Colder weather, so “baked potato” soup.
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
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Caleb Cox
Senior Member
Potatoes potatoes, I love you potatoes! You are all I ever post about! You are all I want to eat! These ones are parboiled, oven roasted with urfa biber and szechuan peppercorns.
DitmasPork
Senior Member
Sunday's Shakshouka.
Cast Iron Skillet Baked Eggs with Gochujang, Italian Tomatoes, Feta Cheese, Fresh Herbs—dusted with Turkish Urfa Biber and Israeli Za'atar.
Cast Iron Skillet Baked Eggs with Gochujang, Italian Tomatoes, Feta Cheese, Fresh Herbs—dusted with Turkish Urfa Biber and Israeli Za'atar.
Shashouka is great. Yours looks great.
Roasted Cauliflower with Panko-crunch and Tahini sauce
We've got to put a step in the process where you cool it to maybe -80 celsius!
I'm convinced legumes taste better when they cook in clay. (this was still early in the cooking)
Potatoes, softened in beef stock, tossed in seasoned egg whites, then baked. Finished with Parmigiano-Reggiano cheese.
Fresh lobster with spaghetti -- garlic, olive oil, white wine, parsley, a spritz of lime and fresh chilis
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My friend requested a paella for Sunday dinner...
DitmasPork
Senior Member
Steak night. Marinated in shoyu, sugar, garlic, Indian ginger-garlic paste, Mexican hot sauce, sesame oil.
Beef noodles.
Black lentil salad with roasted butternut pumpkin
parbaked
Senior Member
Chicken dinner...
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DitmasPork
Senior Member
Soviet food. Morkovcha—aka Uzbek/Russian Style Korean Carrot Salad—the Central Asian cousin to kimchi. Good dish to put a knife to work.
When you buy too many short ribs - sous vide for 48 hours and turned into cottage pie.
parbaked
Senior Member
Cacio e Pepe aka beige pasta...
Served with a simple, bright arugula salad.
Served with a simple, bright arugula salad.
juice
Doesn't even buy knives
Nice way to undo all the good beige work, that.
CatWithAHat
Member
What are those green herbs? Is that daikon? I want recipe of that, looks real good! Also - did you use just onion/garlic or ginger as well?
DitmasPork
Senior Member
Another budget steak feast! As much as I love ribeyes, sirloin, hanger, flank, et al—I sadly can't afford that indulgence as often as I'd like. Flavorful, tougher, economy cuts are my steaks these days.
DitmasPork
Senior Member
Mine is a 2:1 ratio of carrots to white radish (daikon); red onion, garlic and flat leaf parsley; seasoning included cumin seeds, ajwain, sugar, salt, rice vinegar, olive oil; heat from Japanese Shichi-mi tōgarashi. It's a popular dish throughout the former Soviet states, so seasonings vary depending on country. I've had it in Ukrainian joints, made with just carrots in vinegar, salt, sugar and a few pickling spices. Coriander leaves common, but I had none in the 'fridge.
user 16756
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Looks good to me. Technique trumps ingredients.
What steel is that gorgeous Takada in?
DitmasPork
Senior Member
Yeah, that's exactly how I feel, high priced knives and cookware doesn't make one a better cook.
That said, the pricey Takada is in blue 1, rosewood and pakka handle.
Looking for a spectacular looking roast for a small holiday gathering? Here's a Breast of Veal stuffed with Swiss Chard.
Don't let the size throw you off, each rib really is just about one portion. The whole bottom is massive bones with almost no meat, there's a small cap of meat on top.
But oh my, it is delicious!
This would feed about six, it's a pretty cheap cut of meat too.
Anybody interested, let me know I'll put the recipe in the cookbook.
Don't let the size throw you off, each rib really is just about one portion. The whole bottom is massive bones with almost no meat, there's a small cap of meat on top.
But oh my, it is delicious!
This would feed about six, it's a pretty cheap cut of meat too.
Anybody interested, let me know I'll put the recipe in the cookbook.
I almost forgot! Team Beige!
Lots of tones of beige in that Veal Breast, what better to serve it with than Bulgur Pilaf with Vermicelli?
Apologies for the green beans and the red wine. Won't happen again.
Lots of tones of beige in that Veal Breast, what better to serve it with than Bulgur Pilaf with Vermicelli?
Apologies for the green beans and the red wine. Won't happen again.
