Which Cooking Are You?

[n_maher]

Another round of Fondant Potatoes.

 

 

[swt61]

I'm going to attempt a French Tian, because it looks and sounds incredible. 

I'm carmelizing the onions ahead of time, but will start the veg prep later.

 

[swt61]

The layer of caramelized onions underneath the zucchini, summer squash and tomatoes is kind of the surprise of this dish. Can't wait to tuck in, but it's lava hot ATM.

[swt61]

Absolutely delicious!

This will immediately be put into my repertoire. This dish would probably be very good with just the squash and tomatoes. But the caramelized onions add such a depth of flavor. I may try a little balsamic vinegar next time, as I think it would pair very well.

[shellylh]

Looks awesome, Steve!

[Grahame]

A colorful Thai green curry

[Voltron]

No bananas?

[Grahame]

2 minutes ago, Voltron said:

No bananas?

Yes, we have no bananas today, 

with a green curry - Bananas go with Indian Curries, not Thai Curries.

 

[n_maher]

Fall is upon us, so chili verde.

Not pictured, another entire pan of peppers.

[Voltron]

When I read this recipe, I thought of you and your chile verde and enchilada habits and how it would meld them. I'm going to try it with chicken but pork would work too...

https://www.seriouseats.com/the-best-chicken-enchiladas-recipe?hid=afbcd5ec2924e6f4f4e9ae4ec9315e2afffcdd9a&did=10340377-20230923&utm_source=seriouseats&utm_medium=email&utm_campaign=serious-eats_newsletter&utm_content=092323&lctg=afbcd5ec2924e6f4f4e9ae4ec9315e2afffcdd9a

 

[n_maher]

You'd have to be very careful with that recipe as too much pepper skin will make them very bitter. I left the skins on once and the chili was nowhere near as good.  Would take quite a bit of "to taste" type manipulation to be good but very well might be worth it.  And pork enchiladas verde are one of my favorite things that I do not make myself.  I should change that. 

[Voltron]

The recipe says to remove the skin and suggests doing it in water or stock that gets strained and used in cooking. I was confused at first, but I think it's meant to be removed and tossed.

[Dusty Chalk]

2 hours ago, n_maher said:

Fall is upon us, so chili verde.

Not pictured, another entire pan of peppers.

How does that work?  You roast the ingredients first, then mix 'em?

[n_maher]

1 hour ago, Dusty Chalk said:

How does that work?  You roast the ingredients first, then mix 'em?

Broil to char for everything pictured and also the peppers, peel the peppers after charring, add that all to a crock pot and use an immersion blender to mix. Add a cup or two of chicken stock.

I also pan fry cubed pork (salted and peppered and dredged in flour) and add that. 

I then let the whole mess cook for at least six hours or so.

 

2 hours ago, Voltron said:

The recipe says to remove the skin and suggests doing it in water or stock that gets strained and used in cooking. I was confused at first, but I think it's meant to be removed and tossed.

There is definitely mention of reincorporation, I may have to try that out to see if you can get some additional flavor without unpleasant bitterness.

[swt61]

4 hours ago, n_maher said:

You'd have to be very careful with that recipe as too much pepper skin will make them very bitter. I left the skins on once and the chili was nowhere near as good.  Would take quite a bit of "to taste" type manipulation to be good but very well might be worth it.  And pork enchiladas verde are one of my favorite things that I do not make myself.  I should change that. 

My parents owned a Mexican restaurant in Anchorage for a short time while I was growing up. 

The Chili Verde we served at that restaurant was pork based. But it was very different from almost all other Chili Verde I've ever had, by necessity. 

At that time in the 70's, tomatillos were not available in Alaska. So the previous owner of the restaurant developed a recipe where the 'Verde' was greens based. I think it was a combination of mustard and collard greens. It sounds weird, but it was actually delicious. In fact I still crave it all the time, with no way to quench that craving, as the recipe has been lost for decades now.

I just think it's kind of interesting that a complete re-thinking of a popular recipe out of need could develop a very different, but equally delicious variant. 

[Grahame]

Chicken curry, on an AGA!

[Grahame]

Done!

[n_maher]

Decided to try my hand at chicken parm.

Pan friend, panko crusted thin chicken breasts, on the grill side burner to limit indoor mess. 

Always better by sunset light.

Baked with homemade tomato sauce with mozzarella and parmesan cheese.

One cutlet was left cheese free for Lily who claims that she's becoming lactose intolerant. All agreed that it was excellent.  

 

[shellylh]

Looks excellent.

[tyrion]

[Voltron]

Another cheesey buldak. 

[swt61]

Which was delicious!

[swt61]

Earlier I made poached eggs, home fries w/onions, sausage and toast.

I have silicone cups for poaching eggs that work very well.

[swt61]

Made a small batch of chili in my 8 qt. enamled dutch oven.

Just a Texan sized batch, as apposed to an Alaskan sized batch, which would of course be well over twice the size. 😉

Texan's be damned I like beans in my chili!

But being the offspring of Texan parents, there are Fritos and cheese under the chili in my bowl. And I like a dollop of sour cream.

[swt61]

I still have a lot of chili left, so...

I'm normally not a big fan of American cheese, but for chili and grilled cheese sandwiches, it's so melty.