what's cooking? part 5: 2017-2027

great post!

Loved that, I hope you save it and share it with family!

Wonderful post. Sounds amazing!

if joygoat ever writes a cookbook, can put that post before right before the JOYGOAT'S SALT CRUSTED BRANZINO

i would watch a "fishing with joygoat" video.

me too!

i was planning on making a peach pie and/or eggplant parm this weekend but i had a big (hellish) week at work and i'm tired. but peach pie.

We were down at the beach in Delaware this week with my wife's family (same as every year). The farm stands had incredible peaches, tomatoes, and corn, so I made a really simple peach tart. I also made a nice corn and tomato salad that was as sweet as candy, but with a little lime zest to ground it a bit.

i got a bunch of peaches but they aren't ripe yet. i'll have to make it mid-week.

my peach tree needs thinning, it is absolutely bonkers with fruit

i love stone fruit season

i had the weirdest nectarine the other day - it *tasted* perfectly, deliciously ripe but the flesh itself was hard as a rock, like it was unripe. i cant quite wrap my head around what would cause that to happen.

nectarines are one of my favourite things about summer. they sell them year-round but they taste shite when not in season so I get into the habit of ignoring them on the shelves and forget until late into summer, then i buy loads.

We are growing raspberries too and they're really good!

gbx you should can some so you can have delicious peach items in the winter

I think I'm gonna! Or at least my housemate is, since she actually knows how

peaches ripen fast. they were pretty much ready so i made the pie. could have waited one more day. they were ripe enough to remind me (1) i hate peeling peaches, and (2) i hate handling peeled peaches. i have tried the blanching thing in the past but i don't find it more convenient. i just used a paring knife and lost a portion of the fruit. so slimy and drippy. i just took it out of the oven so i'll taste it tomorrow. also still trying to unlock the mystery of pie crust. i fail every time.

PBKR which beach?

Bethany. Wife's family spent a week every late-July/early August in OCMD from the mid-80s to about 2001; then in Bethany from 2003 to the present. I've been joining them more or less since 2000.

We rent two houses and have between 20-30 family members, depending on who can make it. Four generations this year (88 years to 5 months). It is a lot of fun, other than the drive from Long Island.

That's so great.

I think I was only on Bethany once or twice. We were a Lewes–Rehoboth–Cape Henlopen State Park family. The latter is a great car-camping place, nice beach, access to a World War II observation tower. I miss the Delaware shore!

Cool! You can see those WWII bunkers/turrets on the dunes in the state park between Rehoboth and Bethany. That might be the same ones. I always find it weird to think they were "necessary" at one time.

Bethany is very sleepy/family oriented - the bars in town close at like 10pm(!) which doesn't really matter since we spend most evenings at the houses and only go out for a lunch or two as a break from the beach. It's so wholesome down there it is ridiculous, but I've come around to it.

lately been eating very simple toast for every meal. Toasted sourdough, zahav hummus, 2 slices of heirloom tomato we picked (sprinkled with sumac, allepo, coriander, cumin, salt, pepper), zahav herbed labneh, microgreens

and a drizzle of evoo of course. I think stevie d recomended the tj's kalamata years ago, and I still buy that one.

and tomato seasoning is from the six seasons book. Been peeling and making concentrated tomatoes all day. Holy shit, tomatoes, basically

Your tomato bread sounds awesome. I am lazy and just make a huge plate of caprese. Lots of salt and good olive oil from Spoleto go a long way with tomatoes.

i just bought 50 lbs of tomatoes

I am mad because the grocery store has been out of chipotles for 2 weeks and now I am fearful that it was just a fluke that they had them once.

I am making DUMPLINGS! today and may add a couple of drops of liquid smoke to the filling (veggie and tofu). Maybe I will only do that for the last dozen or so.

Peaches are insanely good this year. Just polished off a carrot/cabbage/onion/peach slaw dressed with just lime juice and salt. Delicious!

Yeah, I had a peach yesterday that I thought was past prime and it was incredible.

i got 7 apples from 3 different varieties at the farmers' market sunday so i have a not yet baked apple crisp in the fridge. tomorrow i am making an eggplant parm with the sauce i made from the 14 lbs of tomatoes i bought before the 50 lbs. i have turned 25 lbs into crushed tomatoes and will make canned whole tomatoes from the other 25.

I just caramelized 12 onions again (that I mostly freeze in blocks) and used the remnants of a jar of marmite with hot water to do the multiple deglazing. I don't know if it actually added much but I felt resourceful.

harbl, sounds awesome! Also, now I am hungry.

Last night I made roasted carrots with cilantro in a yogurt sauce with harissa.

i made a salad with grilled peach, grilled corn, tomatoes, basil, feta, some olive oil and some shallots macerated in lemon juice, was pretty decent

^^^ i keep thinking about making something like this with a grilled mango instead of peach (and minus corn but + hot pepper). I should just do it.

I can't stop making pickles lately. I made giardiniera a couple weeks ago and escabeche last week. Such a nice thing to have in the fridge, and so easy to throw together.

https://youtu.be/b3Ie-p84zNc

whats happening

(still gonna use recipe for tomorrow tho)

I made enchiladas verdes this week and was kind of amazed at how good they turned out

this is the best black beans i've ever made https://www.camelliabrand.com/recipes/instant-pot-black-beans/
maybe the salt helps them stay together. not a single mushy bean.

also added like 2 teaspoons of cumin

I’m back in japan and cooked my first meal last night. Yuba tofu with salmon roe and fresh wasabi, myoga and shishito amasu, plus some bought nimame and cucumber pickles.

Cooking is maybe a strong word given only the amasu involved heating anything, but delicious nonetheless.

I did a big shop for staples in Kuze Fuku and I have some seriously fancy basics to cook from.

I made the best version of a pasta sauce I’ve been making for years: it is tomato, with rosemary, garlic, and pancetta, finished with a little cream. Similar to a vodka sauce without the vodka. What made it so good this time was fresh plum tomatoes, but I was lazy and didn’t want to peel them, so I left the peel on. Then when the sauce was done, but before I added the cream, I puréed it with an immersion blender, which emulsified the olive oil and pancetta so I needed very little cream. It was so good! Definitely doing it this way in the future.

wait you pureed meat?

Yes, but there wasn’t that much pancetta and it was already finely diced. Maybe the equivalent of 2-3 slices of bacon for over a pound of pasta.

I’ve been doing some interesting one ring cookery in my Sapporo AirBnB. Best so far has been a riff on a local speciality, Chanchan Yaki. This is a bunch of things fried up, normally on a table top tepan and then finished in Sake, miso and butter. Normal ingredient are salmon, cabbage, mushrooms, tofu but anything goes. Mine was a hotchpoth of everything left in the fridge. Pork, green peppers, myoga, tofu, some local boo Choi like greens; all done in a frying pan. It worked really well.

Also been enjoying the late summer produce. I’ve had some of the best tomatoes I’ve had in my life here and must make a gazpacho next week. (Peppers and cumcimbers are next level as well.)

Japan’s largest food fest starts today so I’m set.

I was reading a menu for relaxation yesterday and came across miso mustard pickles. So I think that is what I will be making this weekend.

An amazing arepa/cachapa place opened directly across the street from me and they also sell all the ingredients separately (to include 5 different venezuelan cheeses). I might have to lurk in their kitchen window and figure out how they make them so good.

butter! when you add hot water to the masa, add butter too. that is what i learned from a student at least.

!!!

everything is better with butter

oh! miso mustard pickles sound good. imma do that as well. will def pick up some farmer's market radishes (and whatever else i can find tomorrow). wonder if mushrooms would be good pickled like this

I was trying to find a recipe to use because on the menu they have something about an egg (do they also pickle a hardboiled egg???) anyway, this one is said to be related to the restaurant. I, of course, will be skipping the bay leaf.

Produce
2 Bay leaves
Condiments
1/2 cup Dijon mustard
2 tbsp Horseradish, prepared
2 tbsp White miso paste
Baking & spices
1 tbsp Peppercorns, whole black
1/2 cup Sugar
Oils & vinegars
1 cup Red wine vinegar
1/2 cup Rice vinegar
Liquids
1 cup Water