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Spinach and prosciutto stuffed pork loin. Never made a stuffed pork loin before but this came out great. Extremely tender and juicy. 
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Jan 27, 2019 14:49
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Vlex posted:Then I did it again on Sunday morning Breakfast pizza... I like it.
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Jan 28, 2019 15:37
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overdesigned posted:Last night my wife and I did beef wellington using the Kenji/Serious Eats recipe. It turned out great. I was kicking my own rear end last night about the doneness of the venison burgers I made. They were slightly over cooked but everyone seemed to enjoy them. But they were over cooked 
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Jan 28, 2019 22:26
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Entropic posted:Stuffed pork loin is great because it looks fancy and tastes great but is easy to do, and there's lots of different options for the filling. This Jacques Pepin recipe or variations thereon has been my go-to for a while: Seriously! I couldn't believe how easy it was. Even cutting and unrolling the drat thing was a snap. This is my new go-to for impressing guests with zero effort.
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Jan 29, 2019 04:34
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Keeping my mushroom kick going. Portobello Parmesan. Very satisfying. Almost like a very quick and easy Eggplant Parm.
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Jan 31, 2019 01:28
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Should have used non-dairy cheese and saved it for the vegan thread...
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Jan 31, 2019 14:27
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Did a roasted branzino with tomatoes and fennel. Fish was stuffed with some lemon slices and a nice sprig of rosemary.  
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Feb 3, 2019 00:37
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toplitzin posted:Made a masala in the pc. Hell yeah.
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Feb 10, 2019 04:24
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Made some pad thai. Peanuts, cilantro, and lime will be added at lunchtime tomorrow.
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Feb 10, 2019 16:17
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Random Hero posted:Looks delicious. Did you follow a particular recipe? Honestly most of the things I cook are based on a jumble of different recipes. My wife has lots of food allergies so when I make something from recipe it’s usually highly modified and switched around. This is the recipe I have written down. The sauce comes from one or two other recipes. The rest of the process is just what has worked for me. “Sauce: 2 tablespoons fish sauce 1.5 tablespoons rice wine vinegar 1 tablespoon soy sauce 2 tablespoons water 1 tablespoon honey 1 tablespoon minced garlic A few good shakes of chili powder. Pre warm rice noodles in warm/hot water for a few minutes until they’re mostly cooked. Strain. In wok sauté shrimp (or tofu, or chicken) with a little oil until par cooked. Add pre-warmed rice noodles and mix together. Push to side and drop in two eggs to briefly scramble and then stir up and mix into noodles and shrimp. Pour in the sauce. Turn temp to high and add shaved carrot, mung bean sprouts, chopped scallions. Stir all together. Serve and garnish with crushed peanuts (preferably toasted), chopped cilantro and lime wedges “ I pretty much follow that recipe for pad thai. In the above picture, I marinated the tofu in soy sauce and some spices first. Then tossed them in some cornflour before they hit the stove. Bloodfart McCoy fucked around with this message at 20:47 on Feb 10, 2019 |
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Feb 10, 2019 20:43
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Mushroom and tomato ragout over polenta. I may have over-garnished with the parsley and Parmesan, but there’s definitely a ragout under there. 
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Feb 14, 2019 00:37
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BrianBoitano posted:Happy Valentine's Day! This is sexy food.
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Feb 15, 2019 04:43
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Wife wants to see if she can eat eggplant without getting sick. Most squashes, zucchini, and cucumber don’t bother her, so let’s see if we can add eggplant to the mix. Very excited because I used to cook it pretty often, but haven’t cooked it since her stomach problems started.    Bringing it over my mother-in-laws in a few minutes for dinner.
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Feb 15, 2019 23:39
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Hollismason posted:That is gorgeous would you mind posting a few more instructional details ( flour mix etc.) It’s a recipe my grandma has been making for at least 80 years. People tell me my eggplant stands out more than any other they’ve ever had. Probably because I don’t use breadcrumbs. Every other time I’ve ever had eggplant parmesan it’s always had this unifying taste and texture of breadcrumbs on the outside. I’m still undecided whether I like it with or without breadcrumbs, but people say mine is definitely memorable. Anyway... 2 big eggplants, get male ones if you hate lots of seeds. I personally don’t care. Peel the skin off with a vegetable peeler and slice eggplant into medallions of preferred thickness. Lay out eggplant slices on a wire baking rake above some plates or whatever to catch dripping moisture. Lightly salt both sides of each eggplant slice. Slices will begin to weep fluid. Let sit for one hour. After 1 hour, rinse the slices of eggplant under water and pat dry. Set up bowl with about a cup of flour. Season flour liberally with garlic powder, dried oregano, and black pepper. Mix together. In another bowl, beat 4 eggs (about two per eggplant). Heat a healthy amount of canola oil (seems to fry things better than olive oil) over medium heat in a frying pan. With hands or tongs, take a slice of eggplant and toss it in the flour bowl. Coat the slice with flour and then briefly dip both sides of the eggplant in the egg bowl. Immediately transfer to the frying pan. Repeat until pan is full. When eggplant bottoms start to lightly brown, flip them over to fry the other side. When slices are done, transfer to a plate with a paper towel to soak up excess oil. Repeat until all eggplant is cooked. You’ll probably have to add more oil after ever 2nd or 3rd pan full. When eggplant is all fried, preheat oven to 350 degrees. Drizzle some olive oil on the bottom of a Pyrex baking dish. Oil the sides too to prevent sticking. Add about two tablespoons of your favorite red tomato sauce to bottom of baking dish and spread evenly. Start adding eggplant in a layer on top of the sauce. Try and “tile” them as efficiently as possible to make as little space between the slices as possible. When first layer is done, add a few more tablespoons of tomatoes sauce and make sure each slice has a decent amount on it. Shake on a liberal amount of pecorino Romano cheese. The first layer is complete Keep making layers until out of eggplant. Every so often, add some more sauce in holes and gaps in the middle and sides of the layers. Basically try to fill in any empty space. It keeps the layers leveled, and the sauce evenly dispersed. In mine I make sure I add a little layer of mozzarella somewhere in the middle. A little bit of crushed red pepper in one layer probably couldn’t hurt either. Top and final layer I add a decent amount of shredded parmigiano reggiano. Toss in the oven until cheese starts to melt and sauce begins to boil. Usually about 15 minutes. Turn on the broiler for a couple minutes to get a nice crust on the cheese. Garnish with chopped parsley. Done. Perfect to serve over spaghetti or in a sandwich roll.  Holy poo poo I thought that was going to be a lot shorter! Total prep and cook time is about 1.5-2.5 hours. And looks can be deceiving. Dish is very filling. 8 inch baking dish fed four people so far and there’s still about half left. I’ve never actually written out the recipe and didn’t realize how many little steps there are. Probably why my mother says it’s too much of a pain in the rear end for her to cook anymore. Whatever. My 93 year old grandma and me will keep holding down the family eggplant. Bloodfart McCoy fucked around with this message at 04:29 on Feb 16, 2019 |
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Feb 16, 2019 04:22
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Casu Marzu posted:Like 5 out of 7 days a week my dinner is random stir fried pile of veg and maybe some meat or tofu on rice or noodles just all heaped into a bowl and shoveled into my face. I just don't take photos of that because it would be a better fit in the anti-food porn thread. Meatless weekdays for me. I do a lot of stuff with mushrooms, tofu, tempeh, and other veggies during the week. A few things I don’t mind busting out quickly when I get home from work on a weekday: -pad thai -stir fry -tacos (so simple but so much cutting) -chicken and rice -swordfish steak -any kind of pasta with veggies -tuna salad -pizza -Shepard’s pie -hamburgers -sashimi I can make a frittata pretty quick too, so I’m making one tonight.
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Feb 19, 2019 20:29
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Veggie Frittata  
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Feb 20, 2019 00:38
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Liquid Communism posted:
I’m going to have to try those Dragon Noodles and the other stuff on that site. Looks killer.
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Feb 20, 2019 16:32
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Casu Marzu posted:
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Feb 20, 2019 19:19
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Braised lamb shank with carrots over rice. It was extremely tender.
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Feb 24, 2019 22:02
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Stangg posted:Brisket with pomme puree and red wine sauce drat that’s some good looking meat. Can’t wait for the weather to warm up so I can get my smoker going.
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Feb 25, 2019 00:07
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Phil Moscowitz posted:Soap soup I love cilantro and eat it a load of it, but there was ONE time when I smelled a bunch of it and all I could think of was soap. It was like my brain had a little misfire or something.
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Feb 26, 2019 20:15
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Very quick and easy dinner here. Took longer for the pot to boil than to get the veggies ready. Pasta with spinach, crushed grape tomatoes, and toasted pine nuts. 
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Feb 27, 2019 17:12
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Hurt Whitey Maybe posted:drat, these look like they taste good, and also look good. These are both good photography. Y’all do those on your phones? Just my phone with the “dramatic” filter. Taking pictures had really helped with my plating. Presentation is an afterthought every single time for me.
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Feb 28, 2019 16:27
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Aunt Beth posted:Did you cook the veggies at all or just throw them into the hot pasta and let the residual heat do the work? Hot pasta does the trick. No cooking here.
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Mar 2, 2019 04:50
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My wife made a SHITLOAD of rice the other day, so last night I decided to repurpose the massive pile of leftovers and make some drat good shrimp fried rice.
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Mar 2, 2019 15:23
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Poached cod with lemon and thyme.
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Mar 5, 2019 15:08
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Never crossed my mind that it would be an odd combination. To be fair, I eat a lot of carrots though. Sides are always a bit of an afterthought for me in a weeknight meal. I usually just make whatever I make and then just toss in some steamed veggies.
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Mar 5, 2019 17:06
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My sushi rolls are coming out better. Really need to get a dedicated sushi knife so I can make nice long cuts in one motion. 
Bloodfart McCoy fucked around with this message at 15:46 on Mar 10, 2019 |
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Mar 10, 2019 13:09
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iajanus posted:Sunday night is bbq night. Marinated pork cutlets with sweet potato wedges. Can't wait for it to be grilling weather again. Daylight Savings will at least make sure it's not pitch black out when I'm cooking dinner. A couple of weeks ago I was doing pork chops on the stove during a storm. Power went out in the middle of cooking. Fired up the grill and finished them there.
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Mar 11, 2019 04:20
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Casu Marzu posted:
drat one of these days I need to make my own kimchi.
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Mar 11, 2019 23:25
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Non Poster posted:It is so drat easy and worth it. The initial apprehension I had first time was completely unwarranted. The first time I heard about kimchi I was driving home listening to a random story about it on NPR. I was like, “WHY IS THIS THE FIRST TIME IM HEARING ABOUT KIMCHI?” Then I realized it was all around me at stores and restaurants.
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Mar 12, 2019 13:11
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Figured I’d get in one more shepard’s pie while the weather is still chilly and I’m craving something homey. 
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Mar 14, 2019 13:40
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toplitzin posted:Chicken Rice and Kale Never thought to add a bunch of kale to my chicken and rice. Will try that next time.
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Mar 16, 2019 14:00
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Beef short rib with a fennel and red wine sauce over mashed potatoes. 
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Mar 24, 2019 01:00
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Ranter posted:Thank you I actually have all this except whole cumin but I'll sub! Leeks looked good today. I must be getting older because everything on that song sounded totally rad to me
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Mar 24, 2019 03:59
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Switzerland posted:i accidentally all the peppers and now i have weaponized curry Give me spicy curry or give me Arby's.
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Mar 31, 2019 16:35
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BrianBoitano posted:Am I the only one who (briefly) cools melts this way to keep it crispy? I am VERY into that potato salad.
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Apr 2, 2019 23:39
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First time making a mushroom risotto... or any risotto for that matter. Anyway it gets the thumbs up from the wife. 
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Apr 4, 2019 22:27
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Doom Rooster posted:Ketchup belongs on fried potato products, that's totally fine. Also as a base ingredient for a quick BBQ sauce. Ehh... I’ll add select breakfast sandwiches to that list.
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Apr 7, 2019 17:32
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Broccoli rabe sausage with spinach and sundried tomato over homemade fettuccine. Homemade gluten free pasta is a pain in the rear end. But when you finally get it to where you want it, it’s really good. I just need to keep practicing. Bloodfart McCoy fucked around with this message at 15:35 on Apr 16, 2019 |
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Apr 16, 2019 15:30
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