What's cooking?

Robin, honestly, I drool over almost everything you post here and on FB. Would you and Mary open a restaurant please? I'd be there almost every day. (I can put in a good word for you with a reviewer I know )

[Robin Garr]

Robin, honestly, I drool over almost everything you post here and on FB. Would you and Mary open a restaurant please? I'd be there almost every day. (I can put in a good word for you with a reviewer I know )

Nooooooo!!! Turning a passion into a job takes all the fun out of it.

Nooooooo!!! Turning a passion into a job takes all the fun out of it.

Besides that, you wouldn't have the time for the 88 other major things in which you have an interest.

Lemon Turkey Soup with Farfalle & Spinach, and homemade Rosemary Focaccia.

For those of you who still have turkey left, this was a very tasty reasonably quick soup ( actually almost a stew). Here's the recipe: http://www.epicurious.com/recipes/food/ ... lle-102436

Deb

This past Monday evening we had hot browns for dinner, and leftover turkey was the star attraction. I add a can of diced green chiles to my mornay sauce to give it some extra kick, this makes the hot browns really good.

[Robin Garr]

Two recent meals: The other night, a salad of roasted pumpkin and onions tossed with walnuts and celery in a light sesame dressing, served with chard sautéed with garlic and dressed with a little tahini. 



Tonight, green bean and onion curry with ginger and garlic, Thai Panang-style with coconut milk, served with steaming white rice.

Lemon Turkey Soup with Farfalle & Spinach, and homemade Rosemary Focaccia.

For those of you who still have turkey left, this was a very tasty reasonably quick soup ( actually almost a stew). Here's the recipe: http://www.epicurious.com/recipes/food/ ... lle-102436

Deb

I made this last night (seemed appropriate after a rainy afternoon of whiskey tasting). I used a homemade turkey stock instead of the canned chicked broth in the recipe. The amount of liquid called for in the recipe was low, in my opinion - I added a few more cups and it was still pretty "stewy." I also upped the lemon juice a tad and cut the lemon zest to keep things from getting too lemony, especially for the leftovers. Otherwise, quite good.

Glad you liked it, Brad.

Today is White Chicken Chili in my new programmable slow cooker. I think I'm loving this new slow cooker cookbook I bought- it's called "Not your Mother's Slow Cooker cookbook". Real recipes for real cooks- none of this "dump three cans into your crockpot..." cooking. Really needs a programmable crockpot, though- many recipes don't cook for a full work day. I'll let you all know the verdict after a few more tries.

Deb

Chorizo, onions, garlic, and jalapenos are browning

Refried beans and tortillas are warming

Tequila, lime juice, and oj are chilling.

Screw this weather; I'm going to Mexico tonight.

Glad you liked it, Brad.

Today is White Chicken Chili in my new programmable slow cooker. I think I'm loving this new slow cooker cookbook I bought- it's called "Not your Mother's Slow Cooker cookbook". Real recipes for real cooks- none of this "dump three cans into your crockpot..." cooking. Really needs a programmable crockpot, though- many recipes don't cook for a full work day. I'll let you all know the verdict after a few more tries.

Deb

Don't forget this one.

Puerto Rican Pork Roast


5 cloves garlic
1 onion
2 tablespoons oregano
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon salt
2 teaspoons pepper
1 tablespoon olive oil
1 tablespoon vinegar
1 juiced lime
1 juiced orange
3 lb pork shoulder

Marinate overnight, sear on grill or in pan, add everything to crock pot and cook until falling apart. I usually start the roast in the morning and cook it on high until I'm ready for dinner.

viewtopic.php?f=4&t=17183&hilit=+pork

some recent dishes:

and tonight's dinner:

Ken-
I could eat that. Nice presentation!

A Perfect Roasted Chicken ( from Thomas Keller - it really is!) and Wild Mushroom risotto with a salad of Buttercrunch lettuce, dried cranberries, spicy pecans and gorgonzola. (Cut myself chopping onions, so Brian had to finish all the prep... )

Ken - your pics are fabulous- love your platings! Unfortunately, now I'll never include snaps of my food- it's not nearly as pretty and I'm usually rushing to get the food to the table. Cooking makes me hungry!
Deb

Thanks guys, but sadly, none of those plates arrived at the table piping hot. I guess I need a plate warmer and a brigade of 2-3 helpers to pull that off.