Topic: What Did You Cook/Eat Today?

[Ken]

Kay made sweet potato fries last night... yummy! 
... and, I just had the few that were left over for my lunch.

[Skhilled (OP)]

I made a riff on beef stroganoff. It had Italian sausage and onions instead of beef and mushrooms. It also had smoked provolone, smoked gouda, and parmesan cheeses. It is Soooooo good! I'll need to make this again!

I cooked the egg noodles in a chicken broth with beef flavoring and some pizza seasoning to flavor the noodles. You could just eat those with a little butter and would be happy! 

I saved a bit of the broth to thin and flavor the sauce when needed.

[Lesmond]

Haggis pie, or some of you may know it has sheperds pie, Lisa uses haggis instead of ground beef, very nice

[Skhilled (OP)]

Cool, sometimes, I use smoke sausage or lamb instead of ground beef.

[Ronald]

Last night I made meatloaf, mash potatoes, sweet peas, salad.

[Ken]

Me loves meatloaf. 

[Ronald]

Tonight I baked two pork chops, failure, I should have coated them as I have done in the pass. Darn things were tough..Also made sugar carrots, and mashed potatoes. and a salad..

[Skhilled (OP)]

You probably cooked them too long. Yesterday, I made a very thick pork chop that came out well. I brined it then pan-seared it on med-high heat to brown it. Then stuck in oven at 350° for about 30 minutes. Today, I'll do the same but at a lower temp...maybe 275-300 for about 45 minutes or so. That should make it even more tender.

[Ronald]

You probably cooked them too long. Yesterday, I made a very thick pork chop that came out well. I brined it then pan-seared it on med-high heat to brown it. Then stuck in oven at 350° for about 30 minutes. Today, I'll do the same but at a lower temp...maybe 275-300 for about 45 minutes or so. That should make it even more tender.

I will have to remember this next time..

I cooked them in the oven at 350F for a little more than an hour, came out tough.. Try reheating tonight to finish them off.

[Skhilled (OP)]

At that temp it should only be for about 30 minutes more or less. That's the temp I did them the first time and it came out fine.

If they are a bit overcooked and tough or dry, try simmering them in a little broth or gravy until they are tender.

[Skhilled (OP)]

Making Braised Beef Short Ribs:

https://www.ourfamilyforum.org/FamilyForum/index.php?topic=3117.0

[Ken]

Making Braised Beef Short Ribs:

https://www.ourfamilyforum.org/FamilyForum/index.php?topic=3117.0

Sounded delicious then...
Sounds delicious now! 

[Skhilled (OP)]

If you've haven't tried it yet, you'll be amazed! You can put it over rice, mashed pots or pasta.

EDIT: I forgot to mention that I do add a little tomato paste and extra wine or water OR a little bit of tomato sauce. It amps up the taste a bit.

[Skhilled (OP)]

Made this again.

https://www.finecooking.com/recipes/classic_potato_gratin.aspx

This time, I sauteed thinly sliced onions and garlic in butter and let them cool a bit. Crisped up some diced pancetta in butter and let it cool. Cooked the pots in light cream with a sprig of rosemary, a little ground mustard, salt, white pepper, poultry seasoning, and a bit of dried chicken granules.

In the baking dish , I added some smoked gouda ( which is my new fav cheess!) and some shaved parmesan, layered the other half of the posts then more of the cheeses and topped with the crisped pancetta. Baked as usual and it was great although I did overcook the potatoes a bit. LOL

[Ken]

That sounds great, but... Kay has her own recipe for potatoes au gratin and there is no way that she will change it to something new.