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OT: The M-Fing Food Thread

tried farro for the first time this week.

early returns are excellent.

roasted cauliflower, sweet potato, string beans, red onion (all seasoned with cumin, coriander, cayenne, salt, pepper)
farro
lemon-yoghourt dressing
chopped almond to garnish

et voila, lunch for the week.
 
Had a sort of improvised pot roast turn out pretty well tonight.


3lb top sirloin roast, brushed with olive oil, covered in sea salt, pepper & powdered in flour
Seared at high heat in butter in a cast-iron pan until browned on the outside
Put the roast in a dutch oven on top of a bed of thick onion slices
Surrounded the roast with button mushrooms
Deglazed the pan with more butter & half of a cup of water, and poured all of it over the roast
Added two cups of red wine (Montepulciano d'Abruzzo), poured over the mushrooms around the roast
Baked in the oven at 350° for three hours


Still nice and juicy, but the roast easily comes apart with a fork. And the sauce & mushrooms are delish.
 
LeafGm said:
Had a sort of improvised pot roast turn out pretty well tonight.


3lb top sirloin roast, brushed with olive oil, covered in sea salt, pepper & powdered in flour
Seared at high heat in butter in a cast-iron pan until browned on the outside
Put the roast in a dutch oven on top of a bed of thick onion slices
Surrounded the roast with button mushrooms
Deglazed the pan with more butter & half of a cup of water, and poured all of it over the roast
Added two cups of red wine (Montepulciano d'Abruzzo), poured over the mushrooms around the roast
Baked in the oven at 350° for three hours


Still nice and juicy, but the roast easily comes apart with a fork. And the sauce & mushrooms are delish.
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Yum. Sounds good. Pot roast is one of my favorites. I cook it in my slow cooker, usually a short-rib roast along with potatoes, carrots onion chunks, lemon pepper and a some, some water and a bit of red wine. In the slow cooker the veggies provide much of the liquid. It does take about 5-6 hours to cook though.
 
Last week was soup week. Big batches of Curried Roasted Butternut Squash/Sweet Potato/Carrot soup. And a batch of roasted tomato and red pepper soup. All frozen per single servings... about 30 or so in the freezer.
Have about 10 lbs of home made chicken stock waiting for a classic Acadian Chicken Fricot.
Already hitting up all my friends and relatives about saving all their turkey carcasses for me from the upcoming weekend. Love me some turkey/chicken stock.

Will have a dozen or so pounds of chicken wings air drying in the beer fridge in the garage to toss on the smoker this weekend. Been trying for a couple years to find a jamaican jerk seasoning i want as a keeper.... have tried 5-6 and have liked them,... but want a home run blend. If anyone has one they like, send it along.
 
anne25 said:
Yum. Sounds good. Pot roast is one of my favorites. I cook it in my slow cooker, usually a short-rib roast along with potatoes, carrots onion chunks, lemon pepper and a some, some water and a bit of red wine. In the slow cooker the veggies provide much of the liquid. It does take about 5-6 hours to cook though.
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That sounds pretty amazing too. Short rib roast is one of my favourite cuts of beef, and a slow cooker is definitely the way to do it.

The last time I did one, I added all the juices from another pot roast I’d done with onions & red peppers, smothered the short ribs in caramelized onions before slow cooking them for about six hours.
 
LeafGm said:
Had a sort of improvised pot roast turn out pretty well tonight.


3lb top sirloin roast, brushed with olive oil, covered in sea salt, pepper & powdered in flour
Seared at high heat in butter in a cast-iron pan until browned on the outside
Put the roast in a dutch oven on top of a bed of thick onion slices
Surrounded the roast with button mushrooms
Deglazed the pan with more butter & half of a cup of water, and poured all of it over the roast
Added two cups of red wine (Montepulciano d'Abruzzo), poured over the mushrooms around the roast
Baked in the oven at 350° for three hours


Still nice and juicy, but the roast easily comes apart with a fork. And the sauce & mushrooms are delish.
Click to expand...
you had me until the mushrooms. fungi grow on my feet, I want them nowhere near my mouth. one of my few culinary dislikes.
 
BeLeafer said:
Yeah, I was a bit perplexed by that. Anytime I've got short rib ... loads of fat.
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at our butcher shop, our cows were often leaner than the conventional ones as they were grass-fed only (especially in winter)... and the short ribs were still super fatty!
 
what are people planning for thanksgiving?

this is one of the few times in the year where my wife will eat meat, so I went ahead and ordered a free range turkey. pick up Friday, brine overnight, cook Saturday. one of the local farms I get most of my veggies from also has a 'thanksgiving box'. for like $20 you get 8-9 lbs of onions, potato, sweet potato, squash and carrots. 2 lbs of local cranberries for sauce.

pie pumpkins to make a layered pumpkin spice cake (can't be bothered to make a pie crust on top of all the other cooking).

wife is insisting on gravy and mashed potatoes, so she is responsible for those :p
 
Wayward DP said:
you had me until the mushrooms. fungi grow on my feet, I want them nowhere near my mouth. one of my few culinary dislikes.
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Meh. Really, anything that we eat can be overthought to the point that it seems gross.

Love me some mushrooms, though. Both for their own flavour, and for the fact that they act like sponges for flavour in something like this roast, and get imparted with all of the deliciousness of the rest of the dish.
 
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