Skip to comments.FR Weekly Cooking Thread *Recipes* Sept 3, 2011
Posted on 09/03/2011 6:28:07 AM PDT by libertarian27
Welcome to the 39th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three - or all of them:)! for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your next favorite recipe.
I looked up a recipe for ‘Poivre’ -means pepper (peppercorns)in French
Here’s a Julia Child recipe - looks yummy~~
We made a really wonderful appetizer last night that I have to share with all of you! It would go very well with a steak dinner (or most any other dinner)! It is similar to a cheese fondue but much quicker and easier to make.
Baked Fontina Cheese
1 to 1 1/2 pounds of Fontina cheese, cut into one inch cubes
4-6 cloves of fresh garlic, minced or finely sliced
a pinch each of salt, pepper
a sprinkling of your favorite fresh herbs or dried herbs (we used a pinch each of dried thyme, rosemary, and marjorum)
In a cast iron skillet, drizzle enough olive oil to coat the bottom of the pan so the cheese won’t stick to the pan. Throw in the chunks of cheese and sprinkle with the garlic and the seasonings. Put this in the oven on the second rack down from the top, so the cheese will brown and not get burnt spots on it as it melts. Turn on the broiler and let the cheese just melt completely and get slightly browned in places on top. This took roughly 6-10 minutes in my oven.
Serve in the skillet with lots of fresh french bread on the side. You can either dip the bread in the skillet or spoon the wonderful cheesy goodness on top of your bread.
I give everyone fair warning. This recipe is highly addictive and if you don’t have a group of people around to help you eat it, you could easily eat the whole loaf of french bread and this cheese all by yourself!
It smelled and looked so good, that my family didn’t even wait for me to finish slicing the french bread and take it to the table before digging into it. The whole skillet of melted cheese and the entire loaf of french bread were completely devoured by the family before any of it ever left the kirchen and made it to the dinner table!
I bought a netted boneless pork shoulder picnic the other day and didn’t know what to do with it and found this recipe:(yummy-yummy)
Pork Roast Braised with Milk and Fresh Herbs
(Maiale al Latte )
Gourmet | April 2008
1/4 cup extra-virgin olive oil
1 (4 1/2- to 5-pound) boneless pork shoulder roast (without skin), tied
3 juniper berries, crushed
2 large rosemary sprigs
2 large sage sprigs
1 sprig fresh or 4 dried California bay leaves
1 garlic clove, chopped
1 teaspoon fine sea salt
1/2 cup dry white wine
3 cups whole milk
Preheat oven to 350°F with rack in middle.
Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat, lightly brown roast on all sides with juniper berries and herbs, 8 to 10 minutes total. Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until garlic is golden, about 1 minute. Pour wine over roast and briskly simmer until reduced by half. Pour milk over roast and bring to a bare simmer.
Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours.
Transfer roast to a carving board and loosely cover. Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot, and skim off fat. Return juices to pot and boil until flavorful and reduced to about 2 cups. Season with sea salt and pepper. Slice roast and serve moistened with juices.
(The link has some great comments under it and I took the suggestion to cook it in a Slow Cooker for 4 hours and to not take out the curd milk solids but mix into the sauce with an stick blender then sieve. I didn’t have any juniper berries or fresh garlic (horrors!) so I used a big bulb of shallot and used dried herbs on hand - threw in some mushrooms as the sauce was boiling down to 2 cups to finish - served over egg noodles)
We’re having seconds tonight! Can’t wait!
That sounds really good. Hopefully I can find pork roasts on sale cheap this month!
Saran 2 qt bowl; freezer 30 mins.
Quickly spread over bottom/up sides to within 1/2" of top combined pint pistachio ice cream, 6 drops green food color. Freeze firm an hour.
Spread w/ pint vanilla ice cream. Freeze firm 2 hours.
Spoon in combined pint strawberry ice cream, 6 drops red food coloring. Stir in 1/2 c mini-choc/chips.
Cover / freeze overnight.
Invert onto server. Remove bowl/saran. SERVE in 8 wedges.
Line saranned loaf pan w/ pound cake slices; drizzle w/ combined coffee liquer/strong coffee. Pack w/ cheesecake ice cream (tastes like mascarpone). Top with coffee/drizzled cake pieces. Fold saran over. Freeze.
Serve in squares with chocolate curl garnish.
Ahhh, the seconds were awesome too :>)
Added some heavy cream and a little vermouth - still had some of the noodles and sauce left and way too much Pork.....now to figure out thirdsees...thinking chipped pork with a white cream sauce over toast points - but that’s for another week - rest of pork went off to the freezer to rest.
I am FULL!
Recap of this thread’s recipes:(Sept 3rd)
Appetizer* 52 Baked Fontina Cheese
Dessert* 9 STARBUCKS VANILLA CREME
Dessert* 33 mud pie
Dessert* 34 Mom’s Peanut Butter Shake
Dessert* 55 Watermelon Bombe
Dessert* 56 Rachel Ray’s Tiramisu Ice Cream Cake
Meal* 7 Grilled Salmon / Thai Salsa
Meal* 8 Slow Cooker Kalua Pig
Meal* 17 Creamy Bacon & Zucchini Carbonara
Meal* 19 Riverbend Labor Day Prime Rib
Meal* 22 Sausage and Kraut
Meal* 24 sauerkraut & Kielbasa
Meal* 32 Babootie, a South African dish,
Meal* 53 Pork Roast Braised with Milk and Fresh Herbs
Side* 15 Asparagus Cheese Strata
Side* 39 Easy Easy Squash with Creamed Greens
Thread for Sept 10, 2011
Ping to self...
Ooooh, I love homemade soup! Can you let us know what type of soup wins the grand prize?!!
OK, there were fourteen serious entries by all the local Mormon ladies, but I won! I made my favorite soup called Boller Suppe in Danish as I am a huge Danish food fan. I enhanced the recipe from the original by adding cream instead of water and doubled the butter in the dumplings. Instead of leeks I used brussels sprouts and green onions.
A great party today and tonight. Thanks for asking.
My sweet wife makes a delicious killer stew using the local suds.
You slow cook some sirloin in the brew ... saturating it with the barley and malt flavor. Throw in new potatoes, and other veggies, with a big wedge of cheese and some home baked bread on the side, and you can do a serious injury to your diet ... and enjoy every minute of the process.
Not sure how the concept would go over with the locals, but if necessary, you can remind them that Joseph frequently had heartier stuff than this at Mossiers in Nauvoo.
Not sure if stew qualifies as soup, but if so, you might consider whomping something up yourself using this concept.
CONGRATULATIONS!! I am so proud of you! It must have been a thrilling moment when they chose you for first place. Your soup sounds absolutely divine and I am sure the competition must have been very competitive. Congratulations again!!
Congratulations on winning and thanks for the ping.
Well since you won, you must share your recipe.
Grind three times one pound Round or Sirloin Beef (butcher will think youre crazy)
One tablespoons Flour
One teaspoon salt
Mix all ingredients and form one half to one inch balls.
Drop into boiling water until they float to the top. Set aside.
One cup flour
Quarter pound Butter
One cup milk
One teaspoon salt
Heat milk and butter to boiling.
Immediately remove from heat and add all flour, mixing until it moves from the sides of the pan.
Add eggs one at a time mixing thoroughly.
Use small spoon to drop small balls into Chicken broth one at a time until they float on the top.
Add all ingredients together with previously cooked two cups carrots and 2 cups Brussels sprouts in 2-3 quarts chicken broth until meat and dumplings float to the top. Toss in two hand fulls of fresh chopped green onions.