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What are you cooking for V-Day? [+chicken soup]

What are you cooking for V-Day? [+chicken soup]
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  • Post #121 - February 15th, 2010, 5:28 pm
    Post #121 - February 15th, 2010, 5:28 pm Post #121 - February 15th, 2010, 5:28 pm
    I was feeling rustic... We had fresh meat pierogies from Delightful Pastries (I think I like the potato & cheese ones better, though), sauteed in butter with some shallots and chopped bacon; a pot of navy beans (that seemed to take forEVER to cook... I need to get my hands on a pressure cooker again), with kielbasa, kale, garlic, thyme and a splash of balsamic; cold Zywiec beer; and my husband made creme bruleé from the heart-shaped ramekins of the Rose Levy Berenbaum kit I got him for Christmas a few years back.
    “Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas

    "I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
  • Post #122 - February 15th, 2010, 9:42 pm
  • Post #123 - February 14th, 2011, 9:04 pm
    Post #123 - February 14th, 2011, 9:04 pm Post #123 - February 14th, 2011, 9:04 pm
    This year's feast: Anticuchos, asparagus, salad, and beet chips, followed by a lovely Nutella Mousse cake.

    Nothin' says lovin' like well-marinated heart stabbed with skewers and seared on a grill! :D

    Image
    036 by michelehays, on Flickr

    Image
    039 by michelehays, on Flickr
  • Post #124 - February 14th, 2011, 9:49 pm
    Post #124 - February 14th, 2011, 9:49 pm Post #124 - February 14th, 2011, 9:49 pm
    Mhays wrote:Nothin' says lovin' like well-marinated heart stabbed with skewers and seared on a grill! :D
    Nice, looks delicious and made me laugh!

    I made New Orleans style BBQ Shrimp. Been making the same recipe for decades, modified from a recipe in the first Frugal Gourmet cookbook. Very similar to irisarbor wonderful version she brought to the LTH picnic this year.

    New Orleans style BBQ Shrimp

    Image

    Image
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #125 - February 14th, 2011, 9:51 pm
    Post #125 - February 14th, 2011, 9:51 pm Post #125 - February 14th, 2011, 9:51 pm
    Hi,

    I made the Frug's New Orleans BBQ Shrimp. His called for margarine, did you substitute butter?

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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  • Post #126 - February 14th, 2011, 10:00 pm
    Post #126 - February 14th, 2011, 10:00 pm Post #126 - February 14th, 2011, 10:00 pm
    Cathy2 wrote:I made the Frug's New Orleans BBQ Shrimp. His called for margarine, did you substitute butter?
    I've been substituting butter for margarine for years now, but its my understanding margarine is traditional, or at least often used, in New Orleans.

    This really is a terrific dish, loaf of crusty bread for dunking, few chunks of lemon and plenty of napkins make for a delicious easy to prepare meal. Most LTHers probably have all the ingredients on hand, with the exception of shrimp.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #127 - February 14th, 2011, 10:15 pm
    Post #127 - February 14th, 2011, 10:15 pm Post #127 - February 14th, 2011, 10:15 pm
    i made beef wellington. twas fantastic
    ImageImage
  • Post #128 - February 15th, 2011, 9:06 am
    Post #128 - February 15th, 2011, 9:06 am Post #128 - February 15th, 2011, 9:06 am
    Roasted pork loin rubbed with olive oil and Penzey's Northwood's Fire, roasted cauliflower and boiled new potatoes. Everything was simple, yet fantastic. I roasted the cauliflower in big wedges rather than florets and it was wonderfully carmelized. A bottle of Vinum Pinot Noir accompanied dinner. Cheese course was some Carr Valley Mobay with grapes and water crackers. I would have finished it if I didn't have a guilty conscience. That's a damn fine cheese! Dessert were cupcakes from Flourish Bakery. The Chocolate Raspberry narrowly beat out the Red Velvet. A great meal with my honey!
    -Mary
  • Post #129 - February 15th, 2011, 2:20 pm
    Post #129 - February 15th, 2011, 2:20 pm Post #129 - February 15th, 2011, 2:20 pm
    Cassoulet, with garlicky sausage from Butcher and Larder, about 20 whole garlic cloves in it, and lots of garlic bread crumbs on top. Nothing says loving like garlic!
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org

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