Making Julia Child's Beef Bourguignon should be attempted by any curious cook, and is a wonderful sunday meal. I had so much fun making it, and the flavor really was devine.
this post was submitted on 05 May 2025
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Sunday roast. Only pork needs a bit of planning to get crispy crackling.
Sunday is Pesto Day. So every Sunday we try out a new pesto recipe or bought pesto. I suggested this 3 months ago and thus far both of us are happy with the tasty results.
My favourite this far is a ramsons pesto we found while browsing a local deli.
Pesto needs some kind of delivery system, you can't just spoon it in your mouth with a spoon on weekly basis. Do you always have the same base or do you change it around or how does it work for you?
Pasta. Different types of pasta. I thought that would be clear. Depending on the pasta you use (form and surface texture), you can get different results.
I don’t like pesto on bread. I can use that bread to make bruschetta or just roast lardo on it. Which tastes better 100% of the time.
I like making ribs and cornbread. There will be salad.
Usually a Thai curry from scratch (even the curry paste), or a four Daal Fry. Since COVID and WFH, I have bought a wide range of spices and have been cooking everything from scratch. Eating at a restaurant is almost always disappointing now.
You have a good recipe for curry? I love Thai food, but I've never thought about making it at home!
I use this recipe for the Thai Curry Paste, but rather than use just a few spoons of it when it's done, I use the entire batch. After making the paste I will chop a few cherry tomatoes and saute them in a pot with oil, and simmer them till they are reduced a bit, then I put in some chopped carrots and simmer that for a bit to soften them up, add some green/red peppers, and then dump all the paste in and simmer it till it cooks through and stops smelling like fresh paste. A smidge of water if needed. Then I'll add coconut cream or milk to it and cook a bit longer, with some frozen peas added. Then for the protein (ahead of time) I chop tofu into cubes, dab each side in a mix of Corn Starch, Chilli Powder, Pepper, Cumin, Salt and pan fry them till each side is toasty. These go in at the end before serving so they retain their outer crispness.
Thai Red Curry Paste Ingredients (blend together)
• 5 dried red chilli peppers, or to taste
• 2 medium onions, cut into chunks
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon vegetable oil, or more as needed
• 1 tablespoon chopped garlic
• 1 tablespoon ground coriander
• 2 teaspoons lemon zest
• 2 teaspoons ground cumin
• 2 teaspoons shrimp paste
• 2 teaspoons paprika
• 1 teaspoon whole black peppercorns
• 1 teaspoon lemon grass powder
• 1 teaspoon ground turmeric
• 1 teaspoon salt
Making the paste isnt really worth it imo
Just buy it. Thai curry is simple and delicious.
Basically...
Galanga, lemongrass, shallot, garlic, birds eye peppers or lombok, coriander seeds and fish paste or dried shrimp is a good start in a mortar and pestle.
Better than anything store bought or out of a food processor. There is nothing like fresh pounded spices. It takes effort but makes a big difference in getting authentic flavor.
Start with a can of coconut milk and reduce it so you only have fat left, then fry your pounded spices in that, add proteine (no need to fry), add some boullion, curry and lime leaves, another can of coconut milk a bit later.
I don't cook at all on Saturdays (usually just have sandwiches or a hotdog; if I have money, maybe order out), and Sunday I usually try to plan for something I can make in the crockpot. Like a good stroganoff.
Yeah normally Im in the same boat. But I kinda wanna start picking up cooking more as a hobby rather than just something i have to do.
I really love food, its one of the main reasons i travel. I figured maybe I could start making good stuff at home too haha
It varies. Lately lamb rack with orzo or vermicelli rice.
I've been cooking with lamb for the first time recently. My favorite was a stew. I used shoulder chops with the bone in. Absolutely great flavor if a person doesn't typically like or use lamb.
I hear you.
If you got quality fresh meat and a good combination of herbs, spices (and red wine) a person not fond of or familiar with lamb meat will eat a plate twice.
My wife who isn't a big fan of lamb thought she was eating veal today because I normally order veal (with bone) at our local Moroccan butcher, it surprised her I made a lamb stew.
Donburi
Master it. always looks good and impresses absolutely delicious and simple too