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Re: Today I Made:

Posted: Tue Jan 08, 2019 4:03 am UTC
by Soot Leopard
Spent the afternoon making chili from a different recipie than I used to use. Never considered using red wine in the broth before, but it turned out really well.

Re: Today I Made:

Posted: Tue Jan 08, 2019 11:49 am UTC
by PAstrychef
Braised some artichokes and chicken with lemon and garlic and served them over gnocchi and orzo-I had way less orzo than I thought I did when I started. Tomorrow is going to be prime rib roast fancy dinner-spuds in the pan, Brussels sprouts, salad, something fancy for dessert. Maybe molten chocolate cakes...
Sandry wrote:Made vegan caramel for the first time last night.

What temperature did you cook the caramel to? It needs to be over 260 to hard crack when cold. Also, if you used maple syrup instead of corn syrup it needs to cook more. I prefer to use golden syrup (Lyles brand is the most available).

Re: Today I Made:

Posted: Tue Jan 08, 2019 5:25 pm UTC
by Sandry
PAstrychef wrote:
Sandry wrote:Made vegan caramel for the first time last night.

What temperature did you cook the caramel to? It needs to be over 260 to hard crack when cold. Also, if you used maple syrup instead of corn syrup it needs to cook more. I prefer to use golden syrup (Lyles brand is the most available).

Ahh. Only 250. That's what the recipe said, but it didn't talk about that kind of specifics of end product. I did use corn syrup, because it seemed like there was discussion of requiring it for the invert sugar to prevent crystallization, so I didn't think I could even get away with maple syrup. Does that work? If so, I definitely would want to retry with that.

Sunday I made 23 apples worth of applesauce, about a dozen potatoes worth of twice baked potatoes with broccoli, and an asparagus and cheddar quiche. This is too much food, and I clearly need to freeze some of it. I think I was having a reaction to having eaten out too often over the holidays and really wanting to get back to cooking things again.

Also? There's basically no such thing as too much garlic. I put so much in the potatoes and I have zero regrets.

Re: Today I Made:

Posted: Tue Jan 08, 2019 6:43 pm UTC
by PAstrychef
Crystallization is what makes the caramel, or any other candy, crack when cold. Most caramels are chewy, and are cut and wrapped in waxed paper. Toffee is basically a hard crack caramel, so you might try that instead. Never tried to make a vegan version myself.

Re: Today I Made:

Posted: Wed Jan 09, 2019 5:23 am UTC
by dubsola
[quote="PAstrychef"Tomorrow is going to be prime rib roast fancy dinner-spuds in the pan, Brussels sprouts, salad, something fancy for dessert. Maybe molten chocolate cakes...[/quote]
Oh boy!

I'm sure I made a bunch of stuff over the holidays but all I can remember is our impromptu NYE party food - I did pizzas. I only have one stone so I'd make one, bring it out for the guests and then start on the next. They turned out fantastic.

-Roasted red, yellow and orange capsicum with mozzarella
-Pear, Walnut, Rocket and Feta
-Chorizo, Italian sausage (ie pork & fennel), homemade bacon and the roasted red peppers from before
-Fancy mushroom - enoki, stool and portobello fried in butter beforehand then tossed with pesto and served with gorgonzola cheese - this one was my favourite, even better than the meatlovers

After midnight my remaining guests started mentioning how good the pizzas were and I could just tell they were drunk and hungry, so I made a couple more pizzas and the crowd went wild. Pizza parties are GREAT. I'm definitely doing this again.

Re: Today I Made:

Posted: Wed Jan 09, 2019 7:54 am UTC
by Moo
dubsola wrote:Oh boy!

I'm sure I made a bunch of stuff over the holidays but all I can remember is our impromptu NYE party food - I did pizzas. I only have one stone so I'd make one, bring it out for the guests and then start on the next. They turned out fantastic.

-Roasted red, yellow and orange capsicum with mozzarella
-Pear, Walnut, Rocket and Feta
-Chorizo, Italian sausage (ie pork & fennel), homemade bacon and the roasted red peppers from before
-Fancy mushroom - enoki, stool and portobello fried in butter beforehand then tossed with pesto and served with gorgonzola cheese - this one was my favourite, even better than the meatlovers

After midnight my remaining guests started mentioning how good the pizzas were and I could just tell they were drunk and hungry, so I made a couple more pizzas and the crowd went wild. Pizza parties are GREAT. I'm definitely doing this again.

That sounds delicious, but like you spent a lot of time working/alone! I hope you got to chill and mingle also.

Re: Today I Made:

Posted: Thu Jan 10, 2019 12:07 am UTC
by dubsola
That does happen, but not this time - I grabbed a helper and people came in and out of the kitchen. And once it was all done I got to chill and mingle. I don't mind really, I'm kinda used to it having kids and having to follow them around (this happens less and less as they get older)

Re: Today I Made:

Posted: Thu Jan 10, 2019 3:18 pm UTC
by Zohar
Orange soup, with a bunch of CSA vegetables! Onions, garlic, ginger, rosemary, carrots, potatoes, sweet potatoes, parsnips, butternut squash. I forgot we had celery in our fridge so didn't use it.

Re: Today I Made:

Posted: Fri Jan 11, 2019 7:43 pm UTC
by sardia
Tried making mushroom risotto variation where you partially cook it in a pressure cooker with less water. (Let's you have non mushy rice every day cuz you can finish cooking individual portions)Tldr ended up making risotto Al salto. :(
I forgot to reduce the cooking time by25%, but I think the bigger problem was the reduced water. Rice burned to the bottom in a crispy layer. I think it's salvageable if it's not noticeably acrid to my gf. If not, more for me.

Spoiler:
Tossed in leftover pesto and parsley. Yum. Totally worth slowly Browning 1.5lbs of mushrooms and onions for an eternity. Not to mention the majority of the prep time was thinly slicing shrooms
.

Re: Today I Made:

Posted: Fri Jan 11, 2019 8:58 pm UTC
by Zohar
Crispy rice is a very valuable and delicious commodity. Look up some recipes for tadig (or tadiq) some time.

Re: Today I Made:

Posted: Fri Jan 11, 2019 9:58 pm UTC
by freezeblade
the other day tried to make some Red Quinoa that came in my Bean CSA box, so far I had only made white. Miserable failure. It never puffed up, stayed tiny and hard as a rock after over 20 mins of cooking. Who knew that it is so much different to cook than the typical white quinoa you see around, I guess I'll try to soak it first next time.

Good news, it's citrus season! Grabbed some Seville oranges, I'll be using the zest for morning buns, and the juice for a roast pork rub.

Re: Today I Made:

Posted: Sat Jan 12, 2019 3:22 am UTC
by PAstrychef
A biryani with bacon and chorizo-the Spanish, not the Mexican variety. I used a new Staub pot I got just because it was (relatively) very cheap and the recipe came from Staub. In the original recipe it says “slide into wood-burning oven” but I used the plain old gas one with fine results.

Re: Today I Made:

Posted: Mon Jan 14, 2019 12:39 am UTC
by Sungura
banana bread update: worked
also I made two with regular flour for those in the house who can eat gluten, one to give a friend. This ensured i didn't have to share mine :P

Re: Today I Made:

Posted: Mon Jan 14, 2019 1:37 am UTC
by Thesh
[dancing banana]

Re: Today I Made:

Posted: Mon Jan 14, 2019 3:21 pm UTC
by Zohar
Sungura wrote:banana bread update: worked
also I made two with regular flour for those in the house who can eat gluten, one to give a friend. This ensured i didn't have to share mine :P

Are you trying to avoid gluten? May I ask why?

Saturday night I made rice noodles with more home-made tofu, this time fried and crisped well, a sesame-tahini-soy sauce with scallions and carrots, and some fresh cucumber and lightly-pickled ginger. It was a bit of work (well, making the tofu is work), but it was very good.

Yesterday I made another big batch of Smitten Kitchen's farro-cauliflower cheesy bake.

Re: Today I Made:

Posted: Mon Jan 14, 2019 9:30 pm UTC
by Sungura
Zohar wrote:
Sungura wrote:banana bread update: worked
also I made two with regular flour for those in the house who can eat gluten, one to give a friend. This ensured i didn't have to share mine :P

Are you trying to avoid gluten? May I ask why?
I had to be Gf when i had lyme for about two years, it would make me so sick (actually relatively common with folk who have chronic lyme, many of them get Dx celiac). Year of hardcore treatment got me lyme-free, and I started adding gluten back in without much trouble. But, I started to have similar stomach issues again after yet another lyme exposure this summer, and (confirmed with a doubleblind test) again I cannot eat it. Lyme wreaks havoc on your immune system and that means WeirdShit(tm) happens. Since I am the one who bakes, everyone else gets to enjoy my chemistryscience but sometimes being outnumbered what I make gets eaten without me getting much...so sometimes I make both variations so I can keep mine :P

For noodles, I actually been enjoying lentil/chickpea noodles. I like even them better than wheat noodles >_>

Re: Today I Made:

Posted: Mon Jan 14, 2019 11:16 pm UTC
by Zohar
Sungura wrote:(confirmed with a doubleblind test)

Impressive. Sorry to hear you're barred from eating some things but looks like you have alternatives. Have you tried stuff like soba, BTW? It's made of buckwheat.

Re: Today I Made:

Posted: Tue Jan 15, 2019 1:56 am UTC
by DavidSh
Concerning soba, be sure to check the ingredients list. The cheap Korean soba I usually buy contains wheat flour, besides the buckwheat flour.

Re: Today I Made:

Posted: Tue Jan 15, 2019 3:40 am UTC
by Sungura
Zohar wrote:
Sungura wrote:(confirmed with a doubleblind test)

Impressive. Sorry to hear you're barred from eating some things but looks like you have alternatives. Have you tried stuff like soba, BTW? It's made of buckwheat.

No, ill look into it!

And yeah. My SO told me the cornbread was fine so I ate a bunch. I felt ill after and asked if he was sure. He checked and he was wrong, it had wheat too. :roll: i consider that a double blind cause he legit thought it was fine and so did I! If anything I should have been biased it was ok!

Re: Today I Made:

Posted: Tue Jan 15, 2019 4:22 am UTC
by PAstrychef
Most cornbread will also have wheat flour in it, alas.

Re: Today I Made:

Posted: Tue Jan 15, 2019 10:15 pm UTC
by Sungura
PAstrychef wrote:Most cornbread will also have wheat flour in it, alas.

Yuuuup. Which is why I asked before I ate (partner did not realise this though, lol)

when we make it (cast iron pan! Proper!) weve always used just corn, but we didnt make this stuff.

Re: Today I Made:

Posted: Thu Jan 17, 2019 3:29 am UTC
by PAstrychef
It must be us northerners that added white flour and sugar to cornbread.
Today I made a chimera recipe of cauliflower, broccoli and leeks in cheese sauce wrapped in puff pastry. I searched for recipes using cauliflower and puff pastry, saw several with broccoli added and then put in the cheese sauce on my own. I did pre cook the vegetables before wrapping them, I wasn’t sure they would cook enough in the baking alone. It got a bit dark, but still tasted good. Will make again.

Re: Today I Made:

Posted: Thu Jan 17, 2019 4:51 pm UTC
by Sandry
Mmm, that sounds delicious.

I made vegan potato leek soup last night. I think it was broadly fine, but nothing special.

Re: Today I Made:

Posted: Thu Jan 17, 2019 6:59 pm UTC
by freezeblade
It's soup season!

The other day: cochnita piblil (roast pork shoulder, yucatan style with a sour orange/achiote rub, wrapped in banana leaves)
Yesterday: Chicharon/salsa verde soup with rice

making slow-roasted or stewed meals is the only way to keep the place warm in the winter, lol.

Re: Today I Made:

Posted: Sun Jan 20, 2019 12:54 am UTC
by PAstrychef
Thai pork and pineapple curry with multi-rice blend, served in the pineapple shells. I like the dish much better with jasmine rice, but mom has been complaining that white rice is boring, so I went with the blend. I’m using up some coconut milk I got on sale and missing my preferred brand.

Re: Today I Made:

Posted: Sun Jan 20, 2019 1:00 am UTC
by sardia
PAstrychef wrote:Thai pork and pineapple curry with multi-rice blend, served in the pineapple shells. I like the dish much better with jasmine rice, but mom has been complaining that white rice is boring, so I went with the blend. I’m using up some coconut milk I got on sale and missing my preferred brand.

Is the pineapple bowl that necessary?

Re: Today I Made:

Posted: Sun Jan 20, 2019 1:54 am UTC
by PAstrychef
Absolutely not. The pineapple was smallish, and on sale for a buck. It’s just as good with tinned pineapple in a regular dish. Using the shell is just a fun presentation.

Re: Today I Made:

Posted: Sun Jan 20, 2019 7:06 pm UTC
by Moo
Made a quickbread (self raising flour and yogurt) with sun-dried tomatoes, mozzarella and basil but it wasn't quite everything I hoped.

Re: Today I Made:

Posted: Sun Jan 20, 2019 7:37 pm UTC
by Sungura
PAstrychef wrote:It must be us northerners that added white flour and sugar to cornbread.

I'm from the north. I think southerners mix the flours too, we just dont.
for a bit of sweetness and moisture in the cornbread, use a can of creamed corn in it, that's the secret ;)

Re: Today I Made:

Posted: Mon Jan 21, 2019 3:44 pm UTC
by Zohar
Cooked a bunch of things on the weekend. Had friends over for dinner on Friday, I made chickpea-cauliflower-yogurt bowls that were delicious and a tarte tatin for dessert. Then on Sunday I made some vegetable stock, used it to make couscous and couscous sauce (lots of wintry vegetables), as well as another batch of granola.

Re: Today I Made:

Posted: Tue Jan 22, 2019 5:01 pm UTC
by Sandry
Made some pumpkin hazelnut bread. It's tasty, huzzah. Also excited - I bought some lavender extract this weekend and am planning on doing future stupid things with it. Willing to take suggestions if folks have them. :)

Re: Today I Made:

Posted: Thu Jan 24, 2019 5:31 pm UTC
by Sandry
I've now also made peanut butter oatmeal chocolate chip cookies, which are tasty, but the texture is stupid, and tomato chickpea soup with spinach, which is delicious, and which I'm having with parmesan and lemon-infused olive oil, which is doubly delicious.

I guess I'm having a bit of a decadent week over here. Or maybe my standards for that are skewed. Hard to tell.

Re: Today I Made:

Posted: Thu Jan 24, 2019 6:18 pm UTC
by freezeblade
Got a new book written by a local chef on infused baked/cooked goodies (I'm sure you can guess the type, this being the SF bay area), and I'll be attempting the second recipe from it: truffles. The twist is that there's no cream, just coconut milk/cream, which should work the same, but I've never attempted it. The first recipe tried was cardamom caramels, which were awesome, so I have high hopes.

Re: Today I Made:

Posted: Fri Jan 25, 2019 4:23 am UTC
by Moo
freezeblade wrote:so I have high hopes.

I see what you did there

Re: Today I Made:

Posted: Sat Jan 26, 2019 3:18 pm UTC
by PAstrychef
Braised some chicken in white wine with lemon, garlic and herbs, with cauliflower underneath. Baked an acorn squash at the same time so the whole meal wasn’t beige.
The next night I fried breaded pork cutlets and made three color couscous. Stirred up a pan gravy to pour over.
The house is very chilly today-only reaching 65F despite the furnace blowing away. I will probably roast something.

Re: Today I Made:

Posted: Sat Jan 26, 2019 4:31 pm UTC
by sardia
PAstrychef wrote:Braised some chicken in white wine with lemon, garlic and herbs, with cauliflower underneath. Baked an acorn squash at the same time so the whole meal wasn’t beige.
The next night I fried breaded pork cutlets and made three color couscous. Stirred up a pan gravy to pour over.
The house is very chilly today-only reaching 65F despite the furnace blowing away. I will probably roast something.

My house has similar problems, my room is really cold, despite the furnace blowing at full power. the hvac vent system might not be fully insulated. Or the insulation around my room's exterior wall is shit.

I made enchilada filling, but it didn't quite pop. I should have added more adobo sauce. So I used it to make quesadillas.

Re: Today I Made:

Posted: Mon Jan 28, 2019 3:54 pm UTC
by Zohar
Yesterday I made:
Honey-garlic roasted carrots and parsnips
A roasted sweet potato and onions quiche with goat cheese
A lasagna with veggie sausage
White chocolate-chip macadamia cookies

It all turned out pretty well! We had some leftover pie crust dough in the fridge so I didn't have to make that.

Re: Today I Made:

Posted: Mon Jan 28, 2019 10:01 pm UTC
by Sandry
That all sounds super good. I love carrots and parsnips.

Saturday I made misir wat, gomen wat and tikil gomen plus some totally fakesauce injera made with no teff because I don't have any and wasn't able to start 24 hours in advance.

Sunday I made pumpkin bread with chocolate and hazelnuts.

All of these were good life choices, I think, and my fridge is full of So Many Delicious Lentils.

Re: Today I Made:

Posted: Tue Jan 29, 2019 7:45 am UTC
by dubsola
On Thursday I made a dal - it was ok. On Saturday I made eggplant parmigiana. It was incredible. Also, a plum crumble - also fantastic, I used a recipe that called for orange zest with the plums, which made it really great. The crumble mixture wasn't so good - normally I do it by hand but we have a new food processor, but the crumble mixture turned out a bit heavy and sticky together after baking. Not sure what went "wrong"... it was still pretty good.

Re: Today I Made:

Posted: Wed Jan 30, 2019 3:45 am UTC
by PAstrychef
It’s been soup weather, so today it was split pea and white bean with smoked pork bits, yesterday it was white bean and chicken chili over mixed grains and tomorrow will be beef mushroom barley. And I have a big pork shoulder in the slow cooker with a Frontera Grill barbacoa marinade doing its thing overnight. The marinade is marketed as going with beef, but I suspect it will be just fine with the pork.