Cooking & Baking
Related: About this forumbif
(22,720 posts)Hope it turns out well.
cbayer
(146,218 posts)Are you using ground lamb?
It's the béchamel that makes it super special.
Hope it comes out well, blf.
bif
(22,720 posts)And it turned out great. Next time I'll use more eggplant. And I'll rinse the lamb after frying it. It's so greasy!
livetohike
(22,145 posts)cbayer
(146,218 posts)Have some leftover grilled steak that I will probably have with a salad.
Oh, and there's one baking potato. I'm probably going to eat that, too.
NJCher
(35,685 posts)Cher
cbayer
(146,218 posts)I don't think the swaying was noticed but I did it anyway.
We move into a hotel for a few nights tomorrow while the boat undergoes some repairs and maintenance, so the whole issue will be a non-issue. We will be eating out!!
NJCher
(35,685 posts)He still needs to know how lucky he is!
Cher
fizzgig
(24,146 posts)it's likely be something like cereal or boxed mac and cheese.
pinto
(106,886 posts)pinto
(106,886 posts)Tired of the usual garlic toast along side a pasta dish? Check these out if your market has them. Italy import. A little thinner than a pencil but cracker light.
Ingredients - wheat flour, extra virgin olive oil, rosemary, yeast, malt, salt. That's it. The olive oil / rosemary taste really comes through. And they come packed in 5 separate envelopes of 5 sticks each. No waste.
LOL, I can't believe I'm going on about breadsticks. Yet these are just right.
eissa
(4,238 posts)sauteed it with garlic and peppers, added some cooked chicken and sun-dried tomatoes and tossed them with some rigatoni.
I used some yesterday to make a kale and white bean soup.
greatauntoftriplets
(175,742 posts)Potato, broccoli, ham creamed soup with some good crusted wheat bread
Galileo126
(2,016 posts)with sharp provolone cheeze.
(This has to be my favorite leftover. The red sauce only gets better while sitting in the fridge.)
FarPoint
(12,409 posts)Leftover Sunday's roast sirloin....(very little left by the way)....served on a crusty roll with provolone cheese, lettuce, tomato and/or condiment of choice if desired.
maddezmom
(135,060 posts)Can't wait!
FarPoint
(12,409 posts)Yes...you will love it! Did you find the video clip?
maddezmom
(135,060 posts)FarPoint
(12,409 posts)but this cut is cheaper in price. I got mine at Kroger's and had to get the faux butcher go look in the back look for the sirloin. We have gourmet groceries but they are 25 miles away. I work right near one and usually get my meats there during the first of the week. Oh, we have a local farmers meat market but it is closed Sunday, Monday and Tuesday....
If you need any support with the recipe...let me know since I couldn't find a printed copy.
maddezmom
(135,060 posts)INGREDIENTS
1/3 cup finely chopped fresh parsley
2 tablespoons minced fresh thyme
1 shallot, minced
1 tablespoon Dijon mustard
2 tablespoons olive oil
4 tablespoons unsalted butter, softened
1 (4-pound) top sirloin roast, fat trimmed to 1/4 inch thick
1 tablespoon salt
1 tablespoon pepper
INSTRUCTIONS
1. PREP HERBS Combine parsley, thyme, and shallot in bowl. Transfer 2 tablespoons herb mixture to another bowl and stir in mustard and 1 tablespoon oil until combined. Add butter to remaining herb mixture and mash with fork until combined.
2. PREP BEEF Following illustrations 1 and 2 at left, butterfly roast and rub inside and out with salt and pepper. Spread herb-mustard mixture over interior of meat and tie securely with kitchen twine at 1-inch intervals. Refrigerate at least 1 hour or up to 24 hours.
3. BROWN AND ROAST Adjust oven rack to middle position and heat oven to 275 degrees. Pat roast dry with paper towels. Heat remaining oil in large skillet over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes, then arrange on V-rack set inside roasting pan. Transfer to oven and roast until meat registers 125 degrees (for medium-rare), 1 1/2 to 2 hours.
4. BUTTER AND REST Transfer roast to carving board, spread with herb-butter mixture, tent with foil, and let rest 20 minutes. Remove kitchen twine. Slice roast crosswise against grain into 1/4-inch-thick slices. Serve.
maddezmom
(135,060 posts)A friend hooked me up with the recipe
http://www.food.com/recipe/my-copycat-shrimp-paesano-64300
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Callalily
(14,890 posts)but I'm baking a fresh loaf of bread as I type! YUM!
NJCher
(35,685 posts)Mmmm, meatloaf sub. That's gonna' be on my agenda this week.
Tonight we're having bacon-wrapped filet mignon. Sauteed mushrooms/garlic. Potatoes with garlic and rosemary. Arugula salad with parmesan and toasted pignolis.
For dessert, I got these amazing chocolates from Trader Joes. They're in a long box and have all kinds of different caramelized chocolates: maple, double espresso, strawberry black pepper, hot chili, toffee apple. Coconut. Himalayan salted. Fig & honey. Blood orange balsamic, butterscotch. Yum, hmm?!
The package is really different: it's about two inches wide, an inch deep, and 24" long. It's called "Taste Test of Caramels."
Cher
cbayer
(146,218 posts)No trader joe's for me, but I would love that.