What Have You Cooked Recently?

  • 🔧 Issue with uploading attachments resolved.
  • Want to keep track of this thread?
    Accounts can bookmark posts, watch threads for updates, and jump back to where you stopped reading.
    Create account
Tiramisu cake. Mascarpone custard. Heavy whipping cream. Dark roast espresso and Bacardi Gold. Topped off with Dutch process cocoa powder. I make sponge cake to replace the lady fingers because it soaks up the coffee and rum better, while also being easier to handle in a springform pan.
I've made Tiramisu many times and one thing holds true through them all: there's never enough rum. Such is life.
TiramisuCakeSlice.jpg
TiramisuCake.jpg
 
There was an attempt to make mooncakes! I think a few things went wrong since the dough was crumbly and hard to work with. I also had no idea what I was doing with the mooncake press, lol. They're still really yummy, the filling is a honey-pistachio nut mixture.
20230122_181258.jpg
 
Made singapore-style mei fun with a lot of vegetables earlier this week and it lasted a bit because of the amount I made, but we went to a wake to support friends yesterday so we had traditional Greek wake/grieving food and brandy. Kids stayed home with my in-laws and I had prepared steamed broccoli and bulgogi kimbap and I'm thinking I want to make it again tonight since I didn't get to have any, lol.
 
I guess this is the best place for this but I just want to throw a big ups to www.panningtheglobe.com
Site has a great variety of local flavors from around the blue marble. I tweak all the recipes to make them better imho but it's a phenomenal starting place for people who would like to learn new things. Making a simple korean chicken stew from there tonight. Enjoy!
 
Burd Turglar said:
I guess this is the best place for this but I just want to throw a big ups to www.panningtheglobe.com
Site has a great variety of local flavors from around the blue marble. I tweak all the recipes to make them better imho but it's a phenomenal starting place for people who would like to learn new things. Making a simple korean chicken stew from there tonight. Enjoy!
Click to expand...
I will be very interested in your feedback about this recipe. It's peculiar to me as an Asian. I'm not a snob or traditionalist in that sense. I am more interested in what u think.

I made honestly probably my most French restaurant like sauce (rare achievement for me) of a duxelle of mushroom, red onion, brandy, cream, peppercorns parlsey and steak the other night. Excuse the poncy pathetic plating. I did myself a chefs portion to try before serving later. With garlic mash and green beans. Then the left over sauce was used for pasta with chicken and sweetcorn later the week.

20230117_200715.jpg 20230117_200849.jpg 20230121_185518.jpg
 
LaxerBRO said:
Some meals from the holidays since a lot of places are closed.

View attachment 4265239
Pot Roast with Mashed Potatoes and Asparagus.
Pot roast is from Trader Joes.

View attachment 4265247
Beef and vegetable soup with baguette accompanied with Extra Sharp Cheddar Cheese.
Beef was from the remaining pot roast

View attachment 4265259
Herbs de Provence Chicken with Green Beans Garnished with tomato's along with Rainbow Carrots.
Using chicken thighs provide extra flavor and I would suggest cooking the chicken in the oven but before to brush the chicken with butter then adding herbs de provence.
View attachment 4265270
Sauté de Boeuf à la Parisienne from Julia Childs THE ART OF FRENCH COOKING (Beef with Mushroom Sauce / French Beef Stroganoff)
I used pappardelle egg noodle's.
Click to expand...
I understand the irony given that I never share pictures, but wipe your plates if you are going to make the effort, it makes a difference.

Looking really nice though.

Tax :

Lentilles cooked into duck fat with a few pork sausages. A little bit of wine, onions, garlic and smoked ham to go with.
 
fìddlesticks2.0 said:
I will be very interested in your feedback about this recipe. It's peculiar to me as an Asian. I'm not a snob or traditionalist in that sense. I am more interested in what u think.

I made honestly probably my most French restaurant like sauce (rare achievement for me) of a duxelle of mushroom, red onion, brandy, cream, peppercorns parlsey and steak the other night. Excuse the poncy pathetic plating. I did myself a chefs portion to try before serving later. With garlic mash and green beans. Then the left over sauce was used for pasta with chicken and sweetcorn later the week.

View attachment 4324205View attachment 4324208View attachment 4324211
Click to expand...
The recipe turned out very nice IMO, not in the least bit traditional Korean though. I actually stumbled across the site looking for some east African recipes. My phone is a legit potato so pics will likely never happen.

What you made looks wonderful but I'm not big on cream sauces. That's the kind of shit I would make to shut my woman up.
 
Burd Turglar said:
The recipe turned out very nice IMO, not in the least bit traditional Korean though. I actually stumbled across the site looking for some east African recipes. My phone is a legit potato so pics will likely never happen.

What you made looks wonderful but I'm not big on cream sauces. That's the kind of shit I would make to shut my woman up.
Click to expand...

Yeah u see I was really curious as it was not traditional and it seems to be based on a recipe from a healthy living magazine and yet requires 2 tablespoons of sesame oil. Sesame oil is incredibly powerful taste and at 9 cals a gram. A tablespoon is like 140 calories.

Anyway glad it was tasty. Thats what matters!

Funnily enough I did make the cream dish for a similar ish reason. Oh and I remember what made it so good. I used my beef pho stock as the beef stock and it just had a complexity I just normally don't achieve for home cooking. Beef stock cube is not th3 same as a rich pho broth!

Anyway egg as tax. 20230106_225419.jpg
 
I made beef stock out of all of the frozen beef bones I had in my freezer.

Anyway, I found a recipe for a literal "meat cake" "frosted" with mashed potatoes. From what the people said who made it as an experiment, it was really good.

meatkult.com

Meat Cake

Having a party soon? Want to surprise your hungry friends with something special, something that contains enough protein for an entire battalion of hungry metal-lovers? Look no further, because our killer meat-cake is just what you need! This monstrous tower consists of three thick layers of...
meatkult.com meatkult.com

There are some things I would modify, though...I would use chicken eggs instead of quail eggs because quail eggs are hard to find and expensive...and of course no mustard, as I hate mustard. Plus, I think that onion powder would actually work better than garlic in this case.
 
Last edited:
mashed potatoes
liquid was a mix of whole milk, butter, horseradish, minced garlic, pepper, and salt
 
Making a ham, gouda, and spinach quiche tonight with a puff pastry crust. Might add a touch of Swiss and some green onions for my taste.
 
On Tuesday, we had smoked salmon, cream cheese, red onion, and caper bagels, the bagels were home-made and Montreal-style with everything seasoning.

I made hummus yesterday to cycle through preps, we ate it with pita and a salad with spring mix, yellow peppers, radish, green onion, and a dressing I make with olive oil, lemon juice, garlic, a tiny bit of dijon mustard, and s and p. My husband requested we add mint and a serrano this time around and it was nice!

Crunchy tacos today. I've been craving Taco Bell since today's wordle and I'm just not going to inflict those ingredients on the rest of the fam, so I just browned some ground meat and seasoned it, cut up a bunch of tomato, onion, and lettuce, and we used some of our leftover sharp cheddar as well. I did make my husband get fire sauce from the store tho lolol.

I think tomorrow I'm craving hot dogs lmao so I'm going to ask my husband to pick up hot italian sausage links or bratwurst, I'll caramelize some onions, and use some of my homemade sauerkraut as well. Who knows tho, my husband took a week of leave that starts next Monday so we might make something special as a way to celebrate.
 
I had just enough mint for 1 summer roll. I am definitely out of practice. I made some dipping sauce but it wasn't that good, think my almond butter is off. 20230126_201251.jpg
 
I should have taken a picture, not for this thread specifically, but it came out so nice and I want to look at the picture and remember it... The thing that came out so nice was ham hocks, you know, the pig leg.

I cut into the rind to make thin (still attached) ribbons on both sides then seared it on high heat. Added spices and herbs, plopped a couple of tomatoes into the pot, a whole onion, lots of garlic, splash of water, put a lid on and then it went into the oven for almost three hours. After that it got some extra time and heat to get that really nice crackling pork rind. The veggies and fluids got mashed together and used as a sauce base.
Served with a potato/parsnip mash. So good...

What I was trying to recreate was Norwegian ribs but they don't sell cuts like that here.
ribbe.jpg
 
I want to get a good mushroom sauce down that I can use on stake, meatloaf, or other meat dishes. I made a Dijon mustard cream sauce last night and poured it over some meatloaf. Overall pretty good but I want to try to find something more savory.
 

Attachments

  • DAF5A5DB-C8AB-4CE9-AC67-92C30DF09429.jpeg
    DAF5A5DB-C8AB-4CE9-AC67-92C30DF09429.jpeg
    2.9 MB · Views: 25
Chicken A la King,
I substituted egg noodles for macaroni because it's all I had on hand. Same thing with the green beans instead of peas. I didn't have pimentoes for so I just diced red peppers instead.
Chicken Ala King.jpg
 
Grilled jerk chicken with coconut rice and roasted carrots. January must be almost over, as the anhedonia regarding cooking is slowly going away.
 
You must log in or register to reply here.
Back
Top Bottom