What's cooking? part 4

what's the diff between roasting and baking

Quarter them, deep fry them, serve with a lot of rock salt.

idk i think roasting is like getting something brown and crusty

maybe I'll try "broil"

roast potatoes - peeled, roughed up a little and tossed in a tray with fat/oil

Baked - in skin on the rack

In my house leastaways

tho tbh with small waxy ones you prob don't need to peel them, tho boiling for ten mins first wouldn't hurt

i like to make my own shake-n-bake: salt, pepper, garlic powder, chili flakes, some dried herbs (whatever), grated parmesan --> toss that into any old plastic bag that is clean and size-appropriate --> add unpeeled roughly cubed potatoes --> drizzle with oo --> shakeshakeshake --> empty onto foil lined baking sheet --> bake at ~(?)385 for maybe 20 or so? depending on size. flip/toss somewhere in the middle.

oh wow I gotta try that!

it's always good!

harbl, my coworker made this butternut squash and peanut soup for our last potluck: http://www.tastingtable.com/entry_detail/chefs_recipes/5575

it was super tasty, esp w/ the cilantro and lime.

that looks like about what i was looking for! i'll probably try that soon because i just got a huge butternut squash too.

i made up my own recipe that worked pretty well. i cooked 1/2 pound of chick peas and steamed 3 sweet potatoes. diced 1 jalapeno, big piece of ginger, 2 large garlic cloves, 1/2 red onion in the food processor and sauteed them with crushed coriander seeds, then mixed everything together (mashing the sweet potatoes against the side of the pot) and added 1/4 cup peanut butter, turmeric, some sambal, 1/2 can coconut milk , 2/3 cup rice, and some soy sauce. it came out too thick but i didn't have room to add water so i will when i reheat it today.

so.... who's got a good stuffing recipe for thanksgiving? last year's recipe involved figs, quince, portuguese sweet rolls, and walnuts and was fussy and kind of pretentious. i'm doing a pirate themed thanksgiving, with each dish inspired by a different port of call, and i'm thinking that a New Orleans style stuffing would be aces. But I don't know enough about cajun cooking to mock something up, besides adding a bunch of pepper and paprika to it.

Any suggestions?

On the roster for today: Giant pot of lentil soup finished at the end with kale, to be made in slow-cooker. Creole rice with shrimp to be made on stove top. Lamb ragout redux...not sure if will make tonight? Tomorrow? The chances of my making it during the week are like nil, so....

new orleans stuffing: definitely the trinity (onion, celery, green pepper sauteed in butter) and anduille sausage!

gonna cook some lobsters today and then feel a little guilty about it

I got a ridiculously big bag of Japanese turnips in this week's CSA – any ideas for them besides salad?

turnip pickles!

Roast and mash!

remy, make up some (slightly dry) jambalaya (w/ andouille) or dirty rice for stuffing.

Roast and mash...I'm frigging there.

i LOVE little baby turnips tossed with miso butter (approx 2:1 butter:miso) (either just steamed or steamed and mashed?)

Oh that sounds awesome too.
I'm so stoked about all my beautiful turnips. Plus since they are all white I feel like I am in the world's best video game holding them.
http://www.smashbros.com/en_us/gamemode/various/images/various30/various30_080312b-l.jpg

Ha! Yes!! Did they come with the greens? Why because chop them and saute and they are great!

They did come with greens! So did my weird funky radishes AND my beets. I AM GREENS QUEENs.

I almost bought another stalk of brussels sprouts today but then I remembered how long it took me to get through the last batch. what are your favorite brussels sprouts recipes?

parboil, halve, toss w/ oil, roast at 400 until they pop. Opt: toss with shaved parmesan and walnut bits when they come out of the oven.

I like to cut them in half and roast them with salt and oil. (ha xp)
Even more than that I like this recipe: Brussels Sprout Hash with Caramelized Shallots. Except when I am cutting up the b sprouts I get the weird sensation that I am chopping up rabbit brains. This may not be a universal property of the recipe though.
Love u b sprouts!!!

sauteed in duck or bacon fat with some pine nuts; maybe a little wine vinegar and mustard powder added + reduced at end

They are pretty good to shred into a slaw!

Oh man I want to eat that sprout hash myself right now it's so great.
I have made them the past 3x yrs for Thxgiving and I end up kind of inhaling them all because no one likes them as much as I LOVE them. I am b sprouts crazy.

How rude, Abbott!!!! Brains are awful and sprouts are deeeeeeeelicious!!!!

bunnicula have you ever been to sichuan

For an undead rabbit you sure have some mortality issues, bunnicula!

No, I'm a domestic rabbit.

I'm not THE Bunnicula, just a fan.

bunnicula do not go to sichuan! or this may happen to you

http://tinyurl.com/ctd7dmw

Fair enough. In spite of your mortality I hope you still carry the semi-occult vibe of The Celery Stalks at Midnight and maybe have a few hypnotic powers.

I've got some skeletons in my hutch. Mostly lettuce, though.

butternut squash gnocchi! with leeks sauteed in a combo of butter/smart balance and sage. i probably should have roasted the squash yesterday to make this easier today but damn, i feel accomplished now!

tortilla de patata
lentil soup a la lechera (this time with spicy paprika and tomato paste)
feelin gloomy but eating well!

Home from Atlanta with an obscene quantity of fancy groceries from the midtown Atlanta Farmers Market, HMart, Buford Hwy Farmers Mkt, Dekalb Farmers Mkt, and Patel Bros. The most perishable will get dealt with first, which probably means lamb stew and asparagus (not together).

did a vegetarian spread for dinner last nite, recovery from a carnivore weekend

brussels sprouts - halved & roasted w/olive oil shallots sea salt, veg stock to finish
butternut squash - cubed & roasted w/olive oil thyme
farro - first time for this, simmered in h2o until chewy (20 min) then mixed w/sauted onion, bell pepper, fresh tomato

Did a lot of stuff with foods that I brought home from Atlanta.
- Prepped and portioned lemongrass and galangal for freezing (tom kha gai all winter)
- Made straight habanero syrup and blackberry-habanero syrup (for chile margaritas)
- Made lamb stew
- Now understand what "half-sour pickles" are
- am about to dissect a Buddha's Hand
- the habanero and blackberry-habanero syrups took two chiles; now to figure out what to do with the other 30 or so

sauteed in duck or bacon fat with some pine nuts; maybe a little wine vinegar and mustard powder added + reduced at end

REMMMMYYYYY I don't even LIKE brussels sprouts and I want this! Think I will make it for everyone for Txgiving.

While I'm quite competent at following a recipe, I totally lack imagination when out comes to throwing things together. I'm gonna be home late tonight and I eras in a hurry this morning so I threw the following into the crock pot and fingers crossed it's edible:

1 diced onion
1 c pureed san marzano tomatoes
1 diced sweet potato
2 c cauli
3/4 c dried mung beans
8oz tempeh
Dashes of:
ground coriander
Garlic powder
Curry powder
Nutmeg
garam marsala
Turmeric
Chili flakes
Ground ginger

I basically raided the cupboards and threw in anything that sounded like it might remotely go together. Is this genius or disastrous? Should I just pick up thai food on the way home?

I hope it's good. It sounds completely horrible.

(sorry)

yeah i dunno about that...could be mushy -- but experimenting is what makes you more comfortable with experimenting!!
no salt? i am a salt maniac though.

1. forget recipes
2. learn ingredients
3. learn techniques

otm

:(

Oh yeah there is salt - that is a given, so I didn't write it. And I remembered I put a blob of fake beef stock in. guess it's take-out tonight.

i dunno, i worry about the texture and different cooking times for those various things
also possible lack of liquid?