Recipes / Food - Drink - Page 73

Stitchawl · 02-07-2011, 01:57 AM

Quote:

Originally Posted by lilac_jive

I made these tonight and they came out AWESOME! I cheated in two ways: I bought a precooked rotisserie chicken (after stripping I saved the rest of the meat for a dinner later this week) and I bought premade pastry dough (to be honest, the cheesy dough didn't sound that great). Next time I'll cheat even more and use Pillsbury Crescent rolls as the dough.

I envy you the availability of rotisserie chicken! AND the Pillsbury rolls too. I really miss that luxury.

The dish sounds delicious though!

Stitchawl

beppe · 02-07-2011, 04:56 PM

Pork cutlets from the neck. I had 4 of them about 1 inch thick. The meat is well surrounded by fat. I seared them in clarified butter with high fire, turning them few times, till well colored. I took them out of the pan and in the fat I fried a pear, skinned, cored and cut in pieces, with salt, pepper, half a stick of cinnamon and few cloves. I added the cutlets and poured a glass of weissen beer. When it was evaporated an other glass and kept stirring. All in all it took about 10 minutes with the beer. Served with peperonata with yellow sweet peppers and black olives and MW French fries for the girls.
Wife when questioned about the whitish vegetables she said turnip and felt smart about it. Little daughter said potato. I said pear, but I knew (i cooked it). They were very surprised. They both said that it was very good.

Why the butter? It is so good. Why the pear? Intuition, it was a big pear. Why the weissen? It was the last bottle from Xmas and I drink Weissen in Summer and not so much either. I had tried it already with pork and it works fine. Last time I did the dish I used onions instead of pears and added juniper bays. Wife did not like so much the onion and found the juniper excessive. So the modification.

Next time I could use cubes of pineapples (classic) or pitted prunes (an other classic).

The peperonata was not the best accompaniment for that sort of meat, but I had to cook it as they were starting to waste. I do it with big pieces a lot of garlic, olive oil. Cook them till they start to brown, only than I put salt and whatever fancies me: anchovies, capers, black olives ... I would have preferred some cabbage of any sort cooked in a fancy way, gratin for instance or creamed, and French fries of course.

I had coke decaffeinated with sparkling water (likewise little daughter). A fine Barbera d'Asti for Wife. I still have a couple of cases of it. Whole five cereals rolls covered with seeds. No dessert.

Stitchawl · 02-07-2011, 06:18 PM

Quote:

Originally Posted by beppe

Pork cutlets from the neck. I had 4 of them about 1 inch thick. The meat is well surrounded by fat. I seared them in clarified butter with high fire, turning them few times, till well colored. I took them out of the pan and in the fat I fried a pear, skinned, cored and cut in pieces, with salt, pepper, half a stick of cinnamon and few cloves. I added the cutlets and poured a glass of weissen beer.

That sounds really delicious! The beer surprised me. I was expecting white wine!

Stitchawl

beppe · 02-08-2011, 01:30 AM

Quote:

Originally Posted by Stitchawl

I was expecting white wine!
Stitchawl

Funny. Now that you mention it I am observing that I do not use wine with pork.
I have the impression that next time your expectation will nudge me to use white wine. Or not ...

When I roast it in the oven I do it at very low temperature (140 °C) for a long time (at least 4 hours) and if needed i just brush it with olive oil. So I can cut thick slices and one can eat it with just the fork. Toward the end I put what vegetables one likes: peppers, onions, zucchine, maybe eggplants although those are not my favorite. Plenty of garlic. Almost no salt. some herbs.

Ah I forgot. no ovens where you live.

Stitchawl · 02-08-2011, 01:37 AM

Quote:

Originally Posted by beppe

Ah I forgot. no ovens where you live.

I have an oven. Just not a 'usual' oven. Mine looks like this.

(Judge the size by the red and green peppers, not by the baby birds.

Stitchawl

captkjaneway · 02-08-2011, 03:31 AM

Quote:

Originally Posted by Stitchawl

I have an oven. Just not a 'usual' oven. Mine looks like this.

(Judge the size by the red and green peppers, not by the baby birds.

Stitchawl

Stitchy

Is that a halogen oven? Are they any good? Was looking to bring one out here as they don't really do 'ovens' here either.

beppe · 02-08-2011, 04:26 AM

Quote:

Originally Posted by Stitchawl

I have an oven. Just not a 'usual' oven. Mine looks like this.

(Judge the size by the red and green peppers, not by the baby birds.

Stitchawl

Neat. Well you can do anything with it.

I use a lot this contraption. Which is not an oven but a stir and fry thing.

Click image for larger version

Name: actifryFZ7000_330.jpg
Views: 344
Size: 22.9 KB
ID: 66310

Stitchawl · 02-08-2011, 05:13 AM

Quote:

Originally Posted by captkjaneway

Stitchy
Is that a halogen oven? Are they any good? Was looking to bring one out here as they don't really do 'ovens' here either.

No, it's forced hot air. It's like a heat gun with a fan attached. You can get adjustable temps up to about 450F, (235c) set the speed of the fan high and low (you do NOT want to use the fan on high with things that can blow off, like pizza toppings or sauces) and set cooking times. With one accessory expander ring, you can pretty much make anything smaller than a turkey.

The drawback is that you must use the fan, it's noisy, but it's effective. Mine is more than 20 years old now, and really wants to overheat its motor.
It's called the Jet Stream Oven. Click here to see it.

Stitchawl

Stitchawl · 02-08-2011, 05:14 AM

Quote:

Originally Posted by beppe

Neat. Well you can do anything with it.

I could... years ago. Now it's like an old car. It really wants to be taken to the junk yard, but I keep forcing it to go another mile.

Stitchawl

beppe · 02-08-2011, 05:18 AM

Quote:

Originally Posted by Stitchawl

It's called the Jet Stream Oven. Click here to see it.

Quote:

Originally Posted by Stitchawl

I could... years ago. Now it's like an old car. It really wants to be taken to the junk yard, but I keep forcing it to go another mile.

Great appliance. too bad that they do not ship it outside US.

Stitchawl · 02-08-2011, 05:27 AM

Quote:

Originally Posted by beppe

Great appliance. too bad that they do not ship it outside US.

When I bought it in 1991, they wouldn't ship it then either. That was the motivator to finding a good forwarding agent in the States. I've kept the same to agents ever since. It's a bit expensive to maintain, but it saves ware and tear on my frustration levels. Today, so many companies won't ship abroad, even Amazon for many products. Having a US address solves a lot of problems for me.

This particular oven is stocked by several companies, and I believe there is one that will ship abroad.

Stitchawl

beppe · 02-08-2011, 06:17 AM

Quote:

Originally Posted by Stitchawl

This particular oven is stocked by several companies, and I believe there is one that will ship abroad.

Stitchawl

If i ever get a definite desire for this particular gadget, i will remember your advice, thank you.

Ea · 02-08-2011, 01:18 PM

Quote:

Originally Posted by beppe

Pork cutlets from the neck. I had 4 of them about 1 inch thick. The meat is well surrounded by fat. I seared them in clarified butter with high fire, turning them few times, till well colored. I took them out of the pan and in the fat I fried a pear, skinned, cored and cut in pieces, with salt, pepper, half a stick of cinnamon and few cloves. I added the cutlets and poured a glass of weissen beer. When it was evaporated an other glass and kept stirring. All in all it took about 10 minutes with the beer.
...

Next time I could use cubes of pineapples (classic) or pitted prunes (an other classic).

This sounds really interesting and I want to try it soon. Perhaps with apple instead of pear... Pork, apple and beer go so well together (and cinnamon and cloves, too). This is very much my style of food - but I think I would serve it with fx baked root celery (celeriac) and steamed broccoli or cauliflower. And a boiled potato.

Quote:

Originally Posted by beppe

Neat. Well you can do anything with it.

I use a lot this contraption. Which is not an oven but a stir and fry thing. Attachment 66310

Seconded. I have one, too. I wouldn't recommend it for the pommes frites it's marketed for, but it's absolutely great for vegetables fry-ups, or, more importantly, for frying bacon or heating up frozen frikadeller

Ea · 02-08-2011, 01:35 PM

I made a very nice horseradish gravy tonight - with poached meatballs and served with potatoes and steamed vegetables. Nothing fancy except the sauce.

I'll give you the 4 person version, but it was easy to scale down to 1.

* ready-made frozen meatballs for 4 persons (pork/veal)
* 7-8 deciliter stock (veal or pork)
* 50 gram butter (I think this = 1/2 stick of butter)
* 4 table spoon wheat flour
* 1 deciliter cream (38%)
* 4 table spoon fresh grated horse radish
* 1 teaspoon sugar
* salt to taste
* 1 teaspoon neutral vinegar (white vinegar would be fine, just be careful with the amount.

Simmer the meatballs in the stock until they are heated up.

In a saucepan, melt the butter and mix in the flour (make a light roux). I find a whisk is easiest to work with.

Mix in the stock from the meatballs, a little at a time. Let it boil gently for a few minutes.

Mix in cream, horseradish, sugar, salt and vinegar - to taste. Add the meatballs and reheat them in the sauce.

This sauce will also be very nice with brisket simmered slowly for three hours - use the cooking liquid for this sauce.

beppe · 02-09-2011, 10:08 AM

Quote:

Originally Posted by Ea

horseradish gravy - with poached meatballs
brisket simmered slowly for three hours

Hi Ea, nice to see you back on this thread! That's a Coco Chanel that you are wearing! wonderful!

I am very much interested in those poached meatballs. Sometime ago I followed you with frikadeller and that became a standard dish in my home routine (at least once every two weeks or so). I am wandering how to make them poached. I finally mastered the fine art of having a quite fluid consistency before frying, will that be ok for poaching?

The gravy sounds excellent. I happen to have a fresh horse radish so that should be easy.

The brisket *is* a challenge for me. It is the piece they use for smoked meat in Montreal and for pastrami in NY. I have to understand well what it corresponds to and how it is called here before my butcher makes too much fun of me

Thank you for the nice suggestions

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02-07-2011, 04:56 PM	#1082
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	Pork cutlets from the neck. I had 4 of them about 1 inch thick. The meat is well surrounded by fat. I seared them in clarified butter with high fire, turning them few times, till well colored. I took them out of the pan and in the fat I fried a pear, skinned, cored and cut in pieces, with salt, pepper, half a stick of cinnamon and few cloves. I added the cutlets and poured a glass of weissen beer. When it was evaporated an other glass and kept stirring. All in all it took about 10 minutes with the beer. Served with peperonata with yellow sweet peppers and black olives and MW French fries for the girls. Wife when questioned about the whitish vegetables she said turnip and felt smart about it. Little daughter said potato. I said pear, but I knew (i cooked it). They were very surprised. They both said that it was very good. Why the butter? It is so good. Why the pear? Intuition, it was a big pear. Why the weissen? It was the last bottle from Xmas and I drink Weissen in Summer and not so much either. I had tried it already with pork and it works fine. Last time I did the dish I used onions instead of pears and added juniper bays. Wife did not like so much the onion and found the juniper excessive. So the modification. Next time I could use cubes of pineapples (classic) or pitted prunes (an other classic). The peperonata was not the best accompaniment for that sort of meat, but I had to cook it as they were starting to waste. I do it with big pieces a lot of garlic, olive oil. Cook them till they start to brown, only than I put salt and whatever fancies me: anchovies, capers, black olives ... I would have preferred some cabbage of any sort cooked in a fancy way, gratin for instance or creamed, and French fries of course. I had coke decaffeinated with sparkling water (likewise little daughter). A fine Barbera d'Asti for Wife. I still have a couple of cases of it. Whole five cereals rolls covered with seeds. No dessert.

02-08-2011, 01:35 PM	#1094
Ea Wizard Posts: 3,490 Karma: 5239563 Join Date: Jan 2008 Location: Denmark Device: Kindle 3\|iPad air\|iPhone 4S	I made a very nice horseradish gravy tonight - with poached meatballs and served with potatoes and steamed vegetables. Nothing fancy except the sauce. I'll give you the 4 person version, but it was easy to scale down to 1. * ready-made frozen meatballs for 4 persons (pork/veal) * 7-8 deciliter stock (veal or pork) * 50 gram butter (I think this = 1/2 stick of butter) * 4 table spoon wheat flour * 1 deciliter cream (38%) * 4 table spoon fresh grated horse radish * 1 teaspoon sugar * salt to taste * 1 teaspoon neutral vinegar (white vinegar would be fine, just be careful with the amount. Simmer the meatballs in the stock until they are heated up. In a saucepan, melt the butter and mix in the flour (make a light roux). I find a whisk is easiest to work with. Mix in the stock from the meatballs, a little at a time. Let it boil gently for a few minutes. Mix in cream, horseradish, sugar, salt and vinegar - to taste. Add the meatballs and reheat them in the sauce. This sauce will also be very nice with brisket simmered slowly for three hours - use the cooking liquid for this sauce.

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