The Cooking & Baking Recipes Thread (aka The Kitchen?)

[KvlT]

Please merge if this already exists(?). I thought we had one of these, but that might’ve been on ye olde forum.

The internet is flooded with bots, spam and propaganda so I trust you: tell us what you’re making, cool recipes (whether you came up with them yourself or stole them makes no difference), and you can even include a longwinded story about grandma, provided we can still find the recipe and get your take on it .

Drinks count too, obviously. Anything consumable is a recipe around here

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My recipes are usually extremely plain (meat + veggie + oil + fruit for dessert), but if harassed into it, I will absolutely share my bitchin’ hot chocolate and / or mocktail recipes - they’re highly addictive, so use caution .

[Artificer]

Making Pasta alla Norcina tonight (sausage and mushroom pasta with white wine and nutmeg, but the Italian makes it sound fancier) with a rustic bread.

For the sausage (you can totally use store bought mild italian sausage, but making it is dumb easy and tastes way better):
1 lb ground pork
2 large garlic cloves, minced/microplaned
2 tsp Kosher salt
1 tsp black pepper
Big pinch of grated nutmeg (do yourself a favor and get some whole nutmeg, the powdered stuff isn’t nearly as good and the whole stuff lasts forever)
2.5 Tbsp dry white wine

Dump everything in a bowl and mix like you mean it until the pork starts looking like sausage - fat starts to break and gets hairy. Chill for a couple hours to overnight.

For the dish:
1 lb pasta (I like something tubular like rigatoni so the sausage bits get trapped inside)
8 oz mushrooms - I usually go for baby bella or similar. Slice or dice, whatever you like
1 small red onion, small dice
2-3 cloves of whole garlic
1/2 cup dry white wine
1 1/2 cups heavy cream (can sub half and half or whole milk, I wouldn’t go anymore healthy than that)
3/4 cup Pecorino Romano (I’ve subbed half Parmesan/half Asiago when my local was out of Romano)
Moar nutmeg

Get your pasta water going.

Brown the sausage in a bit of olive oil, add the chopped mushrooms about half way through and brown them as well.

Add the onions and whole garlic cloves and cook until the onions are soft (sometimes needs a bit more oil depending on the pork fat content). Remove the garlic cloves.

Bump up the heat and add the wine, reduce by half. Start the pasta about now, it’ll cook until just under al denta.

Add the cream, bring it to a simmer and reduce the heat to low while the pasta cooks.

Add the pasta to the sauce with a good splash of pasta water, mix, let the pasta finish cooking to al denta.

Remove from heat, add pepper, nutmeg and cheese, season to taste with salt. Depending on your cream the sauce may be a little loose, it’ll tighten up as it cools a bit. Conversely you can thin it out with a bit of pasta water if it gunks up.

I’ll post pics later and see if it makes anyone hungry.

[Vlantis]

Yes! I’ve been wanting to make a food thread for a while, but haven’t gotten around to it.

SHOW US FOOD PICS!

I’ll return, gotta go grocery shopping at the moment lol.

[Vlantis]

I probably posted this in some thread, but here’s my “famous” grilled cheese (taken at my parents’ house. Mine isn’t this nice lol)

Take sourdough, scrape JUST A DASH of pesto on the inside (it can easily overpower everything) use mayonnaise to coat the outside and stick grated (or pre-grated) extra sharp cheddar to it (anything else lacks flavor after grilling)

Plop one half down on a non stick skillet the add any three cheese combination (in this case havarti, gouda, cheddar). Add some blue cheese crumbles if you’re a fucking baddass.

Cook slowly covered until one end is done, then carefully flip because the whole thing will be delicate as fuck.

After it’s done sprinkle parmesan on top because why the hell not.

I’m not making this at the moment because I’m watching what I eat just a tad in order to lose some winter pounds and my metabolism sucks, but it’s fucking good.

[Artificer]