What's cooking? part 4

Mussels! Using this recipe.

Should find a youtube vid about de-bearding, probs? I have never made any non-shrimp shellfish before.

the pedant in me say: mussels and the like are a bivalve seafood, not "shellfish"
i know, who cares, i LOVE them!
in any event
farmed mussels don't require purging and beard removal is as easy as "if you see some just yank and pull to the side" until it tears off

like people beards

I wish.

They are wild Maine mussels, I believe! I will soak them anyway.

sounds delicious anyway
good luck!

Omg they came out so great! Mussels: even the first time through you can't fuck them up.

Shallots, garlic, thyme, parsley, tomato, celery, white wine, black pepper, saffron. Mussels. Bread. Devour.

yuuum

the first time I ever had a big bowl of mussels I'd ordered them on a whim! We'd had some drinks, I ordered mussels, and it was a little adventure.

gonna embark on matzo ball soup for the first time either this weekend or one weekend soon. coworker brought some in and it was delicious - I need to make it! I'd never had it before.

he's getting the recipe for me :D

kumara, cauli, radish and yukons tossed with fresh mint, cumin seeds, cumin, ground ginger, cinnamon, roasted and topped with sour cream and more fresh mint: pretty good! courtesy of 101 cookbooks.

wow yum

Spinach, mushroom, goat cheese & garlic stuffed chickened breasts for dinner tonight, served with chickpeas sautéed with onions and celery, on raw spinach. And because that wasn't decadent enough, candy cane ice cream! Mmmm.

*whispers* i ordered chinese food

We order about three meals a week because we are the worst

trying out a smoked paprika, granulated garlic & rosemary rub on oven roasted bone-in chicken breasts. plus lemon, oil and a little bit of butter just becuase it's a rainy friday night.

most likely served with some kind of kale/black bean/tomato concoction.

mmmm, smoked paprika, one of the great spices - pretty amazingly versatile innit?

thinking simple broccoli risotto tonight - basic veg. stock based risotto recipe adding brock towards the end with some lemon zest and a splash of juice for tang. and parm for fat/flav

xpost: saw a kinda intriguing recipe for matzo ball soup awhile back that used a parsnip soup instead of chicken stock.

Got some pea shoots at the farmer's market this a.m.; gonna do them up dayo/inorbit style sauteed in garlic and use it as a bed for some rice and a 5 minute egg (?--I don't really know what this is but I seem to recall dayo saying something about it being a korean thing) topped with kim chee!

I am all about soups right now. Made an italian chicken/tomato the other night and planning tom ka gai for tonight. So easy but so warm and filling.

We're doing the paleo thing right now, so yesterday when I got a craving for mayo to have with some cold roast chicken and hard-cooked eggs I made some up. We only had extravirgin olive oil though, and so the mayo has that bitter/burning aftertaste. And I got a blister from whipping it up with a wooden spoon. Disappointment all around.

quincie don't overcook them - they wilt pretty quickly, salt and serve

Yeah, the first time I made mayo with EVOO I was soooooo excited, thinking it would be the best thing ever. I now stick to canola/other neutral oil :(

xpost thanks, dayo. What about your magical egg?

I dont know nothin about magical eggs

hmmmmmmmm

I'm gonna go with 6 minutes and see how that flies

most of the bibambap bowls Ive had have had eggs done sunny side up, runny, so that you can mix the yolk w/ the rice? if thats what u mean

u can also get a raw quail's egg and break it over your just made rice dish and mix it all up w/ the rice

There are many things in my house ATM; quail egg not among them :(

I have been tempted to pick them up at the asian grocer's, tho

man do we even HAVE any Koreans on ILX? I mean c'mon dayo u frontin

?

wait I thought you were Chinese???

he was

I'm american

i'm white

I don't think a 5 minute egg is specifically Korean - it's just a nice creamy yolk and fully cooked white.

All this egg talk - for lunch, I'm baking eggs in the remains of the italian chicken soup

Sorry dayo, pls report me to racist thread. But you were going on about bim bim bop and stuff and tbh I have no idea your citizenship until now, I just know you post the most awesome foods to the real chinese food thread etc etc

OK so I actually just fucked up not one but TWO batches of eggs. I can do a spot-on hard boiled no problem; I tried to do a runny-but-thickly-so yolk and ended up smashing the fuck out of them when I shook the pan to crack the shells; then I got scared and did the next batch the same way I would do HB but for 2 min longer and no cold rinse; ended up just perfectly HB. Anyway the pea shoots with garlic and ginger were great; kimchee made up for dumb eggs and rice was rice y'know. All in all, not a bad lunch, but c'mon with these five minute eggs

I mean two minutes less than for HB, but then I didn't stop the cooking like I do with my standard HB, gah eggs why u so hard today

bought smoked pork shank & 13 bean mix ...tomorrow ham & bean soup is gonna happen in my house, my house

I'm going to make horchata tonight. I wanna try it one made with almonds. Does anyone have a particularly good recipe? Also, I'm thinking of experimenting and using brown or jasmine or basmati rice. Anyone have any exp w/ this?

This week's giant pot of food to bring to lunch everyday is a dearly loved soup, Bittman's
West African Peanut Soup With Chicken. KALE. In a rare fit of being exactly unlike myself, though, I didn't have any garlic on hand.

i have achieved bean zen!

13 bean smoked pork shank soup was delicious, unexpectedly so. the meat off that shank was wow

Slow roasted 15 lbs of boneless pork shoulder overnight, rubbed with thyme, black green white and pink pepper, smoked paprika, salt. House smelled SO GOOD this morning and the cats were going insane from it. Couldn't stand it and ate a bunch for breakfast.

yuuuuum

Oh I'm totally going to try the Bittman peanut soup this week! Will halve it because it is just me until Friday.

It is like the quintessence of yummy/healthy/high-energy lunch.

Do you do it with a salad or bread or? I looooove soup, but unless it involves noodles or rice (pho, chinese noodle soups, korean soups served w/rice, etc.), I don't really feel *satisfied*.

A banana, usually? I eat a a banana w/everything, though. Bread would work.

I need to get over my banana aversion. Latest strategy is to eat a bunch of different kinds while in Sri Lanka, hoping I find one that rocks my world. Of course then I will never be able to find said bana variety stateside, and will continue my near-bananaless existence.

pan-grilled chicken with 3 pepper seasoning, roasted beets with yogurt-horseradish sauce & spinach greens.

apple crisp for dessert

sundays have become my cooking day & it makes me vvvvv happy