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What is/was for dinner?
- Thread starter Gutwrench
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Sounds nice. But I ate out this week so it will be another 5 weeks before I do again. I don’t eat stuff like that at home very often.
Indeed: I'd imagine that opportunity to tuck into that sort of dish doesn't arise all that often when you dine at home.
No. But tonight’s meal will make a nice change. Potatoes and chicken are in the oven. I’ll go and prep the stuffing shortly.
We've had one for a couple of years now, and I like it quite a bit. Great for tossing together a good quick stew or pot roast, but I use it more for country style ribs than anything else. Add ribs and BBQ sauce and cook. Doesn't get easier!
Roast chicken? Lovely.
I'm thinking in terms of organic free range eggs - possibly scrambled - for myself.
You reminded me of those nasty pickle and cheese sandwiches. I like briny pickles, not that chutney stuff. Any pickle with vinegar is a no go for me.
I buy mine - which are homemade - from a wonderful Dutch woman in the farmers' market; hers are addictive and delicious.
A pickle needs a bit of bite, but need not be too bitter. Cornichons also work well with rich terrines an some cheeses.
Definitely.
My pickles are made with only spices and dill… Himalayan salt and water.
Crispy and perfect sourness.
Vinegar belongs in chutneys…
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Cornichons are a definite must have when slicing into a nice and fatty Pâtè de Campagne…
Any thoughts on how to make a small turnip not just edible but beyond palatable into downright tasty?
Roasting? A dash of curry or other spices?
I bought a small 'bag' of organic vegetables over the week-end; it included a small turnip, not a vegetable that I normally purchase. Cocktail sausages will also feature.
Roasting? A dash of curry or other spices?
I bought a small 'bag' of organic vegetables over the week-end; it included a small turnip, not a vegetable that I normally purchase. Cocktail sausages will also feature.
Yes, maybe boil it a bit first though? Use olive oil also - a must with roasted vegetables.
Olive oil, yes, absolutely. This goes without saying when roasting, and I usually add garlic (and perhaps ginger, - and maybe chillies - as well).
Sometimes, with potatoes and carrots and parsnips, when roasting them, I parboil them first, yes.
I like them served in a generous amount of landfill refuse or a beautifully rich compost pile. 10 crows can’t be wrong.
I take your point, but I see this as something of a challenge.
Indian spices may be the way forward.
Half of the turnip will be diced and parboiled, then it shall be roasted (anointed with olive oil) with diced onions and garlic, and garam marsala added as well.
Please let us know how it turns out!
I do enjoy winter root vegetables - properly prepared.
Actually, the diced and boiled turnip, anointed with olive oil, sprinkled with sea salt and freshly ground black pepper, further sprinkled with curry awarder and some garam marsala, has just gone into the oven. Sautéed diced onions and garlic will be added to this dish.
We shall serve it with cocktail sausages (sautéed) and rice.
A combination of boredom and hunger compelled me to whip up a sort of ragùish bolognese sauce to be served with some sort of yet to be determined pasta, there are a few options in the cupboard for that. In the sauce there are just the basics, onions, garlic cloves, mushrooms, a sliced carrot, minced beef, some bacon, assorted spices and a little bit of red wine.
It's been simmering on the pan for about half an hour now, so there's still a bit of time to go. I shouldn't have started this project while already already hungry.
It's been simmering on the pan for about half an hour now, so there's still a bit of time to go. I shouldn't have started this project while already already hungry.
There must be some pasta makers here.
I made my first fettuccine and it was amazingly easy. I used a food processor and had one of those hand crank machines. Excluding the 15 minutes to rest the dough it only took 15 minutes. I was stunned at the simplicity. And really no mess.
I cooked a test batch tasting at 2 and 4 minutes. Both were just fine. I kinda liked the two minute taste but my mind argues it can be ready in two minutes. I think it was fine. Maybe I’ll go three minutes later as I cook dinner.
I made my first fettuccine and it was amazingly easy. I used a food processor and had one of those hand crank machines. Excluding the 15 minutes to rest the dough it only took 15 minutes. I was stunned at the simplicity. And really no mess.
I cooked a test batch tasting at 2 and 4 minutes. Both were just fine. I kinda liked the two minute taste but my mind argues it can be ready in two minutes. I think it was fine. Maybe I’ll go three minutes later as I cook dinner.
Yeah I do some pasta from scratch on occasion. I like to mix a bit of saffron (pulverize and then dissolve in a teaspoon of water) into the dough and then serve with a simple cream sauce (shallot, garlic, lemon zest, heavy cream) or just olive oil and Parmesan.
Also, ravioli!
Sounds really good. Maybe you’ll sneak a photo sometime you make it again.
Any other tips? I’m all ears.
I’ve been on a pasta and sauce kick lately. The sauce is garlic, crushed red pepper, butter, white wine, parm, and lemon zest. Gosh so easy and so good.
Have you ever tried a sauce using just the pasta water, butter, and parm?
[doublepost=1549309388][/doublepost]How do you make ravioli? That’s out of my league.
I’m still getting the hang of everything. It’s certainly a process, and I’m hardly an expert. I’ve spent some time working out of a cookbook called Mastering Pasta. I find it a great reference, and it’s got some great recipes.
A bit of pasta water, butter, and parm is always a great easy saucing option. I have done it quite a lot!
Re ravioli, I have a small mold with a rolling pin (https://www.williams-sonoma.com/m/products/ravioli-mold-with-roller/). This little thing makes it fairly easy to stuff and cut them. I like doing goat cheese and roasted tomato or ricotta and spinach for stuffing. All you really have to do then is roll out a pasta sheet, lay it out, stuff it, cover it, and roll over it.
Fascinating. Thanks for the link. Goat cheese in the stuffing sounds good. I used to think goat cheese was way to loud, but today it’s delicious. Maybe the bourbon and scotch killed my taste buds? Haha.
Do you cook for a spouse or just yourself? Sorry that’s a bit personal. My point is to ask how much labor is the ravioli? Do you find the process relaxing?
I’ve never been blessed with patience, but as I age and in learning to cook as a hobby it’s developing. And my humility.