What's cooking? part 4

tell me what u have made with them, i want ideas

― difficult-difficult lemon-difficult (VegemiteGrrl),

What Carl said -- beans, greens, soups. I've made ya-ka-mein stock twice now with fresh pork neckbones and smoked turkey legs and the usual aromatics. Picking the meat off the neckbones can take a long time, but the stock is amazing. The smoky turkey meat is a great addition to an Americanized pho with rice noodles or even spaghetti. Smoked turkey tacos are great too. Threw a bit of it into an omelet once with mushrooms and onions, that was quite all right.

because I have no food creativity, I made shrimp creole tonight bc of this thread. It was a super easy slow cooker thing, but it was the first time I've cooked for other people and everyone liked it. So that was awesome.

pressure cookers are awesome btw - quick way to make stocks/stews, and that's the only way I make hard boiled eggs now. a dozen eggs, regardless how fresh, pressure steamed for 4 minutes with a natural release - they peel so easily!

i'm making rick bayless red chile chicken and rice w/ black beans

― computer champion (harbl), Saturday, February 28, 2015 4:51 PM (3 hours ago) Bookmark Flag Post Permalink

i have made this, it's good!

also going to check out btb after seeing how many fans it has here, i suck at finishing entire broth cartons before they get uncomfortably old.

― call all destroyer,

i'm gonna make this every week now i think. so easy & substantial.

I have chicken stock, chicken thighs, celery, carrot, garlic, onion, and lots of thyme.

What's the trick to making soup without the rice or noodles turning to mush?

make them separately
store them separately
works for me

Yep.

Shortcrust pie with pheasant, chestnuts and carrots served with dauphinoise potatoes and a blackberry and red onion quick chutney.

lol alright Ina

That sounds good as fuck though

whoa

Out here in the country we get so many free pheasants during the season you have to get creative in switching the flavours up.

Unless I'm mistaken it was these gentlemen and ladies:

https://farm9.staticflickr.com/8632/16066930473_b15feb491a.jpg

i have never had pheasant, would like to try it

I would like to try what aldo did with pheasants, that is for sure.

Yum, pheasant. I got the slow cooker out for a beef and root vegetable hotpot with sliced potatoes on top which went all lovely and fondanty.

Yotam Ottolenghi beef vermicelli chickpea casserole for dinner hooooooly shitballs so good

Recipe: (sorry kinda long)

Vermicelli, beef and chickpea casserole

4 tbsp olive oil
400g piece stewing beef
Beef bones (or 1 cube beef stock)
15 cloves garlic, peeled
200g vermicelli pasta
1 medium onion, peeled and diced
3 carrots, peeled, cut into 1cm dice
200g celery, cut into 1cm dice
1½ tsp ground cumin
½ tsp ground allspice
10 cardamom pods, lightly crushed
1 tbsp tomato paste
240g cooked chickpeas
Shaved skin of 1 lemon
½ tsp caster sugar
2 tbsp lemon juice
1 green chilli, finely chopped
20g parsley, finely chopped
200g Greek yoghurt
Salt

Put a large sauté pan on high heat, add a tablespoon of oil and brown the beef and bones (if using). Add two litres of water, bring to a boil, skim and simmer gently for two hours until the meat is very tender. After an hour and a half, add the garlic; and ensure the meat is always immersed, so add water as needed.

Remove the meat and garlic and measure the liquid: you need 650ml, so discard or add water as necessary; add the stock cube, if using. Cut the meat into bite-size chunks and put back in the pan with the garlic.

Heat the oven to 220C/gas mark 7. Break the pasta into 2-3cm pieces, lay on an oven tray, and bake until toasted (three to five minutes).

Heat the remaining oil in a large pan, add the diced veg and sauté on medium heat for 10 minutes, stirring. Add the spices, tomato paste, chickpeas, lemon skin, sugar and a teaspoon of salt, cook for five minutes, then tip into the beef pan. Add the noodles and lemon juice, stir and bring to a boil. Turn the heat very low, cover with a tight lid, and simmer gently for eight minutes, until the noodles absorb the liquid.

Leave to rest for a few minutes, stir through the chilli and parsley and serve with yoghurt on the side.

q: how did you interpret "shaved lemon skin?"

yeah that threw me at first

i ended up just going with zest, bc who wants to ever use the pith as well blech

yeah i was thinking microplaned zest but its a phrasing i'm not familiar with

i know weird right

I read that as larger pieces taken off using a potato peeler. Like you can shave parmesan.

i thought abt that afterwards! could be good for color but idk abt strips of lemon peel to eat

i might try it next time

this recipe sounds really good, but it is also kinda blowing my mind to see chickpeas and vermicelli together. I guess the closest thing to this that I've eaten would be skyline chili and beans over spaghetti, though.

uh, and pasta e fagioli of course

maybe I am actually *always* eating noodles+beans, and I just don't realize it

I made some kind of chilimac one pot Midwestern Mom thing for dinner last fall and couldn't handle the beans and pasta combo, either. I think I need a fair amount of soupiness for it to work for me.

spaghetti & beans is my new favorite thing

Pasta and beans is not OK.

don't know about that. I am intrigued.

if one can eat rice with beans and enjoy it, one can probably eat pasta with beans and enjoy it

depends on the recipe but it can work quite well. helps if there is something like wilted arugula or broccoli rabe and lots of garlic to elevate things and add some sharpness. otherwise things can be a little drab. the pasta shape is important, too.

pasta with beans works pretty well in this obscure dish I like called minestrone

thought minestrone and pasta e fagioli were the same thing but this livejournal makes a compelling case http://sciamanna.livejournal.com/357783.html

but I guess minestrone does not necessarily have beans, whereas pasta e fagioli obv must.

Pasta and beans is not OK.

― Kiarostami bag (milo z), Monday, March 2, 2015 3:54 PM (3 days ago) Bookmark Flag Post Permalink

gtfo of here w/ this nonsense, if yr gonna be a #foodfascist there are so many worse things than pasta + beans

cheese + seafood?

salmon quiche is pretty good

yeah, I could see that being great with a mild cheese. but as was discussed above, a quiche doesn't need to have cheese either.

and lox and cream cheese of course http://s3-media3.fl.yelpcdn.com/bphoto/K3MwWTIA5ZmzBE32K5vb8w/168s.jpg

parmesan, feta, cotija, other mild dry cheeses etc. work well with shellfish

And a slice of cheese on your McD filet of course.

with a caesar salad (w anchovy) on the side

xp haha one of the last conversations I had with my mom was about how mcdonald's only puts one slice of cheese on the filet now, so she would add a second to it at home and then microwave it before eating.

they previously had two slices offset by a rotational angle of 45 degrees you see

or maybe it just got smaller. I can't find any images with two slices.

think the fish square is at 45 degrees wrt cheese square is all, and the cheese has just gotten smaller?

really feel like McDonald's is gaslighting me here