As my LJ says, “Cooking is Fun … Really”.
You can make big flashy dishes like a rosemary and garlic rubbed boneless lamb shoulder roast ($4.99/lb) …
… with roast veggies.
Or this bbq sauce glazed peameal bacon (Canadian bacon) roast ($2.99/lb) …
… with sauteed spinach/pine nuts, baked potatoes/sliced onion and roasted asparagus.
But you can also make simple things like this rich and creamy home made blender mayonnaise without any artificial ingredients, to use in your egg, potato or tuna salads. It’s also a great base for an aioli with the addition of roasted and pureed garlic.
Or, a basic home made pudding like a classic chocolate, which I’ve posted in the past. (I’m reposting the recipe for convenience.) Spike it with rum, bourbon, whiskey or Grand Marnier or Cointreau for a grown up version.
Old Fashioned Chocolate Pudding – serves 4
2 cups milk, divided
3-4 tbsp cornstarch
1/4 cup sugar (can increase from 1/4 to 1/3 cup if desired)
1/4 tsp salt
2 tbsp good quality cocoa
1 tsp vanilla
Scald 1 1/2 cups of milk in a heavy saucepan (look for tiny bubbles around the edge).
In a medium sized bowl, mix together the cornstarch, sugar, salt and cocoa, add the remaining 1/2 cup milk, and stir until well blended.
Stir in the scalded milk and blend well. Pour the mixture back into the saucepan and stir constantly over medium heat until thickened. Let the pudding boil for one minute while stirring briskly. Remove from heat, pour into a bowl and let cool for a few minutes.
Stir in the vanilla, spoon into serving dishes.
And a butterscotch pudding variation.
Butterscotch Pudding Variation – serves 3
1 cup milk, divided
1/2 cup brown sugar
2 tbsp cornstarch
1/8 tsp salt
1 egg yolk
1 tbsp butter, cut into cubes
1/2 tsp vanilla
Scald 3/4 cup milk.
In a saucepan, whisk together brown sugar, cornstarch, salt and egg yolk. Stir in 1/4 cup of cold milk until smooth.
Whisk in the warmed milk, very slowly. Place saucepan over medium heat and cook until thickened. Let the pudding boil for one minute while stirring briskly. Remove from heat, pour into a bowl and let cool for a few minutes.
Whisk in the butter, a cube or two at a time until melted.
Whisk in the vanilla and then spoon into serving dishes.
Even a watermelon lemonade when your seedless watermelon turns out not to be as sweet as you hoped.
And remember that spaghetti meat sauce made with leftover odds and ends like green peppers and sauteed mushrooms? I tossed it with some large pasta shells. You can dress up the dish with grated Romano cheese or down with some leftover sweet and milky home made paneer (Indian farmer’s cheese).
6 thoughts on “Fun Cooking … Roasts/Sides, Puddings, Condiments etc”
Oh man, thank you for pointing me to this post. The pudding looks spot-on! I love that you make your own butterscotch instead of going the cheater’s way out by melting butterscotch candies in. And I love lamb!! This whole post made me happy 🙂
Thank you. If I had butterscotch candies in the house, I would have eaten them long before I used them for pudding. (I’m an impulse cook.)
I love lamb too. And cook it as often as I can afford to buy it.
Which brings me to one of my pet peeves. Isn’t it crazy how expensive lamb has gotten?! When I was younter, lamb shanks and shoulder chops were my go-to everyday meat because they were a third the price of beef. Now they’re practically tenderloin priced! Insane….
I’ve only been buying lamb for the last 15 yrs or so (my mom didn’t buy it cause she didn’t like it) so I can’t comment on past prices but it’s about $8/lb at the city market for frozen ground local lamb and $5/lb at the grocery store for frozen lamb (shoulder chops and leg) from New Zealand. T-bone is about $16/lb. I eat a lot of chicken and pork. 🙂
Those are similar prices to here, and I think it’s a crime. Oh well. Like you, it’s pig and bird a lot…. 🙂