What is Cooking In Your Kitchen?
Marilyn Sue McClintock
4 years ago
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What's Cooking In Your Kitchen Today?
Comments (47)I finally started my Thanksgiving cooking that I meant to start 2 weeks ago! This year I'm experimenting with freezing and seeing how things turn out. My family isn't picky so I know they won't mind. So far I made a giant batch of caramelized onion cognac gravy, and I just finished my stuffing. It's a mix of cornbread, ciabatta and french bread, and normally I make an unsweetened corn bread but this year I tried a sweetened one and I don't like it as much. I don't think anyone will mind though. They may even like it as it adds a slightly sweet note to all the savory vegetables and herbs. It's cooling now and will be packed into freezer bags. I also prepped and froze all my onions, celery and herbs all chopped and ready to go. I removed all my corn on the cob (16 ears!) and froze it for my corn casserole and picked through 3 lbs of spinach (3 pounds of spinach is a LOT!) and froze for my baked spinach dish. I think this is going to save so much time and stress for me so I can actually relax on Thanksgiving since I make enough for an army and can't seem to stop. :) I have a second stuffing that I'm trying this year that was posted a few weeks back in the vegetarian stuffing thread so I'll make that later this week. Then I think I'll be done until the week of....See MoreWhat Is Cooking In Your Kitchen Again?
Comments (34)Thanks for the recommendation about the zucchini. I do think I would like the flavor of it in that dish, but I agree that it might be too watery. Dorie also suggested turnips in place of the butternut squash, and I do love turnips and think they would not be too watery, but the flavor might be a bit strong for that recipe. I think zucchini would go better with the spice mixture. Yesterday we grilled outdoors, to take advantage of the nice weather while we have it, since it is supposed to rain Wednesday and Thursday. The main thing I wanted to grill was my chocolate Habanero chilies for my annual sauce. I ended up getting a very good crop this year and will have enough sauce to give some away as gifts. I grill garlic and red bell pepper with the chilies - the bell pepper to make the sauce go a bit further and cut the heat a tiny bit. Last year I grilled a carrot with the chilies, but I didn't have room in the grill pans this year. We grilled some locally made sausage from Bristol Farms plus some marinated mushrooms and garlic toast. The grill got hotter than expected, and so the sausage came out a bit dry, but I ate it with the mushrooms, which provided the right amount of moisture....See MoreWhat's Been Cooking In Your Kitchen?
Comments (41)Finished turning my duck stock into soup, very happy with the result. At the moment, resisting the temptation to make gingerbread -- I've had so many treats already the past 2 weeks! The gray skies and dropping temps really make me crave something like that....See MoreWhat is Cooking This Weekend?
Comments (22)I made an Instant Pot Coq au Vin last night, with mashed potatoes and a baguette on the side. The Coq au Vin was good, but not great. As usual with the Instant Pot it seemed that the sauce was too thin and too bland. Its great that it cooks thing so quickly but since there is no tasting and adjusting as you go, and no reducing the sauce either its more important to get the ingredients right in the first place. The store bought "baguette" was simply blah....See MoreWalnutCreek Zone 7b/8a
4 years ago
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