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I want to cook something today for Sunday

j
jlix Aug 3, 2007 09:28 AM

even though its hot as blazes I am the only one home and I could cook something that needs to stay in the oven (or on the stove) for a long time. What would be even more delicious Sunday?

  1. wino22 Aug 3, 2007 04:00 PM

    I made the recipe for Chicken and Wild Rice casserole from CHOWHOUND and although it took a while, it was delicious and even better a couple of days later!

    1. d
      DGresh Aug 3, 2007 10:49 AM

      I made lamb shanks braised in tomato sauce with red wine, pearl onions and cinnamon the other day. Served it over cous cous; it was amazingly good. This is the recipe from the big yellow Gourmet cookbook. I served it the day after; I'm sure two days would be fine.

      3 Replies
      1. re: DGresh
        LindaWhit Aug 3, 2007 10:50 AM

        Oh hell. That sounds so freakin' good! I'm going to have to pull out my Ana Sortun "Spices" cookbook - I think she's got something similar.

        1. re: LindaWhit
          d
          DGresh Aug 3, 2007 12:07 PM

          Here's the recipe I used
          http://www.epicurious.com/recipes/rec...

          1. re: DGresh
            jfood Aug 3, 2007 03:48 PM

            Now that looks great

      2. yayadave Aug 3, 2007 10:08 AM

        chuck roast braised in beer

        Lasagna - It always tastes better the next day.

        1 Reply
        1. re: yayadave
          reubensandperrier Aug 3, 2007 10:35 AM

          I 2nd the lasagna!

          Or any soup. I think soup always tastes better the next day.

        2. jfood Aug 3, 2007 10:05 AM

          To jfood's buddy LWhit jfood would add:

          Anything braised, favorites include:
          - short ribs
          - osso bucco
          - brisket

          15 Replies
          1. re: jfood
            LindaWhit Aug 3, 2007 10:19 AM

            Oooh, short ribs. Yum. Excellent idea, jfood.

            Even though it's 95° out in Boston, I've been craving slow-cooked foods, like the OP. Need a couple of rainy, cool days to pull out the crockpot to set up in the morning for beef stew. (I wish.)

            1. re: LindaWhit
              v
              valerie Aug 3, 2007 10:21 AM

              Another vote for short ribs (or brisket).

              I love this recipe...

              http://www.epicurious.com/recipes/rec...

              1. re: valerie
                LindaWhit Aug 3, 2007 10:27 AM

                Valerie, question re: your posted recipe - it isn't overly sweet? That's a lot of pineapple (and syrup) - does the chili sauce "cut" the sweetness?

                1. re: LindaWhit
                  jfood Aug 3, 2007 10:31 AM

                  jfood has the same concern. last batch of short ribs called for lemon zest and jfood added a little too much, totally detracted from the other flavors.

                  1. re: jfood
                    v
                    valerie Aug 3, 2007 11:13 AM

                    Definitely on the sweet side, but not overly so. When I first made this dish, I followed the advice of the reviews and used crushed pineapple, rather than chunks. The pineapple sort of disappears but leaves the sweet flavor.

                    I happen to like sweet-ish dishes like this (and brisket too), but if you're in the camp who likes the savory variety, this might not be for you. (actually, I like both kinds.)

                    Oh, and I also increase the amount of onions and add baby carrots, just because I like a lot of onions and baby carrots!

                    1. re: valerie
                      LindaWhit Aug 3, 2007 11:16 AM

                      I love sweet with meat (and savory as well!). This just seemed like it could be overly sweet with a tall can of pineapple and all of the syrup. I could always use a smaller can, and I like the idea of the crushed pineapple. Thanks!

                      1. re: LindaWhit
                        v
                        valerie Aug 3, 2007 11:32 AM

                        If you end up making this, I'd be curious to know what you think, so report back!

                    2. re: jfood
                      jfood Aug 3, 2007 03:55 PM

                      here's the recipe jfood referred to:

                      Braised Short Ribs

                      6 pounds beef short ribs, cut into 1-rib pieces
                      Salt and freshly ground black pepper
                      1 tablespoon olive oil
                      3 medium onions, chopped
                      4 large garlic cloves, minced
                      1 1/2 cups dry red wine
                      1 (28 to 32-ounce) can whole tomatoes including liquid coarsely pureed in a blender
                      1 1/2 cups beef broth
                      2 tablespoons Worcestershire sauce
                      6 (3 by 1-inch) strips fresh orange zest removed with a vegetable peeler
                      2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
                      10 ounces pearl onions (about 2 cups), blanched in boiling water 2 minutes and peeled
                      1 (1-pound) bag peeled baby carrots
                      Finely chopped fresh parsley leaves, for garnish

                      1. Pat short ribs dry and season with salt and pepper.
                      2. In a heavy 6-quart pot, heat oil over moderately high heat, until hot but not smoking, and brown ribs in batches, transferring with tongs to a large bowl.
                      3. Add chopped onions to pot and cook over moderate heat, stirring, until golden.
                      4. Add garlic and cook, stirring, 1 minute.
                      5. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil.
                      6. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.
                      7. Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid
                      8. Place in 325 degree oven and simmer, covered, 3 1/2 to 5 hours, or until meat is tender.
                      9. Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Reduce braising liquid, if necessary.
                      10. Return meat and vegetables to pot and cook over low heat, stirring occasionally, until heated through.

                      May be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce. Serve stew sprinkled with parsley.

                      1. re: jfood
                        b
                        bear Aug 4, 2007 08:31 AM

                        jfood, I'm assuming that those are bone-in ribs. Sounds fabulous. Other than the excess citrus peel, did you like the recipe?

                        1. re: bear
                          jfood Aug 4, 2007 10:47 AM

                          absolutely bone in. after five hours jfood carefully separates the bone from meat and serves the meat over polenta.

                          yes, jfood loved itthe first time and too much lemon the second.

                          1. re: jfood
                            b
                            bear Aug 6, 2007 04:14 AM

                            Thanks, jfood!

                  2. re: valerie
                    onefineleo Aug 3, 2007 03:14 PM

                    This is my go-to recipe for short ribs. I agree that crushed pineapple works best and it does just disappear. I'm not a big an of mixing sweet and savory and just love this dish. I've made it many times to uniform raves. I've always meant to try it with brisket.

                    1. re: onefineleo
                      v
                      valerie Aug 3, 2007 05:52 PM

                      I've made it with brisket too. Just keep in mind that it needs to cook longer than the short ribs, and I don't uncover the brisket.

                      1. re: valerie
                        v
                        valerie Aug 3, 2007 06:54 PM

                        Oh, and when making brisket, I also increase the amount of sauce because the first time I made brisket with this recipe I didn't increase the sauce and a lot of it reduced down due to the increased cooking time.

                        1. re: valerie
                          onefineleo Aug 3, 2007 09:38 PM

                          Thanks. You're inspiring me for this weekend. My family will be grateul!

              2. LindaWhit Aug 3, 2007 09:57 AM

                Boeuf Bourguignon? Roast Sticky Chicken (5 hours at low temp - 250°?)

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