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

[Lars]

In Denmark we celebrate Saint Martin of Tours every year on this date by eating goose or more recently duck(sorry Erik). We call it “Morten’s aften” as Martin somehow turned into Morten on the way from France. The story goes that Martin was to be appointed bishop, but tried to escape the task by hiding among a flock of geese. The geese didn’t cooperate and so as bishop, Martin ordered that every household should slaughter and cook a goose at least once a year.

For me though, it's just an excuse to cook..

Duck confit, caramel potatoes, homemade potato chips, braised red cabbage and a reduced red wine, duck stock and cream gravy.

 

[HumbleHomeCook]

In Denmark we celebrate Saint Martin of Tours every year on this date by eating goose or more recently duck(sorry Erik). We call it “Morten’s aften” as Martin somehow turned into Morten on the way from France. The story goes that Martin was to be appointed bishop, but tried to escape the task by hiding among a flock of geese. The geese didn’t cooperate and so as bishop, Martin ordered that every household should slaughter and cook a goose at least once a year.

For me though, it's just an excuse to cook..

Duck confit, caramel potatoes, homemade potato chips, braised red cabbage and a reduced red wine, duck stock and cream gravy.
View attachment 281296

I have a hunch my friend that you can make duck that even I would eat!

Happy Saint Martin of Tours Day.

 

[Lars]

I have a hunch my friend that you can make duck that even I would eat!

I would be more than happy to try..!

 

[More_Gyutos]

In Denmark we celebrate Saint Martin of Tours every year on this date by eating goose or more recently duck(sorry Erik). We call it “Morten’s aften” as Martin somehow turned into Morten on the way from France. The story goes that Martin was to be appointed bishop, but tried to escape the task by hiding among a flock of geese. The geese didn’t cooperate and so as bishop, Martin ordered that every household should slaughter and cook a goose at least once a year.

For me though, it's just an excuse to cook..

Duck confit, caramel potatoes, homemade potato chips, braised red cabbage and a reduced red wine, duck stock and cream gravy.
View attachment 281296

That sounds amazing. Love duck confit!

 

[Jovidah]

I have to give the domesticated duck credit for still somehow coming ahead in all my confit experiments even though they were always quite cheap. Tried spent hen, wild duck, pheasant, and some others but surpisingly none really improved upon the simple cheap domesticated duck.

 

[esoo]

In Denmark we celebrate Saint Martin of Tours every year on this date by eating goose or more recently duck(sorry Erik). We call it “Morten’s aften” as Martin somehow turned into Morten on the way from France. The story goes that Martin was to be appointed bishop, but tried to escape the task by hiding among a flock of geese. The geese didn’t cooperate and so as bishop, Martin ordered that every household should slaughter and cook a goose at least once a year.

For me though, it's just an excuse to cook..

Duck confit, caramel potatoes, homemade potato chips, braised red cabbage and a reduced red wine, duck stock and cream gravy.
View attachment 281296

I know you're talking about @HumbleHomeCook, but there is more than one Erik here (me), and I'd gladly eat that.

 

[Dan-]

Tempura! The fish is tautog.

Picked him and a salmon up earlier from the fish monger. That’s a 4 lb ‘tog next to a 13.5lb salmon.

The bones are substantial and I had to sharpen my Deba after.

Sanmai oroshi. Probably not going to be hired anywhere soon, but I did pretty well.

Would have been nice if they’d bled the fish, but not really under my control this time.

 

[Lars]

Tempura! The fish is tautog.

View attachment 281373

Picked him and a salmon up earlier from the fish monger. That’s a 4 lb ‘tog next to a 13.5lb salmon.

View attachment 281374

The bones are substantial and I had to sharpen my Deba after.
View attachment 281375

Sanmai oroshi. Probably not going to be hired anywhere soon, but I did pretty well.
View attachment 281376

Would have been nice if they’d bled the fish, but not really under my control this time.

If I could have mine just slightly more well done, please?

 

[Dan-]

Haha well I can only show the prep and mise because (the way I’m doing it) each thing is fried separately and sent out in mini courses.

Edit: here’s some fish for you

 

[HumbleHomeCook]

Friday night.

 

[daddy yo yo]

Pumpkin pasta:

Oven-roasted pumpkin, onion, garlic, feta, lemon, rosemary, made to a puree with some cooking water from the pasta.

Knife used: Merion Forge Western 250/56/260g gyuto.

 

[mengwong]

So apparently a dude called Keith went with his wife to Peter Luger’s in New York, around the time of the drama with the NYT review and the Michelin star. Undeterred, they came home and opened a steakhouse called Keef the Beef, and that is how my wife discovered butter-drenched steak this past Monday. Less than a week later she wanted it again, so we visited our nearest meat source. They have a butcher/kitchen schtick that any micro-economist would love; we declined the premium service and went home with the product. Not bad, 50USD for a T-bone.

Knife used: the passaround MagnaCut. Some edge deformation has happened over the last month or two of use. The heel in particular has suffered garlic cloveskin, but the knife still goes through paper towel without hesitation.

I need better ventilation.

 

[Lars]

Sherry braised pig cheeks with creamy polenta and a side of green beans.

 

[MarcelNL]

pizza

 

[Tekkz]

Anyone want tri tip for lunch?

 

[DitmasPork]

Anyone want tri tip for lunch?
View attachment 281568

Yup, slice some up, slap it between some bread with mayo!

 

[camochili]

This one remembers me of my childhood. My mom used to do it in the colder time of the year.
I never did it but recently i read an article where a mother does it for her daughter, exactly in autumn and winter.
Here it is: Caldo verde, the portuguese green broth, made of collard greens, potatoes and chouriço.

 

[Michi]

Caldo verde, the portuguese green broth, made of collard greens, potatoes and chouriço.

Beautiful! Would you post the recipe? It looks awesome!

 

[Dan-]

松仁色米 or “stir-fried fish morsels with pine nuts” from Dunlop’s “Land of Fish and Rice”
Rice- medium grain nishiki
Sautéed carrot greens from my garden
Roasted carrots from my garden (yes they are this red)

松仁色米
I only had green peppers in the garden so no red. Would have been pretty.

Prep was pretty minimal.

Carrot tops I parboiled and then sautéed, hoping to cut the bitterness. It worked.

Prep

Carrots, super red

Knife: Jack Clarke thicc mini cleaver passaround

 

[BazookaJoe]

Had another pizza fest last night... Margherita, sausage and Cremini mushrooms, grilled zucchini and Cremini mushrooms with pesto sauce, and Cremini mushrooms, caramelized onions and Provalone cheese with a reduced cream sauce (my fav).

 

[boomchakabowwow]

I woke up this morning, and one thought jumped into my sleepy brain. Mushroom Soup!!

a friend gave me a bag of amazing shrooms, and I didn't want to waste them, so this was BREAKFAST. served with a badass crusty toast.

 

[Lars]

I made pizza too - red onion, basil and nduja.

 

[tostadas]

Prepping for some tomato and scrambled egg over rice tonite.

 

[KDSDeluxe]

Pasta Salad

 

[Dan-]

Boiled peanuts

 

[boomchakabowwow]

I didn’t want to put this in its own thread. But one of my favorite flavors of autumn.

Like a fistful and f health.

 

[Juna]

Sunday dinner: Tapping into my roots with some Baghali Polo (fava bean and dill rice with Tahdig). Traditionally this is served with lamb shank but I picked up a few pounds of lamb loin chops on sale that I used instead.

 

[SwampDonkey]

Didn't cook but did consume and had to share. I don't get good Peking duck in my neck of the woods so had to stop by Chinatown in Philly for some duck and pork.

 

[Dan-]

Pollo en mole verde de Michoacán.

It’s amazing that something so delicious photographs so poorly. Knife used for this entire dinner (when it’s not my Vitamix) is the Jack Clarke thicc mini cleaver passaround.

Prep

Not sure what I’m going to do with this other 5 lbs of tomatillos though

 

[tostadas]

This is my ultimate comfort food. Tomato and eggs, with some stir fried pork over rice.