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USCHO Cooks: Are you our Top Chef?

Scarlet said:
Yesterday I attempted to make galatobouriko. It's a Greek dessert, made with phyllo and a custard filling, custard made with Farina, eggs, butter and milk. Eight layers of phyllo, buttered each sheet, add the filling, eight more layers on top, each buttered, roll in the edges and bake. When it comes out of the oven, pierce with a skewer and pour a simple syrup (made the day before with water, sugar, squeeze of lemon, honey and a cinnamon stick). My mom gave me her recipe - she's really good at making this. It was the first time I've done this by myself and, while it wasn't awesome and amazing, I think it came out pretty good for my first time! Kinda proud of myself.
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It looked delicious
 
Scarlet said:
Yesterday I attempted to make galatobouriko. It's a Greek dessert, made with phyllo and a custard filling, custard made with Farina, eggs, butter and milk. Eight layers of phyllo, buttered each sheet, add the filling, eight more layers on top, each buttered, roll in the edges and bake. When it comes out of the oven, pierce with a skewer and pour a simple syrup (made the day before with water, sugar, squeeze of lemon, honey and a cinnamon stick). My mom gave me her recipe - she's really good at making this. It was the first time I've done this by myself and, while it wasn't awesome and amazing, I think it came out pretty good for my first time! Kinda proud of myself.
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Send me, now. NOW!
 
https://www.theperfectloaf.com/simple-weekday-sourdough-bread/

excellent recipe. Made our starter a couple weeks ago and have been letting it mature. Used the King Arthur “recipe” for the starter. Spent the last week in the fridge with a slower feeding cycle.

I decided on Sunday to use the discard for this recipe. It’s the best bread we’ve (or I) ever baked. Without sugar or fat. I was a little worried the tang wasn’t going to come through. It’s been a little weak in the other discard trials we’ve done. Nice and pleasant this time. Almost a little yogurty in flavor. Really happy with the way it turned out.

The recipe couldn’t have been easier. Flour, water, salt. I would recommend a bowl with a tea towel (or if you have one, a proofing basket). I also liked the way the cook came out in the Dutch oven. I was pleasantly surprised. I’ve always used the pizza stone but this was so much better.

making sourdough chicken melts tomorrow with the leftover chicken from dinner tonight. Sooooo excited.
 
https://www.theperfectloaf.com/sourdough-bread-with-all-purpose-flour/

made this with our discard this week. Added some rosemary and thyme (~1 g each). Put it in a loaf pan instead of a Dutch oven and baked for 40-50 mins at 425 with a steam pan on the bottom of the oven.

I was making my wife's lunch for tomorrow and stole a thin slice with some Dijon and turkey. I mean this when I say it: this is the best damn sandwich bread I have ever had anywhere in the world. This is honest to god life-changing. I don't know if I'll ever buy a loaf of bread again.

I thought for sure I permanently farked up the loaf four separate times. I thought I overhydrated. I thought I under-proofed. I forgot we were making sandwich bread so I proofed it in the shape of a boule. It stuck to the towel in the jury-rigged proofing basket/bowl. When I took that bite it was a monkey touching monolith moment for me.
 
I made a breakfast pizza tonight with egg, tater tots, shredded cheddar cheese, and diced pancetta.

I need to distribute the toppings better, but I like what I made.
 
Did a few new things (for me at least) recently. Shrimp Etoufee was the first. A pretty basic recipe that is not all that different in method to a lot of cajun or creole dishes. Make a roux, add the holy trinity (bell pepper, onion, celery) and cook those through, add stock and allow to thicken and warm through, add shrimp and allow to cook. Serve with rice. It came out tasting great. I did add a bit to much stock though and it didn't quite thicken as much as I would have liked. It will certainly enter my standard rotation of dishes from that area (jambalaya, dirty rice, and shrimp creole being the others....gumbo is on my list next).

I then made homemade sweet potato gnocchi using just sweet potato, flour, and salt. Because I used fairly large sweet potatoes, I had to use a lot more flour. The dough was still a bit on the sticky side. I did finally get to use my gnocchi board I got for xmas a few years ago though to roll them on. The first night, I tossed them with sliced Italian sausage, asparagus and red bell pepper in a white wine/butter blend with fresh garlic, fresh sage, and fresh rosemary. It was excellent.

I also have switched over to using parboiled rice pretty much exclusively. I had been struggling to find it for a long time before I had learned that Uncle Ben's is parboiled (also called converted) but it is pricey at like almost $2/lb. around here (give or take). I did finally find it at a small International market at <$1/lb...but it was a 25 lb. bag. I will have rice for a while. I like the parboiled because the grains remain "individual" and don't stick together after cooking like it seems other rice will. It also retains more nutritional value due to the way it is processed.
 
Honestly, I didn't have much desire to cook anything until recently. My kitchen bothered me a lot and it's awful. When I read the reviews nuwave oven customer service I decided to replace my oven because mine was very old. Then I got inspired. I am very happy about it as well as my husband and children
 
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MissThundercat said:
I finally broke down and bought an Instant Pot today.
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I resisted for a year after they first got popular, but after I got one there was no going back to store-bought broth/stock except in a pinch. I save all my chicken wings, trimmings, and carcasses for stock now. I also have a great recipe for Cuban black beans that I would never have tried without a pressure cooker since it involves dried beans.
 
FadeToBlack&Gold said:
I resisted for a year after they first got popular, but after I got one there was no going back to store-bought broth/stock except in a pinch. I save all my chicken wings, trimmings, and carcasses for stock now. I also have a great recipe for Cuban black beans that I would never have tried without a pressure cooker since it involves dried beans.
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We save that for our ramen. Instant pot is just too small. We're looking at upgrading to a big ass stock pot soon.
 
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