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It is 2019! Let us all huddle around the [cooking] fire and reminisce.
Erin The Red
The Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered User regular
The Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered User regular
Hey! Do you like food? Yeah. Me too. Making it and sharing it with people is magical, yeah?
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This christmas, I'm going to be on my own. 11 days of sweet, sweet peace.
My menu plan is as follows. Note that, whereas cooking up leftovers is the highest and most beautiful expression of the culinary arts, this scheme is specifically designed to generate said leftovers.
Christmas Eve: (Lunch): Celeriac/Celery/potato soup, cheese and crackers. (Dinner) Butterflied chicken, with butter, minced garlic and thyme under the skin and lots of Cornish sea salt and pepper on top of it, roasted on a bed of chestnut mushrooms and shallots, steamed shredded kale cooked with olive oil, juniper and a pinch of caraway, baked King Edward potatoes, a bottle of white burgundy.
Christmas Day: (Brunch) bubble and squeak, duck eggs fried in butter, mushrooms, a slice of really good bacon. (Dinner) A big fat Rib eye steak (reverse-seared), watercress and spinach salad, home made bread rolls, a bottle of good claret. (Supper) More of that soup. As much port as I can get down before hitting the wall.
Boxing Day: Gammon leg, slow cooked in sweet cider then pulled out, dried off, patted with muscavado sugar, cloves, pepper, and then flash roasted for 20 minutes as hot as the oven will go. Bell peppers, fennel, red onions slow-roasted in the oven with olive oil, fennel seeds black olives and anchovies. More bread rolls. A bottle of, now hear me out on this one, Vino Verde. (Supper) Treacle ginger pudding topped with maple-soaked walnuts, whipped cream, a glass or three of amontillado sherry.
27th-1st Jan: Snacking off leftovers, cheese, and home made bread. Drinking cocktails and not giving a shit.
2nd: Back to work, I guess. Ryvita, lo-fat cottage cheese, undressed salad and celery forever.
This can't be anything other than extremely unhealthy, but good lord was it delicious
gonna stab the tops and drizzle them with a jus made from stewed apples, more cinnamon, sugar, and brandy.
served with cheese, crackers, and (not pictured) an apple-bourbon cocktail, because I had syrup left over
Just gravy with a whole bunch of pan drippings
Chicken broth, oyster mushrooms, button mushrooms, seaweed, red onion, garlic, chili oil
Soy sauce eggs soaking now
Soft boiled them and peeled and they're resting in a bowl of soy sauce to soak up that good salty
Like you're gonna have some delicious mac and cheese.
Good times
I always add some dry powdered mustard to homemade mac and cheese. Doesn't really make it taste like prepared mustard, just adds a nice balance to the flavors.
I wonder if something else could help? Cumin? Cardemom? Tumeric? Garam Masala? (I'm just listing my spice rack now...)
Turmeric maybe! I'd hate to tell you false though and have you ruin mac and cheese
I'm probably not baking it this time. Just gonna pour the sauce over the finished noodles.
A very small amount of parm is ok.
I added like 10oz of chedder and 6 of Colby and 2 of parm
Picture
I need to up my game on the sauce. 1 I don't have a proper whisk and 2 I forgot my flour is bread flour so the texture is off like crazy. Other than that it is good.
Ramen! With crawfish boil turkey, oyster mushrooms, chili oil, garlic, seaweed, and the best soy sauce eggs I've done to date
Nutmeg and bayleaf for mac and cheese, obviously. Bechamel sauce wants both of those things.
It works super well if you're doing the baked version with the breadcrumb topping. Mix them crumbs with some grated parm, then dust with smoked paprika and rock salt.
Salt/pepper, dried mustard and paprika are my go-tos when I want to add some flavor but still keep it mild.
It was not what I thought which was ranch with garlic and parm mixed in. It was garlic sauce with parm dumped in it. Ugh.
I was told that if there is only one pie to be brought it must be pumpkin. So please share with me your pumpkin pie recipes! I think the only people attending will be the two of us and her parents so I probably don't need to make a second pie but I probably will. I'm personally a huge fan of pecan and have a good family recipe (lightly modified off a Karo syrup bottle, I discovered a year or two ago!) but I was thinking about making something different this year. Any suggestions?
5 roughly-chopped baby bella mushrooms, sautee'd until most of the liquid is gone (with thyme, salt, pepper, cumin, and some chile flakes)
1 egg, scrambled into the mushrooms
a bit of shredded smoked gouda cheese melted into it (like, 2 thick-ish slices with a cheese slicer, then chopped up).
I was just throwing together some stuff for a "I don't have to cook for anyone else today" dinner, and it turned out way better than I expected. The whole thing was creamy and smoky and delicious; it tasted like something with way more cheese than was in it. I bet it would come out almost as good with like half the cheese. I gotta remember this one for the future; I just can't cook it for my brother.
It's sort of hodgepodge but here goes
Boiling water
Add eggs
Stir for one minute around the pot with chopsticks to get the yolks to settle in the middle
Cook for seven minutes total
Ice bath
Peel
In a bowl, put some garlic, some soy sauce, and some water. I usually do half and half on the liquids
Let them sit for as long as you want. I did it for a day and they were lovely. The heat of the ramen re-liquifies the yolk
recipe, invented by me, as requested
90g butter
3/4 cup castor sugar
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoon baking powder
1 cup plain flour
1/2 cup whole wheat flour
1/2 cup almond meal
2 eggs
1/2 cup milk
1 granny smith apple, finely diced
Apple-brandy jus:
Zest of 1 lemon
1 granny smith apple
3 tbs brown sugar
1 teaspoon cinnamon
1/2 cup brandy
4-5 tbs water
plus more castor sugar for sprinkling
Melt butter and allow to cool
Beat eggs until pale and fluffy, gradually add sugar 1 tbs at a time
Combine remaining dry ingredients and lemon zest
With a wooden spoon, alternately fold in small amounts of dry mixture, then butter, then milk, to the egg mix. Stir after each addition until just combined.
Fold in the apple gently until evenly distributed
Spoon into a mini muffin tin (or a regular muffin tin if you feel adventurous)
Bake at 180C for ~20 minutes or until tops are pale golden brown and a skewer comes out clean
While baking: Coarsely chop remaining apple, add to saucepan with sugar, zest, and brandy. Cook until apple is thoroughly stewed. If pan is too dry, add small amounts of water. When apple is very mushy, strain liquid into bowl or cup.
Immediately after removing cakes from oven, pierce the tops with a skewer 5-6 times and spoon over apple jus. Sprinkle with castor sugar.
first time I've ever attempted to make bread. It's good! I came down this morning and it was half gone so I'm calling it a success.
something tastes almost burnt though on the first bite. I think maybe the cinnamon/brown sugar I put on top. The taste goes away almost instantly though so no harm done.
Try rolling the dough out, spreading soft butter on it, and putting the cinnamon sugar onto that. Then roll it into a loaf and put into the loaf pan for another rise. Then brush some cool melted butter on top and bake that baby.
Turned out ok!
Gonna smoke em to 180 in a while
Already decided that I'm going to make some kind of apple cobbler for a dessert.
DEFINITELY making mashed potatoes, because they are one of my fave things that I never let myself eat except during Thanksgiving (and extremely rarely when I'm feeling ill, I'll make a less-rich version because it is plain and filling). Tends to only be a once-a-year thing though.
Going to probably attempt to make stuffing for the first time.
Undecided on whether I'm going to roast a whole mini chicken, or just try to find some turkey breasts. If I can find turkey breasts, I will cook those instead.
Definitely making my herbed gravy, somehow. Would ideally use real drippings, but it depends on the above!
Likely going to make a side of roasted brussel sprouts with grapes in a balsamic glaze. Made it a few times and it's incredible.
Micro-chance that I'll make a fast cranberry sauce too. This isn't something I need, but it would be nice to have and would help me feel like I'm having "the full Thanksgiving experience", and it's the easiest and fastest thing in the world to make, so.
Laying it all out it seems like A LOT of work, but (aside from the chicken roast, if I do that) each of these items only contain a few ingredients each, including spices, so it should be extremely easy. Hardest thing will be managing the timing. I can definitely make the cranberry sauce the day before, easily...and I can probably prep all the ingredients the day before too.
I am excited for deliciousness! It will be an interesting challenge to make enough for just me, with some leftovers for a few days. I generally make this stuff for 10+ people at a time, so it will be an interesting experiment! Photo evidence will be taken of my decadent holiday spread.
Natural!
Ha!
They are 2.5 lbs of 70% venison, 30% pork fat, pink salt, salt, sugar, allspice, nutmeg, garlic, white pepper, onion powder, and paprika
Smoking them with cherry
Next time you make a batch send me some on dry ice. They sound amazing!
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981