I always love our cooking/baking threads here on CC.
Anyone planning on trying a new recipe or repeating an old favorite this weekend? A yummy brunch recipe? A special dessert? What’s on the agenda?
So here’s what I’m trying this weekend. Last week I was out of town and stopped by a Whole Foods (we don’t have it in my town - yet). In their fresh refrigerated section I picked up a container of sun dried tomato pesto. I knew I could enjoy this in SOME way! They recommend it on pastas, in salads, etc.
Last night I took one of the freezer packs I buy from Costco that is a microwavable quinoa/kale mix - so good on it’s own, became AMAZINGLY good when I served it hot with a dollop of this sun dried tomato pesto on top! OMG, I wanted to eat it all!!!
I just bought a sous vide gizmo this week, so I’m going to try using it on a steak. Will probably bake a sweet potato and roast some asparagus to go with it.
The kid who lives with us is off with his girlfriend looking at the Grand Canyon. So I’m trying to cook things he doesn’t care for. Tonight it’s chicken cacciatore, since despite living in Jordan for a year he doesn’t care for olives.
@anomander - if we have steak in the house, I’m always forced to cook it on the grill
@mathmom Same here, I’ve always done steak on the grill. I have an infrared grill so it gives a good sear. I tend to sweat a little though when the type or thickness of the steak changes, e.g. NY strip seems to cook faster than a ribeye. So I’m always praying for the best even though I have it pretty well dialed in.
I’ve always been impressed with sous-vide steaks from restaurants though - they’re just perfectly uniform in color all the way through. I’m hoping the sous vide takes the stress out of the process, then I’ll still finish with a few minutes on the grill for the sear!
I’m thinking of trying out the spiralizer my D gave me.
I’m curious what is a infrared grill and how hard is it to use. One of my children just moved into an apartment and they no longer have an outdoor grill.
@mom60 My infrared grill uses gas, but I believe there’s electric versions available. TBH I don’t understand the underlying technology, I just know that my infrared burners get insanely hot (1000F) in a under a minute. It’ll sear a steak in 2-3 minutes. You’ve probably seen infrared tech in fireplaces and patio warmers at restaurants and just never realized it.
Here’s a description I found:
*For many people, the idea of infrared, which is also known as radiation or radiant energy, is somewhat of a mystery. Infrared energy is all around us, even in sunshine. Like the sun, infrared energy is transferred directly from the source to the object being heated without losing much of its energy. This also allows you to grill foods in the most frigid temperatures with an infrared burner - because the infrared energy is not affected by the cold! Infrared burners, unlike traditional gas grill burners, feature a flat surface typically made of ceramic or steel that is heated by an element that radiates the heat upward from the surface. Unlike traditional convection burners which reach temperatures of 750 degrees, ceramic infrared burners can quickly sear the surfaces of meats with temperatures ranging from 900-1,600 degrees. *
I haven’t got the weekend planned out for eats yet , but I am currently making braised short ribs in my slow cooker. It is sort of like a recipe I found from food network a few years ago , but I don’t follow and actual recipe at this point. The sauce is made up out of a mash of tomatoes , celery , carrot, onion and garlic …thrown in the food processor and made into a pulp, with red wine , tomato paste beef broth s&p and fresh rosemary and thyme
I will make some mashed potatoes and slivered brussels sprouts…I know I am going to make grilled pizzas in a few days for some friends who have been asking me for a long time
It feels like spring around her so I am trying a new “salad” recipe.
1 lb cooked shrimp
2 avocados diced
3 T fresh squeezed lime juice
1 tsp ground cumin (less if not a cumin fan)
1/2 tsp finely ground sea salt
3 T extra V olive oil
6 green onions thickly sliced
Dressing: Whisk together lime juice, cumin and salt and then whisk in olive oil a little at a time. Cut the avocado in to bite sized chunks an put in a bowl large enough to hold all the ingredients and toss with 1/2 the dressing.
Cut green onions into thick slices. Pat dry the shrimp with paper towels. Add onions and shrimp to bowl and add as much additional dressing as desired.
I am toying with adding a bit of mayo mixed with dry mustard…or not!
Either two raw lobster tails or shrimp in same quantity cut up/
about a third stick of butter
about a tsp of lemon juice
dash of white wine
one chopped up fresh tomato
angel hair or linguini pasta, cooked
salt to taste.
Melt butter, fry lobster or shrimp for just a minute or two, add lemon juice, wine and chopped up tomato. Stir and add pasta on top. Adjust these quantities so that there is a sauce.
My husband’s new favorite meal and it takes just minutes. You can also add chopped spinach, mushrooms, etc. for variety and taste.
H has a cookbook put out by a certain brewery (not one you would have heard of). So we made pork tenderloin with Blanche de Chambly and split pea soup with some other beer. They were OK. The peppers and sauce with beer for the pork was very good but split pea soup was still split pea soup and I’m reminded that I’ve never been crazy about it however delicious the slightly beer aroma might be.
I also made potato leek soup from an Irish cookbook and THAT was good! Even more so the next day.
I made matzoh ball soup. I figure…there won’t be too many more days when we will feel like having soup. It was delicious…and we will have more tonight…and chicken salad for lunches.
Just picked up a BIG bag of those colorful mini sweet peppers for $2.50. Threw a bunch on some foil and tossed with some olive oil and roasted them in the oven. They look delicious! I’ll eat them with every meal until they are gone!
Have some good leftovers in our refrig too - but I am going to put together a pan of chicken enchiladas so it will be ready to bake tomorrow night after work!
I’ll probably use some of the leftover chicken for individual pot pies, the healthy sort with just a little crust on top, light sauce, lots of veggies. Then freeze some. Lately, love peppers, especially marinated in some vinaigrette. And fresh blueberries in salads.
Had a great food weekend. Made spanakopita which is spinach, feta, cottage cheese, eggs,FILO dough and butter…lots of butter. Baked in oven and …yum Oh my goodness. Very tasty.
Went and saw Dead Pool . Bought milk duds at drug store for a buck …mmmm
Went to the flower show and got a killer cannoli from the Italian Bakery…omg…heaven.
Made corned beef, cabbage and potatoes.
Introduced the kids to Mexican Sunday… Took me forever to find Spanish peanuts.
So wont be able to eat for a week after all that delicious horribleness but it was sooooo worth it.
