Where Vintage Never Gets Old...
What's for Dinner?
Replies to This Discussion
-
Permalink Reply by Michelle Webb on -
I am a true foodie! I made some marinara sauce from tomatoes and items from our farmers market. We will have it with some homemade apple wine (a friend made the wine).
:-) -
-
Permalink Reply by ElsiesAttic-Admin on -
Apple Wine???? Wow that sounds cool.... yum!!!! I love marinara sauce!
Michelle Webb said:I am a true foodie! I made some marinara sauce from tomatoes and items from our farmers market. We will have it with some homemade apple wine (a friend made the wine).
:-) -
-
Permalink Reply by MTippingAtelier-Admin on -
Tonight I am making pork chops (bone in) with blackberry sauce, roasted fingerling potatoes and sauteed mushrooms in butter with a splash of cognac...
Mary -
-
Permalink Reply by ElsiesAttic-Admin on
-
How do you make the sauce?
MTippingAtelier said:Tonight I am making pork chops (bone in) with blackberry sauce, roasted fingerling potatoes and sauteed mushrooms in butter with a splash of cognac...
Mary -
-
Permalink Reply by MTippingAtelier-Admin on
-
I season the rib chops with salt, pepper, a bit of garlic powder, rosemary and thyme on the rib pork chops and sear them in a few teaspoons of oil in a skillet over medium high heat (hot but not smoking) for a few minutes on each side. Take chops out and keep warm covered with foil. Then I just add about 4 tablespoons (or so, for 2 chops) of seedless blackberry or black rasberry jam to the skillet, with a wee splash of basalmic vinegar for zing, and about 1/4 cup of chicken stock--bring to a boil and then lower heat so low and return chops to skillet with any accumlated juices for several more minutes until it thickens a bit. It is quick and easy and the chops don't take too long because they are not all that thick (the thick boneless loin chops take longer). This sauce is wonderful with lamb chops and duck breasts as well!
-
-
Permalink Reply by ElsiesAttic-Admin on
-
OMG!!!!! Wow.... I love Pork Chops and will have to try this... !!!!
MTippingAtelier said:I season the rib chops with salt, pepper, a bit of garlic powder, rosemary and thyme on the rib pork chops and sear them in a few teaspoons of oil in a skillet over medium high heat (hot but not smoking) for a few minutes on each side. Take chops out and keep warm covered with foil. Then I just add about 4 tablespoons (or so, for 2 chops) of seedless blackberry or black rasberry jam to the skillet, with a wee splash of basalmic vinegar for zing, and about 1/4 cup of chicken stock--bring to a boil and then lower heat so low and return chops to skillet with any accumlated juices for several more minutes until it thickens a bit. It is quick and easy and the chops don't take too long because they are not all that thick (the thick boneless loin chops take longer). This sauce is wonderful with lamb chops and duck breasts as well! -
-
Permalink Reply by treasurehuntvintage on -
LOVE this discussion!
Leftovers tonight as I have a class and hubby plays soccer. BUT--have been cooking ALOT lately (house guests). I did a blog post on my 1000markets blog about a wonderful pasta dish I made on Monday.
Here is a link: http://www.1000markets.com/users/transienttreasures/blog_posts
Happy cooking and eating to all!!! -
-
Permalink Reply by MTippingAtelier-Admin on
-
OH! Was it the artichoke pesto dish? I LOVE artichokes--and basil, and parmesan cheese--will have to give that one a try:)
M. -
-
Permalink Reply by MTippingAtelier-Admin on
-
Speaking of wine...we made pinot noir last autumn but used a glass demi-john rather than an oak barrel and it didn't turn out as well as a few years ago when we made cabernet franc in the oak barrel--now that was some potent stuff, and oh so yummy! We have an old press that we are going to use to make hard (apple) cider, which I also love:)
-
-
Permalink Reply by ElsiesAttic-Admin on
-
I am making Sheppards Pie tonight....
I know this is a very retro dish and I am not sure if everyone makes it the same way but here is my version
Lora's Sheppard's Pie
These are loose directions to interpret as you wish, I never measure stuff... :)
Ingredients
* Ground meat .... I use beef but you can use any meat you want even leftovers and even hunks of say left over turkey
* Vegetables... I use primarily diced onions, red, green & yellow bell peppers, fresh chopped garlic. I also will make it just with Mushrooms & onions, and sometimes I will add diced canned tomato's depends on what I feel like that night. :)
*Mashed Potato's.... I use instant or leftover boiled potato's I turn into mashed potato's. Some times I sprinkle grated cheese in with a pinch of onion powder. Make sure they are creamy or they won't spread well.
*Gravy... I use jarred or canned but if I made a roast and I am using the left overs from it, I use the pan drippings as AuJus or natural gravy.
Pre-heat oven to 400 degrees
1. Brown the meat and drain off any fat if you are using fresh meat and not left overs. remove from pan.
2. Saute' the veggies in the same pan to pick up all the brown bits of caramelized juices from the meat. Just cook them until they begin to take on some color.
3. Place the meat back in the pan with the cooked veggies of choice and add enough gravy to barely cover the ingredients.
4. Place this mixture into a big casserole dish creating a bottom layer. I use a big lasagna pan size dish.
5. Top with a warmed layer of Mashed potato's and sprinkle some cheese on top of you like.
6. Bake for about 35- 45 minutes. You want the gravy to bubble up from the sides and the Mashed potato's to get slightly browned. Sometimes it will bubble over so put some foil under it or it will smoke up your kitchen like crazy.... :)
Let it sit and rest for a few minutes after it's done so the gravy can settle down and absorb back into the mixture.
I make a salad or Harvard beets to go with it and bread to sop up the gravy.... Enjoy! :) -
-
Permalink Reply by Another Time on -
Here's what's cooking in the house today! African Chicken Peanut Stew - Yummmmy ... Winter in upstate NY was made for thick rich soups & stews!
http://simplyrecipes.com/recipes/african_chicken_peanut_stew/
-
-
Permalink Reply by ElsiesAttic-Admin on
-
I can't wait to try this... :)
Another Time said:
Here's what's cooking in the house today! African Chicken Peanut Stew - Yummmmy ... Winter in upstate NY was made for thick rich soups & stews!
http://simplyrecipes.com/recipes/african_chicken_peanut_stew/
-
© 2012 Created by ElsiesAttic-Admin.
Powered by
