it on one yet.For those that have this sharpener, can you use it on a serrated knife?

I've never tried it on a serrated knife...one way to find out though

much appreciated

 

[Binky The Doormat]

Beef Burgundy - slow cooker style tonight with rice, haven't made it before but is smelling great. Lots of mushrooms too.

can you give a rough description of how you prepare this? I don't need exact measurements, just the general steps and ingredients.

Sorry - I haven't checked back in the thread since posting this. Here is the recipe - I adjusted for 3 lbs of meat and a pound of mushrooms so I amped everything up to accomodate - and added a little more beef stock to make more of the sauce - I didn't want a really thick gravy) - it was gravy just not super thick.

http://www.theshabbycreekcottage.com/2014/02/crock-pot-beef-burgundy.html

 

[Binky The Doormat]

it is different that a pressure cooker

edit: i see nothing wrong with covering pans (sometimes essential for what one is trying to acheive). I have a stronger reaction to just throwing ingredients into a pot, turing it on, letting it go for 4-8 hrs, then claiming they "cooked." i understand the practical side of them, just not my choice for how i want to make my meals.

No doubt, I do meals everyday for the family (just started a few months ago) and find there will be plenty of times where ...with some prep, that throwing ingredients in a pot and letting them cook is exactly what I need to either relax or do other things. I do want to braised stuff more though. I have an electric stove (long story ...but stuck with it) - how big a drawback is that with doing the browning in a braising pot?

 

[NewlyRetired]

made gorditas last weekend

http://www.foodnetwork.com/recipes/corn-masa-pockets-with-classic-shredded-beef-gorditas-con-carne-deshebrada-recipe.html

i make extra of the shredded beef mix for leftovers but always fry the gorditas fresh each night

What is the difference between a gordita and a tortilla?

you add flour and baking powder to the masa( tortilla dough) and then press them thicker that a tortilla, when you deep fry them, they puff up so you can cut them open and stuff the shredded beef inside

best image i could find http://diariodeiqt.files.wordpress.com/2009/05/gordita11.jpg

oh that looks awesome! Now that I have tortilla's down, I am going to give this a shot the next time I try my pork carnitas again.

 

[NewlyRetired]

Today is a simple Southwestern Skillet Mac and Cheese (think fast Turkey chili with pasta and cheese )

* Elbow mac cooked and drained

* In cast iron skillet, brown ground turkey onions

* add in bell peppers and jalapeno's,, salt pepper, cumin and chili powder. Cook till tender

* add in diced tomatoes and either stock or water

* let cook uncovered for about 20 minutes

* add in pasta and blend.

* Add shredded Monterrey jack cheese until fully melted and combined

 

[John Bender]

Let's talk chicken. Mainly chicken breasts.

With the low carb eating plan I need to eat a lot of it.

The problem is, chicken breasts are really tough to cook in an appetizing manner unless you have a grill.

Baking them makes them fatty tasting and rubbery. The Foreman grill imparts no marks and they turn flaccid and flavorless.

I have a grill but sometimes it's tough in winter. And methods/recipes sans grill?

While we are at it. My favorite souvlaki marinade I've been working on for years is below for anyone who's into Greek food (my favorite type of cuisine).

Works awesome with chicken, lamb, beef, fish, veggies. The longer you can marinate the better.

Serve with some couscous (I dice red onion, tomato, feta, and Zucchini and add some of the marinade to the couscous )

1/2 cup olive oil

1/3 cup red wine vinegar

5 cloves of chopped garlic

Juice of 1 lemon

2 tsp dry thyme

1 tablespoon dry oregano

Salt

Pepper

The best.

 

[bierfiend]

i rarely use chicken breasts...prefer thighs. so when using breasts i like to have skin on. pan sear and finish in the oven

 

[John Bender]

i rarely use chicken breasts...prefer thighs. so when using breasts i like to have skin on. pan sear and finish in the oven

Sear with what type of pan? I think my problem is all I own is non stick stuff. I'm gonna need something either cast iron to really sear , yes?

 

[bierfiend]

you can get a fine sear using a non-stick. not as good, but it will get the job done. get the pan hot. add your oil, butter, or other fat. heat. get your items (in this case chicken) in the pan.