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Food & drink Hungry Boy recipes or just what you ate

Five Guys - Large bacon burger and Cajun style fries

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The Burger is so large I couldn't open my mouth wide enough. The Cajun fries really rock.
 
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Truffles penne… which I had earlier this summer but I forgot to post here. Tasty! The cheese was Parmesan and the combination of ingredients made it quite appetizing:

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More recently, I had those chicken sticks with basic but good fries:

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And as a dessert an Île flottante, French for a “floating island” which is totally worth trying if you dig caramel and eggs cooked and floating on a crème anglaise.

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Viking blood bread.

Ingredients​

For the preferment​

  • 112 grams bubbly sourdough starter recently fed, not too sour
  • 1/3 cup maple syrup
  • ¼ cup lard
  • 2 oz dark beer or water
  • 300 grams high-gluten bread flour

For the final dough​

  • 8 ounces / 1 cup sheep pork, chicken or beef blood
  • 244 grams kernza rye, or buckwheat
  • 2 teaspoons kosher salt
  • 2 teaspoons powdered ginger
  • 1 Tablespoon ground dried bergamot /wild oregano or dried marjoram
  • 1 Tablespoon toasted ground fennel seed
  • ½ teaspoon instant yeast

Instructions​

  • The night before baking, combine the preferment ingredients, mix, cover, and allow to ferment overnight.
  • The next day, mix the preferment with the final dough ingredients except the salt and yeast and allow to autolyse (rest) covered at room temperature for 30 minutes.
  • Knead the salt and yeast into the dough, cover and allow to double in size.
  • From here the dough can be refrigerated for 2-3 days, or frozen.
  • To cook, portion the dough into 2 ounce balls, then cover with a towel and proof in a warm place until puffed, and an indent in the dough doesn't spring back immediately, about 45 minutes depending on how warm your kitchen is.
  • Bake the buns at 300 for 20 minutes, or until cooked through, then cool and allow to dry at room room temperature or preferably in a dehydrator until completely dessicated and dried. Store the dried buns in a cool dark place.

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A quick lunch raclette with what was available.... the kids asked for it (usually we use it only when guests come or in special rvents like bank holidays but with more options to choose from)

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Picanha said:
A quick lunch raclette with what was available.... the kids asked for it (usually we use it only when guests come or in special rvents like bank holidays but with more options to choose from)

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That’s fair, temps have cooled off quite a bit and autumn is right on time. “Heavy” Raclette will be also on the dinner table soon enough.
 
Meatloaf (Sides: cream cabbage w. leeks, potatoes and gravy)

I made one central loaf filled with chives, olives and boiled eggs, wrapped it in more (pure) meat...next time I'll put some wax paper on the board so the loaf doesn't stick to it...

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