What's cooking? part 4

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ham poached in coca-cola, roasties, chestnut stuffing &c.

wow

that's some livin'

it was fake TRUE christmas for us before we separate for family biz later in the week & it was my first attempt at trad-style christmas cooking w/ all the trimmings so i was relieved not to mess anything up. cola ham is recommended. i have enough left overs to last until real secondary christmas.

yum! i def would like to try it

making an apple spice cake for my mother in law with her special diet-approved cookbook. not much liquid (applesauce & maple) for 2 1/2 cups of flour plus sugar. talk about dense!
this thing was like a brick going into the oven. i fear pending disaster :/

re that jamie oliver lamb recipe:

the cook time for a 2kg/4.4lb piece is 400F/1.25-1.50
my leg is 1.65kg/3.6lbs

i want it just done, not too much pink - i got a meat thermometer, so what internal temp should i be aiming for?

150 - 155 is medium-well. Bear in mind it'll go up about 5 more degrees once you take it out & rest it.

thanks, vg!

no worries!

Medium for lamb is between 150-160 deg F. The internal temp will rise at least 5 degrees once you've taken the roast out and let it rest. So aim for 145 deg F.

Here's a temp chart: http://southernfood.about.com/library/info/blroast.htm

or, what VG said :)

apple spice cake is...cooked.

had to whack the bottom of the pan with a rolling pin to get it out, lol.

tasted some of the remnants. :/
god it's dense. between the oat flour & rye flour it tastes like christmas horse food, lol. so I'm making another sweet potato apple gratin as a backup. worst case the dogs get it, lol.

lol @ christmas horse food

took on this tonight: http://www.cookstr.com/recipes/zuni-roast-chicken-with-bread-salad

involved but basically foolproof--i got a beautiful roast chicken out of this.

yuuuum! i love that dish so much

zuni is one of my fave cookbooks

made grilled cheese sandwiches with italian bread dipped in egg for breakfast

almost great except the cheese didnt melt! bread was too fat i think.

microwaves are good bandaids in a pinch :/

Yum, veg!

That looked super tasty, destroyer! Prep seemed easy but yeah the whole roasting thing seemed involved.

Pork and artichoke stew for lunch: leftover slow-roasted pork shoulder, garlic, all kinds of italian herbs and spices, tomato paste, fire-roasted diced tomatoes, a large amount of quartered artichoke hearts.

gotta love those tomatoes! they'll do anything you tell them to do.

Muir Glen forevah! I have 3 dozen cans in the basement.

omg seriously? i wish i had space for that

I have a set of cleaning stuff shelves and a set of pantry shelves down there - it's a wonderful luxury to have this much space, for sure.

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- added christmas smoked salmon to my leftover pasta carbonara lunch
- feeling p fancy tbh

xpost holy shit JEALOUS

When we were living tetris-style in a 700 sq. ft. loft, I squeezed those 2 shelves into the bathroom and had a shorter one out in the kitchen. I use a 6' tall square one as a pan rack still.

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what a gorgeous kitchen

It was the absolute best thing about that place. Here's the whole set: http://www.flickr.com/photos/illiterati/sets/72157602064290691/

So noisy! (2 doors down from a tavern that did live music every night with their door into the alley open - where our one window was) Dark and crammed with all our crap :) But I dearly loved that kitchen.

yeah seriously! it's awesome.

i hate our kitchen. I knew I would when we bought the house :/

The tool chests are hilarious!

My friends are finally having their '50s-vintage kitchen remodeled. Going to be pricey, but considering they're gutting the entire room and replacing everything, it should be worth it.

I would so do an industrial garage themed kitchen again, all that diamond plate and maple - some day!

I pan-cooked 3 chicken breasts and now I have to wash my entire kitchen. Having no vent or hood or anything is a giant pain in the ass and everything in my kitchen is now covered with aerosolized grease, including the tile floor which is now a skating rink.

Ugh, I know that feeling - when I tried to deep fry some shrimp it destroyed the entire kitchen. We have a stainless splatter screen for skillet frying that sort of works, but no help for deep frying.

Marinated boneless skinless chicken thighs for 30 minutes in a can of coconut milk mixed with a great big spoonful of tamarind paste. Shook off some of the extra marinade and wrapped each thigh in a slice of bacon. Baked uncovered at 350 F for about an hour. Fabulously good. Sour/sweet/creamy/salty/smoky. Served with broccoli nuked in ghee.

i'll just pretend the broccoli didnt happen. holy crap that sound so good

Fixing up today's traditional prosperity dinner - no butter in the house and am using the bacon grease to make the cabbage, so made the cornbread up with ghee instead. Smells absolutely incredible!

i made velveeta queso for nachos for lunch. p sure I'm going to hell

Nothing wrong with that in my book - melts nice and smooth, good salty flavor, mix in a bunch of chopped jalapenos and tomatoes and you're good to go.

rotels + velveeta god it's so good

I ran out of sorrel/jamaica a while ago and I didn't realize how much I'd missed it until today when I re-upped with a package of nice big whole flowers that look like little aliens in my tea. It's not really "cooking" per se but it is enjoyment of food.

my friends make pho from scratch every new year's day. since I hosted the NYE party they usually host, I get to join them in the pho-eating this year

heading over there shortly!

I would trade in the prosperity dinner for from-scratch pho...maybe.

But not this year! Peas, cabbage and cornbread have been eaten, with sweet Italian sausages grilled out back in a 45-degree pissing rain.

This cornbread made with ghee is possibly the best thing ever.

Soup: I'm just in it for the barley.

Argh. Making a classic awld zucchini and carrot slice (a kind of frittata I guess) but I forgot to put milk in with the egg and cheese. Its gonna be... very omlettey, I guess? Urgh Oh well.

I am going to try massaman curry tonight, I think! There are so many different recipes! Help!

I want to do more things with beets but I need ideas. I roasted a bunch if golden beets this week, just ate them with greens and balsamic, was just kinda :/