Dinner Details
Last night I ended up cooking (Deb was tired)
So I decided to try rib eye steaks (more like mini roasts), with Gorgonzola mashed potatoes and brown gravy.
The steaks i seared in a cast iron skillet on the stove, then put in a 450 oven for 8 minutes... they were on the rare side, so probably going to buy some wired meat thermometers for the next time i try this.
The mashed potatoes were to spiced with thyme (I used dried thyme instead of fresh... and used to much by accident), that is easily fixable.
The gravy I made from the cast iron pan the meat was seared in. I used a cup of red wine to deglaze the pan (and that was my first problem... should have been a quarter cup)... and the roux I used was a brick roux, not a brown roux... so it over powered the gravy. meh... i learn
For tonight I am going to make stuffed pancakes.
I bought a bottom round roast which is in the oven braising right now. I am using the same braise from the roladen (minus the bacon), which everybody liked. I also used the food processor to shop the veggies, which made them take up more volume then when i hand cut them... weird.
my plan is to braise them at 300 degrees for 4 hours, then pull the meat out, let it rest then shred the meat into fibers (a ground beef substitute), storing it in the fridge. Take the braising liquid, strain it, then store it in the fridge also. This should allow the fat to congeal which i can then easily remove. While the meat and the gravy is cooling, I am going to make some caramelized onions (bought some port for this) and then let them cool. Finally going to make a brown roux (not a brick roux... sorry) and then let it cool in the fridge... all of them should be cooled for about 2 hours.
About an hour before dinner I am going to chop the red cabbage add 1/4 cup of cider vinegar, 1 table spoon of salt, and half a table spoon of black pepper it, toss them together then let it rest.
Then going to make the pancake batter, 8 eggs, 4 cups of lour, 1 tablespoon of salt, and then milk until it is a pancake batter texture. going to let that hydrate for about half an hour.
so at the half hour before dinner, going to take the gravy (minus fat), meat, onions, and the roux, and heat them up in a pan over medium heat.
I am going to start making the pancakes in a large non stick skillet, storing them in a 200 degree oven on a sheet pan.
finally about 15 minutes before dinner I am going to take the red cabbage put them in a curved cooking pan with 2 tablespoons of olive oil, and cook over medium low heat for 15 minutes, until just beginning to soften.
For serving, one pancake in the center of the plat, pour some thick gravy in the center, fold the pancake around it, then a portion of cabbage on the side.
Saturday has other plans... so then Sunday
Sunday is going to be schnitzel... i have a new roller i want to try... not sure what to serve with the schnitzel... but going to go with the dill gravy this time...
and Monday is the sauerbraten, which has been marinating in the fridge since Wednesday. For the side, I am thinking of either potato dumplings (smaller this time) or re trying the mashed potatoes from Thursday, with less thyme this time.
So I decided to try rib eye steaks (more like mini roasts), with Gorgonzola mashed potatoes and brown gravy.
The steaks i seared in a cast iron skillet on the stove, then put in a 450 oven for 8 minutes... they were on the rare side, so probably going to buy some wired meat thermometers for the next time i try this.
The mashed potatoes were to spiced with thyme (I used dried thyme instead of fresh... and used to much by accident), that is easily fixable.
The gravy I made from the cast iron pan the meat was seared in. I used a cup of red wine to deglaze the pan (and that was my first problem... should have been a quarter cup)... and the roux I used was a brick roux, not a brown roux... so it over powered the gravy. meh... i learn
For tonight I am going to make stuffed pancakes.
I bought a bottom round roast which is in the oven braising right now. I am using the same braise from the roladen (minus the bacon), which everybody liked. I also used the food processor to shop the veggies, which made them take up more volume then when i hand cut them... weird.
my plan is to braise them at 300 degrees for 4 hours, then pull the meat out, let it rest then shred the meat into fibers (a ground beef substitute), storing it in the fridge. Take the braising liquid, strain it, then store it in the fridge also. This should allow the fat to congeal which i can then easily remove. While the meat and the gravy is cooling, I am going to make some caramelized onions (bought some port for this) and then let them cool. Finally going to make a brown roux (not a brick roux... sorry) and then let it cool in the fridge... all of them should be cooled for about 2 hours.
About an hour before dinner I am going to chop the red cabbage add 1/4 cup of cider vinegar, 1 table spoon of salt, and half a table spoon of black pepper it, toss them together then let it rest.
Then going to make the pancake batter, 8 eggs, 4 cups of lour, 1 tablespoon of salt, and then milk until it is a pancake batter texture. going to let that hydrate for about half an hour.
so at the half hour before dinner, going to take the gravy (minus fat), meat, onions, and the roux, and heat them up in a pan over medium heat.
I am going to start making the pancakes in a large non stick skillet, storing them in a 200 degree oven on a sheet pan.
finally about 15 minutes before dinner I am going to take the red cabbage put them in a curved cooking pan with 2 tablespoons of olive oil, and cook over medium low heat for 15 minutes, until just beginning to soften.
For serving, one pancake in the center of the plat, pour some thick gravy in the center, fold the pancake around it, then a portion of cabbage on the side.
Saturday has other plans... so then Sunday
Sunday is going to be schnitzel... i have a new roller i want to try... not sure what to serve with the schnitzel... but going to go with the dill gravy this time...
and Monday is the sauerbraten, which has been marinating in the fridge since Wednesday. For the side, I am thinking of either potato dumplings (smaller this time) or re trying the mashed potatoes from Thursday, with less thyme this time.