What's cookin', good lookin'?

[IrisAlthea]

Half the family is coughing, sniffling, fever sweating or freezing and the rest of us at sorting through closets and such.
Comfort food was in order.

We made chicken with almonds and apricots and then we had apricot dumplings for dessert.

 

[CutieMouse]

I defrosted some stew meat overnight, which means when I got home from work I *had* to make something, or else it would go to waste.

Which means that right now my house is awash in the sinful aroma of beef bourguignon... the only down side, is I used up the last of the red wine, making it.

Drat.

 

[desertslave]

I'm grumbling about the weather because I grew up in a house with a screened-in porch which, in the winter, doubled as an extra fridge. Last week we had freeze warnings, but me, being an idiot, didn't get around to putting my ham & bean soup together then.

Oh well, 40 should do some preliminary fat rendering! Two big ham bones, some herbs and onions, and it smells heavenly. Doesn't taste too bad, either, though it will get better when it becomes soup. I think I'm going to set some aside for paella, too, and re-simmer it with some ham hocks.

 

[Collar_N_Cuffs]

I'm grumbling about the weather because I grew up in a house with a screened-in porch which, in the winter, doubled as an extra fridge. Last week we had freeze warnings, but me, being an idiot, didn't get around to putting my ham & bean soup together then.

Oh well, 40 should do some preliminary fat rendering! Two big ham bones, some herbs and onions, and it smells heavenly. Doesn't taste too bad, either, though it will get better when it becomes soup. I think I'm going to set some aside for paella, too, and re-simmer it with some ham hocks.

I don't get the 40 fat rendering reference? Can you explain?

 

[desertslave]

I don't get the 40 fat rendering reference? Can you explain?

40 being not a particularly cool-enough temperature for the fats to get to the surface and solidify, but I'm hopeful. Usually when I make stock I allow the fat to stay on the bone (flavor), let it cook off, chill it and skim it after the fact. I'd prefer for it to be colder outside, so the fats WILL migrate to the surface. 40 degrees (F) is iffy for that to happen but the stock pot is huge and I've no room in the fridge. I'll be removing the bones and sieving the stock first thing in the morning, then re-boiling it, so it will be safe. Then it will be turned into ham & bean soup, which Master loves.

 

[Collar_N_Cuffs]

40 being not a particularly cool-enough temperature for the fats to get to the surface and solidify, but I'm hopeful. Usually when I make stock I allow the fat to stay on the bone (flavor), let it cook off, chill it and skim it after the fact. I'd prefer for it to be colder outside, so the fats WILL migrate to the surface. 40 degrees (F) is iffy for that to happen but the stock pot is huge and I've no room in the fridge. I'll be removing the bones and sieving the stock first thing in the morning, then re-boiling it, so it will be safe. Then it will be turned into ham & bean soup, which Master loves.

Oooohhh!!! Ok, I'm with you now. When I think rendering, I just think melting, I don't think about separating. I'm going to have to research that now
The melted fat should rise to the top regardless, and as bacon fat solidifies in the 50s or so, I think you will be pleasantly surprised! I hope so, at least! I can't imagine why it would be much different than bacon fat, unless the long slow cooking changes it somehow.

 

[johncsuk]

I defrosted some stew meat overnight, which means when I got home from work I *had* to make something, or else it would go to waste.

Which means that right now my house is awash in the sinful aroma of beef bourguignon... the only down side, is I used up the last of the red wine, making it.

Drat.

Perfect with truffed mashed potatoes and roasted veg, and of course a bottle of red wine

 

[johncsuk]

Down to my last bottle of Cote de Rhone Villages.

 

[Kalamain]

Perfect with truffed mashed potatoes and roasted veg, and of course a bottle of red wine

I have got to say that truffle oil is one of the move vile smells ever... I'd put it higher than melted cheese.... And that is bad enough.

I don't know how you can stand it in potatoes.

*shudder*

 

[Collar_N_Cuffs]

I have got to say that truffle oil is one of the move vile smells ever... I'd put it higher than melted cheese.... And that is bad enough.

I don't know how you can stand it in potatoes.

*shudder*

Why don't you tell us how you really feel?

 

[MeekMe]

I have dried lavender! What are your favorite recipes for dried lavender???

 

[Kalamain]

I have dried lavender! What are your favorite recipes for dried lavender???

I don't think I have ever seen a recipe with lavender in it other than a tisane.
I keep Rosemary from the garden though.

 

[MeekMe]

I don't think I have ever seen a recipe with lavender in it other than a tisane.
I keep Rosemary from the garden though.

I was thinking of baking with it. (*^o^*) I hear it makes for yummy cakes and cookies. I've read that Rosemary and lavender can be interchanged in recipes. Lavender is supposed to be yummy on meats, too.

 

[seela]

I have dried lavender! What are your favorite recipes for dried lavender???

I've made lavender blueberry icecream. That was good.

My friend made lavender chocolate parfait and I recently came across a recipe for lavender chocolate creme brulee.

It's good with yogurt and honey, too. And if I had some, I'd probably try it in bread.

 

[Kalamain]

I've made lavender blueberry icecream. That was good.

My friend made lavender chocolate parfait and I recently came across a recipe for lavender chocolate creme brulee.

It's good with yogurt and honey, too. And if I had some, I'd probably try it in bread.

Whoa!

I'll have to start drying mine like I do my Rosemary.

I love the smell of Lavender... Will have to try it in bread.

Thanks!

 

[johncsuk]

I have got to say that truffle oil is one of the move vile smells ever... I'd put it higher than melted cheese.... And that is bad enough.

I don't know how you can stand it in potatoes.

*shudder*

I was referring to truffle mushrooms.

 

[johncsuk]

I have dried lavender! What are your favorite recipes for dried lavender???

I think you can use it in a cake mix, and lavender butter icing

 

[Kalamain]

This evenings endeavour was a simple pork steak, drizzled with honey and Rosemary, and grilled.

My main reason was so that I could do copious amounts of mashed potato so I would have extra left over so I could make yummeh potato cakes tomorrow.

 

[IrisAlthea]

I have dried lavender! What are your favorite recipes for dried lavender???

Lavender chicken is a favourite here.

We slice chicken breast lengthwise in three slices. Salt, pepper and fry them in butter.
Combine lemon juice, lemon zest cream, chopped garlic, lavender and chicken stock cube in a pot. Put in the chicken, let it come to a boul and simmer for about 5 minutes until done.

We use 4 chicken breast, 2 cloves of garlic, 200 ml cream, 1/2 a cube chicken stock or equivalent amount of fluid version, zest and juice from half a lemon and 2 pinches of lavender flowers.
We serve with a handful of pine nuts thrown over and with lentils, rice and a salad.

Oh, and I have wanted to try it in focaccia but still haven't for some reason.
I think it would be great in shortcrust pastry too.

 

[Daddysbadgirl69]

Thai Chicken salad. Soo yummy

 

[MeekMe]

I've made lavender blueberry icecream. That was good.

My friend made lavender chocolate parfait and I recently came across a recipe for lavender chocolate creme brulee.

It's good with yogurt and honey, too. And if I had some, I'd probably try it in bread.

Those do sound good! ^_^ I wish I could eat ice cream more. Creme brulee sounds fantastic! \(>o<)/ I'm getting so excited for trying to make these.

I think you can use it in a cake mix, and lavender butter icing

I was thinking a touch of lavender in icing would be yummy.

Lavender chicken is a favourite here.

We slice chicken breast lengthwise in three slices. Salt, pepper and fry them in butter.
Combine lemon juice, lemon zest cream, chopped garlic, lavender and chicken stock cube in a pot. Put in the chicken, let it come to a boul and simmer for about 5 minutes until done.

We use 4 chicken breast, 2 cloves of garlic, 200 ml cream, 1/2 a cube chicken stock or equivalent amount of fluid version, zest and juice from half a lemon and 2 pinches of lavender flowers.
We serve with a handful of pine nuts thrown over and with lentils, rice and a salad.

Oh, and I have wanted to try it in focaccia but still haven't for some reason.
I think it would be great in shortcrust pastry too.

Oh, thank you! ^_^ I think I will have to go get some chicken. This sounds great Iris!

 

[IrisAlthea]

Those do sound good! ^_^ I wish I could eat ice cream more. Creme brulee sounds fantastic! \(>o<)/ I'm getting so excited for trying to make these.



I was thinking a touch of lavender in icing would be yummy.



Oh, thank you! ^_^ I think I will have to go get some chicken. This sounds great Iris!

Can't really go wrong if you fry something in butter and boil it in cream, right?

 

[Collar_N_Cuffs]

Duck with lavender and orange is a very classic flavor profile.
One of the ways I experiment with herbs is to make a simple scrambled egg with it. Egg provides a really bland palette so that you can get a good taste without being elaborate.
One scrambled egg, don't forget your normal amounts of salt and pepper, and probably about 1/2 to 1 teaspoon of dried herb, depending on how strong it is.
As soon as you scramble one egg and eat it, you begin to get goods ideas on how you can work with that herb.
And yeah. Focaccia... yum!
Lavender chicken salad sounds good as well.

 

[johncsuk]

Can't really go wrong if you fry something in butter and boil it in cream, right?

perhaps Lavender Jelly

 

[Necky]

Breakfast for dinner tonight - eggs, bacon, home fries and homemade rocket bread.