Realms Beyond Cooking

[Bobchillingworth]

I'm a man of simple pastimes; I enjoy gardening (mediocre), gaming (massively mediocre), and I try to limit myself to ordering takeout or eating prepacked foods only rarely.  As a result, I've learned to prepare a small but possibly sufficient repertoire of meals, which I will commence gradually sharing in hopes that other RBers will in reciprocate in kind.  Or possibly I'm horribly mistaken, and the entire community sustains itself solely on ramen and fruit loops.  Which is also fine.  


Regardless, please enjoy Bob's Bastardized Borani Banjan:








(I simply took a photo of the recipe, rather than write it all down)

(No, I didn't accidentally cut part of the recipe off; it's a photo of a printout of another photo, where someone else accidentally cut part of the recipe off)

(I did forget though to write on it that you should also dice a medium onion, to be cooked alongside the garlic)

(The grease stains are for sincerity)


Enjoy! (???)

[El Grillo]

What a coincidence, this is one of my favorite dishes to order at my local Afghan place. Will definitely give it a try!

[chumchu]

Here is a bit more serious noodle recipe than just instant noodles:

I accidentally did a great ramen soup yesterday when I failed a braised cabbage recipe =) It turns out to be the best and easiest ramen soup I have ever done so I will share it here.

In a large dutch oven or oven safe pot with the lid on:
As much Savoy cabbage as you can fit. Cram it in there but leave a gap of 2 centimeters to the lid so that it does not boil over.
1/8 as much bacon or sliced pork side as cabbage. Put it over the cabbage.
Enough vegetable stock to almost cover the ingredients.
In the oven at 175 C for 1 hour

While you wait: prepare your other ingredients and play some civ (remember to set an alarm...)

After an hour take your pot out. Add soy, gochujang, sesame oil and ginger to taste and you will have something that tastes like a cross between shoyu ramen and ramyeon.
Plating: Put your noodles in a bowl, add the cabbage pork bullion/stew. Garnish with a soft boiled egg and some sliced leek/spring onion.

Optional extras: tofu for more protein, garlic would surely work with the flavours, mushrooms as well, cilantro or a slice of lemon to cut the strong umami, spice oil for more flavour.

[darrelljs]

Nice .  That's right up my alley Bob I'll give it a try.  I so rarely take photos of my own food, but next time I try something fancy I will.  Here's a simple one I like to do for breakfast:



The key is get the starch and moisture out of the potatoes.  So, clean 'em, peel 'em, grate 'em.  Put the grated potatoes in a big bowl of water & strain.  Repeat.  Put in a towel or I like to use a pastry cloth lined with paper towels.  Roll it up, squeeze.  Repeat.  Lightly oil (I use olive) a cast iron pan, and heat up on medium low.  Drop in the hashed potatoes and cook 8-10 minutes until browned as you see above.  Brush on or if you are okay with it spray on a light coat of oil on the other side.  Flip with panache and cook another 8-10 minutes.  Top with an egg over easy and some scallions.  Salt & pepper to taste.

Darrell

[suboptimal]

I frequently make a piccata using turkey tenderloins. Nice and quick, good for dinner for two. The liquids and second addition of butter could probably be cut in half if you want less sauce (or double the meat and keep those amounts the same to serve four). Chicken breasts and thinly cut boneless pork loin chops also work well in this recipe. I usually make a quick risotto and/or a salad to go with it.

1 turkey tenderloin, split in half to make two cutlets
1/2 cup Bread crumbs
1 Tbsp Salt
1 Tsp Pepper
2 Tbsp olive oil
3 Tbsp butter, divided
1/4 cup brine-packed capers, rinsed & drained
1/3 cup lemon juice
1/2 cup chicken stock or white wine

1) Combine bread crumbs, salt and pepper in bowl. Coat turkey with mixture and shake off excess.
2) Combine olive oil and 1 Tbsp butter in large skillet and heat over medium high heat until butter melts and foams.
3) Add turkey tenderloins, cook about 3 minutes per side to brown.
4) Remove turkey from pan. Add chicken stock, lemon juice & capers. Scrape brown bits off bottom of pan and bring to a boil.
5) Put turkey back in pan, reduce heat to low and cook 5-6 minutes or until turkey is cooked through.
6) Remove turkey to serving plate. Take pan off heat, whisk in remaining 2 Tbsp of butter and pour over turkey to serve.

[Bobchillingworth]

Excellent


Here's one for crepes:









I don't typically modify the ingredients at all (although you can substitute 1/4 cup of milk for half & half if you're feeling indulgent ), but do use a larger frying pan than the recipe provides, so as to produce wafer-thin crepes. I wouldn't bother measuring the batter too carefully when pouring, it's generally more important to get it in the pan in short order to ensure it heats evenly, rather than worry about precision.

The batter also keeps for about a day, if you leave it in a covered container in a fridge.

I've never actually bothered to make the "poblano chile" sauce before.

Replace 1 cup of milk with a cup of eggnog for a fascinating and unique experience.

[Bobchillingworth]

@ darrell- your image isn't showing or accessible, looks like you need to enable public linking.

[KingOfPain]

@ darrell- your image isn't showing or accessible, looks like you need to enable public linking.

Yup, we need photos!

Not much appeal to me so far. I don't do dairy and spicy. But enjoying the shares

[superdeath]

Im looking at all these veggie dishes and cringing. So many veggies. I have a Chili recipe that i use, but im not a chef so none of the things i make besides chili are like.... not box-instructions.

[KingOfPain]

Im looking at all these veggie dishes and cringing. So many veggies. I have a Chili recipe that i use, but im not a chef so none of the things i make besides chili are like.... not box-instructions.

Sometimes those processed food with (or without) a personal touch are the best. Favorite of mine would be fried corned beef hash mixed with scrambled eggs, or in an omelette.