What did I cook this weekend.....

[Schlenkerla]

Boy I hate the new photo tools on HBT. For something that was supposed to be easier, it sure isn't...

I always post photos with my phone. It's much easier than via desktop.

 

[paulthenurse]

I got my girls cast iron frying pans for Christmas. Think they’ll be able to guess?

 

[Bklmt2000]

Wings:

 

[user 211287]

A really simple chicken and red onion laksa noodles. Turned out pretty zippy too.

 

[applescrap]

The gift baskets were a hit with the family, threw some fresh baked bread in. Really a mix of things I learned here from you all, cheers to that! Chocolate dipped pretzels, coffee, cookies, hot sauce, pasta, lotion, and bread.

The new Jersey sliders were good but forgot pickles. Without pickles they weren't as good. Everyone chowed them but I didn't think they were very good. Parchment wrapped and kept warm was legit. Kept them clean, warm, and not soggy. Made them in advance and kept warm. Cheese board was good but everyone was stuffed from the sliders. All my family cooked too, it was a good night. Merry Christmas eve hbt, thanks for sharing everything with me.

 

[Hoppy2bmerry]

Squash pie, from Long Island cheese pumpkin. It will look better with whipped cream.

 

[bob1852]

Cashew chicken and BBQ pork fried rice.

Apparently can't upload the pics from my phone as it says the file is too big. Never had that problem before the update.

This thread isn't as much fun without pics. Oh well.

 

[Hoppy2bmerry]

Cinnamon rolls fresh from the oven, served warm for breakfast. Homemade rolls and homemade frosting.

 

[Staestc]

Christmas Gift from my Wife and oldest daughter!! Whooo Hooo. Probably start with Temptd2’s Chili Colorado recipe she posted here a while back!

 

[brewbama]

Beef Wellington

View attachment 551144

 

[Hoppy2bmerry]

Shrimp cocktail, rib roast, rosemary garlic roasted potatoes, fresh creamed onions, steamed broccoli and carrots, homemade dinner rolls too.

 

[paulthenurse]

I have to say, I like a turkey dinner as much as anyone. But turkey doesn’t come into its own until the next day when the bones and the skin and the remains end up in a pot simmering for many hours on low heat. That’s when it becomes the worlds best food.

 

[bob1852]

 

[kev211]

Any pasta experts here? I finally got a pasta roller for Xmas. Can I create my dough and leave it to rest in the fridge overnight? Id like to be able to make pasta during the week but I don't want to wait an hour after getting home from work for it to rest. Any thoughts on a 24 hour rest?

 

[Hoppy2bmerry]

Should be no problem to let it rest in the fridge, though you'd likely want to let the dough warm up a bit before you run it through. Is this motorized or will you be hand cranking?

 

[kev211]

Motorized. I got the KitchenAid stand mixer attachment

 

[Hoppy2bmerry]

Yes, just be sure wrap it up air tight and let it warm up a little so it goes through the machine easily at the correct speed. ( I killed a worm gear, by mixing dough above the reccomended setting-- like all the time )

 

[Staestc]

Motorized. I got the KitchenAid stand mixer attachment

Cool! I think you will like it. I love mine. But take Hoppy's warning to heart. Let it warm up to make it easier on the now plastic parts of most Kitchen Aid mixers and you will be fine.

 

[kev211]

Cool! I think you will like it. I love mine. But take Hoppy's warning to heart. Let it warm up to make it easier on the now plastic parts of most Kitchen Aid mixers and you will be fine.

Good to know. Thanks!

Yes, just be sure wrap it up air tight and let it warm up a little so it goes through the machine easily at the correct speed. ( I killed a worm gear, by mixing dough above the reccomended setting-- like all the time )

 

[applescrap]

Funny, you should ask, my mil got me a raviolissima for xmas. It's the ravioli attachment of the marcato. Last night made ravioli and aghh didnt food processor the meat so it was a difficult task. I see why ricotta and egg would be easier to work with. Finally went to level 5 from 6 as the super thin pasta was struggling with the caveman meat filling. I saw a video of the kitchen aid working and I am a little jealous. Seems easier than hand crank. Anyways i would make the pasta and cut it and then fridge, freeze ir dry it. That way its ready when you want it. Sorry if i misunderstood the question. Glad you are getting started. Its sooo good. I never let the past rest. I am sure I am wring but since I am working smaller batches it rests while I make the batches. Got a picture from my mom of basket. Hot sauce, coffee, pasta, cookies, artisan bread, chocolate pretzels and lip gloss. Will attach picture of ravioli later. Oh and pic of awesome cheese board

 

[flars]

I always post photos with my phone. It's much easier than via desktop.

Cashew chicken and BBQ pork fried rice.

Apparently can't upload the pics from my phone as it says the file is too big. Never had that problem before the update.

This thread isn't as much fun without pics. Oh well.

I miss a lot of pictures in this thread because megabyte files just take too long to display. Resizing to 400 × (XXX) (keeping original proportion)pixels before uploading still produces a good picture.

 

[cpa4ny]

Hello again, everyone!

Couldn't log in for a couple of months, as IT cut off HBT access (for whatever reason ;-))

Nice to be back; Japanese wagyu shabu-shabu with SWMBO.

 

[kev211]

Welp, first homemade pasta was a success. Turns out... I need the cutting attachment though. Either way, totally stoked on the results

 

[Homercidal]

Well the easy part is 1 pound of butter, 1 cup of sugar, 4 cups of unbleached all purpose flour and a pinch of salt. The rest is kinda involved. As briefly as I can: cream butter and sugar together. Make sure it all stays cold. Add flour and salt and form dough. Roll about 1/2 inch thick in rectangle (after 30 years, I still don't get the same dimensions twice in a row!) and mark off in 1"x2" pieces. Use a fork and prick each piece 3 times. Refrigerate dough at least 1/2 hour. (The tricky part is getting it into the refrigerator! I rollout on wax paper and transfer with a pizza peel) Preheat oven to 325F. Break apart pieces onto sheet pan. Place in oven, immediately turn temp down to 275F and set timer for 30 minutes. Cookies are ready when the tops are the color of light sand and the bottoms are lightly golden. Cool on a rack and store in airtight containers.
Sounds easier than it is! But it's worth the effort!

View attachment 166384

My wife wanted Shortbread cookies for Christmas. I got her some storebought for her stocking, but since I'm on vacation today brewing beer, I decided to try this recipe and see how she likes it.

Cooking for her is my second favorite way to please her!

 

[applescrap]

Welp, first homemade pasta was a success. Turns out... I need the cutting attachment though. Either way, totally stoked on the results

Those strips look great to me, especially first attempt. Cant recall the name of a thicker pasta strip. I saw a video of this awesome guy who took a long sheet of pasta and folded it up 3 inches at a time. Kind of like folding for paper snowflake at least similar theory. Then with a very small, thick, folded up piece he cut thin little spaghetti noodles. Which was easier to do in this format and then dusted them with flour and a few light shakes and boom a big nest of thin pasta appeared. Seemed like a solid technique. Haha, here it is.

 

[kev211]

Those strips look great to me, especially first attempt. Cant recall the name of a thicker pasta strip. I saw a video of this awesome guy who took a long sheet of pasta and folded it up 3 inches at a time. Kind of like folding for paper snowflake at least similar theory. Then with a very small, thick, folded up piece he cut thin little spaghetti noodles. Which was easier to do in this format and then dusted them with flour and a few light shakes and boom a big nest of thin pasta appeared. Seemed like a solid technique. Haha, here it is.

Ya that's basically what I did. But I didn't put quite enough flour between each fold so they kinda stuck and complicated things. I think I'll be able to survive without the cutting attachment, but it's gonna be a learning process. As for the wider strips, I just called them papardelle. Don't know if that's what they actually were, but I'm calling them that haha

 

[gratus fermentatio]

Hello again, everyone!

Couldn't log in for a couple of months, as IT cut off HBT access (for whatever reason ;-))

Nice to be back; Japanese wagyu shabu-shabu with SWMBO.

That's some gorgeous beef & such a nice presentation! Looks like kombu in the pot in pic#1, and I'm wondering what those greens are above the enoki mushrooms in pic 2?
Regards, GF.

 

[applescrap]

Made more ravioli picture to come. The old attachment I have needs a little understanding but it makes great ravioli. I learned to just add the filling little by little. I used ricotta, egg, a little parmesean and salt and pepper. These raviolis are very soft, like little pillows and came out well. Made batalis red sauce to go with them. Very easy, was 1/4 cup evoo with garlic and onions added then a little sheedded carrot and thyme. Then two big cans organic crushed tomatoes. It tastes like a fresh, expensive ragu. Surprisingly good but surprisingly close to a 4 dollar jar too. Having made 5 pounds of pasta or so helped my skills.

 

[user 211287]

Oh just a simple little prime rib, portobello, gravy, alpine cheese and red onion sammie on toasted Asiago garlic bread.

 

[Hoppy2bmerry]

Temps never got out of the teens today, so beef rib bones need to become beef barley soup!