What's cooking? part 4

^cherry curd in the brain

*on
:(

Curd making is easy and fun! Think I use a yolk-only recipe. Make crispy, chewy meringue with the whites and you p much have lemon meringue pie. You're welcome

lemon curd is happening at my house, my house :D

Arroz con pollo

meal ideas time - we have some porkchops in the freezer that came from a local butcher, locally grown organic pig etc. etc. etc.

good ideas on how to cook it so as to bring out the local, wild flavor of it?

I jumped on the shakshuka bandwagon tonight after all the talk on this thread. Nom!

It kind of reminds me of this: http://www.napastyle.com/recipe/recipe.jsp?productId=2445&parentCategoryId=614&categoryId=702&subCategoryId=720

But way faster!

I made shashuka for brunch for my friends yesterday & it was a BIG hit! Thanks ILX!

I am elated to have started a shakshouka trend

In a shakshouka homage, I have just baked an egg atop a slice of leftover puttanesca pizza.

I will try to spell it right from now on. Thanks Stevie!

I don't even know if there IS a right way and I'm pretty sure the way I spell it isn't even the most-correct one.

GUYS GUYS I got garlic scapes today @ farmers market!! I'm going to put them in some summer pasta; should i cut them into like 1/2-inch chunks or slice them real small or what?

It's this btw:

6 oz. conchiglie or medium pasta shells (2 cups)
3 Tbs. olive oil
2 cloves garlic, minced (2 tsp,)
1 small yellow squash, cut into 3/4-inch pieces ( 8 oz.)
8 oz. asparagus, trimmed and cut into 1-inch pieces (1 1/2 cups)
1 Italian frying pepper or 1 small yellow bell pepper, cut into 1-inch pieces (1 cup) 4 oz. green beans, halved (1 cup}
2 cups cherry tomatoes, halved
1 small fennel bulb, grated, plus 1 Tbs. chopped fennel fronds
2 Tbs. Iemonjuice
1 Tbs. choppedfresh mint

1 .Cook conchiglie according to package directions.

2 .Meanwhile, heat oil in large skillet over medium-high heat. Add garlic, and cook 30 seconds. Add squash, asparagus, frying pepper, and green beans; saute 5 minutes, or until crisp-tender.

3 . Drain conchiglie, and transferto large bowl. Add sautéed vegetables, tomatoes, grated fennel, fennel fronds,
lemon juice, and mint; toss to combine. Season with salt and pepper, ifdesired.

except no fennel bcz fennel is GROSS

fennel is not gross
i like it a lot

My dear, I think you are a tiny bit wrong there about fennel! I personally like my scapes longish, like 1-2".

xposties to Steve there, LL is not wrong at all

no joke but garlic scapes are a top 5 all time vegetable, I wish they were popular in the US!

http://farm6.staticflickr.com/5091/5521509159_edeb1377f4_z.jpg

http://i.imgur.com/CYbLz.jpg

ohhhhhh, I want that

what are your other top 4 vegetables dayo?

broccoli would be another one

think I'd have to do it by color - otherwise probably 3 or 4 would just be alliums

I adore fennel

Wait, are garlic scapes the same as ramps or something else?

I hate fennel. I hate all things of the aniseed and licorice clan. They can get to their tarry, mucky fuck.

i loooooove fennel!

i made some soba noodles with dry-fried tofu and edamame and did a good job inventing peanut sauce for it

ohhhhhh, I want that

― Biff Wellington (WmC), Sunday, 24 June 2012 21:19 (2 hours ago) Permalink

mmm soba noodles are delish.

yeah i have this huge package i bought a while ago so i should try to eat that more! for my own benefit i gotta write down how i did that: 2 cloves of garlic, big jalapeño, and a chunk of ginger, and a big handful of peanuts in the food processor until i basically made peanut butter. heated that in some oil to tone down the raw garlic and added water to thin it out. added soy sauce, rice vinegar, and brown sugar, then lime juice after i got the right consistency with more water. the peanut was just the right grittiness. i hate smooth peanut butter.

i've been eating the weirdest meals the last few days while my person i cook for is out of town. tonight for dinner i am having dinosaur kale and beet greens with soy/sesame marinated grilled mushrooms and maybe a few pieces of this superdelicious tofu concoction that i will dilute/stretch tomorrow with more tofu. tonight i am stretching with mushrooms. it's gonna be kinda weird but to my liking probably?

i've still never done anything with beet greens. i get intimidated buying them & just buy the picked beets instead, because otherwise i feel like i'd be taking home my own weight in long storks that would wilt before i did anything with them. in smaller-scale beet news i've been including it, grated, w/red onion, whenever i make rice or grains, recently, which is pretty great & sharp & cool & colourful.

I made raisin bread yesterday! Basically took a plain white bread mix, and added some hot cross bun style ingredients. Came out rather nice. Makes delish toast.

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc6/s720x720/179947_10150856610967757_533719155_n.jpg

OMG that looks amazing, Trayce!

What an attractive loaf of bread.
I had a salad of cukes, radishes and lil heirloom tomatoes.
I also made nachos.

Fennel tastes like licorice/anise/etc and i haaaaate that flavor a lot

Stevie gets it <3

Whatever, more for me and all that.

I did a braise of chicken thighs and crimini caps in an arrabiatta sauce tonight that turned out perfectly. Loving this cool summer so far (since I'm not emotionally invested in growing tomatoes this year).

Tonight is turkey chili, kind of a bastardized Cinncinnati chili over wholewheat macaroni. Yay beans!!

Best thing about it is I'll have lunch off it for at least two days :D

Trayce - that is a beautiful loaf of bread!!

Thanks y'all! I was quite pleased with it. Oh and the shinyness was just brushing the hot loaf with sugar disolved in boiling water. It set into a nice toffee instantly, yum.

I used the leftover mushrooms from last night, added some much needed soba noods, pea shoots, and ginger and it turned out much more satisfyingly. Only took maybe 10 min too, including boiling the noodles.

http://farm8.staticflickr.com/7256/7444175036_f1065885fe_c.jpg

My pictures may be annoying, but I respond more to pictures of foods than descriptions -- it doesn't even matter if it's not a great picture, it helps me conceptualize food to see it. I generally avoid recipes without pictures tbh. So I would like to encourage more pictures, as long as it doesn't drive everyone but me crazy.

Speaking of noodles, I could go for some chewy superlong lo mein noodles soon. They are the best.

No no, pictures are great! In fact Im kind of suprised this thread doesnt have more pics than it does.

more pics please

n00ds

Old pic of ramen I made once, speaking of n00ds:

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/26426_349790092756_1410648_n.jpg

I got a whole folder of this crap on my FB haha, I like taking pics of my cooking ;_;

aw, quail eggs?

i have a whole set on flickr with hundreds of photos, not all of them pretty. i tried to tag them last summer but gave up because it was boring.

show me your ugly cooking

Abb: no theyre just regular hen eggs! ....its a rather large bowl (lol I am a pig)

Pozole

not big on recipes either, so pictures really are my guide
here's the link, please know that all pictures are not v good and most of them are iphone snapshots, and some of them look like barf
http://www.flickr.com/photos/marshmallowy/sets/72157622779106086/