The weather is filthy, cold, wet, dark, dreary, dismal.
Thus, today - well, I have been deferring or putting it off for a few days - seemed a good idea to try to prepare a warming dish of chilli.
Sautéed diced stewing beef (organic, etc, but defrosted - originally, I had thought I was defrosting actual steak, not stewing steak, tant pis, never mind) until brown; that meant browning in batches, and not crowding the pan.
Anyway, the browned steak was returned to the pan, where it was seasoned with sea salt, black pepper, brown sugar, ground cumin, ground coriander, and generous quantities of chilli - pimentón - (dulce) sweet, smoked, Spanish chilli, and its hotter cousin, picante; this was returned - with the pan juices - to the copper casserole dish, along with stock, tomao puree, and a tin of Italian San Marzano tomatoes.
This lot then went into a preheated oven, at a low enough temperature for two and a half hours.
At that stage, I checked the liquid, and added a mug of strong black (Ethiopian, because I have nothing else, but would have used central American coffee if I had it to hand,) coffee, with a spoon of brown sugar.
The casserole was returned to the oven for a further hour, while, on the stove top, on a low heat, eight small onions (I would have used three or four large onions, if I had them, but, pre-Christmas shortages - for reasons well known to all, but connected with severed transport links due to both Covid and Brexit in the weeks immediately preceding Christmas - of standard sized organic onions meant my purchases in the farmers' market before Christmas were confined to small onions)- roughly chopped - onions were gently sautéed; when they were soft, a minced head of garlic (nine fat cloves) was added to the copper sauté pan.
These - the softened and sautéed onions and garlic - were then added to the chilli casserole where they will cheerfully cook for a further hour, at a low heat, at which point I shall add the kidney beans, and return the casserole to the oven for a further - and final - twenty minutes to half an hour.
There will be more than enough for seconds tomorrow, which I shall probably serve with rice.
Never heard of them, either.On Nikon Cafe, where I also hang out, someone who is very into cooking posted photos of the latest meal he prepared for himself and his wife: Gnudi. Many of us reading and responding to the thread had never heard of Gnudi. It's an Italian dish rather similar to Gnocchi, featuring ricotta cheese, but without the pasta. Sounds interesting and I thought since you enjoy cooking different things you might enjoy this, if you are unfamiliar with it..... There are plenty of recipes available on the internet. Bon Appetit!
Ah Gnudi…On Nikon Cafe, where I also hang out, someone who is very into cooking posted photos of the latest meal he prepared for himself and his wife: Gnudi. Many of us reading and responding to the thread had never heard of Gnudi. It's an Italian dish rather similar to Gnocchi, featuring ricotta cheese, but without the pasta.
Got another bag of lemons from our friend of over 20 years who just happens to live close by. I planted my own lemon tree this year so looking forward to some of my own produce. You just can’t beat home squeezed lemon aid!
7 jumbo lemons made this.
I love blackened redfish! Crawdads remind me of budget lobster, I prefer them in a bisque.It's taking every ounce of my willpower not to hop in my car, and drive down to the bayou for some real Cajun food. It's an 8 hour drive, but damnit, I want some blackened redfish and crawdads!
Care to share any such recipes?
I can sympathise.
I love blackened redfish! Crawdads remind me of budget lobster, I prefer them in a bisque.
Welcome onboard! (Forum ref)We are currently experiencing that rare phenomenon in Los Angeles called rain. Therefore, the need for warm, comfort food on a wet, chilly evening. I will be making this tonight.
Baked Tortellini with spinach and artichokes in a cream sauce.
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I shared this over at MR but for those of you not frequenting that arena, here's the recipe:
8 oz medium pasta shells
2 T olive oil
2 garlic cloves, minced
1/4 t red pepper flakes
10 oz fresh baby spinach or frozen chopped spinach
1 (14 oz) can artichoke hearts drained & roughly chopped
2 C heavy cream (1 pint)
4 oz grated parmesan (about 1 cup)
4 oz grated mozzarella (about 1 cup)
Heat oven to 400.
Bring large pot of salted water to a boil over high heat. Turn down to medium hight and cook pasta according to package directions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve liquid.
Meanwhile, heat oil in skillet over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 1 minute. Add spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in chopped artichokes.
Stir in cream and bring to a simmer over medium-high heat. Sir in the Parmesan until melted. Remove from the heat then carefully stir in the cooked pasta or transfer to large bowl to mix together. The liquid might appear wet and loose but will thicken up as it bakes. Season to taste with salt and pepper.
Transfer the pasta to a 2 quart casserole dish. Sprinkle with mozzarella and bake until bubbling. 20-25 minutes. Broil unit browned in spots, 1-2 minutes if desired.
Note: my friend also added bacon.