Chicken and mushroom risotto
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
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Caleb Cox
Senior Member
French toast and bourbon
boomchakabowwow
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I don’t have the final dish, but I steamed one and fried the other. Whole fish only here.
Jaeger
Knifemaker from Germany
Michi
I dislike attempts to rewrite history
DitmasPork
Senior Member
Brasciole. Beef, scallion, gorgonzola, spicy red.
Made fried rice with leftovers of a batch of sushi from last night. Rice, beef, salmon, shrimp, scallions, egg, and a splash of teriyaki and oyster sauces for flavor. Just the things my hungover body and mind needed. 
riba
Senior Member
Teriyaki
parbaked
Senior Member
Soy sauce chicken thighs and gai lan…
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The final menu:
Daging Roedjak, now nicely concentrated
Nasi Gurah Dua
Atjar Ketimoer (missing from the picture)
Sajur Buncis
Some Krupuk and Emping
Daging Roedjak, now nicely concentrated
Nasi Gurah Dua
Atjar Ketimoer (missing from the picture)
Sajur Buncis
Some Krupuk and Emping
Fridge Round-up Frittata:
Half an onion, some red bell pepper, a few mushrooms, potatoes, and a sausage leftover from the grill last night.
Half an onion, some red bell pepper, a few mushrooms, potatoes, and a sausage leftover from the grill last night.
I made fresh pasta with Elfo's special with Spice Islands Spaghetti seasoning. Well, that spice is no longer made but we mix our own now. There is an internet argument on how much powdered mushrooms go in the original Spice Islands spice.
Caleb Cox
Senior Member
To everything (turn, turn, turn)
There is a season (turn, turn, turn)
And a time to every purpose, under heaven
A time to be born, a time to PIE
There is a season (turn, turn, turn)
And a time to every purpose, under heaven
A time to be born, a time to PIE
Cleaning out the freezer in preparation for Super Bowl chili leftovers, found some frozen pork ribs. So an easy Sunday dinner of St. Louis style ribs, grilled white corn, potato salad (store bought) and coleslaw (store bought).
What dark beef broth did you use? I have a hard time finding dark beef broth.
Michi
I dislike attempts to rewrite history
Probably easiest to make your own. I've found some half-decent dark broth at specialty epicurean stores, but only at an exorbitant price. Get a bunch of beef bones and a bunch of root veggies, roast them until they are nice and charred (leave skin on onions for extra colour), and simmer away. Presto, dark beef broth
Dc2123
Well-Known Member
chicken Ballotine. First time deboning a bird while keeping it in tact. Went fairly easy, just lost a little skin near the shoulders and drums.
Just used what I had around the house spinach/brocoli/roast garlic/fried shallots/onion+scallion / cheese/bacon
Just used what I had around the house spinach/brocoli/roast garlic/fried shallots/onion+scallion / cheese/bacon
Nice job. I like doing that with chickens from time to time.
I did it to an 18lb turkey one year. Never again...
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Chicken, mole and red rice. Impossibly delicious. It's humbling to be able to cook something like this in my own kitchen based on the experience and explorations of generations of people in a place far away where I've never been..
Let me guess...You did not tie it enough and it flied away?
Nice looking dish, but to be fair all I did was look through the only book on persian food in my "library" to determine that it had no recipe for MotanjanI saw this week a recipe from Iran which as they said was the favourite for the Shakh (correct?) in 16th century...That made me curious.
So, me with collaboration with @Lars and his huge library found the recipe and I cooked it last night and today for lunch.
Beef, onion and, saffron, buffalo
yogurt, other spices, some nuts (not from the buffalo!), 4 hours in the oven...and here we go...beware Persians!
Ah, I forgot - the name is Motanjan.
Dc2123
Well-Known Member
Nice job. I like doing that with chickens from time to time.
I did it to an 18lb turkey one year. Never again...
You know..Even though I've only cooked about two turkeys in my life, I realized I don't care for cooking whole turkeys. My thought for next thanksgiving was to do a ballontine and stuff it with all the thanksgiving sides. I have some time to be swayed otherwise..
Fair enough. This conclusion:Nice looking dish, but to be fair all I did was look through the only book on persian food in my "library" to determine that it had no recipe for Motanjan
"it had no recipe for Motanjan
"motivated me even more to cook it!
Man, why do we have to expose small details from the "kitchen"?!?
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I break the turkey down into breasts, wings, thighs, and drumsticks. I dry brine them for ~24hrs. Then cook the pieces on racks. This way I can pull pieces as they are done and not overcook the white meat while waiting for the dark.
What temp in the oven for roasting?Probably easiest to make your own. I've found some half-decent dark broth at specialty epicurean stores, but only at an exorbitant price. Get a bunch of beef bones and a bunch of root veggies, roast them until they are nice and charred (leave skin on onions for extra colour), and simmer away. Presto, dark beef broth
Nice. Good mole' is great. I really like it. It is kind of a central Mexico thing.
