The Franken-Pantry

[Keltin]

Here's something I think might be interesting to try. I call it Franken-Pantry, you know, like Frankenstein (well, Frankenstein's Monster that is) who was made up of a bunch of different parts.

The idea is that there is a mystery Pantry filled with 10 items. You then take as many or as few of those items and make a dish. Any dish. Make it up. Be creative.

The first order of business though is to stock that Pantry. So each person should post an ingredient that goes into the Pantry. Once there are 10 ingredients, the Pantry is full, and cooking can commence.

A few rules.

1. Salt, Pepper, Water, and Oil are staples and considered stove-top items and are always available and need not be suggested. You are free to use those 4 items no matter what is in the Pantry.

2. You can post multiple times, but not in a row. If you post an ingredient, you have to wait till someone else posts another ingredient before you can post again.

3. Try not to be too outlandish. The hope here is that we'll actually make up a really cool recipe. So posting caviar or sheep's brain probably isn't a great idea and could break the Pantry. There are a lot of creative cooks here, so I'm sure we can stock this Franken-Pantry with some worthy and approachable items. If you were cooking this, what would you realistically want or need in that Pantry?

4. Once 10 items have been posted, the Pantry will be locked and recipes can be made using as many or as few items from the 10 in the Pantry as you deem needed. But, other than the 4 staples (Salt, Pepper, Water, & Oil), you can ONLY use items in the Pantry. So if flour isn't listed, then you can't use it. Same goes for spices, if Cumin or Thyme isn't listed, then you can't use it.

5. This mysterious Pantry has a walk-in cooler, so perishables like beef, chicken, crab, fish, milk, eggs, cream, butter, etc, can be posted.

6. Since we also have the Cooks Challenge going on, feel free to suggest the item used in the challenge if you so desire. This would allow you to kill two birds with one stone.

7. There's really no time limit. If you get around to making something, then post what you did. A month from now, someone may bump into this thread and want to cook from this pantry, so go ahead.

8. Cooking method is entirely up to you. Grill it, bake it, steam it, boil it, microwave, serve it raw, etc.

9. It's just for fun! Some great recipes may come out of this, if not, no big deal. If it does work, then we could do it again if there is interest. I'm just curious as to what could happen, and I am personally up for the challenge. I can actually see learning something from this since the mystery Pantry could have me pairing ingredients that I never thought to pair before.

So, give it a shot and post an ingredient to go into the Franken-Pantry. Remember, spices (other than salt and pepper) have to be posted in order to be used, so think of posting spices as well. I'll start….

The Franken-Pantry

1. Egg Noodles
2.
3.
4.
5.
6.
7.
8.
9.
10.

[SilverSage]

The Franken-Pantry

1. Egg Noodles
2. Mushrooms - fresh or dried
3.
4.
5.
6.
7.
8.
9.
10.

[luvs]

-that 3rd ingredient, could i post whipping/heavy creme~

[Keltin]

Excellent!!

The Franken-Pantry

1. Egg Noodles
2. Mushrooms - fresh or dried
3. Whipping Cream
4.
5.
6.
7.
8.
9.
10.

[Adillo303]

Russet potatoes.

[luvs]

broccoli

[Cooksie]

Onions - don't think I can cook without 'em :blush:

[Keltin]

This pantry is shaping up nicely! Oh, and if you do decide to cook from the Pantry, you can make more than one dish. If you can figure it out, you can make a whole meal from the Pantry.

The Franken-Pantry

1. Egg Noodles
2. Mushrooms - fresh or dried
3. Whipping Cream
4. Russet Potatoes
5. Broccoli
6. Onions
7.
8.
9.
10.

[High Cheese]

nori

[Keltin]

Nori huh?? :w00t: I'll add some red wine.

The Franken-Pantry

1. Egg Noodles
2. Mushrooms - fresh or dried
3. Whipping Cream
4. Russet Potatoes
5. Broccoli
6. Onions
7. Nori
8. Red Wine
9.
10.

[MexicoKaren]

garlic

[GotGarlic]

I think we need a protein!

The Franken-Pantry

1. Egg Noodles
2. Mushrooms - fresh or dried
3. Whipping Cream
4. Russet Potatoes
5. Broccoli
6. Onions
7. Nori
8. Red Wine
9. Pork loin
10.

[Keltin]

That's it, we're there!!!

The Franken-Pantry

1. Egg Noodles
2. Mushrooms - fresh or dried
3. Whipping Cream
4. Russet Potatoes
5. Broccoli
6. Onions
7. Nori
8. Red Wine
9. Garlic
10. Pork Loin

[GotGarlic]

Oops, Karen beat me! :wink:

The Franken-Pantry

1. Egg Noodles
2. Mushrooms - fresh or dried
3. Whipping Cream
4. Russet Potatoes
5. Broccoli
6. Onions
7. Nori
8. Red Wine
9. Garlic
10. Pork Loin

[GotGarlic]

That's it, we're there!!!

The Franken-Pantry

1. Egg Noodles
2. Mushrooms - fresh or dried
3. Whipping Cream
4. Russet Potatoes
5. Broccoli
6. Onions
7. Nori
8. Red Wine
9. Garlic
10. Pork Loin

You're quick, Keltin! :smile:

[MexicoKaren]

We must have been submitting our reply at the same time, GG! Well, I'm glad we have some protein...a pretty good meal can be assembled here, if a little bland.

[Keltin]

It was looking vegetarian right up to the end there! :lol:

Got some really good stuff in the pantry, so mull it over and see what you can come up with. I've got a few ideas bouncing around. Can't wait to see what you guys can come up with. :thumb:

[SilverSage]

Keltin, please clarify.

Are we supposed to actually make something and photograph it or just think it up and post it?

[SilverSage]

Jay, nori? :yum: With potatoes & egg noodles? :shock: I can't wait to see what you come up with! :chef:

[Keltin]

Keltin, please clarify.

Are we supposed to actually make something and photograph it or just think it up and post it?

I was thinking actually cook something and take a pic, then tell us how you did it. A picture isn't required, but it's nice. If nothing else, just cook something using the Pantry, then post the recipe and give us your thoughts.

That's what I'm planning to do. There's a couple of entrées and some nice sides in there. I can imagine cooking a few things from this. I think I'll do a (rather obvious) side dish tonight and post the recipe and pics later.

The Nori has me stumped though. Can't figure out how to use that one yet! :lol:

There's an Asian Market in town that sells it, so I think I may dabble with it this weekend. I know it's typically used for Sushi rolls, but I'm wondering if you could some how use it to add flavor to a dish. Maybe soak in water then use the flavored water somehow. I may not get anywhere with it, but I'll be thinking about it. :lol:

[FooD]

You can make a giant hand roll with a sheet of nori, topped with whipped cream...:D

[MexicoKaren]

Hmmm. Now, I understand better, and I'm really glad that I got some garlic in there! BUT, I can't buy russet potatoes, nor can I buy nori. So that limits my options a little. I'm grateful to luvs for adding some heavy cream, though....and the red wine might make a huge difference as well. Wait....we don't have any BUTTER.

[lilbopeep]

NO BUTTER or broth!! That limits saucing ideas to cream based.

[MexicoKaren]

NO BUTTER or broth!! That limits saucing ideas to cream based.

Well, we can make a red wine/cream sauce with garlic and onions...and nori. :yuk::yuk::yuk:

Next time we do this - somebody add broth....

[Keltin]

As for the potatoes, I’m of the opinion that any potato will work. Just like onion…..any will work: red, yellow, Vidalia, Spanish, pearl, scallion (green), etc.

Imagine the pantry as an Iron Chef type room. In the spot where potatoes are stored, all potatoes are there, Idaho, Russet, Red, Fingerling, etc. But NOT sweet potatoes as that is a different animal (in a savory sense).

I imagine in this mystical pantry that the potatoes or onions are stored in hanging wire baskets like the attached pic. Grab a Russet, Red, or Idaho and go to town.

Had someone put up chicken, I’d imagine several whole chickens that you could cut away the parts that you want. Legs, thighs, wings, breast, oysters, etc.

For the egg noodles, they could be strips, bowties, dumplings, curls, etc.

Mushrooms are Shitake, Oyster, Bellas, White, etc. There are different types of garlic, so all of those are there.

So each entry is something of a category unto itself if that makes sense?

Some things are pretty much singular though. Nori is Nori. Heavy Cream is Heavy Cream. Pork Loin is Pork Loin. Broccoli is Broccoli.

Yeah, that kind of bites about no butter! But, that’s the point of the Franken-Pantry!! Think about the dish before you add a Pantry item. Think about what you want or need to cook. I wanted to add butter, but I used my turn to get Red Wine in.

If this works and we do Franken-Pantry 2, I’m sure it will make more sense!

As for stock, you could make stock from the fat and some meat on the pork loin, or a vegetable stock with the onions and garlic, or a soup base with the potatoes, or possibly Nori stock……oil of any kind is a staple, so a Broccoli or Onion pesto base isn’t out of the question. Get creative!!


Hmmmm…..vinegar would have been nice! Flour too! :lol:

[VeraBlue]

If anything is left unused, does it carry over to the next pantry? Does only one person have to create something in order to get another pantry?

[Keltin]

Well, we can make a red wine/cream sauce with garlic and onions...and nori. :yuk::yuk::yuk:

Next time we do this - somebody add broth....

Or bouillon powder!!!! :clap::thumb:

[Keltin]

If anything is left unused, does it carry over to the next pantry? Does only one person have to create something in order to get another pantry?

This Pantry is stand alone. Technically, as long as NCT is up and this thread is here, this Pantry is here. It can be revisited months or years from now if someone wants.

If this is going to catch on, then we can start a new Franken-Pantry each week…..or 7 full days after the last Pantry got filled. So if we do a Franken-Pantry 2, I could kick it off next Tuesday if this one works and there is interest.

[Keltin]

Oh, and duplicate dishes are perfectly fine. If we all make the same thing, then that is actually cool. We get to see individual interpretation of the same dish. So that can be a good thing! :thumb:

[Keltin]

Well, you probably saw this one coming! :lol:



Red Wine & Cream sauce with Mushrooms over Egg Noodles

Ingredients I found in the Franken-Pantry

Egg Noodles
1 package Mushrooms (Baby Bellas)
1 small Onion
1 Tbsp Minced Garlic
3/4 - 1 cup Red Wine (Shiraz)
1/2 - 3/4 cup Heavy Cream
Salt, Pepper, & Oil

Procedure

Boil the noodles till done and set aside in a covered dish. If the noodles get too cold before serving, put them in a colander and run hot tap water over them to warm them up.

In a skillet, add some oil and then sauté the onions and mushrooms till the mushrooms have released all of their liquid, about 8 minutes. Add the Garlic and sauté for 2-3 minutes. Add the wine and reduce by half. Add the cream and warm through just to boiling.

Ladle some sauce on a plate, add noodles, then ladle more sauce over the noodles. Sprinkle with salt and pepper, then serve.

Notes
Not bad at all, especially considering the limited ingredients allowed. It had a really nice flavor, and that final dash of S&P really sealed this one. If I were free to take it over the top, I can imagine a dab of sour cream, some chives, and even crumbled bacon. A dash of flour during the cooking to help thicken may have been a nice touch. Butter certainly wouldn’t have hurt anything! :lol:

I could see scallops or shrimp in a sauce like this.

Overall though, as is, I liked it.

Oh, and isn’t that the real point of Franken-Pantry? Work with what you have, make something tasty, and then look back and say, you know, if I had this or that, I could have……….and now you’re on your way to expanding your horizons and thinking outside the box! :thumb:

http://i571.photobucket.com/albums/ss154/keltin/step1-75.jpg

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http://i571.photobucket.com/albums/ss154/keltin/step3-62.jpg

http://i571.photobucket.com/albums/ss154/keltin/step4-47.jpg

Hey, I found it in the Franken-Pantry, ok??? :lol:
http://i571.photobucket.com/albums/ss154/keltin/step5-38.jpg

http://i571.photobucket.com/albums/ss154/keltin/step6-29.jpg

Before adding the cream.
http://i571.photobucket.com/albums/ss154/keltin/step7-23.jpg

http://i571.photobucket.com/albums/ss154/keltin/step8-17.jpg

[lilbopeep]

That looks awesome Keltin!! To bad no parsley.

[Keltin]

You know the cool thing......looking back at the pics of the ingredients used, each one has a name attached to it. Mushrooms from SilverSage, Cream from Luvs, and so on. That's actually pretty neat.

[Keltin]

That looks awesome Keltin!! To bad no parsley.

That would have been nice, didn't find it in the Franken-Pantry though. :lol:

But that is a good idea. :thumb:

[mhend]

I like this thread! Cool idea!

[lilbopeep]

That would have been nice, didn't find it in the Franken-Pantry though. :lol:

But that is a good idea. :thumb:
Would have been nice to toss the noodles in butter and fresh parsley then topped with that yummy sauce/gravy!!

[MexicoKaren]

we can start a new Franken-Pantry each week

Yes, yes! This is fun...your mushrooms and noodles look great, Keltin. Very ingenious of you. I have some pork loin in the freezer. I'll look for some good mushrooms next time I shop.

[luvs]

i've 1 recipe 'goin in my mind & butter's in there, & that ain't addt.'ll; that's using that ingredient list. i luv so very this, keltin!

[lilbopeep]

i've 1 recipe 'goin in my mind & butter's in there, & that ain't addt.'ll; that's using that ingredient list. i luv so very this, keltin!
Are you going to make butter out of the heavy cream? :applause:

[Keltin]

i've 1 recipe 'goin in my mind & butter's in there, & that ain't addt.'ll; that's using that ingredient list. i luv so very this, keltin!

Yep, the Franken-Pantry can bite ya, but that is part of the fun! :lol:

Butter would've been great, but you know, oil (any oil) is a staple - you are free to use any oil. You might be able to adjust your recipe and idea to using an Olive or other type of oil????

Oh, and thank you for adding the cream to this Pantry! It so worked for me!! :clap:

[Keltin]

Are you going to make butter out of the heavy cream? :applause:

Whoa, can you do that??? :lol:

I have actually been kicking around ideas of how to harness and use potato starch as a thickner since we don't have flour in this Pantry.

[luvs]

grateful that was appreciated, keltin! i leapt 4 my notebook & got my pen & so very quickly jotted my recipe(s) so as 2 keep them awake in my mind, lol. i shall submit recipe/pix by this weekend, i figure, as my Mom should be here then. that's if i get my ingredients. then i could give my guests dinner & that. extraneous vino, too.

[lilbopeep]

Whoa, can you do that??? :lol:

I have actually been kicking around ideas of how to harness and use potato starch as a thickner since we don't have flour in this Pantry.
YUP YES YOU CAN!!
Whip it long enough and it seperates into buttermilk and butter. Theres may be a vid on youtube somewhere.

[MexicoKaren]

Peeps, you are brilliant. It never occurred to me.

[luvs]

Whoa, can you do that??? :lol:

I have actually been kicking around ideas of how to harness and use potato starch as a thickner since we don't have flour in this Pantry.

yepper! easily. shake, or whip w/ a proper whisk, or kitchenaid or beaters or that; those fat globules & that whey seperate~ then, drain, & using a spoon, squiiiiiish that butter 4 awhile under a shivery stream of h2o. rinse 'til your h2o is clear. squish & squish. then take toweling 2 that new-found butter's exterior & then season via salt.

[Keltin]

YUP YES YOU CAN!!
Whip it long enough and it seperates into buttermilk and butter. Theres may be a vid on youtube somewhere.


Oh Lord, now you got me thinking!!!!! :w00t: :yum:

[Keltin]

yepper! easily. shake, or whip w/ a kitchenaid or beaters or that; those fat globules & that whey seperate~ then, drain, & using a spoon, squish that butter 4 awhile under a shivery stream of h2o. rinse 'til your h2o is clear. squish & squish. then take toweling 2 that new-found butter's exterior & then season via salt.

Wow, you guys are serious! I may actually have to try this. I've only got a Food Processor and a Blender......wonder if I can make them do the deed?

[lilbopeep]

Peeps, you are brilliant. It never occurred to me.
I have over whipped on a few (sleep deprived) holiday desserts and been on the brink of butter where it starts to look really firm!! LOL

[lilbopeep]

Wow, you guys are serious! I may actually have to try this. I've only got a Food Processor and a Blender......wonder if I can make them do the deed?
Then you can make pancakes or biscuits with your buttermilk and butter!! IF you had flour!! LOL :lol:

[Keltin]

I love those Survival shows like Man Woman Wild, Mad Versus Wild, Dual Survival, and Survivor Man. They make things from scratch like fire, rope, cooking utensils, etc. I’m so looking at this Pantry that way. What have I got? Ok…..what can I turn it in to? Heavy Cream to Butter is simply AWESOME!! Figuring out how to use potato starch as a thickener would be cool as well. This is cool!

[lilbopeep]

I love those Survival shows like Man Woman Wild, Mad Versus Wild, Dual Survival, and Survivor Man. They make things from scratch like fire, rope, cooking utensils, etc. I’m so looking at this Pantry that way. What have I got? Ok…..what can I turn it in to? Heavy Cream to Butter is simply AWESOME!! Figuring out how to use potato starch as a thickener would be cool as well. This is cool!
Off Topic: I was on Amazon before looking for large bottles of flaxseed oil and came across Hemp Oil!! And I just smoked it and put it in brownies!! I could have turned it into oil and fried some chicken in it!! :lol:

[Keltin]

Off Topic: I was on Amazon before looking for large bottles of flaxseed oil and came across Hemp Oil!! And I just smoked it and put it in brownies!! I could have turned it into oil and fried some chicken in it!! :lol:

DUDE! I wonder of cooking with that oil makes you crave pizza and Doritos????? :lol:

[lilbopeep]

DUDE! I wonder of cooking with that oil makes you crave pizza and Doritos????? :lol:
Dude I'm thinking it is a case of creating and curing the munchies in 1 fell swoop!! :shock::kiss: Warning this may cause weight gain and / or pregnancy!!

And my munchie cure was Cheez Doodles!

[buckytom]

aww, c'mon, that's a fallacy. i've never gotten pregnant from smoking and eating doritos.

awesome job on the franken-dish, keltin.

my first thought was a pork loin and mushroom stew over noodles, very close to what you made. the nori could have even been included, to add salt and umami.

[High Cheese]

You can make a giant hand roll with a sheet of nori, topped with whipped cream...:D

I LOL'd! :lol:

[Keltin]

Made mashed potatoes from the Franken-Pantry tonight.

I used a little trick my grandfather taught me. He told me that, when you don’t have milk or butter, use some of the water you cooked the potatoes in as your thinner when making the mashed potatoes.

So I strained the potatoes in a colander that was placed in a large mixing bowl so that I could catch the water and remove the potatoes cleanly.

I used 3 parts Heavy Cream (from the pantry) and 1 part of the reserved potato water to make these mashed potatoes. Added a little salt and pepper (the staples) and there they are.

Got to admit, these are incredible mashed taters. I’m impressed. Makes me want to rethink my typical way of making these now.

[mhend]

Looks good Keltin. Making me want some taters! :)

[MexicoKaren]

They look beautiful, Keltin. I plan to make our dinner from the pantry tomorrow, and that's how I'lll make the potatoes.

[lilbopeep]

YUMMY TATERS!!

[Keltin]

You know, I’m looking at that pic…..and that looks like plain ole mashed taters! :lol:

Difference is the taste.

To make these, I could only use the heavy cream and the potato water. Got to admit, these are smooth, flavorful, and really awesome. They look the same as my regular butter and milk taters, but this is really a different animal. I’m digging this Franken-Pantry idea. It makes you think outside the box so to speak.

[lilbopeep]

You know, I’m looking at that pic…..and that looks like plain ole mashed taters! :lol:

Difference is the taste.

To make these, I could only use the heavy cream and the potato water. Got to admit, these are smooth, flavorful, and really awesome. They look the same as my regular butter and milk taters, but this is really a different animal. I’m digging this Franken-Pantry idea. It makes you think outside the box so to speak.
Lately I have been adding buttermilk or sour cream to my mashies sometimes without the butter.

[Keltin]

Lately I have been adding buttermilk or sour cream to my mashies sometimes without the butter.


I’ve done chicken stock instead of water or milk. Beef broth instead. Mayonnaise instead of milk (which is surprisingly smooth and nice). Sour Cream, Buttermilk, and even Lamb Stock. Even used “coconut milk” once.

This was the first time I didn’t have butter to use. Being forced to use only what is there is kind of cool. The heavy cream, coupled with the potato water along with S&P turned out really nicely. I’m impressed with how bright and white the mashed potatoes turned out……no butter to yellow them.

[Mama]

Can you use instant potato flakes?

[lilbopeep]

Can you use instant potato flakes?
HEY!! If mushrooms and onions can be fresh or dried so can potatoes!! WhooooooooHoooooooooo we have our thickener!! Smart cookie Mama!! Mushroom GRAVY for Keltins taters!!!! Some wine, mushrooms, onions, oil to saute, cream, salt, pepper & instant flakes!!

[Keltin]

Can you use instant potato flakes?

Hmmm....why not! It's potatoes after all. I've got a box in my real pantry too. Good idea!! :biggrin:

[MexicoKaren]

Keltin, let me start by thanking you for starting this thread. It was really fun, and I hope we do it regularly. Makes you put your thinking cap on, that's for sure!

Here's my Franken-Pantry meal that necessitated creating my own butter. Jerry is a good sport about all of this, but I KNEW he would never eat mashed potatoes without butter, or plain steamed broccoli...:yuk:

I took two small pork tenderloins, sliced them cross-wise, then browned them really well in oil. Salt and lots of pepper. Set them aside. Added diced onions, five cloves of garlic and some quartered mushrooms to the skillet. More salt and pepper. Deglazed the pan with...water. I only had one bottle of red wine in the house, and it was a really good Chilean merlot that I am saving for company. Put the whole caboodle in the crockpot for about five hours on low. Served with mashed potatoes and steamed broccoli - both of which were enhanced with home-made sweet cream butter (Thank you, Luvs and Peeps!).

A pretty good meal, actually. It would have been better with some additional seasonings, and if the gravy/sauce could have been thicker, but I didn't have any instant mashed potatoes, and the sauce actually tasted very good. Jerry gave it an "8". We waited a decent interval and then had some oatmeal pecan cranberry cookies I made this morning. Here are some pics:

[Keltin]

Oh good Lord!!! That is simply INCREDIBLE!!! Karen!!! You have scored big time! Major home-run! This looks and sounds divine!!! I'm beside myself! And I want the left-overs!! :lol:

I'm very, very impressed! You have exemplified what Fanken-Pantry is all about, and I'm floored! You ought to be on the next Episode of Chopped (TV Cooking Challenge Show)! You have a knack for this!! :clap:

[Mama]

WAY TO GO KAREN!!!!!!!! ABSOLUTELY AMAZING!!!!!!!!!!! :applause:

[MexicoKaren]

I'm not sure my head will fit through the bedroom door tonight...thanks so much for all your kind words. This was great fun.

[VeraBlue]

When will a new pantry be created??

[luvs]

we ought begin 1 soon~ that was on my mind, too.......

[Kimchee]

Wow, I made a Franken Pantry meal the other night, quite by chance!
Took half a pork loin and cut it open like a jelly roll.
Sauteed mushrooms and onions in a bit of olive oil, deglazed with red wine.
Used that as a stuffing for the loin, rolled it up and baked it.
Served over egg noodles with a gravy made from pan drippings, cream.. and
I ended up using potato flakes to thicken it because I somehow was out of flour
AND gravy mix!

This is a cool idea indeed!

[MexicoKaren]

Kimchee - I wish we had pictures! That sounds really good and I'll remember that next time I have a pork loin. Might add some thyme? Marjoram? little bit of some kind of cheese?

[Kimchee]

That is one I did a while back, with a mushroom, shallot, garlic and spinach stuffing. It has a bit of panko crumbs, white wine and cheese.. I think grated Romano and parmigiano reggiano. A cream cheese like Alouette's garlic herb is also good! The little ramekin has gravy, I forget how it was made, sorry.
(This is pretty much my standard Pork Loin cooking method... we tend to find a much liked recipe and get stuck on it for a while, LOL!)

Edit to add.. I like to use seasoning salt, pepper and Fine Herbs (the mixture) on the outside, with a dusting of ground thyme.

[Keltin]

When will a new pantry be created??

I was going to create it next Tuesday which is a full 7 days after this one was filled. I figure to create it around Noon, but could do it at a different time if anyone wants to make sure they are online and able to get a post in before the Pantry fills.

[lilbopeep]

FANTASTIC KAREN!!

[Keltin]

Hmmm....now that I think about it, perhaps Sunday is the best day to kick off a new Franken-Pantry. So, if everyone is ok with it, I'll start a new Franken-Pantry every Sunday for as long as there is interest.

[MexicoKaren]

That's really beautiful, Kimchee. I love the fine herbs blend - so much easier than dragging out individual bottles of this and that.

[MexicoKaren]

Bring it on, Keltin! If I don't make it in time, SOMEONE put butter in there...and broth!

[lilbopeep]

Bring it on, Keltin! If I don't make it in time, SOMEONE put butter in there...and broth!
:applause::agree::lol:

[mhend]

I missed the first one, so I'm looking forward to the next one! Fun!!

[Keltin]

Inspired by Karen, Peeps, and Luvs, I, like Karen, made butter.

Karen did it first here:

http://www.netcookingtalk.com/forums/showthread.php?t=16476


http://i571.photobucket.com/albums/ss154/keltin/step1-76.jpg

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http://i571.photobucket.com/albums/ss154/keltin/step5-39.jpg

[lilbopeep]

Good job Keltin!!

[MexicoKaren]

AND - your butter crock is perfect!!

[Keltin]

AND - your butter crock is perfect!!

Thanks! It's so old school huh? Think I'm gonna shut the lights off and burn candles and oil lamps the rest of the night. If only a thunderstorm would roll in! Loving it! :lol:

[MexicoKaren]

Don't forget to go out and milk the cows in the morning! Crack of dawn!

[Keltin]

Don't forget to go out and milk the cows in the morning! Crack of dawn!

Ugh! Crack of Dawn??? Really????

Sleep in??????

:yum::yum::yum:

[MexicoKaren]

Oh well, these things can be carried too far....:ohmy::ohmy:
It's Saturday - send DW out to milk the cows.....:yum::yum:

[Keltin]

Wow, a bit of work went into this one. First, I made butter per Luvs, Peeps, and Karen.

http://www.netcookingtalk.com/forums/showthread.php?t=16476

Now I have butter.

Then I cut some chops from a pork loin. Idea is to have pork Chops.

I made mashed potatoes like I did earlier in this thread (we love mashed potatoes!!).

Then sautéed mushroom and onions to make a gravy. Deglazed the shrooms and onions with Red Wine, and then added potato water that I saved from boiling the potatoes for mashed.

To that, I added potato flakes to thicken the gravy until it was just right.

I then used the potato flakes as a coating to “shake and bake” the pork chops topped with fresh butter to help them brown.

Once it was all done, I served the steamed broccoli with fresh sweet butter, mashed potatoes with mushroom gravy, and crispy oven baked chops with a bit of gravy over them.

http://i571.photobucket.com/albums/ss154/keltin/step1-77.jpg

http://i571.photobucket.com/albums/ss154/keltin/step2-71.jpg

http://i571.photobucket.com/albums/ss154/keltin/step3-64.jpg

http://i571.photobucket.com/albums/ss154/keltin/step4-49.jpg

http://i571.photobucket.com/albums/ss154/keltin/step5-40.jpg

http://i571.photobucket.com/albums/ss154/keltin/step6-30.jpg

http://i571.photobucket.com/albums/ss154/keltin/step7-24.jpg

http://i571.photobucket.com/albums/ss154/keltin/step8-18.jpg

http://i571.photobucket.com/albums/ss154/keltin/step9-11.jpg

http://i571.photobucket.com/albums/ss154/keltin/step9a-5.jpg

[Keltin]

Oh well, these things can be carried too far....:ohmy::ohmy:
It's Saturday - send DW out to milk the cows.....:yum::yum:

HA! She'd tell me to get up or do without! :lol:

[mhend]

Yum, Keltin! Look at that gravy and BUTTER! :)

[lilbopeep]

That looks awesome Keltin!! I want some of that!! I just happen to have heavy cream, mushrooms, onions, burgundy wine, egg noodles, potatoes, potato flakes and broccoli!!

[MexicoKaren]

Your second Franken-Pantry dinner looks awesome! Just beautiful...and didn't that butter taste great on the broccoli?:clap::clap::clap:

[Mama]

Magnificent, Keltin! This is so neat...kinda like playing "Survivor" in the kitchen :yum:

[luvs]

so if we could use vino, could we use vino vinegar.......
i'm a figuring that's a derivative.....

[Keltin]

so if we could use vino, could we use vino vinegar.......
i'm a figuring that's a derivative.....


You could make vinegar from wine, but vinegar is different, so it has to be listed to be used. Just like butter is a derivative of cream, you either have to make the butter, or list the butter in the pantry to use it.

[Keltin]

Sometimes you can’t see the forest for the trees. Potatoes…….French Fries and Fried Potato Skins.

DW peels potatoes the old fashioned way with a paring knife. Leaves rather thick chunks of skin. So, as I’ve done a time or two before, I grabbed those skins before she could toss them and fried them up for some yummy Fried Potato Skins.

[MexicoKaren]

Oh wow, those look delicious, Keltin! WTG! Yum yum yum

[mhend]

Those look delicious, Keltin!

[lilbopeep]

YUMMY CHIPS!!

[Keltin]

Thanks!!

As I always say, one woman's trash is another man's snack! :yum::yum::yum::yum:

Seriously, these are good, and if you peel the old fashioned way, it's definitely worth doing instead of tossing all that goodness! Such a nice little snack or side dish! You could even top a burger with some ranch dressing and these fried skins and have a wildy creative and tasty burger. Might do that with some buffalo or lamb meat soon. :w00t:

[mhend]

Thanks!!

As I always say, one woman's trash is another man's snack! :yum::yum::yum::yum:

Serioulsy, these are good, and if you peel the old fashioned way, it's definitely worth doing instead of tossing all that goodness! Such a nice little snack or side dish! You could even top a burger with some ranch dressing and these fried skins and have a wildy creative and tasty burger. Might do that with some buffalo or lamb meat soon. :w00t:


I use a knife and cut towards me. Is that the old fashioned way? :yum:

[Keltin]

I use a knife and cut towards me. Is that the old fashioned way? :yum:

YEP!!! If you ain't using one of these, then you are old school! Nothing wrong with that though (other than it's frightening to see that sharp blade move toward one's hand like that). Makes for more snacks, and technically, if you do fried skins, it's less wasteful. The peelings from a peeler are too thin and can't be used for much.

[mhend]

I can't believe I have never thought to do that with the peelings. I'll be doing it now! It's funny, I use a peeler for everything except potatoes. It feels weird to use anything but my knife on that particular vegetable. Learned it from my grandmother (didn't have peeler's in her day). LOL!

[Keltin]

Here are the fries that were made with the potatoes that I got the skins from. I cut the potatoes into fries, then par-boiled them for 12 minutes to soften them. I rinsed them and chilled them in cold water for 30 minutes, then fried them.

[MexicoKaren]

Oh wow - those are simply beautiful!

[lilbopeep]

Beautiful fries!!