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| Celtic Radio Community > General Discussion > Cooking |
| Posted by: Annabelle 10-Nov-2003, 11:14 AM |
| On a cool dark grey day, what is your favorite food to cook up? Annabelle |
| Posted by: oldraven 10-Nov-2003, 11:27 AM |
| Stew. Ange roasted two chickens yesterday with baked spuds and carrots. That was handy, and yesterday was a cold one. But stew would take the cake. Nothing like a hearty hot broth with dumplins and big chunks of potatoe and beef to warm the soul. |
| Posted by: Shadows 10-Nov-2003, 12:42 PM |
| My Chili: Recipe Name: SHADOW'S CHILI CON CARNE Category: BEEF Serves: 8 SOURCE Shadows 2 Pound beef or venison 1 Pound fresh pork or javelina 6 Clove fresh garlic, chopped fine 2 Tblsp lard or bacon grease 3 bay leaves 1 Quart tomatoes, canned or fresh 1 Large onion, chopped fine or 1 leek, chopped fine 6 Tblsp chilli powder 1 Tblsp flour 1 Tblsp oregano 1 Tblsp salt 1 Tblsp cumin; use more to taste 1 Tsp. black pepper options: 3 Small dried chilies or 1 Medium Habenero pepper beer instead of water for the beans: 2 Cup pinto or red kidney beans 1/3 Pound salt pork or bacon 1/4 Tsp. oregano Cut the meat into cubes about 1/2 inch square or use ground meat. Melt the suet or bacon grease in a large pot or pan with a cover. Put the chopped onion and garlic in the pot and brown. Mix the chilli powder and flour with enough cold water to form a thin paste, then mix with the onion and garlic after they are browned. Stir until smooth. Add meats to pan along with 4 tbls water or beer. Now add the other herbs, spices and tomatoes. Cook slowly for 2 to 4 hours; add liquid as needed to just keep from burning but add as little as possible. When cooked serve in a bowl over beans prepared as follows: Pick over the beans** and discard any bad ones. Soak the beans in water over night or quick soak by covering the beans with water and bringing to a boil. Boil 1 minute, cover and let sit for 1 hour. Drain off the water and cover with fresh water. Add 1 tsp. of baking soda. Add salt pork or bacon and oregano. Boil over medium heat for 3 to 4 hours or until tender. Add water as water boils away. Drain and serve the chilli over the beans. **I prefer pinto beans in this recipe. |
| Posted by: Arianrhod 10-Nov-2003, 01:04 PM |
| Any of the comfort foods, soups stews, chicken and dumplings... When it is really dismal out, I like to bake.. even the simple things like cookies.. Sugar and butter can turn a day around In Service to the Dream, Miso |
| Posted by: barddas 10-Nov-2003, 03:40 PM |
I made Guinness stew saturday...with home made brown soda bread... MMMMMmmmm  |
| Posted by: Richard Bercot 10-Nov-2003, 03:49 PM |
| My favorite on cool grayish days has to be Chili and a Peanutbutter Sandwich. Yummmm  |
| Posted by: maggiemahone1 10-Nov-2003, 05:32 PM |
| Some cold days chili beans and cornbread. Some days potato soup with corn bread. Some days a big pot of vegetable and beef soup. Chicken and dumplins are good too!  maggiemahone1 |
| Posted by: Annabelle 11-Nov-2003, 11:25 PM |
| And Barddas, how would ya be makin Guinness Stew? Annabelle |
| Posted by: barddas 12-Nov-2003, 08:40 AM | ||
I'll try and post the recipe this week. It will be in the Ireland forum.  |
| Posted by: Shadows 12-Nov-2003, 09:13 AM |
| This be the one I use, except I use MacEwen Ale, guess that makes it Scottish. Recipe Name: IRISH STOUT BEEF STEW Category: BEEF Serves: 6 2 pounds Stew meat 3 Tables Flour Salt and pepper to taste 2 Tables Oil 2 cups Onions diced 1 1/2 cups Carrots diced 1 teaspo Garlic minced 1/2 cup Crushed tomatoes 1 cup Irish stout ale 2 cups Beef broth 1/2 teaspo Thyme The full flavor of dark ale goes well with beef. Heat the oil in a heavy skillet. Toss the beef, flour, salt and pepper in a large bowl. Add the beef to the hot oil and brown well. Add the remaining ingredients. Slowly bring to a boil. Reduce the heat and simmer until the beef and vegetables are tender (about 1 1/2 hours). Serve warm with bread. Shadows |
| Posted by: CelticAingeal 12-Nov-2003, 04:59 PM |
| I would have to agree with those above.....a steaming stew with oodles of veggies and beef or my home made chicken soup with dumplings. Our favorite is m'potato soup. I put cut up pieces of rich farmers sausage in it. Then after I dish it out I sprinkle grated cheese and green onion on top.....mmmmmmmm!! |
| Posted by: oldraven 12-Nov-2003, 06:02 PM |
Sounds pretty taschtie, Aingeal.  I just put a monster meatloaf in the oven with baked potatoes, so that'll do nicely. |
| Posted by: CelticAingeal 12-Nov-2003, 07:06 PM | ||
*lol*  ......glad ye liked it.Say, that meatloaf sounds yummy....that's one thing I don't have a recipe for. If ye get a chance, please post it or pm it to me. |
| Posted by: maryellen 12-Nov-2003, 07:48 PM |
| I like making oatmeal raisen cookies. My husband always wants chocolate ones though. |
| Posted by: Annabelle 13-Nov-2003, 09:50 PM |
| My favorite is Homemade: Chicken and Dumpling...I make mine really thick with alot of white chicken...I serve it over Rice and sideorder it with home cooked lima beans and corn bread....yea, it's got a few carb's but it's worth it cause I never make this often enough for me... Annabelle |
| Posted by: myriad 14-Nov-2003, 09:58 AM |
| Taco Soup easy to make... love to cook from scratch but on a cold rainy day I want something warm and I want to spend more time with a good book to read. recipe 1 lb ground turkey or hamburger 2 can ranch style beans 1 can black beans 1 can whole kernal corn 1 can rotel 1 can stewed tomatos 1 can tomatoe sauce (8 ounce or 15 ounce for thicker soup) 1 packet taco seasoning (I prefer McCormick... pick your fav.) 1 packet ranch seasoning (the powdered stuff... not the dip) brown meat drain dump in pot dump everything else in pot, stir bring to boil stir and let simmer the longer it sits the better it gets Yummmmm and it's aesthetically pleasing lol |
| Posted by: bhalilama 14-Nov-2003, 11:38 AM |
| All of the above sounds great! I copied a couple of the recipes.I will have to wait until a trip to a larger town.No one here sells imported beer! The veggie soup is my favorite.I too like to bake.Cake,cookies,and bread. |
| Posted by: Herrerano 14-Nov-2003, 12:31 PM |
| Roasted puerco liso, cooked really slowly over a smokey fire. Puerco liso is like a boneless pork roast, the minimum that cooks well is at least four pounds. Rinse the meat, then dump in about 12 ounces of pineapple juice and lots of crushed garlic (I smash mine with a river rock, works great). Let it soak, I guess marinate is the right word, for as long as you can, at least three to four hours. Get fire going in barbecuer, then put meat on as far from heat source as possible, if your barbecue is small then you may want to sheild the meat with aluminum foil placed between it and the coals. I mix wood with the charcoal, and also, the charcoal I use is the real stuff, non compressed, carbonized mangrove which has a smokey taste anyway. Also, I barbecue in barrels so that makes the process easier. (pic below) Fire stays a long ways from meat. This needs to cook a long time, it usually takes about an hour to an hour and fifteen minutes per pound, so estimate your cooking time carefully to have sufficient cold beer on hand to not having to be running out to buy more. When done, cut it up and chow down with lots of goodies like cole slaw and white rice and tamales and stuff. Lots of really, really cold beer goes good with this as well. Comfort food. Leo, who lives where it never gets cold, ever. |
| Posted by: 3Ravens 14-Nov-2003, 07:02 PM |
| OK, road trip! Everybody who's outside temp is now below 38F, we're going to Leo's! Leo, we'll probably stay til about april, so lay in plenty of beer and barbeque! |
| Posted by: Annabelle 16-Nov-2003, 11:11 AM |
| H, that sounds gooooooooooooood! Going to Kroger in a few and I'll get a pork roast and try that... making me hungry... Annabelle |
| Posted by: Annabelle 16-Nov-2003, 11:13 AM |
| I started a pot of ham and navy bean soup the other day...finally go t a bowl of it the other night...was good. Served with corn bread... Good stuff... Annabelle |
| Posted by: Shadows 16-Nov-2003, 06:46 PM |
| UMMM sounds good! I usually make about 3 gallons of Bean Soup at time... I then freeze it back in gallon containers to heat and eat latter! |
| Posted by: Shadows 16-Nov-2003, 06:50 PM |
| Here is another of my cold weather favorites: Recipe Name: BEEF BRISKET WITH SAUERKRAUT & DUMPLINGS Category: BEEF Serves: 8 SOURCE PENNSYLVANIA DUTCH COOKBOOK- FINE OLD RECIPES 2 Tblsp butter or other fat 1 Large onion, sliced 3 Pound brisket of beef salt pepper 1 1/2 Quart sauerkraut 2 Cup flour 1 1/4 Tsp. baking powder 1/4 Tsp. salt 1 Tblsp butter milk Melt the butter in a large pan and brown the onion. Then add the meat which has been well seasoned with salt and pepper. Add the sauerkraut and cover with boiling water. Cook slowly for 2 hours, or until meat is tender. To prepare dumplings, sift together the flour, baking powder and salt. Using a pastry blender or two knives cut in the butter. Quickly stir in enough milk to make a soft dough. On a floured surface, roll dough 1/2 inch thick. Cut into 12 squares. Put the squares on top of the simmering beef and kraut. Cover tightly and simmer 20 minutes without removing the cover. Serve immediately. NOTE: I have recently been smoking the brisket over a slow fire for 3 hours ( cherry and maple woods ) before cooking it this way....um um good! |
| Posted by: 3Ravens 16-Nov-2003, 06:57 PM |
| Ummmm bean and ham soup! I have a ham bone....and a crock pot...... |
| Posted by: Liriel Do'Urden 17-Nov-2003, 11:56 AM |
| I make chili or chicken and biscuits. Where I live when it's wet rainy or cold you stay indoors next to the wood stove and soak up the heat. I'll have to post a reciepe later when I find the one I'm looking for. Liriel |
| Posted by: Herrerano 17-Nov-2003, 12:27 PM | ||
No problem, got a couple of hammocks, no need for sleeping bags or anything but y'all might bring a couple of fans. Leo  |
| Posted by: jjl64 17-Nov-2003, 10:28 PM |
| Confit de canarde (de bretagne?) My grandma de Bretagne (Brittany) ran off with an Irish fishing boat captain in 1916, and family folklore has it that she was the only woman on the west coast of Ireland that knew how to cook! That old lady taught me how to cook duck many moons after she and her children landed in New York City. I don't know whether this is an authentic French recipe, but she made it appear so (to me). Remove all the skin and fat from 2 or 3 ducks. Cut into half-inch cubes. Put in pot with just enough water to cover. Bring to a boil. Let simmer until water evaporates and skin deep fries in its own fat. When skin is crispy, remove from oil, drain, and salt generously. Eat while warm and salty. Kids especially love this. Save the fat in the fridge for the next step. As for the meat, dredge it in salt and minced spices (thyme, shallots, garlic) and leave in the fridge for two days. After that, scrape off and discard seasoning. Submerge meat in melted duck fat that has been warmed in a pot. Let simmer over very low heat, barely bubbling, until cooked through, about two hours or so. (You have to watch it.) Let the meat cool in the fat. When cool, transfer meat to a smaller dish that will just barely hold it. Pour in the melted fat, completely covering the meat. Put back into fridge. When completely submerged in fat, the cooked meat will last for a couple of months. The longer you let it set, the tastier it gets. This is one way how they used to preserve meats in the (very) old days. After a minimum of two weeks, remove duck from fat. Scrape off excess fat. Put duck meat under broiler just long enough to heat it through, without cooking it further. Such unearthed duck meat must be used more or less right away. You will have to go out to an expensive restaurant in order to enjoy such a repast otherwise, I promise you. And as for my French-Irish grandma, she was not merely a red haired beauty, but an inspiration to her descendants (particularly us Yanks who can't cook worth a damn!) A votre memoire, Grand Mere |
| Posted by: RavenWing 18-Nov-2003, 12:34 PM |
| I made a nice big pot of potato soup. |
| Posted by: Arianrhod 18-Nov-2003, 01:39 PM |
| Today I am making.. Sausage rolls.. and cock a leekie soup.. Both recipies from Catriona, posted on this site.. The house smells amazing! In Service to the Dream, Paula |
| Posted by: Catriona 18-Nov-2003, 05:36 PM |
| Mercy, Paula... OOOOPS, I meant 'merci'.... me and my bad French |
| Posted by: Arianrhod 18-Nov-2003, 05:39 PM |
| Prego Catriona! Both dishes were delicious !! with lots of soup left over to freeze ! Thanks so much for sharing those wonderful recipies... I think I want to try Shadows brisket too ! In Service to the Dream, Paula There are worse words in Frech that start with M *wiggles her eyebrows * |
| Posted by: Catriona 18-Nov-2003, 05:43 PM |
| You don't mean M**de?! I'm FAR too much of a lady to use language like that on an open board! Glad you liked the fare... Plain but good, as my aged mother used to say! |
| Posted by: Herrerano 27-Nov-2003, 07:29 PM |
| Hi All, Well, this seems the most appropriate place to post this, not that things like that have ever mattered too much, but still, sorta nice to try and maintain the illusion of compliance and normalcy. Here it is 8.25 PM (20.25 for all you Euro and military types) and the day has progressed to night. Today many, most or 'pert near all you folks up in the U.S. celebrated Thanksgiving and by this hour your tummies should be stuffed with all kinds of wonderful goodies. I just thought you might enjoy checking this out, Gallery of Regrettable Food http://www.lileks.com/institute/gallery/index.html Be sure and click on Recipes, my favorites were the vegetables I think, although the meat came in for a close second. By the way, if you have just eaten, my suggestion would be to wait awhile to digest, if you know what I mean. Leo |
| Posted by: Herrerano 28-Nov-2003, 11:02 AM |
| One of my favorites. From the Unbearable Sadness of Vegetables. http://www.lileks.com/institute/gallery/sad/4.html Leo |
| Posted by: Therasa 29-Nov-2003, 07:04 AM |
| My goodness. It was a terrible day here today. I made a macaroni casserole, with ham and tomatoes and mushrooms. The boys love it. But anything like a stew is good on these kinds of days. And don't forget a movie to watch. Can't move all that much after that kind of food. If I had to choose one thing though, it would have to be moose steaks. mmmmmm good.  |
| Posted by: Arianrhod 30-Nov-2003, 07:58 AM |
| Put the turkey carcass to good use... Making turkey soup today.. those bones make a great stock ! In Service to the Dream, Paula |
| Posted by: Celeste of the Stars1 30-Nov-2003, 08:13 AM |
| My all time fav is my grandmothers chicken and dumplings, yuuuummmmmyyyyy!! Then it will have to me my home made mac & chez. The recipe isn't hard at all. All I do differently is at the end I mix in 1 container of Riccota cheese. I add garlic powder, onion powder, salt and pepper to the riccota before I mix it. It's delicious! |