Cookaholics Bulletin Board

A belt punch?

Love cassoulet! Enjoy.

Poached pears would be nice.

Amy

Thanks for the idea Amy. I didn't have pears, but I did have apples. You triggered the idea, so I sauteed them and put them over ice cream.

The cassoulet was a big hit!

Not last night, but 2 nights ago - CI's roasted green beans. If you've never tried it I'd recommend them. I eat them like they are french fries, completely addictive.

I found a huge bunch of Kale the other day and turned it into a batch of Hearty Tuscan Bean Stew. I decided I could not wait for winter to get here to make it.

Jim, that looks really good. I'm getting inspired...

Swordfish steaks with CI's fried rice and steamed sugar snap peas. I've had the steaks in the freezer from a hockey fundraiser and didn't know what to do with them so I googled and found a parsley-lemon sauce recipe on epicurious and used that as a base although I didn't have parsley and only one lemon, so had to improvise a bit and just do the marinade and not the reserved sauce. Still quite good, would do it again and a good beginner recipe for me since I'd never made swordfish before.

Last night - Bacon wrapped tenderloins rubbed with BBQ 3000, CI's roasted green beans and roasted red/russet/sweet potatoes. the night before we had friends over and I made pizzas (Canadian Living pizza dough recipe) and served a mixed green/goat cheese/blueberry/pecan salad with a balsamic/evoo dressing. Trying to keep things simple these days.

Made the short ribs from " Cook Like A Rock Star" and served just like she pictured with mashed potatoes....best short ribs ever.

I made CI's mushroom risotto for the first time tonight. All thumbs were way up. I used some mixed presliced mushrooms because I was home late and I am also lazy. It called for simmering dried porcini in a mix of broth and soy sauce with a bouquet garni which was later used as the cooking liquid. Out of this world, although not quite enough but it was concentrated enough so I could just add water to make up the difference (probably used too big of a pot). I made the risotto I. The pressure cooker, added a bit of cream instead of gutter at the end and added just a hint of truffle salt but otherwise followed the directions... except for the mysterious garlic that is called for in the ingredients (online version) and then never mentioned again. They probably should have been added to the shrooms but it was fine without.

Mary

PS I need to find if I can get short ribs here.

Ilene,
It sounds like you are really enjoying this cookbook.