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how many of you guys cook??? - Page 181

post #2701 of 2812

Here's a comforting Russian dish we often have on Christmas Eve. Created originally by the operatic bass singer Feodor Shalyapin, I have made the odd modification for personal taste.

 

MUSHROOMS SHALYAPIN STYLE

Ingredients
500g chopped mushrooms
300g thin thread pasta (Tagliolini or Vermicelli)
Butter
3 chopped medium white Onions
150ml Sour Cream
500g chopped Ham
375g grated Cheese (a mixture of cheddar and mozzarella is good)
Chopped flat-leaf Parsley
Salt
Pepper

 

Instructions
1. Cook the pasta as normal and drain.
2. While the pasta is still hot, put into a baking dish, season with salt & pepper and mix with some of the butter until it coats the pasta.
3. Sauté the mushrooms and onions until soft. Season to taste.
4. Take the pan off the heat and stir the the sour cream into the mushrooms and onions.
5. Top the pasta with mushrooms, onions and sour cream.
6. Top with ham.
7. Top with cheese. You can sprinkle a little smoked paprika on top too, for colour and flavour.
8. Bake until cheese is golden and bubbling.
9. Garnish with parsley and serve.

 

Note: You can be fairly approximate with the measurements. Just layer it up, ensuring a generous proportion of toppings to pasta.

post #2702 of 2812

Now this is a lunch.  Crispy pan fried corned beef hash with Pizza Port IPA.

 

post #2703 of 2812

I was down at Borough Market this afternoon and tonight, will dine on wood pigeon stuffed with rice morcilla. Served with mashed potato and marrowfat peas.

post #2704 of 2812

Any of you guys use a sous vide machine to cook?  I recently got one and so far loving it, cooked a perfect medium rare rack of lamb last weekend.




Edited by jc9394 - 4/3/14 at 12:03pm
post #2705 of 2812

I don't have space or budget for a sous-vide machine, but sometimes do a (very) rough approximation by sealing meat and herbs in a bag, sucking as much air out as possible and poaching it in a slow cooker/crockpot. You can't get the really low temperatures, but the results can be pretty good.

post #2706 of 2812
post #2707 of 2812
Quote:
Originally Posted by jc9394 View Post
 

try the cooler method, it is pretty good.

 

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html


I don't know if that works, but if it does, it is very ingenious!

post #2708 of 2812
It does, I tried it before but you need a good cooler.
post #2709 of 2812

I did a sous vide egg over home made corned beef hash and sous vide pinto beans.

Jook with sous vide egg and baby bok choy.

 


Edited by Clayton SF - 4/3/14 at 9:20pm
post #2710 of 2812

For dinner I made ricotta cheese ravioli with a white mushroom sauce.

 

I made the ricotta cheese from fresh milk (acquired this morning), the mushrooms were grown locally and I hand-rolled out the dough myself.  

 

The raviolis were slightly too thick, however, it was quite an amazing dish and was while worth the effort.

post #2711 of 2812

Other goodies from yesterday's market trip included black pudding chorizo (nearly all gone already!) and a couple of Iberico pork steaks, to be cooked tonight. Not sure what I'll do with them, but will be researching recipes today.

post #2712 of 2812

Tonight I made a goat cheese linguine with sun dried tomatoes.

post #2713 of 2812

Well the Iberico pork steaks were more marbled than the standard item. I decided to keep it simple and not drown the flavour, so just fried it in a little rapeseed oil, adding some butter towards the end. Damn, it was tasty! More intense flavour than normal pork.

post #2714 of 2812

Prime-cut Aussie beef ribs we grilled ahead of the steaks while waiting for our SOB friends to get there, since these take a bit longer to cook, and we have to use less charcoal. Marinated overnight in palm oil, Kikkoman soy sauce, pineapple vinegar, orange soda, honey, cracked peppercorns, garlic, five-spice, curry, and a little bit of Sze Chuan sauce. Seared the meat for two minutes, then a little bit on the sides, then we let them get up to medium with the bone side down. A little chewy but really juicy and packed with flavor, but without overpowering the beef, as I let it drip for five minutes then gently wiped off excess marinade before grilling. 

Forgot to take a photo but I took a stainless steel bowl and put Kikkoman and cane vinegar in it with picked onions, added a few teaspoons of orange soda, beer, and Tabasco, then put it there on the grill to heat up. Really nice dipping sauce, but can easily overpower the beef if you really dunk in the meat.

 

 


Edited by ProtegeManiac - 4/5/14 at 9:30am
post #2715 of 2812

Another spaghetti alla puttanesca dinner.

I forgot some of it still sitting over a low-flame burner.

The results, after 20 minutes, were wonderful.

At least 10 better in flavor and 2x the intensity.

The crushed tomatoes were reduced to a nice thickness.

 

This is before the reduction. I ate the second helping before

photographing it.

 

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