What Have You Cooked Recently?

[OrionBalls]

2 Day Pickled Green Beans
Brine:
2c white vin
1c water
1.5T sea salt/kosher salt/(any larger grain salt with no additives)

Pickles:
1-1.5lbs fresh green beans, snapped and halved
2 cloves garlic, peeled and halved
2t mustard seed
4 sprigs fresh dill
3 small, dried, hot peppers (I used bird's eyes)

Boil brine. Simmer 3 minutes. Pour over pickles. Refrigerate. Ready in 2 days.

 

[Pickman's Modeling Agency]

Thanksgiving leftovers sandwich. Mix cranberry sauce with mayo, spread over toasted bread (a little over-toasted, so it doesn't fall apart with the gravy), press some leftover salad into the mayo, add turkey slices and a little cheese if you like, slather with turkey gravy. Literally the only reason I ever make turkey for the holidays.


Looks a mess; very delicious.

 

[souschef]

If you have crackers in your home



You can turn them into farofa as a substitute for cassava flour. It was a experiment we made last week

You process the crackers until they turn to a coarse powder (no processor needed, you can grind them manually), then you get a skillet, melt some butter in it, sauté a little garlic with thyme, then dump your cracker powder in, mix a little bit in lower flame. Farofa is ready when it has a texture like beach sand

But the game changer was an idea i had at the time, to add a little of liquid smoke on it after plating into ramekins. Goes well with red meats and rice

This is what farofa looks like for the uninitiated



Traditional recipe uses cassava flour and finely cut onions, but bear in mind that using the onions will shrink shelf life, since they spoil

 

[Aiōn]

I made a Dutch apple pie cheesecake.

A rookie mistake I made was placing a layer of apple directly on the Biscoff cookie crust, this made it difficult to cut neat slices. I also attempted to use all of the caramel sauce I had made so the streusel layer got completely covered when it spread.

The combination of flavors worked together well though, and I will try again. Adding lemon juice and zest to the custard helped to cut through the sweetness.

 

[A Cat in a Minefield]

Made some cookies, getting into the spirit!
They do go very good with milk!

 

[WhatInTheActualFuck]

Making a gochujang and harissa meatloaf glazed with ketchup, some gochujang, ginger and a bit of char siu sauce spiked with soy and a splash of fish sauce (for extra umami). To be served with roasted broccoli, mashed potatoes and mushroom gravy tonight and then open-faced on sourdough toast tomorrow.

EDIT: Just as a shout-out, jarred char siu sauce is pretty dope for adding warming spice complexity and some sweetness to a lot of things and is dirt cheap at your local Asian grocer. Just use it sparingly - a little goes a long way.

 

[Stains Davidson]

This morning's lazy half-asleep breakfast.


A wery nice piece of tilapia from the other night.

 

[MerriedxReldnahc]

Cranberry crumble! The recipe calls for almond extract which I'm not sure I love with the tartness of the cranberry. The texture is great though, I might make it again sometime with some tweaks to the flavor.

 

[Jimmy Dean Bowl]

Simple lasagne. I don't like bechamel so I always make a cheese sauce with extra mature cheddar instead. It adds a sharpness that goes so well with the bolognese sauce.
It got a little "caramelised" after I got distracted and ignored the timer, but black crunchy cheese is still tasty.

 

[The Lurky 1]

Simple lasagne. I don't like bechamel so I always make a cheese sauce with extra mature cheddar instead. It adds a sharpness that goes so well with the bolognese sauce.
It got a little "caramelised" after I got distracted and ignored the timer, but black crunchy cheese is still tasty.
View attachment 8266263

The black bits are just flavor as they say

 

[Return of the Freaker]

Baked flounder with parm/bread crumb crust. Probably would've been better with panko bread crumbs but still came out good

 

[WhatInTheActualFuck]

Chicken and cheese enchiladas with green sauce, lots of queso cheese and sliced serrano chiles. Fairly easy and cheap to bash together and you get plenty of leftovers that reheat really well.

 

[tack så mycket]

Only the greatest buttered noodles I’ve had in a while.
View attachment 8173859
Unbelievably luxurious and creamy, with amazing flavors.
I’ve been studying sauces and wanted something easy to practice with, so I boiled pasta in a skillet so the starchy water would be concentrated. Then right before it was al dente I saved a few ladles of the water and drained the pasta and put it right back into the skillet.
I added a good amount of high quality cold butter, the pasta water, a healthy amount of freshly ground black pepper, and the secret ingredient that is a dash of fish sauce.
View attachment 8173896
Stir on lower heat until the butter is fully emulsified and the pasta is finished, no salt needed. The fish sauce adds so much savor, this light oceanic yet not fishy taste, and these slightly funky undertones that all highlight the rich butter sauce. Unlike adding parmesan you still get that nice fermented flavor, but not the cheese so it’s just rich butter with a hint of ocean and fermentation.

I made this today and it was sensational! I had it with pan fried chicken breast and steamed broccoli and it was perfect, it's definitely going into my permanent rotation.

 

[VeteranOfTheRetardWars]

I made this today and it was sensational! I had it with pan fried chicken breast and steamed broccoli and it was perfect, it's definitely going into my permanent rotation.

It’s hard to beat buttered noodles, but like all cooking technique is what takes things to a new level. Later on I workshopped the recipe to make a much more Asian styled dish that’s still super easy and quick, just more spices.

Pasta Nước Bơ
It’s a take on buttered noodles with spices from Southeast Asia to highlight the richness of the butter. Unbelievably creamy and rich with these peppery flavors and hint of garlic, you can’t beat it. I greatly enjoy Thai and Vietnamese cuisine and have studied traditional and modern ingredients while traveling over there, and find that many Western dishes can benefit from these ingredients and techniques.
This dish is all about convenience and technique, and the spices really elevate the pasta we’re all used to over here.

Add some chicken breast, greens, whatever, you just can’t beat butter and pasta.

 

[fist_of_khonshu]

Mini Apple Pies for a work Pot Luck. The recipe I followed (kinda loosely) is here.

 

[tack så mycket]

I do always have some teriyaki and worchester sauce in my fridge, but I only use them maybe bi-monthly. Tbh. I have this problem with all the sauces, I usually also have ketchup, mustard and horseradish paste, but despite only buying the smallest packages it probably takes me around a year to get through any of them, if not more. I usually get paranoid about it getting spoiled after maybe 3 months and throw it out.

I just assume that things like Worcestershire sauce, horseradish and fish sauce last forever. I've never kept Worcestershire sauce in the fridge, only ever in the pantry or a cupboard, because the salt content is so high that I don't think any pathogens could survive in it. I do keep fish sauce in the fridge but again, the salt content is so high that I I don't worry about it. Horseradish I only bin if it's home made. If it's commercially produced I assume it will last a year or so. If I was being really conscientious, I'd portion a newly-opened jar into an ice cube tray and freeze it into portions - I always intend to do this with basil pesto because it's so expensive and it goes mouldy so fast, but unfortunate I'm extremely lazy so it never happens.

La Preferida makes a not terrible canned nacho cheese sauce. There's also Rico's but it's definitely second-best.

If you want to make your own, the Recipe Tin Eats version is really good.

Another successful Turkey day. It was a long day of cooking.

It all looks amazing and I love your crockery so much

I made some 3-cup chicken today. Had to use normal basil because I couldn’t find Thai basil but damn why haven’t I’ve seen this in Thai restaurants?

I've never heard of this dish. I worked in a Thai restaurant for a while and it was the best staff food I've ever had, so I'm going to google the recipe and see if I recognise it. I have some Thai basil seeds so this sounds like it might be good motivation to plant them next year.

 

[VeteranOfTheRetardWars]

Mini Apple Pies for a work Pot Luck. The recipe I followed (kinda loosely) is here.

I made these apple roses a little bit ago.

This was my first draft and I could not find my mandolin to get the apples perfectly thin, but it was delicious.
Puff pastry, apples soaked in a little bit of a spiced apple wine I made, apricot jam, and brown sugar. Delicious and simple, definitely a keeper, and when I make them again I’ll use better technique and they’ll be even prettier.

 

[fist_of_khonshu]

Oh my god! These are adorable! How hard was it to shape into the roses? I would like to try these for Valentine's Day

I made these apple roses a little bit ago.
View attachment 8272625
This was my first draft and I could not find my mandolin to get the apples perfectly thin, but it was delicious.
Puff pastry, apples soaked in a little bit of a spiced apple wine I made, apricot jam, and brown sugar. Delicious and simple, definitely a keeper, and when I make them again I’ll use better technique and they’ll be even prettier.

 

[VeteranOfTheRetardWars]

Oh my god! These are adorable! How hard was it to shape into the roses? I would like to try these for Valentine's Day

Extremely easy. Like, stupid easy,
Get your puff pastry sheet and cut it a twice as wide as your apple slices. Lay the apples on one edge of of the pastry with enough of the curved side sticking out for the petals. Spread a little jam on the pastry and fold it over, and then just roll it up and put it in a muffin tin.
Here's a good recipe with pics, it's one of those good recipes that looks impressive for how easy it is. Absolute keeper.

 

[Cloaca Rimjob]

Baked ziti (using penne pasta because i couldnt find ziti) was delicious