What's cooking? part 4

I had a bunch of old tortillas sitting around, so I had no choice but to make a bunch of really delicious tortilla soup. My husband likes it, too, which is rare/incredible.

Some veal ravioli (from the oldest and still the best italian deli in London afaik, Camisa's) in brodo, and some peas with mint and butter, plus glass of nice light Italian red.

All about dips right now -- jaq those sound yum!
Threw together a nom dip/paste/spread of white beans, garlic, artichoke, spinach, sardine, oo, and lemon. So good.
My oven is way weird. I think the dial is inaccurate, but I'm learning to turn it up higher than the desired temp. I need to get a thermometer and test it out.

oh man pad thai is so much more effort to make for yourself than i always remember

Roasted beets, potatoes and broccoli (figured I might as well take advantage while the oven was cranked up). Ate the first two with fresh dill and sour cream, the third with grated parmesan.

pan-fried tilapia (lightly dusted w/flour)
mango salsa w/onion & cilantro
steamed asaparagas
corn on the cob
couscous zapped w/curry powder

^^tonight's humid summer dinner

this week I want to make some kind of cucumber/mint salad. thinking rice-wine vinegar might be better than something sharper like white or red wine

tilapia gets a bad rap for being tasteless but I dig the mild flavor & texture, and oh yeah the price is right

I like tilapia, and it's a lot more environmentally friendly than most fishes iirc.

Tilapia is hella cheap! Last Lent, I got some for $1.50/lb.

this week I want to make some kind of cucumber/mint salad. thinking rice-wine vinegar might be better than something sharper like white or red wine

― too rock for country/too country for rock & roll (m coleman), Sunday, 11 July 2010 23:02 (Yesterday) Bookmark Suggest Ban Permalink

^^ this is a good idea

I did this for lunch yesterday:
https://www.youtube.com/watch?v=bp-a5y8rY28

from COOKING WITH DOG in heavily accented English for the JP impaired.

I subbed SPAM for slice pork because SPAM is way more authentic imo. Also I used miso paste from the jar rather than making it from scratch.

I like COOKING WITH DOG, he is a nice dog who is not afraid of the kitchen!

this week I want to make some kind of cucumber/mint salad. thinking rice-wine vinegar might be better than something sharper like white or red wine

dude try lime juice i think it goes nice with mint cuke

Hello, do any of you have some exciting different things I can make with banana peppers or squash?? thanks!

a diorama

a diarrhea more like

:O

I don't recommend that!

take banana pepper remove top (stem end) clean out seeds and junk
place insides some cheeses or your choosing
if you are badass you will now put it through a batter and fry it
if you aren't you can put it hotbox for 20-30 at 350F

for squash what types we are talking?

Banana pepper and summer squash casserole (zukes or yellow squashes or a mix):

stem and seed peppers and halve longwise.
slice squashes into 1/4" thick rounds.
lightly salt veggie slices and lay on toweling to drain a little.
oil or butter the bottom of an oblong casserole dish (big enough to hold all veg slices, plus a little extra room).
layer of squash slices.
drizzle generously with heavy cream or sour cream.
layer of pepper slices.
another cream drizzle.
grind of black pepper.
layer of squash slices.
etc until all veg slices are in layers.
finish with a extra generous drizzle of cream and top with a layer of herbed/buttered bread crumbs.
bake at 350 deg F for 30 - 45 min.

We are starting a lunch co-op at work and I am so excited! I think there will be about 6 of us. Every week we'll each bring a dish that can serve 6 - entrees, salads, etc. Each person gets varied meals for a week out of it. I need ideas! I want to make nazi things to show ppl that healthy food can be delicious.

when i get home tonight i am gonna eat the fuck out of some slow cooked pork shoulder that was scored then spiked with cloves, skillet seared and then thrown into a crockpot filled with (mexican) coca cola, cumin, paprika, sriracha, slivered garlic, white onions, candied grapefruit zests*, summer tomatoes and water.

i got some fresh bread, some greens (mustard and collard), and some black eyed peas that were stewed with a ham hock.

*RIP my grandmother, the best cook this world has ever known.

wow steve shasta homestyle

carne y tres with sweet tea

candied grapefruit zests

Wannnnt

anybody got any great coleslaw recipes?

^seconded for coleslaws

I do a really basic lime slaw that I like -- for every 1/2 head of cabbage, grate a couple of carrots and mince some sweet onion really small. Add zest and juice of 1 lime -- don't skip the zest, it brings a lot. Salt, pepper and just enough mayonnaise to bring it all together. Great with fish or on fish tacos.

WmC are you still in NoMS?

yeah

::curses fate::

hahaha, hang in their brudda. kudos.

shasta that sounds _crazy_

it's not that so much is cooking (it is, but nothing interesting) but that i got a new kitchen storage unit thingie and now I have more counter space with which to make more space-hogging things, like bread, etc.

CAN'T WAIT

honestly, it's right about this time of year that i get tired of simple summer salads and i get the itch to make something more (1) labor intensive (2) COMPLICATED and (3) roasty.

but summer salads it is until october probably :(
at least i will have more room to work when bread-and-soup season returns

Make fresh rolls! They meet criteria 1 and 2, and take up lots of space for assembling. Hooray for more counter space! We got a kitchen island and a rolling butcher block cart thing at Ikea a few weeks ago and it just makes so much difference to have that extra room.

man, you KNOW it! it really does. my new storage thing has a butcher block top and lots of storage for cuisinart, mandoline, dutch oven, etc. in it. every thanksgiving i make butter rolls, but maybe i'll make some special for my birthday (which is coming up.)

or pretzels! http://farm1.static.flickr.com/124/382294403_68e24ba976.jpg

I wanted to make a pan of cornbread yesterday but I didn't have any buttermilk, so I decided to substitute a couple of Tbsp of plain fat-free yogurt and a couple of Tbsp. of sour cream, with the remainder of the liquid being 2% milk. Worked really well.

PORK PIE

http://www.flickr.com/photos/95905148@N00/4893496841/

F'in A. Home-made pork pies are the best. That one looks a cracker, c#m.

A couple of weeks ago I made pork loin braised in milk. One of the very best things I think I've had. To quote the recipe book I got it from -

If from tens of thousands of dishes that constitute the recorded repertoire of Italian regional cooking one were to choose just a handful that most clearly express the genius of the cuisine, this one would be among them. Apart from a minimal amount of fat required to brown the meat, it has only two components: a loin of pork, and milk. As they slowly cook together, they are transformed. The pork acquires a delicacy of texture and flavour that leads some to mistake it for veal, and the milk disappears to be replaced by clusters of delicious, nut-brown sauce.

Today it's a Provencal beef stew, very light, and a couple of parings of orange zest give it an unusual but pleasing taste.

Roasted five more sheet pans of anaheim chilies this morning -- stunk up the house real good.

I am pretty into the America's Test Kitchen tuna noodle casserole lately...such frigging comfort food. It's all the peas that do it for me.

Makin' my mom's recipe for chicken & DUMPLINGS!...I have been craving it for approx. nine years so let's hope this satisfies! I called her for the recipe and it is classically mom-style vague. "Just put your vegetables in the broth, then the chicken, then the DUMPLINGS! on top." Arrrgh. Oh shit, I just realized I forgot to put in peas. Let's hope this doesn't suck.

Oh man dumpling5 sub...I live a silly life.

i haven't been cooking much because this hot weather just makes me want to eat nothing but this

http://farm5.static.flickr.com/4120/4939344371_5ecfdacafa.jpg

and this

http://farm5.static.flickr.com/4120/4889386473_9b98d6955b.jpg

but at the moment those two things are enough
i can't wait for fall -- that's primo cooking weather, there.

you guys like my bike riding goggles?

Not as much as I'd like to eat those spring rolls....oh man.

all you have to do is soak the wrappers for ~10 min and then stuff them with whatever you like. i think i had pea shoots, beets, carrots, thai basil, arugula, and green papaya in mine. dipping sauce is hoisin, sriracha, peanuts.

i know they are not *traditional* but i'm not one for sticking to straight authentic
i made some with mung bean noods as well

pro tip: double the wrappers so it won't tear as easily

man i gotta pay attention to ilc more for ideas. i'm a total cooking n0Ob but my gf cooks a lot and has been getting me into it with her. a friend of ours is some kind of evil wizard in the kitchen and that gets me pretty into it, too.

lately i've finally veered from my usual bastard thai curries and tried my hand at some gai pad khing, which was excellent. by which i mean i don't think i ruined it. i subbed in some ponzu because i couldn't find any golden mountain sauce, which worked?

i really need to branch out tho. i've been pretty thai fixated for a while, on top of which once i discover a few things that work i just make them over and over.

potato korma and naan
salad
blueberry muffins for the morning

kitchen smelling gooood!