What's cooking? part 4

Cod has probably already been eaten but I love doing this with cod fillets:
http://www.saveur.com/article/Recipes/Roast-Fish-Palermo-Style

Or something to that effect with similar ingredients.

I also love sauteeing them serving over chickpeas simmered in chicken stock with some saffron and a lump of butter mashed with smoked paprika, garlic, and sherry vinegar on top. If you have chickpeas and good chicken stock (and saffron, smoked paprika and sherry vinegar I guess, which I always do) this is super fast and feels kinda fancy.

if you are going to buy miso in a store then south river miso is a REALLY good brand to buy, they make it the old-fashioned way in western massachusetts on a farm and they are what i call "first wave vegetarians" (obviously not really "first-wave" but they are the real-deal back to the land 70s hippie vegetarians) and their miso is widely available in health food stores. all their varieties are outstanding ime and you can buy red, white, yellow it doesn't matter from them, they are all good

I used to work at a health food store that sold miso in bulk from big tubs, they only had barley and brown rice and they were v dark and rich. I used to just buy a big spoonful at a time and then mix it w hot water in my mug, I wd do it like 2x a shift every shift

Oh yeah we sold that stuff plus the miso master

oh rad, those big tubs sound great!

miso master is also pretty good ime. i have been less impressed by the mass-produced smooth pureed misos from many japanese brands i see in asian grocery stores, the texture is too smooth and they are sometimes pasteurized which ruins one of the main benefits of miso.

also i think the best way to enjoy miso imo is simply miso soup, same thing goes for pesto for me, despite many new ways of using it, it is still best on pasta. the traditional ways are often the best

and yea miso with hot water is just really great, i drink that all the time. you can make it fancy it will still be good but with hot water alone it is pretty perfect

man i just love miso so much

Cod has probably already been eaten

It has and it was decent (I don't like white fish that much tbrr) but now all I can think is "I guess that cod gettin eaten" so thanks a mil.

Cooked so much: veggie stock that got turned into spicy yam/kale soup, layered ratatouille, pink grapefruit/mint/black pepper salad, brats and field roast to go with the home-fermented not quite done sauerkraut, no joke chocolate cake. Then some ilxors came over and we ate it all.

stevie sorry if i was a little overbearing in my miso posts, i was pretty drunk the other night and got really excited about miso!

Okay it's pretty adorable that you get drunk and overenthusiastic about miso.

carl otm, marcos otm, i love love love seeing ppl get excited abt food and explaining all of the little details and whatnot. I was v grateful to receive such a response!

I have a container of red miso in the fridge that is at least 2 yrs old and hasn't been opened yet. I need to dig into that stuff, it's probably still good. Also have white, which I use pretty often.

i have had regular brown and red and i used to do a lot of stuff with them but then we moved and i haven't replaced them
nothing hits the spot like bi bim bop with http://en.wikipedia.org/wiki/Gochujang

i can't enthuse too much about food because i have been snowed in, unable to replenish my fruit and vegetable supply and tbrr it is making me cranky

I have a container of red miso in the fridge that is at least 2 yrs old and hasn't been opened yet. I need to dig into that stuff, it's probably still good.

it is definitely still good, at fridge temperatures miso will last virtually forever

Okay it's pretty adorable that you get drunk and overenthusiastic about miso.

― about a dozen duck supporters (carl agatha), Monday, February 2, 2015 11:02 AM (40 minutes ago) Bookmark Flag Post Permalink

carl otm, marcos otm, i love love love seeing ppl get excited abt food and explaining all of the little details and whatnot. I was v grateful to receive such a response!

― Jennifer 8.-( (Stevie D(eux)), Monday, February 2, 2015 11:31 AM (10 minutes ago) Bookmark Flag Post Permalink

haha ok cool

I BOUGHT MISO!!! From Trader Joe's, it was like $1.79! I also bought brown jasmine rice (will this be good??? http://static.tumblr.com/361c1e730a4c4b30dc26095a802f347f/unmizev/D3hmtai4o/tumblr_static_tumblr_static_it_is_a_mystery_ghost_5_.png it is a mystery)

guys what do I do w/ this wonderful miso!?

guys i had a tiny bite of the miso from the tub and it tasted like reaaaaaally salty dimetapp

teach it sign language, adopt a co-sleeping plan, swaddle swaddle swaddle, yknow the usual stuff

pretty much the only thing i've been using this one tub of yellow miso for, for the last 3 years, is vegan lentil & walnut pate

that sounds good

it's fucking delicious - it's the stuff they serve at Real Food Daily - and honestly tastes just like pate:

3/4 c. dried green lentils (i use french lentils, the pretty ones, not the ugly green lentils - idk if that even matters)
3 c. water
1 bay leaf
2 Tbsp. olive oil
1 sm. onion, chopped
6 cloves garlic, coarsely chopped
1 Tbsp mirin
1 1/4 c. walnuts, toasted *
1/3 cup coarsely chopped fresh basil or 1 1/2 tsp dried
3 Tbsp yellow miso
1 1/2 Tbsp umeboshi paste
1 Tbsp chopped fresh thyme or 1 1/2 tsp dried
3/4 tsp freshly ground black pepper
1/3 c. tofu sour cream for garnish **
basil sprigs for garnish
thyme sprigs for garnish
wheat-free rice and sesame crackers

Combine the lentils and 3 cups of the water in a heavy saucepan. Add the bay leaf and bring to a boil over high heat. Decrease the heat to medium-low, then cover and simmer, stirring occasionally, for 20 minutes, or until the lentils are very tender. Drain, remove the bay leaf, and cool completely.

Meanwhile heat the olive oil in a heavy skillet over medium-low heat. Add the onion and garlic and saute for 8 minutes, or until the onion is golden brown. Stir in the mirin. Remove from the heat and cool completely.

Chop the walnuts in a food processor until a paste forms, scraping down the sides of the bowl occasionally. Add the lentils and the onion mixture, and process until smooth. Blend in the basil, miso, umeboshi paste, thyme, and pepper. Line a 3-cup bowl or mold with plastic wrap, leaving a 3-inch overhang. Transfer the pate to the prepared bowl, packing it in firmly, and smooth the top with a rubber spatula. Fold the overhanging plastic wrap over the pate, cover, and refrigerate until cold, at least 4 hours and up to 2 days.

Uncover the pate and invert it onto a plate or small platter.

damn that looks good. i'm kinda a freak for ume and am always up for a new way to put it into use. thx!

i am making chicken cacciatore bcz i have a truckload of chicken parts and cans of tomatoes
kitchen smells awes imo

brothy soupy black beans with corn tortillas and some garnishes like pumpkin seeds, chopped green chiles, cheddar is one of my go-to easy emails, it is so earthy and grounding for me to eat this bowl

was craving spinach pies but there was no parking spot outside the middle eastern bakery so i got some phyllo at the grocery store i was already on the way to and made some myself
added sumac, hope they taste good!

spinach pie is probably my #1 craving
either that or gummi bears

i am currently well stocked on both! (i had given up gummi bears for a while but broke a couple of days ago after heavy shoveling)

brothy soupy black beans with corn tortillas and some garnishes like pumpkin seeds, chopped green chiles, cheddar is one of my go-to easy emails, it is so earthy and grounding for me to eat this bowl

― marcos, Wednesday, February 4, 2015 7:24 PM (3 days ago) Bookmark Flag Post Permalink

Jelllllllllous. I miss black bean soup.

And now that I have an immersion blender I wouldn't even have to smash then with a fork one bean at a time!!!

I have been making my son's first birthday cake! I've gone for the classic six-layer rainbow and it's going OK - all the baking done, kitchen smells amazing, but I could have used twice as much colouring as it's a little bit pastelly. Tomorrow I need to add almost a kilo of cream cheese icing.

Tonight I decided to make a big pot of lentil soup and a tossed salad. The soup is absorbing all the tired bits of vegetables I culled from the refrigerator.

My spinach pies were good!! The texture and dough to filling ratio were to my liking and the sumac added something but idk what

Nice! I've been thinking about spinach all day, I ran out of cruciferous veg a few days ago and I miss them.

got some perline pasta w/ prosciutto from trader joes, what should i do w/ her? tomato sauce? cream-based cheese sauce? olive oil and garlic? stir fried w/ veggies? has anyone had this before?

simmering taro and gonna fry it up in butter later on for a starchy side veg. never worked with taro before and i'm kinda excited.
dammit i really want a spinach pie allofasudden. if i had the

RIP outdoor_miner ;_; death by spinach pie craving

if i wasn't steeped in some stupid academia i wld go get phyllo and fixins ~right now~ and make the **ckers. but, alas, i am terrified of a upcoming exam and will go study and eat my dumb taro later.....

I'm telling you, the craving is extremely powerful!!

preaching to the choir LL.....i will get on this.
and while i'm here, whoever recommended pizza in a cast iron has seriously upped my home 'zza enjoyment. thx!

Ideas for smoked paprika? I just bought a ton

Romesco? I can't remember whether I got this from this thread, so apologies for potential repetition!

also what is this cast iron pizza thing?? I can't find it via search!

ahh, found in the pizza thread
Pizza revelation:

Pan pizza in a cast iron pan.

This crust - http://www.budgetbytes.com/2014/08/knead-pan-pizza/
and this sauce, more or less - http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html
and this pizza - http://instagram.com/p/wAQ9yKQB6X/

It was really good and I can't wait to make it again.

― carl agatha, Monday, December 1, 2014 6:31 AM

carl agatha is my idol

i love this so much. no more having to deal with dough on a peel (i have limited workspace); no more needing to heat the house up for nearly an hour to make sure the stone is hot as can be; no more mistakes when the pizza doesn't come off the peel on to the stone perfectly. it's such a pleasure - am doing this again tonight and i'm excited

omg stop

this is the pizza i have been dreaming of!

just1n3 i made that pate yesterday and daaaamn it's delish thank you

was looking for other uses for umeboshi and had mirin and dashi miso i hadn't done anything with for a while too so that was appreciated

glad you liked it! we always get that pate from RFD when we're in LA so i was psyched to find the recipe online a few years ago.