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When I was cooking for Thanksgiving I made the Pioneer Woman's roux-based green-bean casserole. I thought it sounded simple and delicious. (It was.) I joked to my husband that it was basically fancy mac and cheese, only with green beans instead of pasta. That made me go 'hm'. Last night, therefore, I freehandedly adapted the recipe to make fancy mac and cheese with bacon and onion and cayenne pepper in it. I sized it way down because we did not need a whole 9x13 pan of mac and cheese just for two people, and I tampered with the ratios of... everything, and it came out so good, goddamn. Then just to be silly I made green beans for a side, only this time I melted some butter and browned a handful of crushed cashews in it to toss the cooked green beans in, and those were delicious. I should have taken pictures but I was just too hungry. I had to post, though. I was so happy with my meal. 
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| # ? Dec 2, 2011 22:06 |
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| # ? May 18, 2013 19:23 |
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Sjurygg posted:
Man I want the recipe for that channa masala, it looks out of this world.
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| # ? Dec 3, 2011 01:53 |
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Uhm. I use spice mix  (That's authentic!) Grate an onion, chop a little chili, garlic and ginger, toss in hot oil, sautée until soft, add spice mix and fry. Toss in a tin of tomatoes, one tomato-tin's worth of water, and two tins of drained chickpeas of choice. Simmer a good while to reduce, mix with some chopped coriander and a pat of butter. I used a big pinch of kasoori methi, too. I'm a good househusband today and made anpan while cleaning the floors and toasting coffee. I made the red bean paste myself, since I wanted to try it and had a bag of azuki beans I wanted to get rid of. The first time I tried something with red bean paste, I made them as steamed baozi. But these are much better. Especially because of the red-bean paste, it's so, so much better when I make it myself with a little honey and salt than the tinned version. I winged the dough to appear as something similar to the cardamom bun dough I usually make, but without cardamom and I used oil instead of butter/margarine. It turned out very nice and light, the oil seems to give an almost brittle texture that I quite liked.  Delicious. With a cup of freshly-ground coffee, and the sunshine through my window, I'm about as happy as can get :-)
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| # ? Dec 3, 2011 13:05 |
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Heart attack pizza! Not happy with the photo, but I was too hungry to try again.
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| # ? Dec 3, 2011 16:16 |
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Saturday is pizzaday    Plain, wet dough of water, yeast, salt and flour. Flatten, dust baking tray, flatten some more. Prebake at 275C. Pizzaiola of garlic and one birdseye chili flashed in hot olive oil, one small tin tomato concentrate added with a little water, then left to fry. Added a tin of whole plum tomatoes, blitzed, and some rosemary, salt and sugar. Boiled until quite dry and nicely "fried". Topped with a little grated parmigiano, slices of Port Salut cheese, charred squash, aubergine and button mushrooms, lardons, a few drops olive oil and cracked black pepper. Some "sushi slaw" to go along. This is a really easy, fresh salad that goes well with heavy dishes. Just finely sliced cabbage - red cabbage here, since it's coming on Midwinter's Blót - and minced sushi ginger, tossed in a light dressing of apple cider vinegar, salt, white pepper and sugar. A few drops of cold-pressed rapeseed oil on this one, but it's not really necessary. This slaw is perfect if you have a lot of sushi ginger leftover in your refrigerator you're not quite sure how to deal with. We drank a bottle of home-made traditional Norwegian Christmas beer which I'm quite certain wasn't one decimal point beneath 9% alcohol by volume. Cheerio, miss Sophie!  Pizza porn. It wants you. Soooo bad.
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| # ? Dec 3, 2011 19:24 |
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(Ugly) Pumpkin gnocchi (Ugly) Red velvet whoopie pies 
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| # ? Dec 3, 2011 21:30 |
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 16 everything bagels 16 regular bagels 16 pretzels (no this isn't all of them, it's just what could be forced in the basket) I'm broke, so I give people the gift of enriched carbohydrates for Christmas. Allahu Snackbar fucked around with this message at Dec 4, 2011 around 09:18 |
| # ? Dec 4, 2011 09:12 |
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 Baked sweet potato with red lentil and vegetable curry, pickled roasted beetroot, minted peas, natural yoghurt and coriander. Bonus pretty accompaniments picture: 
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| # ? Dec 4, 2011 13:27 |
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We made baguettes with an 80% hydration dough. Never looking back to lower hydration doughs these were amazing. We also made a beautiful light rye and I made bacon and cheddar grits for dinner but I don't have pictures of those.  
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| # ? Dec 4, 2011 15:21 |
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The color on those baguettes are perfect!
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| # ? Dec 4, 2011 16:00 |
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Thank you! We had a lot of trouble with the shaping and slashing, due to a lack of proper tools and experience, and how difficult the wet dough was to handle, but the end product was far beyond what we expected.
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| # ? Dec 4, 2011 16:31 |
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bonne chance posted:
This looks great. Do you have a recipe for the curry?
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| # ? Dec 4, 2011 18:20 |
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Kathandrion posted:We made baguettes with an 80% hydration dough. Never looking back to lower hydration doughs these were amazing. How exactly do you develop the gluten in a dough that hydrated? Did you go with the no-knead method? I can't imagine you'd be able to knead it.
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| # ? Dec 4, 2011 18:53 |
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I got my grandpas old mixer out and made some dough from scratch for the first time and then made a deep dish pizza the other night (also for the first time)! It turned out way better than I thought, gently caress store bought dough.
Harry Potter on Ice fucked around with this message at Dec 4, 2011 around 19:49 |
| # ? Dec 4, 2011 19:44 |
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 Pan seared mahi mahi with slow roasted cherry tomatoes, habanero jelly, onion and fennel confit, and tamarind vinaigrette. One of the best things I've made in a while, but next time I would leave the tamarind off of the plate and add more of the habanero jelly. edit: replaced lovely iphone pic with decent one Also made some pastrami'd short ribs. I forgot to buy sauerkraut at the store so I just put on some vinegary caramelized onions, fresh mozz and sriracha mayo. 
blacquethoven fucked around with this message at Dec 5, 2011 around 00:07 |
| # ? Dec 4, 2011 20:27 |
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Happy Abobo posted:How exactly do you develop the gluten in a dough that hydrated? Did you go with the no-knead method? I can't imagine you'd be able to knead it. You do knead it, kind of. Its a "stretch and fold" method and you have to use a bench scraper to help hold it together. After mixing the dough, you stretch and fold for 2 minutes and rest for 45 minutes then 2 sets of stretch and fold and rest for 45, 1 set rest for 45, 1 set rest for 45, 1 set, preshape, shape, proof, bake. The whole recipe with write up is here http://www.weekendbakery.com/posts/...ation-baguette/
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| # ? Dec 4, 2011 20:41 |
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blacquethoven posted:sriracha mayo I must know this. Please.
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| # ? Dec 5, 2011 06:28 |
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Cat Plant posted:I must know this. Please. Sriracha+Mayo
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| # ? Dec 5, 2011 06:53 |
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ScooterMcTiny posted:This looks great. Do you have a recipe for the curry? It's a "taste-as-you-go" kind of recipe, but this is pretty much what went in to the latest batch: 1 onion, diced 2 cloves garlic, crushed 1 celery stick, finely chopped 1 leek, sliced into rings 1 tsp black and white mustard seeds, toasted 4 curry leaves 1/2 tsp each of ground coriander and cumin seed Salt Fry the above in some olive oil until translucent. Add: 375g red lentils Two heaping tablespoons of a good curry paste (I used this recipe for Rogan Josh paste, but jar stuff is fine if you can't be bothered) Stir until the curry paste is fragrant, then add chopped vegetables: 2 carrots, quartered and chopped 2 zucchinis, as above 1 red capsicum, cut into small pieces 2 handfuls green beans, cut into 2 centimetre pieces 1/2 head cauliflower, cut into small florets 1 fresh tomato 1 can whole tomatoes Plus anything else that's wilting in your fridge And top with: 1 litre chicken or vegetable stock. You may need to add more as you go along; I ended up using about 1.8 litres of stock. Let the curry simmer with the lid off on a low temperature, stirring occasionally to stop the lentils from sticking. Cook until the lentils are tender; if the curry is too soupy, allow to reduce. If you prefer your vegetables a bit crispier, add the stock first and the vegetables later, once the lentils are par-cooked. Season to taste - you might want to add some more curry paste, or a little bit of sugar (I added 1/2 tsp to this batch). Serve with natural yoghurt and coriander (and anything else you fancy). There you go. Not exactly authentic, but it's tasty and makes a buttload of curry that refrigerates really well.
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| # ? Dec 5, 2011 10:19 |
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Another day another bizzaro meal at chez poteto pea pasta with braised kale laced with cider vinegar  next day, pasta sauce converted into mushroom celery sauce + fried tofus
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| # ? Dec 5, 2011 21:27 |
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sweat poteto posted:Another day another bizzaro meal at chez poteto I want video or step by step pictures of how you do your tofu. Looks perfect every drat time.
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| # ? Dec 5, 2011 22:11 |
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No pictures, but I made this: a Jean-Georges Vongerichten (Man that's a pain in the rear end to type out) fried rice recipe by way of Mark Bittman. It was incredible: so simple, but so much flavour. I think I'm ruined for takeout fried rice now. 
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| # ? Dec 5, 2011 23:34 |
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Few dinners over the last few weeks. I've been lazy/busy so these are all iPhone pics, sorry. daeji bulgogi by gtrwndr87, on Flickr  pappardelle, turkey, toasted sesame beurre noisette, maitake, gruyere by gtrwndr87, on Flickr  maple cured applewood smoked bacon by gtrwndr87, on Flickr used in this:  breakfast sliders by gtrwndr87, on Flickr Pandesal, maple cured applewood smoked bacon, torched quail egg, havarti. Bacon fat oven roasted buttercream potatoes with shallots  mapo tofu by gtrwndr87, on Flickr  eggnog tasting day 1 by gtrwndr87, on Flickr Made this eggnog: http://www.chow.com/recipes/10758-best-eggnog Supposed to age for at least 3 weeks but I couldn't resist so I poured a bit to taste. Delicious but a bit rough around the edges. Can't wait! GrAviTy84 fucked around with this message at Dec 6, 2011 around 01:01 |
| # ? Dec 5, 2011 23:51 |
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Well, this photo's old but I'm doing the same thing tonight and haven't posted it   Mixed Green Salad with Candied Pork Mixed green salad, simple dressing made from soy+ginger+garlic+rice wine vinegar+sesame oil, pork tenderloin pieces cooked in honey+soy with some chili flakes for spiciness. Good stuff.
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| # ? Dec 6, 2011 00:57 |
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  Red wine chocolate cake Recipe here. Casu Marzu fucked around with this message at Dec 6, 2011 around 01:26 |
| # ? Dec 6, 2011 01:23 |
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Leftovers pizza, with spaghetti sauce,caramelized onions and meatloaf I also made a tutorial on kneading the dough for perfect gluten formation. http://www.youtube.com/watch?v=wmNhG57I15E
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| # ? Dec 6, 2011 05:10 |
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ashgromnies posted:Well, this photo's old but I'm doing the same thing tonight and haven't posted it I'm pretty sure I just said "Oh my God" out loud to myself over here. That looks amazing.
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| # ? Dec 6, 2011 06:32 |
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I made macarons:  Mint chocolate and black forest. I'm pretty happy with how these turned out apart from not mixing the batter enough both times. First time in forever where I've made macarons and the shells haven't browned. Oh, and I guess it's worth noting that I used two weeks old egg whites for these.  Oh, and I also made a cheesecake but it looks pretty terrible because I've never made one before and my oven likes to make things brown    e: updated with better photos because drat, those photos were bad yoshesque fucked around with this message at Dec 7, 2011 around 02:45 |
| # ? Dec 6, 2011 10:21 |
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angor posted:I want video or step by step pictures of how you do your tofu. Looks perfect every drat time. I already asked last week, so here you go: sweat poteto posted:Slice firm tofu. Drown in tamari (soy sauce) and/or hot sauce and let it sit for 15 mins. Dredge in a saucer full of stone-ground wholemeal flour + sesame seeds. Fry in a lightly oiled hot skillet.
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| # ? Dec 6, 2011 14:32 |
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Pizza is probably my favourite meal to make on sunday.  Just a homemade tomato sauce, purple basil, spicy salami sliced very thin, and some mozzarella and parmesan. The crust must be very thin, or it's not pizza 
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| # ? Dec 6, 2011 16:28 |
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Holy poo poo there's some good stuff coming in lately. Tonight, tonkatsu. I've never had it before.  It was worth the wait. Also, dubu kimchi. If you haven't had this before, and you like kimchi, try some. Pile kimchi on plate, eat with good, soft yakko tofu in thick slices and light soy to dip. It's so simple, and it's so loving good. Perfect match. Now all I need is a glass of lukewarm soju and some lovely karaoke...  e: spellcheck Sjurygg fucked around with this message at Dec 6, 2011 around 18:58 |
| # ? Dec 6, 2011 18:00 |
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 Pears & mint!
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| # ? Dec 6, 2011 20:49 |
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WhatthefuckshouldImakefordinner.com suggested that I make Herbes de Provence Roasted Chicken with Lemon and Garlic and Fennel-Stewed Lentils for dinner tonight. I've never stuck my hand up a chicken's rear end before and the pictures don't do the end-result justice, but it turned out really good. Pretty cheap too about $13 for 3 people. 
lovely tuna snatch fucked around with this message at Dec 7, 2011 around 01:05 |
| # ? Dec 6, 2011 21:05 |
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 Buttermilk Buckwheat Pancakes with Aged Butter, Applewood Bacon Ends and Grade B Maple Syrup. Recipe here.
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| # ? Dec 7, 2011 01:33 |
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On a health kick. Still tasted really good. Added thyme and dill to the veggies.
dispute2.0 fucked around with this message at Dec 7, 2011 around 13:28 |
| # ? Dec 7, 2011 13:25 |
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 Turtle cheesecake. Graham cracker base, caramel pecan layer, classic New York Cheesecake filling. Topped with caramel glaze, turtle pieces,pecan pieces and sprinkled coconut (I was feeling crazy!)  Edit: Picture added after I sliced it. Added a little more caramel. SEC fucked around with this message at Dec 7, 2011 around 17:17 |
| # ? Dec 7, 2011 15:09 |
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SEC posted:
This looks so good and I'm even lactose intolerant. I would eat this knowing the repercussions.
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| # ? Dec 7, 2011 18:40 |
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Junior G-man fucked around with this message at Dec 7, 2011 around 21:01 |
| # ? Dec 7, 2011 19:49 |
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linguine Looks horribly delicious. I only regret I couldn't get hold of some for my MiL while she was here. Next time for sure.
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| # ? Dec 7, 2011 20:18 |
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| # ? May 18, 2013 19:23 |
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Oh god I shouldn't be allowed in the kitchen Parmesan mint risotto with baked purple sweet potato, roast onion & tamari toasted sunflower seeds
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| # ? Dec 7, 2011 20:51 |
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