What's Cooking

[GoingMyWay]

Last night we made oven roasted chicken thighs and potatoes with salsa verde using America's Test Kitchen's recipe.  It was fairly easy to make and quite tasty.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]

 

[GoingMyWay]

I watched Jacques Pepin make a croque monsieur on his Facebook page the other day.  We happened to have all the ingredients so I made 2 for lunch yesterday.  I baked them in the oven for 20 minutes at 350F.  It was a little too cheesy and buttery for me.  1 slice of swiss cheese would have been good I think.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

 

[GoingMyWay]

Made a Cornell Chicken last night.  We served it with some corn, crispy fried potatoes, and grilled bok choy.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]

 

[semenza]

Mmmm, Yum.

  We get Cornell chicken all summer long ( I'm about 20 miles from Ithaca) very popular in this area all my life. The local volunteer fire departments take turns every weekend BBQing it for a fundraiser.

Seth

 

[GoingMyWay]

Last night I made burgoo.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

 

[GoingMyWay]

I got some Barrier Island Oysters from Wegman's last weekend.  They were really good, just a little hard to open. 

[attachimg=1]

We made some marinated onsen tamago (hot spring eggs). 

[attachimg=2]

Made some deep fried crispy fried chicken leg quarters on Monday.

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

Made a sous vide chuck steak that was cooked for 24 hours at 131F.  It came out drier and seemingly more overcooked than I was looking for, but the meat was tender.

[attachimg=7]

[attachimg=8]

[attachimg=9]

[attachimg=10]

 

[GoingMyWay]

I made Bubba Burgers on the Blackstone a couple of weeks ago.  I wasn't too impressed.  The meat reminded me more of meatloaf than of a burger.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

One pan breakfast using America's Test Kitchen's recipe.

[attachimg=6]

[attachimg=7]

[attachimg=8]

[attachimg=9]

[attachimg=10]

[attachimg=11]

[attachimg=12]

Palak Dahl using Simon Majumdar's recipe.

[attachimg=13]

[attachimg=14]

Homemade beef and broccoli.  We overloaded the wok and also overcooked the broccoli.  This was a fail.

[attachimg=15]

[attachimg=16]

[attachimg=17]

[attachimg=18]

 

[GoingMyWay]

This week we made Thomas Keller's Roast Chicken.

We brined the chicken for 6 hours and then let it air dry for 2 days in the fridge.

[attachimg=1]

[attachimg=2]

[attachimg=3]

I made clarified butter with the immersion circulator.

[attachimg=4]

[attachimg=5]

[attachimg=6]

Used the clarified butter to coat the chicken and the root vegetables.

[attachimg=7]

[attachimg=8]

[attachimg=9]

[attachimg=10]

[attachimg=11]

[attachimg=12]

The chicken wasn't too bad, but I don't think it was worth all the time and effort that went into it.

 

[GoingMyWay]

We were about 2 months late, but we finally had the Bratwursts that I intended to eat during Oktoberfest.  Made some German Style Potato Salad to go with them.

[attachimg=1]

[attachimg=2]

I also made some British flapjacks.

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]

Made Turkey en Cocotte for Thanksgiving with some boiled artichokes.  I think this was the first time I've ever bought artichokes.

[attachimg=9]

[attachimg=10]

[attachimg=11]

[attachimg=12]

[attachimg=13]

 

[GoingMyWay]

Made a chicken under a "brick," but used a Le Creuset instead of the brick with some oven roasted potatoes.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

Last night we made a homestyle pizza.  It was a pretty easy weeknight meal.  The cheese only half kinda got a little burnt so next time I'll cover the whole pizza with pepperoni.

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]

[attachimg=9]

[attachimg=10]

[attachimg=11]

 

[squall_line]

next time I'll cover the whole pizza with pepperoni.

This is a pretty good policy the majority of the time honestly.  [big grin]

As for the rest of the pictures... [drooling]

 

[GoingMyWay]

Good point!

I thought a little variety would be good too, plus I was afraid that all pepperoni might be a little greasy, but it would have been perfect in this instance.

 

[Cheese]

A friend stopped over the other evening and said he could only stay long enough for a nice pour of Pinot Noir...we decided a few hors d'oeuvres were necessary to tamp down the alcohol. Luckily I had some gravlax, cream cheese and whole grain bread available to assemble into some semblance of an appetizer.

It came out nice, whole grain toast points, gravlax, whipped cream cheese, green onions, lemon juice & lemon zest, dill weed with a little bit of salt & pepper........nummy. 

Next time I'll use rye or pumpernickel toast points instead for a better flavor contrast.

[attachimg=1]

 

[GoingMyWay]

Those are some very nice hors d'oeuvres you whipped up, great presentation!

Last week I made some clam chowder using canned clams.  I followed Kenji López-Alt's recipe and advice and cooked the potatoes separately.  I had always cooked the potatoes in the milk and the chowder always broke and was never thick enough.  I think this was the best clam chowder I've ever made.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

This is a bit of a repeat, but I made meatloaf again.  I normally microwave the meatloaf in the microwave.  This time I baked it in the oven.  I also added some brown sugar to the ketchup for the glaze.

[attachimg=6]

[attachimg=7]

[attachimg=8]

[attachimg=9]

[attachimg=10]

[attachimg=11]

 

[GoingMyWay]

Last night we made homemade shumai.  We finally bought some proper bamboo steamer baskets from the Asian market.  Also steamed up some frozen soup dumplings, which are always good.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]

 

[GoingMyWay]

My wife made a quick Nagoya style ramen for lunch last week.

[attachimg=1]

Last Saturday, we made a harissa chicken and potato casserole.

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

Last Sunday we made Bon Appetit's lasagna.  The lasagna was made with a "meatball" ragu bolgenese and bechamel sauce (no ricotta cheese).  It took 2 days to make and wasn't really worth the trouble.

[attachimg=6]

[attachimg=7]

[attachimg=8]

[attachimg=9]

[attachimg=10]

[attachimg=11]

[attachimg=12]

[attachimg=13]

[attachimg=14]

I recently discovered Dot's Pretzels after someone posted about them on a Facebook Foodie Group.  I had previously seen a Dot's Pretzels display at Walmart, but I thought they were just a standard pretzel stick so I didn't think they were anything special or worth buying.  Boy was I wrong, these are really good and addictive!  I need to go back to buy a few more bags.  Anyone else tried/like these pretzels?

[attachimg=15]

 

[Cheese]

My wife made a quick Nagoya style ramen for lunch last week.

Ah...the old baby bok choy...one of my favorites. I have a very simple sheet pan recipe for baby bok choy, red & yellow peppers, shiitake mushrooms, pineapple & shrimp over rice noodles and add some Thai basel...nummy.

So I've still been cooking but just haven't had the time to upload...just that time of year.

Let's start with some ham with a raisin sauce, green beans with lemon zest & butter. Pretty basic & quick.

[attachimg=1]

A couple of days later that's turned into scalloped potatoes with ham & leeks, Guryere and a little bit of thyme.

[attachimg=2]

Then a classic from Giuliano Bugialli, chicken with black olives and sweet & sour carrots. Took the prep pictures but forgot to take the final meal pictures.  [sad]  That bowl of herbs is placed in the chicken stock and the  liquid that results, braises the chicken.

[attachimg=3]

A modified Greek pasta with roasted red bell peppers, kalamata olives, sun dried tomatoes, grilled artichoke hearts, salami, roasted pine nuts, fresh basil & fusilli.

[attachimg=4]

[attachimg=5]

For Christmas eve I offered up some seared scallops and fresh asparagus with tarragon sherry vinaigrette. The dill with the scallops is killer...such a great taste treat.

[attachimg=6]

A to-die-for lasagna which I'll be reintroducing shortly...as cooked...unplated.

[attachimg=7]

And finally tonight some stuffed peppers. Still working out the kinks, but they're delicious and simple to make. Takes 2 hours in a slow cooker. Sweet or hot Italian sausage, some pepper scraps, precooked brown rice, whole milk mozzarella cubes, basil or thyme and some San Marzano tomatoes.  I prefer using fresh basil but the hot-house stuff that's available now is so bland that I substituted thyme for it and it works well.

[attachimg=8]

 

[FestitaMakool]

From time to time I’m looking at your cooking expertise.. quite exotic some times.
Glad to see a hefty dose of fruits and veggies to go with. Even on a burger this is a must.. a heavy dose too [big grin]

Here’s a Norwegian Christmas speciality, not the one I have on Christmas Eve, but still a must for one of these days.

It’s a rib from pork. My development have gone towards long time, low temp baking for hours.
Melts inside with a crisp and tasty outside.

Start:
[attachimg=1]

After 9 hours in the oven:
[attachimg=2]

It’s one of those meals of the season that is not accompanied with too much veggies
Tastes even better cold, rolled in a potato based “tortilla” called “lefse” with only strong mustard to go with it. Not far from Germans Sweinaxe mit Sauerkraut in taste, only with a more crisp touch.

[member=44099]Cheese[/member]  Your canapé’s looked yummy!
You should try a Danish common dish:

-Sour herring, with lots of onion.
-Salad, made from sour cream, mayonnaise, sour crisp apples, macaroni spiced to taste with curry and ever so slightly a dash of salt & pepper. (You can do champignons too, I don’t  [big grin])
-Eggs, boiled, cut in “boats”
Served on top of Pumpernickel or similar German rye bread.

- Can go very well with a Tuborg beer too..  [scared] [big grin]

Disclaimer, I’m not in to too much cooking, so I’ll leave it to you [wink]

 

[Cheese]

[member=44099]Cheese[/member]  Your canapé’s looked yummy!
You should try a Danish common dish:

-Sour herring, with lots of onion.
-Salad, made from sour cream, mayonnaise, sour crisp apples, macaroni spiced to taste with curry and ever so slightly a dash of salt & pepper. (You can do champignons too, I don’t  [big grin])
-Eggs, boiled, cut in “boats”
Served on top of Pumpernickel or similar German rye bread.

- Can go very well with a Tuborg beer too..  [scared] [big grin]

Disclaimer, I’m not into too much cooking, so I’ll leave it to you [wink]

Thanks [member=71478]FestitaMakool[/member]  for bringing this subject back up. I showed your thread to my wife and the first thing she said is "when are we going to make that again...can we do it tomorrow?"

And that's indeed the rub, when you have so many recipes to choose from, how can you remember them all?

Before I installed Paprika, I had recipes on Post-it-Notes, recipes on Excel, recipes on Word, recipes written on the back of cancelled checks, recipes in file folders, on index cards and recipes attached to cook books. It was daunting...however, now that I've become organized and every recipe becomes entered in Paprika....................I have over 900 recipes in Paprika and it's still flipping daunting to remember the good from the bad.

I cooked something last week and my wife remarked on how good it was and asked me if it was new. I said it was new relative to the year but it was old relative to our years together...the last time I served it up was 13 years ago.  [tongue]

So, I'm going to try your recipe because it sounds great and the beer just may push me over the edge...that by itself is a winner.

And tomorrow there may be a photo of pumpernickel toast points with gravlax.  [big grin]

 

[GoingMyWay]

[member=44099]Cheese[/member] Those are some great looking dishes!

[member=71478]FestitaMakool[/member] that pork looks really amazing!

My wife made tonkotsu ramen with homemade noodles, chasu, and onsen egg last week.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]

We ordered Chinese delivery on New Years Day and ordered Moo Shu pork.  It only came with 4 wrappers so my wife made some homemade wrappers for the rest of the filling.  She enjoyed making them (I thought it was a lot of work considering we only need maybe 4 more wrappers).  She cooked some in the skillet and steamed some others.

[attachimg=9]

[attachimg=10]

[attachimg=11]

[attachimg=12]

[attachimg=13]