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1 posted on 03/09/2016 4:26:55 PM PST by Jamestown1630
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To: 2nd amendment mama; 4everontheRight; ADemocratNoMore; afraidfortherepublic; Aliska; Andy'smom; ...

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


2 posted on 03/09/2016 4:28:36 PM PST by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630
Dang my cholesterol went up just looking at those pics. Yum.

I tend to stick to chicken breast and fish and lean pork nowadays.

3 posted on 03/09/2016 4:28:53 PM PST by dirtboy
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To: Jamestown1630
Wow! That looks and sounds awesome. I have a whole tenderloin in the freezer and I shall use your recipe this weekend. I'm tempted to try bleu cheese sauce instead of the Bearnaise.
7 posted on 03/09/2016 4:41:54 PM PST by Rushmore Rocks (,)
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To: Jamestown1630

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.


10 posted on 03/09/2016 5:14:18 PM PST by heartwood (If you're looking for a </sarc tag>, you just saw it.)
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To: Jamestown1630

Oh my, that looks wonderful!


12 posted on 03/09/2016 5:29:11 PM PST by Twotone (Truth is hate to those who hate truth.)
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To: Jamestown1630

I’ve got people coming over this weekend. I have to make this.


14 posted on 03/09/2016 6:13:21 PM PST by Focault's Pendulum (I live in NJ....' Nuff said!)
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To: Jamestown1630

Totally out of my budget, I’m afraid.


22 posted on 03/10/2016 3:26:04 AM PST by miss marmelstein (Richard the Third: With my own people alone I should like to drive away the Turks (Muslims))
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To: Jamestown1630

The Australian Mignon we get here, has less flavor than backstrap venison. Not worth the moo-lah.


23 posted on 03/10/2016 3:31:31 AM PST by Daffynition (*Security, confiscate their coats. Get them out of here. It's 10 below zero out there ~DJT)
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To: Jamestown1630

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


25 posted on 03/10/2016 4:19:04 AM PST by pugmama
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To: Jamestown1630

Beautiful.


91 posted on 03/13/2016 3:09:33 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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