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What are you cooking today?

post #1 of 26
Thread Starter 
I thought it may be interesting to see what people are cooking for themselves. It doesn't have to be anything extraordinary. Sometimes a toasted cheese could get your mouth watering...at least mine ;)

I'm just curious what your cooking today? No matter what it is or how difficult. Sometimes I go through a time where nothing really tempts my taste buds. Not that I don't want to eat...but I suppose I may be just a bit short on inspiration.

So let's hear it :D

dan
post #2 of 26
I made a big batch of pot roast today with veal stock I made Sunday. Served it with roast butternut squash and shallots tossed with a touch of Vermont maple syrup and sage. Had some truffle mashed spuds left from Saturday, so I did a stuffed baked yellow Finnish. Gravy bread of course, and a nice Chilean Cabernet (Korda) and a salad.Comfort
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #3 of 26
chicken putenesca, gorgeous veal chops with black trumpet sauce and new potatoes, mexican flank steak with bean, corn, salsa...green beans with herb butter, Italian salad, baby green salad, bowl of mixed fruit.
for the priest I cook for....

I just roasted a overly fluffy gelatine chocolate marshmellow....pretty yummy, that may just do it for tonight.....it's been a long day with electricians and plumbers, tomorrow will be more of the same.
cooking with all your senses.....
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cooking with all your senses.....
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post #4 of 26
Top round, roasted a bit beyond rare. Thinly sliced beef, crusty rolls, grilled onions, horseradish for a sandwich. Some fries*. Some oranges, bananas and apples as a nod towards some nutrition.

Phil

*Fry sauce is generally included with Fries. This is Utah thing, generally a mix of mayo and ketchup. I add some lemon juice for a bit extra kick. A local fast food chain, Arctic Circle is credited with its creation. They have a fry sauce link too. http://www.arcticcirclerest.com/g_frySauce.html
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 26
I just popped some of my frozen sourdough waffles (which I made last Sunday) in my toaster and topped with maple syrup. Too much stuff to be done on my "day off" to cook a real breakfast. Other plans for lunch and dinner.
post #6 of 26
In the kitchen today I cooked or prepared: 8 quarts of tenderloin beef tips over rice (the best), 8 quarts of chicken tetrazzini, 7 quarts of old fashioned meatloaf, 10 quarts of cheesy zucchini soup, 5 pounds of tuna salad, 25 pounds of pimento cheese and 100 pounds of chicken salad.
Bill
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Bill
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post #7 of 26
12something crepes with bananas, nutella, and dulce de leche and about 80ish lumpia (Filipino egg rolls).
post #8 of 26
Last night it was braised beef ribs with Ranchero sauce over rice.
Today it'll probably be a pot of beans.
just an old guy learning to live off his own cooking
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just an old guy learning to live off his own cooking
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post #9 of 26
Thread Starter 
Today...


A roasted lemon chicken with a lemon juice/zest pan sauce. Nothing overly sweet or tart. It turned out nice...


take care,
dan
post #10 of 26
I had my in-laws over.

I made an assortment of hors d'oeuvres, spinach soup, and poached cod with tomato couscous.

Mark
Salad is the kind of food that real food eats.
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Salad is the kind of food that real food eats.
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post #11 of 26

personal meals

I cooked some fresh cheese and herb tortteloni with sauteed onions, pinenuts and finished it with pesto. Simple and fast. The wife made the salad. She had her diet coke and I had my sprite. Watched a pre-recorded sesion of the Whitehouse Kitchen. Verrry interesting.
Hard work never killed anybody but it sure has scared a lot of them.
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Hard work never killed anybody but it sure has scared a lot of them.
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post #12 of 26

Cookin classes

Today, I am doing a cooking class for 14 ladies in someone's home...

The menu :
Appetizers:
Artichoke and bacon
Shrimp, avocado in endive lettuce
Filo with goat cheese
Wild Mushrooms Vol-au-Vent
Crab cakes

Desserts:
Raspberry & white chocolate quick cake
Silky chocolate mousse with dark Belgian chocolate

they choose the menu!

I will probably eat a chicken sandwich when I come back tonight 10pm

Ciao
Martin Laprise
Author of "My daughter wants to Be a Chef!"
www.thechefinstead.ca

“A cook who invest a few bucks every week is a smart cook"
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Martin Laprise
Author of "My daughter wants to Be a Chef!"
www.thechefinstead.ca

“A cook who invest a few bucks every week is a smart cook"
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post #13 of 26
I made roast beef. ;) Simple, good, and lots of leftovers for roast beef sandwiches, plus you get jus which you don't get with store bought roast beef.
post #14 of 26
Vegetarian zucchini and root veg couscous. Saffron, turmeric, cinnamon and honey. Humus. Dried peach rice pudding.
post #15 of 26
Yesterday I made oven roasted spare ribs with a white wine, vinegar and honey baste (one of Lydia's.) I put it over a bed of polenta with caramelized onions and some green beans on the side. The beans were done in a little of the pork fat and pan drippings. Rice pudding for desert. Mmm, I love rice pudding.

Jock
post #16 of 26

Dinner Tonight

Had to work today, so dinner was quick: a white bean chicken chili, skillet corn bread, and tossed salad with a lime vinaigrette.
post #17 of 26
I wasn't sure when Paul would get home for dinner -- or if he'd even have dinner at home -- so I made a pot of lentil soup with spinach, carrot, tomato, onion, and garlic, and some lightly curried tuna salad to eat on toasted baguette. The sort of thing I could eat when I was ready, and he could eat when he got home if he needed to. Turns out he got home by 8:30 so we were able to sit down together. :bounce:
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #18 of 26
Used up the last of the top round roast I mentioned earlier. Cooked it as a Cheesesteak pizza. Not bad, not great. I liked the salad with it better.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #19 of 26
Thread Starter 
Just me and the kids tonight. So I threw some quick chicken breast in the cast-iron pan. Took them out to rise and set then made a pan sauce chicken stock, squeeze of lemon and a pad of butter to top them. Served with the daughter favorite oven baked OreIda onion rings ;)

dan
post #20 of 26
I made some nice, simple, bourbon chicken.
post #21 of 26
I made braised veal breast with sauteed curly endive, dried fava bean puree, toasted fennel jus and chorizo. I took some spanish style chorizo and rendered the fat in some olive oil than took the rendered chorizo and chopped it fine, then added it to a fisee salad with little tiny croutons and xerez vinaigrette. then took the oil and drizzled it into the sauce on the plate:lips: it was frickin awesome
There is no I in "Shut Up and Make the Food"
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There is no I in "Shut Up and Make the Food"
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post #22 of 26
Great eats tonight at CapeCodders'!

Roasted quail stuffed with a whole chestnut and dried cranberries, tamarind-based pan sauce, acorn squash with brown sugar and pineapple, rice pilaf with more chestnuts.
Don't mess with dragons. You will be crispy and taste good with catsup.
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Don't mess with dragons. You will be crispy and taste good with catsup.
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post #23 of 26
Tonight i made a nice pasta with a great pasta sauce made from LA VALLE D.O.P san marzano peeled tomatoes.. also i had a nice mozerella di bufala and tomatoes salad with a nice blasamic vinegar di modena.. it was simple, fast, and delicous.. well worth it..
post #24 of 26
Thread Starter 
Today I'm at work. We're having just a bunch of fingerfoods throughout the day (including some hot wings). Hey...it's superbowl Sunday :)

But last night I made a couple of recipies out of the Rick Bayless cookbook (from ChefTalk:) ). We had some simple (yet delicious) Chipolte rubbed beef tacos with lightly carmalized onions topped with some fresh cilantro, fresh roasted chipolte salsa and a side of simple guacamole (avacodo's, garlic, lime juice). All simple, quick and so goood :lips:

dan
post #25 of 26
Toasted cheese sandwiches and tomato soup-terribly mundane-threads like this always make me want to try to do something a bit more interesting-and then I pull out of the school parking lot and all I want to do is CRASH! They tell me there are only 14 more Mondays in this school year-how ready am I? Just have to do the fun stuff on the weekends!:crazy:
más vale tarde que nunca
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más vale tarde que nunca
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post #26 of 26
i just finished dinner, here's what i cooked:

seasame-crusted ono filet, side of quinoa & a mixed greens and tomato salad. and i made enough for lunch tomorrow. in a little while i'm going to have some yougurt drizzled with napa valley sage honey.
pierre
i t ' s . a l l . a b o u t . t h e . j o u r n e y
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pierre
i t ' s . a l l . a b o u t . t h e . j o u r n e y
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