Today I Made:

Apparently, people like to eat.

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Re: Today I Made:

Postby PAstrychef » Sat Mar 14, 2015 1:29 am UTC

After a week of not feeling like eating much, it was nice to have some food-related energy back.
Shrimps poached in garlic oil with a funky wavy pasta shape and the end of the spicy mint sauce from the chicken about two weeks ago. That sauce both kept really well and was just the thing tonight.
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Re: Today I Made:

Postby Bakemaster » Mon Mar 16, 2015 4:41 am UTC

I made four of the seven pies we had last night for pi(e) day.

Unless you count mini-pies each as pies, in which case I made eleven pies.

I failed at one of these four/eleven pies because my pastry cream never set up. Not sure what to do with it now. Sarah thinks maybe use it as the custard base for an ice cream?
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Re: Today I Made:

Postby PAstrychef » Mon Mar 16, 2015 12:43 pm UTC

That would work just fine. Was it fairly thick when you pulled it off the stove? If you thicken it with cornstarch it really needs to have come to a "boil", with large bubbles. I liken them to fumaroles, myself.
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Re: Today I Made:

Postby freezeblade » Mon Mar 16, 2015 4:43 pm UTC

Yesterday:
Grillin with the new neighbors! Carne Asada, sausages, grillin onions (like spring onions, but they are let grow a bit longer, getting 1" bulbs on the end), bell peppers, jalapenos, salsa and all the fixins.

Today: Eggs scrambled with leftover grilled peppers, rice, beans.
lemon/buttermilk muffins with a crumb-topping and lemon glaze drizzle.
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Re: Today I Made:

Postby Quercus » Mon Mar 16, 2015 9:27 pm UTC

I've been working on my cooking speed/efficiency lately, so today I made curried potato pasties (ok, I cheated a bit and used ready-made pastry), baked one, froze the other three, ate the one I baked with a salad, washed up and got the kitchen back together in under 2 hours all told. I'm getting faster! :D

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Re: Today I Made:

Postby Fractal_Tangent » Mon Mar 16, 2015 9:49 pm UTC

Using leftover pork from a roast that me and boyfriend did yesterday, we marinated it in Teriyaki sauce and stir fried it with a bunch of veggies. We managed to get a further two portions of leftovers from the roast pork. I feel pretty happy because we bought this joint of pork in the Aisle Of Things That Will Shortly Be Out Of Date And Are Thus Marked Down Accordingly and because my mum visited yesterday, we've managed to get 7 meals out of it.

Disappointment: I tried to do crackling and it did not work out. If anyone has suggestions to get good crackling, I would love to hear them. I just rubbed the fat with oil and put salt on it then whacked it in the oven and left it there.
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Re: Today I Made:

Postby Bakemaster » Thu Mar 19, 2015 4:20 am UTC

PAstrychef wrote:That would work just fine. Was it fairly thick when you pulled it off the stove? If you thicken it with cornstarch it really needs to have come to a "boil", with large bubbles. I liken them to fumaroles, myself.

Seemed thick enough to me, but the closest thing I've made before is zabaglione. It was a corn starch recipe, probably needed more boil then.
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Re: Today I Made:

Postby Nath » Sat Mar 21, 2015 5:38 pm UTC

Shrimp gumbo, or the closest I could get with Indian ingredients. Went over pretty well with my grandparents.

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Re: Today I Made:

Postby Quercus » Sat Mar 21, 2015 6:23 pm UTC

Lemon meringue ice cream, my first attempt at home-made ice cream - it's delicious, but a little too icy, I'll have to twerk the recipe/freezing time when I make it next.

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Re: Today I Made:

Postby Fractal_Tangent » Sat Mar 21, 2015 7:16 pm UTC

Quercus wrote:Lemon meringue ice cream, my first attempt at home-made ice cream - it's delicious, but a little too icy, I'll have to twerk the recipe/freezing time when I make it next.

That sounds really nice. Kind of like a sorbet.
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Re: Today I Made:

Postby Quercus » Sat Mar 21, 2015 8:10 pm UTC

Fractal_Tangent wrote:
Quercus wrote:Lemon meringue ice cream, my first attempt at home-made ice cream - it's delicious, but a little too icy, I'll have to twerk the recipe/freezing time when I make it next.

That sounds really nice. Kind of like a sorbet.

It does taste a bit sorbet-like, which is a little surprising given that it's about 85% a mix of custard and cream (the rest being lemon juice, lemon zest and crushed meringue pieces). It was a bit of a nerve-racking experience pouring large amounts of lemon juice into whipped cream - I kept expecting it to curdle (which according to google it won't, due to the high fat content, but I didn't know that at the time).

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Re: Today I Made:

Postby blue_eyedspacemonkey » Sun Mar 22, 2015 6:52 pm UTC

Falafel burgers for my lunch at work :D Been really bad at cooking this weekend as only cooking for me, so need to make up for that this week :/
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Re: Today I Made:

Postby Moo » Sun Mar 22, 2015 7:07 pm UTC

Made two cheesecakes yesterday, since I had people over last night and we were invited for lunch this afternoon. I discovered I had bought too little cream cheese, so today's was according to the recipe and last night's was improvised with half a tub of marscapone and lots of extra sour cream. And you know what? Last night's was AMAZING. Today's is ok.

Working on a victoria sponge cake for work tomorrow now but I think I'll stack and decorate it tomorrow morning (I am out of gelatine to stabilize the cream and I don't like doing it with corn flour).
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Re: Today I Made:

Postby Quercus » Sun Mar 22, 2015 7:39 pm UTC

Moo wrote:Made two cheesecakes yesterday, since I had people over last night and we were invited for lunch this afternoon. I discovered I had bought too little cream cheese, so today's was according to the recipe and last night's was improvised with half a tub of marscapone and lots of extra sour cream. And you know what? Last night's was AMAZING. Today's is ok.


Quick - write down the improvised recipe before you forget it, then give it to us! :)

(no, but seriously, I would actually like that recipe if you get a chance - a marscapone/sour cream combo sounds epically good)

...when I make it I promise I will call it Moocake.

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Re: Today I Made:

Postby Moo » Sun Mar 22, 2015 8:10 pm UTC

I will write it down - here! Then we all know where it is, you just have to search this thread for "Moocake" :)

That is a better name for it, since it ended up containing very little cheese.

Adapted from the cheesecake layer of this (which is also COMPLETELY worth making). I noticed it has no flour so I tucked it away as a possible low carb / gluten free option.

This can probably do with some tweaking, so take it as is at your own risk. It rose quite high during baking, looking more like a souffle, but ended up a bit flat. Double the recipe would probably look far more impressive (but might rise too much?).

On the upside, without the two tubs of cream cheese, it's cheaper than most recipes I've seen.

1 Biscuit base*
125g / half a tub of marscapone
2/3 cup sugar**
1/8 teaspoon salt
2 large eggs (room temperature)
2/3 cup sour cream
1/3 cup cream
1 teaspoon vanilla essence (or its equivalent in whatever form you prefer)

  • Preheat the oven to 180 deg C, and boil a kettle full of water
  • Press a biscuit base into the bottom of a spring form pan that has been sprayed or greased and lined with greaseproof paper***
  • Beat the marscapone and sour cream together until smooth.
  • Add the rest of the ingredients and beat well.
  • Pour onto the biscuit base
  • Place a baking tray at the bottom of the oven and fill with boiling water
  • Bake in the middle of the oven for approx 1 hour, until golden on top and set****
  • Loosen the sides after 10 minutes so it doesn't crack as it cools and pulls away from the edges

NOTES:
* I used my favourite caramel oat biscuits for the base. I think that contributed to how awesome the cake was, so think about the biscuits you use. Proper quantities can be found online for a biscuit base; I used one pack of Nuttikrust cookies and I think about 4 tbsp melted butter. I didn't pre-bake it; this might benefit from experimentation.

** Next time, I'll reduce the sugar; it was very sweet, especially with the biscuit base

*** The greaseproof paper makes it a bit harder to dish up but I hate hate hate it when my baking sticks

**** I am at very high altitude so don't trust my baking times too much
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Re: Today I Made:

Postby Zohar » Mon Mar 23, 2015 1:12 am UTC

blue_eyedspacemonkey wrote:Falafel burgers

I first read that as Felstaff burgers.

If you want a rather elaborate but wonderful cheesecake recipe, that doesn't include cream cheese, may I suggest the one I've posted a few years ago on the cookbook thread? It's not too hard actually, just need to prepare in advance. I've made it twice in the US already and have used Fage Greek yogurt instead of what I call there "white cheese". Sour cream is still used.

As for me, yesterday I made a big batch of sweet potato soup with tons of ginger. Today I made some corn muffins according to Smitten Kitchen's latest recipe. I have a bunch of cute tiny colorful potatoes that I want to cook, then bake until they crisp. Probably tomorrow or the day after.
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Re: Today I Made:

Postby PAstrychef » Mon Mar 23, 2015 1:59 am UTC

A batch of shrimp pancakes from a Mark Bittman Recipie. Chopped shrimps, chickpea flour batter, quick sautée in a frying pan.
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Re: Today I Made:

Postby Quercus » Fri Mar 27, 2015 10:02 pm UTC

Potato, leek and bacon soup. It turned out very well - the bacon gives it a really good hit of umami.

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Re: Today I Made:

Postby PAstrychef » Sat Mar 28, 2015 1:49 am UTC

Pork schnitzel. Almost made spaetzel to go with, but decided finishing the leftover rice would be a better idea.
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Re: Today I Made:

Postby Bakemaster » Sat Mar 28, 2015 4:09 pm UTC

Quercus wrote:Potato, leek and bacon soup. It turned out very well - the bacon gives it a really good hit of umami.

Sarah and I are so very divided on this. It makes me happy in my jumbly bits to read, and she winces and shakes her head slowly. I might have to get a divorce.

We made the baked eggs in tomatoes recipe from this page this morning, and it was pretty tasty. Used some heirloom zebra tomatoes (oh me yuppie yarm) but would do it again with a smaller, firmer variety, I think. And salting the inside of the hollowed tomato before stuffing it. Anyway, bit hard to time in the oven, but a lovely breakfast item. Be even better once the real tomatoes arrive in a few months.
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Re: Today I Made:

Postby PAstrychef » Sun Mar 29, 2015 12:45 am UTC

A Hasselback potato. I used a Mario Batali recipe, and it ended up being rather more about the cheese than the potato, but I will try again, with less cheese.
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Re: Today I Made:

Postby Mighty Jalapeno » Sun Mar 29, 2015 2:14 am UTC

Curried beef heart tacos. Oh man. Oh man.

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Re: Today I Made:

Postby Zohar » Sun Mar 29, 2015 3:26 am UTC

Made some jumbo pasta shells filled with ricotta and parmasan cheese, crushed pecans and spinach, covered with tomato sauce. Turned out pretty good, but I didn't place any sauce on the bottom of the pan, which made things a bit drier than expected. So I ended up pureeing some canned tomatoes and pouring them between the shells the best I could, then popped back in the oven for a bit.
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Re: Today I Made:

Postby roband » Sun Mar 29, 2015 2:29 pm UTC

PAstrychef wrote:A Hasselback potato. I used a Mario Balotelli recipe, and it ended up being rather more about the cheese than the potato, but I will try again, with less cheese.

What I read. Ha.

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Re: Today I Made:

Postby bigglesworth » Sun Mar 29, 2015 3:49 pm UTC

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Chinese Chicken Curry Stir Fry.

The cabbage pot is the stock that the chicken was poached in before being shredded and coated in a spicy marinade. I added a little to the rice to add flavour.
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Re: Today I Made:

Postby Bakemaster » Sun Mar 29, 2015 7:34 pm UTC

I have a skirt steak marinading since yesterday that's going to christen my outdoor grill for the season later today.

Kind of an odd marinade that Sarah found; it calls itself "Asian" but uses balsamic vinegar? Is that a thing? I thought maybe it was for sweetness but it also calls for a bunch of honey, so I think it's just somebody who likes balsamic and wants to use it in everything. Other than that it's beyond standard... Soy sauce, garlic, ginger, scallions, oil.

Thinking asparagus and rice to go with. I was actually hoping she'd pick more of a chili lime marinade but either way is fine. I have never cooked a skirt steak before. It's like a big flatfish. Not sure how the grill's going to behave with one big solid piece of meat covering so much of the grate.
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Re: Today I Made:

Postby Mighty Jalapeno » Sun Mar 29, 2015 11:18 pm UTC

Also christening (if the term can be so used by a heathen such as myself) the BBQ tonight. Pork chops, striploin steaks, veggie burger and some asparagus. COME ON, SUNNY DAY, CONTINUE FOR TWO MORE HOURS.

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Re: Today I Made:

Postby Nath » Mon Mar 30, 2015 12:11 am UTC

Bakemaster wrote:Kind of an odd marinade that Sarah found; it calls itself "Asian" but uses balsamic vinegar? Is that a thing?

Balsamic is a common sub for Chinkiang vinegar.

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Re: Today I Made:

Postby Bakemaster » Mon Mar 30, 2015 3:07 am UTC

Interesting. Well, the result was quite nice. One side of the cut was thicker than the other, so we got some medium and medium-well slices to eat tonight and some medium-rare to rare slices to pack away and reheat for lunch tomorrow. Seems like that should work out well? I sliced up and grilled a pineapple to go with the steak, asparagus and brown rice. One of the nicer dinners we've had in a while.
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Re: Today I Made:

Postby Kristen23 » Mon Mar 30, 2015 10:45 am UTC

Chocolate cupcake brownies

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Re: Today I Made:

Postby freezeblade » Mon Mar 30, 2015 3:25 pm UTC

Chicken Cacciatore.
Simple, tasty, one skillet.
Served with some sauteed kale (pepper flakes, salt, olive oil, garlic), and fresh baked rustic bread.
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Re: Today I Made:

Postby Mighty Jalapeno » Mon Mar 30, 2015 3:30 pm UTC

My kids now demand barbecued steak, every night. EVERY NIGHT, DAD.

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Re: Today I Made:

Postby Sandry » Mon Mar 30, 2015 4:11 pm UTC

I made breakfast tortilla thing because of that one FaiD thread about nachos. *shakes fist*

They were okay. I think the idea sounds better than it actually turns out to be. *shrug*
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Re: Today I Made:

Postby Thesh » Mon Mar 30, 2015 4:23 pm UTC

Breakfast Burritos can be pretty good. Tortilla shell, eggs, Mexican chorizo, potatoes, jack cheese, and salsa make a great combination.
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Re: Today I Made:

Postby Mighty Jalapeno » Mon Mar 30, 2015 4:26 pm UTC

And crunch up some tortilla chips right at the end for some crunch. Also a little bed of spinach or arugula won't go amiss!

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Re: Today I Made:

Postby Sandry » Mon Mar 30, 2015 6:23 pm UTC

Yeah, I don't do chorizo, but I did do spinach. It was fine, except I do my eggs over hard because I hate runny yolk and don't really like scrambled that well. It meant I sort of had a bunch of egg that was fairly discrete, which doesn't actually work that well in a nacho context. *shrug*
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Re: Today I Made:

Postby Nath » Tue Mar 31, 2015 7:59 am UTC

If you don't do chorizo because you don't eat meat, this recipe might be helpful:

http://www.seriouseats.com/2015/02/how- ... orizo.html

I'm generally suspicious of meat substitutes, but Kenji is usually pretty reliable.

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Re: Today I Made:

Postby Sandry » Tue Mar 31, 2015 4:13 pm UTC

Nath wrote:If you don't do chorizo because you don't eat meat, this recipe might be helpful:

http://www.seriouseats.com/2015/02/how- ... orizo.html

I'm generally suspicious of meat substitutes, but Kenji is usually pretty reliable.

Huh. That looks really interesting, but also like it'll take quite the concerted effort, and that I'd probably want to be certain I was having folks over and doing some big to do. I'll just file that away for later...
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Re: Today I Made:

Postby Moo » Wed Apr 01, 2015 10:12 am UTC

Yesterday I made... today I served... April Fool's cupcakes. Savoury cheese muffins topped with a mashed potato / cream cheese mix.

CheesyCupcakes.jpg


That's right, I made lurid pink mash.
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Re: Today I Made:

Postby Quercus » Wed Apr 01, 2015 10:52 am UTC

Moo wrote:Yesterday I made... today I served... April Fool's cupcakes. Savoury cheese muffins topped with a mashed potato / cream cheese mix.

CheesyCupcakes.jpg


That's right, I made lurid pink mash.


Is it wrong of me to say that I like the sound of those much more than I like actual cupcakes?


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