So what have you cooked lately? (Year three!)

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have you had wild boar and hazelnut salami? one of the best cured meat products i've tasted.

― lauren (laurenp), Wednesday, 7 February 2007 16:32 (seventeen years ago) link

No, I haven't. This is the remnants of some brought back from Tuscany at the end of last year. (It was a bargain despite the place being quite touristy, he was happy to do big discounts on whole salamis and a decent sized bit of prosciutto because the Americans he usually sold to weren't buying in any decent quantity.)

― I don't know whether to play the trumpet, read a book or be a lesbian. (aldo_cow, Wednesday, 7 February 2007 16:48 (seventeen years ago) link

pistachio sounds great as well. with the hazelnuts, you got a bit of sweetness in with the gamy richness of the meat. i haven't had any in quite a while... might need to start looking around for a supplier.

― lauren (laurenp), Wednesday, 7 February 2007 16:55 (seventeen years ago) link

the pound cake in new cooks' illustrated is great, comes out wonderfully.

― indian rope trick (bean), Wednesday, 7 February 2007 17:42 (seventeen years ago) link

Chili, cornbread:

http://i71.photobucket.com/albums/i134/dgoobl/chili2.jpg

Chili, cornbread:

http://i71.photobucket.com/albums/i134/dgoobl/chili3.jpg

― g00blar (gooblar), Wednesday, 7 February 2007 19:35 (seventeen years ago) link

Wild boar + nut salami sounds incredible. I still haven't been to Mario Battali's dad's sausage shop (Salume), because it is not open when I can get there :( It would probably be my best bet for such delicacies.

g00blar, how was the chili? Your cornbread looks great (as does your cast iron pan!). I had some of my leftovers for lunch today with tortilla chips - I think it is getting spicier over time.

― Jaq (Jaq), Wednesday, 7 February 2007 20:18 (seventeen years ago) link

The chili was very, very good, yes. 'Twas very hot, but that wonderful, back of the mouth, smoky chipotle heat (and sour cream made it totally fine for my gf's palate). Only thing is that I don't have an immersion blender, so I just put half of it in my mini-cuisinart, and I wish I pureed less of it (or pureed it less). I was wanting more actual pieces of eggplant and mushroom. Still. Sooo tasty, especially with fresh, hot cornbread crumbled into it. I definitely didn't miss meat.

― g00blar (gooblar), Wednesday, 7 February 2007 20:38 (seventeen years ago) link

i made chili this weekend!

for some reason i couldn't quite get it hot enough... but still did me good on the coldest day of the year.

― s1ocki (slutsky), Wednesday, 7 February 2007 20:59 (seventeen years ago) link

i had a drunk genius moment last night. i bought fresh liver (from a free range, organic, highly educated, lovingly raised lamb) yesterday from the greenmarket to make for the rest of the week's lunches, and after frying it in a bunch of butter i decided to deglaze the pan with the single malt scotch that i'd been chugging all evening. DELICIOUS.

― lauren (laurenp), Thursday, 8 February 2007 16:39 (seventeen years ago) link

Mmmmmmm!

― g00blar (gooblar), Thursday, 8 February 2007 17:13 (seventeen years ago) link

Madchen: nah, you're right, fish stock does make it too fishy. A spot of veg stock and a bit of white wine (and possibly a slug of gin). It's one of those soothing things with which you don't want to get too clever with the flavours. The poached egg, however, is key.

Aldo that sounds marvellous (as, for that matter does whisky glazed liver, and of course, chili, it's two in the morning. No food now. Gah)

― Matt (Matt), Friday, 9 February 2007 01:53 (seventeen years ago) link

It was marvellous, or rather was just what I needed with this cold.

Tried making a mutton and prune tagine last night, but not having one I tried to make it in my pipkin which I'm still trying to get to grips with. As such, it wasn't nearly reduced enough and the flavours hadn't developed properly but it was my own fault.

Dragon fruit is very strange, and not at all what I expected. It's like a far more delicate kiwi fruit, the flesh is scented rather than flavoured, and rather pleasing. The outer parts of the fruit, once the seeds have gone and you're near what would be the pith, have a lovely bitterness that provides a lovely contrast. I would buy one again, but I'm not sure what for.

― I don't know whether to play the trumpet, read a book or be a lesbian. (aldo_cow, Friday, 9 February 2007 09:44 (seventeen years ago) link

Oh fuck, no wonder none of the rest of the world drinks drip coffee...I just bought a stove-top espresso maker and even with grocery store espresso beans it's kicking the hell outta anything else I could have made at home. Add these lovely sesame-crusted almonds and lunch is made.

― Laurel (Laurel), Saturday, 10 February 2007 20:52 (seventeen years ago) link

i've got flank steak in the fridge marinating in soy sauce, fish sauce, sesame oil, chopped ginger and garlic, honey, and thai bird chilis. it's going to be thinly sliced, broiled, and consumed with glutinous short grain rice and several kinds of kimchi from the huge, wonderful, well-stocked korean supermarket in flushing/murray hill. i stocked up today. and i saw the rice cooker of my dreams:

Multi-Menu Selections for Cooking White Rice, Mixed Rice, Rinse-Free Rice, Sprouted Brown Rice, Sweet Rice, Quick, Porridge and Dol Sot Bi Bim Bab

IT HAS A BI BIM BAB SETTING!

― lauren (laurenp), Saturday, 10 February 2007 23:06 (seventeen years ago) link

the huge, wonderful, well-stocked korean supermarket in flushing/murray hill.

Is this Super H? I just found out about two Super H locations around Atlanta, must-to-investigate next time I'm there.

― Tuesdays With Morimoto (Rock Hardy), Sunday, 11 February 2007 00:33 (seventeen years ago) link

hanyangmart.com

i think the only chain we've got up here is HanAnReum.

― lauren (laurenp), Sunday, 11 February 2007 03:04 (seventeen years ago) link

hmm... looks like i misspoke. han yang actually seems to be a local chain with locations in nj and li as well as qns. did i mention that their snack bar serves the korean equivalent of corn dogs? i love this place.

― lauren (laurenp), Sunday, 11 February 2007 16:43 (seventeen years ago) link

hi, guys.

― lauren, Wednesday, 21 February 2007 21:08 (seventeen years ago) link

Has it only been a week since we were here last?

― Jaq, Wednesday, 21 February 2007 21:44 (seventeen years ago) link

I posted this on IP3, thinking the cornbread thread was on ILC:

So I'm making cornbread again tomorrow, to go with chili (again). But I couldn't find stone-ground cornmeal, only fine. It's really fine. What will happen if I make it with the fine stuff?

― G00blar, Friday, 23 February 2007 00:01 (seventeen years ago) link

It'll turn out more like cake. What's yr cornmeal/flour ratio?

― Rock Hardy, Friday, 23 February 2007 00:08 (seventeen years ago) link

2 cups to 1/2 cup

― G00blar, Friday, 23 February 2007 00:10 (seventeen years ago) link

I generally use fine ground cornmeal in my cornbread. It still has the characteristic grittiness, even though my cornmeal/flour ratio is 1:1.

― Jaq, Friday, 23 February 2007 01:54 (seventeen years ago) link

We had a giant organic grapefruit sitting around from the veg box of 2 weeks ago, so I peeled it and ate the sections for a snack when I got home from work. Then I decided to try candying some of the peel. Once that was done, I had a pan of grapefruit peel flavored sugar syrup at the hard ball stage, so threw in some cream of tartar and stirred it hard over a pan of cool water (makes a nice creamy fondant). It's all very nice, if you really like grapefruit, but honestly - I don't so much.

― Jaq, Friday, 23 February 2007 02:23 (seventeen years ago) link

xpost OK cool, I'll give it a try

― G00blar, Friday, 23 February 2007 11:05 (seventeen years ago) link

Mostly soups really as I need fluids and veggies. Myum myum.

Otherwise, for lunch, now, I'll be making hutsepot with package of vegetables from supermarket:

http://www.huysfruit.be/productgamma/hutsepot.jpg

Our vegetable/fruit shop is closed so I have to go to supermarket for vegetables. Idon't like buying fruit there, as it's mostly crap. :-(

― nathalie, Saturday, 24 February 2007 10:18 (seventeen years ago) link

Today:

One pot of Lauren's lentils for breakfasts this week.
One double recipe of cookie dough for party tonight and snacks this week
One double rec of mac'n'cheese for lunches this week.

Tell me what you like to season yr cheese bechamel sauce with for mac? Working on the fly today, dumped in S&P, paprika, and a little madras curry blend and topped w/ fresh chives. Meant to have some sausage browned up as well but no time.

― Laurel, Sunday, 25 February 2007 22:38 (seventeen years ago) link

I generally use s&p, cayenne, and nutmeg - curry blend sounds v. tasty!

― Jaq, Sunday, 25 February 2007 23:54 (seventeen years ago) link

i've got a large pot of lebanese-style moussaka from nigella's how to eat on the stove, and the rest of the lamb merguez roasting in the oven with some calabaza squash. rah!

― lauren, Monday, 26 February 2007 00:13 (seventeen years ago) link

I made a lamb and aubergine casserole from a recipe book my parents brought me back from Barbados last year. It's basically layers of rice, sliced aubergines and minced lamb spiced with cinammon, and is totally and utterly nummy. Seconds for dinner tonight.

― Madchen, Monday, 26 February 2007 15:11 (seventeen years ago) link

Feeling all cold and flu-ey so comfort food day. Carrot and butterbean soup, followed by mince and tatties. Terrific stuff.

― ailsa, Monday, 26 February 2007 23:27 (seventeen years ago) link

Hope you're feeling better Ailsa - a nice rich hot soup is always such a comfort.

We've got a group of Polish engineers at my work who've been here since October - I was gone most of the time they've been here, but now I've gotten to know them and am thinking about having a party for them before they leave in mid-March. One was complaining about the food they've been eating here (apparently, mostly Pop-tarts from the vending machine). The internal debate rages.

― Jaq, Tuesday, 27 February 2007 14:21 (seventeen years ago) link

Strike now, Jaq, while their standards are low!

― Laurel, Tuesday, 27 February 2007 15:25 (seventeen years ago) link

I roasted a chicken last night, and after this, the second within a week, I can confidently state that I've figured out how to make it GREAT.

Marinade: pound 2 big cloves of garlic with a teaspoon of sea salt in a mortar and pestle into a paste. Add a tablespoon of coriander seeds, crush them in there, and rejoice in the wonderful smell that floats up. Add the juice of a lemon and 2 tablespoons of olive oil and mix. Rub this all over your chicken and marinate overnight (or, you know, as long as you've got).

Roasting: Breast-side down, 230ºC (450ºF) for 20 minutes, then turn down to 200ºC (390ºF). Roast for another 15-20 minutes, til it's quite brown. Then turn the chicken over and roast until the breast browns a bit, usually about 10 minutes.

SO GOOD. We ate it with fresh pitas, marinated artichoke hearts, some rocket, and the wicked garlic sauce from the lebanese deli.

― G00blar, Wednesday, 28 February 2007 14:29 (seventeen years ago) link

Gorgeous halibut steak, marinated in meyer lemon juice, grated ginger, chopped garlic, black pepper, sesame oil, and olive oil. Finally got the timing right: 12 minutes at 425 F (for a 1.5" thick steak).

And as the oven was heating up, UPS rang the bell with a case of wine! It's still chilly out, so the whites were just right. I opened a 2005 Wellington Vineyards marsanne, and it was delish. Marsanne makes a more citrusy wine than floral, so it was really a nice complement to the lemony-garlicky fish (and ho-hum steamed broccoli).

― Jaq, Thursday, 1 March 2007 02:46 (seventeen years ago) link

Ooh, I love halibut, don't eat it enough.

Tonight, piled onto beautiful toasted rolls: lambs lettuce, grilled portobellos, roasted red pepper, and goat's cheese. A 'healthy' staple for us, but, when done right, as tonight, brilliant.

― G00blar, Thursday, 1 March 2007 22:51 (seventeen years ago) link

That does sound good.

I too love halibut. I try to forget that it's one of the fish you really shouldn't eat.*

In cheerier news, though. Monkfish quota have been raised due to something of a species recovery.

*interestingly, a little research yields the factoid that cod and halibut, which are complete no-no's in UK waters, are perfectly okay for americans to eat due to stable pacific stocks. All back to Jaq's, then.

― Matt, Saturday, 3 March 2007 09:43 (seventeen years ago) link

Spicy meatballs! An Indian recipe. Big hit with both me and my husband. Very easy to make and extremely yummy. Involved yoghurt, minced meat (duh!), onions and, of course, lots of spices. Tomorrow I'm make another Indian recipe. Finally got around to using Indian recipe book. I'm a sucker for those cheap Easy Recipe books.

http://ec1.images-amazon.com/images/P/0572028075.01._AA240_SCLZZZZZZZ_.jpg

― nathalie, Saturday, 3 March 2007 14:01 (seventeen years ago) link

we went out for what turned out to be very mediocore bbq last night. i hate wasting valuable eating time! tonight is home cooking for sure. miso salmon, i think.

― lauren, Saturday, 3 March 2007 18:52 (seventeen years ago) link

Making like two pounds worth of meatballs for eating and freezing! Meatloaf mix with milk-soaked bread, eggs, basil, etc, and a red sauce to accompany. Could have used some ricotta, though -- a grocery store oversight.

― Laurel, Sunday, 4 March 2007 23:39 (seventeen years ago) link

After Lauren's comment on miso salmon, I thawed a filet we had in the freezer (from Thanksgiving, yikes!) and looked up a few recipes on-line. Found one that had light miso and some hoisin sauce mixed together and smeared on the filet, so thought I'd fancy that up with some natural wasabi powder and ginger and dried seaweed flakes, thinned with a bit of mirin. Smeared the resulting paste on the flesh side of the filet, heated the oven and big cast iron skillet up to 425 F, then laid the skin side down in the hot pan for 12 minutes (this is my new target time for all fish, since it worked so well on the halibut). Mr. Jaq really liked it, but I thought the coating totally overpowered the fish. Also. I am highly suspicious of fish when I am eating it. I take tiny tiny bites and always expect bones/scales/scary things to be there. So, plain fish with no sauce/coating/breading is really my fish of choice. I don't like being this tentative and easily put off by something so delicious, but it's hard to overcome years of midwestern no-fish-eating.

― Jaq, Monday, 5 March 2007 16:06 (seventeen years ago) link

thick miso sauce is good for tofu and cubed pork shoulder (i think it's shoulder - whatever korean recipes use, basically). you don't have to worry about overwhelming the flavor, and there are no unexpected bones!

― lauren, Tuesday, 6 March 2007 15:40 (seventeen years ago) link

Last night: made ROASTED butternut squash soup, as found here, with the additions of pancetta early and parmesan late. Sweet, salty enough to balance, a little umami from my two additions, smooth, warming, pretty easy, 'though it certainly took longer than yr standard squash soup. SO BEST.

― G00blar, Thursday, 8 March 2007 13:11 (seventeen years ago) link

i haven't cooked anything since last saturday! i feel bad. my bf has been like mr. mom this week. when i left this morning, he was getting the ingredients together for cassoulet. i need to do something nice tomorrow.

― lauren, Friday, 9 March 2007 21:39 (seventeen years ago) link

The most I've made in the past week is, uh, toast. I hate being that busy at work, as I just eat crap

― stet, Saturday, 10 March 2007 13:12 (seventeen years ago) link

Once upon a time I got some "Kansas City Blend" spice rub for steaks that was really good. Yesterday I thought I'd try recreating it -- salt, black pepper, brown sugar, chili powder, cayenne pepper and garlic powder. Sprinkled it on burgers for the grill yesterday and it turned out great. If only I'd had some smoked salt, it would have been perfect.

― Rock Hardy, Tuesday, 13 March 2007 19:23 (seventeen years ago) link

So I finally made use of my sadly neglected Indian cookbook. Wanting to start with something simple and having a crapload of red lentils kicking around, I made a tasty dhal...
http://farm1.static.flickr.com/152/421460122_7ffe3cb489.jpg
http://farm1.static.flickr.com/166/421460078_3b77ed4036.jpg
http://farm1.static.flickr.com/98/421460015_db2ab89d19.jpg
http://farm1.static.flickr.com/148/421423779_3fd7deac8d.jpg

― robster, Wednesday, 14 March 2007 22:20 (seventeen years ago) link

^mmmm

Cooked a veal breast the other night. I could believe how much fat there was- really tasty but not enough actual meat to justify the cost.

― brownie, Thursday, 15 March 2007 13:48 (seventeen years ago) link

could not believe

― brownie, Thursday, 15 March 2007 14:25 (seventeen years ago) link

Phwoar, I'm in the midst of making Egg Malai Masala!

― nathalie, Monday, 19 March 2007 11:49 (seventeen years ago) link

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