Food and Drink

[Drew 658]

Made my first pastry ever today, called Kouign-Amann. And also made hamburger buns for the first time. Both tuned out brilliantly and will be added to my recipe collection

[Paromita Mukherjee 1,593]

3 hours ago, Drew said:

Made my first pastry ever today, called Kouign-Amann. And also made hamburger buns for the first time. Both tuned out brilliantly and will be added to my recipe collection

Looks so delicious!

[Holly Tinsley 543]

This thread makes me sad, because I love to bake and I can't because everyone I know is on January diets. So it would just be me making 100s of cakes that will never be eaten.

[JCM Berne 49]

23 minutes ago, Holly Tinsley said:

This thread makes me sad, because I love to bake and I can't because everyone I know is on January diets. So it would just be me making 100s of cakes that will never be eaten.

I'm not on a diet.

[Paromita Mukherjee 1,593]

1 hour ago, Holly Tinsley said:

This thread makes me sad, because I love to bake and I can't because everyone I know is on January diets. So it would just be me making 100s of cakes that will never be eaten.

I'm sad that magical teleportation is not a thing. 😄

[Drew 658]

This weekends bakes were Belgian Spice/Biscoff cookies (boring looking but amazing), Brioche bread (made French toast with), Jammie Dodgers with homemade raspberry jam I made and preserved from last summer, and Biscoff filled chocolate chip cookies (probably my favorite cookie ever if I had to choose)

[Drew 658]

Here is a picture at the request of @chrisM of the chicken pot pie I made for dinner. It was delicious

[Erin 362]

5 minutes ago, Drew said:

Here is a picture at the request of @chrisM of the chicken pot pie I made for dinner. It was delicious

 

Drew, how do we employ you to cook for us? 😜

 

[Drew 658]

1 hour ago, Erin said:

Drew, how do we employ you to cook for us? 😜

 

If I ever meet any of you I will definitely cook and/or bake for you! 

[Drew 658]

Made Chicago deep dish pizzas tonight for dinner

[Paromita Mukherjee 1,593]

1 hour ago, Drew said:

Made Chicago deep dish pizzas tonight for dinner

Wow!

[Stardraigh 33]

17 hours ago, Drew said:

Made Chicago deep dish pizzas tonight for dinner

 

I ❤️ deep dish pizza.  Either Chicago or Detroit style.  It's all good.

[Drew 658]

Butter chicken for dinner tonight 

[chrisM 545]

that looks incredible @Drew. 

Is this your own recipe / creation or can I find this somewhere?

[Drew 658]

18 hours ago, chrisM said:

that looks incredible @Drew. 

Is this your own recipe / creation or can I find this somewhere?

This is a recipe I came up with after studying numerous butter chicken recipes.

Chicken Seasoning

• 1.5-2 lbs of boneless chicken thighs cut into 1" chunks
• 1.5 Tbsp Red Chili Powder
• 2 tsp garlic powder
• 2 tsp ginger powder
• 1 tsp salt
• 1tsp pepper

Sauce

• 1/2 onion diced
• 1/2 C cashews
• 3-4 Tbsp sugar or honey 
• 2 Tbsp red chili powder
• 1.5 tsp garam masala
• 1 tsp turmeric
• 1.5 Tbsp white vinegar
• 2.5 C fresh tomatoes 
• ~1 C chicken broth (start with 1/2 C and add more if needed to get your desired consistency. I usually end up using a little over 1 C)
• 1/4 C heavy cream
• 1/4 C cold butter cut into chunks

Other

• 1.5 C White rice
• 1 C Green peas

1. Season cut up chicken thighs with the red chili powder, garlic, ginger, salt, and pepper. I usually try and let this sit for at least 30 minutes but this could easily be done even the day before and store in the refrigerator over night and then take out 30 minutes or so before cooking.
2. Cook seasoned chicken in oiled pre-heated pan over med heat. Remove cooked chicken from pan and put into a bowl and set aside. 
3. In the same pan add 2 Tbsp cooking oil, 2 Tbsp butter, and onion. Cook until onion is translucent. Then add cashews, sugar or honey, chili powder, garam masala, turmeric, and vinegar, and chicken broth. Mix and simmer for ~20 minutes over med low heat stirring occasionally until thick and syrupy, squish tomatoes as they soften to help them release their juice.
4. While sauce is simmering cook your rice of choice and steam some green peas.
5. Transfer sauce mixture into a mixing bowl and use an immersion blender to puree, or to a blender.
6. Strain pureed sauce back into pan, adding back the chicken, heavy cream, and butter. Stir and heat for 3-5 minutes until sauce looks glossier from the butter. 
7. I serve the chicken and sauce over rice and then sprinkle peas on top.

 

[Paromita Mukherjee 1,593]

16 minutes ago, Drew said:

This is a recipe I came up with after studying numerous butter chicken recipes.

Chicken Seasoning

• 1.5-2 lbs of boneless chicken thighs cut into 1" chunks
• 1.5 Tbsp Red Chili Powder
• 2 tsp garlic powder
• 2 tsp ginger powder
• 1 tsp salt
• 1tsp pepper

Sauce

• 1/2 onion diced
• 1/2 C cashews
• 3-4 Tbsp sugar or honey 
• 2 Tbsp red chili powder
• 1.5 tsp garam masala
• 1 tsp turmeric
• 1.5 Tbsp white vinegar
• 2.5 C fresh tomatoes 
• ~1 C chicken broth (start with 1/2 C and add more if needed to get your desired consistency. I usually end up using a little over 1 C)
• 1/4 C heavy cream
• 1/4 C cold butter cut into chunks

Other

• 1.5 C White rice
• 1 C Green peas

1. Season cut up chicken thighs with the red chili powder, garlic, ginger, salt, and pepper. I usually try and let this sit for at least 30 minutes but this could easily be done even the day before and store in the refrigerator over night and then take out 30 minutes or so before cooking.
2. Cook seasoned chicken in oiled pre-heated pan over med heat. Remove cooked chicken from pan and put into a bowl and set aside. 
3. In the same pan add 2 Tbsp cooking oil, 2 Tbsp butter, and onion. Cook until onion is translucent. Then add cashews, sugar or honey, chili powder, garam masala, turmeric, and vinegar, and chicken broth. Mix and simmer for ~20 minutes over med low heat stirring occasionally until thick and syrupy, squish tomatoes as they soften to help them release their juice.
4. While sauce is simmering cook your rice of choice and steam some green peas.
5. Transfer sauce mixture into a mixing bowl and use an immersion blender to puree, or to a blender.
6. Strained pureed sauce back into pan, adding back the chicken, heavy cream, and butter. Stir and heat for 3-5 minutes until sauce looks glossier from the butter. 
7. I serve the chicken and sauce over rice and then sprinkle peas on top.

 

Thank you so much for sharing!

[chrisM 545]

4 hours ago, Drew said:

This is a recipe I came up with after studying numerous butter chicken recipes.

Chicken Seasoning

• 1.5-2 lbs of boneless chicken thighs cut into 1" chunks
• 1.5 Tbsp Red Chili Powder
• 2 tsp garlic powder
• 2 tsp ginger powder
• 1 tsp salt
• 1tsp pepper

Sauce

• 1/2 onion diced
• 1/2 C cashews
• 3-4 Tbsp sugar or honey 
• 2 Tbsp red chili powder
• 1.5 tsp garam masala
• 1 tsp turmeric
• 1.5 Tbsp white vinegar
• 2.5 C fresh tomatoes 
• ~1 C chicken broth (start with 1/2 C and add more if needed to get your desired consistency. I usually end up using a little over 1 C)
• 1/4 C heavy cream
• 1/4 C cold butter cut into chunks

Other

• 1.5 C White rice
• 1 C Green peas

1. Season cut up chicken thighs with the red chili powder, garlic, ginger, salt, and pepper. I usually try and let this sit for at least 30 minutes but this could easily be done even the day before and store in the refrigerator over night and then take out 30 minutes or so before cooking.
2. Cook seasoned chicken in oiled pre-heated pan over med heat. Remove cooked chicken from pan and put into a bowl and set aside. 
3. In the same pan add 2 Tbsp cooking oil, 2 Tbsp butter, and onion. Cook until onion is translucent. Then add cashews, sugar or honey, chili powder, garam masala, turmeric, and vinegar, and chicken broth. Mix and simmer for ~20 minutes over med low heat stirring occasionally until thick and syrupy, squish tomatoes as they soften to help them release their juice.
4. While sauce is simmering cook your rice of choice and steam some green peas.
5. Transfer sauce mixture into a mixing bowl and use an immersion blender to puree, or to a blender.
6. Strain pureed sauce back into pan, adding back the chicken, heavy cream, and butter. Stir and heat for 3-5 minutes until sauce looks glossier from the butter. 
7. I serve the chicken and sauce over rice and then sprinkle peas on top.

 

You’re my hero. Thanks Drew 😀

[Drew 658]

First time making Pastel de Nata today. A Portuguese custard tart. They were delicious 😋 

[Drew 658]

Deep fried cream corn bites. I generally avoid frying bc it can be such a mess but holy shit these were good

[Drew 658]

Had my hand at cinnamon rolls today and they turned out really well!

[Paromita Mukherjee 1,593]

Please please let teleportation be a thing!

@Drew those look absolutely delicious!

[Drew 658]

5 hours ago, Paromita Mukherjee said:

Please please let teleportation be a thing!

@Drew those look absolutely delicious!

Thank you very much @Paromita Mukherjee ! 

[Frank 501]

The Food Lab's  J. Kenji López-Alt is a treasure. I'm guessing @Drew is familiar with him. His preparation of dried beans was, and still is, a game changer for me. No more crunchy beans (the worst) or mushy ones (not much better):

https://www.seriouseats.com/salt-beans-cooking-soaking-water-good-or-bad

My Cliff Notes version: One lb of dried beans, soak overnight with a tsp of salt. Drain, add beans, 1/2 tsp salt and generous amount of water to a small slow cooker. Cook on high 'til soft but still holding together, 5 hours or so. Enjoy.

Kenji is very informed, yet casual and sincere. Definitely not a "Hey look at me, it's all about the presentation" TV personality star 'chef.' Yuck.

Here's a good video for spring (apologies to our friends in the southern hemisphere):

 

[Drew 658]

1 hour ago, Frank said:

The Food Lab's  J. Kenji López-Alt is a treasure. I'm guessing @Drew is familiar with him. His preparation of dried beans was, and still is, a game changer for me. No more crunchy beans (the worst) or mushy ones (not much better):

https://www.seriouseats.com/salt-beans-cooking-soaking-water-good-or-bad

My Cliff Notes version: One lb of dried beans, soak overnight with a tsp of salt. Drain, add beans, 1/2 tsp salt and generous amount of water to a small slow cooker. Cook on high 'til soft but still holding together, 5 hours or so. Enjoy.

Kenji is very informed, yet casual and sincere. Definitely not a "Hey look at me, it's all about the presentation" TV personality star 'chef.' Yuck.

Here's a good video for spring (apologies to our friends in the southern hemisphere):

 

Nice! Yeah, I love Kenji. I've seen a lot of his videos and he has taught me a lot.  I for sure have some of his recipes written down and use regularly

[Drew 658]

I created my first recipe, crème brulee cookies! I’ve tried a few recipes from online for this type of cookie before but was always quite disappointed. I have done a lot of experimenting but it finally all came together. Thick chewy sugar cookie filled with vanilla crem pat custard and a thin hard candy caramel top. They are absolutely delicious! I’ve made a lot more challenging and technical things before but this the most proud I’ve been of my baking because it’s the first recipe I created myself.