Author Topic: What's Cooking  (Read 166516 times)

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Online Cheese

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Re: What's Cooking
« Reply #990 on: September 12, 2021, 11:45 AM »
It's that time of the year...the peppers are ripe and the outside temps have cooled down, time for some stuffed peppers done in a slow cooker. Put the cooker on low and walk away for 5-6 hours.

The tops chopped up along with some thin bottom slices to keep the peppers stable.




Brown the mild Italian sausage along with the pepper pieces.




The peppers hollowed out.




Thai basil along with some 10 mm  [wink]  cubes of whole milk mozzarella in the background.




Italian sausage mixture + brown rice + Thai basil + mozzarella. Then the peppers are placed in the slow cooker.






Chicken broth placed around the peppers and crushed San Marazano tomatoes poured over the top. Cover on low for 5-6 hours.




Plated...with a sprig of Thai basil on top along with some fresh Reggiano...very nummy.



« Last Edit: September 12, 2021, 11:50 AM by Cheese »

Offline GoingMyWay

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Re: What's Cooking
« Reply #991 on: September 14, 2021, 05:24 PM »
Those are some nice looking peppers!  I've never try to make stuffed peppers before.  I like the idea of chopping up the tops of the peppers and incorporating them into the stuffing.  Also an interesting choice using Thai Basil.  We'll have to try making stuffed peppers sometime.

My wife made a few dishes over the weekend.

Udon Noodles with Vegetables and Wasabi.



The noodles were supposed to be topped with a soft boiled Onsen egg, but that didn't come out as planned.  The Inaniwa Udon noodles were also very starchy.  I didn't like this dish much.

Octopus and a Cucumber and Salad with Wasabi Dressing.



A yogurt cake.

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Online Cheese

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Re: What's Cooking
« Reply #992 on: September 15, 2021, 09:59 AM »
Also an interesting choice using Thai Basil.  We'll have to try making stuffed peppers sometime.

The Thai basil has a stronger basil flavor that stands up well in spicy Asian dishes. It's just hard to find so we grow our own...it's also pretty with the purple flowers and purple tinged leaves.

Those udon noodles, were they fresh or home made? They look a lot better than the dry ones I use,  [sad]  they look pretty plumped up.

Offline Bert Vanderveen

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Re: What's Cooking
« Reply #993 on: September 15, 2021, 11:49 AM »
My wife made a few dishes over the weekend.

Udon Noodles with Vegetables and Wasabi.

The noodles were supposed to be topped with a soft boiled Onsen egg, but that didn't come out as planned.  The Inaniwa Udon noodles were also very starchy.  I didn't like this dish much.


Udon noodles are more suited for soups and broths. Although I do use them in wok dishes b/c the ready to use udon noodles are so convenient. But I make those dishes a bit more 'wet'… : )
Cheers, Bert Vanderveen

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Offline GoingMyWay

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Re: What's Cooking
« Reply #994 on: September 15, 2021, 12:55 PM »
Those udon noodles, were they fresh or home made? They look a lot better than the dry ones I use,  [sad]  they look pretty plumped up.

They were actually dried udon noodles.





They were very expensive - $6.99 for this little package.  I'd never heard of them before, but it seems like Inaniwa udon are a special type.  We usually use the thicker frozen Sanukiya udon noodles.  She made the dish again on Monday with a different kind of Udon noodles.  This time it was Inaka udon.  It was cheaper than the Inaniwa , but it seemed about the same to me.

Udon noodles are more suited for soups and broths. Although I do use them in wok dishes b/c the ready to use udon noodles are so convenient. But I make those dishes a bit more 'wet'… : )

This was more like a linguine noodle.  I'm more used to and prefer the thick udon noodles.  I really like a nice udon noodle soup.  That is one of my favorites that we buy at the asian grocery store in the refrigerated section.

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Offline GoingMyWay

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Re: What's Cooking
« Reply #995 on: September 15, 2021, 05:21 PM »
Last night I made another sous vide spatchcocked chicken.  Cooked from frozen for 6 hours at 150F.  This time I finished it on the grill with 2 hickory chunks and some mashed potatoes and gravy, corn, and what used to be purple okra (the okra lost its color like @Cheese was mentioning with his purple green beans).





















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Offline notenoughcash

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Re: What's Cooking
« Reply #996 on: September 17, 2021, 12:26 PM »
now that chicken had my gastronomic juices going.  that looks absoulutly mega [big grin]

tonight i am having hash brown bake. [tongue] [tongue] [tongue] [tongue]

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Offline GoingMyWay

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Re: What's Cooking
« Reply #997 on: September 17, 2021, 12:39 PM »
Thanks!  It looked good better than it tasted.  It could have used more seasoning.

Hope to see pictures of your hash brown bake.
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Offline notenoughcash

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Re: What's Cooking
« Reply #998 on: September 20, 2021, 04:30 AM »
ummmm [unsure]

too late

gone!
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Offline GoingMyWay

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Re: What's Cooking
« Reply #999 on: September 20, 2021, 08:29 AM »
Too bad there were no pictures.  Maybe next time  ;).

Last night we made a German style goulash with beer and potatoes.  Served it with homemade spatzle and braised red cabbage and a pretzel roll I bought at Lidl.













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Offline GoingMyWay

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Re: What's Cooking
« Reply #1000 on: September 21, 2021, 08:50 AM »
Last night we made oven roasted chicken thighs and potatoes with salsa verde using America's Test Kitchen's recipe.  It was fairly easy to make and quite tasty.















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Offline GoingMyWay

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Re: What's Cooking
« Reply #1001 on: September 24, 2021, 05:24 PM »
I watched Jacques Pepin make a croque monsieur on his Facebook page the other day.  We happened to have all the ingredients so I made 2 for lunch yesterday.  I baked them in the oven for 20 minutes at 350F.  It was a little too cheesy and buttery for me.   1 slice of swiss cheese would have been good I think.









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Offline GoingMyWay

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Re: What's Cooking
« Reply #1002 on: October 04, 2021, 11:46 AM »
Made a Cornell Chicken last night.  We served it with some corn, crispy fried potatoes, and grilled bok choy.















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Online SRSemenza

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Re: What's Cooking
« Reply #1003 on: October 04, 2021, 02:43 PM »
Mmmm, Yum.

   We get Cornell chicken all summer long ( I'm about 20 miles from Ithaca) very popular in this area all my life. The local volunteer fire departments take turns every weekend BBQing it for a fundraiser.

Seth

Offline GoingMyWay

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Re: What's Cooking
« Reply #1004 on: October 06, 2021, 09:21 AM »
Last night I made burgoo.













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Offline GoingMyWay

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Re: What's Cooking
« Reply #1005 on: October 17, 2021, 04:30 PM »
I got some Barrier Island Oysters from Wegman's last weekend.  They were really good, just a little hard to open. 



We made some marinated onsen tamago (hot spring eggs). 



Made some deep fried crispy fried chicken leg quarters on Monday.









Made a sous vide chuck steak that was cooked for 24 hours at 131F.  It came out drier and seemingly more overcooked than I was looking for, but the meat was tender.







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Offline GoingMyWay

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Re: What's Cooking
« Reply #1006 on: November 01, 2021, 05:31 PM »
I made Bubba Burgers on the Blackstone a couple of weeks ago.  I wasn't too impressed.  The meat reminded me more of meatloaf than of a burger.











One pan breakfast using America's Test Kitchen's recipe.















Palak Dahl using Simon Majumdar's recipe.






Homemade beef and broccoli.  We overloaded the wok and also overcooked the broccoli.  This was a fail.








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Offline GoingMyWay

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Re: What's Cooking
« Reply #1007 on: November 04, 2021, 05:53 PM »
This week we made Thomas Keller's Roast Chicken.

We brined the chicken for 6 hours and then let it air dry for 2 days in the fridge.







I made clarified butter with the immersion circulator.







Used the clarified butter to coat the chicken and the root vegetables.













The chicken wasn't too bad, but I don't think it was worth all the time and effort that went into it.
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Offline GoingMyWay

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Re: What's Cooking
« Reply #1008 on: December 01, 2021, 05:14 PM »
We were about 2 months late, but we finally had the Bratwursts that I intended to eat during Oktoberfest.  Made some German Style Potato Salad to go with them.





I also made some British flapjacks.













Made Turkey en Cocotte for Thanksgiving with some boiled artichokes.  I think this was the first time I've ever bought artichokes.









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Offline GoingMyWay

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Re: What's Cooking
« Reply #1009 on: December 01, 2021, 05:23 PM »
Made a chicken under a "brick," but used a Le Creuset instead of the brick with some oven roasted potatoes.









Last night we made a homestyle pizza.  It was a pretty easy weeknight meal.  The cheese only half kinda got a little burnt so next time I'll cover the whole pizza with pepperoni.













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Online squall_line

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Re: What's Cooking
« Reply #1010 on: December 01, 2021, 05:34 PM »
next time I'll cover the whole pizza with pepperoni.

This is a pretty good policy the majority of the time honestly.   [big grin]

As for the rest of the pictures... [drooling]

Offline GoingMyWay

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Re: What's Cooking
« Reply #1011 on: December 01, 2021, 06:05 PM »
Good point!

I thought a little variety would be good too, plus I was afraid that all pepperoni might be a little greasy, but it would have been perfect in this instance.
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Online Cheese

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Re: What's Cooking
« Reply #1012 on: December 09, 2021, 10:36 PM »
A friend stopped over the other evening and said he could only stay long enough for a nice pour of Pinot Noir...we decided a few hors d'oeuvres were necessary to tamp down the alcohol. Luckily I had some gravlax, cream cheese and whole grain bread available to assemble into some semblance of an appetizer.

It came out nice, whole grain toast points, gravlax, whipped cream cheese, green onions, lemon juice & lemon zest, dill weed with a little bit of salt & pepper........nummy. 

Next time I'll use rye or pumpernickel toast points instead for a better flavor contrast.


Offline GoingMyWay

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Re: What's Cooking
« Reply #1013 on: December 12, 2021, 03:53 PM »
Those are some very nice hors d'oeuvres you whipped up, great presentation!

Last week I made some clam chowder using canned clams.  I followed Kenji López-Alt's recipe and advice and cooked the potatoes separately.  I had always cooked the potatoes in the milk and the chowder always broke and was never thick enough.  I think this was the best clam chowder I've ever made.











This is a bit of a repeat, but I made meatloaf again.  I normally microwave the meatloaf in the microwave.  This time I baked it in the oven.  I also added some brown sugar to the ketchup for the glaze.













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Offline GoingMyWay

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Re: What's Cooking
« Reply #1014 on: December 12, 2021, 03:56 PM »
Last night we made homemade shumai.  We finally bought some proper bamboo steamer baskets from the Asian market.  Also steamed up some frozen soup dumplings, which are always good.















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Offline GoingMyWay

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Re: What's Cooking
« Reply #1015 on: December 26, 2021, 06:46 PM »
My wife made a quick Nagoya style ramen for lunch last week.



Last Saturday, we made a harissa chicken and potato casserole.









Last Sunday we made Bon Appetit's lasagna.  The lasagna was made with a "meatball" ragu bolgenese and bechamel sauce (no ricotta cheese).  It took 2 days to make and wasn't really worth the trouble.



















I recently discovered Dot's Pretzels after someone posted about them on a Facebook Foodie Group.  I had previously seen a Dot's Pretzels display at Walmart, but I thought they were just a standard pretzel stick so I didn't think they were anything special or worth buying.  Boy was I wrong, these are really good and addictive!  I need to go back to buy a few more bags.  Anyone else tried/like these pretzels?



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Online Cheese

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Re: What's Cooking
« Reply #1016 on: December 27, 2021, 12:35 AM »
My wife made a quick Nagoya style ramen for lunch last week.

Ah...the old baby bok choy...one of my favorites. I have a very simple sheet pan recipe for baby bok choy, red & yellow peppers, shiitake mushrooms, pineapple & shrimp over rice noodles and add some Thai basel...nummy.

So I've still been cooking but just haven't had the time to upload...just that time of year.

Let's start with some ham with a raisin sauce, green beans with lemon zest & butter. Pretty basic & quick.




A couple of days later that's turned into scalloped potatoes with ham & leeks, Guryere and a little bit of thyme.




Then a classic from Giuliano Bugialli, chicken with black olives and sweet & sour carrots. Took the prep pictures but forgot to take the final meal pictures.  [sad]  That bowl of herbs is placed in the chicken stock and the  liquid that results, braises the chicken.




A modified Greek pasta with roasted red bell peppers, kalamata olives, sun dried tomatoes, grilled artichoke hearts, salami, roasted pine nuts, fresh basil & fusilli.






For Christmas eve I offered up some seared scallops and fresh asparagus with tarragon sherry vinaigrette. The dill with the scallops is killer...such a great taste treat.




A to-die-for lasagna which I'll be reintroducing shortly...as cooked...unplated.




And finally tonight some stuffed peppers. Still working out the kinks, but they're delicious and simple to make. Takes 2 hours in a slow cooker. Sweet or hot Italian sausage, some pepper scraps, precooked brown rice, whole milk mozzarella cubes, basil or thyme and some San Marzano tomatoes.  I prefer using fresh basil but the hot-house stuff that's available now is so bland that I substituted thyme for it and it works well.

« Last Edit: December 29, 2021, 07:18 PM by Cheese »

Offline FestitaMakool

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Re: What's Cooking
« Reply #1017 on: December 29, 2021, 06:46 PM »
From time to time I’m looking at your cooking expertise.. quite exotic some times.
Glad to see a hefty dose of fruits and veggies to go with. Even on a burger this is a must.. a heavy dose too [big grin]

Here’s a Norwegian Christmas speciality, not the one I have on Christmas Eve, but still a must for one of these days.

It’s a rib from pork. My development have gone towards long time, low temp baking for hours.
Melts inside with a crisp and tasty outside.

Start:


After 9 hours in the oven:


It’s one of those meals of the season that is not accompanied with too much veggies 😅😅
Tastes even better cold, rolled in a potato based “tortilla” called “lefse” with only strong mustard to go with it. Not far from Germans Sweinaxe mit Sauerkraut in taste, only with a more crisp touch.

@Cheese  Your canapé’s looked yummy!
You should try a Danish common dish:

-Sour herring, with lots of onion.
-Salad, made from sour cream, mayonnaise, sour crisp apples, macaroni spiced to taste with curry and ever so slightly a dash of salt & pepper. (You can do champignons too, I don’t  [big grin])
-Eggs, boiled, cut in “boats”
Served on top of Pumpernickel or similar German rye bread.

- Can go very well with a Tuborg beer too..  [scared] [big grin]

Disclaimer, I’m not in to too much cooking, so I’ll leave it to you [wink]
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Online Cheese

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Re: What's Cooking
« Reply #1018 on: December 29, 2021, 11:30 PM »
@Cheese  Your canapé’s looked yummy!
You should try a Danish common dish:

-Sour herring, with lots of onion.
-Salad, made from sour cream, mayonnaise, sour crisp apples, macaroni spiced to taste with curry and ever so slightly a dash of salt & pepper. (You can do champignons too, I don’t  [big grin])
-Eggs, boiled, cut in “boats”
Served on top of Pumpernickel or similar German rye bread.

- Can go very well with a Tuborg beer too..  [scared] [big grin]

Disclaimer, I’m not into too much cooking, so I’ll leave it to you [wink]

Thanks @FestitaMakool  for bringing this subject back up. I showed your thread to my wife and the first thing she said is "when are we going to make that again...can we do it tomorrow?"

And that's indeed the rub, when you have so many recipes to choose from, how can you remember them all?

Before I installed Paprika, I had recipes on Post-it-Notes, recipes on Excel, recipes on Word, recipes written on the back of cancelled checks, recipes in file folders, on index cards and recipes attached to cook books. It was daunting...however, now that I've become organized and every recipe becomes entered in Paprika....................I have over 900 recipes in Paprika and it's still flipping daunting to remember the good from the bad.

I cooked something last week and my wife remarked on how good it was and asked me if it was new. I said it was new relative to the year but it was old relative to our years together...the last time I served it up was 13 years ago.  [tongue]

So, I'm going to try your recipe because it sounds great and the beer just may push me over the edge...that by itself is a winner.

And tomorrow there may be a photo of pumpernickel toast points with gravlax.  [big grin]
« Last Edit: December 30, 2021, 10:01 AM by Cheese »

Offline GoingMyWay

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Re: What's Cooking
« Reply #1019 on: January 03, 2022, 06:42 PM »
@Cheese Those are some great looking dishes!

@FestitaMakool that pork looks really amazing!

My wife made tonkotsu ramen with homemade noodles, chasu, and onsen egg last week.

















We ordered Chinese delivery on New Years Day and ordered Moo Shu pork.  It only came with 4 wrappers so my wife made some homemade wrappers for the rest of the filling.  She enjoyed making them (I thought it was a lot of work considering we only need maybe 4 more wrappers).  She cooked some in the skillet and steamed some others.









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