What's cooking? part 4

and dessert:

http://farm8.staticflickr.com/7439/9002670901_20121829c4_z.jpg

vegan chocolate raspberry torte thing

that is a thing that I would eat

I made the bbq chicken but I think I messed it up bcz it is much too saucy, like an ill-tempered 8 year old girl. It basically is just chewy barbecue sauce; there is no flavor other than the barbecue sauce ;_;

but I mean I like barbecue sauce so it could be worse y'know?

That's what I mean about the BBQ sauce -- the flavor depends on which kind you use.

I also usually fish out the chicken, then shred, then add more sauce if it seems necessary.

Sorry I didn't mention that sooner. I don't want prison crockpot BBQ chicken to be my legacy!

I experimented this morning by adding like 1/4-1/2tsp red curry paste to the oil/butter before I fried my eggs; the result was overly spicy but with very little yummy curry flavor. Would not recommend

ok, the parsley/barley/feta salad from jerusalem is the best salad i've ever had.

uh omg

Parsley and Barley Salad
adapted barely from Jerusalem

1/2 cup pot barley
200g feta, broken into pieces
6 Tbsp olive oil (divided)
1 tsp za'atar
1 tsp crushed coriander seeds
1/2 tsp cumin
1/4 cup chopped parsley
1/3 cup finely chopped green onion
2 cloves garlic crushed
1/3 cup cashews toasted and crushed
1 green pepper chopped
3 Tbsp fresh lemon juice
salt & pepper

Fill a medium pot with water and bring to a boil, then add barley. Boil for about 30min, until barley is tender but still chewy. Drain and reserve in a large bowl.
While barley is cooking, mix together 2 Tbsp olive oil, za'atar, coriander and cumin. Pour over broken feta pieces and gently mix together to marinate.
To the barley, add parsley, green onion, garlic, cashews, green pepper, lemon juice and salt/pepper. Divide among four plates and top with the marinated feta. Enjoy!

yep that's it. here's a couple diff proportions from the book:

4 green onions
1/4 cup pearled barley
1/2 tsp coriander
1/4 tsp cumin
5 oz. feta
3 oz. parsley

i got a food scale recently--3 oz. parsley is basically one big bunch with about an inch and a half of stem removed.

the cashews are the secret weapon imo.

i'm so going to make that. ottolenghi's curry roasted root vegetables with lime is an A+ recipe.

za'atar is also really nice spread on bruschetta, or just mixed with extra virgin olive oil and used as a bread dip.

i am making a crockpot tenderloin even though I am suspicious that it will not really turn out terribly well

why because i can't be arsed cooking anything else

:D

Baked a batch of grainless olive-oil rosemary crackers to have with paté later. Need to think about what thing to make tomorrow for the week's lunches - pork? Beef? Eggs? Chicken?

Leaning toward pork tbh

Pork is v good. Always.

i changed my mind and made some marinated mushrooms as well

i CAN be arsed to make those

So what's in the crackers besides olive oil and rosemary? I'm jonesing for pate lately but have mostly stopped eating bread so it feels sort of sad.

It's from zenbellyblog.com - beat an egg with 1 tbsp olive oil, then mix in 2 cups almond flour, a tbsp of rosemary and 1/2 salt. Roll out between parchment and cut into squares. Bake at 325 for 15-20 minutes.

She's got some nice sounding biscuit and cake recipes too. I'm trying biscuits for strawberry shortcake tomorrow.

1/2 tsp of salt btw. I sprinkled some more on top since I used larger flaked kosher.

It is so hot that I think I have lost my mind a bit. Went into the "big city" today and came home with a random assortment of things, including 1) ground dried shrimp, 2) za'tar, and 3) ponzu sauce.

How do I shot these things (not in the same recipe)?

is cooks illustrated online memebership worth it? (keeping in mind that i only cook vegan)

I never thought so and I only occasionally and unintentionally cook vegan. I looked up recipes for other ppl more than myself iirc.

yeah i was wondering if a lot of it might be focused on meat cooking techniques and a lot of dairy-based stuff.

I've used it mostly for equipment reviews and always forget that I have it. I'd say probably not worth it for vegan recipes.

toooooootally gonna make this green fritatta/Persian herb quiche/kookoo sabzi
i was trying to remember what it reminded me of, and i figured it out -- sometimes when i order dal palak there's so much left over that I have to make a quiche out of it, and of course it's totally green.
serve with ham for good time family yuks!

http://familyspice.com/recipes/recipe/?recipe_id=140

http://familyspice.com/database/photos/recipe/kookooyeh_sabzi2.jpg

rad!

the crockpot tenderloin I made last weekend turned out okay, but I think my conclusion is that only people who haven't had grilled or oven-baked tenderloin would ever rave about tenderloin cooked in a crockpot

VG I meant to ask if it was pork or beef tenderloin? I could imagine crockpot not being the kindest means of cooking either.

pork tenderloin

I've been making a lot of fritatta type things lately, usually with arugula and shallots and garlic, but those up there have inspired me to up my herb game by a significant amount

fri-ta-ta-ta ta ta ta-ta-ta-ta; breakfast so good I say "blah blah blah"

<3

rhyme so good i say
ha ha ha!

Do not want shaved chocha near my frittata

anybody got a Mulligatawny recipe they love?
have one to go from but would check another if it came recommended. gonna do up a vegetarian version for Sis and niece tomorrow....

Baking those almond flour rosemary crackers again, with a little more salt and rolled thinner. And with a big grind of pepper mixed in.

Gotta bring a salad to a thing. Not gonna enjoy the thing, so might as well enjoy the salad. Trying spinach-strawberry-pecan. Don't have strawberry vinegar - should I sub balsamic or white wine with added honey?

I'll bet either one would be delicious, the balsamic richer and the wine+honey lighter.

It's a mystery main course, so not sure what it's going to be eaten with. I think I'll go for the balsamic in case I dollop to much honey in and make it sweet and yucky.

The CSA keeps drowning us in bok choy, so tonight I improvised a pair of curries. One had spring onion and pink shrimp in tikka masala spices w/ coconut milk. One had bok choy & turnips in a thai red curry paste w/ coconut milk. White basmati rice to go with. Not sure if I'd do it the same way again, but it was plenty good enough.

I'm so desperate to get past current work deadlines because I really want to try my hand at pizza. I have a new gas grill that gets so hot I can barely get near it, and it occurred to me that it will be a perfect pizza oven. If it works out, I'm going to be seriously tempted to run a natural gas line to the back deck and convert the grill so I don't have to go chase down propane canisters at inopportune times, or run out of gas in the middle of cooking something.

i made a marinade for drumsticks w/ chipotles and adobo, lime juice, garlic, and a big handful of cilantro. i don't have a grill though. i think it burnt too much in the frying pan. smells ok though.

We're inundated with cucumbers! Two batches of fridge pickles, two batches of tzaziki, a batch of cucumber/onion salad, a few large green salads for dinner, and we still have a counter full of them. My wife found a recipe for cucumber-lime agua fresca, and that turned out to be really tasty. I wonder how it would work as a mixer, and which base liquor would work best.

giiiiiiiiiiiiin
i love cucumber with floral things and gin + lime is always a winner

I've been gin-averse since not knowing how much was too much the first time I got drunk, but yeah, might have to try that.

That was probably a long time ago! Gin tastes great now, I promise.

i wonder if "talk about your worst experience drinking gin" would be a fun thread

I've got a doozy.

I was 19... Friday night in a college town... $10 cover and all you can drink... I'd been on the road all day and hadn't eaten... nuff said.

Drank a whole bottle of Gordon's on my 21st birthday, partied like a (sloppy) rockstar.... spent most of the next morning hugging porcelain & holding on for dear life

Gin and I are still bros though. I can't stay mad at gin