What Have You Cooked Recently?

[OrionBalls]

The men are having a chili dinner. And all they ever have is some standard (bland) red chilis and maybe a white. So I'm making a sweet potato and turkey chili with guajillos and black beans. At least it will be something different. It's an experiment!
ETA- Not bad. Has a lot of heat of the back end. I hope they eat it, because there is a lot.

 

[Steak Sandwich]

with duck and quail I believe it goes really well with an orange and zinfandel reduction with rosemary obv with the orange zest in it as well. quail sucks ass tho

 

[AnOminous]

Duck confit is also a thing too, but only the less tender parts

Oh, that reminds me. Cassoulet is a thing. Probably the best meal I ever had. A friend of a friend was a chef and made this dish absolutely from the essential ingredients, poaching the duck instead of buying the confit pre-made. The whole preparation took three days, pretty involved for something that is basically just duck and beans, initially a peasant dish.

I've always wanted to try this myself, but I'm pretty sure I'd just buy the confit premade.

It really made the house party.

If I ever do this, I'll post how badly I fucked it up, but a dish like this really requires an audience, and I don't have one of those at the moment.

So I'm making a sweet potato and turkey chili with guajillos and black beans.

I actually really like ground turkey in a chili. The fact that it's a lot cheaper (at least around here) is a plus, too. I hope hipsters never wise up to this and shoot the price through the roof. I am so sick of great bargains I've used for years suddenly getting popular (like ham hocks did).

Shit butchers used to just throw at you for free now cost tons.

 

[AnOminous]

Eggs Benedict but with bearnaise sauce instead of hollandaise.

 

[souschef]

Oh, that reminds me. Cassoulet is a thing. Probably the best meal I ever had. A friend of a friend was a chef and made this dish absolutely from the essential ingredients, poaching the duck instead of buying the confit pre-made. The whole preparation took three days, pretty involved for something that is basically just duck and beans, initially a peasant dish.

I've always wanted to try this myself, but I'm pretty sure I'd just buy the confit premade.

It really made the house party.

If I ever do this, I'll post how badly I fucked it up, but a dish like this really requires an audience, and I don't have one of those at the moment.

If you liked cassoulet, you should experiment our feijoada. It is the national dish for a reason, i've never seen a single person disliking it. I can give you the traditional recipe if you want

 

[Steak Sandwich]

Pork and sliced mushrooms with a tarragon cream sauce served over rice with some steamed green beans. I usually go really heavy on the tarragon whether its fresh or dry idk what it is about it, the flavor is amazing even tho liquorish is so gross. A favorite salad dressing of mine is basically lemon white wine vinigger and fresh tarragon with shallots and dijon it goes really well on a beet and honey crisp apple salad.

 

[Nut-Roaster the 2nd]

Had some chicken shwarma meat leftover, so I made a tiny portion of Best curry out of it. Put in some frozen green beans, and made a side of rice with it.
Added Sriracha to it as well, and it's pretty good for a quick meal.

 

[BelUwUga]

Thank you @MerriedxReldnahc for inspiring me to give Banana Bread a shot. I used this recipe and added a cup of semi-sweet chocolate chips. A bigger pan is probably a good idea if you're adding, mine was danger close to spilling over. I almost had my own blunder as it was apparently not quite done after an hour and promptly gooped out as soon as I tipped it out of the pan onto a rack to cool. You can see the goopiness in the first pic. I was able to get it back in the pan and an extra 10 minutes saved it.

 

[P. Barnes’ THOT 2.0]

Going pretty crazy with no-knead bread. I add different herbs/garlic/whatever. Mostly savory, but I’m gonna switch it up. I make like 2/3 loaves a week because the kids will eat an entire loaf in one day (they stand around the counter as it cools, demanding to know exact moment they can cut it)

What’s some recommendations for something sweet? Cranberries?

 

[There She Glows]

Going pretty crazy with no-knead bread. I add different herbs/garlic/whatever. Mostly savory, but I’m gonna switch it up. I make like 2/3 loaves a week because the kids will eat an entire loaf in one day (they stand around the counter as it cools, demanding to know exact moment they can cut it)

What’s some recommendations for something sweet? Cranberries?

Jim Lahey's no-knead cookbook has a recipe for chocolate bread that looks good.

Spoiler: No-Knead Chocolate Bread

No-Knead Chocolate Bread

YIELD: One 10-inch round loaf; 11½ pounds
EQUIPMENT: A 41/2- to 5½/-quart heavy pot

INGREDIENTS
all-purpose flour - 2¼ cups/275 grams
cocoa powder - 3 tablespoons/24 grams
ground cinnamon - ½ teaspoon/3 grams
table salt - ½ teaspoon/3 grams
instant or other active dry yeast - ½ teaspoon/2 grams
miso paste - 2 teaspoons/10 grams
honey - 1 tablespoon/20 grams
extra virgin olive oil (or any oil) - ½ teaspoon/3 grams
cool (55 to 65 degrees F) water - 1 cup/250 grams
chocolate chips - ¾ cup/128
grams

1. In a medium bowl, stir together the flour, cocoa powder, cinnamon, salt, and yeast. In a large bowl, combine the miso paste, honey, olive oil, and water and whisk together until well mixed. Add the dry ingredients to the wet ingredients and, using a wooden spoon or your hand, mix them together until you have a shaggy dough, about 30 seconds. Add the chocolate chips and mix until incorporated. Let the dough sit at room temperature for at least 20 minutes, but no more than an hour.

2. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center twice, forming the dough into a ball. Turn it so it is seam side down. Cover the bowl again and let sit at room temperature until the dough is doubled in size, 2 to 4 hours.

3. When the rise is complete, uncover the bowl and fold the dough once more. Cover the dough and let sit until it has again doubled in size, about 1 hour.

4. Half an hour before the end of the second rise, preheat the oven to 400 degrees F, with a rack in the lower third, and place a covered 4½- to 5½-quart heavy pot in the center of the rack.

5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Quickly but gently invert the dough into the pot, seam side down. (Use caution—the pot will be very hot; see photos, here.) Cover the pot and bake for 40 minutes.

6. Remove the lid and continue baking until the bread is very dark brown but not burnt, about 5 minutes more. Use a heatproof spatula or pot holders to gently lift the bread out of the pot and place it on a rack to cool thoroughly.

NOTE: The number of turns during fermentation can vary from 2 to 4, and the fermentation time can range from 4 to 9 hours, depending on the quantity of the yeast and its freshness, and the temperature. For optimal results, ensure that the dough remains somewhat cold to prevent the chocolate chips from melting into it.

Other sweet ones from that book: coconut-chocolate, apple, carrot, goji berry pistachio, peanut butter and jelly, almond apricot, and fennel raisin.

 

[Squanto Airi]

Gnocchi with peppers, onion, and tomato.

 

[SmokelessFire]

Kugelis with my brother. Totally grind the potatos into a strainer (I have a special machine for it but a food processor woth the right blade should work). About 1/10th white onion to potatoe for the final ground mix. Agitate the water into a lower bowl, then transfer strained ground potatoe/onion into another, larger mixing bowl. Once thats done you put the potatoe water aside for the starch to settle. Then you mix in diced bacon, it's fat and the fond with the ground potatoes. Then mix in melted butter, beaten egg, cream, some of the potatoe starch, salt and pepper. Combine thoroughly. Pour into a buttered casserole dish and bake. Baking time depends on size and amount, but you'll want about a ten minute broil at the end to develop a crust. Serve with sour cream, ketchup, and with saurkraut and kielbasa as sides.

 

[Bassomatic]

I grilled some steak sausages. While this isn't the pure retard section of the site, it's still the farms so I'm kinda worried about linking my place.

Nicest people 10/10 food. They make these steak sausages it's like a fucking tube ribeye, my wife and I eat a few a week.

 

[MerriedxReldnahc]

Thank you @MerriedxReldnahc for inspiring me to give Banana Bread a shot. I used this recipe and added a cup of semi-sweet chocolate chips. A bigger pan is probably a good idea if you're adding, mine was danger close to spilling over. I almost had my own blunder as it was apparently not quite done after an hour and promptly gooped out as soon as I tipped it out of the pan onto a rack to cool. You can see the goopiness in the first pic. I was able to get it back in the pan and an extra 10 minutes saved it.
View attachment 8639796View attachment 8639795View attachment 8639794

That looks delicious! I had a similar blunder with my grandma's zucchini bread where after an hour I found that instead of a solid loaf I instead had a zucchini soup bread bowl. I don't remember how I fixed it, but the next time I made it I cut the wet ingredients down dramatically. I keep forgetting to ask her exactly how the hell she makes hers not be soup, lol.

 

[Super Guido]

Half-assed shakshuka, with eggs, hot honey tomato sauce, and a bit of Parmesan cheese.

 

[TheGreatDodongus]

Fahsa, a Yemeni braised beef dish, served with yellow rice, flatbread, and the traditional green sauce that I can't remember the name of. Grilled grapes in yogurt sauce for dessert.

Tbh, it's basically birria, but that's not a bad thing. Very flavorful and satisfying

 

[CrackPipeCowboy]

I made my wife a dutch oven beed chuck roast the other day. I also put together a bottle of breast milk for our infant daughter, does that count?

 

[souschef]

I made my wife a dutch oven beed chuck roast the other day. I also put together a bottle of breast milk for our infant daughter, does that count?

The best ingredient is love, so yes

 

[Rap Scallion]

I made mochiko chicken thighs with some chickpea macaroni salad, cucumbers in yuzu dressing, white rice, and a tiny bit of kimchi. I love Hawaiian plate lunch type stuff.

Cucumbers were also on sale at the store again so I'm about to have a field day making a bunch of different cucumber recipes.

 

[Milles d'Allemagne]

Turns out the recipes telling me to press tofu before frying it were not just big tofu press propaganda. Made a kimchi marinade, fried the tofu and then turned the marinade in a sauce for tofu and rice.

Also made some banana bread using spelt flour and coconut blossom sugar. I don't think the flour changes much of the result, but the different sugar definitely enhances the flavour.