I love leftovers. I see every left over as a personal challenge. How can I continue getting lots of bang for my grocery buck and still have meals that are seared in your memory’s must redo list? Today, I had left over Prime rib. Oh what a problem to have (note sarcasm here). I wanted to continue to do such a wonderful cut of meat justice and racked my brain all morning. Prime Rib is not something that you can waste. So, of course the bone and clinging meat went into a stock pot for my next deep delicious beef stock. Now the meat. That tender, pink, juicy meat. Then a thunderbolt hit me.
There is this dish I do occasionally that Peter absolutely loves as do it. It’s so layered and so filled with flavour and comfort, it’s always a winner. I was thinking along the lines of stroganoff …. and then about this butternut squash dish and here is what I came up with:
I cut a small butternut squash in half, cleaned it out and scooped out a bit along the neck. I turned the halves upside down in a glass pie plate with about 2 tbsp. water and microwaved on high for 5 minutes. I took the halves out, emptied the water from the glass pie pan, put the halves in right side up, buttered the halves, salt and pepper and a light coating of brown sugar.
In pot I sautéed a half cup of onions in a about 2 tbsps or more of butter until soft, then added 1 cup of fresh mushrooms chopped, then added a clove of minced garlic until all was nice and soft lastly, I added cut strips of prime rib meat. You certainly do not want to over cook prime rib so it goes last. Then I added 3/4 cups of sour cream, pepper, nutmeg and tarragon to taste and quickly heated this through and removed from heat.
I then piled this onto each half of the squash. On top of this I added a generous heap of left over garlic whipped potatoes and topped with fresh cheddar cheese.
Bake at 375 degrees F until the potato and cheese is browning and squash is fork tender.
Each person gets one half. A flavour explosion in each bite. Really good eating!
My potato was heaped on without ‘looks’ in mind. Can also be piped on and as fancy looking as you want. Tonight I was fighting the clock a bit.
BEEFIEST BEEF BROTH EVER!
The white you see on the jars is on the outside, it is calcium from our water and the level in the pressure canner is half way up the jars. That being said; this has to be the richest, tastiest broth we’ve ever had. Of course today we had broth with frozen home made noodles for lunch…OMG. The flavour of this broth is deep and delicious and oh so worth the time. Thanks Dylan for the idea and thanks to Chef Willis for his recipe and tips. I saved the fat for frying, can’t wait to try it! Click the pictures for a good look at the colour. Amazing.
My girls are my dogs, Kizzy and Bo. Several years ago, we had another older dog who was very ‘sickly’. The vet thought she had cushings disease due to her blood enzyme levels were so out of whack. Before they started meds though, I asked the vet to let me try one more thing, taking her off of all commercial food and making my own. So this is what I did. Within a couple of months, her levels went right back to normal. Yet, she was on a high end very expensive food. To this day, I make all of our dog food. I also found when you buy high end, making your own is about the same cost.
The recipe for two large and medium sized dogs, 9 days worth:
10 lbs ground chuck
4 lbs chicken breast alternate with 3 lbs chicken breast and 1 lb beef liver.
2 liters short brown rice (rinse)
3 kilos mixed vegetables
1 liter no salt beef broth
3 liters water
In a very large stock pot, brown the 10 lbs of beef, stirring frequently to break it up.
Drain beef fat off using a metal colander and use a pot to catch grease (will plug your drain otherwise)
If your dog is over weight, using very hot water, rinse more fat off of your beef.
Put ALL ingredients into the stock pot. Bring to a gentle boil, stirring frequently to stop rice from sticking to the bottom. Reduce heat, stir occasionally until liquid has been absorbed by the rice.
They will love you for it and you will cut vet costs with this food. Click the pic for yum effect, show your dog!
Chef Willis was kind enough to offer some tips already. More meat added, carrot cut smaller and the addition of celery. Going forward…..
Hi all, well tonight I have started what I hope is a great beef broth. So far, the plan is to roast my bones for at least 2.5 hours tonight, put it in the fridge over night and continue it in the morning. I want to eventually pressure can it if I have enough volume and it’s delicious. My friend from cooking class Chef Willis will be giving me his recipe and some tips. He’s a good guy. I will continue this as I go forward. I think part of the trick is to take it easy, give it lots of time and cross your fingers!
When Peter saw that I was sautéing spinach as a part of his breakfast he really had his doubts. Spinach for breakfast??? I told him not to worry, if he didn’t like what I was making, we could trash it all and quickly fry eggs and make toast. He said it looked like an awful lot of work for something we might (probably) wouldn’t like. I soldiered on as I really wanted to work on my egg poaching skills and I had the feeling this would be really, really good.
First I sautéed two cups of fresh spinach with onions cut fine in olive oil. Once the spinach wilted, I set it aside. I then grated 2 cups of equal amounts of gouda cheese and Havarti. I place the cheeses into a microwave safe bowl and added 1/4 tsp of nutmeg and up to 1/2 tsp of fresh ground white pepper and 1/4 cup of whole milk. I loosely covered this and zapped it for 2 minutes. Then I whisked it vigorously and got it as smooth as possible. Then I added 1 tbsp of all purp. flour, whisked again, zapped for another 50 seconds. Whisk again, set aside.
Preheat your broiler.
Okay, now toast either angle sliced (so they are bigger) 4 french bread slices or whole wheat bread slices. Put toast on an oven safe stone or cookie sheet. Put spinach mixture on toast making a nest for eggs.
Now take a sauce pan and bring to a good boil 4 cups water and 1 tbsp vinegar. Now, one or two at a time (depends on how your poaching skills are) poach 4 large eggs. Takes about 3 minutes at a full boil. Don’t over cook the eggs! Carefully with a slotted spoon, scoop out your eggs and put on the nest.
Now take your very thick cheese sauce and put 1/4th on each egg. Place under broiler until the cheese is browning and very hot. This is no kidding a decadent great breakfast. (two per person)
Peter said ‘THIS IS A KEEPER!’ AND LOVED IT.