Cooking & Baking
Related: About this forumbif
(22,715 posts)I made a shload of it last night.
cbayer
(146,218 posts)Will be fixing something for myself and that's it.
you ok?
cbayer
(146,218 posts)maddezmom
(135,060 posts)Somebody is in trouble
Big trouble.
maddezmom
(135,060 posts)The silent treatment or the not so silent treatment?
cbayer
(146,218 posts)greatauntoftriplets
(175,742 posts)cbayer
(146,218 posts)Wish I was in your neighborhood. I would come over to have some of your delicious dinner!
greatauntoftriplets
(175,742 posts)Had big storms here with hail and high winds, tornadoes downstate and in the far SW suburbs.
cbayer
(146,218 posts)I just got my GOES pass that will let me avoid lines for border crossings and both national and international flights. Can't wait to test it out.
greatauntoftriplets
(175,742 posts)The pass sounds like it'll make crossing the border easier for you since you are planning a lot of travel.
NJCher
(35,684 posts)When you're through with your lovely meal, sit there and smack your lips with a satisfied look on your face. Then walk off and take a nap.
Cher
on edit: I forgot to mention that you should sway your hips when you walk off.
cbayer
(146,218 posts)I will also make lots of purring sounds while devouring my wonderful food.
The swaying of the hips will be a nice touch, lol.
FarPoint
(12,409 posts)Side dish of glazed carrots made with organic carrots, brown sugar, butter, drizzle of molasses, simmer- steamed to cook and create glaze. Top off with minced carrot stem tops.
Probably whipped russet potatoes.
Apple galette with puff pastry, walnuts and raisins topped with an apple cider-apricot glaze.
can I come to your house? That sounds AWESOME.
FarPoint
(12,409 posts)I butterflied the roast like a book and added an herb base/paste of minced thyme, cilantro, shallot, olive oil, dejon mustard.... slathered that inside then returned the meat to roll shape and tied it up. Thought I'd add a bit of flavor.... Slow roasting at 275 for about 2 hours or a a bit less.
When I take it out to rest; I'll add the herbs and shallots, no mustard but softened butter, make that into a paste and smear it all over the meat during the tent-rest phase...then time to eat it.
Aerows
(39,961 posts)I never thought of butterflying a roast and putting the herbs inside and then putting it back together. Good heavens, that sounds delicious, and you can be sure I will try that technique myself!
I wonder if that would work well with a pork roast, as well. Dijon, thyme (I LOVE thyme) and shallots ... it just doesn't get any better than that.
I love this forum for the great ideas and the skill so many people have in it. I'm a novice compared to most of you, but I get a lot of great stuff from here
If you put caramelized onions in the center of the roast before tying it back up, do you think it would dry them and the roast up too much? I would hope some olive oil might suffice, but I just wonder if it's possible do use fully caramelized onion instead of shallots. Not that I have anything against using shallots. Thanks so much for a great idea!
FarPoint
(12,409 posts)Alexandra Guarnaschelli has one that I tried a few months back....here is a link.
http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/roasted-pork-loin-with-brussels-sprouts-shallots-garlic-recipe/index.html
maddezmom
(135,060 posts)Bookmarking this thread.
FarPoint
(12,409 posts)I tend to save shows on my DVR. This is one that I saved. The glazed carrots and the apple galette is my own touch.
OMG the roast is lip smacking succulent...medium rare. Equal to prime rib without the price.
maddezmom
(135,060 posts)Not sure how I ave missed this but just went to the website and have been perusing some of the vids.
FarPoint
(12,409 posts)It also is called Cooks Country-American Test Kitchen....
The cooking shows on PBS are commercial free! Plus, one can get DVD's etc...from the PBS Store.
Callalily
(14,890 posts)and herb bread
Aerows
(39,961 posts)Rice Pilaf, a salad and french bread.
fizzgig
(24,146 posts)going to dad's tonight and haven't been inspired yet.
sister has multiple dietary restrictions and doesn't like a whole lot of meat and dad has the most boring palate. it's a challenge for me to come up with something they can eat and like.
i have a package of pork chops, which i know dad will go for, but i don't know that sister will. if she does, i make this really killer skillet pork chop and tater dish.
Aerows
(39,961 posts)until they eat pork chops that are cooked and seasoned correctly. They can be very good for you if you use the lean type. Candidly, I never liked them until I had nothing but pork chops to cook and found a decent recipe to make them delicious and tender. Now I love them.
fizzgig
(24,146 posts)Last edited Sun Nov 17, 2013, 05:27 PM - Edit history (1)
i've got some killer pork chop recipes, but if sister agrees i might have to butt heads with my dad over how to make them. the only way he ever makes them (and has since i was a kid) is seasoned with garlic salt and broiled. not bad, definitely on the boring side, but he is so set in his food ways.
edit: i'm not going over there for dinner, decided i wanted to not get dressed and drink a few beers instead. we'll still have the chops, just not sure how i'll make them yet. either in the skillet with onions and taters or in the oven with bbq sauce and pineapple.
japple
(9,831 posts)etc, etc"
pinto
(106,886 posts)grasswire
(50,130 posts)Making a batch for my dear elderly auntie. The senior facility disabled her stove because she spilled some coffee grounds on a burner and set off the smoke alarm. So they disabled her stove! Now she can't make her orange marmalade (or her grilled cheese sammies either!) She's left with just a microwave and toaster.
Well, as for supper -- don't know yet. I'm turned off most meat lately -- it is just less and less appealing. Grilled cheese and soup sounds more appealing.
greatauntoftriplets
(175,742 posts)Cooked with potatoes, onions and carrots.
FarPoint
(12,409 posts)I'm doing almost the exact same meal. Yum -O.
greatauntoftriplets
(175,742 posts)Galileo126
(2,016 posts)sour cream and green onion mashed potatoes, brussel sprouts.
maddezmom
(135,060 posts)Got the roast this am. but since I didn't see the marinate in the fridge part until I got home, I cut it in half. Will freeze the other half for another day. Kept the other half in fridge for 4 hours and then put it in the crock. Hopefully it will be ready for dinner...it smells wonderful.
NJCher
(35,684 posts)Started off with fennel/tossed greens salad with orange-walnut dressing.
Then a stuffed clam (big!) with tangy tomato sauce.
Next up was garlic shrimp over yellow rice (take-home from the Portuguese restaurant last night).
And finally, baked wild caught Canadian salmon with brown sugar/Dijon glaze.
Dat's eeet! Having a loverly late autumn day here in NJ. Temps wonderful, leaf color beautiful.
Cher
Phentex
(16,334 posts)I thought about making my own bread and then remembered how much we like the rosemary and olive oil costco bread.