Comfort food

[longhair75]

Tonight it is just me and the Incomparable Sunflower for dinner. My two daughters have other plans. I decided to keep it pretty simple and just make some pork chops

2 lean pork loin chops. 1 1/2" thick or so
1 can Campbell's Tomato soup
1 can Campbell's Cream of Celery soup
1 cup of dry white wine
1 thinly sliced bell pepper
1 thinly sliced sweet onion
2 tablespoons or so of dried basil
2 tablespoon or so of dried tarragon
2 nice sized baking potatoes
Extra Virgin Olive Oil

Oven at 365 degrees
Rinse the potatoes and poke a few holes in them with a fork. Lightly rub them with olive oil and coat them with Kosher salt and into the oven

Mix the soup, white wine and herbs in a large mixing bowl.
Put a couple of tablespoons or so of the olive oil into a skillet and when it shimmers a little add the onion and bell pepper. Saute until the bell pepper softens up a little and then add this to the soup mixture.

A little salt and pepper on both sides of the pork chops and then lightly brown them in the skillet. Remove them from the skillet and but them into a baking dish. Pour the soup mixture over the chops, and lift each chop so the sauce will ge underneath them for even cooking.

Put the chops into the oven and leave it until the potatoes are done baking, around 45 minutes.

Plate this up with a side of your favorite vegetable (French cut green beans for me) and pour a generous portion of the sauce over the chops.

Enjoy

 

[eastcoast_bsc]

Tonight it is just me and the Incomparable Sunflower for dinner. My two daughters have other plans. I decided to keep it pretty simple and just make some pork chops

2 lean pork loin chops. 1 1/2" thick or so
1 can Campbell's Tomato soup
1 can Campbell's Cream of Celery soup
1 cup of dry white wine
1 thinly sliced bell pepper
1 thinly sliced sweet onion
2 tablespoons or so of dried basil
2 tablespoon or so of dried tarragon
2 nice sized baking potatoes
Extra Virgin Olive Oil

Oven at 365 degrees
Rinse the potatoes and poke a few holes in them with a fork. Lightly rub them with olive oil and coat them with Kosher salt and into the oven

Mix the soup, white wine and herbs in a large mixing bowl.
Put a couple of tablespoons or so of the olive oil into a skillet and when it shimmers a little add the onion and bell pepper. Saute until the bell pepper softens up a little and then add this to the soup mixture.

A little salt and pepper on both sides of the pork chops and then lightly brown them in the skillet. Remove them from the skillet and but them into a baking dish. Pour the soup mixture over the chops, and lift each chop so the sauce will ge underneath them for even cooking.

Put the chops into the oven and leave it until the potatoes are done baking, around 45 minutes.

Plate this up with a side of your favorite vegetable (French cut green beans for me) and pour a generous portion of the sauce over the chops.

Enjoy

That sounds delicious!

Tonight I am having what I made last week. I made a large Italian sauce with homemade meatballs , and I browned country ribs and added to the sauce. Saved 5 serving and froze.

I will have this tonight with Spaghetti. Barilla thin Spaghetti. Garlic bread and red wine with it.

 

[longhair75]

eastcoast, I have a spaghetti sauce recipe I have been tweaking since I was a teenager

 

[eastcoast_bsc]

eastcoast, I have a spaghetti sauce recipe I have been tweaking since I was a teenager

If it is not in print hete than it doesn't exist. Lol


I sauted garlic in xtra virgin olive oil, added kitchen ready Pastene Italian tomatoes, sometimes San Marzano. I do add some paste.

I add a little kosher salt, cracked pepper, parsley and wine.
I sometimes cook italian sausage in a cast iron skillet or make meatballs, or pork chops , sometime country ribs.

I deglaze the pan I cook the meat in and add to the sauce.

 

[longhair75]

I was AFK to eat my pork chop....

Here you go:

Peter’s Spaghetti Sauce:


This will feed 6 or so people with leftovers


Start out doing the prep work. Roast three or four bell peppers ( I use red, green and yellow) in your broiler. Half the peppers and clear the seeds and stem. Sprinkle a little olive oil on them place them on a cookie sheet under your broiler until the skin is burned black (about ten minutes). Put them in a bowl of cold water for five minutes or so and the skins will peel off real easy. Coarsely dice them and set aside. Coarsely dice a large red onion. Finely dice half a head of fresh garlic (six or seven cloves) and also finely dice a handful of red shallots. Strip the leaves from a good-sized handful of fresh basil. Roll them up and slice them very thin. Do the same with a handful of fresh Italian parsley.


For meat, I use four or five Spicy Italian sausages, a couple of pounds of lean ground chuck, half a pound of lean ground pork sausage and half a pound of fresh ground veal. Mix the chuck, pork and veal with a palm full of the onion, a little of the garlic and some of the shallots. Add some fresh grated Parmesan cheese and roll into meatballs. (I make mine about twice the size of a ping pong ball)


In a large stockpot (eight quarts or so) start with some extra virgin olive oil. When it is hot, add the onions and sauté them until tender. Break up a couple of the meatballs and lightly brown the meat in the olive oil and onion, then add the garlic and shallots and sauté for another couple of minutes being careful not to burn them. Deglaze the pot with a cup or so of red wine. ( I like Ruffino Chiante Classico for this) Turn the fire to low and add ten six ounce cans of tomato paste and add one paste can of beef stock and one paste can of water for each can of tomato paste. Add a 28 oz can of Cento Chef’s cut Marzano Tomatoes. Stir in the roasted peppers, basil, parsley and a palm full of fresh oregano. Bring the heat back up to a simmer.


In a large skillet, lightly brown the meatballs. Place them into a baking dish along with the sausages and bake at 350 for about forty minutes. Deglaze the skillet and the baking dish with another cup or so of red wine and add it to the sauce pot.


Simmer this all day, while carefully drinking the rest of the wine, until it has reduced by about a third. I leave a fresh, crusty French baguette on the counter to allow the family to break off a chunk to “check on the sauce” as it simmers. Four or five hours later, cut the sausage into bite sized pieces and add it along with the meatballs. Another hour, and the Spaghetti sauce is ready to serve over pasta with a tossed salad, hot garlic bread and a nice Italian red wine. Refrigerate the leftovers. This sauce is much better the second day.

 

[eastcoast_bsc]

I was AFK to eat my pork chop....

Here you go:

Peter’s Spaghetti Sauce:


This will feed 6 or so people with leftovers


Start out doing the prep work. Roast three or four bell peppers ( I use red, green and yellow) in your broiler. Half the peppers and clear the seeds and stem. Sprinkle a little olive oil on them place them on a cookie sheet under your broiler until the skin is burned black (about ten minutes). Put them in a bowl of cold water for five minutes or so and the skins will peel off real easy. Coarsely dice them and set aside. Coarsely dice a large red onion. Finely dice half a head of fresh garlic (six or seven cloves) and also finely dice a handful of red shallots. Strip the leaves from a good-sized handful of fresh basil. Roll them up and slice them very thin. Do the same with a handful of fresh Italian parsley.


For meat, I use four or five Spicy Italian sausages, a couple of pounds of lean ground chuck, half a pound of lean ground pork sausage and half a pound of fresh ground veal. Mix the chuck, pork and veal with a palm full of the onion, a little of the garlic and some of the shallots. Add some fresh grated Parmesan cheese and roll into meatballs. (I make mine about twice the size of a ping pong ball)


In a large stockpot (eight quarts or so) start with some extra virgin olive oil. When it is hot, add the onions and sauté them until tender. Break up a couple of the meatballs and lightly brown the meat in the olive oil and onion, then add the garlic and shallots and sauté for another couple of minutes being careful not to burn them. Deglaze the pot with a cup or so of red wine. ( I like Ruffino Chiante Classico for this) Turn the fire to low and add ten six ounce cans of tomato paste and add one paste can of beef stock and one paste can of water for each can of tomato paste. Add a 28 oz can of Cento Chef’s cut Marzano Tomatoes. Stir in the roasted peppers, basil, parsley and a palm full of fresh oregano. Bring the heat back up to a simmer.


In a large skillet, lightly brown the meatballs. Place them into a baking dish along with the sausages and bake at 350 for about forty minutes. Deglaze the skillet and the baking dish with another cup or so of red wine and add it to the sauce pot.


Simmer this all day, while carefully drinking the rest of the wine, until it has reduced by about a third. I leave a fresh, crusty French baguette on the counter to allow the family to break off a chunk to “check on the sauce” as it simmers. Four or five hours later, cut the sausage into bite sized pieces and add it along with the meatballs. Another hour, and the Spaghetti sauce is ready to serve over pasta with a tossed salad, hot garlic bread and a nice Italian red wine. Refrigerate the leftovers. This sauce is much better the second day.

Sounds great! I agree sauce tastes better the next day. I use green peppers when I make a sausage cacciatore.

 

[Michie]

My comfort food this weekend as it was my b-day weekend was a lot of scallops and lobster with pasta and salads! I'm stuffed!

 

[Michie]

BLT's tonight.

 

[longhair75]

BLT's tonight.

I love BLTs, especially this time of the year with all of the lovely juicy tomatoes available at farmer's markets and roadside stands.

 

[Michie]

Yes! I eat them only in the Summer. Tomatoes make the sandwich.

 

[eastcoast_bsc]

My comfort food this weekend as it was my b-day weekend was a lot of scallops and lobster with pasta and salads! I'm stuffed!

Love scallops!

 

[eastcoast_bsc]

Yes! I eat them only in the Summer. Tomatoes make the sandwich.

I love summer tomatoes. Tomatoes can be really good or really bad. Winter tomatoes are bad.

I love a grilled cheese, ham and tomato on multigrain.

 

[eastcoast_bsc]

Tonigt a broiled pork chop and macaroni salad. Prior i am having multigrain Italian bread with wine.

 

[longhair75]

Work was pretty busy today, so I just made tacos for dinner. Summer produce is wonderful in Nebraska. the sweet corn and the tomatoes are the stars. but the lettuce, onions, garlic and fresh herbs are terrific. Sunflower loves the melons and peaches. Soon, the apples will be ready.

 

[Michie]

I love this time of year when things are being harvested. We smoked 2 chickens yesterday. I have been making broth all day after getting the meat off the bones. Cooling it now so I can get all the fat out of it tomorrow.

 

[Gnarwhal]

Tonight it is just me and the Incomparable Sunflower for dinner. My two daughters have other plans. I decided to keep it pretty simple and just make some pork chops

2 lean pork loin chops. 1 1/2" thick or so
1 can Campbell's Tomato soup
1 can Campbell's Cream of Celery soup
1 cup of dry white wine
1 thinly sliced bell pepper
1 thinly sliced sweet onion
2 tablespoons or so of dried basil
2 tablespoon or so of dried tarragon
2 nice sized baking potatoes
Extra Virgin Olive Oil

Oven at 365 degrees
Rinse the potatoes and poke a few holes in them with a fork. Lightly rub them with olive oil and coat them with Kosher salt and into the oven

Mix the soup, white wine and herbs in a large mixing bowl.
Put a couple of tablespoons or so of the olive oil into a skillet and when it shimmers a little add the onion and bell pepper. Saute until the bell pepper softens up a little and then add this to the soup mixture.

A little salt and pepper on both sides of the pork chops and then lightly brown them in the skillet. Remove them from the skillet and but them into a baking dish. Pour the soup mixture over the chops, and lift each chop so the sauce will ge underneath them for even cooking.

Put the chops into the oven and leave it until the potatoes are done baking, around 45 minutes.

Plate this up with a side of your favorite vegetable (French cut green beans for me) and pour a generous portion of the sauce over the chops.

Enjoy

DUDE. If I could double-like this post I would, I never would've thought of these ingredients for chops... this is money.

 

[Anhelyna]

Tonight I'll be cooking breast of chicken in white wine and a little cream , to be eaten with baby potatoes with herb butter , and tiny whole French beans , followed with either Tarte au Citron or fresh raspberries, with the remains of the cream from the Chicken

And the rest of the bottle of Monbazillac [ after cooking with it ] will be drunk by my guest and myself

 

[eastcoast_bsc]

Tonight I'll be cooking breast of chicken in white wine and a little cream , to be eaten with baby potatoes with herb butter , and tiny whole French beans , followed with either Tarte au Citron or fresh raspberries, with the remains of the cream from the Chicken

And the rest of the bottle of Monbazillac [ after cooking with it ] will be drunk by my guest and myself

Sounds delicious.

 

[eastcoast_bsc]

Went to the gym near work and a long commute home. Imjave left over macaroini salad and a boneless rib eye and some sauted onions.

 

[longhair75]

I love this time of year when things are being harvested. We smoked 2 chickens yesterday. I have been making broth all day after getting the meat off the bones. Cooling it now so I can get all the fat out of it tomorrow.

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