In addition to other uses of the ghee I personally really like that it is a good, mostly neutral base to add basically any flavoring desired and make homemade spread.

Some flavors that I so far tried are:

• Chili - excellent and easy to control how spicy the result is
• Garlic - both fresh, dried and a salty garlic paste. A kind poster has pointed out that it needs to be acidified or consumed in only a few short days or there is risk of developing botulism toxins - https://news.okstate.edu/articles/agriculture/2020/gedon_home-infused-oils.html
• Soy sauce - specifically shiitake mushrooms one
• Carob - not bad but the flavor is not really distinctive even if I add relatively lot of it. Perhaps I should tinker with it more
• Ajvar(tomato, eggplant, pepper mix)
• Horseradish
• Chill and bitter chocolate - did not turn out all that well but I will still try again to see if I can make a better result
• Ginger - dried

I probably should start keeping track of how much of something I add exactly but so far I do it just by guess. Usually something like one to three tablespoons for 150g of ghee or so.

Usually I simply add the warm ghee and the flavoring in the glass jar. I can not really use a mixer since I do small batches and do not want to have to clean it up afterwards. What I arrived at is to simply give the jar a good shake about every half an hour for a few hours. It is probably not the best solution but good enough.

It completely kills the longevity of the ghee. Especially the ingredients that are not dried but I do not really care since it is gone in a week anyway.

So far I only made ghee from store bought white butter so I am not sure how much difference it would make to make it directly from milk or from less processed butter.

Is there someone here who tried something similar? If so what flavors have you tried or recommend?

Edit: edited the problematic garlic entry.

Greetings ~food! Not too long ago, I posted a topic asking for cookbook recommendations and received a flood of amazing recommendations. Thank you all for sharing your favorites; I have expanded my collection thanks to that thread! One that has become a quick favorite of mine is Pasta Grannies, although I accidentally grabbed Book 2 and I'm still needing to grab Book 1.

Something that has dawned on me with that cookbook is the desire to make all the recipes similar to how Ash Ketchum wanted to catch all the Pokémon! The first recipe I made was Rina's Capriccio and oh lordy did it blow my mind how good it was and that I made it! My only complaint was the struggle to just pick one recipe to try and I'm aspiring to make a pasta dish every Sunday now.

Since there are several recipes from Pasta Grannies between the two books and their Youtube channel, I'm indecisive on what to do next. To all who have dived into their recipes, what are your favorites that are absolute must tries? What are some that might not be worth the effort? I'd love to hear everyone's experience with pasta making regardless if it's a Pasta Grannies recipe!

We have a multi-cooker (Ninja Foodie Max) which gets most of its usage as an air frier or pressure cooker.

We want to start meal prepping as with two kids time in the kitchen is getting increasingly difficult. Our go to big reusable meals are Bolognese or curries which we are getting a bit bored of, so what's your go to meal prep recipes?

I'm not sure exactly what you'd call it, I always think of it as just "chow" but it's a large portion of what I eat. Basically anything that is-- few ingredients, one pot or pan, everything cooked together and thrown in at the same time, cheap, easy, relatively quick, but hearty and filling.

So like my go to is a one potato, half an onion, cabbage, and one de-cased spicy sausage. Plus seasonings, depending on how I'm feeling either Indian (those premixed spice packets) or asian (ginger and garlic powder, mushroom soy sauce and chilli oil) . The prep work is maybe 2-3 minutes then 15ish cooking. I view it as "I want a cooked meal, but I don't want to spend any time on it."

Now that the summer bounty at the farmer's market is in full swing, I'd love to hear about your recipes that showcase the fresh fruits and vegetables you get from the farmer's market, or the garden if you grow your own. I'm thinking of the recipes that really let the flavors of the produce shine.

Two of my favorite farmer's market items are sweet corn and tomatoes, and I've come to realize the corn and tomatoes you can buy at the grocery store are just sad imitations of the real thing. My favorite recipe right now is a simple sweet corn and cherry tomato salad, with a little basil, flaky salt, lime juice, and good olive oil. I'll add mozarella or feta and pepitas sometimes for a little extra oomph, but the simplicity and flavors are heavenly. What are your favorites?

This spring my wife and I started growing some herbs in containers on our (quite large) balcony. I got some nice big pots bc I know a lot of these like some space, and I planted a bunch of staples. On a whim, I planted some spearmint bc I figured it would be nice to have some fresh mint on hand for cocktails.

I knew mint was hardy and tends to grow out of control, but I didn't think much about it since it's in its own large standalone pot, away from my other plants. But Y'ALL. My other plants are dong okay but there is SO MUCH MINT. I'm barely doing anything and it's THRIVING. I don't even drink that many cocktails.

Other than cocktails and mint tea, I have no idea what to with the sheer quantity of mint I have. Even just ocassionally pruning the bits that stick out or have flower buds results in massive handfuls of mint that I don't have any idea how to use up.

Please give me advice on how to use up my mint!

One of my favourites is inspired by Thai green curry and includes:

• Coconut Milk
• Homemade Vegetable Broth (as needed)
• Homemade Green Curry Paste
• Shallots, Garlic, & Ginger
• Kaffir Lime Leaves
• Green Lentils
• Freshly Squeezed Lime Juice & Zest
• Lemongrass Stalks
• Green Bell Peppers
• Solano Peppers
• Bamboo Shoots
• Snow Peas
• Zucchini
• Spinach
• Coconut Sugar
• Soy Sauce
• Salt
• Spices: Cumin, Chilli Powder, Red Pepper Flakes, Black Garlic, Turmeric, Coriander, and Pepper (as needed)

Served with crispy tofu, coconut rice, Thai basil, and homemade “roti” (using sweetened condensed coconut milk and avocado oil).

—

I think we’ve had some variation of this recipe every week for the last two years. It’s not too hard for me to make after work, makes great leftovers, freezes well, and seems to be well liked.

I do try to make as many things from “scratch” as I can, since I find growing the vegetables and herbs, as well as making my own milks, dough, and tofu, really elevate the whole thing. Though ingredients that are store bought or from farmers markets work just as well.

Has anyone been experimenting with that? I recently found some fairly easy tutorials on tiktok. I always thought you need like special coagulates to make tofu, but apparently with many beans you can just boil them or add some acid to make them firm. And yeah, you can make tofu from essentially any beans, peas or lentils.

I tried making some green peas tofu, and so far i'm not too happy with the taste. It has a wierd, a bit caustic, aftertaste. I'm not sure if it's the green pea or my recipe...
I will definitely be trying lentils next!

For example, if I want to add ground flax to a brownie mix or oats to muffins? What if I want to add some extra dried blueberries to boxed blueberry muffin mix? The box instructions usually say 1/4 cup of oil and 1 egg, and I'm wondering if I need to double both or either if I want to add some more dry ingredients. Or is there maybe a max level at which I don't need to add extra oil/eggs, like a quarter cup at most of oats?

I know baking is a science and ratios are important, but still it'd be nice to have a way to make storebought convenience mixes a wee bit more filling or healthier. I'm used to substituting applesauce for oil in brownies, but I'm curious what else I could do with a storebought mix.

Here's a list of cookery books that are frequently recommended in various forums when people ask for good cookery books.

These are not in any kind of order. Please add any books that I've missed! I'm sure there are lots of great books that I haven't heard of. I wanted to link to a bookshop, but I got stuck with that so I used Wordery, unless they didn't have it in which case I link to Amazon. Some of these books have hardback and soft-cover versions, or newer editions, so go careful with the links because I just link to any version of the book. I have done no research at all into the authors or illustrators here, so if I've included people who are toxic arseholes please do let me know and I'll fix it. (This post is episode 2 of "DanBC goes down a rabbit hole and dumps the results onto Tildes").

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking - Samin Nosrat and Wendy MacNaughton.

A review from Kitchn: 8 cooks on why "Salt, Fat, Acid, Heat" is such a special, unlikely, hit

A lot of people love this book. Beginners say it gave them a bit more confidence, and good home cooks say it helped elevate their cooking by giving them usable information.

How to Cook Everything - Mark Bittman.

A review from Kitchn

How to Cook Everything - the basics - Mark Bittman. A review from ShelfAwareness.

A lot of people don't know how to cook, and have never cooked anything. Mark Bittman's books are often recommended to this group of people. And the books are excellent sources of information, and so they're useful to lots of people. They're very clear and easy to use.

Essentials of Classic Italian Cooking - Marcella Hazan.

A VERY SHORT, almost bullet point, review from FiveBooks And a longer review from LitHub

She wrote two books in the 1970s, and these were combined and updated in the 1990s for this book. These books are widely credited as introducing people outside Italy to "authentic" Italian cooking. LitHub review has already said everything that I'd want to say about this, but better than I could.

On Food and Cooking: The science and lore of the kitchen - Harold McGee.

A Kitchn review

This is a heavy duty book about the science of food. It's often described as the best single reference book for the science of food and cooking.

Food Lab: Better home cooking through science - J. Kenji López-Alt.

A review from Chemistry World

Surely everyone knows J. Kenji. He's really approachable. He give you science, but it's actionable and achievable.

In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean - Hawa Hassan, Julia Turshen.

A mini-review from Kitchn. So, I'm cheating here because I haven't seen this recommended by anyone but I wanted more books that are not Euro-US focussed. This book focuses on food from Eritrea, Somalia, Kenya, Tanzania, Mozambique, South Africa, Madagascar, and Comoros

Each chapter starts with a short geo-political intro. You'll be familiar if you've ever read the CIA World Factbook. It then has a short interview with a grandmother, and then it gives some recipes.

Sauces: Classical and Contemporary Sauce Making - Wordery link - James Peterson.

A review from MostlyFood

"Don’t be put off by the size of this book. It’s true that it’s as big as a small piece of furniture but it’s as big as that for a good reason. There isn’t any padding in Sauces. It’s cover-to-cover solid information that will be welcomed by anyone wanting to perfect sauce-making. Nothing seems to be omitted or overlooked. Every imaginable sauce is described, including Asian Sauces which have been added since the publication of the first edition."

Lots of people like that "no padding" feature.

How to Eat: The pleasures and principles of good food - Nigella Lawson.

A review by Food 52

"Thinking back on the lifespan of this formative book, I can’t help but feel that it’s to the recipes in it, and of course to Lawson herself, that I owe much of my confidence in the kitchen today."

Lots of people just want to cook tasty food and they're not bothered by The Science. Lawson's books are excellent if you want great home cooking.

The Professional Chef - The Culinary Institute of America

There are lots of versions of this book. The current version will be expensive. The older version are usually very similar and will be much cheaper.

Home cooks often get into weird habits and that's fine - it's your kitchen, do what works for you. But if you want to get better in the kitchen by improving your techniques and skills this is the book for you.

Ever since I learned how easy homemade hot sauce is, I try to experiment with a new batch or recipe from time to time. My most recent batch highlights carrot and Ginger, with mild jalapeno heat.

It tastes good, and the ginger is very apparent, but my SO and I feel it's missing something. Of course you can't taste it through the internet, but based on the recipe, can you provide any suggestions for what can help round it out or take it from good to great?

Ingredients:

• 3 carrots, 4 oz
• 1 knob of ginger, peeled, 2.5 oz
• 4 jalapeños, 8 oz
• 4 cloves garlic
• 1/4 of a red onion, didn't weigh
• 1/2c apple cider vinegar
• 1/2c water
• 1/2 tsp kosher salt
• 1/2 bunch of cilantro, maybe a couple of tsp after chopping

Method:

1. Thinly sliced carrots, ginger, peppers, onion, and garlic
2. Sautee until brown around the edges (carrots and ginger took longer, garlic was just for a minute to avoid burning)
3. Blend with salt, water, vinegar, and cilantro.
4. Strain solids

Any ideas on what it's missing? Some kind of tomato product? Something earthy like cumin? More garlic or onion? Something else entirely?

EDIT: Thanks for all the great feedback! I poured a few small samples to test various additions based on your suggestions, and I ended up adding another 1/2 tsp of salt (for a total of 1 tsp), 1/2 tsp MSG, the juice of half a small lime, 1 squeeze of honey (estimated just shy of 1 tsp) and then thickened with 1/8 tsp of xanthan gum since it was really thin.

Next time, I definitely want to try roasting the peppers and veggies, and I'll try a blend of peppers. I'm curious about other ginger preparation methods, too, such as raw, roasted, or powder. But for a mildly hot ginger sauce, I'm calling this experiment a success!

I'm going to a supper club this Saturday and the theme is pie. Now, I love making me some pie (and subsequently eating it), but I'd like to do something a little different from my normal pie.

What is your favorite (ideally esoteric) pie recipe? I'm making one sweet, one savory. Gimme your best shot!

Hello,
I am looking for mushroom or veg alternatives to cured meats, e.g., Capicola, Prosciutto, Salami, Pancetta, etc.). I have tried one (not sure of source or brand), but it was not particularly good.

Wondered if someone here knew of any that are worth trying. Alternatively, recipes to make one's own.
Thanks!

I need a really good recipe to win a baking competition this upcoming week. It doesn't matter if its hard to make or the ingredients are a little more expensive than usual. Anyone have a top-tier cookie recipe they'd be willing to share?

My wife just went back to work and as the one who works from home, that means I'll be cooking a lot more. I'm not bad in the kitchen, but I'm not good at just making something up without a recipe -- I can alter and combine existing recipes once I'm used to them, but I need that starting point.

My wife and I are also both neurodivergent so it's very easy for us to get overwhelmed and not have the executive function for cooking -- which is why we eat way too much takeout currently. So I'm looking particularly for recipes that are easy and tasty. Ideally they should be reasonably healthy as well, but "healthier than takeout" isn't a high bar.

We live in Germany, so please keep that in mind if you want to recommend a specific brand of premade stuff. That said, I don't turn up my nose at premade things if they're tasty and worth it.

We do have a wok, the staple sauces for Chinese cooking , and access to okay Asian supermarkets. As an example, our current staple weeknight meal is "chop up some broccoli and stir-fry it in light soy sauce and black vinegar w/ aromatics and sichuan doubanjiang." I'm willing to go out and buy sauces and seasonings for specific cuisines if I can find them and they're useful enough, but for perishables like veggies and meats I'd prefer to stick to what's easy to find at a German grocery store, since those are in walking distance. But anyway just don't assume we only want European-style food.

Stuff that feels appropriate for summer is also a huge plus! I know a few great stew and risotto recipes but I can't bring myself to make something so heavy in this hot weather.

I'm going camping for the first time with just my partner (as opposed to a bigger group) and it's been a while since I've camped in general so I'm looking for some food ideas! Do you have any go to things you always make? Any special meals that are best enjoyed outdoors? Or simply dishes that are convenient and tasty for camping? I'll be car camping with a stove and cooler, but all suggestions are welcome!

For anyone that grows their own veg it's coming up to the zucchini/courgette glut season. To prepare can you give your best recipes? Anything will do salads, baking, frying, pickling... I'm willing to give anything a try so they don't go to waste.

An offshoot of /r/cocktails recently had a weekly challenge of making cocktails with specified ingredients. In lieu of that, I thought it might be neat if you had an ingredient (spirit, liqueur, fruit, etc.) that you've wanted to use in a cocktail, we could workshop potential uses. Alternatively, if you've found something that works (maybe unexpectedly), you can share it here.

I specifically say "easiest" not "best", because sometimes we're tired after work and just want a five/ten minute thing.

I'm currently eating a bowl of my easiest salad, consisting of:

Ingredients
Can of chickpeas
Bunch of roquette (aragula for the Americans here)
Couple of handfuls of green beans
Couple of tomatoes
Alfalfa if you have it

Dressing
2 tablespoons Dijon mustard
Olive oil
Swish of red wine vinegar (white wine vinegar would work as well, as would balsamic probably)
Salt/pepper
Lemon juice
Dried dill (optional)

Looks like a lot, but if you have the ingredients it's super easy.

1. Drain the chickpeas, put in a bowl, add all the dressing stuff.
2. Stir, and also maybe mash some of the chickpeas for texture (I just use a fork and do both at the same time)
3. Roughly chop up the tomatoes and green beans, add them and the roquette/alfalfa to the chickpeas, then eat.
   Takes like five minutes.

What are yours? I am so so often lazy and hungry. I need easy recipes.

Sweet Smokey Rub

Ingredients

• 1 Cup Brown Sugar
• 1 Package Onion Soup Mix
• 1/3 Cup Smoked Paprika

Method

Place in the blender and blend on high until all of the onion bits are fully powderized.

Using

Dip your meat in oil then in the dry rub.
As it cooks the sugar melts and creates a nice crispy coating.

Hey ~food! I'm relatively new here, but I would love to share my love of cookbooks with you all and discover some new ones to add to my collection.

While Salt, Fat, Acid, Heat and The Food Lab are certainly some of my favorites. I have discovered others that I have repeatedly gone back to that aren't as decorated with rewards.

One of my favorite authors as of late, Olia Hercules, has a couple of cookbooks that I absolutely adore! She specializes in Ukrainian dishes and her recipes have helped dispel the myth of potatoes and cabbage being the only slavic ingredients. Mamushka is her first cook book with several great recipes, including a chicken marinade that is impossible for me to get away from. Summer Kitchens is another lovely cook book by her that reads like a love letter for documenting Ukrainian cuisine and has so many great vegetable recipes.

I'm curious to hear about other people's recommendations! Please give me a another reason for needing a devoted bookshelf for my collection.

Was a fun little project. I worked on the drinks myself first, then gave them to my roommate for a blind taste test, and asked her to describe the kind of character she thought the drink was about. If she wasn't at least mostly right, then I'd have to try again - but they somehow ended up a lot more accurate than I expected to be, despite the fact that she knows nothing about this D&D game, haha. I guess we're just really on the same wavelength?

Anyway, without further ado, here are the recipes! If there are any other mixologists on here, I'd love to hear what you think - and you want to try (something like) any of these drinks but are missing an ingredient or two, let me know and I'm happy to try to suggest a few possible substitutions.

Avery

• 0.75 oz chartreuse
• 0.5 oz montenegro
• 0.5 oz black walnut liqueur
• 0.5 oz distilled water

Liz

• 0.75 oz peated gin
• 0.75 oz crème de violette
• 10 drops lemon juice
• yuzu bitters

Matoya

• 1 oz mezcal
• 1.5 oz lemon tonic
• cardamom bitters

Morgana

• 1 oz plum gin
• 1 oz white rye
• 1 oz distilled water
• lavender lemon bitters

Sylvaire

• 0.75 oz cognac
• 0.25 oz pomegranate liqueur
• 0.25 oz grand marnier
• 0.75 oz peach juice
• peychaud’s bitters

V

• 0.75 oz peated gin
• 0.25 oz galliano vanilla
• 0.25 oz absinthe
• 1 oz peach juice
• hibiscus rosehip bitters
• cucumber twist (i.e. take a thin lengthwise slice of a baby cucumber and curl around the inside of the glass)

At the moment some people will say that Shepherd's Pie and Cottage Pie are the same thing (mince meat, sometimes vegetables, covered with potato mash and oven baked), and other people will say that Shepherd's Pie must be minced lamb or minced mutton and Cottage Pie must be minced beef. I don't care, call it what you want. But I was interested about what people said in the past, so here are some old recipes I found in the Internet Archive.

One of the problems I'm having is that some books use "shepherd's pie" and some use "shepherd pie" and the OCR of older books is not great so searching for the correct terms doesn't always return the books, because the OCR is saying something like "Shepherd He" instead. I'll be poking around a it more on Sunday and adding a bit more as I find them.

Lots of these recipes are submitted to news papers and magazines by readers.

1850 - 1899

Rural New Yorker 1850 Edit: sorry, it's 1916

https://archive.org/details/ruralnewyorker75/page/986/mode/2up?q=%22shepherd+pie%22

"Shepherd Pie. — The left-over meat should be sliced instead of chopped for this recipe. Butter a baking dish and cover the bottom with hot mashed potatoes. Pour on the gravy and sliced meat, cover with more mashed potatoes. Pile the potatoes on lightly and leave the top uneven. Dot with butter and place in hot oven for 10 minutes."

Nor'west Farmer 1882 EDIT, sorry, this is 1915 (I was looking at the IA date, not the date printed on the page)

https://archive.org/details/norwestfarmer3419unse/page/28/mode/2up?q=shepherd+pie

mentions that scraps of left over meat can be made into shepherd pie

La cuisine anglaise et la pâtisserie : traité de l'alimentation en Angleterre au point de vue pratique, théorique, anecdotique et descriptif 1894

https://archive.org/details/lacuisineanglai00suzagoog/page/n108/mode/2up?q=shepherd+pie

I don't speak French but I'm pretty sure they're asking for beef cuts here.

Cookery by Amy G Richards. 1895

https://archive.org/details/cihm_12438/page/n127/mode/2up?q=shepherd+pie

The recipe says "1 lb cold meat - 1/2 gill gravy - 6 large potatoes boiled and mashed - pepper and salt - 1 tablespoon milk - 1 oz butter. Cut the meat into small pieces, sprinkle it with pepper and salt, put it into a pudding dish, pour the gravy over. Add milk, butter, pepper and salt to potatoes, cover the meat with them, smooth with a knife and mark over with a fork, or the potatoes may be put through a forcing tube. Bake three quarters of an hour. Serve hot."

1900 - 1920

The complete Indian housekeeper & cook : giving the duties of mistress and servants, the general management of the house, and practical recipes for cooking in all its branches (Caution, lots of colonialism) 1909

https://archive.org/details/b21528640/page/278/mode/2up?q=shepherd+pie

The book mentions Shepherd's Pie: "This is a form of potato pie made with mince, or it may be made with raw collops, or raw meat minced fine and seasoned with pepper and salt." (A collop is a slice of meat.)

The recipe for potato pie appears a page or so earlier: The recipe says "Potato Pie is seldom seen in India. Mash a sufficiency of potatoes thoroughly with milk, pepper, and salt. Make a good thin gravy, and use this to cover thin slices of mutton sufficient to half fill a pie-dish. Pile your mashed potatoes over, trim neatly, and score with a fork. Push into the oven, and serve very hot." (interesting to me that the scoring the potato with a fork appears so early)

Magnet cream separator cook book 1910

https://archive.org/details/cihm_78529/page/n17/mode/2up?q=shepherd+pie

The recipe says "Shepherd Pie - put cooked meat through chopper, season with salt, pepper, and onion juice, moisten with gravy, mash potatoes, add a beaten egg, melted butter (size of an egg), place this on meat, dot with pieces of butter and bake until thoroughly hot and nicely brown on top. A good dish for leftovers".

Onion juice, or thinly sliced onion, become more common in the early 2th century.

The Cook County cook book 1912

https://archive.org/details/cookcountycookbo00asso/page/372/mode/2up?q=shepherd+pie

"SHEPHERD PIE.— Spread over a small platter, thoroughly buttered, warm mashed potatoes, mixed with enough milk to make it a little soft, and set in the oven to brown. When stiffened enough, and as brown as pie crust, pour over it minced cold mutton, warmed in a little thickened gravy. Is a nice breakfast dish. —-Mrs. J. R. Bogen, 2722 S. Dearborn St., Chicago, 111."

I find it interesting that people's names and addresses are published. This recipe specifies mutton (probably cold leftover mutton). I find it interesting that she suggests it's a nice breakfast dish, and deconstructs the formula by putting the browned mash under the meat.

And here's a picture of South Dearborn Street in 1905. https://www.bridgemanimages.com/en/barnes-crosby-fl-1900/south-dearborn-street-chicago-illinois-usa-c-1905-b-w-photo/black-and-white-photograph/asset/6354687

The same book has a recipe for Cottage Pie on the same page. Here's a cut 'n' paste. "COTTAGE PIE. — Chop cold roast 'beef or veal fine. To each 2 cups of meat add 1 teaspoon onion juice, 1 teaspoon fine-cut parsley or 1 tablespoon chopped celery, 1 tablespoon chopped green peppers, if liked, 1 teaspoon salt, and 1/2 cup gravy stock or boiling water. Mix all together, pack in a buttered dish, cover with a layer of hot, very soft mashed potatoes, about 1 inch thick. Brush the top with milk or wthite of t^^. Bake in a hot oven until the potato is well browned. — Mrs. M. Evans, 2019 S. Clark St., Chicago, 111."

To me this reinforces the point that shepherd's pie and cottage pie were both ways to use up meat leftovers, and while some people were making a distinction between lamb and other meats lots of people weren't.

Recipes: Proved and Approved 1913

https://archive.org/details/recipesprovedapp00unse/page/30/mode/2up?q=shepherd+pie

"Mince fine, cold meat of any kind and two small onions, season with pepper and salt. Place in an ordinary pudding dish, pour over all some gravy. Boil six large potatoes, mash, and add one beaten egg, a little salt and a tablespoon of butter, beat well, then spread over top of meat and place in hot oven to brown."

This adds an egg to the mash, and uses more onion than we've seen so far.

Low cost recipes by Harbison, Edith Gwendolyn, comp 1914

https://archive.org/details/cu31924003573932/page/n49/mode/2up?q=shep

"Chop some cold cooked mutton quite fine. Measure and for each pint add salt and pepper to taste, 1/2 teaspoonful of onion juice, a dash of curry powder and 1/2 pint of brown sauce. Mix and spread in a greased dish. Cover with a thick layer of hot mashed potato, dabbling the top with a little beaten egg yolk. Brown in a quick oven."

The meat is quite specific: cold, cooked, mutton. I'm not quite sure what 1/2 teaspoon of onion juice is going to achieve here, it doesn't sound like enough to do anything.

* Cook book 365, no. 2* by Pechin, Mary Shelley 1915

https://archive.org/details/cookbook365no200pech/page/62/mode/2up?q=shepherd+pie

"Cover the bottom of a well greased baking dish, with mashed potatoes, if the potatoes seem too stiff, add a little milk, then fill in the dish with beef cut into small pieces, add a little onion juice and the gravy left from roast, or some hot water seasoned with salt and pepper, and a little melted butter, cover the dish with a layer of mashed potato sprinkled over with bits of butter, place in hot oven and just reheat the meat and potatoes. Serve hot with some pickles."

More onion juice, and also this covers the bottom and top of the dish with mash.

The Kitchen Encyclopaedia 1916

https://archive.org/details/in.ernet.dli.2015.148252/page/n345/mode/2up?q=shepherd

"This is made in the same way as Mutton and Potato Pie (p. 333), but with less onions — about 1 tablespoon chopped onion. The surface is either roughened with a fork or smoothed down with the blade of a knife, brushed over with yolk of egg and the whole baked in a moderate oven till browned"

Here's the recipe for Mutton and Potato Pie

"Line a pie-dish with alternate layers of sliced parboiled potatoes, sliced blanched onions, and small thin slices of cooked mutton. Season with salt and pepper, moisten with stock, cover with a greased paper and bake for 1 hour in a moderate oven. Remove the paper 15 minutes before serving, to brown the potatoes."

Make a little meat, go a long way: Use savoury stews and meat pies (with Italian translation (US Department of Agriculture) 1917

https://archive.org/details/CAT31328029005/page/n3/mode/2up?q=shepherd+pie

"This is the name of a meat pie with a mashed potato crust browned in the oven".

Here's the recipe for Meat Pie.

"MEAT PIES Another good way to use a little meat. Have you ever used rice, cornmeal mush, or hominy for a crust? This is less work than a pastry crust and saves wheat.

4 cups cooked corn meal, rice or hominy
1/8 teaspoon pepper
1 onion
1 teaspoon of fat
2 cups tomato
1 pound raw meat or left-over meat cut up small
1/2 teaspoon of salt

Melt the fat, add the sliced onion, and, if raw meat is used, add it and stir until the red color disappears. Add the tomato and seasoning. If cooked meat is used, add it with the tomato and seasoning, after the onion is browned, and heat through. Grease a baking dish, put in a layer of cereal, add the meat and gravy, and cover with the cereal dotted with fat. Bake half an hour."

And then just because, here's a recipe that I'm not going to comment on just to show how far some recipes deviate from the lamb / mutton mince plus mash formula:

Northfield Press 1930

Mackeral Shepherd Pie

https://archive.org/details/1930-05-30_Northfield-Press/page/n5/mode/2up?q=shepherd+pie

"Shepherd Pie with its fluffy topping of mashed potatoes is well-known everywhere, and when fish takes the place of meat in the pie its popularity grows apace. To make Mackerel Shepherd Pie drain an 8 ounce can of diced carrots and add to half a cup of canned peas. Stir gently into two cups of thick white sauce. Flake the fish from a one-pound can of mackerel and fork very carefully into the sauce so that it remains in fairly large pieces. Pour into a buttered baking dish and pile fluffy, well-seasoned mashed potatoes on top. Brush with melted butter and bake in moderate oven until very hot and the potatoes are a golden brown."

Hello!

I was just wondering if anyone has any tried and true vegetarian/vegan cabbage recipes? I got a local farmer's produce box and have been receiving a whole head of cabbage each time. I'm running out of ideas on what to make. So far I have made:

• Korean Vegetable Pan Cakes
• Veggie Stir Fry
• Ginger Cabbage Gyoza
• Cabbage Stew
• Sour Kraut
• Veggie Lasagna
• Atkilt

It's to the point where I'm tossing cabbage into whatever (shredded cabbage ontop of tacos or on
veggie burgers, mixing it into spaghetti sauce, etc.). So any recommendations on additional things that can be made with cabbage would be most appreciated!

Hi all. I cook as often as I can and thought it might be fun to chat about any recipes you’ve tried or would like to try! I’m vegan so anything I post in this thread will be too. Maybe even share snacks or restaurants that are you’ve tried that you’ve liked!

To start is a simple sauce/stir fry recipe I make when I’m pretty tired after a long day:

Spicy salty sweet sauce:

1-2 tbsp gochugaru
1 tbsp white or black rice vinegar
1 tbsp mirin
1 tbsp soy sauce
1 tbsp agave or maple syrup
1 tsp corn starch

I usually put all of the ingredients together except for the corn starch and then set aside as I do the rest of the prep.

The rest of the recipe is a bit more variable as I have certain ingredients but looks like this:

1 cup cooked white rice OR hand pulled noodles

Noodle recipe:
250g all purpose flour
125 ml water
1/4-1/2 tsp salt
Canola oil

I add the flour, water, and salt to a bowl, mixing with my fingers. It starts to form pretty quickly into a mass. I knead the mass of dough into a ball until uniform. With the large, smooth dough ball I cut it into 8 pieces with a knife, roll them into a sort of prolate spheroid shape, and coat with canola oil. Put the oiled dough shapes into a bowl and cover with a damp towel. Let them rest for about an hour or so.

Heat a pot of water. Flatten the dough pieces into rectangles with a rolling pin. Use the rolling pin (if it’s a thin one, otherwise I use large chopsticks), to press the dough lengthways to create a sort of seam. Hold each end of the dough and slowly pull to stretch. Slap on counter as you pull a few times. Stretch it as long or short as you’d like. On the seam you made with the rolling pin, split the noodle apart so that the noodle is now a large loop. Put into the boiling water and wait roughly a minute /or until it’s floating. Can cook a few noodles at a time, though I usually do one or two and roll/pull while they boil.

With the noodles or rice done or going and the sauce almost ready, start to chop vegetables, maybe a cup or so of 2-3 types. I like Napa cabbage, squash, green onions, bell pepper, and carrots but really get whatever you’d like or have on hand at the time. Sauté the vegetables in a tbsp or so of oil (I use canola or olive), starting with onions/garlic and then adding others as you see fit. Once the vegetables are done to your liking, add the noodles or rice, then the sauce (adding in the corn starch to the sauce at this point) and stir.

Often I’ll actually fry a half block or block of tofu I’ve cubed before adding vegetables into the oil. I usually do this as the noodles (or if I’m doing a pot of rice, as it begins to cook) are about done resting, maybe with 15-20 mins to go, since frying tofu can take awhile.

I like to serve in bowls, topping with a dash of sesame oil, black sesame seeds, and fresh green onion.

I’ll post more recipes in the thread as I make them but this is probably the most frequent thing I make in a given week. Feel free to share your own!

I'm looking for the simplest possible marinade recipe. Something with very few ingredients that will work on any cut of meat.

My plan is to use that as a base and learn to modify it based on the meat, dish, and flavor profile I'm going for.