Wendy w
08-29-2001, 01:29 PM
I had a pretty busy weekend cooking, here are some reviews:
Greek Stuffed Steak from the Complete CL:
This had been on my to do list for quite sometime. I really liked the spinach, red onion and peppercini filling and it was tasty but we didn't have any string. My teacher sister had it at work so BF laced the meat together with a skewer. After letting it rest, the meat was a bit tough and didn't slice up as pretty as in the picture. I think that the string is important in this respect. We liked it but we liked Terrytx's chipotle lime steak better. I will try this dish again but will convert it to a pressure cooker recipe as it will cut the time down in half and tenderize the meat.
Feta Mashed Potatoes also from the Complete CL:
These are now my favorite mashed potatoes, very tasty, yet subtle and slightly rich from the sour cream & feta. I have always been a roasted garlic mashed potatoes fan but these are much better. I regret not making a double batch and think these would be great this winter as part of a shepherd's pie.
Romaine Salad with Tomato Dressing from CL 9/01:
I decided to make this salad as opposed to a Greek one because I didn't want feta overkill. The salad is simple and tasty and makes a wazoo load of dressing. The dressing was good, but next time I will add a bit more water as it was a little too thick. I am trying to figure out uses for the rest of the dressing.
Jewel's vanilla ice cream and Linda in MO's Blueberry Pudding Cake
This was my first crack at ice cream making so I'm not going to be too hard on myself. I didn't have ff sweetened condensed milk so I used up some full fat stuff that I had from making fudge last Christmas. I also used homemade vanilla which is vodka based. I had a hard time getting it to freeze (hello, I had been warned about adding the alcohol later) and ended up putting it in the freezer overnight and it froze up just fine. It was good, but came out a little bit eggy tasting. It was really good on the blueberry cake which I had made before. I want to make this again but using the ff milk (which I just bought) and normal vanilla until I get it right.
Orzo with Spinach and Feta CL 00
After looking at Sneezles' suggestion on the feta thread (thanks, Sneezles) and having the ingredients at home, I decided to have this for dinner and today's lunch. Since it is just me, I decided to halve the recipe. I added a little more spinach and more lemon juice. This is super easy and extremely tasty. I had some leftover dressing made from the Penzey's Greek Seasoning so I marinated a couple of chicken breasts in it and omg, were they yummy. I'll bet that this will be wonderful mixed into ground lamb. For lunch today, I put the chicken and the juices on top of the orzo and it is indescribably delicious.
Greek Stuffed Steak from the Complete CL:
This had been on my to do list for quite sometime. I really liked the spinach, red onion and peppercini filling and it was tasty but we didn't have any string. My teacher sister had it at work so BF laced the meat together with a skewer. After letting it rest, the meat was a bit tough and didn't slice up as pretty as in the picture. I think that the string is important in this respect. We liked it but we liked Terrytx's chipotle lime steak better. I will try this dish again but will convert it to a pressure cooker recipe as it will cut the time down in half and tenderize the meat.
Feta Mashed Potatoes also from the Complete CL:
These are now my favorite mashed potatoes, very tasty, yet subtle and slightly rich from the sour cream & feta. I have always been a roasted garlic mashed potatoes fan but these are much better. I regret not making a double batch and think these would be great this winter as part of a shepherd's pie.
Romaine Salad with Tomato Dressing from CL 9/01:
I decided to make this salad as opposed to a Greek one because I didn't want feta overkill. The salad is simple and tasty and makes a wazoo load of dressing. The dressing was good, but next time I will add a bit more water as it was a little too thick. I am trying to figure out uses for the rest of the dressing.
Jewel's vanilla ice cream and Linda in MO's Blueberry Pudding Cake
This was my first crack at ice cream making so I'm not going to be too hard on myself. I didn't have ff sweetened condensed milk so I used up some full fat stuff that I had from making fudge last Christmas. I also used homemade vanilla which is vodka based. I had a hard time getting it to freeze (hello, I had been warned about adding the alcohol later) and ended up putting it in the freezer overnight and it froze up just fine. It was good, but came out a little bit eggy tasting. It was really good on the blueberry cake which I had made before. I want to make this again but using the ff milk (which I just bought) and normal vanilla until I get it right.
Orzo with Spinach and Feta CL 00
After looking at Sneezles' suggestion on the feta thread (thanks, Sneezles) and having the ingredients at home, I decided to have this for dinner and today's lunch. Since it is just me, I decided to halve the recipe. I added a little more spinach and more lemon juice. This is super easy and extremely tasty. I had some leftover dressing made from the Penzey's Greek Seasoning so I marinated a couple of chicken breasts in it and omg, were they yummy. I'll bet that this will be wonderful mixed into ground lamb. For lunch today, I put the chicken and the juices on top of the orzo and it is indescribably delicious.