Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

[stereo.pete]

Looks beautiful!

Thank you!

 

[Jovidah]

Been considering that as well... mostly did bigger ones so far. Any tips on cooking/baking time compared to normal? Or any ideas how much carryover cooking in degrees C/F to expect?
I know... bit of a long shot but if you already did the trial and error I figured I might as well benefit.

 

[HumbleHomeCook]

My first attempt at an individual beef Wellington. Flavor was amazing, but it deserved a sauce.

Good for you! I always talk myself out of trying.

 

[rgriffeath]

Christmas Eve Mezze Spread

Muhammara, Pea Spread With Smoky Marinated Feta, and Hummus With Confit Garlic and Tahini Sauce

Merry Christmas everyone!

 

[krx927]

Stuffed Savoy cabbage with some mash

 

[Michi]

Haloumi with spiced rice, pineapple salsa, and zhug.

 

[DitmasPork]

Spanish Mackerel Misoyaki for our Xmas feast. Love how simple misoyaki marinade is—just a combo of three fermented ingredients miso, mirin and sake!

Merry Xmas to all y'all's.

 

[stereo.pete]

Been considering that as well... mostly did bigger ones so far. Any tips on cooking/baking time compared to normal? Or any ideas how much carryover cooking in degrees C/F to expect?
I know... bit of a long shot but if you already did the trial and error I figured I might as well benefit.

I baked it at 425 degrees in a convection oven until internal temp was 125 and then let it rest for 5 minutes. If I had to do it over again, I would have let it rest for about another 3-5 minutes. I thought the doneness was perfect for my taste, a nice medium rare. I was a little disappointed with out the crust separated from the top of the filet, not sure what caused that.

 

[Lars]

Merry Christmas everyone! We had our family Christmas feast yesterday and today I was in no mood for anything heavy, so this Channa Masala really hit the spot!

 

[coxhaus]

We made Dolmathes today. We have had better grape leaves. we also made hummus and tabouleh. I finally made it into Austin TX and bought flat bread.

 

[Michi]

I've never made dolmades. Do you have a good recipe?

 

[coxhaus]

The stuffing is 1 lb ground beef, 1/4 uncooked rice, chopped onion, half cup finely chopped parsley, and spices are all spice, salt and pepper. Brown meat, add uncooked onions, rice, parsley, and spices. Mix. Add a tablespoon in each grape leave, shiny side down. Don't roll too tight as the rice is going to expand.

Cover with water and use a plate to weigh them down. Put a lid on and simmer for 40 minutes. Serve them up on a platter. You can add at the table lemon or avgolemono sauce which is an egg and lemon sauce.

Avgolemon sauce
Beat 2 eggs with 1 tsp of flour and slowly add the juice of 1 lemon and 1 cup hot broth from dolmades. Cook in double boiler stirring constantly until it thickens,

We also made Pastitsio from the barefoot contessa.

 

[DamageInc]

Merry Christmas everyone! Good to see some nice food being posted, as always.

Here's what I made this year.

For starter, I baked a loaf of brioche and served a slice of foie gras torchon with fig compote and sea salt.

For the main, I made duck breast with a cabbage and kale salad, caramelized potatoes, and a port wine demi glace sauce.

For dessert I made traditional danish rice pudding with cherry sauce. No pictures, had too much wine by that point.

 

[coxhaus]

Merry Christmas everyone! Good to see some nice food being posted, as always.

Here was what I made this year.

For starter, I baked a loaf of brioche and served a slice of foie gras torchon with fig compote and sea salt.
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For the main, I made duck breast with a cabbage and kale salad, caramelized potatoes, and a port wine demi glace sauce.
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For dessert I made traditional danish rice pudding with cherry sauce. No pictures, had too much wine by that point.

That looks beautiful. It was only us this Christmas so we went light this year.

 

[esoo]

Last night, turkey, stuffing, mashed potatoes and sous vide glazed carrots

Today - sous vide beef wellington, left over mashed, asparagus and green bean salad

 

[rgriffeath]

Beef Tenderloin, Green Beans, & Popovers

 

[Chips]

My Ashi Hamono Honyaki Gyuto only comes out to play on Christmas or New Years. But many times, it's just for photo ops and not actually used. I'm going to be sending it back to Konosuke to Ashi-San for a re-polish and then will never get used again.

Tonights quick meal, a roast chicken from Cooks Venture. Really tasty birds. Not much of a price premium over what I see in the stores nearby, so worth it IMO.

Merry Christmas everyone!

 

[riba]

Bbqed a leg of suckling pork for Xmas, as my mum was coming over. One of my favorites




Merry Xmas!

 

[Michi]

Today - sous vide beef wellington

That looks awesome! I take it that you Sous Vide the meat and do the wrapping and final bake in the oven? Care to point us at a recipe?

 

[Michi]

The stuffing is 1 lb ground beef […]

Thank you, I'll be giving this a try, provided I can find the vine leaves.

 

[Michi]

Here's what I made this year.

Bloody hell, this fancy food situation is definitely escalating! Awesome dishes!

 

[Michi]

Used my new food processor to make some more Leberkäse. The Brezen are home-made, of course

 

[Lars]

Bloody hell, this fancy food situation is definitely escalating!

Let me level the playing field with this French omelet I had for lunch..

 

[Michi]

Let me level the playing field with this French omelet I had for lunch..

I like where this is headed…

 

[Michi]

I like where this is headed…

I was tempted (briefly) to add a sprig of parsley. But it would have spoiled all those shades of beige…

 

[boomchakabowwow]

Hate to follow up you guys after a holiday.

I DID NOT cook a turkey this year, but I dI’d grill-roast a few turkey drums and thighs.

we had congee thus morning. (I would have paid top dollar fir some green onions). Hot chili oil with black beans.

 

[DamageInc]

Made a small pork roast today.

 

[DitmasPork]

Xmas food. Hawaiian style SPAM Musubi—Indonesian Sweet Soy Glaze, Yuzu Kosho, Furikake

 

[boomchakabowwow]

Xmas food. Hawaiian style SPAM Musubi—Indonesian Sweet Soy Glaze, Yuzu Kosho, Furikake

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Where exactly do you live? Seriously, I’m coming over.

 

[DitmasPork]

Where exactly do you live? Seriously, I’m coming over.

NYC, but grew up in Hawaii where SPAM musubi are high on the local food pyramid.