BS: Deep Dish

Subject: RE: BS: Deep Dish
From: Stilly River Sage
Date: 09 Nov 06 - 10:46 AM

Well, Darn. It warmed up here again, into the mid-to-high 80s this week. I'll eat leftovers for a day or two and see if it cools off again.

SRS

Subject: RE: BS: Deep Dish
From: Stilly River Sage
Date: 08 Nov 06 - 08:50 PM

I have a deep dish recipe for pork, eggplant, tomato, and onion that is served with mashed potatoes on the side. I'll dig it out--it's perfect in cold weather (though I started making it in the summer when I was looking for recipes for eggplants, tomatoes, and onions that I grew in my garden).

SRS

Subject: RE: BS: Deep Dish
From: Q (Frank Staplin)
Date: 07 Nov 06 - 11:22 PM

cepery pepper- should be celery pepper.

Subject: RE: BS: Deep Dish
From: Q (Frank Staplin)
Date: 07 Nov 06 - 11:20 PM

Rapaire's recipe is good; it is for tourtiere, a meat pie, not a really deep dish.
Jehane Benoit's recipe is for the basic, country dish of the poor Quebecois:

QUEBEC TOURTIERE, BASIC

1 pound minced pork
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon savory
1/4 teaspoon celery pepper
1/2 cup water
1/4 to 1/2 cup bread crumbs

Place all ingredients in a sauce pan except the bread crumbs.Bring to a boil and cook 20 minutes, uncovered, over medium heat. Remove from heat.
Add a few spoonfuls bread crumbs, let stand 10 minutes. If the fat is sufficiently absorbed by the bread crumbs, do not add more. If not, continue in the same manner.
Cool and pour into a pastry-lined pie pan. Cover with pastry. Bake in a 500 F oven until the top is well-browned. Serve hot.

We use essentially the same recipe as Rapaire, but usually we have baked potato on the side rather than as an ingredient, making a richer pie. The spices are the same, but we use white pepper and we add 2 cloves garlic.
For the potato, we make a gravy with a little pork, flour, etc.

This dish calls for a good wine.

Subject: RE: BS: Deep Dish
From: Stilly River Sage
Date: 07 Nov 06 - 09:07 PM

I suppose that could be a really big honker potato to take up another pound and a half. So I suppose you could make a decent sized pie. It does sound good!

I took my son to his guitar lesson this evening, but before I left I set the bread machine up so that it would finish kneading a loaf by the time we got home. (I only use the manual setting--I find the bread is too airy and dries too fast if I bake it in the bread machine.) I just now put it in the bread pan to rise then to bake. I have some more of that beef in wine sauce to heat up, and make more gravy--that is a very tasty sandwich!

SRS (who will be watching election returns before bed and will hustle out to the bottom of the driveway for the paper in the morning. I wonder if there will be any recipes for crow? )

Subject: RE: BS: Deep Dish
From: MMario
Date: 07 Nov 06 - 12:15 PM

1.5 pounds of pork would fill most pie plates - though not some of the deeper ones we have...

Subject: RE: BS: Deep Dish
From: Stilly River Sage
Date: 07 Nov 06 - 12:11 PM

Rapaire, does that come out like a flat empanada, a fried meat pie? There isn't enough in it to actually FILL a deep dish of any sort.

SRS

Subject: RE: BS: Deep Dish
From: MMario
Date: 07 Nov 06 - 09:25 AM

CHARLIE! How dare you accuse Massachusetts of tomato sauce!!!! Maybe a wee bit of celery, but never, ever tomatoes! That's them NYARKERS that does that...

Subject: RE: BS: Deep Dish
From: number 6
Date: 06 Nov 06 - 06:19 PM

Had soy pie ... i.e. similiar to what Rapaire posted for the tourtiere but replacing the pork with ground soy and minus the paprika and cinnamon ... also add some green peas in it, worchester sauce and lots of ground black pepper ... what makes a pie like this exceptional is the crust.

biLL

Subject: RE: BS: Deep Dish
From: Rapparee
Date: 06 Nov 06 - 05:21 PM

Probably as many recipes for tourtiere are there are families in Quebec. Here's one, but my personal favorite is from the Filles du Roi restaraunt in Montreal.

NGREDIENTS

    * 1 1/2 pounds ground pork
    * 1 large baking potato
    * 1 large onion, minced
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground black pepper
    * 1/2 teaspoon ground cinnamon
    * 1/4 teaspoon ground cloves
    * 1 dash ground allspice
    * 1/2 cup water
    * 1 recipe pastry for a 9 inch double crust deep dish pie
    * 1 egg
    * 1/4 teaspoon paprika

DIRECTIONS

   1. Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato.
   2. Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour.
   3. Meanwhile, prepare your pastry.
   4. Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust.
   5. Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm.

Subject: RE: BS: Deep Dish
From: Desdemona
Date: 06 Nov 06 - 03:59 PM

We often make savory pies in the cold weather; my kids are especially fond of the potato, cheese and mushroom variety...also lots of soups: curried butternut squash & apple, lentils, potato/leek, corn chowder...now *I'm* getting hungry!

~D

Subject: RE: BS: Deep Dish
From: GUEST, Topsie
Date: 06 Nov 06 - 03:49 PM

'library paste'?

Subject: RE: BS: Deep Dish
From: Morticia
Date: 06 Nov 06 - 03:34 PM

Yeah, see , that's easy for you, Charlie. We would have to take out a second mortgage to afford the clams. Sounds good though. When are you inviting me to dinner? *G*

Subject: RE: BS: Deep Dish
From: Charley Noble
Date: 05 Nov 06 - 09:10 PM

Clam chowder, and that's with whole clams, not the minced variety, and not with midwest library paste or Massachusetts tomato sauce. What you need to do is saute some onions, boil up some potato slices, add some milk and a little corn starch for thickener, and the clams and let it simmer for a few hours. There should be some butter added toward the end and maybe some parsley and paprika. Yum!

Cheerily,
Charley Noble, on the Coast of Maine

Subject: RE: BS: Deep Dish
From: number 6
Date: 05 Nov 06 - 07:50 PM

Vegetarian gumbo tonite .... with homemade corn bread.

biLL

Subject: RE: BS: Deep Dish
From: RangerSteve
Date: 05 Nov 06 - 06:55 PM

I just tried this today and it's worth sharing:
Cranberries
boil 2 cups of water.
when it starts to boil, turn off the heat and steep a bag of green tea in it for four minutes.
remove the tea bag, add 3/4 cups of sugar and 1 tsp Chinese five-spice powder, (McCormicks makes it, it'll be in the spice section of your grocery). Stir until the sugar and spices dissolve. Bring the water back to a boil and add 1 bag of cranberries. cook until the cranberries pop. If it's still watery, dissolve some corn starch in a small amount of cold water and add to the cranberries. Cook until the cranberry mixture thickens. Serve at any temperature.

I love traditional cranberry sauce, and mever saw a need for improvement, but this was really great.

Subject: RE: BS: Deep Dish
From: Stilly River Sage
Date: 05 Nov 06 - 01:19 PM

What good timing, Leeneia! I have a loaf of bread rising in the kitchen right now, and I have a chuck roast thawing to brown in a little while then put in the crock pot. I was going to make a pot roast, but I'll try this instead. Dinner will be late tonight because I have to drive my daughter back to college, but when I get home the meat will be ready and the bread will be there and we'll give that a try. I'll use red wine because that's what I have handy.

Thanks!

SRS

Subject: RE: BS: Deep Dish
From: Q (Frank Staplin)
Date: 04 Nov 06 - 04:56 PM

On our butcher's counter, we found a recipe for Osso Bucco. It has become a favorite. We cook it in a large, high, stainless steel pot. We modified it by combining with a very similar recipe.
Amounts vary, depending on how much meat we have, etc.
Here are both recipes, for comparison.

OSSO BUCCO Butcher's recipe
Six pieces veal shank, cross-cut abt. 2 " thick, (abt.8 oz. each), fat trimmed.
1/4 cup flour
1/4 tsp salt
1/2 tsp pepper (we prefer white)
2-4 tsp vegetable (or good olive oil)
2 onions, coarse chop
6 cloves garlic, finely chopped
2 stalks celery, 2 medium carrots, chopped
2 cups short grain Italian rice (we use brown rice instead)
2 cups dry white wine
1 large can plum tomatoes, with juice
2 tsp lemon juice, fresh preferred
1 tsp chopped fresh rosemary (or 1/2 tsp dried)
2 cups short grain Italian rice (we use brown rice)
1 cup peas, fresh or frozen
1/2 tsp pepper
1/4 cup chopped fresh parsley
1 tbsp grated lemon peel
Combine flour, salt and pepper; pat veal dry and dust with seasoned flour. Heat oil in large deep ovenproof skillet. Brown veal on medium high heat. Remove meat and all but 2 tsp fat from pan. Add onions, four cloves chopped garlic, celery and carrots. Reduce heat, cook gently for 10 minutes. Add wine and increase heat; bring to boil and let half the wine evaporate.
Add tomatoes, breaking slightly with spoon. Add lemon juice, rosemary and pepper.
Return veal to pan, cover and simmer in preheated 325 F oven three-four hours or until meat is very tender.
Meanwhile add rice to boiling water and cook until tender. Add peas, cover and rest two minutes. Drain rice and peas in sieve, season with salt.
In small bowl, combine parsley, lemon peel and two cloves chopped garlic.
Serve meat and pot contents over rice and peas and sprinkle with parsley topping.

OSSO BUCCO

4 pounds veal cross-cut shanks, 1 1/2-2 inches thick
2 tablespoons olive oil
1 teaspoon salt
1 cup chopped onion
1.2 cup chopped carrot
3 cloves garlic, crushed
1 can Italian tomatoes, 16 oz, undrained
1 cup dry white wine
1 teaspoon dried basil leaves

Gremolata:
1 tablespoon chopped parsley
2 teaspoons grated lemon peel
1/2 tsp finely chopped garlic.

In Dutch oven, heat 1 tablespoon oil over medium heat until hot. Add veal shanks, 1/3 at a time and brown evenly, turning occasionally; add remaining oil as needed. Remove shanks from pot; season with salt.

Add onion, carrot and crushed garlic to pot; cook and stir 6-8 minutes or until tender. Add tomatoes, wine and basil. Return shanks to pot, bring to a boil.
Reduce heat to low; cover and simmer 1 1/2 hours or until meat is tender.

Meanwhile, in small bowl, combine gremolata ingredients and set aside.

Remove shanks to warm platter. Skim fat from cooking liquid (see COMMENTS).
Cook sauce over high heat until slightly thickened, stirring occasionally. Spoon 3/4 cup sauce over shanks, sprinkle with gremolata, serve with remaining sauce.

COMMENTS: Veal here is young beef, and it works well. We do it all in a large, stainless pot. The butcher we have has trimmed excess fat, or we do it; we don't have to skim. Garlic sold in our stores is very mild, so more is needed than is called for in the second recipe. Good garlic is sometimes available at Italian grocers.
We flour the meat before browning, rather than mixing the flour with the other ingredients being browned.
We add thyme to the ingredients.
Microwave small, firm white potatoes (Yukon Gold) for a side vegetable that is good with the sauce and a bit of butter.
We prefer Uncle Ben's brown rice, cooked according to the recipe on the box. There is no excess liquid to pour off.
If the sauce-vegetable mixture has to be thickened, tapioca flour is used because it doesn't add an undesirable taste.
The vegetables are cut coarsely; as well as a sauce, we almost have 'pot-roast' type vegetables to serve along with the Osso Bucco.
If a little 'bite' is desired, a very small amount of New Mexico green chili powder can be added.

This makes a lot; good for two days, reheated.

Please Let me know if you spot omissions or have suggestions.

Subject: RE: BS: Deep Dish
From: Rapparee
Date: 04 Nov 06 - 04:00 PM

Gimme some just-caught catfish, breaded and fried in corn meal, any day. Preferably cooked over an open fire on the banks of the Upper River on a lovely Spring day, with some cold beer to wash it down and the johnboat you caught 'em from tied to the tree you're cookin' 'em under, a banjo layin' on one seat.

With that kinda heaven you don't need no harps or angels!

Subject: RE: BS: Deep Dish
From: Ebbie
Date: 04 Nov 06 - 03:35 PM

Go to a southern restaurant and they keep 'em coming. Kind of like what northern restaurants do with bread sticks.

My guess is that Hushpuppies shoes got their name from the suede leather look and feel. Kind of like hushpuppies. :)

Subject: RE: BS: Deep Dish
From: RangerSteve
Date: 04 Nov 06 - 03:28 PM

Hushpuppies - I don't have the recipe in front of me, but basically, they're corn meal, flour, minced onions, baking powder, sugar (optional), and milk. mixed together and dropped by spoonfuls into hot oil and deep fried. They have to be eaten hot, and they don't keep well after an hour.

Subject: RE: BS: Deep Dish
From: Morticia
Date: 04 Nov 06 - 02:39 PM

Just made apple pie.....dinner tonight is stuffed chicken breast ( stuffed with mushroom, strong cheddar and wholegrain garlic mustard with some fresh thyme and wrapped in Black Forest Schinken) with roast potatoes cooked in goose fat and sprinkled with fresh black pepper and parsley, carrots and broad beans, par boiled then tossed in a wok with sesame oil, garlic and lemon. We may have room for apple pie but my guess is it will have to wait until tomorrow.

Subject: RE: BS: Deep Dish
From: GUEST, ...
Date: 04 Nov 06 - 01:44 PM

Hushpuppies are food? - I thought they were shoes - soles maybe?

Subject: RE: BS: Deep Dish
From: Ebbie
Date: 04 Nov 06 - 01:11 PM

"Fried catfish, fried green tomatoes, hushpuppies." RangerSteve
um um um I do miss the food of the south.

We're in the middle of a cold snap in Juneau and most of the time there is a sharp wind blowing right off the snow-covered mountain tops so stews and pot pies and chowders hit the spot(s).

I slow-cookered a stew the other day and froze part of it. Very good.

Yesterday I was out on a long walk with my little dog and after getting thoroughly chilled but not wanting to go home where there was grief waiting I eventually found myself at a friend's house. She and her husband were just sitting down to chicken pot pie so I ate with them. Yum.

My friend said that she no longer makes her own crust but instead buys it ready made. I think it comes in a tube and if I remember correctly, Pillsbury makes it. It was flaky and tender and tasty. Have any of you tried it?

Subject: RE: BS: Deep Dish
From: Rapparee
Date: 04 Nov 06 - 12:10 PM

I think I'll make some beef-barley soup today. Really thick stuff.

Subject: RE: BS: Deep Dish
From: leeneia
Date: 04 Nov 06 - 10:10 AM

We welcomed winter with Sherry Beef and Onions

First, make or buy a loaf of good white bread. I make mine in my bread-baking machine.

Cut a chuck roast into 2 to 3-inch pieces. Put it into a slow cooker, with or without a liner.* Cut a yellow onion into wedges and put them on top of the beef. Slip in a bay leaf or two. Pour 3/4 cup of inexpensive sherry, such as Taylor or Fairfield over all. Slow cook on low all day.

(I believe that in the future I will saute the onion first.)

At suppertime, remove the meat to a storage or serving bowl. Carefully transfer the liquid to a fat separator.

Make gravy: in a smallish skillet, melt 2 Tbsp margarine. Whisk in 2 Tbsp flour. Cook 2 minutes on low heat. Whisk in the juices, minus the beef fat. Allow it to boil and thicken. When it is done, pour gravy over beef.

To serve, break pieces of bread into a bowl, ladle beef&gravy on top. Delicious!

*Slow cooker liners are a great invention. They are like a Reynolds oven bag, and they save having to clean off baked-on food. They do make it tricky to pour out the juices, howeveer.

What do you do with the rest of the sherry? Make a pound cake and invite friends over for sherry and pound cake.

Subject: RE: BS: Deep Dish
From: greg stephens
Date: 04 Nov 06 - 08:47 AM

Most recent deep dish I cooked was a lamb hotpot. Quite traditional, odds and sods of undesirable cuts of lamb. Added some green lentils(big, not Puy), as I hadnt got any barley to hand. A few leeks, which I think thicken the juice in a very luxurious manner. A few tomatoes to make it all read. Herbs, a bit of Worcester source, a dash of cayenne. Topped off with sliced potatoes, covered with a very generous sprinkle of black pepper.. Cooked with the lid on for a while, then lid off for the last half hour to brown the potatoes.

Subject: RE: BS: Deep Dish
From: GUEST, Topsie
Date: 04 Nov 06 - 08:13 AM

That was me, hitting the submit button before I read the post (but I quite like the idea of a midcat thread).

Subject: RE: BS: Deep Dish
From: GUEST
Date: 04 Nov 06 - 08:07 AM

Last time I looked at Bisquick in a shop (2005, having seen it recommended in a midcat thread) the ingredients included partially hydrogenated vegetable oil.
Unless the ingredients have changed, I would recommend the flour option in Dave's Wife's recipe.

Subject: RE: BS: Deep Dish
From: Dave'sWife
Date: 04 Nov 06 - 06:31 AM

I got a box of baking apples in my monthly fruit box (courtesy of my husand's Boss) and so I decided to use them in this week's version of Bannock.

Bannock read is basically equal parts flour (or bisquick) and rolled oats, some salad oil, some chopped fruit, enough uttermilk to wrt ingredients, spices and optional egg. You mix it all up, pour into a well oiled deep dish iron casserole and bake till done on inisde and cripsy on outside.

I made mine this AM with:

Apple-Cranberry Bannock
1 1/2 cups Bisquick
1/2 cup rolled oats
5 packets of Maple & brown Sugar Instant oats (i was out of rolled oats)
2 macintosh apples peeled, cored and diced very tiny
1/3 cup dried orange flavored cranberries diced really tiny
1 cup of unsweetened bobs red mill shredded coconut
2 tablespoons of cinnamon ( me like cinnamon)
1 teaspoon allspice
1 teaspoon mace
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup castor sugar
1 cup buttermilk
3 eggs ( I know Bannock isn't supposed to have eggs ut I like mine that way)

Mix it all up and pour into a well oiled iron casserole and ake at 375 until a baking proe comes out clean (I used a long wooden skewer) and outside is crispy. Also makes VERY nice mini-loaves. if using mini loaf pan, they take between 18 and 25 minutes depending upon your oven

Subject: RE: BS: Deep Dish
From: Stilly River Sage
Date: 03 Nov 06 - 10:33 AM

That's a good approach, Q. It might be easier to thicken the gravy at the end, after the veggies and before the crust part. You'll get less sticking to the pot.

I use a counter top convection oven that is essentially a big glass bowl and the lid is where the heater and the fan are housed. So when I roast a chicken I always pour the drippings (usually around 8-10 ounces) into a bowl, grease and all, and refrigerate. This is great for gravy, or to add more flavor to soups (it means you can make a nice soup faster, without making a broth first) or can be used for gravy (the grease on top is handy--I rarely use all of it, but I do use some of it for flavor. And chicken soup just doesn't look or taste right unless it has a little fat floating on top). If I'm not going to use this stock shortcut soon, it freezes well.

In the past I've made the whole crust chicken pot pie, but it's a lot of work. My kids were also at first reluctant to eat it, when they realized that pie on the table wasn't a sweet dessert, so I started making the chicken stew and serving it in bowls. The crust comes in with the help of the kids--I rolled it out and let them choose whatever cookie cutters they wanted (lots of seasons are represented in my collection) and they cut out their own pie crust. When it was time to sit down to dinner, they could hardly wait to drop their personal pieces of crust onto the top of their bowl of chicken stew. Now that they're big you'd think I could go back to the regular pie, but no, they still want their cookie cutter pie crust shapes. :)

SRS

Subject: RE: BS: Deep Dish
From: Q (Frank Staplin)
Date: 02 Nov 06 - 05:03 PM

Snow and ice on the ground here in Alberta; winter is a-cumin in! My response to you folks in warm countries- Aarrrghh!

Here is one that we make, but the recipe develops as we put it together, so these are generalized instructions.

"Chicken Pot Pie"

Larger grocery stores here roast chickens on site, and sell them hot; we buy one and enjoy a few slices plus the legs, but much is left over.
Remove most of the meat from the bones and reserve.
Boil the bones, with spices to your liking, until you get a good broth. Throw out the bones.
If necessary, thicken with flour (we often use tapioca flour) and butter, and continue cooking to adjust the amount (Not TOO thick since the broth is needed to moisten the meat and vegetables).
Cut mixed vegetables (whatever is on hand, broccoli, peas, onions, carrots, mushrooms, etc.).
In a DEEP DISH (shhh- Joe hates caps) place the mixed cut-up chicken, vegetables and broth.
Put in the oven at 350 F until it starts to bubble.
Place a dough blanket over the contents of the dish (biscuit dough is nice) and return to the oven. Cook until the blanket starts to brown nicely.
Let cool a bit and serve with a vegetable or fruit salad on the side, and the rest of the biscuit dough baked into biscuits.

A recipe for experimentation, varied according to what is on hand. Not for those who must weigh and measure all the ingredients.

Subject: RE: BS: Deep Dish
From: number 6
Date: 02 Nov 06 - 04:30 PM

My wife makes an outstanding deep dish chicken pot pie.

If anyone is interested I can get get her recipe.

biLL

Subject: RE: BS: Deep Dish
From: Rapparee
Date: 02 Nov 06 - 03:37 PM

I forgot to mention that you do have to add spaghetti or some other sauce!

Subject: RE: BS: Deep Dish
From: RangerSteve
Date: 02 Nov 06 - 03:28 PM

Various pies, muffins, breads, my first attempt at bread pudding with blueberries (hint: don't use a metal pan - the pudding tastes like metal). I have to try Rapaire's ravioli recipe. Thanks, Rap.

Also did a lot of fried stuff, now that it's cool enough to stand over the stove. Fried catfish, fried green tomatoes, hushpuppies.

Steve

Subject: RE: BS: Deep Dish
From: MMario
Date: 02 Nov 06 - 03:22 PM

oh, yes. pleasantly so.

Subject: RE: BS: Deep Dish
From: GUEST, Topsie
Date: 02 Nov 06 - 03:15 PM

If you were to keep some of the unpasteurised apple juice it might just turn itself into the alcoholic kind anyway.

Subject: RE: BS: Deep Dish
From: MMario
Date: 02 Nov 06 - 01:47 PM

'spaw's recipe would probably be pretty good done with UK style cider as well though.

Subject: RE: BS: Deep Dish
From: catspaw49
Date: 02 Nov 06 - 01:31 PM

LOL....Yep, sorta'. Apple juice here is highly processed. Apple Cider is simply pressed apples but often pasteurized. We have a place locally where the guy makes it the old way and just presses the apples and bottles it up unpasteurized. He uses a popular Ohio apple, the Melrose, a delicious cross of the Delicious and Jonathan that has broad usages from just eating to baking, cider, and apple sauce and apple butter....a really GREAT apple!

Spaw

Subject: RE: BS: Deep Dish
From: George Papavgeris
Date: 02 Nov 06 - 01:24 PM

Stifado (slow-cooked pot of shallots, clover, peppercorns and roadkill of your choice, ideally hare).

Subject: RE: BS: Deep Dish
From: GUEST, Topsie
Date: 02 Nov 06 - 01:18 PM

Spaw, when you say 'fresh apple cider' do you mean apple juice, rather than the alcoholic stuff that is cider in the UK?

Subject: RE: BS: Deep Dish
From: Kaleea
Date: 02 Nov 06 - 12:53 PM

Here in San Diego, I'm waiting a few more months for the cold weather so that I can cook up some piping hot-but not spicy hot-dishes. Meanwhile, one can go to most any restaurant here & find "hot" food which the faint at heart & stomach (my tummy included) should never go near.
By the way, when I lived in Minnesota (minn-KNEE-so-TUH), I was quite confused about the term "hot dish." It confused me even more when someone anounced that they had brought their "famous deep dish hot dish" to a potluck supper. It was a very tall pot of chili, which up there is called "chili hot dish."

Subject: RE: BS: Deep Dish
From: Stilly River Sage
Date: 02 Nov 06 - 10:46 AM

I made my first batch of stew this week. I'd purchased a beef roast some time back when I thought we'd have cool weather, but it didn't happen, so I cubed the meat and froze it until now. When the kids were little I didn't do as many veggies in the stew (I usually kept it to carrots and potatoes, with broccoli added in the last few minutes) but this time I added my favorite parsnips and a turnip. The kid who's at home with me now mashes his stew into a mush before he eats it so he doesn't even realize the rest of the stuff is in there! :)

I found an upright freezer at an estate sale a few weeks ago, and this makes it easier for me make my favorite lasagne and freeze some for later. I never seem to be able to make one small batch. By the time I finish making all of the ingredients even out I have enough for at least three, and lasagne is a great one-dish meal that freezes beautifully.

SRS

Subject: RE: BS: Deep Dish
From: Rapparee
Date: 02 Nov 06 - 08:56 AM

Ravisagna.

Make a lasagna, only use cheese ravioli instead of lasagna noodles. Sprinkle spinach, sliced mushrooms, and more cheese between the layers. To make it carnivorous, sprinkle some cooked sweet Italian sausage with the spinach, etc.

Subject: RE: BS: Deep Dish
From: MMario
Date: 02 Nov 06 - 08:41 AM

I've been meaning to try that since you first ever mentioned it, 'spaw. When the kids get back from their honeymoon might do so.

Subject: RE: BS: Deep Dish
From: catspaw49
Date: 02 Nov 06 - 08:21 AM

Yeah, but you're upside down.........

Okay Maggie.....I'll play!

Night before last:

I got a great buy on some beautiful 3/4 inch cut boneless sirloin pork chops very well trimmed. Generally I do this with a pork tenderloin sliced in thick medallions. I soaked them overnight (20 hours or so) in fresh apple cider and the split them for stuffing. I made a mix of diced apples, diced dates, Craisins(cranberry raisins), and black walnuts. Stuffed the meat and baked covered in about a half inch of the cider at 350 for an hour.

How was that?

Spaw

Subject: RE: BS: Deep Dish
From: The Fooles Troupe
Date: 02 Nov 06 - 07:18 AM

Baking? At this time of year? In this weather?

30+ degress Cent? ... and it ain't fully summer yet...

We're the ones doing the baking...

Subject: RE: BS: Deep Dish
From: Scoville
Date: 01 Nov 06 - 11:50 PM

Ironically, Mom made quiche tonight. Well, our version of "quiche", which has no crust (too much bother, and really unnecessary when all is said an done) and no butter (per doctor's orders). Cheese, eggs (well, Egg Beaters), lots of spinach, mushrooms, skim milk, baked in a Pyrex dish. Yum. Great with salsa on it.

I always went for deep-dish pizza myself. I'm a crust fan. I know a lot of pizzaholics think that's completely crass but oh, well.

Subject: RE: BS: Deep Dish
From: Bee-dubya-ell
Date: 01 Nov 06 - 06:21 PM

I bake cheap fish in my deep dish.

I cook moss bran in my sauce pan.

But I don't brew bee snot in my teapot.

Subject: RE: BS: Deep Dish
From: Rapparee
Date: 01 Nov 06 - 05:32 PM

Roofing tar.

We found an unlabeled can in the street one time and one day my mother decided to open it and serve it for dinner. Deep dish roofing tar.

(She did fix something else....)