RSS Feed

Category Archives: Saturday Supper

Saturday Supper, In Progress

I am making a Saturday Supper post while I am actually cooking said supper.  I have not done a cooking post in a while, and I am making this dish up as I go along, so I thought it would be a good one.  If I am mistaken, I would point out that these things happen and we must make the best of them.

First I chopped up an onion and put it in some oil in my cast iron frying pan. I confess, I thought sadly that I do not enjoy washing that pan, but it is one of my favorite things to cook in.  I put in a little more oil than I had intended, but I just went with it.  While it fried, I peeled and crushed some garlic and set the timer for 15 minutes (to let the garlic breathe, so it could reach its full cancer-fighting capacity) (I guess).  I knitted and looked at Forensic Files while I waited.  Steven is a big fan of Forensic Files.  I like it too.

After putting the garlic in the pan and stirring, I added burger.  Steven had taken the burger out of the freezer a couple of days ago, but one cannot always be ambitious enough to cook supper the day the meat is thawed.  I broke it up somewhat, knowing I could break it up further as it cooked.

Eventually I did break it up more, and I thought all of the pink was gone.  Then I thought of adding Worcestershire Sauce, which I could have done while it was pink, but whatever, I put some in.  Looking in our cupboard, I saw we did not have tomato sauce, as I had thought.  Luckily I found some diced tomatoes as well as some canned mushrooms and tomato paste.  I put the diced tomatoes and mushrooms in.  The I threw in a few spices:  Salt Free All-Purpose from the So Sweet Candy Cafe in Utica (a great place, by the way), basil, garlic powder (can’t have too much garlic, after all), cumin, parsley… I think that’s it.

There! I just went out and stirred the sauce, which was boiling away.  I put in the tomato paste. After I finish this post and hit Publish, I will put on water to boil for pasta.  Will it be ruffles or elbows?  A little uncertainty adds interest to my Saturday.

 

 

I Cooked, I Drank, I Posted

How about a Saturday Supper post?  Full disclosure:  what I made wasn’t such a much, but I just feel like making kind of an easy post today.  Judge me if you must, but here goes.

I had to restrain myself from starting supper till an annoying 5:30 p.m., because my husband Steven worked till 6:30.  Damn retail hours!  Yes, yes, it’s a job, I’m grateful he has a job, blah blah woof woof. Where was I?  Ah yes, sitting on my couch, knitting, and watching Snapped and the clock.  I was feeling more and more tired with less and less time to take a nap.  Finally I heated a cup of coffee and added a splash of Mohawk Valley Fire moonshine from DikinDurt Distillery of Herkimer (adding a little local color to my post).  It was yummy and revived me amazingly.

The sad part was, once I started cooking, I did not feel I should cook with wine.  I did not want to be too tipsy when Steven got home (full disclosure:  my early adventures had included a lovely glass of draft beer. That was a couple of hours before my coffee of questionable moral fiber).  I chopped an onion and crushed a few cloves of garlic. I put the onion and some sausage in a frying pan while I let the garlic “breathe” for 15 minutes (we’ve talked about that before).  The sausage, by the way, was from Dino’s Sausage and Meat Company of Utica, NY (a little more local color).

When the sausage was almost done, I added cream cheese.  It was a partial package.  I added some milk to help it blend in and not be too thick.  It was still pretty thick.  Eventually I decided to add a complete package of cream cheese (I had a couple more in the fridge).  The main reason for this was that as I taste tested the sausage I realized I had not picked up sweet but medium or something.  I thought more cream cheese would soften the hotness.  Oh yeah, and it was Neufchatel, not actually cream cheese.  It has a third less fat. I did not add any spices but trusted the sausage, onion and garlic to be tasty enough.  We had the mixture over ruffle pasta.

With supper, we drank Dry Riesling from Swedish Hill Winery, a New York State Winery (just to get a little more local or at least regional in here).  We are enjoying another glass while I type in my blog post.  Supper was pretty good.  I hope my blog post is all right as well.  Happy Saturday, everyone.