What's cooking? part 4

i make a chocolate pie with a ground hazelnut crust - looks so pretty, doesn't taste v good :(

the crust tastes like play-dough

― just1n3, Sunday, September 9, 2012 3:59 PM (1 hour ago) Bookmark

don't understand how this can be possible tbqh

which part? the existence of the pie or the gross play dough flavour?

the crust recipe was
3/4 c ap flour
1/4 c whole wheat flour
1 c hazelnut flour
1/4 shortening
2 tbsp cocoa powder
1/2 c sugar
1/4 tsp vanilla
1/4 tsp salt
water

making vegan ossobuco + risotto milanese, because i don't know, this is probably a terrible idea

that a chocolate pie w/ hazelnut crust could taste bad! xp

How do you make a vegan osso buco? No bone to pick with you.

^^^liking this new poster already

Aw shucks.

doyyyy

xps i thought so too!!! i was super disappointed :/ the chocolate filling part is just ok - it's basically coconut milk (should have used full fat, not lite) and a mix of 51% and 72% chocolate, agave (should have used golden syrup) and peanut butter. it's lacking any depth of flavour.

aw, where'd you get the recipe?

i. make vegan bone marrow
ii. make fake bones out of potato rings
iii. combine fake bones, fake bone marrow, tofu cutlets
iv. think about what an idiotic turn your life has taken
v. gremolata

xp

jesus christ thomp, that sounds complicated

dayo: http://www.rosewaterandthyme.com/2012/02/chocolate-tart-with-a-hazelnut-crust/

Love the fake bones.

a quick goolge for vegan-bone-marrow and i found this: http://seattlefoodgeek.com/2011/06/sous-vide-lamb-with-caramelized-carrot-demi-glace-and-leek-marrow/
which uses leeks

jesus christ thomp, that sounds complicated

it looked amazing! it also tasted, while pretty great, almost nothing like the non-vegan version

hey j there is a recipe on postpunkkitchen for silken tofu chocolate pie, try that instead of the coconut. i haven't made it in a while but i remember it was awesome.

also i don't know why i have never wondered this before but are there some non-vegan chefs whose job is to make vegan versions of meat dishes? otherwise no one would trust a vegan osso buco recipe

or maybe it doesn't make a difference to vegans whether it tastes like osso buco or not

this month i finally bit the bullet and made some classic indian dishes and you know what, i wish i'd done this years ago. it involves a bit more time for general stewing but good god is it good. there's something intimidating about indian food if you've never done it but aside from a couple of techniques - onions, mainly - that are a bit different it's totally nbd!

yah i think i have the PPK recipe bookmarked, i'm just always a bit put off from using tofu in desserts

iv. think about what an idiotic turn your life has taken

this step happens to me all the time, even when i'm not cooking

xpost don't be! you can't taste it at all and the texture is magical

I made cheater's jambalaya with Zatarain's rice and extra tomato and bell pepper, with chorizo and shrimp. Took less than 30 mins total, incl prep, and maybe I'm just hungry but it's really good.

Nothing wrong with that. I was really amused when I was in Louisiana and there was about half an aisle at the grocery store that was just zatarain's products.

Thawing a hunk of pork loin to make fruity braised pork chops this evening, but this time I'm going with cranberries instead of the usual apricots or peaches.

Ever used pomegranite syrup on pork loin? Nice combo.

Mr Veg is barbecuing a pork loin tonight using a new recipe that is a wet and dry rub combination --- something to do with a brown sugar tabasco something glaze that sounds ridiculously good

I haven't tried pomegranate syrup, but that does sound great.

Is that the same thing as grenadine?

Pomegranate syrup is also pomegranate molasses? It's tart and fruity, not too sweet usually ime. Available at Middle Eastern stores? V tasty with meats.

not the same as grenadine

That does sound good - better than grenadine braised pork certainly!

The cranberry pork chops turned out very nicely. Blenderized dried cranberries in chicken stock and also had whole dried ones in there with the onions + garlic, so it was a very fruity braising liquid. Don't do it if you don't like sweet main courses!

i'm gonna roast some bell peppers, red onions, zucch, and eggplant tonight, probably with just some lemon and a little smoked salt.

i've never really used eggplant before - do i need to do anything special to it?

I usually salt it to draw out the moisture and let it sit for 20 minutes or so before I cook with it; it browns up a lot nicer that way (just papertowel off the moisture)

Some people don't bother though...I think it takes out some of the bitterness, but they don't necessarily taste awful if you don't do it

good to know!

and if you don't have a lot of time for the salting, you can try putting a heavy plate on top; something about the extra weight helps the moisture come out a bit faster...you can get a lot out in 5 or 10 minutes that way

I use to make these a lot with them:
http://www.eatingwell.com/recipes/stuffed_eggplant.html#

eggplant is my favorite vegetable but i think i am really bad at preparing it :(

this might be a stupid question but: is it better to put the lemon juice on the veggies before or after roasting? does it make any difference?

i put it on before a lot like when i am making lemony potatoes or greek vegetable marinade but it is a different taste. i think.

i can't figure out if it will make stuff NOT brown as much OR make the veg caramelize better???

stuff still browns but not appreciably better

This was probably the recipe I used for the pork loin and pomegranate, but I'm pretty sure I simplified it (no pistachios, and I don't remember using pom juice, maybe a diluted the pom molasses as a substitute). I still have the unused molasses (Indo_European brand these many years later.

Juicy Pork Loin with Pomegranate Sauce

Simple and festive, the juicy pork loin's dark sweet crust is
jeweled with ruby bits of shallot. Garnish with pomegranate
seeds and green pistachio. Serve with wild rice and spinach.

3 tablespoons chopped shallots
2 teaspoons chopped rosemary
1 tablespoon olive oil
1/4 cup dry white or red wine
1/2 cup chicken broth
1/2 cup fresh pomegranate juice
1 tablespoon pomegranate molasses or balsamic vinegar
1 teaspoon honey
Freshly ground pepper
1/4 cup chives, chopped
1 pork tenderloin
Handful chopped pistachios

Cook chopped shallots and rosemary in olive oil in a nonreactive
skillet until shallots are soft. Add wine and cook until most of
the wine has evaporated. Add chicken broth, pomegranate juice,
pomegranate molasses (or balsamic vinegar) and honey and cook
slowly until almost syrupy and reduced to about 3/4 cup. Taste
and add salt if needed. Preheat oven to 325 degrees. Rub pork
loin with olive oil, salt and freshly ground black pepper. Sear
lightly, turning once, in a non-reactive, ovenproof skillet.

Brush with sauce and bake, basting often, about 45 minutes, or
until an instant-read thermometer reads 155 degrees. Let rest 5
minutes. Pork will be slightly pink inside. On a board, slice on
the diagonal in 1/2-inch pieces. Pour any juices on the board into
the pan juices and spoon over servings. Garnish with pomegranate
seeds and chopped chives. Serves 3 to 4.

My veggies were kind of soggy and not charred at all - might try the same thing tonight but under the broiler instead?

What was your oven temp?

450

I wonder if overcrowded tray was a problem too - single layer but lots of overlapping, might have caused them to steam rather than roast

spread them out over two trays might do the trick

I just had an idea - chopping them up takes up more room, think I will just halve them and line tray with foil instead of parchment, this is how I char peppers for ratatouille