Cookbook / Recipe Sharing thread

[James_Bong]

I have two requests my friends! I have a little collection of hot peppers growing from pots.

There's about 9 types: jalapeno, serrano, habanero, wax, cayenne, Thai chili, ghost, scorpion, and reaper

1) hot pepper recipes for cooking
2) hot pepper recipes for pickling, or just pickling recipes in general.

 

[casual robot enjoyer]

There's about 9 types: jalapeno, serrano, habanero, wax, cayenne, Thai chili, ghost, scorpion, and reaper

1) hot pepper recipes for cooking

Both of these are things I make all the time. Simple but definitely a process to make them come out tasting how you want every time. I think I also have cooked salsa recipes somewhere for fresh green and red peppers somewhere. If I find them I'll post them.

Spoiler: Fresh Salsa

What you want your salsa to be (roasted corn, mango, pineapple, tomato, ect).
Hot Pepper
Red onion
Cilantro
Lime
Salt
Black Pepper

Roughly chop/dice everything and mix. Let sit for an hour or two for best taste.
Super simple but you kinda got to feel out everything yourself and see how you like it.

Spoiler: Fried Chili Paste

Fresh hot peppers (the same color is desirable)
Garlic
Ginger
Aromatics to taste (basil, Sichuan peppercorns, ect)
Oil (I use peanut, vegetable is fine in a pinch)

Process the peppers, depending on how spicy they are I sometimes remove seed/ridges, less flavorful peppers I'll roast and remove the skin. I also leave them them as is after removing the stems.
Add ginger and garlic to oil and fry on medium until almost golden. Add in remaining aromatics and remove everything once golden. Make sure to not let them burn.
Make a paste of the peppers in either a food processor or mortar and pestle. Add in the fried aromatics and make sure they are incorporated into the paste.
Transfer the chili paste to a large bowl and pour the boiling oil over it. Stir vigorously to make sure everything is cooked and incorporated.
Once cool add flavor to taste. I usually do a splash of chinese cooking wine and fish sauce.

 

[Triple Flutz]

This is just a copy/paste of the salsa I make most often at home. It's just something I came up with with my husband and I's tastes in mind, but I've made it for guests and they always rave about it.
SOAKING PHASE
like 3 dried cascabel chiles or guajillos if no cascabel
like 15 dried pequin chiles
like 10 dried chiles de arbol
(All of these should be easy to order online if needed. The pequin aren't necessarily needed but they're good.)
Keep the water in case you need to thin it down for your tastes after processing, and probably throw a bit in either way because it's really flavorful. Taste it before adding some if you can be tender about spice so you know what concentration is right for you. You can either cut them up in rough pieces with kitchen shears as you're adding the dried chiles to the soaking water, or you can do it when adding them to the blender or food processor. Discard the stems.
CHARRING PHASE
3/4 of a large white onion, either charred over a gas stove burner or stir-fried on high heat in a wok (or anything with higher walls, really) with some oil. It will smoke.
half a head of garlic, '' ^ ''. Remove before it blackens, you just want it roasted.
4-6 roma tomatoes, '' ^ ''. Poke holes into them or quarter them so they don't sputter out boiling water in your eyes.
2-3 fresh jalapenos or serranos, ideally with striations, '' ^ '' You can go with something spicier or more of them if that's your preference, as we often do.
2-3 tomatillos, quartered, but I've made it without before when I was retarded and forgot and it was still great so no worries if you don't live in a spic-heavy area.
(once you're done charring or stir-frying, wait for it to cool down and put in the blender)
BLENDER OR FOOD PROCESSOR PHASE
if you dry-fried, add a bit of neutral oil for texture, but if you wok-fried with oil, there is no need for that.
add about a bunch of cilantro, stems included if your blender or food processor won't fuck that up
2-3 fresh limes, pressed. start with less than you think you need just in case.
half a head to a head of raw garlic
the other fourth of the white onion
a tiny bit of cumin, start slow because nothing enrages me more than a salsa that just tastes like cumin lmfao. I know that's an intentional thing for some people but I'm not a spic and it bother me when it's too much.
s & p

 

[PositiveMonk]

I've been trying to teach myself how to cook this year and have come up with some recipe/modifications that are probably not worth sharing but fuck it. These are incredibly simple but have given me the opportunity to learn some fundamentals of cooking while moving away from eating frozen shit and takeout.

Chicken - It's just fucking chicken
0.5 lb Boneless Skinless Chicken Breast
1 tsp Flour
1 tsp McCormick Grill Mates Applewood Seasoning
1 Tbsp Olive Oil
Pre-heat a 10-inch frying pan with olive oil
Mix the dry ingredients in a bowl with a fork and once mixed pour onto a plate
If the chicken breast is thick, butterfly it make sure it's dry
Coat the chicken in the seasoning
Throw it in the pan on medium-high heat
Cook for roughly 4 minutes and flip, cook until internal temperature reaches 155F
Let rest for 5 minutes

Spoiler: Notes

This has become a staple meal for me. I've found that for every additional 0.5lbs of chicken I add about 1/2tsp additional flour and seasoning. I've used several other seasonings which haven't turned out nearly as well, but the applewood seasoning is really nice. Salt and pepper is also a solid choice. If anyone has any other seasoning suggestions I'd appreciate it.

Roast Green Beans - Most braindead thing you can make
1 bag of Green Beans
1 tbsp Vegetable Oil
Salt & Pepper
Preheat oven to 450F
Cut hole in bag of green beans and pour in vegetable
Fold the bag over to make a seal and shake to toss the beans in oil
Pour beans onto baking sheet in a single layer
Cook for about 16 minutes
Salt & pepper to taste

Spoiler: Notes

This is also something I eat almost every day at this point. Frozen steamer bags are fine for this, but unfrozen green beans feel like they come out better. Asparagus also works. The original recipe I was following also suggested parmesan cheese which is alright. I really like this because of how incredibly quick and simple it is, there's not much clean up involved. This can also be done with olive oil but if the beans are frozen I think vegetable oil works better. Tossing the beans in a large bowl comes out better, but that's an extra thing to wash.

 

[Nazz]

(Posted this in the Meta Thread before realizing this was a better place for it)

MAKING YOUR OWN YOGURT:

Ingredients:
1/4 cup plain active culture, high-quality yogurt
4 cups of whole milk (try not to use ultra-pasteurized/ultra-homogenized)

Materials:
1 quart jar
cheesecloth/coffee filters/paper towels (optional)
fine mesh sieve (optional)
heavy saucepan
thermometer

Heat 4 cups milk in saucepan over medium heat until it reaches 185-200°F, stirring frequently to prevent a skin from forming. Once it reaches that temperature, remove pan from heat and allow milk to cool to 100-115°F. This is fastest in an ice bath or placed into your fridge/freezer.

Place 1/4 cup of yogurt in 1 quart jar. Add 1/2 cup of scalded milk to yogurt, stirring until thoroughly mixed. Add remaining milk, stir again. Put jar in a warm place to ferment for 4-8 hours (I prefer 8, the longer ferment means thicker yogurt). You can place it in your oven, wrapped in a tea towel with the light on and the light should be enough to keep it warm, but if you're worried, turn the oven on for 1 minute every couple hours and that'll be plenty.

When 8 hours is up, stir again and you will have 1 quart of plain yogurt. If you prefer greek yogurt, you can strain the yogurt through a cheesecloth/coffee filter/paper towel- lined sieve, and you will get a smaller yield of greek yogurt (typically 1 pint of greek yogurt and some whey). Don't throw out the whey, you can use it as a protein additive for soups and smoothies. Sweeten/flavor your yogurt as desired (I prefer 1 tbsp of honey per cup yogurt)

Once you have made yogurt once with store-bought, you can set aside some unsweetened homemade yogurt and use it to make your next batch, ad infinitum. Never give money to big yogurt again. Yogurt will stay good in a sealed container for 5 days (honestly probably closer to a week).

 

[AnOminous]

Roast Green Beans - Most braindead thing you can make

My personal. Fresh green beans.

Heat oven as hot as it can possibly get. Drizzle beans with sesame seed oil. On the stovetop, dry roast some sesame seeds. Again, at a high temperature, spatula moving all the time. Immediately remove from heat as soon as you can smell them. The period between just right and burned is seconds.

Roast the beans until they're hissing and sizzling, add the seeds, enjoy.

So much better than those etiolated beans in cans.

 

[Slurms McCorgi]

Brownies You Wouldn't Be Embarrassed to Serve to Adults
Also they're technically gluten-free but that's not really the point.

3 oz. unsweetened chocolate (if you're feeling daring you can use a full 4 oz. bar, but this has never been attempted)
8 Tbsp. (1 stick) butter
1/2 cup sugar (if you use more you're a pussy)
2 eggs
1/2 cup almond flour (you can substitute regular flour here, but your brownies will be sub-optimal)
1/2 tsp vanilla
salt
1/2 - 3/4 cup dried cherries (optional, but dude, you're already hunting down fucking almond flour, you might as well go for it)

Spoiler: Actual recipe

1. Preheat oven to 325 F. Butter a 9x9 square pan, or line it with foil or parchment paper and butter that. If you have any doubts about your oven's ability to heat evenly, use a glass/Pyrex pan.

2. Melt butter and chocolate together in a small saucepan over low heat, stirring somewhere between frequently and constantly.

3. When fully melted, stir a few more times because it's fun, then pour into a large bowl. Stir in the sugar, then the eggs, 1 at a time.

4. Add the almond flour, the vanilla, and a pinch of salt, scrape down the sides of the bowl, and then fold in the cherries.

5. Pour/scrape the batter into the prepared pan and bake for 20 minutes. If they don't look quite done, try that toothpick thing, then put them back in for 2-4 more minutes if you have to.

Cut these tasty bastards while they're still warm. Serve to anyone whose orgasm-face you've always wanted to see.

Just wanted to say I finally got around to trying this recipe for a party yesterday. Results were hugely successful! Thanks so much for sharing it.

 

[Kosher Salt]

Roast Green Beans - Most braindead thing you can make

Personally I think green beans need some minced garlic and a couple hits of soy sauce and they're awesome. Just a bit of steam, they should have some bite left in them. So good.

 

[PositiveMonk]

Hasselback Potatoes
Potato
Salt
Pepper
Garlic Powder
Thyme (I prefer dried, I've seen recipes call for fresh)
Olive Oil (In a spray bottle)
Preheat your oven to 400°F
Prepare your potato(es) by slicing the bottom so it can sit flat.
Now place chopsticks/dowels/skewers/cutlery along side the potato and slice the potato down to the blocking item. This will stop you from cutting through the potato.

It helps to then manipulate the sliced potato by separating the pieces so they don't get stuck together.
Place the potato on lightly greased piece of parchment paper or foil.
Spray the potato with Olive Oil.
Season to taste, Salt > Pepper > Garlic Powder > Thyme
Roast for 70-80 minutes.
Spraying the potato with olive oil every 20-30 minutes results in a crispier exterior

There are probably much better recipes for this, I've seen some that use a dutch oven and sound very nice. I've sought to emulate the baked potatoes I had growing up with a more interesting look and far more flavor.

Because I'm specifically trying to teach myself how to cook, I'm looking for some recipes that will allow me to practice some skills I feel I can use improvement in. Does anyone have any good suggestions for recipes to practice cutting styles on? Recipes that use cheap ingredients where the way the ingredient is cut doesn't really matter, allowing me to practice different cuts without any real consequence to the recipe.

 

[Bummer]

Because I'm specifically trying to teach myself how to cook, I'm looking for some recipes that will allow me to practice some skills I feel I can use improvement in.

I'm not a professional cook but I did spend a few years in my early 20s bumming around pretty high end kitchens working for chefs and what you are doing is the key to being a good cook. Learn basic skills like building an emulsion, make a roux, ice water baths to shock things, blanching, making basic doughs and pastas, proper knife skills and all the different cuts. Then just get whatever ingredients you can fresh and dream shit up. Recipes are for learning, once you actually know the basic skills cookbooks are just something to help give you more creative ideas.

 

[Vibe_Guy]

Basic bechamel sauce recipe (for pastas/pizzas)

Incredients:

• 250g butter
• sunflower oil (do not use olive or vegetable oil)
• 9 spoon fulls of flour
• 2L of milk
• 1L of cooking cream

How to make:

• grab a large cooking pot
• add sunflower oil, let it get hot
• once hot add butter, stir
• butter melts, add flour
• stir butter and flour until it fully merges
• once merged, it'll bubble up, add 2l of milk and 1L of cooking cream
• add salt. pepper, a tiny bit of sugar
• stir until it's consistent, not watery
• add boiling water (no hard and fast rule on how much)
• once it stars boiling, move away from heat source
• let it cool of for less than an hour
• ready to eat!

---

Bolognese sauce: easy mode

ingredients:

• parsnip
• carrots
• white onion
• sunflower oil
• minced meat
• pelata tomatoes (pre-peeled canned tomatoes)

Prep:

• cut up parsnip/carrots/white onion in circles, or however you like
• add sunflower oil, let it reach high temperatures
• add vegetables
• stir a bit
• every once and a while add water
• let it cook up until all vegetables are soft enough, add water every once in a while, this takes around an hour or two, stir from time to time
• once nice and soft, add peeled tomato can
• stir until very hot, boiling even
• add salt, pepper, bit of sugar
• add around 1kg of minced meat
• stir, let it boil for around 2-4 hours. The longer the better. (tomato has alot of water so you don't have to add it or worry about drying up)
• once done, you can consume it right away, but the flavor gets better if you let it sit overnight
• EAT!

Next up:
misc. pasta recipes

 

[RotPockets]

Here is a reupload of the Modernist Cuisine Cookbooks.

https://gofile.io/d/soczg5