Shit I've Cooked Lately

[Jameslaw121 4448]

10 hours ago, irishtexan said:

Surf and turf. Did a little Yukon gold cauliflower purée with toasted pine nuts and fried capers. Steak is just a ribeye with a blue cheese cream reduction. Also had a baked potato and some shitty wine.

"Just a ribeye"

 

 

 

looks pretty good

[ohchaucer 1443]

[Jack Straw 2954]

 

eggs in purgatory with zucchini flowers

 

[pops 7007]

2 hours ago, Jack Straw said:

 

eggs in purgatory with zucchini flowers

 

One of my fave recipes. Looks fantastic. 

[VABuckeye 2472]

I haven't posted in this thread since the migration from the old shithole.  I was in Italy last month and our entire group fell in love with a northern Italian pasta called tajarin.  It's a very delicate pasta made entirely from egg yolks and 00 flour.  I recently received a pasta machine as a gift so I figured I'd give it a try.

It's about as simple a pasta as you can make. Egg yolks and #00 flour. I didn't take pics of the entire process. I've never made pasta before so I was focused on the product

The pasta machine. You can make any type of pasta with it (almost) at any thickness you desire. Tajarin is a very rich, very light pasta. About the size of angel hair or perhaps a bit smaller. Only touches boiling water for a minute or two. 

Cooked pasta.

My basic bolognese with pancetta added. 

Soffritto

Ground beef.  Ground pork.  Ground veal.  My daughter wasn't happy about the veal but she ate it.

I cook it down for about four hours.  A lot of red wine goes into the bolognese.

The ragu gets very dark at the end. I was very pleased with my first pasta. The pasta machine helped a ton.

Edited October 22, 2018 by VABuckeye

[ohchaucer 1443]

That bolognese (and the pasta it's on) looks fantastic.  Do you put cream in your and/or cheese at any point in the cooking process?

[VABuckeye 2472]

No cream or cheese in the cooking process.  Just parmigiano reggiano at the end.

[solamente73 1132]

1 hour ago, VABuckeye said:

I haven't posted in this thread since the migration from the old shithole.

You lie!

https://www.surlyhorns.com/board/index.php?/topic/95-shit-ive-cooked-lately/&do=findComment&comment=239475

Of course just giving you shit.  That looks great.  Rep alone for making your own pasta.  Would smash, two plates minimum.

[elfenix 34334]

outta rep, nicely done last few days

[VABuckeye 2472]

4 hours ago, solamente73 said:

You lie!

https://www.surlyhorns.com/board/index.php?/topic/95-shit-ive-cooked-lately/&do=findComment&comment=239475

Of course just giving you shit.  That looks great.  Rep alone for making your own pasta.  Would smash, two plates minimum.

Damn. I’m really getting forgetful in my old age. 

[Buzzrock 14944]

I wanna eat at Jack Straw’s restaurant and drink on the porch with his dog.

[pops 7007]

Jerk chicken for the first time. Won't be the last. Fuck me.  

[solamente73 1132]

Needed a spicy chicken pasta, just using what I had on hand.  Grilled Cajun chicken; sautéed onion, garlic, bell pepper; wine, cream, red devil sauce, red pepper flakes; cotija cheese and tomato; egg noodles.  So good...

[HenryJames 66183]

Made Parmesan soup from Chez L’ami Jean in Paris. Contains two quarts of cream and a half pound of Parmesan among other things. Fill the bowl with bacon, chives, shallots, and croutons fried in bacon grease.

[Anastasis 23486]

Cardiovascular disease doesn’t exist. 

[Etexhorn13 3053]

one of my favorite meals to make. Flank steak with chimichuri. Paired that with a nice Malbec. 

[Brisketexan 105382]

Man...I really like Malbec. Got hooked when the folks lived in BA, and it’s remained my go-to red. Although I think red zin is underrated, too.

[Etexhorn13 3053]

4 hours ago, Brisketexan said:

Man...I really like Malbec. Got hooked when the folks lived in BA, and it’s remained my go-to red. Although I think red zin is underrated, too.

Zinfandel is low key a boss. May actually be my favorite red. 

[TankedBevo 2485]

Smoked a 4 lb beef rib rack for the game yesterday and it tuned out fantastic. First time doing a beef rib but went with the Aaron Franklin method.

Shout out to Rudolph's in Deep Ellum. I called 6 different places before finding a butcher that actually had some in. 

Slathered with Louisiana hot sauce and equal parts salt and pepper for the rub.

Bout 5 hours in checked it and spritzed with some water to keep the ends from burning

Money Shot

 

[Party_Taco 3771]

Was that done on an egg? If so, how’d you dial it in?

Had myself a nice little breakfast yesterday:

[ERhine 1908]

Thumb looks undercooked.

[TankedBevo 2485]

4 hours ago, Party_Taco said:

Was that done on an egg? If so, how’d you dial it in?

Had myself a nice little breakfast yesterday:

Of you're asking me then yes it was on a vision grill smoker. I let the temp start lower and creep up to 285. It was a 9 hour smoke and pretty much stayed right at 285 for six of it. The rest of the time it hovered +\- 20 degrees until I got it locked in fiddling with the upper and lower vents. I used a mix of hickory and oak chips which seemed to work well for the flavor.

[Dutch 4479]

One of my favorite comfort meals: baked ziti with sausage and Caesar salet.

 

 

[VABuckeye 2472]

Nice ziti

[Jack Straw 2954]

 

pasta with fried meyer lemon, mediterranean and fresno chiles, arugula, garlic and hazelnuts 

[Anastasis 23486]

damn that looks good. 

[EE2B 1565]

Why did you put it on foil?

[Jack Straw 2954]

1 hour ago, EE2B said:

Why did you put it on foil?

Is that question directed at me? 

[elfenix 34334]

looks like a glass plate sitting on top of the counter. 

[Jack Straw 2954]

22 minutes ago, elfenix said:

looks like a glass plate sitting on top of the counter. 

right, glass serving bowl on top of granite counter 

[Paco 1934]

Answer the question JACK!

[Anastasis 23486]

[Anastasis 23486]

Cross posted from sous vide thread.

Lamb shanks, sous vide @ 142 deg for 48 hours. Red wine reduction of the drippings out the bag. With cauliflower mash. #TuesdayDinner

 

Edited November 7, 2018 by Anastasis

[ohchaucer 1443]

Whoa Nelly. Looks amazing. (avoiding CR right now)

[Jack Straw 2954]

wow

[Dr Fear 1268]

On 11/4/2018 at 9:39 AM, TankedBevo said:

Smoked a 4 lb beef rib rack for the game yesterday and it tuned out fantastic. First time doing a beef rib but went with the Aaron Franklin method.

Shout out to Rudolph's in Deep Ellum. I called 6 different places before finding a butcher that actually had some in. 

Slathered with Louisiana hot sauce and equal parts salt and pepper for the rub.

Bout 5 hours in checked it and spritzed with some water to keep the ends from burning

Money Shot

 

Costco usually has them.

[PorscheGuy 127]

Cross posted from sous vide thread.
Lamb shanks, sous vide @ 142 deg for 48 hours. Red wine reduction of the drippings out the bag. With cauliflower mash. #TuesdayDinner
 

Would devour. I’ve done cauliflower rice a bunch, what do you use in your cauliflower mash? Blend it with milk, butter or heavy cream?

[Anastasis 23486]

14 minutes ago, PorscheGuy said:

Would devour. I’ve done cauliflower rice a bunch, what do you use in your cauliflower mash? Blend it with milk, butter or heavy cream?

I just threw some butter, a clove of garlic, and some salt and pepper in there. 

[TankedBevo 2485]

1 hour ago, Dr Fear said:

Costco usually has them.

I don't have a membership but that's good to know. 

[elfenix 34334]

9 minutes ago, TankedBevo said:

I don't have a membership but that's good to know. 

afaik you can buy stuff from costco on google express without a membership

 

edit: nope, looks like they closed that loophole

Edited November 7, 2018 by elfenix

[ohchaucer 1443]

3 hours ago, Anastasis said:

I just threw some butter, a clove of garlic, and some salt and pepper in there. 

Love some cauliflower mash. I will sometimes add a little sour cream or cream cheese and some shredded parm to firm it up a bit

[pops 7007]

21 hours ago, PorscheGuy said:

Would devour. I’ve done cauliflower rice a bunch, what do you use in your cauliflower mash? Blend it with milk, butter or heavy cream?

Back before burneko went full CR, he had some solid recipes on foodspin. Look up his cauliflower recipe. But this is basically it:

Steam a head of cauliflower until fork tender

Put in blender with cream cheese, heavy cream, salt, black pepper, handful of parm and blend until smooth. (I add garlic here, too)

Pour into baking dish and top with more parm and drizzle with olive oil. 

Put into a 375 degree oven and bake until cheese is browning and bubbling. 

Tell everyone else to fuck off and devour. 

[Celery Man 21001]

Russian Napoleon Cake

Edited November 11, 2018 by Celery Man

[Party_Taco 3771]

First night in the 30’s here means one thing... The forecast is chili!

[LongestHorn 759]

Made beef bourguignon this weekend in my pressure cooker for the first time.  Found a recipe for it that stayed pretty close to the Julia Childs recipe but added a wee bit of soy sauce, fish sauce, and tomato paste.  I would have used a pinot noir, the driest of the reds, but I only had a merlot.  3 cups.  Taking the skins off of pearl onions is a pain in the ass, even blanching, but it's worth it.  To cut up the bacon bits, I put half the package (6 oz) in the freezer for an hour.  I took extra care to really dry the steak to get the best sear in the bacon fat.  I also used Better Than Bouillon because it rocks. 2 cups of that broth.  I love this thread and the plate shots, which put mine to shame   The final product looks like slop over mashed potatoes.  But it is fucking heavenly flavors.  I included the pro pic from the recipe website.

Pro tip.  Make it the day before.  And then add the buttered mushrooms before serving.  My teens don't like them because I am a bad father.  Pressure cooker destroys mushrooms, so I added them to my plate, not shown.  

 

https://cafedelites.com/beef-bourguignon/

If you don't like the pressure cooker, the recipe has traditional or slow cooker method.

[Landomatic 3813]

12 hours ago, Celery Man said:

Russian Napoleon Cake

The "Shit I've Baked Lately" thread is that way >>>

Looks damn good.

[Landomatic 3813]

1 hour ago, LongestHorn said:

Did you take this picture with a drone?

[elfenix 34334]

7 hours ago, LongestHorn said:

added a wee bit of soy sauce, fish sauce, and tomato paste

i assume this means it's from serious eats

[LongestHorn 759]

Could have.  I read it helps.  Much debate over the use of tomato paste.  A fancier fuck would have made his own fish sauce with anchovy, sea salt, water, and sugar.

I had Thai Kitchen bottle in the door and not a fuck to give.  HEB two fiddy

Looking for venison bourguignon porn.  

[pops 7007]

Writing down the recipe for the cauliflower mash made my mouth horny so I made it last night

 

And here it is under a rib eye where it belongs