What's cooking? part 4

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?

oh shnap! We don't have individual ramekins but maybe I'll cook it first and spoon it over to serve? I want them to be finger foody party type jawns and not mess :( I wish my pp would just do exactly what I wanted.

i think in order for it to do what you want (remain delicious and crispy?), you need to cook it and then spoon over to serve
that's just imo, but think of it as a reeeeeeeally fancy deluxe international biscuits and gravy, same basic concept.

you could try muffin cups but i think they will be a bit small but maybe ok for a buffet type potluck thing

I want to make my display name "precook the pp and then spoon beef curry over it to serve" or "totally bananas pot pie with the pp on top of individual ramekins"

When you say "to serve" can it just be like at the beginning of the party or will it get soggy w/in like 10 minutes? I mean I am planing on letting quite a bit of the curry sauce drain off of the meat/potatoes/etc before I stuff it in the pp.

ha, be my guest.

I believe it would get soggy pretty quickly, so I meant when you plate the food. You could precook the pp in squares (or whatever shape you want) a while before serving if you want to make it easier for yourself?

you could also make/use a regular pizza dough type dough and make little empanadas/calzones/samosas/pierogies/pasties/foldover dough with filling thingies and serve them with, i dunno, a mint chutney/pesto/salsa/chimichurri/sauce

ah damn, I already bought the pp and and we're not rly serving so much as just having a table w/ lots of food on it that ppl can arrange onto plates and eat at their leisure. I will def cook the pp first though and try to put relatively dry filling into/onto it.

Please note that I also like my pp to be crispy/well browned and i also like a lot of crunch/texture generally speaking. Not everyone does! If you prefer a softer bite, maybe a different approach would be better.

If you made the pp into little cups, with even a tiny bit of raised edges, they could hold a bit of sauce on them. But yeah, they're going to be soggy in a second. Maybe a little warming pot of sauce and a plate of pastry squares?

I am not a big fan of soft pp; the mouthfeel's no good and there's not much you can do with it.

If you score a square into the middle of your pastry (not all the way through, just an easily visible cut), and just put the curry inside the square, the pastry will magically raise around it.

Smoke #4 today, a large rack of spareribs with a Memphis-style dry rub applied last night. Smoke #3 was 2 lbs. of shrimp, oversmoked, undercooked and too salty. Won't be smoking shrimp anymore, I think. Working my way up to beef brisket.

My friend brought over a whole salmon fillet last night and I learned to use my broiler! It works perfectly; I love you, open flames on my food.

Oh how I miss having a gas stove!

Two huge pot roasts in the slow cooker with onion halves, smashed garlic cloves, bacon and 3/4 bottle of delicious red wine. Big pan of bacon-wrapped chicken pieces going in the oven later. There's a week of good eating heading our way.

Roy oh boy there is really nothing better than roasted brussel sprouts. Made a bunch of them, and this soup:
http://www.seriouseats.com/2013/03/chicken-dinners-chicken-pasta-e-fagioli-with-smoked-paprika.html?ref=search
I feel LIKE A GOD!

Seriously, like 1.5 lbs of the b-sprouts, roasty toasty, told my boyfriend (who works graveyard and is never around for suppers) that I'd leave him some since he's never tried them. After a few hours of just snacking on them it became clear I would have to set aside a little container just for him, or he would never get to try them, not tonight anyway.
The little blackened leaves that fall off all salty toasty, the soft and sweet middles, god.

yeah they're basically the best