What's cooking? part 4

took the advice, made a paste/marinade thing with the last of whatever things i scrounge from the fridge and cupboard, baked some chicken breasts in it. mint (lots), basil (some), macadamia nuts, the very last squeezin of box wine, rind and juice from half a lemon, juice from half an orange, olive oil, pinch each of cumin and garlic salt, little ground pepper. was good!

I have some trout fillets and no idea what to do with them - any recommendations?

I have creme fraiche that needs using and my original plan was to buy salmon and make a creamy sauce, but the salmon didn't look too fresh, so now I have trout instead and the recipes I can find online mostly just bake/pan-fry it in butter and lemon with no sauce. Is a creamy sauce too much for trout?

chocolate and cheese works great with fish i hear

Best trout I ever made was baked in foil pouches with dabs of butter and slices of lemon and onion. I don't think a creamy sauce would be overpowering, but with fresh trout, I think I'd leave it naked.

Thanks WmC! (And ledge, in a different way)

Mr Veg is grilling up some marinated chicken thighs (pineapple juice/soy concoction), and I've made a quinoa & black bean salad to accompany. I am very much looking forward to putting it all in my face :D

dear just1n3,

my guests totally housed the potato/asparagus salad and it was met with many good comments. thanks so much!

:)

Going for the basics tonight and roasting up a fresh organic 2kg chook slathered in evoo, crushed garlic and rosemary, gonna add roast veg to the mix later (tatoes, pumpkin, etc), simple meal but so damn good on a chilly winter Sunday night.

I had to look up "chook" cause I grew up knowing it as definition #3 here:
http://www.urbandictionary.com/define.php?term=chook

i marinated some chook in lemon juice, olive oil, crushed garlic, and herbs and made greek salad and tzatziki and greek potatoes. it was imho very good

I got a sri lankan cookbook and I am gonna cook like hell from it. Although it is getting hot and I do not want to turn on the stove, so I am planning to somehow do curries on the grill. Like, get a good hot fire going, plop a pan in there, and cook from there.

Meanwhile, tonight is bratwurst with sauerkraut from a can.

loling @ the idea of a roast hat =)

BTW my roast chicken dinner was DELISHUS. Though I couldnt sleep for hours as I was so overstuffed with food and wine :(

I've made lots of stuff recently, but this salad is the prettiest. Three kinds of beets julienned, spinach salad w/ apple mint and sage flower garnish, toasted pine nuts, orange vinaigrette.
SUMMER IS HERE Y'ALL

(not the best picture, i'll admit, but i was hungry)

http://farm8.staticflickr.com/7083/7331996004_b3c7d16782_z.jpg

Lunch is about to happen -- a toasted bagel/cream cheese/homemade gravlax with tomato, onion, capers, fresh dill from the garden.

Last night, with few meats in the freezer to choose from, I made a sausage, chickpea, lentil, spinach, red pepper and tomato sauce casserole. It's AMAZING! I am feeling rather proud of myself. Cumin, curry, garlic, onion powder.. a little cheese very browned on top.. good times.

barely cooking, but ceviche.

Amanda, that salad is beautiful

Any y'all got experience making vichyssoise? I'm reading equal amounts of things saying "use stock!" and "use water, not stock!" and I'm just stumped.

My only experience is that I my attempt to make a potato soup in the vitamix was an absolute disaster, unless I were planning to hang wallpaper with the stuff.

Use stock!

Yeah vicyssoise or any potato based soup would be dreadfully bland with just water, I'm sure.

My dad always made fish stock for vichyssoise

arabian lamb and tomato soup w/ garlic and mint. i'm adding saffron and some cannellini beans, and lamb was way, way too expensive so looks like i subbed a beef brisket flat cuz idk wasn't sure what else might do

Amanda, that salad is beautiful

― horseshoe, Tuesday, June 5, 2012 8:18 PM (2 days ago) Bookmark Flag Post Permalink
otm

I made the blackeyed pea hummus that I mentioned in another thread -- really good! The lemon, garlic, tahini and cumin hit the familiar top notes, but the back end is definitely peas, which I like 1000x more than garbanzos.

recipe?

seconded!

gf has been eating hummus left and right the past few weeks, bet she'd like that

I ate edamame hummus on the weekend, but it didn't really taste much different to chickpea hummus imo...*shrug*

I used frozen peas out of last year's gardening, but canned would be okay. Simmered them for a while until they were just barely done (in Mississippi home-cooking terms -- 20-25 minutes).

Once I got the peas and garlic in the food processor, the rest of the way I just freestyled it:

3 cups of peas, 4 cloves garlic, zest + juice of 2 lemons, a handful of fresh parsley rough-chopped (incl stems), salt + pepper, approx 2 tablespoons of tahini, generous teaspoon of ground cumin (might have been 2 teaspoons in all), a little of the pea-cooking liquid. Started whizzing the food processor, added approx 2-3 tablespoons olive oil, then added more pea-cooking water until it was the consistency I wanted. Adjust S&P as needed.

It turned out a lot fluffier than garbanzo hummus, no chalkiness.

Ugh, peas taste like dirty feet.

Who wants to dip their pita in dirty feet goop???

:-(

I had a craving for beets the other day and thought of LL

wmc I would totally dip my pita in yr hummus :D

NOT A EUPHEMISM
just so we're clear

We're clear!

Anyway if you got too close I'd just light a scented candle.

:P

Heeeeeeeey
Eat beets every day

i made a salad of

pearl couscous
beluga lentils
pickled red onion
green pepper
cumin
chipotle chili powder

with a dressing of

avocado
lime
basil
white vinegar
honey
garlic

served on a bed of baby spinach and avocado slices and oven roasted tomatoes

SO GOOD

oh man that sounds like the best salad

La Lechera, was that a Nate Dogg homage?

you have to ask?

No, but I feel it needed attention and commendation

:)
words to live by

xps it was really tasty! and it was my first time cooking/eating black beluga lentils AND jalapeno pepper!! the original recipe i adapted it from used quinoa instead of couscous and cilantro instead of basil.

that sounds like a mighty tasty salad, i would agree
good job!

I'm so hung over and tired I read "beluga lentils" as "bela lugosis" o_0

ooh justine how was the jpno?