What's cooking? part 4

This basic method -- http://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/ -- has always been my go-to. The fun is in coming up with different dips and sauces. My favorite will always be extremely garlicky mayonnaise, but when I was a guest of M. White, he made a mustard sauce emulsified with walnut oil that was really great.

my parents used to dip the leaves in butter and then scrape something off with their teeth -- when i was a kid this seemed like the most revolting thing on earth, but now it sounds kinda appealing in a "food that takes a long time to eat with your hands" way

that would be a great thread - "foods that appealingly take a long time to eat"

i love those foods!

Yeah, the butter dipping sauce and the scraping is what I want to experience!

I have made a lemon-dijon-butter sauce for leaf dipping that was a+ok. Melt button, squeeze lemon, whisk lemon juice into butter and then whisk in dijon mustard to taste. I use salted butter.

Laurel you may enjoy some roasted garlic in there too? I know you like garlic.

So like a lemon/white wine/butter sauce and a roasted garlic aioli?

Apologies for the mayo.

mayo's up to you
the first one sounds divine, i might add a fragrant green thing of some kind

I have done the butter/scraping thing before. It's... a thing. Kind of a pasttime of diminishing returns

it seems like a super 70s thing to do
let's all sensually eat with our hands and then sit in the conversation pit and smoke a doob

Okay.

yeah pretty much

maybe a little more food would be nice, but that basic formula is a winning one.

I love the ritualistic process of dismantling an artichoke, with the big flavor bomb payoff at the end, eating the heart in 3-4 bites.

Mr veg makes yummy grilled artichokes with a creamy-mustardy-worcestershire dipping sauce

my mom got so tired of my dad insisting it's cool to grill vegetables that she just rolls her eyes and makes her own separately now

Love a steamed artichoke with the leaves dipped in butter and lemon (simple, perfect) scraped off. So decadent! But a lovely friend of mine insisted on making hollindaise for the occasional whole artichoke ritual. Can't go wrong with either. Wish I were there!

Mussels! Using this recipe.

Should find a youtube vid about de-bearding, probs? I have never made any non-shrimp shellfish before.

the pedant in me say: mussels and the like are a bivalve seafood, not "shellfish"
i know, who cares, i LOVE them!
in any event
farmed mussels don't require purging and beard removal is as easy as "if you see some just yank and pull to the side" until it tears off

like people beards

I wish.

They are wild Maine mussels, I believe! I will soak them anyway.

sounds delicious anyway
good luck!

Omg they came out so great! Mussels: even the first time through you can't fuck them up.

Shallots, garlic, thyme, parsley, tomato, celery, white wine, black pepper, saffron. Mussels. Bread. Devour.

yuuum

the first time I ever had a big bowl of mussels I'd ordered them on a whim! We'd had some drinks, I ordered mussels, and it was a little adventure.

gonna embark on matzo ball soup for the first time either this weekend or one weekend soon. coworker brought some in and it was delicious - I need to make it! I'd never had it before.

he's getting the recipe for me :D

kumara, cauli, radish and yukons tossed with fresh mint, cumin seeds, cumin, ground ginger, cinnamon, roasted and topped with sour cream and more fresh mint: pretty good! courtesy of 101 cookbooks.

wow yum

Spinach, mushroom, goat cheese & garlic stuffed chickened breasts for dinner tonight, served with chickpeas sautéed with onions and celery, on raw spinach. And because that wasn't decadent enough, candy cane ice cream! Mmmm.

*whispers* i ordered chinese food

We order about three meals a week because we are the worst

trying out a smoked paprika, granulated garlic & rosemary rub on oven roasted bone-in chicken breasts. plus lemon, oil and a little bit of butter just becuase it's a rainy friday night.

most likely served with some kind of kale/black bean/tomato concoction.

mmmm, smoked paprika, one of the great spices - pretty amazingly versatile innit?

thinking simple broccoli risotto tonight - basic veg. stock based risotto recipe adding brock towards the end with some lemon zest and a splash of juice for tang. and parm for fat/flav

xpost: saw a kinda intriguing recipe for matzo ball soup awhile back that used a parsnip soup instead of chicken stock.

Got some pea shoots at the farmer's market this a.m.; gonna do them up dayo/inorbit style sauteed in garlic and use it as a bed for some rice and a 5 minute egg (?--I don't really know what this is but I seem to recall dayo saying something about it being a korean thing) topped with kim chee!

I am all about soups right now. Made an italian chicken/tomato the other night and planning tom ka gai for tonight. So easy but so warm and filling.

We're doing the paleo thing right now, so yesterday when I got a craving for mayo to have with some cold roast chicken and hard-cooked eggs I made some up. We only had extravirgin olive oil though, and so the mayo has that bitter/burning aftertaste. And I got a blister from whipping it up with a wooden spoon. Disappointment all around.

quincie don't overcook them - they wilt pretty quickly, salt and serve

Yeah, the first time I made mayo with EVOO I was soooooo excited, thinking it would be the best thing ever. I now stick to canola/other neutral oil :(

xpost thanks, dayo. What about your magical egg?

I dont know nothin about magical eggs

hmmmmmmmm

I'm gonna go with 6 minutes and see how that flies

most of the bibambap bowls Ive had have had eggs done sunny side up, runny, so that you can mix the yolk w/ the rice? if thats what u mean

u can also get a raw quail's egg and break it over your just made rice dish and mix it all up w/ the rice

There are many things in my house ATM; quail egg not among them :(

I have been tempted to pick them up at the asian grocer's, tho

man do we even HAVE any Koreans on ILX? I mean c'mon dayo u frontin

?

wait I thought you were Chinese???