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What did you end up cooking this weekend?

Here's my list:

Duck Confit
Duck Rillettes (made from duck confit)
Brandade de Morue (also made into croquettes)
Roasted Tomatoes (froze a lot)
Roasted Garlic (made w/ tomatoes)
Roasted Tomatoe Juice (made w/ tomatoes - great as salad dressing)
Braised short ribs (froze some, some for dinner this week, make leftovers into soup)
That duck "ham" that I'm still toying with
Spaghetti with Bottarga
Deviled Eggs with leftover Bottarga
Fricco with Montasio cheese, speck and cornichons

Meals were strange - nibbles of this and that - but lots stored up for the next week!

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  1. broccoli rapini w/penne
    codfish and bacon fried rice
    chicken "enchiladas" w/ a jarred green sauce. loosely following some recipes from chowhound.

    a friend made romanian moussaka, which is eggplant, beef, and tomato sauce. she salted then microwaved the eggplant for 20 min. before baking it. the eggplant texture was perfect w/out being greasy.

    1. I let out the sugar monster inside me this weekend and had a frenzy of dessert making:

      -mint truffles
      -jam truffles
      -English toffee (which turned out more like NOLA pralines but were beloved by all)
      -Mark Bittman's frozen yogurt (Highly recommend this to the ice cream lovers on this board)
      -salted caramels
      -ingredients for marmalade. Unfortunately, I ran out of steam before I could finish this one.

      Meals themselves were simple this weekend because of my skewed allocation of time and energy: variations on rice, stir fried vegetable, and ready to eat meat (Chinese sausages, etc.)

      I did, however, manage to make a few hundred dumplings with the help of a friend. They're resting in freezer bags now. I love having ten minute meals ready just by doing a few hours of hard work one weekend.

      lots of sugar photos: www.chezpei.com

      1 Reply
      1. re: Pei

        Wow! Your pictures and recipes look amazing. I think I'm going to make your nui nan this weekend. I love this soup but have never made it at home.

      2. Sweet Potato and Rajas arepas with turkey sausage, roasted tomatillo salsa and poached eggs.

        1. Thai belly pork (moo wan)
          Pork belly confit
          Seafood and corn chowder
          ATK roast chicken with Zuni bread salad
          Squid and chicken sambal
          Pickled peaches
          Concord grape pie
          Marjolaine
          Mediterranean carrot salad
          Borlottis with bacon and caramelized onions
          Smoked chicken breasts
          Chicken breasts stuffed with kasseri and basturma

          It was a very chickeny weekend. We didn't eat all of this! A fair amount went into the freezer for later.

          2 Replies
          1. re: cheryl_h

            Cheryl, I'd love it if you'd share your moo wan recipe

            1. re: Biggie

              This is adapted from chezpim's food blog. I had a piece of pork belly, skin removed, about 3lbs in weight. I combined fish sauce and palm sugar, about 1/3 cup of each. I added about 2 Tbs tamarind paste (this was my first time using it in this dish) and about 2Tbs ground dried birdseye chiles. I like my foods to be spicy, you might reduce this if you prefer less heat. When you taste the mixture you should sense sweet, salty, sour and hot in about equal amounts. Play with it until it's to your taste.

              I put the belly pork fat side up into an ovenproof dish, lined with foil (helps with cleanup), added the spice mix and enough water to bring it to about 1/3 of the way up the meat. Roast at 350F until very tender. It took about 2.5 - 3 hours for my piece.

              Note: the tamarind caused a burnt crust to form on the outside of the meat. It's not bad but I prefer lighter caramelization. Without the tamarind I usually get a brown crust with crispy edges. If I were doing it again, I would either cover the meat with foil for the first 1-2 hours or roast at a lower temperature. The tamarind does add a lot of flavor so I wouldn't leave it out.

          2. Orange Truffles (from Pei's blog recipe)
            Saba Sushi
            Saba Shioyaki
            Tomato soup (made with slow roasted heirloom tomatoes)- wife cooked this
            Grilled Tri-Tip
            Emeril's Tin Foil Corn in a Cob

            We finished most of the food, still a little bit of meat left which will probably be made into enchilada's today or tomorrow. Speaking of which, anyone has a good enchilada recipe?