What's Cooking?

[rps]

I am very interested in the stuffed grape leaves. I guess I am easily lured.

[snagged in outlet 3]

I've talked about this method before.  Whisk your seasonings in oil then coat your boneless skinless chicken breast in it and grill em up.  Works like a charm! 

[ness]

4 hours ago, rps said:

I am very interested in the stuffed grape leaves. I guess I am easily lured.

I went back and found this post from last year when I did it. I'd be happy to provide the recipe if you'd like. I transcribed my aunt's card word for word. 

[ness]

On 3/23/2016 at 5:28 PM, rps said:

Lemon dill beurre blanc maybe?

Nothing like replying to a post a year+ later, huh? Just reread the old post I mentioned above, and a few posts after that and came across yours.

Funny thing is today I was looking for lemon dill sauce recipes and came across lemon dill beurre blanc. Copied the recipe to try tonight. I made an avgolemono last night and it just wasn't what I'm looking for. Ate lunch at Tasso's Greek restaurant in KC today and had a dolmathes -- because his sauce is what I'm trying to figure out. I can see dill in it, and taste lemon. It's almost clear and, I think, slightly thickened with cornstarch. It wasn't buttery though it probably has some in it, and I don't think it had shallot. Tasso was staring at his phone the whole time I was there and I couldn't get the nerve up to try and ask him again.

Those almost look like cornstarch lumps in it.

[rps]

2 hours ago, ness said:

I went back and found this post from last year when I did it. I'd be happy to provide the recipe if you'd like. I transcribed my aunt's card word for word. 

yes please!

[ness]

33 minutes ago, rps said:

yes please!

Here you go, verbatim:

Stuffed Grape Leaves

from Mary Mansor

Prepare the Leaves
The jar contains two rolls of leaves preserved in brine. Remove one roll at a time. Unroll. Hold under cold running water to remove brine, then place the pile flat in a pot and cover with water. Separate the leaves – one at a time – as needed. Careful. They are fragile. Remove stem (using fingernails), spread out leaf. Place stuffing across bottom of leaf – amt. depending on size of leaf. Start rolling from bottom, turn in each side, and continue rolling. Leaf is wet and seals itself. (You need not rinse the leaves individually, but run cold water on them and change the soaking water periodically — to remove most of the brine).

Arrange rolls across the bottom of a large pot — adding layers as needed. Then cover rolls with plate smaller in diameter than pot. Nearly cover with water.

Mixture
2 lbs ground beef
1-1/2 tsp. cinnamon (slightly heaping)
10 shakes pepper
3 tsp. parsley flakes
2 tsp. salt
1/2 (half of a 6-oz. can) tomato paste
1 cup rice (Uncle Ben’s Converted)

Mix thoroughly (with hands!). Roll mixture in leaves and arrange rolls in rows in big pot. Add water to almost cover. Bring to boil and then immediately reduce heat to low. Cook over slow heat for 45 minutes. Taste one to be sure rice is cooked. Serve warm with a dab of sour cream or yogurt. N.B: To prevent unwinding of leaves when boiling starts, I place an inverted smaller plate across the top. See first card for leaf preparation. Call if you have questions.
Love you!

?

[Terrierman]

Shakshuka is simmering right now waiting for eggs.  It has Johnsonville pattys (3) a poblano and a yellow bell pepper so off recipe there.  Redgold crushed tomatoes and a small can of redgold sauce instead of paste so off recipe there too.  It still smells incredible.

[Terrierman]

4 hours ago, ness said:

Here you go, verbatim:

Stuffed Grape Leaves

from Mary Mansor

Prepare the Leaves
The jar contains two rolls of leaves preserved in brine. Remove one roll at a time. Unroll. Hold under cold running water to remove brine, then place the pile flat in a pot and cover with water. Separate the leaves – one at a time – as needed. Careful. They are fragile. Remove stem (using fingernails), spread out leaf. Place stuffing across bottom of leaf – amt. depending on size of leaf. Start rolling from bottom, turn in each side, and continue rolling. Leaf is wet and seals itself. (You need not rinse the leaves individually, but run cold water on them and change the soaking water periodically — to remove most of the brine).

Arrange rolls across the bottom of a large pot — adding layers as needed. Then cover rolls with plate smaller in diameter than pot. Nearly cover with water.

Mixture
2 lbs ground beef
1-1/2 tsp. cinnamon (slightly heaping)
10 shakes pepper
3 tsp. parsley flakes
2 tsp. salt
1/2 (half of a 6-oz. can) tomato paste
1 cup rice (Uncle Ben’s Converted)

Mix thoroughly (with hands!). Roll mixture in leaves and arrange rolls in rows in big pot. Add water to almost cover. Bring to boil and then immediately reduce heat to low. Cook over slow heat for 45 minutes. Taste one to be sure rice is cooked. Serve warm with a dab of sour cream or yogurt. N.B: To prevent unwinding of leaves when boiling starts, I place an inverted smaller plate across the top. See first card for leaf preparation. Call if you have questions.
Love you!

?

Love you too!

[MOPanfisher]

Sounds delicious.  Fellers like me are still amazed that you can buy pickled grape leaves in a jar.  I need to shop in nicer stores.

[Terrierman]

1 hour ago, Terrierman said:

Shakshuka is simmering right now waiting for eggs.  It has Johnsonville pattys (3) a poblano and a yellow bell pepper so off recipe there.  Redgold crushed tomatoes and a small can of redgold sauce instead of paste so off recipe there too.  It still smells incredible.

Just finished dinner.  It's a heck of a meal.  Easy, good.  Not the usual.  Recommended.  I'll do it again with a jalapeno added and the sausage removed, and more of the spices than I used this time.  I like spicy.  Next time I will have some hard bread too.