Whats Cooking? 2012

**JaDo** · 04-25-2012, 11:50 AM

Originally Posted by ouch

I concur.

**Sterling Cooper** · 04-25-2012, 02:27 PM

I made some old school cornbread with a little bit of a twist: plenty of rendered bacon drippings preheated with the pan and fried crispy and finely diced smoked pork skin in the batter with a bit of honey to balance the dominant savory aspect with a touch of sweetness.

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**Jim** · 04-25-2012, 02:38 PM

Looks terrific Chris, is that your new Griswold?

**Sterling Cooper** · 04-25-2012, 02:44 PM

No. A mid 80s Lodge that I've had since college.

**Alacrity59** · 04-26-2012, 04:35 PM

Wow the pics are looking wonderful. Very colorful as well.

**Talal** · 04-29-2012, 04:57 AM

Grass fed rib eye steak, duck fat roasted carrots and potatoes in thyme and cubeb, garlic and olive oil sauteed asparagus.

Deglazed the Griswold with mini porcinis to mop up the beef fat. :) makes the mushrooms taste so meaty!

**VANCE723** · 04-30-2012, 09:04 AM

good ole BLT lastnight

**ouch** · 04-30-2012, 09:08 AM

Originally Posted by Talal

Grass fed rib eye steak, duck fat roasted carrots and potatoes in thyme and cubeb, garlic and olive oil sauteed asparagus.

Deglazed the Griswold with mini porcinis to mop up the beef fat. :) makes the mushrooms taste so meaty!

Nice roll cut on the carrots.

Yum!

**century** · 04-30-2012, 10:51 AM

Finally started baking bread again after a couple busy months.

Some Light Rye.

**Talal** · 04-30-2012, 02:04 PM

Originally Posted by ouch

Nice roll cut on the carrots.

Yum!

ty and wow you have an eye for detail :)

**Rushman2112** · 04-30-2012, 06:51 PM

Left over roast chicken last night from our Sunday lunch, so I made a fricasse with mushrooms. Made a simple roux with butter, cornflour and milk, then seasoned with S&P and added a good dollop of Dijon mustard.

Sweated off some onions and garlic then in with sliced mushrooms and sauted off till all the liquid had been and gone. A touch of S&P - you can always add a bit more at the end if need be. Add the chicken, cut into bite sized bits. Heat through then stir in the roux, check seasoning and serve.

I had a leek and half a cabbage left over as well so I finely sliced the leek and shredded the cabbage as if for a coleslaw. Gently fried the leeks in butter till soft, in with the cabbage and some garlic, a good sprinkle of salt, pepper and nutmeg, sauted the lot until the cabbage was soft as well, sorted.

**Sterling Cooper** · 04-30-2012, 08:16 PM

Pulled down my freshly dried pancetta and made some pasta al carbonara. I do it real Roma style with no cream. Just egg, black pepper, salt, percorino-romano and olive oil for the sauce. Poached egg on top.

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**century** · 05-01-2012, 04:51 PM

Bravo on the no cream Carb...the only way IMHO.
Just need to make some guanciale and your golden !

**xraygun** · 05-01-2012, 05:04 PM

This is all making me very hungry. I don't know if I want cornbread or go pick up some of the Lambcetta the local guy made for some twisted carbonara.

**VANCE723** · 05-01-2012, 05:57 PM

leftover BLT fixins

repurposed

**Rushman2112** · 05-02-2012, 07:11 AM

Originally Posted by Sterling Cooper

Pulled down my freshly dried pancetta and made some pasta al carbonara. I do it real Roma style with no cream. Just egg, black pepper, salt, percorino-romano and olive oil for the sauce. Poached egg on top.

That looks pretty damn tasty. I had never had carbonara without cream in it (only ever had it in so-called Italian Restaurants out here!) until I stayed a mate's place near Padua and his Italian missus cooked it that way. I am a convert and only ever cook it that way now. It's lighter, fresher and way more flavourful.

**James78** · 05-03-2012, 02:45 AM

didn't have time to take picture because we ate it so quickly! But home made chilli with French stick, cut into slices, covered with garlic butter then put around the edge of a bowl with the chilli in the middle with a handfull of grated cheese on top.

**Mike H** · 05-03-2012, 08:00 AM

I was responsible for dinner last night, decided to go simple. Corn, New Potatoes and Flat Iron Steak. First time I tried New Potatoes on the grill, coated them with oil and herbs, they turned out very good. Cooking corn in the husk is super easy too.

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**ouch** · 05-03-2012, 08:31 AM

Originally Posted by Sterling Cooper

Pulled down my freshly dried pancetta and made some pasta al carbonara. I do it real Roma style with no cream. Just egg, black pepper, salt, percorino-romano and olive oil for the sauce. Poached egg on top.

I agree- no cream in carbonara (or in alfredo, for that matter!). I never used a poached egg, but I'll crack a raw egg yolk on top. I'll have to try it your way.

**Alacrity59** · 05-03-2012, 05:33 PM

Originally Posted by Mike H

I was responsible for dinner last night, decided to go simple. Corn, New Potatoes and Flat Iron Steak. First time I tried New Potatoes on the grill, coated them with oil and herbs, they turned out very good. Cooking corn in the husk is super easy too.

Where I live August is the month for corn. And now with your pics . . . .I'm anticipating it already. Looking good Mike.