Beans and cornbread tonight. It may be a bit windy tonight.
As a celebration for getting into uni i had myself a 500g ribeye with potatoes, green asparagus and a redwine reduction. I am gonna sleep good tonight.
quick and dirty dinner: Wagyu strips pan seared in brown butter over rice with furikake, with balsamic fig reduction
was supposed to be dinner, but turned out to be lunch due to scheduling conflicts.
Homemade gumbo, from scratch. Including the roux. Because pre-made jar roux sucks.
Homemade gumbo, from scratch. Including the roux. Because pre-made jar roux sucks.
Yes it does. Yes it does.
Looks good, lighter than the typical roux that we make, buts looks tasty.
https://www.walmart.com/ip/Merchandise/17181118?classType=REGULAR
ew
I'd say mine was somewhere between the color of peanut butter and the jar linked above. Of course, it got diluted down quite a bit once I started adding stock to the gumbo
We usually go a little darker, not much that’s getting to dicey territory of oops it’s a burned mess now, and of course it lightens some after adding water and stock.
figmentPez
Staff member
Pumpkin ravioli with cooked cabbage, mozzarella, Firelli hot sauce, black pepper and parmesan sausage, and beet & red cabbage sauerkraut.
I do love gumbo. The smell when the trinity hits the hot roux is amazing.
For those who haven't made it, try this recipe. It's quite straight forward and delicious.
Made this cake this weekend. First time I made a cheesecake. It was amazing .
cooking.nytimes.com
Tall and Creamy Cheesecake Recipe
This is not really a New York cheesecake recipe — there’s no lemon (although there could be) — this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your...
Ran to Dallas to hit up Microcenter. Figured I'd make the trip really count and drive up the road to Central Market while I was there. I got the fanciest of mushrooms. So, tonight's dinner:
eggs scrambled in Irish butter, with sauteed shallot and coral's tooth mushroom, topped with black truffle. All served on the bougie-est paper plates I own
eggs scrambled in Irish butter, with sauteed shallot and coral's tooth mushroom, topped with black truffle. All served on the bougie-est paper plates I own
Black truffles have come way down in price--$13.00 for a single truffle. Last time I bought one of these in my mid 20's, it set me back a Ben Franklin.
Considering you barely use them, that $13.00 will last me quite a few dishes, so it's actually economical.
figmentPez
Staff member
Ham and bean soup.
Ooh, that looks nummy! I wouldn't mind making that in my slow cooker. Could you send the recipe my way?
figmentPez
Staff member
There isn't a recipe, exactly. But the ingredients: a ham bone with some meat left on it (plus extra ham if you want a meaty soup), 8oz of dried white beans, carrots, celery, onions, salt, black pepper. Sadly I forgot the garlic, but it's okay without it. I may add some in when I reheat a bowl.
I don't have exact amounts on the veggies, but I think it was a little more than 4 cups of diced carrots, celery, and onions.
My procedure: soak the beans overnight in enough water to cover plus an extra inch or so, with a 1/4 tsp of baking soda (acid can prevent beans from softening, some base/alkali can help counteract that.). Put the beans and the ham bone in 5 cups of water and 1 tsp salt and boil until the beans start to become tender. Cook the vegetables in a pan until mostly done to get a little browning and flavor, seasoning with salt and/or pepper (or add them to the beans earlier in cooking if that's easier). Take out the ham bone and add the veggies to the beans. Continue cooking the beans and veggies as you get the last of the meat off the ham bone and chop it up. Add the ham to the soup, check to make sure the beans and veggies are soft, and you're done. Optionally add some sauerkraut brine to the soup when serving for an extra kick of flavor (and probiotics!).
I don't now what the cook times would be in a slow cooker. I was cooking mine in an enameled cast iron dutch oven in a 350F oven. Took about an hour to soften the beans, and another fifteen minutes after I added the veggies.
You could also follow this recipe from YouTube, though they use less veggies, and make a much larger batch.