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The second got mini penne (added raw/dry), red bell pepper, and Zesty Italian sausage, which ended up being a mistake, because it was too chili-hot for me and so the entire casserole was eaten by not-me. Same jar of TJ sauce.

The third got half a pound of gemelli, soaked in cold water while the meat was cooking. Jar of sauce. 2 lb ground beef, cooked and scooped instead of formally drained. Can of olives, crushed. Mix all that together in the 9x13 pan. Added more water so there was liquid at the corners on the level with most of the ingredients, by which I mean, rinse the sauce jar and add that water to the casserole. When done, mix again to distribute the heat and put the crispier bits into the middle. This scooped six portions at 10 oz and a half portion at 4.6 oz and yes, I did that on the scale. The resulting noodles are cooked through, the sauce coats everything but does not drip.
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1 red bell pepper, chopped and sauteed to blacken
1/2 large onion, medium dice, cooked through
4 cloves garlic, crushed and rough-chopped
3/4-ish lb ground beef, cooked on partially-cooked onion, not drained
2/3 lb spaghetti, half-lengths, cooked
1/2 can black olives, broken roughly
1 jar pasta sauce. I use TJ's Tomato Basil Marinara in glass with the green lid.

Stir all that together, after cooking sequentially and transferring to a mixing bowl.

Top with 1/4 lb cheese, grated. Bake 350F/30 min until the cheese is toasty.

Thoughts: We ate it, liked it, but it was rather squidgy and sweet. A slice of garlic bread or a garlic breadstick would have helped a lot. Ditto some green salad.

Use small unit pasta, mixed in uncooked, instead of fully cooked linear pasta. We currently own mini-penne. Keep the red bell pepper raw. Cooking didn't add anything helpful. Add a green bell pepper, but do cook that. Add WAY more garlic. Cook the onion less in the pan. If it weren't for us, a few sauteed mushrooms would be quite nice. Chunks of par-cooked Asian eggplant would be nice too. Consider using Italian Sausage instead of ground beef for More Flavor.
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Ingredients: cherries, sugar, water. It is whole fruit, suspended in bright red syrup. 19 oz bail-top wide mouth jar. According to the manufacturer's website, it only has a six month shelf life, so I guess I am eating a lot of jam for the next two weeks.

It's from Russia via a Russian deli. jamempire.ru and you'll need to go through google translate.

Pudding

Apr. 17th, 2017 02:13 am
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"Hmm, this looks like enough cornstarch. Yeah, and I'll finish off this jug of milk. One scoop of sugar in here, and one in the eggs."

>cook in double boiler
>temper eggs
>stir

"Yeah, that looks like the right consistency."

>take off heat
>add chocolate
>taste repeatedly
>add more chocolate, add more sugar, add vanilla
>pour into cooling bowl

#not a recipe
#cooking for myself means +/- 10% of pretty okay is still just fine

Gravy

Apr. 10th, 2017 06:54 am
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Onion gravy, discussed previously, when mixed with corn, becomes *really* close to creamed corn, with the primary difference being the meat broth component. I presume that gravy mixed with lamb-or-beef, carrots, parsnips, mushrooms, potato chunks, and maybe bigger onions, would be the base for some really nice pasty handpies, or under mashed potatoes for shepherd's/cottage pie.
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Today I made pastry cream, coffee, coffee-rum tiramisu, tiramisu with citron liqueur. Pastry cream, plain with no vanilla, is surprisingly not good with blackberries.

If you cook this, let me know in the comments.

1 qt whole milk
11 egg yolks and whatever whites stick to them, but not all the whites. About 300g egg yolks/egg.
270g sugar
70g cornstarch

1 pack ladyfingers
2 tubs mascarpone from Trader Joe's

Vanilla extract, a couple teaspoons
Coffee to make 2c brewed. I used medium roast.
Rum, probably 1/4 c? I free poured into the coffee until it tasted nice.
Nardini Grappa Aqua Di Cedro, poured directly onto the ladyfingers from the bottle until the cookies are moist

~~~~

Pastry Cream

Mix cornstarch with some milk, make a paste and stir into the rest of the milk. Add half the sugar to the milk. Cook in double boiler until thick/no starch taste. Heatproof bowl: mix eggs with rest of sugar. Temper eggs, blend back into milk, stir until thick trace. Temp 165F or higher. Strain and cool, stirring frequently.

Tiramisu assembly

Mix one cup of pastry cream per tub of cheese. Add vanilla to taste. Mix brewed coffee with rum.

Glass pyrex loaf pan, 3 layers: 5-6 cookies over bottom; they may be slanted to fit, break one to fit the corners. Pour enough coffee to soak. Smear cheese-cream over to cover. Do that again, then the top layer doesn't need to slant. Cocoa powder over the top, then plastic wrap and into the fridge to set up and become tasty.

Citron the same, but with the extra cookies (6) and cream mixture, and only two layers, and it's in a round small pyrex.

There's a bunch of pastry cream leftover. This quart milk --> pastry cream really would be enough to do up 4 tubs of cheese and 2-3 packs of cookies in possibly a 9x13; my loaf pan is basically half, by volume, of an 8x8 if I recall correctly.



I have 1.3-1.5 cups of egg white leftover. This should be enough to make an angelfood cake, or play with oatmeal lace cookies.
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Peel Russets. I cut mine into chunks, 4 discs along the length and then the end-rounds into thirds and the full cylinders into quarters. Spread them out in a roasting pan to form a single layer. I got about 1 1/2 potatoes in my 3 qt pot. A single layer is key for moisture evaporation: they need to roast, not steam. Pour some oil on them and stir well. You need enough oil to film the bottom of your dish. Bake at 350-375F until they're cooked through. IMPT: Stir thoroughly every 8-10 minutes to redistribute oil and loosen the potato chunks off the brown'n'crusty stuck layer. The crusty bit gives your potato the fried characteristic, similar to carnitas.

When the potatoes are all cooked through and the bottom crust is golden, remove from oven. Salt/pepper/season to taste, stirring well. Scrape the bottom of the roasting dish to loosen the crust and incorporate it into your potatoes. Resting the potatoes may hydrate the crust enough to loosen the rest of it.

Variation: lining the roasting dish with parchment or waxed paper will keep the potatoes from sticking, except for sticking to themselves, so the final result will be less mashed potatoes-y and more roasted-y.

Note: it didn't reheat particularly well. The brown crusty bits rehydrate to chewy. Only make enough for your current meal.
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This is how I prepare corned beef, potatoes, carrots, cabbage. Food=yum!


Here we go! )

I cook beef at a simmer so as to not boil the meat tough/dry. Bursting muscle cells causes them to lose internal moisture, and there's not a sauce in the world that can rescue spongy/dry meat. Barnabas loves HP Brown Sauce on his whole dinner.
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I got a pork shoulder butt roast on sale for $1.49/lb. Primarily because it was on sale, and looked fun. What to do with it? Two days I pondered. Finally, an idea! A dozen recipes later, I had a Plan, which resembled none of the recipes. Hah.

Ingredients
1 pork roast, 4-5 lbs
3 Tbsp canola oil
water, as needed
1 head garlic, peeled
2 tsp Mexican oregano
5 coriander seeds, crushed
1 bay leaf, small

Trim the Roast. Cut away loose connective tissue. Oh, haha, there's this big Y-shaped boneplate in the middle. Skip cubing the roast.
Heat the dutch oven. I <3 my 5.5qt La Creuset. It's cheerful bright green.
Sear the fat side of the roast on medium until it renders the fat and crisps golden brown. Sear the rest of the roast. Remove the meat to a cutting board.
While the meat browns: Peel a head of garlic, trim ends, then cut each clove into rough halves. With a table knife. Oops. Set aside.
Carve the meat off the bone. Bone into a foil lined pan to brown at 350F.
Sear chunks of meat, in batches, until reasonably crispy on all sides. Remove to a plate.
Garlic into oil--cook. Deglaze pot. Add other seasonings--Mexican oregano, coriander, and a bay leaf. Stir those around. Add some more water.
Dump the pork chunks in. Stir around. Add another bit of water. Get a piece of foil, and internally lid the pot. Put the real lid on. Into the oven!
When the bone is roasted, add it to the pot under the foil.
Cook until the meat is tender. Pull the rest of the meat off the bone.
Pull the pork apart with forks; the garlic disappears into the meat.
Back into the oven for top-crisping, fifteen minutes per fresh surface. Stir around each time.

Yield: A goodly four pounds for the freezer.
serendipity17: (Default)
...which would be small chunks of scrambled egg (browned to dry, with a touch of shoyu), plopped on a bowl of seasoned short-grain rice.

It's surprisingly really good. I was too hungry to want to spend the extra time making egg maki, and Random-Size Bits aren't exactly the right shape of usefulness for easy construction, either maki or nigiri.



Watch: http://youtube.com/watch?v=_HckRLrBXQM

Truly, soy sauce is the answer to all of life's problems.
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Look at CSA box. Find one bunch each of chard, kale, and spinach. Strip leaves from stalk portions, then cook each in clean salted water, and drain well. Saute two small-diced yellow onions. Into a 3 qt pot, pour one can of chicken broth. Add drained greens, pureeing with immersion blender. Add onions, puree. Add ground ginger to taste.

It's good! Next time I will add less ginger so it isn't hot green puree that burns with gingery pungency.

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