What Have You Cooked Recently?

[Adamska]

Slapped together a rather middling to subpar white chili since I got some free canned chicken and I thought the spices would hide that like your average scummy food place would. It was better than it could be, but looked horrible since I was out of white beans so the black ones made the stock a grayish brown.

It only was because I over seasoned a bit that it was tolerable. Will not attempt again probably.

 

[Jimmy Dean Bowl]

Made chicken stock today for a coconut curry butternut squash soup I'm making tomorrow.
Hopefully the experiment works.

It was a resounding success. Looks boring as hell but it was flavoursome and warming. I didn't like the look of any of the recipes I found (called for cinnamon and nutmeg, gak) so I threw in a load of cumin, yellow curry powder and some smoked paprika instead. Winner.
I think I'll try this with sweet potatoes next time, I've loads gently dying that I need to use up.

 

[OrionBalls]

Taught sixteen kids how to make homemade Mac n Cheese. In teams of four, each group made their own portion. Only one kid got cut on a grater. It was a good night!

 

[Rotter]

How did you make the gravy? Thats always the best part i think

For the gravy I used two large yellow onions, diced into small cubes. Lots of butter on the pan, then onions, then a lid on for 15-20 min, till they turn translucent. Then remove the lid and turn up the heat to get some caramelization.

You need to add some beef stock now. Reduce it (boil away the water) enough that when you give it taste, it should have a complex taste (not watery in any way).

You can thicken this with Maizena and water, then bring it to a boil, or a lovin' spoonful of butter, mashed together with some white flour, in what in Danish is called a 'smørbolle' (butter bun). Go with this second option. Maybe add another smørbolle if the gravy is too thin.

 

[MerriedxReldnahc]

Tried a new banana bread recipe today with a chocolate ganache, this was interesting because it ended up with a crust on the outside while staying soft inside. I might cut 5 or so minutes off the baking time in the future since I like a softer bread.

️Aesthetic️ ganache drip

 

[Chad Holdenford]

Today I successfully made locro argentino.
It's a thick stew made with white maize, beans, and whatever fatty meats and veggies you can put in. The original recipe requires pig trotters, but I couldn't find any in the market, so I used a thick slice of bacon instead.

It kinda tasted like garbanzo but without the "rough" aftertaste. I now feel heavy in the stomach, but it was totally worth it. And there's enough for two more days.

 

[Stoneheart]

Its getting cold so i made kale stew
smoked meat, bacon, onion and sausages boiled with kale.

its so traditional that its just called grünkohl (kale) in germany.
only good way of eating that vegetable

 

[Mesh Gear Fox]

Its getting cold so i made kale stew
smoked meat, bacon, onion and sausages boiled with kale.

I generally hate kale but that looks absolutely delicious. I'd love to try it.

 

[thejackal2]

I tried cacio e pepe and failed pretty hard. Cheese clumped up and the sauce ended up like some horror show from a ladled out scoop of cottage cheese via the middle school lunch lady in 1995. I mean it tasted just fine, pleasing even when the roasted peppercorns hit, but the texture was brutal and I totally failed the essence of the dish that way.

I can see the potential in the dish. Gonna try it again with a micro planer for the cheese and probably just dump it all into the pasta + water instead of just trying to stir it into the water.

 

[Megatardingo]

Fire beats FR FR ON GOD

 

[Steak Sandwich]

I tried cacio e pepe and failed pretty hard. Cheese clumped up and the sauce ended up like some horror show from a ladled out scoop of cottage cheese via the middle school lunch lady in 1995. I mean it tasted just fine, pleasing even when the roasted peppercorns hit, but the texture was brutal and I totally failed the essence of the dish that way.

I can see the potential in the dish. Gonna try it again with a micro planer for the cheese and probably just dump it all into the pasta + water instead of just trying to stir it into the water.

im sure youre aware of tempering the egg/cheese, the only time ive had problems with separation has been if after that the heat was too much when I mixed things together. same as with mac and cheese I guess.

 

[PositiveMonk]

Whenever I see in season things on sale I try them. It's really opened up my diet and allowed me to play around with things I wouldn't have tried before. Tried a couple of new things for me recently:
Acorn Squash - Brushed with olive oil and sprinkled with paprika and parm. Wasn't my thing, but it gave me some solid ideas for round 2 and ideas on how I'd like to cook it.
Acorn Squash 2 - This one I steamed for half the time, then drained the baking dish, brushed the pieces with butter and sprinkled brown sugar and cinnamon on them then broiled them for the rest of the time. Came out amazing.
Oven Baked Turnips - Tried swapping potatoes for turnips in my oven baked fries recipe, I like them so much more.
Fruit Brûlée - This was an odd one from Joy of Cooking. Berries topped with sour cream then brown sugar and tossed under the broiler/torched. It was really good.

Apple season, so the yearly debate on which apples are best and how to best bake them is on. I'm really happy with my latest result, but I'm the only one who prefers them to be firmer than apple sauce.

I went for another round of those protein brownies I posted about before. I omitted the baking powder to try to get them more "fudgy". The default recipe is really good as a muffin because it's so cakey, but if I'm calling this a brownie I'd like it to be more dense. They tasted fine, but I wasn't into the texture. I want to experiment with this further, but I haven't made a lot of brownies in my life so I'm not sure what else to mess with to get them to that dense brownie consistency.

Does anyone have a decent recipe that uses Quinoa? I have a bag of it in my pantry and I have no idea what to do with it.

I love adding quinoa any chance I get. If something calls for rice, I usually replace it with white quinoa. Almost weekly I do stir fry with quinoa at this point, it's so easy to meal prep and just have a few bowls in the fridge. I love it in stuffed peppers as well. If you're using it as a replacement for rice, use white because the texture is more uniform. If it's the main focus, tri-color comes out a lot nicer for things like a baked quinoa. I can also say I've tried the linked meatloaf recipe, I wrote down that it didn't shape well on the pan for me and that I'd try a loaf pan next time.

Made a bangin' lentil soup, fry some bacon, onions, carrots n swede then add two ham stock cubes and a glass of lentils and leave it to boil then blend it.

I did something similar. This was my first time blending it, but I decided to only blend half so I could still have vegetable chunks.

 

[エボラちゃん]

Today: Roast Chicken

10/10 perfectly cooked and juicy.
(Looks a bit pale in the photo but that's because I have a shitty camera.)

 

[Pickman's Modeling Agency]

Husband found a dessert recipe that looked really good called chocotorta. Similar idea to tiramisu. This is the recipe I'm following: Chocotorta Argentina

I'm making the chocolate cookie/biscuit from scratch since I don't have access to chocolinas here. Am I freaking out over nothing when it comes to the ratios?

The cookies are not supposed to be very sugary, since the dulce de leche provides most of the sweetness. There's a TON of sugar, but also a TON of cocoa powder. I'm following the recipe as written and just hoping the large amount of sugar is there to balance out the bitterness of all that cocoa.

 

[The Lurky 1]

Gave another crack at making a Quiche Lorraine. Turned out BEAUTIFUL this time
Recipe
<- Recipe

<- "sample" slice of mine

 

[Got Milk!]

Acorn Squash -

If available, try butternut squash cubed with salt, pepper and a bit of oil. Oven it up a little and it's amazing.

E: stole this from an online recipe because I didn't have mind handy

"Finally, it’s time to bake! Spread the cubed squash in a single layer on a baking sheet lined with parchment paper. Drizzle it with olive oil, and toss it with generous pinches of salt and pepper. Make sure to leave a little space between each cube – this way, the squash will get nicely crisp and brown in the oven.

Transfer the baking sheet to a 400° oven and bake for 30-35 minutes, until the squash is tender and golden brown."

400°f of course

 

[rusty shackleford 1]

I made cucumber tomato salad yesterday, it’s always better the second day. I forgot to grab feta and basil to top it off.

 

[Pickman's Modeling Agency]

chocotorta

Apparently missed the editing window. The chocotorta set overnight:

Verdict: Extremely chocolatey, very sweet but not overpowering, overall has a great flavor. It isn't soggy the way tiramisu is; the cookie layers hold up very well to the espresso and the dulce de leche/cream cheese spread. I'll try to find some appropriate store-bought cookies when I make this again, because the recipe is actually pretty easy if you don't have to make it totally from scratch. Next time, it'll have thinner cookie layers and a little more of the spread.

 

[Toxic BRAAAAP Mask]

Not current but I was thumbing through old pics and thought I'd share a previous birthday cake. An American retro take on the queen of classic French pastry, the Marjolaine.

Consisted of a hazelnut-almond dacquoise, hazelnut praline buttercream, a chocolate orange pastry cream, and a bittersweet chocolate ganache in 14 layers. It's basically an adult candy bar on steroids.

 

[Afinepickle]

Just made sort of a hybrid between an all day red sauce and an alfredo. Cooked down 7lbs of San Marzanos for six hours, seasoned with the classic Italian blend but leaning a bit heavier into the Basil and Marjoram, garlic powder and onion powder. Towards the end of the cooking time I threw in a whole fuckton of freshly chopped garlic as well, kind of wanted both the cooked and fresh garlic flavor in the sauce at once. Then I threw in like a pound and a half of Parmesan along with some heavy cream and immersion blended the whole mess nice and smooth then served over spaghetti.