What's Cooking?

[Mitch f]

6 minutes ago, Johnsfolly said:

Today was my wife's birthday. I picked up a couple of thick T-bone steaks and a bunch of fresh asparagus. I had a variety of fresh golden and cinnabar chanterelles that I picked yesterday. The last of the our previous batches of chanterelles were pickled and we haven't had them yet. Been meaning to make wild mushroom ravioli. So I mixed and cooked chopped chanterelles, shallots, garlic, thyme, and fresh tarragon from the garden. Salt and pepper to taste. Let this filling cool. Since my son does not really like mushrooms, I mixed ricotta with garden fresh basil for the second filling. Had my daughter help make the fresh pasta and we stuffed the ravioli. The steaks were coated with Montreal steak spices and put on the grill. I grilled the steaks to medium rare. quick boil on the ravioli to cook the pasta and into the skillet with browned butter. Served the asparagus with salt, pepper, and ponzu sauce. My wife and I had a nice red wine with the meal.

 

That looks very delicious!

[Johnsfolly]

Mitch

It was fantastic. Everything turned out like I had envisioned.

[Terrierman]

28 minutes ago, Johnsfolly said:

Today was my wife's birthday. I picked up a couple of thick T-bone steaks and a bunch of fresh asparagus. I had a variety of fresh golden and cinnabar chanterelles that I picked yesterday. The last of the our previous batches of chanterelles were pickled and we haven't had them yet. Been meaning to make wild mushroom ravioli. So I mixed and cooked chopped chanterelles, shallots, garlic, thyme, and fresh tarragon from the garden. Salt and pepper to taste. Let this filling cool. Since my son does not really like mushrooms, I mixed ricotta with garden fresh basil for the second filling. Had my daughter help make the fresh pasta and we stuffed the ravioli. The steaks were coated with Montreal steak spices and put on the grill. I grilled the steaks to medium rare. quick boil on the ravioli to cook the pasta and into the skillet with browned butter. Served the asparagus with salt, pepper, and ponzu sauce. My wife and I had a nice red wine with the meal.

 

Nice job on the steak.  The whole fresh ravioli thing intrigues me.  Also do tell on the nice red.  Full disclosure, I had 2012 Simi Valley Russian Reserve Chardonnay with the beer can chicken tonight.  It's a high rated wine that I found on major sale.  Honestly I prefer Kendall Jackson Reserve though at about half the price.

[ness]

10 hours ago, Johnsfolly said:

Today was my wife's birthday. I picked up a couple of thick T-bone steaks and a bunch of fresh asparagus. I had a variety of fresh golden and cinnabar chanterelles that I picked yesterday. The last of the our previous batches of chanterelles were pickled and we haven't had them yet. Been meaning to make wild mushroom ravioli. So I mixed and cooked chopped chanterelles, shallots, garlic, thyme, and fresh tarragon from the garden. Salt and pepper to taste. Let this filling cool. Since my son does not really like mushrooms, I mixed ricotta with garden fresh basil for the second filling. Had my daughter help make the fresh pasta and we stuffed the ravioli. The steaks were coated with Montreal steak spices and put on the grill. I grilled the steaks to medium rare. quick boil on the ravioli to cook the pasta and into the skillet with browned butter. Served the asparagus with salt, pepper, and ponzu sauce. My wife and I had a nice red wine with the meal.

Dayum! Fresh pasta?!?!?

I see I'm not the only one that likes my steak cut for me ?

[rps]

Fish burger with strawberry salsa.

[Mitch f]

39 minutes ago, ness said:

Dayum! Fresh pasta?!?!?

I see I'm not the only one that likes my steak cut for me ?

And I noticed the steak was well rested, since the juices aren't all over the plate.

[ness]

14 hours ago, Terrierman said:

An oldie but still a goodie.  Heavily rubbed with tequila lime seasoning from Planters Seed Company in KC.  I just ate one of the wings.  Tasty.  It will go on the plate with a sliced yellow tomato from Maple Grove farm, just outside Nevada.  Dessert will be watermelon from the same source.  It's an Amish place.  I was there on Thursday.  The thermometer in the truck said it was 101.  Just around the corner from the market there was a huge load of hay coming in pulled by a four horse team.  It had been cut, raked and baled by horsepower and stacked on the wagon by manpower.  You have to admire a belief system strong enough to forego the modern world to the point that those people surely do.

Good old Planter's Seed. Cool place -- like stepping back in time. Did you get it there or do they have it available elsewhere?

The whole Amish thing has always intrigued me. I'd like to go Amish for a weekend just to see what it's like, but I don't think they'll let you do that.

 

[ness]

Made a Colorado-style green chili last night. I call it Colorado style because I think they usually put tomatoes in it. Just a couple boneless pork chops, some canned green chilies, a jar of salsa verde, a can of stewed tomatoes, onion, garlic and chicken broth. Cornbread isn't on the diet, and neither is cheese, but I had to do it. Pretty tasty. No muss, no fuss.

[Terrierman]

8 hours ago, ness said:

Good old Planter's Seed. Cool place -- like stepping back in time. Did you get it there or do they have it available elsewhere?

The whole Amish thing has always intrigued me. I'd like to go Amish for a weekend just to see what it's like, but I don't think they'll let you do that.

 

Got the seasoning there.  I threw that reference in just for you.  Figured you had been there once or twenty times. 

Yeah the Amish thing is interesting.  There's a pack of Amish families that are regulars at the Springfield farmers market.  Nice people and a couple of those families have some good genetics going - some amazingly beautiful young women.  And you know they are not strangers to hard work.

[rps]

We have a Mennonite community near here. They too participate in the farmers market. The young men are squeaky clean groomed in their coveralls that practically have creases and the young ladies wear these exquisitely well made by hand jewel colored dresses with their lace bonnets.. I don't know, but I bet they smell of soap. The best meat processor happens to be run by one of the clan, Das Bucherhaus.

Break, break.

Tonight Nancy and I are doing leftovers. After house guests, this duty is inevitable. Tonight we will reheat the chicken wings and parcel out tabouli. Dang, this life is so tough.