What's cooking? part 4

thanks! i vaguely remember my mother making some kind of potato crust for something as a kid. i don't even remember what the filling was bc i loved the crust so much. the zucchini addition was my own stroke of genius, i'd like to think, but i'm sure someone's done it before.

for dinner tonight, i made rice/vegetable pasta with anchovy/chili/garlic/kale.
it was gooood. the rice pasta is probably not nn-approved but every once in a while, i really want pasta.

yeah i've decreased pasta intake a lot in the past few years but sometimes i just want it. there's nothing like pasta texture.
gonna try potato/zucchini crust sometime, maybe soon

rice pasta texture is not quite as satisfying as reg pasta but i compromise.

ok so i think i solved my problem
i created a set on flickr of food pics and i will upload my daily photo to this set for later browsing.
name of dish goes as the title and any special ingredients/proportions/instructions go in the description and show up when i click on the picture.

i can browse from a computer or my phone too
we'll see how it goes!

What do you guys think of Cooking Light magazine? I made a recipe of chicken and butternut squash tangine, but I think something was missing. It could have been sweeter.

sign said 'yams,' they are big trunk like things :(

― how rad bandit (gbx), Monday, November 9, 2009 8:38 P

dudes
them look like wutz called yucca imo

i want to make some of those soon, this recipe is looking good to me -

http://noteatingoutinny.com/2009/11/06/sweet-potato-gnocchi-with-arugula-and-hazelnuts/

will report on how it comes out! probably just doing spaghetti squash w/tomato sauce tonight though, i am wanting a simple warm vegetable meal.

My one gripe about Cooking Light is that they are heavy on artificial sweetners and the low-fat/fat-free versions of stuff like cheese and sour cream. No thanky.

I like cooking light about 65% of the time. Hate the stupid makeup/exercise/fancy 'fithouse' bs and how they recycle recipes a lot. I do like their "variations on noodles in a bowl" type articles and the cake recipes are usually pretty good. I think it's worth a suscription for the photos and a few recipes per issue.

Tonight I'm making the cod provencal recipe tehresa posted but with tilapia and dill instead of cod and thyme.

mmmm!

i made some salmon w/ dill and mint last night :)

love dill!

thinking of something cioppino-esque this week.

made my spaghetti squash with tomato sauce and it was good. roommates were not that hungry, so i'm ecstatic about the huge bowl of spaghetti squash left over and all the ways i can eat it for lunches.

maaaan you guys mae me want some fish though.

Tza I am totally gonna try your quiche base technique for myself, in fact I think I will try it tonight!

Did you pre-bake the crust and then add the filling?

O wait you said you did. Dur.

I think mine will contain some of the silverbeet I have grown myself - some of the leaves look ready to pick, and I'll add some chives and rosemary also from me garden. And then i'll do mushroom and roast capsicum.

So for dinner tonight i'd planned on making some tandoori chicken with the left over tenderloins. Except, when I went to the 7-11 they had no yogurt so I had to make do with sour cream. And except, when I got home I discovered i actually had no tandoori paste in the fridge. Argh!

So I made a patchwork marinade of sharwoods korma paste, thai tom yum paste (for the onion/lemon flav), a dash of wocestershire (for the tamarind), lemon juice and sour cream. Let em sit for an hour then fried them in the pan til slightly blackened.

It weren't standard tandoori but damn, it was nice!

sounds like a good idea, trayce! addition of herbs and stuff would be a++ in that crust!
xpost

I didnt make it last night (obv, lol), as I was out of potatos except for a few wee chat ones. No good for grating. I'll have to pick up some nice fat desirees after work and do this thang. I'm dead curious to see how my home grown silverbeet will taste. :D

If a soup calls for harissa (Moroccan hot paste) is it worth it for me to go out of my way to find it?

You can just make your own if you have garlic, cumin, coriander, caraway, red chiles, or some combination of those. Grind up in oil w/ salt. You could probably substitute sambal oelek if you have a jar of that.

making cioppino tonight!!!!

i am feeling sniffly and cold and wet. this is gonna rock.

i made the sweet potato gnocchi with spinach, garlic, and walnuts last night and it was v. v. tasty! (fairly labor intensive though, i was going to make a double batch to feed the roommates but gave up after maybe half, as they weren't all home anyway. which means sweet potato pancakes coming up soon.)

Been way too hot here to do anything involving ovens :( So no quichez.

i want to try that gnocchi.

I have to try gnocchi again. I picked the brains of R's Aunty Rosa when we were in perth (she's Italian obv) and she said the trick to great gnocci is to bake the potato instead of boiling it, that way it's as dry as possible and wont glug up when you make it into the pasta dough. Genius! Obviously dry-baked, not with oil or anything. Steaming works ok too.

Roast lamb (thyme), roast potatoes, Vichy carrots (w' chives), kale.

Despite the general recommendation for potatoes cooked in goose fat, I must admit, after much experimentation white flora produces my favourite roast potatoes - crisp on the outside, fluffy on the inside.

I feel a bit of a philistine, but there it is. Possibly I just like them a bit lighter than when cooked in goose fat.

Autumn/early winter lamb is easily my favourite and now if you don't mind I'm going to crack open the wine.

makin yams w/roasted garlic and rosemary, wish i had a lamb and wine :(

just made (then promptly devoured) loco moco for the gals. it works well on wet mornings when rain cancels rides.

i had to look up loco moco

James Kelly, a University of Hawaii-Hilo professor, writes that the loco moco dish was created in 1949 by the Inouye family, who owned the Lincoln Grill in Hilo, Hawaii in 1949. A group of boys from the Lincoln Wreckers sports club contributed to its creation.

There's a couple of hawaiian plate lunch places around here but I've never actually gone to either yet. It intrigues me but kind of grosses me out at the same time.

oh man, i miss lamb, i haven't had it in months....

Lunch today: spinach ricotta ravioli (from trader joe's) w/ homemade alfredo sauce. So garlicky, so yum. And it's bread-baking weather, dough for 2 baguettes is on its first rise.

And I'm experimenting with cocoa/cinnamon/cayenne shortbread cookies.

Might have overdone the cayenne a bit, the dough is packing a long afterburn!

1 c butter
1/2 c granulated sugar
1 tsp vanilla

1 c flour, sifted + 1/4 c rice flour if you have it, otherwise 1.25 c flour
3/4 c dutched cocoa powder
2 tbsp cinnamon
1 tsp ground cayenne
1/2 tsp kosher or sea salt if using salted butter, 1 tsp if not

Oven @ 325 deg f. Parchment paper or silicone mats on baking sheets.

Cream sugar into room temperature butter until fluffy (5 min on medium w/ mixer). Add the vanilla and cream again.

Sift dry ingredients together in a separate bowl. Add 1/2 the dry mixture to the butter/sugar and mix on low speed until well blended. Add the remaining dry mixture and mix on low until incorporated, then on medium for 1-2 minutes until well blended. Chill the dough for at least 1/2 an hour. I'm rolling it into 2 1.5" dia logs in waxed paper, chilling, then slicing. But you could roll it out carefully (sticky!) 1/4" thick and cut into shapes or scoop by tsps onto the prepared sheets and gently flatten. Space 1" or so apart and bake for approx. 15 min.

If you want the cookies a bit sweeter, sprinkle with a little granulated sugar before baking.

OMG!!! Baking just intensifies the spice and the cocoa-ness. The next batch I'll halve both the cinnamon and the cayenne, and cut the cocoa back to 2/3rds cup while increasing the sugar to 2/3 c and the flour by 1/4 c.

Also, do not touch anywhere near the eyes after handling this dough!

i just made a chocolate cookie recipe from 2007 cooking light -- it's spicy, but not overwhelmingly so. i would recommend reducing the sugar a little though. i found mine too sweet.

• 5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped
• 3/4 cup all-purpose flour (about 3 1/3 ounces)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• Dash of black pepper
• Dash of ground red pepper
• 1 1/4 cups sugar **** use no more than 1 cup! *****
• 1/4 cup butter, softened
• 1 large egg
• 1 teaspoon vanilla extract

Preheat oven to 350°.
Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool to room temperature.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.
Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Add flour mixture; beat just until blended. Drop dough by level tablespoons 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.

it made about 30 cookies, which is just about the amount i can eat/feed to the husband/give away before they go stale

Everyone that has tried the original version spicy chocolate shortbread has loved them! So I just overreacted to how spicy they are. I will still cut the cinnamon back, because that seems to be too dominant. Also - fabulous with vanilla ice cream.

i am gonna make a pinto bean stew with dried ancho chiles and diced tomatoes and plenty of garlic. i think.

I got a Caribbean cook book for my birthday and tried out a couple of the snacks for my party, namely vegetable patties and shrimp and corn cakes. Both were astoundingly good and so simple to make. I'll give you the recipe for the cakes...

50 g plain flour
50 g polenta
200g cooked shrimp
2-3 spring onions
3 eggs
40g melted butter
250 g sweetcorn
salt and pepper

Whisk the eggs, add the flour and polenta, then everything else and mix well. Then just gently shallow fry tablespoonfuls of the mixture for 2-3 minutes each side. Serve up with slices of lime, chopped coriander/cilantro, sour cream and hot pepper sauce. So quick to make and utterly gorgeous.

btw guys apparently i am being auctioned off at a med school thing and my buyer gets a dinner for 4-8

what am i gonna make????

nazi food only

oh that will go over well

luna bars and vitamin water w/vodka

How much for one (1) bike nerd almost-doctor who cooks? Oh? In that case I will take a dozen.

you will have to come to the auction ;)

I can't order online? Most barbaric.

i bought some chicken breast tenderloins but i haven't cooked chicken in so long i don't even know what i wanna make with them :(

marinate in curry spices + a little oil, broil or panfry, spicy peanut sauce and raita on the side; steamed broccoli, rice

i am going to make brussels sprouts so i may just do v basic seasoning and pan fry

WmC otm