2011 - Week 49 Cooking Results

Mini Burgers with Roasted Red Pepper Relish (p24 Fine Cooking December 2011 / January 2012)

The relish was ok.  I would've preferred the wickle's pickle relish instead, in fact I think I may just do that.  But it was ok over all.

Mini burgers with Roasted Red Pepper Relish

Tex-Mex Chile-Lime Chicken Soup (p76 Fine Cooking December 2011 / January 2012) and Corn Muffins with roasted red peppers, scallions and cheddar (p25 Fine Cooking December 2011 / January 2012)

So one of the last farmer's markets of the season FoxHollow had a deal on older hens.  Ones that had spent their life laying eggs and now are past their prime.  So you have older, not so tender chickens, ready for a long cooking.  Tai said they were good for making soups and anything that was for long cooking.  And she wasn't kidding.  The soup turned out great.  Great tasting stock, and a good mix of spices.  Joseph came down and helped out (read as made entirely) with the corn muffins in my newly bought mini-muffin tins.  The muffins, while I think they were intended to be that way, were a bit gritty (through no fault of Joseph).  I would've used a finer grade of corn meal.  It made for a great dinner and I've been requested to have dumpling soup for the next time, though I still want to do a version of Coq au Vin as well, so maybe since the dumpling soup was requested, that'll have to take priority.  Great dinner with my wife and brother.

Tex-Mex Chile-Lime Chicken Soup

Corn Muffins with Roasted red peppers, scallions and cheddar

Baked Potatoes

Long day, lazy cooking.

Potatoes, Greens and Goat Cheese Quesadillas

Ok, maybe I over made these, and over stuffed the quesadillas, and perhaps made the salsa and greens mixture a bit to runny because there was to much water left in the greens.  I have to say, though, it worked out pretty well.  Certainly a good vegetarian dish.  (no pictures, it wasn't pretty)

Pancakes

Added extra cinnamon this time around.  Still good, felt right with the season.

Meatloaf with Mashed potatoes

It's been a while.  While I was even making the meatloaf, I was thinking more about making meatloaf sandwiches the next day, as opposed to the dinner that night.  I love me some meatloaf sandwiches.  Now I admit, I didn't mix the meat together the best, but it still turned out pretty well with a combination of Italian sausage, ground pork, and ground beef (about a pound each) topped with a bit of bacon.  It turned out well enough, the sandwiches were a happy Sammy leftover.  I used the oven probe thermometer that I bought for Thanksgiving and this made this real easy.  I was able to figure out where I was in the process just by looking at it.  I don't understand why I didn't buy one of these before.

Meatloaf