Author Topic: Perpetual What Are You Cooking Thread (Read 152729 times)

Run Amok · « **Reply #220 on:** December 31, 2014, 12:31:52 PM »

Quote from: caribougrrl on December 30, 2014, 09:09:29 PM

more reason: I had re-heated from frozen leftovers for lunch today with rice... it held up very well from the freeze and re-heat. Also, the rice helped cut the salt a LOT.

mmmm I'm dying to try this!

Did you have all three soy sauces? The reviews say it's key.

caribougrrl · « **Reply #221 on:** December 31, 2014, 12:40:14 PM »

Quote from: Run Amok on December 31, 2014, 12:31:52 PM

mmmm I'm dying to try this!

Did you have all three soy sauces? The reviews say it's key.

I can't find a source for kecap manis so I made some: http://www.fussfreecooking.com/recipe-categories/meatless-recipes/make-your-own-kecap-manis-indonesian-sweet-soy-sauce/

it was a bit of a pain, so if I do it again, I will probably just put in more light soy and another tbsp sugar and not worry about the kecap manis...

rocketgirl · « **Reply #222 on:** January 01, 2015, 07:27:24 PM »

We made this: http://www.myrecipes.com/recipe/blue-cheese-pear-tart

Used a slightly different blue cheese and added a little cream, but still couldn't whisk it. And managed to scorch the wax paper and burn the bottom of the puff pastry. (10 minutes on the bottom rack, my ass). And because we knew we'd need a little more sweetness due to using a different blue cheese, we carmelized the onions instead of just saute, and used more pear than called for. It was SO DAMN GOOD. We will make it again, but we will probably see about making it simpler (i.e. not even attempting to make blue cheese that creamy).

Run Amok · « **Reply #223 on:** January 01, 2015, 11:03:19 PM »

We Made it tonight. Wow. The process was intense buy the results remarkable. Yum!

merigayle · « **Reply #224 on:** January 02, 2015, 07:49:09 AM »

Quote from: Run Amok on January 01, 2015, 11:03:19 PM

We Made it tonight. Wow. The process was intense buy the results remarkable. Yum!

all.that.butter

Run Amok · « **Reply #225 on:** January 02, 2015, 12:30:04 PM »

Quote from: merigayle on January 02, 2015, 07:49:09 AM

all.that.butter

And fried tofu!

Meh. It's not an every day meal.

merigayle · « **Reply #226 on:** January 02, 2015, 12:39:57 PM »

Quote from: Run Amok on January 02, 2015, 12:30:04 PM

And fried tofu!

Meh. It's not an every day meal.

That is true and i am sure it is delicious

Makes you think about what restaurants do to make everything taste so good

Run Amok · « **Reply #227 on:** January 05, 2015, 11:06:51 AM »

This was tasty: http://cooking.nytimes.com/recipes/1016841-rigatoni-and-cauliflower-al-forno

witchypoo · « **Reply #228 on:** January 05, 2015, 11:56:19 AM »

Quote from: Run Amok on January 05, 2015, 11:06:51 AM

This was tasty: http://cooking.nytimes.com/recipes/1016841-rigatoni-and-cauliflower-al-forno

yes, it was. we had that two weeks ago, and it was fantastic.

rocketgirl · « **Reply #229 on:** January 05, 2015, 02:01:18 PM »

Made a friend's beef stroganoff recipe Friday night with leftover steak from NYE and leftover pasta shells. There was something we didn't do exactly just so, but it was still pretty good.

-Slice up left over steak.
-Slice onions and mushrooms.
-Sauté onions and mushrooms (I use a mix of olive oil and butter)
-Season to taste
-Add about 1/2c white wine or beer, in the winter I like using the pumpkin beers because of the spice, but it is all a matter of taste and availability.
-Add a can of beef consumé.
-Thicken up to your desired texture using cornstarch.
-Add your sliced steak.
-finish with 1/4-1/2c. sour cream.
-I season with salt and pepper and fresh ground nutmeg. The nutmeg is what makes it!
-Pour over noodles. I use the egg noodles, but use whatever you like.

Made another quiche Saturday. This one with mushrooms, onions, leftover grilled chicken, spinach, goat cheese, mozzarella, Italian spices, and garnished with black olives. Pretty good.

Saturday night, made a pot roast with potatoes, carrots, onions and a bottle of red wine that we hadn't liked very much and left in the fridge. We were short on time, so 4 hours on high. So the roast was kind of tough. So Sunday night, cut up the pot roast into smaller pieces, added a can of stewed tomatoes, added diced celery from the freezer, added more pepper and thyme, and let simmer for a couple of hours on the stove. MUCH better. It was a pretty decent beef stew/soup.

Also Sunday night, was still working through a fruit basket, so I made an apple tart. Similar directions to the pear tart we made earlier in the week.
Puff pastry, cream cheese, an egg, tablespoon of butter, shredded Gouda, sliced apples, cinnamon, nutmeg, allspice, honey, and rosemary. Very mild and just a hint of sweet. Fresh rosemary would have been the ticket vs. the dried stuff.

rocketgirl · « **Reply #230 on:** January 07, 2015, 10:27:15 AM »

Home sick, so I made soup yesterday.

Soup has red potatoes, carrots, celery, onion, Rotel (canned diced tomatoes with green chilies), apple, garlic salt, pepper, salt, parsley, cumin, chicken broth, white wine, and a beer (because more liquid was needed). I kind of wanted paprika, but I don't have any. It is good, and totally hits the spot with the cold weather.

And I STILL have leftover potatoes and carrots and I don't know what they'll get used for. I did use the last apple - I put it in late and I think all it did was take a little bitterness off the beer.

I served it on a bed of spinach (instant wilting!) with a little shredded Gouda on top.

I'm happy it came out. I am getting into 'I don't know what spices to use' territory.

Natasha · « **Reply #231 on:** January 12, 2015, 09:44:42 PM »

Got this from the Food and Wine emails, and I had to try it because it sounded weird. Kind of delicious.

Roasted Cauliflower and Grapes

caribougrrl · « **Reply #232 on:** January 13, 2015, 08:18:06 AM »

Quote from: Natasha on January 12, 2015, 09:44:42 PM

Got this from the Food and Wine emails, and I had to try it because it sounded weird. Kind of delicious.

Roasted Cauliflower and Grapes

I love roasted grapes and I love roasted cauliflower, but I never ever thought to do them together.

Natasha · « **Reply #233 on:** January 13, 2015, 09:36:10 PM »

Quote from: caribougrrl on January 13, 2015, 08:18:06 AM

I love roasted grapes and I love roasted cauliflower, but I never ever thought to do them together.

It's the garlic and salt that make it work.

seattlegirl · « **Reply #234 on:** January 15, 2015, 10:53:22 PM »

Chili with ground turkey and lots of beans. One of my favorite things!

rocketgirl · « **Reply #235 on:** January 16, 2015, 01:42:13 PM »

I haven't cooked anything more complicated than scrambled eggs this week. I need to cook something this weekend, but I'm feeling a little burned out.

Run Amok · « **Reply #236 on:** January 16, 2015, 02:55:56 PM »

Quote from: rocketgirl on January 16, 2015, 01:42:13 PM

I haven't cooked anything more complicated than scrambled eggs this week. I need to cook something this weekend, but I'm feeling a little burned out.

Then don't. Why "need" to?

merigayle · « **Reply #237 on:** January 16, 2015, 03:26:20 PM »

Quote from: rocketgirl on January 16, 2015, 01:42:13 PM

I haven't cooked anything more complicated than scrambled eggs this week. I need to cook something this weekend, but I'm feeling a little burned out.

I was like that about a month or so ago. It happens.

rocketgirl · « **Reply #238 on:** January 16, 2015, 04:16:20 PM »

Quote from: Run Amok on January 16, 2015, 02:55:56 PM

Then don't. Why "need" to?

Because I also don't really want a sandwich or to eat out. Now, I'm spoiled on good eats!

I think we are having random ingredient salad tonight featuring spinach and salami.

Run Amok · « **Reply #239 on:** January 19, 2015, 12:27:19 PM »

I really hate it when homemade pizza does not turn out as planned. Tried this recipe and couldn't get it to rise after coming out of the fridge. The result was dry, tough, and VERY lackluster. They say to take a light hand with the cheese... but the result wasn't great. The kale version was much better. Briney and delicious.

http://www.bonappetit.com/recipe/classic-mozzarella-grandma-pie

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Author Topic: Perpetual What Are You Cooking Thread (Read 152729 times)