I usually make a batch of wild rice mix from a box but was persuaded to make mashed potatoes for this dish after seeing it done that way over at r/tonightsdinner. These potatoes have a lot of sour cream and a couple garlic cloves and are pretty good all by themselves but the Marsala gravy is really killer on them.Tyler Florence has a recipe that calls for prosciutto so I gave it a shot. It’s good but I’m not seeing much benefit from it being in there. I may have not done it right. Anyway, if you don’t have it you can leave it out and you will still have a very good result.
I started the dough for this yesterday, 2 cups of bread flour, one cup water, 1/4t tsp yeast, a pinch of sugar and a dash of salt. It was pretty well inflated by noon, I dumped it into a pizza pan and massaged it into shape while the oven preheated to 425-ish. It par-baked for eight minutes and then I pulled it to furnish with toppings. I had some leftover roasted plum tomatoes that went on first in lieu of a sauce, sprinkled on shredded mozzarella, sparingly, and then piled on the meats. Italian sausage, already browned and drained, crispy bacon pieces, fried ham, and prosciutto that was tossed in the bacon grease to brown a bit.
Mrs J’s side got pickled
onion pepper rings, I added mushrooms and chopped ripe olives. I gave it another sprinkle of mozz and slid it back into the oven, it needed another ten minutes or so. It must have been better than usual because Mrs J went on and on about how good it was. I thought it one of my better efforts – she wasn’t just blowing smoke.
This is a family favorite. We went with Tyler Florence’s recipe for tonight’s dish, the prosciutto was an interesting touch. I almost went with baked potato for the side because I wanted something a little different than the wild rice mix that’s my goto for this before remembering the couscous I had ordered from Amazon.
I’m on a chicken recipe spree! At least until I run out of chicken breasts, anyway. This recipe from Emeril Lagasse looked pretty good, with the added bonus of the side dish calling for the truffle oil that rounded out a recent online order I placed a while back and was looking for a place to use.
I didn’t have the proper arborio rice so I used the jasmine variety that I do keep on hand and has worked for me before. Instead of Parmesan I used fresh grated pecorino. The mushrooms were the usual supermarket white buttons, nothing fancy. I think I can take or leave the truffle oil, it not adding any particular enjoyment for me but I’ll wait a while and try it elsewhere before I make up my mind.
The goat cheese filling worked very well, every time I made a cut a little more oozed out and was quickly mopped up. I used a lot more garlic than the recipe wanted.
I forget what the name of the pasta type is, it had a slight bend in it and has ridges. We had it in a meat sauce with both beef and sausage along with some of last year’s tomato sauce. I think we are in winter’s last gasp – I have some chives starting to emerge in last year’s pot that I set out while the temps were peaking the other day. We missed the snow yesterday but it did cool off quite a bit from the 70s we saw Tuesday.
Were starting to think about the garden. We have plenty of tomato sauce from last year so we won’t plant more than just a few for eating fresh. Maybe. We always end with more than we planned on. Maybe go heavy on flowers this year?
This always looks like a dish that took a lot of bother to make but it isn’t like that at all. Pound some breast meat flat and dredge it through seasoned flour and brown it in butter and olive oil. Take it out long enough to saute mushrooms in the same pan, then deglaze with the wine. Put the chicken back and cover, simmer until the chicken is done. It may take a half hour start to finish. Today the veggies are from one of those steam in the bag items you find these days in the frozen food section. Good for a quick and easy veggie fix, not as good as from fresh.
I’m not ashamed to admit that Mrs J worked harder on the salad than I did frying the rest of it. The shrimp and the mushrooms came out of a bag bought on the frozen foods aisle. I did process the French fries myself, and put together the cocktail dipping sauce.We see this flock of turkeys all over. Usually they trip the camera we keep overlooking the automatic feeder down by the back pond. This is within sight of the house, looking North.We had tacos the other night. These have ground beef, refried beans, shredded cabbage, tomatoes, onions, jalapenos, sour cream, New Mexico pepper salsa, and shredded cheeses in lightly fried corn tortillas. We had leftover fillings so I made quesadillas for lunch today:Post needs moar puppehs and kittehs!
I pan fried a couple of rib eyes the other day, and steamed some broccoli, but what really made the meal were the little golden potatoes I tossed with olive oil and kosher salt and roasted on a tray in a 425 oven for about 20-25 minutes or so. They were turned once – start them cut side down because that will brown them nicely.
Also know as Coq Au Vin, this is a classic dish that Julia Child taught me to make, though I rarely look at her recipes any more. They tend to be too fussy with multiple steps and otherwise involved directions so I tend to wing it while looking at a similar recipe.
I looked for frozen pearl onions at the store yesterday while we were putting in provisions for the coming brutal cold weather the mavens are predicting for us. I’ve found them there before but had to use the kind you have to peel. Drop them into boiling water for two minutes and then you can peel them pretty easily when they’ve cooled. Cut one end off and these will pop right out when you pinch them.
I also looked for the small button mushrooms that look so cute but had to make do with larger ones that I sliced and sauteed in butter and olive oil. The mushrooms and the onions both are cooked separately from the chicken and added to the dish when plating for the table.
The recipe I linked to above calls for cognac, I used Marsala wine instead, and used a slurry of cornstarch instead of the butter/flour mixture to thicken the pan liquids. I’ve made this many times using slightly different variations of ingredients and methods and it always ends in a delicious meal – one of our all time favorites.