What Have You Cooked Recently?

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Made lavender cookies as a little Christmas gift. Personally I think lavender is for smelling, not eating, but I had a taste and lavender aside they're really good, chewy and soft with a hint of salt.
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Glad to see everyone still at it. Look back at my menus.
Southwest style scallop potatoes with peppers, onions, and sausage.
Red and Green enchiladas with slow cooked chicken
Beef Stew with biscuits
Twice baked Potatoe Cassrole
Chocolate cookies with cream cheese chips.
For Thanksgiving I made an Apple Pie from scratch, Hot Chocolate pie (that broke my fucking hand mixer!) And secret cornbread. Merry Christmas to everyone in this thread and may your oven fly straight and true.
 
Mordecai 3 Finger Brown dijo:
Also found about 4 lbs of cheap fresh cranberries at the store.
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I used two lbs of the fresh cranberries to make a Frankenstein candied stuffing creation.

Used 3 bags of Pepperidge Farms stuffing crumbs, layered with sauteed celery, carrots and onions. Layered in two bags of fresh cranberries and fresh pineapple.

Put it in a huge, deep turkey roaster foil, mixed 12 cups chicken broth (store bought, not homemade rotisserie chicken fuckup this time) with some left over cinnamon syrup and some table syrup. Pour the liquid over the whole bake to hydrate everything.

Put it in the oven for 35 minutes at 350.

I don't usually wing recipes, so we'll have to see how this goes.

I'm bringing it to Christmas dinner.

Edit: I also fried up two lbs of bacon, cut it into small pieces and mixed it in as well, along with the warm bacon drippings.
 
Continued my Christmas baking with gingerbread cookies and a pumpkin pie, the latter for Christmas Eve dinner at my in laws. I tried a new pie crust recipe that I think it turned out fine. I have ideas of how to tweak it for next time.

I also roasted pumpkin seeds in olive oil and Moroccan seasoning that turned out great. Made for a great savory snack amongst all the sweet.

Since it was just us tonight, I baked salmon fillets in olive oil, salt, pepper, fresh dill, and lemon slices for dinner. Served it with mashed rutabaga and beet salad that my wife bought before the stores closed for Christmas Day.
 
Got some taters boiling and I'm about to start some Salisbury steak, we are not a fancy bunch. But what is fancy as fuck is the cinnimon star I made.

Freshly twisted!
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Post baking!
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Adorned with cream cheese frosting.
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The other day I baked a chocolate milk loaf with chocolate chips.
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We had a traditional Christmas dinner and I made a cherry trifle to compliment it. I made my own custard and madeira cake, the cake layer was spread with cherry jam and soaked in cherry brandy. There is also a layer of amaretti cookie crumbs and dark cherries. I'm feeling very very full, merry Christmas!
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So the ducks turned out perfectly, and those are home-made baked beans on the upper left, the orange sauce is the brownish liquid in the upper right, and those are peas next to the pair of ducks.

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The orange sauce is also home-made by me. I did an experiment where I wanted to see what would happen if I used lemon juice instead of vinegar for the "acidic" component. This is the best orange sauce I have ever had! The lemon juice also makes sure that the sauce is not overly-sweet, yet the lemon juice also heightens the citrus flavor!

The one downside to this is that there is not much duck left as I have eaten 2/3rds of both of them already. They are quite small.
 
Cod, yellow courgettes, cherry tomatoes, green beans and rice with olive oil, butter, garlic salt, pepper, bit of chilli and some leftover dill sauce which overpowered the dish unfortunately but at least I used it up. Otherwise it was a good meal.
 
Squawking Macaw dijo:
I'm not American, but I figured I'd try to cook up some eggnog for the holidays. Is it meant to taste like creme brulee with nutmeg or did I fuck it up?
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That sounds right, taste wise. I've only made homemade eggnog with raw eggs, so it's thinner than store bought, but I'd guess that if you cooked the custard base it would be pretty similar. I'm imagining you mean creme brulee before it's baked in the oven, so as long as it was pourable it sounds good.
 
Bleu cheese burgers on nice onion rolls. I added a little bit of spring mix and pepper as condiments.
 
I did not take a picture of it, but I made a "chopped cheese", the sandwich sold in NYC "bodegas". Ground beef + onions in a pan, melt some American cheese on it, put it in a submarine roll with some burger ingredients.

It's nothing to soy out over but it's pretty good and the combo of processed cheese/onions/meat hit the comfort spots. I guarantee I spent less money in ingredients and labor, and I also guarantee no rodents in my kitchen.
 
I've taken to making scrambled eggs that have about 1-2 glugs worth of hot sauce per egg mixed in. Mix in a bit of cheddar into it and add salt and pepper and it comes out pretty damn good. The vinegar does mess with the texture just a bit depending on how early you add it, but I think it's pretty good.

I like to serve that with roasted potatoes as a brunch meal.
 
My contribution to Christmas dinner was a corned beef, slow cooker in a crockpot
The meat, the packet, the goop, then added about a handful of additional corned beef seasoning likely beaten up, a packet of onion soup, a bunch of garlic powder, and most of a bottle of cheap Aldi merlot
On high until it was rolling (hour or two) then low for about five or six hours
Took it out, chilled overnight, reheated in the oven at the in-laws
Mother in law is from NYC and heaped glowing praise on it for the second year in a row.
So I'm totally going to brag about that because New Yorkers don't give out praise freely when it comes to corned beef.
 
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