JedocIn the scupperswith the staggers and jagsRegistered Userregular
Submitted for the approval of the Singularity Engine++ Cook Club, I call this soup Honest Jedoc's Chicken With Twenty-Some-Odd Cloves Of Garlic and Also Some Dumplings.
I always forget how big the dumplings puff up. That's only one biscuit's worth of dough in there. Very nice soup, though. An excellent choice for the lady or gentleman of taste and no pressing social engagements in the next twelve hours.
Nothing too fancy--I made the chicken and couscous recipe! I did manage to find fresh tumeric, which really enhanced the dish. I made my own stock, which didn't quite gel up until I added a packet of gelatin powder. I tweaked the recipe slightly by adding several dashes of cayenne pepper, and about a tablespoon or two of fresh lime juice. Very nourishing, and I hope it helped my sister and mom, who are both recovering from a cold
I definitely intend to cook more of these recipes in the future, including the ones y'all made
Since there are probably others like me who don't know the first thing about wine, dry red wines (which are recommended) include Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz/Syrah, Zinfandel, Sangiovese, and Cabernet Franc
JedocIn the scupperswith the staggers and jagsRegistered Userregular
True cooking story: for a housewarming party in my first apartment, I bought a bottle of cheap burgundy to make beef stew with. I'd only started drinking a year or two prior, and had restricted myself mostly to Guinness and very small volumes of whiskey.
So I poured myself an imperial pint of burgundy to drink while chopping vegetables. I ended up scrubbing quite a bit of shockingly purple vomit off my brand new toilet and environs.
Be careful out there, kids!
+1
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
We don't really drink either and I was sooo disappointed yesterday that the cashier didn't ask for my ID.
I made chicken soup with rice, only for the stock I used the duck carcass we'd frozen at Christmas time. I simmered it for half of forever before straining it and adding the rest of the soup things and it was by far the richest stock I've ever made, which led to very good soup indeed. I made some drop biscuits to go with it and was reminded that biscuits are great too.
Bourguignon recipe is up on the first page! (I keep on leaving off the second g, ach)
Honestly the all mushroom one sounds delicious, I looooove mushrooms
I never usually cook/drink alcohol but I'll also be going to buy a bottle
Mushroom bourguignon is awesome, it gets super earthy and delicious. I can't remember the last time we did it with beef and we normally make it once a month.
Bourguignon recipe is up on the first page! (I keep on leaving off the second g, ach)
Honestly the all mushroom one sounds delicious, I looooove mushrooms
I never usually cook/drink alcohol but I'll also be going to buy a bottle
Mushroom bourguignon is awesome, it gets super earthy and delicious. I can't remember the last time we did it with beef and we normally make it once a month.
Awesome! Which mushrooms do you use, and in what ratio? I'm imagining super meaty king oysters
The pile, right after simmering! After this, I blended some of the soup with cream to adjust the texture and lighten up the color of the final product.
I'm totally down to get up to some beef bourguignon next weekend. Princely gong to use some sheepshead mushrooms and not do the pearl onions as their not a favorite in the house, but I love some red wine beef
It wasn't intentional (totally due to the requests and my desire to make a bread!), but I realized afterwards that this week combined with the next few make it French cooking central. Gotta be mindful of that in future :P
Bourguignon recipe is up on the first page! (I keep on leaving off the second g, ach)
Honestly the all mushroom one sounds delicious, I looooove mushrooms
I never usually cook/drink alcohol but I'll also be going to buy a bottle
Mushroom bourguignon is awesome, it gets super earthy and delicious. I can't remember the last time we did it with beef and we normally make it once a month.
Awesome! Which mushrooms do you use, and in what ratio? I'm imagining super meaty king oysters
Had to ask my wife since it's her dish. She says either portabello or if those are too expensive then cremini.
Do not try and mend the recipe, that's impossible. Instead, only try to realize the truth... there is no recipe. Then you will see it is not the recipe that cooks, it is only yourself.
I picked up all the ingredients I need for this weekend's recipe last night, think I'll make it tomorrow while my roommate is at work and I'll have the kitchen to myself.
I don't really drink wine so I was kinda bemoaning having to hold onto the rest of a bottle, but now they sell wine in cans and little single-serving boxes so I just grabbed one of those. Hopefully it's decent enough for cooking.
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
oh. my. god. y'all.
just
oh. my. god.
So I used Chef John's Beef Merlot recipe from Food Wishes. Only I screwed up the process a bit.
bought a chuck roast, cut it into smaller pieces and removed the majority of the fat
Brown in oil with salt and pepper and then pulled it from the dutch oven.
Tossed in one roughly cut onion and more salt and pepper
Sweated that down then added in butter and flour to make a roux
Added in half a bottle of merlot wine (I should have really sauteed the mushrooms before this point)
Added in the celery and carrots and mushrooms. (at this point I should have let the sauce reduce for 10 minutes, but I added in the uncooked mushrooms and I panicked at the absolute lack of liquid, so I added in the rest of the wine)
Panicked more that it wouldn't thicken, so added in another 2 tbs of flour
Then added back in the meat and juices and topped it up with beef stock
Realized that there was far too much liquid and that this wasn't going to cook down thick enough at all, so instead of covering right away i cooked it uncovered for about 30 minutes.
Covered for 90 minutes
uncovered and it was thicker, but not as thick as I'd like, so I made another quick roux with butter, flour, beef stock, and some of the gravy from the casserole.
Added half of that roux in and cooked another 15 minutes.
Served with rice instead of mashed potatoes because i didn't ahve the energy to mash them, and i"m glad. The rice was a good texture addition. TOpped with horseradish cream (think Horsey sauce from Arby's) and voila
Oh my god this was amaaaaaazing. Just amazing. I can't wait until winter and I can try this again when it's not in the 90's outside.
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
Not to jump the gun, but are there any thoughts on what next week's project will be? I can't do an iteration of boeuf bourgignon this week (even a vegetarian version) due to having already made tomato soup and cheese sandwiches and a beetroot salad, but maybe if I know before I grocery this weekend I can get in on next week's?
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Cooked this week's cook club a little early, since I knew I'd have the kitchen to myself. This week is boeuf bourguignon. I used boneless short rib rather than the brisket that I saw in a lot of recipes, and it turned out great. Skipped the bacon because I felt like it. I also skipped the pearl onions and just cut my onion into thicker slices. Really delicious, but I do want to try it closer to Julia Child's recipe next time!
Looking forward to making some beef burgundy this week. Probably gonna be towards the end of the week, as I already made some rockin’ beef chili on Monday and I don’t want to keep doing various stewed beefs too close to each other. I wish I could do the musroom variant, but I’m cooking for my brother as well, and he simply Will Not with mushrooms.
As a side note, I may have marnalmade something really good tonight, but I’ve got to wait a night or a day to see how it turns out.
I have already made peace with the fact that I will be participating on a “whenever I can” basis and that I will be dogshit at uploading photos.
I’ll be the weird guy at a party that stands maybe too close to somehow everybody at once but you didn’t notice him until he speaks up to remark on an anecdote or share one of his own and startle everyone one before fading back into the background until he startled everyone again.
Yeah, I’m a blast at parties and get invited to them on a regular basis, why do you ask?
+4
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
I would love to make cinnamon rolls. Or other scroll type baked goodies. I need an excuse.
Posts
I always forget how big the dumplings puff up. That's only one biscuit's worth of dough in there. Very nice soup, though. An excellent choice for the lady or gentleman of taste and no pressing social engagements in the next twelve hours.
Ended up making chicken and dumpling soup, since we used the sweet potatoes in a different meal!
I definitely intend to cook more of these recipes in the future, including the ones y'all made
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doesn't look amazing but it tastes great!
And then mom dropped the bottle of wine on the kitchen floor and it broke.
Luckily, we had a bottle of merlot/Cabarnet in the pantry from over Christmas so I don't need to go buy another bottle.
I am prepared this time, my friends.
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Honestly the all mushroom one sounds delicious, I looooove mushrooms
I never usually cook/drink alcohol but I'll also be going to buy a bottle
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So I poured myself an imperial pint of burgundy to drink while chopping vegetables. I ended up scrubbing quite a bit of shockingly purple vomit off my brand new toilet and environs.
Be careful out there, kids!
First time! Ever!
Distapointed.
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Mushroom bourguignon is awesome, it gets super earthy and delicious. I can't remember the last time we did it with beef and we normally make it once a month.
Awesome! Which mushrooms do you use, and in what ratio? I'm imagining super meaty king oysters
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edit: on side note, I wonder what venison bourguignon would taste like
Process pics:
The ingredients for the broth!
The ingredients for the chowder itself!
The pile, right before simmering!
The pile, right after simmering! After this, I blended some of the soup with cream to adjust the texture and lighten up the color of the final product.
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Had to ask my wife since it's her dish. She says either portabello or if those are too expensive then cremini.
Sounds like a great time to make a hearty beef stew with mashed potatoes (probably tomorrow or Wednesday).
homegrown potatoes, too!
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Deglaze yourself with some Sherry.
:winky:
My girlfriend thinks this was hilarious, bravo.
I don't really drink wine so I was kinda bemoaning having to hold onto the rest of a bottle, but now they sell wine in cans and little single-serving boxes so I just grabbed one of those. Hopefully it's decent enough for cooking.
Whoops.
There's China in there wrapped in newspaper grin when we moved into the house. Five years ago.
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just
oh. my. god.
So I used Chef John's Beef Merlot recipe from Food Wishes. Only I screwed up the process a bit.
Brown in oil with salt and pepper and then pulled it from the dutch oven.
Tossed in one roughly cut onion and more salt and pepper
Sweated that down then added in butter and flour to make a roux
Added in half a bottle of merlot wine (I should have really sauteed the mushrooms before this point)
Added in the celery and carrots and mushrooms. (at this point I should have let the sauce reduce for 10 minutes, but I added in the uncooked mushrooms and I panicked at the absolute lack of liquid, so I added in the rest of the wine)
Panicked more that it wouldn't thicken, so added in another 2 tbs of flour
Then added back in the meat and juices and topped it up with beef stock
Realized that there was far too much liquid and that this wasn't going to cook down thick enough at all, so instead of covering right away i cooked it uncovered for about 30 minutes.
Covered for 90 minutes
uncovered and it was thicker, but not as thick as I'd like, so I made another quick roux with butter, flour, beef stock, and some of the gravy from the casserole.
Added half of that roux in and cooked another 15 minutes.
Served with rice instead of mashed potatoes because i didn't ahve the energy to mash them, and i"m glad. The rice was a good texture addition. TOpped with horseradish cream (think Horsey sauce from Arby's) and voila
Oh my god this was amaaaaaazing. Just amazing. I can't wait until winter and I can try this again when it's not in the 90's outside.
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That looks delicious
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"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
but I frequently vote curry even when no one is hungry or voting so ....
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how'd I miss that lol
edit: woohoo, curry in a few weeks!
Well, poots
Okay, maybe I'll aim for bouillabaisse week.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
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Cooked this week's cook club a little early, since I knew I'd have the kitchen to myself. This week is boeuf bourguignon. I used boneless short rib rather than the brisket that I saw in a lot of recipes, and it turned out great. Skipped the bacon because I felt like it. I also skipped the pearl onions and just cut my onion into thicker slices. Really delicious, but I do want to try it closer to Julia Child's recipe next time!
As a side note, I may have marnalmade something really good tonight, but I’ve got to wait a night or a day to see how it turns out.
I’ll be the weird guy at a party that stands maybe too close to somehow everybody at once but you didn’t notice him until he speaks up to remark on an anecdote or share one of his own and startle everyone one before fading back into the background until he startled everyone again.
Yeah, I’m a blast at parties and get invited to them on a regular basis, why do you ask?
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