What's cooking? part 4

Science! Delicious, delicious science.

awesome. i've been avoiding halibut bc i never knew how to make it well!

Halibut and seared tuna are the limit of my fish cooking skillz at the moment. And steamed clams. Growing up in the midwest gave me fish fear, and it's so expensive I'm always terrified I'm going to ruin it when I cook it.

i once worked in a grocery store fish department and used to know all this stuff about cooking fish. but i forgot it all.

my dad taught me salmon - rub on some olive oil, herbs, kosher salt, etc. cook over medium heat on stove for a few, then finish it in the oven. delicious and simple.

I've always had really good luck searing fish on one side in a hot pan, flipping it over, and finishing it in the oven.

Lambsburgers, broccoli, spring onion in lime-sugar sauce with steamed rice. It was deeeeelicious.

I do bake and broil w/salmon filets(olive oil lemon and cracked black pepper): 10-12 minutes @ 400 and 10 under the flame for just-cooked-through. I kinda gave up on halibut because of the bones. been cooking tilapia a lot, lightly floured and sauted. it's a little bland TBH though the price is right. gonna try that on the stove/then in the stove method w/some grouper.

szechuan green beans
beef
rice

nommmm

lamb (with red curry paste)
cabbage
peas

I made potato cauliflower and peas curry, but the potatoes didn't cook enough. Should I microwave them for a few mintues before beginning?

i cut them up and steam them until almost fully cooked before putting them in curry. microwaving would work too, i think.

I haven't made this yet but just looking at these things is driving me mad: mashed potato egg boats.

omg that looks like the most amazing winter comfort breakfast.

Just made blueberry buttermilk pancakes & some fried eggs...it's a good thing I put the extra batter away in the fridge or I'd certainly glutton out.

risotto with peas and artichokes
gonna eat it with leftover salmon

i have never risotto'd before! wish me luck!

Good luck! (It's easy.)

wow this takes forever!

hooray it is tasty!!!

http://photos-g.ak.fbcdn.net/hphotos-ak-snc1/hs249.snc1/9626_153220466588_506836588_2859473_539600_n.jpg

gonna eat it with leftover salmon

The hippies?

I bought a duck, and am about to sear the breasts and eat them with some ancho chile sauce, mashed sweet potatoes, and grilled romaine. Tomorrow I'm going to cook the rest of it into a ragu and eat it with homemade pasta.

I'm also trying to render all the fat out of the trimmings so that someday I'll have enough to make confit.

grilled romaine!!

The weather turned COLD yesterday so I made a big vat of tom kha gai today.

making trayce's soup again!
less potato, moar cauliflower!

I am going to get some elk meat from my father in law
Any brilliant ideas re: what i should do with it? I will probably get steaks and poss. stew meat?

roast?

elk chili?

^^^ would be dope, imo.

i'd say do stuff that works well w/gamey-ness and low-fat

any stand-alone cut of meat is going to need serious treatment to be tender, i'd think? so slow cooking with lots of fluids, basically: chili, stew, meat wrapped in other fattier meat, roasting, etc.

but i dunno, i haven't prepared red meat in basically forever

Usually when he gives us venison I make chili with it but I feel like I'm basically drowning the meat with spices etc. Maybe a roast or stew with...rosemary?

Some kind of hunter stew - braise in red wine w/ bay, rosemary, juniper berries? Here's one that uses Madeira and wild rice: http://www.foodandwine.com/recipes/hunters-stew-with-braised-beef-and-wild-rice

I should make my soup again myself! My ex (who I'm still good mates with) is struggling very much with a tonsillectomy that isnt healing too good, I wanna make him some care packages ... care thermoses? of mushy, plainer soups. I wonder what that one would be like sans most of the salt.

white bean salad with roasted red pepper, basil, garlic, lemon; warm tuna steak (olive oil, lemon, spices, s&p), and a sliced tomato. mmm.

that hunter's stew looks cutting-edge

quinoa pilaf w/sauteed shiitake and braised kale

http://farm3.static.flickr.com/2478/4038091753_428eab3186_o.jpg

pilaf:
-sauteed almond slivers in olive oil until golden
-chucked in dry quinoa along w/s&p and dash of curry powder
-threw the whole thing in a pot with little bit of brown sugar and cooked. next time i'll take the almonds out before cooking the quinoa, so they're a crunchy garnish instead of slightly water-logged

shiitakes:
-dried, so put em in a pot and covered with boiling water
-took em out, squished em on a strainer over their cooking water, set it aside for the kale
-sauteed in olive oil, s&p, hit with a slash of apple cider vinegar, cooked down, garlic in, final quick hit with soy sauce. these ended up being waaaaaay flavorful, like maybe ~maybe too much

kale:
-braised kale in mushroom water, which may or may not have been a good idea, i couldn't tell

I had 2 or 3 cravings going on at once and decided to see how they'd work together, at the risk of Doing a Jagger. I would call it more of a warm noodle salad than a pasta dish.

Spaghetti + blanched carrots + raw mushrooms + a bit of raw sweet onion + a bit of raw jalapeno
PLUS two catfish fillets sauteed until they were flaking apart, with garlic/onion/jalapeno added halfway through. Broke up the fish, tossed the whole thing with the noodles. It seemed to need a little something, so I added a dab of red wine vinegar and a dab of fish sauce.

It works!

fish question: i bought a salmon fillet two days ago and it has been in my fridge since then. safe?

Sure! (Cooked, not raw, right?)

nope, raw :(

Your guess is as good as mine, then.

thanks for nothing, pal!

j/k

Glad to help!

i think it's ok

yeah, it probably is

may not get to it tonight, either, though :(

does it smell? you should cook it tonight, probably. a few days i think is as long as you can go.

also depends on how fresh it was when you bought it.

ok i guess i will cook it when i get home from the beer store

after watching my husband go through a hellish bout of food poisoning last month i'm now ultra paranoid about dodgy food.

well if it smells fishy (like ammonia, not salty-ish) it's bad

If it smells okay but you can't get to cooking it tonight, wrap it well and toss it in the freezer. Thaw and cook within a week though, don't forget it's there.