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Re: Today I Made:

Posted: Mon Jun 26, 2017 8:17 pm UTC
by Moo
Zohar wrote:I don't remember when I last had mascarpone, and I was going by the google image search results for it. I might be wrong, it does look pretty close.
It's kind of like cream cheese except more creamy and slightly less firm, a bit more like double cream (but not as runny). It's super smooth and yum.

Re: Today I Made:

Posted: Mon Jun 26, 2017 8:42 pm UTC
by freezeblade
It really makes the best cheesecake, I think.

Crème fraîche may work for you as well, if you can find it, but that's even less firm.

Re: Today I Made:

Posted: Mon Jun 26, 2017 8:47 pm UTC
by Zohar
I should get some mascarpone and see if it would work, then. Thanks for the advice (although the craving has been satiated for now, I'm sure my cheeselust will rear its ugly head again).

Re: Today I Made:

Posted: Mon Jun 26, 2017 9:42 pm UTC
by PAstrychef
Zohar, you are aiming for a variation on tiramisu. The marscapone sold in American grocery stores is just the ticket. I tend to lighten it with some whipped cream folded in. You could use a Kedem brand tea biscuit fir this with good results.

Re: Today I Made:

Posted: Mon Jun 26, 2017 9:52 pm UTC
by speising
If what you call "quark" is the same thing germans call by that name, and i like to call "Topfen", since quark is just an awful sound, it is a bit crumbly and sour. Mascarpone has a very neutral taste, and is, in my experience, smooth and creamy.
I like to make cheesecake with topfen, since it has more taste than cream cheese.

Re: Today I Made:

Posted: Mon Jun 26, 2017 10:20 pm UTC
by freezeblade
speising wrote:If what you call "quark" is the same thing germans call by that name, and i like to call "Topfen", since quark is just an awful sound, it is a bit crumbly and sour. Mascarpone has a very neutral taste, and is, in my experience, smooth and creamy.
I like to make cheesecake with topfen, since it has more taste than cream cheese.


the crumbly quark is more akin to what, In American Grocery Stores, would be called Farmer's Cheese, Fresh Cheese, Greek Basket Cheese, or possibly Queso Fresco (If you're in an area with a high latinx population).

Re: Today I Made:

Posted: Wed Jun 28, 2017 8:01 pm UTC
by PAstrychef
Roasted Asian-ish duck. Steamed the duck with soy, sesame, orange juice, cinnamon, garlic, ginger in the instant pot, then roasted it using the leftover liquid (reduced) as a glaze.

Re: Today I Made:

Posted: Thu Jun 29, 2017 4:17 pm UTC
by Sandry
Last night I made from-scratch mac and cheese with cheddar and gouda. Not perfect balance, IMO, as I didn't have enough cheddar in the house, but still happy-making. :)

Re: Today I Made:

Posted: Tue Jul 04, 2017 10:28 pm UTC
by PAstrychef
Fooled around in the kitchen, just because I had the time.
Instant pot baked beans,
Green goddess potato salad,
Roasted chicken,
A "Bombay" noodle kugel, made with pineapple, coconut milk, cinnamon, ginger, vanilla and cardamom.
All of these are going to a beachside fireworks viewing party later tonight.

Re: Today I Made:

Posted: Wed Jul 05, 2017 12:44 am UTC
by MWak
Today I made a tandoori spice and olive oil rubbed, oven baked chicken.
It was roast over a bed of diced turnips, yellow onion, portobello mushrooms, croutons, and heirloom tomatoes that were also salted and mixed with olive oil and tandoori.

It's good! Could use more salt, but I'm trying to cut back on salt so... no biggie.

Re: Today I Made:

Posted: Thu Jul 06, 2017 4:43 pm UTC
by Sandry
I made basically this - https://moosewoodcooks.com/2011/10/navajo-stew/ - which I don't know that I believe is particularly Navajo, but whatever, Moosewood. As per usual, I adulterated it by adding a couple more vegetables and more beans, but it seems like a relatively simple and tasty thing to make, assuming you aren't in weather where turning your oven on seems like the worst idea in creation. (I waited until like 9 PM before I was willing to do so.)

Re: Today I Made:

Posted: Thu Jul 13, 2017 1:53 pm UTC
by Zohar
I completely forgot on Saturday I made the cauliflower farro recipe from Smitten Kitchen again. I can't recommend it enough - it's so easy and delicious. Though it looks like it's a lot of work, the only mildly laborious part is cutting up the cauliflower.

We did a few exchanges - used wheat instead of farro, and a combination of gouda and mozzarella instead of fontina cheese. But any melty cheese would work.

Re: Today I Made:

Posted: Mon Jul 17, 2017 1:15 am UTC
by PAstrychef
I had some leftover koshary, a dish of rice, lentils and pasta. I found a quart of lamb stock in the freezer. I melded them together and made a soup! I added very tiny lamb meatballs, and it worked out well.

Re: Today I Made:

Posted: Mon Jul 17, 2017 12:55 pm UTC
by Zohar
Koshary is delicious, there's a place near here that sells it and I order it quite often.

For our move we're trying to get rid of some leftover food, so we made a sort of beans and rice - the rice was has onion and lime zest and juice (unfortunately we forgot to get cilantro), the beans have some more onions, garlic, peppers, carrots, tomatoes, a bit of a Cajun blend and some bay leaves.

Re: Today I Made:

Posted: Tue Jul 18, 2017 6:08 pm UTC
by trpmb6
This past weekend I smoked cheesecake because I told my wife that I could smoke anything in my new Bradley smoker and she said "I bet you can't smoke cheesecake"

It turns out Project Smoke has a recipe for it.

It turned out quite good. The lemon zest is key though. Without that citrus flavor up front the smoke would be a bit overpowering.

The cheesecake was the desert for a smoked whole chicken (used hickory) main dish with a side salad with a bacon dressing my wife does an amazing job of whipping together.

Re: Today I Made:

Posted: Tue Jul 18, 2017 10:35 pm UTC
by KnightExemplar
Pesto Biscuits Just... make Biscuits and dump Pesto into them.

This is from memory, so I'm probably wrong here and there... but it was roughly:

* 10oz of Flour (add / remove as humidity changes. Usually more flour needed in more humid conditions, less in dry conditions)
* 1/2 oz of sugar
* 1/2 oz of baking powder
* 1/4 oz of salt
* Dry ingredients sifted together (I hope I didn't miss any ingredients...)

* 4oz butter (original recipe was 3.5oz of butter, but 4oz is a full stick and therefore more convenient)
* 2oz Yogurt
* 4oz of Milk

* Some amount of Pesto (two tablespoons).

I'm lazy, and I do everything by weight, even the wet stuff. I don't got time for taking out measuring spoons or whatever, I dump it all onto the kitchen scale until all the ingredients are in. Cut butter into the sifted ingredients. Mix wet ingredients (Yogurt + Milk is a buttermilk substitute), add Pesto to taste. Baked for 12 minutes on a parchment paper.

Re: Today I Made:

Posted: Tue Aug 01, 2017 4:16 am UTC
by Bakemaster
Not even remotely today, this was last month, but I haven't been around and I want to brag (again, for those who saw it on FB):

Over 100 gulab jamuns in one night, for an office fundraiser. House smelled so oily.

Re: Today I Made:

Posted: Tue Aug 01, 2017 6:14 am UTC
by Moo
Welcome back. Those look amazing.

Re: Today I Made:

Posted: Tue Aug 01, 2017 1:04 pm UTC
by Zohar
On the weekend I made a big salad of spinach, chickpeas, feta, bellpeppers, roasted butternut squash, and craisins. The dressing was a fairly standard salt-chili flakes-olive oil-honey-lemon sort of deal. It turned out great and feels nice to have actual (mostly) fresh veggies for lunch, and spinach leaves are sturdy enough it's nice for a few days after, too. I think it would be great with some toasted nuts of some sort as well.

Re: Today I Made:

Posted: Tue Aug 01, 2017 1:50 pm UTC
by Moo
That sounds amazing. May I recommend pinenuts (pine kernels)? Also caramelized onions.

Re: Today I Made:

Posted: Tue Aug 01, 2017 2:10 pm UTC
by Zohar
Those are never unwelcome in food. Pine nuts are a bit on the expensive side, here, but slivered almonds or even walnuts can provide a nice crunch with nutty flavor.

Re: Today I Made:

Posted: Tue Aug 01, 2017 6:55 pm UTC
by Nath
That's a lot of gulab jamun!

Recent cooking: dolmas with rice and pine nuts (first time making these; will make some tweaks); yogurt-marinated lamb chops, soda bread, corn bread, pappa al pomodoro.

Re: Today I Made:

Posted: Tue Aug 01, 2017 7:35 pm UTC
by trpmb6
Zohar wrote:On the weekend I made a big salad of spinach, chickpeas, feta, bellpeppers, roasted butternut squash, and craisins. The dressing was a fairly standard salt-chili flakes-olive oil-honey-lemon sort of deal. It turned out great and feels nice to have actual (mostly) fresh veggies for lunch, and spinach leaves are sturdy enough it's nice for a few days after, too. I think it would be great with some toasted nuts of some sort as well.


This sounds very similar to what we had on Sunday. Same greens and Cheese (the feta was very key here) but instead of squash and craisins we threw in candied walnuts, blueberries, raspberries and strawberries (my wife added kiwi to hers, I'm not a huge fan of kiwi so i opted out). For the dressing my wife found a yogurt based dressing that turned out great: 1/2 cup nonfat, plain, Greek Yogurt. 1/2 cup sliced strawberries, fresh or frozen. 2 Tbsp. apple cider vinegar. 2 Tbsp. poppy seeds. (We skipped the poppy seeds and it turned out fine).

Definitely recommend trying it. It was great for a hot summer day sitting on the patio.

(Pair it with a strawberry daiquiri if you're feeling adventurous)

Re: Today I Made:

Posted: Wed Aug 02, 2017 4:53 pm UTC
by Sandry
In the past few days I've made a lentil and butternut squash tagine, some berry crisp, brownies and a lasagne whose filling was ricotta+spinach+collards+pureed white beans. These were all good ideas.

I've also started making ice cream with my ice cream maker, and holy crap, this is the best thing. This weekend's attempt was my most successful ever and I love it - mint chocolate chip brownie. (The brownies I made from scratch to take into the office on Friday turned out to sort of not work not because of the brownies themselves but because there was a gas leak in the neighborhood of my office Friday, so I couldn't really get into the office with the brownies. Instead I ended up running around all over town for stupid reasons. Some brownies were in tupperware, and those lived. I had some brownies in ziplocs - those became crumbly, so I was *forced* to make it into ice cream. Which was an awesome consequence. :D)

Re: Today I Made:

Posted: Wed Aug 02, 2017 5:43 pm UTC
by Moo
Image


In other news I made pork belly which is my fav but tonight it is disappointing and now I'm sad.

Re: Today I Made:

Posted: Mon Aug 07, 2017 2:46 am UTC
by PAstrychef
Buttermilk cornmeal bacon waffles and maple glazed salmon.

Re: Today I Made:

Posted: Mon Aug 07, 2017 7:25 am UTC
by Moo
Hosted a table at an event at my kid's school on Saturday, so on Friday night I made sugar cookies, vanilla cupcakes with cream cheese icing, cheese and tomato pinwheels, cheese and bacon scones and mini date loaves.
Spoiler:
Christmas in July.jpg
"Christmas in July" theme

I also made pasta with chakalaka, cream and minced beef for our friend who came over for dinner on Friday night.

Also on Thursday I made red velvet sandwich cookies with cream cheese filling as part of my friend's birthday present.

It felt good to bake again but oh me yarm the kitchen...

Re: Today I Made:

Posted: Mon Aug 07, 2017 4:13 pm UTC
by Nath
I made some gazpacho, and turned some of it into a sauce for a piece of black cod that I seared. Also saved a bit of the tomato to make a bit of pan con tomate to snack on while cooking.

Re: Today I Made:

Posted: Mon Aug 07, 2017 4:49 pm UTC
by Sandry
Made a rice and beans with veggies type casserole and apple crisp.

...and more mint chocolate chip brownie ice cream. <_<

I may make brownies again for Friday. I may also set some aside for ice-creamifying agian. >_>

Re: Today I Made:

Posted: Mon Aug 07, 2017 5:32 pm UTC
by freezeblade
Had a wonderful weekend with a group of friends in north lake Tahoe, cooked up the main meal on Saturday:

(Allspice/Cardamom/pepper/lemon) Spiced Chicken Leg quarters roasted over a bed of thin sliced lemons, red onions, and garlic. Served with a cold salad of pan-fried chickpeas, tomato, cilantro, cucumber, and onion. Salad was dressed with za'atar, lemon juice/zest, and plenty of olive oil.

Went great. I'll marinade the chicken even longer next time, and fry the chickpeas a bit more to make them crispier.

Re: Today I Made:

Posted: Tue Aug 08, 2017 2:17 pm UTC
by PAstrychef
Used up three leftovers in one meal!
Mixed the end of the waffle batter with some cold mixed rice blend and added some cooked shrimps, chopped up. Fried up pancakes from the mix, served them with spicy mayo. We also had some broccoli that was in the fridge, so four leftovers in one meal.

Re: Today I Made:

Posted: Tue Aug 08, 2017 5:08 pm UTC
by trpmb6
Speaking of Shrimp..

Made this recipe this last Sunday

Spoiler:
    1 1/2 pounds jumbo shrimp (about 18 shrimp), peeled and deveined
    3 tablespoons chopped fresh cilantro or parsley
    2 cloves garlic or 2 scallions, minced
    1 to 2 teaspoons minced canned chipotle chile, plus 1 to 2 teaspoons juices
    Coarse salt (kosher or sea) and cracked black pepper
    2 tablespoons extra virgin olive oil
    2 tablespoons fresh lime juice
    4 tablespoons butter, melted (optional)
    For the cocktail sauce:
    1 cup ketchup
    6 tablespoons fresh orange juice
    2 tablespoons fresh lime juice
    1 tablespoon Worcestershire sauce
    1 to 2 chipotle chiles, minced, plus 1 to 2 teaspoons can juices
    Coarse salt and freshly ground black pepper
    3 tablespoons diced white onion
    6 sprigs fresh cilantro

Step 1: Place the shrimp, cilantro, garlic, minced chipotle with juices, salt, and pepper in a mixing bowl and toss to mix. Stir in the olive oil and lime juice and let marinate for 15 minutes.

Step 2: Meanwhile, place the ingredients for the cocktail sauce in a mixing bowl and whisk to mix. Correct the seasoning, adding salt or lime juice to taste. Thread the shrimp onto skewers.

Step 3: Set up your smoker following the manufacturer’s instructions and preheat to 250 degrees. Add the wood as specified by the manufacturer.

Step 4: Smoke the shrimp until bronzed with smoke and cooked through, about 30 minutes to 40 minutes. If desired, baste with melted butter as they cook. Divide the cocktail sauce between small bowls or martini glasses. Arrange the shrimp skewers around them. Sprinkle the onion and cilantro sprigs over the sauce and serve at once.


I made two cocktail sauces; one for my wife (doesn't like spicy food) and one for me (tolerates spicy food). The one for my wife I followed the recipe exactly. The one for me I minced the entire contents of the chipotle chile can I bought. While it provided nice heat, it didn't really compliment the shrimp right so I ended up eating my shrimp with the sauce I had made for my wife. The recipe is designed for a reason, so I recommend following it as described.

I smoked them on my charcoal grill due to time constraints. (I could have used my Bradley smoker but that would be 40ish minutes of cook time. The 6 minutes on the grill was much more enjoyable). We paired the meal with browned rice (browned it in a beef broth with diced carrots and peas), a cheddar biscuit (An imitation recipe of Red Lobster's Cheddar Biscuits from scratch) and a spinach and spring salad mix with raspberries, blueberries, strawberries and candied walnuts.

Paired it with a Chardonnay we won at a silent auction for the local children's theater.

The meal was excellent. Our goal is to try a new recipe at least once a week. The last few months have not been disappointing.

Re: Today I Made:

Posted: Tue Aug 08, 2017 7:08 pm UTC
by pogrmman
Today I made bacon!

Well, really it was the past week -- I smoked it on Sunday.

It's pretty easy -- take a pork belly, cover it in cure (the base ingredients are salt, pink (aka curing) salt, and sugar), let it sit in the fridge for a week, then smoke it.

It's better than store bought bacon, and you can add other stuff to the cure. This slab, as an experiment, has some Mexican oregano in addition to my usual garlic powder/pepper. I'm excited to see how it came out.

Re: Today I Made:

Posted: Thu Aug 10, 2017 12:18 pm UTC
by Liri
A delicious fish curry. Spices: coriander, mustard, cumin, black peppercorn, and fennel seeds along with a dollop of Thai red curry paste and a dab of tamarind. Sauteed up with some onion, ginger, and garlic. Tomatoes added along with a good dose of coconut milk. A red bell pepper roasted over a flame, diced up and added along with a fair bit of lime peel grated on. Fish (4 tilapia fillets) added. Lastly, a bunch of cilantro scattered on top.

I got a mango, too, that I was planning on putting in the curry because I thought it was unripe, but it was actually about perfect, so I chopped it up with a bit of lime juice for a side. Also a tomato and cucumber salad.

Re: Today I Made:

Posted: Thu Aug 10, 2017 6:00 pm UTC
by PAstrychef
Had company for dinner- Moroccan spiced grilled game hens, carrots with cumin and preserved lemon dressing, red onion and orange salad, couscous with raisins and pistachios. Dessert was store bought phyllo-custard pastries and pistachio ice cream.

Re: Today I Made:

Posted: Tue Aug 15, 2017 2:12 pm UTC
by Nath
Over the weekend: ratatouille and cod en papillote. Stuffed some of the leftover ratatouille into a French omelette later.

Also a couple of tiki drinks with our newly homemade allspice dram, but that's another thread.

Re: Today I Made:

Posted: Wed Aug 16, 2017 6:47 am UTC
by Moo
The kiddo is in LOVE with what he calls fish nuggets, I've been making it at least once a week for him. I cut some hake fillets into strips, dip in egg white, and then coat in cracker crumbs seasoned with lemon and herb seasoning. Shallow fried in coconut oil, served with lemon butter (his other favourite). He helps, which is nice too, although he still hates getting his hands full of egg and crumbs.

Re: Today I Made:

Posted: Wed Aug 16, 2017 3:17 pm UTC
by freezeblade
Someone placed a bag of Hazelnuts on the "for free" table at work, so today I'm making:

hazelnut chocolate chip cookies!

Re: Today I Made:

Posted: Thu Aug 17, 2017 7:23 am UTC
by Moo
Church home group is at ours tonight, so I made mini salmon quiches and chocolate brownies for tonight to have with coffee.

Re: Today I Made:

Posted: Thu Aug 17, 2017 9:20 am UTC
by Nath
Panzanella and reverse-seared bone-in chicken breasts.