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

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Ok, I do want to know this: they tell you to soak the white bread in some milk and then squeeze excess milk out. But how much milk do Ineed to use? A gallon or a drop? Harumph

― nathalie, Wednesday, 4 April 2007 12:12 (seventeen years ago) link

On Kitchen Nightmares last night, Gordon Ramsay said the trick to good meatloaf is to use streaky rather than back bacon. Keeps it moist.

― Madchen, Wednesday, 4 April 2007 12:46 (seventeen years ago) link

A gallon or a drop?

Enough that you have some excess to squeeze out :)

I've never soaked the bread in milk or anything - just tear two slices up into a mix of ground beef and pork and maybe lamb, chopped onion and other herbs/spices, and work in an egg (all done with the hands - this was my favorite job as a kid). It's the fattiness of the pork and the onions that keep it juicy, as well as not overcooking.

Does the bacon get mixed in Madchen, or laid on the top?

― Jaq, Wednesday, 4 April 2007 13:33 (seventeen years ago) link

i think it's usually laid on top... ?

i have done no cooking lately, only gobbling. my bf, however, made a really fatty, tasty leg of lamb in the slow cooker yesterday. bless him.

― lauren, Wednesday, 4 April 2007 15:06 (seventeen years ago) link

Here's my recipe:

Finely dice 2 carrots, 1 small-to-medium onion. Sweat this and as much chopped garlic as you like (5 or 6 cloves for me) in skillet in 1 Tbsp. butter + 1 Tbsp. olive oil. Allow to cool.

1.75 lbs. ground chuck (80% lean)
4 oz. tomato sauce (not red pasta sauce, just plain old tomato sauce)
1 cup bread crumbs
2 eggs
the onion-carrot-garlic mixture
salt & pepper, italian seasoning
Mix that up, form into loaf, into the baking dish it goes

Sauce:
12 oz. tomato sauce
2 oz. water, or less if you want the sauce to be thicker/glaze-ier
Some brown sugar
Some cider vinegar
Some ketchup
Some yellow mustard
Some Worcestershire sauce
Some Tabasco or Sriracha
Salt & pepper
I never measure the additions to the sauce, I've been making this for 20 years and wing it now.
Whisk this together and pour it over the meat loaf. Bake at 350F for about, uh, 75-80 minutes. Baste it a couple of times if you want. The fat will keep the meat loaf juicy, and the extra egg and the dry crumbs will make it hold together well to have meat loaf sandwiches the next day. Make sure you make mashed potatoes -- the sauce is GRATE over them and you can make a little potato volcano with sauce-lava and destroy the village and townspeople just like you did when you were a little kid.

― Rock Hardy, Wednesday, 4 April 2007 15:53 (seventeen years ago) link

Oh man, thanks you guys! Can I use the same metal tin I use for baking cakes? Sorry, I'm not an amateur... well, semi-amateur.

I will definitely try your recipe, RH. Woohoo!

― nathalie, Wednesday, 4 April 2007 16:46 (seventeen years ago) link

a mixture of ground beef, pork, and veal in equal parts makes a nice loaf.

― lauren, Wednesday, 4 April 2007 17:04 (seventeen years ago) link

Not sure, Jaq - I was knitting at the time so didn't see.

Ugh, I'm so lazy. I've had takeaway three nights running (bad, cheap takeaway at that).

My life has just got worse: bad, cheap microwave meal at my desk!

― Madchen, Wednesday, 4 April 2007 17:18 (seventeen years ago) link

I use a loaf pan, Nath, like for bread. It keeps the sides covered and contains the drippings. But you could use any pan that is deep enough to keep the drippings from overflowing. I think if you cook it in a sauce, you'd want to use a loaf pan, to keep the sauce close - no real need to baste then, except the top.

― Jaq, Wednesday, 4 April 2007 17:19 (seventeen years ago) link

I'd try things like ground lamb and pork in my meatloaf, but that's a no-go in a tiny town without a real butcher.

― Rock Hardy, Wednesday, 4 April 2007 18:29 (seventeen years ago) link

gosh, not even any ground pork? is it too late to learn the butchering trade yourself? i'm sure you'd run a class establishment.

― lauren, Wednesday, 4 April 2007 19:11 (seventeen years ago) link

I made my meatloaf! It was YUMMY (and heart attack inducing madness to eat so much of it). :-)

― nathalie, Thursday, 5 April 2007 13:28 (seventeen years ago) link

we had simple vegetarian tostadas last nite. really good!

― Ai Lien, Thursday, 5 April 2007 14:32 (seventeen years ago) link

http://farm1.static.flickr.com/229/447245489_e90180b1e2.jpg?v=1175784942

― nathalie, Thursday, 5 April 2007 15:02 (seventeen years ago) link

last night: homemade spicy black bean burgers w/ guacamole

― Ai Lien, Friday, 6 April 2007 14:08 (seventeen years ago) link

I am going to be up all night making challah breads for this Easter brunch tomorrow. Which is silly probably since they're just going to be turned into french toasts. Nevertheless this is a huge batch of breads to turn out in my teensy oven.

I hope I am remembering correctly that challah makes good french toast. That is not my department, the frenching and toasting.

― Casuistry, Sunday, 8 April 2007 06:16 (seventeen years ago) link

Oh, it does, really excellent french toast. And also, bread pudding. Mmmmm. Happy Easter.

― Jaq, Sunday, 8 April 2007 14:21 (seventeen years ago) link

Oh that's right! Hey maybe there'll be extra for pudding.

I'm not entirely happy with the breads -- they're not kneaded enough, and I didn't take enough care with the shaping (although I did braid each of the five loaves in a totally different way, just to experiment) -- but as french toast they will be fine. The recipe strikes me as probably ho-hum, but we'll see. I mean it will be entirely fine. But it's been far far too long since I've made bread!

― Casuistry, Sunday, 8 April 2007 17:03 (seventeen years ago) link

birthday cooking: bay scallops with a balsamic glaze, oysters broiled with pesto, and a giant steak (seared in the cast iron skillet then finished in the oven). nothing complicated but all very delicious.

i've got to get busy rolling up the pigs in a blanket. my friend is having a sopranos premiere potluck, and that's my contribution.

― lauren, Sunday, 8 April 2007 19:27 (seventeen years ago) link

I haven't been cooking. I think about it, but haven't been able to expend the energy to do it, beyond nuking something. Now that I've been home for a few days, I'm back to doing some simple stuff: goose-fat roasted potatoes for breakfast this morning with thyme and black pepper, some basic pork chops and sauted greens. Right now, there's a duck in what I hope is now a steam-bath in the oven, to be roasted after he's sweated a bit.

I haven't baked anything in ages, and Mr. Jaq slipped back into anti-carb mode while I was gone, but there's a small bunch of over-ripe bananas from the last organic delivery just begging to be muffinized. I'm thinking about adding some chopped crystallized ginger to the batter.

― Jaq, Sunday, 8 April 2007 23:56 (seventeen years ago) link

That was some excellent french toast.

― Casuistry, Monday, 9 April 2007 00:34 (seventeen years ago) link

homemade pizza for dinner last nite. it made the house smell more of a bakery than a pizzaria.

― Ai Lien, Monday, 9 April 2007 14:13 (seventeen years ago) link

Fish (I think it's called cod in English, not sure though) with a curry sauce. I made way too much and there was a lot of butter in it so.... artery slipperage. :-)

Am I the only saddo who can't identify fishes? I had to ask my husband. :-(

Tomorrow I'll try lasagna or maybe aubergine (?) with minced meat. Or maybe both! I can microwave the lasagna the next two days, right?

― nathalie, Wednesday, 11 April 2007 14:58 (seventeen years ago) link

Oh! The recipe doesn't specify how long I need to put the lasagna in the oven. (I have to cook the lasagna and prepare the mushroom 'n' minced meat sauce first.) Anyone know how long? 15 minutes maybe? On 200 degrees C? :-(

― nathalie, Wednesday, 11 April 2007 14:59 (seventeen years ago) link

i think 15 minutes in the oven would be too brief. my friend made a large one on sunday, and it baked (covered in foil so the top wouldn't burn) for about 30-40 minutes at 375F and then was uncovered and put back in for another 15 or so at 400F to brown the top layer.

― lauren, Wednesday, 11 April 2007 18:19 (seventeen years ago) link

re: reheating - if you have the time/patience to do a combination of regular oven and microwave it will be nicer, but just using the latter works fine.

― lauren, Wednesday, 11 April 2007 18:22 (seventeen years ago) link

Thanks! I will attempt this this week. I think I'll be making a ragout (thick creamy sauce) with cauliflower and chicken or fish. Not sure though. My husband will probably balk at the idea of combining it with fish, so will grill some chicken.

― nathalie, Thursday, 12 April 2007 08:24 (seventeen years ago) link

Lasagna bolognese! I fucked up a little. We'll eat it tomorrow. Yum!

― nathalie, Friday, 13 April 2007 12:19 (seventeen years ago) link

Fucked up as in: Last layer was pasta (wrong! ding ding ding), bechamel sauce I think was a bit too thick and I only did it on the bottom, mushrooms weren't prepared (so raw) before putting it in the uh... think and the ~~thing~~ pot was a bit too small. I had gone for two new ones but I opted for the smaller one. Sigh.

― nathalie, Friday, 13 April 2007 12:51 (seventeen years ago) link

Bummer Nath. Did it taste okay and the textures just were off? I think casseroles like lasagna - lots of different elements that are supposed to blend harmoniously - are tougher to master than most dishes.

We had quick pizzas for dinner last night - naan flatbreads from Trader Joe's, some tomato sauce, some cheese, popped in a 500 deg F oven for 10 minutes. I had committed to bring in duck risotto for some fellow food-ophiles at work, so spent the rest of the evening simmering up some stock, chopping meat, dried criminis, and fennel stalks, and stirring stirring stirring.

― Jaq, Friday, 13 April 2007 15:48 (seventeen years ago) link

I'll try today. I think it'll be a bit of a disaster, but still *okay*: more sauce than pasta really. Next time it'll be better. At least I tried. I was extremely hesitant, almost fearful of making lasagna. So I'm happy I crossed that hurdle. ;-)

Tomorrow: aubergine (eggplant) with minced meat. YUM!

― nathalie, Saturday, 14 April 2007 08:17 (seventeen years ago) link

I have to leave again on Monday morning, so I'm packing in the cooking today: roast chicken, asparagus, hollandaise for dinner tonight. A pot of anasazi beans with garlic, juniper berries, bay, peppercorns, and slivers of our air-dried ham (which is so damn good - I am just amazed. I simmered a chunk this morning while the oatmeal was cooking until it was rehydrated enough to slice, then fried the small slices for a bit to render the fat some) is ready to go in the oven when the chicken comes out. They'll be part of dinner tomorrow.

― Jaq, Sunday, 15 April 2007 02:25 (seventeen years ago) link

The lasagna was quite nice, aside from the *crusty* bits of course. But even my parents in law liked it! Yes, I had to go through the *ordeal* of having my PIL testing it as well. I stressed that I wouldn't be offended if they didn't like it and wanted a sandwich instead. But they said it was actually quite nice. YAY. :-)

I also bought some green asparagus (yikes, 4 euros 50 for a tiny box) but I wanna couple that with either salmon or grilled chicken. Would just putting it in the oven with some olive oil sprinkled on top work?

― nathalie, Sunday, 15 April 2007 07:35 (seventeen years ago) link

We had some of the beans for breakfast this morning - so garlicky! And the leftover hollandaise on little rolled omelets w/tarragon and parmesan.

Where is that asparagus appointment thread? That's a great, simple way to do asparagus.

― Jaq, Sunday, 15 April 2007 18:19 (seventeen years ago) link

Here it is: http://www.ilxor.com/ILX/ThreadSelectedControllerServlet?boardid=40&threadid=17320

― Jaq, Sunday, 15 April 2007 18:21 (seventeen years ago) link

Will try this! :-)

I made eggplants with minced meat. It was a big success even though I failed at making a crust on top. Ah well.

― nathalie, Monday, 16 April 2007 11:56 (seventeen years ago) link

i 'm in a rut. nights out, hangovers, dental work, visitors, being away for a few days here and there... this all adds up to me not cooking anything more complicated than a turkey burger or quesadilla in a week. at least. i need an ass kicking, because as a result of restaurant meals/ordering out i'm broke and possibly fat.

― lauren, Monday, 16 April 2007 14:37 (seventeen years ago) link

oh lauren, i hate it when business piles up & overlaps & you can't do things!

we've been cooking, but easy easy easy stuff. like red curry w/ tofu, onions, green pepper on jasmine rice. i love it because my friends think i totally went out of the way, master cooker, etc etc.

― Ai Lien, Monday, 16 April 2007 19:28 (seventeen years ago) link

a little effort goes a long way. a lot of my friends don't cook very often or know how do much, so a mostly homemade meal is impressive.

even though i haven't been shopping in a while, i still have a few tins of curry pastes in various flavors and some bean thread noodles so i think i might ease back into cooking with a curry noodle soup.

― lauren, Monday, 16 April 2007 19:54 (seventeen years ago) link

i will probably have a similar dish for dinner. nice.

― Ai Lien, Monday, 16 April 2007 20:36 (seventeen years ago) link

making paneer tonite for tomorrow's sup.

― Ai Lien, Tuesday, 17 April 2007 16:16 (seventeen years ago) link

I will grill the salmon, splash some pesto over it, most probably, and also do the asparagus (with olive oil). Probably add some pasta.

On saturday will probably attempt to make PIZZA for the very first time in my life!

Yesterday chicory (belgian endive yo) with cheese (for dinner). Should have cut it up and added the cheese when *steaming* it. But didn't. It was alright but next time will be yummier (I hope).

― nathalie, Wednesday, 18 April 2007 07:21 (seventeen years ago) link

Instead of pizza:

meatballs (mixed with zucchini, cheese, egg and olives) in tomato sauce with bellpeppers (?) on basilicum linguini.

A bit heavy so had to *dump* some on my husband's plate.

― nathalie, Friday, 20 April 2007 11:58 (seventeen years ago) link

I haven't cooked it yet but am contemplating and planning for tomorrow: posole made from a pork shoulder I'm putting it a dry rub tonight, a roasted butternut squash and anasazi bean vegetarian stew, and several pans of cornbread. Can't decide on dessert.

― Jaq, Tuesday, 24 April 2007 00:32 (seventeen years ago) link

Not cooking much as parents have arrived. Kinda sucks in a way: I like to cook. But they don't like anything but Japanese food. *sigh*

― nathalie, Tuesday, 24 April 2007 09:55 (seventeen years ago) link

Both stews turned out really well. For the vegan one, I roasted two butternut squash, then peeled and chopped into chunks; made a pot (1 cup beans to 4 cups water) of anasazi beans seasoned with bay, juniper, allspice, epazote, grains of paradise, garlic, onion, and a shake of sesame oil. Combined these with an additional 4 cups of water, three chipotles in adobo, a can of drained white hominy, a teaspoon of ground cumin and a tablespoon of smoked spanish paprika. I let this simmer for an hour, which reduced the liquid and let some of the beans and squash thicken things further.

For the posole, I sliced meat from the dry rubbed roast into 1" cubes and thoroughly browned them in a bit of lard. These went into the pot with 8 cups of water and 2 cups of heavily concentrated pork stock. Browned 1/2 a chopped onion and 5 cloves of garlic in the pan, then deglazed all the fond with a cup of water. Added 3 chipotles in adobo, a tablespoon of epazote, 2 teaspoons of ground cumin, and 2 cans of drained white hominy. Simmered for an hour.

Both stews served with chopped onion, tomato, tomatilla, cilantro, and cotija cheese and a big pan of cornbread.

Dessert: butter layer cake filled with black raspberry and glazed with chocolate fudge.

― Jaq, Wednesday, 25 April 2007 16:11 (seventeen years ago) link

good grief, i'm hungry!

― Ai Lien, Wednesday, 25 April 2007 16:20 (seventeen years ago) link

I brought some posole and cake for my lunch today and am seriously considering breaking it out now (9:45 am)!

― Jaq, Wednesday, 25 April 2007 16:46 (seventeen years ago) link

Pappa col pomodoro, my favourite way to use up stale bread. I probably ate double the amount I should have and couldn't move for an hour afterwards.

― Madchen, Thursday, 26 April 2007 13:07 (seventeen years ago) link

lamb burgers, cucumber/feta salad, broccoli w/ lemon viniagrette. i'm really into acidic flavors at the moment.

― lauren, Thursday, 26 April 2007 15:29 (seventeen years ago) link

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