what's cooking? part 5: 2017-2027

Made the mushroom and spinach ricotta gnudi from the Mozza book. Very easy and good fall recipe imo.

i found a tub of Italian meat sauce from last spring in the freezer this week - just pork, canned tomatoes, garlic, and onions - and made fresh pasta to go with it along with roasted broccolini with lemon and chili oil.

this with wine and good cheese (parmigiano but pecorino might have been slightly better) is one of my potential last meal choices

sounds about as good as it gets

Waiting for the next cold snap to make this so I can just use my oven as home heating
https://www.seriouseats.com/recipes/2011/12/ultra-crispy-slow-roasted-pork-shoulder-recipe.html

there was a shiro recipe in nyt this week so i want to make it, going to ethiopian store now to see if they have the powder--this recipe just used regular chickpea flour which i will use if they don't have it. anyway i can never see the word shiro without thinking of shiroibasketshoes.

lmao i immediately thought the same thing

I made miso aubergines last night, and it made my kitchen unexpectedly smell like a good pub.
Probably the fermenty goodness of miso and soy and the bitter aubergine juice escaping. It was kind of nice but also made me really want to go to the pub. (We are in lockdown)

do you think one could make that using red miso but cutting the amount?

yeah! my recipe was 3tbsp red miso paste mixed with 1.5tbsp soy sauce and 2tbsp runny honey. and 1.5 tbsp oil. cut 2 aubergines into quarters lengthways, put on a baking tray lined with baking parchment. cover/rub with the sauce all over and bake 1 hour, turning every 15 mins or so.
I had them with spring onion rice, seasoned plain yoghurt, pul biber, chilli and cilantro.

for whatever reason I started really liking roasted radishes this year to the point where I make them at least once a week. this time I also threw in a couple pickled turnips, which is probably sacrilegious but the texture is amazing, like biting into butter

thanks, kinder. All recipes I found used white miso.

I do fried aubergine with red miso - fry cubed aubergine till soft (30 mins at least), mix 2tbsp soy, 2tbsp mirin, 2tbsp sake and 1 or 2tbsp sugar (might try runny honey next time!) add and cook for 3 mins, mix 2tbsp red miso/2tbsp water, add and cook for 2 more mins before serving. (amounts for one aubergine/2 people.)

1 or 2tbsp sugar actually i only use 1 - the original recipe called for 2 but that was too sweet.

I hadn’t eaten canned tuna in about 20 yrs but a few weeks ago I got this out of the blue craving for a tuna pasta my best friend would make us as comfort food - spirals or similar tossed with lots of butter, chopped hard boiled eggs, canned tuna in oil, lots of black pepper. She used to added chopped gherkins as well but I didn’t bother. I’ve made it 3 times now.

for whatever reason I started really liking roasted radishes this year to the point where I make them at least once a week. this time I also threw in a couple pickled turnips, which is probably sacrilegious but the texture is amazing, like biting into butter

― like, I’m eating an elephant head (katherine), Friday, November 13, 2020 6:39 AM (nine hours ago) bookmarkflaglink

don't think I've ever had roasted radishes. I am ambivalent about them, I feel like this might make them better (for me)

xp to just1n3: My mom makes a tuna pasta salad kind of like that too! Classic summer fare imo. No shame. :D

i want to eat that tuna pasta

It’s so good!

j that does sound good. perhaps i will make something like it when i get home from the gym late sometime this week, it has all the hallmarks of a post-gym meal.

on friday i made this bolognese with rigatoni and it was excellent. i was thinking of making my own pappardelle but i didn't want to overwhelm myself, though the long cooking time is probably perfect opportunity for it.

don't think I've ever had roasted radishes. I am ambivalent about them, I feel like this might make them better (for me)

― Politically homely (jim in vancouver), Friday, November 13, 2020 6:44 PM (three days ago) bookmarkflaglink

I hate raw radishes but roasting them takes off the edge; they also are ideal for roasting since they just don't dry out and will still be juicy even after being in there a long time

I had some roasted on Friday night, just quite simply done with a bit of salt and pepper and whatever fat I used (think olive oil). very tasty and yes, not remotely dry.

I also sautéed the radish greens with garlic and some lemon, quite nice, bitter to the level of broccolni, could maybe work well with pasta in a similar fashion

making the raw squash salad with brown butter from Six Seasons again

need to do that too

this was really good! added a splash of orange blossom water to the couscous water then dressing as well, for even more citrus https://taplatt.wordpress.com/2017/03/12/recipe-herbed-israeli-couscous-salad-with-dried-apricots-preserved-lemon/

that looks amazing, and I am about to start a big batch of preserved lemons this weekend.

I am observing what's become an intermittent Xmas tradition in our household by making biscotti. They are on their final round of baking even as I type this. Normally we try to abstain from cookie baking 51 weeks of the year. The main reason for Xmas biscotti is they are notably less sweet than most cookies and also keep very well. This is only a single batch, so they'll be gone by New Year's Eve.

I made gingerbread men for the first time. great recipe but I left them in the oven for 2 mins too long and they are rock hard. still delicious though.

started a Christmas Eve tradition last year of having chippy fish & chips for dinner.

got Six Seasons, the cookbook with the raw squash salad with brown butter recipe that I believe one of you shared. it's good but so far I've ended up writing USE LESS YOGURT in the margin of every recipe that calls for yogurt.

nice, I was at least one of the posters. With Spring on its way, I highly recommend making the raw asparagus salad with some early season 'gus. It has the same "I can't believe raw vegetable salad is this good" quality as the raw squash salad. Make some breadcrumbs and get some good parm sometime this month so you are ready!

i got that book recently too! i love all salads & looking forward to asparagus time.

So did I, thanks for USE LESS YOGURT tip to keep in mind!

yologurt imo

useless yogurt

yo -gurt myself today
to see if i still taste

i focus on the tang
paired with the caper paste

The broccoli melts bon appetit is pushing are good

will def check the asparagus salad!

with the yogurt i would just use common sense, rather than chucking in the full amount specified like i did.

so many recipes acting like farro is fancy. It's a bowl of Smacks in chicken broth instead of milk.

Savory Smacks

made a half recipe of the raw asparagus salad for my dinner. Like a bowl of spring.

it reminds me of the yellow wax beans with breadcrumbs my grandma used to always make.

but amped up and way crunchier

slowly coming to realize I just like anything that starts with a can of crushed tomatoes

Me: These Rancho Gordo beans are "thin-skinned and dense with a soft, creamy interior."

Wife: Sounds like someone I know.

Every time I go to H Mart I get the sweet pickled radish (takuan) because it's really great for cold noodles. However, I never make cold noodles enough to use it up - anyone know any other good recipes to use it in?

coincidence - I'm pickling radishes to go with miso chicken right now!

roasted radishes have been the cooking discovery of summer 2021 for us

i love takuan. have put them in tuna salad, and sushi rolls. obvious, but just chopped up, served atop some rice, maybe alongside a fried egg for breakfast if you're into that sort of thing

Feels like rice-a-roni when you make rice with knorr granulated tomato-chicken bouillon, but that seems to be the only way to make it "restaurant style"

i need help with my stovetop pinto beans
i am relativelt new to cooking dried beans from scratch but i always hate the way mine taste!

last weekend this is what i did
i quicksoaked in the instant pot bc i forgot to soak them overnight
i put them in a big heavy pot & covered with enough water to cover by 2 inches
cooked them covered on low for roughly 2 hours.
By that time the beans were tender & cooked, but there was at least an inch of liquid
i removed the cover & simmered for an hour or more to reduce the liquid

the texture was fine but they had a strong metallic taste.
maybe i reduced for too long?
avoid instant pot quicksoak?
or do the whole thing in instsnt pot?
avoid soaking & do them entirely on the stove?

help me obiwan ilx, youre my only hope…