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"OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
Maroonclown 5430 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-20-10, 09:21 PM (EST)
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"OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes" |
LAST EDITED ON 01-21-10 AT 09:16 AM (EST)I had a really hard time trying to figure out which recipe to post. We've had a lot of meat dishes here on OTCC but DH loves this one so much he convinced me this was the way to go. You could use chicken for this and, although I don't eat it, I suspect lamb would work. This recipe is suitable for two but if you want to make more, be careful with the capers. They are strong and if you double up it may be too much. I find if you have everything ready to go, measured, it’s much easier because the sauce is almost like a stir fry in the sense that it moves fast. 2-3 boneless loins, trimmed of fat 3 tbsp flour (I use whole wheat) ˝ tsp each of S&P 2 tbsp olive oil - divided ETA - 3 tbls capers, rinsed and dried with papertowel 2 tbsp finely chopped fresh rosemary 1 tbsp lemon twist (or you could use zest) = roughly from one lemon 1 cup chicken stock (I use low sodium) Lemon juice from the lemon 1 tbsp of finely chopped parsley Pre-heat oven to 400 degrees. Soak capers in water, then drain and dry. Finely chop 2 tbsp of the capers, reserve 1 tbsp for garnish. Add S&P to flour and dredge chops in flour. In an oven-proof skillet, over medium heat, brown the chops in 1 tbsp of olive oil for approximately 10 minutes (5 minutes per side). Set aside on a paper towel In same skillet, wipe clean, add remaining olive oil. Add chopped capers, lemon zest and rosemary. Stir fry until fragrant, about 1 minute. Add stock and lemon juice and bring to a boil, stirring occasionally, for about 3 – 5 minutes. Add chops back to the mixture and place in the oven. Let cook for 20 minutes. Remove from oven. Wrap the oven mitt around the skillet’s handle and leave it there (just a safety tip, children). Take your remaining capers and the parsley and throw them in the skillet, while at the same time yelling “BAM”. Serve with potatoes (see below) and a veg side. I highly recommend pouring some sauce on the potatoes. Skinny Mashed Potatoes Boil potatoes with garlic cloves while chops are being made. Once mashable, smash them up and mix with fat free sour cream, skim milk, salt & pepper to taste and a dusting of nutmeg. Sorry, no measures here – it’s a “go-by-feel” I really hope you guys like this. I got myself into a bit of a tizzy trying to decide which recipe I should use. The Ingredients Prepping Browning Sauce Be Boilin’ Chops in Pan Out Of The Oven Nom Nom And note the lovely Chinette. I know, I know, but I didn’t feel like doing more dishes then necessary
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Maroonclown 5430 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-20-10, 09:36 PM (EST)
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3. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes" |
Really? Over pork and patats?
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bullzeye 4708 desperate attention whore postings DAW Level: "Stuff Magazine Centerfold"
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01-21-10, 07:44 AM (EST)
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7. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes" |
Over you, in the kitchen.
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Seana 5017 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-21-10, 00:23 AM (EST)
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5. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes" |
Take your remaining capers and the parsley and throw them in the skillet, while at the same time yelling “BAM”.*snort* My husband would eat this! (The picky bastige.) I'm going to make it for both of us! Woo! I bought a family pack of pork loins and there's still 3 left, so I think I'll try this with medallions. Sig by tribephyl
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Maroonclown 5430 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-21-10, 04:11 PM (EST)
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15. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes" |
That would work although I would use a little thickener to get the orignal "Bam" effect.
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jbug 12676 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-21-10, 04:21 PM (EST)
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16. "~sigh~" |
I am not a cook - I get food on the table but that's about it ~another sigh~~I watch a lot of cooking shows and I've been velly gellus of these threads..... but I still can't cook ~~big sigh~~ So now I'm going to cross the line and let ya'll know just how bad I am. Here goes--- tell me about capers. I don't know what they are; I have heard of them; but I don't think there have ever been any in my kitchen - or in my mom's kitchen. what do they taste like? why do you use them? I'll stand over here in the corner out of everyone's way now.......and ~sigh~
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Maroonclown 5430 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-21-10, 04:27 PM (EST)
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17. "RE: ~sigh~" |
LAST EDITED ON 01-21-10 AT 04:29 PM (EST)Capers are the bud of a certain type of bush (a caper bush, I believe). They are pickled and used in many dishes with lemon, etc. Very strong flavour, salty and pickly. Years ago I thought they were the balls of castrated roosters which are known as capons but then I learned that rooster balls are not pickled and jarred. There is a huge opportunity for a dirty joke here as I have "salty" and "balls" in one post. But I'll leave that to the experts.
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kidflash212 2119 desperate attention whore postings DAW Level: "Roller Coaster Inaugurator"
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01-23-10, 10:06 PM (EST)
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92. "RE: ~sigh~" |
I gagged them down and chased them quickly with water. It was pretty awful.
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Snidget 35571 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-21-10, 04:37 PM (EST)
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19. "RE: ~sigh~" |
LAST EDITED ON 01-21-10 AT 04:38 PM (EST)According to wikipedia The bush is called caper as well. http://en.wikipedia.org/wiki/Caper The are little salty flavor balls. ETA: Not something I grew up with as they aren't really an English or Scandinavian thing. Usually most places that have them will have them over with the pickles and olives.
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Maroonclown 5430 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-21-10, 07:06 PM (EST)
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62. "RE: ~sigh~" |
The smaller size would be mighty hard to chop. I recommend the regular.
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CTgirl 5879 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-21-10, 11:22 PM (EST)
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77. "RE: ~sigh~" |
Hey, it sounds like you know your way around a kitchen. You need to join in more often - maybe share a recipe or something!
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Snidget 35571 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-21-10, 05:01 PM (EST)
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39. "RE: ~sigh~" |
Maybe over there, but what translated to my Mom's English cooking (via Canada which probably didn't have access to a lot of the ingredients you could get from Europe--like stuff that mostly grows in the Mediterranean--especially since she learned to cook during the Depression and WWII) and most of her cooking was really basic with very few sauces. About the only sauce she did was gravy when she roasted something. We did have a few extra pickled things from Dad's heritage, and strangely...fried green tomatoes and I have no idea how that showed up other than the time between when the tomatoes ripen and the frost kills them isn't all that long in Alberta. Usually people think of the Southern US when they think of those.
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frodis 3796 desperate attention whore postings DAW Level: "Thong Contest Judge"
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01-21-10, 04:45 PM (EST)
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22. "RE: ~sigh~" |
JBug, not to be totally cheesy here, and I mean this with kindness, but if all you ever do is say "I can't" then you never will. Give a recipe a try. Any of them, just pick one and try - none of the OTCC recipes thus far have been difficult. Boo's Sunday Pasta Dinner, in particular, was simple, straightforward, and sublime. It only had a few ingredients! It tasted SO good! It made plenty to freeze away for later! I do understand that not everyone thinks it's fun to putter around in the kitchen, but if you're really jealous of the threads and doing all that sighing then stop wasting your breath and stop drooling on your new laptop keyboard and go try one! You can do it! Cap'n2birdspatched!
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arkiegrl 9083 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-21-10, 04:52 PM (EST)
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28. "RE: ~sigh~" |
I don't know... how large of a batch would I need to make to use all of that?
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Maroonclown 5430 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-21-10, 07:19 PM (EST)
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64. "RE: ~sigh~" |
I'd like to add in here that I never knew how to braise and now I do. I could never figure out how to stop the breading from cooking off anything and the schnitzel told me that I had to let rest for 10 minutes before cooking. Now anything I bread gets this treatment. Spaetzel is self-explanitory (sp?) - It looked like baking to me because it involved dough. I'm not afraid anymore. And I plan on using the Mississippi Mud Pie as an excuse to get a mixer - although I don't know how well that will go over. The techniques in these recipes are invaluable because they are from everyday people who have busy lives. Not from some cooking show that assumes everyone has a gourmet kitchen and three helpers, including clean-up crew. And they become transferable skills to so many other dishes. Pour a glass of wine, or seven, take a Saturday or Sunday afternoon and give it a go. What's the worst that can happen? You'll have "phone" for dinner.
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frodis 3796 desperate attention whore postings DAW Level: "Thong Contest Judge"
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01-28-10, 09:16 AM (EST)
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117. "RE: ~sigh~" |
I was going to make the pork chops last night but at the last minute I decided I wanted pasta instead, so I bumped the chops to tonight and made this instead.I used the mushrooms, asparagus, and bacon, and I added garlic and peas. I also threw the white wine into the sauce. It was really, really, really good. Really good. *drool* Thanks, GiadaClown! Cap'n2birdspatched!
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foonermints 8868 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-22-10, 02:59 AM (EST)
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81. "RE: In Charge?" |
I was thinking of something for ME. Are you working on a full charge? Indecentcy by See to Pee
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IceCat 16886 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-24-10, 03:06 AM (EST)
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95. "*singing*" |
... And love grows, Where my Rosemary goes, And nobody knows, Like me...
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Karchita 3533 desperate attention whore postings DAW Level: "Thong Contest Judge"
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01-26-10, 02:02 AM (EST)
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100. "swooooop block!!! and ... " |
Yum!!This turned out delicious. I loved the flavors in the sauce and it was very easy to prepare. I didn’t make any changes although I simply roasted some baby potatoes while I had the oven on instead of making mashed potatoes. Ok, so I’m lazy. We are not meat and potatoes style of eaters around here, so this was a bit out of my comfort zone. In fact, I don’t know that I have ever made pork chops more than once or twice even though I grew up eating them and the whole traditional meat and potatoes diet. I was veggie for about 7-8 years in my twenties and now usually just eat chicken or ham, sometimes bacon or ground turkey. Whatever the meat, it is almost always mixed in a casserole, soup or stir fry and never just a slab of meat. I thought about using chicken, but went for the pork. When I make it again, I’d like to try it with chicken. It would be lower fat (I would use skinless breasts, about 1/3 the calories of lean pork chops) and it might just cook in the skillet so I would skip the oven step. I think it would also be good with rice. (See how I easy it is for me to eliminate the meat and taters?) My sauce didn’t thicken like in your photos, but I think I didn’t boil it long enough before the oven. I interpreted the instructions as bring to a boil in 3-5 minutes and then stop, but I think I should have interpreted them as bring to a boil and then boil for 3-5 minutes. Or maybe my “BAM” was inadequate. I have so much extra sauce, I may grill some chicken and have it with that later this week. Thanks, MC! This was a lot of fun and I’ll be trying it again in the future, for sure. Bouquet by c2p
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weltek 16003 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-26-10, 12:05 PM (EST)
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106. "RE: swooooop block!!! and ... " |
I've been baking sourdough bread every weekend for the last few months. It's good to be my neighbor right now. -A Tribetastic Creation
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weltek 16003 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-26-10, 09:32 AM (EST)
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103. "Sorry no pictures again" |
I think I'm only shooting about 50% on taking pics when I cook. We got home late last night, so I was already frenzied in making this (had to use the pork up).It was good. We loved the abundant lemon tang (we used zest from one lemon and all the juice I could squeeze). It was bordering on a little too salty, but that might have been my fault in adding too much salt to the flour. Changes I made, due to personal taste and time:
- I forgot to buy parsley in my mad-dash through the store, so no parsley
- I went with 2 Tbsp. capers instead of 3. I would stick with that for my personal preferences.
- I did not finish in the oven. I didn't notice that part of the recipe (I really need to read more carefully ahead of time) and was worried the pork would get overdone, as they were pretty thin loin cuts. Everything else was ready and we were starving, so I just simmered the pork in the sauce for about four minutes to thicken it.
I took the clown's recommendation to prep all the items first, and was glad I did. The mashed potatoes were good with the dash of nutmeg! I need to make this again, properly. Especially since I now have a jar of capers to use! -A Tribetastic Creation
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thndrkttn 3123 desperate attention whore postings DAW Level: "Car Show Celebrity"
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01-26-10, 12:47 PM (EST)
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107. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes" |
We made this Sunday night. It was an excellent meal. Sauce was fragrant and complex. Absolutely going to be making this again. DH cleaned his plate and I mean CLEANED when we had this Sunday and he ate all the leftovers last night.Changes: we used 1 ˝ pounds of chicken breast, we doubled the sauce, deglazed the pan with white wine after browning the meat and added more wine to the sauce. We kept reducing the sauce to burn off of extra liquid from the wine. We used red potatoes, kept the skins on and forgot the nutmeg, which is a real bummer because I wanted to see how that turned out. Oh and asparagus is the veggie that we served it with. I don’t think I’d used pork next time I make this. I really liked the chicken. Also we used the actual zest from the lemons which I really liked as well. I don’t think I would rinse the capers. I LOVE capers and yes, I was eating them one at a time, right out of the jar. I mentioned to DH if we really needed to flour the chicken and he said yes, it gives the sauce and flavor ‘something to cling to.’ Okay! I also made rosemary focaccia to go with the meal. That turned out really well. If anyone wants the recipe, just ask. Sea salt on the top is key! Thanks MC! Gave me a chance to cook and gave me a reason to bake as well! My pics are at home, still on the camera. Saturday and Sunday were really stressful which is why I am flying home tomorrow. I was very distracted and ambivalent when making this so my pics suck. There’s no imagination to them and I couldn’t plate for shit so even that looks stupid. *sigh*
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Tummy 1988 desperate attention whore postings DAW Level: "Herbal Healing Drugs Endorser"
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01-28-10, 03:06 PM (EST)
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120. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes" |
Me too!
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Tummy 1988 desperate attention whore postings DAW Level: "Herbal Healing Drugs Endorser"
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01-29-10, 11:31 AM (EST)
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122. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes" |
T-kit - big hugs and warm thoughts. Take care of yourself while you're taking care of everyone else!
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Maroonclown 5430 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-27-10, 04:51 PM (EST)
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115. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes" |
I've grilled haloumi. It's delish.
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weltek 16003 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-27-10, 04:46 PM (EST)
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114. "Leftovers" |
I had leftovers of this today for lunch, and it was even better as leftovers! -A Tribetastic Creation
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Tummy 1988 desperate attention whore postings DAW Level: "Herbal Healing Drugs Endorser"
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01-28-10, 11:02 AM (EST)
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118. "Bam!" |
Made this last night. It was wonderful. Easy prep. This was an easy, easy meal to make and oh, so good. And I love the nutmeg in the taters. I love nutmeg, why have I never thought to put it in mashed potatoes?! Rob came in the front door when I yelled "Bam!", he yelled back "Wham, thank you Ma'am!" *snort He's a dork. And he loved all of it.I only took 2 pics as I forgot to charge my camera. Prepped: Ready to eat:
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frodis 3796 desperate attention whore postings DAW Level: "Thong Contest Judge"
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01-29-10, 12:03 PM (EST)
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123. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes" |
I made this last night. I didn't manage to take any pictures because dinnertime was chaostime at my house last night. I have to admit that I was a little wary of this recipe because I'm not the world's biggest fan of rosemary and lemon together - it reminds me of medicine. I also don't love capers. To be honest, I considered skipping this one but decided that I should give it a shot anyway.
I'm really glad I did. I discovered that at first, when the rosemary is really raw and the lemon is freshly added it does give me that medicine smell, but after the 20 minutes in the oven the scents/flavors mellow into something really nice. I liked it! Same with the capers - tasted too soon I don't care for them but cooked up in the sauce with everything else they were great. Like Weltek, I reduced the capers. I used the 2 tbls in the sauce, but I didn't BAM the extras as garnish. I didn't wipe the pan between steps. I'm lazy. Mr. Fro liked this a lot. He likes pork chops and these stayed really juicy and tender, which is always a plus. (I have overcooked pork chops many times. Not nice.) I didn't make potatoes as a side. Ordinarily I would have but we're trying to increase veggie sides and only have starchy sides 2x a week (and I did pasta the night before.) So, we missed out on the potatoes. Instead I made sauteed zucchini with olive oil and garlic. It went really well with the chops and sauce. THANK YOU! I would have never tried this one if it hadn't been for the OTCC and I'm really glad I did! It's going in the recipe box!
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Tummy 1988 desperate attention whore postings DAW Level: "Herbal Healing Drugs Endorser"
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01-29-10, 01:20 PM (EST)
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125. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes" |
MC - I agree with the huge thank you. Again, a meal I would have never tried except for you posting it on OTCC. Thanks!
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samboohoo 15170 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-31-10, 04:09 PM (EST)
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127. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes" |
Okay, I made this last night.I was very nervous about the capers, but I did try them - even if only a few: Finished:
This was DH's favorite so far. I am making a roast tonight and having mashed potatoes with that. I'm going to try the nutmeg. For the pork, I made roasted potatoes, onions & carrots. I threw them all together in a big ziploc bag with olive oil, rosemary and garlic. I tossed them in a coated pan and roasted them on 400 in the oven for about an hour, stirring them around a few times.
Samboobree, brought to life by Arkie
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weltek 16003 desperate attention whore postings DAW Level: "Playboy Centerfold"
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02-01-10, 09:53 AM (EST)
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129. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes" |
Your sides look yummy! I like the smaller slivers of potato. I always seem to chunk mine big. -A Tribetastic Creation
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CTgirl 5879 desperate attention whore postings DAW Level: "Playboy Centerfold"
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01-31-10, 05:47 PM (EST)
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128. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes" |
I finally got a date night out an OTCC recipe! I made this Friday night and DH ended up getting home an hour earlier than usual from work so he was able to help. I poured him a glass of wine and put him in charge of the mashed potatoes because he is the master at making them. He also is king of the lemon zester! (DH is actually a much better cook than I am.) The pork and mashed potatoes were a success. DH loved the tartness of the sauce. I am not a big fan of tart or of pork, but I liked it too and will make it again. I would probably add some wine to the sauce and reduce it a little more to make it thicker.Things I learned from this recipe: 1. Not to be afraid of capers. I don’t think I’ve ever eaten them before. I’ve always pushed them aside. I ended up using non-pareil capers. My supermarket had 4 different kinds (and even though they were all called non-pareil, they were two different sizes) and then one jar of humungous caper berries (I don’t like olives much and they looked too much like olives!) 2. Nutmeg and potatoes are a tasty combination. We usually just put lots of butter in and mash the potatoes on the lumpy side but DH said since we were adding nutmeg, we should add a little milk too. I love good mashed potatoes (not the wall paper paste variety) and these were really good. We liked the nutmeg in it. 3. How to deglaze. With several mentions in these threads of deglazing the pan, I added some wine and deglazed the pan after I took the pork out. 4. I really need to get the Le Creuset pan that I’ve wanted since Starshine’s recipe. Here’s another stove top to oven dish that I could use it for! DH likes pork a lot and I told him about Tummy's Jagerschnitzel and spaetzle dish and I think I’ve talked him into making it while I tackle the spaeztle. I never made the recipe because the spaetzle part freaked me out. (Or I could just buy a box. I have recently learned that you can find it on the “German” shelf of my grocery store! ) Thanks MC – this was an easy yet different way to make pork and thanks to all the other peeps for their ideas and comments. I am learning so much. Snowfall by Tribe
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Silvergirl1 8694 desperate attention whore postings DAW Level: "Playboy Centerfold"
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02-05-10, 09:02 AM (EST)
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131. "RE: Next 4 up" |
Tummy, could you add me on to the end of your list? I think it would be sometime this summer? Thanks!
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Tummy 1988 desperate attention whore postings DAW Level: "Herbal Healing Drugs Endorser"
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02-05-10, 11:26 AM (EST)
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134. "RE: Next 4 up" |
Yay! 'Cause I'm loving it. I'm not stuck in a rut so much anymore.
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Tummy 1988 desperate attention whore postings DAW Level: "Herbal Healing Drugs Endorser"
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02-06-10, 06:35 PM (EST)
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141. "RE: Updated schedule" |
LAST EDITED ON 02-06-10 AT 06:37 PM (EST)Yes - yes I can. I'll slip you in right behind SG. Anyone else have a seasonal request? If you do let me know - otherwise we'll just keep the line-up. Feb 19th - Qwertypie Mar 5th - Tkit Mar 19th - Arkie April 2 - Frodis April 16th - Seana April 30 - Weltek May 14th - Pepe May 28 - Mkitty June 11 - Mr T-kit June 25 - SilverGirl July 9th - Maroonclown
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Tummy 1988 desperate attention whore postings DAW Level: "Herbal Healing Drugs Endorser"
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02-07-10, 08:34 AM (EST)
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145. "Updated Updated schedule" |
Feb 19th - Qwertypie Mar 5th - Tkit Mar 19th - Arkie April 2 - Frodis April 16th - Seana April 30 - Weltek May 14th - Pepe May 28 - Mkitty June 11 - Mr T-kit June 25 - SilverGirl July 9th - Maroonclown July 23rd - Capn2patch
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thndrkttn 3123 desperate attention whore postings DAW Level: "Car Show Celebrity"
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02-06-10, 10:44 AM (EST)
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136. "Foccacia Recipe and Pics!" |
Rosemary FoccaciaIngredients 3 cups bread flour 2 teaspoons salt 1 tablespoon white sugar 1 (.25 ounce) package instant yeast 1 1/3 cups warm water (110 degrees F/45 degrees C) 3 tablespoons extra virgin olive oil, divided 2 tablespoons chopped fresh rosemary 2 tablespoons grated Parmesan cheese 1 tablespoon of sea salt Directions In a large bowl, stir together the flour and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. Stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well. Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes. Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with rosemary, cheese and sea salt. Let rise until doubled, 25 to 30 minutes. Turn on the oven to 400 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm. Onto the pics. I guess they aren’t as bad as I originally thought. (I was in such a shitty mood when I made this. We had gotten some horrible news about my grandmother (who is married to my grandfather that just passed.) She was going in for emergency brain surgery. She hit her head and didn’t tell anyone. If they hadn’t gotten to her when they did, no more grandmother. Losing my last remaining grandparents, three weeks apart, was a bit much to handle. Here we go! The key ingredient to a great foccacia is sea salt.
Bread dough.
Bread finished. Mmmm! Smells good.
Stuff to make mashed potatoes. Notice the nutmeg is missing.
“Cast of Characters”. That is blatantly stolen from The Pioneer Woman.
Floured chicken and ingredients. Asparagus photographs so nicely.
Browning the chicken.
After deglazing the pan with white wine.
Almost done...
Finished! (DH has this thing about plating with the aspargus in the middle. I think it looks divisive. )
Thanks again, MC! Delicious!
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Silvergirl1 8694 desperate attention whore postings DAW Level: "Playboy Centerfold"
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02-06-10, 03:58 PM (EST)
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139. "RE: Foccacia Recipe and Pics!" |
Great pictures, Tkit, and I love the addition of the foccacia and the asparagus. Looks delicious.
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