quote:

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Originally posted by reubenstump

Shepherd's Pie Soup, take 2

Better this time. Changes:

1) Used 2 tbs store bought tomato paste instead of 8oz homemade sauce.

2) Used homemade beef stock (from bones) instead of store bought beef broth (from meat).

3) Gnocchi from the dry pasta aisle instead of frozen. Smaller might be better, but they're easily cut with a spoon.

4) Veggies - 8oz each of canned corn kernels and baby peas, along with some chopped carrots from the produce section. About 20oz total, as per the recipe.

I think that the combination of 1 and 2 made the biggest difference.

I'm gonna call this a winter keeper.


 

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You need to learn how to make your own potato gnocchi. The dried and/or frozen ones just don't compare.

You'll need a few reps to get it down. The key is excellent mashed potatoes and knowing when you're added JUST enough flour to hold together. Once you get the feel, it's all good. You cook them off and plunge them into icewater as soon as they float to the top. Hold them that way - and then sauce as desired.

One of my favorite sauces is heavy cream reduced by about a third, a goodly dose of shredded parm/regg, and a final add of nice goat cheese, whisked in. Mix with gnocchi, pour into a buttered casserole, and bake until the top is brown and bubbly.

Heaven. The gnocchi hold together on your fork or spoon, then explode wonderfull the moment you put the slightest amount of pressure between your tongue and the roof of your mouth.*

*Oh, yeah - let 'em cool off a little before you try that last part.

quote:

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Originally posted by eagleisland

quote:

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Originally posted by STUD figmo Al

An elementary school classic...
Mashed tadders n hamberg gravy..
Lima bean side...

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I remember that one from elementary school. It was ghastly, and after the second time it was served I convinced my mother to start packing lunches for me.

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BROWN....HOT...N...

PLENNY OF IT... ;0)

quote:

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Originally posted by eagleisland

quote:

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Originally posted by reubenstump

Shepherd's Pie Soup, take 2

Better this time. Changes:

1) Used 2 tbs store bought tomato paste instead of 8oz homemade sauce.

2) Used homemade beef stock (from bones) instead of store bought beef broth (from meat).

3) Gnocchi from the dry pasta aisle instead of frozen. Smaller might be better, but they're easily cut with a spoon.

4) Veggies - 8oz each of canned corn kernels and baby peas, along with some chopped carrots from the produce section. About 20oz total, as per the recipe.

I think that the combination of 1 and 2 made the biggest difference.

I'm gonna call this a winter keeper.


 

---

You need to learn how to make your own potato gnocchi. The dried and/or frozen ones just don't compare.

You'll need a few reps to get it down. The key is excellent mashed potatoes and knowing when you're added JUST enough flour to hold together. Once you get the feel, it's all good. You cook them off and plunge them into icewater as soon as they float to the top. Hold them that way - and then sauce as desired.

One of my favorite sauces is heavy cream reduced by about a third, a goodly dose of shredded parm/regg, and a final add of nice goat cheese, whisked in. Mix with gnocchi, pour into a buttered casserole, and bake until the top is brown and bubbly.

Heaven. The gnocchi hold together on your fork or spoon, then explode wonderfull the moment you put the slightest amount of pressure between your tongue and the roof of your mouth.*

 

*Oh, yeah - let 'em cool off a little before you try that last part.

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Hmmm, I am putting that in my recipe bucket of things to cook. Thx, Brad

We are of the don’t waste leftovers kind of folks. We often add or alter the original on the reheats. In that thought, this morning we reheated our leftover toad in the hole for breakfast. This I heated up some Vermont sumac berry maple syrup to pour over. Twas a good breakfast. (Sorry Jonty, for more desecration of a classic). ;-). Brad

quote:

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Originally posted by rinemb

quote:

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Originally posted by eagleisland

quote:

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Originally posted by reubenstump

Shepherd's Pie Soup, take 2

Better this time. Changes:

1) Used 2 tbs store bought tomato paste instead of 8oz homemade sauce.

2) Used homemade beef stock (from bones) instead of store bought beef broth (from meat).

3) Gnocchi from the dry pasta aisle instead of frozen. Smaller might be better, but they're easily cut with a spoon.

4) Veggies - 8oz each of canned corn kernels and baby peas, along with some chopped carrots from the produce section. About 20oz total, as per the recipe.

I think that the combination of 1 and 2 made the biggest difference.

I'm gonna call this a winter keeper.


 

---

You need to learn how to make your own potato gnocchi. The dried and/or frozen ones just don't compare.

You'll need a few reps to get it down. The key is excellent mashed potatoes and knowing when you're added JUST enough flour to hold together. Once you get the feel, it's all good. You cook them off and plunge them into icewater as soon as they float to the top. Hold them that way - and then sauce as desired.

One of my favorite sauces is heavy cream reduced by about a third, a goodly dose of shredded parm/regg, and a final add of nice goat cheese, whisked in. Mix with gnocchi, pour into a buttered casserole, and bake until the top is brown and bubbly.

Heaven. The gnocchi hold together on your fork or spoon, then explode wonderfull the moment you put the slightest amount of pressure between your tongue and the roof of your mouth.*

 

*Oh, yeah - let 'em cool off a little before you try that last part.

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Hmmm, I am putting that in my recipe bucket of things to cook. Thx, Brad

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This is the recipe I used.  Let me know if the link doesn't work.

https://docs.google.com/document/d/1lni_8HPZOJrrOn55kw66s3dSvVUARIsnvA9TT_loE6A/edit?usp=sharing

Patty melt..on home made jalapeño cheddar bread...

Tonight, mostly all cookin’ out from last weekend. So we took a frozen pizza, then heavily topped with grated tete de moine that was getting a bit ripe. Washed down with a boutique Zin. Brad

Stew and dumplings (suet dumplings) and a first ever attempt at a peach cobbler. The stew was shin beef with some oxtail to enrich the sauce and a couple of bottles of Guinness. I have to say both were very good.

Liz's bread...

A homemade pizza:

EVERYTHING above looks great!!! Now that I’ve just eaten, I could eat again.
Tonight was Tostados…….homemade black refried beans, venison taco meat, and da works!!!
Slammer!!!

Not to change the subject, but a week ago or so we were talking about Jonty’s squirrel dinner. We have lots of different colored squirrels here and these poor buggers suck at camouflage in da winter compared to their grey counterparts.
Slammer!!!

quote:

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Originally posted by slammer

Not to change the subject, but a week ago or so we were talking about Jonty’s squirrel dinner. We have lots of different colored squirrels here and these poor buggers suck at camouflage in da winter compared to their grey counterparts.
Slammer!!!

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Dale, one of our 6 species of deer, Fallow Deer, sometimes display menilistic colouring as almost black, or sometime pure white (and not albino).  As fallow can tend to to travel in small groups, A wise hunter never shoots the black or white deer as they stick out like a sore thumb from a mile away.  The rest of the herd, however, wish the hunter would shoot them!!

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Originally posted by Lizwadsworth65

A homemade pizza:

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Yum!

Caldo verde soup made by my 16 year old boy. Just potatoes, chorizo, cabbage and chicken stock. How something so simple can be so tasty is beyond me - it’s a real favourite in our house.

quote:

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Originally posted by Wet Spaniel

Caldo verde soup made by my 16 year old boy. Just potatoes, chorizo, cabbage and chicken stock. How something so simple can be so tasty is beyond me - it’s a real favourite in our house.

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Those more simple soups and stews are indeed often the best. Brad

Steak prices are pretty crazy, but one of the most consistent steaks we buy is from Aldi. NEVER had a bad one and the cut them nice and thick. Nothing I hate worse than seeing a great looking steak at the butcher or store and seeing they are 1/2 inch thick. How do you cook that???
Salt, pepper, garlic and a hot grill in da snow is all that’s needed for restaurant quality steak dinner!!! Fed 2 people and leftovers for steak & eggs.
Slammer!!!

Slammer, I fine looking grilled steak, for sure. However, the cold PBR on the Weber gasser over a pile of snow gave me a chill. Mine is still covered, but this weekend it may come off. Brad

quote:

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Originally posted by slammer

Steak prices are pretty crazy, but one of the most consistent steaks we buy is from Aldi. NEVER had a bad one and the cut them nice and thick. Nothing I hate worse than seeing a great looking steak at the butcher or store and seeing they are 1/2 inch thick. How do you cook that???
Salt, pepper, garlic and a hot grill in da snow is all that’s needed for restaurant quality steak dinner!!! Fed 2 people and leftovers for steak & eggs.
Slammer!!!

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Aw heck...that's just ah...

OarDerve.... ;0)

If the steak is thick enough, I highly recommend Eisenhower style, named after the 34th president of the United States.

I don't see any way to link to specific post on BHO, so I'm copying and pasting from last year.

Without taking this wonderful thread in a political direction, I'll throw out Eisenhower style steak. Basically, get a THICK steak and cook it directly on the coals. It can be hard to find 2 or 3 inch steaks these days, but I've done this a couple of times and it works out great.

How can you not like Ike? How can you not like a guy — a president, no less — who invites people over for dinner — at the White House, mind you — and throws their steaks in the fire?

Not on the fire, as in grates above the fire. In the fire. Directly atop the red-hot glowing coals.

Cooking a steak directly on the coals produces an unbeatable crusty char, a juicy and beautifully red-pink medium-rare interior and a satisfying campfire aroma.

WaPo gift link
WaPo regular link

Columbia Tribune link

One of my previous endeavors.  It was "Mmmm, mmm, good!!!"

Liz bread pisstrawmy sammich..
N home made thick chips... :0)

Let's see...brisket pastrami, grilled onions, mustard, and pepperjack cheese on my garlic parsley bread. The bread came out ok...a bit too salty, and the texture is more cakey than bread, but it was fine. I sliced some potatoes thin and fried them in oil till brown, then stuck them in the oven to continue cooking. Quasi chips!

Mrs. Slammer made 15 bean soup using her own (light Cajun) flavor spice instead of the pack that came with the beans. Hated bean (navy bean) soup as a kid, and was thinking I wouldn’t like this soup, but damn!!!
A little bacon and ham , carrots, onions, garlic, big pieces of celery that I could pick out , and to top it all off she made the best corn bread I’ve ever had. Warm moist cornbread with a big glob of cold butter is pretty hard to beat!!! Didn’t think I’d ever say this, but I think I like that soup better than Chili. It was a real surprise and a TREAT!!!
Slammer!!!

quote:

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Originally posted by Wet Spaniel

Stew and dumplings (suet dumplings) and a first ever attempt at a peach cobbler. The stew was shin beef with some oxtail to enrich the sauce and a couple of bottles of Guinness. I have to say both were very good.

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It all looks good.  I grew up on peach cobbler.  When I was a cook/dishwasher/potato peeler etc for the camp staff at a Boy Scout Ranch we often made multiple CI dutch ovens of cobbler, usually  peach-always canned, on coals.  We cooked breakfast and dinner everyday on three fire pits: two for cooking one for the dish cleaning cauldrons.  We also chopped our own wood.  Sorry for the rambling.  Marilyn's folks had 3 peach trees in their backyard.  Her mother put up a lot of it, and I would make cobbler with home-growns.  Being a good Midwesterner, we often drowned the servings in cream or ice cream.

I bought/ordered "Atora" a couple of times for dumplings.  I should do it more often.  brad

quote:

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Originally posted by reubenstump

If the steak is thick enough, I highly recommend Eisenhower style, named after the 34th president of the United States.

I don't see any way to link to specific post on BHO, so I'm copying and pasting from last year.

Without taking this wonderful thread in a political direction, I'll throw out Eisenhower style steak. Basically, get a THICK steak and cook it directly on the coals. It can be hard to find 2 or 3 inch steaks these days, but I've done this a couple of times and it works out great.

How can you not like Ike? How can you not like a guy — a president, no less — who invites people over for dinner — at the White House, mind you — and throws their steaks in the fire?

Not on the fire, as in grates above the fire. In the fire. Directly atop the red-hot glowing coals.

Cooking a steak directly on the coals produces an unbeatable crusty char, a juicy and beautifully red-pink medium-rare interior and a satisfying campfire aroma.

WaPo gift link
WaPo regular link

Columbia Tribune link

One of my previous endeavors.  It was "Mmmm, mmm, good!!!"

 

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I did that once.  I liked it.  Marilyn, not so much.  When  I placed a small grate over a Weber chimney charcoal starter with white hot coals and cooked a thick ribeye.  We both liked that.  Brad