Cookaholics Bulletin Board

I am not sure why, but every year I go on an end of year cooking binge. Maybe it is because I am off work, maybe because I am nesting for the new year, but it seems to happen every year.

So far this year:
Marinara Sauce (canned)
Meat Sauce (canned)
Cooked mixed meat for tacos or ravioli (frozen)
Poultry Stock (canned)
Whole bone-in Turkey Breast (smoked, to be sliced and frozen)
Full beef ribs (smoked, currently in water bath)
Beef Short ribs (braised, for NYE).
Lobster and Crab Ravioli (frozen)
Pork Belly (sous vide, chilled, weighted)
Baked Ziti (frozen)

We also ate smoked lamb shoulder chops yesterday for dinner, since we had the smoker going. They were very good.

What is everyone else up to this week?

--Lisa

Dinner for clients. Not clients for dinner.



Up today, pâté de campagne, pâté de lupin, petit savarin moelleux au chocolat et senteurs d'automne (fancy name for easy dessert) , SV shrimp for an hors d'oeuvres, butternut squash soup with brown butter, chicken jus, ciabatta and whatever else I can get done. Lots more tomorrow.


Amy

Want to trade? Your list sounds better

--Lisa

Amy - time/temp for shrimp? Seasonings? I just bought a pound of shrimp for NYE with no real plan. (No, I don't want to make avocado quesadillas )

I am making Dave's Rye Bread, probably will make toffee since I didn't make any before Christmas, but otherwise no big cooking plans, although I am leafing through Ottolenghi and something there may inspire me.

I made 6 loaves of ciabatta from the Bread Baker's Apprentice. Three of the loaves were prepared with a poolish and three with a biga. Did not get the huge holes in the bread, but the taste was great - even better toasted this morning.

Ken,

Try Ponsford's ciabatta. By far my favorite.

Amy

Darcie,

I think I'll do pimenton, sherry, garlic and olive oil in the bag. I'll probably do about 140 for 8 minutes or so. They'll get a little additional cooking out of the bag via a quick saute. Hey, the quesadillas were ultimately the client's idea, because her kids love them. I'm throwing my own mark on them though.

Amy

P.S. I wish I had given you some of the duck pâté to bring home. It seems I'll be swimming in pâté by Wednesday.

I go between cooking/parties/binging and then collapsing. I made a good dinner the night before last, a beef entrecote baked in a salt/coffee crust with CI's cauliflower leek gratin. Yum. Yesterday Indian lentil soup and tonight a restaurant. I think I will keep my head low tomorrow and rest up for New Year's Eve. We are going to a party and I was asked to bring the tuna pizzaettes from Around My French Table.

How did the pate turn out, Amy? Your menu sounds amazing and, Lisa, not too shabby yourself.

Mary

I have been on strike as our boys were/are in a local 4 day hockey tournament and my brother was visiting at the same time. I did manage to make French Chicken in a Pot, roasted green beans and braised carrots for dinner one night but nothing for the freezer. All of the above sounds awesome and I wish you could all move in.