Firm favourites

SatNavSaysStraightOn

SatNavSaysStraightOn

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I have read that some members like to always cook something different each time.
Others have firm favourites, food or meals they go back to time and time again.

Mine, include autumn vegetable cobbler, vegetable lasagna, mushrooms and onion on toast, my Indian with brown basmati rice, rosemary rice courgette cake served with a tomato and basil sauce to name just a few.

What are yours?
 
Phat prik king if I have green beans or yardlong beans
Nasi goreng in case of left over rice
Thai red pumpkin/butternut curry
Piri piri chicken & chicken tikka massala

I think those are the main ones I fall back on.
There are others, but less frequent
Rendang & satay come to mind

And sourdough pizza ;)
 
Breakfast is, on the day or two that I have it, toast, egg, grits, and some of whatever protein.

Lunch is mostly a sandwich of sorts.

Dinner is pretty much a firm protein, vegetable, and a starch with variety making up the parts.
 
I love to try new things, but I also have a lot of regulars. I love French cuisine, and when I have time, I like to make braised dishes, like beef bourguignon, coq au vin, poulet au vinaigre, etc. Chili is something I make fairly regularly, as well. Burgers and steaks are staples, as well. I also like stuffed chicken breasts or thighs, and stuffed pork tenderloin, as well as thick pork chops. I smoke meats a lot, as well; brisket, beef ribs, pork ribs, pork butt, whole chickens, wings, and various "party" foods. Salmon fillets are another regular, as are steamed mussels, and occasionally crab legs. I have enough regulars to rotate through that dinners are never boring.

When I make recipes I like, I type them up, drop in a couple of photos, print them out, and stick them in a plastic sleeve that goes into a 3-ring binder. I add my own tweaks to most, as well. At the moment, I have two 3", 3-ring binders busting at the seams; one for smoked meats and another for kitchen cooking. Taking the time to type things up is a chore, that's tough to stay after, though.
 
Gone Hiking said:
Taking the time to type things up is a chore, that's tough to stay after, though.
Click to expand...

I only do that because I post them here. But it does mean I have something like 300 original recipes typed up. I need a website to put them on.

You should have a website, maybe?
 
Firm favourites?
1) Cheese tomato and onion omelette, with chips. It's my go-to if I've got an event. I never know whether I'm going to eat again later (sometimes yes, most times, no) so at least I'm working on a full stomach for a while.
2) Cheese and potato pie. Not really a pie, but that's what my mum called it. It's just cooked, mashed potato with loads of cheese - and butter. I was brought up on it. We'd probably put a whole pound of grated Cheddar in it.
3) Aubergines "Parmigiana". Just grilled aubergines, home made tomato sauce, mozzarella, topped with Parmesan (or anything close) and breadcrumbs.
4) Chole - which is basically a Punjabi chickpea stew.
 
I do have firm favourites. Since I'm cooking daily for a family of 5, I have to have a rotating menu of things I can cook without too much thought and are tried and tested with the taste buds of my children (especially) in that they'll eat it. These evolve over time depending on what ingredients are around, or on tips I picked up.

I do like to experiment and try to get creative and do something novel when I enter the cooking challenge, but mostly, my cooking over the past 5-10 years has focused more on how to recreate tastes or dishes I experienced in restaurants at home, as well as delivering things that are nourishing and tasty. Then, I also have bursts where I will immerse myself in the cuisine of a particular country (some of you have recently witnessed I've been cooking a tonne of Thai food) if I have been inspired by say a trip abroad. In these cases I will try out a bunch of recipes and try to settle on a set of around 10 dishes which I will try to get right enough times that they can graduate into my list of 'firm favourites' if you like, and when I've got to this stage I can confidently say that I can cook a little of a particular type of cuisine.
 
karadekoolaid said:
I'll write it up later on!
Click to expand...
Earwig ho, then:
KKA Cheese, onion & tomato omelette
This is not rocket science. Nor is it a classic French omelette ( I'm not a fan of French food), but if you want to make it the French way, enchanté.
The "secret" (if there is one) is to use juicy, sweet tomatoes and cook for no longer than 2 minutes. I almost always serve this with fried potatoes or chips, and it keeps me going all day (if necessary).
 
karadekoolaid said:
Earwig ho, then:
KKA Cheese, onion & tomato omelette
This is not rocket science. Nor is it a classic French omelette ( I'm not a fan of French food), but if you want to make it the French way, enchanté.
The "secret" (if there is one) is to use juicy, sweet tomatoes and cook for no longer than 2 minutes. I almost always serve this with fried potatoes or chips, and it keeps me going all day (if necessary).
Click to expand...

Thankyou!
 
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