Cabbage and carrots are winter vegetables, right? If so, I will be cooking up some chicken soup for my wife tomorrow, and both of those are in it. Yeah, a little late to the game- it had been a crazy couple of weeks.
January Mess Hall Group Cookout ~ Theme: Winter Vegtables
- Thread starter Shave_Rat
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Sounds like winter to me, Owen. Lets see the soul soothing soup.
Well, the cookout is near close, winter is something else. The best chicken soup I have ever had was in a deli in downtown Cleveland. Everything since has fallen short.
My food never looks good. Here is 4 chicken thighs, 5 carrots, a couple stalks of celery, three red potatoes, 1/4 head of cabbage, 3 cloves of garlic, a white onion, elbow macaroni, and a can of tomato sauce.
Looks to me exactly like a big bowl of chicken soup, perfect!
Nicely done Owen!
dave
Nicely done Owen!
dave
Yo ganna eat that? Then give it ta me.
Just finished my second bowl
- Thread starter
- #49
I'd say it looks perfect on a cold day. Not sure how else one would expect a great chicken soup to look.
Kabocha Pumpkin Stew with twice baked potato mash.
Used a piece of this squash last weekend in another cook off dish and after making the stew still have a small piece left for another something. Sauteéd onions and garlic, chili flakes, pumpkin, celery, carrots, parsnips and added a jar of the summer's tomato chunks.
Twice baked potatoes, russet potatoes baked, split in half, flesh emptied into a bowl, flavoured with loads of butter, milk and salt. Usually then re-stuff the skins with the mix (and did with half) and re-bake, my wife and daughter are big on these and variations. The stew recipe suggested a side of mashed potatoes so i worked the other half of the potato mix a bit differently, blob of potatoes on a cookie sheet, dust with paprika, broil to hopefully crisp them up, give them some texture, finally topped with caramelized shallots.
My wife's comments on the potatoes, "I could eat these all day long", at the same time i'm eating mine thinking this is really gross food, blech! I have no problem putting them together, salt, milk, butter, taste, evaluate, adjust, re-taste bring it all together, okay thats got it, tastes right, maybe even good. Sit down to eat and the reaction, same as it's always been, like a baby experiencing solid food for the first time, "What are you trying to do to me, what's this abomination you've stuck in my mouth?" I think i have a similar facial expression to go along with the experience. Blah. Maybe a whole pan of shallots would have made the potatoes palatable.
My disdain for hot mushy food remains intact for another day...
Wine, house red, Peleé Island- Baco Noir
Music- The Rough Guide to Latin Rare Groove
dave
Used a piece of this squash last weekend in another cook off dish and after making the stew still have a small piece left for another something. Sauteéd onions and garlic, chili flakes, pumpkin, celery, carrots, parsnips and added a jar of the summer's tomato chunks.
Twice baked potatoes, russet potatoes baked, split in half, flesh emptied into a bowl, flavoured with loads of butter, milk and salt. Usually then re-stuff the skins with the mix (and did with half) and re-bake, my wife and daughter are big on these and variations. The stew recipe suggested a side of mashed potatoes so i worked the other half of the potato mix a bit differently, blob of potatoes on a cookie sheet, dust with paprika, broil to hopefully crisp them up, give them some texture, finally topped with caramelized shallots.
My wife's comments on the potatoes, "I could eat these all day long", at the same time i'm eating mine thinking this is really gross food, blech! I have no problem putting them together, salt, milk, butter, taste, evaluate, adjust, re-taste bring it all together, okay thats got it, tastes right, maybe even good. Sit down to eat and the reaction, same as it's always been, like a baby experiencing solid food for the first time, "What are you trying to do to me, what's this abomination you've stuck in my mouth?" I think i have a similar facial expression to go along with the experience. Blah. Maybe a whole pan of shallots would have made the potatoes palatable.
My disdain for hot mushy food remains intact for another day...
Wine, house red, Peleé Island- Baco Noir
Music- The Rough Guide to Latin Rare Groove
- Thread starter
- #51
Looks amazing dave. Pumpkin in savory dishes, I like that idea. I'm on the page of loving the twice baked potatoes, I'm a huge fan of them. lol
Thanks all. Going to make some Brussels sprouts to go along with some skinless chicken tomorrow.
Looks real good Owen! Brussels Sprouts and bacon, you can't miss!
dave
dave
Nice Owen. You're getting pretty good at the picture thing.
Traditional beef stew tonight for the cookoff. Sirloin beef, Yukon taters, carrots, onion, garlic, red wine, beef stock, parsley and a little love. Homemade cornbread on the side (not boxed), grass fed cow butter from Ireland and local Texas honey.
Traditional beef stew tonight for the cookoff. Sirloin beef, Yukon taters, carrots, onion, garlic, red wine, beef stock, parsley and a little love. Homemade cornbread on the side (not boxed), grass fed cow butter from Ireland and local Texas honey.
- Thread starter
- #56
Very nice Aaron. I know, next months theme bleeds over a bit from this one. I've had a really rough week and my brain is maybe not firing on all cylinders. lol
Thanks Dustin!
Endless variations you can do with the twice baked potato, anything goes for filling additions or toppings.
If i were to revisit the stew i'd turn it to a curry and use white basmati as the bed to pile it atop.
Another new one, this one from a vegan cookbook but used regular ingredients i had on hand instead of sourcing the vegan version and then i went and topped with yogurt, no rules allowed here. So, Suppose-to-be-Vegan Cabbage Roll Bowl.
Tomato sauce was a jar we canned a couple summers ago using garden tomatoes. Filling is cooked green lentils, pecans, dried garden tomatoes, onion, olde fashion rolled oats, EVOO, Worcestershire sauce, Bragg's Amino's, salt and pepper. Recipe said to throw all that in the food processor and pulse, too easy to turn all those different densities into mush so most were pulsed individually to maintain some solidity and chew.
Added some sauerkraut to the bowls for some more interest and variety. All in all worked out well. Vegetarian bowl rather then vegan.
Aaron, outstanding looking bowl! Beef looks melt-in-your-mouth tender, i think i can almost taste it!
It's not getting cold way down south there?
dave
Thanks Dave. Yours looks amazing. Homemade tomato sauces are King.
Making beef stew can make the weather feel cold even if it's not.
No problem. Your choice of beef stew could mean chili. Now we're taliking.
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