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how many of you guys cook??? - Page 144

post #2146 of 3704
Sauerkraut and Kielbasa (Click to show)

1/2 cup butter
1 medium onion, diced
2 garlic cloves, minced ( I use a whole small head)
1/2 teaspoon thyme leaves
1/4 teaspoon ground sage
ground black pepper, to taste
3 potatoes, peeled and diced ( use a waxy potato like Yukon gold,russets will disintegrate in the baking process)
1 (16 ounce) bag sauerkraut, from the refrigerated deli aisle,not canned.(I chose a 32oz refrigerated glass jar of wine sauerkraut)
1 lb kielbasa (I chose turkey), cut into 1/2 inch pieces (more if you really like kielbasa)


Put the cold butter in a cold pan/dutch oven with the diced onion, and slowly bring to a simmer on medium heat.
This brings out the sweetness of the onions.
Simmer for about 10 minutes.
Add minced garlic and simmer 2 more minutes.
Add next 3 ingredients.
Combine with the sauerkraut (not drained and not rinsed), kielbasa and potatoes.
Bring to a simmer on the stove top.
Cover loosely with foil/lid and place in a preheated 225°F oven for 3 hours.

Edited by 5aces - 3/26/13 at 2:41pm
post #2147 of 3704

^ I love that kind of food! Did you make your own Sauerkraut? If not, which brand do you suggest?

post #2148 of 3704
I used a local Canadian brand called Strubs Wine Sauerkraut.
Just be sure not to buy the sauerkraut from the store shelf that is packed in a tin can and will be pasteurized.
Head for the refrigerated section where the pickles and such may be,fresh kraut is packed in glass jars or bags in the cooler.
Might also find it in the deli case,along with the fresh salads being served out of a pail.
You will find a good organic brand in San Fran - vegans really go for sauerkraut.

An easy recipe in the oven at a low temperature,so you can do other things while dinner is cooking - it is a truly tasty combination of ingredients.
Slow cooking the sauerkraut really tames the white vinegar flavor that puts some people off.
Myself,I can eat the pickled cabbage warm or cold - but this is the go to recipe when preparing Kielbasa.
Edited by 5aces - 3/26/13 at 3:27pm
post #2149 of 3704

This was last night's meal (made it meself). Pan seared New York Strips, rotini, and I made the sauce by adding veggies to the leftover meat juices in the pan (with a good bit of seasoning).



post #2150 of 3704
Lazy afternoon.
Jook(Chinese rice soup) with oven cooked gammon and assorted veg and a glass of Pu-er tea. Chinese comfort food. Made enough for 4 bowls.redface.gif

post #2151 of 3704

^ I love jook. My mother used make it for me with a sprig of cilantro. Now I make if for myself with everything savory thrown in. Well, almost everything.

post #2152 of 3704
Originally Posted by Clayton SF View Post

5aces--I am getting ready to make a 1/2 order of the Braised Short Ribs with Guinness recipe that you shared with us and I am prepared to drink the full order of Guinness. Well, after I add 1/2 cup to the beef ribs pot.


Finally got time to cook this, I was dreaming it every night. Don't have a Dutch oven, using my Cuisinart hope it will be at least half as good.



post #2153 of 3704

I just made some chicken Kievs stuffed with parsley and Brie with some transglutaminase (TG) (MooGlue)

post #2154 of 3704
Happy Easter
Oven bag for the spiral sliced hickory smoked quarter ham.

Hello glazed,parsley/panko crumb coated ham.

Served on a bed of steamed baby spinach,with seasoned,oven roasted potatoes,chutney on the side.

Edited by 5aces - 3/31/13 at 1:58pm
post #2155 of 3704

I am making lamb shoulder stew. Photos at 11. ;)

post #2156 of 3704

I try to cook.


Broiled portabella mushrooms. 



post #2157 of 3704

Love cooking. In particular I like desserts.
Only have this pic on my phone atm.

White chocolate & vanilla bean creme Brule with strawberries.
post #2158 of 3704

I made a nice ham





burger.  biggrin.gif


Did it slider style, only full size.  Pepper jack cheese on the bottom, onions and Heinz chili sauce on top.  Good!



post #2159 of 3704


The last bit of winter citrus to greet spring.  Spotty coverage with the candied Meyer lemon slices.  Should have candied two instead of one.  The Meyer lemon curd tart was light and refreshing though.  

post #2160 of 3704

Tonight's meal: tomato alfredo farfalle with pan seared chicken



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