What Have You Cooked Recently?

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Had some sweet relish and bread left so I went out to buy some prosciutto to try it out. Fried garlic plus sweet relish and a nice slice of cheese complimented it well and worked out even better than the chicken sandwich, the ham's salt was balanced by the sweet relish. Had some witbier I was saving to go with it, pretty cool lunch!
 
still working on the piroshky dough but i made some minestrone this weekend. Browned and drained italian sausage separately, did a mirepoix with garlic until soft in the dutch oven before adding the sausage, yellow potatoes (no noodles so this is the carb) with thyme and oregano for a bit. then added some diced roma tomatoes and cannellini beans with some more garlic. Next added beef stock, I definitely recommend home made for anything requiring stock. I let it simmer for an hour before adding mixed frozen veggies. Added salt and pepper through out. minestrone can simmer for quite a while and it's a nice light but filling soup that you can add a lot of things to if you keep the seasoning and semi-tomato base there.
 
I did the Jim Lahey no-knead again before branching out into other forms of baking. This is such a relaxing, mellow bread to make, though. It is somehow basic bitch and expert at the same time. I finally realized literally just stirring it into the shaggy mass phase is enough. Leave it alone at that point. After 18 hours it will look as if you'd actually kneaded it.

The less you do to it the better. It does all the work itself.
 
Broccoli, celeriac mash, and a Polish sausage for dinner. I also cooked some paprika chicken legs to put with the rest of mash for meal preps for my lunches.
 
Last night I did shredded chicken enchiladas with pinto beans and Spanish rice.

The enchiladas, I did flour tortilla (evil I know), made the filling out of shredded chicken, diced tomato and jalapeno, cream cheese. Whatever drainage, I used as a sauce to cover them after and then coated that with a thick layer of colby jack.

The rice I made with diced tomato, onion, white rice, cumin, pepper, chili powder and paprika. After it was close to done I threw in some corn and cilantro.

The pinto beans I wasn't going to have soak overnight so I threw them into the instant pot with chopped onion and jalapeno, a slice of bacon, cumin, chili powder, minced garlic clove.

Served the whole thing with guacamole and sour cream.
 
As usual, a good concept that fell down in the execution. A sort of venison shepherds' pie.
Minced venison slow-cooked with red wine, onion, garlic, bay, rosemary, sage, tomato paste, pancetta, butter.
Drained off the herby wine liquid and made it into gravy with gravy granules.
Put mince and gravy in casserole dish and topped with mashed potato, with a handful of breadcrumbs and grated mild cheddar on top. finished it in the oven.

Gravy/meat was too salty. Solution: Might drop the pancetta and add some more onion or other sweet veg. I don't have any sweet relishes or sugar in the house so I didn't really have options to dilute the salt.
Not enough potato. Solution: buy more potato next time.
Worth another attempt for a big flavour/little effort dinner that can be scaled to batch cooking and freezing. Might chuck some more game meat in if i have it.
 
I’m pretty proud of this one, though it is an admittedly easy recipe to execute
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Vanilla custard with blackberry coulis
 
Made some Japanese curry with a bunch of ingredients I had lying about. Into a slow cooker, I threw in some beef, veggies (carrots, onions, peas, green beans but not potatoes sadly since they seemingly started sprouting overnight), curry powder, worstershire sauce, salt, pepper, paprika and a block of Japanese curry roux. Let it cook over night while checking on it every hour to

Didn't turn out too badly apart from the sauce not being as thick as i want it (had to add a bit more water than usual to compensate for the extra ingredients). Still, I have enough for a couple of days and can serve it with either rice or mashed potatoes.
 
After incompetence and some quick thunking, I managed to save my breakfast platter from being incomplete. The damn sausages wanted to be raw given how much fight those fuckers gave in coming up to temp.
 
Hatoful Dandy dijo:
Made some Japanese curry with a bunch of ingredients I had lying about. Into a slow cooker, I threw in some beef, veggies (carrots, onions, peas, green beans but not potatoes sadly since they seemingly started sprouting overnight), curry powder, worstershire sauce, salt, pepper, paprika and a block of Japanese curry roux. Let it cook over night while checking on it every hour to

Didn't turn out too badly apart from the sauce not being as thick as i want it (had to add a bit more water than usual to compensate for the extra ingredients). Still, I have enough for a couple of days and can serve it with either rice or mashed potatoes.
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That's a good idea for me to make. I have a lot of the stuff on hand already and some potatoes to use up. I'll do the same. It's an absolute must to at least add some hot peppers to it though.

I can only comment on the Golden Curry brand that is readily available to me but Japanese curry tastes nice and has a good texture but even the hottest they offer is medium spice at best. I've never been to Japan to try it there so I'm not sure why the "extra hot" in the red/black box is super tame. Do they save the good stuff for themselves or is this just the same as what you see with "spicy" fast food items in the US? They deliberately keep things mild and just aren't spicy in order to maintain mass appeal to weak whites and you gotta go to smaller local places to get something actually spicier than butter?
 
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