Whats cooking Thursday November 5, 2009?

lilbopeep

lilbopeep

🌹 Still trying to get it right.
i have cheese steaks or lentil soup and cheese biscuits planned.

things can change at any time though.

whats cooking by you?
 
The menu at work said swedish meatballs or fish and rice pilaf for today.
Think I'll go for the meatballs.
 
Something with minced beef tonight, what depends on how much time I have - I have to go to the laundrette straight after I get home.
 
Well I defrosted steaks yesterday but opted out for Sloppy Joe's so we will grill the steaks up tonight as for sides no idea yet but I have lots of vegetables, rice, potatoes and pasta available.
 
I'm planning in Shepard's Pie....but still browsing through recipes that call out to me.

Anyone have a spectacular recipe for it?? Everyone I've seen so far seem a little HO HUM....I wish I could find my recipe for my old shepard's pie using Guiness.... :(
 
Making a meat sauce for lasagna tomorrow. To celebrate a friend's birthday with him. Here it is now, slowly bubbling away.

Keeping the burner real low so that it doesn't stick or burn at all.
 

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Sherman said:
Making a meat sauce for lasagna tomorrow. To celebrate a friend's birthday with him. Here it is now, slowly bubbling away.

Keeping the burner real low so that it doesn't stick or burn at all.
Click to expand...

Is that a cast iron pot Sherman?
 
Looks like it, hey?

Actually, it's the Rachael Ray 8-quart Oval Pasta Pot. I also have the matching 5-qt Rachael Ray Oval Skillet. They're BOTH hard anodised with a non-stick interior surface.
 
Sherman said:
Making a meat sauce for lasagna tomorrow. To celebrate a friend's birthday with him. Here it is now, slowly bubbling away.

Keeping the burner real low so that it doesn't stick or burn at all.
Click to expand...
looks yummy sherm!!
 
Sherman said:
Looks like it, hey?

Actually, it's the Rachael Ray 8-quart Oval Pasta Pot. I also have the matching 5-qt Rachael Ray Oval Skillet. They're BOTH hard anodised with a non-stick interior surface.
Click to expand...


Thanks Sherman it does look like cast iron in the picture, glad it isn't though. I was going to warn you if it was. I ruined the seasoning on one of my CI dutch ovens making sauce in it like that one time. Sauce didn't taste right either needless to say. :mrgreen:
 
Thanks, lilbopeep, and it is! Tasted it a few times already. Seems to have enough seasonings in it. Don't want to get crazy with the salt.

Joec, you're welcome.

To the contrary. Incidently I did think about doing the sauce in one of the seasoned cast iron pots, but now I'm glad that I didn't since you told me about the unfortunate experience that you've encountered with yours.

It's problably the acidity of the canned tomatoes reacting with non-enameled cast iron that might have ruined your sauce. Your sauce, in all likelihood, has picked up that nasty metallic taste that cast iron can sometimes give off in some sauces & gravies

Then I thought of the enameled cast iron oval pot, but I didn't think that it was large enough. Thus what lead me to use the pot shown in the pic above.
 
Nice sauce, Sherman.

We are having a chicken and shrimp stir fry tonight, maybe with some hot and sour soup on the side.
 
Thank you, Cooksie!

Actually, it was just starting out with the cooking then. I think it's darker and thicker now.
 
I made the Shepard's Pie with Guiness gravy, corn and tri-coled bell peppers....not very pretty but it was VERY tasty ;)
 

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Looks good, Deelady!

Here's what it looks like now, slightly reduced and thickened a little bit more.

The grease on top will be removed when the sauce cools down, just before it's stored in the fridge for use tomorrow.

Those green things that you see on top are bay leaves. I put some hamburg and diced Italian sausage in it.
 

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That looks like you'll have some leftover, Sherm. That's a lotta sauce. Nice pot, too.

You've got me wanting to make RR's shepherd's pie, Dee. That's the recipe I use. I make it in small ovenproof bowls for individual serving. Good stuff. It uses hamburger instead of lamb, so I guess technically it's cottage pie? That's what someone told me anyway.
 
Thank you, Chowhound! I plan to keep some of it and put it in the freezer for another time.

And BTW, I'm going to use the no-boil lasagna, which can be cooked right in the sauce in the oven and it will help cut the prep time drastically. No more having to boil the noodles and dealing with messy draining.

I saw Aaron McCargo Jr. do his version of Shepherd's Pie that way - in individual dishes.
 
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Stormy day here so it's split pea soup I made on Sunday and kept in the fridge along with rosemary potato rolls. Comfort food for a nasty day! :)
 
chowhound said:
And no messin' with slimy noodles, Sherm! lol.
I hadn't heard of those before. I'll have to look for them. Do they come out the same? Have you used them before?

Here's the recipe I've made a few times, Dee.
http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe/index.html
I didn't put all that green stuff on top though. I like the look of the slightly browned paprika and potatoes. Yep, I definitely need a shepherd's pie soon.
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I made my gravy with a roux the same as hers except I added beer instead or worcestershire :) and I just put it in at 450 not the broiler...I wasnt trying to brown it really mostly melting the cheese on top.
 
Didn't you say you used Guinness, Dee? That stuff tastes like worcestershire sauce :yum:
Just a different variation on a good meal :wink: Try popping it under the broiler once. The potatoes come out like a twice baked potato.

I'm going to pan fry some pork chops, but I only took them out of the freezer 30 minutes ago, so it'll be a while before I'm eating. I'm going to make a gravy using porcini mushrooms to give them a test run. I never had them before.
 
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