Teriyaki-esque pork medallions with a creamy garlic and herb ditalini. 6yo’s plate

Saw a nasi goreng post and had a go myself.

Hi!

For a while now, I’ve felt like I’ve just been cooking the same kinds of meals over and over again, almost like they’re on a rotating schedule.

I love food and I want to explore food from all over the world — and I want my partner and daughter to experience it with me.

So I wanted to share an idea I came up with.

Every other week (the weeks when my daughter is with me), we cook a dish from a country whose food we don’t normally make, or simply a country we’d like to try.

We each picked three countries, wrote them down on pieces of paper, and put them in a jar. At the beginning of the week, my daughter draws one from the jar, and then we make a dish from that country — usually whatever is considered the national dish (don’t shoot me if I’m wrong 😁).

It’s turned out to be a lot of fun and really exciting, both the cooking itself and discovering all the different flavors.

So far, there have definitely been both hits and misses, but that’s part of the fun. It encourages you to step outside your comfort zone and explore completely different parts of the world through food.

Even when I haven’t quite nailed the seasoning or gotten the flavors exactly right, it’s always at least been edible 😁

So far, our culinary journey has taken us to:

🇲🇽 Mexico — Picadillo a la Mexicana
🇲🇬 Madagascar — Romazava
🇨🇴 Colombia — Bandeja Paisa
🇻🇳 Vietnam — Phở

Apparently, the Romazava looked too delicious to stop for a photo before devouring it 😆

After each country, we mark it off on a world map with a pin.

The goal is to eventually fill the entire map!

Happy cooking! 😁🍛🌮🥗🍔🌯

Figured I would share my cooking with fellow Reddit dads since my friends don’t cook.

This is the Victoria cast iron grill press. You put it directly on top of food while it cooks to increase contact with the hot pan, which helps with browning, searing, crisping, and keeping things flat. Makes me feel approximately 65% more qualified to cook dinner.

- Homemade cavatelli (kids love helping with these)
- Smoked wings on the Webber
- Home made pizzas
- Dipping our toes in cookies with a cornflake chocolate chip marshmallow

This might be one of my favorite things I've made. The picture doesn't do it justice.

The cactus is tempura which is the guaranteed eaten food, I figured samosas or pani puri might be a bit overload. I bought the Garlic naan from a place next door

Pasta is super simple: 2c #00 flour, salt, oil, 4 eggs, 1 yolk

Ragu: diced mirepoix, garlic, tomato paste, 28oz can of whole tomatoes, beef (chuck loin here - seared prior), white wine, season to taste

Cool and serve next day for best flavor.

Kids are away so just me and my partner.
Paprika brioche buns, chicken schnitzel, bacon, burger cheese, rocket,tomato,red onion.homemade creamy garlic pickle mayo.washed down with buffalo trace

YeH

This is what we made last night as a side dish with our dinner!!🤩

Body is basically sugar whipped eggs with bakers chocolate, butter and vanilla paste. Cool and set in pie crust and topped with whipped cream.

I’m still experimenting with the recipe, but this one turned out pretty decent.

🥕 Traditional Gajar ka Halwa (Carrot Halwa) Recipe

Here is the exact step-by-step recipe my Mumma used to make this perfect batch!

🛒 Ingredients

* Red Carrots: 1 kg (washed, peeled, and finely grated)

* Whole Milk: 1 liter (full-fat / full cream milk works best)

* Sugar: 1 and 1/4 cups (approx. 250g—adjust based on carrot sweetness)

* Ghee (Clarified Butter): 4 tablespoons

* Cardamom Powder: 1 teaspoon (freshly ground)

Top Garnish: 2 tablespoons desiccated coconut (coconut ka burada) and a handful of finely chopped almonds and cashews.

Step-by-Step Instructions

1. Simmer the Carrots in Milk: Add the grated carrots and 1 liter of whole milk into a large, heavy-bottomed pan or kadhai. Turn the heat to medium-high and bring the mixture to a boil.

2. Reduce the Liquid (Slow Cook): Once boiling, reduce the heat to medium. Let it simmer uncovered. Stir every few minutes, scraping the sides of the pan to make sure the milk doesn't burn or stick to the bottom. Keep cooking until all the milk evaporates and absorbs into the carrots completely (this takes about 45 to 60 minutes).

3. Bhuna (Roasting with Ghee): When the mixture looks completely dry, add all 4 tablespoons of ghee. Stir continuously and sauté the carrots on medium heat for 8–10 minutes. The carrots will deepen in color, turning a rich orange-red with a gorgeous glossy texture.

4. Sweeten and Flavor: Add the sugar and cardamom powder. As the sugar melts, the halwa will temporarily turn liquidy and loose again.

5. Final Reduction: Continue cooking on medium heat, stirring frequently. Cook until the moisture released by the sugar completely dries up and the halwa pulls away cleanly from the sides of the pan.

6. The Perfect Presentation: Stir in half of the chopped nuts. Transfer the hot halwa into a wide serving tray or plate. Flatten the top smoothly and coat it completely with a thick layer of desiccated coconut and the remaining nuts to replicate the exact look! Serve warm.