What's cooking?

[Deb Hall]

Halloween night tradition- Amy's slow cooked marinara, with meatballs and spaghetti. Salad of Farmer's market lettuce with the last of the season's tomatoes. Constant interruptions with trick- or-treaters - still great!
Deb

[Jay T]

Hi guys - this is my first post to LHB and I'm excited to be here! I wanted to share a recipe that I found recently and have already made again. Brunswick Stew is a Southern dish. This one has the addition of brisket. The first time I made it I used brisket that I found at Kroger. Though not a chili, I took it to a chili party and everyone loved it ... next time I went to Feast BBQ and got a pound of theirs. Oh, my!!! Give it a shot, I bet you like it.

http://www.myrecipes.com/recipe/chicken-brisket-brunswick-stew-50400000116215/

[Robin Garr]

Hi guys - this is my first post to LHB and I'm excited to be here! I wanted to share a recipe that I found recently and have already made again. Brunswick Stew is a Southern dish. ...

Welcome, Jay! Sorry I didn't respond earlier. Weekends aren't time off in my other day job. Tis looks good, though. I've always felt that there's a close kinship between Low Country Brunswick stew and Kentucky burgoo. Your thoughts? Anyone?

[Robin Garr]

Tortilla Española.

[Gayle DeM]

Re: What's cooking?
by Robin Garr » Sun Nov 11, 2012 8:24 pm

Jay T wrote:
Hi guys - this is my first post to LHB and I'm excited to be here! I wanted to share a recipe that I found recently and have already made again. Brunswick Stew is a Southern dish. ...

Welcome, Jay! Sorry I didn't respond earlier. Weekends aren't time off in my other day job. Tis looks good, though. I've always felt that there's a close kinship between Low Country Brunswick stew and Kentucky burgoo. Your thoughts? Anyone?

And thene there is Minnesota or Upper Midwaet Booya that is very close to Kentucky burgoo as well.

[Deb Hall]

Booya?? Sounds like the send up to a joke. You're kidding- right Gayle?

[Deb Hall]

Thomas Keller's Simple Roast chicken ( my 8 year old declares this the best dinner ever)
Roasted Butternut Squash drizzled with Maple Syrup
Roasted Garlic Mashed potatoes

[Gayle DeM]

Re: What's cooking?
by Deb Hall » Sun Nov 11, 2012 10:42 pm

Booya?? Sounds like the send up to a joke. You're kidding- right Gayle?

No, I'm not kidding, Deb. I ate many-a bowl of booya or booyah back in my MN days. The first time I had burgoo back in '76 I immediately thought of its resemblence to booya.

Here is an article that might explain it a bit http://www.hungrybrowser.com/phaedrus/m1223F05.htm

Gayle

[Robin Garr]

Mary made a light dinner of sticks, seeds and twigs. It's good, though! A slaw of organic red quinoa, sunflower seeds and black sesame seeds with thin-sliced fresh cabbage and sweet onions and Kumato tomatoes in a sesame-lemon vinaigrette.

[Ken B]

"Ramen": fresh pasta in mushroom/dashi broth, crisped county ham, kimchi, soft duck egg, crisped mustard greens, tare'. Paired beautifully with North Coast Le Merle Saison.

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Way too much going on here, but still good. Veal sweetbreads, sunchokes, celery root hash with shichimi togarashi & nori flakes, pickled and fresh radish, sauteed shitake, celery leaf and black garlic. North Coast Le Merle Saison in the glass.

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Vanilla gelato with cracked black pepper, passionfruit sorbet and peppermint ice cream garnished with fresh basil and sliced serrano.

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[Robin Garr]

This might seem a little like Weird Fusion, but it crossed my mind tonight to stir a little leftover TJ's organic red quinoa into a simple mushroom risotto. I have to tell you that it exceeded expectations, kicking both texture and flavor up a notch. I'll definitely work with the combination of rice and red quinoa again.

[Robin Garr]

Spaghetti alla carbonara!

[Robin Garr]

Aloo Patta Ghobi, Indian-style cabbage with onions and potatoes.

[Robin Garr]

Fresh fennel and onion cream with fennel pollen and Pecorino Romano on corn-quinoa linguine. No judgin' on the offbeat pasta,please! I was checking it out so I can competently respond to people with gluten-free food questions. (It actually tastes very much like the real thing, but requires very frequent stirring for the first few minutes as it tends to stick together.)

[Carla G]

Robin, it looks as if you've been doing quite a bit of meat free cooking. (And it all looks so yummy!) how is it agreeing with you body wise, or is it?