Indian-Italian fusion! Looks good.
We have tikka shrimp and grits here. Pretty tasty.
We have tikka shrimp and grits here. Pretty tasty.
Every time Terrik posts asian food, I get so sad that I don't have a source around here for straw mushrooms and wood ear mushrooms. Button mushrooms (which are easily had at the local grocery stores) just aren't the same.
Wegmans has a good supply of Japanese mushrooms (shiitake, maitake, enoki) but none of the more typical Chinese mushrooms
Wegmans has a good supply of Japanese mushrooms (shiitake, maitake, enoki) but none of the more typical Chinese mushrooms
Aussie is working late tonight, so it's just me and the kids. They want breakfast for dinner. I'm not in the mood for it, so having homemade bean and shredded chicken burritos instead.
Grilled pork chops (3/4" thick), homemade acorn squash soup, white asparagus in a bacon sauce.
Turkey sammich from Subway. It was a school night for me. :/
You could SHARE your perfect recipe!
- 5 lbs beef chuck roast, cut into steaks about 2" thick
- 1 large yellow onion, diced
- 4 pathetically small and leathery carrots, sliced into 1/4" slices
- 1 750ml bottle dry red wine (I used Apothic Red)
- 1 quart chicken stock
- 2 packets flavorless gelatin, dissolved in chicken stock
- 1 lb pearl onions, blanched and peeled
- 1 tsp fish sauce
- 2 tsp herbs de provence
- 1 small can tomato paste
- 2 cups water
I'll use my big (5 quart) dutch oven for this one. Or possibly my pressure cooker... which gives me a great idea: what if I pressure cook it? Could reduce the time. Plenty of liquid it looks like... but it won't reduce, so maybe not a good idea after all without adjustment, so definitely not the first time for me, but I'm willing to play with it later. If I do, I'll notify the board with how much less liquid it might take. Something tells me it'd just be a matter of reducing those last two cups of water to either 1 or possibly nothing.
Either way, I think I'll try it. Can't get pearl onions here (I'm out in the sticks basically) but my pantry is good on the herbs and other stuff from when I go into a decent-ish sized place (I even recently acquired some Herbs de Provence so I'm good there!), so the rest is no problem.
Thanks @Gared for the recipe.
Either way, I think I'll try it. Can't get pearl onions here (I'm out in the sticks basically) but my pantry is good on the herbs and other stuff from when I go into a decent-ish sized place (I even recently acquired some Herbs de Provence so I'm good there!), so the rest is no problem.
Thanks @Gared for the recipe.
Homemade ravioli stuffed with beef short ribs, romano cheese, caramelized onions, and sauteed mushrooms, with a sage brown butter sauce; and roasted asparagus with olive oil, lemon juice, salt, pepper, and parmesan cheese. Still need to work on my ravioli skills - they need to be more uniform, a little thinner on the pasta, and they still stick to everything within a 4 block radius - but it was still damn tasty.
Moldy BLTs.
I would definitely be interested to hear about any future experimentation with pressure cookers on this recipe. Just be careful that you don't go too far and blast the meat down to shreds. Perhaps the best part of my success with this recipe was the fact that for the first time the meat was tender but not overcooked to the point of dryness.
You can often find frozen pearl onions in the frozen veggies section. Not as nice as fresh, but better than a sharp stick in the eye
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Homemade chicken lo mein
To add to this, I sometimes substitute washed cocktail onions (brined pearl onions) for pearl, and it works quite well. Specially good for adding to served-cold foods (since you don't need to cook them), like rice salad. I mostly just buy them frozen though, like Tin said.[DOUBLEPOST=1454910657,1454910391][/DOUBLEPOST]Like I found out during my experiments, "quick" dough is sub-par in taste. The wife demanded pizza at 8pm tho, and I wasn't the one to tell her "sure, give me a few hours"...
Anyway, I tried making pan pizza for the first time to see if it'd be any good (and incidentally improve the taste of the dough by frying it).
The result was a success. I fucking love how it's guaranteed to be round (and thus look pleasant to my eye). The crust still tastes off to me, but she didn't mind (and it did taste better). I coated the pan in bacon fat, and used bacon and tuna as the two toppings. Should've probably cooked it at a higher temp (and will do so next time), as it's not quite crisp enough.
Looks good - what's your dough recipe?
Let me write it down.
"Quick" Pizza dough, iteration #4
Ingredients (some quantities are eyeballed):
- White all-purpose flour, 4 cups (really only 3, but it's good to have extra)
- Water, lukewarm to warm, a bit under 1 cup (2/3-3/4)
- Instant dry yeast, 1.5 tsp
- Honey, 2 tbsp (use sugar instead if you want, I just don't keep any at home)
- Salt, 1/2 tbsp
- "Virgin" olive oil, 2 tbsp (probably can sub in any grease/oil, not sure)
- Olive oil, 1/2 tbsp (I usually use coconut oil instead of this, didn't want to deal with jar)
- Mix the yeast, honey, and warm water in a medium bowl (silicon knives/spatulas are perfect for this).
- Once roughly homogeneous (1-2 minutes), add 1 cup of the flour, as well as the salt. Mix by hand/spatula until a small puddle of dough forms (3-5 minutes?).
- Add the "virgin" olive oil, mix for a few seconds, and then drop in another cup of flour. Mix by hand/spatula until a ball of dough forms (3-5 minutes?).
- Flour a cutting board or counter with 1 cup of flour. Transfer the dough to it and knead, incorporating the surface flour as you go.
- When most of the flour is gone, you should have a very elastic, neither dry nor wet ball of dough. If it tears when kneading, add more water (wet the palm of your hand and knead with it). If it's still flour-thirsty, add more flour.
- The dough is technically ready here, according to recipes, but if you have the time...
- Use the normal olive oil to coat the bottom/sides of a medium bowl. Plop the dough ball into it, then flip it and roll it around (so it's coated by the oil). Cover the bowl with plastic wrap, and let it sit for 30 minutes.
- "Virgin" olive oil means whatever it is they sell in U.S. grocery stores. The color is roughly right, and it smells somewhat like it, but shit's sub-par (and expensive).
- In past experiments I've used a lot more yeast than this. It does rise quicker, but using less improves the flavor more than the lack of rise detracts from it.
- No idea why the recipes call for plastic wrap instead of a towel--when I have time I'll do a side-by-side comparison. FWIW I use towels for my normal dough.
That's roughly the same recipe that I use. I tend to go with the whole 2.25 to 2.5 tsp of yeast though - closer to one packet. If you can make it to a Costco location and have a membership, their Kirkland brand of olive oil fairly consistently ranks as the closest thing you can buy in America to the real stuff. They also source all of their honey regionally.
They sell honey from Hawaii aka the Big Island in our Costco. Noah got to visit the apiary & business as part of a class trip. Macadamia honey from Big Island Bees is so good!
I'm going to tell @Dirona about this and make her insanely jealous.
That said, where we used to live (Kelowna) was a valley with many MANY fruit trees, as well as many grapes for wine. Very good honey there too. Strangely, no mead!
This could make her more jealous. He got to roll his own beeswax candles there. We still have them. The wax smells so good I refuse to burn them.
Tonight: pork shoulder bbq in the pressure cooker, with roasted rutabaga on the side.
I was telling my wife the other day that I'm sad that growing up, we had a limited choice of veggies: corn, green beans, potatoes, or, on rare occasions, hominy. That's pretty much it. And all of these usually came from a can, or in the case of potatoes, from a box.
There are so many veggies that I just absolutely love: Parsnips, roast turnips, broccoli, cauliflower, brussels sprouts, rutabaga. The list is just so long. And I'm still discovering new things: I try to get a new vegetable to try, at least once a month, to see if I like them.
I feel like i missed out on so much good food as a kid.
I was telling my wife the other day that I'm sad that growing up, we had a limited choice of veggies: corn, green beans, potatoes, or, on rare occasions, hominy. That's pretty much it. And all of these usually came from a can, or in the case of potatoes, from a box.
There are so many veggies that I just absolutely love: Parsnips, roast turnips, broccoli, cauliflower, brussels sprouts, rutabaga. The list is just so long. And I'm still discovering new things: I try to get a new vegetable to try, at least once a month, to see if I like them.
I feel like i missed out on so much good food as a kid.
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Pancakes and turkey sausage
Have you tried Al Fresco chicken breakfast sausage? It's pretty great.
No, but I'll have to look for it. And it actually looks like Safeway here carries it!
