u/Gourmetanniemack

I like cooking thick steaks on their sides, crisping up the bacon first. Hollandaise is oh soooo tasty!!

I like starting my thick steaks on their edges first. The bacon chars up if you have it, and it allows me prep time with making hollandaise. I keep the skillet pretty hot the whole cook. These were a medium rare for sure.

Just remember with any gravy, you must cook your flour a bit, before adding your liquid. The longer you cook it, the browner it becomes. This was a simple meal. Canned salmon mixed with egg, mayo, dill, breadcrumbs, and formed into patties and sautéed…..serve with cream gravy w/peas. Tasty, quick, and simple.

So excited about my first crop of real onions. I appreciate the help and info fellow farmers have given me. Now, my whites are first to flop their necks, this I understand is the indication that it is time start thinking about harvesting. My question is, should I wait until the majority of the row has flopped their necks before digging and drying, or as they flop, dig individually?

My other question is (yes, kinda stupid and google can answer too) can you use these onions immediately? Do they need to cure for any other specific reason other than storage or may I move them immediately? Thanks in advance.

Bought bread bowls today, but didn’t realize how much juice/soup the bread would absorb….my bread bowl soup, was not really soup. It was tasty enough!

We eat asparagus most every day. The garden is producing. Get ready for French Onion Soup cuz my onions are getting huge!! Remake of lasagna. Stuff 1/2 cooked shells with ricotta and then some spicy meat. Spoon around red sauce, top with mozzarella and provolone. Heat and eat. For appetizers we had the garlic butter artichoke.

Wanted to make a manicotti, but could only find these big pasta shells in the store so readjusted. Mixed up the cheeses, with Italian seasonings. Sautéed ground beef with onion and garlic powder. Only boil your pasta about 1/2 the suggested cooking time. They will finish in the oven with sauce. Add a spoon of the cheese in the bottom of the shell, then add a spoon of meat and set in a casserole dish. You can use any meat: sausage, pork, veal. I covered and chilled these. Will pour spaghetti sauce around, add grated mozzarella on top, and bake until hot tonight. Sister is visiting.

Usually I just steam or boil whole, peel off the leaves and eat with melted butter and a mayonnaise mix. But my daughter fixed them like this once and I love them! Get a sharp knife and cut them in 1/2 as shown. I squirt lemon, cuz they darken easily. Then locate your “choke”…..you can see where the meat of the artichoke meats the fuzzy part. That is the choke. Second pic shows knife location. Cut out the choke, along with the few layers of inner leaves. A GRAPEFRUIT spoon is helpful for scraping and cleaning the choke out. Once clean, steam until tender. Then melt a bunch of butter and chop a bunch of fresh garlic and heat, turning choke to be sure they are hot too! I get them all steamed the day before and then do the butter just before service.

Took all of 5 minutes. Ten with the prep.

Serve with French bread. Wipe out cast iron when done😝

Used the instapot. The sauté function is pretty good. I try and cook these thick shanks on their fatty side, all the way around. After a sauté, deglaze with red wine. Then add beef broth, V-8, and seasonings. Basil, bay, salt, pepper.

Turned onto slow cook for 3 hours. It was not as tender as I like. Cranked the pot down for 18 min. pressure cook. Then took out, added the mushrooms and onions back…..thickened with a beurre blanc slightly. Yes, it really is about building flavors. Sauté. Deglaze. Simmer. Season. Thicken. Taste. Adjust.

Chicken salad made with leftover rotisserie chicken. Fella calls these things a “loss leader” because they get people in the store with $5 chickens. My chicken salad is: celery, green onions, eggs, chicken, mayo, dry mustard (only buy Coleman’s), celery salt, dill, cayenne for a little heat. Best mayo I have found is Dukes. Chill down before serving. On lettuce or spinach for Keto. Bun for carb friendly.

Usually go to lettuce are those 3 romaine pack. This time bought a cloche of spring mix. Plus had some cabbage for a quick shred and slaw.

Never chill your tomatoes if u can help it. BlackBerry Spring salad with fresh Parmesan. Use EVOO, lemon and vinegar (2 acids are best). S&P. Or your fave Italian type. I have been loving good Seasons. Remember??? The shaker??

We like tenderloin. Buy the whole one and cut it up into steaks, roast etc.

Bacon wrapped. Make them thick. Then I cook the steak on its side. Around and around I turn it. Don’t even lay it down until the last few minutes. I love the way these thick steaks cook like this. I have to lean them on the side by the end.

A tricky sauce, but once you achieve it…..so happy.

Put 4 egg yolks in the top of a double boiler (of any sort). Add 1/4 cup of cold water. Start the heat (med low), and the whisk. Stirring it up.

Remember, your steak should already be resting, and your asparagus are off the heat. It literally takes 5 minutes to make this sauce.

So special.

Have your butter melted (1 stick, unsalted).

Have your lemon cut and ready to squeeze.

Salt.

You are whisking the egg yolk/water a few minutes. Then start adding the melted butter. One tablespoon at a time. Do not have the heat too high under the water.

All of a sudden it thickens up, you add a touch of salt. And a nice squirt of fresh lemon. Delicious. Serve immediately. I put my hollandaise in a small bowl, so I can dip my asparagus and tenderloin right into it🤷‍♀️🤷‍♀️

Don’t try and store this sauce. Serve immediately.

Par cook potatoes. Toss corn in Tony C’s or other Cajun flavor. Slice up a bunch of sausage, squeeze a bunch of lemons. Toss with a pound or so of large raw shrimp, tail on. Cover and chill til ready. Bake about 45 minutes until all goodies are hot. Serve with French bread!!

Made a Cream Biscuit that didn’t rise too much, but still tasty. Fella bought a big thing of blueberries, so made a compote with them. I can’t resist pouring whipping cream around any dessert. Definitely a food addiction.

Not a salsa, a pico!! Fresh peeled, seeded tomatoes, charred and peeled poblanos, with 4 Serranos (it was HOT), chopped green onions, cilantro, lime juice, garlic, S&P……add a chopped avocado at the end. Use as dip and chip or in fajita for extra.

Brown your rice in your skillet with bacon grease (or any grease). Mix up 1/4 cup water with a tsp cumin, salt, garlic powder (and other seasonings you may prefer)…..sizzle it into your skillet. Then add 8oz tomato sauce. Since this big casserole was going to a fajita party later, I just put the rice in the casserole and let it sit til an hour before baking and serving. I poured in about 5 cups of boiling water, laid on slices of onion and green peppers, covered tightly and baked for 45 minutes. Done.

I wanted waffles instead of rice and gravy, so I went for it. Fella appreciated it. Tore the chicken up (fried and finished in the oven) on top of the waffle and poured warm syrup.

I like the old fashioned (dry) Italian dressing. Or squeeze a little lemon, with EVOO AND S&P. Pecans were from an appetizer from last night.

Really a nice brisket. Dinner for 4 last night and leftovers today for open faced Reuben. Make a Russian dressing. I used mayo, chili sauce, pickle relish and 2 chopped garlic cloves. Delish. I toasted my bread in the toaster. Then slathered the dressing, layed the meat, put on drained sourkraut, and cover with Swiss cheese. Run under the broiler til hot and melty. All good.