Broke in my beautiful new cast-iron skillet today
BISCUITS
Food, Pastries and more boring stuff!
-
➜
Brine time
-
➜
This was a night of: I have some turnips and very little left in my fridge, what do I make for dinner? And what the hell do I do with turnips?
Boiled the turnips and a bit of broccoli (seperately), some peas, food proccesser with a bit of butter, milk, and because the smell of turnips reminds me of it, horseradish..S&P
Topped with peas and crispy onions
Also, I LOVE JARRED RED CABBAGE
-
➜
PIE, pretty pretty pie
Banana Creme. I asked my very pregnant sister-in-law what she wanted for dessert.
My brother made the extremely sumptuous dinner. 3 kinds of meat braised in their own juices, oh boy.
I don’t have the pie recipe itself online, but here are two great drizzin’ sauces I swiped from Emeril: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_23441_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html
-
➜
I finally cooked with some of Dad’s “culantro” which is, possibly a cousin to “cilantro”. It has a flatter, harder leaf with very sharp edges and a more intense “cilantro” taste.
We did a shrimp scampi too and roasting the shrimp was the best decision of the night. Very tasty, especially with the shell still on.
And, some corn.
-
➜
On the rare occasion I cook something that comes out edible, I get pretty excited.
I marinated the chicken breast in a sesame oil/soy sauce/garlic/S&P mixture
I took that garlic and roasted tomato with it
For the rice (I should have used chicken broth, DUH) I boiled basil, cooked the rice and added a heavy amount of salt, lime zest and lime juice
Condiments were Sriracha, Sweet Chili Sauce and advacado
-
➜
I’m not one to cook a lot of savory dishes but I’ve had a hankering for schnitzel for weeks now and I quickly tossed this meal together in about a half hour!
I went to a really great German restaurant not too long ago and had a white wine/sour cream based sauce and thought I’d try recreating it…and it worked!
I made the schnitzel in the traditional way then deglazed the pan with white wine, butter and chicken stock…
Into that I threw onions and mushrooms and let them cook down a bit
The schnitzel went back into that pan with more chicken stock and cooked until just done.
Into that same pan I added more white wine and sour cream and cooked for a minute just to melt down the sour cream
SO GOOD. The tang from the wine with the cool from the cream is the best part.
My dad made sauerkraut for a side and we had a great meal :)
**I used pork instead of veal..Not a big fan of veal***
-
➜
Johnny Cakes, part deux
The first time I tried my hand at Johnny Cakes they were way too gritty
I’ve never had an “authentic” Johnny Cake so all of my tweeks are going on personal taste.
This time, based on recipes I’ve read, I added part AP flour as well as Cornmeal and also shortening.
The texture changed drastically and the taste was great (added more sugar this time) but it was a bit too dense this time.
Not going to make them again for a while. I’m a bit Johnny-caked out.
Any suggestions from people who have eaten “authentic” J.C’s or have made them?
-
➜
I finally made GOOD biscuits
A little butter AND shortening, regular whole milk, blablabla
Nothing fancy, Sorry Paula Deen and all the other recipes I’ve tried in the past
Oh and I finally cooked meat correctly.
Oh and I’m in love with Apricot Preserves.
I was really bored tonight
-
➜
Great chicken recipe from foodnetwork magazine
I used chicken thighs instead of breast, not a big difference thought I should mention it
I also added carrots, next time I’d add small onions and also more salt!
Other than that, GREAT recipe if you like lemon and rosemary!
