I'm bored of roasting potatoes, so instead I tried sweating a 1/2 cup
of onions, peppered and salted in a stock pot. Added in a pound of
halved red potatoes, a pound of cut green beans, 2 cups of broth and
set it to simmer for 30 minutes. Served with shredded parmesan.

I found a neat technique for pork chops - sear one side in a hot pan,
remove the chops, deglaze the pan, make whatever sauce you want.

I used a splash of white wine to deglaze the pan, dijon mustard,
cream, salt, pepper and thyme.

Once your sauce is ready, add the chops back in seared side up and
continue cooking.

Worked like a charm.





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Hello Kurt,

06 Apr 19 09:08 at you wrote to All:

Worked like a charm.

Sounds delicious. :)

Later,
Sean

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Quoting Kurt Weiske to All <=-

I'm bored of roasting potatoes

Hey Kurt,

When you speak of roasting potatoes are you referring to baking them
whole in their skins? A nice alternative is peeling them, cutting
them into wedge shaped quarters (or eighths if they really large),
drizzling them with olive (or other vegetable) oil and sprinkling
them with salt, and spice (I generally use finely ground bay leaves,
rosemary needles or chilies) and pan roasting them in a 400 oven for
about 25 minutes.

so instead I tried sweating a 1/2 cup
of onions, peppered and salted in a stock pot. Added in a pound of
halved red potatoes, a pound of cut green beans, 2 cups of broth and
set it to simmer for 30 minutes.

Potatoes and green beans always go very well together.

Served with shredded parmesan.

I might skip that part though.

I found a neat technique for pork chops - sear one side in a
hot pan [...} sauce [...] continue cooking.

That sounds intriguing! I shall try that soon.

Another potato go with dish. Lithuanians tend to add either herring
or beets to everything, sometimes both at the same time! I am not
actually recommending this ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Herring in Fermented Beet Juice
Categories: Lithuanian, Fish
Yield: 6 servings

12 Herring fillets
3 tb Vegetable oil
1 c Fermented beet juice
2 tb Flour
Scallion greens, dill and
Parsley

Fry herrings in hot oil and arrange on serving platter. Bring
fermented beet juice to a boil. Take flour and dissolve in 1/4 cup
of beet juice. Add flour mixture to boiling beet juice, stir while
gently boiling for 2-3 minutes. When sauce is clear and slightly
thickened, pour over herring fillets. Garnish with scallion greens,
dill and parsley branches.

Serve with hot potatoes.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim

... Hey Starbucks, I'm not used to your made up language;
... Just gimme a black coffee, one sugar.

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On 04-06-19 09:08, Kurt Weiske <=-
spoke to All about Last night's dinner <=-

I'm bored of roasting potatoes, so instead I tried sweating a 1/2 cup
of onions, peppered and salted in a stock pot. Added in a pound of
halved red potatoes, a pound of cut green beans, 2 cups of broth and
set it to simmer for 30 minutes. Served with shredded parmesan.

Sounds good.

I found a neat technique for pork chops - sear one side in a hot pan, remove the chops, deglaze the pan, make whatever sauce you want.

I used a splash of white wine to deglaze the pan, dijon mustard,
cream, salt, pepper and thyme.

Once your sauce is ready, add the chops back in seared side up and continue cooking.

Worked like a charm.

That sounds like a version of smothered chops. It is a good technique.

A lot of Indian dishes have similar results.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Puzukku (Chicken Curry)
Categories: Chicken, Indian
Yield: 1 Servings

3 tb Corn oil, divided
3/4 c Onion, chopped
2 lb Cornish game hen
1 lg Ripe tomato, cut into 1/2-in
-cubes or canned
1 tb White or cider vinegar
1/2 ts Salt, or to taste
1/4 ts White pepper
1/4 ts Ground turmeric
1/2 c Water
2 md Potatoes, peeled and cut
-into 3/4-in cubes

This is a favorite Passover curry among the Jews of Cochin. It is a
quick curry, without complications but delicious in the Indian way.

1. In a large pan, heat 2 tablespoons of the oil. Add the onions and
game hen and stir-fry over moderate heat for 5 minutes. Add the
tomato, vinegar, salt, pepper, turmeric, and water. Cover the pan
and cook over low heat for 20 minutes.

2. Meanwhile, In a skillet, heat the remaining tablespoon of oil.
Add the potato cubes and stir-fry over moderate heat for 5 minutes or
until brown. When the hen is almost tender, add the half-cooked
fried potatoes. Cover the pan and continue to cook for 15 minutes
more or until everything is tender. Should the liquid evaporate too
quickly, add another 1/4 cup of warm water.

Serve hot with rice or bread. Makes 6 servings with other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y.

[> Be Seeing You -- DPileggi

From: David Pileggi Date: 27 Jun 94

MMMMM

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Hello JIM,

07 Apr 19 15:05 at you wrote to KURT WEISKE:

Another potato go with dish. Lithuanians tend to add either herring
or beets to everything, sometimes both at the same time! I am not
actually recommending this ...

That's some strong stuff there...

Later,
Sean

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