What's Cooking?

[BilletHead]

2 minutes ago, Johnsfolly said:

Well the lack of leftovers says a lot on how good they were ! Thanks again for sharing your harvest with the Folly family!

     Well you know where to get more . Breast and fat . You know what I mean!

BilletHead

[rps]

Four cheese tortellini with mushroom cream sauce.

Four varieties of shrooms with butter, onion, garlic, chicken stock, and cream over a four cheese pasta we bought. A good and tart salad on the side made a perfect meal.

Edit: Additional sauce seasonings included Worcestershire sauce, soy sauce, fish sauce, and sriracha.

[snagged in outlet 3]

On ‎8‎/‎5‎/‎2017 at 6:27 PM, podum said:

My extended relatives tend to stay extended.

Lucky dog!

[Johnsfolly]

Tonight was a birthday dinner for my betterhalf. It's a pretty heavy meal for summer, but its something that she wanted. So it was wagyu / angus beef shank osso bucco with mushroom risotto. I picked up the beef at the farmer's market. I dredged the beef in seasoned flour and browned both sides in a dutch oven. I pulled out the browned meat and added cut carrots, onions, celery, and minced garlic to the dutch oven and cooked several minutes until tender. Then added a cup of red wine (Pine Ridge Petit Verdot) and deglazed the oven and let it simmer a bit. Then added diced stewed tomatoes and chicken stock. I cooked this at 325 deg oven for almost three hours. During the last 40 minutes of the cooking I made the risotto. I picked up oyster mushrooms at the farmer's market and found maitake mushrooms at one of our Hyvee stores. I sauted the mushrooms along with diced onion and minced garlic. Once the onions were translucent I removed them from the pan. I added butter and browned the rice, then added a cup of pinot grigio. While that was going on I made a mushroom stock using the stems of the mushrooms and dried porcinis in chicken stock. Once the wine was adsorbed by the rice, I added about 1/2 cup of the mushroom stock. Risotto is a labor of love. Add stock and stir, add stock and stir, add stock and stir... Just at the end I added the sauted mushrooms, onion, and garlic along with about a 1/3 cup of parmesan cheese.

Here is the plate I made up for my wife.

I had a arugula and mixed green lettuce salad and my own cup of the red wine.

[Johnsfolly]

Okay now to add another day's worth of calories. Layered cake, muffin, banana foster, puddings, etc.

[joeD]

rps- soy and fish sauce and sriracha (and Worcestershire?!) mixed with with cream and italian cheeses in a pasta dish is an absolute abomination. Good grief. Why not add Frosted Flakes for crunch? 

Your food combinations are appalling for someone who professes to teach us cooking.

You know nothing.

[rps]

A couple of night's meals since last I posted.

Tuesday was bistro steak night. Wednesday was mesquite roasted chicken and rice pilaf.

 

[rps]

Sometimes the season tells you what you must serve. Tonight was not a wintertime braise time; it was time to highlight the produce.

 

[rps]

Tonight I needed to use some of the chicken from the roast several days ago. I opted for a New York Times recipe for sesame noodles with cucumber and shredded chicken. It was good but not great. However, if I can manage to cross Pioneer Woman's sesame noodles with this recipe, I may hit solid gold.

 

[MOPanfisher]

Supper didn't turn out that we'll tonight but while mowing I found this big bolete in my yard.  My wife loves them so I sliced it thick, into a skillet with butter and some seasoning I like.  Once it sautéed and bit I mopped out the extra butter with a paper towel so it wouldn't burn and gave it some extra heat to brown them a little.  Pretry good, wife was happy and we all know the rule.