Weekly Cooking (and related issues) Thread

[Jamestown1630]

One of my very favorite pastas, just for whimsical reasons, is Croxetti. Probably not the best to catch sauce, but it's fun and elegant.

From the wiki: "Croxetti are usually served with a simple meat or mushroom sauce, pesto,[2] pine nut[4] or walnut sauce, fish sauce, or light cream sauce.[5] They may also be served with a simple butter or oil, possibly with herbs, or plain.

You used to be able to buy little stamps to make these home-made; maybe you still can:

https://en.wikipedia.org/wiki/Croxetti

[Diana in Wisconsin]

We spent the bulk of our day butchering and packaging (vacuum sealed) Beau’s 534# Black Bear that he got last October. (It was skinned and chunked and in a friend’s freezer since then.) Beau brought it home Tuesday and it took two days to thaw.

Supper tonight was Bear Steaks on the grill, grilled Shrimp, a Rice side-dish and drop biscuits. Here’s the marinade I used on the bear steaks, which is also good for cheaper cuts of beef:

Diana’s Marinade

1 Tbsp. Olive Oil
1 Clove Minced Garlic (or more!)
1 Tbsp. Worchestershire Sauce
1 Tbsp. Balsamic Vinegar
1 Tbsp. Soy Sauce
1 Tsp. Brown Mustard
As many shakes of hot sauce as you like and/or ground black pepper

This is enough for two nice-sized steaks. If you’re doing more, just double everything.

Grill, 5 minutes a side. If you’re using bear, watch it carefully, as there is VERY little fat in bear and it’s easy to overcook it.

Bear meat is really wonderful - it’s truly not much different from beef; on years when we have bear, I just use it in place of beef. Tomorrow we’re grinding the rest into hamburger.

Life Is Good! :)

[Diana in Wisconsin]

Oh, how fun! I’ve always been partial to Farfalle pasta, which look like butterfly wings.

Learning to make Gnochi from scratch is on my Bucket List, too.

[Jamestown1630]

Let us know how you like it. (I envy you your asparagus patch!)

[Calvin Locke]

That looks pretty good. I can almost smell the roast beef.

[Liz]

Asian tastes sans all the usual folderol.

Wine options-—Trump served these to Xi.

2014 Chalk Hill Chardonnay, Sonoma Coast fourteen dollars
2014 Girard Cabernet Sauvignon, Napa Valley 25 dollars

[Liz]

Dinner for XI and guests.

Caesar Salad with homemade focaccia croutons, parmigiano-reggiano

Pan-seared Dover Sole with champagne sauce
Herb-roasted new potatoes, Haricots verts, Thumbelina Carrots

OR

Dry Aged Prime New York Strip Steak
Whipped Potatoes, Roasted Root Vegetables

Dessert options:

Chocolate cake with vanilla sauce and dark chocolate sorbet

OR

Trio of Sorbet (Lemon, Mango, and Raspberry)

Wine options:

2014 Chalk Hill Chardonnay from the Sonoma Coast
2014 Girard Cabernet Sauvignon, Napa Valley

[Jamestown1630]

I’m going for the sole, and the trio of sorbet. I’d like to know what ‘Thumbelina carrots’ are...

(No wine for me, because my husband won’t be there - he hates formal to-dos...)

[pugmama]

This is from Ina'a latest cookbook for Jeffrey. Nice elegant dish, but it is oven roasted. Works best with cast iron I think. Carrot Salad was excellent. Ina Garten's Skillet Roasted Lemon Chicken Ingredients 2 teaspoons fresh thyme leaves 1 teaspoon whole fennel seeds Kosher salt and freshly ground black pepper ⅓ cup good olive oil 1 lemon, halved and sliced ¼ inch thick 1 yellow onion, halved and sliced ¼ inch thick 2 large garlic cloves, thinly sliced 1 (4-pound) chicken, backbone removed and butterflied ½ cup dry white wine, such as Pinot Grigio Juice of 1 lemon Directions 1. Preheat the oven to 450 degrees. 2. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside. 3. Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture. 4. Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees. 5. Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion. Serves 4. Ina Garten's Maple-Roasted Carrot Salad Ingredients 2 pounds carrots, preferably with leafy tops Good olive oil Kosher salt and freshly ground black pepper ¼ cup pure Grade A maple syrup ⅔ cup dried cranberries ⅔ cup freshly squeezed orange juice (2 oranges) 3 tablespoons sherry wine vinegar 2 garlic cloves, grated on a Microplane 6 ounces baby arugula 6 ounces goat cheese, such as Montrachet, medium-diced ⅔ cup roasted, salted Marcona almonds Directions 1. Preheat the oven to 425 degrees. 2. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes. 3. Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature. 4 to 6 servings

[pugmama]

That looks wonderful Liz-have tenderloin , will try this.

[pugmama]

I also love David Leibovitz’s recipes.

[pugmama]

Sorry for the formating of this!

[Liz]

Thumbelina Carrots

[pugmama]

From My Paris Kitchen.....Chicken with mustard.

http://www.moveable-feasts.com/poulet-a-la-moutarde-chicken-with-mustard/

[pugmama]

Recipes here:

https://barefootcontessa.com/recipes/maple-roasted-carrot-salad

https://barefootcontessa.com/recipes/skillet-roasted-lemon-chicken

[Liz]

Ina Garten's Maple-Roasted Carrot Salad

Ingredients 2 pounds carrots, preferably with leafy tops Good olive oil Kosher salt and freshly ground black pepper ¼ cup pure Grade A maple syrup ⅔ cup dried cranberries ⅔ cup freshly squeezed orange juice (2 oranges) 3 tablespoons sherry wine vinegar 2 garlic cloves, grated on a Microplane 6 ounces baby arugula 6 ounces goat cheese, such as Montrachet, medium-diced ⅔ cup roasted, salted Marcona almonds

METHOD Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender.

Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast four-twenty-five deg 10 to 15 minutes (edges are caramelized). Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.

Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.

DRESSING In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil.

ASSTMBLY Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature. 4 to 6 servings

[IamConservative]

Sounds very good. The crockpot really cooks meat in a unique way. It’s pretty much all overcooked, but still very tender and tasty.

[Jamestown1630]

Oh, so cute! I could grow those on my balcony ;-)

[Liz]

Here's the seeds.

[ETL]

Just by coincidence I picked up a package of a frozen pasta-vegetable dinner last night prior to reading this thread. I had never had pasta with vegetables before. The only way I’ve had pasta is with tomato sauce and meatballs, or sausage. Only the one I bought and ate as a side yesterday came with brocolli and I think carrots. Also chicken, mozzerella and some other stuff I don’t recall right now. My mother used to sometimes make pasta with butter and eggs. Simple but tasty.