What's for dinner
- Thread starter paul_valaru
- Start date
BeardofPants
New Member
Tonight I made carrot soup for the first time! Lemme just preface this with the fact that I HATE cooked carrots with a passion. Don't ask what possessed me - with my deep abiding hatred for the things - to make SOUP out of them, but there you go. I'm not logical at the best of times. Anyway, it fuckin' rawked. Big time.
I sauted 1/2 kg carrot, 3 cloves garlic, 1 large brown onion & an inch of grated ginger with a little butter for 10 minutes. I then added chicken stock (weak - half an oxo cube with water 1 1/2 cups), and simmered for a further 10 minutes. Took off stove and batch blended in blender, before adding back to the heat, stirring in 1/4 cup orange juice, and 1/2 tablespoon of whisky. Simmered 5 mins more to mix flavours. Served in soup bowls, with kibbled bread to dip, and chives to garnish. Mmmm....
2 servings (entree sized).
I sauted 1/2 kg carrot, 3 cloves garlic, 1 large brown onion & an inch of grated ginger with a little butter for 10 minutes. I then added chicken stock (weak - half an oxo cube with water 1 1/2 cups), and simmered for a further 10 minutes. Took off stove and batch blended in blender, before adding back to the heat, stirring in 1/4 cup orange juice, and 1/2 tablespoon of whisky. Simmered 5 mins more to mix flavours. Served in soup bowls, with kibbled bread to dip, and chives to garnish. Mmmm....
2 servings (entree sized).
2minkey
bootlicker
super. i made a bisque (well, not exactly) of carrot a few days ago. it was simply carrots, grass-fed butter (yes it makes a difference), some chicken stock, and a little sea salt. topped with a dollop of creme fraiche. served that shit with some braised leg of lamb and risotto.
tonight is rainbow chard with some heirloom tomato, possibly some weird beet concoction (?), and chicken stuffed with cranberry-something dressing.
i wonder what i can do with beets and a couple eggs....
tonight is rainbow chard with some heirloom tomato, possibly some weird beet concoction (?), and chicken stuffed with cranberry-something dressing.
i wonder what i can do with beets and a couple eggs....
SouthernN'Proud
Southern Discomfort
We made carrot souffle over the weekend. Hmm...
Tacos tonight. Humdrum, but good.
Tacos tonight. Humdrum, but good.
2minkey
bootlicker
that means that the cows that squirted out the milk that was used to make the butter ate grass, like they're supposed to, instead of grain. it tastes noticeably different.
jackass.
2minkey
bootlicker
sorta. it's not where the product is deposited so much as whether or not the livestock is pastured or caged and the typical impact of that on diet. pastured almost invariably tastes better... though with beef fer eatin' (not milkin') it's better if the beast gets grains rather than grass because you get better marbling, and beef is all about tasty fat.
MrBishop
Well-Known Member
Free-range chickens taste better and are larger/healthier/less fatty than caged and drug-enhanced chickens, yeah. Their eggs too...yolks darker, eggs larger in general...
damn! now I want some chicken and a nice omlette.
**
Tonight, a roast with strips of pepper (roasted) & garlic...and some nice wild long-grain rice.
SouthernN'Proud
Southern Discomfort
"PB & J with the crusts cut off..."
*remembers gathering eggs from the coop for years & feeding several calves to fat happydom with grass, alfalfa & oats before munchin\g their happy asses for the rest of the year.*
They don't need to roam free. They need to be free from stress.
However, grass fed butter still sounds like organic free range natural...aka an ad mans money line.
They don't need to roam free. They need to be free from stress.
However, grass fed butter still sounds like organic free range natural...aka an ad mans money line.
2minkey
bootlicker
here you go, superpants:
http://www.saveurmag.com/mise-en-place/selecting-ingredients/30-great-butters-1000031090.html
i just finished a lovely glass of raw milk from a local creamery. yum yum taste that fuckin' grass. of course i'm prolly gonna die from it. yawn.
edit- yeah gonz, good point about stress. that matters too.
http://www.saveurmag.com/mise-en-place/selecting-ingredients/30-great-butters-1000031090.html
i just finished a lovely glass of raw milk from a local creamery. yum yum taste that fuckin' grass. of course i'm prolly gonna die from it. yawn.
edit- yeah gonz, good point about stress. that matters too.
Alberta beef is the best beef I've ever had and I've had beef in various countries and continents (including other parts of Canada, the states, Greece and Germany).
paul_valaru
100% Pure Canadian Beef
damn right
mmmm I will ba having Alberta steak BBQ'd for dinner tomorrow night and the person cooking it knows how to cook the best steak. It's gonna be AWESOME, I am already salivating.