What Have You Cooked Recently?

[equinsu_ocha]

I just ate more Lion's Mane. What other gourmet mushrooms are worth finding?

I'm quite fond of grey dove oysters. They have a subtle, buttery and almost nutty flavor while having a bit firmer flesh than other oysters. Excellent for sautées or risotto.

 

[Arkenas Einbrecht]

Chicken soup, shortbread cookies, coconut cream cheese frosting.

Cooked chicken thighs, used the bones/etc to make a broth. Let sit in the fridge for a day then skimmed off the fat and turned it into a soup. Added turnip, carrots, celery, basil, thyme, salt, pepper, garlic, onion. Not bad. I haven't made a non chicken&rice or chicken noodle chicken soup before.


Standard shortbread cookies, but cut out using a mason jar. Hence the hockey puck appearance! Only need one of these thiccbois to sate the desire for sweet. Especially with that coconut cream cheese frosting.. Yegads. Someone needs to banish this addictive monstrosity to the bowels of hell whence it came. I am willing to sacrifice myself in this diabetes inducing endeavor!


The recipe for the cream cheese frosting, with one change: I added 100g of unsweetened shredded coconut. Recipe is from the Sugar Spun Run blog.

 

[Triple Flutz]

Just made homemade bread yesterday, we had it with charcuterie and cheese. I really miss cheesemaking, I think when the kids are older I'll get back into it. Had a green salad with radish and cucumber on the side, nothing special, still somewhat sick but much better.

Made weeb omelette (aka tamogoyaki) for the first time today and it was surprisingly fucking nice despite being my first attempt and more importantly is crazy easy to make.....assuming you are a big enough faggot to have your own square tamogoyaki frying pan.

I don't have the pan, but I make tamagoyaki in a round frying pan for breakfast for the kids pretty often including yesterday and have made it on a griddle before as well, which was a specific type of chaotic but still worked. It's not that dissimilar to the technique used for a French rolled omelette, so familiarity with that helped a lot.

 

[Betonhaus]

I found a better recipe for Butterkuchen that looks promising. I'm just waiting for the dough to proof right now

 

[AnOminous]

A Reuben sandwich.

But with homemade Russian dressing of entirely high quality ingredients. Kewpie mayo. Bourbon smoked paprika. Chili-garlic sauce. Minced garlic. Minced onion.

Don't overdo it with the paprika because especially smoked paprika gets a bit overpowering.

 

[Nut-Roaster the 2nd]

Have a close relative that said my cooking sucks, so I decided to improve out of pure spite. So far, I've made duck fat mashed potatoes and a fettuccini alfredo sauce that doesn't require heavy cream. I've found that making a good béchamel sauce isn't that hard to make either, and doesn't require obscene amounts of butter.

 

[Triple Flutz]

I feel better today so I made tteokbokki from scratch including the rice cakes which I made a huge batch of for following meals, with cabbage, green onion, fish cake, as well as boiled egg for the kids.
I'm thinking about saag paneer for tomorrow since the $5 artisanal slabs of paneer are being phased out for ones half the size for $8, we do have Indian grocery stores within driving distance though or I might just jumpstart my return back to the world of cheesemaking with paneer since it's pretty simple. Probably not yet though. Life is a lot right now.

 

[AnOminous]

Have a close relative that said my cooking sucks, so I decided to improve out of pure spite. So far, I've made duck fat mashed potatoes and a fettuccini alfredo sauce that doesn't require heavy cream. I've found that making a good béchamel sauce isn't that hard to make either, and doesn't require obscene amounts of butter.

Of all the things you can do out of spite, cooking better is probably the best. "Oh, you say my cooking sucks, you fucking bitch? Well, here, try some of this, I bet you'll love this fantastic dish I just cooked JUST FOR YOU, you motherfucker! Eat some of that shit, you fuck face asshole! Liking it? Tell me my cooking sucks again, you fucking whore!"

 

[ExsanguinateHorizon]

I feel better today so I made tteokbokki from scratch including the rice cakes which I made a huge batch of for following meals

If you still have too much, the rice cakes are great in stuff like chicken soup. They can be microwaved or fried with honey/brown sugar for a dessert as well.

 

[Triple Flutz]

Of all the things you can do out of spite, cooking better is probably the best. "Oh, you say my cooking sucks, you fucking bitch? Well, here, try some of this, I bet you'll love this fantastic dish I just cooked JUST FOR YOU, you motherfucker! Eat some of that shit, you fuck face asshole! Liking it? Tell me my cooking sucks again, you fucking whore!"

I was reheating my silly little can of V8 tomato juice with a clove of garlic, some spinach, and a few sliced mushrooms with a bunch of black pepper and red pepper flakes when my mum came back from work when I was in primary school and she laughed at my proud dinner and it probably changed the trajectory of my life as far as cooking goes. I initially felt hurt and defeated even though she didn't mean it in a mean way and then I switched to spite mode and now cooking is one of the few hobbies I'm able to indulge in daily and a huge way in which I bond with others. I'm not a trained chef or anything but I am confident in my ability to cook basically anything from as scratch as I want to. Completely agreed.

If you still have too much, the rice cakes are great in stuff like chicken soup. They can be microwaved or fried with honey/brown sugar for a dessert as well.

Thanks for the tip, we are on the trail end of a seasonal illness and I kind of want a third chicken soup, I might just change it up a bit from the traditional egg noodle way for fun. Honestly, once my eldest wanted cheese and we were out so I just pan-fried them in a bit of butter and asked if this would do and they ate the whole plate of leftovers, so I completely believe that they are great in any way you suggest.

 

[Betonhaus]

Buttercake turned out good, it was not as sweet as i expected but I may have overproofed the dough. I feel like a whole cup of heavy cream is excessive though. Maybe I should add some lemon juice next time

 

[Betonhaus]

This time I made the Buttercake exactly like the recipe says including lemon zest (tho I put some more sugar on top). It is a different recipe then my grandmother's but this is much much better. With all the cream it's a heavy custard-like cake that has a nice lemonly tang to it. I'd say it's much better then Omi's, and would cause so much drama if I brought it to the family Christmas get together.

 

[AnOminous]

I'm not a trained chef or anything but I am confident in my ability to cook basically anything from as scratch as I want to. Completely agreed.

I was a reader from an early age and was kind of amazed when I realized you could just do stuff from the Betty Crocker cookbook using things that were already in the kitchen and make things you liked.

This was the first thing I baked:

2 c
all purpose flour
1 c
sugar
3 tsp
baking powder
3/4 c
milk
2
eggs
1/4 c
butter, softened
1/4 c
shortening
1/2 tsp
salt
1 tsp
vanilla

Blend all ingredients into larger mixer bowl. Blend 1/2 minute at low speed, scraping bowl often. Beat 3 minutes at high speed scraping bowl occasionally. Pour into greased and floured loaf pan.

The recipe calls for 65 to 70 minutes at 350 degrees. But depending on your oven, you may want to start checking it at 55 minutes.


Make this and you have a delicious pound cake. I did this when I was 10 or so.

 

[Triple Flutz]

I did make saag paneer yesterday, and colcannon tonight since I thought about it yesterday whilst reading the Potato thread on this very subforum.

I was a reader from an early age and was kind of amazed when I realized you could just do stuff from the Betty Crocker cookbook using things that were already in the kitchen and make things you liked.

I love that you still have the recipe on hand, that's really sweet. I did end up getting that bright red Betty Crocker cookbook I asked you about way upthread btw.
My dad's a chef so I was really spoiled as far as things go, but I remember peeking through curious-looking huge and worn binders in the family part of the library and finding his spidery scrawl handwritten recipes from cooking school when I was like 6 or 7 and immediately requesting straight from it, which I now realize made him really, really happy. When I was a pre-teen, he offered to turn in a house chore of my choice in exchange for making one meal every week- he'd purchase the ingredients, of course, and just instruct me. I remember asking for exact measurements so I could write them down, and he refused which made me furious at the time but definitely made me a better cook. We shared so many privileged moments together, with him just sitting at the bar with a glass of wine, watching me and helping me succeed whilst we discussed the way our day had gone, basically from that time until I moved out at 19. We still bond over cooking quite a bit and I now realize that these moments were as important to him as they were to me.

 

[AnOminous]

I love that you still have the recipe on hand, that's really sweet. I did end up getting that bright red Betty Crocker cookbook I asked you about way upthread btw.

There are a lot of good things in there.

It's a really good cookbook for a kid.

 

[mindlessobserver]

Would reccomend thr betty crocker cook book. Also Joy of Cooking is a must too. If only so you know what ingredients combine to make what.

That said though, the first trick to baking is to realize the recipes are like the pirates code. They are guidelines. Once I learned this I could sling anything from chocolate cake to pizza dough. I honestly don't measure my ingredients anymore. I just combine them until it feels and look right.

 

[Triple Flutz]

Would reccomend thr betty crocker cook book. Also Joy of Cooking is a must too. If only so you know what ingredients combine to make what.

That said though, the first trick to baking is to realize the recipes are like the pirates code. They are guidelines. Once I learned this I could sling anything from chocolate cake to pizza dough. I honestly don't measure my ingredients anymore. I just combine them until it feels and look right.

I got a gild-edged (Sorry, this is where ESL fails me... I can tell the way I formulated this is wrong and I can't pinpoint how to fix it) Joy of Cooking copy of the book as a wedding gift years ago and still refer to it as a base for dishes I don't know how to make when they're part of the repertoire. I make them closer to our tastes but often use the recipes as a starter point.
Making hand rolls tomorrow, I'm almost better but not quite yet so still going for lower effort meals. We got salmon so I anticipate making both sseared almon skin rolls and regular salmon ones, with cucumber and masago. It's what the kids will eat okayyyyy.

 

[teriyakiburns]

Couscous with chickpeas, roasted peppers, lemon, salt, pepper, chicken stock and the juice from lamb steaks (which I baked and then seared in a sort of half-arsed reverse sear thing). As always, I wildly over-estimated how much couscous I would need, so now everything is being eaten with tangy, lemony couscous. I just had sliced pastrami with couscous. It was rather nice.

 

[Nut-Roaster the 2nd]

"Oh, you say my cooking sucks, you fucking bitch? Well, here, try some of this, I bet you'll love this fantastic dish I just cooked JUST FOR YOU, you motherfucker! Eat some of that shit, you fuck face asshole! Liking it? Tell me my cooking sucks again, you fucking whore!"

I'm using part of that for my quote, it works too well.

 

[anustart76]

This mess is my attempt at an air fryer mini pizza. The stuff on it is an entire diced baked chicken breast, unfortunately I couldn't get the dough flat enough for it to all fit properly. I put the sauce and cheese on after the chicken so it'd all be nicely coated. Dough, sauce, and cheese are all store-bought. I think I need a rolling pin to get the dough how I want it.