What Have You Cooked Recently?

[Beyerdynamic DT 700 Pro X]

I made the gayest caprese salad ever (if you even can call this shit caprese). I didn't have any basil leaves, so I used arugula and radicchio instead. I can't cut mozarella for shit. Also I didn't add enough balsamic vinegar before taking a picture. It is there. The salad looks like my unshaven ass, and I hate my life. Tastes pretty good though.

 

[Super Guido]

Baked tofu with spicy sweet jam on it.

 

[souschef]

So the plan for today was... Woke up this morning and got to the market to pick only the biggest, juices, best shaped bell peppers. The plan is: make a mirepoix, reduce some wine on it, then get half a pound of minced meat and sear on the pan, incorporate the sauce in, red peper flakes, paprika and a little thyme

Then i'll hollow the bell peppers, stuff em with the meat and bake on the oven, topping with cheese. I've got green and red bell peppers, couldn't find yellow though

 

[newport100s]

Are you familiar with Dan Dan noodles?

You can buy some sesame paste and chili oil and mix it with your ingredients minus the tumeric.

Never heard of them

 

[Super Guido]

I made the gayest caprese salad ever (if you even can call this shit caprese). I didn't have any basil leaves, so I used arugula and radicchio instead. I can't cut mozarella for shit. Also I didn't add enough balsamic vinegar before taking a picture. It is there. The salad looks like my unshaven ass, and I hate my life. Tastes pretty good though. View attachment 7699863

If you can get some fresh mozzarella (or burrata if you're feeling fancy), prosciutto, and cantaloupe, you can add that to the arugula and make a really tasty salad. You're half way there with the ingredients you have.

https://www.simplyscratch.com/cantaloupe-and-prosciutto-arugula-salad/

or https://jawnsicooked.com/dinner/prosciutto-melon-salad-with-burrata/

 

[(っ◔◡◔)っ ♥ Cancer ♥]

I'm currently working on a venison and wild rice casserole. A bit nervous about how the wild rice will come out, that stuff is tough. I'm hoping that baking it will work out, figure I can always put more water in and bake it longer since I don't have to worry about it going to mush

 

[Jeff_the_Thriller]

Venison vindaloo curry. It tasted better than it looks.

 

[JohnnyG]

Venison vindaloo curry. It tasted better than it looks.

Saar pls kindly to be adding the garnish, the contrast is very needful.

(Diced green onion, red pepper flakes, squeeze bottle of sour cream/yogurt, small slices of radish/jalapeno/bell pepper...anything bright to break up the colour/texture)

 

[(っ◔◡◔)っ ♥ Cancer ♥]

I don't take pictures of my work but the casserole came out phenomenal and I want to share the recipe

Spoiler: Venison / Wild Rice Casserole

### **Large-Scale Venison & Wild Rice Casserole**
*(Serves 100)*

#### **Ingredients:**
- **25 lbs ground or diced venison** (lean, trimmed of excess fat)
- **12 cups uncooked wild rice blend** (or brown rice for a more economical option)
- **6 large onions, diced** (~8 cups)
- **4 heads garlic, minced** (~½ cup)
- **4 lbs mushrooms, sliced** (optional)
- **6 cups diced celery**
- **6 cups diced carrots**
- **4 cups butter or oil** (for cooking)
- **6 cups all-purpose flour** (for thickening)
- **6 quarts beef or venison stock** (or broth)
- **4 cups dry red wine** (optional, enhances flavor)
- **4 cups heavy cream or whole milk** (for richness)
- **2 cups Worcestershire sauce**
- **2 cups soy sauce**
- **½ cup dried thyme**
- **½ cup dried rosemary**
- **Salt & black pepper to taste**
- **4 lbs shredded cheese** (cheddar, Gruyère, or Parmesan for topping, optional)
- **4 cups breadcrumbs or crushed crackers** (for topping, optional)

---

### **Instructions:**

#### **1. Cook the Rice:**
- Cook **12 cups of wild rice blend** in a large pot (or multiple pots) according to package instructions (usually 2:1 liquid-to-rice ratio). You’ll need about **24 cups (6 quarts) of water or stock** for this.
- Once cooked, spread rice on sheet pans to cool slightly.

#### **2. Brown the Venison:**
- In **large batches**, brown the **25 lbs of venison** in a skillet or roasting pan with a little oil. Drain excess fat if needed.
- Season with **salt, pepper, and Worcestershire sauce**. Set aside.

#### **3. Sauté Vegetables:**
- In a **very large pot or steam kettle**, sauté **onions, garlic, celery, carrots, and mushrooms** in **butter or oil** until softened.
- Stir in **flour** to make a roux, cooking for 3–5 minutes.

#### **4. Combine Everything:**
- Gradually whisk in **6 quarts of stock** and **red wine (if using)**. Bring to a simmer until thickened.
- Stir in **cooked venison, rice, cream, soy sauce, thyme, and rosemary**. Adjust seasoning with **salt & pepper**.

#### **5. Assemble & Bake (If Desired):**
- Divide mixture into **large hotel pans (or multiple casserole dishes)**.
- Top with **shredded cheese and breadcrumbs** if desired.
- Bake at **350°F (175°C)** for **20–30 minutes** until bubbly and golden (optional step).

Served it over a scoop of dressed up mash

Edit: Oh, and didn't end up making a roux, I still used all the butter but thickened the sauce with arrowroot

 

[The Feline Solution 2]

I'm gonna make burgers at 3AM because i lost control over my life.

Whipped up burger sauce earlier today, 4 Tbsp Mayo, 1 Ts Ketchup, 1 Ts Dijon, 2 Tbsp pickle juice and half of a white onion, very finely diced. Salt and pepper to taste. Nothing snooty but works for me. Needs at least four hours in the fridge before putting it on. Note i am using actual teaspoons and tablespoons here, not the US measurement. Gonna toast the buns with a little bit of butter in a non-stick pan and also put some chopped lettuce and a slice of american cheese on the burgers.

I did patisserie cream, not because i want to use it a filling, but because i enjoy eating it by itself on the weekends

Not sure if there are differences between the classic french version (which i assume you made) and italian crema pasticerra but if it's anything like the latter it's to die for, could eat it by the bucket load. My cousin made a Tiramisu for Easter this year which incorporated it and it was amazing.

 

[W00K #17]

Went fishing earlier today, stopped to make a few casts into a creek where it dumps into the larger river we were floating down. Was targeting smallmouth bass but also ended up catching a decent brown trout. Probably because it's so hot out he was really struggling to swim off, so I decided to eat him instead of letting it go to waste.

Simple recipe, just gutted the trout and sprinkled lemon pepper on the outside and inside, stuffed 2 squares of butter with a choped clove of garlic and lemon slices inside, added a couple more squares of butter to the skin on the outside along with more lemon slices. Wrapped in foil and put on the grill for about 15-20 minutes.

Probably the simplest and first fish recipe I learned as a kid, but it still hits the spot all these years later.

 

[Slimy Time]

Tried making those Polish cabbage rolls yesterday. Filled it with minced pork, half cooked rice and barley, onions, garlic, some seasoning etc. They are pretty easy, just have to start early because oven time is an hour and a half to two hours and prepping/rolling takes a bit of time for a one person job. Definitely one I'm going to have in my back pocket from now on.

 

[Free Alex Jones]

I've been experimenting with these 'plant based' burgers (They might be vegan, I didn't read the packet) . They are one of the pea protein style burgers, similar to Beyond and the McPlant burger. For some reason they appear to have even less taste than other pea protein burgers, so lend themselves well to the addition of the usual burger accoutrements. Something spicy or sharp will work well as they really are very bland.

The major benefit of them is that the patties are thin, like the McPlant, avoiding those situation where you end up with a mouth full of a ghastly big blob of pea protein as you can occasionally get with the Beyond Burgers. They take well to a stainless steel or cast iron pan, forming a nice colour and slight crust. One of the better ones on the market, their blandness makes them a good starting point to build a variety of flavours, and the thinness of the burger patty makes it such that the texture is not unpleasant.

 

[Aiōn]

I baked a white chocolate cheesecake, it's International Cheesecake Day tomorrow apparently?

 

[naaaaiiiiillllll!!!]

Made some brain dead-simple one-pot pressure cooked/insta-pot @Sperghetti following YouTuber Flo Lum’s recipe (or me combining a bunch of her recipes — mostly based on her Italian sausage one). I wanted it spicier and I know some spaghetti recipes add a little Cajun ingredients, so I did that. It wasn’t groundbreaking or anything, but plenty delicious enough:

 

[Elderly beef taco]

Making saskatoon cherry handpies today. There's some cinnamon in there as well to play with the dry sweetness of the saskatoons and the tart cherries.

 

[PositiveMonk]

Made some hummus, which was far easier than I could have expected, took maybe 5 minutes. I used it on a turkey sandwich on home made bread as well as fried eggs on toast which was surprisingly good. I put cumin in the eggs and sprinkled the whole thing with smoked paprika.

Today I'm going to give Alton Brown's gluten free chocolate chip cookies a try. I want to see how the dough freezes specifically.

 

[._.]

I got a good do on my oatmeal loaf.

 

[Return of the Freaker]

Ham egg foo young. Used green cabbage, shredded carrot, bean sprouts, vidalia onions, and scallions. The gravy basically starts as a roux and then you add chicken stock, oyster sauce, soy sauce, and a bunch of spices and reduce it.

 

[Rotter]

My naan came out dense, I think I over worked it. I'm not much of a baker, especially when pressed for time like I was today.
It was still super tasty and it's got me considering the possibility of Indian pizza
The dense naan would work if I could control the souffle poofing, the red sauce from the chana masala would work as is, maybe throw some paneer and curry chicken up on there, idk. I don't think I'll be revisiting Indian again for a while, gained a respect for the prep work and everything that goes into it.
Got my pork fajiters marinading now. Did pineapple juice, soy sauce, sesame oil, cider, vinegar lime zest and a few packets of some Old El Paso pork carnitas seasoning just to get them out of the kitchen. I've always thought it's a stupid waste of money to buy branded seasoning mixes

I'm not a baking genious, but if your naan came out dense, maybe try with less flour next time (wet dough), or let the dough rise for a little longer.

Apparently, the type of flour used is important:

https://www.indianhealthyrecipes.com/naan/