The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
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Quote:When I said Julia Childs used Bourbon, I now think it was Burgundy instead.
Originally posted by JEWELSTAITEFAN:Quote:When reading, the first thing I thought was why didn't you marinate overnight in wine?
Originally posted by SIGNYM:
So I tried out a new recipe that I made up for the family (not for me, I'm allergic to beef)
Beef pot pie
Since I was using a very tough and grisly cut of beef (chuck roast from an old cow, I imagine!) I was trying to find a way to make that palatable for both hubby and dear daughter, both of whom refuse to eat tough meat. So I trimmed the beef VERY closely, cutting out all of the gristle that could find, diced tbe beef and cooked it in an unconsionable amount of margarine with a LOT of black pepper in chicken broth until almost tender (about 1 hour) then added diced carrots and celery and green beans (normally I would use peas but dd can't eat THEM. Cooking for the family is like an effing minefield of sensitivities and allergies!) cooked until tender, then added some flour to thicken, topped with pre-made pie crust, and browned in the oven.
For such a simple recipe it came out very tasty! Or, at least, the family ate it with only a few complaints: hubby thought the green beans clashed with the rest of the dish (maybe next time diced zucchini?) and dd didn't like the fact that there were big pepper flakes in it, but overall a recipe worth trying again.
At least I used up one terrible piece of beef!
At the end you mention such possibility, but you say SALT and wine - and white wine at that!! With SALT!! There oughta be a law against that.
IIRC, my go-to marinade for beef was Cold Duck. But I think any red wine does well, and Julia Childs I think used Bourbon. I don't recall if I've tried vermouth for this, although I do use that for tomato meat sauce.
For chicken, I think I always marinated in orange juice.
Now, the traditional way for the wine/beef was to cover the beef in a bowl with the wine, which seems to waste a bunch of wine, and for such a lousy piece of beef that you have mentioned. But my preferred way, vastly more alcohol efficient, is to use Ziplock bag. Put in the beef (using more than one bag is fine), add in enough wine that can be soaked up by the beef, and then push out most of the air as you zip iot closed. Using a bowl or similar solely as a prop to position the bagful such that the air pocket is not touching the meat, even when the wine lowers due to absorption. Let that sit in your fridge overnight.
AND SKIP THE SALT!!
I've tried using pre-made crescent roll dough (Which is in triangles) as pot pie crust. Have you tried that?
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Quote:Gravy, biscuits, and collards with bacon and onion ...
Originally posted by Brenda:
Chicken thighs cooking. Don't know what is going with them.
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Quote:Fwiw, I always thought red wine gave any dish an unfortunate purple-ish color.
Originally posted by JEWELSTAITEFAN:
When reading, the first thing I thought was why didn't you marinate overnight in wine?
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So, I'm forging ahead with trying to create a stable set of recipes with LOTS of veges - half a pound, measured raw, per serving (since I hate veges and have to find ways to get them into my diet) and meeting some other parameters (about 30 grams of protein, 30 grams of carbs, and 500cals max).
At the moment I'm feasting on some previously cooked batches - mushroom and beef marinara, 'jok' made with rice and riced cauliflower, pork and beans with bacon, and individual meatloaves filled with veges and glazed with ketchup (aka catsup).
So I'm moving on ahead with trying out a new concoction for chicken pot pie, a recipe MADE for veges if I ever saw one!
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Quote:I always took the meat out of the marinade before cooking. Are you saying the wine which soaked into the meat would then come out during cooking and discolor the dish?
Originally posted by 1KIKI:Quote:Fwiw, I always thought red wine gave any dish an unfortunate purle-ish color.
Originally posted by JEWELSTAITEFAN:
When reading, the first thing I thought was why didn't you marinate overnight in wine?
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Oh, I've seen a lot of recipes where they just glug-glug the red wine into the pot! I think it was an America's Test Kitchen recipe for beef and pappardelle where that tinge actually showed up on camera in a close-up! But yes, the red wine soak gives the meat an unfortunate purple tinge, imo (unless maybe you brown the meat ahead of time after marinading - but that's just far too fussy for me). So I still use wine, just not red wine. But I'm sure lots of people aren't as color-attuned as I am. They'd look at a purple(ish)-brown piece of beef and see a piece of beef.
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Quote:Gravy, biscuits, and collards with bacon and onion ...
Originally posted by 1KIKI:Quote:
Originally posted by Brenda:
Chicken thighs cooking. Don't know what is going with them.
Gravy and biscuits sound good. Never eaten a collard green though I think you can buy them up here. Bacon is always tasty especially when extra crispy. But no onions thank you. They give me an upset stomach.
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If you get fresh collards you can help yourself to a shorter cooking time and more tender dish if you remove the central rib before cutting up the leaf into pieces before cooking. Just lay each leaf flat and cut the rib out by running a knife along each side of it. Or, some people swear by gripping the large end of the rib, then grasping at either side of the rib, running your fingers down and stripping the leaf off of the rib by hand. But if you get frozen/chopped that central rib will be in there, so you'll have to cook longer. I think collards are my favorite of the leafy greens! They cook up a bit green tasting and a bit buttery and a bit sweet, but generally very mild.
Onions - totally not necessary!!
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I made the (crustless) chicken pot pie recipe and it was AWESOME!
For 12 svgs
6 lbs boneless skinless chx thighs (or fewer - the ones I get seem to shrink down to nothing) cut into appropriate-sized pieces
1 qt chx broth (home made or boxed)
1 lb @ carrot onion celery greenbeans peas 2 lbs potatoes all but the peas cut into appropriate-sized pieces
a huge bunch of thyme, strip off the leaves for the dish
a huge bunch of flat leaf parsley cut off the leaves for the dish
5 or so dried bay leaves
2 C whole milk
2 T unsalted butter
2 T neutral cooking oil
1/4 C flour of your choice
salt and pepper to taste
Put the butter and oil in a large pot, add the carrot onion and celery, S&P, cover and sweat till about half done.
Add the broth, potatoes, chicken, green beans, thyme, S&P, and bay leaves, cook till chicken and potatoes are both done.
Add the parsley and peas.
Stir all.
At this point what you have is a a tasty chicken pot pie soup.
Dish out the chicken and veges with a slotted spoon to drain, removing the bay leaves as you go.
Heat and reduce the remaining broth to about 2 C, add 2 C milk, S&P, and 1/4 C flour, heat and stir to thicken the gravy. Pour over the chicken and vegetables.
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Quote:I guess I have seen a lot of dishes where the meat is seared right away, to keep the juices inside - whether beef or chicken, and some fish. But I haven't been a stickler about it. My High School colors were White/Purple, so purple eggs broke my dependence upon color-taste coordination.
Originally posted by 1KIKI:
Oh, I've seen a lot of recipes where they just glug-glug the red wine into the pot! I think it was an America's Test Kitchen recipe for beef and pappardelle where that tinge actually showed up on camera in a close-up! But yes, the red wine soak gives the meat an unfortunate purple tinge, imo (unless maybe you brown the meat ahead of time after marinading - but that's just far too fussy for me). So I still use wine, just not red wine. But I'm sure lots of people aren't as color-attuned as I am. They'd look at a purple(ish)-brown piece of beef and see a piece of beef.
Regarding your recipe above, I wonder how many gallons translate to "huge bunch"
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