Cook-along

[Anonymous No.6907974]

Dinner's cooking so I have time to pull pictures from my camera... two options for this week's cook-along!

>Sausage and lentils stew
A large batch cooking meal that re-heats well for lunches

>Spice and apple cake with goat cheese frosting and caramel sauce
Which has many steps but tastes good and was my little brother's birthday cake.

[Anonymous No.6907999]

>>6907974
or
>Butter chicken
Well, a "light" version anyways.

[Anonymous No.6908019]

I vote for the stew. Cold weather is coming soon!

[Anonymous No.6908168]

>>6908019
all right, stew it is. Let me get the pictures edited.

[Anonymous No.6908172]

Ingredients
2 tablespoon olive oil
2-3 toulouse style sausages
2 carrots, diced
2 onions, minced
1-2 garlic clove, minced
pinch of ground cumin
1/2 cup duPuy Lentils
2-3 large tomatoes, in large dice
3 cups vegetable broth
1 handful green of yellow beans
almond slivers
salt and pepper

[Anonymous No.6908180]

>>6908172
1. Cut the sages into segments about 1 inch each. I leave the casing on because I don't care. If it bothers you, you can remove it first.

[Anonymous No.6908191]

>>6908180
2. In a large soup pot warm the oil. Add the sausages and cook for a few minutes until colored but not cooked all the way through. Remove from the pot.

[Anonymous No.6908196]

>>6908191
3. Turn down the heat to a medium-low. Add the onions and carrots and sweat for 5 minutes.

[Anonymous No.6908201]

>>6908196
4. Add the garlic and cumin. Cook for 1 minute or until fragrant.

[Anonymous No.6908205]

>>6908201
5. Rinse the lentils and check for rocks. Add to the pot. Stir well to coat in the oils.

[Anonymous No.6908222]

>>6908205
6. Add the tomatoes and broth. Add salt and pepper to taste. Simmer over medium heat for 30 minutes.

[Anonymous No.6908230]

>>6908019

fuck you this is obviously the less interesting option

[Anonymous No.6908243]

>>6908222
7. Towards the end of the simmering time prep the beans... I used green, yellow and purple because I had them. You can use just one color, doesn't matter.

Cut them in chunks 1-2 inches long.

>>6908230
what was your vote?

[Anonymous No.6908249]

>>6908243
8. Return the sausage to the pot and add the beans. Simmer for 5 minutes. Taste to adjust seasoning.

[Anonymous No.6908255]

>>6908249
9. Serve with a bit of slivered almonds on top.

Makes 6 portions and re-heats well.

[Anonymous No.6908370]

bump for OC.

[Borneo No.6908437]

tfw too late to vote for the cake

help i need an ez recipe to impress my new neighbours :(

[Anonymous No.6908445]

What do the slivered almonds add to the stew?

[Anonymous No.6908471]

>>6908445
Different texture. The beans should still have some crunch, but it tends to go when re-heating.

You can leave them out, they are optional.

>>6908437
could post it... this was the result if you still want it?

[Borneo No.6908492]

>>6908471
YES PLEASE

[Anonymous No.6908499]

>>6908492
was heading to bed, but will post it just for you :-)

Gird up your loins it has a lot of steps ;-)

[Anonymous No.6908504]

>>6908471
Ingredients for the cake :
3 ¼ cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon ginger
pinch nutmeg
½ cup whole milk
1 teaspoon vanilla extract
1 cup butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
1 ½ cup applesauce

[Anonymous No.6908506]

>>6908504
Ingredients for the icing :
6 ounces goat cheese
8 ounces mascarpone
2 tablespoons butter, at room temperature
1 teaspoon vanilla
2 cups powdered sugar
1 teaspoon cinnamon

[Anonymous No.6908513]

>>6908506
Ingredients for the caramel sauce/drizzle
1 cup sugar
6 tablespoons butter, cut into pieces
½ cup heavy cream
2 tablespoons bourbon
¼ teaspoon cinnamon
¼ teaspoon nutmeg
pinch allspice‚

[Anonymous No.6908523]

>>6908504
1. Butter and flour your cake rounds. Cut out parchment paper to line the bottom.

I used 1x 9" and 2x 8" cake molds because that's what I have. If you have all the same size it'll look better. If you have 4x 8" that's probably be best to have slightly thinner cake layers.

[Anonymous No.6908530]

>>6908523
2. Combine the flour, baking powder, baking soda, salt, cinnamon, allspice, ginger and nutmeg.

[Anonymous No.6908532]

>>6908530
3. In a measuring cup combine the whole milk and vanilla extract.

[Anonymous No.6908539]

>>6908532
4. In the bowl of a mixer, combine the butter and sugar.

[Anonymous No.6908542]

>>6908539
5. Cream together for a few minutes until fluffy.

[Anonymous No.6908548]

>>6908542
6. Add the eggs one at the time, beating well between each addition.

[Anonymous No.6908557]

>>6908548
7. Add the dry and wet ingredients in increment, starting and ending with the dry. No in between step pictures but the order is :
Dry -> Wet -> Dry -> Wet -> Dry

[Anonymous No.6908561]

>>6908557
8. Fold in the applesauce.

[Anonymous No.6908568]

>>6908561
9. Divide the batter into your cake rounds.

is anyone reading?

[Anonymous No.6908569]

>>6908568

me

[Anonymous No.6908570]

>>6908568
10. Bake in a 350F oven for 25 minutes or until a tooth pick comes out clean.

Allow to cool in the pans for 10 minutes.

[Anonymous No.6908575]

>>6908569
thanks I was lonely.

>>6908570
11. Remove from the pan (use a plate, they should drop right out when you flip them).

Remove the parchment paper and allow to cool fully on a rack.

[Anonymous No.6908578]

>>6908506
>>6908575
12. While the cakes are cooling, make the icing.

Wash the bowl and paddle of the mixer and put all the ingredients in the bowl.

[Anonymous No.6908587]

>>6908578
13. Beat until smooth, scrapping down the sides a few times.

Stick in the fridge for 1 hour to firm up some.

[Anonymous No.6908595]

>>6908513
>>6908587
14. Time for caramel!

In a large sauce pan, combine the sugar with 1/4 cup of water. Turn the heat on medium.

[Anonymous No.6908599]

>>6908595
15. From this point on do not step away from the stove.

The sugar will first melt and get bubbly. You want to stir a few times to ensure all the sugar is melted.

[Anonymous No.6908600]

>>6908575

[Anonymous No.6908601]

>>6908599
16. Then it will start to look hard and dry. You want to keep breaking this at this point to prevent lumps in the sauce.

[Anonymous No.6908608]

>>6908601
17. When it gets a color you like, turn the heat to low. Add the butter and stir until smooth. Add the cream and stir until smooth.

Remove from heat and add the bourbon and spices. Stir until smooth.

**Note my caramel is a shade darker then most people would aim for because I kinda like a tiny bit of the bitterness of it. YMMV stop at your preferred color of caramel.

[Anonymous No.6908613]

>>6908601
17. The residual heat in the sauce pan is enough to push the caramel into scorched territory (especially if you take it as far as I did). So transfer the caramel to a heat neutral vessel (here a quart mason jar) and allow to cool.

[Anonymous No.6908617]

>>6908601
Also, as a note. This color here? You fucked up and it's scorched. Do -not- walk away from the stove.

[Anonymous No.6908626]

>>6908613
18. Time to assemble.

Stack up your cakes with icing in between, ending with a thinner layer on top.

If you want to make it prettier cut the domed top of the cakes so they stack up more neatly.

[Borneo No.6908627]

>>6908617
how do you know when to stop? what temp would that register on a candy thermometer?

I wanted to make a vertical from this but the windows 10 upgrade seems to have removed all my image editing tools...

[Anonymous No.6908632]

>>6908627
Caramel I go by color...
By the nasty burn I gave myself (and a quick averaging of googled recipe) probably 350F?

[Anonymous No.6908637]

>>6908471
>>6908626
19. Drizzle as much caramel as you want over the whole thing.

In a perfect world, put the assembled cake in the fridge for an hour to firm up. But my brother got home so we didn't wait.

[Anonymous No.6908643]

>>6908637
20. Drizzle more caramel on the slices, if you want.

Makes for a rich but not too dense or heavy cake with plenty of sweetness. the tartness of the goat cheese is very nice in the icing and the caramel rounds it up.

[Anonymous No.6908650]

>>6908627
>I wanted to make a vertical from this
If the thread is still up by the time I get home I'll do one for both recipes and upload them to the booru, don't worry ;-)

[Borneo No.6908657]

>>6908632
>>6908637
>>6908650
I want you to know I love you and I get excited every time i see your OP pic in the catalog and that cake looks so delicious

[Anonymous No.6908664]

>>6908657
*blush*
Thanks!

[Anonymous No.6908690]

10/10 thread

[Anonymous No.6908730]

>>6908437
Is this actually Borneo? How culinary are your neighbors? If it were me, I'd just make something simple that I know they like to eat and dress it up with a fancy sauce and garnish.

>>6908255
Would be better with toasted pine nuts imo. And/or shaved Parmesan. Look good though!

[Anonymous No.6908755]

>>6908730
Pine nuts are expensive as hell. Would be good I agree but feats the "cheap batch cooking" idea.

[Anonymous No.6909280]

Morning bump.

[Borneo No.6909388]

bump

[Anonymous No.6909710]

>>6908255

nice chili

[Anonymous No.6909735]

>>6908568
yep

[Anonymous No.6909743]

>>6908637
looks bretty gud. but the domed middle layer does bother me a bit.

[Anonymous No.6909747]

Your presentation needs work OP, but your methods look solid.

[Anonymous No.6910884]

>>6909743
That's an easy fix if it botters you.
>>6909747
Thanks

[Anonymous No.6911027]

First one done.. trying to see how to make the one for the cake readable...

[Anonymous No.6911035]

>>6911027
Excellent

[Anonymous No.6911244]

I need to make simple cake recipes.... is this readable for people not living in my head?

[Anonymous No.6911508]

Bump for feedback on the cake's vertical.

[Borneo No.6912298]

>>6911244
That's perfect. What's YMMV?

[Anonymous No.6912331]

>>6912298
Your Mileage May Vary

[Anonymous No.6912424]

>>6912298
Excellent. Both are uploaded and tagged as well.

[Borneo No.6912651]

>>6912424
>>6912331
Bless you.

[Anonymous No.6913812]

>>6912651
thanks :-)