SilverSage
Resident Crone
Someone please add some wine!
Franken-Pantry VI
- Thread starter SilverSage
- Start date
Yes please...white wine....
Okay, I just got back from the store, I picked up some little bitty honey gold potatoes. I've never used those before so they might be fun with this or one of the other pantries. I also picked up some nice thick pork chops and some baby bella mushrooms.
If no one wants to pick the last ingredient, I think we ought to allow Keltin or Karen to pick a second ingredient since they both have participated in every Pantry so far.
If no one wants to pick the last ingredient, I think we ought to allow Keltin or Karen to pick a second ingredient since they both have participated in every Pantry so far.
LETHAL GTS
New member
Wine would be awesome.
But I prefer red thank you...
But I prefer red thank you...
Good idea, Mama!
I see lots of other members online when I check Who's Online, including some Mods, but no one wants to post the last ingredient? 
Is it possible not all Members can see this thread????
Ok, general consensus among those in this thread say wine……..so be it!
The last ingredient is wine, any kind (Red, White, Sparkling, Fortified, Blend, etc)!
Let's get cooking!
---- Staples ----
1. Water
2. Oil
3. Salt
4. Pepper
---- Pantry ----
1. Pork
2. Pasta
3. Potato
4. Butter
5. Crustacean
6. Mushrooms
7. Spinach
8. Cream
9. Lemons
10. Wine
---- Spice Rack ----
1. Poultry Seasoning
2. Garlic Powder
3. Rosemary
4. Onion Powder
5. Basil
Is it possible not all Members can see this thread????
Ok, general consensus among those in this thread say wine……..so be it!
The last ingredient is wine, any kind (Red, White, Sparkling, Fortified, Blend, etc)!
Let's get cooking!
---- Staples ----
1. Water
2. Oil
3. Salt
4. Pepper
---- Pantry ----
1. Pork
2. Pasta
3. Potato
4. Butter
5. Crustacean
6. Mushrooms
7. Spinach
8. Cream
9. Lemons
10. Wine
---- Spice Rack ----
1. Poultry Seasoning
2. Garlic Powder
3. Rosemary
4. Onion Powder
5. Basil
LETHAL GTS
New member
Mmmmm this dish is going to be delish!
Thanks
Thanks
This is going to be great - lots of ideas come to mind already, and it will be fun to see what everyone comes up with!
I grilled thick cut pork chops on the stove top. I made home fries out of honey gold potatoes and seasoned them with salt, pepper and onion powder. The spinach I crisped up some prosciutto in a little butter, used frozen and thawed spinach with salt, pepper, garlic powder, cream and a little water.
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Thanks y'all! I had to go to the store this afternoon so I picked up everything that I didn't already have except the last ingredient. We don't drink or cook with alcohol so the last ingredient didn't matter anyway.
I've got a more creative dish planned for later in the week.
I've got a more creative dish planned for later in the week.
Ok, my first food porn pics from the new house.....let's see how the lighting is here!
Rosemary Shrimp in a Creamy Wine Sauce over Linguine
Ingredients
Mushrooms
White Wine
Shrimp
Butter
Heavy Cream
Rosemary
Linguine
Salt & Pepper
Water
Procedure
I started by peeling the shrimp and saving the shells. I put the shells in a pot with butter and a touch of oil, and a TBSP of Rosemary. I cooked them over medium-high heat for a few minutes, then added 2.5 cups water, covered, and simmered for 20 minutes to make the Rosemary Shrimp Stock.
I have to say, this stock smells GREAT as it cooks!
In a large skillet, I browned the mushrooms in butter with more Rosemary, then deglazed with a bit if white wine. I then added the shrimp stock and boiled uncovered till reduced.
As the sauce was reducing, I sautéed the shrimp in butter in a separate skillet and then added it to the sauce.
I served it over linguine noodles.
Thoughts
The sauce was a bit thin since I didn’t have a thickener. But, other than that, the flavor was outstanding, and the shrimp were perfectly cooked. I’ll make this again, but next time will use a thickener to thicken the sauce. I’ve got to say, I’m impressed with how well the Rosemary shined in this dish and added so much yummy flavor.
Rosemary Shrimp in a Creamy Wine Sauce over Linguine
Ingredients
Mushrooms
White Wine
Shrimp
Butter
Heavy Cream
Rosemary
Linguine
Salt & Pepper
Water
Procedure
I started by peeling the shrimp and saving the shells. I put the shells in a pot with butter and a touch of oil, and a TBSP of Rosemary. I cooked them over medium-high heat for a few minutes, then added 2.5 cups water, covered, and simmered for 20 minutes to make the Rosemary Shrimp Stock.
I have to say, this stock smells GREAT as it cooks!
In a large skillet, I browned the mushrooms in butter with more Rosemary, then deglazed with a bit if white wine. I then added the shrimp stock and boiled uncovered till reduced.
As the sauce was reducing, I sautéed the shrimp in butter in a separate skillet and then added it to the sauce.
I served it over linguine noodles.
Thoughts
The sauce was a bit thin since I didn’t have a thickener. But, other than that, the flavor was outstanding, and the shrimp were perfectly cooked. I’ll make this again, but next time will use a thickener to thicken the sauce. I’ve got to say, I’m impressed with how well the Rosemary shined in this dish and added so much yummy flavor.
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Beautiful, Keltin! I can almost smell it!
Thanks. You ought to at least try the stock recipe, the smell is incredible!! That last picture in this is, as Guy says, money, so I'm thinking the lighting out here is ok for this. We'll see as time goes on.
Absolutely stunning, Keltin. I am so impressed that you are settled in and cooking from the Franken Pantry. My first FP VI entry is planned for tomorrow.
Very nice, Keltin! That looks amazing! I think the lighting in your new place is perfect! Ya know, instant potato flakes may have worked to thicken your sauce.
Is that an electric stove? I haven't cooked on an electric stove in over 30 years. Was the stove at your old place electric or gas?
I've got an idea for another dish as soon as I can get to it, I'm hoping that will be either sunday or monday.
Is that an electric stove? I haven't cooked on an electric stove in over 30 years. Was the stove at your old place electric or gas?
I've got an idea for another dish as soon as I can get to it, I'm hoping that will be either sunday or monday.
LETHAL GTS
New member
Mmmmmmmmm Chops!!
That looks very appetizing mama.
Keltin, I like you stock idea. I think that is an awesome way to make the stock for your sauce.
Looks like tomorrow is my day to cook.
I'll keep you all posted.
That looks very appetizing mama.
Keltin, I like you stock idea. I think that is an awesome way to make the stock for your sauce.
Looks like tomorrow is my day to cook.
I'll keep you all posted.
This was our best Franken Pantry ever!
What fun - I would probably have never come up with this on my own, so thanks again, Keltin. Gotta love that Franken Pantry. Jerry does, for sure.
- I took a pork tenderloin and opened it like a book, then trimmed each "leaf" back once again (not cutting through all the way), and then flattened and pounded it (used a full wine bottle, and it worked great.)
- I made a filling from mushrooms sauteed in butter, and spinach, liberally seasoned with garlic and onion powder, salt, pepper and rosemary. I added about a quarter cup of heavy cream that I had infused with lemon juice. (Sorry I didn't get a pic of the stuffing - I thought I took one, but I guess I didn't).
- I seasoned the meat with salt, pepper, garlic powder and onion powder, spread the stuffing, and rolled it and tied it.
- I browned it in a hot pan with butter and EVOO, then finished it in the oven at 425F for only about 20 minutes.
- After I took it out, while it was sitting, I made a sauce from the pan drippings: more mushrooms sauteed until all the moisture was gone, then deglazed the pan with a little sauvignon blanc, and then added the lemon-infused cream.
- Served on buttered, peppered noodles.
What fun - I would probably have never come up with this on my own, so thanks again, Keltin. Gotta love that Franken Pantry. Jerry does, for sure.
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:doh:
Argh! Why didn't I think of that last night! Great suggestion that somehow never entered my scattered brain last night! Oops!
