What Have You Cooked Recently?

[Triple Flutz]

Saturday, I made saag paneer.
Sunday, we just got a bunch of fish and vegetables and made hand rolls.
Monday, I made chicken tortilla soup because one of my kids read about it in a book and wanted to have some. It was very well-received this time, said kid refused to have any last time I made it because ''it's too spicy'' when I had reserved some for the younger ones prior to adding peppers for us, so I just ended up serving her some of the extra components of the soup on a plate. Made some tortilla chips to go with it from corn tortillas that are slightly past their prime for actual tacos but still perfectly fine to have.
Tuesday, I started to feel pretty bad and I can't remember what we had. I definitely cooked, though.
Today, I felt even worse and my husband was like yeah I'm not letting you cook when you're shivering under 3 piles of blankets, and idk how to make this dish you had planned, so he made the executive decision to pick up 2 containers of hot and sour soup and a container of roasted pork fried rice for everyone. Still have leftovers for lunch tomorrow!
Tomorrow, I'm making the usual roasted red salsa I constantly harangue everyone on this thread to try and we're having it with skirt steak (marinated with lime, soy sauce, garlic, brown sugar, a tiny bit of Worcestershire sauce) tacos with cilantro, white onion, and queso fresco. Hope I feel better, but if I don't, I'll just break the preparation into smaller steps throughout the day between my other chores and family obligations.

 

[Hepativore]

Gibanica, which is basically soft cheese baked in layers of filo dough, almost like a savory cheese strudel. It is popular all over Eastern Europe, but the Serbs claim that it originated with them...



Here is the recipe if anybody wants it:

Gibanica - Serbian Cheese Pie

My Serbian grandmother used to make this a lot. This was her recipe.

750 g/ 1.6 lb phyllo or yufka dough See note
350 g/ 12.3 oz cow milk feta
200 g/ 7 oz/ about ¾ cup sour cream
200 g/ 7 oz/ about ¾ cup cottage cheese
½ liter/ 17 fl.oz/ 2 cups whole milk
5 eggs
45 mL/3 tablespoons olive oil divided
salt to taste

Instructions

Roughly mash the feta cheese with a fork in a large bowl.

Add the lightly beaten eggs, sour cream, cottage cheese, whole milk and add salt to taste. The amount of salt you need depends on how salty the feta cheese is, you should definitely try the mixture and add salt accordingly.

Grease the baking dish (approximately 30x22 cm/ 12x9 inches) with 15 mL (1 tablespoon) olive oil.

Open the packet of dough, take out two sheets of dough, while keeping the rest covered at all times. Cover the dough you are not working with with a damp towel to prevent it from drying out. Work quickly. Place the first two dough sheets in the greased baking dish. The dough sheets should hang over the edges of the baking dish, when you are finished with filling the pie, you will seal it using these overlapping pieces of dough.

Place the bowl with the cheese slurry next to the baking dish. Take one dough sheet out of the packet, crumple it a bit (it doesn't matter if it breaks a little) and dip and run it through the cheese mixture. Press it lightly into your hand to give it a rough round shape and place this crumpled dough into the baking dish. Make sure to keep two last sheets of dough to close the pie, but otherwise use as many pieces of dough as needed to fill the baking dish. Pour the remaining cheese mixture over the crumpled dough in the dish. Fold the overlapping sheets of dough over the pie. Take the last two sheets of dough and place them over the pie as well.

Mix together the remaining olive oil and 30 mL (2 tablespoons) hot water. Brush the top of the pie with this mixture and leave it to soak on the counter while you preheat the oven, my convection oven needs about 10 minutes to get hot.

Preheat the convection oven to 170 degrees Celsius/ 340 degrees Fahrenheit or a regular oven to 190 degrees Celsius/ 375 degrees Fahrenheit.

Bake the gibanica for about 45 minutes or until golden brown and set.

Serve hot or cold as suggested above.

 

[thrasymachus]

Steak bites with mushrooms in creamy peppercorn sauce and fried potato parts. This is one of my favorites for winter weather

 

[derpherp2]

Tempura fish and shrimp with fries.
Too lazy to go to the farmer's market nearby to get any of the good shit so I'm stuck using bargain bin walmart crap for now so no panko breading with specific spices and shit on it.

As in I usually use cheapass generic brand crap from Walmart for ingredients that barely matter, like flour/egg/etc/bell peppers/onnions, then use some of the local crap to make it actually good.

 

[kurosawa]

Cassoulet

This is based on a 7 qt 11 in. French dutch oven pot - so I'd adjust depending. Followed this recipe with a bit of modifications.

Spoiler: Recipe and struggles

2 tbsp duck fat
10 oz salt pork
1 lb sausage (preferably garlic)
12 oz pork shoulder
4-5 chicken drumsticks/breast in whatever you feel like (traditionally its with duck but that takes a bit longer)
32-48 oz of low/no salt chicken stock and/or a dry white wine (possibly more)
1 lb Northern or Cannellini beans (might have been 1.25 lb I wasn't measuring)
1 onion
3-4 springs of thyme
1-2 carrots
1-2 celery stalk
6-8 garlic cloves (I used jar but cloves work)
6 cloves
2 bay leaves
2-3 non-flavored gelatin packets
Pepper
Salt (you don't need additional unless you're using something other than salt pork)

Soak beans the night before.

Prep in the following way. Onion gets diced. Carrot and celery 2-3 in. Chop the salt pork into 1/2 to 3/4 in. pieces. Pork shoulder approximately 1 in. pieces. Sausage about 2 in. pieces.

Heat a dutch oven or cassoulet pot over high heat (70-80% minimum). Toss in duck fat. Add salt pork and pork shoulder. Cook until caramelized (pork shoulder mostly). Probably about 6-9 minutes. Remove and place in bowl.


Season chicken with pepper and cook until brown and allow the skin to get really crispy. Move it as little as possible. Again somewhere around 8 minutes. Move this to a plate and place in the refrigerator once cooled to room temp.

Sausage next, get it nice and caramelized. Remove and place in same bowl as salt pork and shoulder.

Mix 32 oz chicken stock, white wine and gelatin in a bowl/cup. Reserve the rest for adding later.

Turn heat down to medium and add the onions, cook until translucent. Add garlic. Next is add the beans (Oh you got me fucking beanzzz). Or if you're like me and accidentally damaged my wooden spoon (prior to adding the onions). I had to clean my pot, so I added some more duck fat. Anyway add beans, 32 oz of the chicken stock/white wine gelatin mixture. Add carrots, celery, cloves and bay leaves. Turn heat up until simmering and lower heat and cover. Cook for 20 minutes. Turn your oven on to 325.


Check the beans, they should still have a little bit of bite. If they're there, remove the thyme, cloves, bay leaves, celery and carrots (veggies could be left in if you want). Add the salt pork, shoulder and sausage. Add liquid to keep the beans covered if you need to.

Cook for 1.5 hours. Every 30 minutes check and break apart crust formation (spoon or shaking it). Add the remaining liquid either at the end or midway. At the end of 1.5 hours add the chicken at the top. Cook for another 1.5 hours (once again breaking apart the crust formation every 30 minutes). I ended up adding another 30 minutes to the cooking time.

Midway

I actually added a bit more liquid than required - probably another 12-16 oz. It is a dish requiring monitoring. However - it was phenomenal, so much that I can't even describe counting the flavors and I did not even get a great crust formation. Looking at the Julia Child's recipe is a daunting one but I'll probably try that someday. The funny thing is I cooked this before (not with this recipe) and I don't remember it being this good, but I have French heritage so I figured I needed to try it again.

 

[エボラちゃん]

Broccoli-potato gratin with raclette cheese, very happy with the result.

 

[dvnc]

Crack chicken w/rice. Easy Friday comfy food.

 

[Archeops]

I made pizza dough earlier in the week and decided to make a couple of pepperoni pizzas. Sadly, I had to toss one of ‘em because I had a retard moment and had accidentally lined a pan with spray-on olive oil that had expired and it made the bottom of the pizza taste stale and bitter.

The second one ended up tasting much better, I really gotta double-check the “best by” dates on some of the things in my pantry before using ‘em.

 

[w4vy_gr4vy]

It's fucking freezing so spent the afternoon making a big pot of thick lentil and ham soup just like your granny used to make.

 

[AnOminous]

I made pizza dough earlier in the week and decided to make a couple of pepperoni pizzas.

I do something like that but no-knead, I just mix it until it's at the ball stage and then give it a couple days. So I use less yeast and almost no sugar (I use a pinch of sugar at the proofing stage with a bit of warm water and the yeast just to make sure it's still alive).

 

[equinsu_ocha]

I made a great big batch of smoked turkey and bean soup from turkeys I smoked myself. Made stock from the carcasses. I charred red peppers to add in along with hatch chilis, a can of fire roasted tomatoes and an assload of celery, onion, carrots and garlic. I used cannellini and great northern beans along with some red lentils. I seasoned with paprika, cumin, oregano, thyme, cayenne, nutmeg, coriander seed, garlic powder, bay leaf, sage, salt and peeper. I used about a whole turkey's worth of meat in that bitch. Made buttermilk cornbread to serve it with.

 

[Mordecai "3 Finger" Brown]

Been making sweet potato fries in the air fryer because there was a bulk sale on them at the store.

They are easy to make and pretty decent.

Sweet potato fries are such a tease though because no matter what you do with them, you always wish they were just a little crispier.

 

[Fat Gay Riker]

Making a lazy chicken chowder, because I can't make the base from scratch the moment.

Baking off chicken breast, will use the juice to sub in the water for the condensed cream of chicken soup. Carrot, celery, and onion sautéed in the pan before adding potato, bacon, corn, the chicken, and the condensed soup. Will simmer until the potato are done, and add in some broccoli for texture at the end.

 

[Harbinger of Kali Yuga]

I just ate more Lion's Mane. What other gourmet mushrooms are worth finding?

 

[LonesomeDud]

We have been using up chicken at home.

Had spicy chicken and biscuits with pickles and tomatoes for breakfast I made yesterday. Also made a peppermint milkshake because holidays and AMERIFAT.

For lunch yesterday: Homemade Nashies with avocado coleslaw.

Dinner: Too fat and must wait on gastric emptying to gorge again. I won't tell about the incriminating BS I ate between meals.

@Harbinger of Kali Yuga If you live near an HMart, they have great mushroom varieties, or any Asian store. If not, I recommend Wee for Asian supplies online and they have very cool produce.

 

[soft breathing]

Made a huge batch of Kimchi Jjigae (kimchi stew with tofu, I also added some tuna) and ate that with rice. Warm, spicy, easy to make & just perfect for the current weather.

Earlier today I've made Gyeran Ppang ('egg bread' basically) which I absolutely adore.
If anyone fancies something sweet-ish and likes eggs, here's an easy recipe: https://www.maangchi.com/recipe/gyeran-ppang

 

[Triple Flutz]

Thursday, I made tacos (corn tortillas+cilantro+white onion+homemade red salsa+queso fresco) with that skirt steak I mentioned in my last post.
Friday, I made nachos with leftovers of the skirt steak and made the tortilla chips from the aforementioned corn tortillas.
Last night, we finished up the skirt steak- I was going to make quesadillas, but we somehow ran out of flour tortillas which is insane because it's one of those things we always keep on hand for breakfast burritos and the like, and I didn't have enough flour to make a batch, so I made quesadillas with the rest of the corn tortillas. It was nice, kind of reminded me of ghetto pupusas or arepas.
Tonight, I'll make braised cabbage with kielbasa.

 

[derpherp2]

Blueberry-pineapple smoothie and crepes with this mix of melted white chocolate and milk chocolate.
Anyone know what to add to the smoothie to make it taste better? There was a local place that my friend owned and I specifically remember asking her this shit but she's dead, so uh.

I think it was something pollen? Maybe maple sugar? It was a powder that added a vanilla taste, but it isn't vanilla at all. Since the acids fuck up vanilla stuff.

 

[Stan]

Starry. Gazey. Pie.

It was good! The filling is mackerel fillets (the fish are deboned and you just put the heads and tails on as garnish) the sauce is onions, leeks, and thickened cream. The recipe also calls for hard boiled egg and bacon - I find bacon to be rather overpowering so I omitted it. I did keep the sliced hard boiled eggs.

If someone served this at your holiday meal, would you be brave enough to try it?

PS: Pie tip: always blind bake your crust. It makes it much tastier.

P.P.S. https://www.vice.com/en/article/nz9pdw/stargazy-pie-is-the-guiding-light-of-cornish-christmas <------ introduction to this crazy fuckin dish.

 

[Triple Flutz]

Still sick as fuck, somehow getting worse and so is everyone in the family including my in-laws. Weird take on strep throat.
I made hungarian-style mushroom soup today with homemade crusty bread, the no-knead kind, because I really wanted smoked paprika. Still not the bourbon-smoked kind btw, which I am definitely lagging on getting and is burning a hole in my bookmarks.

Starry. Gazey. Pie.

I remember reading about stargazy pie years ago whilst researching British cuisine for fun since I like to learn about cultures' relationship with ingredients and dishes and being completely flabbergasted by it. I would enthusiastically try it if served it, but I can't say I've ever felt the urge to do it myself. Maybe one day just to post it here as you just did.