what's cooking? part 5: 2017-2027

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I like fennel raw in salads, sautéed with leeks & green beans, roasted & carved up with a piece of meat or fish

weird woman in a bar (La Lechera), Tuesday, 10 January 2017 23:51 (six years ago) link

Jim: it's good. Double and freeze, for all the effort.

rb (soda), Wednesday, 11 January 2017 00:15 (six years ago) link

thanks everyone! pretty new to fennel. i tried braising it in stock & vermouth last night & it turned out delicious, keen to try some of these recommendations

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 00:26 (six years ago) link


going to cook this at the weekend

― Islamic State of Mind (jim in vancouver), Tuesday, January 10, 2017 5:28 PM (yesterday) Bookmark Flag Post Permalink

oh man i've been wanting to try that but its daunting --- soda, you've done it? how long did it take?

jason waterfalls (gbx), Wednesday, 11 January 2017 12:49 (six years ago) link

i like fennel here are some things

fen risotto, maybe w/ salami
fen & chickpea broth w/ lemon zest and chilli
fen & potato soup
baked fen in like a puttanesca sauce w/ orange zest and feta
roast pork w fen (add fen seeds to pork herb rub too)
any bit of wite fish w/ fen, thyme, rosemary, lemon zest, capers etc

pernod good to have around just for fen

r|t|c, Wednesday, 11 January 2017 14:25 (six years ago) link

also if u ever want to parboil fen for anything do it in milk, or mostly milk, and keep for mash potato or gratin later

r|t|c, Wednesday, 11 January 2017 14:27 (six years ago) link

I don't like fennel because it is anise-y. I feel like I need to broaden my horizons tho w/r/t winter vegetables, I can't only eat potatoes all year, and I love kale but let's be honest it's not in season in February.

A friend is coming over on Sat bc she wants advice on cooking large hunks of meat. Considering a pot roast alongside a rolled stuffed pork loin -- one easy, one complicated.

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:14 (six years ago) link

try parsnips! one of our favorite winter things is just roasted winter veggies (beets, onions, carrots, garlic, parsnips, turnips, potatoes) mixed up with some olive oil, rosemary, and a bit of sausage, cover and bake.

sleeve, Wednesday, 11 January 2017 15:17 (six years ago) link

best way to enjoy fennel is to throw it in the damn garbage bcz it tastes like licorice and it is GROSS

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 15:20 (six years ago) link

I made a great pork dish with star anise the other night and the first time I made it I used like one star anise (recipe says 5) because I hate licorice but actually it's so subtle it's really good so I always use 5 now

kinder, Wednesday, 11 January 2017 15:26 (six years ago) link


If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:28 (six years ago) link

anise and fennel are wonderful flavors

marcos, Wednesday, 11 January 2017 15:45 (six years ago) link

that said i have bought fennel bulbs in the past and they have rotted in my fridge bc i couldn't decide what to do with them fast enough :/

marcos, Wednesday, 11 January 2017 15:45 (six years ago) link

tbh I wish I didnt' loathe anise/fennel bcz it wd make things a lot easier but welp here we are, what can ya do

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 16:20 (six years ago) link

parsnips are the devil fyi

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 17:54 (six years ago) link


sleeve, Wednesday, 11 January 2017 17:57 (six years ago) link

parsnips are fine, they're sweet and a lil weird but they're fine

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 20:58 (six years ago) link

quickest way to ruin a soup imo


Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 20:59 (six years ago) link

parsnips are good caramelized together with other vegetables as the base for a winter soup stock, they contribute a lot of complexity and are similar to carrots w/ their sweetness. im not a fan of plain parsnips though

marcos, Wednesday, 11 January 2017 21:19 (six years ago) link

for burly winter root vegetables i prefer celeriac

marcos, Wednesday, 11 January 2017 21:20 (six years ago) link

I stand with VG.

Jeff, Wednesday, 11 January 2017 21:20 (six years ago) link

Honey roast parsnips are my secret ingredient in a veggie soup

kinder, Wednesday, 11 January 2017 21:53 (six years ago) link

monsters, all of u

Flamenco Drop (VegemiteGrrl), Thursday, 12 January 2017 00:16 (six years ago) link

mushroom pizza that has a bunch of rehydrated porcinis sauteed with a load of criminis and garlic, on top of fontina, carmelized onions with rosemary playing the role of sauce on some bland-o plain white dough i made

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 19 January 2017 20:51 (six years ago) link

haven't had farinata in years, might attempt this recipe for saturday lunch http://www.seriouseats.com/2015/05/how-to-make-farinata-italian-chickpea-pancake.html

Islamic State of Mind (jim in vancouver), Thursday, 19 January 2017 21:07 (six years ago) link

we had my brother and his family over for dinner the other night. they love cooking indian and so do we, so we made a huge feast. i haven't cooked this much food in a while:

masoor dal
benghali green beans and potatoes
tomato sambal
summer squash w/ mustard seeds
saag tofu

marcos, Thursday, 19 January 2017 21:23 (six years ago) link

All the way at the other end of the vegetarian-omnivore spectrum, I'm making beef stock today.

aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Thursday, 19 January 2017 21:33 (six years ago) link

I agree with VG that parsnips would not work well in any soup I know about, but they roast well and were quite acceptable in a beef and peanut stew recipe my wife made just a few days ago.

a little too mature to be cute (Aimless), Thursday, 19 January 2017 21:34 (six years ago) link

I really like roasted parsnips but they are such a damn awkward shape--the top fat part and the itty bitty skinny end make it diffcult to get evenly-roasting pieces.

mom tossed in kimchee (quincie), Thursday, 19 January 2017 22:53 (six years ago) link

had some oddly delicious parsnip cake last winter

ogmor, Friday, 20 January 2017 08:38 (six years ago) link

I'm out. Can't take this parsnip thread. Too triggering.

Jeff, Friday, 20 January 2017 10:52 (six years ago) link

I had a couple of ideas for pesto variations yesterday — roasted peanuts instead of pine nuts, and mustard greens instead of basil. I got some mediocre mustard this morning and tried that one out -- pretty good, but it needs fresher, more-peppery greens.

aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Saturday, 28 January 2017 20:08 (six years ago) link

my co-worker's ex-husband hunted a deer and gave her a bunch of venison she couldn't use and i'm the leading consumer of meats in the office so i got some and made venison/pork chili and it's the best

assawoman bay (harbl), Thursday, 9 February 2017 01:16 (six years ago) link


call all destroyer, Thursday, 9 February 2017 02:08 (six years ago) link

My father in law used to give us venison and it was always good in chili. I don't really like chili tbh but it was ok.

weird woman in a bar (La Lechera), Thursday, 9 February 2017 02:13 (six years ago) link

i impulse bought a frozen rack of venison back around the holidays and still need to do something with it

call all destroyer, Thursday, 9 February 2017 02:20 (six years ago) link

just recently realized how freaking awesome delicata squash is. it's my new kabocha (eg fave winter squarsh). thinkin' of stuffing a couple a la http://beardandbonnet.com/delicata-squash-burrito-bowls/

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 9 February 2017 19:23 (six years ago) link

Venison is awesome with mole. You're welcome.

Mud... Jam... Failure... (aldo), Thursday, 9 February 2017 21:09 (six years ago) link

delicata is great xp, i like it too because you don't have to peel it and it cooks faster than other winter squash

marcos, Thursday, 9 February 2017 21:11 (six years ago) link

I'm also a fan of delicata. And venison! Had a discussion with a rabbi about kosher venison, which is a thing but v. v. expensive.

mom tossed in kimchee (quincie), Friday, 10 February 2017 01:36 (six years ago) link

yeah delicata is like the french fries of squash in a good way

assawoman bay (harbl), Friday, 10 February 2017 02:02 (six years ago) link

steely dan of squash even?
ended up making a Killer kale salad -- dino kale sliced v thinly, rubbed with salt and mashed roasted garlic, added some lemon juice and olive oil. threw in some quinoa/amaranth that i'd cooked together mixed it together and plated. topped with 1/2" slices delicata that had cumin and smoked paprika rubbed into the inside (automatic salt and pepper all around, natch) and dressed the top of salad with a simple but yum tahini/apple cider dressing. salad loving housemate was in heaven.

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Friday, 10 February 2017 14:51 (six years ago) link

i have some lamb mince - it looked nice at the butcher so i bought it. not sure what to do with it.

my thoughts:

shepherd's pie
mince and potatoes cooked separately not in pie

i mean, do any recipes use lamb mince without being some celtic stodgefest?

Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 13:40 (six years ago) link

go greek imo

ogmor, Wednesday, 22 February 2017 13:42 (six years ago) link

you could make meatballs! flavor them however you want (i like parsley, something spicy, onion, garlic, ginger, ??) and eat with rice & vegetable of your choice. or put I guess you could also put them in soup.

weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:42 (six years ago) link

shepherds pie with garlicky sweet potato mash

kinder, Wednesday, 22 February 2017 13:42 (six years ago) link

mince is ground meat right?

weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:43 (six years ago) link


kinder, Wednesday, 22 February 2017 13:44 (six years ago) link

actually I was looking at this keema recipe earlier, could try that?

kinder, Wednesday, 22 February 2017 13:46 (six years ago) link

he generally errs towards spicy food, it's hard to nail anything that he will reliably accept. Some days it takes him 2 to even 3 hours to eat a meal and I'm never sure if it will end up in the bin or be eaten. I'd say the most reliable one is any curry with chick-peas and some other protein with some rice. At his college he frequently misses the afternoon program because by the time he has finished his dinner it's time to go home!

calzino, Sunday, 7 May 2023 21:56 (four months ago) link

this trend is what has driven me to get a microwave oven and say bollox to 7 days a week cooking for a bit. I still made a curry for dinner today though, just a basic one with jarred spice paste. And it was much more successful than ones I have planned and spent hours on marinating and following instructions pedantically from an Indian food cookbook.

calzino, Sunday, 7 May 2023 22:20 (four months ago) link

successful = he ate it within half an hour of being served!

calzino, Sunday, 7 May 2023 22:27 (four months ago) link

that's quite a responsibility and sounds very challenging emotionally and everything. if processed or packaged food gets the job done and gives you some relief, awesome. i also hear you about cooking becoming a drudgery when you have to do it all the time. i've been feeling that way lately.

No, 𝘐'𝘮 Breathless! (Deflatormouse), Sunday, 7 May 2023 22:39 (four months ago) link

one month passes...

I finally made tofu (for my husband) and chicken (for me) satay this weekend and it was so fuckin good! I didn’t make the satay marinade or peanut sauce from scratch though so maybe it doesn’t count. It’s always my fav Thai food to order and it never occurred to me how easy it would be to make at home. Made a quick-pickle cuke and onion salad, roasted broccoli and jasmine rice to go with it and it was delicious.

just1n3, Monday, 26 June 2023 19:56 (two months ago) link

one month passes...

This is delicious, made it last night but added lemon juice at the end:


I also didn’t really deep fry the zucchini they way they say to in the recipe - I just fried them in about a 1/4” of oil in a wide cast iron enamel pan, and they came out just the same.

just1n3, Monday, 31 July 2023 23:26 (one month ago) link

I've been obsessed w/Korean bbq, I tried this marinade with beef ribs, then chicken thighs, then round steak, delicious every time


1 Asian pear (see headnote), peeled, cored and cut into rough 1-inch chunks
10 medium garlic cloves, smashed and peeled
1 2-inch piece fresh ginger, peeled and roughly chopped
1/2 cup sake
1/2 cup soy sauce
1/3 cup white sugar
1/4 cup mirin
Ground black pepper
3 pounds thin (⅛- to ¼-inch-thick) bone-in, flanken-cut beef short ribs (see headnote)
Lettuce leaves, to serve
Ssamjang, to serve

n a blender, combine the pear, garlic, ginger, sake, soy sauce, sugar, mirin and ½ teaspoon pepper. Blend until smooth, 15 to 20 seconds. Pour the mixture into a 9-by-13-inch baking dish. Add the short ribs, turning them to coat with the marinade, and arrange in an even layer; the ribs should be mostly submerged. Cover and refrigerate for at least 2 hours or up to 24 hours, turning them once or twice to ensure they marinate evenly.
Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.
Transfer the short ribs from the marinade to a large plate, allowing excess marinade to drip off. Place as many ribs as will comfortably fit on the grill grate (on the hot side if using charcoal). Cook, uncovered, until nicely charred on the bottom, 2 to 3 minutes. Using tongs, flip the ribs and grill until the second sides are nicely charred, about 2 minutes, then transfer to a platter. If not all ribs fit onto the grill, cook the remainder in the same way.
Serve the ribs with lettuce leaves and ssamjang. To eat, smear a little ssamjang on a piece of lettuce, cut a piece of meat from the bone and wrap it in the lettuce.

Ssamjang recipe, just mix:

1/3 cup doenjang
1/4 cup gochujang
3 scallions, thinly sliced
4 medium garlic cloves, minced
1 tablespoon minced yellow onion
2 tablespoons toasted sesame oil
2 tablespoons toasted and finely chopped walnuts
1 tablespoon sesame seeds, toasted
1 tablespoon white sugar

out-of-print LaserDisc edition (sleeve), Monday, 31 July 2023 23:32 (one month ago) link

Just going to throw together a salad with black-eye peas, fresh chopped tomato, cucumber, red onion, maybe some parsley along with some kind of acidic dressing. We'll eat it with ham, either on the side or in the salad. I haven't decided, yet.

more difficult than I look (Aimless), Monday, 31 July 2023 23:35 (one month ago) link

This was awesome the first time I made it (vegan spinach curry):


One suggestion would be to add a little bit of mint as well.

Albert Canoe (Leee), Monday, 31 July 2023 23:40 (one month ago) link

sleeve, that bbq recipe looks amazing. I will have to give that a try soon.

il lavoro mi rovina la giornata (PBKR), Wednesday, 2 August 2023 23:39 (one month ago) link

Why can’t I find light soy sauce anywhere except for a very high price online? Is “lite” the same as “light”?

just1n3, Thursday, 3 August 2023 07:25 (one month ago) link

Nevermind - I just read that regular and light are interchangeable. Dark is the really different one.

just1n3, Thursday, 3 August 2023 07:34 (one month ago) link

talking of dark and light soy I attempted a basic Cantonese Chow Mein the other day that was a fail because the noodles I used were crappy uk supermarket brand fine ones. I've got the dark and light soy sorted, just needed one of them bags of pan fried egg noodles you get from Chinese supermarkets that I couldn't find at Morrisons.

vodkaitamin effrtvescent (calzino), Thursday, 3 August 2023 08:08 (one month ago) link

I think the light soy is cheaper and generally the standard one because it hasn't been fermented as long

vodkaitamin effrtvescent (calzino), Thursday, 3 August 2023 08:15 (one month ago) link

homebrew green pea curry with lots of cumin, greens and coconut milk i've been making once a week all summer, my lunch most days. very bright, almost fluorescent yellow color.

heat neutral oil in a soup pot on med-high, add whole spices (1 tbsp black mustard seed, 1.5 tbsp cumin seed, 4 or 5 shelled cardamom pods, a few whole cloves, a pinch of smashed coriander seeds) and a pinch of hing. add a diced onion when the seeds start to pop. when onion is translucent add thumb sized piece of ginger (minced) and equal amount of garlic (also minced) and 1/2 tbsp cumin powder. saute for a couple of minutes until the garlic and ginger is fragrant.

add 1 lb of split green peas (rinsed), 8 cups of water, however much salt you like and 2 tsp turmeric powder. bring to a boil, then cover and reduce to a simmer until peas are more or less soft. add a can of coconut milk (pref Brad's Organic) and puree with an immersion blender. simmer until peas are completely cooked.

remove from heat and add a bunch of greens (stalked kale or baby spinach), juice of half a lime, 2 teaspoons S&B curry powder (you can use garam masala i guess). give it another quick blitz with the immersion blender to chop up the greens. serve it the next day ideally, with fresh cilantro. on its own, over rice, or with roti. i like it chilled.

the cardamom, cloves and coriander don't affect the overall flavor of the dish very much in such small amounts but you get a few mouthfuls with nice surprises.

had a really good quinoa "Alla Nerano" recently, from a posh deli next to Lennox Hill Hospital. it was $4 for a little taste, like half a serving. i might try to make it myself. there were pistachios in it!!

Deflatormouse, Saturday, 5 August 2023 00:20 (one month ago) link

Is hing worth going out of my way to find? I saw that it's similar to fennel seeds.

Albert Canoe (Leee), Saturday, 5 August 2023 00:56 (one month ago) link

xp yummmmm

out-of-print LaserDisc edition (sleeve), Saturday, 5 August 2023 00:59 (one month ago) link

Hing = asoefatida (sp?) or no?

mom tossed in kimchee (quincie), Saturday, 5 August 2023 01:00 (one month ago) link

I believe that's the case, quincie!

Albert Canoe (Leee), Saturday, 5 August 2023 01:04 (one month ago) link

haha, i call it asafoetida irl but hing is easier to type :)

Deflatormouse, Saturday, 5 August 2023 01:56 (one month ago) link

prob worth having if you make lots of dal, otherwise no. it's generally "optional" and most recipes that use it only call for a pinch (Madhur Jaffrey's daily tarka uses like half a tsp, which is a lot) so a 3.5 gram container can last practically forever.

Brahmin ascetics who don't eat onions or garlic use it to flavor their food, to give an idea of its pungency.

Deflatormouse, Saturday, 5 August 2023 02:01 (one month ago) link

I've got two packets of asafoetida powder on my spice wrack only used it a handful of times for chana dal. One of them subtle ingredients where through my own ignorance I wasn't sure what it added so its become an underused one.

vodkaitamin effrtvescent (calzino), Saturday, 5 August 2023 06:19 (one month ago) link

It's also one of them ingredients that I couldn't find easily with online supermarket deliveries - I think I got it from ebay

vodkaitamin effrtvescent (calzino), Saturday, 5 August 2023 06:24 (one month ago) link

dark soy sauce is mostly for marinades and glazes for meat

the world is your octopus (Camaraderie at Arms Length), Saturday, 5 August 2023 07:40 (one month ago) link

it's quite mad that the evolution of soy as a top notch condiment came about because most ppl were getting priced out of salt

vodkaitamin effrtvescent (calzino), Saturday, 5 August 2023 08:54 (one month ago) link

Xp I have Thai tofu recipe that requires light & dark for the sauce

just1n3, Saturday, 5 August 2023 13:03 (one month ago) link

same with the recipe I was doing, it was a mix of light/dark plus oyster sauce and sugar. I love how so little of it can flavour so much.

vodkaitamin effrtvescent (calzino), Saturday, 5 August 2023 13:14 (one month ago) link

one month passes...

Question for you all. Years ago my Colombian friend made me a meal, which was delicious and I often make some version of it myself, but I wondered if it had a specific name?
It's just a rice salad, white rice mixed with black beans, black olives, diced spring onions, cucumber and cherry tomatoes, with lots of cilantro. We have it with chicken just cooked with basic or Mexican kind of chicken seasoning.

kinder, Thursday, 14 September 2023 18:59 (one week ago) link

that sounds delicious. I am hoping somebody who knows says something like "it's called 'ensalada de arroz'" and you immediately enter the rice poll thread with "well there's no goddamn ensalada de arroz so...".

The Xenaverse Connection (Sufjan Grafton), Thursday, 14 September 2023 21:29 (one week ago) link

Doesn’t sound familiar to me as a known dish w a specific name but it does sound tasty!

Piggy Lepton (La Lechera), Thursday, 14 September 2023 22:02 (one week ago) link

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