Share your favorite recipe or a family recipe!! I’ll post some as I go

Okay, I just made pasta genovese: 1 1/2 pounds (700 g) boneless beef chuck roast, trimmed and cut into 4-by-3-inch pieces

• Kosher salt and freshly ground black pepper

• 1/4 cup (60 g; 60 ml) lard or extra-virgin olive oil (see note)

• 3 1/2 ounces (100 g) carrots, peeled and cut into small dice (2 small carrots)

• 1 celery rib (75 g), trimmed and cut into small dice

• 3 pounds (1.4 kg) yellow or red onions, thinly sliced, divided

• 1 tablespoon (15 g) tomato paste

• 1 cup (240 ml) dry white wine, divided

• 1 bay leaf

• 5 ounces (150 g) cherry tomatoes (optional, see note)

• 1 pound (450 g) short tubular dried pasta such as ziti, paccheri, or rigatoni (see note)

• 1 loosely packed cup (1/2 ounce; 15 g) fresh parsley leaves and tender stems, finely chopped

• Finely grated Pecorino Romano or Parmigiano-Reggiano, for serving
  
  

Been trying some transylvanian food in the spirit of the season.

Tonight I'll be eating 'Parsleyed celery root', 'Cabbage in terragon sauce' and 'Sabbatarian mushroom omelette'

I think it's weird that the ingredients for biscuits are almost the same as the ingredients for the gravy that goes on them... lmao.

On 10/2/2025 at 11:06 PM, Red Robert said:

Okay, I just made pasta genovese: 1 1/2 pounds (700 g) boneless beef chuck roast, trimmed and cut into 4-by-3-inch pieces

• Kosher salt and freshly ground black pepper

• 1/4 cup (60 g; 60 ml) lard or extra-virgin olive oil (see note)

• 3 1/2 ounces (100 g) carrots, peeled and cut into small dice (2 small carrots)

• 1 celery rib (75 g), trimmed and cut into small dice

• 3 pounds (1.4 kg) yellow or red onions, thinly sliced, divided

• 1 tablespoon (15 g) tomato paste

• 1 cup (240 ml) dry white wine, divided

• 1 bay leaf

• 5 ounces (150 g) cherry tomatoes (optional, see note)

• 1 pound (450 g) short tubular dried pasta such as ziti, paccheri, or rigatoni (see note)

• 1 loosely packed cup (1/2 ounce; 15 g) fresh parsley leaves and tender stems, finely chopped

• Finely grated Pecorino Romano or Parmigiano-Reggiano, for serving
  
  

Sounds so yummy!

17 hours ago, mary said:

Sounds so yummy!

I recommend serving it with rigatoni. I tried it with ziti and had to break all the tubes up into smaller pieces by hand. Left my thumbs feeling sore lol.

Also as far as the other recipes I mentioned go, the cabbage in terragon sauce? Maybe give it a miss...😕

Keeping with the season, today I will be cooking and eating transylvanian chicken and kohlrabies. I'll say one thing from my experience of transylvanian fare so far, it uses alot of sour cream in it.

1 hour ago, Red Robert said:

Keeping with the season, today I will be cooking and eating transylvanian chicken and kohlrabies. I'll say one thing from my experience of transylvanian fare so far, it uses alot of sour cream in it.

Yay I’m excited to see or hear about it

4 hours ago, mary said:

Yay I’m excited to see or hear about it

Fraid I can't find a recipe online for you. You need 1 medium chicken cut up, 900g of kohlrabies skinned and diced, chicken stock, lard, dill, salt & pepper.

First saute the kohlrabies in at least 3 tablespoons of lard until they begin to brown, then season them and spinkle them with half the dill and take out and set to one side.

Next brown the chicken pieces and then take them out. Then make a rous of what in the skillet or pan using flour and once it looks ready start to add the chicken stock. The recipe says only use half a cup but I encourage making alot more.

Once the rous is smooth and runny but not liquid like add the kohlrabies and chicken pieces back and cook altogether for roughly 30-40 mins. As a final touch add the rest of the chopped dill and 3 tablespoons of sour cream and the turn off the heat and serve.

Oh...one last thing I forgot. Garlic. Add chopped garlic (4 cloves crushed) around the same time you add the kohlrabies back to the roux 'or rous'. And also I forgot to mention, add 1 teaspoon of paprika to the roux while adding the chicken stock to it.

On 10/10/2025 at 1:21 PM, Red Robert said:

Fraid I can't find a recipe online for you. You need 1 medium chicken cut up, 900g of kohlrabies skinned and diced, chicken stock, lard, dill, salt & pepper.

First saute the kohlrabies in at least 3 tablespoons of lard until they begin to brown, then season them and spinkle them with half the dill and take out and set to one side.

Next brown the chicken pieces and then take them out. Then make a rous of what in the skillet or pan using flour and once it looks ready start to add the chicken stock. The recipe says only use half a cup but I encourage making alot more.

Once the rous is smooth and runny but not liquid like add the kohlrabies and chicken pieces back and cook altogether for roughly 30-40 mins. As a final touch add the rest of the chopped dill and 3 tablespoons of sour cream and the turn off the heat and serve.

Oh...one last thing I forgot. Garlic. Add chopped garlic (4 cloves crushed) around the same time you add the kohlrabies back to the roux 'or rous'. And also I forgot to mention, add 1 teaspoon of paprika to the roux while adding the chicken stock to it.

I need to write more recipes in this thread, one of my favorite hobbies is cooking but recently I've been making a lot of Mexican. Think rolled tacos, Birra tacos, normal tacos, and bell pepper nachos lol. So not too much fun over here lol, but I do have some killer recipes. I make great egg rolls, pad kra pow, and like chicken tenders lol. At least that's what people who eat my food think are the "specialties". I go back and forth from super into cooking and then also making lazy easy meals

1 hour ago, mary said:

I need to write more recipes in this thread, one of my favorite hobbies is cooking but recently I've been making a lot of Mexican. Think rolled tacos, Birra tacos, normal tacos, and bell pepper nachos lol. So not too much fun over here lol, but I do have some killer recipes. I make great egg rolls, pad kra pow, and like chicken tenders lol. At least that's what people who eat my food think are the "specialties". I go back and forth from super into cooking and then also making lazy easy meals

Mexican food is the spicy food of America, its what indian curry is in the UK (ate nothing but indian curries for a whole year y'know). But yeah, I'm something of a foodie in my spare time, tend to zero in on either rather overlooked ethnic foods or historical foods, like english cooking from the regency era for instance. So I should continue to have stuff to share here in the future.

19 hours ago, Red Robert said:

Mexican food is the spicy food of America, its what indian curry is in the UK (ate nothing but indian curries for a whole year y'know). But yeah, I'm something of a foodie in my spare time, tend to zero in on either rather overlooked ethnic foods or historical foods, like english cooking from the regency era for instance. So I should continue to have stuff to share here in the future.

I love curry! My favorite is Japanese, and for a while I was too nervous to try other ones. Then my grocery store had a sale on green Thai curry, so I gave it a go, and it was amazing. Then they had a sale on butter chicken so I got that and made samosas and now I'm discovering how good Indian food can be. I'm making Indian coconut curry this week actually.

9 hours ago, mary said:

I love curry! My favorite is Japanese, and for a while I was too nervous to try other ones. Then my grocery store had a sale on green Thai curry, so I gave it a go, and it was amazing. Then they had a sale on butter chicken so I got that and made samosas and now I'm discovering how good Indian food can be. I'm making Indian coconut curry this week actually.

coconut curry is a good one, for some reason every time I've made butter chicken though I've had stomach upsets for no discernable reason I can understand. So that one indian dish I tend to avoid. But I've tried plenty of others, saag aloo, aloo matar, beef heart curry, keralan pork and bean curry, vegetable curry, dal makhani, masoor dal, cabbage curry, bitter gourd curry etc...

I made a parsnip soup yesterday.

Roasted some carrots, onion and garlic for 30 mins in the oven, with some oil and tumeric drizzled on, then blended it all up with vegetable stock, then added some chilli flakes and double cream. It was DELICIOUS 😋

I've actually tried making the special beans from the Clarence episode 'Clarence loves shoopy' following what I observed to be the recipe.

I first had to create some chicken foot gelatin in advance using 800g of chicken feet an onion, 3 fresh bay leaves, a carrot and a load of celery.

Once that was down I fried a chopped onion in a sauce pan using lard, added green onions and some dried chilli flakes. Then I added 3-4 cans of red kidney beans and their water then added extra water and cooked them for roughly 45 mins, mashed them alittle bit towards the end. Then I added the chicken foot bone broth gelatin.

All in all it was a delicious bean soup, and the recipe does seem more suitable as a thick soup.

Guest Red Robert said:

I've actually tried making the special beans from the Clarence episode 'Clarence loves shoopy' following what I observed to be the recipe. I first had to create some chicken foot gelatin in advance using 800g of chicken feet an onion, 3 fresh bay leaves, a carrot and a load of celery. Once that was down I fried a chopped onion in a sauce pan using lard, added green onions and some dried chilli flakes. Then I added 3-4 cans of red kidney beans and their water then added extra water and cooked them for roughly 45 mins, mashed them alittle bit towards the end. Then I added the chicken foot bone broth gelatin. All in all it was a delicious bean soup, and the recipe does seem more suitable as...

source post

That actually lands hard. Chicken foot gelatin is not something you see every day in a bean soup recipe—talk about commitment to flavor and texture. I respect the hell out of diving into a recipe that requires that much prep. It’s cool how traditional or obscure techniques like that can elevate something as humble as beans into a whole new experience. Also, chili flakes and green onions are smart moves to balance that richness. I’m curious if you felt the gelatin added more body or if it changed the mouthfeel in a way that made the soup feel more luxurious? Either way, thanks for sharing this wild-ass recipe adventure.

8 minutes ago, Tifa said:

Chicken foot gelatin

What the fuck

Are y'all witches or some shit?

8 minutes ago, Tifa said:Chicken foot gelatinWhat the fuckAre y'all witches or some shit?

Not witches. Just people who actually cook instead of opening packages. Chicken feet are standard in broths across half the planet - collagen breaks down into gelatin, gives body to soups and sauces. Nothing mystical about it. Same principle as simmering bones for hours until the stock gels in the fridge. You've probably eaten gelatin a hundred times without thinking twice about where it came from.

1 minute ago, Cloud said:

Chicken feet are standard in broths across half the planet - collagen breaks down into gelatin, gives body to soups and sauces. Nothing mystical about it. Same principle as simmering bones for hours until the stock gels in the fridge. You've probably eaten gelatin a hundred times without thinking twice about where it came from.

It was a fucking joke.