Delicious foody stuff shows up here & there in the craftalongs but it would be cool to have a dedicated cook-along topic where we share our kitchen adventures, recipes, attempts at each other’s recipes, etc.
So… whatcha makin’?
I’ve been working out of the house while my partner wfh so he does a lot of the cooking these days. Then whenever I get the urge I default to multiple items in big batches. It’s a bit ridiculous actually, lol. Here’s this weekend’s hot pots:
Chicken veggie soup with corn, black beans & taco flavourings. (that’s the pot we bake bread in, it has quite the patina!)
Also stewed some rhubarb with maple syrup & sautéed a bunch of celery to freeze for a future recipe. And I reorganized both pantries & the fridge, deep cleaned all the counters, small appliances, the table & the stove. The pressure cooker’s on right now with dehydrated potatoes as an experiment (eta, turned our super creamy & delish). I had a busy day, whew!
What’s on your stove or in the oven today? Show off your tasty dishes!
And a long time ago (we think before we bought our house so…pre-2008), I used to make Pork Milanese from Giada de Laurentii’s book Everyday Italian. I was never a big pork fan so I stopped making it but Mr. Road never forgot about them. So, I decided to make him some in appreciation.
Looks so tasty!
We had tenderloin & these excellent potatoes au gratin. I didn’t read the recipe very well & missed the 90 mins of cook time so we ate a bit later than planned . I made such a huge pan & it was entirely gobbled up! Guess everybody liked it.
That looks delish! Love the additions of garlic, shallots & thyme. I added paprika to this one. We can’t easily find gruyere so we used the best the local grocer had, med & sharp cheddar. I did appreciate being able to make a roux thickened milk sauce instead of having to buy heavy cream too. Also, I like the side stack over flat layers for making a large amount. That explains the 90 minutes of cooking time tho, ha!
Once I cut my finger quite badly with a mandolin so I used a cleaver to thinly slice the potatoes. It was actually the fastest prep job, & paper thin slices!
You’re welcome! Slow cookers are usually pretty good for easy, low prep work when you find recipes that don’t require pre-cooking of ingredients. Having a few basic canned foods on hand can also help, as they can serve as bases for other foods.
What do you normally use as a packaged base? I wonder if I could offer some simple tips on having bases that aren’t necessarily packaged but are easy enough.
I wasn’t the best cook either for a while, but I’ve become more comfortable in the kitchen in the last several years, and I’d love to offer any help I can