Franken-Pantry VI

Okay, I just got back from the store, I picked up some little bitty honey gold potatoes. I've never used those before so they might be fun with this or one of the other pantries. I also picked up some nice thick pork chops and some baby bella mushrooms.

If no one wants to pick the last ingredient, I think we ought to allow Keltin or Karen to pick a second ingredient since they both have participated in every Pantry so far.
 
I see lots of other members online when I check Who's Online, including some Mods, but no one wants to post the last ingredient? :bonk:

Is it possible not all Members can see this thread????

Ok, general consensus among those in this thread say wine……..so be it!

The last ingredient is wine, any kind (Red, White, Sparkling, Fortified, Blend, etc)!

Let's get cooking!

---- Staples ----
1. Water
2. Oil
3. Salt
4. Pepper

---- Pantry ----

1. Pork
2. Pasta
3. Potato
4. Butter
5. Crustacean
6. Mushrooms
7. Spinach
8. Cream
9. Lemons
10. Wine

---- Spice Rack ----
1. Poultry Seasoning
2. Garlic Powder
3. Rosemary
4. Onion Powder
5. Basil
 
This is going to be great - lots of ideas come to mind already, and it will be fun to see what everyone comes up with!
 
I grilled thick cut pork chops on the stove top. I made home fries out of honey gold potatoes and seasoned them with salt, pepper and onion powder. The spinach I crisped up some prosciutto in a little butter, used frozen and thawed spinach with salt, pepper, garlic powder, cream and a little water.
 

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Thanks mhend! I've never had those potatoes before...they're really good...very buttery. I guess they're just baby yukon golds.
 
Awesome Mama! You jumped all over this Pantry and set the bar high! Great job......got any leftovers - I'm hungry and that looks superb!?!?
 
WOW MAMA!! Were you cooking before the last ingredient was listed? BEAUTIFUL! Yummy!
 
Thanks y'all! I had to go to the store this afternoon so I picked up everything that I didn't already have except the last ingredient. We don't drink or cook with alcohol so the last ingredient didn't matter anyway.

I've got a more creative dish planned for later in the week.
 
Ok, my first food porn pics from the new house.....let's see how the lighting is here!

Rosemary Shrimp in a Creamy Wine Sauce over Linguine

Ingredients

Mushrooms
White Wine
Shrimp
Butter
Heavy Cream
Rosemary
Linguine
Salt & Pepper
Water

Procedure

I started by peeling the shrimp and saving the shells. I put the shells in a pot with butter and a touch of oil, and a TBSP of Rosemary. I cooked them over medium-high heat for a few minutes, then added 2.5 cups water, covered, and simmered for 20 minutes to make the Rosemary Shrimp Stock.

I have to say, this stock smells GREAT as it cooks! :thumb:

In a large skillet, I browned the mushrooms in butter with more Rosemary, then deglazed with a bit if white wine. I then added the shrimp stock and boiled uncovered till reduced.

As the sauce was reducing, I sautéed the shrimp in butter in a separate skillet and then added it to the sauce.

I served it over linguine noodles.

Thoughts

The sauce was a bit thin since I didn’t have a thickener. But, other than that, the flavor was outstanding, and the shrimp were perfectly cooked. I’ll make this again, but next time will use a thickener to thicken the sauce. I’ve got to say, I’m impressed with how well the Rosemary shined in this dish and added so much yummy flavor.
 

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mhend said:
Beautiful, Keltin! I can almost smell it! :)
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Thanks. You ought to at least try the stock recipe, the smell is incredible!! That last picture in this is, as Guy says, money, so I'm thinking the lighting out here is ok for this. We'll see as time goes on. :thumb:
 
Absolutely stunning, Keltin. I am so impressed that you are settled in and cooking from the Franken Pantry. My first FP VI entry is planned for tomorrow.
 
Very nice, Keltin! That looks amazing! I think the lighting in your new place is perfect! Ya know, instant potato flakes may have worked to thicken your sauce.

Is that an electric stove? I haven't cooked on an electric stove in over 30 years. Was the stove at your old place electric or gas?

I've got an idea for another dish as soon as I can get to it, I'm hoping that will be either sunday or monday.
 
Thanks Karen, we're trying!

Yep, she's electric, but we're talking now with the gas folks and seeing what it takes to go that route. Probably gonna be 2 weeks or so on that node. We'll see.
 
Mmmmmmmmm Chops!!
That looks very appetizing mama.

Keltin, I like you stock idea. I think that is an awesome way to make the stock for your sauce.
Looks like tomorrow is my day to cook.
I'll keep you all posted.
 
This was our best Franken Pantry ever!

  • I took a pork tenderloin and opened it like a book, then trimmed each "leaf" back once again (not cutting through all the way), and then flattened and pounded it (used a full wine bottle, and it worked great.)
  • I made a filling from mushrooms sauteed in butter, and spinach, liberally seasoned with garlic and onion powder, salt, pepper and rosemary. I added about a quarter cup of heavy cream that I had infused with lemon juice. (Sorry I didn't get a pic of the stuffing - I thought I took one, but I guess I didn't).
  • I seasoned the meat with salt, pepper, garlic powder and onion powder, spread the stuffing, and rolled it and tied it.
  • I browned it in a hot pan with butter and EVOO, then finished it in the oven at 425F for only about 20 minutes.
  • After I took it out, while it was sitting, I made a sauce from the pan drippings: more mushrooms sauteed until all the moisture was gone, then deglazed the pan with a little sauvignon blanc, and then added the lemon-infused cream.
  • Served on buttered, peppered noodles.
Oh my gosh, - it was so good. Jerry ate two big helpings...the meat was moist and very tender. To make it again, I would add some diced shallots ad actual chopped garlic to the stuffing. Other than that, I wouldn't change a thing.

What fun - I would probably have never come up with this on my own, so thanks again, Keltin. Gotta love that Franken Pantry. Jerry does, for sure.
 

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Absolutely stunning! The meat is incredibly moist! It's just mouthwatering! I can't believe Jerry only had two helpings! :applause:
 
Oh my. I'm getting weak in the knees here. :w00t:

Karen, that is absolutely beautiful!!! Perfect use of the Pantry, and an incredibly stunning dish that I'll be making soon! Awesome!! :clap::clap::clap:
 
And WOW, you opened that loin and then tied it better than most professionals!! Where did you learn how to do that? Awesome job!
 
Mama said:
Very nice, Keltin! That looks amazing! I think the lighting in your new place is perfect! Ya know, instant potato flakes may have worked to thicken your sauce.
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:doh: :pat:

Argh! Why didn't I think of that last night! Great suggestion that somehow never entered my scattered brain last night! Oops!:ohmy:
 
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