Whatcha Cooking today?

Share your recipes and cooking tips!
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pepperhead212
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Re: Whatcha Cooking today?

#661

Post: # 37188Unread post pepperhead212
Thu Dec 31, 2020 10:10 am

Here's that soup I made, with a small amount of bacon, for National Bacon Day. I had a pound of mushrooms I needed to use, so I made some mushroom barley soup. A few red lentils added, for nutrients and thickening, and the cream color in it was the half cup or so of crema I had in the jar, and I wanted to make another pint of it, so I just emptied the jar! It actually added a really good flavor, that I don't usually put in it.

Oh yeah - I went out to get a couple of leeks from the garden for the soup, and the top 3/4" or so of the ground was frozen!
ImageBacon mushroom barley soup. by pepperhead212, on Flickr
Woodbury, NJ zone 6B-7

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Amateurinawe
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Re: Whatcha Cooking today?

#662

Post: # 37223Unread post Amateurinawe
Thu Dec 31, 2020 2:24 pm

So tonight it is a steak night.

Fillet steak - not beef wellington, we'll come to that later, but fillet steak, cauliflower, brocolli and sweet pepper steamed, spinach and chestnut mushroom wilted in butter with freshly ground corriander seed and pine nuts, fresh asparagus in butter glaze, and chips. A peppercorn sauce with marsala wine and dijon mustard.

I just might, just might, get out of the washing up :-)
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The behaviour of light means you observe me as i was then, and not as I am now.
I cannot change history, so I do hope i gave you a good impression of myself

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worth1
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Re: Whatcha Cooking today?

#663

Post: # 37234Unread post worth1
Thu Dec 31, 2020 4:45 pm

Glad to see that at least someone likes to cook with marsala as well as me.
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Worth
25 miles southeast of Waterloo Texas.
The only things we have to fear in the kitchen are hot oil and falling knives.

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worth1
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Re: Whatcha Cooking today?

#664

Post: # 37444Unread post worth1
Sat Jan 02, 2021 5:35 pm

Maybe just a little OCD.
Just maybe.
First of three fries of thrice fried taters.
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Worth
25 miles southeast of Waterloo Texas.
The only things we have to fear in the kitchen are hot oil and falling knives.

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worth1
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Re: Whatcha Cooking today?

#665

Post: # 37448Unread post worth1
Sat Jan 02, 2021 6:13 pm

The second fry.
This way of stacking allows the potatoes to cool off super fast.
A real must so you don't get greasy flabby potatoes.
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Worth
25 miles southeast of Waterloo Texas.
The only things we have to fear in the kitchen are hot oil and falling knives.

rxkeith
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Re: Whatcha Cooking today?

#666

Post: # 37519Unread post rxkeith
Sun Jan 03, 2021 5:18 pm

we did a chuck roast in the crock pot.
a little salt, pepper, and sliced onion on top.
rice will be a side, and scarchucks supreme, and a round
green buttercup type of squash are baking in the oven.
the latter squash is golden orange on the inside, and has a
dry, sweet flavor. seeds came from a local farmer. the plant
struggled this year producing just one squash. better luck next year.


keith
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karstopography
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Re: Whatcha Cooking today?

#667

Post: # 37524Unread post karstopography
Sun Jan 03, 2021 6:18 pm

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Curly endive from the garden, tossed with crispy bacon, croutons, and a warm dressing of olive oil, garlic thyme, white wine vinegar and a little of the bacon grease. Poached eggs on top.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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Nan6b
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Re: Whatcha Cooking today?

#668

Post: # 37535Unread post Nan6b
Sun Jan 03, 2021 11:19 pm

air fried chicken and steak fries.
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maxjohnson
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Re: Whatcha Cooking today?

#669

Post: # 37895Unread post maxjohnson
Fri Jan 08, 2021 12:24 pm

Just decided out of the blue to make myself a Serbian-ish dinner today.
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First attempt at making the braided bread. Didn't have a big enough springform pan so I used my dutch oven. Next time I will make sure to make the outer layer taller so it is even.
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Also lamb tripe, with balsamic vinegar, hot sauce, garlic, herbs.
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Last edited by maxjohnson on Fri Jan 08, 2021 11:59 pm, edited 2 times in total.

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worth1
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Re: Whatcha Cooking today?

#670

Post: # 37939Unread post worth1
Fri Jan 08, 2021 6:19 pm

Been a very stressful week at work.
Decided to stop off at the store and get a few things.
The USDA PRIME wasn't prime enough for me so I got a cheaper run of the mill ribeye steak to skillet fry.
The baked potato going with it must be almost a foot long..
It's in the oven slathered in oil at 450F.
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Worth
25 miles southeast of Waterloo Texas.
The only things we have to fear in the kitchen are hot oil and falling knives.

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karstopography
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Re: Whatcha Cooking today?

#671

Post: # 37947Unread post karstopography
Fri Jan 08, 2021 6:54 pm

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Fried Oysters! These were so freaking good.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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worth1
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Re: Whatcha Cooking today?

#672

Post: # 37949Unread post worth1
Fri Jan 08, 2021 7:17 pm

Grrrrrr.
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Worth
25 miles southeast of Waterloo Texas.
The only things we have to fear in the kitchen are hot oil and falling knives.

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pepperhead212
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Re: Whatcha Cooking today?

#673

Post: # 37954Unread post pepperhead212
Fri Jan 08, 2021 10:32 pm

I have all that butternut squash I wanted to do something with, and I was in the mood for Mexican. So I tossed about 22oz. of the cubes (saved 16 oz for a soup) with just enough oil to coat it, and cooked it in the convection oven for 15 minutes, to dry it out some, and caramelize it some. Meanwhile, I thawed a lb of pork liver, cut it into pieces, , and made a chipotle sauce, with some onions and garlic, and a 28 oz can of crushed tomatoes, plus about 1/4 cup of that salsa negra. I simmered this uncovered, for about 25 minutes, then stirred in the butternut cubes. I made some soft tacos with this, toasting the tortillas, and lining them with some leaf lettuce, before putting the mix on them. It only took 3 to fill me, so I have a number of leftover tacos to make! This is one of the things that will be a good cold dish.
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Woodbury, NJ zone 6B-7

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karstopography
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Re: Whatcha Cooking today?

#674

Post: # 38057Unread post karstopography
Sun Jan 10, 2021 5:30 pm

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https://medcenterblog.uvmhealth.org/wel ... ry-recipe/

Since I’m 41 percent Scottish, It’s only natural I like kale.[attachment=0]BBB272B4-B763-4CC7-B16D-0FC2D4C18D7F.jpeg[/attachment
I make this sausage, potato and kale soup a few times during the winter. It’s too good not to make. Milk has Vitamin D, super important in inflammation and disease fighting. Eat to win!
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Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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pepperhead212
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Re: Whatcha Cooking today?

#675

Post: # 38059Unread post pepperhead212
Sun Jan 10, 2021 6:10 pm

I had the leftovers again from that pork liver/ butternut in chipotle sauce. That is even better cold - it seems that the liver tastes even stronger, and the heat is much reduced, which is good to some. I also put some crema on each taco, which definitely gave it a good flavor. Also made some guacamole much earlier - divided that into 3 parts, and I'll probably finish it tomorrow.
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Woodbury, NJ zone 6B-7

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pepperhead212
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Re: Whatcha Cooking today?

#676

Post: # 38211Unread post pepperhead212
Tue Jan 12, 2021 8:18 pm

I made some Indian today, since I was making those dosa. I had a couple okra pickles on the side, instead of chutney.

While making those dosa, I made a quick sambar in the IP, adding those extra butternut cubes I had at the end, and letting them sit 10 minutes or so, and adding the tarka at the end, for tempering.
ImageTarka, ready to stir into the sambar. by pepperhead212, on Flickr

ImageFinished butternut sambar, with a couple of dosa. by pepperhead212, on Flickr
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Woodbury, NJ zone 6B-7

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karstopography
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Re: Whatcha Cooking today?

#677

Post: # 38365Unread post karstopography
Thu Jan 14, 2021 8:28 pm

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Sea Scallops and Argentine Red Shrimp in a blood orange gastrique, side of fennel and curly endive. Curly endive and blood oranges from the lot.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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worth1
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Re: Whatcha Cooking today?

#678

Post: # 38368Unread post worth1
Thu Jan 14, 2021 8:43 pm

What a Whataburger should be.
Yeah I like black pepper.
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Worth
25 miles southeast of Waterloo Texas.
The only things we have to fear in the kitchen are hot oil and falling knives.

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karstopography
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Re: Whatcha Cooking today?

#679

Post: # 38370Unread post karstopography
Thu Jan 14, 2021 8:48 pm

I’m a black pepper lover too, goes on popcorn, potato chips and french fries.
1
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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pepperhead212
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Re: Whatcha Cooking today?

#680

Post: # 38372Unread post pepperhead212
Thu Jan 14, 2021 8:50 pm

Today I made another dish in the Instant Pot; though not a one dish meal, it was started by cooking 3/4 c each of pearl barley and spelt (these cook in about the same time, under pressure), cooked in 4 c of salted water, set on low pressure for 20 min, and released naturally. While doing this, I cooked the pound of sweet Italian sausages and mushrooms my normal way - steamed the pricked sausages in a skillet, then boiled the water off, and browned them in the fat. The washed pound of mushrooms I halved, and steamed in a small amount of water , and boiled that water off, and browned the mushrooms in just a half tb of oil. All this was combined, and set aside; the rehydrated 2¼ oz of dried eggplant (about 1½ lbs equivalent) was drained, and set aside.

After the grains pressure released, I drained them, and set aside. In the rinsed out IP, I sautéed 1 large onion in a few tb olive oil,, adding 1 tb minced garlic, and 2 tb of tomato paste towards the end. I added a 28 oz can of crushed tomatoes, and 1/2 oz of dried tomatoes, which I rehydrated, and blended with 1 c water. I added about 4 tb flat leaf parsley, 3 tb fresh marjoram, 1 tb fresh Syrian oregano (thyme scented), and a tb of fresh rosemary, all minced, and some crushed red pepper. The eggplant was stirred in, then the lid was sealed, and it was set to 15 min high pressure. I let the pressure release naturally, turned it off, then stirred it briefly, then stirred the sausage and mushrooms in. Then I set it on slow cook, high (basically a slow simmer), for 20 min. I stirred it briefly, then stirred in the grains, and simmered another minute or two. I let it sit, on off, for 10 more min, and then served it, with some grated locatelli cheese.
ImageRehydrating dried eggplant by pepperhead212, on Flickr

ImageTomato sauce, with the mushrooms, sausages, and re-hydrated eggplant added, to simmer. by pepperhead212, on Flickr

ImageTomato mix, after simmering 20 minutes, with the cooked barley and spelt added, to simmer briefly. by pepperhead212, on Flickr

ImageFinished gruel, before topping with cheese. by pepperhead212, on Flickr

ImageFinished dish, topped with locatelli by pepperhead212, on Flickr
Woodbury, NJ zone 6B-7

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