The lockdown cookbook

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katherine, if these are not premixed protein shakes and you have a blender you should try it with frozen bananas, berries, peanut butter, ginger, spinach (not all together, or altogether up to you).

Yerac, Tuesday, 17 March 2020 18:54 (three months ago) link

these specifically are premixed -- planning ahead for days when my roommates are using the kitchen, there's only room for one person to cook at a time -- but yeah, that's the plan for when they run out (in the past I've used tofu as well)

like, I’m eating an elephant head (katherine), Tuesday, 17 March 2020 19:12 (three months ago) link

i am gonna make a pizza tonight. a week or so before the panic i went ham on canned tomatoes at the grocery store.

forensic plumber (harbl), Tuesday, 17 March 2020 20:21 (three months ago) link

We made a huge batch of pesto and froze most of it, but are doing pesto, sundried tomatoes and radiator pasta tonight.

Yerac, Tuesday, 17 March 2020 20:28 (three months ago) link

The pesto is basil, pistachios, too much garlic (no cheese).,

Yerac, Tuesday, 17 March 2020 20:29 (three months ago) link

radiator pasta?

Li'l Brexit (Tracer Hand), Tuesday, 17 March 2020 20:37 (three months ago) link

Radiatori!!!

Yerac, Tuesday, 17 March 2020 20:41 (three months ago) link

pot roast beef as previewed in our ilx chatz

BSC Joan Baez (darraghmac), Tuesday, 17 March 2020 20:58 (three months ago) link

pasta with parsnips and pancetta, which wasn't bad, needed something else though

like, I’m eating an elephant head (katherine), Wednesday, 18 March 2020 00:23 (three months ago) link

made big batch of sri lankan curry that makes SO much sauce it made whole new second dinner with different meat & a lots more veg added

terminators of endearment (VegemiteGrrl), Wednesday, 18 March 2020 01:48 (three months ago) link

yesterday was some chicken and eggplant thai curry. today was corned beef hash, this is the only time of year you can actually get corned beef around here. we also made some baba ganoush with the rest of the eggplant, it's super good.

Kate (rushomancy), Wednesday, 18 March 2020 02:20 (three months ago) link

Made red curry beef stew tonight for the first time, a big hit.

Miami weisse (WmC), Wednesday, 18 March 2020 02:41 (three months ago) link

kimchi brussels sprouts with broken rice

latin hypercube in shitspace (Sufjan Grafton), Wednesday, 18 March 2020 03:50 (three months ago) link

I just made okonomiyaki on the griddle on my roof. Barely made a dent in the enormous cabbage I hoarded at the weekend.

American Fear of Pranksterism (Ed), Wednesday, 18 March 2020 09:17 (three months ago) link

Finally dug out the slow cooker i bought in 2010 and have never used. A good red-lentil dal yesterday and have an eight-hour leek and potato soup on the go.

The biggest change is likely to be making much more bread from scratch. If i'm going to be making a lot of dal, i need to dust off my tawa and get some buss-up-shut going.

ShariVari, Wednesday, 18 March 2020 09:37 (three months ago) link

Sourdough flatbread

200% hydration rye leaven
Starter: 5g
Water: 50g
Wholemeal rye flour: 25g

Aim for a leaven that's about 27 degrees C. Mix the above ingredients and leave covered 8-12 hours at room temperature. Leaven is very wet so might not rise a lot but when ready should look very bubbly and smell v sour.

Final dough
200% WM rye leaven: 75g
Water (or milk): 125g
Oil: 12g
Strong white bread flour: 125g
Stoneground white flour: 100g
Salt: 5g
Sugar: 5g
Total: 447g

Mix the leaven, water and oil and then mix in the dry ingredients. Dough temp should be about 26 C.

Bulk ferment for about 3 hours, giving 3 sets of stretch and folds during the bulk.
Divide into 95-100g pieces, pre-shape and let rest for 1 hour
Preheat oven as high as it will go with a baking stone.
Roll each piece out to about 3 to 5mm thickness, place on semolina sprinkled peel or parchment and load onto the stone
Take out as soon as it puffs up and gets just a bit of colour
Let cool a bit but when still hot pack in a plastick bag so it holds the moisture and stays soft

Li'l Brexit (Tracer Hand), Wednesday, 18 March 2020 09:45 (three months ago) link

Update! we did not use the radiatore pasta and used fusilli instead.

Yerac, Wednesday, 18 March 2020 12:21 (three months ago) link

wildly overestimated how many parsnips I'd need for the pasta so I'm probably going to make this parsnip-date muffin recipe I found online (they have enormous tubs of dates on sale sometimes, before all this escalated was one of the sometimes)

like, I’m eating an elephant head (katherine), Wednesday, 18 March 2020 14:50 (three months ago) link

Radiatori!!!

There is a bougie/hipster BK pasta company that makes hemp radiatori that are so good. The hemp gives them a gritty texture that is really strange the first time you try it, but I am so into it now.

I dethawed some of my tomato sauce I made last fall and mixed in a little burrata (just a little) that melted into the sauce at the end for a really great body. Added some parsley/almond pesto on top. It was the shit

I am going to make a quick store run today for some more green veg. Making and freezing a bunch of pesto is my plan, since you can put it on almost anything.

Why, I would make a fantastic Nero! (PBKR), Wednesday, 18 March 2020 18:34 (three months ago) link

you mean 'thawed'? :)

Li'l Brexit (Tracer Hand), Wednesday, 18 March 2020 18:34 (three months ago) link

the day I discover radiatori pasta when my roommate used it in mac and cheese was the day I realized the universe had been holding out on me.

Yerac, Wednesday, 18 March 2020 18:37 (three months ago) link

i need a pasta only pornhub channel.

Yerac, Wednesday, 18 March 2020 18:39 (three months ago) link

The only flour left at the store was semolina so pasta it is

gbx, Wednesday, 18 March 2020 20:00 (three months ago) link

i had to dig up my favorite twitter thread

In honour of #WORLDPASTADAY, I present the following scientific thread that constitutes definitive ranking of Non-Primary-Canon pasta shapes

— ཊལབསརངཧ (@David_Rudnick) October 25, 2017

forensic plumber (harbl), Wednesday, 18 March 2020 22:16 (three months ago) link

"just a disc" someone clearly has not had rice cakes

like, I’m eating an elephant head (katherine), Thursday, 19 March 2020 01:14 (three months ago) link

he has a point but i'd probably like that disc pasta. i like the edges of ravioli, the part with no stuffing. i like the soft starchiness of it.

forensic plumber (harbl), Thursday, 19 March 2020 01:16 (three months ago) link

I mostly agree with that list. My favorite is bucatini but mostly because malfadine is not often around. I spent too much time trying to figure out the difference between campanale and gigli.

Yerac, Thursday, 19 March 2020 01:28 (three months ago) link

aren't there shells in this picture, correct me if i'm wrong https://www.haaretz.com/food/.premium-yotam-ottolenghi-s-gigli-with-chickpeas-and-za-atar-1.5467081

forensic plumber (harbl), Thursday, 19 March 2020 01:56 (three months ago) link

yes, those are big-ass shells

call all destroyer, Thursday, 19 March 2020 02:06 (three months ago) link

i'm really not inclined to post in covid-19 threads b/c i don't think my experiences will be particularly notable but i did make a couple things this week designed to have lots of leftovers and now i'm preoccupied with my inventory of useful containers and freezer space : /

call all destroyer, Thursday, 19 March 2020 02:08 (three months ago) link

I acquired a bag of rice and some tofu. Big day.

latin hypercube in shitspace (Sufjan Grafton), Friday, 20 March 2020 02:05 (three months ago) link

I had hiyadofu with ginger and wasabi and pickles for lunch.

American Fear of Pranksterism (Ed), Friday, 20 March 2020 02:22 (three months ago) link

Made my favorite Cooks Illustrated chilli recipe tonight. Lots more cooking to come.

Mario Meatwagon (Moodles), Friday, 20 March 2020 05:04 (three months ago) link

still experimenting with bubble-and-squeaked breakfast daal

(viz shallow fried in butter and oil with onions, or this morning MUSHROOMS as they were looking a bit mummified)

basically it's too wet to caramelise much at all but it does a little, and it's cheery (i have made a fvckton for just one self-isolated person, so difft ways of serving it = U&K)

mark s, Friday, 20 March 2020 10:09 (three months ago) link

My ex is a better cook than me-- really a culinary prodigy tbh, never trained or anything but just makes miracles-- and yet I did 80% of the cooking when we were together. Either out of spite or out of post-breakup-reinvention, he's trying his hand at being a Domestic King post-breakup and posting photos of shit he's been whipping up for him and his new roommate, @'ing Alison Roman, and just generally making me feel confused and rueful but also very hungry and wishing he'd invite me over to eat some of that shit.

Anyway we been on good terms and he's been trying to convince me to get on the Alison Roman train. I kind of skeptically made a couple of things from her book and they were fine, I get it, her plating ideas are really interesting sometimes. That said, a couple nights ago I made something of hers so spectacular and amazing that I'm gonna make it every couple of weeks for the rest of my life, for sure. I sent photos of the results to my ex and he replied "I've overdone it with shrimp" and "you eat too much pasta" lol.

Here's the wonderful recipe, with some edits:

Sungold Pasta with Lemony Shellfish, Garlic, and Pistachios

1/3 cup olive oil
8 cloves garlic, thinly sliced
1 large fennel bulb, thinly sliced
1 T fennel seeds, crushed
1 t crushed red pepper flakes
1 lb grape tomatoes
12 oz linguini (I made mine fresh)
1/2 c dry white wine
1.5 lb clams (I used 3/4 lb frozen clam meat, defrosted)
1.5 lb med. shrimp (I used 1.5 lb frozen, defrosted, and peeled them)
1/2 c shelled pistachios, coarsely ground (I throw em in a coffee grinder for a few seconds) (expensive to purchase w/out shells, but Ottolenghi uses them so much that I always have them in my pantry; they're very nice in this recipe but not 100% necessary)
1 lemon

Heat water
Heat oil in enormous pot with lid, med high
Put in garlic and fennel and stir 'til starting to caramelize, 8-10 min, season
Add seeds and flakes, stir
Add tomatoes-- I halved the grapes but you don't need to, season
Cook 10-12 min, breaking down the tomatoes with a spatula
Cook the pasta
Add wine to the sauce, reduce for 4-5 min
In go the clams and the shrimp (if you're using fresh clams, put them in before the shrimp, add shrimp when the clams start to open)
Shrimp should be cooked through but I always err on the rawer side
Throw pasta with a little pasta water and the sauce in a huge salad bowl and toss
Check seasoning, sprinkle with pistachios and finely chopped fennel fronds, additional pepper flakes and Maldon if you like
Serve with a lemon wedge

meaner stinks meat bake it cone (flamboyant goon tie included), Friday, 20 March 2020 14:12 (three months ago) link

Alison Roman likes to use the word "jammy" to describe reduced tomatoes and I like that

Also this is one of several of her recipes where she essentially replaces a typical mirepoix with sautéed garlic + thinly sliced fennel. I'm a big fan of this. (Fennel is my favourite veg to put through my mandolin because there's no fingerdanger)

meaner stinks meat bake it cone (flamboyant goon tie included), Friday, 20 March 2020 14:15 (three months ago) link

pics when you get a chance.

I think mirepoix is bullshit so I am very pro this substitution.

I use jammy to describe some wines.

Yerac, Friday, 20 March 2020 14:44 (three months ago) link

I love "beginning a dish by sautéing a lily and a stalk" but agree that standard mirepoix opening moves lead to repetitious dining

meaner stinks meat bake it cone (flamboyant goon tie included), Friday, 20 March 2020 14:46 (three months ago) link

that looks good. my wife hates fennel so i'm not sure i could get away with making it for her....maybe in the summer when we have good tomatoes from our CSA.

i have also been trying to figure out if alison roman is anything more than a decent recipe developer who got a high-profile gig? her stuff never looks bad to me but i'm not sure i need an entire book of it.

call all destroyer, Friday, 20 March 2020 14:48 (three months ago) link

Using winter-available grape or cherry tomatoes is a cool $7 for the dish but it works fine. The fennel taste is not overwhelming at all, I would try it. Roman seems to be popular because of her winning personality and also the fact that she's made-mainstream certain mid-level plating tricks. (Smear some buttermilk sauce on the plate, arrange beets over top layered with quick-pickled onions, i.e.) There's an extra step of "assembly" added to her recipes that I think people really find appealing. Ottolenghi's newest cookbook "Simple" seems, in my eyes, to be a response to Roman's popularity-- or a reflection of more holistic cooking trends-- every recipe is the same trad cuisine with an added plating trick, the prep times are reduced (my big complaint about Ottolenghi is that there is a lot of prep involved, I could've rewatched half of The Sopranos in the amount of time I've spent making Etti's Herb Salad over the years).

meaner stinks meat bake it cone (flamboyant goon tie included), Friday, 20 March 2020 15:16 (three months ago) link

I love that Roman's book is called "Nothing Fancy" and Ottolenghi's new book is called "Simple" lolol. We're living through a particular zeitgeist rn

meaner stinks meat bake it cone (flamboyant goon tie included), Friday, 20 March 2020 15:18 (three months ago) link

that's a good point about plating. i wish i were better/more artful at it but honestly by the time everything is done i don't have much remaining energy for making it look nice

i rarely reach for my ottolenghi books these days because of the prep and some of the truly insane ingredient lists. i have a very well-stocked pantry and he will still challenge it with like nine spices, 4 different fresh herbs in large quantities, etc.

call all destroyer, Friday, 20 March 2020 15:29 (three months ago) link

If I had a cookbook it would be called "I Am Making this Up As I Go Along As a Vehicle to Drink More Wine".

Yerac, Friday, 20 March 2020 15:31 (three months ago) link

and it's a little sad that I am not really drinking at all right now, in order to keep my immunity up within however many days after I've last been outside.

Yerac, Friday, 20 March 2020 15:32 (three months ago) link

if you join the ilx slack that ed started, some pics of cooking have started.

Yerac, Friday, 20 March 2020 15:33 (three months ago) link

Yerac I feel like that’s most cookbooks, I do love Fergus Henderson’s assertion that “white wine exists only to make you wish you were drinking red wine”

meaner stinks meat bake it cone (flamboyant goon tie included), Friday, 20 March 2020 16:27 (three months ago) link

Actually almost every Fergus recipe uses words like “restorative” suggesting that he traffics entirely in hangoverfood

meaner stinks meat bake it cone (flamboyant goon tie included), Friday, 20 March 2020 16:28 (three months ago) link

Novice!

Yerac, Friday, 20 March 2020 16:29 (three months ago) link

Almost everyone who hangs out with me slowly grows to love white wine more than red. It's so much more flexible with food.

Yerac, Friday, 20 March 2020 16:29 (three months ago) link

yeah, we started out with heavy reds and transitioned to lighter reds and now mostly whites as we started cooking more. use-everything-in-lockdown mode has turned me on to Italian salsa verde. so simple and cheap to throw some tasty stuff together. made some with carrot tops and parsley and it's brightened up fried eggs, vegetables, and sandwiches the past few days.

latin hypercube in shitspace (Sufjan Grafton), Friday, 20 March 2020 16:56 (three months ago) link


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