perc-o-prince
Well-known member
What did you have, or what are you still making (depending on where you re and what time you eat!)??? Ours is still in the oven, and I'll post it a little later.
Chuck
Chuck
Sunday Dinner 11/4
- Thread starter perc-o-prince
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shawn
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Beef stew with dumplings.
perc-o-prince
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We had braised short ribs with onions, mushrooms, celery and carrots, over grits. Here's the melange before I deglazed and put the browned ribs back in:
perc-o-prince
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And the whole mess on a plate. The pic didn't come out that well. I guess it's a good thing the meal itself did!!!
hoover1060
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Not Sunday but Saturday here
We had a party to go to last night, and since its been kinda chilly I thought I'd make something to take the chill off a bit.
This is Michael's FAVORITE soup, and here is my recipe:
Home Made Cream of Broccoli soup
4 cups chicken broth(I use a combo of broth and stock)
4 cups coarseley chopped broccoli
1/2 a red onion chopped(tennis ball size)
1/2 tsp salt
1/4 tsp black pepper
1 whole bay leaf
Combine the above in a 2 quart saucepan and bring to a boil over medium high heat. Once boiling, cover and reduce heat to medium low and simmer for 30 minutes, stirring occasionally
We had a party to go to last night, and since its been kinda chilly I thought I'd make something to take the chill off a bit.
This is Michael's FAVORITE soup, and here is my recipe:
Home Made Cream of Broccoli soup
4 cups chicken broth(I use a combo of broth and stock)
4 cups coarseley chopped broccoli
1/2 a red onion chopped(tennis ball size)
1/2 tsp salt
1/4 tsp black pepper
1 whole bay leaf
Combine the above in a 2 quart saucepan and bring to a boil over medium high heat. Once boiling, cover and reduce heat to medium low and simmer for 30 minutes, stirring occasionally
hoover1060
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after 30 minutes
Transfer the soup to the blender.
now add:
1/2 cup heavy whipping cream
1/4 cup flour
If you wish, leave some broccoli in the pan, for some chunks in the soup.
Puree the soup with the cream and flour until smooth. Using the Osterizer Cyclo-matic this takes 3 cycles at the BLEND speed
Transfer the soup to the blender.
now add:
1/2 cup heavy whipping cream
1/4 cup flour
If you wish, leave some broccoli in the pan, for some chunks in the soup.
Puree the soup with the cream and flour until smooth. Using the Osterizer Cyclo-matic this takes 3 cycles at the BLEND speed
hoover1060
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Once the soup is smooth...
Return it to the pan and simmer it over medium heat stirring until thick, about 15 minutes
Return it to the pan and simmer it over medium heat stirring until thick, about 15 minutes
hoover1060
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serve with
a batch of Pilsbury "Big and Buttery" crescent rolls and a nice chilled white wine(we like Riesling)
store leftovers in the fridge in gladware. You can also freeze this too.
This stuff is better the 2nd day reheated!!
Bon-Appettit!!
a batch of Pilsbury "Big and Buttery" crescent rolls and a nice chilled white wine(we like Riesling)
store leftovers in the fridge in gladware. You can also freeze this too.
This stuff is better the 2nd day reheated!!
Bon-Appettit!!
washerboy
Well-known member
a little late but we had
I so rarely cook an official Sunday dinner any more..but I was motovaited and made:
Rost with carrots and potatoes
green beans
homemade Mac&Cheese
yeast rolls
desert:
freah strawberries
served on Chocolate pound cake and whipped cream
growing up in the south this was tipical of every sunday...week night meals were not too shy of sunday. Now that we're so health aware I try to limit the "comfort" foods. A friend was telling me the other day he still fries...and of all things in shorting. I cant stand the smell anymore of fried food....in a weak moment a few weeks ago I fried some squash...I woke up at 4am smelling the grease smell in the house...I had to bomb the house three time with Zap!!!
I so rarely cook an official Sunday dinner any more..but I was motovaited and made:
Rost with carrots and potatoes
green beans
homemade Mac&Cheese
yeast rolls
desert:
freah strawberries
served on Chocolate pound cake and whipped cream
growing up in the south this was tipical of every sunday...week night meals were not too shy of sunday. Now that we're so health aware I try to limit the "comfort" foods. A friend was telling me the other day he still fries...and of all things in shorting. I cant stand the smell anymore of fried food....in a weak moment a few weeks ago I fried some squash...I woke up at 4am smelling the grease smell in the house...I had to bomb the house three time with Zap!!!
toggleswitch
Well-known member
Yum yum , give me some!
All I can say is --
Get your "donkeys" into cullinary school!
All I can say is --
Get your "donkeys" into cullinary school!
hoover1060
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OOPS!!!
I made a mistake in my recipie... namely in I forgot to mention that BEFORE you puree the soup in the blender to REMOVE AND DISCARD the bay leaf....
I made a mistake in my recipie... namely in I forgot to mention that BEFORE you puree the soup in the blender to REMOVE AND DISCARD the bay leaf....
perc-o-prince
Well-known member
This stuff is better the 2nd day reheated!!
So true Jeff! I've found that to be true about a lot of things, including roasts (enjoy, Washerboy!). When I make sauce, I freeze it in quart jars, and it's always better the 2nd time around. Same with chili.
Yummo! We'll be tryin' out the c-o-b soup this winter for sure!
Chuck
So true Jeff! I've found that to be true about a lot of things, including roasts (enjoy, Washerboy!). When I make sauce, I freeze it in quart jars, and it's always better the 2nd time around. Same with chili.
Yummo! We'll be tryin' out the c-o-b soup this winter for sure!
Chuck
selectomatic
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I hope you brought enough soup for everyone!
I'm not much into vegetables, but for some reason I really love broccoli. And cream soups are the best -- especially when you need something to warm you up.
It's always nice to make large batches of things that reheat well -- it's even better if they can be frozen. Then you can have your favorite homemade food even when you don't have the time or energy to cook.
My roommate periodically spends the day making several pans of lasagna. He uses the disposable aluminum pans, and freezes them (all but one!) before baking.
-kevin
p.s. I'm glad you remembered to remove the bay leaf!
I'm not much into vegetables, but for some reason I really love broccoli. And cream soups are the best -- especially when you need something to warm you up.
It's always nice to make large batches of things that reheat well -- it's even better if they can be frozen. Then you can have your favorite homemade food even when you don't have the time or energy to cook.
My roommate periodically spends the day making several pans of lasagna. He uses the disposable aluminum pans, and freezes them (all but one!) before baking.
-kevin
p.s. I'm glad you remembered to remove the bay leaf!
perc-o-prince
Well-known member
Just had lunch,
and now I can vouch for the next day goodness of short ribs too!
Mark, do you make any hash with your roast leftovers?? It's just as good with roast beef as it is with corned!
Does anyone do this with their leftover grits?
Mold them into a block (easier while they're still warm) and refrigerate them. The next morning, slice some up and fry them in a little butter (or bacon fat) in a hot pan until they get GBD (Alton fans know this is Golden Brown and Delicious) and put a little syrup on them. Like a grits pancake, sort of. Rich has been doing this for a while and it's pretty darned good! Just don't fry them too long or they dry out.
Chuck
and now I can vouch for the next day goodness of short ribs too!
Mark, do you make any hash with your roast leftovers?? It's just as good with roast beef as it is with corned!
Does anyone do this with their leftover grits?
Mold them into a block (easier while they're still warm) and refrigerate them. The next morning, slice some up and fry them in a little butter (or bacon fat) in a hot pan until they get GBD (Alton fans know this is Golden Brown and Delicious) and put a little syrup on them. Like a grits pancake, sort of. Rich has been doing this for a while and it's pretty darned good! Just don't fry them too long or they dry out.
Chuck
Chuck
Can you share your recipe for Roast Beef Hash?
Can you share your recipe for Roast Beef Hash?
Speaking of recipes....
Does anyone have a pot roast recipe for the pressure cooker?
Does anyone have a pot roast recipe for the pressure cooker?
maytagbear
Well-known member
For a pressure cooker pot roast--
I brown the roast (3-3.5 lbs boneless chuck) in a little canola oil in the pressure cooker on both sides. I add 1-3 whole peled potatoes, a handful of the mini carrots, some peeled garlic cloves, and either two small (larger than ping-pong balls, smaller than tennis balls) peeled onions, or if I am supremely lazy, a packet of onion soup mix.(Remember, no more than 2/3 full of solids!)
If you don't want to brown it, or are really pressed for time, spread both sides with soy sauce. Gives a nice appearance.
I then add 1 1/2 cups lower salt chicken broth {or however much your cooker needs}, (canned beef broth is nasty), and then lock it, and bring it up to pressure.
35 minutes later, turn off the heat, remove it to a cool, yet heat resistant place (unused burner/element is ideal) and let the pressure drop naturally.
If you quick release, chances are it will be unacceptably tough.
Take the meat and vegetables out, and if you want gravy, you can make it there in the cooker. Loosely cover the roast and vegetables with aluminum foil when you do. Let the roast rest 10-20 minutes before carving.
There you go!
Lawrence/Maytagbear
I brown the roast (3-3.5 lbs boneless chuck) in a little canola oil in the pressure cooker on both sides. I add 1-3 whole peled potatoes, a handful of the mini carrots, some peeled garlic cloves, and either two small (larger than ping-pong balls, smaller than tennis balls) peeled onions, or if I am supremely lazy, a packet of onion soup mix.(Remember, no more than 2/3 full of solids!)
If you don't want to brown it, or are really pressed for time, spread both sides with soy sauce. Gives a nice appearance.
I then add 1 1/2 cups lower salt chicken broth {or however much your cooker needs}, (canned beef broth is nasty), and then lock it, and bring it up to pressure.
35 minutes later, turn off the heat, remove it to a cool, yet heat resistant place (unused burner/element is ideal) and let the pressure drop naturally.
If you quick release, chances are it will be unacceptably tough.
Take the meat and vegetables out, and if you want gravy, you can make it there in the cooker. Loosely cover the roast and vegetables with aluminum foil when you do. Let the roast rest 10-20 minutes before carving.
There you go!
Lawrence/Maytagbear
Mush?
Chuck,
Would the leftover grits be similar to corn meal mush? I have had that fried in butter and it wasn't bad at all. I would be thrilled to have that roast beef hash recipe also..
Bill
btw: Did you get the tomato soup recipe from the other thread?
Chuck,
Would the leftover grits be similar to corn meal mush? I have had that fried in butter and it wasn't bad at all. I would be thrilled to have that roast beef hash recipe also..
Bill
btw: Did you get the tomato soup recipe from the other thread?
perc-o-prince
Well-known member
Gary - Bill (B- don't remember the t. soup recipe. I'll have a look)
Here it is, as best as I can approximate without actually doing it, keeping in mind I'm an "as I'm doing it" cook.
2 cups leftover roast beef, finely chopped
1 1/2 cup leftover potatoes, finely chopped
1/2 cup leftover carrots, finely chopped
1/2 cup or so gravy from the roast
1 tbsp Worcestershire sauce
Seasonings to taste: salt, pepper (a must), granulated garlic, rosemary, whatever else you may like.
If you cooked onions w/ the roast, finely chop one of those as well.
Mix it all up, and don't hesitate to mush it together. Look at it and decide if it needs more brown (beef) or white (potatoes). The mixture should be moist, but not wet. Add more gravy or broth if needed.
Heat a pan with a little oil or bacon fat in it until it's shimmering. Plop the hash in and press it down to an even layer. Let it brown a bit, then flip it. Let it brown again and it's ready.
For corned beef hash, it's pretty much the same proportions of meat/potatoes/carrots, but leave out the Worcestershire and (if you use it) rosemary.
I promise that I'll pay closer attention when I make it next time so I can be more accurate with the proportions. However, the main thing to do is look at it. For example, if it looks too dark, it probably needs more potato.
Yummo to all,
Chuck
Here it is, as best as I can approximate without actually doing it, keeping in mind I'm an "as I'm doing it" cook.
2 cups leftover roast beef, finely chopped
1 1/2 cup leftover potatoes, finely chopped
1/2 cup leftover carrots, finely chopped
1/2 cup or so gravy from the roast
1 tbsp Worcestershire sauce
Seasonings to taste: salt, pepper (a must), granulated garlic, rosemary, whatever else you may like.
If you cooked onions w/ the roast, finely chop one of those as well.
Mix it all up, and don't hesitate to mush it together. Look at it and decide if it needs more brown (beef) or white (potatoes). The mixture should be moist, but not wet. Add more gravy or broth if needed.
Heat a pan with a little oil or bacon fat in it until it's shimmering. Plop the hash in and press it down to an even layer. Let it brown a bit, then flip it. Let it brown again and it's ready.
For corned beef hash, it's pretty much the same proportions of meat/potatoes/carrots, but leave out the Worcestershire and (if you use it) rosemary.
I promise that I'll pay closer attention when I make it next time so I can be more accurate with the proportions. However, the main thing to do is look at it. For example, if it looks too dark, it probably needs more potato.
Yummo to all,
Chuck
perc-o-prince
Well-known member
Would the leftover grits be similar to corn meal mush?
I think so. You can do the same with polenta, which is yellow corn meal instead of white 'hominy' corn meal.
Chuck
I think so. You can do the same with polenta, which is yellow corn meal instead of white 'hominy' corn meal.
Chuck
rolls_rapide
Well-known member
Perc-o-prince
Ooooh, you've nicked my Gran's "Eternal Beau" dinner service! She bought it 1995, to go with her new (she never had one before) dishwasher.
Which manufacturer made/makes your service?
Ooooh, you've nicked my Gran's "Eternal Beau" dinner service! She bought it 1995, to go with her new (she never had one before) dishwasher.
Which manufacturer made/makes your service?
perc-o-prince
Well-known member
Which manufacturer made/makes your service?
It's Johnson Brothers, and we use it for our every day dishware. We got some at Marshall's here in the US. They carry a lot of chi-chi closeout stuff, as well as a lot of other stuff like designer overstock, etc. As far as I'm concerned, the best things we've pulled out of there are the tri-ply Calphalon copper cookware, and the Olive and Thyme enamel-over-cast iron cookware.
When the E.B. supply dried up, we got some from eBay.UK and a friend of ours there shipped it to us with other stuff he usually shipped for us to sell, as well as goodies like the round bag Tetley tea and Flake bars! American tea tastes like dishwater now! What the hell were they thinking in Boston that night in 1773??
Chuck
It's Johnson Brothers, and we use it for our every day dishware. We got some at Marshall's here in the US. They carry a lot of chi-chi closeout stuff, as well as a lot of other stuff like designer overstock, etc. As far as I'm concerned, the best things we've pulled out of there are the tri-ply Calphalon copper cookware, and the Olive and Thyme enamel-over-cast iron cookware.
When the E.B. supply dried up, we got some from eBay.UK and a friend of ours there shipped it to us with other stuff he usually shipped for us to sell, as well as goodies like the round bag Tetley tea and Flake bars! American tea tastes like dishwater now! What the hell were they thinking in Boston that night in 1773??
Chuck
Just wanted to report that I made Jeff's Broccoli Soup recipe tonight and it is delicious. Thanks Jeff! The nights have been cooler down here and it really sounded so good. I like the fact that even with the cream, it is still a pretty low fat cream soup. No butter, milk, or cheese like so many creamed soups have.
hoover1060
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Very cool
Thats awesome Terry, glad you liked it! Let us know how the leftovers were too!
Thats awesome Terry, glad you liked it! Let us know how the leftovers were too!
rolls_rapide
Well-known member
Which manufacturer made/makes your service?
Chuck, thanks for responding; I couldn't for the life of me, remember the name of the manufacturer. I think Johnson Bros made the set my Gran had (Mum now has it). It was purchased via the Argos Catalogue Store Chain. Sold in boxes of four place-settings, I think: Gran bought two boxes.
Chuck, thanks for responding; I couldn't for the life of me, remember the name of the manufacturer. I think Johnson Bros made the set my Gran had (Mum now has it). It was purchased via the Argos Catalogue Store Chain. Sold in boxes of four place-settings, I think: Gran bought two boxes.
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