Peppi comes to visit....and cook!
annie1992
2 years ago
last modified: 2 years ago
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Comments (14)
bragu_DSM 5
2 years agoRelated Discussions
Are you an impatient cook?
Comments (23)Poof? Is that the new term for zap? I don't know if I'm an impatient cook or not. It's not like I'm standing there, wanting things to go faster. I do, however, get very frustrated when things don't work right. Okay, I just remembered a time when I did get impatient. I was making a butternut squash casserole that I wanted to take with us on a trip to Oklahoma when we were house hunting. We were staying with a cousin, and I wanted to bring this casserole for dinner. It's a 4 1/2 hour drive, so it had to get done so we could leave. I baked it the day before, but it never got tender. I stuck it in the fridge so I could go to bed, and got it out the next morning to bake some more. An hour later, the #*($&)&*^! squash was still tough. We couldn't wait any longer, so I packed it up and we left. It was almost inedible. (Well, totally inedible). I've never understood what happened, but oh, well, at least she was a good friend and didn't care a whit. Pkramer, I understand exactly how you feel about cooking for a picky and indifferent eater. I've been doing that for a year, now, and it takes a lot of the joy out of cooking. Sally...See MoreHappy Birthday Peppi!!!!
Comments (36)Happy Birthday Peppi!! I agree, chocolate for breakfast is a good thing!! David...See MorePeppi's Chicken and Dumplings for Ellen
Comments (8)Here is the full recipe. Chicken and Dumplings Cuisine at Home, August 2004 For the Chicken: 1 ½ # boneless skinless chicken thighs, cut into pieces ½ cup AP flour 2 T. veg oil 2 t. salt ½ t. cayenne pepper ¼ t. black pepper 1 leek, sliced into moons 1 rib celery 1 carrot, diced 1 sweet potato peeled and chunked. 2 parsnips, peeled and diced 2 bay leaves ¼ c. dry white wine 1 qt. Chicken stock 2 t. lemon juice 1 t. each chopped sage and rosemary. Preheat oven to 375, rack in center Cut chicken and dredge in flour, peppers and salt Brown the chicken in large oven proof pot with 1 T. oil over medium heat. Brown in batches, adding oil if needed. Remove from pan when brown. Sweat the veg. and bay leaves in oil until soft, 5 min. Deglaze the pan with wine, simmer until almost gone. Stir in remaining flour to coat vegetables. Gradually add stock, cover pot and transfer to oven, cook for 20 minutes.(no chicken yet) (Start dumping dough now) After 20 min, stir in chicken, lemon juice and herbs. Drop dumplings into stew and braise 20 minutes until dumplings are cooked, and a toothpick comes out clean. For the Dumplings: 1 ½ c AP flour 3 T. Parm Cheese, grated 2 ½ t. baking powder 2 t. sugar 1 t. salt ½ t. ground pepper 2/3 c. whole milk 3 T. unsalted butter Blend dry ingredients in a mixing bowl Heat milk and butter util melted, blend into dry ingredients Shape into small balls, or use small ice cream/cookie scooper...See MoreVenison - Does anyone cook with it?
Comments (13)Love venison and live on it when I can. I'm guessing you mean whitetail venison... mule deer and elk are different meats all together. My current lust is cajun venison. Hot frying pan of bacon grease and toss in venison coated with cajun spice. I like mine rather rare... it will turn to jerky if you go for well done (which is not all bad). If it is home butchered watch close for any stray hair. One stray hair and the whole pan will take on a oily gamey taste. The hair has a protective oil that keeps the deer dry when they run around outside. Home butchered is often best given a quick rinse with cold running water before it hits the pan... I don't rinse but then I have years practice butchering so no stray hair or other booboo. If you pan fry it and it strikes you as gamey I highly recommend A-1 steak sauce... that should keep it edible to even the most sensitive taste buds. I don't recommend tomato based dishes unless you eat venison regular. There is a chemical in many meats that gives the "gamey" taste. After awhile your sense of tastes adjusts so that it is not remarkable. Tomato will bring out that taste and highlight it... as in venison chili. I eat venison chili but vension is regular table fare for me. My dad always likes a stroganoff dish. Fry venison, make cream sauce, stir in cooked noodles (kluski!). My grandfather's favorite burger was half venison and half pork. I don't recommend boiling venison. It won't be ruined and I boil scraps from butchering for my animals. I have tasted boiled venison... not bad. My cat Tuna loved it that way and could eat her own weight in just a couple days. For human consumption you want the meat juices to get on the hot pan and turn to a sweet brown carmel... the browning on meat. Buffalo venison I don't recommend as anything other then ground meat. It is so lean it starts shoe leather tough and gets tougher. Elk is one of the finest meats in the world. More fat then whitetail/buff so it can be panfried. The sweetest and mildest of the venison family that I have tried. Mule Deer are fairly fatty with a beef like texture. I find it stringy but tastey. So... don't let it sit in the freezer! Get out a package and make something. If it tastes bad give it to the dog and try again. Letting it sit until freezer burned is a waste... it won't improve with age. : ) lyra...See Morelindac92
2 years agoSooz
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2 years agoannie1992
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annie1992Original Author