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| 08-31-2023, 05:17 PM | #8713 |
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Cailín gan eagla.
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Tyrolian chicken Cordon Bleu. You can check-out the process on the baking thread.
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| 08-31-2023, 07:15 PM | #8714 |
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Crusty Old Navy Chief
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Back to my original KD concoction and definitely the best looking one in the last 50 years.
https://en.wikipedia.org/wiki/Kraft_...20and%20cheese. |
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| 09-01-2023, 05:54 PM | #8717 |
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Cailín gan eagla.
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St-Hubert's chicken pot pie. Because it's Friday and I'm too lazy and tired to make it from scratch.
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| 09-01-2023, 06:40 PM | #8718 |
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Crusty Old Navy Chief
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Back to Augmented Dr. Oetker...
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| 09-01-2023, 06:58 PM | #8719 |
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Ring Leader of G8X Haters
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Chicken Picatta and Banana Cream Pie
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| 09-01-2023, 09:53 PM | #8720 |
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Major
 
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Well, I’m going to skip the descriptions due to the drinks.
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| 09-02-2023, 07:05 PM | #8721 |
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Crusty Old Navy Chief
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BBQ Polish, Chorizo and Honey Garlic Sausages, with a side of Potato Salad and Oiled Garlic Scapes brushed Tomato topped with Feta Cheese
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| 09-02-2023, 08:59 PM | #8722 |
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Colonel
 
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Couscous salad
A regular in our rotation. We first had this eating lunch al fresco at the castle wall in the old town of Korčula, Croatia. So good and so fresh. Great Balkan staple ingredients. Couscous Parsley Canteloupe Tomatoes Feta (sub for the more appropriate Croatian sir cheese) Crushed almonds Sliced onions Olives EVOO Fresh squeezed lemon juice Salt Freshly ground black pepper Last edited by chassis; 09-02-2023 at 09:11 PM.. |
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| 09-02-2023, 10:53 PM | #8723 |
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Major
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I forgot to take one plated, but did a diary free sausage butternut squash stuffed shells. Made the “ricotta” from tofu. It was so yum!
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| 09-03-2023, 05:51 PM | #8724 |
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Cailín gan eagla.
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Chicken cutlet parmesan.
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| 09-03-2023, 07:11 PM | #8725 |
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Colonel
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Braised beef with onion marmalade and semi-confit tomatoes
Pistou mashed potatoes Recipes from Bruno Albouze on yt Great bistrot-style items from the master, Chef Albouze. Braised beef is marinated for 24 hours, braised in wine, stock, veggies and herbs, then rested over night compressed between weighted sheet pans. Beef garnish was made with onion marmalade, which is half-caremelized onions with herbs, garlic, salt and pepper. Semi-confit tomatoes are quartered Roma tomatoes seasoned with EVOO, salt, pepper, fresh and dried herbs (sage, thyme, oregano, basil, rosemary) and baked for 5 hours at 225deg F. Skin removed, then chopped. Then chop the tomatoes and onions together and use to garnish the beef. Pistou is made using the same process and ingredients as (basil) pesto, subbing blanched arugula for basil. We love arugula, and the pistou was excellent. Pistou is combined with fork-mashed yellow potatoes, heated for 10 minutes in the oven, then plated using a small cake ring. Fresh strawberries and canteloupe for dessert. Last edited by chassis; 09-03-2023 at 07:30 PM.. |
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| 09-03-2023, 09:48 PM | #8726 |
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"Salud"
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Ribs & Brisket
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| 09-03-2023, 10:59 PM | #8727 |
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Crusty Old Navy Chief
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Butt Chicken with New White Potato and Cauliflower au Gratin
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| 09-03-2023, 11:00 PM | #8728 |
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Colonel
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To the cooks and chefs in this thread: I need a new everyday frying pan.
10" size, oven safe. What is the highest quality oven safe nonstick frying pan on the market? Thanks! |
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| 09-03-2023, 11:26 PM | #8729 |
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Second Lieutenant
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I've used these, they're rugged and you can crisp salmon skin very easily. Easy clean up. I also have the 12" version which I've made a quick and tasty mercimek in when my soup pot was otherwise occupied.
Scanpan 10.25" Saute Pan with Lid https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1 |
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| 09-04-2023, 12:35 PM | #8731 |
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Colonel
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Thanks for the recos. I went with a de Buyer stainless 5-ply frying pan. Fabriqué en France, so it must be good, right?
 I realize I indicated nonstick, but I was in the mood for a nice stainless pan which is oven-safe without question. I have used nonstick pans in the oven but all-metal seems like the right tool for the job. Keeping stainless clean with an every day pan is the downside. 15% off sale, so it seemed like the right thing at the right time. I'm pretty hard on my daily cookware, so it will be interesting to see how this works over time. I like induction cookware because it's usually heavier. I don't use induction cooktops but the added mass in the pan helps with heat stabilization and retention during cooking. |
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| 09-04-2023, 05:34 PM | #8732 |
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Cailín gan eagla.
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Salt and pepper wings. (With fries)
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| 09-04-2023, 06:31 PM | #8733 |
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Major
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Ribeyes, sautéed mushrooms, baked potatoes and steamed veggies. Chocolate cake for dessert 😋
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| 09-04-2023, 07:10 PM | #8734 |
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Crusty Old Navy Chief
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Was supposed to be Fish and Chips but thank to a brown out (104 Volts), due to around 90°F temperature, the gas oven did not turn on (needs 110 Volts for the pilot to be warm enough to open the gas valve).
So, we had Fish, Potato Salad and fresh Tomato. Strange combo but it was delicious. |
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