/ck/ - Food & Cooking

[Anonymous No.6079877]

So what are you having for christmas dinner, /ck/?

Are you going to be cooking or will you make your poor old mum do all the work, you monster?

I'm gonna be responsible for making beef wellington and some mint chocolate truffles.

[Anonymous No.6079886]

Got a large pack of breaded turkey drumsticks

[Anonymous No.6079891]

>>6079877
prime rib with grazy and yorkshire pudding

i would trust nobody but my mom to cook that right

[Anonymous No.6079898]

i'm cooking straight through from the 24th to the 29th, got a ton of meals coming up.

my sister vetoes most non-traditional stuff for christmas lunch. i'm gonna take the crown off the turkey, slow roast that and make a stuffed roll out of the legs. roasted sprouts, carrots, potatoes, broccoli. bread sauce, cranberry sauce, gravy. we'll also have eggs royale for breakfast and i'll be doing some chestnut chocolate fondant things later on.

then i'm making a pie with the leftovers and a spanakopita for vegetarians we've got coming over, alongside some salad things. helping my mum make a coconut and mango trifle.

then a coulibiac with asparagus

then i'm doing a thing with my friends and they've all said they want duck but i don't really wanna do that so we'll see.

[Anonymous No.6079902]

>>6079898

oh also some gougeres and some madeleines for people to pick at.

[Anonymous No.6079909]

>>6079898
>>6079902
That's a lot of stuff. I hope it all goes well.

[Anonymous No.6079910]

Turkey dinner, complete with ham, stuffing, mashed potatoes, ect, ect, ect

[Anonymous No.6079919]

>>6079902

oh and also a ham.

>>6079909

yep, yes it is. i can do that much stuff i'm just gonna make a mess. will post pics

[Anonymous No.6079929]

my dad would bully me if I even tried to bake a potato

[Anonymous No.6079934]

Christmas eve we are making what we call Chicken in a Biscuit. a recipe we got from an old friend.
basically, we boil the chicken for a few hours. recently we have been using the pressure cooker. then we shred it.
then we get some pillsbury biscuits, and put in some chicken and some cheese, fold sides over, kinda like a taco.
Then we mix a couple cans of Cream of Mushroom with some milk. sometimes we add a cream of chicken
pour the mixture over the top of the biscuits. sprinkle any left over chicken and some cheese on top.
then cook in the oven.

then christmas i believe we are having Ham.

[Anonymous No.6079936]

>>6079877
Prime rib
Mashed potatoes
Roasted brussels sprouts with bacon and mushrooms
Some kind of pie, or maybe gingerbread with shipped cream for dessert

[Anonymous No.6079950]

>>6079898
Did somebody say "Spanakopita"?

[Anonymous No.6079963]

>>6079934
more like poverty in a biscuit

[Anonymous No.6079969]

our family switches every year between italian and mexican food for christmas
this year its mexican and the menu includes tamales, red and green enchiladas, tacos, rice, beans, and fideo
i was going to make a bunch of flan, to go with the mexican theme yknow, in little disposable aluminum cups but i couldnt find any so im going to make profiteroles instead
theres also going to be a cheese plate and a few other little appetizer type things
and various pies and stuff
yay christmas

[Anonymous No.6079980]

>>6079877
My mom is doing all the work, she got a standing rib roast. I'm looking forward to it.

[Anonymous No.6079990]

>>6079936
yo, lookup yorkshire pudding and pair it with that rib and mashed tatoes (do not forget gravy)
>>6079969
you too

[Anonymous No.6079995]

>>6079963
tastes good regardless

[Anonymous No.6080036]

>>6079995
actually it does sounds tasty

[Anonymous No.6080045]

I'm spending most of the day alone so I'm just going to make a nice antipasto platter with a cheese board. Washed down by a mix of screwdrivers and my tears.

[Anonymous No.6080061]

I'm cooking this year!

Main meat is going to be pork belly from our neighbour's pig, braised in cider with thyme, rosemary and garlic. The recipe's from a Yotam Ottolenghi recipe but with cider instead of white wine.

Gravy's gonna be based on cider too.

Roast potatoes, yorkshires, sprouts, stuffing, carrots, parsnips, pigs in blankets, red cabbage and maybe some shallots.

I'm not in charge of dessert but I think we're having christmas pudding and/or a fruit tart of some description.

[Anonymous No.6080066]

>>6079877
>that retarded plating

RAGE

[Anonymous No.6080090]

>>6080066
What, you don't want to smoosh all of the veg and mash all over the plate while trying to cut the wellington?

[Anonymous No.6080101]

First year living away from home, parents live across town are going overseas. Can't cook for shit. Halp!

[Anonymous No.6080117]

I have no one to cook for but myself. What should I make? I don't have any idea what's good or traditional or any of that stuff, I'm new to this whole cooking thing

[Anonymous No.6080176]

>>6080101
>>6080117

what do you guys wanna eat? traditional christmas food or what? it's easy to roast yourself a chicken and you can use the leftovers for soup.

[Anonymous No.6080181]

>>6080176
Something fun to cook I guess? Really I have no idea, you could just throw some ideas out there for what you personally would like to eat/cook and I would appreciate it.

[Anonymous No.6080217]

>>6080176

>>6080101
here: I dunno just something hearty and satisfying/comfy. I got a slow cooker and that's pretty much it. So like maybe a slow cooker chicken pot pie soup or something.

[Anonymous No.6080221]

>>6079877
lobster, beef wellington and creme brulee. y'all better be mad

[Anonymous No.6080240]

>>6080181

well a fun thing to try for the first time is to debone and roll up a chicken with stuffing inside. it's actually quite easy to do and it's a good skill to have.

for your stuffing you'll want to get some good quality sausages, or sausagemeat - above 80% pork. squeeze out the sausages into a bowl and then get a good frying pan (not non-stick) and heat it up very hot. fry the meat in batches in this pan until it's all well browned, then add a glass of water or white wine or madeira or something to the pan to get all the brown bits off the bottom and pour it all back into the bowl.

when this is done, finely dice a couple of onions, a couple of stalks of celery, and about 4 cloves of garlic. put the onions in a pan with a little salt, oil and 2 star anise, and cook for at least half an hour, without letting the onions burn, til they get very well caramelised. then add the celery and garlic, lower the heat and cook for a further fifteen minutes. then remove the star anise.

add the pork to the vegetables, along with dried cranberries and chopped chestnuts, then add stock, a little wine, nutmeg and chopped sage. there should be enough liquid for it to have a stew consistency. put this on the lowest heat possible and let it cook til almost all the liquid has evaporated - this will probably take a couple of hours.

when this mixture has cooled it should make the basis of a very serviceable stuffing - you just need to add breadcrumbs and maybe some pork paté to it to bind. you can make breadcrumbs just by crumbling up bread that is either stale or dried out in a low oven, they don't have to be very fine.

if you then follow this video

https://www.youtube.com/watch?v=kAekQ5fzfGM

and stuff the chicken with what i just described, you might be chuffed. i did this with a turkey last year.

[Anonymous No.6080253]

>>6080217

i will put together a recipe for a chicken pot pie if you want. do you have a stove and/or oven?

[Anonymous No.6080260]

>>6080240
Sounds great anon. Thanks a bunch.

[Anonymous No.6080267]

Planning to do prime rib, cheesecake and a side or two. I currently have a dilemma on whether I should be lazy and create a casserole with all my available veggies (carrots, broccoli, celery, onions) including potatoes, or keep the potatoes separate from the veggie casserole and mash them.

Also, does anyone know of any way to make casserole more interesting? I was going to just mix the veggies with a generic egg/milk/salt/butter mixture and top it off with cheese and bacon bits.

[Anonymous No.6080283]

>>6080267

> I was going to just mix the veggies with a generic egg/milk/salt/butter mixture and top it off with cheese and bacon bits.

the vegetables kinda need to be cooked differently - are you pre-blanching the broccoli, roasting the carrots, anything like that?

a little fino or kirsch, thyme and gruyere would make your casserole sauce pretty banging, if you wanna go for something classical and creamy. there are tons of things you can do tho.

[Anonymous No.6080289]

>>6080253
got both. I might be over my head with the crust and all though anon unless you think I can do it, while being unskilled.

[Anonymous No.6080299]

>>6080289

the vast majority of home cooks just buy puff pastry from the shops for that purpose and it's fundamentally not that different from what you'd make at home in ideal conditions, so don't worry about that. you just need a good ovenproof pie dish, but you can use a slow cooker to make the filling. i'll write something up in a sec.

[Anonymous No.6080342]

>>6080299
thank you very much anon. I appreciate you taking care of my man child ass this christmas. I seriously do.

[Anonymous No.6080345]

>>6080283

I'm definitely blanching the broccoli, everything else I don't feel the need to. I have shredded carrots, so I don't plan on spending much time with them, but come of think of it pan-frying them for a bit wouldn't hurt.

What variations could I go if I were to do classical and creamy?

[Anonymous No.6080353]

I used to have vegetarian christmases until I was 19 because of parents. I eat meat now though.

[Anonymous No.6080371]

>>6080353
damn anon that looks pretty fucking good

[Anonymous No.6080474]

>>6080342

ok anon so i think the simplest, maximum flavour way you can go about doing this is as follows.

buy yourself a nice chicken. turn your oven to 400F or 200C. while it's getting hot, take two lemons, puncture them with a fork in a few places, and jam them inside the chicken. if you can, close up the loose chicken skin over the hole using toothpicks. pat the surface of the chicken dry with kitchen paper (be as thorough as you can), then sprinkle plenty of salt and pepper all over it, both sides. put some carrots down in a tray to make a little bed for the chicken, and put the chicken breast side down on the carrots and put it in the oven. after 45 minutes, take the tray out and turn the chicken so that the breast side is up, turn the oven down to 350F/180C, and put it back in. cook it for another 30 minutes, then take the tray out and leave to cool.

while it's cooling, chop up some onions however you want them and fry them on a medium heat, in butter. when they're just starting to brown, slice up the white parts of two leeks and put them in the pan. let them just start to go clear and limp, then add finely sliced garlic, turn up the heat a little and continue for around 2 minutes, before dumping all of that into the slow cooker. sprinkle about half a cup of flour over the top and set to high, and stir the flour in.

now take the chicken out of the tray, but don't throw away what's in the tray. you should be able to just pull the legs and wings off the chicken by bending them a little against the joint. throw the wings into the slow cooker and put the legs on a plate. then carve the breast meat off the chicken, try to keep it as intact as possible. put that on a plate as well. pick all the nice looking bits of meat off the carcass and put them on the plate too. put the plate in the fridge.

now you've just got a chicken carcass lying around. you want to break that up with your hands and put it in the slow cooker, set it to low, and cover with water.

[Anonymous No.6080482]

I bought a Heston Blumenthal xmas pudding (im the only one who will eat it) and cooking the brussels sprouts but that's all

[Anonymous No.6080490]

[Anonymous No.6080497]

>>6080474

sorry, i should've said cover it with chicken broth, not water! you might also want to add some white wine.

anyway you can now just go and chill for a while. the chicken bones have to do their thing. go to work or class if you want, but make sure the slow cooker is covered if you do.

when you're ready, take the chicken bones and wings out of the slow cooker, and add some cream and thyme, maybe a little nutmeg, maybe a little cayenne pepper. give it a good stir. if it's a bit thin, you want to take the lid off and set it to high for a while. it will get thicker.

the next thing you wanna do is take the plate of chicken out of the fridge. pull the leg meat away from the bones with a knife and fork or your fingers, and throw the meat into the slow cooker.

take the roasting tray with the carrots. chop the carrots into nice bitesize pieces and throw them in the slow cooker. scrape the roasting tray to get all the chicken juices out of it and put them in the slow cooker as well. set it to low and walk away again for about half an hour.

finally, cut the breast meat up into chunks and dump everything from the chicken plate into the slow cooker for around 20 minutes.

while that's finishing up, turn your oven to 350F/180C again. take your pastry out of the fridge and roll it out to the thickness of a thin coin. when the filling is finished, pour it into an ovenproof pie dish, then drape the pastry over the top, tuck it in at the sides, stab a hole in the top and paint it with beaten egg. bake it until it's browned, shouldn't be more than about 20 minutes.

and there you go.

[Anonymous No.6080498]

>>6080474
Hmmmm interesting recipe. Sounds great anon, no potatoes then?

Thanks again I'll definitely look into this.

[Anonymous No.6080502]

>>6080497
I was actually just about to ask about the water right after I posted >>6080498

Thank you for the clarification.

[Anonymous No.6080503]

>>6080498

>no potatoes then?

you can absolutely add potatoes, just cube them and put them in the slow cooker when you add the dark meat, or boil them separately. i don't really like them in a pot pie though.

[Anonymous No.6080506]

haggis wellington

[Anonymous No.6080513]

>>6080503
damn you're awesome, thank you for adding some class into my plebeian lifestyle.

[Anonymous No.6080518]

>>6080513

at the end of the day it's just roasting a chicken and using up the leftovers to make a stew, it just makes for a long recipe when you're being very clear about how to go about things.

the reason i suggested roasting it is so you get some browning going, which adds a lot of flavour, and it's a lot easier than breaking it down beforehand to fry it. it also makes your house smell good as fuck.

[Anonymous No.6080592]

>>6080518
Cool well thanks again for all of the help. I mean it.

[Anonymous No.6082498]

I'm going to make chilli for the family as a halfway piece while my older sister will be bringing her brisket recipe that's amazing. I do have to note that I'd like some tips and recipes from you guys on chilli because all I really know is a super generic version and I want everyone to be surprised and flabbergasted that not only have I become /fit/ since last Christmas but also can cook

[Anonymous No.6082507]

>>6079877
I was excited for a second because I thought OP's image was sushi : (

[Anonymous No.6082526]

Um im just gonna spank my monkey 3 times and eat a big sack of beef jerky and summer sausage

[Anonymous No.6082536]

Roastbeef using a piece of Entrecote
braised green beans
demi glace and porcini mushroom gravy
croquettes

I have no idea what Dessert I should make

[Anonymous No.6082546]

>>6080482

>I bought a Heston Blumenthal xmas pudding (im the only one who will eat it)

haha i have the exact same thing going on. so gfew people like christmas pudding but it's fucking great

[Anonymous No.6082583]

>>6082498
Use your own blend of chili powders if you can get them. I use Chimayo, Pasilla, Ancho, plus a hot one. Total a tablespoon per pound of meat.

Use real meat (chuck roast), chop it up into chunks.

But if your sister is bringing brisket does it really make sense to have chili?

[Anonymous No.6082638]

>>6079877
boiled picnic ham with lima beans and roasted chickens with wheat bread (not nasty corn bread) stuffing. gravy over mashed white potatoes, green beans with cream of mushroom soup and fried onions. cheap rolls with too much butter. fruit salad/compote - cottage cheese, red jello, pineapple, bananas, nuts.. some hard cider or cheap champagne, red velvet cake or coconut cake with good coffee not bad.By 1700 everyone from 6 to 60 will be saying lord god get me out of this house, what's on at the movies.If you make wellington, get a good cut (prime or choice ribeye and not eye round, allow 12 oz per person. and have a back up entree, if nothing but ham mac'ncheese.. voice of experience. Good luck.Christmas is comming, the goose is getting fat, who will put a penny in the old mans hat.If ya haven't got a penny, a hapenny will do, if you haven't got a ha'penny then God bless you.Just saying...I tried to cook a whole goose once... If you have never tried to cook beef wellington before, it might not be a wise time to start.do the best you can, have back up.

[Anonymous No.6082653]

Well, I was about to roast a 8kg suckling pig, but now it turns out the (frozen) pigs sell by -date was 13.9.2014. I bought it on 12.12.2014. The butcher will re-imburse me, but they don´t have any suckling pigs left. Now I need to drive extra 120km to get something for my dinner table,

Everyone and their mother makes ham for christmas around here, (Finfag). I wanted to try something different, god fucking dammit I´m angry.

...Lets hope that they have at least prime rib in store so I can try that. Othewise, ham it is.

Pic related, something I will not have.

[Anonymous No.6082668]

>>6079877
HOW THE FUCK HAS NOBODY MENTIONED THAT THE MEAT LOOKS LIKE A BUTT AND THE GRAVY IS DIARRHEA SHOOTING OUT OF IT

[Anonymous No.6082678]

Goose, bought a 5kg fatty today

[Anonymous No.6082686]

Be nice. we have chicken and dumplings Christmas eve, then country ham biscuits or creamed beef on toast Christmas morning. Not how wealthy you are, just good food, friends and family If not there quick it's gone.It's like Brunswick stew made with rabbit or liver mush biscuits... not a favorite, but OK. I reckon you would not like New years day Hoppin john (fried cured hog howl, rice, black eyed peas and white shoe peg corn, fried corn fritters, okra and tomato pie. that's OK. to each their own.

[Anonymous No.6082710]

>>6082668
To me it just looked sexual. The potatoes and gravy looks like a cunt.

[Anonymous No.6082720]

>>6079877
>>6079877
Christmas Eve will be all hors d'oeuvres
Christmas dinner is Cioppino topped with broiled lobster, salad, and sourdough baguettes

[Anonymous No.6082724]

>>6082710
Me too. It looked like a bleeding vagina.

[Anonymous No.6082745]

>>6082668
>>6082710
>>6082724

I see. Now tell me, what does this look like?

[Anonymous No.6082799]

>>6082745
an unamused anteater

[Anonymous No.6082936]

>>6082745
Fallopian tubes

[Anonymous No.6083113]

>>6079877
making ham, turkey, roast pork, sheperds pie, tater salad, roast taters, gravy, yorkshire puddins, biscuits, cocktail sausages, broccoli bake, salad. For dessert rumballs, cheescake, salted caramel cream pie, apple pie, cookies. Fruit punch, and general nibbles.

We call it family day instead because we are pagan but our extended family are christian.

[Anonymous No.6083146]

>>6082668

>>>/b/

[Anonymous No.6083153]

>>6082668
Not really "shooting," more like oozing.

[Anonymous No.6083172]

>>6079877
my s/o wants lasagna so it shall be
however when I used to live with my parents we would visit my grandparents for a big family gathering
>dinner was chinese food and expensive wine
>grandma spent her time cooking a fantastic brunch instead with a variety of quiches, homemade bread, waffles, etc.
>pies, eggs, ham, all the good things
I haven't been around in 4 years but I sure miss that brunch.

[Anonymous No.6083242]

>>6082678
Same here. Never cooked one before, so I'm a little wary of the thing, but there's a first time for everything and I guess this is it. At the worst (overcooked and livery), I will at least have enough rendered goose fat for a few months worth of goodies.

[Anonymous No.6083249]

Ill spend it with family, and me, my mother, and grandmother making the meals.
>Shrimp cocktails for an appetizer.
>steak fondue with potatoes and whiskey sauce.
>Black Forest Cake, Red Velvet cake, and Chocolate Lava Cakes for dessert.
Gonna be a damn good evening

[Anonymous No.6083250]

My mom is in charge of chili, and some simple things like green bean casserole, stuffing, etc. My sister is bringing pot roast soup and a small assortment of appetizers, and maybe banana nut bread.

I am making onions & cucumbers (in vinegar), little smokies (bacon wrapped w/ brown sugar baked and maybe mini corndogs), corn pudding, crab dip (and crab dip cooked in crescent roll dough pockets and a little american muenster cheese) using homemade mayo that I need to make as well, and then my mom wants a certain dessert. The family friend I got the recipe from calls them "danishes," but they are not. It's a heavy (scalded milk) dough that doesn't raise much rolled flat with a layer of butter/brown sugar/pecans inside. Rolled in a log, and cut down the middle long ways, then turned so the cut side open-faced layers are facing up and braided/crossed-over each other and baked. Recipe makes 4 separate braids, so I'm doing regular pecan brown sugar with icing, chocolate, apple, and a pineapple one. Might use black walnuts instead of pecans on some of them, not sure yet. Picture related, some I made earlier this year for the first time with no icing and took to work for a co-workers birthday.