luvdunhill

Which Cooking Are You?

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Perhaps a new thread that focuses on cooking and recipes would be nice.

Here's what I cooked tonite. I haven't perfected the recipe, but a stew in my new Dutch oven:

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... and for tomorrow night, a chicken marinade that's hanging out in the fridge:

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I just took my roast chicken carcass, added some onion, celery, salt, and water, and cooked a stock.

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Nothing right now since my husband's daughter's boyfriend has taken over my kitchen. :(

Marc, that looks delicious.

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Looks good Marc!

Me, I'm cooking homemade pizza (well, other than the sauce). California cracker-style crust.

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Haven't tried it quite yet. Trying to figure out how the hell to clean a fat separator...

Reks, that looks nice, never heard of it though. Let us know if you find you need to tweak the recipe a bit.

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A giant pot of chili. It's been simmering for ...over 8 hours now.

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A giant pot of chili. It's been simmering for ...over 8 hours now.

I did the same last night. Buy 1 get 1 free chuck roasts, 3 lbs each. Simmered mine for about 6 hours, turned out quite nice. First time I've made a real Texas beanless chili. Looked up several recipes and took the elements that I liked best and adjusted to what I had on hand. Roasted up a dozen fresh Tien Tsin peppers and ground them up. Love the flavor they give when roasted. Adjusted the heat to exactly where I wanted it with Sriracha sauce. Of course tons of dry spices too, and 4 huge yellow onions. Got 3 quarts in the freezer and another 2 in the fridge.

I really should make bread more often. I've got my mom's old Kitchenaid mixer with a dough hook so that part is easy to do. When I was a kid she got one of those basic bread machines which only lasted a while before she went for the hands on method, including a grain mill. We pretty much always had fresh bread in the house.

Edited by NightWoundsTime

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You're bothered by a lot of things.

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Natchitoches Crawfish Pies

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I'm going to attempt to make some bread. I figured I'd start off with the simplest approach possible with something that uses my new dutch oven. I'm going to try this:

http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=1

I'd highly recommend the Bread Baker's Apprentice, even if you don't end up making any of the recipes, it is still provides valuable insights into the science behind bread, which I think would make any recipe more successful.

The recipe you mentioned is good, another easy one which my wife and I like a lot is Vegan Beer Bread.

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Crawfish Ettouffe and boudin

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dry aged, grass fed, NY strip

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organic

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1 person likes this

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I'm trying a new side dish that I've been putting together in my head for a few days. Stuffed Portobello mushroom caps. Stuffed with Blue cheese, diced apple, diced glazed pecans, a drizzle of olive oil and a drizzle of balsamic vinegar. I mixed all stuffing ingredients together, then spooned into the caps. I'm baking them at 350 for about 25 minutes. Hopefully they turn out as good as my mind says they should.

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beef noodle soup (from the ribs of my standing rib roast at christmas)

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I'm trying a new side dish that I've been putting together in my head for a few days. Stuffed Portobello mushroom caps. Stuffed with Blue cheese, diced apple, diced glazed pecans, a drizzle of olive oil and a drizzle of balsamic vinegar. I mixed all stuffing ingredients together, then spooned into the caps. I'm baking them at 350 for about 25 minutes. Hopefully they turn out as good as my mind says they should.

Needs more bacon.

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Smoking my first chuck roast on the Traeger. Marc, thanks again for turning me on to Traeger.

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Mario Batali's recipe for Pork Shoulder a la Porchetta, roasted carrots, cheesy polenta and Sophie's creme brulee for dinner tonight with friends.

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cajun boiled shrimp

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The Vegan Beer bread posted above:

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... and some cod chowder (cheaped out on the $20/lb Halibut and got the Cod which was on sale at $8/lb at Whole Foods)

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i am getting ready to cook two ribeye steaks, chinese broccoli, and toss a mixed green salad together.

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How was the beer bread?

I made rassam and aloo posto.

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