What did you cook today?

Share your culinary creations, recipes, food knowledge, restaurant recommendations, etc.
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ronnie_suburban
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Re: What did you cook today?

Post by ronnie_suburban »

Altadan wrote:
Tue Jul 28, 2020 12:36 pm
I had a second go at the Italian style meatballs.
They're as tasty as they are simple . . .

Break some fresh mozzarella over it, and serve
These look great, Dan. Love the fresh mozzarella at the end. Nice stuff!
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Re: What did you cook today?

Post by ronnie_suburban »

I've been making Yogurt & Turmeric-Marinated Chicken for so long, we actually call it yellow chicken because when my son was little, that's what he called it. Well, now that he's 23, he still calls it that and says that it's his favorite of my grilled chicken tricks. :D

It actually ended up being a yellow dinner kind of night . . .

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Shallots & Konosuke HD2 Petty, 120mm, ebony
Prepping the shallots for rice.

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Grilling Indirect
I put this on pretty wet, right from the cold, 24-hour marinade ziploc. So, even though it was a hot fire and a still night, it took closer to 25 minutes than the usual 20.

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Plated Up
The chicken crisped up nicely. With Rice-A-Phoney (basmati rice, sauteed shallots & garlic, butter-toasted orzo, touch of turmeric) and leftover bacony broccoli. Overall, a tasty and easy dinner.
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Jeff B
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Re: What did you cook today?

Post by Jeff B »

That is my kinda meal right there!
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.

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Re: What did you cook today?

Post by ronnie_suburban »

Altadan wrote:
Tue Jul 28, 2020 12:36 pm
ronnie_suburban wrote:
Tue Jul 28, 2020 11:03 am
Altadan wrote:
Tue Jul 28, 2020 12:29 am


I'll pm you the whole thing so you can try, tweak, and take over 😎
LOL - thanks. Don't know about taking over but if you send it, I'll cook it! :lol:
Please excuse me! after "try" and "tweak" I just couldn't resist the urge to alliterate... :roll: :mrgreen: Please forgive me! :lol:
Hahaha . . . no forgiveness needed. Thank you, for sending over the recipe. This was a fun project . . .

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Dough Mise
Not my usual arsenal but at least I had the sesame seeds on hand. ;) A friend who bakes gave me the flours. Some of each of these, plus some water, salt, baking powder and an egg went into the food processor until the dough came together in a "ball." The recipe calls for 1T of psyllium husk powder, so I gave that item a quick buzz in the spice grinder before I measured and incorporated it.

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Rolling The Dough
After the dough formed, I cheated a bit by rolling it out on a piece of parchment paper that I'd cut out to fit the inside of my springform pan. I cannot remember where I got this little dual roller but I've had it for at least 25 years and it's quite useful. The beveled side is especially convenient in round pans.

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Placing The Dough
Once I rolled the dough out, I picked up the entire round of parchment paper and placed it in the pan. And from there I tried to even the dough out in the pan, doing my best to create an edge. The dough probably would have benefited from 30-60 minutes in the fridge before rolling.

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Docking The Dough
A few pokes with a fork are suggested before blind-baking the dough for 10-15 minutes.

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Blind-Baked Dough
Even though I baked it for 15 minutes, as you can see, the color didn't change much.

Next, it was on to the filling . . .

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Onions & Konosuke HD2 Western, 210mm
I bought this knife used from salemj and that man takes care of his knifes. This was so sharp, it repeatedly stuck in the grains of my board.

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Basil & Bob Kramer Chef Knife
After last week's cilantro 'puree' debacle, I put an edge on this rocker and the basil cut into nice, dry pieces. Basil is not actually in the recipe but our plants are thriving and it seemed appropriate enough to include some.

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Ground Beef
~2 pounds of Step 1, 80/20 from WF. My butcher does better but WF is much closer to home. :D

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Beef Cooking
The recipe says to saute the onions and garlic first but I thought it made more sense to sear the beef first and cook the onions and garlic once some fat had rendered out.

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Tomato Paste
I used the end of a can I'd opened a few days ago. Not sure if it was more or less than the 4T the recipe called for but I think it was close. To this, per the recipe, I eventually added a bit of water, oregano, salt and pepper.

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Filling Cooked
I let it simmer for about 15 minutes until most of the moisture had cooked down. After that, I added the basil.

Now, on to the topping . . .

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Cheeses
Recipe calls for about 200g of grated cheese and 225g of cottage cheese mixed together. I know there was some fontinella in my grated cheese blend but the rest were unmarked in my fridge, so exactly what I grated up will forever remain a mystery. 8-)

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Building The Pie
First, the beef mixture went on top of the par-baked crust in the springform pan. I packed it loosely but evenly. My crust didn't have much of an edge and I was concerned that once this was baked and unringed, it would collapse in an instant beef avalanche.

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Building The Pie
Next, the cheese mixture went on top of the beef. Again, I packed evenly and not too firmly. Then, into the oven at 350F for 30-40 minutes.

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Baked Keto Meat Pie
I let this bake for about 35 minutes, after which I switched to broil for about 4 minutes to brown the top.

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Unringed Keto Meat Pie
This was quite a dramatic moment because unexpectedly, the pie held together beautifully. I probably should have greased the inside of the ring because it stuck a bit to the topping. I was able to release it by carefully circling with a paring knife.

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Pie's Edge
Structural integrity? Check! :lol: Rendered fat? Yeah, we've got that, too!

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Slice & Salad
This was really tasty. The family loved it, too. Next time, I'll probably eliminate the coconut flour and make up the difference with additional almond flour. I thought the slight but noticeable coconut aroma it brought to the dish was a bit distracting. Considering all the other flavors here, it seemed out of place. Other than that, I wouldn't change a thing. I really enjoyed cooking out of my comfort zone. Thank you Dan, for posting about this one. I may have gone up a level today. :geek:
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Altadan
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Re: What did you cook today?

Post by Altadan »

YES!

Going up a level, as you say, is what I've been feeling throughout this experiment in regime-change :D

All these past two weeks I've been wearing a long-face for having cooking out of my (Mediterranean, balanced, oiled) comfort zone (and straight into my wife's Helvetic, buttered, creamy one! :P)

Beautiful step by step presentation. Hats off! :ugeek:
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld

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Re: What did you cook today?

Post by ronnie_suburban »

Altadan wrote:
Thu Jul 30, 2020 12:41 am
All these past two weeks I've been wearing a long-face for having cooking out of my (Mediterranean, balanced, oiled) comfort zone (and straight into my wife's Helvetic, buttered, creamy one! :P)
Yeah, keto/low-carb cooking can really feel counter-intuitive, so I can imagine this has been an abrupt transition for you. Even for me, a card-carrying Hedonista, there was a moment of involuntary elbow lock when I was heaping that nearly-a-pound-of-cheese mixture on top of the two pounds of beef in the springform pan. The dish is, not surprisingly, really filling. The version of the recipe you shared was for a 6-portion pie. Going in, I was considering doubling it. Wow, am I glad I didn't! The three of us shared half the pie and each had a salad. I was so full, I didn't even have a cookie later in the evening! :D
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Re: What did you cook today?

Post by Kalaeb »

What is in your cheese mixture.? Looks good, going to have to try that for the fan.

(I told my wife I needed a Kramer to cook it)

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Re: What did you cook today?

Post by ronnie_suburban »

Kalaeb wrote:
Thu Jul 30, 2020 5:37 pm
What is in your cheese mixture.? Looks good, going to have to try that for the fan.

(I told my wife I needed a Kramer to cook it)
Haha! :lol: . . . let us know how that negotiation goes! On the cheese, I'm not entirely sure. I had a bunch of unlabeled nuggets in the fridge and I just kept grating until I got to 225g. There was definitely some fontinella in there and maybe some emmental, too. The recipe doesn't call for anything specific, so I'd say just use whatever you like and have on hand. Considering the flavor set, something parmesan or asiago-like might work well. The grated cheese gets mixed with 200g of cottage cheese to form the topping.

I'm not sure but I think I backed into another keto-friendly dinner tonight, though this one required fewer steps than last night's Keto Meat Pie . . .

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Golden Oyster Mushrooms
I was very fortunate to get ahold of some beautiful, locally-foraged golden oyster mushrooms.

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Sauteed Golden Oyster Mushrooms
This was super quick . . . brief, high heat in evoo/butter with one tiny clove of crushed garlic, salt and pepper. They were ready in moments, with a delicious, meaty flavor.

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Hanger Steaks & Little Baby Zucchinis
I'm still gearing up to make LaVieestBelle's Zucchini-summer squash-scallion pancakes but these little guys were just too cute to do anything but cook them whole.

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Little Baby Zucchinis
Evoo, salt and pepper . . . grilled for about 10 minutes, covered, on the indirect side. Definitely a lazy prep but it worked out nicely. They were tender and a bit sweet but not mushy at all.

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Hanger Steak & Moritaka AS Gyuto, 210mm
A 10-minute rest and then on to slicing.

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Plated Up
Hanger Steak, Baby Zucchini and Golden Oyster Mushrooms.
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Altadan
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Re: What did you cook today?

Post by Altadan »

ronnie_suburban wrote:
Thu Jul 30, 2020 8:26 pm

I'm not sure but I think I backed into another keto-friendly dinner tonight, though this one required fewer steps than last night's Keto Meat Pie . . .

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Sauteed Golden Oyster Mushrooms
This was super quick . . . brief, high heat in evoo/butter with one tiny clove of crushed garlic, salt and pepper. They were ready in moments, with a delicious, meaty flavor.
I think we hit the same wave here, Ronnie. This looks almost identical to what I cooked for lunch yesterday. Depending on what you'd consider "local," I had some white oyster shrooms from about... 30 miles away ;) I've never dealt with such, and I'm a real novice (not even) when it comes to mushrooms. I figured I may as well throw them in the pan following the eye-of-rib steaklettes I made. Turned out yum! Got it's fat, butter, salt and pepper direct from the pan (with a dullup of water to helpo release stuff), and wow. But no photos :roll:

The other night I had still more beef to cook through, yet another mock tender, but this time a slow cooked braise.
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Garam masala mock tender

I mixed my own spices with abandon, added some evoo and heated up in pan before pouring the stuff direct on the meat. The recipe was designed for an 8hour slow-cooker, on nothing but a bed of onions. I opted for a Dutch oven, extra onion, and some cherry toms, just to add liquid.
Into the oven at 130C for four hours, and.... Voila.
IMG_20200730_175838841 (1).jpg
Shredded and flavorful

Both meat and onion took in the spice-mix very well.
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Keto friendly tortillas

Courtesy of wife. Turned out great. Ronnie, you might wanna try these too 😎😎 she did comment that those did take some more work.
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Re: What did you cook today?

Post by Jeff B »

Dueling Dan and Ronnie. :D You guys have really elevated this thread, love checking out your daily treats! :ugeek:
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.

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Re: What did you cook today?

Post by KetchupKing »

awww mannnnnn, I didn't know this thread was poppin like this haha. I've been cooking like everyday(of my days off) and have pictures of final stuff, but not like mid prep and knife action and all haha. This should be fun to document dinners now mid cooking. stay tuned :lol:

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Re: What did you cook today?

Post by Mike9 »

Did Slouvaki yesterday, but the dish of the day was . . .

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And oh my was it good - EVOO, leek, garlic, peperoncino, zucchini, white wine (I boil mine off), tomatoes, parsley, salt and little neck clams. Served with a crisp toasted sourdough bread - a heavenly sopping tool.

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Re: What did you cook today?

Post by ronnie_suburban »

Pickle update: Day 14 and they're done . . .

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Jarred Russian Dills

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Russian Dills, Hot Pepper & Garlic

I'm very pleased with the outcome. Flavor is great, with perfect amounts of dill and garlic, low-moderate heat, bold fermentation and crunchy texture. I made a spicy Virgin Mary this afternoon, just because it seemed like the perfect use for some of the extra pickle juice. :)
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Re: What did you cook today?

Post by bruin »

Love to see a nice cloudy brine. They look great

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Re: What did you cook today?

Post by ronnie_suburban »

Leftovers breakfast . . .

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Oyster Mushroom, Sauteed Onion, Provolone & Swiss Omelet

Mushrooms, onions and sausages were all left over from meals I made earlier in the week. Still grating away at a couple of chunks of cheese that have been around for a while, too. Feels good to use this stuff up before it disappears into the back-of-the-fridge abyss forever. :)
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Re: What did you cook today?

Post by ronnie_suburban »

After completing a few non-culinary projects around the house, I started feeling lazy at the end of the afternoon, so I went with this dinner instead of the one I had originally envisioned, which would have taken considerably more time and effort. So, while it wasn't exactly Groundhog's Day it felt a bit like Coronatime Grilled Chicken, Sauteed Mushroom and Corn on the Cob Dinner #1,237 . . .

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Creminis & Anryu Blue #2 Hammered Gyuto, 210mm
I'm not normally a fan of oval handles but this one feels good and locks nicely into my hand even when it's a bit wet. It's a very recent acquisition, so I'm looking forward to spending more time with it.

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Creminis
As is tradition, sauteed with garlic, homemade demiglace and red wine. Garnished with chives.

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Chicken Thighs Grilling
Many thighs (the wife wanted ample leftovers this week) and a relatively small fire, these took about 27 minutes covered on the indirect side. :shock: This was more than enough for all of us and then . . . lunches for the rest of the week (but hopefully, not for me! :D)

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Plated Up
With buttered, Mirai bi-color sweet corn (yay, Illinois! :)) and creminis. I do love that instant-potted corn. Two minutes on high pressure and you're unlocking one of the best uses of the device.
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Re: What did you cook today?

Post by XexoX »

Looks great Mr. Suburban.
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Re: What did you cook today?

Post by TheLegalRazor »

Tandoori chicken. Marinated 24 hours in yogurt and seasonings. I don't have a tandoor clay oven, so I improvise using indirect heat in a closed grill.

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Re: What did you cook today?

Post by Mowgface »

@ronnie_suburban

I like your "1 knife, 1 task" method you got going. Gets you through the rotation in a fraction of the time! haha

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Re: What did you cook today?

Post by Jeff B »

Ronnie we need to have your screen name changed to "Chicken Thigh." :D Looks tasty dude!

And @Xexox, if you call somebody "Mr." again we are going to have to consider banning you. We are not that formal around here. :P
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.

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