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"OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
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Maroonclown 5430 desperate attention whore postings
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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)
½ 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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  Table of Contents

  Subject     Author     Message Date     ID  
 mmmm Capn2patch 01-20-10 1
 RE: OTCC - Rosemary and Caper Loin ... bullzeye 01-20-10 2
   RE: OTCC - Rosemary and Caper Loin ... Maroonclown 01-20-10 3
       RE: OTCC - Rosemary and Caper Loin ... bullzeye 01-21-10 7
 RE: OTCC - Rosemary and Caper Loin ... qwertypie 01-20-10 4
 RE: OTCC - Rosemary and Caper Loin ... Seana 01-21-10 5
 RE: OTCC - Rosemary and Caper Loin ... Karchita 01-21-10 6
   RE: OTCC - Rosemary and Caper Loin ... Maroonclown 01-21-10 11
       RE: OTCC - Rosemary and Caper Loin ... Karchita 01-21-10 14
           RE: OTCC - Rosemary and Caper Loin ... Maroonclown 01-21-10 15
               RE: OTCC - Rosemary and Caper Loin ... Capn2patch 01-21-10 70
 RE: OTCC - Rosemary and Caper Loin ... thndrkttn 01-21-10 8
 ... is lurking sica077 01-21-10 9
   RE: ... is lurking Karchita 01-21-10 13
       RE: ... is lurking sica077 01-21-10 38
           Perfect Karchita 01-21-10 46
 RE: OTCC - Rosemary and Caper Loin ... samboohoo 01-21-10 10
 RE: OTCC - Rosemary and Caper Loin ... Tummy 01-21-10 12
 ~sigh~ jbug 01-21-10 16
   RE: ~sigh~ Maroonclown 01-21-10 17
       RE: ~sigh~ jbug 01-21-10 18
           RE: ~sigh~ Snidget 01-21-10 21
           RE: ~sigh~ Karchita 01-21-10 30
               RE: ~sigh~ Maroonclown 01-21-10 43
                   RE: ~sigh~ frodis 01-21-10 47
                   RE: ~sigh~ Karchita 01-21-10 49
                   RE: ~sigh~ thndrkttn 01-21-10 50
                   RE: ~sigh~ Capn2patch 01-21-10 71
               RE: ~sigh~ kidflash212 01-23-10 89
                   RE: ~sigh~ Snidget 01-23-10 90
                       RE: ~sigh~ kidflash212 01-23-10 92
                           RE: ~sigh~ Karchita 01-24-10 93
                               RE: ~sigh~ kidflash212 01-24-10 94
                                   RE: ~sigh~ Karchita 01-26-10 98
       RE: ~sigh~ Snidget 01-21-10 19
           RE: ~sigh~ Brownroach 01-21-10 23
               RE: ~sigh~ arkiegrl 01-21-10 26
                   RE: ~sigh~ Karchita 01-21-10 33
                       RE: ~sigh~ Brownroach 01-21-10 59
                   RE: ~sigh~ CTgirl 01-21-10 34
                       RE: ~sigh~ arkiegrl 01-21-10 45
                   RE: ~sigh~ Brownroach 01-21-10 36
                       RE: ~sigh~ arkiegrl 01-21-10 44
                           RE: ~sigh~ Brownroach 01-21-10 56
                               RE: ~sigh~ Snidget 01-21-10 57
                                   RE: ~sigh~ Brownroach 01-21-10 58
                               RE: ~sigh~ Maroonclown 01-21-10 62
                                   RE: ~sigh~ Karchita 01-21-10 66
                                   RE: ~sigh~ Capn2patch 01-21-10 72
                                       RE: ~sigh~ CTgirl 01-21-10 77
                                           RE: ~sigh~ Capn2patch 01-21-10 78
           RE: ~sigh~ Starshine 01-21-10 27
               RE: ~sigh~ Karchita 01-21-10 31
                   RE: ~sigh~ Starshine 01-21-10 35
               RE: ~sigh~ Snidget 01-21-10 39
                   RE: ~sigh~ Starshine 01-21-10 42
                       RE: ~sigh~ Snidget 01-21-10 55
                       RE: ~sigh~ Capn2patch 01-21-10 73
       RE: ~sigh~ PepeLePew13 01-21-10 53
           RE: ~sigh~ Maroonclown 01-21-10 63
               I prefer... Capn2patch 01-21-10 74
                   RE: I prefer... foonermints 01-21-10 75
   RE: ~sigh~ Starshine 01-21-10 20
   RE: ~sigh~ frodis 01-21-10 22
       RE: ~sigh~ arkiegrl 01-21-10 24
           RE: ~sigh~ frodis 01-21-10 25
               RE: ~sigh~ arkiegrl 01-21-10 28
                   RE: ~sigh~ frodis 01-21-10 29
                       RE: ~sigh~ arkiegrl 01-21-10 40
                           hey Karchita 01-21-10 51
                               RE: hey arkiegrl 01-21-10 54
                                   RE: hey frodis 01-21-10 65
       RE: ~sigh~ Snidget 01-21-10 32
           RE: ~sigh~ Starshine 01-21-10 37
               RE: ~sigh~ Snidget 01-21-10 48
           RE: ~sigh~ Maroonclown 01-21-10 64
               RE: ~sigh~ Snidget 01-21-10 67
                   RE: ~sigh~ Maroonclown 01-21-10 68
                       RE: ~sigh~ Karchita 01-23-10 83
                       RE: ~sigh~ frodis 01-28-10 117
               RE: ~sigh~ Tummy 01-23-10 86
       RE: ~sigh~ jbug 01-21-10 41
 RE: OTCC - Rosemary and Caper Loin ... mrc 01-21-10 52
 RE: OTCC - Rosemary and Caper Loin ... thndrkttn 01-21-10 60
   RE: OTCC - Rosemary and Caper Loin ... Maroonclown 01-21-10 61
       RE: OTCC - Rosemary and Caper Loin ... Karchita 01-21-10 76
           In Charge? foonermints 01-21-10 79
               RE: In Charge? Karchita 01-22-10 80
                   RE: In Charge? foonermints 01-22-10 81
                       RE: In Charge? Karchita 01-23-10 84
 Chinette Swoop! foonermints 01-21-10 69
 RE: OTCC - Rosemary and Caper Loin ... Seana 01-22-10 82
 RE: OTCC - Rosemary and Caper Loin ... buckeyegirl 01-23-10 85
 RE: OTCC - Rosemary and Caper Loin ... Snidget 01-23-10 87
   RE: OTCC - Rosemary and Caper Loin ... Maroonclown 01-23-10 88
 RE: OTCC - Rosemary and Caper Loin ... qwertypie 01-23-10 91
 *singing* IceCat 01-24-10 95
 Good timing weltek 01-24-10 96
   RE: Good timing Maroonclown 01-24-10 97
   RE: Good timing Karchita 01-26-10 101
 Fat Mashed Potatoes Silvergirl1 01-26-10 99
   RE: Fat Mashed Potatoes Maroonclown 01-26-10 102
 swooooop block!!! and ... Karchita 01-26-10 100
   RE: swooooop block!!! and ... weltek 01-26-10 104
       RE: swooooop block!!! and ... Karchita 01-26-10 105
           RE: swooooop block!!! and ... weltek 01-26-10 106
               now you're talking Karchita 01-27-10 116
 Sorry no pictures again weltek 01-26-10 103
 RE: OTCC - Rosemary and Caper Loin ... thndrkttn 01-26-10 107
   RE: OTCC - Rosemary and Caper Loin ... weltek 01-26-10 108
       RE: OTCC - Rosemary and Caper Loin ... Maroonclown 01-26-10 109
   RE: OTCC - Rosemary and Caper Loin ... frodis 01-28-10 119
       RE: OTCC - Rosemary and Caper Loin ... Tummy 01-28-10 120
           RE: OTCC - Rosemary and Caper Loin ... thndrkttn 01-29-10 121
               RE: OTCC - Rosemary and Caper Loin ... Tummy 01-29-10 122
 RE: OTCC - Rosemary and Caper Loin ... Starshine 01-27-10 110
   RE: OTCC - Rosemary and Caper Loin ... Snidget 01-27-10 111
       RE: OTCC - Rosemary and Caper Loin ... CTgirl 01-27-10 112
           RE: OTCC - Rosemary and Caper Loin ... Starshine 01-27-10 113
   RE: OTCC - Rosemary and Caper Loin ... Maroonclown 01-27-10 115
 Leftovers weltek 01-27-10 114
 Bam! Tummy 01-28-10 118
 RE: OTCC - Rosemary and Caper Loin ... frodis 01-29-10 123
   RE: OTCC - Rosemary and Caper Loin ... Maroonclown 01-29-10 124
       RE: OTCC - Rosemary and Caper Loin ... Tummy 01-29-10 125
       RE: OTCC - Rosemary and Caper Loin ... Karchita 01-30-10 126
 RE: OTCC - Rosemary and Caper Loin ... samboohoo 01-31-10 127
   RE: OTCC - Rosemary and Caper Loin ... weltek 02-01-10 129
 RE: OTCC - Rosemary and Caper Loin ... CTgirl 01-31-10 128
 Next 4 up Tummy 02-04-10 130
   RE: Next 4 up Silvergirl1 02-05-10 131
       RE: Next 4 up weltek 02-05-10 132
           RE: Next 4 up Tummy 02-05-10 134
       Updated schedule Tummy 02-05-10 133
           RE: Updated schedule Maroonclown 02-05-10 135
               RE: Updated schedule Tummy 02-06-10 141
                   RE: Updated schedule Capn2patch 02-06-10 142
                       RE: Updated schedule Karchita 02-07-10 143
                       Updated Updated schedule Tummy 02-07-10 145
 Foccacia Recipe and Pics! thndrkttn 02-06-10 136
   RE: Foccacia Recipe and Pics! samboohoo 02-06-10 137
   Thank you! Karchita 02-06-10 138
   RE: Foccacia Recipe and Pics! Silvergirl1 02-06-10 139
   RE: Foccacia Recipe and Pics! Tummy 02-06-10 140
   Asparagus Tips! Starshine 02-07-10 144
 RE: OTCC - Rosemary and Caper Loin ... frisky 02-19-10 146

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Messages in this topic

Capn2patch 2730 desperate attention whore postings
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01-20-10, 09:26 PM (EST)
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1. "mmmm"
sea salt
capers
mashed potatoes


I wish I had the patience to cook

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bullzeye 4708 desperate attention whore postings
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01-20-10, 09:31 PM (EST)
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2. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
I? Am not certain if I have ever been more turned on in my entire life.

*fans self* Cold shower, coming up.

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Maroonclown 5430 desperate attention whore postings
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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
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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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qwertypie 7918 desperate attention whore postings
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01-20-10, 10:25 PM (EST)
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4. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
OOOOOH -- that looks really yummy!

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Seana 5017 desperate attention whore postings
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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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Karchita 3533 desperate attention whore postings
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01-21-10, 01:30 AM (EST)
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6. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
This has guy food written all over it. Looks really yummy to me, too!

I do have some stupid questions ... we're talking pork loins here, right? and also is that 3 tablespoons of capers total?


Bouquet by c2p

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Maroonclown 5430 desperate attention whore postings
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01-21-10, 09:05 AM (EST)
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11. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
LAST EDITED ON 01-21-10 AT 12:41 PM (EST)

Yes, pork loins. And yes, 3 tbls of capers - 2 chopped and 1 for the "Bam"

ETA - I realized I didn't have capers in my list of ingrediants. How ridiculous is that?

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Karchita 3533 desperate attention whore postings
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01-21-10, 04:04 PM (EST)
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14. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"

One more stupid question: is it ok to substitute KABAM for BAM if that's all I've got?


Bouquet by c2p


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Maroonclown 5430 desperate attention whore postings
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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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Capn2patch 2730 desperate attention whore postings
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01-21-10, 09:12 PM (EST)
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70. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
I don't know, "kabam" sounds more like "oops I dropped the paprika shaker in there" and "bam" is more like "wham bam, thankyou maam" which is not necessarily a bad thing.


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thndrkttn 3123 desperate attention whore postings
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01-21-10, 08:06 AM (EST)
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8. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
CAN.NOT.WAIT!!! That's Saturday/Sunday dinner right there. Il semble incroyable!

I, too, am completely perplexed about what to post. I'm actually a little stressed about it.

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sica077 523 desperate attention whore postings
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01-21-10, 08:32 AM (EST)
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9. "... is lurking "
*tiptoes around*

looks delicious!


Courtesy of Capn's 2010 siggie spree

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Karchita 3533 desperate attention whore postings
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01-21-10, 04:02 PM (EST)
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13. "RE: ... is lurking "
Anybody tiptoeing around my kitchen gets put to work. Just a warning!


Have we met? Helllloooo!

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sica077 523 desperate attention whore postings
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01-21-10, 05:01 PM (EST)
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38. "RE: ... is lurking "
I make a great sous chef (i.e. I am great at chopping and taste-testing).

Nice to meetcha, Karchita!


Courtesy of Capn's 2010 siggie spree

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Karchita 3533 desperate attention whore postings
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01-21-10, 05:19 PM (EST)
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46. "Perfect"
I make a great boss! I am great at chopping people down to size and taste-testing the wines and spirits.


Bouquet by c2p

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samboohoo 15170 desperate attention whore postings
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01-21-10, 09:03 AM (EST)
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10. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
Looks good.

I still have to make Snidget's and now this. I haven't been doing much in the kitchen since it's still a big giant work area. Hopefully we're almost done. I'm tired of my counter space being used for tool storage.


Samboobree, brought to life by Arkie


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Tummy 1988 desperate attention whore postings
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01-21-10, 09:37 AM (EST)
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12. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
*hops And I was impatiently waiting for Friday.

Rob fell a little in love with MC - I gave him the evil eye and told him he'd better not be visiting any Antique Shoppes.

This looks so good. I can tell you I'm changing the recipe and making four. Who makes an odd number?! We'd be fighting the next day over left-overs.

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jbug 12676 desperate attention whore postings
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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
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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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jbug 12676 desperate attention whore postings
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01-21-10, 04:34 PM (EST)
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18. "RE: ~sigh~"
~~peeks in~~~
So you use them for the salty taste? or do they have a taste of their own besides salty?

~~~refrains from balls references~~~

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Snidget 35571 desperate attention whore postings
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01-21-10, 04:40 PM (EST)
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21. "RE: ~sigh~"
They have some additional flavor as the salty is mostly from the being pickled thing. The Wiki article I posted has some technical info on that.

Definitely something that adds to/goes with lemon flavor.

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Karchita 3533 desperate attention whore postings
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01-21-10, 04:54 PM (EST)
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30. "RE: ~sigh~"
I have always thought they have a slightly astringent taste (in addition to the salty, pickled taste). People don't usually eat them just out of the jar; they are added to dishes for flavor or garnish.

I think you could use green olives instead of capers in this recipe (but don't saute them) and it would be quite similar. In fact, that's what I would do if I didn't happen to have capers on hand that I need to use up.

I put some on top of Boo's pasta dish and thought it was wonderful.


Bouquet by c2p

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Maroonclown 5430 desperate attention whore postings
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01-21-10, 05:11 PM (EST)
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43. "RE: ~sigh~"
People don't usually eat them just out of the jar.

*hangs head in shame* I do.

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frodis 3796 desperate attention whore postings
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47. "RE: ~sigh~"
You ain't people.
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49. "RE: ~sigh~"
I meant normal people.


Bouquet by c2p

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01-21-10, 05:28 PM (EST)
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50. "RE: ~sigh~"
MC, I do too! The tiny little things pack quite a punch!
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71. "RE: ~sigh~"
Alas I eat them too. They're great in salads, and since I love to BBQ they make a great addition to marinade.


oooo this is a fun thresd!!

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01-23-10, 08:34 PM (EST)
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89. "RE: ~sigh~"
"People don't usually
eat them just out of
the jar; they are added
to dishes for flavor or
garnish.


Where was Karchita when I needed her? Back when I was about 19 I attended some fancy shindig with a buffet. Saw the capers, thought they were baby peas and loaded a pile on my plate. Got some pretty funny looks and an unpleasant surprise when I put a forkful in my mouth.

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90. "RE: ~sigh~"
Were you able to keep from creating a caper shower?

I mean a whole mouthful at a time could be a bit much, especially if that wasn't what you were expecting.

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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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93. "RE: ~sigh~"
Where was Karchita when I needed her?

She was managing things so you'd turn out normal.


Bouquet by c2p

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94. "RE: ~sigh~"
- I guess you took a day off here and there. I figure I'm about 83% normal.


Capn2patch

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98. "RE: ~sigh~"
We call 83% a success around here.


Bouquet by c2p

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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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23. "RE: ~sigh~"
I would say the thing they taste most similar to is green olives, though they have their own taste quality.

They also come in a smaller size called nonpareils, which is what I usually buy.


A tribe glows in Brooklyn

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01-21-10, 04:51 PM (EST)
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26. "RE: ~sigh~"
Time to display my ignorance...
I thought nonpareils was something used in cake decorating.


I've been 'Patched! 2010

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33. "RE: ~sigh~"
LAST EDITED ON 01-21-10 AT 05:12 PM (EST)

It just means the shape. Little round thingies.

ETA: Ooops. I just had to look it up. It means matchless or without peer, so BR buys the fancy ones.


Bouquet by c2p

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59. "RE: ~sigh~"
BR buys the fancy ones.

The markets here typically carry the smaller ones but not always the bigger ones, that's the only reason. Anyway I don't buy them very often.


Anyway I don't buy them very often.

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34. "RE: ~sigh~"
Me too!

*goes out and buys some candy and cupcakes for arkie and me*

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01-21-10, 05:19 PM (EST)
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45. "RE: ~sigh~"
Yum! cupcakes!
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36. "RE: ~sigh~"
LAST EDITED ON 01-21-10 AT 05:01 PM (EST)

Yes but those are not these:


A tribe glows in Brooklyn

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01-21-10, 05:17 PM (EST)
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44. "RE: ~sigh~"
Those look larger than the capers that I've seen. The capers I've seen are about the size of a pea, or a little smaller.


I've been 'Patched! 2010

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56. "RE: ~sigh~"
I think it's because of the blown-up picture -- that is a 4-oz. jar, which is very small.

The ones labelled nonpareils are the smaller size. I can't find any pics that illustrate the two different sizes adequately.


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57. "RE: ~sigh~"
I think this site would work for that.

http://www.victoriapacking.com/capers.html

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58. "RE: ~sigh~"
Perfect.

I thought there were only two basic sizes, I didn't know they used so many gradations.


A tribe glows in Brooklyn

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62. "RE: ~sigh~"
The smaller size would be mighty hard to chop. I recommend the regular.
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66. "RE: ~sigh~"
Besides, we all don't have money to burn like BR.


Bouquet by c2p

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72. "RE: ~sigh~"
Using the garlic crusher works too.


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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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78. "RE: ~sigh~"
Ha!
The only skill I can claim is being observant.


I subscribe to the theory that too many chefs spoil the sauce.

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27. "RE: ~sigh~"
Capers are traditional in British cooking (sauces at least)! Although they pretty much disappeared during the war.

For example Caper Sauce


Arrrr Cap'n!


Just another Sleeperbloke

http://www.allbritishfood.com/oxford%20john%20steaks%20with%20caper%20sauce.php

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31. "RE: ~sigh~"
Linkie no workie.


Bouquet by c2p

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Starshine 3425 desperate attention whore postings
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01-21-10, 04:58 PM (EST)
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35. "RE: ~sigh~"
Strange, in that famous phrase it works for me

Full link is http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-caper-sauce

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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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42. "RE: ~sigh~"
'tis true cooking took a real battering during the tight depression times, and was even worse during the war up to the late '50s and by then a lot of people only knew how to cook simpler things.

I seem to remember mutton in caper sauce being used by P.G.Wodehouse and others as an example of a dish old colonels would order.

Wish I could cook gravy like my Grandmothers could, I really cannot think of a better thing to eat than roast pork, roast potatoes, broccoli, sprouts and gravy.

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01-21-10, 05:53 PM (EST)
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55. "RE: ~sigh~"
I know how my Mom used to do it, but not sure if that is how your family did it.

Take the roast thingy out of the roasting pan and set on serving dish to rest.

Put the roasting pan on the stove. Do not do any fancy draining off the fat or any of that healthy carp.

Sprinkle the drippings with flour, turn on however many burners you have to under the roasting pan (some of the pans were big enough to sit across two burners). Stir the flour in and cook it with the fat for a few minutes to take the raw off the flour. Pour in some water and simmer until thick.

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73. "RE: ~sigh~"
Stop it Starshine! Stop it now!!!
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53. "RE: ~sigh~"

>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.

Hey, you went there. You used "salty", "balls" and "bush" in the same post. There's some real capers going on here!

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63. "RE: ~sigh~"
WHACK!
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01-21-10, 09:29 PM (EST)
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74. "I prefer..."
...chicken myself.
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75. "RE: I prefer..."
Me too.


tweet! Quack! Buck buck BUCK! WHAT? ..by the incredibly talented Syren.
Besides, I already got the swoop. People need to move on with their lives. *sigh*

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01-21-10, 04:37 PM (EST)
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20. "RE: ~sigh~"
JBug, seriously try it this recipe looks great, and so long as you don't burn the meat it should taste good.

Otherwise Karchitas, mine, or Tummys (without the spaetzle) are quite safe (if you have the ingredients)

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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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01-21-10, 04:50 PM (EST)
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24. "RE: ~sigh~"
Gawd, you're cheesy.
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01-21-10, 04:51 PM (EST)
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25. "RE: ~sigh~"
May I suggest Karchita's casserole to use up all the cheese?



Cap'n2birdspatched!

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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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29. "RE: ~sigh~"
I'm not sure there's a Le Cruset large enough. You could use two.

Or simply put the leftover cheese on your fries and cover them in gravy. I hear some people eat that.


Cap'n2birdspatched!

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01-21-10, 05:03 PM (EST)
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40. "RE: ~sigh~"
Yeah, some people are just strange. Dipping my fries in gravy. Yes. Cheese fries? Good. But cheese and gravy should not mix.

I'm actually thinking of using a macaroni and cheese recipe when it's my turn, but I'm not sure if I need to try for more variety from what's already been posted.

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51. "hey"
I just got called easy and cheesy, so don't copy me, 'kay?


Bouquet by c2p

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01-21-10, 05:48 PM (EST)
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54. "RE: hey"
*sigh* Back to the drawing board for me, then.

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01-21-10, 07:26 PM (EST)
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65. "RE: hey"
Pssst. Just call it "Cheese and Macaroni." Totally different!


Cap'n2birdspatched!

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01-21-10, 04:55 PM (EST)
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32. "RE: ~sigh~"
I definitely encourage you to try some of the OTCC recipes. Most have been really flavorful and generally have used some fairly simple, but really classic techniques.

Once you've done these techniques a few times it then will open up a lot of recipes. And I'd encourage learning to cook at least a few simple basic dishes as anything you cook at home from scratch is usually a lot healthier than anything you buy in the store, even the healthier frozen meals, and often a lot healthier than restaurant food as they often add a lot of extra butter or other fat. Most of the dishes don't need all the extra fat, but it is what we expect restaurant food to be like (someone joked recently, and I can't remember where, that if you accidentally walked into a kitchen in most places you'd be coated in butter before they'd allow you to go back to your seat).

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37. "RE: ~sigh~"
Snidget coated in butter sounds pretty tasty to me
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48. "RE: ~sigh~"
*slides through thread*

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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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01-21-10, 07:35 PM (EST)
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67. "RE: ~sigh~"
LAST EDITED ON 01-21-10 AT 07:36 PM (EST)

I agree that the nice thing about the recipes here is they are from real people so aren't as likely to end up half way through and realize you really really need at least two assistants to complete it.

A lot of the Food Network or fancy chef cooking (compared to someone like Rachel Ray who you can tell makes stuff anybody could slap together in their kitchen) is what I call food porn. I wouldn't try to make it, but it sure is fun to look at and drool.

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68. "RE: ~sigh~"
I guess it would be inappropriate to mention that I threw together a pasta dish from Giada for din-din tonight.

Brown schrooms cut in quarters, asparagus in bite size pcs, bacon, condensed skim, nutmeg. Cook it all together. Mix it with cooked bowties - top with parm, glass of white wine - you got a date in the Shoppe!

Or is that not what you meant by "food porn"?

*blinks innocently*

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83. "RE: ~sigh~"
I think that's what she meant by drool.

Gawd, that sounds good.


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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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86. "RE: ~sigh~"
Great post.

For me OTCC has made me think outside the box. I've never used so many fresh herbs and different techniques. Even if a dish may not be my favorite I've learned something new from it, and I've tried things I never thought I would *looks at Snidget and her 'fu . Even taking a better picture has become a fun challenge.

In our house I think the best thing about OTCC night is it's kind of a fun date night here.

So I too think you should join in Jbug.

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41. "RE: ~sigh~"
Wellllll,,,,,,,

since I really do lurve cheese....

Maybe I will. I'll get everything at the grocery this weekend and see what happens. I might be back to tell about it later

(I can actually make chicken parm and a few other simple things)

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52. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
I'm not sure Rosemary Clooney would fit in that pan.

A Slice of Manga

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60. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
This is going to be a monster thread before anyone even has a chance to make it!

P.S. The recipe I am thinking about making involves capers!

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61. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
This is going to be a monster thread before anyone even has a chance to make it!

I know, eh?

And here I was scared the pics wouldn't look appetizing. I was worried about the sauce on the patats. It tastes better than it looks.

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76. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
This thread is getting out of hand.

Who's in charge around here?


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79. "In Charge?"
I can do that.


What do you want done? I can charge your credit card with something if you pm me your secret number.

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80. "RE: In Charge?"
Something like this would be nice:

http://www.youtube.com/watch?v=pXzCOlPHFmc


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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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84. "RE: In Charge?"
Nope. I want horses, cannons, gallantry, and futility.

All at once.

Please.


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69. "Chinette Swoop!"
foonermints: always noticing stuff.


Handcrafted by RollDdice

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82. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
I made this tonight. OMG, it was soooo good. I did do the pork loin medallions and they turned out so moist. The sauce was excellent, though I had to keep the capers out during the cooking because DH refused to even try them. I reserved a bit of sauce and put the capers in that, which I poured over my pork...and the potatoes, actually.

I'd never had capers before. They're very tasty. I am also now guilty of eating them out of the jar.


Wheel of tribe

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85. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
That looks wonderful, and something I could cook without messing it up too horribly! I am going to give it a try. Great receipe!


Another brilliant Tribephyl creation


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87. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
Turned out very nice. Thanks for the put the oven mitt on the handle trick. I have to remember that, it will save a lot of cursing and sputtering in the kitchen from now on.

I've tried mashed potatoes with sour cream before and didn't like it, but did this time. I was unsure about the nutmeg in the potatoes, but that also seemed to work (I didn't put much)

Here's the picture.

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88. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
Beautiful presentation!

I'm so glad you liked it.

Nutmeg in smashed patats is a requirement in our house.

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91. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
Big hit here at the Qwerty household. Only negative is that I was steaming veggies and the water kind of boiled dry. They were a little scorched, but I put some of the extra sauce on it. All good!

Definitely one I would make again (it would also be really good with chicken). I thought I would have left overs, but no such luck.

YUMMMY!

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95. "*singing*"

... And love grows,
Where my Rosemary goes,
And nobody knows,
Like me...
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96. "Good timing"
I have some leftover pork loin roast to use (I cut a big one in half last night before using for some grilled jerk pork...the recipe I think I'm doing for OTCC this spring). I'm not a big caper fan, so I'll be using these VERY sparingly. I don't like olives, pickles, etc., so no suprise here. The briney taste is not my thing.

Never used nutmeg in mashed potatoes, as someone else mentioned. Looking forward to trying it.


-A Tribetastic Creation

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97. "RE: Good timing"
Aw, come on. I got DH to try the "fu" and braised beef. One was more successful than the other. Oddly enough it was the "fu" he quite fancied.

Give the capers a shot. Full on caper-monium.

Pleeeeeease? Pretttttyyyyy pleeeeeeaaassee?

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101. "RE: Good timing"
I thought that after rinsing the capers, a lot of the flavor went away. It was good in this recipe, but I wouldn't worry about a pickle-ish flavor in this dish.


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99. "Fat Mashed Potatoes"

I haven't tried the pork recipe yet, but I modified the mashed potatoes. I cut up potatoes with the skins on into chunks and boiled them with cloves of garlic. Then I beat them with butter, cream, salt, pepper, and a dash of sage. They are really tasty, and fattening.

I'll have to buy the other stuff to make the pork, because I have some chops in my freezer.

An IceCat original, 2009

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102. "RE: Fat Mashed Potatoes"
Ahem - so where in there is the sour cream, skim milk and nutmeg?

*squints* Methinks Silvergirl just wanted some smashed potatoes

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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.


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01-26-10, 09:33 AM (EST)
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104. "RE: swooooop block!!! and ... "
I didn't have quite enough sauce, so again, it would be really handy for me if you were my neighbor.


-A Tribetastic Creation

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105. "RE: swooooop block!!! and ... "
You think I would share, do you?


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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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116. "now you're talking"
I'll bring the sauce; you bring the bread and we'll have a little dip-n-eat party.


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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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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 ½ 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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108. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
You obviously raised the bar too high for yourself. I'm sure the pics are fine, even if not up to your normal snuff!

The flouring of the pork made my sauce thicken nicely at the last minute. I also deglazed the pan instead of wiping all of it out between pork and the next steps. Worked well, although my spatula got caught on a few leftover "bits" of pork while sauteeing the zest/capers/rosemary and I ended up flicking stuff out of the pan. Oops.


-A Tribetastic Creation

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109. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
I ended up flicking stuff out of the pan

But I bet the kitty bitties liked it.

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01-28-10, 02:39 PM (EST)
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119. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
*raises hand*

I would LOVE your rosemary focaccia recipe. I've never made focaccia but I adore homemade bread and would love to give it a try.

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120. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
Me too!
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121. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
I will post it and all my pics when I get back from NY. I am in the Neurosciences ICU at Upstate Medical with my grandmother.

Since I have been kinda the person who runs errands and make food when I am not at the hospital person, I might make this for my family tonight. It's freezing here and a nice hot meal after 12 hours at the hospital would rather comforting.

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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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110. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
I cooked this with lamb, and on the hob stovetop so my sauce was a little thicker than yours looks.

It was lovely, next time I may try it with pork, and without skinning my thumb zesting the lemon. Great sourness and saltiness, I may try the sauce over halloumi as well.

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111. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
In case anyone else needs to google halloumi

http://en.wikipedia.org/wiki/Halloumi

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112. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
Halloumi is really, really, really good grilled.

In fact, I've never eaten it any other way!

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113. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
I normally dredge it in flour, fry it, and eat it with a bit of balsamic vinegar and some capers!

A friend of mine has served it as a canapé where she wrapped it in pancetta (Italian bacon) and grilled it, which was a little over salted for me

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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
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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
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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
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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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Maroonclown 5430 desperate attention whore postings
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01-29-10, 01:14 PM (EST)
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124. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
*twirl*

I can't tell you how nervous I was about this one.

Thanks everybody!

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Tummy 1988 desperate attention whore postings
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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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Karchita 3533 desperate attention whore postings
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01-30-10, 00:22 AM (EST)
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126. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
I reduced my leftover sauce and grilled up some chicken breasts to go with it and it was wonderful, possibly even better than the first night with pork.

Thanks again!


Bouquet by c2p

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samboohoo 15170 desperate attention whore postings
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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
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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
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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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Tummy 1988 desperate attention whore postings
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02-04-10, 04:00 PM (EST)
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130. "Next 4 up"
Feb 5th - Buggy
Feb 19th - Qwertypie
Mar 5th - Tkit
Mar 19th - Arkie


Holy cow time is flying! It's scary how quickly it goes.

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Silvergirl1 8694 desperate attention whore postings
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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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weltek 16003 desperate attention whore postings
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02-05-10, 10:28 AM (EST)
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132. "RE: Next 4 up"
I think the OTCC is big enough and successful enough to be a lasting part of OT history. Congrats to Tummy, our now famous founder!


-A Tribetastic Creation

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Tummy 1988 desperate attention whore postings
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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
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02-05-10, 11:25 AM (EST)
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133. "Updated schedule"
Feb 5th - Buggy
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

and then we'll start over again - unless anybody wants to opt in or out. Just let us know.

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Maroonclown 5430 desperate attention whore postings
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02-05-10, 01:47 PM (EST)
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135. "RE: Updated schedule"
Awesome!

Can you fit me in somewhere in the summer so I can grill?

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Tummy 1988 desperate attention whore postings
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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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Capn2patch 2730 desperate attention whore postings
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02-06-10, 06:43 PM (EST)
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142. "RE: Updated schedule"
Hi Tummy,

I love to bbq. Maybe you could fit me in somewhere?



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Karchita 3533 desperate attention whore postings
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02-07-10, 01:59 AM (EST)
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143. "RE: Updated schedule"
Yay! The Capn's aboard!

Bouquet by c2p
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Tummy 1988 desperate attention whore postings
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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
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02-06-10, 10:44 AM (EST)
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136. "Foccacia Recipe and Pics!"
Rosemary Foccacia

Ingredients
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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samboohoo 15170 desperate attention whore postings
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02-06-10, 11:24 AM (EST)
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137. "RE: Foccacia Recipe and Pics!"
Your asparagus are absolutely stunning.


Samboobree, brought to life by Arkie


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Karchita 3533 desperate attention whore postings
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02-06-10, 01:30 PM (EST)
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138. "Thank you!"
Your photos are better than some cookbooks.

And I will have to try your foccacia, diet be damned.


Bouquet by c2p

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Silvergirl1 8694 desperate attention whore postings
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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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Tummy 1988 desperate attention whore postings
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02-06-10, 06:32 PM (EST)
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140. "RE: Foccacia Recipe and Pics!"
Oh My! That looks wonderful. The pictures are fantastic. And may I say the green of the asparagus photographs wonderfully against the red of the plate. Nice!

*applause

ps - on the nutmeg

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Starshine 3425 desperate attention whore postings
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02-07-10, 05:22 AM (EST)
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144. "Asparagus Tips!"
LAST EDITED ON 02-07-10 AT 05:23 AM (EST)

I don't know if everyone already knows this, but just in case.

If, before cooking, you take an asparagus tip grip it at the bottom and just below the head and snap the spear all of the asparagus above the snap is completely edible after cooking.

Ed for English

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frisky 11666 desperate attention whore postings
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02-19-10, 01:11 AM (EST)
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146. "RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
I finally got to make this! Delish!

That's two OTCC's, two nights in a row. The family is all spoiled now.

I didn't get a lot of liquid in the sauce; I must have boiled it off too much. But it was so good, that I think I'll just double the chicken broth and lemon next time. This was also my first foray into caperdom, and I'm definitely going to try more stuff with them.

I made it with fat mashies and Shaved Brussels Sprouts with Bacon and Almonds that was soooooo yummy with the pork.

Thanks, MC!


Perpetual *headbutt* compliments of Rolly.

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