r/homecooking

Para la salsa blanca: manteca, harina y leche.

Tuna Kimbap, southwestern salad, lavas wrap, savory oatmeal, peanut chutney, napolitan pasta, kongguksu

Made some Shakshuka for my wife bday this week. I love the process of prepping everything to make it turn into amazing sauce and then adding the eggs.

Here is the recipe I used:

TOAST toast the cumin seeds and caraway seeds until fragrant (1-2 minutes), in a large saucepan or fairly large (14 inch) cast iron pan

ADD the olive oil and canola oil and sauté the onions and garlic until lightly browned

ADD the red & green peppers, chilies, and cook for another 5-6 minutes.

ADD the tomatoes, Aleppo pepper and paprika and cook down for 15-20 minutes on low heat.

Add water as needed to achieve a pasta sauce like consistency. Add the salt and adjust as needed. You’re looking for it to be fairly potent. Add your herbs.

ONCE the sauce is ready make 8 little cradles in the sauce to cradle the eggs. The eggs should not be on top of the sauce but cracked into craters of separated sauce. Season the egg yolks with a little salt and cook one low-medium heat for 10-12 minutes, essentially poaching the eggs in the tomato sauce

Serve this dish with crusty bread

The wine is Rosé sud de France

Tastes super good 😋

I had made a tomato parmesan spaghetti with chicken , honestly the cook was nice. Made the sauce from scratch and the works.

Would love to make handmade pasta soon but I want to improve my plating also. Now I want to know how much a type of plate or glass matters in the overall look.

Hint: They're supposed to be pancakes

I’m sharing an incredible combination that brings together the fiery, savory heat of restaurant-style garlic chili beef with the rich comfort of smooth, creamy mashed potatoes. The way the glossy beef sauce mixes into the mash is out of this world

For the Garlic Chili Beef:

• Beef (Thinly sliced / Julienned beef)
• Corn flour & Baking powder (For the marinade)
• 1 tbsp Cooking oil
• 4 cloves Garlic (Crushed)
• 1 large Onion (Sliced)
• 1 Capsicum (Sliced)
• Fresh Red Chilies (Sliced)
• Tomato sauce
• 1 tsp Lemon Zest
• 1/2 cup Water

For the Creamy Mashed Potatoes:

• 2 large Potatoes (Boiled & peeled)
• 1/2 cup Milk (Warm whole milk)
• 1 tsp Black Pepper
• 1 tbsp Butter
• Salt to taste

Cooking Process:

Step 1:

• Mix your thinly sliced beef with corn flour, baking powder, and a splash of oil.
• Why? This is a restaurant technique called "velveting."

Step 2:

• Mash your hot boiled potatoes thoroughly. Stir in your black pepper, butter, and ½ cup of milk.
• Never use cold milk, or your potatoes will become gummy.

Step 3:

• Get your pan smoking hot with some oil. Spread the beef flat.
• Leave it completely alone for about a minute to build a dark flavor crust, then toss quickly and pull it out of the pan.

Step 4:

• In the same pan, drop in your crushed garlic. You only want to fry this for about 30 seconds until fragrant. If it goes a second too long, it turns bitter and ruins the dish.
• Immediately throw in your sliced onions, fresh capsicum, and red chilies.

Step 5:

• Pour in your ½ cup of water and bring it to a boil. Return the beef and your tomato sauce to the pan.
• Here is where the magic happens: Because of how we marinated the beef in Step 1, that thin water instantly transforms into a rich, thick, glossy restaurant gravy as it simmers.
• Right before turning off the heat, grate a tiny bit of fresh lemon zest over the top.

Step 6:

• Scoop a massive bed of the fluffy black pepper mash onto a plate, make a well in the center, and pour the piping hot, glossy Garlic Chili Beef right over it.

Full Recipe: https://youtu.be/lhjQqwM2pv0?si=e_CglO3BK7hIxr3I

Spaghetti

Bacon (all I had)

3 egg yolks

Black peppercorn

Parmagiano reggiano

Pasta water

Just a very simple home-cooked dinner after work today.
Fried hairtail and celery pork stir-fry.
Nothing special, but I really enjoy this kind of simple meal after a long day.