The Home Cookin' Thread W/ Recipes

[soon]

Nutmeg Mac and Cheese with Spicy Italian Meatballs.  Great for when your heaters dont work in the winter.

- Normal béchamel cheese sauce but with a single clove (removed before serving) and enough nutmeg to count.  Creating a very warming effect.  Folded into cooked noodles.

- Normal Italian meatballs with extra parsley and onion, cayenne, splash of woshestershire sauce, nutmeg

- After browning, cooked the meatballs in a simple milk and butter sauce, with black pepper, that afterwords I thickened into a gravy to ladle over the meatballs, which sit on top of mac and cheese. 

[soon]

Potato Snack 2 Ways

3 days of healthy potato snacks from 5 mini potatoes and handful of frozen veggies.  Cheese Balls and Potato Salad

   

 

For both:

- Peeled potatoes cut into bite size (slightly larger) pieces, boiled to fork tender in salted water

- Steam frozen peas and carrots (carrots cubed in pea size) towards end of boil, until al dente

- Separate potatoes and vegetables in half, reserving a small amount of the starchy water

 

Potato cheese balls:

- Immediately after the boil, take half the boiled, strained potatoes and mash in bowl, adding salt, pepper and the little bit of reserved starch water as needed.  Keep it rather thick, but smooth.  Fold in vegetables

- Cube mozzarella to desired size (see here for vegan mozzarella recipe)

- Mix bread crumbs with salt, pepper and crushed dried tarragon.  Lay out on plate

- When cool enough to handle but still warm, with one hand scoop out a ball/handful of potato and vegetable mixture.  Flatten it out in other hand, keeping it thick.  Make dent in middle with thumb.  Place cube of mozzarella in dent and form ball around it.  May help if hands are slightly wet.

- Roll through bread crumb/ herbs until all sides are covered (using dry hands)

- Chill in fridge

- Cook on parchment paper lined baking sheet at 365 for 10 minutes.  Flip and cook 7 minutes or until lightly browned and makes a scratch sound when a fork is lightly dragged across surface

- Eat while cheese is still melty!

- Made 4 balls 

 

Potato salad w/ chicken nuggets and sweet and sour sauce

Potato Salad:

- Mix cubed potato and vegetables and cool in fridge

- Combine (a thick or partially strained) yogurt, fresh dill, olive oil, apple cider vinegar, salt.  Chill in fridge.  (see here for vegan yogurt recipe)

- Once potatoes are cooled, gently pour sauce over and fold in as little as possible.  Chill again.

Sweet and Sour Sauce:

- Combine pineapple juice (most of the volume of sauce), Ketchup, 'Asian' vinegar (I used brown rice vinegar and umebushi), Soy sauce, Sriracha, in a pot

- Set aside some of the liquid mixture and whisk in corn starch to make a slurry

- Bring pot to a boil, reduce, add slurry and simmer for 10 mins or until desired consistency (this method can be used to make any sauce in this style)

Chicken nuggets:

- Store bought, but I think I posted nuggets recipe before.  They are easy and fun to make from scratch and can be shallow pan fried.  (See here for vegan broccoli nuggets recipe)

 

     

Edited November 30, 2017 by soon

[Drakestar]

Started working on making corned beef from scratch for Christmas. It sure is taking a  lot of space in the fridge. We’ll see how it turns out in 10 days. I got the recipe from a post in reddit. I only have a picture of the brine so far.

https://www.reddit.com/r/FoodPorn/comments/3sxmoy/12_day_corned_beef_10_day_brine_followed_by_a_48/

 

This recipe is a combination of Alton Brown, ChefSteps, and my own experimenting.

Sous Vide Corned Beef Recipe

5-7 lb Beef Brisket. Trimmed but leave some fat on it for flavor.

Brine Ingredients:

2 Qts water

1 Cup Kosher Salt

2 tbs Pink Salt (curing salt)

2 tsp Coriander

2 tsp Black Pepper

1/2 Cup Brown Sugar

1 tbs Dill Seed

1 tbs Star Anise

1 Cinnamon stick broken in pieces

1 tsp Mustard Seeds

1 tbs Peppercorns

1/2 tsp Mace

12 Whole Cloves

12 Allspice Berries

2 Crumbled Bay Leaves

1/2 tsp Ground Ginger

1/2 tsp Chili Flake

1 tsp Garlic Salt

Bring two quarts of water to a boil. Mix in all of the above ingredients until the sugar and salt is completely dissolved in the water. Remove from heat and add 2-3 pounds of ice to cool the brine.

Place the brisket into a 2-gallon zip lock bag. Add the cooled brine to the bag. Remove as much air from the bag as possible and place it into a large pan at the bottom of your refrigerator. Make sure all of the meat is submerged in the brine.

Brine the brisket for 8-10 days. Every day you must flip the meat over and shake the bag to make sure the brine penetrates the meat evenly and throughout.

After your 8-10 day brine remove the brisket from the bag and wash it thoroughly under cold water. Remove as much of the brine as possible. The meat may take on a slightly grayish/pale color.

Wet Rub Ingredients:

1 cup Sweet Onion Jam (Vidalia onions sauteed in olive oil, garlic salt, pepper, salt, & 1 tbs sugar for 90 mins. Then pureed)

2 tbs Yellow Mustard

1 tsp Dill Seed

1/2 tsp Mace

1/2 tsp Clove

1/4 tsp Chili Powder

1/2 tsp Garlic Powder

Mix all of the above ingredients together in a bowl. Pat dry the brinned beef and rub liberally and vigorously into the beef. Don't be shy here. Make sure she is well rubbed down and feeling ready for her bath.

Slide the brisket into a large vacuum sealer bag (I use foodsaver) and make sure to double seal the edges. The last thing you want is to go through a 10 day process and then ruin your meat due to a leak.

Place the sealed brisket into a water bath and set your temperature to 140 degrees Fahrenheit. Allow to cook for 36-48 hours.

After 48 hours remove the corned beef from the bath and allow it to cool while still remaining in the bag. Once the meat is warm to the touch you can remove it from the bag.

You can do what ever you want with the meat but I highly advise trimming the top, bottom, and all of it's edges. The edges are grayish/brown and are way too salty to consume. Once you trim it the entire corned beef should be a bright reddish/pink color. Slice or shred as you see fit!

[soon]

@Drakestar, looking forward to seeing the finished product!  Very cool undertaking.

[Drakestar]

On 2017-12-23 at 12:08 PM, soon said:

@Drakestar, looking forward to seeing the finished product!  Very cool undertaking.

Well it turned out really well. You definitely need to trim the outside off because that is crazy salty. Was it worth it? Yes, a good experience but a fair amout of work. We only eat corned beef once or twice a year, so I would have to give it some thought. I bought the beef brisket for $5.99 a pound. I should have taken more pics, but here is a few slices.

Edited December 26, 2017 by Drakestar
Wrong word

[soon]

37 minutes ago, Drakestar said:

Well it turned out really well. You definitely need to trim the outside off because that is crazy salty. Was it worth it? Yes, a good experience but a fair amout of work. We only eat corned beef once or twice a year, so I would have to give it some thought. I bought the beef tenderloin for $5.99 a pound. I should have taken more pics, but here is a few slices.

Looks delicious!  I've never tried making anything like it.  Im inspired to.

[Drakestar]

It was good. In my first post I said $5.99 for tenderloin....hahah...should have said brisket (big difference!).

[soon]

Made this ricotta gnocchi in gorgonzola cream sauce.  One of many attempts at gnocchi and I still havent nailed it.  The cream sauce though... Its too good.  Even folks who dont like blue cheeses might enjoy this because the way the diced onions are slow sauted in oil adds an incredible sweetness and aromas to counter the funk of the gorgonzola.  The chef calls it "cheese on cheese"  but then theres also the parm.

In the recipe they say to strain the ricotta, which i forgot and made me add more flour, which is what I think kept my gnocchi from being awesome.  Was still good though.

Two videos, one for sauce and one for gnocchi here: http://www.foodnetwork.ca/holidays/blog/cheese-on-cheese-easiest-ricotta-gnocchi-with-luxurious-gorgonzola-sauce/

 

Would of been nice to have the chives too, but I came to discover my cat had eaten all of them / killed the plant.

[SoulMonster]

Just finishing my slow-cooked salted leg of lamb. It's been in the oven for 16 hours now. I salted it for 3 days prior. It will be served with mashed vegetables and an onion sauce (with a little bit of mustard in it) Very simple dish. And good beer. 

[soon]

1 hour ago, SoulMonster said:

Just finishing my slow-cooked salted leg of lamb. It's been in the oven for 16 hours now. I salted it for 3 days prior. It will be served with mashed vegetables and an onion sauce (with a little bit of mustard in it) Very simple dish. And good beer. 

I like your cooking style

[Gordon Comstock]

Anyone here like spicy food, or watch the show Hot Ones?

I just ordered these, really looking forward to trying them:

[soon]

16 hours ago, Gordon Comstock said:

Anyone here like spicy food, or watch the show Hot Ones?

I just ordered these, really looking forward to trying them:

I love that show.  People seem to really think Homeboys is a well rounded flavour.  Id like to try it but would pass on the last dab, I think.

[soon]

Sage and Lemon Amber Ale (pop)

3 x 341ml bottles

Fed my Water Kefir colony with black strap molasses instead of sugar, making it rich dark amber in colour with subtle ball liquorice aroma.  

Two days later with the Kefir water slightly lighter I steep a tea of Sage Stems and a few leaves, with the zest of one lemon.  Made a separate tea of Slippery Elm (slippery elm tea thickens and wont strain).  Steeped both 30 minutes.

Combined them and cooled them down with Oat Water Id made earlier and had in fridge.  Add a drop of Vanilla Extract and squeeze in about 1/3 of Lemon Juice.  Mix two parts of this to one part Kefir Water.  Bottle.  Leave in warm area for 3 days.  Put in fridge.  Open over sink, ready to get your glass under the fizz rush.  Slippery Elm may reconstitute to a small degree so one may want to strain it when pouring into glass.

 

 

[Gordon Comstock]

47 minutes ago, soon said:

I love that show.  People seem to really think Homeboys is a well rounded flavour.  Id like to try it but would pass on the last dab, I think.

 

I don't expect to consume a whole bottle of the last dab, but curiosity got the best of me  

Their original sauce sounds really good tho. I also ordered some 'karma sauce' (a new season 5 addition) cuz why not

[soon]

18 minutes ago, Gordon Comstock said:

 

I don't expect to consume a whole bottle of the last dab, but curiosity got the best of me  

Their original sauce sounds really good tho. I also ordered some 'karma sauce' (a new season 5 addition) cuz why not

You should post video of your first last dab experience, just like on the show 

I hadn't heard of Karma yet, looked it up.  That sounds delicious.  Might have to order some myself.

[Gordon Comstock]

5 hours ago, soon said:

You should post video of your first last dab experience, just like on the show 

I hadn't heard of Karma yet, looked it up.  That sounds delicious.  Might have to order some myself.

 

I don't think that experience is gonna be something I want on video

[soon]

Today's the day I made the best gnocchi Ive ever eaten.

[Sosso]

I'm looking forward to make Kofta in the near future. 

Here is the recipe:

https://www.davidlebovitz.com/kofta-with-yogurt-tahini-sauce-recipe-tartine/ 

 

For the kofta
1 pound (450g) ground lamb
1/4 cup (60g) cooked bulgur or quinoa, (see headnote)
1 teaspoon ground cumin
1 teaspoon kosher salt or sea salt
1 teaspoon ras el hanout
1 teaspoon red pepper flakes (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh mint
1 small onion, peeled
For the yogurt-tahini sauce
1/3 cup (80g) tahini
4 cloves garlic, peeled and minced
1/4 teaspoon kosher salt or sea salt
1 cup (240g) plain yogurt, preferably not Greek yogurt
2 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped flat-leaf parsley
big pinch cayenne pepper or hot red pepper powder
Koftas
1. Soak 8 wooden skewers in water for 30 minutes. Put all the ingredients in a medium-sized bowl, except for the onion.
2. Grate the onion into the bowl with the other ingredients.
3. Use your hands to gently mix the ingredients together until well-combined, but do not overmix them, which can make the kofta tough.
4. Divide the ground lamb mixture into 8 portions and using your hands, shape one part into an oval about 4-inches (10cm) long. Press one skewer in the center then use your hands to mold the lamb around the skewer, finishing by pressing it flat. Lay it on a tray or plate, and repeat with the remaining ground lamb and skewers.
5. The skewers can be cooked over a hot grill, brushed with oil, until cooked through, or in a grill-pan or skillet on the stovetop, turning them over midway during cooking. They'll take about 6 to 8 minutes, total, to cook.
Yogurt-Tahini Sauce
1. In a medium-sized bowl, mix together the tahini, garlic and salt.
2. Stir in the yogurt, lemon juice, parsley and red pepper, until smooth. If the sauce is too thick, thin it with a small amount of water or milk. Add additional salt, lemon juice and pepper, to taste.
Serving: Serve the kofta warm with the yogurt-tahini sauce. It goes well the flatbread, as part of a meze (appetizer) platter, with a green salad, or alongside tabbouleh. Instead of the Yogurt-Tahini Sauce, you could also serve them with Tzatziki.

Storage: The uncooked kofta can be kept in the refrigerator for up to two days. The mixture can be frozen for up to two months. The sauce can be made up to five days ahead.

Edited January 16, 2018 by Sosso

[soon]

Set out to make the most nutrient dense Raviolis.  One stuffed with cheesy potato filling (from a pierogi recipe) and another with ground beef and spinach sauted in opinion and garlic.  In mission for nutrient density I doubled up on the vegetable additions to the noodles themselves.  I often pour boiling water over some beet powder to add to noodles and that works great: no flavour and same texture, just more nutrients and a fun colour.  But my friend gifted me some powdered kale form their roof garden and I added that as dry powder to the flour mix.  I had to add additional beet water and then a bunch of oil but a dough formed.

The dough wanted to be rolled thicker as a result, so I had to switch to lasagna.

So I had a layer of bright green meat/spinach puree and a layer of orange cheesy potato.  All between these deep purple with a dark green hue noodles, in red primavera sauce.  It looked so weird!  It tastes delicious somehow!  Its very heavy.

Wont be repeating this nobel experiment but it has packed my freezer with healthy and tasty meals for a while to come.

[Gordon Comstock]

On 1/12/2018 at 10:24 AM, soon said:

I love that show.  People seem to really think Homeboys is a well rounded flavour.  Id like to try it but would pass on the last dab, I think.

 

The homeboy's/hot one's chipotle sauce is pretty good. It's more vinegar-y than I expected but there's enough heat/other flavours that I don't care. I'd put it on stir fry or something for sure...

Edited January 25, 2018 by Gordon Comstock

[soon]

13 hours ago, Gordon Comstock said:

 

The homeboy's/hot one's chipotle sauce is pretty good. It's more vinegar-y than I expected but there's enough heat/other flavours that I don't care. I'd put it on stir fry or something for sure...

I didnt think it was presented as being to vinegary either.  Glad its still good and rounded out with flavours.  Have you tried the Karma?  Im still thinking to maybe order some.

I got an organic "Sriracha" from the store and it was really vinegary too; more like Franks then anything else.  So its going for Buffalo sauce.

[janrichmond]

41 minutes ago, soon said:

So its going for Buffalo sauce.

Why would you put sauce on a buffalo?

i am liking Peter Rabbit btw

[soon]

8 minutes ago, janrichmond said:

Why would you put sauce on a buffalo?

i am liking Peter Rabbit btw

To make them too slippery for hooligan youths to tip em' over, of course. lol.   Its the sauce invented in Buffalo, New York, that chicken wings are tossed in - tobacco sauce and melted butter emulsion.  You all probably have "Buffalo Wings", no?

Oh thanks  

[janrichmond]

9 minutes ago, soon said:

To make them too slippery for hooligan youths to tip em' over, of course. lol.   Its the sauce invented in Buffalo, New York, that chicken wings are tossed in - tobacco sauce and melted butter emulsion.  You all probably have "Buffalo Wings", no?

Oh thanks  

I have bbq chicken wings

tobacco?? is that true??

[soon]

7 minutes ago, janrichmond said:

I have bbq chicken wings

tobacco?? is that true??

Oops; Tobasco.  Tobasco is the brand name used to refer to many hot sauces that are white vinegar based and get their heat from cayenne peppers.  Now that its been mention though; I am however convinced that someone in North America / Turtle Island, at some point, has cooked a Buffalo by smoking it with Tobacco.  

 

Are your bbq wings cooked on the bbq and in bbq sauce, or fried and tossed in bbq sauce?  

Where I live often bbq wings is interchangeable with Buffalo wings.  But they can be different.  Sometimes they are still fried and tossed in actual bbq sauce but .  It's confusing actually.

Here are official Buffalo Wings, fried and tossed.  They have a signature brightness to the red and buttery gloss:

 

Heres bbq'd wings in bbq sauce (sugar, vinegar, ketchup and whatever).  You can see where the bbq flame has charred the sugar in the sauce:

 

Heres friend wings, tossed in BBQ sauce.  (again, where I live could be called Buffalo or Bbq):

 

Do yours look similar to any of these?