Thread: 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

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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

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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

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

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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

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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

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

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

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

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

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

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

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

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

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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

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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
¼ 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.

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
> ¼ 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.

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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

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