What's cooking? part 4

Thaaaat sounds goood. It just made me resolve to get serious about risotto this fall, so that I too can eat garlic/white wine/lemon/parmesan things.

I have two not-terribly large globe eggplants, which are something of a novelty down here--would love that recipe, Jaq!

I also scored some mushrooms, which I am very much looking forward to in a white wine sauce with thyme over pasta.

Gonna stuff and roast a chicken today, which I have not done for aaaaages. Roasting will take place on the grill, hopefully, as it is still too hot for me to consider turning the oven on.

risotto is one of my favourites! esp lemon risotto with grilled salmon.

Here it is, quincie, from Bitten: http://dinersjournal.blogs.nytimes.com/2008/05/30/recipe-of-the-day-cold-eggplant-salad-with-sesame-dressing/?_r=0

That looks so easy! Going to try it today. I had no idea about boiling eggplants rather than frying them in oil.

xpost to you, Ljubljana: said you have a nuker @ work so you could just take some raw broccoli or cauli florets and toss 'em in the micro and you'll have cooked veg in a minute. sry if i'm being Captain Obvious

been making kale salads almost every day lately never repeating the same ingredients ('cept for a member of the kale family). slivered dino kale, mango, hazelnut with a honey/lemon vinaigrette was my fave lately (prep entailed massaging kale with kosher salt and a little lemon juice before dressing. I think it made them really nice and tender).

interesting. i'll give that a try to tenderize the kale a lil bit.

i always do that and it really helps! i let it sit with lemon + oo there while i make whatever else i'm making and by the time everything is ready, the kale is ~tenderized~

I never thought I would say this, but I have kale envy :(

i have been making this http://www.sproutedkitchen.com/home/2013/8/13/shredded-kale-salad-with-tomatoes-olives-feta.html
and i have eaten this 1,000 times http://www.10thkitchen.com/2011/11/raw-kale-salad-with-lemon-and-pecorino/
i always have curly kale though because it's cheap at farmers' market

xp yes, I sometimes do take in raw broccoli/cauli and nuke it, but it was just too boring, so I stopped doing it.

ok got a raw collard salad marinating in oil and acv, thanks yall

got a huge pile of free apples from a local orchard & decided to make a pie

why did I use the cooks illustrated pastry recipe. whyyyy
i forgot that it drove me insane last time, curse my bad memory. it's soooooo stupidly soft & weird that it's almost unworkable, even with repeated spells in the fridge

but the pie is in the oven now so :D

What's so bad about the recipe? I use a basic BH&G pie crust recipe and apart from certain temperature considerations I don't fuss about it too much.

it has tons of shortening as well as butter and is v v moist, so once it comes out of the fridge & comes to temperature it's ridic soft to roll & work with, i am used to traditional firmer dough i guess

Huh. Yeah mine is drier too I guess.

i bought the cook's illustrated baking book 10 years ago, and i just seem to reach for it out of habit - i should just store it out of the kitchen so i dont use it

like the look of that sproutedktichen kale salad. sometimes have trouble finding decent tomatoes and i think beets (shredded raw or roasted) would also go well with the feta/mint and that dressing.
xpost

Made a big salad of roast baby beets/chickeas/goats cheese for a BBQ on the weekend. Forgot I'd eaten a buttload of beetroot. Freaked out when I peed pink this morning, haha.

made the momofuku bo ssam for a friends birthday, it was amazing. and super easy! recommended.

i need to try that

I am smoking a 10 lb. pork shoulder. I smell pretty hickoryish right now.

Mmmmmmmmm. I'm doing a 7 lb shoulder in the slow cooker - chipotle rubbed and bacon wrapped.

It's also ghee day - 4.5 lbs of Kerrygold baking into caramelly deliciousness in the oven. Later I'm experimenting with a grain-free dough. I made up the basic recipe last week and it makes nice rolls and flat breads. Today I want to see what happens if I add yeast.

That reminds me I still have to make that no-knead bread!

I have still not recovered from the birthday cake-baking experience, so no baking for me for a good long while. I'm trying out the Rio's Spicy Chicken Wings from the NYT a couple of weeks ago. S is making homemade potato chips and mangoritas. Except that he brought home what he thought was a HUGE mango and I'm like dude, that is a papaya. So I guess papayaritas!

This guy also thought rambutans were lychees. Clearly the man needs a fruit tutorial.

haha

Spent the morning baking cheese crackers for a partee!

Thanksgiving weekend here. Housemates are making turkey, mystery sides and pumpkin pie. Guests are bringing additional desserts. I'm doing beets with walnuts and brandied prunes, and green beens/shallots/orange zest. The recipe calls for ginger too, but that sounds like a bit much to me - might prefer it with just the orange.

That reminds me I still have to make that no-knead bread!

― Stevie D(eux), Saturday, October 12, 2013 11:01 AM

Is this the 18-hour rest method? I've been doing that for many months now, Very easy, and good results.

I just have to time it w/ a full time work schedule; I don't think I really have any blocks of free time 18 hours apart

I got impatient with the pork shoulder and messed it up. Pulled it at 9 p.m. after 12 hours but the internal temp was only 173, so it didn't fall apart like it shoulda coulda woulda if I'd gotten it to 195-200. I pulled the bone out and put it all in the crock pot, and am giving it a long slow cook today to get the meat up to the falling-apart temp. It will probably turn out a bit mushy, but the flavor is good and it got a good deep smoke penetration yesterday.

I need to revise my smoke schedule so that briskets and shoulders finish overnight and are ready in the morning, instead of trying to push it to be ready in the evening. My bedtime's too early.

Yeah my slow cooker only goes for 12 hours so I start it at night then restart it when it times out the next morning. I have dreams all night influenced by the delicious scent of pork.

I wish I could leave it out overnight in a smoker, but that would be too much temptation for this neighborhood.

I just have to time it w/ a full time work schedule; I don't think I really have any blocks of free time 18 hours apart

this! i have never made this bread because it requires too much planning and with all the other planning required of me (including work, grocery shopping, etc) i just can't handle another thing and would rather just buy a loaf of bread and be done with it. then again, if i can't make something regularly, i usually don't make it at all.

Making the momofuku bo ssam today, I'll see how it goes. Forgot to brine before I went to bed so I was salting/sugaring my pork shoulder at 4:45 this morning after I woke up to pee.

making braised kale & poached eggs on toast for late breakfast then this afternoon i'll set up slow cooker chicken & gravy for dinner

Gonna make kitfo-inspired burgers with berebere (sp?) tonight.

as long as it's not beri-beri :)

berbere?
that sounds deliiiiiiicious

I think the other U&K kifo flavorings are butter (maybe I'll melt some butter and season it with the berebere?) and that crumbly cheese, for which I think I will sub queso fresco. Now if only I could create an injera-inspired hamburger bun! Actually, I think I will put it on sourdough, so it will have a bit of that sourness.

I was salting/sugaring my pork shoulder at 4:45 this morning after I woke up to pee.

― joygoat, Sunday, October 13, 2013 12:05 PM (2 hours ago) Bookmark Flag Post Permalink

this is devotion

I just have to time it w/ a full time work schedule; I don't think I really have any blocks of free time 18 hours apart

― Stevie D(eux), Sunday, October 13, 2013

I make the dough around midnight, then shape and bake it the next day when I get home from work. I do have to plan, but it's not that inconvenient.

Finishing in the crock pot totally solved that pig. Best pulled pork I've made yet!

Someone gave me a bag of almond meal so I made a pie crust with half almond meal and half spelt flour and the regular amt of butter, salt, etc. Only rolled it out as a top crust over my apples--basically I'm winging the whole thing using ingreds already in my house so disaster could easily ensue.

Kitfo-inspired burgers turned out well! I have a little bit of the mix left over, which I shall turn into kitfo-inspired MEATBALLS.

Okay the half-shell apple pie is great. The almond meal has a weird taste that I could maybe get tired of, whereas I physically cannot tire of delicious floury pie dough, but the first couple of pieces are delicious.

Not surprised (as an almond flour 1-min microwave muffin w/apple devotee).

almond crust sounds vv good!

It does sound good. I'm making banana bread for my stoods, just like I always do.