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Thread: Dinner tonight

  1. #1
    Susan Guest

    Default Dinner tonight

    x-no-archive: yes

    On my own, Tom's golfing.

    Veal osso bucco, which he hates, so more for me.

    Browned the cross cut shanks, took them out and slightly softened
    mirepoix,then added garlic, deglazed with pinot noir (I think this is
    supposed to be white wine, traditionally?), added chicken stock and
    chopped tomatoes, brought to a boil, popped into the oven at 300 to braise.

    I love braises in the winter.

    Susan

  2. #2
    W. Baker Guest

    Default Re: Dinner tonight

    Susan <[email protected]> wrote:
    : x-no-archive: yes

    : On my own, Tom's golfing.

    : Veal osso bucco, which he hates, so more for me.

    : Browned the cross cut shanks, took them out and slightly softened
    : mirepoix,then added garlic, deglazed with pinot noir (I think this is
    : supposed to be white wine, traditionally?), added chicken stock and
    : chopped tomatoes, brought to a boil, popped into the oven at 300 to braise.

    : I love braises in the winter.

    : Susan

    No gremolata? I love that lemony stff!

    Wendy

  3. #3
    Susan Guest

    Default Re: Dinner tonight

    x-no-archive: yes

    On 2/16/2011 5:01 PM, W. Baker wrote:

    > No gremolata? I love that lemony stff!
    >


    Well, no, not in the pan, but I have everything on hand to garnish with
    it, good suggestion, thanks!

    Susan

  4. #4
    Susan Guest

    Default Re: Dinner tonight

    x-no-archive: yes

    On 2/16/2011 5:05 PM, Susan wrote:
    > x-no-archive: yes
    >
    > On 2/16/2011 5:01 PM, W. Baker wrote:
    >
    >> No gremolata? I love that lemony stff!
    >>

    >
    > Well, no, not in the pan, but I have everything on hand to garnish with
    > it, good suggestion, thanks!
    >


    HOLY CRAP, that may be the best braise I've ever cooked, and thanks for
    reminding me to make the gremolata, Wendy, YUM. I always have fresh
    parsley, garlic and lemons in the house (and fresh thyme and rosemary
    all winter).

    I put a sprig of rosemary instead of the more traditional parsley along
    with some thyme sprigs. Took out the shanks after they were done (only
    two hours)to spoon tender, and used the stick blender to puree a bit
    more than halfway the contents of the pot.

    The pinot noir didn't hurt anything, and I put a heap of gremolata atop
    the shank before I ate.

    Just fabulous. Glad Tom is away so I can eat stuff only I like. :-)

    Susan

  5. #5
    W. Baker Guest

    Default Re: Dinner tonight

    Susan <[email protected]> wrote:
    : x-no-archive: yes

    : On 2/16/2011 5:05 PM, Susan wrote:
    : > x-no-archive: yes
    : >
    : > On 2/16/2011 5:01 PM, W. Baker wrote:
    : >
    : >> No gremolata? I love that lemony stff!
    : >>
    : >
    : > Well, no, not in the pan, but I have everything on hand to garnish with
    : > it, good suggestion, thanks!
    : >

    : HOLY CRAP, that may be the best braise I've ever cooked, and thanks for
    : reminding me to make the gremolata, Wendy, YUM. I always have fresh
    : parsley, garlic and lemons in the house (and fresh thyme and rosemary
    : all winter).

    : I put a sprig of rosemary instead of the more traditional parsley along
    : with some thyme sprigs. Took out the shanks after they were done (only
    : two hours)to spoon tender, and used the stick blender to puree a bit
    : more than halfway the contents of the pot.

    : The pinot noir didn't hurt anything, and I put a heap of gremolata atop
    : the shank before I ate.

    : Just fabulous. Glad Tom is away so I can eat stuff only I like. :-)

    : Susan

    Next time you make that I am coming to your house, walker and all:-)
    I hve not had it in years! By the way, how does it work reheated the next
    day with fresh germolata? Once i am making it I want it for more thanone
    day.

    Wendy

  6. #6
    Susan Guest

    Default Re: Dinner tonight

    x-no-archive: yes

    On 2/17/2011 3:19 PM, W. Baker wrote:

    > Next time you make that I am coming to your house, walker and all:-)
    > I hve not had it in years!


    I'd love to make it for you; I'd even buy kosher so you could eat, not
    just look!. I was worried about the pinot noir and rosemary being too
    strong, but this was my favorite osso bucco ever.

    Maybe one day I'll bring you some, and you can make one of your fab
    desserts. :-)

    > By the way, how does it work reheated the next
    > day with fresh germolata? Once i am making it I want it for more thanone
    > day.


    Braises always taste great the next day, and I still have a good sized
    portion of gremolata in the fridge. I'll let you know after dinner
    tonight.

    I'm on Flagyl with doxy for the bone infection in my face and can't have
    any alchohol; I'd love a glass of pinot noire with it. I'm not worrying
    about the cooked out alcohol.

    Susan

  7. #7
    Susan Guest

    Default Re: Dinner tonight

    x-no-archive: yes

    On 2/17/2011 3:19 PM, W. Baker wrote:
    By the way, how does it work reheated the next
    > day with fresh germolata?



    Really, really, well. MMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmm...


    > Once i am making it I want it for more thanone
    > day.


    Me, too. It took me very little prep time, but if you are uncomfortable
    with all the cutting, chopping of mirepoix, Fairway always has it all
    cut up in containers, in Plainview, anyway. BIG time saver. Also, since
    I use the blender stick to puree before eating, it would be possible to
    cut into big chunks, not dice for this dish.

    I also don't bother to dredge in flour before browning the shanks; I
    find I get a good fond without it, and pureeing gives me the thickness I
    want at the end.

    So, really, the time involved was slight, even with all the cutting and
    chopping. For three shanks, I think I used 2 cups wine, 1 cup chicken
    stock and then a container of Pomi tomatoes, chopped for the liquid.

    I have a great recipe for lamb shanks braised with citrus, that Tom
    hates, too, the lamb and the citrus. My next husband is going to be a
    saxophone player who likes braises. ;-)

    Susan

  8. #8
    W. Baker Guest

    Default Re: Dinner tonight

    Susan <[email protected]> wrote:
    : x-no-archive: yes

    : On 2/17/2011 3:19 PM, W. Baker wrote:
    : By the way, how does it work reheated the next
    : > day with fresh germolata?


    : Really, really, well. MMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmm...


    : > Once i am making it I want it for more thanone
    : > day.

    : Me, too. It took me very little prep time, but if you are uncomfortable
    : with all the cutting, chopping of mirepoix, Fairway always has it all
    : cut up in containers, in Plainview, anyway. BIG time saver. Also, since
    : I use the blender stick to puree before eating, it would be possible to
    : cut into big chunks, not dice for this dish.

    : I also don't bother to dredge in flour before browning the shanks; I
    : find I get a good fond without it, and pureeing gives me the thickness I
    : want at the end.

    : So, really, the time involved was slight, even with all the cutting and
    : chopping. For three shanks, I think I used 2 cups wine, 1 cup chicken
    : stock and then a container of Pomi tomatoes, chopped for the liquid.

    : I have a great recipe for lamb shanks braised with citrus, that Tom
    : hates, too, the lamb and the citrus. My next husband is going to be a
    : saxophone player who likes braises. ;-)

    : Susan

    In my next life I am going to be a soprano. I have spent to many yers in
    choruses singing with the tenors. My husband was a trupet player who
    loved just about anythng I cooked. You should have tasted his mother's
    food:-)

    Wendy

  9. #9
    Susan Guest

    Default Re: Dinner tonight

    x-no-archive: yes

    On 2/17/2011 7:58 PM, W. Baker wrote:

    > In my next life I am going to be a soprano. I have spent to many yers in
    > choruses singing with the tenors.


    And no one likes those temperamental tenors! Anna Russell said so.

    > My husband was a trupet player who
    > loved just about anythng I cooked. You should have tasted his mother's
    > food:-)


    LOL. That helps. Tom's Irish, so I get similar benefits. But some
    things just turn him off; fat blobs in meat, citrus, lamb... and he
    literally gags on livers of any kind.

    Susan

  10. #10
    Storrmmee Guest

    Default Re: Dinner tonight

    i will have to pass o n the veal, but that lam and citrus is a go for me,
    Lee
    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    > On 2/17/2011 3:19 PM, W. Baker wrote:
    > By the way, how does it work reheated the next
    >> day with fresh germolata?

    >
    >
    > Really, really, well. MMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmm...
    >
    >
    >> Once i am making it I want it for more thanone
    >> day.

    >
    > Me, too. It took me very little prep time, but if you are uncomfortable
    > with all the cutting, chopping of mirepoix, Fairway always has it all cut
    > up in containers, in Plainview, anyway. BIG time saver. Also, since I use
    > the blender stick to puree before eating, it would be possible to cut into
    > big chunks, not dice for this dish.
    >
    > I also don't bother to dredge in flour before browning the shanks; I find
    > I get a good fond without it, and pureeing gives me the thickness I want
    > at the end.
    >
    > So, really, the time involved was slight, even with all the cutting and
    > chopping. For three shanks, I think I used 2 cups wine, 1 cup chicken
    > stock and then a container of Pomi tomatoes, chopped for the liquid.
    >
    > I have a great recipe for lamb shanks braised with citrus, that Tom hates,
    > too, the lamb and the citrus. My next husband is going to be a saxophone
    > player who likes braises. ;-)
    >
    > Susan




  11. #11
    Susan Guest

    Default RECIPE: Lamb shanks with citrus (was Re: Dinner tonight)

    x-no-archive: yes



    On 2/17/2011 8:29 PM, Storrmmee wrote:
    > i will have to pass o n the veal, but that lam and citrus is a go for me,
    > Lee


    This is really good, got it from the newspaper:

    I just googled it up, it's a clipping somewhere downstairs:


    http://www.0x61.com/forum/health-and...s-t374738.html

    I just realized what I googled up is a mirror forum post of mine, from here!


    Susan

  12. #12
    Storrmmee Guest

    Default Re: RECIPE: Lamb shanks with citrus (was Re: Dinner tonight)

    saved to make next time i don't have to take out a loan for the lamb, Lee
    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    >
    >
    > On 2/17/2011 8:29 PM, Storrmmee wrote:
    >> i will have to pass o n the veal, but that lam and citrus is a go for me,
    >> Lee

    >
    > This is really good, got it from the newspaper:
    >
    > I just googled it up, it's a clipping somewhere downstairs:
    >
    >
    > http://www.0x61.com/forum/health-and...s-t374738.html
    >
    > I just realized what I googled up is a mirror forum post of mine, from
    > here!
    >
    >
    > Susan




  13. #13
    Susan Guest

    Default Re: RECIPE: Lamb shanks with citrus (was Re: Dinner tonight)

    x-no-archive: yes

    On 2/17/2011 9:51 PM, Storrmmee wrote:
    > saved to make next time i don't have to take out a loan for the lamb, Lee


    I bet it would make a great braise with any cut you might prep that way,
    though it seems especially good to cut the gaminess of lamb.

    I don't see why you couldn't do beef shanks.

    The veal shanks were spendy, too, for something with such a hefty bit of
    bone in the center.

    Susan

  14. #14
    Storrmmee Guest

    Default Re: RECIPE: Lamb shanks with citrus (was Re: Dinner tonight)

    the idea of the lamb is extremely attractive, i am not nearly as fond of
    beef as i am of lamb, so i will just be watchful of sales, every once in a
    while it gets more or less affordable, the dh splurged for me a couple of
    weeks ago, the lamb shanks were just shy of four dollars a pound, but then
    right now a generic pork chop is almost four dollars as well, Lee
    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    > On 2/17/2011 9:51 PM, Storrmmee wrote:
    >> saved to make next time i don't have to take out a loan for the lamb, Lee

    >
    > I bet it would make a great braise with any cut you might prep that way,
    > though it seems especially good to cut the gaminess of lamb.
    >
    > I don't see why you couldn't do beef shanks.
    >
    > The veal shanks were spendy, too, for something with such a hefty bit of
    > bone in the center.
    >
    > Susan




  15. #15
    W. Baker Guest

    Default Re: Dinner tonight

    Susan <[email protected]> wrote:
    : x-no-archive: yes

    : On 2/17/2011 7:58 PM, W. Baker wrote:

    : > In my next life I am going to be a soprano. I have spent to many yers in
    : > choruses singing with the tenors.

    : And no one likes those temperamental tenors! Anna Russell said so.

    : > My husband was a trupet player who
    : > loved just about anythng I cooked. You should have tasted his mother's
    : > food:-)

    : LOL. That helps. Tom's Irish, so I get similar benefits. But some
    : things just turn him off; fat blobs in meat, citrus, lamb... and he
    : literally gags on livers of any kind.

    : Susan

    Syd loved liver of allkinds, chicken,calf, beef, chopped or broiled, but
    when broiled it had to b rare. I sometimes thought that just passing a
    match over the liver might get it rare enough for him:-) I did have to
    broil it enough that a fir amount o fthe blood came out. Only for chopped
    liver did i broil it fairly well done. it was important for the texture.,
    I did develop a technique for doingit in the pood processor so that it
    came out like chopped liver, not pasty or pate like. To do it ou had to
    chop each ingredient separately then mix them. I hanv't made it for quite
    a while , but writing this makes me feel like i want to make p a batch.

    Wendy

  16. #16
    Susan Guest

    Default Re: Dinner tonight

    x-no-archive: yes

    On 2/18/2011 2:25 PM, W. Baker wrote:

    > Syd loved liver of allkinds, chicken,calf, beef, chopped or broiled, but
    > when broiled it had to b rare. I sometimes thought that just passing a
    > match over the liver might get it rare enough for him:-) I did have to
    > broil it enough that a fir amount o fthe blood came out. Only for chopped
    > liver did i broil it fairly well done. it was important for the texture.,
    > I did develop a technique for doingit in the pood processor so that it
    > came out like chopped liver, not pasty or pate like. To do it ou had to
    > chop each ingredient separately then mix them. I hanv't made it for quite
    > a while , but writing this makes me feel like i want to make p a batch.


    I have a meat grinder now, I should make chopped liver for myself while
    Tom is away.

    I love liver, but cannot stand beef liver, the crunch is too gross for
    me, and the large vessels, eeeuuuww.

    I love liver to be pink inside, but not merely singed. And plenty of
    carmelized onions for moi. :-)

    I agree that chopped liver requires well done cooking. I don't think it
    would be at all appealing if it were bloody.

    Susan

  17. #17
    Susan Guest

    Default Re: Dinner tonight

    x-no-archive: yes

    First, the meatballs from Maroni Cuisine as I eyeballed them on the
    Bobby Flay throwdown:

    RECIPE Maroni meatballs


    1 lb ground chuck
    4 lg. eggs
    4 oz pecorino romano
    1 cup LC bread crumbs
    4 cloves garlic, finely chopped
    cup parsley, chopped
    1/3 cup onion, grated or chopped

    Mix and make meatballs the size of lg. eggs. Bake in a hot oven, then
    add to sauce and simmer.

    Then the eggplant pasta I posted here once before, I think. I'm making
    a much smaller batch:

    http://www.foodnetwork.com/recipes/a...ipe/index.html

    I find it really bland, so I add extra chili flakes, basil and garlic.
    I may add chili oil, too.


  18. #18
    Janet Wilder Guest

    Default Re: Dinner tonight

    On 2/18/2011 4:12 PM, Susan wrote:
    > x-no-archive: yes
    >
    > First, the meatballs from Maroni Cuisine as I eyeballed them on the
    > Bobby Flay throwdown:
    >
    > RECIPE Maroni meatballs
    >
    >
    > 1 lb ground chuck
    > 4 lg. eggs
    > 4 oz pecorino romano
    > 1 cup LC bread crumbs
    > 4 cloves garlic, finely chopped
    > cup parsley, chopped
    > 1/3 cup onion, grated or chopped
    >
    > Mix and make meatballs the size of lg. eggs. Bake in a hot oven, then
    > add to sauce and simmer.



    I just made meatballs the other night. I used only one large egg, 1
    pound of 96% (4% fat) ground beef (not sirloin) bread crumbs from 1
    slice of LC bread (7g of carbs)which equalled about 1/3 cup (crumbed in
    a mini food processor). I also used chopped fresh parsley and chopped
    onions and a mixture of Romano, Parmesan and Asagio, all freshly grated
    (maybe 14 cup total.

    I think that the 4 eggs make you need the 1 cup of breadcrumbs. The
    fresh bread crumbs are moister so you need less to make a firm meatball
    mixture.

    There were 4 servings of meatballs with each serving having less than 2
    gr. of carbs from breading. Save the carb count for the tomato sauce!

    We had ours over spaghetti squash. DH loved it. I am not a fan of
    spaghetti squash. He handles Dreamfields but I don't. Gives me awful gas.



    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  19. #19
    Susan Guest

    Default Re: Dinner tonight

    x-no-archive: yes

    On 2/18/2011 6:02 PM, Janet Wilder wrote:

    > I just made meatballs the other night. I used only one large egg, 1
    > pound of 96% (4% fat) ground beef (not sirloin) bread crumbs from 1
    > slice of LC bread (7g of carbs)which equalled about 1/3 cup (crumbed in
    > a mini food processor). I also used chopped fresh parsley and chopped
    > onions and a mixture of Romano, Parmesan and Asagio, all freshly grated
    > (maybe 14 cup total.
    >
    > I think that the 4 eggs make you need the 1 cup of breadcrumbs. The
    > fresh bread crumbs are moister so you need less to make a firm meatball
    > mixture.
    >
    > There were 4 servings of meatballs with each serving having less than 2
    > gr. of carbs from breading. Save the carb count for the tomato sauce!
    >
    > We had ours over spaghetti squash. DH loved it. I am not a fan of
    > spaghetti squash. He handles Dreamfields but I don't. Gives me awful gas.
    >
    >
    >


    Wow, Janet, that's a LOT of cheese! ;-)

    Maroni said on the show, "I'm making a quiche inside these meatballs"
    and they're luscious and, as you say, very wet. I tried making them
    with leaner beef of two types and I'd just rather not eat them at all.
    Tremendous loss of flavor, we felt.

    I used Joseph's low carb pitas today for the fresh crumbs.

    If you can ever catch the re-run, it's actually a fun show, and those
    pots of meatballs he sells fly out the door. They re-run it a lot.

    Tom hates spaghetti squash, but he likes the eggplant noodles and Carba
    Nada. He's yet to adjust to the size of the Carba Nada serving, though.

    Susan



  20. #20
    Susan Guest

    Default Re: Dinner tonight

    x-no-archive: yes

    Results:

    Eggplant pasta is MUCH better with triple the hot pepper and at least
    double the basil chiffonade. I used two small eggplants, so much better
    sauce to eggplant ratio. This is where my carbs were.

    Meatballs tender, delicious as always, I used more garlic because last
    time I rewatched, it definitely looked like more than I'd thought, and
    it was much better.

    Only had the bit of tomato sauce that clung to the meatballs.

    Susan

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