What's Cooking?

[ness]

5 hours ago, rps said:

Friday we used a store bought crust to make a bacon/cheese/asparagus quiche.

Yesterday we went to Shell Knob's Harter House where I picked up a ribeye roast. I bagged it with spices and it spent 6 hours in the sous vide at 131. After that I put it in a 500 degree oven for 7 minutes to brown the crust. I served with Jacques Pepin potatoes and sautéed Brussels sprouts chiffonade with mushrooms. A nice Australian shiraz was the perfect match.

 Not really a quiche guy, because it seems they’re usually dry, too browned and have ingredients I don’t really care for. Like at a B&B a couple weeks ago—actually a frittata— but it was bone dry and had kale in it. But—that quiche looks and sounds great. 

The steak plate looks great too. 

[ness]

5 hours ago, Terrierman said:

I occasionally put sour cream in scrambled eggs if there's some in the fridge.  Lately been adding some ricotta that was left over from an earlier cook.  They will both give you some creamy goodness in your eggs.

A couple interesting ideas. 

[rps]

pork country style ribs a la paprikash.

[rps]

We fixed a roasted beast last Saturday. As official old farts, we do not eat as much as when we were young. We had a significant hunk of beast left. Tonight I used some of the roast in a salad. Romain, radish, cucumber, cherry tomato, avocado, hard boiled egg, goat cheese, and thin sliced roast with a homemade dressing.

 

[Terrierman]

Beanie wienie.  Again.  Sorry for being such a plebe.

[rps]

19 minutes ago, Terrierman said:

Beanie wienie.  Again.  Sorry for being such a plebe.

Nothing wrong with beanie wienie. Cassoulet is just fancy beanie wienie.

 

[Terrierman]

22 minutes ago, rps said:

Nothing wrong with beanie wienie. Cassoulet is just fancy beanie wienie.

Vidalia and Billethead sauce were involved too.

Its starting to sound pretty good.

Oh wait it was....

Wow!  I'm not a plebe anymore! 

The weinies were Johnsonville if that gives me an extra stripe. 

[ness]

Plaza III Steak Soup tonight.

Plaza III was a steak house on the Plaaah-zuh in KC known for its quality steaks and also its steak soup. Got the recipe years ago, and it’s available on the web now. It was a one-of-a-kind place, not a chain like about every thing else these days. Unfortunately they closed last month after 54 years. 

Soup is pretty simple—ground beef, veggies, beef broth, herbs. 

 

[BilletHead]

         Crispy Sesame Chicken with a sticky Asian Sauce,

   Bite sized chicken breast pieces dusted in corn starch, then in beaten egg wash and then into flour. Fried up in wok in batches,

  A sauce is made consisting of sesame oil, diced garlic, rice wine vinegar, honey, ketchup, sweet chili sauce, brown sugar and soy sauce,

  Heated up in same wok and thickened and reduced,  Add the chicken, 

Wok working,    Plate over rice with sesame seeds and sliced green onions,

    First time dish. Second and third times it will be with goose and wild turkey,

BilletHead

 

 

[ness]

Who doesn’t love peas? Tonight’s delicacy: split pea with ham soup. It’s a real looker too!