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07-27-2012, 01:05 PM | #353 (permalink) |
Music Addict
Join Date: Jun 2005
Posts: 3,565
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Boiled russet potatoes run through a mouli, incorporate creme fraiche and just enough flour to have it form a dough. Don't knead it, as this produces gluten which will further make it tough. Roll into 1 1/2 ft. logs at about the thickness of a quarter and cut into 1 inch gnocchi. Boil until tender, about 45-55 seconds.
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07-27-2012, 09:54 PM | #354 (permalink) | |
I sleep in your hat
Join Date: Mar 2011
Location: Melbourne, Vic. Aus.
Posts: 1,847
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10-11-2012, 11:59 AM | #355 (permalink) |
Cardboard Box Realtor
Join Date: Feb 2009
Location: Hobb's End
Posts: 7,648
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I've started getting back into cooking in a big way, but I've pretty much run through all the recipes I know and am looking for some new things to try cooking. With the change in weather approaching I was thinking a beef stew served in a bread bowl. Now the bread bowls are easy enough, but I've never actually made a stew before, but the recipes I find online seem simple enough. Does anybody have any tips or secret ingredients they like to add?
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10-11-2012, 12:16 PM | #356 (permalink) | |
Neo-Maxi-Zoom-Dweebie
Join Date: Apr 2011
Location: So-Cal
Posts: 3,752
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http://www.google.com/url?sa=t&rct=j...RW8qlIDR7eDaEg |
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10-11-2012, 12:17 PM | #357 (permalink) | |
Music Addict
Join Date: Jun 2005
Posts: 3,565
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carrot, onion, celery, parsnip, golden beet, leek butter beef stock s + p fresh thyme, rosemary, sage dried oregano Sear the beef before you add it to the pot, deglaze the pan with sherry/cab sauv and a small bit of tomato paste, then braise it for as long as you can stand if you want a rustic stew. |
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10-11-2012, 12:18 PM | #358 (permalink) | |
Neo-Maxi-Zoom-Dweebie
Join Date: Apr 2011
Location: So-Cal
Posts: 3,752
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10-11-2012, 12:41 PM | #359 (permalink) | ||
Cardboard Box Realtor
Join Date: Feb 2009
Location: Hobb's End
Posts: 7,648
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