What Have You Cooked Recently?

[Triple Flutz]

Give me some good fall recipe/meal suggestions!

I live in a stupidly hot location after living in a stupidly cold location for decades, so there are plenty of meals I basically hoard and keep for the short cool season and the few actually cold days we get every year because it feels so cozy and special to be able to make them.

Homemade pierogi- usually I'll make like 400 and freeze them in parchment paper-lined trays, then dump them in freezer-proof containers so they don't stick together. My fav are sauerkraut as well as mushroom, my husband and kids favor potato, onion, and cheese.
Cabbage rolls.
Moussaka.
Butternut squash, curry, and coconut milk soup. Works best if you have an immersion blender. I tend to add a bit of smetana or crème fraîche on top and some spiced roasted pumpkin seeds or even spiced roasted curried chickpeas, but it's wonderful without as well.
Tourtière du Lac-Saint-Jean, specifically made with homemade pie pastry, an equal ratio of brunoise/small dice potatoes and bruinoise/small dice meat seasoned with only salt and pepper, usually a combo of whatever you've hunted that year or worst case scenario, beef, pork, and chicken. There are plenty of recipes online but I feel really strongly about the composition so I had to specify, lol.
Borscht.
Bouillabaisse.
Lecsó.
Ribollita.
Choucroute garnie.
Hungarian-style mushroom soup with a lot of paprika. I particularly like it with smoked paprika as I'm sure everyone here can tell at this point.

 

[Friend of Dorothy Parker]

I live in a stupidly hot location after living in a stupidly cold location for decades, so there are plenty of meals I basically hoard and keep for the short cool season and the few actually cold days we get every year because it feels so cozy and special to be able to make them.

Homemade pierogi- usually I'll make like 400 and freeze them in parchment paper-lined trays, then dump them in freezer-proof containers so they don't stick together. My fav are sauerkraut as well as mushroom, my husband and kids favor potato, onion, and cheese.
Cabbage rolls.
Moussaka.
Butternut squash, curry, and coconut milk soup. Works best if you have an immersion blender. I tend to add a bit of smetana or crème fraîche on top and some spiced roasted pumpkin seeds or even spiced roasted curried chickpeas, but it's wonderful without as well.
Tourtière du Lac-Saint-Jean, specifically made with homemade pie pastry, an equal ratio of brunoise/small dice potatoes and bruinoise/small dice meat seasoned with only salt and pepper, usually a combo of whatever you've hunted that year or worst case scenario, beef, pork, and chicken. There are plenty of recipes online but I feel really strongly about the composition so I had to specify, lol.
Borscht.
Bouillabaisse.
Lecsó.
Ribollita.
Choucroute garnie.
Hungarian-style mushroom soup with a lot of paprika. I particularly like it with smoked paprika as I'm sure everyone here can tell at this point.

You are the absolute queen. I am inspired to (significantly) up and expand my game. Saved your suggestions to my research file! Thanks!

 

[Stan]

Can I offer two classic house recipes from my family cookbook? My granddad wrote these. They are both very very good, mid century classic American food.



PS there are some duds in this cookbook (looking at you, ‘ocean drive ham spread’) and a handful of bizarre political “recipes” in later editions (looking at you, ‘Clinton Stew’). But most of these hit, *if* you can pull them off (looking at you, ‘Granny’s famous caramel icing’. I cannot make this stuff spread on the cake. Tasty but hard to work with.)

 

[AnOminous]

edit: website says that Reaper Actual combines reaper, red cayennes, and chipotle seasoning.

So if it's heavy on the cayenne, then it might be actually tolerable.

I've actually once eaten a reaper and once a ghost by itself. I don't really recommend it except to get the actual flavor profile. The reaper wasn't as bad as I thought, at least the eating it part. The digestive sequelae the next day were not worth it, though. The ghost was one I grew, which was nowhere near peak ghost levels of capsaicin, maybe half a million Scovilles, just as an offhand guess, partly because of the climate and possibly partly because of cross-pollination with the habaneros next to it (and the habaneros that year were considerably hotter than they usually are so odds are good this did in fact happen).

That said there are people who will just munch on reapers like it's nothing.

Also not a recipe as such but there's a site called supercook.com where you input a list of ingredients you already have and it spits recipes at you. It's pretty good for those ingredients you got for one meal and now have no idea what to do with.

 

[Triple Flutz]

Can I offer two classic house recipes from my family cookbook? My granddad wrote these.

This is kind of a crazy labor-intensive request, so feel free to deny it, but I collect older cookbooks and family ones as well as local ones such as Church cookbooks are my definite favorites, so if you're ever moved to scan more, I'd love to see it including the crazy recipes. It's a family treasure, I remember asking my grandma for a handwritten recipe book of her family favorites like 10 years ago, and she passed away a few years ago and I plan on digitizing it for everyone on the 5 years of her death. It's full of doodles and of her trained calligraphy and just such a treasure to me. You guys are lucky to have it, crazy jello recipes and all.

 

[Stan]

I’ll be happy to do it once I return home to NC and get access to a copy of the book.

I agree that my fam is very lucky to have this cookbook. One recipe is for pumpkin pie from my grandad’s grandmother. This lady probably spoke German natively. Eventually, once I develop what I think are sufficient recipes I want to reissue it for the next generation.

 

[Triple Flutz]

I’ll be happy to do it once I return home to NC and get access to a copy of the book.

I agree that my fam is very lucky to have this cookbook. One recipe is for pumpkin pie from my grandad’s grandmother. This lady probably spoke German natively. Eventually, once I develop what I think are sufficient recipes I want to reissue it for the next generation.

Great idea. I'm kind of insane about generational heritage at times because I've gotten so much from mine, and though I'm as healthy as can be (God willing lmfao) I've been writing our family favorites down even though most of my kids are too young to read just in case I randomly die, I figure I don't want my husband's grief to be compounded by the kids being like, ''can we get the braised cabbage'' and he's like uhhhhhhh. And doesn't use a bit of sauerkraut and a lot of ACV and black pepper. This is something that'll be treasured by generations of your family if you do it right, just as you treasure your grandpa's.

 

[Mordecai "3 Finger" Brown]

Making Kraft Dinner for the first time in a long time at someone else's house.

Couldn't find any milk though.

 

[Snazzy Sneedy Snake]

Made mixed grains (several rice varieties, several bean types and peas) with smoked goat shank for dinner. Forgot to soak the mixture first but still turned out pretty good. Seared the shank pieces on all sides, deglazed the bits into the big pot with the mix, and cooked on the stove for 2 or so hours. Turned out pretty well for a first go, next time I'll add red wine to it, maybe some more spices. I've got more goat and lamb shanks to use up, so I'll be fooling around with variations for awhile.

 

[Arkenas Einbrecht]

I made a chicken tortilla soup last night at midnight and had a nice bowl of it today for lunch - perfect simple meal for a suddenly chilly fall day on a relatively slow day before an extended weekend.

It turned out pretty tasty and is well balanced, but I’m going to amp up the heat a bit and let it simmer some more this afternoon. I like my spicey just hot enough to cause a little pain, and I didn’t need to reach for even a small swig of milk with this.

Give me some good fall recipe/meal suggestions!

Consider a pumpkin roll. Similar to a jelly roll in concept. Rather than a thin slab of vanilla cake you line with jelly then roll up, however... you do pumpkin and line it with cream cheese frosting then roll it up.

Absolutely delicious.

Consider home made applesauce as well. Absolutely wonderful on pancakes in the morning. Can be used for various pork dishes, too! I like to use mcintosh or granny smith as the sour apple, and honey crisp as the sweet apple.

 

[Archeops]

I made oven-roasted tri-tip a few days ago after feeling let down by last week’s brisket. I ended up covering it up with a nice dry rub, putting it into a Ziploc bag and pushing a majority of the air out before sealing it, and letting it rest in the fridge overnight. After that it was roasted in the oven at 450°F for 10 minutes, continued to roast at 350°F until it hit an internal temp of 125°F, let it rest until it hit an internal temp of 135°F.

This was one of the best tri-tip roasts I’ve ever made, the crust was nice and flavorful while the interior of the steak was flavorful (but I kind of chalk that up to being really lucky at the meat counter and noticing a cut with some good marbling). Hell, it was also really good on the reheat.

 

[StevieLasVegas]

Might have gotten the last usage of my smoker before snowfall yesterday, so I made good use of it. First I did up some pork belly burnt ends, then when I finished that, I smoked a whole log of bologna.

 

[AnOminous]

The most basic bitch standard McCormick packet chili. Didn't really feel like cooking, but felt like seeing what my new knife could do to an onion and try out the new hot sauce on an otherwise incredibly bland chili.

Cutting onions with this thing is a dream. I can't believe I spent a couple years with these shitty knives that can't cut shit. I even had developed a number of autistic techniques to compensate for how shitty the knife was. With this? Just cut, chop, until it's done. And the grenade reaper sauce is actually top-notch. It is not 86% reaper brutal, and relatively heavy on the cayenne, but just a few drops turned bland into blazing.

I wouldn't ordinarily make a bland chili at all but it was for spicelets.

 

[gorgoroth7134]

It's chicken paprikas season. I like a 4:1 ratio of sweet to hot hungarian paprika, and I took it like you would make curry (sweat veggies, sear chicken, toast spices, bring everything together and simmer) but yesterday was the first time I tried bagged Bechtle spaetzle from the grocery store instead of trying to make my own for haluski and holy shit it was actually really good. Takes 25 minutes to cook, but it was totally mess-free, which is more than worth it.

 

[Mesh Gear Fox]

I can't believe I spent a couple years with these shitty knives that can't cut shit.

What kind of knife did you buy? I have some Shuns and Wusthofs that I absolutely love. It's a night and day difference between those and cheap, crappy knives. The price can be off-putting, but it's totally worth it.

 

[LonesomeDud]

After a wonderful but tiring time, I made the following: Oven roasted lamb chops, brussel sprouts, and frozen risotto.

I took the lamb out of the fridge and let it come to room temperature. I salted the meat and rubbed it with avocado oil and added minced garlic and fresh ground black pepper. I cooked it in the oven and flipped it halfway through its 10 minutes cook time and it was just a little underdone for me, but barely. I will scale it back to 9:30 next time. Brussel sprouts were in the oven for 25 minutes after being tossed in oil, salt, pepper, maple syrup (lol fat) and tossed halfway through. The microwave risotto is just good and I don't care what anyone says. It was one of the best things I've eaten in awhile and because I'm uncreative I'm eating it again on Monday.

 

[Frostnipped Todger]

I did meal prep for the week ahead, so I made Thai barbecue chicken (actually two of them) which I'll have with rice and greens for lunch this week. Pretty happy with how they came out. Site is being both gay and homosexual right now, so hopefully I can upload a photo later.

 

[AnOminous]

What kind of knife did you buy? I have some Shuns and Wusthofs that I absolutely love. It's a night and day difference between those and cheap, crappy knives. The price can be off-putting, but it's totally worth it.

A very basic Mercer chef's knife. Stamped. I do plan on getting a couple forged knives.

 

[Betonhaus]

I managed to fuck up a meal so bad that I'm impressed that I pulled off such a vile concoction

Tonight's supper will be simple as I got grilling steaks and a roasted baby potato kit and a salad kit on sale.

 

[Triple Flutz]

Yesterday, I made grilled cheeses and tomato bisque.
Today, fried rice with pork belly and vegetables. Kids usually prefer plain white rice or onigiri, but they ate it all this time though I did nothing different. :')
Tomorrow, thai curry. My local asian store went from stocking only like 2 flavors of Maesri-brand cans to having 10+ so NGL I picked up about 8 of them and plan on going through them with personal touches since they're meant to be built upon. We'll see which ones are good. Probably am going to start it off normie-style because green is my husband's fav.