Saturday, March 30, 2013
I thought these were good – something a little different than ordinary meatballs. I could definitely taste the mustard but I like mustard so that was a good thing. I cut the recipe in half and omitted the whiskey. I didn’t sub with water but I would add a little next time. I didn’t have any beef broth so I used chicken and it was fine – beef probably would have looked better. I served them over buttered noodles. I forgot to take a picture of the meal all plated up nicely but I did take a picture of the leftovers which I put in a container for my husband to take to work for lunch the next day. These would make good appetizers too or sandwiches in rolls as PW suggested. Once again PW said salt and pepper to taste in the directions which is not really an option with raw meat. I just think it would be more helpful to give a suggested amount. I used 1/2 tsp salt for half the recipe and it was good.
Sunday, March 24, 2013
Whiskey-Mustard Meatballs pg 112
I am planning on serving this as a main dish with the hot buttered noodles as PW suggests in the book. I am also planning on just omitting the whiskey. It doesn’t sound like it would make much difference.
I apologize for not updating the what we have cooked section and what we are cooking this week section – I am having a few computer problems and have not been able to do so but am working on it.
I made this the other night for dinner and we both thought it was good. I did make a few changes. I didn’t have any leeks and didn’t want to go to the store so I used one onion instead – sauteed it up. I started to roast the mushrooms in the oven but my cookie sheet doesn’t have sides and after about 10 minutes all of the liquid from the mushrooms started dripping off the pan so I then just finished cooking them in a pan on the stove. I love mushrooms but I felt 16 oz was a bit much with everything else that went into the quiche so I ended up not putting all of them in. I used some leftover Christmas ham instead of prosciutto. I used my own pie crust recipe that I like. After the initial work of slicing and dicing the quiche came together well and cooked up nicely in the allotted time. I agree with Tarin that putting the foil on does cause some of the topping to come off when it is removed. Once again, PW tells us to salt to taste – makes no sense with a raw egg mixture! But, good recipe, good leftovers.
Wednesday, March 20, 2013
I splurged and got prosciutto to use and followed the instructions for the most part. I omitted the leeks and sauteed the mushrooms because I got started late. Cooking time seemed pretty accurate and the only thing that I didn't like was putting the foil over the pan during the first 30 minutes. Since the top wasn't set yet part of it pulled up when I went to remove the foil. I would rather have cooked it for 15 minutes uncovered to set the top and then cover it for the remaining time. But that's just an aesthetic thing. The other thing I would recommend is if you do use prosciutto don't add a lot of extra salt--I thought mine was a little too salty. Also I would have added a dash of cayenne pepper to just give it a little kick.
Doug really liked this and I thought it was okay--the kids weren't too excited by it though, which is surprising because my kids eat everything. We even reheated it for lunch today and Weston kept throwing his to the dogs :) It would be fun for a brunch though!
Sunday, March 17, 2013
Saturday, March 16, 2013
While I was visiting Nika and family we had an early birthday celebration party for Isabelle and cooked these two recipes for dinner and they didn’t disappoint! Nika actually made the Fried Mozzarella and it was very good. We skipped the step about putting them in the freezer for 20-30 minutes so the finished product was not quite as firm but still delicious. The His/Her Burgers were both quite tasty. We followed Audrey’s suggestion and make 1/2 a His and 1/2 a Hers. I liked them both equally. When I made the His sauce I only used one chipotle pepper and we all thought it gave plenty of zip. Nika made the pesto from scratch – so good. Everything about these burgers were just plain good! Nika said she liked both the His and Her equally as well and Sterling went for the His all the way and proclaimed it very good.
Two more successful recipes!
Nika made these two recipes when I was visiting them in AZ recently. We all thought the Simple Sesame Noodles were quite delicious. I think she used spaghetti noodles and we skipped the hot chili oil because we didn’t have any. Instead we put out Sriracha sauce and sweet chili sauce to add some optional spunk. The kids really liked it without either of those options. We also chopped up some chicken to add protein and I added a sprinkle of peanuts to mine as well as a dollop of sweet chili sauce. Very simple and quite tasty. I think next time I would add a little less canola oil then what was in the recipe.
Nika made the Cherry Limeade with the kids help and it was a big hit, of course. The maraschino cherries were in demand.
Both recipes were simple and quick to prepare and we would definitely make them again.
Tuesday, March 12, 2013
Monday, March 11, 2013
Saturday, March 9, 2013
For the sesame noodles I used Thai rice noodles which was something she didn't suggest. It worked well and the only change I made was to saute them a bit at the end to help them soak up more of the juices. This was probably only necessary because of the noodles I used. I paired it with some steak as suggested and it made a good dinner. Overall pretty quick and easy.