Food and Recipe's

Deus Irae said:
Unfortunately, my version can't help you, as it has ground beef as well as the eggplant. Have you ever tried the ATK versions? I can't vouch for them, as I've never tried them, but they seem to have gotten pretty good reviews:


Vegetable Lasagna 4.5(144)

Roasted Zucchini and Eggplant Lasagne
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Ground pork mixed with ground chicken? Or a three-ay, adding caseless Italian sausage? The plain pork and chicken will mellow out the Italian sausage so it doesn't take over the dish.

Or a mushroom duxelles - maybe adding some fine dice sauteed mushrooms for texture?
 
Lord Chevy said:
Ground pork mixed with ground chicken? Or a three-ay, adding caseless Italian sausage? The plain pork and chicken will mellow out the Italian sausage so it doesn't take over the dish.

Or a mushroom duxelles - maybe adding some fine dice sauteed mushrooms for texture?
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  1. Interesting options, and you might just have inspired me to make the eggplant a blend with some shitakes the next time. Instead of cutting the eggplants into planks, maybe I'll cube them along with the mushrooms.
  2. I hadn't thought of this before, but bison might also be a possible substitute for the beef, if @HSanders can eat that.
 
Deus Irae said:
  1. Interesting options, and you might just have inspired me to make the eggplant a blend with some shitakes the next time. Instead of cutting the eggplants into planks, maybe I'll cube them along with the mushrooms.
  2. I hadn't thought of this before, but bison might also be a possible substitute for the beef, if @HSanders can eat that.
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With Bison I think you'd need to add some fat, but that does sound really good.

edit: @Deus Irae ... Why shiitakes? In a duxelles wouldn't a lot of the uniqueness be lost? I always try to stand up for the plain, simple white button mushrooms. Poor things are just forgotten!
 
Learning the air fryer continues. Tonight, it was roasted new potatoes. They came out tasty, creamy on the inside, and done in less than 20 minutes, including the preheat time.

This thing is looking as if it will really be a help on those hot summer nights when we want to avoid using the oven.
 
Deus Irae said:
Learning the air fryer continues. Tonight, it was roasted new potatoes. They came out tasty, creamy on the inside, and done in less than 20 minutes, including the preheat time.

This thing is looking as if it will really be a help on those hot summer nights when we want to avoid using the oven.
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Brine a pork tenderloin (molasses, salt, crushed garlic, onion, cracked black pepper, chinese hot mustard) overnight, pat it dry, and pressure cook for about 8 min with natural cool down. Almost seems undercooked for how tender it is.
 
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Lord Chevy said:
Brine a pork tenderloin (molasses, salt, crushed garlic, onion, cracked black pepper, chinese hot mustard) overnight, pat it dry, and pressure cook for about 8 min with natural cool down. Almost seems undercooked for how tender it is.
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I do love my pressure cookers and my sous vide stick, my slow cooker, now the air fryer and, soon, the grill again. I'm pretty much at the point where I'm looking for excuses not to use the stove, just so that I can use one of the other cooking methods instead. So next up this week is going to be using the air fryer to make Fake-and-bake chicken, to see how that comes out.
 
Deus Irae said:
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I do love my pressure cookers and my sous vide stick, now the air fryer and, soon, the grill again. I'm pretty much at the point where I'm looking for excuses not to use the stove, just so that I can use one of the other cooking methods instead. So next up this week is going to be using the air fryer to make Fake-and-bake chicken, to see how that comes out.
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Chicken is my go to for when I switch to the air fry lid ... Wings especially. Bone in leg quarters are good, too.
 
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