What's cookin', good lookin'?

[midwestyankee]

They came out great! (*^◯^*) I was worried about the dough consistency, but read some comments and found that was how they should be. They baked up just like they were supposed to.

Definitely a science (o_o) and I was never good at science. I would have loved for someone to teach me these things.

Terrific!

 

[respeito]

I made mashed potatoes tonight with just potatoes, salt, pepper and yogurt. It was soooooo good!! Much tastier than using milk or cream and butter! I'm a forever convert at this point.

i only do this a few times a year because of what's in it, but i've used cream cheese (with butter, half and half, salt & pepper). i was skeptical at first, and was pleasantly surprised. i'd like to use mascarpone one day, but yogurt is much cheaper. i'll have to try that the next time i make mashed potatoes.

also, if you ever have some green onions on hand that you need to use up, you can chop them and add them to the potatoes to make irish champ. i came across that dish by accident when i was looking for a good colcannon recipe.

 

[desertslave]

Decadent Mashed Potatoes

Okay, anyone here who is counting calories, just skip this post. I don't make this often, but when I do everyone in the house is thrilled.

8-10 Yukon gold potatoes
1/2 cup cream
4-6 ounces Huntsman* cheese
Salt & Pepper to taste

Quarter the potatoes and boil them until fork tender
Drain and place in a bowl large enough for vigorous stirring
Mash until moderately broken down
Stir in cream, salt & pepper and mash until fairly smooth
Cube up cheese, and reserve 1/4 of the pieces
Stir remaining cheese into potatoes and transfer to a souffle-style baking dish
Top with remaining cheese
Bake for 40 minutes at 350F

*Huntsman is a glorious layered cheese with Cheshire and Stilton. The mix is incredible.

 

[midwestyankee]

Okay, anyone here who is counting calories, just skip this post. I don't make this often, but when I do everyone in the house is thrilled.

8-10 Yukon gold potatoes
1/2 cup cream
4-6 ounces Huntsman* cheese
Salt & Pepper to taste

Quarter the potatoes and boil them until fork tender
Drain and place in a bowl large enough for vigorous stirring
Mash until moderately broken down
Stir in cream, salt & pepper and mash until fairly smooth
Cube up cheese, and reserve 1/4 of the pieces
Stir remaining cheese into potatoes and transfer to a souffle-style baking dish
Top with remaining cheese
Bake for 40 minutes at 350F

*Huntsman is a glorious layered cheese with Cheshire and Stilton. The mix is incredible.

Looks very, very tasty. What's Huntsman's cheese - is it a style of cheese or a brand?

 

[Collar_N_Cuffs]

i only do this a few times a year because of what's in it, but i've used cream cheese (with butter, half and half, salt & pepper). i was skeptical at first, and was pleasantly surprised. i'd like to use mascarpone one day, but yogurt is much cheaper. i'll have to try that the next time i make mashed potatoes.

also, if you ever have some green onions on hand that you need to use up, you can chop them and add them to the potatoes to make irish champ. i came across that dish by accident when i was looking for a good colcannon recipe.

That does sound good! I made bubble and squeak with the leftovers

And tonight I'm making some chicken stock. Threw some beet peels in, and the color is so beautiful! Can't wait to taste this batch!!

 

[Typeropewalker]

Tonight it was pasta carbonara. Rich, creamy and delicious.
Two gin martinis make a perfect side dish!

 

[Vixandra]

Rapid rise cheddar rye bread, chicken potato soup and salted caramel brownies.

 

[seela]

It's a home alone weekend for me again.

Beet soup.
Chickpea and red lentil curry.
Eggplant and goat cheese casserole.

And a steady flow of Runeberg torte and red wine.

All weekend long.

 

[Collar_N_Cuffs]

It's a home alone weekend for me again.

Beet soup.
Chickpea and red lentil curry.
Eggplant and goat cheese casserole.

And a steady flow of Runeberg torte and red wine.

All weekend long.

Ooooh!! Can I come over?? I'll bring my beet infused chicken stock for the soup

 

[seela]

Ooooh!! Can I come over?? I'll bring my beet infused chicken stock for the soup

Sure. But no chicken in my soup, please.

 

[Collar_N_Cuffs]

Sure. But no chicken in my soup, please.

Yeah, I should have figured that out earlier... But my best friend is vegetarian, and I am so used to eating largely vegetarian that it doesn't seem odd or out of place to me when somebody isn't eating meat - it doesn't even hit my radar

Ok, I'll make another batch tomorrow, vegetable broth, a beautiful sunrise rose

 

[Collar_N_Cuffs]

And tonight I'm making some chicken stock. Threw some beet peels in, and the color is so beautiful! Can't wait to taste this batch!!

Used the stock last night to make soup. Roasted veggies, wilted greens, and a few shavings of cheese. I couldn't stop myself from saying "mmmmMMmmmmmmm" every time I took a spoonful And the color was gorgeous too!!

 

[Collar_N_Cuffs]

Breakfast of French toast with two breads. One was a sourdough loaf, and the other was from a German bakery, it starts with a K and has a little bit of potato added to the dough, can't remember the name... dredged in egg spiked with spiced rum, pan fried in coconut oil and topped with blueberry syrup. Scrambled eggs with fresh thyme. Fresh fruit with honey. Pineapple, apple, ginger juice (fresh pineapples are only $2 here!). Followed by coffee and brownies. I love brunch, as it's the only time I have dessert after breakfast

https://40.media.tumblr.com/144bed510e9936422e584cd690097458/tumblr_njgsahrSwm1ttoj3bo1_400.jpg

 

[respeito]

(kind of) chicken kare udon

'kind of' because i didn't have any udon noodles, i used linguine but it looks like the author of the blog i found the recipe on used linguine as well. you can use tofu for a meatless version.

http://i166.photobucket.com/albums/u103/nsidemymind/c3632fa5-40dc-42a3-9b00-9140eaee2eb6_zps258cf4af.jpg

http://i166.photobucket.com/albums/u103/nsidemymind/2374c808-7ee6-47c3-a9d8-c95ba6f32021_zps85daf203.jpg

http://i166.photobucket.com/albums/u103/nsidemymind/bd43184d-3018-4fdf-9d7c-94b06886b5a6_zps39feeac0.jpg

 

[Collar_N_Cuffs]

'kind of' because i didn't have any udon noodles, i used linguine but it looks like the author of the blog i found the recipe on used linguine as well. you can use tofu for a meatless version.

http://i166.photobucket.com/albums/u103/nsidemymind/bd43184d-3018-4fdf-9d7c-94b06886b5a6_zps39feeac0.jpg

That looks yummy Respe!! Does it have veggie or chicken broth, or was the broth made with the soup?

 

[respeito]

That looks yummy Respe!! Does it have veggie or chicken broth, or was the broth made with the soup?

good morning, Collar_N_Cuffs.

the recipe called for vegetable broth (made with the soup along with curry roux). i used a whole can of low sodium vegetable broth [and thinned it out with water in the end] because i've never cooked with curry roux before and was concerned about the salt content; the commercial curry roux contains msg, but you can always make your own.

here's the recipe: http://www.partial-ingredients.com/archives/2951

i know you can't tell from my poor photo, but my broth was dark just like the author's photo.

 

[MeekMe]

good morning, Collar_N_Cuffs.

the recipe called for vegetable broth (made with the soup along with curry roux). i used a whole can of low sodium vegetable broth [and thinned it out with water in the end] because i've never cooked with curry roux before and was concerned about the salt content; the commercial curry roux contains msg, but you can always make your own.

here's the recipe: http://www.partial-ingredients.com/archives/2951

i know you can't tell from my poor photo, but my broth was dark just like the author's photo.

Curry roux makes life so much easier. I keep it around for easy meals. I also make my own and use a tsp of instant coffee along with some other flavors to give it a distinctly Japanese curry flavor.

I like to use leftover curry to make kare udon. I just thin it with dashi, add a sliced hard boiled egg and enjoy.

If you're concerened about msg (it's not the devil everyone thinks it is) there are brands that offer no msg.

 

[respeito]

Curry roux makes life so much easier. I keep it around for easy meals. I also make my own and use a tsp of instant coffee along with some other flavors to give it a distinctly Japanese curry flavor.

I like to use leftover curry to make kare udon. I just thin it with dashi, add a sliced hard boiled egg and enjoy.

If you're concerened about msg (it's not the devil everyone thinks it is) there are brands that offer no msg.

So you can use curry roux for just about any dish, not necessarily Japanese cuisine? That's good to know and I'll have to do some digging around to see what other dishes I can make with it. Mine came in a big block that I cut into eight [smaller] chunks and I'll be happy to know that it won't go to waste or anything.

 

[IrisAlthea]

Curry roux makes life so much easier. I keep it around for easy meals. I also make my own and use a tsp of instant coffee along with some other flavors to give it a distinctly Japanese curry flavor.

I like to use leftover curry to make kare udon. I just thin it with dashi, add a sliced hard boiled egg and enjoy.

If you're concerened about msg (it's not the devil everyone thinks it is) there are brands that offer no msg.

Is this a roux with added currypowder or with other powdered spices that would normally be included in curry powder?
If so it's not that hard to make from scratch and will keep well in the freezer.

 

[MeekMe]

So you can use curry roux for just about any dish, not necessarily Japanese cuisine? That's good to know and I'll have to do some digging around to see what other dishes I can make with it. Mine came in a big block that I cut into eight [smaller] chunks and I'll be happy to know that it won't go to waste or anything.

Well, I wouldn't use Japanese style curry roux for anything other than Japanese dishes that call for that kind of curry. I use the roux to make curry, if we have leftovers I thin the curry to make kare (curry) udon. Sometimes I'll make fried pork cutlets and ladle the curry over top for kare katsu. If you want to, there are recipes for kare pan which is bread stuffed with curry and fried (my favorite).

Is this a roux with added currypowder or with other powdered spices that would normally be included in curry powder?
If so it's not that hard to make from scratch and will keep well in the freezer.

It uses curry powder but has other favors. Japanese curry is an adopted version of British curry that was adopted from Indian curry. The roux is very easy to make, but I never considered making enough to freeze. Perhaps I will look into that. Do you think an ice cube tray would be good? Make individual blocks to use when needed?

 

[respeito]

from the few sites i looked into, the roux freezes really well and your idea of using an ice tray is an excellent one. i would (and did after chopping mine up) use a ziploc baggie to store them in.

 

[IrisAlthea]

Well, I wouldn't use Japanese style curry roux for anything other than Japanese dishes that call for that kind of curry. I use the roux to make curry, if we have leftovers I thin the curry to make kare (curry) udon. Sometimes I'll make fried pork cutlets and ladle the curry over top for kare katsu. If you want to, there are recipes for kare pan which is bread stuffed with curry and fried (my favorite).



It uses curry powder but has other favors. Japanese curry is an adopted version of British curry that was adopted from Indian curry. The roux is very easy to make, but I never considered making enough to freeze. Perhaps I will look into that. Do you think an ice cube tray would be good? Make individual blocks to use when needed?

Yup, ice cube tray works fine for non-curry roux at least.
I've mostly used muffin paper cups though. If you put them on a tray in the freezer, you can put them in zip lock bags when they are deep frozen.

 

[Collar_N_Cuffs]

Yup, ice cube tray works fine for non-curry roux at least.
I've mostly used muffin paper cups though. If you put them on a tray in the freezer, you can put them in zip lock bags when they are deep frozen.

Yes, or vacuum packed after they are individually frozen, as this item could be a long term freeze... Unless you are Meeks

 

[MeekMe]

Good ideas for the roux! (^-^)

Tonight's dinner was daikon to konnyaku no nimono, hourensou no ohitashi, rice and miso soup. Really simple vegetable meal. It was light and refreshing.

 

[seela]

I made mole poblano for the first time. I love clove so I was a little bit too heavy handed with it, but otherwise the sauce turned out good. Worth the effort. Next time I'll add more chili, now I only used ancho and pasilla and a little bit of powdered chipotle. I'll see about finding mulato for the next batch, because lots of recipes I skimmed through seemed to have that as well.