What's cooking? part 4

this guy at my fm has 3 squashes for $5 so i've been eating a billion squashes

when making miso soup, it's important to get the temperature of the water right: simmering but not boiling

*takes notes*

ty

no way, that would cost 1,666,666,666 dollars and 67 cents xp

tbh I learned everything about miso from here: http://justhungry.com/japanese-basics-miso-and-miso-soup

My butternut soup turned out too sweet for my liking, and I only added a pinch of sugar. It wasn't bad, but I was hoping for something more savory. It did taste very autumn though.

Tera liked it but I thought it tasted like a great filler for a pie.

http://food52.com/recipes/15584_northern_spys_kale_salad

making falafel at home would be exciting for me, he have to drive to Houston (two hours) for good falafel!

I made sea trout the other night for the first time and man it is delicious. I just baked it at like 425 spread with butter than I mixed with fresh herbs and a little bit of white wine vinegar.

I would never put sugar in a pumpkin soup - onions and curry spices is a better bet.

depends how starchy your squash is, if the squash isn't starchy enough it doesn't matter how much sugar you add or don't add

but yeah pumpkin is already mostly sugar

Hence why it (and sweet potato and carrots) come out soooo good when roasted.

miso soup turned out wonderfully! soba noodles, greens & chicken hell yeah!

thx for the tip about simmering, dayo!

zucchini and chickpea flour pancakes - finally success! I think I will try making socca again, too.

I noticed the chickpea flour in my cupboard the other day and it triggered a strong urge for socca.

Yo I got a ton of that shit in my cupboard and need to know what to do w it

miso soup turned out wonderfully! soba noodles, greens & chicken hell yeah!

thx for the tip about simmering, dayo!

That sounds so balicious

I got the recipe off the Williams Sonoma site, when I was looking at the butternut squash soup that Late Great linked upthread.

Stevie, I found this interesting link:
http://www.thefarinataproject.com/

It's not really recipes, but I think some of the ideas are good...
and I think I need to get a bigger bag of besan from the Indian grocery now!

tofu question

would like to do miso soup again, and maybe add some silken tofu. should I just add it like, a minute or two before the end of cooking, so it heats through? or does it need longer than that?

Slices of king oyster mushrooms coated in besan and thyme and pan fried in peanut oil xp to steve

Ehh I would dry-fry some firm tofu separately with soy sauce and then add at the end

My daughter decided she wanted to get in the kitchen and do something elaborate today, so she's making pierogies! Some sauerkraut + onion, some potato + cheese. Looking forward to this.

Holy crow, your daughter is the most culinarily adventurous young person I have ever heard of!

I think it's really cool.

xpost - She is! I'm super proud of her -- no false modesty, she got it from me. She reached a comfort level of being willing to try foods with unexpected flavors or textures about 15 years ahead of when I did.

Those were good pierogies, btw.

I meant culinary as in her cooking skills, but obviously with her eating too! Says something about her cool upbringing imo.

yeah I mean I was in awe of curd explorations - now pierogies? damn, dude.

Spouse brought home a head of broccoli the size of his head, which is no small head indeed. I am OK with broccoli but don't love it to pieces or anything; suggestions on what to do with it? Thinking I can do some sort of asian-inspired slaw with the stalk; what about the crown? Ideas, please!

I mean I could be like my mother and just boil shit out of it and put some butter on it, but alas, this does not really appeal.

Roast, for the love of green things!

cut it up small, toss it with olive oil, sprinkle chopped garlic and sea salt over it, roast it.

oh yeah, I think that deserves a high five

Toss florets with oo, salt, pepper, spread on baking sheet/parchment and into the oven at 425 for...until the exposed little edge bits get almost blackened/dried-looking. Throw grated parm over top when you take them out of the oven. Eat the whole tray.

Only thing I ever do with broccoli is stir-fry it on a high heat with lots of sliced garlic. Then maybe add a sauce at the end to soften it.

pickle the stems

I love it just blanched in salty water, just a bit of butter on it, with a bowl of plain rice.

I wonder how many vegetables have unfairly deserved reputations in American culture because people simply didn't know how to prepare them right - broccoli, brussels sprouts

whoa whoa whoa I once roasted broc and it came out with such an uber-concentrated cruciferous taste--IN A BAD WAY--that I could not eat it!!! Stir-fry more of a plan, also what kind of saucy stuff/fancy seasoning can I employ?

For the record I am totally down with krispy kale and all manner of brussels and other cabbagey things; not sure why the roasted broc was such a fail.

KILL IT WITH FIRE imo

I don't know, quince, I could eat crunchy broccoli all day.

Oooooh totally going pickle the stems per kinder's link!!! I have some good sherry vinegar hanging around.

ever been to maoz? love their oily broccoli

Third the idea to roast it with garlic and parm (add lemon too)

Ime overly-cruciferous tasting means it was probably old brocc

this is what I tend to do with stir-frying brocc:; http://www.bbcgoodfood.com/recipes/1399/broccoli-lemon-chicken-with-cashews

ooh pickling looks good