what's cooking? part 5: 2017-2027

http://www.seriouseats.com/recipes/2015/02/vegan-ramen-miso-creamy-vegan-vegetarian-food-lab-recipe.html

going to cook this at the weekend

I like fennel raw in salads, sautéed with leeks & green beans, roasted & carved up with a piece of meat or fish

Jim: it's good. Double and freeze, for all the effort.

thanks everyone! pretty new to fennel. i tried braising it in stock & vermouth last night & it turned out delicious, keen to try some of these recommendations

http://www.seriouseats.com/recipes/2015/02/vegan-ramen-miso-creamy-vegan-vegetarian-food-lab-recipe.html

going to cook this at the weekend

― Islamic State of Mind (jim in vancouver), Tuesday, January 10, 2017 5:28 PM (yesterday) Bookmark Flag Post Permalink

oh man i've been wanting to try that but its daunting --- soda, you've done it? how long did it take?

i like fennel here are some things

fen risotto, maybe w/ salami
fen & chickpea broth w/ lemon zest and chilli
fen & potato soup
baked fen in like a puttanesca sauce w/ orange zest and feta
roast pork w fen (add fen seeds to pork herb rub too)
any bit of wite fish w/ fen, thyme, rosemary, lemon zest, capers etc

pernod good to have around just for fen

also if u ever want to parboil fen for anything do it in milk, or mostly milk, and keep for mash potato or gratin later

I don't like fennel because it is anise-y. I feel like I need to broaden my horizons tho w/r/t winter vegetables, I can't only eat potatoes all year, and I love kale but let's be honest it's not in season in February.

A friend is coming over on Sat bc she wants advice on cooking large hunks of meat. Considering a pot roast alongside a rolled stuffed pork loin -- one easy, one complicated.

try parsnips! one of our favorite winter things is just roasted winter veggies (beets, onions, carrots, garlic, parsnips, turnips, potatoes) mixed up with some olive oil, rosemary, and a bit of sausage, cover and bake.

best way to enjoy fennel is to throw it in the damn garbage bcz it tastes like licorice and it is GROSS

I made a great pork dish with star anise the other night and the first time I made it I used like one star anise (recipe says 5) because I hate licorice but actually it's so subtle it's really good so I always use 5 now

THANK U STEVIE YOU <---> ME = SAME TEAM

anise and fennel are wonderful flavors

that said i have bought fennel bulbs in the past and they have rotted in my fridge bc i couldn't decide what to do with them fast enough :/

tbh I wish I didnt' loathe anise/fennel bcz it wd make things a lot easier but welp here we are, what can ya do

parsnips are the devil fyi

hmph

parsnips are fine, they're sweet and a lil weird but they're fine

quickest way to ruin a soup imo

THE DEVIL

parsnips are good caramelized together with other vegetables as the base for a winter soup stock, they contribute a lot of complexity and are similar to carrots w/ their sweetness. im not a fan of plain parsnips though

for burly winter root vegetables i prefer celeriac

I stand with VG.

Honey roast parsnips are my secret ingredient in a veggie soup

monsters, all of u

mushroom pizza that has a bunch of rehydrated porcinis sauteed with a load of criminis and garlic, on top of fontina, carmelized onions with rosemary playing the role of sauce on some bland-o plain white dough i made

haven't had farinata in years, might attempt this recipe for saturday lunch http://www.seriouseats.com/2015/05/how-to-make-farinata-italian-chickpea-pancake.html

we had my brother and his family over for dinner the other night. they love cooking indian and so do we, so we made a huge feast. i haven't cooked this much food in a while:

masoor dal
benghali green beans and potatoes
tomato sambal
summer squash w/ mustard seeds
saag tofu

All the way at the other end of the vegetarian-omnivore spectrum, I'm making beef stock today.

I agree with VG that parsnips would not work well in any soup I know about, but they roast well and were quite acceptable in a beef and peanut stew recipe my wife made just a few days ago.

I really like roasted parsnips but they are such a damn awkward shape--the top fat part and the itty bitty skinny end make it diffcult to get evenly-roasting pieces.

had some oddly delicious parsnip cake last winter

I'm out. Can't take this parsnip thread. Too triggering.

I had a couple of ideas for pesto variations yesterday — roasted peanuts instead of pine nuts, and mustard greens instead of basil. I got some mediocre mustard this morning and tried that one out -- pretty good, but it needs fresher, more-peppery greens.

my co-worker's ex-husband hunted a deer and gave her a bunch of venison she couldn't use and i'm the leading consumer of meats in the office so i got some and made venison/pork chili and it's the best

niiice

My father in law used to give us venison and it was always good in chili. I don't really like chili tbh but it was ok.

i impulse bought a frozen rack of venison back around the holidays and still need to do something with it

just recently realized how freaking awesome delicata squash is. it's my new kabocha (eg fave winter squarsh). thinkin' of stuffing a couple a la http://beardandbonnet.com/delicata-squash-burrito-bowls/

Venison is awesome with mole. You're welcome.

delicata is great xp, i like it too because you don't have to peel it and it cooks faster than other winter squash

I'm also a fan of delicata. And venison! Had a discussion with a rabbi about kosher venison, which is a thing but v. v. expensive.

yeah delicata is like the french fries of squash in a good way

steely dan of squash even?
ended up making a Killer kale salad -- dino kale sliced v thinly, rubbed with salt and mashed roasted garlic, added some lemon juice and olive oil. threw in some quinoa/amaranth that i'd cooked together mixed it together and plated. topped with 1/2" slices delicata that had cumin and smoked paprika rubbed into the inside (automatic salt and pepper all around, natch) and dressed the top of salad with a simple but yum tahini/apple cider dressing. salad loving housemate was in heaven.

i have some lamb mince - it looked nice at the butcher so i bought it. not sure what to do with it.

my thoughts:

shepherd's pie
mince and potatoes cooked separately not in pie

i mean, do any recipes use lamb mince without being some celtic stodgefest?

go greek imo

you could make meatballs! flavor them however you want (i like parsley, something spicy, onion, garlic, ginger, ??) and eat with rice & vegetable of your choice. or put I guess you could also put them in soup.

shepherds pie with garlicky sweet potato mash

mince is ground meat right?

yep

actually I was looking at this keema recipe earlier, could try that?
https://www.bbcgoodfood.com/recipes/461642/keema-with-peas

Actually, peeling them took longer than chopping them.

A moderately fun fact I learnt in Italy last year is that Genovese sauce is a canonical pasta sauce of... Naples.

Yes, the story (possibly apocryphal) I read is that a ship from Genoa arrived in Naples harbor with the plague and was quarantined with nothing on board except onions. They were given beef shank by Naples and the sauce was born.

Chicken curry soup. One of my favorites at my favorite Memphis restaurant, and the easiest to recreate at home. No "hmm it's close but it needs something I can't get here" -- it's spot-on. A 4 oz. can of Maesri yellow curry paste, a liter of coconut milk, a liter of chicken or veg stock, a lot of onions, carrots and bell peppers, and protein of choice. I do wish I had some rice noodles to go with this, but some rice in the bottom of the bowl will do.

last night i made a dish i haven't had since i was a kid. my mom used to make it when she had no time. ladies and gentlemen i present to you KETCHUP SPAGHETTI

- boil and drain spaghetti
- sautee onions and peppers
- fry bacon
- shred cheddar cheese
- mix all together in a big bowl and stir in a bunch of ketchup

reader, it is the smell of my childhood. it is still so goddamned good.

something about the way the flavours combine creates a new, additional flavour that's more than the sum of its parts. a dialectical flavour. the same way a well mixed bloody mary winds up not tasting exactly like any of its constituent parts but has become its own thing.

There’s a particular kind of ketchup we have in New Zealand that’s like, hard to explain but it’s just MORE. More umami, more depth, maybe like a cross between a really good chutney and ketchup? Anyway, my friend and I used to eat ketchup spaghetti with this and a ton of butter, after school, and it was delicious.

Ok I remembered the brand name and found it:
https://www.kraftheinz.com/en-NZ/f-whitlock-sons/products/9419741001176-f-whitlock-sons-tomato-chutney-thick-sauce-440g

It’s actually called a chutney but it’s smooth like ketchup. Also great with any kind of fried potato item.

Tracer's spaghetti sounds like it would be great even without the ketchup.

My Mum used to make something kinda similar w sauteed onions, shredded cheese & Australian tomato sauce (used similarly to ketchup but diff flavor, more straight tomatoey)

my little brother loved it so in our house forevermore we always called it “Adam’s Favorite”

Made durian pizza today.

https://i.postimg.cc/SQZPqt5R/image.png

https://i.postimg.cc/wv4kKnvD/image.png

https://i.postimg.cc/L6137CMX/image.png

o would try! sour cream and mozz?

Yeah the layers are

mozzarella
mashed durian + mild cheddar
plain cream cheese
pizza crust/base

why

because delicious

Genuinely I was a bit mystified also.

Last night I made a cannelloni, used sausage and some diced chicken hearts in the ragu, I love offal in ragu. I haven't baked it yet but it's for this evening.

we're having winter melon with pork belly today

made khao soi last night, it ruled. eating the leftovers for tonight's dinner.

Making so many of these:

https://www.youtube.com/watch?v=hCU6nic60-Y

Particularly recommend the tofu w/ dipping sauce, North Korean radish, braised potatoes, bulgogi beef, doenjang cabbage.

cool! thank you! i've gotten away from doing Korean-inspired dishes the past couple of years, but plan to make japchae part of our summertime routine

japchae my fave for sure altho galbi is really good

it sounds good!

Japchae are great, sadly my wife isn't a fan tho.

I think I gravitate towards Korean because a lot of it is pretty straightforward to make (I am dyspraxic) but also always has enough going on, veggies to chop, sauces to make, meat to marinade. Plus even though Koreans are known as the foremost garlic eaters of Asia I find most dishes stay delicious even if you remove that and onions (low fodmap diet).

Or msybe I just had better luck finding youtube cooks for that arra.

if anyone subscribes to kenji's newsletter, the peruvian take on halal cart chicken and rice is so good

I bought this localized Caribbean cookbook for our extended trip, "105 recipes based on eleven staple ingredients":
https://www.kitchenartsandletters.com/products/belly-full

so far I've made this rad chicken stew with a lot of allspice - "chicken colombo"

if anyone subscribes to kenji's newsletter, the peruvian take on halal cart chicken and rice is so good

― comrade jhøsh (k3vin k.), Tuesday, April 21, 2026 9:12 PM (fourteen minutes ago) bookmarkflaglink

where does he put his stuff now? his grilled peruvian chicken is amazing so i'm curious about this variation.

he's got a patreon, the recipe link is here https://frienji.kenjilopezalt.com/posts/154925785?collection=1800562

email me at kkeller914 at gmalil dot com if you can't see the recipe there and I'll send you screenshots of the recipe

offer is good for anyone here btw just email me

though should be said kenji is a mensch and has great shit for home cooks and is worth your dollars

thanks kev! i was a huge fan of kenji when i was learning to cook and still reference the food lab and his seriouseats stuff on a regular basis. did not realize he had moved to patreon. i am loathe to do subs but maybe i'll check it out for a month or two.