What's cooking? part 4

nommmmmm

i just ate leftover poached salmon for lunch. still good!

Chicken, big rice noodles, and broccoli/bok choy/other greens with varying degrees of peanuts, kecap manis, soy, fish sauce, herbs, and chili paste is one my favorite things a big staple for me.

a big beautiful artichoke (mayo + roasted garlic); new potatoes with butter and a ton of chopped fresh dill.

Oooh I never thought about making one's own kecap manis! Thats awesome.

It turned out great, just a small hazardous explosion of soy sauce steam when I poured it into the super-hot caramelized sugar! I made enough to last almost 2 years, and it's just gotten better from the whole spices that are still steeping in the liquid.

roasting brussels sprouts. i love fall!

mac & cheese or puntas ruffinas (beef slow cooked in a chipotle/adobo/crema sauce) for Sunday dinner?

last night

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scallops!

Mmmm! Is that dill or fennel fronds in the marinade?

dill

that beef sounds amazing
those scallops look nom!

looks good but i am truley sorry for your lots with that electric stove!

lady u don't even know :(

pro-tip:

prep called for high-heat to sear scallops for like a minute, and then dropping to med so they could cook thru. tuff to do on an electric. so: heated water for spinach poaching to boil on the right front coil, got the oil to high on the left. as soon as water boiled, threw in the scallops, seared for a minute, and then switched pot and pan. water continued to boil on high left burner, scallops cooked on med right burner

it worked!

i gotta write that down
i hate electric stove!!!

i do too >:(

Scallops + dill, not a combo I would have thought of. But it was good?

yessir

tackling some acorn squash in about 5 min - wish me luck!

i really really miss nz scallops: nelson scallops are big and juicy and slightly sweet, not very seafood-y at all; queen scallops are small and much more salty and fishy. both are DELICIOUS.

esp in something like a pernod cream sauce

yum. i haven't had scallops in ages

I used to get amazing ones from Jack's Fish Spot, in the market around the corner from Frank's Produce. Now it's cooler and maybe fewer tourists, I might venture back there.

i was at the market the other day but i didn't buy any fish bc i'm dumb and forgot!

you are like in fish town lady!

i know!
why do i keep buying frozen fish!?

I would eat the hell out of a couple of dungeness crabs right now.

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i am eating the hell out of this!

i can't actually work out what it is

it is an acorn squash stuffed with quinoas and stuff!

^^^ winner!

acorn squash. i only ever saw them for the first time like two weeks ago. and this is the third time i've seen one since. are they the hip squash? what do they taste like?

similar to spaghetti squash

another thing i have only just had my eyes opened to: "onion squash". in my head they all taste pretty much like their adjectives.

I can't imagine never having seen an acorn squash! They're nice w/some soy sauce on them.

<3 winter squashes sooo much. I like butternuts the best but sometimes they're bitter, which is always heartbreaking. Any tips on how to avoid that?

I'm making a lasagna right now.

i would eat a lasagna right now

Sausages and mash and some glazed carrots.

It's bread baking day, and also chestnut roasting day.

i got some rice flour to try out some baking but now i have to work again so maybe soon.

Chestnuts! Fantastic.

CHESTNUTS AS A VEGETABLE

Peel the chestnuts and chop them coarsely inbto knobbly pieces about 1cm long. Cook onion and garlic slowly in the butter in a covered pan, until they are golden and transparent. Stir in the bacon, raise the heat slightly but be careful that the butter does not burn. When the bacon looks transparent, add the diced apple. Fry for a few minutes until the mixture looks and smells savoury and appetizing. Lastly add the chestnuts and cook until they are thoroughly heated through, and the pan juices reduced to a small amount of liquid. Season, particularly with pepper, and serve with chicken, guineafowl, turkey and game - or with pork, salt pork and veal.

from English Food by Jane Grigson. Haven't made it myself.

That does sound good. It turned into chestnut roasting day because we're having a long slow soaking rain and it probably won't go over 60 degrees.

puntas ruffinos and a corn/black bean/tomatillo/jicama/tomato/roasted ancho and pasillo/cilantro pico de gallo for dinner tonight. With roasted yam puree and corn tortillas.

holy <3 <3 <3

i made this pumpkin/black bean soup: http://showmevegan.blogspot.com/2009/08/caribbean-pumpkin-soup.html
with these modifications

• used a half pound dried black beans instead of the two kinds
• used a vegetable bouillon cube and some of the bean cooking water instead of "not chik'n broth" (ew)
• roasted butternut squash instead of canned pumpkin
• a jalapeño sauteed with the peppers and onions instead of the dried chipotle
• halved the coconut milk

Canned pumpkin. I'm always so thrown by how common this is in the US. Doesn't anyone use fresh pumpkin?

It's soup season ppl, get involved

people use fresh pumpkin, and i have, but i don't know if i'd be able to tell the difference in taste

I dont think you can even buy it in cans here! :)