November............ what's for dinner?

Bugster2 wrote:Where in heaven's name do you find those things?

If you click to Quote someones post, it lines up a whole bunch of them on my right next to the composition block.

Or click on the happy face if you just post a quick post, and they will drop down.

I will be glad when Beth gets back..She always notices the trouble I go to to make great low carb meals.

Jimmy, you must be feeling better!!


Yes, Pray for France...

Pray for the entire world....it seems like the beginning of WW3....sigh....

I am not sure I am cooking tonight or not. We may go out for a burger or something.

I am starting to make my Thanksgiving shopping list today. I suddenly remembered that I have a new-fangled roasting device to try out:

http://www.cameronsproducts.com/turkey-dunrite

This should be interesting. I think I hang the turkey, breast side down, to keep it moist. This year I am going to buy one of those cheap aluminum pans and put it inside my roasting pan. I am hoping it will save me some clean-up.

You know what I would like is one of those new back-lit Thermapens. I have a heck of a time reading the old one in certain types of light. The other day I actually had to use a flashlight. I have two old-style thermapens: one has a slightly melted case from my putting it too close to the flame and another that the plastic case has cracked and needs to be recalibrated. Maybe I will get lucky and they will have a black Friday special or something.

I bought some liver for tonight. So liver, onions, mushrooms and red and yellow peppers.. I love liver.

Cassie made dinner tonight. She made acorn squash with pecans, maple syrup and bacon. Also had sirloin stead, mushrooms and dinner rolls.

Niagara Visitor wrote:I bought some liver for tonight.  So liver, onions, mushrooms and red and yellow peppers..  I love liver.

Lore, I love liver. My favorite is beef liver. Not calves liver. I like the liver on the chewy side.

My mom used to make a liver casserole. Tomatoes, mozzarella cheese, and parmesan cheese.
It was so delicious, but I never got the recipe from her.
I remember she dropped the liver in boiling water, and so that made it easy to slice it thin.
Then she would bread it, then fry it. Layered it with the cheese and sauce, and baked it till the cheese was browned and bubbly.

I had beef liver, and it was delicious. On principle I do not buy calf anything, because of the way they are treated. However, I like pork liver, and the best, in my definitely not unbiased opinion, is rabbit liver. We used to have it when we raised rabbits.

I eat pork liver in liverwurst and chicken livers but that is as far as I have gone with liver. I made burgers tonight and a turkey burger for Roomie and it was very good, much to my surprise.

I understand that for some people liver is a texture thing. My daughter-in-law who, by her own admission is the world's fussiest eater, likes liver. My hubby used to like it until he realized that the liver filters stuff in our bodies. Then he became concerned. I'm at the point that I don't worry or care about any of that any more. If I die a little sooner, so be it. I don't care/worry any more.

The Pot roast; bread nice and crusty, and pasties from Boston.

Here is a quick pic....

That looks soooo good........... I do love beef! I have a small beef tenderloin and some onions and mushrooms on the stove right now.

Filet of Beef Bourguignon (original recipe from Barefoot Contessa's first book):

1 (3-pound) filet of beef, trimmed
Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper
3 to 4 tablespoons good olive oil
1/4 pound bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine, such as Burgundy or Chianti (I used a Cab)
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 pound pearl onions, peeled (I used frozen)
8 to 10 carrots, cut diagonally into 1-inch-thick slices
3 tablespoons unsalted butter at room temperature
2 tablespoons all-purpose flour
1/2 pound mushrooms, sliced 1/4-inch thick

Cut the filet crosswise into 1-inch-thick slices.




Season with kosher salt and pepper on both sides. In a very large, heavy bottomed pan on medium-high heat, sauté the slices of beef in batches with 3 tablespoons of olive oil until browned on the outside and very rare inside, about 2 minutes on each side. Remove the filets from the pan and set aside on a platter.

In the same pan, sauté the bacon on medium-low heat for 5 minutes, until crisp. Remove the bacon and set it aside on a paper towel-lined plate. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.

Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes.

STRAIN THE SAUCE (important step) and return it to the pan. Add the onions and carrots and simmer uncovered for 35 to 40 minutes (Ina calls for 20 minutes, but the carrots were not cooked enough so I increased the time), until the sauce is reduced and the vegetables are cooked.




With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.

Meanwhile, sauté the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 8 minutes until browned and tender.




Add the filet of beef slices, the mushrooms and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 minutes. Do not overcook. Season to taste and serve immediately.

I am not sure I will ever be able to afford a fillet. It goes for a minimum of $12/lb. But your recipe looks yummy. I think I will try it with a cheaper cut of beef and cook it longer.

Bugster2 wrote:I am not sure I will ever be able to afford a fillet. It goes for a minimum of $12/lb. But your recipe looks yummy. I think I will try it with a cheaper cut of beef and cook it longer.

Thank you Bugs.
yes you can use chuck. I have before.

I bought this when on sale a long time ago and had it in the freezer..

Quite a feast Barbara. I didn't cook today but a ham from Heritage Foods arrived Friday. I am going to have it with the turkey at Thanksgiving. I am doing it for the family this year. Today I cut it off the bone, vacuum packed and froze the two largest chunks and and the bone, and had a sandwich with some the rest.

Thanks Norm . I watched Jacque P. on PBS yesterday and he made a smoked ham . He simmer it for hours and then made a maple syrup glaze. Then baked it ..Gosh I'm going to get a ham lol

The ham I ordered is already maple glazed.  If Jaques boiled the ham for hours, it must have been a country ham.  I got a city ham.

I just saw the recipe and I might reheat my ham with that glaze.

My uncle used to smoke his own ham and it was the best ham I had ever eaten.