What's Cooking?

[Johnsfolly]

28 minutes ago, Deadstream said:

How much wine?   Merry Christmas all

Couple of glasses only☺. More likely bad editing than too much wine.

[Gavin]

Did not bother with pics, been cooking all weekend. Rib Roast, turkeys, pancakes, lots of sides. Gotta work in the AM. Will be a nice break. Leftovers surprise should be good.

[ness]

I can’t say for sure how many years this recipe has been going, but it’s more than 60 and likely many, many more. It’s my grandmother’s recipe, and my mom made it every Christmas when we were growing up. I’ve carried the torch since before she passed away 30 years ago. It’s a ‘pudding’ of the cake variety with dates and pecans and a sauce made of butter, sugar and cream. I debated whether to make it this year, because only an uncle and me really like it, but I’m too big a sentimental sap to stop it. Grandmother Mildred’s Date Nut Pudding:

Another old favorite, with a broader appeal, is good old shortbread. Just butter, sugar and flour. Inspired by our old family friend Mrs. Gilfedder who was from Scotland. She made us shortbread every year at Christmas until she passed away in the 70’s. Being a sentimental sap, I continue to make this too. Here’s a fancy-looking piece from a mold, but the cookie version (which are all gone) is better due to having more edges. 

Hope everyone had a nice Christmas! We sure did here. 

[snagged in outlet 3]

Homemade ravioli last night.  Recipe came over with my grandparents from northern Italy.  Took two days to cook and roll out 600 of them. 

Not anything like what you see today.  The whole recipe only has one small can of tomato paste.  

[ness]

Would love to hear more details. Hand rolled or pasta machine? Filling? Sauce? 

[snagged in outlet 3]

Filling is brazed beef, chicken and pork with veggies and the lone can of tomato paste in a stock pot for 3 hours.  Removed, deboned and ground with spinach and crackers.

Sauce is the juice from that strained, with wine and cooked down.  It's a very thin sauce.

Warm water dough hand rolled and pricked.  One layer of hand rolled dough then meat then dough again.  We have a home made wooden ravioli pin then cut to squares.  Dusted with flour and rest to dry for 12 hours.

Served with hand ground parmesan from Italy.  LOTS OF RED WINE WHEN DINNING

[ness]

Wow! That’s a production. Thanks for sharing. 

Keep thinking I’d like to make pasta but also know I don’t need a whole lot of pasta in my diet. 

[snagged in outlet 3]

I do the meat and sauce one day and my brother and I do the dough the next.  One bad thing is you don't know if you have good pasta or glue until you eat them.  By then your 600 in.

My brother went to and graduated from The CIA so the dough is on him.  We've had more than one bad batch over the years.

[Johnsfolly]

I made our Christmas Eve dinner tonight. Since we ate so much soup and cookies on Xmas eve, this dinner got put aside. I made a cauliflower puree with thyme instead of mashed potatoes. Just to lighten things up this year. The cauliflower was cooked/steamed with chicken stock until tender then pureed with a little butter and more chicken stock. S&P and then stirred in the thyme. I took an idea from Griz and made stuffed mushrooms with a hot Italian sausage using white and young portabella mushrooms. Once I stuffed the mushrooms with the sausage, I put some shredded cheese in a bowl and rolled the mushrooms to coat them with the cheese. Cooked in a 375 deg oven until the mushrooms were cooked through about 20 min. I removed the mushrooms when done and turned down the oven. I coated venison loins with montreal seasonings and garlic powder. Seared the meat in a cast iron skillet on all sides and then into a 300 deg oven until medium rare. Not sous vide, but as go as we can make in the Folly household. The last side was steamed asparagus.

 

[ness]

Made some clam chowder today. Served it with a little ho’made sourdough with BilletHead gooseberry jam and some JK’s Scrumpy. Dangx4