What's cooking? part 4

Everyone that has tried the original version spicy chocolate shortbread has loved them! So I just overreacted to how spicy they are. I will still cut the cinnamon back, because that seems to be too dominant. Also - fabulous with vanilla ice cream.

i am gonna make a pinto bean stew with dried ancho chiles and diced tomatoes and plenty of garlic. i think.

I got a Caribbean cook book for my birthday and tried out a couple of the snacks for my party, namely vegetable patties and shrimp and corn cakes. Both were astoundingly good and so simple to make. I'll give you the recipe for the cakes...

50 g plain flour
50 g polenta
200g cooked shrimp
2-3 spring onions
3 eggs
40g melted butter
250 g sweetcorn
salt and pepper

Whisk the eggs, add the flour and polenta, then everything else and mix well. Then just gently shallow fry tablespoonfuls of the mixture for 2-3 minutes each side. Serve up with slices of lime, chopped coriander/cilantro, sour cream and hot pepper sauce. So quick to make and utterly gorgeous.

btw guys apparently i am being auctioned off at a med school thing and my buyer gets a dinner for 4-8

what am i gonna make????

nazi food only

oh that will go over well

luna bars and vitamin water w/vodka

How much for one (1) bike nerd almost-doctor who cooks? Oh? In that case I will take a dozen.

you will have to come to the auction ;)

I can't order online? Most barbaric.

i bought some chicken breast tenderloins but i haven't cooked chicken in so long i don't even know what i wanna make with them :(

marinate in curry spices + a little oil, broil or panfry, spicy peanut sauce and raita on the side; steamed broccoli, rice

i am going to make brussels sprouts so i may just do v basic seasoning and pan fry

WmC otm

I am so addicted to brussels sprouts. I've been eating them every day.

that cookie recipe looks fantastic. i'll have to try that soon. this week i am lazy though, the furthest i've ventured beyond thanksgiving leftovers is rice, beans, & butternut squash.

brussels sprouts are the in vegetable this season aren't they? i basically ate them once as a kid (nobody in my family liked them, so we never had them again), and suddenly they're all over the food-obsessed corners of the internet.

this thread needs some kind of exchange scheme with the nutrition nazis

I was just reading a restarant review (in this week's new yorker, maybe?) that stanned for roasted brussels sprouts with sriacha, lime, and honey. May try!

that sounds like a good idea. i keep seeing brussels sprout trees for sale cheap and then not buying them because you know wtf am i going to do with a brussels sprout tree

i didn't know they came on trees...?

http://upload.wikimedia.org/wikipedia/commons/e/e9/Brussels-sprouts-on-stalk.jpg

Might grow those next year why just because they look intersting

It is weird that out of all the cruciferous veg, cabbage & brussels sprouts are the only ones I really like.

really like = cld happily eat every day and have a third helping of

Kale and some other greens are pretty good.

now i am hoping to try them! am probably going to be eating junk out of the house for the next couple days though :/ boo grad school.

There are many days when I would pick broccoli as the only veg I could take to a desert island.

I would pick mushrooms, if they count. No question about it.

Mushrooms are the things that tell me 'hey man, why u need meat, just become a vegetarian already.'

Hay quincie, this guy says he recreated that brussels sprouts/honey/lime/sriracha dish, as soon as I have more in the house, gonna try it...

tonight: spaghetti squash with tomato sauce and meatballs, and a peach jam tart for dessert. do peach and almond go together? this recipe involves almonds, so i hope so.

It was a cloudless sunny day and I had a pound of good quality raw peanuts, so I made a batch of peanut brittle. (If you've never made nut brittle, it may seem weird that the weather matters, but it definitely does.)

tonight: traditional fakesgiving w/ the old crew. 2 turkeys! popovers! stuffing and mashed potatoes and other things tbd!

i contributed my famous "cases of black label" recipe

WmC, why does the weather matter?

reporting back on peach jam tart: modified from an apricot tart recipe in a russian cookbook, added a little marmalade (because i had not quite enough jam) and baking chocolate to the filling, and it turned out excellent. the dough turned out oddly closer to biscuit than pie, but it was still good.

That is the nice thing abt living in a dry climate like New Mexico: never having to worry about humidity mucking up your meringue or candy-making.

WmC, why does the weather matter?

Yep, like Abbott said, humidity will mess up candy -- it'll suck up the water in the air, be tacky and nasty and sometimes won't even get all the way brittle. If the air is dry, the candy will stay dry to the touch and won't get you sticky to pick it up.

Just made a ton of empanadas with beef, onions, olives, hard boiled eggs, and scallions, and some aji pique. Brining half to a cocktail party to help soak up the booze, freezing the other half for later.

Just made pasta w/asparagus & goat cheese. This is the kind of meal I have to be careful not to eat too much of.

mmm cheeses. I've become a little addicted to fried haloumi which is just deadly for my belleh.

friday was crab meat and aspagus risotto (using crab stock).

today was pork pozole to try and combat the creeping chill.

Oh god that risotto sounds freaking amazing. I've become obsessed with making risotto (so it's helpful I'm into making stock). Posole is probably my favorite Mexican soup but I've always been a big fan of hominy.

feeling like crap. think i'm gonna make kale and white bean and garlic soup.

That sounds tasty & restorative. Do you have a recipe to share?

oh i figure i will just wing it. probably something like:

sauté some onion and a ton of garlic and some red pepper in olive oil, add beans.
probably separately sauté the kale briefly. add to rest of stuff.
add broth. season if necessary. cook.

I find chicken stock/broth with lots of garlic, red peppers, (chili if you like that) and some greens is excellent for run-downityness.

Thanks much for the link to the sriracha brussles! Gonna try that this week.

yes by red pepper i meant crushed red chili pepper not bell pepper. it's the best!
xpost

My favorite lately is Aleppo pepper. Yum.

herb roasted turkey breasts
broccoli
maybe potato?

i am now the proud owner of a blender! what i should i make with it??

margaritas! vinaigrette!