What's cooking? part 4

roasted gigantic cloves of garlic in the toaster oven, home smells great
later will make puff pastry gallette with goat chz and onions? maybe to eat with some apples and fancy bordelaise sausage made by my neighbor, the sausage purveyor.
feelin continental

damn, girl :)

Didn't see just1n3's Greek-style lemon potatoes post until just now, which was weird timing because I was just considering embarking on a recipe I found earlier which looks pretty similar except with added chicken quarters: http://ellysaysopa.com/2006/12/17/i-can-never-think-of-titles-for-my-posts/

(this has been postponed until tomorrow night, though, so if anyone has any advice or suggestions for chicken leg quarters it'd be appreciated, as I'm a bit scared of chicken leg quarters' reputation for turning out either really fatty or really dry...)

no recipes off the top of my head but look for a braise dish, maybe? that'll help them cook evenly

Wow La Lechera that sounds amazing!!

This guy makes the most amazing sausages. I think I've tried them all at this point, and I'm considering asking if he'll let me buy a whole bunch (like 8) at slight discount b/c what will I do for sausages once the farmer's market closes for the winter?!? I'm not really into buying a meat grinder and making my own when he's right there and does such a great job.

Was going to make the most boring curry paste and chicken on Friday, ended up deciding the chicken smelled off and was trying to decide whether to thaw another package of chicken or come up with an alternative. On a whim, threw in canned salmon I'd been meaning to use. It was great!

Salmon curry, now on the list.

there's a beverage being sold @ whole foods for $11 for a 12 oz. bottle. i bought one and loved it but not for the price. it's a cashew drink sweetened w/ agave and has a touch of cinnamon, vanilla extract and some fresh vanilla.
purchased necessary ingredients this morning and whipped up a batch that is completely quaffable and cost ~ 1/5 of the price to make.
sorry this isn't quite cooking but it's food related innit?

Every time I see that cashew drink at WF I just laugh.

i am having a prob with the words "cashew drink"

it's designed to replicate the taste of horchata. it's not that funny, except for the price, which is a sort of joke

Esp since you can get a quart of Rice Dream horchata for $2.99 or make it yrself for buttons

just pretend you're buying a cocktail at an nyc bar

-discovered that the mushrooms I bought last week had mold growing on them. there's fungus on my fungus

Combined mango salsa I made with TJ's soyrizo and crumbled remains of tortilla chips, ate with spoon.

Oh fuck yes, A+ wd fuck w/

I am going to improvise some sort of spinach sauteed w/ butter, garlic, oo, white wine and eat it on top of egg noodles

Today I've been cooking 3 lbs of pork pieces in their own fat with cinnamon, orange, onion, and garlic. I'm going to stuff the pork in poblano peppers and roast them in the oven. Then cover with cheese and tomatillo salsa. With the left over meat, I'll make carnitas tomorrow.

I'll be right over

I've nearly mastered the way I cook pork, soon I really want to cook one of those huge butt roast with bone in.

shut the fuck out of here

lol butt roast

cooked a *delicious* rick bayless chili for dinner tonight, made with some bbq smoked chicken mr veg had prepared for me

ohhh food heaven

those huge butt roast with bone in
maybe i should've read that aloud first.

VegemiteGrrl: our dinners would have made a great double feature tonight!

hell yes

lol jacob

The other day I made "Fresh baby spinach and chickpeas seared with ginger, garlic, and onion in a creamy coconut milk sauce, finished off with a healthy dash of lemon." Put it over rice, added curry powder and shrimps.

Verdict: Needs more citrus, needs WAY more heat, recipe called for garlic and ginger but no "curry" or curry spices at all so I added those too. Basically good but massively underflavored.

Tried to make gingerbread, succeeded in creating a paperweight. Since I have had to go gluten-free I bake less and less. I use to love baking but now it's something I rarely if ever attempt. Not being able to work with real flour is joyless cooking.

Oh, don't say that! Have you tried the Bob's Red Mill GF all-purpose flour?

It's what I have been using....

what are you using for fat, and for liquid?

I had been toying with making this recipe for my inlaws for christmas bc they're all gluten free but it turns out they're also p much everything-free too so :/ but I kind of want to try it anyway bc it seems like it would taste really good http://cookinggfwithanna.blogspot.com/2011/11/time-for-mormors-gingerbread-cake.html

but stevie otm - don't give up! take it as a mystery to be solved like sherlock. crack the code!
maybe it is worth another try, with diff ingredients?

Most kosher-for-passover baked goods are not very awesome, but I have had a truly awesome flourless chocolate cake the uses ground hazelnuts and it was soooooooo good. So yeah, maybe look into some kosher-for-passover recipes?

See also: coconut macaroons!

oh god, in college I had a flourless chocolate cake with whole plums baked into it...the best chocolate cake I've ever had

I still dream about it

Spent days thinking of this, dying to have time to make it and...poop.
http://www.designsponge.com/2012/10/in-the-kitchen-with-yvette-van-bovens-luxurious-gingerbread.html/

I made a very similar sort of thing in the past with apples and raisins that everyone loved, using regular four, so I was excited to try this. I usually use that $7 Namaste Spice Cake mix to make any sort of cake:carrot, apple spice, fruit cake even....but when I have tried anything from scratch, I get heavy, hard or chewy messes that I just throw out. Happened with Christmas cookies last year....terrible! So this year holiday baking will either be done with gluten, store bought gluten-free or skip it altogether and stick to juicing through the holidays.

maybe you just need to seek out actual gluten free recipes to start with, instead of converting? converting from one to the other might be where you're tripping up?

On this last recipe yes but the others were gluten-free recipes.

bummer

I do sympathize, nothing worse than cooking and having it not turn out the way you plan, esp if you don't always have time for baking and whatnot

You understand!

but of course <3

Fusion night -- yellow curry shrimp & grits. Too salty, but the basic idea is a keeper.

shrimp and grits = shrits? grimp?

Shrits sounds like what happens after you eat the curry

do not mock the low country classics, vg

no mocking intended

just childish silliness, I swear

<3

hey tera, have a look at this recipe website: http://www.manifestvegan.com/category/baked-goods/ (it's vegan and also gluten-free, but you could probably sub dairy products for a lot of the vegan stuff)

COOL! I will take a look! I must also say that cooking with electric is not the same as cooking or baking with gas. I love gas stoves!

oh and this woman also does a lot of GF stuff (and vegan): http://www.veganricha.com/p/recipe-index-by-label.html

it's generally indian food, but she has some baking on there as well.