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See 'meatball, mashed potatoes, red cabbage and leaks dinner' On Black!
see the poster "JOY OF COOKING" here
May, 2012
Before I left work today, I started fantasizing about having baked chicken for dinner so bad I could smell it cooking.
So when I got off, I mad a mad dash to pick up a roasting chicken, fennel, & rosemary. Once I got home, I cleaned my chicken, seasoned it well (of course), rubbed it down with olive oil, covered it in freshly minced garlic & rosemary sprigs, then stuffed it with chopped fennel, vidalia onion & lemon.
Once I had that puppy in the oven, I steamed some red gold potatoes & made my dreamy & creamy whipped cheddar potatoes with chives.
Two hours later my chicken was done, dinner was on & poppin’.
Damn dinner was great tonight!
Food prepared by Lane Prekker, Jay Whitcomb, Michaela Frokjer and myself. Music provided by Indulge.
Left tier: steamed brussels sprouts; glazed Parisian carrots (a touch of butter and brown sugar)
Right tier: skinny mashed potatoes; Apple Curry Chicken - 1/2 c. unsweetened applesauce, 2 cloves minced garlic, 1/2 tsp. curry powder, dash of red pepper and paprika. Mix all sauce ingredients and pour over chicken thighs in a silicone steamer or make foil packets. Bake at 400F for about 45-60 min. A wonderfully easy weeknight recipe!
Mash made with vegan milk, shroom-sauce made with vegan cream (oat cream, IIRC).
Vegan FAQ! :)
The Web Site the Meat Industry Doesn't Want You to See.
Please watch Earthlings.
For mains, Julia had the other special, Fiveways Lamb roasted on the bone, with anchovies, capers and creamy mashed potato. The lamb was tender, moist and very flavoursome. All it needed was a drizzle of the roasting juices and the occasional salty hit of anchovies or capers. Together with the comforting buttery mash, this simple dish was stunning.
I had a hard time deciding between the tripe and the trotters, both offally good. In the end, I decided that rich tripe would be overwhelming as a main. What followed was a plateful of a single silky, gooey, deboned pig's trotter, filled with a rich sausage, possibly cotechino, studded with raisins and pistachio. Underneath the trotter was a bed of tender puy lentils with a nice bite and nutty flavour. All this was bound together with a rich tomato sauce. I was very glad that the soft gelatinous tendons in the toes was included! The flavours of every part of this dish was intense, from the rich sausage filling with its slight mustiness to the tangy tomato sauce with distinct basil notes, perhaps due to the slightly heavy-handed seasoning to bring out the tastes.
We'll most definitely be back!
Full review: Greedy Gourmets
Bella Vedere, Badger's Brook Vineyard
(03) 5962 6161
874 Maroondah Hwy,
Coldstream VIC 3770
Reviews:
- Bella Vedere, by John Lethlean, Epicure, The Age, May 15, 2007
- Bella Vedere, by John Lethlean, Epicure, The Age, July 26, 2005
My wife and I spent Christmas at my mother in law's house. We had a wonderful meal of ham, carrots, broccoli, mashed potato casserole and homemade rolls.
getting ready mise en place
pan seared bone in skin on chicken breasts with a sage vermouth sauce. steamed asparagus drizzled with xtra virgin olive oil, fresh cracked pepper, herbes de provence and freshly shaved artisinal parmesan. fresh corn on the cob. creamy mashed potatoes.
breasts are seared skin side down for 5 min, then other side for 3, then finished in 450° oven for about 14 minutes
i think this recipe is on flickr member tequilaanddonuts stream...i think i gave it to her. it's one of our favourites here
Recipe:
chicken
1 cup kosher salt (or 1/2 cup table salt)
2 whole bone-in, skin-on chicken breasts about 1 1/2 pounds each, or 4 split breasts
ground black pepper
1 teaspoon vegetable oil
sage-vermouth sauce
1 large shallot , minced
3/4 cup low-sodium chicken broth
1/2 cup dry vermouth
6 fresh sage leaves , each leaf torn in half
3 tablespoons unsalted butter , cut into 3 pieces (keep cold in fridge until ready to use at end of sauce making)
table salt and ground black pepper
now to put it all together...it really doesn't take long, and it's not that hard...the results are great!
first, brine the birdie boobs...won't take long:
dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. rinse chicken pieces under running water and pat dry with paper towels. season chicken with pepper.
(it's amazing how brining the chicken makes them retain their plumpy juicyness through the cooking process...it really is worth it)
adjust oven rack to lowest position and heat oven to 450 degrees.
heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. turn chicken skin-side down and place skillet in oven. roast for 15 to 18 minutes. transfer chicken to platter, tent loosely with foil and let rest while making sauce.
use a potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes. add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. pour accumulated chicken juices into skillet, reduce heat to medium or medium low, and whisk in butter 1 piece at a time; season to taste with salt and pepper and pick out the sage bits. spoon sauce around chicken breasts and serve immediately.
i usually serve with rice and some baby carrots cooked till tender then warmed in small skillet with minced ginger and honey
edit you can see the menu in the thread here
Cranberry sauce
cranberry fruit compote
roasted root vegetables
sweet potatoes
turkey
mashed potatoes
stuffing
Not pictured is some pumpkin soup. Also some corn bread stuffing. There was so much food that I didn't even realize I had to serve it until plates were already full and deliverd. Everything was harried enough and getting cold and pictures had yet to be taken and... I just put it away. There was too much as it was. Of course, I tasted it first. It was good. Also particularly good were the cranberry sauce, the cranberry fruit compote, the root vegetables, the turkey and the gravy. After the picture was taken, several more ladels of the wonderful gravy were ultimately ladled over the turkey and fixin's. The turkey itself was moist and flavorful.
This was all from Dante. I'm glad we skipped the traditional Chinese restaurant Thanksgiving. How often do you eat cranberry sauce?
Just a few of the many dishes ordered during the 2010 Engineering Camp Logistics Task Force Lunch at Gordon Biersch, 台北市信義區松壽路11號2F (新光三越信義新天地 A11館), 02-8786-7588
We made deconstructed Shepherds Pie for dinner. I baked four Schweid & Sons burger patties in the oven at 425 degrees for 20mins. Heated the brown gravy in a pot on the stove. Microwaved the mixed vegetables and then heated 4 cups of water in our electric kettle and poured that into a pot with the Idahoan instant mashed potatoes. Then plated everything by layering the elements on top of one another.
Our house
Knoxville, Tennessee
Wednesday, March 26th, 2025
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"Americana Bento" – Meatloaf on a bed of red mashed potatoes with a sphere of ketchup-apricot sauce. Macaroni and Montgomery Cheddar cheese with cayenne. Green bean casserole with freshly made onion strings. Fried apple hand pie.
Stout-braised Beef Short Ribs over Leek and Porcini Mashed Potatoes. The whole thing is topped with gremolata (parsley, lemon zest, and garlic all minced together).
Overall, quite delicious. This was an experiment to see what I thought of braising in beer. I prefer the red wine route, I think, as beer can be a little bitter. It took a lot of salt to counteract that bitterness in the gravy. Still, quite delicious all around. The potatoes were phenomenal.
(Tube stop: West Brompton or West Kensington.)
Vegan FAQ! :)
The Web Site the Meat Industry Doesn't Want You to See.
Please watch Earthlings.
Shane knew that I was feeling bummed because of the holidays, so he made me a Thanksgiving Pizza to cheer me up! It's a lot like the one we had in 2011 (veganpizzafuckyeah.tumblr.com/post/68412498577), with mashed potatoes, stuffing, Tofurky (slices AND Kielbasa; a strange choice, but I'm not complaining) and gravy - BUT it has a top crust too. The result is kind of like a giant pot pie. So, so good. One slice filled me up, but we also have leftover potatoes and stuffing. It's gonna take us the good part of a week to finish it all.
Recipe: www.easyvegan.info/2013/11/29/ginormous-pot-pie-or-stuffe...
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Mashed Potatoes at the 2015-2016 Walt Disney World Ambassador Dinner in the Ballroom of the Americas at Disney's Contemporary Resort. This means something. This is important.
Lunch in the Cotswolds was at the Sherborne Arms in Northleach. I had sausages (aka bangers) and mash (mashed potatoes). No mushy peas, though. :-(
This monster consisted of bacon-topped mashed potatoes, two eggs over easy, a giant biscuit, four tomato slices, watermelon wedge and fried chicken wing. It was like a buffet on a plate.
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MacAlpine’s Hot Roast Beef - All American hot roast beef and gravy served open-face on bread with mashed potatoes and coleslaw at a classic American diner in Phoenix, Arizona. iPhone 8 Plus.
Grandma's butter cream gravy makes this a wonderfully reminiscent plate. It was rare to put both butter and cream in the pan gravy.
Normally just grease, flour, a bit of milk and water. That was good too, (with enough salt and pepper.)
I took this hearty ground beef and potato part of traditional British pub fare and tweaked it just slightly to make it vegetarian and lower fat, but still stick to your ribs and comforting. Making it in individual "pot pie" plates makes portion control, freezing and reheating easy for singles or families where everyone is on a different schedule too!
Picture taken on September 13, 2013.
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Camera: Apple iPhone 5, iOS 6.
8oz chicken fried steak with mashed potatoes and steamed vegetables. Not pictured was the $2.50 pint of blue moon beer. I had this at the Busted Nut Bar and Grill in Hastings Minnesota.
For Thanksgiving we made Straight-Up-Thanksgiving Burgers, topped with Hickory Smoked Tofurky slices and gravy and served on toasted onion rolls. On the side: extra garlic & chive mashed potatoes and stuffing (my own recipes), as well as Hunan-Style Baked Sweet Potato French Fries with Chili Sauce (recipe via the upcoming The Chinese Vegan Kitchen, which I'm in the process of reviewing).
I accidentally ate so much that I had to swap my pants for a bathrobe. My only regret? I didn't have any room left for the homemade soy chai ice cream or So Delicious Nog!
Blogged: www.easyvegan.info/2012/11/23/straight-up-thanksgiving-bu...
Reviewed: www.easyvegan.info/2012/12/17/the-chinese-vegan-kitchen-b...
For Thanksgiving we made Straight-Up-Thanksgiving Burgers, topped with Hickory Smoked Tofurky slices and gravy and served on toasted onion rolls. On the side: extra garlic & chive mashed potatoes and stuffing (my own recipes), as well as Hunan-Style Baked Sweet Potato French Fries with Chili Sauce (recipe via the upcoming The Chinese Vegan Kitchen, which I'm in the process of reviewing).
I accidentally ate so much that I had to swap my pants for a bathrobe. My only regret? I didn't have any room left for the homemade soy chai ice cream or So Delicious Nog!
Blogged: www.easyvegan.info/2012/11/23/straight-up-thanksgiving-bu...
Reviewed: www.easyvegan.info/2012/12/17/the-chinese-vegan-kitchen-b...
Free Photos – Roast (meat) Food
More Photos and Full Size Up to 3072 x 2304 pixels
public-photo.net/oldgallery/thumbnails-54.html
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New Years Day dinner...hog jowl, black eyed peas, mashed potatoes, and sweet tea!! Thanks to @sanram73 for cooking!! #newyearsday #hogjowl #blackeyedpeas #dinner #jlramsaurphotography #yum
"For I know the plans I have for you", declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future." --Jeremiah 29:11
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Turkey, mashed potatoes, sweet potato casserole, stuffing (bacon, biscuits, mushrooms, celery), brussels sprouts, and gravy. Oh, and a crescent roll. Mmmmm
A terribly popular restaurant that draws the tourists with pies that won awards in the late 1990s, which unfortunately, haven't been kept up to date.
We tried an Aussie Meat Pie, Burgundy Pie, Guinness Pie, all rather average, and the mashed potatoes were reconstituted! As gummy and gooey as the mashed potatoes were, I didn't mind them after the first few mouthfuls :P
At least the Apple and Rhubarb Crumble was good, especially with lashings of the thick double cream!
Pie in the Sky
(03) 9751 2128
43 Olinda-Monbulk Rd, Olinda, VIC 3788
Reviews: