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Home-made waffles. Always add a bit of vanilla extract in the batter. Last I made was some beef pasta. Kinda wanna try vodka sauce though. Heard that's good.
Chicken and mushroom pie, made with chicken thighs rather than breast (which is boring) and yummy forest mushrooms. First real pie I've made in about a decade, now I think about it. Nice to get back to my roots.
Time for a mounddweller-tier picture of my efforts.
I overdid the black mustard seed, so it has a bit of a bitter undertone, but my wife (who also has a bit of a bitter undertone) thought it was fine. Served up with garden peas and wine.
Fleischmann active dry yeast. The bread actually ended up rising while outside the fridge so I guess what I saw before for it to rise while in the fridge was due to having too much egg in the mix. It'll only rise while outside the fridge now though.
I made Panaang curry this week with shrimps, fresh basil, mint leaves, vegetable, spices, coconut milk, and fish sauce... turned out lovely. I also made a dry rub using s&b curry powder and kinder's steak seasoning and rubbed it on some drumsticks. Then I pan fried them until the skin started to slightly crisp and finished it off in the air fryer to cook the meat all the way. The skin was so crispy and flavorful. 10/10 meal
Wholemeal walnut banana bread.
Probably going to make more again in a couple of hours.
I work weird hours so getting to chuck some stuff together and make something tasty with minimal effort is a bonus.
I spent a couple of years living in Alor Setar. Mint is an odd addition and you should try finding blachan/belacan, it stinks like a motherfucker but pulls double duty for those tiny dried shrimp and fish sauce at the same time. Otherwise, sounds delicious.
I bought a tube of shelf stable polenta on a lark. It's basically a log, like cornmeal mush. So, I fried it up to crisp it, and added to a pan with zucchini rounds and marinara and baked it for about forty minutes before I added mozz and finished it for twenty. Shelf stable polenta is apparently very bland and has a rubbery texture. Do not recommend.
I got into arm roast from my raw milk supplier, so I decided to make some for meals this last week on Sunday.
Threw it in tinfoil with some shallots and gochugu peppers, coated it in a mix of oregano/rosemary/garlic salt/white pepper, then slathered it all over with chili garlic paste. Roasted it for 280 for 4.5 hours, and MAN did it turn out good! Made a gravy/sauce with the drippings, some tallow and butter, and a 1/2 cup of red wine and freezing the remnants in some souper cubes for eating next week.
This weekend I'll be making pollo al aljillo, in honor of a bar I used to go to closing down that served it.
$3/lb 1/2" cut chuck roast so I had to get it. Salt and pepper both sides. Cooking at 300f for an hour on an elevated rack (it fits like shit on the pan but whatever). I've done similar with other tough cuts. Came out surprisingly well and not particularly tough (per my low ass standards anyways).
Eclairs with dulce de leche crème filling. Absolutely delicious, you literally can’t go wrong with a fresh eclair.
I like making them with the ridges, it gives nice texture and the filling is on point. Just vanilla crème patisserie and dulce de leche, how could you do better that’s right you can’t. I added chopped caraway seed into the choux, I enjoy its fragrance and it goes nicely with pastries.
What most people call an eclair in America is actually a Long John. The difference is that an eclair is choux pastry like a cruller or cream puff and a Long John is a fried doughnut. A real eclair is a crisp outside and a hollow interior completely filled with custard, and best of all it's easy and delicious.
Made my friend and I Japanese style breakfast since shes a weeb... salmon marinated in miso paste, sake, and brown sugar that I air fried... steamed bok choy, miso soup (made dashi from scratch !!), salad, rice, and some salmon roe. needless to say that it didn't last very long as soon as I put the plates on the table . served with genmaicha tea
Trout en papillote. With lemon, fennel and parsley. And a smashed potato salad and asparagus as sides. Nice for the first properly hot Saturday of the year. Got about half a trout's worth of leftovers. I think I'll make a salad out of it for lunch.
