Author Topic: What's Cooking  (Read 116005 times)

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Offline GoingMyWay

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Re: What's Cooking
« Reply #930 on: February 17, 2021, 01:46 PM »
Oh that's too bad.  We have Marukan brand.
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Offline Tinker

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Re: What's Cooking
« Reply #931 on: February 18, 2021, 03:01 PM »
Spätzle can be served with gulyash just fine, but I don't think it is something you'll see very often in Hungary. That's more of an Austrian thing. Personally I prefer to eat it with freshly baked whole-grain bread, cheese, and a green salad.

As kid growing up on a dairy farm in the Massachusetts Berkshires, we ate ghoulosh served over white potatoes with lots of home churned butter. The potatoes in early summer were IrishCobblers. When the early "spuds" ended, the potato of choice were GreenMountain. Sometimes baked and mashed. We pulled out the whites from the skins and covered the potato with butter.We ate the skins loaded with butter as well. Sometimes boiled and mashed with fork, sometimes boiled and mashed, with or without skins, with forks. When I Married a great lady from the Alps south of Stutgardt, I was introduced to spatzle. Real home made spätzle. It was good, but never took the place of potatoes. She also made our bread for many years until her wrists gave out to carple tunnel problems.
Tinker
Wayne H. Tinker

Online hdv

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Re: What's Cooking
« Reply #932 on: February 18, 2021, 04:26 PM »
If she's from the south of Germany, then I bet she introduced you to proper Kassler as well.  [drooling] The home-made ones are infinitely better than store-bought. I really should make that again soon.

Sorry to hear about the CTS. I hope the pain and tingling are manageable.

Offline Tinker

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Re: What's Cooking
« Reply #933 on: February 19, 2021, 07:49 AM »
If she's from the south of Germany, then I bet she introduced you to proper Kassler as well.  [drooling] The home-made ones are infinitely better than store-bought. I really should make that again soon.

Sorry to hear about the CTS. I hope the pain and tingling are manageable.

Ya! kassler mit kraut und kartoffel.
Wayne H. Tinker

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Re: What's Cooking
« Reply #934 on: February 19, 2021, 10:50 AM »
Yep. Good memories about that!  [thumbs up]

Offline Cheese

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Re: What's Cooking
« Reply #935 on: March 05, 2021, 11:42 AM »
I haven't posted to this thread in a while but that doesn't mean that I quit cooking every night.  [smile]

I made a killer Chicken Marsala the other evening substituting Madiera instead of Marsala.

Whenever, I need to make cutlets/flatten chicken or pork I always use this Bessey mallet. It absolutely works the best for that work. I keep a large one down in the shop for pounding lumber and this smaller one for pounding protein. It just sits happily in the drawer alongside all of the stainless gear until it's needed.






Here's the recipe and the standard generic photo...again, I forgot to take a picture but will the next time. This recipe is simple and fast.

I should add, I always use Kosher salt or it becomes too salty to eat. 


👍Chicken Marsala
★★★★★
Chicken, Cooking Light, Delicious, Quick
Prep Time: 20 mins  | Cook Time: 20 mins  | Servings: Serves 4

Ingredients:
1 + 1 Tbl  olive oil
4 (4-oz.) skinless, boneless chicken breast cutlets
1/2 + 1/4 tsp black pepper, divided
1/4 + 1/4 tsp kosher salt, divided

8 oz pre-sliced Bella mushrooms
4 thyme sprigs + extra
1 Tbl all-purpose flour

2/3 C unsalted chicken stock
2/3 C Marsala wine

2 1/2 Tbl unsalted butter
1 Tbl chopped fresh thyme

Directions:
Heat 1 Tbl oil in a large nonstick skillet over medium-high.
Sprinkle chicken with 1/2 tsp pepper and 1/4 tsp salt.
Add chicken to pan; cook until done, about 4 minutes per side. Remove chicken from pan
Add remaining 1 Tbl oil to pan.
Add mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are browned, about 6 minutes.
Sprinkle flour over mixture; cook, stirring constantly, 1 minute.
Add stock and wine to pan; bring to a boil.
Cook until slightly thickened, 2 to 3 minutes.
Remove pan from heat. Stir in butter, remaining 1/4 tsp pepper, and remaining 1/4 tsp salt.
Add chicken to pan, turning to coat. Discard thyme sprigs before serving.
Sprinkle with chopped thyme

Notes:
I used Leacock's 5 year Madeira...delicious.

Nutrition:
Calories 344 Fat 17g Satfat 6g Unsat 9g Protein 28g Carbohydrates 9g Fiber 1g Sugars 7g Added sugars 0g Sodium 567mg Calcium 19% DV Potassium 16% DV



« Last Edit: March 05, 2021, 11:46 AM by Cheese »

Offline rvieceli

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Re: What's Cooking
« Reply #936 on: March 07, 2021, 11:53 AM »
Making a double batch of Marcella Hazan’s Ragu Bolognese today. I usually increase the ground chuck by 25% for meatier sauce. Recipe is from her book Essentials of Italian Cooking and all over the inter webs.

After reducing the whole milk waiting for the white wine to reduce.



Tomatoes added in



After it comes back to a simmer, it goes in the crockpot to simmer all day.

I always use these tomatoes : San Marzano region, really low sodium, great flavor and NO calcium chloride. Also readily available everywhere I shop.


Ron

Offline Cheese

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Re: What's Cooking
« Reply #937 on: March 07, 2021, 01:05 PM »
Making a double batch of Marcella Hazan’s Ragu Bolognese today. I usually increase the ground chuck by 25% for meatier sauce. Recipe is from her book Essentials of Italian Cooking and all over the inter webs.

I always use these tomatoes : San Marzano region, really low sodium, great flavor and NO calcium chloride. Also readily available everywhere I shop.


Sounds good Ron...I cooked Italian last night...gonna do something on the grill tonight as it's 61º today.

Three essentials in our house, 2 good Italian cookbooks and some San Marzano tomatoes.  [big grin]


Offline rvieceli

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Re: What's Cooking
« Reply #938 on: March 07, 2021, 01:59 PM »
Hmmmm. I’ve got two of those. My well worn one was literally falling apart so I picked up a spare on sale  [eek]



Ron

Offline Cheese

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Re: What's Cooking
« Reply #939 on: March 08, 2021, 01:57 PM »
Nice selection of Hazan cook books Ron @rvieceli ... [big grin]...didn't know she had that many out.

Would you consider any of them equal to or better than the Essentials of Classic book?



Interestingly enough I just ordered a Lynne Rossetto book "The Splendid Table".

https://www.foodandwine.com/news/lynne-rossetto-kasper-the-splendid-table

Here's the book introduction:

Just when you thought you knew the best of Northern Italy, along comes Lynne Rossetto Kasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. "Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to EmiliaRomagna,"writes Kasper.

Offline rvieceli

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Re: What's Cooking
« Reply #940 on: March 08, 2021, 02:23 PM »
@Cheese the Hazan books are all good, but the Essentials is the bible. Armacord is a memoir of her's and Victors life together.

Ron

Offline rvieceli

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Re: What's Cooking
« Reply #941 on: March 08, 2021, 02:30 PM »
@Cheese  Slight possibility I may have a cookbook problem  [wink]





While we’re on the subject of Italian cookbooks, a few of my favorites.



This a glorious one from wonderful region in Italy. Mostly Liguria.

I know you‘ll like this one.







Ron

Offline Cheese

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Re: What's Cooking
« Reply #942 on: March 09, 2021, 10:46 AM »
@Cheese  Slight possibility I may have a cookbook problem  [wink]

Ron, I don't think you have a cook book problem...I think you have an Italian cook book problem. [poke]

Speaking about Jamie Oliver, several New Years ago I made his tenderloin roll stuffed with mushrooms and wrapped with prosciutto  [thumbs up] [thumbs up] [thumbs up] .  My God, was that decadent and delicious.

Offline GoingMyWay

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Re: What's Cooking
« Reply #943 on: March 09, 2021, 11:03 AM »
Thanks for sharing the cookbooks!

I was watching a video on YouTube about J. Timothy's Taverne's "Dirt Wings."  They're sauced wings that are cooked again and then re-sauced.  I ordered their sauce and dry rub from their website and tried making the "Dirt Wings" in the air fryer instead of deep frying.  I thought they came out very good considering I was using an air fryer.  I didn't care for the sauce that much - it was too sweet and after reading the ingredient list, all I could taste was the pineapple juice.  I did really like their dry rub though.







I made another Paella.  This was definitely not traditional - I didn't use the Paella pan and the chicken was cooked separately.  I forgot to take a picture of the finished product with the chicken thighs.











Made an acorn squash soup.









I finally found a pink pineapple at the local asian grocery store.  It cost $11.99.  It smelled very fragrant, but the taste wasn't anything special.  I actually prefer the pre-cut pineapple chunks from Whole Foods.



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Offline GoingMyWay

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Re: What's Cooking
« Reply #944 on: March 10, 2021, 01:34 PM »
Last night I made sous vide chicken breasts with avgolemono sauce and orzo with asparagus.  The avgolemono sauce was made with chicken stock, the juices from the sous vide bag, lemon juice, and egg.  It came out much thinner than I was expecting, but not bad.  It probably could have used less chicken stock and maybe another egg.  I cooked the orzo in a mix of chicken stock and water with turmeric.  It tasted good, but using chicken stock to cook the orzo seemed kinda like a waste to me. 













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Offline Cheese

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Re: What's Cooking
« Reply #945 on: March 16, 2021, 10:33 PM »
Well I certainly haven't quit cooking  [smile] , just other things got in the way during these Covid moments...some things are easier to do while a lot of other things have become progressively more difficult.  [sad]

Here's a nice recipe from the New York Times, BTW they have a lot of good recipes  [smile].

https://cooking.nytimes.com/recipes/1020920-asparagus-goat-cheese-and-tarragon-tart

Asparagus, Goat Cheese and Tarragon Tart. Along with those ingredients add in some garlic, nutmeg, creme fraiche, puff pastry and some Reggiano. Very nummy.

Next time I'll try it on a pizza crust instead after a few corrections. Delicious flavor...just not sure about paring it with puff pastry. I think the puff pastry works fine for a lunch/brunch but not so well for a dinner.

This is when it's done and taken from the oven.




And this is when it's immediately adorned with small tarragon leaves and shavings of Reggiano. This recipe uses Reggiano in the creme fraiche sauce along with shaved Reggiano as a topping.


Offline Cheese

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Re: What's Cooking...Corned Beef & Cabbage
« Reply #946 on: March 18, 2021, 11:45 AM »
This is a 5 1/4# flat cut Reuben Corned Beef. I prefer cooking an Akaushi Corned Beef Eye Round or a Boar's Head First Cut Corned Beef. Both of which seem to be a bit more flavorful than the Reuben brand. Unfortunately neither option has been available for the last 2 years.




Some Guinness in a "Black & Tan" glass for the cook.  [smile]




The result...corned beef and boiled cabbage with horseradish sauce.  The horseradish sauce is delicious. Some good fresh horseradish, creme fraiche, chives and a splash of lemon.  [thumbs up]




Offline GoingMyWay

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Re: What's Cooking
« Reply #947 on: March 19, 2021, 07:00 PM »
Your corned beef looked great Cheese!

I can never remember which cut we prefer so we always buy a flat and point.  I used to like eating cabbage with ketchup as a child, but now we prefer using sriracha.





We made somewhat of a reuben with the leftover corned beef.  We didn't have any rye bread or swiss cheese so we made do with the Wonder Bread and provolone that we did have.  It really tasted like a reuben even though it wasn't "authentic."




   

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Offline GoingMyWay

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Re: What's Cooking
« Reply #948 on: March 29, 2021, 10:24 PM »
We used up the leftover potatoes and corned beef by making corned beef hash.  I think this is the first time I'd ever tried to make homemade corned beef hash.  I still prefer the canned corned beef, but this was a good way to get rid of all the leftovers.















My wife made pate chaud with store bought puff pastry.  They turned out pretty good.  We tried 2 different brands of puff pastry.









We tried a wagyu ribeye from Costco.  It looked nice, but overall the wagyu wasn't that good compared with others that we've had.





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Offline GoingMyWay

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Re: What's Cooking
« Reply #949 on: April 11, 2021, 04:04 PM »
We picked up some ramps at the Farmer's Market yesterday.  Made a ramp omelette for breakfast.

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Offline GoingMyWay

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Re: What's Cooking
« Reply #950 on: April 13, 2021, 03:01 PM »
We made Chef John's Greek Chicken and Potato Bowl.



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Offline GoingMyWay

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Re: What's Cooking
« Reply #951 on: May 11, 2021, 05:54 PM »
I ordered some sushi grade fish from Riviera Seafood Club: Fresh Hirame (Olive Flounder), Ōra King Salmon, Wild-Caught Uni, Bluefin Tuna Belly (Otoro), Bluefin Tuna (Chu-Toro), Bluefin Tuna (Akami), and Northern California Grown Fresh Wasabi.  There's definitely an art to cutting the fish.  I don't think we cut the fish correctly, but we made a homemade chirashi bowl.













Salad Nicoise

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Offline GoingMyWay

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Re: What's Cooking
« Reply #952 on: May 11, 2021, 05:59 PM »
I tried a new vegetarian hot and sour soup recipe.  It used plain white vinegar instead of black vinegar.  I prefer the normal recipe that I usually make with chicken broth and black vinegar, but this was good especially considering it just used water as the base.  The soft tofu was also a nice change from the firm tofu that I usually use.





















Last night we made duck confit with a salad and sous vide corn on the cob.  The duck was a bit too salty.  I think we should have washed off the salt brine before cooking.





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Offline GoingMyWay

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Re: What's Cooking
« Reply #953 on: May 20, 2021, 12:19 PM »
Made a sous vide rack of lamb with mushroom risotto.  This is the first time I've ever pre-seared before cooking sous vide.















Made a sous vide spatchcocked chicken.  Cooked from frozen at 150F for 5 hours and then finished under the broiler.  I made a homemade gravy using the bag juices and chicken broth.







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Offline GoingMyWay

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Re: What's Cooking
« Reply #954 on: June 02, 2021, 05:35 PM »
Made a Caesar Salad with homemade Caesar Dressing as shown by Julia Child: https://youtu.be/IGyXSSofv3I?t=408.



I found a Tomahawk Pork Chop at the grocery.



I cooked it sous vide using the Delta-T method cooking at 143F for a finished internal temperature of 140.





I finished the chop of the grill.







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Offline GoingMyWay

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Re: What's Cooking
« Reply #955 on: June 07, 2021, 06:10 PM »
I bought a Blackstone Griddle on Saturday.  I'm really loving it!  We've already used it 3 times.



Fajitas









Scrapple, hashbrowns, eggs, and toast







Greek seasoned chicken and Benihana style fried rice











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Offline GoingMyWay

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Re: What's Cooking
« Reply #956 on: June 15, 2021, 03:43 PM »
Steamed up some snow crab legs on the griddle last night.





I made some Cuban Style Pork in the Instant Pot.



I used that pork to make Cuban Sandwiches today for lunch.













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