What Have You Cooked Recently?

[MerriedxReldnahc]

Homemade cinnimon rolls, very delicious and fluffy! I do find that at the end of the day I like my mom's cinnimon rolls the best, which are just the classic Bisquick recipe. They end up more crumb cake-like.

Did tendies and fries

It's sunday, so i ain't making anything more than slop

I'm air frying chicken cutlets and tater tots right now, I've done enough scratch-cooking today!

 

[Friend of Dorothy Parker]

I got a Breville Sous Chef for Christmas! Literally have ever had a food processor before, so please flood me with ideas so I can post amazing things in this thread.

Tt: recently made bread using the recipe for my church's communion bread (real loafs, not those nasty paper wafers; olive oil and honey, chewy, omg it's amazing).

 

[Lip Glossary]

Yesterday I drunkenly made a casserole with potato gems, chili and cheese. It was good as hell.

 

[There She Glows]

I got a Breville Sous Chef for Christmas! Literally have ever had a food processor before, so please flood me with ideas so I can post amazing things in this thread.

Try homemade mayonnaise/aioli. It can be done by hand but it's a lot easier to emulsify with a food processor.

 

[AnOminous]

I got a Breville Sous Chef for Christmas! Literally have ever had a food processor before, so please flood me with ideas so I can post amazing things in this thread.

Try basil pesto. Or any kind of pesto. Or salsa. If I make a bean or lentil soup I like to take a cup or two of it out and drain it and process the beans and add it back.

 

[souschef]

Three servings of pork schnitzel that i ate right now at 2 am, instantly regretting the decision

Worth it though

 

[Friend of Dorothy Parker]

Try basil pesto. Or any kind of pesto. Or salsa. If I make a bean or lentil soup I like to take a cup or two of it out and drain it and process the beans and add it back.

To thicken the soup? I like that. Do you remove the beans and process them after the soup is done, during cooking, after combining, or before any of that?

 

[AnOminous]

To thicken the soup? I like that. Do you remove the beans and process them after the soup is done, during cooking, after combining, or before any of that?

Right at the end. It doesn't so much thicken it as give it a buttery, smooth mouthfeel.

 

[Wuhan Wet Market]

I made birria tacos again. This time I used wagyu meat instead of pork because it was on sale. I use pressure cooker. It was a little hard to find the seasoning here but I try my best. Ancho and arbol Chile are very good. I use corn tortilla. Its addictive. Meat fall apart when I apply even small amounts of force. It's perfect.

Thank you Mexicans, your food is good. This is very nice. I want to try to make a tamale next time

 

[PPEcel]

Carbonara but I used parmigiano reggiano instead of pecorino romano. Italians seethe.

 

[JohnnyG]

f I make a bean or lentil soup I like to take a cup or two of it out and drain it and process the beans and add it back

To thicken the soup? I like that. Do you remove the beans and process them after the soup is done, during cooking, after combining, or before any of that?

I'm not a fan of bean-heavy soups, but I can vouch for lentil stew (beef, chicken, ham). I started with some recipes recommending you mostly cook the stew, then take some out and blend. But my current method is to start with 2 cans, blend one (with chicken stock/broth so it doesn't turn to mud) and add immediately with the other can unblended.

Usually I do 1:1 meat:veggies, so if I want a cup/can each of carrots, celery, potatoes, corn, green beans that would mean 4-5 cups of chicken+ham. Saute some garlic/onion to start, then add the 2 cups of lentils, veggies/meat, maybe 3-4 cups of chicken stock/broth, and 10 minutes in the instant pot. Check seasoning and serve.

 

[AnOminous]

I usually do mine vegan and vaguely Indian/Asian inspired, but when I add nonvegan, I like something like a ham hock, bacon, and the kind of light seasoning you'd see in a navy bean ham and beans. Always lots of onions.

I also never really liked the canned lentils and it's not like it takes much longer to do them from dry. You can also soak them any length of time you feel like, or just not soak them at all.

 

[Steak Sandwich]

update on the rock shrimp: ended up making a gumbo cause its chilly out, bonus most of the shrimp had roe so it was extra delicious. I also used the shells to add to the stock for extra flavor.

 

[WhatInTheActualFuck]

I got a Breville Sous Chef for Christmas! Literally have ever had a food processor before, so please flood me with ideas so I can post amazing things in this thread.

Tt: recently made bread using the recipe for my church's communion bread (real loafs, not those nasty paper wafers; olive oil and honey, chewy, omg it's amazing).

Outstanding for cutting cold fat into flour for things like biscuits or pastry crust. That's the bulk of what I use mine for aside from finely chopping large amounts of peppers for homemade hot sauces.

Also, just tried this out on a humbug, but just wanted to say that a bit of maple syrup is fucking fantastic in a beef and mushroom gravy.

 

[Pickman's Modeling Agency]

I received a few tubes of genuine Hungarian paprika paste, and I really wanted to make chicken paprikash.

I have a nokedli/spaetzle grater and so I made some fresh (and tiny) Hungarian dumpling/noodles. Then followed the recipe for paprika chicken. Once the chicken legs were seared, I added the paste/water/onion/pepper broth and simmered for awhile, then removed the bones.

Add a mix of sour cream and flour, and then simmer until thickened. Soooo good, omg.

 

[souschef]

Made pan fried plantains on butter and rum, then tossed on cinnamon and ate with vanilla ice cream

Then drank the rest of the rum

 

[Mandy Stroyer]

Maple Chai Bundt Cake. Spiced bundt cake using cinnamon, ginger, allspice, nutmeg, a pinch of cloves and I steeped a bag of decaf chai in the milk. Used maple extract and a little maple syrup mixed into the sugar, super simple vanilla maple glaze on it. Absolutely incredible and very soft for a gluten free cake. Those recipes are hard to come by. I bet it'd go hard with some rum extract.

 

[souschef]

I made dinner, the dish is not something that exist, it's more of a thing i do for myself

It's sausage with chicken breast and veg. I like it, it's pretty colorful and tasty

1 Chicken Breast, diced
1 Calabresa Sausage, diced (did some GPT-fu to find similar sausages outside Brasil and it says Smoked Andouille, Kielbasa or Hot Italian Sausage)
1 Red Bell Pepper, diced
1 Small Onion, diced
1 Garlic clove, hache
1/2 Big Zucchini, diced
2 small tomatoes, diced
Sweet paprika
Tomato sauce

Way i prepare this

Sear diced sausage until fat renders out, then i set aside to rest
On the sausage fat, i sear the diced breast until lightly golden, then set aside to rest

Onto the remaining fat in the pot, onion and bell peppers go in, and then i add the paprika so it doesn't burn as the water from onions will let it cook gently, then i add garlic and let it cook until fragrant, and then i add zucchini, and cook for another 10 minutes or so, then i add my proteins back into the veg

Then i add the tomato sauce and cook for more 10 mins, stirring occasionally, then for the finishing touch, i add the tomatoes so this way i preserve their fresh texture

Also i add a little salt in each step just to not lose flavor, but you can adjust at the end if needed

 

[AnOminous]

Air-fried Wisconsin Baked Cheese, until gooey beyond belief, with thinly sliced kiwis, strawberries, and blackberries, topped with hot honey and fresh-squeezed lime juice.

 

[WhatInTheActualFuck]

I made dinner, the dish is not something that exist, it's more of a thing i do for myself

It's sausage with chicken breast and veg. I like it, it's pretty colorful and tasty

1 Chicken Breast, diced
1 Calabresa Sausage, diced (did some GPT-fu to find similar sausages outside Brasil and it says Smoked Andouille, Kielbasa or Hot Italian Sausage)
1 Red Bell Pepper, diced
1 Small Onion, diced
1 Garlic clove, hache
1/2 Big Zucchini, diced
2 small tomatoes, diced
Sweet paprika
Tomato sauce

Way i prepare this

Sear diced sausage until fat renders out, then i set aside to rest
On the sausage fat, i sear the diced breast until lightly golden, then set aside to rest

Onto the remaining fat in the pot, onion and bell peppers go in, and then i add the paprika so it doesn't burn as the water from onions will let it cook gently, then i add garlic and let it cook until fragrant, and then i add zucchini, and cook for another 10 minutes or so, then i add my proteins back into the veg

Then i add the tomato sauce and cook for more 10 mins, stirring occasionally, then for the finishing touch, i add the tomatoes so this way i preserve their fresh texture

Also i add a little salt in each step just to not lose flavor, but you can adjust at the end if needed

Super straightforward and it sounds like it'd be pretty great either straight up or with some flat pasta like tagliatelle or even just egg noodles. With just a splash more acid (even just a squeeze of lime while finishing), I'd love to try it with creamy mashed potatoes.