What's cooking?

Avgusto, they look delicious, but I must admit I have never heard of them before your post. More info' please. Recipe so that we can try them?

Actually everything is not so difficult. For preparation of cheesecakes it will be required. Cottage cheese of 250 grams. 1 egg. Flour tablespoon. 1/4 teaspoons of salt. 1 teaspoon of sugar. To hammer egg into cottage cheese everything is good to mix, add salt and sugar if someone loves raisin, it is possible to add a little previously washed out raisin. We form cheesecakes, we fry on oil to a golden crust, we decorate with icing sugar.

Avgusto, they look delicious, but I must admit I have never heard of them before your post. More info' please. Recipe so that we can try them?

Actually everything is not so difficult. For preparation of cheesecakes it will be required. Cottage cheese of 250 grams. 1 egg. Flour tablespoon. 1/4 teaspoons of salt. 1 teaspoon of sugar. To hammer egg into cottage cheese everything is good to mix, add salt and sugar if someone loves raisin, it is possible to add a little previously washed out raisin. We form cheesecakes, we fry on oil to a golden crust, we decorate with icing sugar.

Thanks!

The sausages baked in pastry with sesame.


















Sausages - 1 pack.
Bezdrozhzhevy puff pastry-1 packing.
Egg - 1 piece.
Sesame.
To bake in an oven to a golden crust at a temperature of 190 degrees.

Yup, we call them pigs in a blanket.

Brisket flat up top and a big pork roast on the bottom. Put em in this morning early after resting them in the rub last night. The brisket is for me and my wife. Have to be cautious when you don’t smoke the packer cut and only the flat. Tends to dry if not careful, thus the pork beneath it. Mesquite and hickory smoke. Spritz with Apple juice about every hour. It’ll be ready tonight. Mmmm

I made some quiche. My daughter is in town from school so I’ll freeze one for her to take back.

We had a few friends over for dinner the other day and I made a beef rib roast. Many call it prime rib, but frankly I don't know if the grade of beef was prime, so it's more correctly called a (large end) rib roast. Anyway, I dry brined it for 24 hours, then did a reverse sear on it and it was melt in the mouth tender, very juicy, and quite tasty. I will definitely reverse sear again, in a heartbeat! One of the guests is NOT a meat person, but she came back for seconds. Her comment (mind out of the gutter please as it was said in innocence) was, "I don't normally eat meat, but I always eat Brian's meat.". My only regret was/is the diet that I'm on. My favorite cut of beef are ribs and I was unable to have even a small taste due to the fat. I was stretching my diet to even eat what I did. Someone brought homemade yeast rolls (no sodium added) and we made "slaw"; a type of coleslaw based on EVOO and vinegar. The only sodium was in the beef yet I didn't see anyone reach for the salt shaker and I did make sure to let them know that there was salt in nothing but the beef and that I would NOT be offended if they reached for the salt shaker.

Kind day.
I share the recipe of fish soup in Finnish with cream, it is taken on the Internet, I do not warrant for correctness.
I prepare itself houses periodically. If at a forum there are Finns, ask to correct. So. The fresh salmon or a trout is necessary, fillet is desirable, I had paunches.



Two potatoes, onions, carrots, pepper a sweet, and main issue Cream with the fat content of 20%.






To boil potato, to brown onions, carrots and pepper to a golden crust.




 As soon as potato cooks it is added the fried vegetables, we cook several minutes, we add cream and after cream begins to boil we add fish, one or one and a half minutes fish has enough, to chop fresh fennel, to allow to infuse several minutes.







Everything, it is possible to give on a table.

Decided to make a pot-roast for the games tonight. I have a few stouts ready to be consumed and thought a pot-roast would go well with them. I put a couple jalapeno peppers on top but I've never tried it this way before so I'm not sure how things will turn out.

I learned of an easy way to caramelize onions a week or so ago, and just had to try it.

So I filled the crock pot (slow cooker) with a mess of sliced onions, covered it and turned it to low for 24 hours. For the last few hours the juices can be drained to allow for better caramelizing, but I didn't do that. Can they be frozen in individual servings for future use? Of course.

So for lunch off and on for the past week French onion soup has been on the menu. Last night saw me with another small bowl of it. It gets assembled in a heartbeat since the onions are ready to go. The croutons take the most time.

Light your broiler. Make some croutons (I fry them) or use toast to fit your bowl. I use croutons because they're easier to spoon out after the soup is made. In a broiler safe stoneware "bowl" put as many onions in as desired, I don't scrimp on this. I don't want to hunt for onions and they help to float the croutons. I use a dry no sodium beef broth for the stock and add boiling water and the stock to the bowl. I nuked that to make sure it was hot. Then the croutons or toast goes on top of that, and last goes the generous topping of cheese, either swiss or gruyere. Then the bowl goes under the broiler until the cheese is melted and bubbly. Enjoy! But be aware of how hot the bowl will be.

In fact it's what I had last night for a very light supper.