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

[Michi]

After all this talk about onion soup, I felt I had to keep up with the Joneses and made some, too. I used @Greenbriel's recipe. There was a bunch of Demi Glace in the freezer, which I tossed in, and it didn't do any harm. Tip: an extra splash of sherry does not spoil the soup either

 

[Lars]

Salade Niçoise. With posh canned Spanish anchovies and Portuguese tuna. The good stuff does make a big difference and turned this into a really yummy dinner.

 

[Greenbriel]

After all this talk about onion soup, I felt I had to keep up with the Joneses and made some, too. I used @Greenbriel's recipe. There was a bunch of Demi Glace in the freezer, which I tossed in, and it didn't do any harm. Tip: an extra splash of sherry does not spoil the soup either
View attachment 167891

Looks fantastic, @Michi! I just made another batch using the Better Than Gourmet demi-glace and Minor’s base (I know, homemade for you ) plus Marmite and an anchovy (@btbyrd’s idea) , and it was very good. I put a hefty chug of sherry in there too. Yum!

 

[parbaked]

My market had some new pork from Japan that looked tasty. Wifey wanted curry so made Japanese oven fried katsu curry with cucumber salad…

 

[riba]

Borscht, salted with tears.

 

[Lars]

Greek lemon chicken and potatoes has one of the best work/reward ratios that I can think of. Toss with olive oil, lemon juice, garlic and oregano. Roast for 40 minutes adding a little stock, so it won't dry out. Baste occasionally and enjoy a glass of wine while you prepare to bask in the glory of your creation..!

 

[parbaked]

Italian wedding soup with cheesy, garlic toast…

 

[daddy yo yo]

Our plan was to stay veggie. But our friends requested a piece of meat, so here we go…

 

[btbyrd]

Fish and grits and all that pimp ****... everybody let me hear you say, oh yay-er!
Blackened wild grouper and shrimp, Marsh Hen Mill unicorn grits with smoked gouda, grilled pepper melange, and a veloute “gravy” made from a dashi of Benton's bacon and Father's country ham bones. Garnished with scallion and Neuske’s lardon. Collard greens braised in smoked pork dashi were served on the side. Yes, the fish is buried under a bunch of garnish. Yes, it was cooked just right. This was spectacular.

 

[DamageInc]

Leek and wild mushroom risotto, garnished with a few pieces crispy guanciale and a drizzle of aged balsamic.

 

[MarcelNL]

Leek and wild mushroom risotto, garnished with a few pieces crispy guanciale and a drizzle of aged balsamic.
View attachment 168225

which makes me remember I have some Acquarello and some smoked pork belly in stock....

 

[DamageInc]

which makes me remember I have some Acquarello and some smoked pork belly in stock....

The best rice.

 

[MarcelNL]

The best rice.

I never really wanted to believe in what difference it could make, I grew a habit of using Carnaroli which is my favorite regular rice for risotto but Acquarello is something I can get used to ;-)

 

[DamageInc]

I never really wanted to believe in what difference it could make, I grew a habit of using Carnaroli which is my favorite regular rice for risotto but Acquarello is something I can get used to ;-)

I felt the same about guanciale before trying it. I thought it was just hipster pancetta, but man it's a whole different thing entirely.

 

[Greenbriel]

I never really wanted to believe in what difference it could make, I grew a habit of using Carnaroli which is my favorite regular rice for risotto but Acquarello is something I can get used to ;-)

Excuse my ignorance but I never gave risotto rice much though beyond "arborio". Could you explain what's better about Carnaroli and Acquarello? I'm intrigued!

 

[Greenbriel]

Another one in pretty regular rotation in our house. Vietnamese Grilled Duck Salad With Cucumber, Radishes and Peanuts (non-NYT link here). I think Vietnamese-inspired is more accurate but we're big fans of Melissa Clark. Probably our favorite recipe developer. Rendered out the skin for duck-fat spuds at the weekend.

 

[Lars]

Excuse my ignorance but I never gave risotto rice much though beyond "arborio". Could you explain what's better about Carnaroli and Acquarello? I'm intrigued!

Acquarello has a great flavor and holds it's texture well when cooked. It's not only good for risotto, but also cooked plain. I use it for Mexican rice as well and it has a nice chewy texture.

 

[Lars]

Another one in pretty regular rotation in our house. Vietnamese Grilled Duck Salad With Cucumber, Radishes and Peanuts (non-NYT link here). I think Vietnamese-inspired is more accurate but we're big fans of Melissa Clark. Probably our favorite recipe developer. Rendered out the skin for duck-fat spuds at the weekend.

I'm stealing this recipe - thanks for sharing..!

 

[Greenbriel]

Acquarello has a great flavor and holds it's texture well when cooked. It's not only good for risotto, but also cooked plain. I use it for Mexican rice as well and it has a nice chewy texture.

Thanks Lars, I can't wait to try it!!

Hope you enjoy the duck!

 

[Lars]

Today I made Persian comfort food for dinner. Vaavishkaa is spiced ground beef with eggs and spring onion. Salad Bandari is a chopped salad. Had it with Basmati rice and plain yoghurt.
Both recipes are from Yasmin Khan's book 'The Saffron Tales'. I'm almost sure it was a recommendation from @rickbern and certainly it was Rick's enthusiasm for Fesenjoon that made me cook that dish right away when I got the book!
This was comfy and delicious. I imagine there are similar dishes all around the world. The ground beef dish reminded me of a Danish home cooked dish called 'Millionbøf', but we would have potatoes instead of rice and pickled beets on the side..

 

[MarcelNL]

Acquarello has a great flavor and holds it's texture well when cooked. It's not only good for risotto, but also cooked plain. I use it for Mexican rice as well and it has a nice chewy texture.

Acquarello is 'aged' rice Riso Acquerello | The first aged Carnaroli rice, the best for your risotto of the Caranoli variety
Carnaroli is a different type of rice than Arborio, I think it's safe to say that in Italy feuds have been fought over which is better...

 

[Lars]

Acquarello is 'aged' rice Riso Acquerello | The first aged Carnaroli rice, the best for your risotto of the Caranoli variety
Carnaroli is a different type of rice than Arborio, I think it's safe to say that in Italy feuds have been fought over which is better...

Arborio is great..


..for soup

 

[Greenbriel]

Thanks both, I'm excited to get some risotto going with this stuff! Never heard of Carnaroli before let alone Acquarello! The things you learn around here!

 

[parbaked]

Lamb stew with parsnip and mushrooms on buttered egg noodles…

 

[M1k3]

Thanks both, I'm excited to get some risotto going with this stuff! Never heard of Carnaroli before let alone Acquarello! The things you learn around here!

There's also Baldo. It tends to be a little more forgiving. Won't "explode" as easily. A little richer than the others.

 

[blokey]

Red braised chicken legs with potato.

 

[cooktocut]

First time making bolognese… how’d I do?

Still need to skim some of the fat and finishing touches

 

[Kitchenchem]

Orange chicken made with tangelos, soy sauce and ginger.

 

[Greenbriel]

Orange chicken made with tangelos, soy sauce and ginger.View attachment 168390

Yes please! Do you have a recipe for that? Me likely!

 

[Lars]

First time making bolognese… how’d I do?
Still need to skim some of the fat and finishing touches

Colour looks great, but it seems very, very liquid to me. Maybe another couple of hours on the stove? Hope it comes out great..!