sauergeek: (Spicy)
Yesterday morning, I wanted something other than my usual for breakfast, starting with something hot. However, I had no eggs, which seriously limits my breakfast options. I remembered johnnycakes, though, which in simplest form call for only cornmeal, water, sugar, and salt. I had all four, so I made johnnycakes.

Making them turned out to be very easy; the hardest part was spreading out the batter in the frying pan. I worked from johnny cakes (from Tablespoon). The recipe assumes a smaller frying pan; my big pan wanted two tablespoons of butter for the first round, and an additional tablespoon for the second. I had no milk, so I used water in its place. I also reduced the recipe to 1/4 of what it called for. That quarter recipe was just about right for an experimental run, and fed me breakfast with no leftovers.

The cornmeal mush glued itself to the pan when it initially went in, but came loose and turned over easily when it was time to do so. To eat, I cut them up and dipped them in maple syrup. Nom! Will make again.
sauergeek: (Spicy)
This posting courtesy of [personal profile] desireearmfeldt's memelet: "Post to DW talking about one fun thing you did recently.". I cooked someone else's recipe! (At least sort of.)
coraline made a tasty thing; I altered it )

Beef stew

Mar. 26th, 2017 03:33 pm
sauergeek: (Spicy)
This particular batch of stew has been one of the best I've made, so here's the recipe from memory. Some parts are, of necessity, vague.

1 small boneless chuck roast (~2.6 lbs), cubed. (Do not trim fat.)
2 lbs Yukon Gold potatoes, cubed.
1 lb carrots, peeled and cut into coins.
1/2 lb white mushrooms, sliced.
2 cloves garlic, minced.
5 c water
5 beef bouillon cubes
3 bay leaves
1/3 c sherry
2/3 c red wine
thyme (1 T)
rosemary (1/2 T)
savory (1/2 T)
cumin (1 t or less)
celery seed (1 t or less)
black pepper (1 t)
balsamic vinegar (1 t)

Warning: everything from the sherry on down is approximate. The sherry was the end of my bottle; I topped it up to a cup with red wine. Everything else was to taste; the balsamic went in dead last as a necessary correction of seasonings, and was maybe 1 t.

Put everything except the vinegar in a dutch oven. Bring to a boil; reduce to simmer. Simmer uncovered for about two hours, stirring every ten minutes or so.

Adjust seasonings to taste; I found a dollop of balsamic vinegar fixed up the flavor balance nicely.

At the end, I covered it and brought it back to a boil, then shut it off and left it sit on the stove overnight. I packed it into containers in the morning once it had mostly cooled.

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