Connecticut Steamed Cheeseburgers (p13 Cook's Country February & March 2013) (toying with the recipe)
So I did this again, left he recipe the same. (even the sprinkling of cheddar on top at the end), but I also put a small cut of Stichelton from the Cheese Shop in the middle. Now because of that the tops broke open a bit and didn't look great (until I sprinkled the cheddar over at the end). It added the little funky fun from the Stichelton. Quite the good thing, a new way to make a burger from time to time.
Green Rice Casserole (p20 Cook's Country February & March 2013)
So this was postponed from last week and then I finally got around to making it last night (luckily most of the ingredients were not of the spoiling variety). This actually turned out pretty well. Basically it's spinach, rice and a whole bunch of cheese to add fat (cheddar and cream cheese). I had my doubts, but we both liked it. I, admittedly added a dash or two of hot sauce to it., but even without, it was pretty good.
Tagliatelle with Quick Lamb Sugo
Lamby, lamb, lamb. This came together quickly, left me with a whole lot of tomato juice leftover and all and all this turned out well. I ended up making this on Monday, which means I didn't get a chance to get some Pecorino Reserva, but used Parmigiano Reggiano, instead. Still went over well.
Skillet Chicken and Mushroom Pot Pie
After having an excellent valentines dinner at Baru 66, I followed it up by making something relatively quick and homey. Some of the directions on this I question. It just seems to go to fast, high heat on almost everything. This seems like it doesn't give much of a grace period to those who may not have prepped everything, or can't pay exactly the closest of attention. Even so, I changed it up a bit, added a bit more spice, especially a bit of red pepper flakes. Since the mushrooms didn't come in an appropriate weight sized packaged, I used a couple of ounces less (rather then a couple more). I also peppered the toast, which added a bit more. Turned out real well, I'd make this again.
Big Fork Bacon Sausage (on a bun, curiosity got the better of me)
Pretty good. Nice flavor, probably be better cooked over a fire.
