what's cooking? part 5: 2017-2027

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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

yeah that's right, sorry should have said!

meatballs is prob a good idea, i thought about something like a kofte tho think the spices i'd need might not have survived moving flat a while ago - could prob improvise a bit with szechuan pepper or something maybe as the spicy element.

xpost that keema recipe looks good, prob do have the spices for that. i can obv buy new ones just my cupboards are packed.

Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 13:47 (six years ago) link

oh ok, in that case, keema meatballs?

weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:47 (six years ago) link

lately my favorite meal is meatballs as described above + rice w saffron & a small piece of cinnamon + some kind of chopped radish/greens thing. colorful and flavorful but not overwhelming.

weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:49 (six years ago) link

that does sound p good. i have saffron i believe. i think the meat should be quite nice so prob doesn't need too much done to it.

Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 13:51 (six years ago) link

trying to impress a new friend of the human female species so am gonna try and pull off homemade ramen noodles, which i've been considering for awhile. http://luckypeach.com/recipes/fresh-alkaline-noodes/
and gonna use a couple bits from that cool recipe someone posted above for "the ultimate rich and creamy vegan ramen" like the soy shiitake tare and the mushroom-scallion oil

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Wednesday, 22 February 2017 14:43 (six years ago) link

I've had an Instant Pot for a week now. I've tried steel cut oats, soft-boiled eggs (one batch overcooked, one batch undercooked -- I'm zeroing in on the sweet spot), pork loin roast, and potatoes and carrots to make hash out of the leftover pork roast. It's an interesting tool, worth the money I think. Going to try yogurt in the next few days.

scattered, smothered, covered, diced and chunked (WilliamC), Wednesday, 22 February 2017 14:59 (six years ago) link

Bifteki. I usually make it with ground beef, but sometimes a mix of beef and lamb; all lamb would probably be awesome. Especially if you could grill it over an open flame.

In a separate owl (doo dah), Wednesday, 22 February 2017 15:44 (six years ago) link

One of my favorite Indian restaurants does their lamb rogan josh with minced lamb. It is reminiscent of a bolognese sauce and is divine.

mom tossed in kimchee (quincie), Wednesday, 22 February 2017 21:35 (six years ago) link

A lamb burger with feta and/or tzatziki is easy and tasty, too! Lately I really like dill with lamb.

mom tossed in kimchee (quincie), Wednesday, 22 February 2017 21:37 (six years ago) link

my dad sent me a bunch of fancy beefs for valentine's day (??) and now i have ground beef for the first time in....many years? i never buy it

do i make chili or meatballs or

jason waterfalls (gbx), Wednesday, 22 February 2017 23:31 (six years ago) link

make yrself a kickass hamburger for a start

Flamenco Drop (VegemiteGrrl), Wednesday, 22 February 2017 23:32 (six years ago) link

ooh yeah

i got some sodium citrate a couple months ago with the intention of making fancy velveeta cheese and then never did, this is as good a time as any for fancy burgs

jason waterfalls (gbx), Wednesday, 22 February 2017 23:33 (six years ago) link

Nothing says "romantic love" like beef from dad

Once my college friend sent me and everyone he knew 5 lbs of cheddar (each!) for Christmas.

weird woman in a bar (La Lechera), Wednesday, 22 February 2017 23:39 (six years ago) link


jason waterfalls (gbx), Wednesday, 22 February 2017 23:44 (six years ago) link

http://rocketlunch.blogspot.com/2011/07/madhur-jaffreys-ground-lamb-with.html <----my favorite

assawoman bay (harbl), Thursday, 23 February 2017 00:19 (six years ago) link

What will sodium citrate do with beef?

Je55e, Thursday, 23 February 2017 14:39 (six years ago) link

housemate bd in a couple days so making the sauce today for something i think she'll love, i used to work at this joint - http://greensrestaurant.com/2015/02/black-bean-chili/. will cook the beans and finish the dish tomorrow.
for tonight we already baked the baking soda for the ramen noodles that i mentioned the other day. i have a backup plan in case of noodle fail, but i hope it works. making a miso-ginger broth for it, and from "the ultimate vegan miso ramen" recipe i cherrypicked the mushroom scallion oil and shiitake-soy tare as other ingredients

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Saturday, 25 February 2017 15:34 (six years ago) link

courgette sliced thin and fried with garlic, with linguine, basil pesto and italian sausage

kinder, Saturday, 25 February 2017 21:04 (six years ago) link

in the end, with the lamb, if anyone cares, i did make meatballs - used garlic/onion/parsley/cumin and dusted a bit of paprika picante over the top to give the oil they cooked in a saucey quality. cooked rice with saffron, it was all good!

on friday i made this aligot recipe and cooked two toulouse sausages - big glass of red wine obviously :) https://cooking.nytimes.com/recipes/1018430-aligot-mashed-potatoes-with-cheese

what are ilxors favourite fish recipes? most sundays lately i go to the fishmonger, it's the only day of the week i can make it while it's open and i love fresh fish. a lot of the time i just buy a bream or a rainbow trout and cook it whole in the oven with a load of herbs and spices and a few bits of lemon in the cavity, and maybe have some roasted veg alongside it or some greens. i wish i lived in a country where fishmongers were a daily part of life and not something closer to an extravagance.

i still find good butchers and fishmongers a bit difficult - it's hard to balance the impulse purchase with a plan for the week and accompanying veg etc that doesn't lead to waste. but buying what looks nice is sort of the fun of going to an independent store i guess.

Bein' Sean Bean (LocalGarda), Sunday, 26 February 2017 11:14 (six years ago) link

i don’t even roast anything usually, seems like too much work tbh

Tracer Hand, Saturday, 21 October 2023 00:30 (one month ago) link

i have a great simple carrot / lentil soup that is easy good -i hate all the veggie soups i make except this one, i love it so much

it doesn’t look like much but its good

orange lentils are key bc they’re softer & blend up really smooth.

3 carrots chopped
1 onion choped
3 cloves garlic
2 sticks celery chopped
1 parsnip or 1 potato chopped (i dont do potatoes)
1 diced tomato or 1/2 can drained diced tomatoes
2 cups orange lentils
8 cups chicken stock

heat oil, add chopped veg except garlic
saute for 5 min on medium heat then lower heat & sweat veg covered for 10 min (don’t brown them)
return heat to medium
add tomato & garlic cook for 1 min
add lentils & chicken stock
bring to boil
turn to low heat & simmer gently for 45 min
stir occasionally

remove from heat
use a stick blender & blend until smooth

finish with pinch cayenne & pinch or two of cumin

werewolves of laudanum (VegemiteGrrl), Saturday, 21 October 2023 00:55 (one month ago) link

Thanks everyone. I gotta avoid potatoes as a main ingredient and I really need to get in more leafy greens (except I hate bitter greens). If I’m adding spinach should I be blanching it instead of just blending it in raw? I didn’t think too hard about it but I guess cooking reduces the oxalates or whatever, which is probably preferable.

RE roasting - that’s my favorite way to cook: chop, toss in oil then bang in the oven and wait. My minimal soup research before this said that roasting was a great base for soups. I roasted a whole head of garlic and a whole medium onion (along with the other veg) thinking that would really up the flavors, but both soups were seriously the most blah soups I’ve ever made.

I like being able to blast it in the blender because then I can add beans or lentils, which I normally can’t deal with the texture of.

just1n3, Saturday, 21 October 2023 03:57 (one month ago) link

kind of crazy your soups are bland with an entire head of garlic in them though

― Tracer Hand

I’m roasting it so maybe that’s why it’s not adding enough punch?

just1n3, Saturday, 21 October 2023 04:02 (one month ago) link

Kabocha is by far my favorite squash/pumpkin but I don’t cook it often because it’s so hard to cut. During my soup research I discovered you just microwave it for like 2-3mins and then it’s super easy.

just1n3, Saturday, 21 October 2023 04:06 (one month ago) link

I do think the key is getting some pan browning going on your mirepoix or whatever yr base is, like frying the curry paste etc, then going to the blender

out-of-print LaserDisc edition (sleeve), Saturday, 21 October 2023 04:06 (one month ago) link

Kabocha is by far my favorite squash/pumpkin but I don’t cook it often because it’s so hard to cut. During my soup research I discovered you just microwave it for like 2-3mins and then it’s super easy.

― just1n3, Saturday, October 21, 2023 12:06 AM (eight hours ago) bookmarkflaglink

Best method for cooking winter squashes like butternut for soups is cut in half lengthwise, place cut side down in a rimmed baking dish, pour about 2 cups of water in the baking dish (the water should be about a quarter or a third of the way up the side of the squash), and bake in the oven at 350F for 45 minutes. Take it out, flip over or remove the squash to cool, then you can remove the roasted flesh from the skin with a spoon. You won't even need to puree it.

il lavoro mi rovina la giornata (PBKR), Saturday, 21 October 2023 12:53 (one month ago) link

My favourite is a curried parsnip, lentil and apple

I do it in the slow cooker but you can also just simmer for 30 mins. You gotta have the yogurt, cilantro etc with it!

kind of crazy your soups are bland with an entire head of garlic in them though

― Tracer Hand

I’m roasting it so maybe that’s why it’s not adding enough punch?

I made a pasta sauce that had loads of roasted garlic in it and it was still not very garlicky. Disappointing - need to find the perfect amount because roasted garlic is so nice.

kinder, Saturday, 21 October 2023 13:26 (one month ago) link

I don't know if there are nutritive or even taste reasons for blanching, but I never do it because it's an extra step for what I think is just an aesthetic thing (it makes the spinach look brighter green).

Jane Eyre Jordan (Leee), Saturday, 21 October 2023 14:23 (one month ago) link

started off making a basic ragu today and fancied some heat so threw some chilli flakes and green/red chillies in there. Added some bacon because why not. Added some lentils for that nice texture. Added some capers and olives then some fresh basil/parsley. It was haphazard make it up as you go along cooking that was sort of like puttanesca but I didn't have anchovies, but it worked out beautifully.

vodkaitamin effrtvescent (calzino), Saturday, 21 October 2023 16:21 (one month ago) link

Restaurants blanch to help expedite servuce ime

matcha man (outdoor_miner), Friday, 3 November 2023 20:06 (three weeks ago) link

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