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Dave's Kitchen

Monday, January 31, 2011. Ragout.a perfect meal for these cold and snowy days. One of our favorite winter meals is a French Canadian specialty that is traditionally served on New Years Day. "Ragout de pattes de cochon" literally translated means "stew with the feet of the pig". Well, it's a bit more complicated than that.it is actually a stew of pork, chicken and meatballs in a brown sauce that is traditionally served over boiled potatoes. 2 cups all purpose flour, browned.(technique follows). In a large...

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Dave's Kitchen | dave-daveskitchen.blogspot.com Reviews

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Monday, January 31, 2011. Ragout.a perfect meal for these cold and snowy days. One of our favorite winter meals is a French Canadian specialty that is traditionally served on New Years Day. Ragout de pattes de cochon literally translated means stew with the feet of the pig. Well, it's a bit more complicated than that.it is actually a stew of pork, chicken and meatballs in a brown sauce that is traditionally served over boiled potatoes. 2 cups all purpose flour, browned.(technique follows). In a large...

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1 dave's kitchen

2 1 cinnamon stick

3 1/4 tsp nutmeg

4 2 bay leaves

5 1/2 tsp salt

6 1/2 tsp pepper

7 meatballs

8 1 pinch nutmeg

9 salt and pepper

10 ragout

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Dave's Kitchen | dave-daveskitchen.blogspot.com Reviews

https://dave-daveskitchen.blogspot.com

Monday, January 31, 2011. Ragout.a perfect meal for these cold and snowy days. One of our favorite winter meals is a French Canadian specialty that is traditionally served on New Years Day. "Ragout de pattes de cochon" literally translated means "stew with the feet of the pig". Well, it's a bit more complicated than that.it is actually a stew of pork, chicken and meatballs in a brown sauce that is traditionally served over boiled potatoes. 2 cups all purpose flour, browned.(technique follows). In a large...

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dave-daveskitchen.blogspot.com

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Dave's Kitchen: Well here we go!

http://dave-daveskitchen.blogspot.com/2010/10/well-here-we-go.html

Saturday, October 2, 2010. Well here we go! Ive been itching to learn a little bit more about this whole blogging phenomena, and figured the easiest way would be to start my own blog. Since my early retirement, I've been able to concentrate on the things that really bring enjoyment, Strangely enough many of those things seem to emanate from my kitchen. I will update as the event transpires. Subscribe to: Post Comments (Atom). Watermark theme. Powered by Blogger.

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Dave's Kitchen: Golabki

http://dave-daveskitchen.blogspot.com/2010/10/golabki.html

Monday, October 11, 2010. I use my pasta pot to steam the cabbages.makes it easier to handle them. While the cabbage is steaming, you can chop your onions, mix your ground beef, pork and spices, then add the tomatoes, rice and egg.this is a large batch, so I'm using two eggs. You mix all that stuff up real well, and then start stuffing the cabbage leaves. I use enough to make a meatball.2 - 3 Tbsp? Now cover the golabkis with the rest of the tomatoes, and pour over a can of tomato sauce. 1 lb ground beef.

3

Dave's Kitchen: Ragout...a perfect meal for these cold and snowy days.

http://dave-daveskitchen.blogspot.com/2011/01/ragouta-perfect-meal-for-these-cold-and.html

Monday, January 31, 2011. Ragout.a perfect meal for these cold and snowy days. One of our favorite winter meals is a French Canadian specialty that is traditionally served on New Years Day. "Ragout de pattes de cochon" literally translated means "stew with the feet of the pig". Well, it's a bit more complicated than that.it is actually a stew of pork, chicken and meatballs in a brown sauce that is traditionally served over boiled potatoes. 2 cups all purpose flour, browned.(technique follows). In a large...

4

Dave's Kitchen: Guinness Stew

http://dave-daveskitchen.blogspot.com/2010/10/guinness-stew.html

Thursday, October 7, 2010. Well, it was cold and rainy, just as the weatherman promised so I decided to make a nice pot of hot Guinness Beef Stew. I'm a firm believer of "mise en place", prepping everything and having it ready before you start, so that's what I did. Prepped the sirloin tips, onions, carrots, celery and mushrooms and then got started. Then we just get out the dutch oven and start browning the meat, seasoned with salt and pepper. Had to brown it in batches so as not to crowd the pot. This ...

5

Dave's Kitchen: Four days of rain and cold

http://dave-daveskitchen.blogspot.com/2010/10/four-days-of-rain-and-cold.html

Monday, October 4, 2010. Four days of rain and cold. It looks like New England is in for four days of rainy, windy, colder than normal weather. What's a normal temp this time of year? The proverbial witch's body part comes to mind. Whatever I decide to do, it will most certainly get posted here. Check back to see what I decided on. Subscribe to: Post Comments (Atom). Watermark theme. Powered by Blogger.

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Punjena Vešalica - The Foods of the World Forum

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This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses. Thank you, from the Foods of the World Forums! Add to Buddy List. Joined: 25 January 2010. Location: Chinook, MT. Posted: 12 May 2014 at 22:34. Serbian Stuffed and Grilled Pork Loin. This unique, regional preparation for a stuffed and grilled pork loin is known in Serbia as. And his pitmaster - at the time of Raichlen’s wr...

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Costillar de Cerdo Lacado - The Foods of the World Forum

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This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses. Thank you, from the Foods of the World Forums! Costillar de Cerdo Lacado. Add to Buddy List. Joined: 25 January 2010. Location: Chinook, MT. Topic: Costillar de Cerdo Lacado. Posted: 03 May 2013 at 15:05. Costillar de Cerdo Lacado. Is a modern take on the ancient Iberian tradition of roasting a pig over an open fire. Next,...

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Dave's Kitchen

Monday, January 31, 2011. Ragout.a perfect meal for these cold and snowy days. One of our favorite winter meals is a French Canadian specialty that is traditionally served on New Years Day. "Ragout de pattes de cochon" literally translated means "stew with the feet of the pig". Well, it's a bit more complicated than that.it is actually a stew of pork, chicken and meatballs in a brown sauce that is traditionally served over boiled potatoes. 2 cups all purpose flour, browned.(technique follows). In a large...

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