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What is your favorite home-cooked meal, that you make yourself? (started 3/25/2011)

Someone asked me, and it took a few minutes to decide, but I think potato latkes with Macintosh applesauce, both homemade, and sausage (storebought) ekes out the win over a few other contenders.

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  1. Oven roasted turkey with the fixings. There's just the two of us, and I don't wait until Thanksgiving. I buy a whole turkey and cut it in half, freeze half for later and roast half. It cooks up quicker and more moist that way, and we have a reasonable amount of leftovers to deal with.

    1. Roast chicken, mashed potatoes with gravy, and peas.

      1 Reply
      1. Sunday gravy with meatballs, brasciole, sausage and pork.

        1 Reply
        1. Kielbasa served over warm lentils and roast butternut squash, fennel and red onion with vinaigrette, no-knead bread with Anchor butter. We are low-carb so I don't have it frequently, but when I want a carby meal this is the first thing I think of to make. Bolognese with fresh pasta is probably a close second. For low-carb stuff, probably my stuffed meatloaf with homemade ricotta cheese.

          1. Many but some favourites include:

            Roasted duck breast with quince and pink peppercorn jelly or pigeon breast with orange pepper butter or braised rabbit with de puy lentils
            Roasted root soup with sizzled ginger and black peppercorn creme fraiche
            Wild mushroom and fresh herb risotto with arugula pesto
            Seared foie gras with cucumber gelee or chicken liver pate with pancetta and mangetout or membrillo and pepper glazed pork belly
            Maple syrup glazed baby carrots with black garlic and fresh mint
            Croquembouche or dacquoise

            Or whenever I cook from "French Laundry" or "The Fat Duck Cookbook".

            In fact, we are having some of the above for dinner tonight. Duck. It's one of the favourites in our house.

            8 Replies
            1. re: chefathome

              Your roasted root soup sounds divine! Would you share?

              1. re: chefathome

                Wow! croquembouche as part of a favourite meal (I am assuming you make it often) ! I have only ever made it a couple of times, both times for special parties.

                1. re: souschef

                  Not just crocquembouche--I'm thinking the most of the list would be special occasion dinners, not just every day ones. I hope chefathome's family appreciates what they get! And, I thought plain old boring home made bread was a good thing.

                  1. re: chowser

                    Home-made bread at least takes some effort (rising, etc). A couple of days ago I made sausage and potato stew - brown sausages, throw in potatoes, onions, and a bit of water. Found the recipe in Jacques P├ępin's "Everyday Cooking". Simple and tasty. Most of the stuff I make for everyday meals is simple.

                    1. re: souschef

                      That sounds really good. I'll have to look it up. Perfect w/ home made bread, too!

                      1. re: souschef

                        I've made that souschef. It's very easy and very good. Jacques "fast food" is usually not just fast, but good. I love his leeks & tomatoes. Clean & boil (at a med/low boil) 3 med. leeks for 10 mins. When the leeks cool enough to handle, squeeze the water out and slice them in 1-2 inch lengths. Put them in a bowl or on a small platter

                        Peel & seed a med/lrg roma tomato. Chop the tomato in a sm/med dice. Mix 3 Tbsp EVOO, 1 Tbsp red wine vinegar, 1 Tbsp dijon mustard (I like a seedy one), 1 tsp worcestershire sauce and S&P to taste, toss in the tomato and stir to blend. Pour the mixture over the leeks and serve at room temp.

                        1. re: RAGHOUND

                          I also use JP's recipe for crepes and for chicken livers, from the same book.

                      2. re: chowser

                        This truly is the type of stuff we cook about 5 times a week at our house. I am THAT obsessed! Since I was diagnosed with Celiac Disease in February I haven't made croquembouche but am working on a gluten free version of it.

                        Homemade bread is NOT boring! It's one of the best things in the world I think. Nothing beats the smell of it, either. Especially now since I can no longer have it. :-(

                        Even though I usually cook this way part of it is experimenting and challenging myself. When I see difficult recipes I am all over them - I almost want to tackle the techniques. Using uncommon ingredients also appeals to me. As I teach cooking classes it's also my business to continue to learn these things so I can pass them on to students.

                        Having said all that, there is definitely a time and place for honest, simple rustic food. I love that, too! In fact, there are times I prefer it.