#381

Member
SE NH
(12-30-2017, 06:30 AM)Marko Wrote: Made some baked macaroni and cheese - I use fusilli noodles instead of elbow macaroni because fusilli holds the yummy cheese sauce better and stands up to being leftover better.  Fusilli also holds up better than rotini.  Served it with some slices of leftover tri-tip steak I grilled yesterday and a bag salad for some fiber.  Decent meal.

Mac and Cheese. Perfect comfort food for a cold winter's day. Yours looks delicious.

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#382

Member
Central Maine
Greg, due to your influence, when we were shopping the other day I picked up the makin's for beef stew. I had a piece of brisket in the freezer and it's thawed, but I bought a big celeriac (aka celery root). I detest cooked celery (enjoy it raw), but celeriac tastes like celery, yet it retains it's integrity like a carrot does. Tomorrow will be stew day. I've been wanting to make stew for weeks now and could finally fit it in.
Brian. Lover of SE razors.
#383

Member
Central Maine
I know, pix' or it didn't happen.

[Image: Brisket_Stew_1_24_18.jpg]

I had 2 pieces of brisket in the freezer. 2# of celeriac pre trimming, 5 very large carrots, potatoes, and onions. There is no recipe, it's what I wanted to make. I made a dark roux from flour browned in the oven then combined with the fats/oils after it browned (so much easier than doing it all in the frying pan). The beef was browned and not just turned grey, simmered to tenderize for 1.5 hours, Better than Bouillon (beef) added and some other flavorings and seasoning. Then the veggies and more water added to cover, brought to a boil and simmered for 30 minutes until the veggies were tender. Solids removed and the roux added not so much for thickening but for flavor, though it did thicken it quite a bit. Then the solids put back in. It'll do. Smile

I really dislike cooked celery ribs (love it raw), but I absolutely love celeriac (aka celery root) cooked in stews and such. It keeps it's integrity and the celery flavor is in every piece.

I was going to make some bannock, aka fried bread, aka camp bread, but it would have been too much.

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Brian. Lover of SE razors.
#384

Super Moderator
San Diego, Cal., USA
I love "stick to the rib" meals like that, Brian, and yours looks (and sounds) delicious. Happy2
#385

Member
Central Maine
Fly over Freddy. It's better the second and following days and we have plenty!

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Brian. Lover of SE razors.
#386

Member
SE NH
Dinner tonight
Omaha steaks but I cannot remember which cut.
Roasted brussel sprouts with olive oil and sea salt
3 cheese mashed potatoes.
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#387

Member
Central Maine
Looks good Phil !
Brian. Lover of SE razors.
#388

Member
SE NH
Thanks Brian.

Notice the buffalo plaid napkins Smile

Phil
#389

Member
Central Maine
I just did. ROTFLMAO!
Brian. Lover of SE razors.
#390

Member
Seattle
Italian Sausages and Peppers sautéed in olive oil.  Add Victoria Marinara Sauce.  Serve with Rigatoni from Italy.  Now "that'sa Italian".  Better than downtown.



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[Image: MWI0iLl.jpg]

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