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Any vegetable soup or stew type recipes for the Egg out there?
Any ideas?
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Comments
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Large, medium, small and a mini. Egg'n, golfing, beer drinking, camping and following football and baseball.
Atlanta NOTP suburbia. -
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Rattatouille looks interesting.
Wouldn't mind a good jambalaya as well - Tried it once but needed allot more flavor.
I dont want a chilli as I making that next weekend.
Would also love to try to make braised short ribs but dont have a clue on how to (never braised).
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
You don't want vegetarian? I misunderstood. Try Coq au vin or Beef bourguignon. Don't be scared by the French names. Use chopped onion in the Coq au vin.
Steve
Caledon, ON
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I dont want carbs. But I want allot of flavor and a meal where I say - Wow that was good.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
I know. Look up Julia Childs recipes and omit serving either with starch.
http://www.tablespoon.com/recipes/julia-childs-beef-bourguignon/f7e0a6c5-710d-4c83-89a6-2a4936fec81a
http://www.pbs.org/food/fresh-tastes/julia-child-coq-au-vin-recipe/
Steve
Caledon, ON
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Hapster's Guiness Beef Stew is very good
http://eggheadforum.com/discussion/1156862/hapster-s-guiness-beef-stew
LBGEGo Dawgs! - Marietta, GA -
Forgot about that one - maybe that will be the cook.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
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I'll echo support for Julia's Boeuf Bourginon. That's been our Xmas meal for the past 3-4 years.
I'm doing short ribs on Sunday (that's been a tradition on the Sunday before Halloween for a few years too; they get happy in the oven while we take my daughter to the neighborhood Halloween parade and then trick or treating). Pat the short ribs dry and then lightly dredge in flour seasoned with salt and pepper. Brown them in your dutch oven and remove to a plate. Do them in batches, you don't want them crowded together, otherwise you won't get a good sear. I add a splash of cognac and scrape the pan and then add your mirepoix. I usually start with a medium sized onion, diced; and then estimate how much carrot and celery to dice (I use about half as much of each as onion). Cook until that has softened some, then add 3-4 minced garlic cloves and 1.5 tablespoons of tomato paste. Incorporate that and add your braising liquid, I usually use 1.5 C low sodium beef broth and 1.5 C red wine (I've used Pinot Noir, Zinfandel or Merlot successfullly - the key is something that is also drinkable). Bring that to a boil, add a bundle of fresh thyme and return the short ribs to the pan. Cover and bake at 325 for 2.5-3 hours, turning once in the middle if possible.
LBGE
Pikesville, MD
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Acn said:
I'll echo support for Julia's Boeuf Bourginon. That's been our Xmas meal for the past 3-4 years.
I'm doing short ribs on Sunday (that's been a tradition on the Sunday before Halloween for a few years too; they get happy in the oven while we take my daughter to the neighborhood Halloween parade and then trick or treating). Pat the short ribs dry and then lightly dredge in flour seasoned with salt and pepper. Brown them in your dutch oven and remove to a plate. Do them in batches, you don't want them crowded together, otherwise you won't get a good sear. I add a splash of cognac and scrape the pan and then add your mirepoix. I usually start with a medium sized onion, diced; and then estimate how much carrot and celery to dice (I use about half as much of each as onion). Cook until that has softened some, then add 3-4 minced garlic cloves and 1.5 tablespoons of tomato paste. Incorporate that and add your braising liquid, I usually use 1.5 C low sodium beef broth and 1.5 C red wine (I've used Pinot Noir, Zinfandel or Merlot successfullly - the key is something that is also drinkable). Bring that to a boil, add a bundle of fresh thyme and return the short ribs to the pan. Cover and bake at 325 for 2.5-3 hours, turning once in the middle if possible.
Steve
Caledon, ON
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Little Steven said:Acn said:
I'll echo support for Julia's Boeuf Bourginon. That's been our Xmas meal for the past 3-4 years.
I'm doing short ribs on Sunday (that's been a tradition on the Sunday before Halloween for a few years too; they get happy in the oven while we take my daughter to the neighborhood Halloween parade and then trick or treating). Pat the short ribs dry and then lightly dredge in flour seasoned with salt and pepper. Brown them in your dutch oven and remove to a plate. Do them in batches, you don't want them crowded together, otherwise you won't get a good sear. I add a splash of cognac and scrape the pan and then add your mirepoix. I usually start with a medium sized onion, diced; and then estimate how much carrot and celery to dice (I use about half as much of each as onion). Cook until that has softened some, then add 3-4 minced garlic cloves and 1.5 tablespoons of tomato paste. Incorporate that and add your braising liquid, I usually use 1.5 C low sodium beef broth and 1.5 C red wine (I've used Pinot Noir, Zinfandel or Merlot successfullly - the key is something that is also drinkable). Bring that to a boil, add a bundle of fresh thyme and return the short ribs to the pan. Cover and bake at 325 for 2.5-3 hours, turning once in the middle if possible.
LBGE
Pikesville, MD
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I'm planning on giving this a shot tomorrow.SmokinDAWG82 said:Hapster's Guiness Beef Stew is very good
http://eggheadforum.com/discussion/1156862/hapster-s-guiness-beef-stew
Bloomfield, NJ -
ACN, yes there is no advantage to doing the prep on the egg, just the bake. I don't cover the DO inside the egg. If I you do, you probably want to reduce the liquid.
Steve
Caledon, ON
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this ones easy, all the herbs and spices are in the italian suasage already
http://www.eggheadforum.com/discussion/532360/x/p1
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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Little Steven said:No Chaurice or kale?
its got kale and carrot tops, i always wait til someones watching then in goes the carrot tops
) )fukahwee maineyou can lead a fish to water but you can not make him drink it -
I'm cooking a hungarian goulash as we speak, it's cold here tooI'll post details in a bit
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