Cookaholics Bulletin Board

Hey Tim,
Where can I find those recipes? (They sound so good)!
Nancy

Here's his Chicken Paprikash. It's about halfway down the page.

http://www.cookaholics.org/viewtopic.php?t=1697

Made this yesterday for dinner tonight. Delicious, although I didn't make the gnocchi. Served with ww pappardelle.

http://www.thekitchn.com/thekitchn/recipe/winter-recipe-pork-ragu-with-semolina-gnocchi-162220

Nance

Thanks, guys!
Nancy

Tonight was unusually successful for a weeknight. Butternut Risotto (first time, wow its good, made the ATK pressure cooker version), steamed asparagus, sauteed/glazed mushrooms and braised short ribs (48 hour cook! MC based) and it came together and tasted more harmonious and better then expected. I was making up for a slack sat night dinner

Tonight's theme: "Things stuffed with other things".

The Pumpkin Kibbeh-in-a-cup from Spice (pumpkin/bulgur mix stuffed with spiced cheese), and chickpea-sesame stuffed tuna from Cuisine of the Water Gods.

I made Martha Stewart's short rib pot pies from the cover of the October issue of MS Living. They were very pretty, but just ok in terms of taste, especially for the amount of work involved. CI's carbonnade is much more flavorful IMO, and a mashed potato topping would have been better I think in terms of ratio of potato to meat, texture, and ease of eating (the potato rounds looked pretty, but were bland, hard rather than crispy, and stuck together when you went in with a fork...so eating them without a knife was not easy). Not the greatest for serving guests, as I discovered. We all eventually just overturned them onto our plates. I knew they weren't a hit when DH chucked the leftovers. He's usually a huge fan of short ribs and anything braised in beer.

For my part of the dinner last night, I made a horseradish crusted rib roast (Tyler Florence recipe) with parmesian crusted potato wedges and grilled asparagus with lemon butter. Guests brought: Cavier Torte, brie en croute, lobster bisque, pear and walnut salad and limencello creme brulee. It was a wonderful dinner with all courses being elegant. This was my gourmet dinner club's NYE dinner and it was my turn to host. My butcher dry aged the roast for me for 3 days and it was the single best piece of meat I have ever cooked.
Ilene

Ilene,

Wow, serious new year's dinner. Doesn't sound like you could have done nearly as well at a restaurant.

I have a cassoulet ready for the oven. Company is arriving at 5:30. I've never made it before, so I hope it comes out well.

I braised some lamb shoulder, roasted pork shoulder, smoked sausage, duck confit that I made 2 weeks ago, applewood bacon in stead of salt pork. I loosely followed one of Julia's variations.

It looks so rich, I'm just serving a salad with it. It's already 4:00 and I haven't even planned a dessert! Any fast ideas?