This week, a recipe for an easier version of the great Beef Wellington; and links to the classic one.
Also, please see HisKid’s recipe for a very unusual dish, posted on last week’s thread, in post 131:
http://www.freerepublic.com/focus/chat/3404372/posts?page=131
My schedule has been odd lately, and I’ve been posting on Wednesdays; hope to soon be back routinely to Thursday or Friday.
(If you would like to be on or off of this weekly cooking ping-list, please send a private message.)
-JT
I tend to stick to chicken breast and fish and lean pork nowadays.
I have developed a recent aversion to red meat and chicken, so that rare bleeding chunk is not calling to me.
Yeah, go ahead, start the heresy trial. This is Free Republic, home of the proud, nay, devout, carnivores.
OTOH, I still crave vegetables that are “meaty”, that fill and satisfy and have some chewiness and umami to them.
Experimental successes, in past couple of weeks:
Portobello mushroom burgers. Just cook a big mushroom as you would a meat patty. Add your toppings, which could include a meat patty, I suppose.
General Tso’s cauliflower. Toss cut up cauliflower with peanut oil, then with corn starch, fry it up in a hot heavy pan with generous amounts of oil. Serve with General Tso sauce, cilantro, scallion and rice. (Oven frying with just the initial oil toss did not work - had to transfer it to that hot skillet with oil.)
Szechuan eggplant.
Balti paneer, with stir-fried potatoes, onions and grey squash, cumin and nigella seeds. Paneer is Indian cheese that doesn’t melt, high protein low fat. Grey squash is like zucchini but much better, more nutty, less watery. And admittedly paneer is not a vegetable.
There are recipes on line - I adapt according to my tastes, what ingredients I have on hand, and how much effort/time I want to spend.
Oh my, that looks wonderful!
I’ve got people coming over this weekend. I have to make this.
Totally out of my budget, I’m afraid.
The Australian Mignon we get here, has less flavor than backstrap venison. Not worth the moo-lah.
I used to make this dish many years ago as a very impressive company dish. Imagine my surprise at finding the original recipe on line. It was been at least 15 years since I made this! I will do it again for old times sake.
http://www.thibeaultstable.com/2012/10/poulet-en-croute-lutece.html
Beautiful.