What's cooking? part 4

I'd probably be willing to eat it.

Coworker just gave me a recipe for guacamole which includes a cup of cooked peas, which apparently blend seamlessly in with the guac while cutting back a bit on the fat!

i am gonna make a lamb and potato curry tonight from the curry book and lentil/spinach soup from claudia roden middle east book tomorrow. and bc i am resolved to eat more lentils will probably make lentil and bulgur salad after that.

I'll be right over.

xxpost

i made a guacamole w/peas from a Nigella Lawson recipe my wife shoved under my nose. Frankly it was train-wreck awful and I love peas.

last night I made pork tenderloins w/walnut vinaigrette. cooked the meat and deglazed the pan w/red wine vinegar, added olive oil to that and blended into the toasted walnuts and garlic paste I had pulsing in the cusinart. Poured this thick dressing on arugula/endive and placed sliced meat on top.

garnished w/some more toasted walnuts and it was pretty good.

I have about a third of a bottle of red wine that's been open for a week and I'm scared to drink it...what could I cook that would help use it up?

You can put it in an ice cube tray for when a recipe needs a little wine! I just did that the other day with the bit left over from our third bottle, post dinner party.

Wow you seriously didn't just drink it? Tza you should sniff it, and if it's good you should drink it or, I guess, freeze if you're so inclined. If it's bad, you don't want to keep it to cook with anyway?

Well we had drank about two bottles to ourselves and it was 2am. Sometimes we would. ;)

Ha, those are exactly the circumstances under which I would have been like glug glug glug, for better or (more likely) worse ;)

i got some of those silicone "poach pods" the other day for poaching eggs. they worked well this morning but the eggs tasted a little funny. not sure if the source of the funniness is me or the pods though.

Xp Me too, but his parents were here so we were tired/hung from cleaning all day.

I love poached eggs! I have decent luck pouring them into a soup ladle in the boiling water then releasing after ~20 seconds.

i read somewhere a long time ago that the way to do it is in a pot - bring water to a simmer and then whisk into a whirlpool, drop the egg into the middle.

last night for tera's birthday dinner i tried cooking things i had never tried before, stuffed portabella mushrooms with italian sausage topped with spinach and moz cheese, grilled eggplant with toasted pine nuts and mint, grill asparagus and crab cakes. everything was better than i had hoped!

My thought was that it might be a little past drinkable but would be ok for cooking still. Should you not cook with old wine either?

i can't imagine it would taste very good? i dunno.

i would feel ok cooking with it at one week

tonight will be coq au vin night

awesome poached egg tip: add a tsp /splash of white vinegar to the boiling water, and it will help the white coagulate. Works like a charm

yup that is a must for poached eggs

That reminds me I need to replenish my vinegar, I am out of white vinegar (I think my last bottle lasted me like 5 years, lol)

-bought some steel cuts and cumin from a by-the-pound place - though they were bagged separately, somehow the cumin smell infused the steel cuts, so now my oatmeal has a faint taste of cumin

I bought cumin yesterday too! Sealed bag so it did not taint anything else. But still.

i am going to have 2 chicken sausages and sweet potatoes roasted the best way but i can't remember where i got this sweet potato recipe it's like a cinnamon stick, a few unpeeled cloves of garlic, a sprig of rosemary, olive oil, salt and pepper. also wine, which had foil on top that would not wiggle off and i gave myself a deep cut on the thumb trying to cut the foil off. then i put the bandaid on too tight. probably gonna lose my thumb and have to say i had a wine accident.

oh duh i found it http://www.publicradio.org/columns/splendid-table/recipes/cinnamon_roasted_sweet_potatoes_and_garlic.html

tonight was improvisatory fish tacos with various condiments based on stuff i felt like making. i'm trying to be v. mindful of technique so the highlights of the meal were focusing on getting a nice golden brown sear on my fish pieces and making my own mayonnaise to turn into a creamy chipotle-garlic thing.

Stressful weekend ahead, think I am going to wind down on the lord's afternoon by making carnitas. I got some corn tortillas what are begging to be stuffed with pork.

for our first meal back home from the hospital i made a big salad with goat cheese rolled in crushed toasted pine nuts and baked and topped with crab cakes!

my god

Congrats! Xp

i am gonna make spinach- & ricotta-stuffed shells and pull a brownie and drink a lot of wine imho

damn those carnitas were GOOD
hot sauce
corn tortillas
cilantor
onions
carnitas
joy

I just needed a day where I sat around at home cooking a multi-hour epic meal, drinking wine, listening to all my favorite songs.

flying out tomorrow so eating the very last fridge remnants. Glad to discover that pita bread with goats cheese & fig jam is the best thing ever.

I have never made carnitas! I need to try this.

Tonight I made chicken breasts rolled with asparagus, basil, prosciutto and shaved parm. They were so good! I also made cupcakes bc I borrowed someone's cupcake book and I need to return it but I hadn't made anything, they are too sweet and too dry and I feel like I wasted a ton of time for something meh.

http://www.seriouseats.com/recipes/2010/07/no-waste-tacos-de-carnitas-with-salsa-verde-recipe.html

cilantor

This sounds like a magical Mexican / Indian beast.

Tonight I made a salad from white beans that I had in the freezer and a can of really good tuna in olive oil from some seafaring enterprise in Seattle. Those items (including the oil) plus lemon, red wine vinegar, garlic, and flat leaf parsley. So good for ten minutes worth of work.

I just needed a day where I sat around at home cooking a multi-hour epic meal, drinking wine, listening to all my favorite songs.

― Dale, dale, dale (Abbbottt), Saturday, April 28, 2012 10:07 PM (Yesterday)

yes

Made something akin to this on a whim last night:

http://www.taste.com.au/recipes/23413/cheese+and+salmon+bake

(without the baking it bit, tbh). Weather's cold and indoorsy now, so I shall eat all of the bechamels with impunity!

started off with some homemade poppers (jalapenos stuffed with cream cheese and wrapped with bacon, grilled until peppers are soft and bacon crispy, dabbed with bbq sauce at the end); moved on to radishes from the garden steamed in a foil packet with some butter and dill; currently smoking an eggplant for baba ganoush and doing some sweet potatoes in a vaguely harbl style, but on the grill; piece de resistance will be ginormous sirloin in a dry rub served with a dab of some potent cilantro-garlic-red pepper-lime concoction, maybe grilled pineapple if we still have room.

cooking over fire is one of my favorite things; we are in the process of fixing our chimney so that we can do this in the winter:

http://www.firepit-and-grilling-guru.com/hearth-cooking.html

I used to make a cheese, salmon and pasta bake sometimes, hadn't thought of using rice. This is a useful idea since mr spacecadet doesn't eat pasta. Thanks!

omg quincie I love poppers

Mr Veg makes them sometimes <3

they are super delicious--spicy, creamy, crispy, smokey, bacon-y, and a tiny bit sweet from the dab of bbq. One of my favorite foods, actually.

And who am I kidding I also like the purchased-frozen-from-Sysco-and-deep-fried bar versions.

steamed radishes!! What are they like?

I got a bunch of ramps in my CSA share and besides singing the chorus of "Raw Ramp" at them dozens of times, what do you do with them?

Grill them and eat over polenta w/ other veg?

quick sautee, do the stems and then add the leaves later because they get kinda slimy if you cook them too long. i mix them in with other veges because they add such a nice accent and you don't need to use many

The steamed radishes were really good! They mellowed out but still had nice texture, and of course the radish+butter+salt thing is all-time classic.

I made a tomato-based stew out of some leftover grilled vegetables, added some green beans and leeks, tossed in some berbere and cumin (why not?) s/p etc and then ate it over some small pan-fried arepas. could use polenta or mashed root veg or w/e for the base. sometimes i stuff the arepas with a little bit of cheese, but this time i didn't because i didn't have the right kind of cheese.

http://farm8.staticflickr.com/7048/7150688831_9d0070db59.jpg