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What is your favorite thing to cook?

post #1 of 30
7/2/06 at 7:21am
Thread Starter 
Either at home or at work? It can be simple or complicated.
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post #2 of 30
7/2/06 at 9:35am
I love cooking Ukrainian food. It's the stuff I grew up on, and even though I'm surrounded constantly by great French and Italian food, luxury ingredients everywhere, theres nothing I enjoy more than a good plate of varenyky, holubsti, or a nice cold bowl of borsch. It's even harder to find good versions of these, so I need to make them at home. It's also very relaxing to roll out, stuff and fold varenyky (perogies), so those are probably my favourite dish to make.
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post #3 of 30
7/2/06 at 9:50am
This has changed over time. I guess it would be chicken soup with matzo balls because it always turns out and I have yet to serve it a person (who is not vegetarian) who hasn't liked it.
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post #4 of 30
7/2/06 at 11:59am
SALMON!

it's so versitle; grilled, baked, poached, smoked, cured, in cream sauces, in crepes, quiche, and raw. and since i catch my own, i can't beat the price.

i'm got some gravlax curing in the fridge right now.
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post #5 of 30
7/2/06 at 1:31pm
Well first I ever heard of someboy enjoying cooking. Seems to me like cooking be just a necessary evil for them who enjoys eating or providing good groceries to other folks. Whut am I missing here? Thanks.

bigwheel


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post #6 of 30
7/2/06 at 1:55pm
for me it's the creative process and the enjoyment of the result. i live alone so i sometimes invite others over for dinner just so that i can cook large meals.
i'm selfish that way :-)
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post #7 of 30
7/2/06 at 2:19pm
I don"t know whether to say a great big pot of hearty soup, with bread and butter for lots to dip into, or an exquisite little chateaubriand with all the trimming for just four. Both marvelous for different reasons.
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post #8 of 30
7/2/06 at 2:20pm
Meals in my own home! The anticipation of good company; the table prepared as a center stage recepticle of my evening efforts; lightly bopping to the music with a great glass of wine in my hand, the aromas, coaxing the flavors along; the laughter of my friends, the excited, spirted conversation at the table over the appetizer course, the political debate with the entree, the melancholy, sentimental reminiscing with the after dinner liqueurs, fresh coffee and dessert.
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post #9 of 30
7/2/06 at 2:22pm

Food...

(do snails count?)

Actually...nice cuts of meat. Any kind of meat. Absolute favorite: Quick seared tenderloins, chateaubriands, wellingtons, roasts, finished off in the oven to blood rare inside...chops, veal, lamb, pork...then briskets, pastramis, corned beef, pulled meat for tamales, tacos...yum...

The West wasn't won eating salads.

April
:lips:
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post #10 of 30
7/2/06 at 2:59pm
Dang think I be headed to your house. Sounds like fun. Try a little Texas Two Step along with the bop dancing music. It get you a little closer to the intended target audience so to speak:)

bigwheel

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post #11 of 30
7/2/06 at 3:03pm
LOL April, meat!! One of my favourites is making deli meat platters. Buy all the meats and have a lot of fun constructing it. Construct an apple tree with rolled meats various, cherry tomatoes, greens, herbs. chives for grass around the foot of the tree. Lots of fun.
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post #12 of 30
7/2/06 at 3:08pm
Ya know you got a point there. Its a lot of fun to know that folks enjoy your food..sniff sniff..I am getting all emotional here. Now the only reason I cook is cuz I cook mo betta than anybody else I ever knew or heard tell about. If the occasion require good food a person might as well hunker down and do it themselves if they was in my position huh? Now this mainly only apply to bbq and cajun food and Texas soul food. I bees glad to let other folks handle quiches and sushis etc. Now I do not mind eating stuff like that mind ya I just would not want to be accused of cookin it:)

bigwheel

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post #13 of 30
7/2/06 at 3:34pm
I should really add crepes. Love them, sweet or savory, hiding their treasures inside, betrayed only by enticing smells sneaking out with the steam, or the obvious evidence of a fruit coulis. And like April, roasts, dear little roasts, or a whole round. Recipe for a whole round... put it in the oven on low at 9 am. Think of who you can invite. Invite them. Go out, and come home clutching market green beans, carrots, salad stuff. Make salad, chuck spuds and kumara in when the round comes out at 6 ish. Dinner at 7.30 ish. Meat was perfect, I hadn't cooked one before, nor have I since. To big for most gatherings.
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post #14 of 30
7/2/06 at 3:39pm
Ps. I think, Pouncermom, that the simple foods are always the best. But that is just me.
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post #15 of 30
7/6/06 at 11:07pm
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!
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post #16 of 30
7/7/06 at 5:27am
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!
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post #17 of 30
7/7/06 at 7:21am
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. :roll:

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 :)
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post #18 of 30
7/7/06 at 8:15am
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.
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post #19 of 30
7/7/06 at 11:40am
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. :eek:

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

Mike :cool:
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post #20 of 30
7/7/06 at 12:17pm
Kobe/Wagyu ribeye or strip steak - worth every dollar.
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post #21 of 30
7/15/06 at 7:55am

Drunken Chicken

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.
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post #22 of 30
7/19/06 at 11:09pm
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.
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post #23 of 30
7/20/06 at 4:58pm
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.
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post #24 of 30
8/5/06 at 1:01pm
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
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post #25 of 30
8/5/06 at 5:17pm
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.
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post #26 of 30
8/6/06 at 7:27pm
I like to gril :)
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post #27 of 30
3/4/07 at 11:27am
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.
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post #28 of 30
3/5/07 at 11:29am
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.
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post #29 of 30
3/5/07 at 12:41pm
I don't have any one thing that I love to cook over another. Right now I like anything braised, or Asian and making bread. In a couple of weeks who knows :confused: , keeps the family on their toes though.
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post #30 of 30
3/5/07 at 8:14pm
I enjoy baking bread at home..enjoy making pies, cakes, cookies..also enjoy finding new ways to cook chicken.
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