recipe on deck for tomorrowhttps://cooking.nytimes.com/recipes/1013946-home-made-mushroom-lasagna?em_pos=large&emc=edit_ck_20171103&nl=cooking&nlid=73417899
― freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 4 November 2017 15:51 (six years ago) link
that was a tasty lasagna but seriously almost too cheezy. maybe that was my fault. just made nutella from scratch. made it once before but it seized after a few days. gonna be more careful abt letting moisture near this this time.
― freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 11 November 2017 15:39 (six years ago) link
tomorrow I am making red beans & rice :D
― Squeaky Fromage (VegemiteGrrl), Saturday, 2 December 2017 09:13 (six years ago) link
nice. i made a vegetarian version before that i loved.went and got lemongrass, galangal and kafir leaves yesterday, so just made a tom kha broth. getting excited for soup
― freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 2 December 2017 18:05 (six years ago) link
nice sunday cooking day - my fishmonger had some very large oysters for a pound each, so i got a few. had never shucked an oyster before but it all was quite easy contrary to the impression i had. grilled them with a butter made from parsley/garlic/lemon zest then served them with a slice of lemon and tabasco.
prior to that i put on a braise of short rib, onion, garlic, star anise, juniper berries, bay leaves, stock, and india pale ale - had some mashed potatoes with chives on the side.
i have now cleaned the kitchen :)
― Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 19:58 (six years ago) link
stealing that braised short rib concept, thanks!
― sleeve, Sunday, 3 December 2017 19:59 (six years ago) link
it was v good - i kind of mashed together the bits that sounded good in a few diff recipes. i had it bubbling very low for about 3 hours, oh and i also used some pancetta i had, and thyme too.
― Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 20:01 (six years ago) link
brb adding star anise and juniper berries to today's shopping list
― sleeve, Sunday, 3 December 2017 20:03 (six years ago) link
would pink peppercorns sub for juniper berries? that combo sounds DELICIOUS
― weird woman in a bar (La Lechera), Sunday, 3 December 2017 20:05 (six years ago) link
hehe - i've been using the berries in loads of stuff since buying them for some recipe or other. they're p versatile.
star anise makes every braise better ime.
the red braised pork on this page uses it really well: https://www.theguardian.com/lifeandstyle/2016/jul/17/china-best-kept-food-secret-fuchsia-dunlop-jiangnan-recipes-sea-bass-prawns
xpost not sure - in the uk at least juniper berries are more common than i would have thought, they seem to be in most supermarkets.
― Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 20:07 (six years ago) link
for the braise i riffed off this recipe and another one i had in a book plus whatever i had in my cupboard: https://www.thekitchn.com/how-to-make-braised-short-ribs-105868
― Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 20:09 (six years ago) link
thought the beer was nicer than a red wine braise which i've done a few times before - can be kinda heavy
red beans and rice turned out fantastic. Mine was slightly bastardized from the traditional version. I used the hambone leftover from our thanksgiving ham instead of a smoked hockand for smoked sausage i used polish sausage instead of andouille or something more traditional because I can't handle a lot of heat in my spicy food lately. but goddamn. here's the recipe I used https://www.thekitchn.com/recipe-red-beans-rice-recipes-from-the-kitchn-183859
love stuff like this where it's so simple and so flavorful
― Squeaky Fromage (VegemiteGrrl), Sunday, 3 December 2017 23:49 (six years ago) link
used an updated 19th century-vintage scottish shortbread recipe tonight & holy balls it was goodcandied peel & almonds mixed in & caraway seeds on top will need to tweak my technique & cook time a bit bc it was too crumbly but the flavor & texture was bang on - pretty much my platonic ideal of perfect shortbread
― Squeaky Fromage (VegemiteGrrl), Thursday, 14 December 2017 06:38 (six years ago) link
that sounds amazing
― Daniel_Rf, Thursday, 14 December 2017 10:26 (six years ago) link
braised thighs & potato recipes are my kryptonitethis one is super good. potatoes come out like frenchified german potato salad! i would cut back the sugar by half though, slightly too sweet for my taste. https://www.macheesmo.com/dijon-braised-chicken-thighs/
― Squeaky Fromage (VegemiteGrrl), Wednesday, 20 December 2017 04:34 (six years ago) link
made a Ethiopian dish that caught my eye a couple weeks ago but subbed tofu for chicken: https://www.africanbites.com/doro-wat-ethiopian-chicken-stew/it. was. ridiculous.
https://i.imgur.com/qNo7E81.jpg
― freedom is not having to measure life with a ruler (outdoor_miner), Tuesday, 2 January 2018 03:51 (six years ago) link
ah, the hot bread kitchen book has a doro wat recipe to go along with the recipe for injera. that looks good!
― Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Tuesday, 2 January 2018 04:12 (six years ago) link
ooh bookmarking
― Squeaky Fromage (VegemiteGrrl), Tuesday, 2 January 2018 04:13 (six years ago) link
"spiced butter" seems worth it
― Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Tuesday, 2 January 2018 04:22 (six years ago) link
oh yeah i'm in
― call all destroyer, Tuesday, 2 January 2018 04:29 (six years ago) link
i made an Ethiopian feast* for Christmas! There's a little shop nearby that sells injera/berbere/other and they have the spiced butter. It's totally worth it.
*red lentils, spit peas, spinach, beet/fennel salad, lamb & fish
― weird woman in a bar (La Lechera), Tuesday, 2 January 2018 14:58 (six years ago) link
wow that sounds so good
― Squeaky Fromage (VegemiteGrrl), Tuesday, 2 January 2018 17:30 (six years ago) link
it was! it was easy to make the lentils/greens the day before so that on day-of-feast, i just had to chop the vegetables and cook the lamb/fish + reheat the rest (which are probably better next-day anyway. one of the best parts were the many leftovers that i actually wanted to eat (as opposed to more traditional fare)
i made spinach pies from the leftover spinach
― weird woman in a bar (La Lechera), Tuesday, 2 January 2018 17:58 (six years ago) link
i keep thinking about this food and cultural anthropology and how if more people were exposed to ethiopian food there might be some carryover to caring about East Africa or trying to understand it politically or culturally but what the hell do i know.i'm infatuated and making some spiced butter now in preparation for making a split yellow lentil dish (from africanbites blog) in the next day or so. should put on some Mulatu or ethiopiques disc i guess.
― freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 6 January 2018 17:13 (six years ago) link
made this tonight: https://www.epicurious.com/recipes/food/views/steamed-fish-with-lime-and-chile-380597#reviews
i seldom use my bamboo steamer but i can see myself doing this again many times. bit of sambal oelek on the side and a beer.
― Bein' Sean Bean (LocalGarda), Saturday, 6 January 2018 21:01 (six years ago) link
wish i had entire unscaled fish meals in my life
― Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Saturday, 6 January 2018 23:39 (six years ago) link
made this easy thai curry, https://cooking.nytimes.com/recipes/1015694-vegan-thai-curry-vegetables, and thought it was great (affirmed by partner). Used snow peas instead of green beans, half the palm sugar (piloncillo actually), and the green curry paste recipe in Splendid Soups. I used the shrimp paste, but it would be still good and vegan without. Will be my go to recipe for having veg friends over.
― Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Monday, 8 January 2018 03:08 (six years ago) link
and good god, why haven't I gone to the thai market for coconut cream before must have been 10 options.
― Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Monday, 8 January 2018 03:09 (six years ago) link
also v happy to find thag same store sells reasonably sized shallots
― Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Monday, 8 January 2018 03:14 (six years ago) link
going to make mussaman curry paste and sub it in that same recipe because I was forced to overbuy eggplant at the market. recipe feels like a good baseline for testing different curry pastes. only complaint is that eggplant absorbs too much water if you reheat leftovers.
― Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Wednesday, 10 January 2018 21:37 (six years ago) link
mmmmmm sno-peas. . . and thai curry. i must do this sometime soon, thx for the idea!
― freedom is not having to measure life with a ruler (outdoor_miner), Thursday, 11 January 2018 14:42 (six years ago) link
thank you for introducing me to spiced butter. this is what went into the molcajete for the paste (from Peterson soup book). dried red chilies used for red curry paste.
Green Curry Paste2 tsp ground coriander1 tsp ground cumin3 tsp freshly ground black pepper0.5 tsp ground cloves1 tsp grated nutmeg0.25 cup cilantro leaves (tightly packed)0.5 in. ginger, peeled and grated2 kaffir lime leaves, finely chopped1 tsp shrimp paste (optional, leave out for vegan according to NYT recipe)1 tsp salt4 garlic cloves, peeled1 lemongrass stalk, bottom half only, finely sliced, then chopped2 shallots, peeled and chopped8 Thai chilies, seeded and chopped (or 12 jalapeno)0.25 cup peanut oil
― Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Thursday, 11 January 2018 16:08 (six years ago) link
lovely! hell yeah to the eggplant idea, too. gonna do this someday soon
― freedom is not having to measure life with a ruler (outdoor_miner), Friday, 12 January 2018 05:13 (six years ago) link
been cooking more tofu: extra firm, pressed, and dry fried. never marinate because adding to stuff with sauces, usually. anybody know a good way to press tofu quickly? or can somebody recommend a clever way to press tofu in the fridge while out or at work? or maybe pressing that hours ahead is a bad idea? is freezing really necessary?
― Dat Login was the dname u doofus (Sufjan Grafton), Wednesday, 17 January 2018 18:01 (six years ago) link
http://www.seriouseats.com/2014/02/vegan-experience-crispy-tofu-worth-eating-recipe.html
^^^addresses the question of pressing
― gbx, Wednesday, 17 January 2018 18:59 (six years ago) link
hmmm. hot salt water idea is interesting. not crazy about consuming more paper towels after increasing surface area.
― Dat Login was the dname u doofus (Sufjan Grafton), Wednesday, 17 January 2018 19:35 (six years ago) link
question:
i am making red beans and rice - recipe calls for smoked ham hock.all I could find at the store is smoked *PORK* hock, so, not cured.
should I cook the pork hock in the oven first before making the the red beans and rice, or is it ok to use it as is?
― Squeaky Fromage (VegemiteGrrl), Monday, 29 January 2018 00:24 (six years ago) link
i don't know the answer to the question and i'm far from a pork expert so my question for you is why do you think you should cook it first? i'm learning
― assawoman bay (harbl), Monday, 29 January 2018 00:29 (six years ago) link
well, idk exactly except that if it was a ham hock, it would already be cured and essentially kinda 'cooked' already? but if I cook the pork hock all the good stuff would cook out of it and i think I want that in the beans. so.i guess I'm not 100% sure if the uncooked pork hock would affect the end result.
― Squeaky Fromage (VegemiteGrrl), Monday, 29 January 2018 00:32 (six years ago) link
given the simmer time for a trad red beans recipe i'd just throw the smoked hock in there. i see no reason to pre-cook it as it's going to cook through in an hour+
― call all destroyer, Monday, 29 January 2018 00:33 (six years ago) link
made the unparalleled Cook's Illustrated Chicken Stew yesterday for the first time this season (their goal was to make a stew that was as rich and meaty as beef stew and they nailed it). It has so many glutamates (bacon, anchovy paste, soy sauce) and basically tastes like fond stew. It is, in full CI fashion, quite fussy, but when it tastes this good you don't mind it.
http://gourmay.net/recipes/chicken-stew-cooks-illustrated/
― the masseduction of lauryn hill (Stevie D(eux)), Monday, 29 January 2018 17:12 (six years ago) link
making gigantic-ass grilled cheese w/ roasted yams, kale massaged with reduced balsamic, grated guyere and fontina (daiya for vegan niece) on tj's pain pauline. i'm excited. did this once before and it was killer. salad of chopped (raw) bok choy and thinly sliced red cabbage w/ a tahini dressing to go with (not cuz it needs more salad but i need to use up some bok choy)
― freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 17 February 2018 22:21 (six years ago) link
sounds great! Doing fennnel/lemon sole in parchment tonight. With some tiny potatoes dressed in creme fraiche, horseradish, chives.
― Dat Login was the dname u doofus (Sufjan Grafton), Sunday, 18 February 2018 01:38 (six years ago) link
did the martha stewart mac & cheese recipe tonight for some friends, it's basic but so perfect
― call all destroyer, Sunday, 18 February 2018 02:13 (six years ago) link
always ready to try another mac & cheese recipe
― Dat Login was the dname u doofus (Sufjan Grafton), Sunday, 18 February 2018 04:51 (six years ago) link
barefoot contessa vegetable lasagna also basic but perfect. Especially if you just make the marinara instead of buying $15 marinara.
― Dat Login was the dname u doofus (Sufjan Grafton), Sunday, 18 February 2018 04:54 (six years ago) link
go nuts https://www.marthastewart.com/957243/macaroni-and-cheese
― call all destroyer, Sunday, 18 February 2018 04:55 (six years ago) link
been trying to cook a bit more lately. My most recent was pan-seared salmon topped with kalamata olive butter, and braised leaks on the side.
― Moodles, Sunday, 18 February 2018 04:59 (six years ago) link
Tonight I made chicken breasts with a cumin/paprika/turmeric rub and lime juice. Involved such exciting elenents as deboning the chicken and transferring a large ultra hot cast iron skillet back and forth between oven and stove.
― Moodles, Tuesday, 20 February 2018 02:13 (six years ago) link