will work well and would also use ginger, katsuobushi, soy sauce(and a little mirin to give some sweet contrast)
would probably serve it with asian-style breaded fish and sesame(could also replace some butter with tahini in the risotto)
#want

I actually had a conversation with MrsJoeJim about whether or not that exact idea might work. Scallions/ginger as the core aromatics, sake instead of the white wine. I was hesitant about how to finish it, because the cheese didn't seem like the perfect flavor combination, but then that's why it's fusion and it's not like good Parm has ever made anything taste worse in the history of food, so it'll probably work out great.

In other words, can't wait to see the results!

parm actually works really really well in that combination and I regularly make asian fusion pasta in similar vein

Thanks for the feedback. I'm doing leeks, ginger, and butter, and I'll finish the dish with some chopped green onion (don't have much on hand) and furikake.

Definitely using katsuobushi, but I'm using that to make the dashi. Were you suggesting I use it elsewhere?

Will probably top with a poached egg.

I would just make it like a classic matsutake gohan, granted I think it would be impossible to source matsutake outside Japan but Porcini is very very close. Probably difficult to source fresh porcini too though and it will be pricy. I have had mixed results with dried as sometimes the dried is a bit gritty.

Matsutake grows in the PNW, just have to know where to look :;

Nice rice consistency wlrs. That's exactly what I want my risotto looking like - mostly holding its form but still a little wet.

Here’s my wife’s risotto entry. I had to talk her into letting me take pictures, and she tolerated me nicely. Risotto is one of her favorites to make and eat, and we have it probably every two weeks on average. The plan for this dish is pancetta and squash, with shallots, white wine, sage, and parmesan. It came out delicious, with the chicken stock and pancetta adding plenty of flavor, so no sting needed. My only nitpick would be to increase the amount of sage.

Everything mised:


Some veggies — broccoli, Brussels sprouts, carrots, and kale on top — going in for roasting:


Shallots sauteed in a couple tablespoons of butter, then pancetta added:


Hmm, the squash does not look or smell very good. Plan B: no squash:


Pancetta chopped up, and the risotto goes in to toast for a few minutes:


Add some stock, stir, repeat. I even did some of the stirring!


Parmesan and sage go in toward the end of cooking:


Final product. I didn’t get a close up shot, because the family was looking at me like I was crazy:


Our standard shredded beet, shredded carrot, shredded pepper, and spring mix salad:

Week 4 Meal: Baked/Roasted Chicken with a Honey Garlic Glaze


Hey everybody - had the flu last week and fell out of the loop with cooking, but really enjoyed looking over everybody's awesome dishes while I was resting. Everything looks incredible! Like, high-end restaurant quality - some really talented cooks in this thread, it's great to be able to see what people have been able to do with their dishes.

Looking forward to CalledDownLight's recap of risotto week - guess I'll go ahead and post my pics to get this week started in the mean time, in case there's anyone who wanted to post their dish?

My recipe's a LOT more basic than most of the other dishes that are getting posted. But hopefully basic'll give people lots of room to go in lots of different directions. This is a dish I'd typically make during the week, because it's tasty and satisfying, but fast and simple, as well as cheap to make and hopefully a little healthier than take-out? Also the left-overs make great sandwiches.



Ingredients

Think this chicken might have been on sale last week, but it costed $4.01 for four quarter legs, which was a great deal



And these are the ingredients for the coating - I used a mix of whole wheat panko breadcrumbs and cornflake crumbs, and a cajun spice mix that has peppers, paprika, onion, garlic ... the usual tasty spices




Breading the Chicken

Here's what the chicken looks like out of the package



And the chicken with the skin taken off (to make it healthier) - it's ready to be dipped into the flour/egg/spice mixture, and then coated in the crumbs



The recipe comes off the back of the cornflakes box



Here's the chicken ready for the oven - it cooked it for 60min at 350F




Oven-Baked Sweet Potato Fries

Made these as a side - just 2 ingredients, the sweet potato and olive oil - they went into the oven with 20min left






Honey-Garlic Glaze

Then got going on the honey-garlic glaze - wound up having to make a couple of batches, because the first two were a bit too sweet. It seems to taste best with a fair amount of water added, with a bit of cornstarch used to thicken it up if it's too thin? All the recipes use soy as well - guess it wound up tasting a bit like a teriyaki






Ready to Eat

Nice to be done in a little over an hour




Close-Up




And Some Entry-Level Alternatives

If there's anyone looking to get started more in cooking, this same dish can be made with even fewer ingredients, like



and




GL with your chicken dishes this week everybody!

Dang Sam that coating looks so crunchy and delicious!

I've been waiting for your post tonight since I cooked my entry for the week tonight too: I made pan-roasted chicken leg quarters. The dish is stupid simple and I missed some photo opportunities, sorry.

Basically, season legs with salt and herbs of your choice. I used an herb blend from penzeys called "mural of flavor" which is salt free.

Fry the chicken skin side down in an oven safe pan like cast iron in medium heat until it's browned then flip and stick into a preheated 350 oven until cooked through.

Also cut some sweet potatoes up on the spiralizer and started them a few min before the chicken in the oven with salt and herbs.

Served with some steamed broccoli.

Week 3 Wrap-Up: Risotto

I am just going to link the posts because I think the pages are starting to get overloaded with pics (which is a good thing for the thread, but I don't want to slow loading time any more myself)

Crashjr's Salmon shiitake risotto with Dungeness crab

Cashy's Kamut Risotto

my coconut risotto with Indian spiced chicken

Shark Doctor's Lobster Risotto with diced Oyster mushrooms.

CowboyCold's Mushroom Chicken Risotto

wlrs' Porcini Risotto

Loden Pants' Wife's Pancetta Risotto




Week 2 Wrap-up: Bacon-wrapped Meat

Week 1 Wrap-Up: Stir Fry

This week we have Baked Chicken

Next week we have Bread Pudding

I have pm'd CowboyCold about the following week and told him to post his idea itt if he is willing to come up with one.


Unfortunately, I am likely out for this week since I am travelling for work, but if I get a chance I will make the baked chicken this weekend.

"Meat Pie": a pie with a filling of meat and/or other savory ingredients.

Was thinking this could be anything from the more American Chicken Pot Pie to a British Meat Pie or Pastys which are popular in many countries, not just the UK. Could even go deep fried Mexican or Asian type stuff. Basically anything you want that has a meat encased and cooked in a pie type crust. (Vegetarians may participate as well. Us carnivores will forgive you. )

What do you guys think?

So this can include anything from a shepherds pie to an empanada? Never tried but IN!

Ok, so I apologize on two counts:

(1) all my prep pictures this week sucked, so you just get final dish pics, and
(2) I cooked Sunday, but I'm only getting to post now.

Anyway, so this week's entry is David Chang and Marcella Hazan's dirty lovechild.

To prep:
- I made dashi. This is a Japanese soup base. You can use chicken or fish stock, but to make dashi is super easy. You simmer a piece of konbu (dried kelp) in water for 10 minutes, take out the kelp, add dried smoked bonito (fish), kill the heat, and 7 minutes later strain everything out to get a smoky umami broth.
- I chopped leeks (hey, it's what I had), oyster mushrooms (I separated stems and caps), and ginger

That's it.

I sauteed the leeks and ginger, added and sauteed the mushroom stems, and then I added the rice. I got the rice coated in the mixture, and then I added, 1/2 cup to cup at a time, a 750mL bottle of sake, keeping the rice just about covered with liquid the whole time and letting the liquid evaporate. When the sake was done, I started adding the dashi, 1/2 to whole cup at a time. I used a wide shallow pan because (a) I doubled the recipe, and (b) I didn't think ahead that that's a stupid pot for risotto.

Anyway, about 30 minutes later I was done [though it's not that easy, since you have to stir and scrape the whole damn time]. I added salt, a couple sheets of torn up dried nori (the seaweed sheets that are used in sushi rolls), and a bunch of parmesan cheese. Meanwhile, I sauteed the mushroom caps in butter and sake, steamed some asparagus, and poached a few eggs (pro tip: having a wife is helpful for the multitasking portion of the process).

I garnished with furikake and chopped green onion, added the mushroom caps and a poached egg, and got this:







It was pretty good, but I think the nori really made this. I had leftovers tonight with some soy and rice wine vinegar poached cod. Still solid a couple days later. Aiming to be more timely this week, though I think our oven is busted, so this could be an issue.

I grew up eating Scottish meat pies, and they are delicious. My wife made them from scratch for me once, and I think we decided gain (which was definitely positive) over buying them at the local Scottish market was not really worth the effort except for special occasions (which usually aren't meat-pie-appropriate anyway). However, I don't even know if we have a good local Scottish market in Vegas, so I'm kind of pumped about the prospect of meat pies.

They look like this

and I don't know if it's common or because of the modest means that the British part of my family comes from, but they used the lip at the top of the meat pie to hold in a mound of mashed potatoes and topped the whole thing with baked beans. The meat pie is delicious as is, but it becomes such ridiculous comfort food with beans and mashed potatoes. I'm getting excited for this just thinking about it.

Mash is definitely a traditional accompaniment. While I love pie and beans, if you're going to do it 'properly', mushy peas and extra gravy is what you want.

I love the meat pie idea. If you're not keen to make pastry, Trader Joe's has a frozen pie crust that is very nice, and contains no trans-fat.

I lived in Australia for a while, and their national snack is the meat pie. If you say you're eating a pie, it is implied that it is a meat pie. They don't really eat sweet pies. The pies at gas stations and rugby games are ****ty--of course--but some restaurants and bakeries make very nice pies. If any Aussies read this thread, I beg you to teach us to make your style of pie!

Meat pies will be awesome, definitely a good choice. That said, it's roast chicken week, so let's save the meat pie spoilers for now!

Looks awesome. The way my grandmother made them was actually to top the pie with beans and then to scoop the mash on top of the and then broil, so the potatoes got all crispy on top. Then serve with a side of peas and extra beans.

Chicken entry:

Pouisson with olives and sweet peppers



My phone pics were extremly crappy for some reason

For this simple dish, I roasted pouisson with pimento stuffed olives processed and rubbed under the skin, sauteed sweet peppers on top with a side of mixed brown and wild rice. (In USA#1 these are just rock cornish game hens, not sure I could get a real pouisson without raising it myself or going direct to a farmer, and this isn't the right time of year for that).

A razor clam made a cameo appearance and was not actually harmed in the making of this meal.

I salted, peppered and oiled the birds insde and out, stuffed the olives under the skin and trussed.



Baked at 400 F for 45 minutes. In the mean time I sauteed sweet peppers and placed them on top. While the birds rested I deglazed the pan with white wine, reduced and made a sauce.

Excellent thread idea. Very inspiring.

Crash,

Use the "direct link" on photobucket that ends in .jpg, not the .html one. Every time I enlarge one of your pics it opens a new window.

Orange Marmalade Glazed Chicken

Grocery store had chicken thighs on sale for .99/lb so perfect timing for this weeks theme. 8 thighs for less than 4 bucks. I used to make this quite a bit back in college, but honestly can't remember the last time I made it. So I poached a few recipes online and came up with something that took me back to the good old days. Quite simple, but very tasty.






Trim excess fat from chicken, salt & pepper and cook in oil and butter over medium-high heat until lightly browned. About 4 minutes per side.






Combine marmalade mixture, pour off fat from pan and then add 2/3 of the mixture and turn chicken to coat.






Pop in the oven skin side up on 325 for 40 minutes.




Turn oven up to high broil and spoon remaining marmalade mixture over chicken and broil until glazed. About 8 minutes.




At this point I removed the chicken and added some chopped shallots and reduced on the stove to make a sauce. Not really necessary though, because the chicken has plenty of sauce/flavor without it.

I roasted some brussel sprouts in the oven the last 15 minutes with the chicken in olive oil and sea salt. Also had some leftover mashed potatoes that I made into potato cakes for the other side.






See you next week!

cut those sprouts in half!

chicken looks tasty. do want.