[KK22]

Did sous vide ribs last night. 152 for 24 hrs. Then rub and sear in oven at 550 for 5 minutes. Made a corn, bacon, jalapeño, mozzarella bake that was awesome with it, and a little Asian slaw. Kids loved it!

[Dpc2u]

Homemade lasagna and baked cinnamon and brown sugar apples for a cold winters evening.😎

[JJ 911SC]

Maple Seasoned Drumstick with vegies

[2one3E90]

Hearty meal

[stein_325i]

Chicken Piccata

Tried a new recipe, although the sauce didn't come out as thick as I wanted, hence why the presentation looks almost soup like But it sure was delicious!

[M5Rick]

Polish Golabki,stuffed cabbage rolls with tomato sauce.

[Chick Webb]

Tri-tip on the grill, sauteed green beans & mushrooms, curried roasted garlic last night.

[cmyx6go]

Originally Posted by stein_325i

Chicken Piccata

Tried a new recipe, although the sauce didn't come out as thick as I wanted, hence why the presentation looks almost soup like But it sure was delicious!

Did you dredge the chicken in flour before browning? That helps. If it makes you feel better, my Piccata sauce comes out thin too. I think you have to add corn starch or something to thicken it. I don’t mind it thin, as long as it tastes good.

[stein_325i]

Originally Posted by cmyx6go

Did you dredge the chicken in flour before browning? That helps. If it makes you feel better, my Piccata sauce comes out thin too. I think you have to add corn starch or something to thicken it. I don’t mind it thin, as long as it tastes good.

Yep, I lightly flour them, the chicken turned out good. I think the reason the recipe I was following had a thicker sauce was because she used homemade chicken stock as her sauce was also darker in color. Either way, still very delicious.

[chassis]

Ful mudammas
Egyptian fava beans

Fava beans
Chickpeas
Cumin and coriander seeds fried in EVOO
Cumin and coriander powder
Onions
Garlic
Tomato
Fresh cilantro
Parsley
Lemon flesh
Green chile

Garnished with tahini sauce (tahini, lemon juice, garlic, salt, water), lemons, tomato, onion, parsley, green chile and olives. Served with grilled pita (not pictured).

GF DF vegan

[o_g]

Originally Posted by chassis

Ful mudammas
Egyptian fava beans

Seems like you experiment a lot. For us, the extent of our experimentation is ordering or eating out We rarely try new recipes at home.

[chassis]

Chou fleur et pommes de terre gratin
Cauliflower and potato gratin

Recipe from Bruno Albouze on yt.

Cauliflower
Potato
Caramelized onions
Fresh mozz
Béchamel sauce seasoned with fresh nutmeg, parmesan, salt and pepper

Served with arugula salad dressed with EVOO, balsamic glaze and S&P.

Vegetarian and almost GF (small amount of flour in the roux)

[JJ 911SC]

Multi Spice Rub Broiled Haddock with Creamy Parmesans Rice

[chassis]

Originally Posted by o_g

Seems like you experiment a lot. For us, the extent of our experimentation is ordering or eating out We rarely try new recipes at home.

We like variety. My main palettes come from French, middle eastern (greater Levant) and Indian cuisines, and to a lesser extent Italian and American. I want to learn a couple of east Asian items, probably Japanese-inspired.

[wanyewonderlvr]

salmon and garlic string beans

[UncleWede]

Originally Posted by cmyx6go

I think you have to add corn starch or something to thicken it.

I always thought you just had to simmer for a longer time to make tomato sauces thicker. It always worried me when wife said she was going to make a spaghetti or something, and it was already 5:30. "Honey, I can't eat at 10:00, that's way too late"

So I ate thinner sauce at 6:30.

But hey, I'm of German and Irish decent, what do I know?

[cmyx6go]

Originally Posted by UncleWede

I always thought you just had to simmer for a longer time to make tomato sauces thicker. It always worried me when wife said she was going to make a spaghetti or something, and it was already 5:30. "Honey, I can't eat at 10:00, that's way too late"

So I ate thinner sauce at 6:30.

But hey, I'm of German and Irish decent, what do I know?

Tomato sauce is different. I cook mine for hours. Piccata is lemon juice, butter, chicken broth/stock and the pan scrapings from browning the chicken.

[Chick Webb]

Also broke out the sous vide for some 24 hr @ 167 F veal shanks (aka oso bucco). Adding wet ingredients (mirepoix, garlic, herbs, tomato paste) to the bag before cooking results in a lovely rich sauce and the meat just falls apart. The gremolata adds a nice touch of acid. Served with broccoli gratin and a little salad. Oh, and no, I did not eat all of that; put waaayyy too much on the plate.

[ryan stewart]

Last night was Chicken tikka masala:


Tonight is going to be a mushroom risotto. Its mainly practice before trying risotto Milanese again. I had that in Milan a couple of years ago and loved it so I tried it at home and I didnt quite pull it off. I got more saffron but want to practice the rice portion before putting in an ingredient as expensive as cocaine.

[JJ 911SC]

Tourtière with Spud & Onion Mash

[stein_325i]

Whole Foods Buffet

[infinitekidM2C]

Originally Posted by stein_325i

Whole Foods Buffet

Nice. That only cost you $25.