What's cooking?

Made some baked macaroni and cheese - I use fusilli noodles instead of elbow macaroni because fusilli holds the yummy cheese sauce better and stands up to being leftover better.  Fusilli also holds up better than rotini.  Served it with some slices of leftover tri-tip steak I grilled yesterday and a bag salad for some fiber.  Decent meal.

Mac and Cheese. Perfect comfort food for a cold winter's day. Yours looks delicious.

Greg, due to your influence, when we were shopping the other day I picked up the makin's for beef stew. I had a piece of brisket in the freezer and it's thawed, but I bought a big celeriac (aka celery root). I detest cooked celery (enjoy it raw), but celeriac tastes like celery, yet it retains it's integrity like a carrot does. Tomorrow will be stew day. I've been wanting to make stew for weeks now and could finally fit it in.

I know, pix' or it didn't happen.



I had 2 pieces of brisket in the freezer. 2# of celeriac pre trimming, 5 very large carrots, potatoes, and onions. There is no recipe, it's what I wanted to make. I made a dark roux from flour browned in the oven then combined with the fats/oils after it browned (so much easier than doing it all in the frying pan). The beef was browned and not just turned grey, simmered to tenderize for 1.5 hours, Better than Bouillon (beef) added and some other flavorings and seasoning. Then the veggies and more water added to cover, brought to a boil and simmered for 30 minutes until the veggies were tender. Solids removed and the roux added not so much for thickening but for flavor, though it did thicken it quite a bit. Then the solids put back in. It'll do.

I really dislike cooked celery ribs (love it raw), but I absolutely love celeriac (aka celery root) cooked in stews and such. It keeps it's integrity and the celery flavor is in every piece.

I was going to make some bannock, aka fried bread, aka camp bread, but it would have been too much.

I love "stick to the rib" meals like that, Brian, and yours looks (and sounds) delicious.

Fly over Freddy. It's better the second and following days and we have plenty!

Dinner tonight
Omaha steaks but I cannot remember which cut.
Roasted brussel sprouts with olive oil and sea salt
3 cheese mashed potatoes.

Looks good Phil !

Thanks Brian.

Notice the buffalo plaid napkins

Phil

I just did. ROTFLMAO!

Italian Sausages and Peppers sautéed in olive oil.  Add Victoria Marinara Sauce.  Serve with Rigatoni from Italy.  Now "that'sa Italian".  Better than downtown.