What Have You Cooked Recently?

[There She Glows]

I served up some weeknight style al pastor tacos with leftover arugula and it was a great combo.

 

[CIS White Droid]

I'm pining for fall so I've been making soups and stews. I tried a WWI era recipe for Sauerkraut Soup using canned sauerkraut and, while admittedly on the bland side, I rather enjoyed it. I had the leftovers for lunch today duded up with some turkey kielbasa; quite tasty. I also threw together a fish chowder with some pollock fillets for dinner the other night and it was a crowd pleaser. If only it was October.

 

[Freya]

Quiche au Roquefort from Mastering the Art of French Cooking. very rich. a side salad is practically mandatory

 

[Mordecai "3 Finger" Brown]

I tried a WWI era recipe for Sauerkraut Soup using canned sauerkraut and, while admittedly on the bland side, I rather enjoyed it.

I believe I watched Max Miller of Tasting History make the same thing now that long ago. His assessment was very similar to yours.

 

[Cloaca Rimjob]

Made cacio e pepe, so tasty and simple, only used 4 ingredients,
Spaghetti, butter, black pepper and parmesan

 

[CIS White Droid]

I believe I watched Max Miller of Tasting History make the same thing now that long ago. His assessment was very similar to yours.

That is the video I got the recipe from and linked to in my post.

 

[OrionBalls]

Ghetto Ramen: Mushroom base, dehydrated veg flakes, cayanne, a pinch of dashi, and a random egg noodle puck from the grocery.

 

[Mordecai "3 Finger" Brown]

That is the video I got the recipe from and linked to in my post.

Well hot damn!

In my defense, who actually clicks blind links?

 

[Mesh Gear Fox]

Made cacio e pepe, so tasty and simple, only used 4 ingredients,
Spaghetti, butter, black pepper and parmesan

One of my favorite go-to recipes is carbonara. It's so easy and fast and makes a delicious dinner.

 

[Cloaca Rimjob]

One of my favorite go-to recipes is carbonara. It's so easy and fast and makes a delicious dinner.

Do you make it the classic way with egg or do you add cream and other stuff to it?

 

[Mesh Gear Fox]

Do you make it the classic way with egg or do you add cream and other stuff to it?

Nope, just egg, cheese, garlic and pancetta.

 

[Szfynks]

Made seksu/couscous for my husband the traditional way (now I know pouring hot water into couscous is culinary blasphemy against Allah - cover it in oil and steam in a basket). It's my first attempt.

 

[Yezidi Fan Club]

Mmmmm hamburger helper

 

[Mordecai "3 Finger" Brown]

Mmmmm hamburger helper

I know it's goyslop, but I love the Taco flavored one.

 

[Marvin]

For the past few months, I kept passing tubs of chicken livers in my local supermarket and they've been calling out to me. I've never had much liver and I wanted to give it a try.

If I tried it and I hated it, well, then so be it. At least I gave it a try.

Like for years, I've eaten lots of Braunschweiger, and I like that. But Braunschweiger is like 30% bacon, so it's hard to dislike.

Then the other day I was in Philly for some event, and I got dinner with a friend and we had some goose liver spread with some bread in a restaurant and it was amazing.

So when I got home I dug up a recipe and got some chicken livers and made a chicken liver mousse. It was amazing.

This is the recipe I used.

Spoiler: cooking

I deviated a bit. I scaled the recipe down a bit because I had like 1.25lbs of livers.

Also I hate buying cream for recipes because I'll use a little splash in a recipe, and then I have no other use for cream. I don't bake the right things, I don't drink coffee, and it just sits there. I need a solution for this problem going forward. Just like a simple recipe that I can use up excess cream in.

So instead of cream, I read some other recipes that incorporated a bit of mayo instead. So I added a half cup of mayo instead. Turned out fine. (I can't imagine in a savory meat spread that mayo would fuck it up.)

I also didn't want to spend money on cognac, so the wine I bought served double duty.

And then finally, when I squeezed the final result into tupperware containers, I topped them all with a little bit of melted butter. It's supposed to be a good air seal.


So ^ here's some bagel chips, pimento cheese, and the yellowish stuff in the upper center is the chicken liver mousse covered with butter.

It was really good.



It was delicious. Though incredibly labor intensive, specifically the final step of forcing it through the mesh strainer. If I can figure out a way to do that easier, I'd probably do this again.

I have like 3 little tupperware containers with the mousse, and then a fourth with the remaining unstrained liver mixture that I'll probably make a sandwich with. It's the same as the mousse, just grittier.

 

[Mop_Bucket]

Balsamic marinated mushrooms with red sauce from scratch, topped with asiago and fresh parsley.

 

[Marvin]

I have like 3 little tupperware containers with the mousse, and then a fourth with the remaining unstrained liver mixture that I'll probably make a sandwich with. It's the same as the mousse, just grittier.

So I made a sandwich today with the remaining chopped liver mixture.



It's swiss cheese, pastrami, big heaping spoonfuls of chopped liver, mustard (Colman's mustard, it's a very spicy English mustard) on rye bread, and then I smashed it in a cast iron pan with a burger press thing.

Also instead of oil or butter in the pan, I like to use mayo on the outside of the bread. It crisps up well and adds more flavor. I think I read some grilled cheese recipe once that did it and now I'm doing it for basically any hot sandwich I make.

 

[LonesomeDud]

Steamed chicken breast with turmeric, celery salt, and cayenne, on steamed purple sweet potatoes with yellow and green squash with onion and roasted cauliflower with vanilla and blueberry goat cheese.

I'm gonna make gluten free protein pasta with tomato chicken gravy, onions, and cauliflower with parmesan later for meal prep with a little egg white tossed in. I feel like it needs some other veggies, but this is just protein slop, so who cares?

 

[AnOminous]

It's swiss cheese, pastrami, big heaping spoonfuls of chopped liver, mustard (Colman's mustard, it's a very spicy English mustard) on rye bread, and then I smashed it in a cast iron pan with a burger press thing.

I heartily recommend Colman's. It is some no-joke mustard and is great on any deli-style sandwich. I also find that really robust organ meats (like liver or tongue) work best combined with other more "normal" meats on a sandwich, and combine well with strong flavors. For instance, a Limburger and onion sandwich on a strong pumpernickel with something like Colman's or a really strong Russian mustard.

 

[Melee Bouquet]

I need a solution for this problem going forward. Just like a simple recipe that I can use up excess cream in.

Cream biscuits (easy and they only use all-purpose flour, baking powder, salt, sugar, and of course cream). If you add buttermilk, you can make crème fraîche which can be used for all kinds of wonderful things. Both crème fraîche and slightly whipped cream can be turned into savory sauces by mixing in herbs, shallots, capers, lemon etc. There are a lot of crème fraîche variations for salmon (nice in summer) and horseradish cream sauce is really great for beef. My favorite is a simple one from Cook's Illustrated:

Spoiler: Horseradish Cream Sauce for Horseradish-Crusted Beef Tenderloin from Cook's Illustrated November/December 2007

Horseradish Cream Sauce for Horseradish-Crusted Beef Tenderloin from Cook's Illustrated November/December 2007

1/2 cup of heavy cream
1/2 prepared horseradish
1 teaspoon of table salt
1/8 teaspoon black pepper

Whisk cream in medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in horseradish, salt, and pepper. Transfer to serving bowl and refrigerate at least 30 minutes or up to an hour before serving.

Subbing out cream for mayo had me screaming (and leaving out the cognac!) but I'm glad it tasted good. I haven't been motivated to cook anything interesting lately; it's motivating to read about someone making pâté