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Re: Today I Made:

Posted: Wed Jan 27, 2016 6:53 pm UTC
by Sandry
I've been cooking a fair bit and posting almost not at all. Whoops?

I've recently made vegetable and chickpea pot pie, spinach and white bean lasagna, cranberry cinnamon french toast casserole, red lentil dahl, a palak paneer knockoff, stupid amounts of fried rice and probably other things I've forgotten.

I should make something like that lasagna again. I did it with no boil noodles and got enough liquid in for that to work well, which therefore made a whole bunch of food relatively easily. Could do with more vegetables than just spinach, though.

Re: Today I Made:

Posted: Wed Jan 27, 2016 7:01 pm UTC
by freezeblade
Yesterday I made:
Easy rice bowl: made some white rice, spoon some roast veggies over the rice from last night's dinner (butternut squash, potato, carrot, onion), some chicken breast from last night's roast, along with some freshly sautéed kale and red pepper.

Pretty damn tasty.

Re: Today I Made:

Posted: Wed Jan 27, 2016 7:11 pm UTC
by AngelAttractor
Pizza.

Re: Today I Made:

Posted: Thu Jan 28, 2016 10:16 am UTC
by Nath
Sandry wrote:I've recently made vegetable and chickpea pot pie, spinach and white bean lasagna, cranberry cinnamon french toast casserole, red lentil dahl, a palak paneer knockoff, stupid amounts of fried rice and probably other things I've forgotten.


What was the palak paneer knockoff?

Re: Today I Made:

Posted: Fri Jan 29, 2016 5:19 am UTC
by PAstrychef
Lake trout baked with a pecan crust, asparagus, corn on the cob and baked potato. Mom really wanted vegetables, went to the store and never mentioned that she had gotten the corn and asparagus. So they were not in the first blush of youth, let alone being quite so out of season. But they cooked up ok.

Re: Today I Made:

Posted: Fri Jan 29, 2016 9:49 am UTC
by Neil_Boekend
Yesterday I made a Neil version of a traditional Dutch dish: "Wortelenstamp", or coarsely mashed [potatoes and carrots]. I modified the dish to my tastes (for 3 portions 2 kg of carrots and around 300 gram of potatoes, vegetarian and soy milk instead of normal milk). It is one of the few dishes where I like it when the vegetables are boiled slowly, although I don't submerge them in water as you are supposed to do. (Submerging means you'd have to drain tasty water before you start mashing or you'd have a soup instead of the desired lumpy paste). It came out better than I had made it in years. It had the perfect consistency: not too wet, not too dry. And I still have 2 portions in the fridge!

Re: Today I Made:

Posted: Sun Jan 31, 2016 3:47 am UTC
by PAstrychef
Playing with the pressure cooker, again. Made a dish of pork, sweet potato and coconut milk with hot peppers and dried pineapple I first made in a slow cooker. This time it took 20 minutes under pressure instead of 8 hours in the crock pot.
Both good, useful in different circumstances.
I think the next trick will be chili.

Re: Today I Made:

Posted: Sun Jan 31, 2016 5:31 pm UTC
by Neil_Boekend
Today I made fried Brussels sprouts with old goat cheese.

Re: Today I Made:

Posted: Sun Jan 31, 2016 11:54 pm UTC
by Nath
Last night: sous vide steak, and crispy roasted baby broccoli with garlic and anchovies.

Re: Today I Made:

Posted: Mon Feb 01, 2016 10:01 am UTC
by jobriath
Tried a massaman aubergine curry in the slow cooker, but don't think I've got the hang of actually cooking in that mode: I heard it steadily boiling at the 2hr mark. Bugger. Texture's garbage but the flavour's good, so going to whizz the whole thing up to make a tasty thick sauce in which to poach some chicken breasts. With rice, should come up okay.

Could I solicit favourite massaman curry recipes? Mine lacks something. Primary flavours are ginger, lemongrass, cardamom, cinnamon, and red chilli. Perhaps there's more I'm missing?

Re: Today I Made:

Posted: Mon Feb 01, 2016 10:55 am UTC
by Nath
I've had good luck with Leela Punyaratabandhu's recipes, though I haven't tried her Massaman.

And if you want to make the paste yourself:
http://importfood.com/videos/021-Dish8.html
http://importfood.com/videos/CurryPaste8a.html

As for what you're missing: I don't think ginger is a standard ingredient. You want some galangal and shrimp paste in your curry paste as well, and generous amounts of cumin and coriander (more than the cardamom and cinnamon). And are you using tamarind and fish sauce?

EDIT: dinner last night: Jacques Pepin's mustard-crust Cornish hen, and charred baby broccoli with anchovies and garlic.

Re: Today I Made:

Posted: Tue Feb 02, 2016 10:37 am UTC
by Moo
I haven't made any real food in days. I did bake brownies to take to a friend's house on Sunday, they went down very well.

I did try some sort of cheeseburger tartlet thing yesterday, but they are at best ok. Had some phyllo in the freezer for aaages, and some mince (beef/pork mix), both of which I wanted to use up.

Layered three squares of phyllo with butter, pressed into a muffin pan. First batch, I baked the pastry but they came out super brown so I decided I will fill the raw pastry and bake all at once, as I was afraid they already baked pastry would get overdone while filling cooked. Saved the cups for later use (I have no idea what later use).

Fried the mince with some onion, oreganum, parsley, beef stock, cumin, paprika and coriander (the mince was pretty tasty, I had some for dinner). Mixed this with a little tomato passata and filled the cups, topped with mozarella and baked.

The cups were soggy underneath, the whole thing seriously lacks an additional, punchier flavour (tomato relish? peppadews? WHO KNOWS), and the mozarella is totally bleh (should've used cheddar).

Bleh.

Re: Today I Made:

Posted: Tue Feb 02, 2016 1:51 pm UTC
by Zohar
Haven't made anything in a while, either - Alex keeps cooking and I have felt somewhat drained of energy. But last night I made a big batch of humus (I almost always give up on freezing cooked chickpeas in favor of MOAR HUMUS), and then a very simple lasagna. The lasagna was only OK - I didn't have great cheese, but I wanted to use it up.

Re: Today I Made:

Posted: Tue Feb 02, 2016 2:39 pm UTC
by jobriath
Thanks, Nath. I finally have an excuse to buy shrimp paste :D

Leela's recipes look excellent, btw...

Re: Today I Made:

Posted: Wed Feb 03, 2016 9:40 am UTC
by Moo
I had some overripe fruit so yesterday I made a banana loaf and some apple and pear muffins (based on smitten kitchen's pear bread).

Because it's for the kiddo's lunchbox I reduced the sugar then subbed it for xylitol; subbed a third of the flour for oat bran, and for the rest of the flour used stoneground wholewheat; and subbed half the butter for yogurt.

Kiddo had one of the muffins for breakfast and actually ate it*, so that's a huge win!


* he's not too much of a fussy eater, but he is a bit tactile defensive; he doesn't like what he calls "food in food". Raisins in muffins, onion in minced meat, nuts in carrot cake etc.

Re: Today I Made:

Posted: Fri Feb 05, 2016 2:54 am UTC
by PAstrychef
Persian spiced chicken with roasted spaghetti squash, pomegranate and pistachios. Tasty all around.

Re: Today I Made:

Posted: Fri Feb 05, 2016 1:58 pm UTC
by Zohar
Alex has a new Ethiopian cookbook (it's called Teff Love) and he's been trying stuff out from it. The various stews/casseroles/things work pretty well and are delicious. Yesterday we tried Injera bread for the first time and failed miserably. Essentially it's kind of like a sourdough pancake sort of bread, but our non-stick pan was too sticky. So then we tried again with oil in the pan. Then we tried in the microwave on an oiled flat plate. Then we tried in our (pretty non-stick) waffle-iron. Everything turned out a terrible mess. We ended up eating it with sourdough bread instead.

In related news, I decided we need new non-stick pans. Decided to go with these ones (the two-piece set). I hope they're good, but at least they're not expensive.

Re: Today I Made:

Posted: Mon Feb 08, 2016 2:21 pm UTC
by jobriath
Teff Love. Genius.

Slow cooking beef led to a strictly less tender result than pressure cooking! 8hr wasn't enough to melt(/gelatinise?) the bigger clusters of gristle, but similar cuts were meltingly tender after 34min at pressure. Maybe longer next time?

Re: Today I Made:

Posted: Mon Feb 08, 2016 3:45 pm UTC
by Zohar
Yesterday I made things! Had waffles for breakfast, then for a superbowl part I made pizza rolls and caramel popcorn.

Re: Today I Made:

Posted: Tue Feb 09, 2016 6:23 am UTC
by Nath
Last night: pseudotandoori Cornish hen, raita, and cilantro chutney, eaten with leftover takeout naan.

jobriath wrote:Slow cooking beef led to a strictly less tender result than pressure cooking! 8hr wasn't enough to melt(/gelatinise?) the bigger clusters of gristle, but similar cuts were meltingly tender after 34min at pressure. Maybe longer next time?

What temperature were you cooking at? Did you taste it part of the way through cooking? Even in a slow-cooker, meat can overcook. It gets more and more tender as the connective tissue gelatinizes, but then the meat fibers eventually break down and become dry and chalky. It's *possible* to cook meat at a low enough temperature that it'd take 8 hours to become tender, but it's more likely that your stew was perfect after 3 hours or so, and then toughened back up.

Well-timed relevant article: http://www.seriouseats.com/2016/02/scie ... -beef.html

Re: Today I Made:

Posted: Tue Feb 09, 2016 12:20 pm UTC
by Moo
I made banana muffins. Guess whose family only likes under-ripe bananas resulting in very ripe bananas every few weeks that need to be baked or something.

I also made really crap low carb brownies, kind of crap low carb coconut balls, and pretty great low carb pumpkin pecan scones.

Re: Today I Made:

Posted: Tue Feb 09, 2016 4:58 pm UTC
by freezeblade
Being fat Tuesday (pancake day) I made sourdough pancakes!

Re: Today I Made:

Posted: Tue Feb 09, 2016 5:27 pm UTC
by Zohar
Yesterday I made a spinach/kale/brussels sprouts quiche thing. I haven't tried it yet, but I'm about to have some of it for lunch.

Re: Today I Made:

Posted: Wed Feb 10, 2016 3:22 pm UTC
by jobriath
Nath wrote:What temperature were you cooking at? Did you taste it part of the way through cooking? Even in a slow-cooker, meat can overcook. It gets more and more tender as the connective tissue gelatinizes, but then the meat fibers eventually break down and become dry and chalky. It's *possible* to cook meat at a low enough temperature that it'd take 8 hours to become tender, but it's more likely that your stew was perfect after 3 hours or so, and then toughened back up.

Well-timed relevant article: http://www.seriouseats.com/2016/02/scie ... -beef.html

Heh, "low". I don't know the degree mark, but "normal" and "high" seem on the high side, so I wouldn't be surprised if low is too.

This all sounds plausible, thanks. The thing that confuses me is the knot of gristle that was still chewy. I took that to be a sign that gelatinisation hadn't finished, and indeed, the meat tended to hold its shape. I should actually perform an experiment like that in the article, though. Learn the ins and outs of my own kitchen equipment.

Many thanks for the pointers!

Re: Today I Made:

Posted: Thu Feb 11, 2016 7:32 am UTC
by Moo
Lifting the lid during cooking time can seriously influence the temperature, that's one thing to watch out for. I do it all the time, but just keep it in mind.

Re: Today I Made:

Posted: Fri Feb 12, 2016 11:21 am UTC
by Nath
Frittata with pancetta and potatoes, topped with Amatriciana sauce. There's a bit of leftover sauce, which I'll probably eat with spaghetti tomorrow.

Re: Today I Made:

Posted: Fri Feb 12, 2016 4:33 pm UTC
by freezeblade
Well, last night I prepped (for baking tonight):
Savory morning buns: Croissant dough filled with goat cheese, caramelized onions, chopped Canadian bacon, oregano, and sage. Placed in muffin pans in the fridge, so it'll get baked in the evening.

Re: Today I Made:

Posted: Mon Feb 15, 2016 12:11 pm UTC
by Moo
I baked with the kiddo. I did not however mean for the icing to look so much like blood - although I guess that's fitting in its own way too.

cookies.JPG
Happy (belated) Valentine's day!

Re: Today I Made:

Posted: Tue Feb 16, 2016 2:19 pm UTC
by Zohar
Those are cute!

We visited husband's grandparents in Wisconsin this weekend. We made a bunch of food for them so they can have hearty relatively nutritious stuff to eat - a big lasagna filled with vegetables, and some vegetarian and meat chili.

Re: Today I Made:

Posted: Sun Feb 21, 2016 6:29 am UTC
by Xanthir
Today I made Smoky Sweet-Potato Soup. It's a v tasty recipe, even though the shopper accidentally grabbed purple yams, so the color was... interesting.

However, I made one accidental substitution. The recipe called for "1/2 canned chipotle in adobo sauce". I read it as "1/2 can chipotle in adobo sauce". 4 chipotles later, the soup is nearly inedible, even after I've doctored the hell out of it with sugar and acid to help kill the spice. Wife and I add a quarter cup of yogurt each to our bowls, pour each of us a tall glass of milk, and toast several slices of bread, then tuck in.

It's still tasty! And I've edited the recipe to be clearer. ^_^

Re: Today I Made:

Posted: Sun Feb 21, 2016 7:03 am UTC
by Nath
Today I made breakfast tacos for dinner. (Also technically for breakfast, since that was my first proper meal of the day.) Basically a crispy hash of potatoes, bacon, onions, Thai chiles, and smoked paprika, with a couple of eggs scrambled in, served on soft corn tortillas with salsa and lime and such.

A few hours later, sous vide duck and mango red curry.

Re: Today I Made:

Posted: Mon Feb 22, 2016 8:35 am UTC
by Moo
I rediscovered the simple joy of some chicken portions, seasoned with a rosemary lemon seasoning out of a bottle (but a good bottle!) roasted over some chopped vegetables. For effort to taste ratio, it was amazing! The short cooking time of the combination microwave and convection oven sure helped too.

Re: Today I Made:

Posted: Mon Feb 22, 2016 9:59 am UTC
by Jeff_UK
(Yesterday) I made a very frugal (and delicious) dessert of my own inventing.

Apple and Raisin Bread and Butter Pudding!

Spare apples (about to go off)
Slightly stale old bread
Eggs (from my chickens, so practically free!)
Raisins
Vanilla extract
Milk (semi-skimmed)
caster sugar + brown sugar

Whisk 400ml Milk with 2 eggs add half a teaspoon of vanilla extract

Butter the bread and cut into small triangles (About 4 cm sides)

Peel and slice the apples into 3mm slices and chop into triangles with about 1.5 cm sides

Place one layer of the bread in a ramekin,
Cover in a layer of apples, a few raisins and a sprinkle of caster sugar.
Repeat until the dish is full (make sure the bread is below the top of the ramekin, then top the ramekins up with the liquid to just cover the bread.

Leave to soak in for around half an hour, then top with a little more apple, and sprinkle some brown sugar over the top

Put some boiling water in a deep baking tray (4-5 cm deep of water) put the ramekins in the water and bake @ 180 C for around 35 minutes. The liquid should set like custard, and the overall texture is like a soufflé. The top will be slightly crispy and crunchy.

Re: Today I Made:

Posted: Mon Feb 22, 2016 5:24 pm UTC
by freezeblade
Moo wrote:I rediscovered the simple joy of some chicken portions, seasoned with a rosemary lemon seasoning out of a bottle (but a good bottle!) roasted over some chopped vegetables. For effort to taste ratio, it was amazing! The short cooking time of the combination microwave and convection oven sure helped too.


This is a favorite simple meal of mine! Lovely and basic. I prefer a mix of sweet potato, onion, parsnip, and celery root for the veg mix, but any root veggies will do.

Yesterday I made: sourdough waffles in the morning, and challah in the evening, for sandwiches today.

Re: Today I Made:

Posted: Mon Feb 22, 2016 5:31 pm UTC
by Zohar
We also made some sourdough waffles this weekend, and sourdough bread too.

Re: Today I Made:

Posted: Tue Feb 23, 2016 2:38 am UTC
by Thesh
Sourdough waffles seems weird to me, considering I've never made waffles with yeast. Now I wish I had a waffle iron.

Re: Today I Made:

Posted: Tue Feb 23, 2016 1:43 pm UTC
by Zohar
Thesh wrote:Sourdough waffles seems weird to me, considering I've never made waffles with yeast. Now I wish I had a waffle iron.

Honestly they're not my favorite. They're very crisp, which is great, but they feel too light, not substantial enough.

Re: Today I Made:

Posted: Wed Feb 24, 2016 3:43 am UTC
by PAstrychef
Yesterday it was beef braised with coffee, orange and cinnamon, today it was lemon rissoto. Both done nicely in the instant pot. Very handy cooking tool to have. Now that I've figured out how long it takes for the pot to get up to pressure I'm better at timing meals. I did a great job on a multigrain mix I get from the Japanese market, much better than I can manage either on the stove or in the regular rice cooker.

Re: Today I Made:

Posted: Wed Feb 24, 2016 4:34 am UTC
by Mighty Jalapeno
Zohar wrote:
Thesh wrote:Sourdough waffles seems weird to me, considering I've never made waffles with yeast. Now I wish I had a waffle iron.

Honestly they're not my favorite. They're very crisp, which is great, but they feel too light, not substantial enough.

YOU'RE MAKING ME WANT THEM MORE.

Re: Today I Made:

Posted: Wed Feb 24, 2016 6:47 am UTC
by Nath
Made some duck fat fried rice yesterday to eat with leftover duck curry. Let this meal serve as a warning to all duckkind.