What Have You Cooked Recently?

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Forgot to post this on Friday.
- Mixed green salad with homemade balsamic vinagrette
- Roasted potatoes with sage and rosemary
- Cod that I admittedly niggerseasoned (just seasoning salt and lemon pepper).

Paired with the Sam Adams Winter White Ale cause that is all I had in my living quarters
 
XYZpdq Jr. said:
like how I quickly realized "baked eggs and stuff" was an easier endeavor than quiche
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A premade crust quiche is actually pretty easy.
Just omelette prep ingredients you’d want in it. Then mix eggs with cream and or milk then put the ingredients in top to the brim with egg mix and bake till a toothpick comes out clean like a brownie. That’s the easiest way to do a simple quiche. Instead of the monster I did earlier
 
Broke out the smoker and made a nice rack of pork spareribs today. Served with rice and roasted asparagus.

It's a fairly inexpensive electric smoker, but it does a decent job with stuff like ribs, chicken and the like. Haven't tried a pork butt in it yet, but maybe after turkey week.
 
Veal Marsala, then Dr. Basso started some science, can you get drunk off 1800s wine? Yes, yes you can.

It was awful.

I did it with mushrooms, made some wide egg noodles and tons of Rottkraut.
 
Cream soup from butternut squash, carrots and some chestnuts. It tastes great, but I think I overseasoned it just a bit by throwing a whole chili pepper in there while browning my onions.
 
Zeftax said:
Cream soup from butternut squash, carrots and some chestnuts. It tastes great, but I think I overseasoned it just a bit by throwing a whole chili pepper in there while browning my onions.
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A little chipotle in adobo goes great in those winter squash soups - mild capsaicin kick (unless you go bonkers with it), a bit of tartness and awesome smoky flavor.
 
I had a "pantry clear out" mood and made a lentil curry type of stew. Lentils, coconut cream, chicken bouillon, tomato paste, onions and garlic, curry powder and whatever spices I felt like. I added some gochujang for a little extra something. Not bad, especially topped with some sour cream. I have some chicken thawing so I'll cook that tomorrow and throw that in the leftovers.
 
Just made some pork carnitas trying some new things. I substituted my normal chicken broth and OJ for just orange, lemon, and lime juice. It turned out really good if a little sweet, but I'm eating it over cilantro lime rice and not as a taco so it turned out to not be too sweet. Might try again with substituting maybe a quarter of the OJ with granny smith apple juice or pomegranate juice as an experiment.
 
Zeftax said:
Cream soup from butternut squash, carrots and some chestnuts. It tastes great, but I think I overseasoned it just a bit by throwing a whole chili pepper in there while browning my onions.
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WhatInTheActualFuck said:
A little chipotle in adobo goes great in those winter squash soups - mild capsaicin kick (unless you go bonkers with it), a bit of tartness and awesome smoky flavor.
Click to expand...
I made a curried butternut squash soup last week as a test for a Thanksgiving appetizer that blew me out of the water.

I roasted a large butternut squash, roughly the equivalent volume of honeynut squash, a head of garlic and a big knob of ginger. Once that was almost done, I fried up some leeks in butter with half a package of S&B Hot Curry base in my biggest pot. Added the roasted veg, covered with boxed low sodium chicken bone broth, and used the immersion blender to mix everything up. Once that came to a simmer, I added roughly half a can of full fat coconut milk. I also roasted the butternut squash seeds for a garnish (the honeynut being a hybrid had some inconsistent seeds that I just threw out).

For round two I am going to sub regular onion for the leeks since I don't think they were worth the extra hassle, sub coconut cream for the milk, and skip the roasted seed garnish since while the seeds were delicious on their own, I did not like the contrasting textures.

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I took some leftover Chinese duck and made a bunch of stuff with the leftovers. This morning I put the carcass into my Instant Pot and made stock, then chopped up the remaining meat from the bones, added it back with rice, ginger, garlic, and mushrooms, and made congee. Topped it with cilantro, green onions, peanuts, soy sauce, and sesame oil.
 
I prepped a four-person turkey day dinner with the usual, but the big item is the fudge.

It was made it the old-school hard way; in two hours we'll find out if I failed or passed the candy-making test.

Eta- it's a stupid thick melted caramel consistency, I fucking failed.
 
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Ok bitches get ready to suck it.

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Thin beef short ribs braised for 6 hours in a red wine and sage sauce (with the usual aromatics), reduce to a glossy gravy (look at the gloss! Look at it!) served with smashed golden potatoes infused with a garlic parmigiana panade.

Ok...the carrots are just boiled but I was tired and just threw them in with the potatoes but they are still good. Little salt, little butter. Still yummy.
 
DatBepisTho said:
I prepped a four-person turkey day dinner with the usual, but the big item is the fudge.

It was made it the old-school hard way; in two hours we'll find out if I failed or passed the candy-making test.

Eta- it's a stupid thick melted caramel consistency, I fucking failed.
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Sounds like an ice cream topping in the making!
 
DatBepisTho said:
I prepped a four-person turkey day dinner with the usual, but the big item is the fudge.

It was made it the old-school hard way; in two hours we'll find out if I failed or passed the candy-making test.

Eta- it's a stupid thick melted caramel consistency, I fucking failed.
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Alton Brown has a killer fudge recipe and it's super easy, you should check it out. I've made it a few times and it's very nice.

It rotted out my teeth in 30 mins due to being 99.9997% pure sugar but hey, it's fudge.
 
Something I make fairly often is dulce de leche straight from canned sweetened condensed milk. Just make sure it's entirely covered in the can (NOT the pull-tab cans), 185 degrees, 12 hours. Be ABSOLUTELY certain the cans are entirely submerged at all times. Allow them to return to normal temperature naturally. Do not open before they are room temperature unless you like getting sprayed with high temperature sticky burn you all to hell juice because boiling caramel is basically napalm.
 
AnOminous said:
Something I make fairly often is dulce de leche straight from canned sweetened condensed milk. Just make sure it's entirely covered in the can (NOT the pull-tab cans), 185 degrees, 12 hours. Be ABSOLUTELY certain the cans are entirely submerged at all times. Allow them to return to normal temperature naturally. Do not open before they are room temperature unless you like getting sprayed with high temperature sticky burn you all to hell juice because boiling caramel is basically napalm.
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In Brazil is common practice, but we do it in pressure cookers. Way faster!
 
AnOminous said:
Something I make fairly often is dulce de leche straight from canned sweetened condensed milk. Just make sure it's entirely covered in the can (NOT the pull-tab cans), 185 degrees, 12 hours. Be ABSOLUTELY certain the cans are entirely submerged at all times. Allow them to return to normal temperature naturally. Do not open before they are room temperature unless you like getting sprayed with high temperature sticky burn you all to hell juice because boiling caramel is basically napalm.
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That sound so ridiculous, it's like making napalm on your stove

I'm sure it works but you'd never never catch me trying that. it's like thos Jap candy makers who toss around boiling caramel to get it all fancy looking but one mistake and your fuuuuuuked.
 
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