Early in this thread I posted last year's anniversary dinner. It's been another year, and I made another dinner. Instead of just going balls to the wall fancy, lately I've been trying to land on a theme and build a menu around that. This year my idea was "dumplings."
My wife *loves* dumplings, of all sorts. From gyoza to pierogis to dough balls in chicken soup. Fun thing about dumplings is literally every culture has one. So, for this year I picked a few and made a series of small plates. Five in all.
xiao long bao w/ spiced soy reduction.
lobster + avocado wonton. persimmon. nam prik pao.
'chicken + dumpling' roasted game hen leg with a boiled cream dumpling. pureed pan drippings + aromatics. english peas.
Also had some drink pairings, but I didn't photograph them.
randomised
Nov 15, 21 3:57 pm
Great idea to build a menu that way!
Wood Guy
Nov 15, 21 5:12 pm
Wow! Looks amazing. The food itself, but also the photos. I'm not sure people appreciate what it takes to get good photos of food. I had forgotten all about this thread! I've been on a Keto diet for a few months (the first rule of Keto Club is that you have to tell everyone) and I'm really drooling over those dumplings--
tduds
Nov 15, 21 6:47 pm
Thanks! I've been practicing my photography as well as my cooking.
citizen
Nov 15, 21 7:06 pm
Those look wonderful! What's your address? =O]
Nam Henderson
Dec 19, 21 11:55 pm
Just seeing this now but this course looks amazing, esp the vareniki! Oddly enough my Canadian Ukranian grandma always used term pierogi... Any of the drinks/pairings particularly noteworthy?
Wood Guy
Nov 25, 21 9:40 am
Happy Thanksgiving! What are my fellow Americans (or ex-pats) cooking today?
My mother in law is making a relatively traditional meal. She's a good cook so it should be tasty. I love traditional (or creative) Thanksgiving food but thanks to my keto diet my gut can't handle carbs without blowing up like a balloon so I'll have to resist my favorite sides. Her specialty is pies-made from scratch, with lard--so I'll be saving (or exceeding) my carb allowance for a generous slice of that!
Non Sequitur
Nov 25, 21 9:56 am
Pumpkin pie? Fed-ex me some leftovers.
curtkram
Nov 25, 21 10:51 am
i'm spatchcocking a turkey. half ended up in the oven over a mirepoix for a gravy base and half is in a smoker.
Wood Guy
Nov 25, 21 11:07 am
Apple pie, Non--I can't believe I didn't include that important detail! Pumpkin pie is up there with the greats but you can't beat a good apple pie, IMO.
Wood Guy
Nov 25, 21 11:12 am
Curtkram, both sound delicious!
I just got word that my MIL's turkey is in the oven, filled with stuffing. She's good at cooking most things but I find cooking whole birds with stuffing inside is a good way to ruin the meat. I usually cook turkeys with a few lemons, lots of garlic cloves and a generous handful of fresh herbs. Oh well, at least there will be pie!
b3tadine[sutures]
Nov 25, 21 10:52 pm
Vegan Turkey Jamaican Curry Style
Kaddu
Stuffing, Carrots, Sweet Potatoes
Wood Guy
Nov 26, 21 2:17 pm
Looks delicious! We have the same red Creuset dutch oven. How was the vegan turkey?
b3tadine[sutures]
Nov 26, 21 2:20 pm
WG, it was delicious, I slow cooked this with cocoanut milk, and vegetarian broth, and it was completely infused. Perfect.
proto
Nov 28, 21 1:46 pm
this thread = ridiculous
Bravo!
tduds
Nov 29, 21 1:35 pm
This year was my first time heading up the feast. Never roasted a thanksgiving bird before, but thanks to Alton Brown it turned out pretty good!
Kept the sides fairly traditional:
& finally, my favorite part of Thanksgiving, turning the leftovers into broth!
proto
Dec 9, 21 4:23 pm
can one of you successful chefs tell me the steps to effectively peel a hard boiled egg that doesn't end up looking like edward james olmos?
sameolddoctor
Dec 9, 21 5:12 pm
I usually dump some ice cubes right after throwing away the hot water after boiling. Then wait for a bit till the eggs have cooled down some. Usually works...
proto
Dec 9, 21 6:01 pm
so i've tried "older" eggs; the cool bath; rolling the eggs prior to peeling; tapping the shell with a spoon to consistently crack the shell into bits prior to peeling; not tapping
best practice so far is getting someone else to do it :) but i still can't do it predictably
It's true that the laminate-shelled, decimated HBE is the food version of the common cold. Unavoidable and low-stakes, but so danged frustrating.
Wood Guy
Dec 10, 21 10:47 am
proto, my wife and I have a long-running debate about how to cook and peel eggs. I have a system that works pretty well, but she has tried to convince me that her way is better. She has sent me an article at least twice about her way but I never read it.
Well, I read your linked article and it makes sense to me, so I forwarded it to my wife. Her response: "THAT'S MY METHOD. THAT'S THE ARTICLE I SENT YOU!" Oops. Marriage...
proto
Dec 11, 21 9:23 am
Hahaha!
tduds
Dec 10, 21 11:55 pm
I'm really happy with how this plating turned out and I want to share it. That's all.
tduds
Dec 10, 21 11:56 pm
(also it was damn tasty)
x-jla
Dec 11, 21 12:15 am
Looks amazing!
randomised
Dec 11, 21 7:53 am
Could’ve used a little more time resting before plating up, but I’m nitpicking...
proto
Dec 11, 21 9:23 am
Dang
Wood Guy
Dec 11, 21 11:42 am
I'm gonna guess lamb chops with honey ginger sauce, mashed potatoes with alliums and corn, braised sprouting broccoli and a balsamic reduction. How close am I?
tduds
Dec 15, 21 1:30 pm
Close, and very good guesses based on simply the photo. Herb crusted lamb, mashed celery root w/ thyme, wilted spinach, and a black ale reduction. All around a very 'British Isles' take on a typically french classic.
tduds
Dec 15, 21 1:33 pm
I'd highly recommend making the beer reduction for any meat + potatoes dish. Super simple - a can of black ale and a tablespoon of molasses into a saucepot and reduce slowly (it will boil over very easily!) down to about 2-3oz. Remove from the heat and whisk in 1-2 tablespoons brown sugar. Voila.
Wood Guy
Dec 16, 21 9:04 am
Oh good idea mashing celeriac! I've been missing potatoes (due to my keto diet) but celeriac would be ok. Black ale reduction sounds tasty.
TIQM
Dec 11, 21 11:46 am
Homemade cranberry sauce, house specialty for the holidays.
Nam Henderson
Dec 19, 21 11:51 pm
Oooh, a Cranberry 3-way (dried, juice, fresh) version with citrus and dark chocolate is a long-time classic must make for me! Whats the yellow stuff/your recipe (pineapple)?
TIQM
Dec 20, 21 10:00 am
Hi Nam. It’s chunks of tart green apple, like a Granny Smith. And the other secret ingredient is small dice of orange rind. When that cooks down into the sauce, it gives it a wonderful citrusy taste that goes really well with the cinnamon and cloves.
Nam Henderson
Dec 22, 21 1:00 am
Ah, apple, I'll have to give it a try!
x-jla
Dec 15, 21 11:26 am
Tinga de pollo.
x-jla
Dec 15, 21 11:38 am
steak pizzaiola…most people cook it fast. I slow cook it for an hour and a half so you can eat with a spoon. Brown steak, Sauté Roma tomato’s, onion, garlic, basil, red wine, return steak and simmer for 1 hour on low heat. A little Parmesan…
Looks great! I’ll have to try that. I have a fantastic scalloped potatoes recipe that’s basically cream and a mountain of shredded Gruyere. Love.
Nam Henderson
Dec 22, 21 1:02 am
We made this for breakfast earlier this year and they blew my mind. All the delish of a souffle without any of the req precision...!?
x-jla
Dec 23, 21 11:01 pm
I’m on a sweet potato kick lately.
x-jla
Dec 23, 21 11:02 pm
Usually I carmalize them in broiler, but was too hungry to wait.
proto
Dec 24, 21 11:38 am
We do our formal, festive meal on xmas eve…roast lamb tonight
[xmas day is always leftovers in pajamas all day]
Merry Christmas, chefs!
greenlander1
Dec 25, 21 2:33 pm
Merry Christmas All!
this is a super easy dish. takes only 15 min to prep.
1 free range hen (only $15 from an under the radar a local guy in SGV area of LA)
lemon, rosemary, olive oil, layer of potatoes to cook in chicken fat.
While the chicken is in broiler, sautee the chicken liver and heart as an appetizer. Just add salt and pepper.
The great part is all the leftover bones went into the pot for soup and has more flavor than a reg grocery store chicken with all the meat on.
Orhan Ayyüce
Dec 25, 21 8:15 pm
this is going into the oven. relatively thin roast so I had to improvise a way attaching to a rack. but i first deboned it put some fresh herbs in between and bundled the bone back to the meat. no doubt it will be good for two of us and next to cream of spinach from scratch. there’s horseradish and stuff too. simple stuff. christmas day 5:00 pm, los angeles. this is a meat heavy thread so i think it’s ok to post. joyous xmas and happy healthy new year everybody!
Orhan Ayyüce
Dec 25, 21 9:23 pm
I’m bit of a cowboy with meat.
Orhan Ayyüce
Dec 25, 21 9:35 pm
My cooking mentors are Julia Childs and Jacques Pepin.
proto
Dec 30, 21 1:54 pm
I just want to tell you that looks perfect!
x-jla
Dec 27, 21 9:24 pm
My Italian bread is getting better…
x-jla
Dec 27, 21 9:34 pm
to go with my bread…chicken soup with acini de pepe…
x-jla
Dec 27, 21 9:48 pm
section view
proto
Dec 30, 21 1:55 pm
Nicely done!
x-jla
Dec 27, 21 10:56 pm
cold day…
Bench
Dec 30, 21 8:39 am
Any Michael Pollan fans out there? I'm on a tear recently getting through his entire library, absolutely love it. While I consider myself already a fairly conscious eater, i find i am getting even more interested in the background/sourcing of what i buy now. Ive seen some valid criticism on certain points to his work, but overall, hes fast becoming one of my favorite writers.
Wood Guy
Feb 19, 22 9:07 am
Belated response--yes, I'm a Michael Pollan fan--Omnivore's Dilemma was one of a few books that changed how my wife and I view food, from growing to eating, which led to us leaving our small city and buying an old farm so we could grow more of our own. I've been eating a lot of meat as part of a Keto diet but now that I'm close to my goal weight I'm scaling back on meat and working toward getting back to a plant-based diet.
x-jla
Feb 18, 22 10:35 pm
pizza
Non Sequitur
Feb 19, 22 12:26 am
No pineapple? boo urns
randomised
Feb 19, 22 10:45 am
Of course not, otherwise not allowed to call it pizza.
Non Sequitur
Feb 19, 22 11:15 am
Quite the opposite Rando. I'd say, with certainty, that a pizza without pineapple is a waste of dinner.
randomised
Feb 19, 22 1:57 pm
so you don’t eat pizza, that’s okay…it’s a tarte flambée with tomato sauce(!)
x-jla
Feb 19, 22 2:19 pm
Don’t make me come up to Canada and put ketchup on poutine
Non Sequitur
Feb 19, 22 3:10 pm
this is the distraction I need.
tduds
Feb 21, 22 2:32 pm
Quality content.
tduds
Feb 21, 22 2:32 pm
I think my most controversial food opinion is that I'm ambivalent about pineapple on pizza. It's fine. I wouldn't order it, but if someone else got one I'd happily eat a slice.
randomised
Feb 21, 22 4:58 pm
only feel sorry for those burnt basil leaves
x-jla
Feb 21, 22 7:28 pm
I cooked the basil into the sauce. It’s not burnt. The other green is broccoli rabe that was sautéed in olive oil and garlic…
x-jla
Feb 21, 22 7:28 pm
I usually put some fresh basil on top, but I ran out
x-jla
Feb 21, 22 7:33 pm
And made that sauce from fresh tomatoes that I roast in the oven. Tip: instead of boiling to remove skins, it’s easier to half them, place them face down, drizzle with olive oil, and bake at 350 for 45 mins. The skins pull right off, and it removes most of the water…
tduds
Feb 21, 22 2:37 pm
Made Peking Duck (well, a variation on it) for valentine's day. Everything from scratch except the Hoisin Sauce. Really really happy with the results.
randomised
Feb 21, 22 5:00 pm
impressive!
x-jla
Feb 21, 22 7:34 pm
Looks great!
citizen
Feb 22, 22 3:17 pm
That looks delicious.
Wood Guy
Feb 23, 22 7:53 am
Yum! I’m a sucker for duck anyway but that looks really good.
jacksparrow1
Mar 19, 22 8:31 am
Now this is the thing I love. I love to cook food and my most favourite is sushi made up on pink himalayan salt blocks. I have these salt slabs in all the possible sizes.
x-jla
Mar 31, 22 10:50 am
Last nights food. Lentil, kale, potato soup in a with some spicy smoked paprika meatballs (not shown)
x-jla
Mar 31, 22 10:54 am
Sauté red bell pepper, onion, garlic, tomatoes in olive oil…salt, pepper, smoked paprika, coriander…deglaze with chicken stock… emulsify in pot…add lentils…add chicken stock and potatoes. Simmer for 60 mins…add kale towards end…you’re welcome
x-jla
Mar 31, 22 11:00 am
Meatballs: dice up 5-6 slices of white bread, soak in milk, add one egg, grated onion, salt, pepper, smoked paprika, chili flakes, pine nuts, parsley, 2 lbs of ground beef or mix 1/2 with pork, cover baking dish in olive oil and some soup…pan fry til brown, put in baking dish and bake at 400 for 20-25 mins. Skip frying if you want and bake for 35-40 mins.
x-jla
Mar 31, 22 11:01 am
Trust me…white bread sounds low brow…but it’s the key.
x-jla
Aug 15, 22 6:19 pm
chicken cacciatore and risotto.
atelier nobody
Aug 15, 22 9:22 pm
Question for the gallery:
I have a favorite comfort food (described below). The name it has always been referred to by, at least in my family, is one that we didn't used to realize but now know includes both a racial and sex/gender slur, so my mom and I are looking for a better name for it.
The yummy, yummy dish is made by combining eggs and creamed corn and cooking to a consistency somewhere between typical scrambled eggs and creamed corn, then adding chopped up cooked bacon (or bacon "bits" from a bag if you're lazy).
What would you call this?
citizen
Aug 15, 22 11:15 pm
Whatever you call it, call me when it's ready! It sounds amazing.
Wood Guy
Aug 16, 22 9:28 am
How about corn custard? Scrambled corn? Corn scramble? Corned eggs?
Really nice Tomatoes from the garden, roasted with a little olive oil and pealed…used to make some sauce…
Jovan Millet
Sep 15, 22 4:48 pm
While I love the idea of cooking, I can't stand doing it in practice. I just ordered a bunch of those Huel powders, and I'm going to try out using those as replacements for cooking my meals. Anyone else have experience with these things?
x-jla
Sep 15, 22 4:57 pm
You should probably consult a doctor. I don’t think that’s good for you.
x-jla
Sep 15, 22 4:59 pm
Easiest and healthiest food if you don’t like cooking…raw vegetables, boiled eggs, sardines, etc. Tons of simple things that are way better than that ultra processed stuff.
atelier nobody
Sep 16, 22 12:57 pm
Not that brand, but I have twice been on all protein shake diets (for weight loss) and still drink a lot of protein shakes.
Things to look out for:
Make sure you're getting enough total calories - there's a reason extreme weight loss programs use all protein shakes; it's because drinking 2000 kcal/day of all shakes is actually kind of hard.
Check the micronutrients in your shakes - you might need to take supplements.
As x-jla said, it's probably better to find some "easy" foods in combination with some shakes than to do all shakes.
citizen
Oct 19, 22 4:32 pm
Also a cooking-phobe here, sadly. And I love the idea of it, too. But not enough patience and persistence. Thank heavens lots of other people are wonderful cooks!
Nam Henderson
Sep 16, 22 12:27 am
Been wanting to make this Somali crepe-ish thing. Flavors of cardamon and ghee, yum!
Lately also been doing a bit of extra "cooking" and preserving, of the last fruits and herbs of summer.
x-jla
Oct 16, 22 12:31 am
Broccoli rabe, ricotta, frittata…15 min meal
citizen
Oct 19, 22 4:33 pm
15 minutes for you, a day-and-a-half (plus relationship counseling) for me. It looks scrumptious!
JLC-1
Oct 17, 22 10:21 am
Empanadas de Pino Chilenas
JLC-1
Oct 17, 22 10:23 am
empanadas
x-jla
Nov 3, 22 7:20 pm
pizza.
x-jla
Nov 6, 22 9:55 pm
sfincioni. This would be my last meal.
tduds
Nov 7, 22 1:18 pm
Started the baby on real food this month. So far just simple purees. One main ingredient and a little bit of seasoning. It's so much fun to watch him discover taste!
So far he loves pears, sweet potatoes, white beans and beets (oh the mess!). Only outright rejection was broccoli, but I'm gonna keep working on that one.
Highly recommend this book:
x-jla
Nov 7, 22 2:10 pm
Take it from a 4 time veteran…go easy on the fruit and heavy on the vegetables. We made that mistake 3/4 times and 3/4 of them were super picky toddlers who only wanted sweet flavors.
Nam Henderson
Nov 12, 22 11:21 pm
Ours was def preferential to berries, preferably blue, only for first year or so of eating. Not lately though. Doesn't touch them.
Nam Henderson
Nov 22, 22 10:50 pm
Anyone trying anything new/special this year for Thanksgiving? For us it's ordering the pie from local baker. Seemed more reasonable as there will just be 4 of us this year.
b3tadine[sutures]
Nov 23, 22 9:26 pm
I'm trying Thanksgiving with Covid-19 taste buds.
Non Sequitur
Nov 23, 22 11:19 pm
but... thanksgiving is in october?
b3tadine[sutures]
Nov 24, 22 6:56 am
For maple syrup guzzling, labatts swirling, hosers. Yes.
Marc Miller
Nov 25, 22 2:27 pm
We refer to October Thanksgiving as "dressing rehearsal."
Or the turkey round-robin.
Non Sequitur
Nov 25, 22 2:54 pm
a robin-stuffed turkey? Sounds... interesting. Keep me some leftovers please.
Marc Miller
Nov 26, 22 11:17 am
Or that I could attend legit thanksgiving dinners on three separate days that weekend...
tduds
Nov 28, 22 12:47 pm
This year we broke down the turkey ahead of time and cooked the legs separately - slow-braised in red wine. Roasted the breast day-of. Only took a about 90 minutes in the oven, and the dark meat was the best I've ever had. Highly recommend this method.
ill_will
Nov 28, 22 1:04 pm
Tried a squash/curry soup, pretty amazing stuff. Curry, cayenne, cumin, cinnamon (just a little), and sage. Insane.
Nam Henderson
Nov 28, 22 11:37 pm
@beta hopefully feeling better?!
tduds
Nov 29, 22 11:17 am
We also did a curried squash soup as an appetizer. Just a little mug for sipping. With a mushroom + swiss puff pastry thing on the side. Super good! I love thanksgiving.
Everyday Architect
Nov 21, 23 11:45 am
Bumping in honor of US Home Cooking Week ... otherwise known as Thanksgiving.
citizen
Nov 22, 23 12:13 am
Not to brag, but I made my famous Crispix cereal with store-bought blueberries today. I can jot down the recipe if anyone ambitious is interested.
Chad Miller
Nov 22, 23 9:57 am
We (wife and I) always go out for Thanksgiving. Yes, we're that couple. ;)
Wood Guy
Nov 22, 23 10:45 am
My wife and I are making roast pork loin (from a pig we raised) tomorrow, for ourselves. On Saturday we'll bring roasted veggies and a cheese dip to a family gathering.
Nam Henderson
Dec 16, 23 12:36 am
We skipped cooking this year and went for dim sum. Probably first time in all my adult years I didn't cook a full spread but totally loved it/such a treat!
x-jla
Jan 23, 24 11:58 am
My future Sister in law made these. My favorite treat. They looked way prettier before I demolished the plater…
Non Sequitur
Jan 23, 24 7:05 pm
what are they? Also, where you been these last 6+ months?
x-jla
Jan 23, 24 9:12 pm
Hey! It’s pistachio baklava. I’ve been on a social media break. family tragedy and been busy at work so I’ve been filling my free time with less stressful things like family and hobbies and less media in general.
Orhan Ayyüce
Oct 5, 24 10:41 pm
gourmet‘s delight,
smart and delicious american food
tonite
Nam Henderson
Oct 9, 24 12:19 am
No chips or fries with that? I ate two burger(s) myself tonight!
What have you cooked lately that you thought was good? My wife and I both love to cook (and eat) but need some new ideas.
If you're interested, you can see some of the things we cook here: https://www.instagram.com/expl... And I have some food (and farming) pics on this account: https://www.instagram.com/gree....
*bump*
Early in this thread I posted last year's anniversary dinner. It's been another year, and I made another dinner. Instead of just going balls to the wall fancy, lately I've been trying to land on a theme and build a menu around that. This year my idea was "dumplings."
My wife *loves* dumplings, of all sorts. From gyoza to pierogis to dough balls in chicken soup. Fun thing about dumplings is literally every culture has one. So, for this year I picked a few and made a series of small plates. Five in all.
xiao long bao w/ spiced soy reduction.
lobster + avocado wonton. persimmon. nam prik pao.
'chicken + dumpling' roasted game hen leg with a boiled cream dumpling. pureed pan drippings + aromatics. english peas.
duck confit + wild mushroom ravioli. acorn squash puree. persimmon + red wine jus. parsley + caper salsa.
sour cherry vareniki (russian pierogis). mascarpone. honey. mint.
Also had some drink pairings, but I didn't photograph them.
Great idea to build a menu that way!
Wow! Looks amazing. The food itself, but also the photos. I'm not sure people appreciate what it takes to get good photos of food. I had forgotten all about this thread! I've been on a Keto diet for a few months (the first rule of Keto Club is that you have to tell everyone) and I'm really drooling over those dumplings--
Thanks! I've been practicing my photography as well as my cooking.
Those look wonderful! What's your address? =O]
Just seeing this now but this course looks amazing, esp the vareniki! Oddly enough my Canadian Ukranian grandma always used term pierogi... Any of the drinks/pairings particularly noteworthy?
Happy Thanksgiving! What are my fellow Americans (or ex-pats) cooking today?
My mother in law is making a relatively traditional meal. She's a good cook so it should be tasty. I love traditional (or creative) Thanksgiving food but thanks to my keto diet my gut can't handle carbs without blowing up like a balloon so I'll have to resist my favorite sides. Her specialty is pies-made from scratch, with lard--so I'll be saving (or exceeding) my carb allowance for a generous slice of that!
Pumpkin pie? Fed-ex me some leftovers.
i'm spatchcocking a turkey. half ended up in the oven over a mirepoix for a gravy base and half is in a smoker.
Apple pie, Non--I can't believe I didn't include that important detail! Pumpkin pie is up there with the greats but you can't beat a good apple pie, IMO.
Curtkram, both sound delicious!
I just got word that my MIL's turkey is in the oven, filled with stuffing. She's good at cooking most things but I find cooking whole birds with stuffing inside is a good way to ruin the meat. I usually cook turkeys with a few lemons, lots of garlic cloves and a generous handful of fresh herbs. Oh well, at least there will be pie!
Looks delicious! We have the same red Creuset dutch oven. How was the vegan turkey?
WG, it was delicious, I slow cooked this with cocoanut milk, and vegetarian broth, and it was completely infused. Perfect.
this thread = ridiculous
Bravo!
This year was my first time heading up the feast. Never roasted a thanksgiving bird before, but thanks to Alton Brown it turned out pretty good!
Kept the sides fairly traditional:
& finally, my favorite part of Thanksgiving, turning the leftovers into broth!
can one of you successful chefs tell me the steps to effectively peel a hard boiled egg that doesn't end up looking like edward james olmos?
I usually dump some ice cubes right after throwing away the hot water after boiling. Then wait for a bit till the eggs have cooled down some. Usually works...
so i've tried "older" eggs; the cool bath; rolling the eggs prior to peeling; tapping the shell with a spoon to consistently crack the shell into bits prior to peeling; not tapping
best practice so far is getting someone else to do it :) but i still can't do it predictably
found this: https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs
It's true that the laminate-shelled, decimated HBE is the food version of the common cold. Unavoidable and low-stakes, but so danged frustrating.
proto, my wife and I have a long-running debate about how to cook and peel eggs. I have a system that works pretty well, but she has tried to convince me that her way is better. She has sent me an article at least twice about her way but I never read it.
Well, I read your linked article and it makes sense to me, so I forwarded it to my wife. Her response: "THAT'S MY METHOD. THAT'S THE ARTICLE I SENT YOU!" Oops. Marriage...
Hahaha!
I'm really happy with how this plating turned out and I want to share it. That's all.
(also it was damn tasty)
Looks amazing!
Could’ve used a little more time resting before plating up, but I’m nitpicking...
Dang
I'm gonna guess lamb chops with honey ginger sauce, mashed potatoes with alliums and corn, braised sprouting broccoli and a balsamic reduction. How close am I?
Close, and very good guesses based on simply the photo. Herb crusted lamb, mashed celery root w/ thyme, wilted spinach, and a black ale reduction. All around a very 'British Isles' take on a typically french classic.
I'd highly recommend making the beer reduction for any meat + potatoes dish. Super simple - a can of black ale and a tablespoon of molasses into a saucepot and reduce slowly (it will boil over very easily!) down to about 2-3oz. Remove from the heat and whisk in 1-2 tablespoons brown sugar. Voila.
Oh good idea mashing celeriac! I've been missing potatoes (due to my keto diet) but celeriac would be ok. Black ale reduction sounds tasty.
Homemade cranberry sauce, house specialty for the holidays.
Oooh, a Cranberry 3-way (dried, juice, fresh) version with citrus and dark chocolate is a long-time classic must make for me! Whats the yellow stuff/your recipe (pineapple)?
Hi Nam. It’s chunks of tart green apple, like a Granny Smith. And the other secret ingredient is small dice of orange rind. When that cooks down into the sauce, it gives it a wonderful citrusy taste that goes really well with the cinnamon and cloves.
Ah, apple, I'll have to give it a try!
steak pizzaiola…most people cook it fast. I slow cook it for an hour and a half so you can eat with a spoon. Brown steak, Sauté Roma tomato’s, onion, garlic, basil, red wine, return steak and simmer for 1 hour on low heat. A little Parmesan…
We plan on making this for Christmas dinner.
Looks great! I’ll have to try that. I have a fantastic scalloped potatoes recipe that’s basically cream and a mountain of shredded Gruyere. Love.
We made this for breakfast earlier this year and they blew my mind. All the delish of a souffle without any of the req precision...!?
I’m on a sweet potato kick lately.
Usually I carmalize them in broiler, but was too hungry to wait.
We do our formal, festive meal on xmas eve…roast lamb tonight
[xmas day is always leftovers in pajamas all day]
Merry Christmas, chefs!
Merry Christmas All!
this is a super easy dish. takes only 15 min to prep.
1 free range hen (only $15 from an under the radar a local guy in SGV area of LA)
lemon, rosemary, olive oil, layer of potatoes to cook in chicken fat.
While the chicken is in broiler, sautee the chicken liver and heart as an appetizer. Just add salt and pepper.
The great part is all the leftover bones went into the pot for soup and has more flavor than a reg grocery store chicken with all the meat on.
this is going into the oven. relatively thin roast so I had to improvise a way attaching to a rack. but i first deboned it put some fresh herbs in between and bundled the bone back to the meat. no doubt it will be good for two of us and next to cream of spinach from scratch. there’s horseradish and stuff too. simple stuff. christmas day 5:00 pm, los angeles. this is a meat heavy thread so i think it’s ok to post. joyous xmas and happy healthy new year everybody!
I’m bit of a cowboy with meat.
My cooking mentors are Julia Childs and Jacques Pepin.
I just want to tell you that looks perfect!
My Italian bread is getting better…
to go with my bread…chicken soup with acini de pepe…
section view
Nicely done!
cold day…
Any Michael Pollan fans out there? I'm on a tear recently getting through his entire library, absolutely love it. While I consider myself already a fairly conscious eater, i find i am getting even more interested in the background/sourcing of what i buy now. Ive seen some valid criticism on certain points to his work, but overall, hes fast becoming one of my favorite writers.
Belated response--yes, I'm a Michael Pollan fan--Omnivore's Dilemma was one of a few books that changed how my wife and I view food, from growing to eating, which led to us leaving our small city and buying an old farm so we could grow more of our own. I've been eating a lot of meat as part of a Keto diet but now that I'm close to my goal weight I'm scaling back on meat and working toward getting back to a plant-based diet.
pizza
No pineapple? boo urns
Of course not, otherwise not allowed to call it pizza.
Quite the opposite Rando. I'd say, with certainty, that a pizza without pineapple is a waste of dinner.
so you don’t eat pizza, that’s okay…it’s a tarte flambée with tomato sauce(!)
Don’t make me come up to Canada and put ketchup on poutine
this is the distraction I need.
Quality content.
I think my most controversial food opinion is that I'm ambivalent about pineapple on pizza. It's fine. I wouldn't order it, but if someone else got one I'd happily eat a slice.
only feel sorry for those burnt basil leaves
I cooked the basil into the sauce. It’s not burnt. The other green is broccoli rabe that was sautéed in olive oil and garlic…
I usually put some fresh basil on top, but I ran out
And made that sauce from fresh tomatoes that I roast in the oven. Tip: instead of boiling to remove skins, it’s easier to half them, place them face down, drizzle with olive oil, and bake at 350 for 45 mins. The skins pull right off, and it removes most of the water…
impressive!
Looks great!
That looks delicious.
Yum! I’m a sucker for duck anyway but that looks really good.
Now this is the thing I love. I love to cook food and my most favourite is sushi made up on pink himalayan salt blocks. I have these salt slabs in all the possible sizes.
Last nights food. Lentil, kale, potato soup in a with some spicy smoked paprika meatballs (not shown)
Sauté red bell pepper, onion, garlic, tomatoes in olive oil…salt, pepper, smoked paprika, coriander…deglaze with chicken stock… emulsify in pot…add lentils…add chicken stock and potatoes. Simmer for 60 mins…add kale towards end…you’re welcome
Meatballs: dice up 5-6 slices of white bread, soak in milk, add one egg, grated onion, salt, pepper, smoked paprika, chili flakes, pine nuts, parsley, 2 lbs of ground beef or mix 1/2 with pork, cover baking dish in olive oil and some soup…pan fry til brown, put in baking dish and bake at 400 for 20-25 mins. Skip frying if you want and bake for 35-40 mins.
Trust me…white bread sounds low brow…but it’s the key.
chicken cacciatore and risotto.
Question for the gallery:
I have a favorite comfort food (described below). The name it has always been referred to by, at least in my family, is one that we didn't used to realize but now know includes both a racial and sex/gender slur, so my mom and I are looking for a better name for it.
The yummy, yummy dish is made by combining eggs and creamed corn and cooking to a consistency somewhere between typical scrambled eggs and creamed corn, then adding chopped up cooked bacon (or bacon "bits" from a bag if you're lazy).
What would you call this?
Whatever you call it, call me when it's ready! It sounds amazing.
How about corn custard? Scrambled corn? Corn scramble? Corned eggs?
is it this? https://www.tasteofhome.com/recipes/corny-scrambled-eggs/
Really nice Tomatoes from the garden, roasted with a little olive oil and pealed…used to make some sauce…
While I love the idea of cooking, I can't stand doing it in practice. I just ordered a bunch of those Huel powders, and I'm going to try out using those as replacements for cooking my meals. Anyone else have experience with these things?
You should probably consult a doctor. I don’t think that’s good for you.
Easiest and healthiest food if you don’t like cooking…raw vegetables, boiled eggs, sardines, etc. Tons of simple things that are way better than that ultra processed stuff.
Not that brand, but I have twice been on all protein shake diets (for weight loss) and still drink a lot of protein shakes.
Things to look out for:
As x-jla said, it's probably better to find some "easy" foods in combination with some shakes than to do all shakes.
Also a cooking-phobe here, sadly. And I love the idea of it, too. But not enough patience and persistence. Thank heavens lots of other people are wonderful cooks!
Been wanting to make this Somali crepe-ish thing. Flavors of cardamon and ghee, yum!
Lately also been doing a bit of extra "cooking" and preserving, of the last fruits and herbs of summer.
Broccoli rabe, ricotta, frittata…15 min meal
15 minutes for you, a day-and-a-half (plus relationship counseling) for me. It looks scrumptious!
Empanadas de Pino Chilenas
empanadas
pizza.
sfincioni. This would be my last meal.
Started the baby on real food this month. So far just simple purees. One main ingredient and a little bit of seasoning. It's so much fun to watch him discover taste!
So far he loves pears, sweet potatoes, white beans and beets (oh the mess!). Only outright rejection was broccoli, but I'm gonna keep working on that one.
Highly recommend this book:
Take it from a 4 time veteran…go easy on the fruit and heavy on the vegetables. We made that mistake 3/4 times and 3/4 of them were super picky toddlers who only wanted sweet flavors.
Ours was def preferential to berries, preferably blue, only for first year or so of eating. Not lately though. Doesn't touch them.
Anyone trying anything new/special this year for Thanksgiving? For us it's ordering the pie from local baker. Seemed more reasonable as there will just be 4 of us this year.
I'm trying Thanksgiving with Covid-19 taste buds.
but... thanksgiving is in october?
For maple syrup guzzling, labatts swirling, hosers. Yes.
We refer to October Thanksgiving as "dressing rehearsal." Or the turkey round-robin.
a robin-stuffed turkey? Sounds... interesting. Keep me some leftovers please.
Or that I could attend legit thanksgiving dinners on three separate days that weekend...
This year we broke down the turkey ahead of time and cooked the legs separately - slow-braised in red wine. Roasted the breast day-of. Only took a about 90 minutes in the oven, and the dark meat was the best I've ever had. Highly recommend this method.
Tried a squash/curry soup, pretty amazing stuff. Curry, cayenne, cumin, cinnamon (just a little), and sage. Insane.
@beta hopefully feeling better?!
We also did a curried squash soup as an appetizer. Just a little mug for sipping. With a mushroom + swiss puff pastry thing on the side. Super good! I love thanksgiving.
Bumping in honor of US Home Cooking Week ... otherwise known as Thanksgiving.
Not to brag, but I made my famous Crispix cereal with store-bought blueberries today. I can jot down the recipe if anyone ambitious is interested.
We (wife and I) always go out for Thanksgiving. Yes, we're that couple. ;)
My wife and I are making roast pork loin (from a pig we raised) tomorrow, for ourselves. On Saturday we'll bring roasted veggies and a cheese dip to a family gathering.
We skipped cooking this year and went for dim sum. Probably first time in all my adult years I didn't cook a full spread but totally loved it/such a treat!
what are they? Also, where you been these last 6+ months?
Hey! It’s pistachio baklava. I’ve been on a social media break. family tragedy and been busy at work so I’ve been filling my free time with less stressful things like family and hobbies and less media in general.
gourmet‘s delight,
smart and delicious american food
tonite
No chips or fries with that? I ate two burger(s) myself tonight!