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I'll be spatchcocking a couple chickens, today. And roasting them in the smoker.
 
Cornbread Muffin tops ( from scratch, bacon fat instead of butter). Hot, greasy and the taste of bacon.

http://i1068.photobucket.com/albums/u450/chrisbbg1970/My%20Pic%20thread/Strudle%20amp%20cornbread_zpsrihrxequ.jpg

http://i1068.photobucket.com/albums/u450/chrisbbg1970/My%20Pic%20thread/Reward%20for%20the%20cook_zpsmbnyaaxd.jpg

Because Yossi put it in my mind yesterday, Butter, wildflower honey and a dash of cayenne pepper on top.

http://i1068.photobucket.com/albums/u450/chrisbbg1970/My%20Pic%20thread/Spinach%20amp%20Ricotta_zpsq4h6jnow.jpg

Spinach & Ricotta strudel, out of a box but still a tasty lunch.
 
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Moroccan style Cottage pie with a sweet potato mash on top.
 
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snugglestruggle said:
Because Yossi put it in my mind yesterday, Butter, wildflower honey and a dash of cayenne pepper on top.

Spinach & Ricotta strudel, out of a box but still a tasty lunch.
Click to expand...

Duuuude, I made cornbread last night, because I got such a craving for it.

And the spinach/ricotta strudel looks really good.
 
a fajita torta from my friend's place in town.
it was chock full of picked jalapeños tonight.

more than normal. i ate half and picked half.

i love the juice.
 
Collar_N_Cuffs said:
Question: I was given some really lovely vanilla extract. Does anyone have any good recipes to showcase it?
Click to expand...
I didn't see any responses to your question here, so I'm going to stick my face all up in it. ;)
What kind of vanilla did you get?! Exciting!

Disclaimer: I love chocolate and am completely devoted to chocolate-type recipes. However, I always use good vanilla because I can always tell the difference, especially since chocolate chip cookies and blondies are my jam. It sounds like you might want a recipe where vanilla is a big star instead of a really strong support, sooooooo, follow me here:

I made this cake for Thanksgiving last year, and I fucking hated it. I am still ashamed of it.
Whaaaaa?
I know.
Follow me.
Before I added the damn pistachio paste, it was THE most delicious vanilla cake I've ever tasted. I could have bathed in that batter. I have solemnly sworn to make that cake again without pistachio in it because I still think it will be amazing.

I used excellent butter: Kerrygold
Really good vanilla: Nielsen-Massey Madagascar Bourbon pure vanilla extract
And I subbed 1/2-3/4 cup of vanilla sugar.
I would still make chocolate frosting, but that's just me.

If that isn't what you're after, I've been mentally lusting over this recipe and cookbook for some time as well: Haunted by the Twinkie Cake/Pure Vanilla.
But I like a good Twinkie. And I think a homemade Twinkie with good ingredients could really be a great Twinkie.

If you're leaning in another direction, do tell (especially if you want chocolate suggestions)!
 
bluebell said:
I didn't see any responses to your question here, so I'm going to stick my face all up in it. ;)
What kind of vanilla did you get?! Exciting!

Disclaimer: I love chocolate and am completely devoted to chocolate-type recipes. However, I always use good vanilla because I can always tell the difference, especially since chocolate chip cookies and blondies are my jam. It sounds like you might want a recipe where vanilla is a big star instead of a really strong support, sooooooo, follow me here:

I made this cake for Thanksgiving last year, and I fucking hated it. I am still ashamed of it.
Whaaaaa?
I know.
Follow me.
Before I added the damn pistachio paste, it was THE most delicious vanilla cake I've ever tasted. I could have bathed in that batter. I have solemnly sworn to make that cake again without pistachio in it because I still think it will be amazing.

I used excellent butter: Kerrygold
Really good vanilla: Nielsen-Massey Madagascar Bourbon pure vanilla extract
And I subbed 1/2-3/4 cup of vanilla sugar.
I would still make chocolate frosting, but that's just me.

If that isn't what you're after, I've been mentally lusting over this recipe and cookbook for some time as well: Haunted by the Twinkie Cake/Pure Vanilla.
But I like a good Twinkie. And I think a homemade Twinkie with good ingredients could really be a great Twinkie.

If you're leaning in another direction, do tell (especially if you want chocolate suggestions)!
Click to expand...

I did get a few suggestions, but these are most welcome! I will definitely try the vanilla cake, sans pistachio paste. A chocolate icing sounds great to me. I like dark chocolate, and favour a ganache recipe utilizing semi sweet baking chocolate. I think a vanilla cake with vanilla icing would not do for me :D And regardless, as I eat about one cake every three months or so, it will be a while!

As to the Twinkie recipe, I will have to check it out when I have some time. If it requires a specialized Twinkie pan I probably won't be buying one. And my vanilla is some homemade from a friend. It came out seriously.. Well I don't know what to call it, other than the truest I have ever tasted.

As I have a huge bottle of the stuff, please do feel free to suggest anything else, chocolate included :)
 
(Slightly) creamy mushroom and bacon with pasta tonight.

3 kinds of mushrooms: brown, white buttons, and a - omg I don't know what you might call it - a bunched mass of layered grey 'leaves' - like a cloud.
bacon pieces fried to a crisp. chopped garlic. a little milk (no cream, but works just as well). Sprinkled with chopped parsley and lightly tossed together. Dropped some chunks of Cheddar cheese on top. Delicious and so fast to make.
 
Collar_N_Cuffs said:
I did get a few suggestions, but these are most welcome! I will definitely try the vanilla cake, sans pistachio paste. A chocolate icing sounds great to me. I like dark chocolate, and favour a ganache recipe utilizing semi sweet baking chocolate. I think a vanilla cake with vanilla icing would not do for me :D And regardless, as I eat about one cake every three months or so, it will be a while!

As to the Twinkie recipe, I will have to check it out when I have some time. If it requires a specialized Twinkie pan I probably won't be buying one. And my vanilla is some homemade from a friend. It came out seriously.. Well I don't know what to call it, other than the truest I have ever tasted.

As I have a huge bottle of the stuff, please do feel free to suggest anything else, chocolate included :)
Click to expand...
No special pan needed! It's more of a Twinkie bundt, though I'm sure you could use a different pan if you wanted to, I think it's pretty open to interpretation. I know it's probably not everyone's cuppa, but the cookbook also looks lovely.

If you do try the cake, please do post your thoughts, good or bad!

Here is one I've made a zillion times: One Pan Skillet Cookie
It always comes out perfectly, and I've used smaller skillets and bigger skillets.

I've made this Nutella pound cake/bread many times as well: Nutella Bread.
It's always delicious.

Another one I love is Ina Garten's Brownie Pudding.
I think I used 5 large eggs instead of 4 extra large eggs, I also used vanilla extract instead of the vanilla bean. I omitted the liqueur because I want chocolate-flavored chocolate (haha), but I'm sure it's delicious either way.

I shall now shut up. Thank you for reading. :rose:
 
Earlier this week I made some bitchin' chicken burgers, and they were a little work, but the good thing is it can all be done in multiple steps over multiple days.

I roasted some pre-cut/cubed butternut squash with olive oil, s&p, and garlic powder, let it cool (used about 1 cup in the burgers).
Sauteed 8 oz. of diced button mushrooms in butter and olive oil until they were firm and crisp, let them cool.
Cooked diced onion and the cold butternut squash cubes on the stovetop for some more crispy texture, let those cool.
Mixed it all with 1 lb. ground chicken, and folded in some butter-poached garlic to keep the chicken moist as it cooked.

I couldn't cook the patties that night but they kept in the fridge for a few days until I made them for dinner. The cold helped them set up and stick together, I would probably add some panko next time, just for extra texture and cohesion.

Got a great slow sear on them, cooked in a sautee pan on medium-low heat with a little butter and olive oil. Put a small mound of feta on each one and covered it with a slice of provolone, let them melt. Hoooooly shit was that stuff good.
 
bluebell said:
Earlier this week I made some bitchin' chicken burgers, and they were a little work, but the good thing is it can all be done in multiple steps over multiple days.

I roasted some pre-cut/cubed butternut squash with olive oil, s&p, and garlic powder, let it cool (used about 1 cup in the burgers).
Sauteed 8 oz. of diced button mushrooms in butter and olive oil until they were firm and crisp, let them cool.
Cooked diced onion and the cold butternut squash cubes on the stovetop for some more crispy texture, let those cool.
Mixed it all with 1 lb. ground chicken, and folded in some butter-poached garlic to keep the chicken moist as it cooked.

I couldn't cook the patties that night but they kept in the fridge for a few days until I made them for dinner. The cold helped them set up and stick together, I would probably add some panko next time, just for extra texture and cohesion.

Got a great slow sear on them, cooked in a sautee pan on medium-low heat with a little butter and olive oil. Put a small mound of feta on each one and covered it with a slice of provolone, let them melt. Hoooooly shit was that stuff good.
Click to expand...

I want to share a kitchen with you.
 
combine milk and remaining 1 tsp. vanilla in a small bowl. Dunk a pastry brush in milk mixture and use half of it to generously moisten the base layer.


Moist moist moist moist moist moist moist moist moist moist


Use the back of a spoon to spread about 3 Tbsp. frosting evenly over cake. Sprinkle ⅔ cup birthday crumbs evenly over frosting. Use the back of your hand to press them in place. Use the back of a spoon to spread another 3 Tbsp. frosting as evenly as possible over crumbs.


http://www.bonappetit.com/recipe/milk-bars-birthday-layer-cake
 
yossi said:
I want to share a kitchen with you.
Click to expand...
I want to share one with you too! You always make tasty stuff.

Fata Morgana said:
She's a fucking goddess that one.
Click to expand...
I have a big enough kitchen for three, just throwing that out there. *smush*

gotsnowgotslush said:
combine milk and remaining 1 tsp. vanilla in a small bowl. Dunk a pastry brush in milk mixture and use half of it to generously moisten the base layer.


Moist moist moist moist moist moist moist moist moist moist


Use the back of a spoon to spread about 3 Tbsp. frosting evenly over cake. Sprinkle ⅔ cup birthday crumbs evenly over frosting. Use the back of your hand to press them in place. Use the back of a spoon to spread another 3 Tbsp. frosting as evenly as possible over crumbs.


http://www.bonappetit.com/recipe/milk-bars-birthday-layer-cake
Click to expand...
Skates, are you getting your sweets on? :eek:
 
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