Happy home cooking in the year of the horse!
Made a menchi katsu stuffed with cheese forgot to take a cut pic
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Looks great!
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Carbonara sub bacon for pancetta. I was distracted and accidentally didn’t not save enough pasta water so not as creamy as it could’ve been but still solid
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I tried to do a homemade mille feuille style tonkatsu using a thick cut pork chop that actually turned out ok. Not having a rotary slicer I just semi froze it and sliced it by hand. Turned out pretty good, used the left over to make a katsu curry.
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that looks super
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baked beans with maple syrup, brown sugar, ketchup, French four spice, mustard powder, pepper, vinegar
haddock,shrimp and scallop chowder with leeks, mushrooms and Riesling
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Had no idea what this was and thus had to look it up. Does this add a warming quality w/o being… overly holiday-y (if that makes any sense)?
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Creamy Ragout with Beef and Butternut Squash - quick ragout with ground beef, butternut squash, yellow bell peppers, onions, cream and chives. Served over boiled potatoes.
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I make a fancy version of this and keep it in the freezer. It’s used a lot in pate and terrines. Goes great with braised meats. Just adds a nice warming quality to food
Black pepper 50g
Mace/Nutmeg 25g
Coriander 15g
Cinnamon 15g
Clove 6g
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It does add a warming spice and I associate it with winter foods.
the same spices are pretty common in Tourtière meat pie and French Canadian meat stuffing used to stuff turkeys.
I should experiment with it more. The label mentions using it in beef stew, which I have not tried yet.
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lamb chops with oregano and lemon
potatoes with butter, oregano and lemon.
a salad with lettuce, cukes, carrots, dill, parsley and mint
I’m heading back towards more of a Mediterranean diet.
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Char sui darkness is mostly from dark soy and red die but it did run a bit over since I used convection
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Vermicelli with preserved mustard green & shredded pork loin à la Tam’s Noodle House. Less wok hei/salt than the original but still turned out pretty well. A few drops of Maggi sealed the deal.
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Seafood tom yum with shrimp and local vermillion snapper. Mitsuwa is a great source for Thai aromatics, chilis and mushrooms sold in reasonable quantities. Didn’t have fish stock on hand so made a quick stock from shrimp shells.
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Stir-Fried Beef with Green Asparagus - top-sirloin steak is stir-fried with green asparagus, scallions, garlic, ginger, fresno chili, soy and teriyaki sauce, toasted sesame oil, lime juice and corn starch. Finished with toasted sesame seeds and cilantro. Served over rice.
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Used the leftover char suitfrom previously meal to make char sui fried rice on my outdoor wok. Great wok hei but wish my outdoor wok had more btus…..
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Sasso chicken from Wild Fork, 45 minutes on the rotisserie until 160 in the breast. Added a touch of hickory to the coals to give it a kiss of smoke.
Served it with an odd combination of potato salad, stir fried snow peas, and a green salad. For some reason it worked.
Thanks again to @aaqjr for recommending Wild Fork. Most of the fish I have bought from them has been fishy, but their meats are great. This chicken was so good.
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That and hanger steak are my go to’s there! You’ve got mad rotisserie skills, great looking bird 
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Thank you. With this great of a chicken it was falling off a log.
Thank you again!
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Campanelle with Squash, Walnuts, and Sage Brown Butter from “Anything’s Pastable” - delicata squash is roasted in the oven with rosemary. Sage leaves, crushed walnuts, garlic and red pepper flakes are sautéed in butter and used as a base for the sauce with pasta water, parmesan, lemon juice and zest as well as parsley. Everything is then mixed with the campanelle and finished with more parsley and parmesan
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