what's cooking? part 5: 2017-2027

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one place i worked at useda make a potato, fennel and leek gratin that was nice. other ideas: superthin sliced and put in a salad is great, too. or "melted", cooked slowly in olive oil with onions and garlic to get it really soft and borderline carmelised could be a nice side?

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Tuesday, 10 January 2017 23:16 (eight years ago) link

fennel is nice roasted

Islamic State of Mind (jim in vancouver), Tuesday, 10 January 2017 23:26 (eight years ago) link

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

weird woman in a bar (La Lechera), Tuesday, 10 January 2017 23:51 (eight years ago) link

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

rb (soda), Wednesday, 11 January 2017 00:15 (eight years ago) link

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

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 00:26 (eight years ago) link

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?

jason waterfalls (gbx), Wednesday, 11 January 2017 12:49 (eight years ago) link

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

r|t|c, Wednesday, 11 January 2017 14:25 (eight years ago) link

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

r|t|c, Wednesday, 11 January 2017 14:27 (eight years ago) link

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.

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:14 (eight years ago) link

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.

sleeve, Wednesday, 11 January 2017 15:17 (eight years ago) link

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

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 15:20 (eight years ago) link

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

kinder, Wednesday, 11 January 2017 15:26 (eight years ago) link

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

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:28 (eight years ago) link

anise and fennel are wonderful flavors

marcos, Wednesday, 11 January 2017 15:45 (eight years ago) link

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 :/

marcos, Wednesday, 11 January 2017 15:45 (eight years ago) link

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

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 16:20 (eight years ago) link

parsnips are the devil fyi

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 17:54 (eight years ago) link

hmph

sleeve, Wednesday, 11 January 2017 17:57 (eight years ago) link

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

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 20:58 (eight years ago) link

quickest way to ruin a soup imo

THE DEVIL

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 20:59 (eight years ago) link

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

marcos, Wednesday, 11 January 2017 21:19 (eight years ago) link

for burly winter root vegetables i prefer celeriac

marcos, Wednesday, 11 January 2017 21:20 (eight years ago) link

I stand with VG.

Jeff, Wednesday, 11 January 2017 21:20 (eight years ago) link

Honey roast parsnips are my secret ingredient in a veggie soup

kinder, Wednesday, 11 January 2017 21:53 (eight years ago) link

monsters, all of u

Flamenco Drop (VegemiteGrrl), Thursday, 12 January 2017 00:16 (eight years ago) link

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

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 19 January 2017 20:51 (eight years ago) link

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

Islamic State of Mind (jim in vancouver), Thursday, 19 January 2017 21:07 (eight years ago) link

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

marcos, Thursday, 19 January 2017 21:23 (eight years ago) link

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

aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Thursday, 19 January 2017 21:33 (eight years ago) link

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.

a little too mature to be cute (Aimless), Thursday, 19 January 2017 21:34 (eight years ago) link

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.

mom tossed in kimchee (quincie), Thursday, 19 January 2017 22:53 (eight years ago) link

had some oddly delicious parsnip cake last winter

ogmor, Friday, 20 January 2017 08:38 (eight years ago) link

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

Jeff, Friday, 20 January 2017 10:52 (eight years ago) link

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.

aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Saturday, 28 January 2017 20:08 (eight years ago) link

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

assawoman bay (harbl), Thursday, 9 February 2017 01:16 (eight years ago) link

niiice

call all destroyer, Thursday, 9 February 2017 02:08 (eight years ago) link

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.

weird woman in a bar (La Lechera), Thursday, 9 February 2017 02:13 (eight years ago) link

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

call all destroyer, Thursday, 9 February 2017 02:20 (eight years ago) link

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/

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 9 February 2017 19:23 (eight years ago) link

Venison is awesome with mole. You're welcome.

Mud... Jam... Failure... (aldo), Thursday, 9 February 2017 21:09 (eight years ago) link

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

marcos, Thursday, 9 February 2017 21:11 (eight years ago) link

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.

mom tossed in kimchee (quincie), Friday, 10 February 2017 01:36 (seven years ago) link

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

assawoman bay (harbl), Friday, 10 February 2017 02:02 (seven years ago) link

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.

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Friday, 10 February 2017 14:51 (seven years ago) link

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?

Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 13:40 (seven years ago) link

go greek imo

ogmor, Wednesday, 22 February 2017 13:42 (seven years ago) link

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.

weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:42 (seven years ago) link

shepherds pie with garlicky sweet potato mash

kinder, Wednesday, 22 February 2017 13:42 (seven years ago) link

mince is ground meat right?

weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:43 (seven years ago) link

i flipped out when i couldn't find my andouille at my regular place and was told they hadn't delivered any for weeks. i should have bought it/froze it when i still had the chance! dummmmmmy

anyway i could only live with this for one day because today i went to two other stores ISO andouille or a suitable substitute and now i have smoked sausages from Poland as well as one spicy one from Albania iirc? I also bought pack of Johnsonville brand andouille but that seems like a last resort. Does anyone know if other smoked sausages of similar size and texture would work like andouille in a gumbo?

i will be so sad if i don't make gumbo for Thanksgiving. i love it for so many reasons but primarily bc the ingreds are easy to access and cheap. (easy to access when i plan far enough ahead sausage-wise!)

Piggy Lepton (La Lechera), Sunday, 24 November 2024 20:57 (two months ago) link

i feel like any smoked sausage should do bc the flavor is in the roux etc -- but idk!

Piggy Lepton (La Lechera), Sunday, 24 November 2024 20:58 (two months ago) link

I've used Polish saus as a sub for Andouille but with added red pepper or hot paprika perhaps?

Ima Gardener (in orbit), Sunday, 24 November 2024 21:15 (two months ago) link

yeah i have done the same (smoked polish + hot paprika) & it is a fine substitute

werewolves of laudanum (VegemiteGrrl), Sunday, 24 November 2024 23:52 (two months ago) link

^^^

sleeve, those pork tacos were amazing, way better and easier than the lamb barbacoa I've made. I pickled some red onion and made habanero hot sauce and it all went great together. Thanks!

il lavoro mi rovina la giornata (PBKR), Monday, 25 November 2024 01:09 (two months ago) link

any spicy sausage works in gumbo imho

trm (tombotomod), Monday, 25 November 2024 01:23 (two months ago) link

TIL my neighbor didn’t know potato soup was a thing

trm (tombotomod), Monday, 25 November 2024 01:32 (two months ago) link

made chinese style roast pork belly in the oven following this video

https://www.youtube.com/watch?v=4tO6ZqlWp4M

recipe said to leave it on 400-425 for about an hour but it had been 90 minutes and the skin hadnt crackled so i turned on broil and bam, crackled up in seconds before my eyes

i feel like i went nuts on the rub (salt, chilli powder, ground szechuan peppercorn) but i didn’t taste much

ate with jasmine rice and steamed broccoli

flopson, Monday, 25 November 2024 02:21 (two months ago) link

nuts on the rub

Humanitarian Pause (Tracer Hand), Monday, 25 November 2024 09:45 (two months ago) link

after a long period of snobbery about doing korean pasta (as opposed to noodles) I figured I really needed to get rid of some of those jangs in my fridge and am now pretty much addicted to gochujang and ssamjang cream pasta dishes, so good, so easy to make.

Daniel_Rf, Monday, 25 November 2024 10:26 (two months ago) link

Is that literally jang + heavy cream or does the pasta just get creamy when you meld with the pasta water?

il lavoro mi rovina la giornata (PBKR), Monday, 25 November 2024 12:06 (two months ago) link

jang with cream

https://erictriesit.com/creamy-korean-ssamjang-pasta/

This guy is obnoxious but his recipes seldom fail me:

https://www.youtube.com/watch?v=hEE01jL1qXw

You can also see one of the contestants in Culinary Class Wars do something like this.

Daniel_Rf, Monday, 25 November 2024 15:43 (two months ago) link

Thanks, I will give that a try soon. I make the Spicy Momofuku Rice Cakes recipe, which uses Gochujang or Ssamsang (I forget which) and uses whipped silken tofu for the creaminess. I want to try this more explicitly "pasta" approach.

il lavoro mi rovina la giornata (PBKR), Monday, 25 November 2024 15:51 (two months ago) link

sleeve, those pork tacos were amazing

high five, my brother in tacos

sleeve, Monday, 25 November 2024 15:54 (two months ago) link

four weeks pass...

sleeve, I am making those pork tacos again for Christmas.

il lavoro mi rovina la giornata (PBKR), Monday, 23 December 2024 22:29 (one month ago) link

<3

We were gonna make ham but some of the guests don't do pork, so it's gonna be prime rib

sleeve, Monday, 23 December 2024 22:46 (one month ago) link

we are doing tacos w bbq pork carnitas & fixings - mr veg already smoked the pork shoulder last night so we can jazz it up later

werewolves of laudanum (VegemiteGrrl), Monday, 23 December 2024 22:50 (one month ago) link

Nice.

il lavoro mi rovina la giornata (PBKR), Monday, 23 December 2024 22:54 (one month ago) link

confession: i was initially resistant to this as xmas dinner bc of being personally caught up in anglocentric notions of “tradition” but now i’m super excited

werewolves of laudanum (VegemiteGrrl), Monday, 23 December 2024 23:13 (one month ago) link

Tacos are pretty festive.

il lavoro mi rovina la giornata (PBKR), Tuesday, 24 December 2024 03:42 (one month ago) link

red and green salsas!

nickn, Tuesday, 24 December 2024 04:02 (one month ago) link

red and green grilled peppers too!

werewolves of laudanum (VegemiteGrrl), Tuesday, 24 December 2024 04:05 (one month ago) link

two weeks pass...

Made my impossible sausage ragu in the slow cooker again yesterday. So satisfying I ended up falling asleep with my cat on my lap not even halfway into the commanders-buccaneers playoff game.

trm (tombotomod), Monday, 13 January 2025 20:20 (three weeks ago) link

We have also started serving fresh and pickled veggies on their own “relish tray” in the middle of the table, which has been a great way to get everyone to eat more vegetables with barely any prep at all.

trm (tombotomod), Monday, 13 January 2025 20:21 (three weeks ago) link

yummmm

now ya gotta start experimenting with different pickling spices for different veggies

I made khao soi last night and it was so good we forgot to add the fish sauce/lime juice/palm sugar at the end!

sleeve, Monday, 13 January 2025 20:24 (three weeks ago) link

got an ice cream maker

tuah dé danann (darraghmac), Monday, 13 January 2025 20:25 (three weeks ago) link

^^ people who have figured out how to live

sleeve, Monday, 13 January 2025 20:27 (three weeks ago) link

Making strawberry ice cream with berries I pick from our CSA is a highlight of my cooking year.

It still surprises me how much better the ice cream you can make at home is than stuff you buy in the store.

il lavoro mi rovina la giornata (PBKR), Monday, 13 January 2025 21:46 (three weeks ago) link

you just made me remember churning butter with my mom in the mid-70's, wow.

we also did the old school hand cranked ice & rock salt contraptions for ice cream, iirc there was no real difference between that and the "modern" ones which have been around for at least 20 years?

sleeve, Monday, 13 January 2025 21:50 (three weeks ago) link

no real difference in flavor/quality, I mean, and yeah homemade rules

sleeve, Monday, 13 January 2025 21:51 (three weeks ago) link

One of the Tupelo supermarkets finally started carrying fresh pork belly so I made rolled chashu pork to go with some good ramen — it turned out fantastic. And now that supermarket may not carry pork belly again, waaaahhh, there wasn't bin space for it when I went shopping yesterday.

I think we're all Bezos on this bus (WmC), Monday, 13 January 2025 21:55 (three weeks ago) link

we also did the old school hand cranked ice & rock salt contraptions for ice cream

Our neighbors did this at a block party when I was a kid. It was so cool!

il lavoro mi rovina la giornata (PBKR), Monday, 13 January 2025 23:53 (three weeks ago) link


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