What's cooking? part 4

Fennel is great! We're going to try growing it ourselves this year.

In fairness though, you just have to mention any vegetable X and I'll reply "X is great!".

Haha, totally. Not sure what it says about me, but I ate two full leeks and an entire fennel bulb in one lunchtime sitting.

http://farm9.staticflickr.com/8379/8500918039_161a858f3e.jpg

The photo is pretty bad but this is how I get myself to eat vegetables: chicken panang curry with saffron rice. There's a handful of fresh spinach leaves hiding under that rice, waiting to wilt, too.

yum!! that looks great. i can assure the world at large that your curries are delish.

This one is extra so because I used the last can of panang curry paste from the Chinese store.

And hey, thanks! I only cook for myself so I don't really know whether something is "good" or not, has good flavor balance, that kind of thing.

lambballs
fattoush
roasted potatoes

wiiiiiiiiiiine

That looks soooo tasty, io!

It was! I ate too much and now I have to get ready and go out in my beached whale incarnation. The ocean is my stomach full of curry coconut broth.

tomorrow i am going to attempt slow-cooked korean short ribs :D

Making a couple of pounds of smoked shrimp today.

Do you smoke them with the shells on or off?

I made homemade sriracha from this recipe and is it ever good. I made 1/2 the recipe because we only had 3/4 lb of peppers - but it was the exact right amount for my food processor.

Today is also the day of roasting yams and beets for the coming week, and dinner tonight is slow-cooker chicken and gravy (the one made from leeks and onions and chicken drippings that is to die for).

I'm addicted to that chicken GOD

I know! It's so good. I didn't think it would be possible, but last time I made too much gravy. So I cut back to only 6 leeks this time.

I peeled the shrimp but left the tail-tips on as handles. They were a little underdone because I was so worried about overcooking them. Not bad for a first try.

for in orbit:
http://www.reddit.com/r/IAmA/comments/197ji0/i_am_anthony_bourdain_ask_me_anything/c8lija1

I vaguely remember Suzy talking about her recipe for chocolate cream cheese brownies - would you care to share?
I made some a while ago and they were nice enough but kind of flat and floppy? weird.

This is on the stove right now, fresh from the current cover of Bon Appetit magazine:
http://www.bonappetit.com/recipes/2013/03/chicken-khao-soi

The curry paste smelled really good, can't wait for the rest to be ready shortly

Korean short ribs turned out really well (from omnompaleo site that Jaq linked upthread). I made it non-paleo with soy sauce and rice vinegar etc. I think I may have overcooked them slightly --- I wasn't sure what the final texture was supposed to be? these were falling-off the bone and just a wee bit mushy, but not terribly so. I made a soba/kimchi stirfy as a side, and it was delicious. And it made tons, still enough for another meal for dinner tonight YAY that's the best part

cookingstagram
http://instagram.com/p/WLM1bnxOM_/

how was that khao soi?? its one of my fav dishes but i've never made it

Not sure how legitimate it is compared to different ingredients, but I really liked it and have enough for a few more meals. I realized I'm out of chili oil so I ended up spicing it up a bit more with what I have, but I think it is the correct spiciness to serve to a group that's not used to really hot things like me. I did sub in rice noodles instead of egg noodles since that's what I had, though.

i don't cook a lot of fish for various reasons so i'm proud of getting some nice crispy skin on tonight's sea bass.

this looks fucking INSANE

http://www.recipegirl.com/wp-content/uploads/2011/03/Cinnamon-Roll-Pancakes.jpg

http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/

also it looks exactly like jizz which is really funny and awesome to me.

lol

salad of

- wheat berries
- roasted sweet potato
- red onion quick-pickled in sherry vinegar/sugar/salt/water
- mixed baby greens
- marinated cow's milk feta

super delish! my first time trying wheat berries; feel like i'm probably not gonna be a big fan of them in general but they were good with the feta and pickle juice.

they smell like those therapeutic microwave wheat bags when you cook them. definitely a little weird.

for sure, why are you pressing food to parts of your body?

point taken

At the weekend we bought UHT whipping cream in cartons (you can't get fresh in Abuja), only to find the cream had gone buttery before we opened it. I made butter, and today I made bread with the left over buttermilk. Both were amazingly easy! And scrumptious!

I seasoned the hell out of my wok today

slow-cooker chicken for dinner <3 Scored a radicchio from the farmer's market -- am going to attempt to grill it for a salad tonight. Wish me luck, lol

http://www.seriouseats.com/recipes/2011/01/dinner-tonight-spanish-style-meatloaf-recipe.html?ref=search

made this tonight, was really good, a nice sunday treat :)

if i do nothing else in the next month i am going to figure out how to make sweet potato oven fries that are actually crispy

Challenge: a delicious appetizer/hors d'oeuvre-y party food involving green curry paste? maybe w/ puff pastry too? or something separate w/ puff pastry?

some thai restaurant i have been too somewhere had something called "curry puffs" but i don't remember if they had green curry paste

i made twice cooked pork belly in my wok last nite

https://dl.dropbox.com/u/9627011/pphotos/porkbelly.jpg

:) love twice cooked pork! it is a fav round our household

that looks gooooood

ysi

yah it's the best also disappointing that pork belly only ever gets consumed as 'bacon' in america, man missin out on so much

that is weird! in the uk its a standard supermarket ingredient

I get side pork (sliced pork belly) all the time - so good. But I've also got access to awesome asian markets (and some discount groceries in lower income areas) that carry it.

pingpong can you send us a good recipe for that thing you just made?

Okay, I am going to make beef massaman curry and then somehow incorporate it into puff pastry. Is there a trick to doing this successfully? Do I just plop the beef/potato/shallot in the middle of a square of puff pastry and bake it? I am guessing I should be careful not to make it too goopy drippy saucy.

OH apparently you can make puff pastry CUPS!! That sounds like a wicked good idea!

it's gonna be pretty seriously soggy if you do that -- i don't usually put anything too liquidy on uncooked puff pastry
gonna say: not recommended

HOWEVER, if you precook the pp and then spoon beef curry over it to serve, that would be tasty and good, imo. OR do it up like a totally bananas pot pie with the pp on top of individual ramekins or something?