Post by cyberobb99 on Mar 5, 2013 20:39:11 GMT -5
I decided to take on a simple dish I'd never heard of until a few years ago. Braised Romaine Lettuce. Yup...cooked lettuce. This may just be one of the biggest surprises I've had in a while.
Ingredients;
1 head of Romaine, either whole or heart
A sliced carrot (or a few baby-cut carrots)
an onion, sliced
Cooked bacon or bacon drippings
Salt
Pepper
Chicken or beef base
If you have a whole head of romaine, pull off the loose outer leaves so that you have a more manageable heart...preferable with compact leaves whose ends fold over each other at the top. (Save the outer leaves for a salad.)
Take a sharp knife and trim the brown and dried base down, but don't cut it off, since you want it to hold your head of lettuce together. Then, split the head lengthwise.
Warm up your broth...about a cup or so...so that it's just simmering. Don't let this come to a full boil as it will break down your lettuce. you need to simmer this gently. If you're using bacon drippings, add them in and melt them down. Next , lay in your lettuce, cut side up, and lay your onions and carrots in the water and cover. Simmer gently for about a1/2 hour, frequently basting your lettuce with the broth you've made.
When your lettuce is tender, carefully drain it and put it on your plate with the other veggies. You may cook down the broth as a sauce if you wish, but I prefer either Hollandaise or Zambaglione. (Not pictured, but that's what the egg and butter are for)
Seen here with dinner of fried pork loin and ...wait for it....(ATTENTION LEE)...wait for it.....(LEE, ARE YOU GETTING THIS?).....wait for it.............
Amish Style Potato Salad from Walmart! (I know, shocking, isn't it?)
Ingredients;
1 head of Romaine, either whole or heart
A sliced carrot (or a few baby-cut carrots)
an onion, sliced
Cooked bacon or bacon drippings
Salt
Pepper
Chicken or beef base
If you have a whole head of romaine, pull off the loose outer leaves so that you have a more manageable heart...preferable with compact leaves whose ends fold over each other at the top. (Save the outer leaves for a salad.)
Take a sharp knife and trim the brown and dried base down, but don't cut it off, since you want it to hold your head of lettuce together. Then, split the head lengthwise.
Warm up your broth...about a cup or so...so that it's just simmering. Don't let this come to a full boil as it will break down your lettuce. you need to simmer this gently. If you're using bacon drippings, add them in and melt them down. Next , lay in your lettuce, cut side up, and lay your onions and carrots in the water and cover. Simmer gently for about a1/2 hour, frequently basting your lettuce with the broth you've made.
When your lettuce is tender, carefully drain it and put it on your plate with the other veggies. You may cook down the broth as a sauce if you wish, but I prefer either Hollandaise or Zambaglione. (Not pictured, but that's what the egg and butter are for)
Seen here with dinner of fried pork loin and ...wait for it....(ATTENTION LEE)...wait for it.....(LEE, ARE YOU GETTING THIS?).....wait for it.............
Amish Style Potato Salad from Walmart! (I know, shocking, isn't it?)
