What's cooking? part 4

Xpost I find that zip loc bags work really well

I grow most of my own so I can pick just what I need at the time. But when I buy enormous bundles of fresh dill, I use the wet paper towel method and try to use it up as fast as I can. Dill in everything for 2-3 days. In the winter, I stick with dried herbs.

I found dill lasted ages for me in the fridge, because it just dried out after a while and was still perfectly useable like that!

Whole fridge smelled of dill for weeks.

i have terrible luck w/ the leafier ones, like cilantro and parsley

Yeah that shit goes manky real fast. I get the same problem with baby spinach leaves.

just made a little array of puff pastry desserts: (some of them i tied up like samosas and others i rolled up like cannoli)

* chocolate chips/toffee chips topped with caramel sauce
* fig topped with rose petal jam
* raspberry with lemon curd
* a preserved pear slice made by s/a (wife of n/a) and her mom

all types look delicious, haven't tasted them yet though
i love puff pastry so much! so easy to work with.

i'm making this pasta thing with san marzano tomatoes, fennel bulb, swiss chard, onions, garlic, fresh thyme and dill (it's supposed to be tarragon but there is none to be found) and lemon. i've never had fennel before, i hope it's not gross!

i looooooooove fennel

fennel and (anise root) are awesome

discussion of herbs made me remember i have mint in the fridge so i made a mint julep. feels weird drinking this in january!

omg rose petal jam? where did you get this? want!

also, fennel rocks.

i got it at a middle eastern bakery -- this is what it looks like

http://cdn.shopify.com/s/files/1/0013/9902/products/lg_rose_preserves_large.jpg?1292595774

it is SO DELICIOUS

hey if you guys find that you have a ton of mint and don't know what to do with it, do this:

mint leaves
lime juice OR red wine vinegar
red pepper flakes
salt
little bit of water if it's too thick

blendblendblend ~ drizzle some oo in while blending ~ blendblendblend

eat in the following ways:

* delicious topping for fish/shellfish
* tastes great on steak (and i mean really really great)
* flavor base for salad dressing
* sauce for samosas (i like TJs frozen samosas)
* plotzed into soup for a flavor zing

lasts in the fridge for a while so you can do lots of things with it

chicken grilled in moroccan spices, topped with slices of chorizo and melted emmental. Sliced and into a wrap with some salad, there's tomorrow's lunch.

man there is a piece of 'turkish delight' candy in my fridge and i just may have to eat it tonight!
http://ecx.images-amazon.com/images/I/51vqCp77E1L._SL500_AA300_PIbundle-36%2CTopRight%2C0%2C0_AA300_SH20_.jpg

that mint sauce sounds delish!

I'll be making my usual batch of chicken stock tonight from the left over roast carcass... I always end up making chicken/veg soup with it. Delicious, but doesnt last long. What else can I do with a pot of stock? Apart from risotto (kind of went off risotto)

you can also thin it out with some shallots, vinegar, water and use it as a dipping sauce
i like herby dipping sauces a lot, like Colombian ají

trayce why don't you freeze the stock and save for later?

I'm going to plant mint so I can make that sauce, La Lechera. It sounds amazing.

I always reduce my stocks to jelly, Trayce. They keep for months, don't take up much space in the fridge, and it's great to have them on hand for soups/sauces/hot rich broth/etc.

i am making muaddara tonight

Both good ideas!

I've only had it a day, but I'll rep for this Kitchenaid 5-speed blender that got recommended on the nn thread. Chili sauce last night, whole grapefruit smoothie this morning. Can't wait to make La Lachera chili mint sauce in it.

i wish i had an excuse to get a new blender. ours is a stupid 'smoothie' blender and shit gets stuck down in the bottom spout thing at the base.

http://i720.photobucket.com/albums/ww201/fashionjuicecris/fashionjuice/Cuisinart_Smooth_Operator.jpg

but it technically works, so i can't justify buying a replacement (i didn't choose this... it came with the boy).

here it is on some scallops and brown rice
http://farm4.static.flickr.com/3363/4559431160_723169e223.jpg

and as a dipping sauce with steak
http://farm6.static.flickr.com/5004/5353691408_9527a4031f.jpg

btw i make this with a stick blender usually -- so fast and easy

The brisket and sauce from upthread were fantastic. Tenderest brisket I've ever had, which was a big surprise to me.

makign this with spinach http://www.wholefoodsmarket.com/recipes/2908
also pumpkin pudding for breakfast tomorrow

the pasta thing i made was kinda blah. not hearty enough or something. i think next time i will make the sauce and serve it over a big spoonful of mashed potato, with some chicken on the side.

scallop + brown rice is a work of art, the kind of shit they serve righteous choreographers in heaven

hey thanks! i was afraid it looked like green barf on some scallops but would like to take this opp to assure you all that the flavor was extremely zesty. healthy, but healthy and zesty.

the vegetables in the second pic are caramelized fennel + green and yellow beans just in case that also looked kinda gross

they were good

they both move me, don't worry

I had a conversation with my mom about how we're both reluctant to cook parsnips and cauliflower bcz they don't add nice color to the plate like other veggies do. I just bought some green plates, though, which I hope will solve the problem.

Cauliflower soup!

... wait, thats the only thing I ever mention on here isnt it haha.

Maybe I should make that soup someday. Does it have other colorful stuff in it? I don't hate white foods, but I'm not too crazy about them, either. I think it is why my mom puts little scallion slices on everything.

btw I sometimes think of you when I see a cauliflower bcz of that soup!

Hahah thats awesome! <3 I make it with leeks and thyme, so it can have a sort of speckle to it.

Or you could chuck in a head of brocoli as well maybe so its green?

Actually I remember once my mom got all obsessed with dyeing chrysanthemums and expanded her obsession to boiling cauliflower in water with food coloring added. The results were weird. Spooky pink, green, and blue halos around all the cauli was NAGL for a meal.

Yeah I dont think I'd want a blue gloop soop.

Spooky pink, green, and blue halos around all the cauli

<3<3<3

halos round the cauli
slap me on the patio

Hahahah

trying out a dry mole rub on boneless pork loin chops. i made a spinach, red pepper, and jicama salad w/ citrus vinaigrette to go with. i forgot how much i love jicama!

tomorrow: pork belly marinated in fish sauce, with quail eggs

http://jessieandthegiantplate.com/blog1.php/for-the-love-of-pork

wow!!

There's someting about the idea of a "meat rub" that always makes me snigger. I am 12.

<3 pork belly

i made twice cooked pork w/ it just the other night

if i make an apple pie crust (flour, shortening etc.) and it cracks and also crumbles at the edges when i roll it out, what is this symptomatic of?

I think thats just the nature of shortcrust innit? :/ Maybe not enough fat tho?