Weekly Cooking Thread - January 28, 2017

Our kitchens ^ | 01/28/2017 | All of us Freepchefs

[MomwithHope]

Made my quickie onion soup after Mass last night. We had a bag of sweet onions and some crusty holey bread from Costco. I printed out the holey bread recipe from last week but haven't made it yet.
I use a 2 qt. size stainless pot. Put in 3 tbls. good olive oil and 4 sliced medium sized sweet onions. Start sauteeing, add salt and black pepper. When onions are getting brown but not carmelized mush, add 2 silverware teaspoons of Better than Boullion roast beef base. Stir well into the onions. Add a 1 qt. box of good beef broth and a splash of soy sauce. bring up to a simmer. I don't broil cheese on top. Too lazy. I just float 1 or 2 slices of good swiss (hard to find gruyere sometimes) . If the soup is hot enough the cheese will melt. I sliced thick slices of the bread, lightly roasted them, drizzled herbed olive oil on them and then some fine shredded asiago cheese. Made for a nice light dinner.

[bgill]

Seconding those cold meatloaf sandwiches. Mayo on one slice of bread and ketchup on the other, yum.

Threw a big package of fajita seasoned skirt steak ($2.23 lb) in the crockpot. Added a leftover half can of diced tomatoes, the last of an onion and chili seasonings to perk it up more. A side of jalapeno cornbread and we’re set for the week.

The dogs enjoyed the cooked silver skin off the skirt steak. Last week, the kitties enjoyed the chicken skin from homemade chicken and dumplings.

[leaning conservative]

One of my nhusband’s favorites! That pic is exactly how I like mine, but Yaelle he’s like you......those yolks must be super firm. Great mouthwatering photo......

[bgill]

Chicken wings are expensive so when roasting a whole chicken or cutting up one, save the raw wings in a freezer bag. Eventually, you’ll have enough saved to make a batch of hot wings.

[bgill]

It’s too chilly to grill outside so made some pork ribs in the oven the other day. So messy and good.

Pork Ribs

Season with salt, pepper, garlic powder, seasoning salt and onion flakes.

Bake uncovered in baking pan 350 for 20 minutes. Turn over halfway through.

Brush with your favorite bbq sauce. Bake another 20 minutes to caramelize.

Brush with more bbq sauce and cover. Bake another 20 minutes.

[bgill]

Ouch, nearly a dollar per wing. Is that a whole wing (three parts) or just a drumette? Oh, yeah, save those wings like in #44.

[mschalock]

I just baked Julia Child’s potato bread recipe. Next week I’ll try Peter Reinhart’s Rosemary Potato Bread recipe. Has anyone else baked bread with potato in it? So far, I haven’t noticed much difference between regular bread and potato bread other than that it seems moister. Any bakers out there with some wisdom or advice?

[umgud]

Sounds tasty.

[leaning conservative]

I am a French onion soup fan! I could eat it everyday. I am rather ashamed to admit that I use a canned soup & then finish in the oven w/ the bread & cheese. My husband does not like it so I do it solo. I also use the better than bullion beef & chicken broth base, amazingly great stuff. Your recipe sounds so savory I may have to try it. ; )

[MomwithHope]

Yes try it, I have not found a restaurant with a better one, although they do broil the cheese.

[CottonBall]

Oh boy doesn’t that sound perfect on a cold winter night. I think I’m going to be making your French onion soup in the next few days :-) it’s a little too late for tonight so probably tomorrow. It’s supposed to still be snowing then.

[CottonBall]

How do you deal with the bread? Every time I have pop the bread in the soup and then broiled the cheese on top, the bread got soggy. I even toasted the heck out of it and it still got soggy!

[CottonBall]

No, I’ve never made potato bread. But thanks for reminding me to try it! The next time I want to try something new I’ll give it a shot.

When I bought potato bread, which has been often, I never noticed a potato flavor, only a golden color bread that was like you said very moist.

[CottonBall]

This has nothing to do with football snacks, but I making risotto tonight. Result it was one of my favorites because it can be so versatile with anything else added to it. Tonight will be Italian sausage, Swiss chard, and a couple tablespoons of pesto. My garden did great last year with Swiss chard and basil :-) My freezer overflowith with pesto and Swiss chard! I have to use it up before the next growing season.

[CottonBall]

Sorry for the typos. Dictating and then not proofreading well makes me sound like an idiot :-(

[leaning conservative]

To be honest I love that the bread absorbs the broth, it makes it extra yummy & the bread becomes almost meaty. I especially like it as it mixes w/ the onions, be still my tastebuds! I truly don’t see how the bread would not get soggy, but if there’s a trick someone here will know it.

I did not help you Cottonball, sorry.

[lizma2]

Better than Bouillon roast beef base"

That stuff is great! I now use the beef or chicken low sodium version instead of salt in most of the stuff I cook

Had a French onion soup recipe with Taylors Dry Sauterne that was great but Taylor doesn't make it any more.

Any of you guys have a suggestion for a replacement of the dry sauterne????

[leaning conservative]

I throw in a splash of dry sherry or a splash of maker’s Mark.

[MomwithHope]

I do the bread on the side not in the soup.

[MomwithHope]

Sorry I never cook with wine.