What's cooking? part 4

hahah I first read that URL as "the crapping bowl" and thought omg how did the hipster non-potty training technique get mixed up in the cooking thread!

Hah! No, no.. this dough is 100% feces free. Haven't tried to freeze it though, just saw your comment about that.

That looks like something I can attempt! I will make it a project for later in the week and will report back.

if we're talking pizza i want to put a word in for poached eggs as a pizza topping. i only did this once because my family/friends weren't into it, and so maybe it has been built up in my mind over time, but it was good.

there was no tomato sauce on this pizza though, just like arugula and ricotta cheese

i might try that pizza dough though, it looks good and also simple. i bookmarked the page. i haven't cooked very much lately, unfortunately.

Poached eggs, wow! I'm not sure if that would be my thing (though I love poached eggs in general), but I've been doing a tasty one lately with minced garlic as a base with a little tomato sauce on top, spinach, celery (good crunch), chicken & BBQ sauce. I'm not working now so it's a nice substitute for the delivery food we'd usually order in 1-2x a week (RIP General Tao chicken, you never taste as amazing when I make it.)

I made a ton of tzatziki for our BBQ last night and made pork souvlaki to go with it & extra pitas we had. Rolled in a little spinach orzo feta salad and it made for a delicious wrap.

It's been insanely nice for a week now - I grilled a tri tip last Sunday as I've seen them for years out here but never cooked one. Apparently there's a whole prescribed set of dishes you eat with grilled tri tip but I opted for salsa, avocados, beans, and grilled onions.

Right now I am in my yard in shorts and a t shirt after digging up my lawn and pruning trees all day, drinking my Jauques Pepin glass of wine while waiting for the rack of lamb to finish grilling before I throw the asparagus on.

Someone just gave me a BOATLOAD of loverly yellow summer squashes – all I do w/them is sautee or calabacitas. Any tips on switching up my Some Are Squash game?

do you have a grill?

No. It is the one thing I covet most, however!

yeah i'm not a big summer squash guy but they grill well. get yourself a grill pan if a real grill isn't viable!

raw in salad with a nice vinegary dressing is a good thing

Use raw slices with dip instead of chips

been hunting for a light summer soba noodle salad without gloppy peanutty or mido dressing..yaaaay finally found one and it was PERFECT

(i left out the ham)

http://kanakoskitchen.com/2010/07/13/hiyashi-chuka/

*miso

yumm, cold Japanese noodles are on a short list of absolute fave hot weather edibles. I've a nice tsukejuru (cold noodle dipping sauce) recipe if you ever are of a mind....
just made "new fake cheese sauce" justin3 mentioned upthread. altered a little on account of not finding a exact recipe anywhere. blended: two roasted yellow peppers, 1/3 cup raw cashews, and added tsp Dijon, pinch turmeric, 2 T tahini, 1/2 cup nutritional yeast; and 1/4-1/2 cup soy milk to make more blendable. tastes awesome.

would love a good tsukejuru recipe

Me too! Also tips on what kind of noodle to use.

yes plz plz share the recipe, outdoor miner!

I think usually soba noodles are used for cold noodle salads? I use soba noodles.

i think you pretty much got it, ODM! this is the recipe i use:

1 cup raw cashews, soaked a few hours or overnight
7 ounces of prepared roasted red peppers
1/2 cup nutritional yeast
2 TB raw tahini
1/2 tsp salt
1/2 cup unsweetened soy milk, plus a bit more if needed to thin it out to a sauce-like consistency

(i don't use the tahini)

OK dumb question about cold noodles--do you shock the noodles in cold water immediately after cooking and then sauce them, or do you sauce warm and then chill in fridge, or???

shock in cold water, then sauce.

I shock, drain, and sauce.

I generally go for soba but a nice udon is a lovely noodle, too. I live right near Japantown so noodle options are a-plenty. and def. shock the noodle after boiling. both noodle and sauce are served room temp. for the uninitiated, to the tsukejuru, when it's go-time, people often add wasabi, grated daikon and maybe sliced green onion. and when eating the noodle is dunked into the sauce. tsukejuru is never poured over, in trad Japanese dining.
anyhow in japantown they sell these nice instant dashi products in teabag form. dashi from scratch is simple: soak 1 oz kombu in qt cold water overnight. remove kombu, bring to boil. add 1/4cup cold water and 1 oz bonito flakes (ya don't wanna overcook bonito it'll get narsty). bring to boil and remove from heat at once. allow flakes to settle 30-60 seconds and strain. I've worked in Japanese places that use these dashi in teabag things. they're a fine product and graet timesaver.
tsukejuru (cold noodle dipping sauce)(got this recipe out of a japantown library cookbook years ago. don't recall which one):
2 1/2 cups dashi
3 oz Japanese soy sauce
4 T mirin (I like to use a dry sherry since most mirin sold here has corn syrup added)
1 tsp sugar
1 oz bonito flakes
bring just to boil. stir in flakes off heat. strain after 10 seconds. cool to room temp.

xpost to just1n3:
thx for your ratios and details! I only thought of throwing in a little tahini on account of the fact that I didn't want to open another bag of cashews but did want some more umami/nutiness

oh, and i use yellow peppers, not red

that part I remembered from your OP on this subject. given my lust for things hot'n'spicy next time I make this ima def employ a roasted habanero or 3

Can anyone recommend a good resource for learning the cooking times of diff veggies? I've googled but can't find anything decent. I just want to be able to get a feel for what order to add things to the pan when I'm sauteeing a bunch of diff shit

Dunno if I've seen it written down anywhere, it doesn't take that much trial and error to work it out though ime.

I am thinking, in order: onion + garlic > mushrooms + broccoli > zucchini > tomatillo

how are you using the tomatillo

I'm sauteeing chorizo and then removing it and using the fat to make a veg stir fry, then re-adding the 'rizo, then keeping it to make breakfast burritos with throughout the week

not even gonna drain the chorizo on paper towels either #yolo

iirc tomatillo takes a real long time in a saute pan.

damnit, yr prob right bcz it is still v citrusy. I keep thinking it's basically like a ripe tomato (it's not)

one thing you can do is broil it for a few mins to soften it up

Broccoli probably going to take longer than mushrooms unless you parboil/steam it a bit first.

Broil the tomatillos otm, otherwise they'll be flavorless/raw. You can also pan roast on the stove for a few min each side.

fuck i did this whole thing wrong you guys

ain't no wrong, honeychild. there's only practice :)

I always find I need to do onions for way longer than garlic (before the garlic starts to burn) but apparently no recipe agrees with me and they all tend to add them at the same time

My friend just emailed my faaaaavorite salad dressing recipe and how she wrote it is a treat:

1/4 cup juice of oranges
1/4 of the mustard that is from Dijon
3 tablespoons of the vinegar that comes from fermenting apples into cider
2 tablespoons of the sugar that has NOT been turned the color of a ghost
1 teaspoon the grated rind of an traffic cone-colored citrus fruit
1/2 cup of the oil that comes from juicing a Mediterranean tree fruit
Some of that shit that scares away vampires (to taste)
Some saline mineral rock and some ground black spicy stuff (also to taste)

Shake all ingredients in a small jar or whisk in a small bowl.

Voila! You have salad dressing.

If you combine some grape tomatoes w/some cut up radishes and french cucumbers & that dressing, it is one bomb-ass salad.

i want that

i have a similar recipe! but with rice vinegar instead. it's really nice with spinach/avocado/carrot/spring onions. and roasted potatoes.

In a departure from the ordinary, tonight I am making a pizza from scratch for the first time in maybe a couple of decades. For those who are curious, it shall have no pineapple on it. It will have some cilantro, but not much. It will also have olives, onions, mushrooms, red bell pepper, artichoke hearts and chopped green garlic.

It will have some cilantro

WHAT THE FUCK
WHY WOULD YOU DO THAT

DUMPLINGS!! FoetusPork and chive, using composite recipes for maximum flavour. Displayed utmost restraint by not posting all about it on fb, but basically they were the essence of China. Instead of folding and crimping as I usually would, I made pouches, which held their shape surprisingly well. I made enough for two dinners in a row, and I'm going to freeze the rest.