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Flourgirl

Whats for Supper...

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17 hours ago, HappyChristian said:

Happy belated birthday, @Invicta. I hope you had a great day.

We had a hankering for french fries tonight, so we had those with, of course, hamburgers. With...wait for it...PICKLES! :17_heart_eyes::1_grinning:

Thanks LuAnne.  I had a fairly restful day.  Did some cooking.  We didn't go out as Kay has had a really bad back since the Tuesday before last and can barely walk.  Dr said it was muscular and has given her some medication including painkillers,  The first one didn't do much so he prescribed a more powerful one.  That doesn't do much more as far as I can see.

French call hamburgers Steack Haché.  I once heard someone asked how he wanted his Steack Haché. He said "Bleu"  I told my chef friend who said you should not do that as the bacteria form on the outside of beef and when it is grated the bacteria are all through so should cooked thoroughly.  

Today I did Spring Vegetable Clafoutis ( I put the recipe on here recently)  I added grated goats cheese on top. and served with green salad.

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I like "black and bleu" burgers, which are simply burgers that are blackened and then slathered with bleu cheese. Delicious! I'm sure it's not the same as what you've referenced, @Invicta.

I hope your wife's back rights up soon. I have back issues too, so I know the agony that can bring!

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Bleu in France refers to steak, Blue in English.  The categories of steak are@

Bien fait,  Well done.

a Point  or moyen,    Medium

Saignant, bloody,    Rare  (Shown the pan each side)

 Bleu,               Blue shown the pan a bit less than rare.

Tartare            Raw,  usually minced or ground steak.  I have never had it but seen it served with salad.

We have tatare sauce usually served with fish, but it seems that it was originally served with raw meat or fish.

Today I did steak served with roast potatoes, roast carrot, parsnip, celeriac, and ½ small onion I had left over from something with steamed green beans, sugarsnap peas, and tenderstem brocolli.  (only a small portion of each)

Yum yum, or as the French would say miam miam.  (I found that out recently from the Marmiton recipe web site)

 

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23 hours ago, Invicta said:

Risotto this evening,

I’ve been wanting to try making risotto, but I’ve never had it so I don’t know what it should taste like. Do you think you could post a recipe for it?

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Thanks for the breakdown, @Invicta. I would not like my steak bleu! I prefer bien fait!  Here in the states, we drop the e to form "tartar" sauce, but steak tartare still means raw (ugh!) and minced/ground.

I'll be mixing up a meat loaf in a few minutes. We'll have mashed potatoes and veggies with it, possibly salad.

 

On 3/22/2018 at 10:51 PM, Jim_Alaska said:

See, when mods eat pickles they forget to moderate. Meanwhile those that abhor pickles get the job done.  SPAM post deleted and user banned.        Pickles    :4_14_202:

Now, now...don't be a SOUR puss. =D

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On 27/03/2018 at 8:47 PM, Musician4God1611 said:

I’ve been wanting to try making risotto, but I’ve never had it so I don’t know what it should taste like. Do you think you could post a recipe for it?

I will look out for one.  The one I used was not too good.  I used the cheapest long grain rice and it was not really suitable.  For the best risotto you need Italian Arborio rice,  If you  buy a packet it usually has a recipe on the back,  and it will probably be better than some chefs who think they know Italian.

I have just found a packet of Gallo Arborio rice in my cupboard and it does not have a recipe but does give a web site http://www.risogallo.co.uk/category/recipes/quick-recipes/  choose language and search rice and risotto, 

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4 minutes ago, HappyChristian said:

Thanks for the breakdown, @Invicta. I would not like my steak bleu! I prefer bien fait!  Here in the states, we drop the e to form "tartar" sauce, but steak tartare still means raw (ugh!) and minced/groundI'll be mixing up a meat loaf in a few minutes. We'll have mashed potatoes and veggies with it, possibly salad.

 

Now, now...don't be a SOUR puss. =D

I have recently bought a Kindle book  Slow Dough, Real Bread.  I am making a SOUR dough loaf tonight and in the morning.  It does a preferment overnight and finishes off in the morning.  I have tried SOUR dough before but it was not very successful as I forgot to add one of the flours until it was well into the proving and it didn't mix too well then, and my SOUR dough went mouldy soon after and it shouldn't do that.

 

 

 

 

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How did your sourdough turn out? I like sourdough bread - as long as it's not too sour. My mom likes a particular brand that is really tasty.

I made meatloaf Wednesday night, so we had that then and leftovers last night. Tonight it will be something with ground beef, I just don't know what yet.

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HC, I found a new use for garlic sourdough break quite by accident. My late wife loved a certain brand of garlic sourdough that comes in a round loaf. I usually like plain old white bread. But this one morning I had a real  desire for french toast, but had no white  bread of my own.

I decided to use my wife's garlic sourdough. I had no idea how it would turn out. I have to say that it was absolutely wonderful, as strange as it sounds. Give it a try, you might like it.  :5_smiley:

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That does sound tasty! I will have to give it a shot this next week (spring break, so I don't have to teach - that means I have more time).

We just had hamburger patties and fries. Simple and quick. And tasty.

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17 hours ago, HappyChristian said:

How did your sourdough turn out? I like sourdough bread - as long as it's not too sour. My mom likes a particular brand that is really tasty.

I made meatloaf Wednesday night, so we had that then and leftovers last night. Tonight it will be something with ground beef, I just don't know what yet.

Not too good.  I made it to the recipe but it was a very sticky dough and I found it hard to knead.  It tasted alright but I overcooked it,  Went to sleep and didn't hear the timer.  I still have the culture so will try another recipe next week.

Yesterday I had hot dog with grilled tomatoes.    Today I will have Cheese and Chive Hamburgers with Baked Potato (Jacket Potato over here) with Julienne vegetables.   

I was just wondering.  Considering how hard it is to make sour dough if you have not been shown, How did the ancients discover it, or did God show Adam?

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With this being the first Sunday of the month, we had our potluck. Since it's Easter, we had ham and turkey, mashed potatoes, dressing, veggies, salad, and of course dessert - lemon cake and pumpkin pie. 

On the first Sundays, we have an afternoon service rather than an evening one. So one of our members invited a group of us (well, the whole church, but only a few went) to their house for dinner this evening. Ham and lamb were on the menu.

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Tonight we had strip steak, baked potatoes, carrots, and green bean casserole, plus a bit of salad. With pumpkin pie for dessert. Wow - that's a lot of food (I only had the carrots, green beans, and some cucumber...AND pumpkin pie - with whipped topping :1_grinning: )!

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Today, for lunch,  I did Salmon for lunch with baked potato, roast carrot, red onion, and Fennel. 

For supper I did a frozen puff pastry sheet with a sort of ratatouille with black Greek style olives on top. Very tasty.

 

 

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On 4/12/2018 at 7:13 PM, Salyan said:

Made myself homemade Yorkshire puddings the other day. No meat, no gravy - just the puddings.  Mmmm. Can't wait to try the real deal in York in a few weeks! 

I have known people from Yorkshire who say that Yorkshires or Yorkies, are served as a separate course served with Jam (Conserve)  My wife who comes from Yorkshire, Sheffield, says she has never heard of that.  

When we were children we had Toad in the Hole, sausages in a Yorkshire Pudding.  We also had Chop Toad, Lamb chops in a Yorkshire pudding.

I am doing roast chicken tonight. I intended to have it at lunch time but it didn't defrost in time.  I will probably just have it with bread and butter. I had the roast veggies at lunch time.  Potatoes, carrot, parsnip, celeriiac, onion. courgette.  All sprinkled with herbes de Provence, powdered garlic and a little olive oil.  The flavours all mingle and we find it quite delicious.  Served with steamed green beans. I did fennel with the roast vegetables for the last week but my wife said she hadn't noticed, then yesterday she noticed it as there was some green on it, and said she didn't like it.  I like to do a good selection of vegetables  for us to get a selection of vitamins.

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