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What did you Bake/Cook Today?!?!?! :)
- Thread starter Geoff
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EffEmDoubleyou
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Steak with potato/caramelized onion/bacon casserole. I'm pretty sure that potatoes are the best proof of God that we have. Mmmm!
Also, my mixer is now faster than yours.
Also, my mixer is now faster than yours.
EffEmDoubleyou
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Orange chocolate flourless cake with orange vanilla whipped cream.
ceecee
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disregard
mrs
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A couple days ago I went to a cooking seminar by Chef Zov, a local chef/restaurateur/author. I have been wanting to begin cooking serious stuff rather than sweets, which I have a natural talent for, for a long time. At her seminar, she made three things before us, and we all got to try them and I was blown away, so I bought her book & got it signed by her. I made her zucchini patties with salmon & greek yogurt on top. I bought the fresh herbs that go into the grated zucchini mixture (green onions, chives, dill, spearmint and flat leaf parsley) from the nursery I work at, bought all the other ingredients (ended up spending $30!), and made them last night and my family and boyfriend loved them. It was hard work, but so worth it. Today I'm making her butternut squash parmesan bread pudding.
Tamske
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I made old-fashioned waffles, with real yeast in the dough. Yummy. Still need to add in the cook book that the recipe yields way too many waffles for four persons, even if these persons have worked in the garden all day and are very hungry and even if the waffles are delicious.
Red Herring
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I marinated some chicken breast in Riesling for over 24 hours and then slowly baked a part of it for dinner tonight. Not sure yet what I'll do with the rest tomorrow - the plan is to make some simplified coq au vin a la alsacienne.
A friend will come over tomorrow and I'm doubting between this and boef bourgignon (hmm, I should put the beef into the wine then before I go to bed)...it's French Alcoholism Weeks at MacRedHerrings!
I have little experience with this form of preparing meat, so it's all an experiment. But it should go down well if marinated long enough and then cooked slowly with some vegies and some baguette and a simple salat on the side ... and, hey, somebody has to drink all that leftover wine!
Hmm, the friend gave up drinking some time ago, I hope he'll be okay with the recipe. I'm not sure if he just doesn't want to party with alcohol anymore or if he would have problems with traces of alcohol in the chicken and sauce.
Does anybody know how much of it evaporates during the process? Most receipes call for bathing the meat in that stuff.
A friend will come over tomorrow and I'm doubting between this and boef bourgignon (hmm, I should put the beef into the wine then before I go to bed)...it's French Alcoholism Weeks at MacRedHerrings!
I have little experience with this form of preparing meat, so it's all an experiment. But it should go down well if marinated long enough and then cooked slowly with some vegies and some baguette and a simple salat on the side ... and, hey, somebody has to drink all that leftover wine!
Hmm, the friend gave up drinking some time ago, I hope he'll be okay with the recipe. I'm not sure if he just doesn't want to party with alcohol anymore or if he would have problems with traces of alcohol in the chicken and sauce.
Does anybody know how much of it evaporates during the process? Most receipes call for bathing the meat in that stuff.
funkadelik
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Grilled water buffalo clodhammers with sauteed red chard and home-made flax bread on the side. Yummm...
Ingrid in grids
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King sns
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Awesome!
I made my own potato chips once... they came out alright! (Had a craving for chips and all I had was the ingredients to make them.) Probably would have been easier just to run to the store....
EffEmDoubleyou
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The other night I made stracciatella, which is kind of like an Italian version of egg drop soup. It's not a very photogenic dish, but it was delicious!
JocktheMotie
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Shrimp, broccoli, string beans and old bay. Simple, easy, awesome.
F
figsfiggyfigs
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I made bread sticks, and sauce for it.
they're not as puffy as I would've liked them to be, I didn't put enough yeast, and I didn't give them enough space to puff up. : (
Still delicious.
they're not as puffy as I would've liked them to be, I didn't put enough yeast, and I didn't give them enough space to puff up. : (
Still delicious.
INTP
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i heated up food i cooked yesterday.
it involved these:
400grams of pork strips in creamy pepper marinade
butter when starting to cook the meat and olive oil few mins before adding the cream
2dl of cooking cream
lots of garlic(half added when starting to simmer the meat and half at the end for nice two layered garlic taste)
forgot to buy onions, but wasnt a big deal
and spiced with smoked paprika powder, regular paprika powder, grilling spice mix, dried oregano, fresh basilica leaves, just a hint of ketchup and black pepper
and with full grain spaghetti and my specialty(at least havent heard anyone else do the same) is to put some fresh basilica leaves, dried oregano and paprika powder to spaghetti water. and ofc some olive oil to keep them on sticking to each other
was delicious
it involved these:
400grams of pork strips in creamy pepper marinade
butter when starting to cook the meat and olive oil few mins before adding the cream
2dl of cooking cream
lots of garlic(half added when starting to simmer the meat and half at the end for nice two layered garlic taste)
forgot to buy onions, but wasnt a big deal
and spiced with smoked paprika powder, regular paprika powder, grilling spice mix, dried oregano, fresh basilica leaves, just a hint of ketchup and black pepper
and with full grain spaghetti and my specialty(at least havent heard anyone else do the same) is to put some fresh basilica leaves, dried oregano and paprika powder to spaghetti water. and ofc some olive oil to keep them on sticking to each other
was delicious
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