What is your favorite thing to cook?

[diane]

Ps. I think, Pouncermom, that the simple foods are always the best. But that is just me.

[kats]

Lately, I've been in love with crumbles. There's a tomato one, with goat cheese whipped cream, that is on the top of my list. ALso, every time I make it, my home smells like heaven.

(if anyone is interested, the recipe is here: http://www.onfoodanddrinks.com/recip...20crumble.html) I supper reccomend!

[Headless Chicken]

I love baking, the more challenging the better.

ANd I love braising meats and I always get requests for my braised beef shortribs. They always turn out even when I do little twists for flavor and colour...stick to your ribs goodness guys!

[Mrs.Butterworth]

Well I am too new to this to have a fav particular recipe, but I'd say baking is becoming my fav discipline. With a few simple bases for cake mix, dough, etc., you can make gazillions of dishes, and even if you mess it up you still get a sweet, sticky mess of tastiness.

Oh STEAK, too. Man, it's just always good and with just a simple rub and some good basic knowledge of how to cook it you can make a steak that will floor most people who don't have the benefit of reading up on proper technique

[Free Rider]

Originally Posted by pouncermom

Either at home or at work? It can be simple or complicated.

Quick breads. Then again, I just got one of those pasta-roller-crank devices and it's an awful lot of fun to make pasta.

[MikeLM]

I like to do a steak - flank steak coated with a garlic-blue cheese-olive oil slurry, set to ferment four to six hours (in the fridge, out the last hour), then sprinkled with cayenne pepper (I have read that it both complements and magnifies the beneficial effects of the garlic) and grilled to medium rare on a real hot grill. That would be around 4 minutes on a side. Rest ten minutes, then the usual thin slicing.

In a very similar recipe, Cook's Illustrated recommended scraping off the slurry before grilling. I never do that, and have had no trouble whatsoever with it burning or charring.

A little Mesquite smoke on the grill doesn't hurt, either.

And, when I say "garlic" I don't mean a clove; I mean a head.

The Mini-Cuisinart is perfect to do the slurry-grinding.

Mike

[hobie16]

Kobe/Wagyu ribeye or strip steak - worth every dollar.

[starlord]

I love to prepare and serve what I call Drunken Chicken, basically a variation on a recipe from Steve Raichlen. I rub down the buttered chicken with my own rub, then use a commercial holder and a half can of beer, with a tablespoon of the rub poured in it. The bird(s) are then placed in my cooker/smoker, set up for indirect cooking with mesquite lump charcoal. I sprinkle the coals with Jack Daniels Old No. 7 firespice, made up of ground up oak barrels used to age the whisky. As the chicken(s) cook, I rotate them to see all sides are equally cooked, and spray them with apple cider. Everyone I have served this dish to raves over it, and it was instrumental in my being awarded my Award of Arms in the Society for Creative Anachronism, where I was serving as Feastocrat at an event.

[delish]

Seared sea scallops with a white wine reduction. Lots of flavor. Not a lot of effort to prepare. Goes great with basmati rice in coconut milk.

[diane]

Like April I like preparing meats. And tubs of roast veg. And prawns and scollops are very high on my list. Lobster too. I love cooking mussells, but don't eat them.

[nowIamone]

KATS,

Wow! Big Raves! I made this for the kitchen crew last night, it was wonderful. I didn't have the recipe with me, but I had read it (wouldn't have mattered anyway........ I always set a recipe down and build the "concept") I had grabbed the self rising flour by mistake, so didn't drain the toms after the first roasting, but dish was still very moist. We all dreamed of being on veranda, over looking the water, wearing sunglasses, eating this with a chilled glass of wine. Alas, we stood around the kitchen watching it pour rain.

I haven't enjoyed anything so much in a long time. Thanks

[MuskyHopeful]

I like braising short ribs and shanks. When my kitchen is done and I have my new Wolf range I'm hoping to get very good at it. It will be nice to have a the power to actually brown the meat first.

Kevin

I like muskies. I caught one this morning.

[K.A]

I like to gril

[Dinengurth]

I like cooking different international cuisines but it's really hard to beat rice and gravy. My favorite is probably pork butt steaks in a beautiful brown gravy with either sweet peas, macque choux, or green beans w/ tasso and potatoes. I almost forgot I love stewed sweet and spicy tomatoes w/ tasso.

[allie]

I just love to cook. I get bored with the same ole thing everyday so love to experiment with new ideas of my own. Unfortunately, my budget doesn't always allow me to cook as I would like......one of the prices I pay for being a stay at home mom.

When the weather is warmer, I love to smoke meats on the offset woodburner. Creating new rubs and sauces to go with it is lots of fun.