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What did you eat last night for dinner? - Page 1812

post #27166 of 27617
Doing this on a lark. Heard about this "Mississippi Roast" and it's very white trash. Crock pot, 3.5# piece of chuck roast, package of dry Ranch dressing (@Springs1, package of gravy, stick of butter, peperoncino. I decided to add a bed of onions and to brown the meat. Check back in several hours.


post #27167 of 27617
Heart attack included?
post #27168 of 27617
Looks like hangover/drunk food. smile.gif
post #27169 of 27617

Well that's a complete 180 from your usual efforts

post #27170 of 27617
It's probably gonna taste preeetty good.
post #27171 of 27617
Quote:
Originally Posted by jcman311 View Post

Looks like hangover/drunk food. smile.gif

not gonna lie--it looks more like the results of my hangover
post #27172 of 27617
Have to say, just got back in, and the house smells pretty damn good. I'm also making a pot of faro. I'll shred some cabbage, pan char it a bit, toss in onions and garlic, then toss in the faro. The meat will get shredded, I'll make a sauce out of the crockpot juices, and put the meat and sauce over a bed of my faro stir fry.
post #27173 of 27617
Not too pretty to look at but tasted pretty damn good. Extreme closeup for EtO.





All told took me 20 minutes for the entire dinner and we'll eat the leftovers Monday night. Pretty good $ and effort return.
post #27174 of 27617
Nice setting for British food

post #27175 of 27617
Morels sautéed with shallots, reduced Macon-Vilages, cream, and some wonderful pecorino made with saffron and peppercorns, all served with fresh pappardelle. Amazing. The savory quality of the saffron-infused pecorino is perfect with the earthy morel.

-H
post #27176 of 27617
I recommend those fortunate to have access to fresh morels to try this dish. Make a fresh pasta dough, adding some arugula and spinach crushed in a mortar and pestle, roll to the thinnest setting and cut into rounds. Boil for 1 minute, then transfer to a pan and glaze with the cooking juices from some asparagus and morels. Place a spoon of thinned asparagus puree on the plate, then a round of pasta, then some asparagus and morels, some more puree, then another round of pasta, which you've grated parmesan onto, effectively make an open faced raviolo.
post #27177 of 27617
^Nice! Any reason why you crush the arugula + spinach? Just asking cause Marcella, in her green pasta dough recipe, specifies to not crush/process the (slightly cooked) spinach but to cut/chop it finely. The reason being that the spinach doesn't release too much liquid that way and the "coarse" spinach pieces in the dough will blend into it when rolled out. Never tried it another way.

I've never eaten fresh morels. frown.gif
post #27178 of 27617
I've made green dough two ways: the aforementioned, which does not require cooking the greens, and by blanching and pureeing. I prefer the raw version. Crushing simply allows for the most thorough incorporation of the greens into the dough. The dough I made above uses about 15g each of spinach and arugula to 200g of flour and around 8 egg yolks. Adding one yolk to the crushed greens will help fix the chlorophyl.
post #27179 of 27617

Last night it was pasta with a home made sauce ( I haven't found a name for it yet ).

 

I bought the tomato sauce + olives + garlic + carrot cut in slices + mushrooms + onions and mixed it.

 

Greets Jon from Belgium

post #27180 of 27617
Quote:
Originally Posted by Piobaire View Post

Doing this on a lark. Heard about this "Mississippi Roast" and it's very white trash. Crock pot, 3.5# piece of chuck roast, package of dry Ranch dressing (@Springs1, package of gravy, stick of butter, peperoncino. I decided to add a bed of onions and to brown the meat. Check back in several hours.



White trash? The NYT featured this recipe a couple of months ago (although SS subbed out the instant Ranch)! We tried it but used different pepper. It was OK but the roast was tough to shred - not sure if it was my technique or it needed longer cooking time...

http://cooking.nytimes.com/recipes/1017937-mississippi-roast
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