Tell us what you have cooked lately (that's interesting)

interman · 2010-08-02T16:48:06.000Z

I’m a broke college student!

TimElhajj · 2010-08-07T14:26:28.000Z

This is going to be dinner tonight. How would you make a stew-y dish like this come out looking fabulouso in the picture?

*Fucking boo flickr for fucking up my abiltiy to easily share inline pictures.

Omniscia · 2010-08-07T14:30:05.000Z

I’m making some nice, easy, Chicken Marsala tonight. I’ll also roast some beets and cook some spaetzle to serve on the side.

Kaigen · 2010-08-07T14:36:26.000Z

I did another mac & cheese the other night. Beer mac & cheese! I used Maui Brewing’s Coconut Porter (any porter would have been fine) and Beecher’s Flagship cheese. No photos, but it was good. Just needed more cheese.

interman · 2010-08-07T15:05:27.000Z

Tim: Looks really good to me, though the typical thing to do would be to put it on a clean white plate, perhaps adding some fresh herbs, and having a glass of something tasty on the side.

tromik · 2010-08-07T15:38:46.000Z

TimElhajj:

Nice use of tilt-shift!

Omniscia · 2010-08-07T16:00:02.000Z

Omniscia:

I’m making some nice, easy, Chicken Marsala tonight. I’ll also roast some beets and cook some spaetzle to serve on the side.

No pictures, but the chicken was awesome. I’m still savoring the aftertaste.

No beets, either. Didn’t have time. I’ll cook those some other time.

TimElhajj · 2010-08-07T19:40:46.000Z

interman:

Tim: Looks really good to me, though the typical thing to do would be to put it on a clean white plate, perhaps adding some fresh herbs, and having a glass of something tasty on the side.

Cool, I can do that much. Thanks for the tips.

ChristienMurawski · 2010-08-07T23:30:57.000Z

TimElhajj:

http://flic.kr/p/5gADMb*

This is going to be dinner tonight. How would you make a stew-y dish like this come out looking fabulouso in the picture?

*Fucking boo flickr for fucking up my abiltiy to easily share inline pictures.

This looks lovely. Now TELL us about it please. Because I’d like to cook it and eat it.

Thanks.

-xtien

Marged · 2010-08-08T06:40:20.000Z

Having friends over for dinner tonight. I’m going to serve a meze platter. Za’atar flatbread, cucumber and tomato salad, labneh, hummus, olives, feta, prosciutto (left over from another party).

Omniscia · 2010-08-08T07:04:49.000Z

Depending on what region you’re going for, that prosciutto may be a little out of place. But it sounds lovely. Needs some couscous, though.

Marged · 2010-08-08T07:08:39.000Z

Yeah, I know it doesn’t really fit. But I have it and want to serve it, and my friends go nuts for ham products.

TimElhajj · 2010-08-08T10:18:12.000Z

XtienMurawski:

This looks lovely. Now TELL us about it please. Because I’d like to cook it and eat it.

Thanks.

-xtien

Thanks! That’s Dad’s sausage chicken gumbo: Turkey kielbasa, chicken breast, and pretty much whatever veggies you want/have. It’s good for lunches the next day.

I am not much of a chef and have only been cooking at home for the last few years. One way I keep track of how to do a meal is by blogging my favorite dishes. Here is this one:

Present Tense – 28 Aug 08

Sausage Chicken Gumbo

My kids love the gumbo. Last time I made it, I used okra for the first time and nobody complained. If you can’t find okra, frozen green beans are a family favorite. I rarely have time to gril…

TimElhajj · 2010-08-08T10:20:30.000Z

Marged:

Having friends over for dinner tonight. I’m going to serve a meze platter. Za’atar flatbread, cucumber and tomato salad, labneh, hummus, olives, feta, prosciutto (left over from another party).

Ohh, you need some of my little sister’s garlic dip: http://telhajj.com/2009/08/08/garlic-dip/

PapaSmurf · 2010-08-08T10:27:55.000Z

Omniscia:

Needs some couscous, though.

Nothing needs couscous. Not even jihadis in Guantanamo.

Omniscia · 2010-08-08T10:31:06.000Z

Aww, but I like couscous! Especially with some honey and cinnamon.

Marged · 2010-08-08T10:37:06.000Z

TimElhajj:

Ohh, you need some of my little sister’s garlic dip: http://telhajj.com/2009/08/08/garlic-dip/

That sounds awesome!

My cucumbers froze in the fridge so I am readjusting. I decided thawed, shredded and drained cucumber was still okay for tzatziki. I am also trying two different flatbread recipes: Cook’s Illustrated and King Arthur.

This is my favorite kind of food! I am excited for leftovers for lunches.

Marged · 2010-08-08T17:35:45.000Z

Here’s the feast (pre-flatbread):

My oven’s heating element hasn’t been working so I used my broiler and a baking stone for the bread. It’s too bad I didn’t get a picture because they came out beautifully.

I basically cooked all day but it wasn’t really taxing. I’d go into the kitchen and make each dish throughout the day, while relaxing and doing other household chores. The hummus (Cook’s Illustrated) is the best I’ve ever made. Everything was really good but the tomato salad with tomatoes from the farmer’s market was extra special.

Leah_C · 2010-08-10T23:55:44.000Z

Today I hosted a dinner party for the first time ever. Not only that, but two of the guests were complete strangers and also OUR COMPETITION.

My friends and I are doing a scavenger hunt/contest centered around the SF Street Food Festival. One of our challenges: invite our competition to dinner. We had to google/facebook/twitter-stalk to find them (no last names provided). Then we had to solve a riddle to come up with our secret ingredient and make a dish using that.

Ingredient: peach! Dish: caramelized peaches with Bûcheron, arugula, and a peach gastrique. I am not much of a cook, so I was a little intimidated by the peach gastrique but it turned out to be pretty easy and pretty tasty!

interman · 2010-08-11T01:42:46.000Z

Wow, that looks yum-tastic.