What's cooking? part 4

i've finally been getting in some solid use of the little gas grill i bought last year and it's been great. tonight i grilled up some sweet onion, asparagus, zucchini, and red pepper and served it over fresh whole wheat pasta from my local fresh pasta purveyor.

What are you guys doing with all the leftover curdmaking egg whites>?
xp

I think she uses whole eggs! I'll check --

Yep, whole eggs.

oh heck

The sour cherry curd is really amazing. I got a bottle of Slovenian sour cherry syrup on my last trip to Atlanta but wasn't using it very fast, so she said "I'm'a curd some of that stuff." She's also got her eye on a can of lychees that's been in the pantry for a year.

cherry curd on vanilla ice cream OHHHH SHIIIIIIT THAT'S GOOOOOOD

I am jealous of your multiflavored curd bounty!

canned lychees are delicious on their own right, tho

I would like some of this curd & ice cream please.

Curd bounty for everyone! Apparently it's easier than easy -- Sarah just handed me her recipe.

LIME CURD
1 cup sugar
1/4 cup butter
3/4 cup lime juice
1 Tbsp lime zest
2 eggs, beaten smoth

- Sugar, butter, lime juice & zest in double boiler -- stir until butter melts.
- Temper eggs with a bit of the hot lime mix
- Whisk eggs into the rest of the lime mix and cook slowly until it coats the back of the spoon, 20-25 minutes. She said the key is SLOWLY, or it will be grainy.
- It'll thicken as it cools. Her earliest attempts were a little loose, but the cherry is perfect. I can hold the jar sideways and it doesn't move at all.
- If it's not a very tart fruit juice, you can add some citric acid at the beginning for some extra bite.

canned lychees are delicious on their own right, tho

This is true, but I just imagined a spoonful of lychee curd over a warm slice of sour cream pound cake and had a bit of a ~moment~.

See my sister's recipe for lemon curd has like six or eight eggs, yolks only!

Mum used to make jars and jars of curd with lemons off our tree --- sooooo good on toast!

xpost -- dang! Does that make a huge amount?

Man, I don't even know. I should call her. She sent me a text today about how Kevin Spacey in American Beauty is her new inspiration and she's gonna get a fast food job so I think she needs a cherry call about stupid cooking shit.

cheery not cherry

^cherry curd in the brain

*on
:(

Curd making is easy and fun! Think I use a yolk-only recipe. Make crispy, chewy meringue with the whites and you p much have lemon meringue pie. You're welcome

lemon curd is happening at my house, my house :D

Arroz con pollo

meal ideas time - we have some porkchops in the freezer that came from a local butcher, locally grown organic pig etc. etc. etc.

good ideas on how to cook it so as to bring out the local, wild flavor of it?

I jumped on the shakshuka bandwagon tonight after all the talk on this thread. Nom!

It kind of reminds me of this: http://www.napastyle.com/recipe/recipe.jsp?productId=2445&parentCategoryId=614&categoryId=702&subCategoryId=720

But way faster!

I made shashuka for brunch for my friends yesterday & it was a BIG hit! Thanks ILX!

I am elated to have started a shakshouka trend

In a shakshouka homage, I have just baked an egg atop a slice of leftover puttanesca pizza.

I will try to spell it right from now on. Thanks Stevie!

I don't even know if there IS a right way and I'm pretty sure the way I spell it isn't even the most-correct one.

GUYS GUYS I got garlic scapes today @ farmers market!! I'm going to put them in some summer pasta; should i cut them into like 1/2-inch chunks or slice them real small or what?

It's this btw:

6 oz. conchiglie or medium pasta shells (2 cups)
3 Tbs. olive oil
2 cloves garlic, minced (2 tsp,)
1 small yellow squash, cut into 3/4-inch pieces ( 8 oz.)
8 oz. asparagus, trimmed and cut into 1-inch pieces (1 1/2 cups)
1 Italian frying pepper or 1 small yellow bell pepper, cut into 1-inch pieces (1 cup) 4 oz. green beans, halved (1 cup}
2 cups cherry tomatoes, halved
1 small fennel bulb, grated, plus 1 Tbs. chopped fennel fronds
2 Tbs. Iemonjuice
1 Tbs. choppedfresh mint

1 .Cook conchiglie according to package directions.

2 .Meanwhile, heat oil in large skillet over medium-high heat. Add garlic, and cook 30 seconds. Add squash, asparagus, frying pepper, and green beans; saute 5 minutes, or until crisp-tender.

3 . Drain conchiglie, and transferto large bowl. Add sautéed vegetables, tomatoes, grated fennel, fennel fronds,
lemon juice, and mint; toss to combine. Season with salt and pepper, ifdesired.

except no fennel bcz fennel is GROSS

fennel is not gross
i like it a lot

My dear, I think you are a tiny bit wrong there about fennel! I personally like my scapes longish, like 1-2".

xposties to Steve there, LL is not wrong at all

no joke but garlic scapes are a top 5 all time vegetable, I wish they were popular in the US!

http://farm6.staticflickr.com/5091/5521509159_edeb1377f4_z.jpg

http://i.imgur.com/CYbLz.jpg

ohhhhhh, I want that

what are your other top 4 vegetables dayo?

broccoli would be another one

think I'd have to do it by color - otherwise probably 3 or 4 would just be alliums

I adore fennel

Wait, are garlic scapes the same as ramps or something else?

I hate fennel. I hate all things of the aniseed and licorice clan. They can get to their tarry, mucky fuck.

i loooooove fennel!

i made some soba noodles with dry-fried tofu and edamame and did a good job inventing peanut sauce for it

ohhhhhh, I want that

― Biff Wellington (WmC), Sunday, 24 June 2012 21:19 (2 hours ago) Permalink

mmm soba noodles are delish.

yeah i have this huge package i bought a while ago so i should try to eat that more! for my own benefit i gotta write down how i did that: 2 cloves of garlic, big jalapeño, and a chunk of ginger, and a big handful of peanuts in the food processor until i basically made peanut butter. heated that in some oil to tone down the raw garlic and added water to thin it out. added soy sauce, rice vinegar, and brown sugar, then lime juice after i got the right consistency with more water. the peanut was just the right grittiness. i hate smooth peanut butter.

i've been eating the weirdest meals the last few days while my person i cook for is out of town. tonight for dinner i am having dinosaur kale and beet greens with soy/sesame marinated grilled mushrooms and maybe a few pieces of this superdelicious tofu concoction that i will dilute/stretch tomorrow with more tofu. tonight i am stretching with mushrooms. it's gonna be kinda weird but to my liking probably?

i've still never done anything with beet greens. i get intimidated buying them & just buy the picked beets instead, because otherwise i feel like i'd be taking home my own weight in long storks that would wilt before i did anything with them. in smaller-scale beet news i've been including it, grated, w/red onion, whenever i make rice or grains, recently, which is pretty great & sharp & cool & colourful.

I made raisin bread yesterday! Basically took a plain white bread mix, and added some hot cross bun style ingredients. Came out rather nice. Makes delish toast.

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc6/s720x720/179947_10150856610967757_533719155_n.jpg

OMG that looks amazing, Trayce!

What an attractive loaf of bread.
I had a salad of cukes, radishes and lil heirloom tomatoes.
I also made nachos.

Fennel tastes like licorice/anise/etc and i haaaaate that flavor a lot

Stevie gets it <3