What are you cooking RIGHT NOW?
 

If we have a thread like this, it's buried somewhere.

Here's the purpose of this thread: post what you're making right now/are about to make, and if you have a recipe for it, share it. If you feel so ambitious as to take a picture of the finished product, feel free to share that too.

Credit goes to the Kitchn's What's Cooking This Weekend weekly feature for the inspiration.

I'll start, since obviously I have something to cook!

I am making a Sour Cream Fudge Cake.

Recipe is from the Joy of Cooking.

Melt in the top of a double boiler or in a microwave on medium just until melted and smooth:
3 oz. unsweetened chocolate

Sift together into a large bowl:
1 3/4 cups cake flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. salt

Add and beat on high speed for exactly 2 minutes:
1 cup sour cream
6 tablespoons unsalted butter, softened

Add the melted chocolate along with:
2 large eggs
1 tsp. vanilla
1/4 cup hot water or coffee

Beat for exactly 2 minutes. Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes in square or round pans, 25-30 minutes in a 13x9 pan. Let cool in the pan(s) on a rack for 10 minutes. Slide a knife around the cake to detach it from the pan(s). Invert the cake and peel off the paper liner(s), if using. Let cool right side up on the rack.

I am planning on frosting this cake with a whipped chocolate ganache (recipe also from Joy of Cooking. This is what I will actually be making first, because of the chill time.

Bring to boil in a medium saucepan:
1 cup heavy cream

Remove from the heat and whisk in:
4 oz. bittersweet or semisweet chocolate, finely chopped

Cover and let stand for 10 minutes. With a rubber spatula, stir until perfectly smooth, scraping the bottom of the pan to make sure all of the chocolate is melted. Cover and chill for at least several hours. To use, beat on low to medium speed just until the ganache is thickened and begins to hold a shape; do not overbeat. Use immediately.

Breakfast (just cooked).

Panfried red potatoes, red peppers, onions, garlic.

Took the pan that I made the potatoes in and made a veggie gravy with heavy cream and flour.

Biscuits and gravy.

Eggs.

Toast from homemade bread.

About to go shopping for an eggplant to add to dinner tonight!

Grilled Eggplant
brushing sauce:
3 T olive oil
splash of red wine vinegar
lemon juice
Basil, oregano, salt, pepper
Parmesan

Slice eggplant into thin strips. Sprinkle with salt, let sit 20 mins, rinse. Brush eggplant with sauce. Grill. Sprinkle on Parmesan. Is this one of your recipes from the vegetarian thread, Snowy? I can't remember. Maybe I'll add pictures later.

Getting ready to eat some leftover Beef Stew I made last night:


In Slow cooker, combine:

1-2lb roast
2 onions, roughly chopped
6 cloves garlic
2 cups of water
1T Rosemary
1T Thyme
1/2T Sea Salt
1/2T Pepper

Let ingredients cook on low for 4-6 hours. then add the following:

3 Carrots, sliced thick
3 stalks celery including leafy heads
2 potatoes
additional round of herbs/spices
1/2 cup more water

Add to slow cooker and allow to cook for another 4-6 hours on low.

ENJOY!

These blueberry muffins. They're awesome.

Burgers and french fries (T-fal Actifry style!)

Burgers:

Ground beef
Seasonings: Chipotle pepper, Cayenne pepper, garlic powder, pepper and salt
1 egg

Condiments to please your own personal burger tastes :D

French Fries:

Made in the T-fal Actifry my aunt bought me for the wedding shower

Potatoes cut into wedges
Seasonings: chipotle pepper, salt
T-fal spoon of olive oil

This is the homemade bread I made earlier. I used a recipe from Joy of Cooking for white bread, substituting whole wheat flour for 1/3 of the flour called for.

http://i873.photobucket.com/albums/a...0906001741.jpg

It's pretty yummy.

Getting ready to bake this:

Recipe: Apple Cake with Brown-Sugar Frosting :: Carrie Floyd :: Culinate

Apple Cake with Brown-Sugar Frosting
By Carrie Floyd, from the Culinate Kitchen collection Serves 16
Total Time 1½ hours

Introduction

Chock-full of apples, this is a favorite fall birthday cake. Though I’m sure it would be good without it, the frosting — reminiscent of maple-bar icing — is awfully tasty.
Ingredients
Cake
2⅓ cups all-purpose, unbleached flour
2 tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¼ tsp. ginger
⅛ tsp. ground cloves
⅛ tsp. nutmeg
½ cup unsalted butter, softened
1½ cups sugar
2 eggs
4 cups apples (about 3 large apples), peeled and finely chopped
¾ cup pecans or walnuts, finely chopped

Frosting
⅓ cup unsalted butter
~ Pinch of salt
½ cup brown sugar, firmly packed
4 Tbsp. milk
1½ cups powdered sugar, sifted
½ tsp. vanilla or maple syrup

Steps
Preheat oven to 325 degrees. Butter and flour a 9-inch-by-13-inch baking pan.
Make the cake: In a large bowl, mix together flour, baking soda, salt, and ground spices.
In a mixer bowl, or with an electric mixer, cream together butter and sugar until light and fluffy. Add eggs and mix for another minute, until the eggs are blended into the butter and sugar.
Reduce the speed to low and add flour mixture, a third at a time, just until the dry ingredients are incorporated. The batter will be very thick and stiff.
Fold in the apples and nuts and stir just enough to evenly distribute the apples and nuts through the batter.
Spoon the batter into the prepared pan and smooth the surface with a spatula, pushing the batter into the corners of the pan. Bake for 40 to 50 minutes. When the top of the cake is firm and an inserted toothpick comes out clean, the cake is done. Cool on a wire rack.
Make the frosting: In a small saucepan, melt the butter. Add the salt and brown sugar and stir over medium heat until the sugar melts. Add the milk and bring the mixture to a boil.
Remove pan from heat and pour contents into a medium bowl. Cool for 10 minutes. Add powdered sugar and vanilla or maple syrup and stir until well blended.
Spread frosting on cooled apple cake. Cut into squares to serve.

I'm waiting for my hunkarbergerdi... That I can't spell.
And if someone could find a recipe for me, I'd be eternally grateful...

/end shameless request, resume thread awesomeness.

Tell me what it's like, and I can possibly find it for you.

The other place to try and find it would be to call this show: The Splendid Table from American Public Media

It's an amazing turkish dish, also known as Sultan's Delight... smoked eggplant mash with grilled beef in a tomato based sauce king dolloped on the middle. Amazing.



So, for tonight's dinner, I just now finished the MOST amazing stir-fry to date.
Only thing missing was eggplant, since it went bad too quickly.
When i can get the pic off my iPhone, I'll upload it.
Here's what I did....

1 medium zucchini, sliced 1/4", then halved/quartered to size
1 small crook-neck yellow squash done the same way
big handfull of pre shredded carrots
single handfull of pre sliced baby bella mushrooms
handfull of bean sprouts
tops of one bunch of bok choy, sliced about 1/4" wide
sliced green onion (green tops about 1 - 1 1/4" long, rest regular sliced)
2 small chicken breasts, chopped
1/3 of an orange bell pepper, sliced into strips
handfull of snow pea pods

marinade:
2/3 of a large ramekin of Asia-Asia ginger teriyaki marinade
regular spoon full of minced garlic
1/2T sesame oil
1 T huy fong chili paste (stuff in the plastic jar with green lid)
a little pepper (NO SALT)
1 1/2" slice of jalapeno pepper, minced

I separated the stuff by cooking timess: chicken in one bowl, of course... with an extra 1/2T minced garlic and blop of chili paste; zucchini, squash, pea pods carrots and few green onion slices; bok choy, mushrooms, bean sprouts, bell pepper, and green onion tops.
Sitr fried the chicken almost done first, set aside.
Stir fried zucchini mix for 5 minutes, removed from wok-pan, set aside.
Stir fried bok choy mix for 3 minutes, removing excess liquid as needed.
Add chicken, continue x 2 minutes.
Add in the rest of the cooked vegetables and cook for 3 more minutes until mushrooms look done.
Take 1/2 of a ramekin full of the ginger teriyaki marinade with a squirt of sriracha sauce and pour over top, cook 1 minute. Remove veg and chicken from pan, reserving liquid in wok pan. Add 1t of cornstarch to the liquid and simmer until thickened. Add stuff back into the pan, toss to coat and reheat rice from Thai restaurant the other night. :D

Sounds like a pain in the ass, but it's actually really easy and I just eyeball a lot of the cooking times. Delicious. S ate an entire bowl and wanted more, but resisted.

I've got black beans simmering on the stove and brown rice going in my new Zojirushi. Tonight is burrito night :)

Oh snap, the restaurant has been spelling it wrong. It's Hunkar Begendi. and we get it with beef, not lamb. Never mind...

/threadjack

Made some chanterelle risotto, with aged gouda in place of parm. Mmm tasty.

Just made chicken pot pie, my three favorite things.

But seriously, I just made chicken pot pie. That crust, with that chicken...tasty.

Hot Sauce! Adapted from Rick Bayless' Habanero hot sauce recipe.

2 Tblsp salt
1/4 tsp sugar
6 cloves garlic
1 medium onion
2 carrots
1 cup vinegar
A pound of red peppers (in this case, Aji peppers from the garden)

Use a mortar & pestle to grind the salt, sugar and garlic into a paste.
Combine the vinegar, water, carrots and onion in a saucepan over medium heat. Pinch or cut off the stems of the peppers and toss into the saucepan (no need to remove the seeds/inner membrane). Add the garlic paste and let simmer for 10 minutes, or until the carrots have softened. Turn off the heat and let cool to room temperature. Pour entire contents into a blender and puree until smooth.

Most hot sauce recipes I've found require a stage of fermentation (usually a week to a month) in a cool dark place, but this recipe specifically mentioned to place in the fridge. I'm about to make a 2nd jar of sauce with just peppers, garlic, salt and vinegar, which will go through at least a week of fermentation.

Anybody have experience making their own hot sauces?

Making "Thai-ish" food, "ish" significant. Thin egg noodles boiled, then drained and rinsed VERY thoroughly in cold water, then coated lightly in sesame oil, and then dropped into a hot wok with some vegetable oil to fry them a bit before pouring in a mixture of soy sauce, mirin, spices, fish sauce, and given a bit of kick with an israeli pepper/garlic thing from pereg. Egg optional.

Comes out looking like nasty colored soggy flat noodles but it TASTES delicious.

I'm cooking Sheppard's Pie - with lamb mince (otherwise it's not sheppard's)!

That cute husband of mine is chopping the carrots for a delicious-looking carrot ginger soup.

This is one spicy cookie!!

Peanut Butter Cookies With Cayenne Recipe - Food.com - 128813

Well, I accidentally burnt the hashbrowns this morning and in an attempt to cover it up, I made a fantastic discovery: add a tablespoon of curry powder to crumbled hash browns and you get a vegetarian hash reminiscent of spicy sausage - yum! Served with a cheddar and tomato omelette.

Apologies to those who dislike un-genius cooking styles.
I saw some halibut fillets, so I got 1/4lb then ran and grabbed Kraft Mac and Cheese.
Start the macaroni boil with some salt
1/4 cup sweet onion, rough dice
Couple of garlic cloves, diced or pressed
Remove skin from halibut, cut into 1/2"-3/4" chunks

Drain the macaroni in a sieve and cover it
Add some oil and 1/4 cup butter to the pot (oil helps prevent butter from burning)
Saute onion, garlic, add some pepper and stuff, add the halibut last since it'll continue to cook after heat is removed. Mine was in there ~30secs. and it was well done.

Dump in the packet of orange cheese powder.

Add 1/4 cup milk, mix evenly
Add drained macaroni, mix evenly

Impress the ladies with your custom expensive-fish mac'n'cheese instead of using canned tuna for variety.

Sauce (Gravy) easy delicious
 

Rainy day, Satellite Jazz, tired of reading on a Sunday afternoon

I bought 1/2 pound of ground round

1/4 pound of ground veal

1/4 pound of ground pork

3 mild Italian sausages

And the lazy mans starter...

2 jars of Barilla marinara sauce (Bogo at Publix.. 2 fer)

Squeeze the sausage out of the casing and break it up into small pieces
in the oven for 15 minutes at 350

Mix all the meats in a big sauce pan, saute breaking it up until its not pink

Sift the sausage and meat mix leaving the fat in the pans, add to the sauce,
if you have a Basil plant, tear up a dozen leaves and add it.

Simmer the mix for about an hour or two on low.

Take out enough for dinner, refrigerate...fill one of the jars and referegerate
for later in the week

Put the rest into small (enough for dinner) freezer containers...mark contents and date it

NOTE this is a VERY meaty sauce...(can cut the amout of meats)

Boil up some pasta of your choice...some crusty bread,

So, 4 meals..no mess, about $12.00 total + pasta....

Tomorrow we are planning an evening of pumpkin carving, so I made this recipe for pumpkin cupcakes from Martha Stewart:

Pumpkin Cupcakes - Martha Stewart Recipes