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Oh, how I love cold weather, for it makes Cabernet and Bordeaux so delicious to my mouth. I figured that I wasn't setting a good example to my kids by drinking a bottle of wine and moaning as I clutched it to my bosom, so I made some food to go with a bottle I sampled this weekend.

The Wine: Marietta, Alexander Valley 2006 Cab Sav. Delicious, easy drinking, and will just get better with age. Until I have a wine cellar, I'll just have to drink it now. Upfront with berry and pepper, doesn't linger too much. (Hence the easy drinking. *hiccup*)

The Dinner: I cubed the following veggies that I had on hand: 2 onions, 2 carrots, 3 parsnips, 4 celery stalks, 1 butternut squash, 1 red bell pepper, 1 potato, 4 large portobello mushroom caps. I minced about 4 cloves of garlic. I tossed all of that in olive oil, generous pinches of salt and pepper + a few sprigs of thyme ziiiiiped! off their stems and sprinkled hither and such, then spread it on two baking sheets and roasted it at 375 for a good hour. I didn't stir, I didn't shift it, just let it get all crackly and caramelized.

Next, in a non-stick skillet I browned a pound of the last of our wild boar sausage (any pork sausage would do, we're just only eating meat from hunting), drained off any fat, tossed the roasted veggies in to mingle the flavors, then served that up on a plate with shredded Asiago cheese sprinkled over the top and croutons on the side.

There were hardly any leftovers, but guess what I just polished off? My son said that I needed to make this every week. (He also thought the butternut squash was pumpkin, and I didn't challenge his thinking because he hates squash. Hahaha, jokes on you, bub!)

Tonight I'm going to try to make my own cream of mushroom soup with those portobellos and see if I can't make a jazzier version of tuna casserole. (Hey it's better than the other request I got, which is Frito Pie. Although I won't lie. Every year I like to have a Frito Pie. So bad, but so good.)

We're also baking our sandwich bread later when the kids get home and making cookies, so we'll see how well I stick to my resolve to not use the stuff from a can. (Mostly because I don't have the canned stuff.)


( 30 comments — Leave a comment )
Oct. 6th, 2010 05:01 pm (UTC)
This cold snap is making me happy! I can bake bread again and Sunday was baked ziti with roasted veggies - the portabellas sound like a great addition.

Cookies! I need to take a couple cubes of butter out of the fridge right this minute.
Oct. 6th, 2010 05:09 pm (UTC)
Portobellas are always a great addition, imo! Mmmm, ziti.

COOKIES. They're the ultimate chocolate chip cookies I posted a while back. They are just redonk. I usually make a double batch, form balls, and freeze them so I always have cookies on hand. Except for how we ate them all up. :D
Oct. 6th, 2010 05:03 pm (UTC)
berry and pepper???

I'm trying to imagine that.
Oct. 6th, 2010 05:10 pm (UTC)
Um, it basically takes like all good cabs? That juicy berry flavor and the spiciness (pepper) of the oak barrels? (Are you not a huge wine drinker?)
... - menomegirl - Oct. 6th, 2010 05:15 pm (UTC) - Expand
... - stoney321 - Oct. 6th, 2010 05:20 pm (UTC) - Expand
... - menomegirl - Oct. 6th, 2010 05:39 pm (UTC) - Expand
... - stoney321 - Oct. 6th, 2010 05:57 pm (UTC) - Expand
Oct. 6th, 2010 05:10 pm (UTC)
A splash of sherry in the cream of mushroom soup really does wonders.

My MIL does a breaded pork loin dish with extra mushroom soup. Bread and fry the pork, and then bake for a while in the thickened soup. It is one of my fav meals. Over potatoes or rice.

Roasted pumpkin is one of my favs too. So tasty. I love your food posts!
Oct. 6th, 2010 05:11 pm (UTC)
Oh, if only I had any sherry! Next time I'm at the shop, I'll be sure to pick some up - I always forget the sherry!

Mmmm, pork loin! I'm hoping the Mr. get a pig this weekend so we can have pork loin again! SO DELICIOUS.
Oct. 6th, 2010 05:18 pm (UTC)
I've found that adding lots of cheese, green chiles, and roasted red peppers really jazzes up tuna noodle casserole (which I love beyond the telling of it, OMG). I've also made a version with artichoke hearts and red bell peppers, along with my own white/cheese sauce. That recipe called for parmesan, which I am allergic to, so I generally use mozzarella.
Oct. 6th, 2010 05:22 pm (UTC)
I love me some green chiles, esp when they're Hatch chilies, but my kids will just pick those out. (Or they'll spend an hour at the table wondering why I profaned their beloved tuna noodle casserole, lol.) Ooooh, artichoke hearts and roasted red peppers, now that sounds like something they'd go for! OM NOM.

(OMG, I am so sad to hear that you are allergic to Parmesan! That's the saddest news OF ALL.)
... - enigmaticblues - Oct. 6th, 2010 05:36 pm (UTC) - Expand
... - stoney321 - Oct. 6th, 2010 06:09 pm (UTC) - Expand
Oct. 6th, 2010 06:10 pm (UTC)
What is a Frito pie?

And ... there are wild boars in Texas??
Oct. 6th, 2010 06:15 pm (UTC)
There are wild boar all over the US! They're a real nuisance here.

Frito Pie: Oh god, don't judge me. It's so American, and so bad for you, and so delicious.

Layer in a casserole: Frito corn chips, beef chili, shredded cheddar cheese (and if you're not me, diced onion.) Repeat until you can fit no more in your dish. Bake at 350 F for about 30 min., until the cheese is bubbly.

Consume. Hate yourself. Eat more. Realize why your butt jiggles the way it does.
... - ryokomusouka - Oct. 6th, 2010 06:42 pm (UTC) - Expand
Oct. 6th, 2010 08:01 pm (UTC)
Good GAWD! Merry me?
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Oct. 6th, 2010 08:55 pm (UTC)
Ribs in the crockpot! Unless they're country cut, consider yourself dead to me, woman. (Ha.)

Whatever we turn into a specific sausage (brats) goes to a butcher, everything else is done here at the house. And don't I love the bloody mess. Last year I had a 200 pound boar sitting on my kitchen island with tarps on the floor. GLEH. (But damn, they made EPIC tamales and carnitas.) The Mr. makes the "italian" pork sausage here - he got a meat grinder and sausage tools last Christmas. :)

What does Jonah think about roasted squash? Sauteed zucchini and mushrooms were The Boy's favorite toddler meal. Shows ya why he's such a weirdo. (And just saw your post, I'd hug you if I could.)
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Oct. 6th, 2010 10:58 pm (UTC)

except for your unholy love of horrid prawns. feh.
Oct. 6th, 2010 11:03 pm (UTC)
SKRIMPS ARE THE FOOD OF THE GODS. In fact, instead of just having mushrooms in a brown butter sauce with sage from the garden served over pasta, I THINK I'LL PUT SOME SEA CREATURES IN IT. I'll get you so 'faced on red wine you won't notice and then won't we all laugh!

(Ooooh, I just mixed up a batch of chocolate chip cookies. They are REDONK.
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Oct. 6th, 2010 11:56 pm (UTC)
*casts you in a cooking show*

Wild boar! I feel like Mr. Stoney came home with it on a spit, and you were wrapped in a fur minidress, and then the two of you did an exciting jerky dance around a bonfire. Hup hup hup!

Caramelized vegetables are my favorite. Mr. Nous likes them, but he doesn't get all swoony the way I do (like when I roasted some cauliflower the other day and it got all brown and crinkly and om nom NOM!).
Oct. 7th, 2010 12:04 am (UTC)
HEEEEE. There were spears and cave drawings, too!

ROASTED CAULIFLOWER. I mean, does it get much better than that? I think not! (Mmmm, roasted leeks or roasted zucchni or roasted...)

<3 <3 <3
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Oct. 7th, 2010 01:14 am (UTC)
#2 just looked at me as she washed up tonight's dinner and said how great last night's was. :) (Oooh, and tonight I made a "deconstructed tuna casserole" and it turned out great. Recipe to be posted tomorrow!)
Oct. 7th, 2010 03:02 am (UTC)
Every time I say we're having cold weather here, my NE friends jump on me saying “You don't KNOW what's cold!”

I lived up there for 30 years, I know! But my blood has thinned!

( 30 comments — Leave a comment )


Are You Actually

Reading this? I'm just curious. Because that's really detail-oriented of you. Feel free to stop reading. But you can see that there's more here, so are you going to keep reading? Really? That's pretty dedicated. I'm impressed. No, really. I'm not being sarcastic, why do you get like that? See, this is the problem I have with your mother - yes. YES. I'm going there. It's time we put all of our cards on the table.

I love you, why are you doing this? After all we've been through? You don't have to be like this. You know, still reading. You could be baking a pie. And then sharing it with me.

Time Wot It Is

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