What Have You Cooked Recently?

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Shepherd's pie without baking it. It always just disappoints me anyhow and I thought, why do I need to bother with these. Baking wouldn't be a big problem but I have this incredibly dirty oven (I have tried cleaning it several times with varying strengths of chemicals, and it does absolutely nothing) that doesn't visibly smoke but will set my alarm off unless I keep my door open, so it's just enough of a pain in the ass to use that I avoid it.

This really simple recipe (I've stopped worrying, for the most part, about cooking with onion, it's just more garbage to rack the bill up) was just ground beef, Worcestershire sauce, minced garlic, frozen mixed veggies, mixed it up with a can of brown gravy and I topped it with the mashed potato (which I usually cock up by making too runny). It should have had pepper, salt, thyme and parsley, but I forgot that crap.
 
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Marinated pork chops and a rice and pickled carrot salad.
Salad is from Canadian Living, the marinade is hoisim sauce, sesame oil, hot pepper sauce and a bit of apple cider vinegar. 1000010866.webp
 
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I fried some bone-in pork chops the other night. I’m not big on frying because it doesn’t always go well for me lol but these turned out pretty good. My other half passed a little roadside farm stand on the way home from work the other day and picked up these yuuge beautiful squashes that I haven’t cooked yet (the ones pictured were puny Walmart squash) and also some nice green tomatoes that I’m going to fry. I’ll probably do that for Sunday dinner.
 
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Aiōn said:
I baked a blueberry pie for a belated Father's Day, I had to rush the decorating part to get it done in time but it tasted really nice, we had it with homemade vanilla ice cream.
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You could sell a pie like that for 30 dollars. Roll up at the local farmers market with 10 of those bitches and that is 300 bucks.
 
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Ughubughughughughughghlug said:
Shepherd's pie without baking it. It always just disappoints me anyhow and I thought, why do I need to bother with these. Baking wouldn't be a big problem but I have this incredibly dirty oven (I have tried cleaning it several times with varying strengths of chemicals, and it does absolutely nothing) that doesn't visibly smoke but will set my alarm off unless I keep my door open, so it's just enough of a pain in the ass to use that I avoid it.

This really simple recipe (I've stopped worrying, for the most part, about cooking with onion, it's just more garbage to rack the bill up) was just ground beef, Worcestershire sauce, minced garlic, frozen mixed veggies, mixed it up with a can of brown gravy and I topped it with the mashed potato (which I usually cock up by making too runny). It should have had pepper, salt, thyme and parsley, but I forgot that crap.
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I learned the hard way to go slow adding the cream/milk when making the mashed potatoes - a quick pivot is to make potato soup instead). I've also done a "quick" shepherd's/cottage pie by just using a propane torch to crisp the mashed potatoes since everything is already hot/cooked anyway.

Tax: made a pretty banging quick miso ramen by using the instant miso soup I pick up from the Asian grocery. Boned out a chicken thigh and seared it skin side down over medium high heat until the skin was crispy, then flipped it over and cooked it until it was cooked through. Pulled that to rest on a cutting board, then added roughly chopped onion, garlic and ginger to the pan and cooked it until the onion had a bit of color, followed by two cups of water and some mirin brought to a simmer. Meanwhile, cooked the noodles in a separate pan. Strained the broth through a sieve and then put it back in the pan over low heat along with two packets of the instant miso paste (enough for two cups/500ml of miso soup), 1/4 cup of soy milk and a tiny bit of sesame oil.

Assembly was typical - noodles in bowl, followed by the broth and toppings (thin sliced shishito peppers, a sliced ramen egg, some enoki mushrooms, scallions and the sliced chicken thigh, skin side up. The chicken fat and soy milk added just enough body to the instant miso to keep it from just being miso soup with stuff in it. Highly recommended if you're looking for a fast way to make some tasty ramen and not cook a broth for hours.
 
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Made yeasted waffles for Sunday brunch and they were good but still not quite what I'm looking for. Anybody have tips for waffles that stay crispy? Maybe I am just trying to recreate the memory of frozen eggo waffles from my childhood and no such recipe exists.
 
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I've been making a similar big breakfast here and there. Scrambled eggs (I usually use one whole egg and then several whites), canned diced potatoes sauteed in bacon fat, a mini avocado, and some salsa and green onions on the side. It's got protein, carbs, and fat. It's the kind of breakfast I can eat parts separately, and combine for different flavor profiles.

Plus some coffee.

There She Glows said:
Made yeasted waffles for Sunday brunch and they were good but still not quite what I'm looking for. Anybody have tips for waffles that stay crispy? Maybe I am just trying to recreate the memory of frozen eggo waffles from my childhood and no such recipe exists.
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There's a place in my town that makes "authentic" belgian waffles, which seems to mean they come out with a crunchy sugar glaze all over, but soft inside. No syrup even necessary. I'd love to know their recipe someday.
 
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There She Glows said:
Made yeasted waffles for Sunday brunch and they were good but still not quite what I'm looking for. Anybody have tips for waffles that stay crispy? Maybe I am just trying to recreate the memory of frozen eggo waffles from my childhood and no such recipe exists.
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Unless you're already using it, maybe swap out some cornstarch for a small portion of the flour in your existing recipe? A little extra fat in the form of oil or shortening might help too.
 
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Coffee Druid said:
"authentic" belgian waffles, which seems to mean they come out with a crunchy sugar glaze all over, but soft inside.
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Sounds like Brussels waffles which use yeast and beaten egg whites - this recipe seems pretty authentic. There's also Liège waffles, which are more dense and chewy and have pearl sugar in the batter.
 
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Had a whole lot of apples and I knew I wasn't gonna eat all of them before they started going bad, so I made a pie of sorts, not sure what you'd call it in English. Not exactly apple pie, but the kind where you slice them thin and you layer them, add batter (egg, milk, flour, butter, brown sugar, cinnamon, nutmeg), layer, batter, layer, batter, and so on.

It was good, could be better, maybe sprinkle a bit extra of brown sugar between the layers to make it a little sweeter.

It did make me realize I need an apple corer device thingy. I had to improvise because I had nothing suitable.
 
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Nick Obre said:
Had a whole lot of apples and I knew I wasn't gonna eat all of them before they started going bad, so I made a pie of sorts, not sure what you'd call it in English. Not exactly apple pie, but the kind where you slice them thin and you layer them, add batter (egg, flour, butter, brown sugar, cinnamon, nutmeg), layer, batter, layer, batter, and so on.

It was good, could be better, maybe sprinkle a bit extra of brown sugar between the layers to make it a little sweeter.

It did make me realize I need an apple corer device thingy. I had to improvise because I had nothing suitable.
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Sounds kinda like a "brown betty", though that seems to be made with layers of breadcrumbs/bread chunks mixed with the egg. flour and spices. There sure is a lot of terms for what is basically different ways to combine fruit and batter/crust.

cold comfort said:
Sounds like Brussels waffles which use yeast and beaten egg whites - this recipe seems pretty authentic. There's also Liège waffles, which are more dense and chewy and have pearl sugar in the batter.
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It was most definitely a Liege waffle, going off recipes online. Sounds like I'll be trying that this weekend with some fruit and fresh whipped cream.
 
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