For diner

Or more so, for dinner:


I made a roast beef, cooked down for 2 hours with leeks, carrots, green bell peppers, a sliced tomato, garlic, mushrooms, bay leaves, herbs, and a cajun blend of spices.

I then made a reduction sauce with the jus, butter, Stella Artois, Dijon mustard, black berries, brown sugar, carrot juice, tarragon, and fennel seeds.

Reduction sauces can be tricky, as it is easy to destroy subtle and complex flavors by over cooking, but I think I managed to time the introduction of the various ingredients properly, and the product came out quite satisfying.

I would have liked to have cooked the roast down slower to reach the proper tenderness, but my schedule does not permit such during the week.

Baked Ziti.

I don't eat beef, but that still sounds tempting. Any meat with tomato and garlic in it, is actually......

Out of curiosity, what exactly do people use when they need to cook stuff for hours at a time? I mean I remember seeing a chili recipe where it had to be cooked for some 7-8 hours...so...is it coals? LPG? Electricity? What?

I had pork cutlets with linguini

I have been on a pizza kick. Every Sunday I make another. Have been experimenting with buttermilk pizza crust as of late. Baking bread too, batter breads are next.

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Originally Posted by india

Out of curiosity, what exactly do people use when they need to cook stuff for hours at a time? I mean I remember seeing a chili recipe where it had to be cooked for some 7-8 hours...so...is it coals? LPG? Electricity? What?

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Anything can be used, but one should be careful not to burn the food.

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Originally Posted by india

I don't eat beef, but that still sounds tempting. Any meat with tomato and garlic in it, is actually......

Out of curiosity, what exactly do people use when they need to cook stuff for hours at a time? I mean I remember seeing a chili recipe where it had to be cooked for some 7-8 hours...so...is it coals? LPG? Electricity? What?

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It just depends. You can use pretty much anything, it's just maintaining proper temperature and having patience and time. For instance, for fowl such as duck or goose, especially wild, you can really make the meat tender and succulent by cooking it for a long time at a low temperature. I have a recipe for Confit de canard that calls for cooking the duck for 10 hours at 200 degrees Fahrenheit in an oven.

Many dishes that are also cooked down for hours, such as Osso Bucco, Gumbo, Sauce Piquant, etc. are done on a stove.

Sometimes for special occasions back home we roast 30 Lbs pigs, called cochon de lait. That usually done in a pit or on a grill, or hanging in a hot house for hours and hours.

Right.
I asked because we normally just use LPG in homes here, see, and cooking something on a gas burning stove for so long is just not economical....

Osso buco, very yummie.

When I slowcook I just put the oven on 80 degrees after an hour on 160 to 200 (depends on the meat, 160 for beef/poultry 200 for tougher meats like goat or sheep), perfect for stews the meat remains really tender. The longer it's in the oven the better, and make it one day before you eat it, it's best after a night in the fridge.

Tonight I had smoked oysters, tiramisu, and a nice Belgian lager.

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Originally Posted by india

Right.
I asked because we normally just use LPG in homes here, see, and cooking something on a gas burning stove for so long is just not economical....

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My utilities are included in my rent.

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Originally Posted by india

Right.
I asked because we normally just use LPG in homes here, see, and cooking something on a gas burning stove for so long is just not economical....

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Really? You should move here. Gas is cheap as chips. Electricity however, is not. =(

Oysters? Goat? Whatever those recipes were? Are you guys fo' real?

Eh, don't mind me, I was raised on mince and potatoes...

Italian sausage on a bed of spinach with parmesan cheese

Tonight: Fettuccine with a red clam sauce, finished with a cappuccino and tiramisu. I have yet to find good tiramisu in San Diego, but I shall continue on my quest.

I tried making Tiramisu at home once, but when I dipped the cake fingers in coffee, they just broke into bits.....Would you happen to have some special, easy-to-make recipe? I'd really like to try again...

Chicken Basque style, (thanks Grandma).

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Originally Posted by Strike For The South

Italian sausage on a bed of spinach with parmesan cheese

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Louis isn't Italian.

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Originally Posted by Psychonaut

Louis isn't Italian.

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who says I always wake up next to Louis? meoooowwwww

For breakfeast:

The leftover sausage with eggs filled with tomatoes, green chile, and cheese plus a banana on the side

How bout sum sushi...
https://www.youtube.com/watch?v=jXjx...layer_embedded

When using beer for meat sauces, you should not use pilsner like Stella. From the same brewery there's also leffe. (Industrial beer that presents itself as abbey beer while it's not) While it isn't as good as most other more traditional beer it's easy to find in the States and almost every other country and it's much better to use for cooking. The beer even has it's on cookbook, which I of course own. Note though that there are different flavours of Leffe. We use the book too, though we swap the leffe beer with a better abbey beer of the same category. Which beer to swap it with depends wether you are instructed to use blond (which is like any abbey beer with trippel/tripel/triple in it's name), brown (dubbel/dubble/double/...) or one of the others.

Beer is fantastic in a stew I use Grimbergen, so easy soooo good. Bake beef, add onions, add vlees-fond (dunno translation) add carrots and beer, some flour, and wait. If you can smells delicious.

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Originally Posted by Fragony

Beer is fantastic in a stew I use Grimbergen, so easy soooo good. Bake beef, add onions, add vlees-fond (dunno translation) add carrots and beer, some flour, and wait. If you can smells delicious.

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Indeed. Grimbergen kan be used for it quite well, it's similar to Leffe and it's main competitor over here.Due to lack of abbey beer I've also had stue with Palm which wasn't halfbad either. Tripel Karmeliet makes good stue too. But to every man his own.

My wife used brown Piedboeuf (table beer) in a rabbit stew lately and it tasted excellent.

Piedboeuf is also the perfect alternative for soft drinks, imo. The low alcohol percentage (1,5 %) makes it possible to drink plenty of it without getting drunk. I re-discovered it a family meeting lately.

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Originally Posted by Moros

Indeed. Grimbergen kan be used for it quite well, it's similar to Leffe and it's main competitor over here.Due to lack of abbey beer I've also had stue with Palm which wasn't halfbad either. Tripel Karmeliet makes good stue too. But to every man his own.

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Also great with pannenkoeken

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Originally Posted by Fragony

Also great with pannenkoeken

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Of course. What else would you drink when eating pancakes?

@Andres: yeah sad how noone drinks tablebeer anymore. I drank it as kid. Much healthier than all those sodapops and everything. Well except perhaps for water.

IN the pancakes instead of milk

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Originally Posted by Moros

@Andres: yeah sad how noone drinks tablebeer anymore. I drank it as kid. Much healthier than all those sodapops and everything. Well except perhaps for water.

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Me too! But people nowadays would frown deeply upon parents serving their children "alcohol" during dinner. As if all the crap they put in soft drinks, be it "light" or not, is so much healthier. Meh.

Was just a way to preserve water, water is good now