goodeats Posted March 29, 2011 Share Posted March 29, 2011 Next time it happens, boil some water with baking soda in the pot and then let it soak for a while. Most of the burnt stuff, even sugar, will come off without a lot of hard scouring. Zora - this worked like a charm! Had some burnt starch at the bottom of the pot yesterday, remembered your tip and voila! Thanks!! Link to comment Share on other sites More sharing options...
zoramargolis Posted March 29, 2011 Share Posted March 29, 2011 Zora - this worked like a charm! Had some burnt starch at the bottom of the pot yesterday, remembered your tip and voila! Thanks!! Link to comment Share on other sites More sharing options...
DanielK Posted March 29, 2011 Share Posted March 29, 2011 Still cold enough, so a nice beef stew. Cooked it tonight for dinner tomorrow - it's always better the second day. Link to comment Share on other sites More sharing options...
mdt Posted March 29, 2011 Share Posted March 29, 2011 Still cold enough, so a nice beef stew. Cooked it tonight for dinner tomorrow - it's always better the second day. In the same ballpark I made the beef braised in stout from the recipe in the River Cottage Meat Book. 3 lbs. of chuck and 8 oz. of bacon are the main ingredients. Smelled pretty damn good while simmering. Link to comment Share on other sites More sharing options...
Pat Posted April 10, 2011 Share Posted April 10, 2011 Another batch of chicken stock has just gone on the stove. Link to comment Share on other sites More sharing options...
monavano Posted April 10, 2011 Share Posted April 10, 2011 Another batch of chicken stock has just gone on the stove. Perfect on a damp morning...your house is going to smell heavenly! Link to comment Share on other sites More sharing options...
Pool Boy Posted April 11, 2011 Share Posted April 11, 2011 My first attempt at gumbo. Not bad, a little more liquidy than I would have thought, though. Link to comment Share on other sites More sharing options...
goodeats Posted April 17, 2011 Share Posted April 17, 2011 Pork and daikon soup. This seems to be my go-to soup since this is what is simmering right now. Later: Creamy carrot and parsnip soup. Ordered an Arganica Farms local crate and ended up with a bunch of both, so this seemed like a good way to use it up. Also later for baking, but am too lazy to post in baking thread is some challah bread. Link to comment Share on other sites More sharing options...
Sthitch Posted April 22, 2011 Share Posted April 22, 2011 After spending most of yesterday battling gale force winds on the Bay, I am now using the remains of our trophy strippers to make stock, 2 batches going only 4 more to go before the day is through... Link to comment Share on other sites More sharing options...
KMango Posted August 22, 2011 Share Posted August 22, 2011 (edited) Zora's Award-Winning BBQ Sauce So happy*! (been wanting) (to try this) (for months) *So easy to prepare, but so delicious! The flavor verdict was a pungent, spicy, sweet, addictive hit when used as a finishing bath for simply broiled chicken wings. I doubt I'll ever go more than a few weeks without having this sauce on hand for some manner of grilled or roasted excellence. Edited August 22, 2011 by KMango Link to comment Share on other sites More sharing options...
zoramargolis Posted August 22, 2011 Share Posted August 22, 2011 Zora's Award-Winning BBQ Sauce So happy! (been wanting) (to try this) (for months) So happy that you are happy! The last two times I've made a batch, I used ancho chile powder that I made myself, and left out the cayenne. It came out better, I thought. Link to comment Share on other sites More sharing options...
goldenticket Posted August 22, 2011 Share Posted August 22, 2011 I am now using the remains of our trophy strippers to make stock Oh my - do we need to alert the authorities!? Thanks for the chuckle this morning - I assume/hope that striper remains were the actual stock ingredient used. Link to comment Share on other sites More sharing options...
Anna Blume Posted August 22, 2011 Share Posted August 22, 2011 GE: I'd appreciate info on some of the soups you list as go-tos. Last time I bought a daikon radish w intentions to make a quick pickle, I just never got around to doing so and would appreciate knowing what you prepare. Thanks! Link to comment Share on other sites More sharing options...
monavano Posted September 11, 2011 Share Posted September 11, 2011 Valentine's beef shanks and tails, osso bucco- like. Low and slow, so my house smells wonderful, while I watch my Eagles (kick ass). I promised myself I would not watch the History Channel etc. all day and marinate in 9-11, but remember and live life (so the terrorists do not win) on this beautiful day. So, we got up early to mass, prayed, gave thanks, remembered and enjoyed the rest of the morning at the Alexandria art festival in Old Town before coming home to fill it with wonderful aromas, all while quietly feeling very blessed and lucky. Link to comment Share on other sites More sharing options...
Anna Blume Posted September 20, 2011 Share Posted September 20, 2011 The last of a supply of dried canary beans destined for minestrone w bacon and roasted tomatoes Link to comment Share on other sites More sharing options...
monavano Posted September 23, 2011 Share Posted September 23, 2011 Just put 3 1/2 quart of beef stock into the freezer. I used bones and oxtail with some meat and deeply browned in the oven. Also caramelized vegetables in same sheet pan (drained of fat) and added to stock. Simmered for a few hours and let cool overnight. Next day, reheat gently to loosen and drain stock through colander then chinois and refrigerated overnight. Skimmed fat and put into quart containers. Got lots of collagen and good color. Link to comment Share on other sites More sharing options...
Anna Blume Posted September 26, 2011 Share Posted September 26, 2011 ^That very afternoon, I had purchased a couple of lbs. of marrow bones for similar reasons. My goal was just to have enough stock for a mushroom barley soup, so I used the broth leftover from simmering fresh shelling beans (yeah!), threw in some leek greens, dried porcini bits and among other things, a dollop of sautéed tomato paste and both the skin and core of a roasted tomato. Link to comment Share on other sites More sharing options...
Anna Blume Posted September 27, 2011 Share Posted September 27, 2011 Mushroom barley soup done, barley cooked separately to add bowl by bowl. Next: Judy Rodgers' fagioli all'uccelletto w fresh shelling beans. Just roasted the last of my enormous standard red tomatoes w garlic slivers to improve flavor before adding them to the pan. Link to comment Share on other sites More sharing options...
zoramargolis Posted September 29, 2011 Share Posted September 29, 2011 tomato sauce with roasted eggplant, crimini mushrooms, a peeled poblano, plus a pestata of onions, celery, carrots and lots of garlic I learned from watching Lydia Bastianich. I'm hoping that in 3 or 4 hours, the sauce will be substantial enough with spaghetti, that J won't express disappointment at the lack of meat in it. Link to comment Share on other sites More sharing options...
monavano Posted September 29, 2011 Share Posted September 29, 2011 Golabki (Polish stuffed cabbage). I'm continuing to evolve Mom's recipe to make it more flavorful and healthful. The sauce is my tomato sauce and a small can of tomato paste to mimick the consistency of the old sauce, which was a can of Campbell's tomato soup and ketchup. The stuffing is brown rice vs. white, aromatics and a mix of 2:1 ground turkey breast and ground pork. Have to have the pork, nixed the beef and veal If I had to pick the most evocative smell of my childhood, it would be this. A beef roast and turkey would come in a close second and third. Link to comment Share on other sites More sharing options...
monavano Posted October 1, 2011 Share Posted October 1, 2011 Zora's SC bbq sauce*. Pork shoulder with rub is in the crock pot. *I used half chili powder and half ancho powder, skipped the cayenne to tame the heat a bit. Zora, you're a mensch Link to comment Share on other sites More sharing options...
qwertyy Posted October 1, 2011 Share Posted October 1, 2011 Veggie stock to be followed by carrot soup It smells so good in here. I love autumn! Link to comment Share on other sites More sharing options...
zoramargolis Posted October 1, 2011 Share Posted October 1, 2011 Zora's SC bbq sauce*. Pork shoulder with rub is in the crock pot. *I used half chili powder and half ancho powder, skipped the cayenne to tame the heat a bit. Zora, you're a mensch Thanks! One day in late August I toasted a bunch of dried anchos and made my own ancho powder with my spice grinder. The various batches of sauce I have made since have been perfect, as far as heat goes, and the flavor beats any of the times I have made the sauce with commercial ground ancho powder. I've been leaving out the cayenne, and adjusting the heat level with Sriracha. I used some of the sauce the other day with some smoked pulled pork from the Friendship Heights Whole Foods bbq bar (which is quite good, by the way), and it did not disappoint. Link to comment Share on other sites More sharing options...
monavano Posted October 1, 2011 Share Posted October 1, 2011 Thanks! One day in late August I toasted a bunch of dried anchos and made my own ancho powder with my spice grinder. The various batches of sauce I have made since have been perfect, as far as heat goes, and the flavor beats any of the times I have made the sauce with commercial ground ancho powder. I've been leaving out the cayenne, and adjusting the heat level with Sriracha. I used some of the sauce the other day with some smoked pulled pork from the Friendship Heights Whole Foods bbq bar (which is quite good, by the way), and it did not disappoint. I remember you saying that you left out the cayenne, so that's why I skipped it. I'll be sticking with my commercial ancho powder since I bought a pound of it. Any other suggestions for usage? Thanks! Link to comment Share on other sites More sharing options...
zoramargolis Posted October 1, 2011 Share Posted October 1, 2011 I'll be sticking with my commercial ancho powder since I bought a pound of it. Any other suggestions for usage? Ancho powder, depending on the heat level of that particular batch, is great in chili. I never use commercial blends called chili powder. (Various kinds can have mystery chile, garlic powder, cumin, oregano.) I use fresh garlic, bloom the cumin in oil, and add my own chile powders: usually a mix of ancho, guajillo, chipotle and sweet pimenton. Ancho chile can also be used to make ancho mayonnaise, or spicy remoulade. Mix ancho powder and guajillos to make cooked red salsa for enchiladas or chilaquiles. Link to comment Share on other sites More sharing options...
monavano Posted October 1, 2011 Share Posted October 1, 2011 Great, thanks Zora. My pork shoulder (8 lb.) got into the oven just a tad too late in the day. I thought I'd bake it in the crock, but tried to expedite the cooking in the oven, so I shifted it over. Now, it's been cooking for 3 hours or so, and I think I'm throwing in the towel for today. No pulled pork tonight. I lowered the temp to 250 degrees and am resigned to let it go for a long, long time. Will enjoy it tomorrow. Plan B for dinner tonight... Link to comment Share on other sites More sharing options...
bettyjoan Posted October 3, 2011 Share Posted October 3, 2011 Tomato jam - after that it will be strawberry-thyme-balsamic jam, then lemon curd, then pumpkin-apple butter. Whew! One of my big fundraising projects for my marathon is baking/canning - lots of work for me, but hopefully it will also be lots of money for a great cause. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 3, 2011 Share Posted October 3, 2011 This morning, it was several of those 99 cents a pound tomato seconds from Toigo purchased at the Dupont Market yesterday--whizzed them on high in the Vitamix and then slow cooked them with some salt for a couple of hours to make a fresh tomato puree. And a pot of freshly shucked "bird's egg" beans (aka cranberry beans aka borlotti) from Spring Valley Farm, cooked with carrot, celery leaves, onions, garlic plus aromatic herbs. Both are destined for a pot of minestrone for a genuine Meatless Monday. The vegetables-broth-tomato base is simmering with a bouquet garni, awaiting the addition of some cooked pasta and the beans. For dessert, I am currently simmering some Indian-style rice pudding: Tilda basmati in Clear Creek Creamery whole milk, with palm sugar, vanilla bean, cinnamon stick and cardamom. Seems like a simmering sort of day. Link to comment Share on other sites More sharing options...
Pat Posted October 3, 2011 Share Posted October 3, 2011 Getting some potato-leek soup on the stove, rather late. Link to comment Share on other sites More sharing options...
bookluvingbabe Posted October 3, 2011 Share Posted October 3, 2011 Just finished putting away chicken stock made from backs and necks from North Pasture Farm. It is a luscious shade of gold. It is destined for butternut squash soup and maybe split pea later this week. Link to comment Share on other sites More sharing options...
thistle Posted October 3, 2011 Share Posted October 3, 2011 So Saturday, I burnt a batch of lentils, did you know that was possible? Not enough liquid, I was watching a movie, & by the time I smelled it, too far gone-undeterred, I made another batch, plenty of liquid, water & chicken broth, onion, s & p. Yesterday, before going to Oktoberfest at Ft. Belvoir, I sautéed some napa cabbage, green onion, mushrooms, & sauerkraut-somehow I survived 5 hours there, in the unexpected cold & rain, w/ only 1 beer, because I was bringing home a carload of 12 yr olds. Today, I combined the leftover lentils, w/ the leftover cabbage mix, & some extra chicken broth-it was an excellent soup. My daughter decided to make sugar cookies from scratch, decimating my kitchen in the process. Now, if I can just get her to STOP bringing home goldfish from Oktoberfest... Link to comment Share on other sites More sharing options...
Anna Blume Posted October 4, 2011 Share Posted October 4, 2011 This morning, it was several of those 99 cents a pound tomato seconds from Toigo purchased at the Dupont Market yesterday--whizzed them on high in the Vitamix and then slow cooked them with some salt for a couple of hours to make a fresh tomato puree. And a pot of freshly shucked "bird's egg" beans (aka cranberry beans aka borlotti) from Spring Valley Farm, cooked with carrot, celery leaves, onions, garlic plus aromatic herbs. Both are destined for a pot of minestrone for a genuine Meatless Monday. The vegetables-broth-tomato base is simmering with a bouquet garni, awaiting the addition of some cooked pasta and the beans. For dessert, I am currently simmering some Indian-style rice pudding: Tilda basmati in Clear Creek Creamery whole milk, with palm sugar, vanilla bean, cinnamon stick and cardamom. Seems like a simmering sort of day. Sounds fabulous! And while I wish I had some of bookluving's stock instead of the carton I picked up at WFM at the end of a day replete w IT issues, I have to agree that in the wake of summer, the day's one for simmering sorts to stand facing the stove and the steam. I adore fresh shelling beans (Sand Hill Farm might still be selling them at Penn Quarter on Thursday), though I wanted to transform the fagioli all'uccelletto (Zuni Café recipe) made w last week's batch. Turned them into a soup w leeks, mirepoix, celery root, kale, parsley, and a single, but significant chorizo sausage whose principal ingredient was raised humanely and well fed on a small West Virginian farm by a DR member whose wife is a vegetarian. So to that trio who set up at the edge of a farmers market on World Farm Animals Day and offered to pay passers-by $1 were they to watch a four-minute video designed to put one off the consumption of meat, forever: there are other alternatives to the diets and practices you condemn. Link to comment Share on other sites More sharing options...
Rieux Posted October 25, 2011 Share Posted October 25, 2011 Cook's Illustrated's Basic Beef Chili with Kidney beans. It was good, but needed a little more spice for my taste. A little touch of BBQ sauce I bought at the Grey market on Saturday did the trick. Yum. Link to comment Share on other sites More sharing options...
JimRice Posted October 25, 2011 Share Posted October 25, 2011 This weekend, szechuan beef noodle soup, similar to A&J or other Chinese places. Good stuff, and now I have a freezerful. Link to comment Share on other sites More sharing options...
mdt Posted October 25, 2011 Share Posted October 25, 2011 Last night I made a pot of Mafé. [Yes I am using the pretentious accent mark.] Link to comment Share on other sites More sharing options...
zoramargolis Posted October 25, 2011 Share Posted October 25, 2011 Last night I made a pot of Mafé. [Yes I am using the pretentious accent mark.] Pretentious or not, please do tell us what it is and how you made it...I am currently simmering quinces and bartlett pears in an orange caramel syrup to fill a tart shell... Link to comment Share on other sites More sharing options...
Anna Blume Posted October 26, 2011 Share Posted October 26, 2011 Last night I made a pot of Mafé. P...lease do tell us what it is and how you made it... I'd also like to know details. That accent aigu is useful in discovering he simmered a pot of groundnut stew, a West African dish I've only made as a vegetarian entrée thanks to the Sundays at Moosewood cookbook that everyone gave and got one Christmas long ago. Moi, ce soir? First real chicken stock in a while, using necks from Eco-Friendly because there were no feet. A trip to WFM this morning reminded me that chicken legs now cost less per pound than wings. Link to comment Share on other sites More sharing options...
The Hersch Posted October 26, 2011 Share Posted October 26, 2011 First real chicken stock in a while, using necks from Eco-Friendly I made a real chicken stock a few days ago using a whole stewing fowl from Bestway. I'm sure the poor thing lived her life in a chamber of horrors, but in death she made a wonderful stock. Link to comment Share on other sites More sharing options...
porcupine Posted October 26, 2011 Share Posted October 26, 2011 This weekend, szechuan beef noodle soup, similar to A&J or other Chinese places. Good stuff, and now I have a freezerful. Please post the recipe! Link to comment Share on other sites More sharing options...
jparrott Posted October 26, 2011 Author Share Posted October 26, 2011 Moi, ce soir? First real chicken stock in a while, using necks from Eco-Friendly because there were no feet. A trip to WFM this morning reminded me that chicken legs now cost less per pound than wings. Your WFM meat guy can order Bell&Evans necks and backs by the case. Last time I did it, he charged me $36/case (40lbs, necks or backs). Link to comment Share on other sites More sharing options...
mdt Posted October 26, 2011 Share Posted October 26, 2011 Pretentious or not, please do tell us what it is and how you made it... I am currently simmering quinces and bartlett pears in an orange caramel syrup to fill a tart shell... It is a West African stew of meat (I used chicken thighs) simmered in a sauce with ground peanuts. Brown seasoned chicken parts (~4 lbs.) You can also use lamb or beef. Soften onion, garlic, and red pepper Add 1 c ground peanuts or natural PB mixed with about 1 c of water Add 1 1/2 c chopped tomatoes Add ~1 to 1.5 c water or stock Cayenne pepper to taste (I think the dish does best with a bit more heat) Return chicken to dish and simmer until meat is cooked through The dish goes great with rice and any sort of roasted root vegetable. I sometimes add some cumin (not traditional) as I enjoy the flavor with the dish. Link to comment Share on other sites More sharing options...
monavano Posted October 26, 2011 Share Posted October 26, 2011 If you like that, you might also like African Groundnut Stew. Link to comment Share on other sites More sharing options...
qwertyy Posted October 27, 2011 Share Posted October 27, 2011 It is a West African stew of meat (I used chicken thighs) simmered in a sauce with ground peanuts. Brown seasoned chicken parts (~4 lbs.) You can also use lamb or beef. Soften onion, garlic, and red pepper Add 1 c ground peanuts or natural PB mixed with about 1 c of water Add 1 1/2 c chopped tomatoes Add ~1 to 1.5 c water or stock Cayenne pepper to taste (I think the dish does best with a bit more heat) Return chicken to dish and simmer until meat is cooked through The dish goes great with rice and any sort of roasted root vegetable. I sometimes add some cumin (not traditional) as I enjoy the flavor with the dish. This is one of my favorite dishes, both in Africa and the US. But as with everything, the flavor on the continent edges out anything we can make here. That's not only situational (because food always tastes better in its homeland!), but also because the groundnuts in Africa are different than anything I've been able to find here--and insanely good. Generally no larger than a pea, each nut is a tiny explosion of peanut so flavorful they seem almost like a different species. Also, there's the palm oil, which simultaneously adds an indefinable layer of flavor and at least a millimeter of clot to your arteries. But yum--what a great idea. I think I need to make this soon, lesser peanuts be damned. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 29, 2011 Share Posted October 29, 2011 the house is being aromatized by my kind of Febreze: chili con carne with chunks of rose veal and ground grass-fed beef, 4 kinds of powdered chile, homemade fresh tomato sauce, beans, beer and Valrhona cocoa. the dog is spaced out in front of the fire burning in the wood stove. outdoors: yuck. indoors: aaah. Link to comment Share on other sites More sharing options...
JimRice Posted October 30, 2011 Share Posted October 30, 2011 Please post the recipe! Recipe for Szechuan beef noodle soup. Since I wrote that version of the recipe, I've started adding 1/2 of a cinnamon stick (about 2 or 2 1/2 inches). Link to comment Share on other sites More sharing options...
porcupine Posted October 30, 2011 Share Posted October 30, 2011 Recipe for Szechuan beef noodle soup. Since I wrote that version of the recipe, I've started adding 1/2 of a cinnamon stick (about 2 or 2 1/2 inches). Thanks!!! Link to comment Share on other sites More sharing options...
monavano Posted October 30, 2011 Share Posted October 30, 2011 How great was yesterday to plant yourself in the kitchen and cook away while watching chunky wet snow? After braving the cold and wet in Falls Church (market, Lebanese Butcher) in the morning, I cooked up a storm with my ingredients. Oven-roasted butternut squash with sage and pumpkin (organic canned WF) lasagna. I used Blue ridge mozzarella, smoked mozzarella and made goat's milk ricotta. Chicken stock with wings and livers from the LB. Cheesy, creamy cauliflower soup. Link to comment Share on other sites More sharing options...
bookluvingbabe Posted October 30, 2011 Share Posted October 30, 2011 I made short ribs in the crockpot yesterday. It was a lovely scent. I need to finish my tomato sauce so I can put together lasagna tonight... Link to comment Share on other sites More sharing options...
Anna Blume Posted November 4, 2011 Share Posted November 4, 2011 Italian lentil soup w pancetta and chestnuts from Toigo Orchards. Nonetheless, les beans zey ahrrrrrrrrrrre de le Puy. Link to comment Share on other sites More sharing options...
bookluvingbabe Posted November 6, 2011 Share Posted November 6, 2011 I clip recipes all the time and never do anything with them. I'm trying to do better with that. Thus today I have a beef chuck roast in the crockpot with dried apricots, tomatoes, sweet potatoes, cumin, cinnamon and ginger that I adapted from a 2009 Real Simple magazine. I'll add chickpeas and spinach right before serving. It smells wonderful! Link to comment Share on other sites More sharing options...
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