what's cooking? part 5: 2017-2027

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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

one charm and one antiup quark (outdoor_miner), Friday, 6 September 2019 19:35 (four years ago) link

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

Yerac, Friday, 6 September 2019 20:25 (four years ago) link

that looks exactly like the recipe from F&W i found and was planning on using. wish i had access to fresh wasabi, would sub that for horsey. oh well. i used to buy ground bay leaves and use in soups and stocks - was a nice savory product. and fresh bay is nice if you can find 'em. but i don't really think dried bay have much, if any, value

one charm and one antiup quark (outdoor_miner), Friday, 6 September 2019 21:47 (four years ago) link

I might also skip the sugar and add mirin instead. And good call on the wasabi.

Yerac, Friday, 6 September 2019 21:51 (four years ago) link

hmm, yeah, 1/2 cup seems like too much sugar. i'll probably go with a dash of maple syrup

one charm and one antiup quark (outdoor_miner), Friday, 6 September 2019 22:04 (four years ago) link

was going to make an instant pot chicken curry to use up some expiring chicken and aging potatoes. my cuisinart food processor blade broke off while it was running. as i result i found out that 3 years ago this blade attachment was recalled. what a relief.

forensic plumber (harbl), Thursday, 12 September 2019 00:00 (four years ago) link

that sucks--can the manufacturer still help with a replacement or something?

tonight i made ricotta gnocchi which i finished with maitake mushrooms, sage brown butter, shallots, corn kernels, parsley, and toasted breadcrumbs. not exactly a classic combination but also not totally wild. recipe is from an interesting, apparently obscure cookbook called "sunday suppers at lucques" which has a lot of similarly off-center ideas for the ambitious home cook. it's organized by season, and i have always said i'll buy and use just about any cookbook that follows that structure. there is a recipe for highly-seasoned pork burgers served with both romesco and aioli that i really need to try while the grill is still out.

call all destroyer, Thursday, 12 September 2019 01:52 (four years ago) link

That sounds great!

mom tossed in kimchee (quincie), Thursday, 12 September 2019 02:21 (four years ago) link

i enjoyed it. reflecting further on the dish--it's not exactly a flavor bomb, no meat, no hit of vinegar or citrus, and the aromatics are cooked quickly. it's the contrasting textures--soft gnocchi to corn to breadcrumbs to fresh parsley leaves--that make it interesting.

call all destroyer, Thursday, 12 September 2019 03:11 (four years ago) link

yes, they're sending me a new one, the recall website still works

forensic plumber (harbl), Thursday, 12 September 2019 20:18 (four years ago) link

I made 13 quarts of tomato sauce with fresh tomatoes from our CSA. Gave away 4 of them. Gonna be great to pull these out of the freezer for the next few months.

Mazzy Tsar (PBKR), Saturday, 21 September 2019 16:28 (four years ago) link

excellent work. I made about 1 qt from the full yield of our garden tower.

Tart Prepper (Sufjan Grafton), Saturday, 21 September 2019 17:21 (four years ago) link

Garden tower!!! Aeroponic?

I just made "new mexican style chile crisp" with dried chimayo reds (allegedly) and local pine nuts

seems...pretty good?? flaves still need to mind meld in the fridge for a day or two

gbx, Sunday, 22 September 2019 03:09 (four years ago) link

Chile crisp looks v interesting. I'm having trouble finding examples. Tower is not aeroponic. It is the kind with worm compost in a tube at the center with soil surrounding.

Tart Prepper (Sufjan Grafton), Sunday, 22 September 2019 03:26 (four years ago) link

actual Chinese / Sichuan chili crisp ("chile" is the preferred new mex spelling) is fantastic

gbx, Sunday, 22 September 2019 04:37 (four years ago) link

Is it the sauce I am seeing? Or is there also a particular dish associated with it in New Mexico?

Tart Prepper (Sufjan Grafton), Sunday, 22 September 2019 04:44 (four years ago) link

No I just made a version with new mexican ingredients / flavors

gbx, Sunday, 22 September 2019 05:16 (four years ago) link

I cook a lot

This summer I decided I was going to do it properly, and I bought 25 pounds of tomatoes and a food mill and made enough basic tomato sauce to last me a year (although I'm already half-way through it). I followed this amazing recipe that requires that you speed-dry in a warm oven 10 pounds of milled tomatoes, to create your own paste (and approximate the traditional sun-drying process). The result was spectacular, probably the best tomato paste I've ever tasted. The remaining 15 pounds I milled and stewed, did the Hazan "halved onion" trick, bathed a couple of bunches of basil in it at the end, there was garlic in there too. Threw in a litre of reserved un-cooked tomato as well at the end to keep a note of freshness.

I can post the recipe I followed. Here it is. https://www.seriouseats.com/recipes/2014/08/the-best-fresh-tomato-sauce-for-pasta-recipe.html I made some minor adjustments. I love my food mill.

I was cooking a lot from Hazan and I think my boyfriend got a little tetchy about how... basic all the great Italian dishes are, not a lot of bells and whistles, really. He likes surprises and garnishes and secret oils and so forth. He was unimpressed with my tomato sauce achievement (although any late night guests are blown away when I just pull out a perfect pasta in the time it takes to boil the water, roll out the spaghetti, heat up the sauce, about 15 minutes really all told, and it's really delicious). So boyfriend decided to get me Fergus Henderson, so I'd change up the tastes of our meals.

I have been too busy to cook much this past month, but I have been reading the Henderson-- I've made a few of his things over the years, and actually quite a few Margot Henderson recipes, I really love her book a great deal. Last night I made a plan to speak to my nearby butcher and tell him I was going to be doing a lot of that bullshit, and ask him to save me calf bones and pig's heads and trotters and livers and so on. (I planned to make the bone marrow salad, the brawn, and do a home-cured liver).

While I was reading about Fergus and his patterns last night, I googled and found that he, too, thought Italian cooking was really the best of the best, and that his favourite recipe was... tomato pasta. "My children's bodies are 80% tomato pasta," he said. I was delighted to read this and reported it back to my boyfriend this morning with vindictive relish.

As I told him my plans for boiling heads and curing livers he asked me to stop folding the corners on the recipe book, that it was ruining the book, and he reminded me that I have tour in two months and I should probably be eating healthier and thinking of "tour body". I got really grouchy about that and told him to hush up, sweetie, as I served him some peaches stewed in custard that I whipped up this morning over oatmeal.

fgti (flamboyant goon tie included), Monday, 23 September 2019 17:45 (four years ago) link

Love this ^^^^.

Sounds to me like your boyfriend needs to chill out and stuff his face with homemade pasta.

I made the whole roasted rabbit wrapped in bacon and fennel from Fergus Henderson’s The Whole Beast. Pretty nice and actually very easy.

Mazzy Tsar (PBKR), Monday, 23 September 2019 20:14 (four years ago) link

fgti you are a beast!
just reading about the tomato paste alone stresses me out

i mean i love to cook & i love scratch making stuff but O_O

i bow down

Squeaky Fromage (VegemiteGrrl), Monday, 23 September 2019 20:33 (four years ago) link

The tomato sauce took about seven hours all told, but I made it when the tomatoes were cheap as chips, and now I have gallons of it in my freezer. Tastes amazing when reheated. I'd urge anyone to get a food mill, wait until it's Tomato Day, and take the plunge-- I always hated parboiling and skinning tomatoes for a fresh sauce, and for years just kept the $5 cans of San Marzanos in the pantry for my needs, but the food mill made it easy. Not difficult, either, as long as you're prepared to have to clean and rinse the strainer on the food mill about eight times.

I am also really interested in the Ham In Hay recipe that Fergus offers. It's such an interesting cookbook! Old news for most, I guess.

There is a bizarre method of clarifying a broth that Fergus recommends. I'm not going to type it now. It's bizarre.

fgti (flamboyant goon tie included), Monday, 23 September 2019 20:54 (four years ago) link

food mills are very cool, i don't use mine much but it's an underrated gadget.

i'm bad at bulk cooking/storage but did make and freeze a couple quarts of michael anthony's fresh tomato sauce from "v is for vegetable" which is basically a little garlic, red onion, basil, and chili flake plus a bunch of rough chopped tomatoes. cook down until just soft, then puree in a blender until smooth. it's quick and easy and works well. i would like to try that seriouseats recipe but didn't have time this year.

call all destroyer, Monday, 23 September 2019 23:26 (four years ago) link

I was cooking a lot from Hazan and I think my boyfriend got a little tetchy about how... basic all the great Italian dishes are, not a lot of bells and whistles, really.

can't argue taste but yeesh

call all destroyer, Monday, 23 September 2019 23:27 (four years ago) link

He likes Ottolenghi style stuff. Marcella would have me run a fennel through a mandolin, rinse and wring it four times, dress lightly and serve. Yotam wants spices toasted, pestled, nuts dry roasted, seven herbs and minced preserved lemon with three perfect olives on two designer lettuces.

fgti (flamboyant goon tie included), Tuesday, 24 September 2019 12:50 (four years ago) link

i would love ottolenghi style stuff everyday too if it just magically appeared in front of me. I look at those recipes a lot but it's just too much.

Yerac, Tuesday, 24 September 2019 12:54 (four years ago) link

the humble pleasures of european food are quite entry-level compared to a lot of asian cuisines, we accept this, we are still in some ways a barbarous ppl

ogmor, Tuesday, 24 September 2019 13:19 (four years ago) link

google news recommended i make this https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric
i was amused to see that almost all the commenters loved it...after they made changes to the recipe. because it's bland. as for me, it was great after i used just one can of coconut milk, added a load of curry powder, extra cumin, and cayenne pepper, then lime juice before eating

forensic plumber (harbl), Sunday, 6 October 2019 23:35 (four years ago) link

no, i misremembered, it was youtube. i didn't know who alison roman was but i hate her.

"If you type "the stew" into Google, you'll get Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric as the first result. It's so popular that it even has its own hashtag across social media, #thestew." seriously? it's just chickpeas, and turmeric is not enough! i should be in the new york times

forensic plumber (harbl), Sunday, 6 October 2019 23:37 (four years ago) link

i also started some fermentation projects because fall temperatures are here. ghost peppers for very hot sauce (i will regret this) and dilly beans. ignore the trader joe's salad dressing in the photo.
https://i.imgur.com/V10pWcL.jpg

forensic plumber (harbl), Sunday, 6 October 2019 23:52 (four years ago) link

have very fond memories of seeing a wall of jars like that in the grandparents' basement. nice work.

Tart Prepper (Sufjan Grafton), Monday, 7 October 2019 01:06 (four years ago) link

Farro with Roasted Mushrooms Recipe | Bon Appetit
https://www.bonappetit.com/recipe/farro-with-roasted-mushrooms

i bought a small sheet pan with a rack at a discount place and made this. Was v good, but i think the simple path toward delicious crispy roasted mushrooms is the most exciting part. Did convection at 400 to really go for crispiness.

Tart Prepper (Sufjan Grafton), Tuesday, 8 October 2019 02:57 (four years ago) link

woah that looks great, url doesn't do it justice judging by the pic.

ghost pepper pickles look impressive. am completely jealous tbh

xxpost

one charm and one antiup quark (outdoor_miner), Tuesday, 8 October 2019 17:02 (four years ago) link

i also started some kimchi yesterday. fun!

forensic plumber (harbl), Tuesday, 8 October 2019 17:29 (four years ago) link

no, i misremembered, it was youtube. i didn't know who alison roman was but i hate her.

"If you type "the stew" into Google, you'll get Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric as the first result. It's so popular that it even has its own hashtag across social media, #thestew." seriously? it's just chickpeas, and turmeric is not enough! i should be in the new york times

― forensic plumber (harbl), Sunday, October 6, 2019 4:37 PM (three days ago) bookmarkflaglink

i think the stew is very good. surprisingly so given the few ingredients. i think serving it with some nice thick and fatty yoghurt is pretty key though. i also cook it for longer than directed so it reduces more

Seany's too Dyche to mention (jim in vancouver), Wednesday, 9 October 2019 23:33 (four years ago) link

i got a dinner and 3 lunches out of the stew, cooked from dry chickpeas and it was more than 2 cans worth, so i do owe her some credit. i will be making more #thestew variations.

forensic plumber (harbl), Wednesday, 9 October 2019 23:36 (four years ago) link

i agree that tumeric isnt much of a flavour but i liked it... i think that like jim said, reducing it is key as well as mashing up the chickpeas to thicken it up, so it's not just a soup with chickpeas floating it.

just sayin, Thursday, 10 October 2019 01:04 (four years ago) link

I could see myself trying to make that stew and it would just turn into chana masala with kale.

Yerac, Thursday, 10 October 2019 01:22 (four years ago) link

hehe, yeah i think i'd be tempted to toss in garam or curry powder to that recipe. BUT freshly cooked beans (i know - they're a legume) are so effin tasty and texturally noble maybe that would be enough delightfulness to carry it for me. think i'll get some chickpeas and ginger in the morning. have sorta been craving something coconut milky and stewy lately.

one charm and one antiup quark (outdoor_miner), Thursday, 10 October 2019 21:35 (four years ago) link

i don't usually use fresh turmeric, but i think it'd be a nice idea for this tbh

one charm and one antiup quark (outdoor_miner), Thursday, 10 October 2019 21:37 (four years ago) link

i made this #thestew and it is very nice but not necessarily life-altering (like a curry can be, say). really easy to put together though which is nice. did sub freshly cooked 'banzos and a bunch of kinda roughly chopped fresh turmeric - dried turmeric as acceptable, fresh has SO much more going for it (texture, flavor, blablabla).

one charm and one antiup quark (outdoor_miner), Monday, 14 October 2019 19:33 (four years ago) link

i've grated the tumeric and also juiced it but have never done a chop. I should try it. I kind of freaked myself out over reports that some dry tumeric from certain countries has high levels of lead so I think I want to use the fresh more.

Yerac, Monday, 14 October 2019 19:41 (four years ago) link

I use fresh turmeric in smoothies — I like the earthy flavor and I can pretend it’s a health concoction if I has spinach, ginger, and turmeric.

weird woman in a bar (La Lechera), Monday, 14 October 2019 19:48 (four years ago) link

Also soups and spinach pies

weird woman in a bar (La Lechera), Monday, 14 October 2019 19:48 (four years ago) link

I just went through a weekend process of buying a ton of ginger, peeling it and then slicing into 1/4 inch medallions to freeze (to toss into smoothies). I should do the same to turmeric.

Yerac, Monday, 14 October 2019 19:51 (four years ago) link

i'm making a chicken pot pie. i actually rolled the pie crust without ripping it or making a huge split. not a good circle but an improvement.

forensic plumber (harbl), Saturday, 26 October 2019 22:48 (four years ago) link

that's a victory in my house

$1,000,000 or 1 bag of honeycrisp apples (Sufjan Grafton), Saturday, 26 October 2019 23:03 (four years ago) link

I did deconstructed chicken pot pie yesterday. Filling/stew of everything except the potatoes, in a well of stiffer than usual mashed potatoes. Served with biscuits on the side instead of top crust.

Galangal Baker (WmC), Saturday, 26 October 2019 23:13 (four years ago) link

^^^ this is making me want vegetarian shepherd's pie. with loads of shrooms (don't think i've ever encountered a actual veggie pot pie?). i like the biscuit idea though. it's still in the 90's here, but when it cools off. . .

made stuffed manicotti last night based on this recipe https://www.noracooks.com/vegan-stuffed-jumbo-shells/ but subbed kale in for spin. the filling was terrific and the dish wasn't a pain to put together at all. i've made calzones before with a very similar tofu ricotta mixture that were great fwiw

one charm and one antiup quark (outdoor_miner), Sunday, 27 October 2019 22:09 (four years ago) link

i love making stuffed shells! and i am suddenly interested in all kinds of meat pies.

i am attempting to make my own pitas to go with lentil/potato/kale soup. i've been adding berbere and some canned tomato product to lentils and it's like a miracle combo

forensic plumber (harbl), Sunday, 27 October 2019 22:45 (four years ago) link

Ohhh, I make vegan manicotti a lot but never thought to do the cashews before. I also do kale sometimes (or add in whatever greens/mushrooms I have around).

Yerac, Sunday, 27 October 2019 23:53 (four years ago) link


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