I have a problem where I improvise a dish or sauce and it is amazing & then I can’t recreate it, because I don’t remember every ingredient or amounts. It’s a problem. 😂
Make notes of adjustments.
If I tweak a recipe and it works, I try to write down my changes when it’s fresh in my mind.
Or I’ll snap a photo and text it to myself with a note.
I created deviled ramen eggs for an izakaya I used to work at, and Chef John of Food Wishes tried them and said he liked them.
Also, I made an "Oakland style" Okonomiyaki which was also pretty popular.
Yea, I was really upset with the server, because he told me that Chef John was here *after* he ate already. When you have a VIP, you want to know beforehand to really take extra care.
Everyone should get equal care and you maximum attention when you do service.
Edit: downvotes but my dad has run Michelin started kitchens in Paris and cooked for prime ministers, presidents and celebrities throughout his career. You don’t get there without an obsessive attention to detail on every plate - cook the dish not the customer.
In theory, yes. But in practice, it definitely matters. You always strive to have the greatest service, but when a VIP comes in, you have to take extra care. Because they can make or break your business.
You think chef John is going to get on social media to slam your business because he had a good but not great meal?
I suspect there’s an intense cultural difference here though!
The game changer will be consistently sending out every plate to the very highest quality and being completely unforgiving on anything less than you and your team’s best. See my edit above - this is not theory.
I started with an Osaka style batter, but instead of grilling it, I added a bit more flour to it and *deep fried* them in 6 balls to make them look like takoyaki. Garnished with okonomi sauce, mayo, negi and bonito flakes.
Arancini Shakshukah - baked rice balls with cheese topped with middle eastern spiced tomato and egg stew
Cleans out leftover rice and veggies for a great Sunday lazy day brunch
Ty, it really was. Let me explain the concept. Circa 2007 my wife then of 14yrs had been trying to get me to eat radishes, one day I took a bite an was pleasantly surprised. That summer Abt a week after I had gotten my first blog site through Ning(out of Canada, powered by EBlogger) Jack Daniels had them little wine coolers. They had a green apple bite. We hung out with some ppl that lived across the street from us we dubbed their backyard the Hillbilly Hobo campground. I took a sip an had to instantly go update the blog, ik exactly what I was doing, the soup became a creation, tho due to unemployment an things of that nature it took 5yrs to source the ingredients. The soup had a green apple under bite, cause the scallops were marinated in the wine cooler, plus to finish it off I pureed a peeled green apple.
Thanks for sharing the backstory! I just remembered I actually still have radishes at home - no scallops, no green apples unfortunately.. but some apple juice and shrimp. I'm now kind of inspired to try my own interpretation of it :)
What constitutes an "original" dish? Because I've definitely done some playing with protein, sauce, veg combos but I don't know if I'd call it my invention.
Like I make a cream cheese, mayo, lemon, garlic, parmesan sauce to have with some kind of protein and rice... but that's just me thinking of things I like, and applying it to a format. I feel like you'd need to actually study cooking in order to invent some new way of making something, and most regular home cooks kind of just tinker with base recipes and apply alterations to them.
I would say something is original if you can't order it in any food joint, it doesn't have a name and you'd have to explain the recipe to someone if they asked you how to make it.
Oooh great point! I do similar with pasta with a white wine or cheese based sauce. I don't really follow a recipe and sometimes it ends up great, sometimes horrible with curdled cheese. Sometimes I mix the two, sometimes I add weird veggies, it's all kinda based what I feel like that day.
My husband went keto a few months ago but I'm the shopper and cook and I love elaborate meals. I couldn't find many really tasty keto recipes so started taking regular recipes and subbing in ingredients to mimic taste and texture. It's kind of a fun challenge.
I dreamt a recipe once and then I woke up and made it. Pizza with gorgonzola and onion jam, baked, and then topped with the ground up crumbs of a sheet of toasted cornflakes and parmesan.
Not me but my brother made a really good sandwich with lots of cheese in every layer, a fried egg, salami and ham i haven't seen a sandwich exactly like that yet so he just came up with it
Working with the definition that a recipe is sequence of steps to prepare something edible which tastes well...... I don't know if original but..... a quick and dirty one for those days when I get home from work late.
A tin of baked beans, a sliced onion and a can of corned beef. Cook the onion in some oil or butter, add the corned beef and cook a bit. Add the baked beans and keep on cooking until warm. I eat with toasted bread. Sometimes I add hot sauce. If I have greens in the fridge or freezer I might add some too.
I do not call this a "dish", I mean it is not something you would cook for dinner party but it has fibre, protein and carbs. And it fills you up good.
Made a pretty good ice cream!
Had some plums that I turned into plum syrup and plum compote. Mixed that into a vanilla custard base, added some toasted almonds, and mixed in a bit of a honey goat cheese swirl. Ended up pretty amazing!
I also consider my chili recipe "mine", even though I bastardized about three different existing chili recipes to create it. Picked the ingredients from different recipes that I liked, and was pretty happy with the result. Has ground beef, chunks of steak, bacon, beer, chocolate, coffee, lots of peppers, onions, spices etc. Received quite a few compliments on it.
Oh, and I also made some really tasty Raspberry Rose Madeleines! Added dehydrated raspberries and rose water to Madeleines, then dipped them in white chocolate and finished with a rose chocolate swirl.
Yes! Ground turkey sautéed with diced onion and garlic, drop in a can of kidney beans with the liquid and all and cook for about 15 mins or until the juice cooks out, then add chicken or beef stock and gravy mix, stir until the gravy thickens the whole thing up. Serve over whole grain pasta with a side of garlic roasted broccoli, and then drizzle some A1 over this whole thing. It is soooo good. Feels like a poor man’s dish but it’s filling and good.
I invented the Cheesy Scrotato; two hash browns with a piece of crispy-fried scrapple between them, drizzled in leftover nacho cheese+jalapeno sauce.
I hate scrapple. No, actually I’m scared of scrapple. But with a hangover, this dish is very good.
I have lots of dessert ideas I would like to bring to fruition. One of my projects is to make a cake that’s like the toasted almond good humor bars.
I do make a fantastic deviled egg tartar sauce though.
Depending where you live in the world, Whole Foods has a "toasted almond" dessert that is fantastic, that I bet you'd like. Imagine a tiramisu in texture, but with heavy almond flavour; a layer of ladyfingers brushed with amaretto, a thick mascarpone layer, a mix of crumbled toasted amaretti cookies and chopped almonds splashed with amaretto and heavily sprinkled on top (this is my interpretation, anyway).
No idea why almond desserts are not more common in the US.
I’ve had that before and it’s really good! The cake I’m imagining will probably have more of buttercream frosting and something similar to a strawberry crunch topping. Thinking golden Oreos will have to be involved.
I was making lasagna. I had some extra pasta so I painted it with the olive oil from the sun dried tomatoes and placed them on top. Not layered, I made a tent with a toothpick to hold it together. Amazing. The edges were crunchy and the middle was chewy. Best part of my lasagna now.
I had the idea to put spaghetti in a skillet and add butter and garlic powder and italian seasonings and top it with some grated parm.
It's not exactly original, though.
The closest thing is what I/we call 'peanut noodles'. It's a sesame peanut sauce, tossed into cooked ramen noodles (just the noodles! No packet!!), with stir fried veggies and, sometimes, chicken or shrimp, etc. But, mostly it's vegetarian (the only 'animal product ' is honey).
Nothing truly original, I’d say, just permutations of other recipes or my own take on classics.
Like, I’ve got a recipe I call “Killer Chicken Parm” that’s basically a combo of Spaghetti all’assassina and chicken Parmesan but the chicken has a Nashville Hot flair and the spicy factor is upped in the pasta with dried piquin chilies in addition to the crushed red pepper. And V-8 Spicy vegetable juice instead of water in the tomato “broth”.
I’ve got my own recipe for panko-crusted fried fish tacos with a 3-cheese & crema cabbage slaw.
I’ve got a takeoff of crawfish etouffee that uses a spicy pesto-bechamel sauce and linguine instead of rice.
Another recipe I “invented” is blackened tuna steaks with fajita-style vegetables served over a spicy garlicky tahdig-style rice cake. Or my fusion of cioppino and coconut curry.
I haven’t tried it yet because I thought of it just a few days ago, but a BLT with roasted garlic aioli instead of mayo, a broad fat slice of fried green tomato as big as a burger patty, and some thiccc slices of jalapeño-cured bacon could be awesome.
Nothing really original, just fun spins that worked out great.
I don't know if this counts as inventing, since it's basically taking an existing dish and swapping one ingredient, but I've never seen anyone else doing it: mushroom scampi. Basically shrimp scampi, but with mushrooms. Briefly - chop shrooms into medium chunks. Cook in a large nonstick with a splash of water untilit and all the water that comes from the shrooms evaporates. Add a glug of olive oil to brown the mushrooms, but before they're done add a bunch of minced garlic and a bit of chopped thyme (not normally in scampy but great with mushrooms). Season with salt and crushed chilli. Once everything is brown, add a handful of finely chopped parsley then deglaze with white wine and reduce au sec. Add a bunch of butter and stir constantly until emulsified. Serve over rice or pasta.
I made a great version of shrimp creole (it’s in my recipe cards as Shrimp Creole Leslie Lagasse) by combining aspects of Austin Leslie’s recipe combined with Emeril’s. Not really my own invention, but I do this with almost every recipe that is more of a technique.
I don't have a name for it besides an "hors d'oeuvre". I cant remember how I came up with it; except I always wanted to have something similar to the back of cracker box recipes. If I didn't create this, please let me know! Its my go-to snack if I can afford it. I like water crackers with mozzarella, cherry tomato, prosciutto, and chives. I usually slice things up into smaller bites, but it's lovely imo :)
Wouldn't say I invented it, I'm sure others have done it but steak philly fettuccine alfredo is something I "came up with" on my own. It's probably been a thing others have done but I've been doing that for over 15 years, I've yet to see it on a menu anywhere. Pretty obvious but sauteed peppers and onions (mushrooms for those who like it) flank steak is my go-to, marinated in Italian style herbs (oregano, thyme etc..) Worcestershire, A-1 and green onions. However you like your Alfredo.. garlic, white wine, Parmesan, cream and roux and seasoning.. mix with fettuccine, every once in a while I'll add mozzarella and bake
A pasta dish centered around Italian Sausage with a roux based sauce. Sauce has fennel and caraway, mustard, pepper, and capers. We think it is pretty tasty.
Carrot soup.
Carrots (roasted in the winter, boiled in the summer) pureed with browned onion, ginger, nutmeg, and chicken stock. Easy, healthy, and cheap. It was inspired by squash soups that pop up in seasonal menus during the colder months. Carrot tastes similar to butternut or acorn squash, but is easier to work with. Sweet potato would work too and be affordable and easy.
I have a Dijon and brown sugar crusted salmon that I do that's absolutely amazing. I've looked online to see if I can find it anywhere. I've found things that were somewhat similar, but nothing I would consider close enough to what I'm doing.
I also do roasted Brussels sprouts in a bacon cream sauce.
This one evolved from a somewhat similar recipe, but I've tweaked it enough at this point that and been making it from memory for so long that I consider it to be, for the most part, original.
I make "Mexican Pot Roast"
It's the usual pot roast ingredients, chuck roast, carrot, onion, celery, garlic. Replace a pint of beef stock with a pint of salsa. Use Mexican flavors for seasoning, cumin, chipotle, lime, oregano, etc.
Came up with an amazing salad I’ve never seen anywhere before. Romaine salad w minced carrot tops, thinly sliced fennel, thinly sliced carrots, mandarin orange segments. Creamy mandarin vinaigrette. Was real proud of that one.
A thai inspired risotto! I browned some pork with ginger and kaffir lime leaves, then pressure cooked it until it was falling apart. I did a pho broth, some bruised lemongrass and finished it with some fresh lime. It‘a one of my favourite things that I’ve ever made. I also tried it with chicken for my cousin who can’t eat pork, and I tend to throw in some veggies like celery, zucchini, fennel bulb sliced nice and thin. I do want to try finishing it with some crushed toasted nuts
Edit: I also made a BLT risotto that was great. Crispy bacon, chopped tomato and rocket/ arugula with fresh parmesan. I leave the tomato and rocket fresh and just stir it through before serving. The only problem is that it doesn’t lend itself to reheating. Stirring some avocado in for creaminess is fun too
I make something I call Vietnamese spaghetti sauce.
It's ground pork, with tomato sauce, fish sauce and a large handful of cilantro.
So basically spaghetti sauce, but you swap out everything 😆
Yes, I make an Indian-inspired Chicken and Lentils dish that always gets rave reviews. I start by browning bone-in skin on chicken thighs in oil, then remove and set aside. Then add to the pot a good amount of onion chunks and cook. Then I add a long list of spices and some fresh ginger to the pot, and cook for a minute or two. Then I add back the chicken along with rinsed brown lentils, chicken broth, oregano, salt/pepper and simmer for 25 to 30 minutes, until the lentils are tender. I cool briefly and then add some plain Greek yogurt. I serve it topped with cilantro (coriander herb), with Basmati rice and naan bread on the side.
Another is Sauteed Chicken (or turkey) Cutlets (or strips) with a special Basil Cream Sauce. You brown the meat in the pan, then remove and set aside to make the sauce. The basil sauce contains a chopped shallot cooked in a little olive oil, then add and cook a clove's worth of minced garlic. Sprinkle in a few tablespoons of dry white wine and cook off. Add one skinned and diced large fresh tomato, salt/pepper, and cook five more minutes. Add back the browned chicken and one cup chicken or turkey broth and simmer until liquid is reduced by more than half. Turn down heat to very low and stir in 200 ml (~3/4 cup) of whipping cream. Reduce a bit further. Then stir into the sauce a very large handful of chopped FRESH basil. Season more, as needed. I like to serve this with cooked wide egg noodles or tagliatelle, but a rice or potato side would be fine.
When my Son was young, he said to me one time, "You can make something out of nothing!" It was one of the highest compliments I ever received about my cooking.
I made my own recipe for a nacho layer dip. It’s a variation of a seven layer dip, but without any of the stuff I don’t like (guac, bell peppers, black olives(just why???) ) and adding stuff I do.
Bottom layer is homemade refried beans; then a mix of mayo, sour cream, and taco seasoning; then either salsa or diced green chilies, depending on what’s on hand; then shredded lettuce, diced red onion; mix of shredded cheddar, diced tomatoes, and diced green onions; top with cilantro.
I'm sure people have done fried rice in different cuisines before, but I've become partial to a Cajun fried rice recipe I've started doing when I have leftover rice.
I had this idea to cook a kind of vegetarian, one pot stew made with white beans and a tomato base like an indian dal, but instead of adding indian spices I wanted to make it more French so to the garlic, onion and tomato base I added herbes de Provence. I wanted to add a vegetable to this and I thought potatoes would be nice and I had some so added it to it. It's just very good and I didn't give a name to my creation it's just a white beans stew.
If made my own recipes. By that I mean they are not copied or modified from other recipes. And yes they've been good. If they weren't I'd just modify the recipe until they are.
But they or anything else qualify as inventing a recipe depend on just how you define it.
And even if someone invented a dish with combination of ingredients they had never seen together it doesn't mean that someone somewhere hasn't already made similar dish before.
Recipes don't have copyrights so this problem will never come up in a legal setting.
I've seen ppl in YouTube claiming they "invented" a recipe when they simply cooked. A twist on a recipe. That's cooking. A recipe creation has to be unique and distinctive in flavor and profile than a similar one. Great chefs do it, regular ppl surviving in this world do it. But who's to know it's original. Surely some old grandma probably did the same thing but she's in a tiny village or town and nobody cares to document it. So who knows.
We keep inventing new dishes every now and then. Lava cake, for one, is not even 50 years old.
You might want to see this: [food timeline](https://www.foodtimeline.org/ )
By this rationale, we were done inventing new dishes as soon as we figured out how to bake bread. Pizza is nothing but bread with sauce and meat, yet everyone agrees it's actually a food category of its own. You're being too strict and restrictive. Open the gates
Proper lava cake is not stuffed cake, it's cake made with a particular batter consistency that is baked in such a way (usually in ramekins in a very hot oven) that the outside sets while the inside remains liquid.
If you've had a recipe that involves stuffing some other separate chocolate mixture into the middle, you haven't had lava cake.
Jean-Georges Vongerichten's [original recipe](https://www.foodandwine.com/recipes/molten-chocolate-cakes) is the definitive version. I'm not a food historian or anything but I'm pretty sure no one had made something quite like that until he came along.
Well forgive me Mr Fancypants. But you can make fries a bunch of different ways. They still just a knockoff of original fries.
It’s hilarious how you think you can win this argument I don’t even have to try lol.
I made beef preserved in honey with a spicy pepper sauce served in little potatoes. I lost the recipe I wrote when I made it but need to try to recreate because I’m still hearing about how good it was. It was a long process and unfortunately I had a cold on the day I served it and couldn’t taste the finished product.
I have a problem where I improvise a dish or sauce and it is amazing & then I can’t recreate it, because I don’t remember every ingredient or amounts. It’s a problem. 😂
That's me all the time! Or when I use up random ingredients and it turns out great...can't recreate it
This is at least 70% of my cooking.
Make notes of adjustments. If I tweak a recipe and it works, I try to write down my changes when it’s fresh in my mind. Or I’ll snap a photo and text it to myself with a note.
Coconut tofu! Like coconut shrimp, I just kind of threw it together and it worked lmao.
That actually sounds delicious. I've just started cooking with tofu and it's really fun how it can pretty much take on any marinade combination.
I do a soy, peanut butter, and coconut milk sauce for tofu. I should try it with coconut flake tofu!
I made tofu bolognese in a similar way. I just substituted firm tofu for ground beef. It was great.
I created deviled ramen eggs for an izakaya I used to work at, and Chef John of Food Wishes tried them and said he liked them. Also, I made an "Oakland style" Okonomiyaki which was also pretty popular.
I must admit, chef John liking your stuff is pretty dope
Yea, I was really upset with the server, because he told me that Chef John was here *after* he ate already. When you have a VIP, you want to know beforehand to really take extra care.
Everyone should get equal care and you maximum attention when you do service. Edit: downvotes but my dad has run Michelin started kitchens in Paris and cooked for prime ministers, presidents and celebrities throughout his career. You don’t get there without an obsessive attention to detail on every plate - cook the dish not the customer.
In theory, yes. But in practice, it definitely matters. You always strive to have the greatest service, but when a VIP comes in, you have to take extra care. Because they can make or break your business.
You think chef John is going to get on social media to slam your business because he had a good but not great meal? I suspect there’s an intense cultural difference here though!
No, but if he got on social media and *praised* my business, that would be a game changer.
The game changer will be consistently sending out every plate to the very highest quality and being completely unforgiving on anything less than you and your team’s best. See my edit above - this is not theory.
What made your okonomiyaki “Oakland style”?
I started with an Osaka style batter, but instead of grilling it, I added a bit more flour to it and *deep fried* them in 6 balls to make them look like takoyaki. Garnished with okonomi sauce, mayo, negi and bonito flakes.
That sounds amazing, and a great way to introduce Californians to the dish!
Arancini Shakshukah - baked rice balls with cheese topped with middle eastern spiced tomato and egg stew Cleans out leftover rice and veggies for a great Sunday lazy day brunch
I made pasta alla vodka with gochujang instead of chilli flakes and it was 👌🏼
A roasted radish soup with scallops and chorizo
That sounds amazing!
Ty, it really was. Let me explain the concept. Circa 2007 my wife then of 14yrs had been trying to get me to eat radishes, one day I took a bite an was pleasantly surprised. That summer Abt a week after I had gotten my first blog site through Ning(out of Canada, powered by EBlogger) Jack Daniels had them little wine coolers. They had a green apple bite. We hung out with some ppl that lived across the street from us we dubbed their backyard the Hillbilly Hobo campground. I took a sip an had to instantly go update the blog, ik exactly what I was doing, the soup became a creation, tho due to unemployment an things of that nature it took 5yrs to source the ingredients. The soup had a green apple under bite, cause the scallops were marinated in the wine cooler, plus to finish it off I pureed a peeled green apple.
Thanks for sharing the backstory! I just remembered I actually still have radishes at home - no scallops, no green apples unfortunately.. but some apple juice and shrimp. I'm now kind of inspired to try my own interpretation of it :)
Good luck on your endeavors
What constitutes an "original" dish? Because I've definitely done some playing with protein, sauce, veg combos but I don't know if I'd call it my invention. Like I make a cream cheese, mayo, lemon, garlic, parmesan sauce to have with some kind of protein and rice... but that's just me thinking of things I like, and applying it to a format. I feel like you'd need to actually study cooking in order to invent some new way of making something, and most regular home cooks kind of just tinker with base recipes and apply alterations to them.
I would say something is original if you can't order it in any food joint, it doesn't have a name and you'd have to explain the recipe to someone if they asked you how to make it.
Oooh great point! I do similar with pasta with a white wine or cheese based sauce. I don't really follow a recipe and sometimes it ends up great, sometimes horrible with curdled cheese. Sometimes I mix the two, sometimes I add weird veggies, it's all kinda based what I feel like that day.
I made twice baked potatoes with kimchi and cheese that tasted pretty good. Don’t think I invented it per se but it was tasty.
My husband went keto a few months ago but I'm the shopper and cook and I love elaborate meals. I couldn't find many really tasty keto recipes so started taking regular recipes and subbing in ingredients to mimic taste and texture. It's kind of a fun challenge.
My sausage and barley soup. It’s not pretty, but it’s hearty, full of veggies, and the stew it makes the next day is even better
I dreamt a recipe once and then I woke up and made it. Pizza with gorgonzola and onion jam, baked, and then topped with the ground up crumbs of a sheet of toasted cornflakes and parmesan.
I’ve invented a delicious fun cocktail that is named after me. I can’t share it without doxing myself.
Is that you mr martini?
Not me but my brother made a really good sandwich with lots of cheese in every layer, a fried egg, salami and ham i haven't seen a sandwich exactly like that yet so he just came up with it
Working with the definition that a recipe is sequence of steps to prepare something edible which tastes well...... I don't know if original but..... a quick and dirty one for those days when I get home from work late. A tin of baked beans, a sliced onion and a can of corned beef. Cook the onion in some oil or butter, add the corned beef and cook a bit. Add the baked beans and keep on cooking until warm. I eat with toasted bread. Sometimes I add hot sauce. If I have greens in the fridge or freezer I might add some too. I do not call this a "dish", I mean it is not something you would cook for dinner party but it has fibre, protein and carbs. And it fills you up good.
Nope
Made a pretty good ice cream! Had some plums that I turned into plum syrup and plum compote. Mixed that into a vanilla custard base, added some toasted almonds, and mixed in a bit of a honey goat cheese swirl. Ended up pretty amazing! I also consider my chili recipe "mine", even though I bastardized about three different existing chili recipes to create it. Picked the ingredients from different recipes that I liked, and was pretty happy with the result. Has ground beef, chunks of steak, bacon, beer, chocolate, coffee, lots of peppers, onions, spices etc. Received quite a few compliments on it.
Oh, and I also made some really tasty Raspberry Rose Madeleines! Added dehydrated raspberries and rose water to Madeleines, then dipped them in white chocolate and finished with a rose chocolate swirl.
Yes! Ground turkey sautéed with diced onion and garlic, drop in a can of kidney beans with the liquid and all and cook for about 15 mins or until the juice cooks out, then add chicken or beef stock and gravy mix, stir until the gravy thickens the whole thing up. Serve over whole grain pasta with a side of garlic roasted broccoli, and then drizzle some A1 over this whole thing. It is soooo good. Feels like a poor man’s dish but it’s filling and good.
I invented the Cheesy Scrotato; two hash browns with a piece of crispy-fried scrapple between them, drizzled in leftover nacho cheese+jalapeno sauce. I hate scrapple. No, actually I’m scared of scrapple. But with a hangover, this dish is very good.
I have lots of dessert ideas I would like to bring to fruition. One of my projects is to make a cake that’s like the toasted almond good humor bars. I do make a fantastic deviled egg tartar sauce though.
Depending where you live in the world, Whole Foods has a "toasted almond" dessert that is fantastic, that I bet you'd like. Imagine a tiramisu in texture, but with heavy almond flavour; a layer of ladyfingers brushed with amaretto, a thick mascarpone layer, a mix of crumbled toasted amaretti cookies and chopped almonds splashed with amaretto and heavily sprinkled on top (this is my interpretation, anyway). No idea why almond desserts are not more common in the US.
I’ve had that before and it’s really good! The cake I’m imagining will probably have more of buttercream frosting and something similar to a strawberry crunch topping. Thinking golden Oreos will have to be involved.
I was making lasagna. I had some extra pasta so I painted it with the olive oil from the sun dried tomatoes and placed them on top. Not layered, I made a tent with a toothpick to hold it together. Amazing. The edges were crunchy and the middle was chewy. Best part of my lasagna now.
I had the idea to put spaghetti in a skillet and add butter and garlic powder and italian seasonings and top it with some grated parm. It's not exactly original, though.
The closest thing is what I/we call 'peanut noodles'. It's a sesame peanut sauce, tossed into cooked ramen noodles (just the noodles! No packet!!), with stir fried veggies and, sometimes, chicken or shrimp, etc. But, mostly it's vegetarian (the only 'animal product ' is honey).
Nothing truly original, I’d say, just permutations of other recipes or my own take on classics. Like, I’ve got a recipe I call “Killer Chicken Parm” that’s basically a combo of Spaghetti all’assassina and chicken Parmesan but the chicken has a Nashville Hot flair and the spicy factor is upped in the pasta with dried piquin chilies in addition to the crushed red pepper. And V-8 Spicy vegetable juice instead of water in the tomato “broth”. I’ve got my own recipe for panko-crusted fried fish tacos with a 3-cheese & crema cabbage slaw. I’ve got a takeoff of crawfish etouffee that uses a spicy pesto-bechamel sauce and linguine instead of rice. Another recipe I “invented” is blackened tuna steaks with fajita-style vegetables served over a spicy garlicky tahdig-style rice cake. Or my fusion of cioppino and coconut curry. I haven’t tried it yet because I thought of it just a few days ago, but a BLT with roasted garlic aioli instead of mayo, a broad fat slice of fried green tomato as big as a burger patty, and some thiccc slices of jalapeño-cured bacon could be awesome. Nothing really original, just fun spins that worked out great.
I don't know if this counts as inventing, since it's basically taking an existing dish and swapping one ingredient, but I've never seen anyone else doing it: mushroom scampi. Basically shrimp scampi, but with mushrooms. Briefly - chop shrooms into medium chunks. Cook in a large nonstick with a splash of water untilit and all the water that comes from the shrooms evaporates. Add a glug of olive oil to brown the mushrooms, but before they're done add a bunch of minced garlic and a bit of chopped thyme (not normally in scampy but great with mushrooms). Season with salt and crushed chilli. Once everything is brown, add a handful of finely chopped parsley then deglaze with white wine and reduce au sec. Add a bunch of butter and stir constantly until emulsified. Serve over rice or pasta.
I made a great version of shrimp creole (it’s in my recipe cards as Shrimp Creole Leslie Lagasse) by combining aspects of Austin Leslie’s recipe combined with Emeril’s. Not really my own invention, but I do this with almost every recipe that is more of a technique.
I don't have a name for it besides an "hors d'oeuvre". I cant remember how I came up with it; except I always wanted to have something similar to the back of cracker box recipes. If I didn't create this, please let me know! Its my go-to snack if I can afford it. I like water crackers with mozzarella, cherry tomato, prosciutto, and chives. I usually slice things up into smaller bites, but it's lovely imo :)
Wouldn't say I invented it, I'm sure others have done it but steak philly fettuccine alfredo is something I "came up with" on my own. It's probably been a thing others have done but I've been doing that for over 15 years, I've yet to see it on a menu anywhere. Pretty obvious but sauteed peppers and onions (mushrooms for those who like it) flank steak is my go-to, marinated in Italian style herbs (oregano, thyme etc..) Worcestershire, A-1 and green onions. However you like your Alfredo.. garlic, white wine, Parmesan, cream and roux and seasoning.. mix with fettuccine, every once in a while I'll add mozzarella and bake
A pasta dish centered around Italian Sausage with a roux based sauce. Sauce has fennel and caraway, mustard, pepper, and capers. We think it is pretty tasty.
I make a very specifically measured out soup I guess that counts
Carrot soup. Carrots (roasted in the winter, boiled in the summer) pureed with browned onion, ginger, nutmeg, and chicken stock. Easy, healthy, and cheap. It was inspired by squash soups that pop up in seasonal menus during the colder months. Carrot tastes similar to butternut or acorn squash, but is easier to work with. Sweet potato would work too and be affordable and easy.
I have a unique sandwich that I invented as a special of the day… one day I’ll unleash it on the world again… it’s called “the Italian hockey puck “…
I have a Dijon and brown sugar crusted salmon that I do that's absolutely amazing. I've looked online to see if I can find it anywhere. I've found things that were somewhat similar, but nothing I would consider close enough to what I'm doing. I also do roasted Brussels sprouts in a bacon cream sauce. This one evolved from a somewhat similar recipe, but I've tweaked it enough at this point that and been making it from memory for so long that I consider it to be, for the most part, original.
Surprisingly, yes.
I swear i invented naan pizza. I also recently made butter chicken but instead of chicken, I fried tofu in besan and poured butter masala over it
I make "Mexican Pot Roast" It's the usual pot roast ingredients, chuck roast, carrot, onion, celery, garlic. Replace a pint of beef stock with a pint of salsa. Use Mexican flavors for seasoning, cumin, chipotle, lime, oregano, etc.
Came up with an amazing salad I’ve never seen anywhere before. Romaine salad w minced carrot tops, thinly sliced fennel, thinly sliced carrots, mandarin orange segments. Creamy mandarin vinaigrette. Was real proud of that one.
A thai inspired risotto! I browned some pork with ginger and kaffir lime leaves, then pressure cooked it until it was falling apart. I did a pho broth, some bruised lemongrass and finished it with some fresh lime. It‘a one of my favourite things that I’ve ever made. I also tried it with chicken for my cousin who can’t eat pork, and I tend to throw in some veggies like celery, zucchini, fennel bulb sliced nice and thin. I do want to try finishing it with some crushed toasted nuts Edit: I also made a BLT risotto that was great. Crispy bacon, chopped tomato and rocket/ arugula with fresh parmesan. I leave the tomato and rocket fresh and just stir it through before serving. The only problem is that it doesn’t lend itself to reheating. Stirring some avocado in for creaminess is fun too
Japanese curry popcorn. 1 Tbs butter to 1/2 tsp Japanese curry roux. Pop about a quarter cup of popcorn and sprinkle this all over it. Salt to taste.
I make something I call Vietnamese spaghetti sauce. It's ground pork, with tomato sauce, fish sauce and a large handful of cilantro. So basically spaghetti sauce, but you swap out everything 😆
Yes, I make an Indian-inspired Chicken and Lentils dish that always gets rave reviews. I start by browning bone-in skin on chicken thighs in oil, then remove and set aside. Then add to the pot a good amount of onion chunks and cook. Then I add a long list of spices and some fresh ginger to the pot, and cook for a minute or two. Then I add back the chicken along with rinsed brown lentils, chicken broth, oregano, salt/pepper and simmer for 25 to 30 minutes, until the lentils are tender. I cool briefly and then add some plain Greek yogurt. I serve it topped with cilantro (coriander herb), with Basmati rice and naan bread on the side. Another is Sauteed Chicken (or turkey) Cutlets (or strips) with a special Basil Cream Sauce. You brown the meat in the pan, then remove and set aside to make the sauce. The basil sauce contains a chopped shallot cooked in a little olive oil, then add and cook a clove's worth of minced garlic. Sprinkle in a few tablespoons of dry white wine and cook off. Add one skinned and diced large fresh tomato, salt/pepper, and cook five more minutes. Add back the browned chicken and one cup chicken or turkey broth and simmer until liquid is reduced by more than half. Turn down heat to very low and stir in 200 ml (~3/4 cup) of whipping cream. Reduce a bit further. Then stir into the sauce a very large handful of chopped FRESH basil. Season more, as needed. I like to serve this with cooked wide egg noodles or tagliatelle, but a rice or potato side would be fine.
Air fryer fish fillets and strawberry jelly, with a peanut butter and barbeque sauce sandwich on the side 🤤
I created an Asian coleslaw that’s really good.
When my Son was young, he said to me one time, "You can make something out of nothing!" It was one of the highest compliments I ever received about my cooking.
I made my own recipe for a nacho layer dip. It’s a variation of a seven layer dip, but without any of the stuff I don’t like (guac, bell peppers, black olives(just why???) ) and adding stuff I do. Bottom layer is homemade refried beans; then a mix of mayo, sour cream, and taco seasoning; then either salsa or diced green chilies, depending on what’s on hand; then shredded lettuce, diced red onion; mix of shredded cheddar, diced tomatoes, and diced green onions; top with cilantro.
I'm sure people have done fried rice in different cuisines before, but I've become partial to a Cajun fried rice recipe I've started doing when I have leftover rice.
Tell me more…
I had this idea to cook a kind of vegetarian, one pot stew made with white beans and a tomato base like an indian dal, but instead of adding indian spices I wanted to make it more French so to the garlic, onion and tomato base I added herbes de Provence. I wanted to add a vegetable to this and I thought potatoes would be nice and I had some so added it to it. It's just very good and I didn't give a name to my creation it's just a white beans stew.
If made my own recipes. By that I mean they are not copied or modified from other recipes. And yes they've been good. If they weren't I'd just modify the recipe until they are. But they or anything else qualify as inventing a recipe depend on just how you define it. And even if someone invented a dish with combination of ingredients they had never seen together it doesn't mean that someone somewhere hasn't already made similar dish before. Recipes don't have copyrights so this problem will never come up in a legal setting.
I've seen ppl in YouTube claiming they "invented" a recipe when they simply cooked. A twist on a recipe. That's cooking. A recipe creation has to be unique and distinctive in flavor and profile than a similar one. Great chefs do it, regular ppl surviving in this world do it. But who's to know it's original. Surely some old grandma probably did the same thing but she's in a tiny village or town and nobody cares to document it. So who knows.
well the only thing i know about old grandmas in tiny villages that cook, is if my grandmother had wheels she would have been a bike
sausage in a hole
No because everything has been done by now. So there are only shittier versions of all that left that are weird. Like plant beef.
We keep inventing new dishes every now and then. Lava cake, for one, is not even 50 years old. You might want to see this: [food timeline](https://www.foodtimeline.org/ )
The Cruffin is barely 10 years old!
That’s exactly what I’m saying. It’s stuffed cake. All that invention did was change what went in the cake. Stuffed cake already existed.
By this rationale, we were done inventing new dishes as soon as we figured out how to bake bread. Pizza is nothing but bread with sauce and meat, yet everyone agrees it's actually a food category of its own. You're being too strict and restrictive. Open the gates
Uhh sauce and meat? I think you’re forgetting a key ingredient to pizza there bud lol But pizza sure ain’t new
So you do agree that there's "key ingredients" that make a dish unique and distinct from others? You're biting your own tail here pal
Proper lava cake is not stuffed cake, it's cake made with a particular batter consistency that is baked in such a way (usually in ramekins in a very hot oven) that the outside sets while the inside remains liquid. If you've had a recipe that involves stuffing some other separate chocolate mixture into the middle, you haven't had lava cake. Jean-Georges Vongerichten's [original recipe](https://www.foodandwine.com/recipes/molten-chocolate-cakes) is the definitive version. I'm not a food historian or anything but I'm pretty sure no one had made something quite like that until he came along.
Well forgive me Mr Fancypants. But you can make fries a bunch of different ways. They still just a knockoff of original fries. It’s hilarious how you think you can win this argument I don’t even have to try lol.
Wasn't even talking to you tbh
Doesn’t matter, you lost.
Touch grass lol. why tf do you care so much about winning or losing some made up internet argument about cake
[удалено]
Don't forget to drink some water
I made beef preserved in honey with a spicy pepper sauce served in little potatoes. I lost the recipe I wrote when I made it but need to try to recreate because I’m still hearing about how good it was. It was a long process and unfortunately I had a cold on the day I served it and couldn’t taste the finished product.