What's cooking? part 4

It is so hot that I think I have lost my mind a bit. Went into the "big city" today and came home with a random assortment of things, including 1) ground dried shrimp, 2) za'tar, and 3) ponzu sauce.

How do I shot these things (not in the same recipe)?

is cooks illustrated online memebership worth it? (keeping in mind that i only cook vegan)

I never thought so and I only occasionally and unintentionally cook vegan. I looked up recipes for other ppl more than myself iirc.

yeah i was wondering if a lot of it might be focused on meat cooking techniques and a lot of dairy-based stuff.

I've used it mostly for equipment reviews and always forget that I have it. I'd say probably not worth it for vegan recipes.

toooooootally gonna make this green fritatta/Persian herb quiche/kookoo sabzi
i was trying to remember what it reminded me of, and i figured it out -- sometimes when i order dal palak there's so much left over that I have to make a quiche out of it, and of course it's totally green.
serve with ham for good time family yuks!

http://familyspice.com/recipes/recipe/?recipe_id=140

http://familyspice.com/database/photos/recipe/kookooyeh_sabzi2.jpg

rad!

the crockpot tenderloin I made last weekend turned out okay, but I think my conclusion is that only people who haven't had grilled or oven-baked tenderloin would ever rave about tenderloin cooked in a crockpot

VG I meant to ask if it was pork or beef tenderloin? I could imagine crockpot not being the kindest means of cooking either.

pork tenderloin

I've been making a lot of fritatta type things lately, usually with arugula and shallots and garlic, but those up there have inspired me to up my herb game by a significant amount

fri-ta-ta-ta ta ta ta-ta-ta-ta; breakfast so good I say "blah blah blah"

<3

rhyme so good i say
ha ha ha!

Do not want shaved chocha near my frittata

anybody got a Mulligatawny recipe they love?
have one to go from but would check another if it came recommended. gonna do up a vegetarian version for Sis and niece tomorrow....

Baking those almond flour rosemary crackers again, with a little more salt and rolled thinner. And with a big grind of pepper mixed in.

Gotta bring a salad to a thing. Not gonna enjoy the thing, so might as well enjoy the salad. Trying spinach-strawberry-pecan. Don't have strawberry vinegar - should I sub balsamic or white wine with added honey?

I'll bet either one would be delicious, the balsamic richer and the wine+honey lighter.

It's a mystery main course, so not sure what it's going to be eaten with. I think I'll go for the balsamic in case I dollop to much honey in and make it sweet and yucky.

The CSA keeps drowning us in bok choy, so tonight I improvised a pair of curries. One had spring onion and pink shrimp in tikka masala spices w/ coconut milk. One had bok choy & turnips in a thai red curry paste w/ coconut milk. White basmati rice to go with. Not sure if I'd do it the same way again, but it was plenty good enough.

I'm so desperate to get past current work deadlines because I really want to try my hand at pizza. I have a new gas grill that gets so hot I can barely get near it, and it occurred to me that it will be a perfect pizza oven. If it works out, I'm going to be seriously tempted to run a natural gas line to the back deck and convert the grill so I don't have to go chase down propane canisters at inopportune times, or run out of gas in the middle of cooking something.

i made a marinade for drumsticks w/ chipotles and adobo, lime juice, garlic, and a big handful of cilantro. i don't have a grill though. i think it burnt too much in the frying pan. smells ok though.

We're inundated with cucumbers! Two batches of fridge pickles, two batches of tzaziki, a batch of cucumber/onion salad, a few large green salads for dinner, and we still have a counter full of them. My wife found a recipe for cucumber-lime agua fresca, and that turned out to be really tasty. I wonder how it would work as a mixer, and which base liquor would work best.

giiiiiiiiiiiiin
i love cucumber with floral things and gin + lime is always a winner

I've been gin-averse since not knowing how much was too much the first time I got drunk, but yeah, might have to try that.

That was probably a long time ago! Gin tastes great now, I promise.

i wonder if "talk about your worst experience drinking gin" would be a fun thread

I've got a doozy.

I was 19... Friday night in a college town... $10 cover and all you can drink... I'd been on the road all day and hadn't eaten... nuff said.

Drank a whole bottle of Gordon's on my 21st birthday, partied like a (sloppy) rockstar.... spent most of the next morning hugging porcelain & holding on for dear life

Gin and I are still bros though. I can't stay mad at gin

Ooh I recently made some basil & cucumber infused gin.
IT WAS AWESOME.

Somehow gin is one drink I've never had a bad experience with.

Yeah, me neither. Gin is my friend.

Same here. Tequila, though? Well, we're not seeing each other any more.

Gin and I fell out way back but now we cool
Sloe gin, I could never be mad at

i made some slow roasted tomatoes. any ideas for what to do with them? like, sauce ideas? i was thinking about making some sort of vinaigrette.

Just made the kookoo sabzi, without the saffron because I didn't have any. Love it - can't wait to try it cold for lunch tomorrow.

recipe? coincidentally was just investigating this dish 'cuz it's on the menu @ work on Saturday. the recipe I was looking at online yesterday called for fenugreek leaves which i'm not able to get....

It's from LL upthread:

toooooootally gonna make this green fritatta/Persian herb quiche/kookoo sabzi
i was trying to remember what it reminded me of, and i figured it out -- sometimes when i order dal palak there's so much left over that I have to make a quiche out of it, and of course it's totally green. serve with ham for good time family yuks!

http://familyspice.com/recipes/recipe/?recipe_id=140

thx! my search proved fruitless

oil that dish v well. it took me a very long time to get all the egg off.

we have dishwashers! kidding. i'm not the chef or person that will prepare it but will pass along that tidbit and i'm really looking forward to tasting this. even bringing my own personal fenugreek supply to work to help make it be what it should. also, I've found butter to be a better lube when cooking at home to assist in non-stickness. anyone else ever notice this?

Got my first good homegrown tomatoes of the summer from a couple of my mother's friends, who always have a big garden. We'd already made a tomatoes-for-peanut brittle deal during the winter, so now I just need a sunny day to gin up some brittle. I had three tomato sandwiches for lunch.

I want to make some homemade DUMPLINGS!. Can you help me think of ideas? I want to do a mexican style chorizo-based one, maybe chorizo and leek? Chorizo and _____? Also maybe beef and potato masaman curry, or some sort of curry one?

you could just use a samosa filling recipe -- that's what i did when i was going through my "make my own hot pockets" phase (dough surrounding savory fillings of various types)

You could try pork or beef chili or ground pork in a spicy mole. Just reduce the sauce so the filling will be more robust. If you finely dice the chorizo, you could also add some chopped, steamed kale and mashed butter/cannellini beans/chickpeas. Mix with fried, finely diced onions or shallots, add chicken stock and reduce. It would basically be the classic stew combo in dumpling form. Chorizo would also go well with something like artichoke hearts, to which you could also add chopped parsley or fennel.

what are all yr favourite summer salads?