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Kitchen at work...post what you are cooking !

Posted by trailrunner (My Page) on
Sat, Oct 29, 11 at 19:34

DH made his home made corn chips and salsa and I made white chicken chili...Denver Pale Ale is for all those in CO and places north and east that are snow bound tonight. I sure wish we were all having a get together but this will have to do. To top it off Auburn is beating Ole Miss ...WAR EAGLE !!

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RE: Kitchen at work...post what you are cooking !

No time for pics as I'm getting ready to go to the opera with DH. For the kids and sitter, I'm browning some Italian pork cutlets, roasting baby potatoes, and steaming broccoli and cauliflower. Yes, I'm cooking for the sitter! :)


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baking mode... apricot scones earlier today and lemon pound cake later... those were giveaways, though I saved some for DH.

steak for DH, fish for me, carmelized onions, roasted tomatillo salsa, apple salad, baked potato for DH... we frequently eat different dinners cause I'm more limited. Can't wait to make those chips when I'm eating carbs again!


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Our stove is still in the dining room, and the fridge and dining table are still in the living room. The sink isn't hooked up yet. We're having Vietnamese BBQ pork sandwiches for dinner, which is fine with me because I'm totally pooped from working on the backsplash.


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So funny you should post this because as I was cooking dinner I thought how pretty it looked and I should take a pic. I didn't though... we had turkey meatballs with roasted veggies in a white sauce with pasta. It was really quite pretty.


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Oh Breezy what are you going to see ??? That was my first career , I was an opera singer !! DInner sounds so good...can I come and babysit and you can cook for me :)

Elyse...what are you doing ??? Dieting ?? You are SO cute and petite !! DInner sounds so yum at your house too. I love tomatillo salsa...made that and posted pics recently of the enchiladas.

Scones and pound cake...you are killing me...bad as DH's chocolate cookies that I posted . pics we need pics ...


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DH is finishing up a Belgian style dubbel right at the moment...though technically that's half inside and half out. ;) (It involved making actual caramel, though, which was pretty cool!)

Before that, we tackled a tarte tatin, which was very pretty but was apparently not caramelized enough according to DH...so back to the drawing board on that. (We've been working our way through about a dozen recipes for this to find the perfect one, which has been rather elusive. I bought a flat of local apples earlier this week, though, so we're in mega baking mode, especially since we're expecting our first baby sometime in the next week so I've been packing our freezer with yummy things to eat over the next couple of months.)

Tasty with vanilla ice cream, though, so it works for me!


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RE: Kitchen at work...post what you are cooking !

Seafood chowder. So easy and yummy and lovely on a cold evening!


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RE: Kitchen at work...post what you are cooking !

No cooking for me today. The weather canceled a day of kids' sports and since I just returned from an overnight field trip,with my 12 y/o, I spent the day reading and relaxing! Dh defrosted some ravioli filling he made a while ago and decided to spend the afternoon making homemade ravioli with the kids. My sole contribution was heating up marinara sauce that I made earlier this week. No pictures though!

Trail runner, you were an opera singer? Dh and I tookmour kids to a Halloween concert last night at the US naval academy chapel. It was an amazing performance that started out with some songs from Phantom of the Opera (first Broadway show dh and i went to while still dating). I was awestruck at the talent of the midshipmen. Some phenomenal voices! Made me realize that we need to start regularly attending the theater again.


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We grilled ribs, and I just baked potatos and made salad...very boring, and I didn't use stove at all! It was chilly grilling, though, so dh made a fire in the outdoor fireplace. Was nice drinking wine out there!


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Oh, you guys are killing me here. What talent! What amazing meals! *stares at her crockpot*


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An opera singer?!

Fourkids4us, I'm so jealous... The Naval Academy is SO beautiful. Last time I was there I was in my brother's wedding... 1980.

Tonight, most of my family is eating... Ta-daahhhh!... Corn Dogs!

I'm taking a break after making pizza for 26 (cross country team's pizza-at-our-house night) yesterday.

Here is a link that might be useful: Pizza night pics on the blog


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Rhome, is your brother a grad? Dh is and we got married there but many years later....in 1996. Yes, it is a beautiful chapel but all I can say as a bride is that aisle is sooooooooo long and intimidating as a nervous bride who hates to be the center of attention. We had never been to the Halloween concert before last night. Oh my, just beautiful.


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RE: Kitchen at work...post what you are cooking !

fourkids, We were at the USNA concert last night also- what fun!!


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Fourkids... Yes, my brother graduated there in 1976, so grad week and the wedding are the 2 times I was there. I loved the whole campus. I know I had to walk the aisle, but don't really remember how long it seemed. Of course, not the same when not the bride... What a grand place to be married!


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RE: Kitchen at work...post what you are cooking !

Sugar pie pumpkin is roasting in the oven - some will get made into soup and some frozen for later.

For the first time, I made a recipe with red beets that we liked. I've tried them a few times in the past but they were too earthy. This one was baked and then tossed with curry spices and lime juice which balanced out the sweetness nicely. I also roasted some delicata squash and tossed with the spices.

Well, time to get the pumpkin seeds baking. Bye.


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Where are the pictures ???!! Come on you guys...I am sitting here reading these fantastic descriptions...and then quickly scrolling down to...nada...no pictures ! I am so sad...you have failed me and all the folks on the KF who are depending on YOU to bolster their confidence that they TOO will soon have a kitchen to cook in...

I see several folks are making a huge effort and they don't even have a finished kitchen !! OK...you get ONE more chance...there is still one whole day left on this weekend...you betta post pics...or...else LOL.

Yes rhome...me an opera singer...studied voice in New Orleans starting at age 15 and majored in voice and piano at Loyola U. Performed in town as a soloist till we moved to MD and then attended College Park Campus there. Then in Chapel Hill NC had 25 piano students and studied at Winston-Salem School of the Arts in Italy. Soloist with the NC symphony. Moved to AL. and had more and more piano students and performed with the local opera group on campus. Had another child...#3 and stopped. Have never sung another note since 1982 except ...oh well enough of that !!

Pictures of food !!! Do you hear me ??? c

Here is a link that might be useful: Anthony and I are buds from Loyola...meet in NYC when I am there...


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sorry no pics...

even had a lazy day today - caught in that same bad weather which cancelled sports (4kids4us, if you're local to the academy, then we're close. :-) ) I was very happy to sleep in and make a lazy saturday bkft of biscuits and gravy etc. (trailrunner's biscuits!) Much better than needing to go to early morning soccer games in the rain/sleet/snow!

and then I stopped cooking and for the first time in probably a year, we got Papa John's pizza instead of homemade for our pizza night.

Yesterday, I made a big batch of Chai granola. I LOVE this granola recipe!
found it from a blog - simplebites.net


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RE: Kitchen at work...post what you are cooking !

Does cold cereal count?????? (It's been one of those days around here)


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Quiche Lorraine! Good to have leftovers for the 8" (!) of snow predicted by tomorrow.


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recipes ???? the beets sound very good and we roast beets all the time . pumpkin soup...yum...recipe ?? Never heard of chai granola...will look that up. The quiche look scrumptious ...a pic, yeah !! No pic of "my" biscuits ??? Bad bad ...:) 4kids..my DH makes ravioli too...I have posted pics...hint hint !! scones...lemon cake...turkey meatballs in a white sauce ...tarte tatin...YUM !! We need recipes...please :)

rhome I can't believe the number of pizzas you made !! You get the award for hardest worker !!

Remember pics and recipes...repeat ...c


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Today was a day to breathe new life into leftovers, quick and easy in our temporary kitchen: shredded leftover pot roast+leftover chili+ cheese, wrapped in tortillas, throw a can of cheddar cheese soup mixed with salsa over it all, some more cheese for the top, bake it and call it whatever you want. And the chocolate mint girl guide cookies for dessert. No photo. I didn't get a chance to get online until well after it was gone. It didn't look that appetizing anyway. But it tasted ok! Might even do something like it again when I get my kitchen back...


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Cooking tonight? Cooking tonight?! Funny you should ask ... I just took a picture but it's too washed out and blcchy to show, since the soup was finished hours ago now. I started a fish soup yesterday and finished it tonight, with garlic bread and salad and some bright green beans to set off color and texture; I'd just set the table when the little one screams downstairs: "what night is it"? It's E's party?!?!!!!!!! Oh horrors. This is the event of the year, evidently, and we are 1.25 hours into it without our presence. Costumes are donned in record time and we hit the streets along with 1.5 million other revelers. Childhood is so traumatic.

But we make it. I phone dh and tell him to have at dinner and please put it away. ;) sigh. what a night. I was going to spend several hours working today. hah!

I'm happy to report that though it's not the most beautifulest of soups, it's mighty tasty. It's all that sherry :) I'm enjoying looking at the pots and the mess and the backsplash, etc ... but it's just not worth hauling out the cable for.


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The beet recipe came from NY Times on line. I find that their recipes are usually pretty reliable. I've put the link below. I modified it a little because we keep kosher and it was for a meat meal. I left out the yogurt and put a bit of extra lime juice in the dressing.

I don't know what recipe I'll use for the soup. I prefer something savory or spicy, not sweet. Any suggestions?

I forgot to mention that last night I made kale chips too. Part of the batch I just salted and part I used a mix of lime zest, chipolte and red chili powder (the kind that is just dried powdered chilis, not the blend that you might put in chili) along with a little salt for a spicy lime chili version.

Here is a link that might be useful: http://www.nytimes.com/2011/10/12/dining/roasted-beets-with-chiles-ginger-and-yogurt-recipe.html


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I haven't cooked since last week (I don't count boxed pasta with sauce from the freezer). I'm all tuckered out.

Over the holiday I served (at various meals): roast chicken, herbed baby yukon gold potatoes, romaine and wild arugula salad, pomegranate-walnut chicken stew with arborio rice, baby romaine harvest salad, steamed green beans, challah (broiche style, like mother used to make, with saffron) with blueberry honey, sesame slaw, boeuf bourguignon (farmhouse style but with braised pearl onions and mushrooms sauteed in port), spinach and cheese omelette, steamed vegetable salad, cheese souffle, apple date risotto, apple pie, fig pie, fig/blueberry/peach pie, borekes, adobo chicken salad, black grapes, baked cheese sandwiches and many combinations of reworked leftovers, fresh vegetables and fresh fruit. Plus brisket in the freezer from the meal that got cancelled. And somewhere in there were beef enchiladas. And frozen yoghurt.


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Roasted chicken with fresh thyme under the skin and lemon (squeeze juice over the chicken - put the rind in the cavity before placing in oven). Homemade stock, flour, a little garlic and dried thyme adding to the lemonyness of the pan drippings to make gravy. Plain baked potatoes and peas.

I haz biscuit makings for 1st leftovers.


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You guys are SO funny !! " bake it and call it whatever you want." that is so cute ! I have had a lot of meals like that when the kids were little. Cover something with canned soup and cheese and call if GOOD !

aliris your fish soup sounds very good...I have never made one...what did you put in it ? How was the party ???

cloud I will definitely be doing the beets. We eat them all the time. I usually roast them whole in foil and then slice and serve with crumbles of feta and salt and pepper...not very fancy but yum. We love Indian spices so will make this soon. When I make pumpkin/butternut squash soup I always roast the vegetables first. The scrape out the pulp. Do the onions and garlic in pot add curry and sometimes a can of coconut milk and the pulp of the squash. Add water to thin. I make it differently every time. Last time it was sweeter and added roasted apples...oh wow it was so good. No coconut that time.

plllog you are killing me...you are the cooking queen !! All those pies oh yum.

bmore: I have 2 chickens pre-salted and waiting to go in the oven tonight. I do them the same way !! Do you make buttermilk biscuits ? If not try it...they are so tender and light. Post pics !!


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C...your buttermilk biscuits recipe pluuuuueeeeezzzeee....

I know biscuits are basic, and I've made plenty, all tweaked in one way or another and good but have yet to hit on that absolutely PERFECT biscuit recipe. If I were a betting girl... I'd bet that yours will be the match!


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I'll bite ;-) I made these enchiladas earlier in the week, they are gone now! I made the enchilada sauce last year and froze it, this was the last of it, now I need to make more.
Chicken and corn enchiladas

Here's a photo of the next to last of the carrots and broccoli from my garden. I roasted them, and they were tasty and sweet. I've got 2 more heads of broccoli under the snow and enough carrots for one more batch in the fridge.
Carrots and broccoli for roasting

Today I'm making Dilly Sprouts, aka Pickled Brussels Sprouts. I've never made them before but tasted some recently and boy were they delicious!

Brussels sprouts

Later on today there will be an apple pie. Can't think of anything better to do today than bake when we've got heavy wet snow and cold windy weather!


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ma I want to come to YOUR house...oh my gosh I love brussel sprouts and I never thought or roasting broccoli and carrots . What do you put on them before roasting and what temp ? And your enchiladas look so yummy.

Elyse here is the buttermilk biscuit recipe. First tips :::: You need to cut the cold butter into diced tiny pieces and freeze while you are getting everything else ready or else grate the frozen butter into the flour just before adding the milk. I then put everything into the freezer while i am getting out the buttermilk and preheating the oven. it can't be too cold !!

2c all purpose unbleached flour ( I don't sift before)
1Tbsp baking powder
1/4 tsp baking soda

I sift these three things together after I measure. Add 1 tsp salt. Chill in freezer while getting the butter ready. Or grate in the butter and then chill.

5 Tbsp real butter . I cut the whole piece length wise in 1/4's and then slice so i get tiny cubes. Easy peasy. Freeze on plate.( see above if grating)

Measure out approx 2/3 c very cold whole buttermilk. Put all the dry ingred. into your food processor. Add the diced butter on top and pulse just till barely mixed. It is better to have pieces than to have dust :) Pour this back into your cold bowl from before and add all the milk. Toss with a fork. Add more if needed...I always do until it is all wet but not soggy. Better to be too wet than too dry :)

Preheat oven to 450 degrees..I use convection.

Dust countertop ..beautiful soapstone...with a heavy coating of flour. Scrape out the dough onto flour and very lightly pat into a rectangle. Cut with biscuit cutter. This is important...DONOT twist the cutter as you press down...it twists and seals the edges of the biscuits and they won't rise . Place on greased flat baking sheet w/o edges...very important. Have biscuits just touching. Now some folks use a layer cake pan with sides and make the biscuits very wet and use a lot of flour on counter and cut them and place in greased pan. I like this kind too...come out really tall in the close pan but no brown sides. You have to decide which you like.

Bake 12-15 min. watch as your oven may be hotter/colder. EAT !!


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Three weeks without a kitchen and I had to take my 10 year old over to our friends house to cook her her favorite supper -- Baked ginger salmon, sauteed stringbeans with garlic, and sweet potatoes. Ya' shoulda' seen the kid's face!

Unfortunately, no pictures but it was so good to have something that was not frozen or takeout. If everything arrives on time (and that is more of a prayer than a dependent clause), we are half way on this project. Cabinets and electric begin the week. I am waiting for sink and range hood and counter top to arrive.

Oh, I am soooo inpatient.

Suzanne


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No pics from last night's dinner--no power, and I don't think the candlelight would've cut it even with our camera's flash! I lit the burners on our Wolf AG range using a Matchlight thingie, and made pasta puttanesca (with linguine) by the aforementioned candlelight and Coleman battery operated lanterns. Served it with foccacia from a somewhat local bakery (where you get to pick your own bread from the racks!), salad, and a bottle of Simi Merlot (hey, helped keep the cook warm with no heat in the house!).


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roasted veggies

Trailrunner, I often just roast the veggies with whatever is in the oven (I remember my Mom during the 70s energy crisis -- the oven was always full when used!).

For this batch, I sliced them, making the carrots smallish to cook more quickly. Tossed them all together with some sea salt, freshly ground black pepper and some oil. I roasted them on an oiled pan at 425F, until they were browning, then drizzled a teeny bit of good balsamic vinegar on them and popped them back in the oven for 5 more minutes. Yum. They really don't even need the vinegar, but it mixes things up a bit.

The Brussels sprouts just came out of the canner:
dilly sprouts


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Chicken laksa noodles (a mild red coconut curry) with some kiwi to cool off. My kids love to eat kiwi with a spoon.

Have not yet added the red sweet pepper and cilantro which makes it so colorful in the bowls. The aroma is heavenly.

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Pumpkin mac & cheese. Very warming on a snowy night.


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Artemis,
Did you see this thread? I'm horribly embarrassed to admit that I had some failed tarte tatins after making many perfect ones. I'm back to following this recipe. Has your DH tried it? I top it with cream whipped with a touch of sugar and cognac, or Haagen Dazs vanilla.

Trail,
Wow, wow, wow. What an amazing history.

Here is a link that might be useful: No fail tarte tatin


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Suzanne you are one SWELL Mom to do that. I sure hope all goes well with your reno and that you are soon posting from your own Kitchen At Work...KAW for short :)

cat that sounds so yummy too ! Wish i could have seen you and J with the lantern and the wine !!

ma that is how I roast mine too. I love that splash of Balsamic. I do red onions, colorful peppers, eggplant, butternut squash,Roma tomatoes and whatever else seems to be around. It keeps really well and we use it in pasta and on pizza...whatever. Those bs's look SO yum...! Have you ever tried separating them into loose leaves and then stirfrying them ? They are wonderful..learned that from chef son.

shanghaimom...I am going to look up that curry...we love curry and that one sounds so good. Love kiwi with a spoon.

marcolo...have never heard of that...care to share how to's ???

KD I always say I have a checkered past LOL> That tarte sounds like just the thing for this week. I have a bag of Pink Lady apples and my iron skillet. So glad you posted the recipe. I am writing it out. c


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I'm cheating - I've posted a meal from a couple of months ago, scallops au gratin.

Image Hosting by PictureTrail.com


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kitchen not yet totally functional, have not moved back in from the livingroom yet but did make steel cut oatmeal on the new range this am! woo hoo! not dramatic enough for pics though....


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Thanks KD---haven't tried that one so will add it to the pool! In general we've had much the best results with recipes like that where the butter and sugar are caramelized first. (This latest attempt called for adding the apples while the sugar was caramelizing, which I think is partly why it didn't get the burnt dark caramel flavor my husband loves---he's in charge of the caramelizing part while I do the crusts, and is pretty scientific about it!) I usually do pate brisee sans egg, so I'm curious to see how that works, too---thanks!


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Jeesh trailruuner, what can't you do :)

Snowed last night of all things so I decided on a chilly fall comfort meal.

Sorry no pics of last night's dinner. But I made roasted buttercup and Delicata squash soup, roasted garlic smashed spuds, roasted chicken rubbed with herbs de provence, dried cranberry-walnut- sausage stuffing, and a spinach-montery-red pepper casserole. Dessert was a Guinness chocolate cake with Bailey's cream cheese frosting.

Yes, marcolo please share that mac and cheese recipe. I've done lobster mac and cheese and pumpkin ravioli but never pumpkin mac and cheese. Sounds yummy!


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Thanks for that recipe - I'll try that. I used a recipe from from an old book, and trying to figure out why they turned out dry (inside was good). Yours is the same list of dry ingredients, but 1 tbs more butter and almost 3 tbs more buttermilk. That should do it.

I want the Brussels sprouts recipe and the laksa curry too.

Fashion tip: Don't bake in black.


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elaf that is OK , it looks good...now you can post something new too :)

babushkacat: we LOVE oatmeal...have started cooking it like Momma did...in the double boiler...it takes longer but doesn't stick and is so creamy and good. We add dried cranberries or raisins or cherries to it and then pour over 1/2 and 1/2...not very slimming Ha ha.

artemis I hope you will post back as to the results so we can all learn from it. I really want to try but am afraid of burning . Any tips from your DH would be appreciated.

celt...whew...the list is REALLY long of all I can't do :0 Would love the soup recipe and that spinach casserole...both sound so good and I haven't used that kind of squash for a soup.

You ALL are so interesting and eat so well ! c


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To be true to what was made the day of... i baked some Chocolate Chip Chilli Cookies w Almonds.


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Ha ha, don't bake in black... good tip, Bemorepanic. All these dishes sound so good! Trailrunner, I will try those biscuits -- the recipe is similar to mine, I bet the secret is the technique. And I will certainly try the Brussels sprout leaves in a stirfry.

Shanghaimom, I'd love that curry recipe! I love curry and am trying to expand my cooking repertoire

The Brussels sprouts are from the Ball Blue Book edition 31. I've posted the recipe on my recipe blog.

Here is a link that might be useful: Dilly Sprouts


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Will do---we've actually been keeping a running record of attempts along the way so when we finally find The Recipe, we should have a nice archive of also-rans. :)

I will also say that the single best thing we've found in the world of tarte tatins so far is an incredible Mauviel copper tarte tatin pan my parents gave us for our first anniversary. I'm normally very averse to function-specific cookware, especially at that price point, and we'd been doing nicely with tarte tatins using cast iron pans (dabbled with aluminum with mixed results)---but man, that thing is amazing! It caramelizes perfectly with no burning and the tartes turn out of it picture perfect every time. I've also found that it's the perfect pan for any type of fruit tart or upside down cake (we make a lot of these because we have plum, cherry, and apple trees that shower us with fruit that has to be used up quickly and creatively when they're in season) so it hasn't been as single function as I'd have guessed, too. (Would undoubtedly work just fine for other cooking tasks needing a pan that size too, but I've kept it reserved for sweet things to avoid any accidental seasoning with onions, garlic, etc.---an issue I did have with the cast iron pans.)


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Cooking??? Oh is that what we're suppose to do in these new rooms??!! LOL!


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I'll second (or is it third?), the request for marcolo's pumpkin mac and cheese.


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trail runner - I love this thread. I am really looking forward to going through it carefully and taking notes.

Party: was so gratifyingly terrible! So boring. So expensive. It's the sort with massive numbers of car-parkers out front. I let them take my beatup van with a snowplow hole in the bumper and broken tail light from some unknown parking lot miscreant, unfixed. It's the sort of party that exists, I think, only here in socal - I suspect it cost well into the 5 figures to put on. For kids' halloween. Which reminds me, I've been meaning to post on the subject of jealousy, money, spending and priorities in response to anothers' ... it'll have to wait.

In the meantime:

Fish soup can be - as can any soup I suppose - a stone soup.

At root it's simple: sautee some onions with s&p, cover with water plus and add some cubed potatoes; when water comes to boil throw in chunks of cod or schrod and let cook a minute or two then add some milk and you're done.

Variants: add some paprika to the onions; I forgot that yesterday.

This time I made a number of changes:

I used several different sorts of onions I had sitting around that needed using up. I cut shitakes in pretty large pieces and cooked them up top of the onions for a bit then steamed them in a lot (a lot!) of sherry. I set these veggies aside in the lid then steamed potatoes and fish in water in the now-empty pot then returned the veggies to the pot on the top of the fish-potatoes and boiled some water off for a while. Meantime, I turned the remaining veggie "juice" into a white sauce with cooked flour, more sherry and some milk (skim is fine). That thickened paste got added back to the fish stock along with a big pile of cut green beans. Those were intended to be crunchy and undergo no real cooking before eating. However.... ah well.

At some point you should season the soup but that step got forgotten here!

Sometimes instead of paprika I'll use commercial seafood flavoring, Old Bay or there's another one out there too -- they're all mostly paprika though I think.

Pie ... that's what I need now. We ate the above with garlic bread but pie would have been better! Or is that PIE?


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j...those cookies...oh my. When I called my DIL last night that is what she and her Momma were making. She said she is stockpiling food so they will have yummy stuff to eat when new baby gets borned next week LOL. Ha...like these guys ever eat bad stuff :)

bmore.yes better to have the dough a little wetter and also very very little handling. I always have white hand prints on my black clothes :)

mabel they sure do all sound great. Just send me a jar of the bs's....:0

artemis I WISH I had a copper tarte tatin pan,...wow...very nice. Pics please .

mercy...yes that is why you have these rooms with appliances in them !! haha

marcolo where are you ??? The snow in Boston was not all that bad...yet LOL. recipe please

aliris...really ??? 5 figures for a kids' party...whew...way different than here is our little town ...I am joking of course...even here in AL we have folks that do that kind of over the top party for kids...limos etc...oh well...

fish soup sounds very good ! I love to invent new dishes based on what is in the fridge. Sounds like you do too . We would do great together. c


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Yeah - it's pretty depressing. But I must say, I enjoyed the party last night because (a) it was boring. All that money and you can still throw a boring party and (b) it was not even a mansion. I feel very very depressed going to mansions or, as a daughter said when littler, a "hotel" (someone's private home though) and (c) it was actually not overwhelmingly ostentatious. That is, I am unaware of evil, ironic politics in the host's background that conflict morally with participation, for example engagement in child labor and outsourcing, blood politics -- that sort of thing. It really does a number on your self-esteem to be compelled to interact socially with monsters for your kids' benefit. I didn't have that feeling last night.

So a fine-enough party at that. And as far as the figures spent in throwing it, well -- there was a thread recently about all us kitchen-spenders being patriots. If someone wants to spend 5 figures on a kids' party, you can rail against a system that enables them to do so, but objecting to the actual spending itself is self-defeating. My perspective is 'get rid of that dough at all costs - give it away, spend it on a kids' party, throw it from an overpass, I don't care, just don't sit on it'. So ... s'all OK.

As for inventing from the fridge - that's what they make CSA boxes for! I love it; it's like a puzzle. How can I use this up this week? And it's definitely not for everyone; many aren't into mixing and matching flavors and techniques. I don't really know why not, but empirically it's not too common. I must say chili choc chip cookies caught my attention ... and my first reaction was actually "yuck"! We all have it in us, to recoil at the unknown and odd-sounding. As punishment I'm going to have to make them! I have no doubt at all they're fantastic.


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butternut squash soup with homemade onion garlic croutons, and grilled salmon with little red potatoes and sauteed cabbage. another two weeks to moving day, so we still are having some normal suppers around here... than my granite in my new house is only going in two days after we move so who knows what we'll eat...

butternut squash soup

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Lamb stew pic on the Snow thread.


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breaded catfish on toasted sourdough with mayo and sliced onion....cheap and good and a sustainable fish. [rather have cod or salmon]...learned to do something with catfish.


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Chicken noodle soup! LOL, no pics, I'm sorry, it's out in the garage cooling off and really isn't picture ready. In a bit I'm going to pack it up in 2 cup increments and freeze it flat in zip lock bags. A few months ago I decided that my teenagers were going to eat less lunchmeat in their school lunches, so I bought a few wide mouth thermos jugs and have been making and freezing big batches of soup. We add the noodles the morning we pack it up, and they've been liking that. The hubs gets beef barley soup in his thermos, something the kids aren't fans of. :-)

Dinner tonight will be simple--rice, some stir fry, maybe some pork dumplings.

To all our friends in the snow, stay warm and stay safe!
Cj


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power is out ... we have a generator but local markets have no cold foods for sale .... no meat dairy or produce

crustless spinach quiche

baby arugula with olive oil, lemon, fresh grated Parmesan and mango slivers

hot cocoa with raw sugar and cinnamon

pineapple and strawberries with dip (sour cream, fig preserves and grated coconut)

sorry only my iPad works, cant u/l photos


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Roasted 2 chickens tonight . DH did his magical stirfry....shitake mushrooms and green beans with ginger and garlic. The chickens were pre-salted yesterday. I used 2 tsp Kosher salt per chicken...one tsp inside and one rubbed on the outside. The formula for chickens and turkeys is 1 Tbsp per 5# bird. I have been doing it now for quite a few years and the result is always so flavorful. I will attach a link to the process.

The birds were seasoned with Herbs de Provence and lots of fresh garlic sliced and placed under the skin and inside bird and then birds were brushed with olive oil.

I roast in my Momma's granite wear roaster. She got it when she "set up housekeeping" as she called it. So that was early 1940's. I have a small one and a large one. They have held up well and no rust . I roast covered at 400 for 45 min and then uncovered on convection roast about 30 min depending on size of birds. These were 3 1/2 # so were nicely done and brown.

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The shitakes are dried ones that we got recently in Montgomery at a new Chinese grocery. I have never had such beautiful huge creamy white dried mushrooms. They taste fresh after you soak them.

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Here is a link that might be useful: Zuni cafe pre-salting


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wow !!

aliris...I agree completely spend it so that the economy can get going again. Good thoughts those. I don't have a CSA at this time in this area...we used to. I do have a lot of good farmer's markets though and with just 2 of us we don't eat much so that is OK.

canadamom: that looks delish ! I hope the move in 2 weeks go very well and congratulations on a new house !!

roc,I saw that gorgeous stew...wow...and your snow pics...so pretty.

herb and cj I will take the catfish sandwich and a cup of the soup :)

mt: that all sounds so good and you with a generator. I saw the news and you really got some serious snow. I hope things get back to normal soon soon ! But with your yummy food you won't go hungry. c


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still no pics (this is a very tasty meal no matter what... if done simply, it is not "pretty", if you take tons of time to shape etc., it would be quite photo-worthy.)

I went simple.

Black Bean Cakes.

saute onion, red/green peppers and garlic (maybe a 1/2 c each of onions/peppers and a couple cloves of garlic) (all chopped to little pieces)

remove and put in a lg bowl. add black beans (about 4-5 cups. if using cans, then 2 cans) I used beans I had done in the crockpot the other day. Definitely liked them better than canned beans.

add about 1/2 c of bread crumbs, 1 tsp or so cumin, 1 tsp of cilantro, a Tb or so of 10x sugar

mix together 1/3 c. milk and 1 beaten egg. add to bean mixture.

for simple, spoon mixture on a preheated cast iron pan with a tiny bit of olive oil. get both sides nicely browned and done.

for show, shape mixture into small cakes, put in fridge for about 30 min to set the form, and then panfry.

serve with sour cream...

since we were out of sour cream, I made a basic vinaigrette with balsamic vinegar, lemon, oil, salt/pepper, mustard and orange marmalade.

mmm, mmm, good. it's hubby's bday today and it's the meal he requested. Lucky him. Our normal sunday night dinner is popcorn!


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I proofread that I don't know how many times to make sure I didn't forget anything.... and of course I did.

Make a roux (saute a bit of olive oil and flour) and set aside.

then when you are adding everything to the bean mixture, add the roux as well.


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law those sound so good...we love black beans. Do you mash the beans at all to make them stick together ? Those would be so good with DH's chips and salsa too !! Next time post pics please... we love pictures ! c


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Last night I made a roasted lemon chicken, very similar to bmorepanic. Except we had broccoli and rice with it, and I cut up lemon pieces to surround the chicken as well as lemon in the cavity.

Tonight that chicken is chicken noodle soup with gluten-free tinkyada pasta and mixed vegetables along with a side salad.


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I made pumpkin soup tonight working from trail runner's suggestions. I decided something with curry spices and apple would be nice - mostly savory, not sweet. Sliced up the apple and roasted it. Sauteed chopped onion and garlic, decided to throw in some chopped celery too. Ground coriander, cumin, mustard seed in the mortar. Added tumeric, powdered chili pepper and fresh ginger. Once that cooked a bit, I added a pound of the pumpkin that I roasted last night plus the roast apple. Added some water and about a cup of dry hard cider. (Any guesses on where the rest of the bottle went?) Applied the stick blender and simmered for a bit.

Served with a dollop of yogurt and sprinkle of cilantro. I took a picture, but I'm working from a loaner while my laptop is being repaired so I can't transfer from my camera ATM.


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pumpkin soup sounds majorly yum. As does the bean cakes too. Wow ...


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Pictures imply eye candy, which this isn't. But it tasted nice; I can pretend it's to ward off the chill of the snowstorm ;)

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Pizzas aren't too tough.

Gee, C, I thought we'd talked enough that a piece of your history that big and important wouldn't still be hiding! ;-)

Tonight we had oven-baked chicken strips with 2 dipping sauces, and I felt like baking...

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WRS...I was more or less following bmore's recipe too but I didn't remember to get lemons at the store :(...I haven't decided yet what the leftovers will become...hm..chicken salad for sure and probably enchiladas...I make wonderfulness from the bones. I have written about how I make it before...any one wants to know again I will tell you. Your soup sounds so good..have never had to eat gluten free so not familiar with those.

cloud...great idea to use the hard cider ! Will try that next time..I have 2 baby pumpkins to use and 2 butternut squash. Yours sounds so good. We eat a lot of cilantro.

aliris...your fish soup looks like it has so much good stuff in it. Glad you got to enjoy tonight.

Lots of talent on this thread !! c


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rhome410 the chicken looks delish! recipe please???


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in answer to "do I mash the beans together" - no I haven't.

but the crock pot beans were more done (ie mushy/creamy) than canned beans have been in the past. & I did notice that the cakes held together much better.

I still remember the first time I had these - it is my mil's recipe. I was in love. And also intimidated by the recipe she handed me. It was very long, very wordy and seemed like tons of steps. After I made it a few times, I started making shortcuts and suddenly it was a very easy, throw together recipe that the taste wasn't compromised at all.

Unfortunately, there are NEVER left-overs....


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This weekend I made an eggplant parmigiana and curried pumpkin black bean soup. Both were amazing and did not last long enough to grab a picture :(

Recipe for the soup is attached. It was so flavorful and nutritious!

Here is a link that might be useful: recipe for soup


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Mercymygft, last night I bought a little sign that says,
" I serve 3 meals
Frozen
Microwave
Take-Out"

Lol. When the kitchens done I will not have anymore excuses.


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I am making applesauce out of reject apples with squirrel bites in them. Wash them, cut off the bad spots, make a few slices to speed cooking. Add cinnamon and brown sugar. Am messing with the emersion blender to make them mush. Plain old saucepan is my cooking container. No need for photo.

On the videoplayer as I work..."House of Eliot" series. Glamor onscreen if not in my real life.


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Wow - liking all the new recipes. Many great things to try out.


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rhome: yes you would think so :) But there was only so much time...next visit eh ? Your rolls and pie look SO yummy !! I know better than to ask for recipe as there is no way I am going to make those for the 2 of us. Maybe over Thanksgiving for others to eat.

law: yes home cooked are always better...I used to do them but am so lazy...I am going to make those bean patties for sure.

briana:The soup looks very good but I would have to sub some things. I never use stock for soup anymore...chef son and dil only use water and I have found that the flavor of the ingredients come through better if you don't use stock. I also would sub coconut milk and my own roasted pumpkin ...will try and post back.

mile high...that is a cute sign....some days are like that even in AL !!

florantha have you tried using a chinois ? It is so lovely, I have Momma's. You don't have to peel or core etc...cook and then press everything through the chinois with the wooden pestle and stand. I bet Momma didn't pay that for hers LOL. I love mine.

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Here is a link that might be useful: chinois/pestle/stand


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Canadamom, I used the recipe I shared last week on my blog, so I'll link it, rather than rewrite...Hope that's OK. Unlike in the blog post, though, I used "Skinless Chicken Tenderloins" ...I found them at Costco and wasn't even sure what they were, but they were strips of white meat. Maybe everyone knows that but me! ;)

Here is a link that might be useful: Oven Fried Chicken recipe


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Love the thread and the recipes here, thanks!!

As requested.

Buttercup and delacata squash soup. It's a nice mix and I like the taste much better than butternut, though that works as well.

I don't have exact measurements for this one, and I am no recipe writer - sorry...

Diced onion 1 - large (I've used super sweet, Vidalia, shallots)
Salt and white pepper to taste. Add some cayanne for heat if you like.
Saute in 2T (?) extra virgin olive and butter 2T (?).

Add squash, I used 1 buttercup and 2 delacata. Sweat for a wee bit. Swirl and add either water or chicken broth. Maybe 30 ounces? Cook down squash to reduce liquid.

Puree. I use an immersion blender - not too soupy not too chunky. The end result for us should be on the thicker side.

Add herbs. I like basil here. Maybe 2T?

I like to swirl in some creme fraiche at this point.

Top with some fresh thinly sliced scallions and some crushed garlic butter croutons after it's in the bowl.

Spinach casserole:

Beat 3 aggs, 1C milk. Wisk in 1C flour, 1t baking powder, 1t salt.

Stir in 2-4 C montery cheese, 2 10oz boxes frozen chopped spinach (thawed and drained), and 1/2 - 3/4 diced red pepper.

Spread this goop in a buttered/sprayed 9x13 baking dish. Drizzle with 1-2 T melted butter. Bake @ 350 for about 40 minutes. Convection 325 for 30 minutes. More if you like the top a wee bit crunchy and golden brown.


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What a FABULOUS thread! Everything looks scrumptious!


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This is a bit asian inspired... rice noodles, with pork and egg in a very very very rich spicy pork broth:


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oh j: what all do you put into the broth ???? We do so much Asian cooking and love spice. I see ginger root up there and onion....did you simmer the browned pork pieces in the broth ?

We keep a "starter" broth...one chicken and one beef in the freezer. Whenever we make a new dish we add some of the starter . Replenish the starters by using them as the base for plain stock and taking out a portion and refreezing...gets richer every time we use it that way and keeps it going. c


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I'm loving this thread! Jsmith, I'd LOVE the recipe for the pork dish. Our pastured piggy will be going to freezer camp soon :-)

Trailrunner, love your chinois, I too have one just like it that was my mother's and I will never give it up even though I tend to use my Italian tomato press for most straining these days...


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@trailrunner & mabeldingeldine:

I don't usually have a recipe or follow a recipe it all kinda stays in my head but this is what i used and how i did it.

The most important thing is meat, since i was using pork and pork is very fatty you can mix n match (lean + fatty). Best would be a tough cut of meat.

I used left over neck meat w bones (can get from butcher as well - also can use meaty backbones). I used four pieces as per the picture.

One medium onion finely sliced,
1-2 cloves of garlic hand minced,
about 1" of ginger hand minced,
sea salt,
pepper,
cayenne,
soy sauce,
fish oil (anchovie oil - if not avail use corn oil and anchovies or other cured salty fish),
rice vinegar
cane sugar
fish or shrimp paste (opt)
organic chicken egg 2 or quail eggs 6-8 (opt)

Medium high heat use the pot you are going to cook the soup in brown the meat (use fish oil here if not just use corn oil).
after meats been browned and some fat has rendered remove fat accordingly but leave some in as you need to fry the onions.
Fry the onions until clear + (ie browning a bit but not burnt).
towards the end throw in garlic, ginger and anchovies (if did not use fish oil) and when aromatic for a few mins toss in some water (use some water that you are going to use for noodles as it will be hot).
with a wooden spoon make sure all the bits are off from the pan
put in the browned meat in and fill it up with water.

At this point pop in about 1/2 tsp of vinegar.
Add about 1/8 - 1/4 tsp of fine cayene.
About 1tsp of black cracked pepper (freshly).
About 1 tblsp of light soy sauce (good quality soy sauce would be good and don't use dark soy sauce).
about 1 tsp of cane sugar.

The fish flavour is not in the foreground but is a background flavour and can be supplimented further with dried fish/shrimp paste (good quality) on top of hte fish oil if using fish/shrimp paste you can use about 1-2tsp.

On a low-med with a lid on simmer the broth (it should be partially boiling over slightly) Make sure to stir it occasionally -- Also every 5-10 mins with a spoon skim off inpurities and fat from the top.

after 40-50 mins remove the lid and taste and adjust salt accordingly.

Now with the lid partially off you will reduce a bit more (for me it was about another 30ish mins but maybe more or less depending on heat) -- Again every 5-10 mins with a spoon skim off inpurities and fat from the top.

Meat should be beyond tender and you can adjust the broth with more water or fruther reducing.

have the noodles cooked and drained (can be cool) and place in bottom of bowl... sprinkle some fried onions or bonito flakes if you like,
Have the eggs hardboiled and peeled and cut and ready.

When the broth is done pull the meat out and place in the bowls.

Strain all of the broth with cheesecloth or a strainer. You can discard the onion mush and rest of the contanimates.

Pour the broth onto the noodles and meat and place 1 egg per serving and sprinkle some sea salt on them (eggs).

Another fantastic thing is instead of using organic chicken eggs you can use Quail eggs. if you do use quail eggs pre boil them and peel them... after you have strained the broth put it back on the burner and bring close to boil and put in the quail eggs in the broth directly.

This should make soup good for 2 hungry people or 3 people. You can do toast if you like with it and forego the noodles but with noodles its a different experience.

If needed you can throw in freshly bruised basil leaves and squirt some lime while eating (but not while cooking).


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Wow that sounds great j ! Thank you for taking the time to post such details. We have fish sauce so probably could sub some of that...it is " fragrant" LOL. I have to hold my breath when I open it and it is double bagged !

My DS1 uses quail eggs all the time at his restaurant. I don't know where I would get them down here though. I have to check for neck bones that are meaty. We have an old timey grocery up the street and they will have them I am sure. Otherwise i will wait and get them from DS1's butcher in VA. They have them for sure .

His restaurant is a farm to table so he has pigs that he goes and visits and then they are butchered and he buys the cuts that he wants and they sell the rest to others. This way he knows where everything comes from.

Mabelding: yep I love my chinois...they are just so cool and it saves a lot of time not having to peel and seed/core things. c


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@trailrunner: Fish sauce wont work as well... thats why i suggested anchovies instead... i kinda make my own fish oil so its hard to describe how and what to do with that.

You can give it a go with fish sauce but also add dried fish/shrimp paste as well then - more of paste and less of fish sauce i would do maybe 1-1.5tsp fish sauce MAX and 1-2tsp of dried paste.

If you have asian markets they usually have quail eggs, they are fantastic in soups as hte yolk is not as dense as normal eggs (more creamy) and overall taste is great too just be careful as the yolk gets mega hot.

Nods any butcher would be able to help with the boney meats of the pig variety ;).

This is actually a direvative for a secret sauce that i did for a restaruant :).

Farm to table restaruants are fantastic there are some in france that i havnt been to yet where the farm is viewable from the restaurant.

You could any other bone-meat as well like shank, neck, back not ribs as the bones wont release as much flavour as neck and back.

Tonight i will post up some new ones if i get a chance doing buffalo chicken pizza and roasted veg :)


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J: you are a wonder...you and my son would hit it off very well !! DIL is from Canada , Quebec. Her parents have been living in Germany for many years but her Dad just retired and they have bought a home in Niagara on the Lake and are moving in January. They have lots of family up there . We will probably visit next year...I will be riding my bike through the area in the late summer too.

I am REALLY looking forward to seeing more of your recipes...and thank you for the tip about the fish paste. We don't have Asian markets here but we do in Atlanta and we get there to visit our DD fairly frequently. I will look for it then. c


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Thanks for this, I will be looking forward to giving this a try when we pick up our pig! I don't have quail eggs that I know of, but my own backyard hens will be mighty tasty in this I am sure, yummm!


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@trailrunner: Likely, we have am unspoken brother in arms thing with all the fellow cooks. People in the industry eat and cook very different things than the "foodies" around. I am sure you have experienced that with your son.

Niagara is wonderful for food lovers as a lot is locally grown from fruits veg to cheeses and more (You have to know where to get it though). You will enjoy the area.

Let me know how it turns out.

@mabeldingeldine: Let me know how it turns out eggs from backyard will be perfect.


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Oh yes it is very different when being a chef , especially of fine cuisine. He sees things very differently than the rest of us :) I am so glad as I have learned so much from he and DIL who is a pastry chef.

They have friends in N on the L so they will for sure know where to go. They also are very big on fine dining. Always so much fun to get together with them to eat . c


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Tonight dinner was roasted veg with a soy dressing and Buffalo Chicken Pizza with Buffalo Mozza.

Everything was from scratch except the cheese.

Sorry about not having enough sequential pics.


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That pizza is gorgeous! I never manage to get my crusts to be so perfectly round, and I bet that tasted as good as it looks!


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On tonight's menu...
Shrimp & Broccoli Casserole over Rice.



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Right now, I'm making pepperoni pizza and going to have some of my mom's apple pie, for dessert! The apples are from our tree and she uses lots of brown sugar and cinnamon...and makes the most wonderful crust. The good news is, we have a lot more apples! :)


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@mabeldingeldine: Think of buffalo wings but take the vinegar out and make it more flavourful... i make my own buffalo suace.

Base was tomatoe sauce and buffalo sauce.

It actually tasted a lot better than it looks in the picture :\. So did the veggies and im not a huge "vegetarian".

For next time if i have a vegetarian guest i can do the roasted veg on the pizza. :)

@willtv: looks good is that asian jasmine rice you using?


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U guys are so amazing. Yes J I was going to remind you that we want WAY better pictures and sequences from now on !! haha...your pizza is beautiful !!

LL where are pics of YOUR pizza...come on ...and that apple pie ..oh please post a pic..even of just one piece...with ice cream if you please.

will that casserole looks so good !! The broccoli is SO green . I don't think I have ever had that combination but it sound very good. Did you use frozen shrimp..cook them first ???

mabel...they are killing us here aren't they ??? We had leftovers tonight since it was meditation group night. we had the remains of the roast chicken and the leftover green beans and some hash browns...fresh oranges for dessert...and oh...DH made his wonderful Italian Sesame Seed cookies....here are pics :

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these are exactly like the ones from Brocato's Italian Bakery in New Orleans , he has worked for years to get the same taste and texture. it is not easy. You can't use baking powder. He bought ammonium bicarbonate and it makes them have the lovely crispy texture that you can't get with baking powder. All of the ammonia smell/taste disappears as they bake...makes the kitchen stinky but that is OK it is worth it.


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Here is the pumpkin soup from the other night. Tonight was very simple, just baked potatoes topped with broccoli and cheese.

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@trailrunner: Heh i cook a lot at home and i have to put effort into taking pics but i did well today most of the time i forget to take any pics. Like today i forgot to take pics of the buffalo sauce and tomaote sauce being cooked and various other shots.

Those cookies look good. I think if your husband uses Cream of Tartar aka Potassium bitartrate he will get them cracking and looking like bakery style cookies.

Ammonium bicarbonate if i am not mistaken will add "air" and fluffyness to the cookie.

I am not a huge baker but i know a few tricks... i leave baking for the woman in my life (way to my heart LOL).

Look delicious i am waiting on some walnuts and will do bananna bread perhaps this weekend.

@cloud_swift: Looks good. Is that Sour cream i see?


As i am growing older i am developing an undeniable love for soups... running, thick, chunky youy name it i love a good soup!

Curried Butternut Squash... one of my favs :).


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jmith, it's non-fat plain yogurt - adds similar tang and coolness without fat. Just have to be careful to buy the plain and not the sweetened vanilla - the package looks almost the same but it tastes sickly sweet to me.


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cloud that soup looks very yum ! I agree with j we are getting more and more fond of soups. we always use yogurt. What I like to do is put the yogurt in a bowl and then add different things to it depending on the soup and then drizzle it over in a pretty design. If you can get the SWAD brand of coriander chutney add a small amount of it to your yogurt and then drizzle over...pretty green and VERY pungent.

j: how much would you sub for the baking powder originally called for if you used cream of tarter ? The ammonium adds a lot of crispy/hardness to them but if he adds too much...which he has done in the past ( that is an older pic since I too forgot to take pics LOL) they will puff too much. So we will try the c of t just let me know how much to alter the recipe.

This is such a good thread. I am so glad to have so many participate.


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I want the sesame cookie recipe! --hopefully with cream of tartar, which I have on hand.

This is a little off topic, but I need to ask a question of you more experienced restaurant eaters and gourmet food preparers...

We went to dinner with the in-laws a week or so ago. I ordered Caesar salad before a dinner of Horseradish Encrusted Wild Alaskan Salmon, which was "wild alaskan salmon encrusted with a smoked salmon and creamy horseradish crumble." For sides, I chose baked potato and green beans with herbed butter and almonds. The other options were a steamed veggie medley, and rice pilaf, French fries, or garlic mashed potatoes for the starch.

The waitress made a comment about the 'interesting' combination of flavors... and she tried to sound cheerful, but I heard a critical, "wow, you're crazy" undertone. Did I break some foodie rule for combining the 'wrong' sides?

I don't really care, as I liked everything I chose and I think that's what counts. I'm not a rice fan, and the veggie combo had things in it I don't care for either. But I'm really curious, what the 'educated palate' might have chosen instead. Any clues, and why I made mistakes?

Thanks.


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jmith, Just plain old Carolina long grain white rice.
Although, I'll try Jasmine next time around.

trailrunner, Living in the northeast, even if you but it thawed, at some point all the shrimp we get has been frozen. Yes the shrimp is cooked first. The broccoli gets steamed and then everything is combined with a sauce made from cream of mushroom soup, mayonaise, lemon juice and a few spices. Pop it in a 350 oven for about 40 minutes and your having dinner.
Tell DH I'll be stooping by for some of those delicious looking cookies.
I think I'm putting on a few pounds just reading this thread.


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RE: Kitchen at work...post what you are cooking !

I'm loving this thread. It's so "nifty" to see what other people eat and cook... we all get stuck in our ruts and seeing different pairings is awesome.

Last night we had soup. Dh and I love homemade soups and we are dragging the kids along for the ride. But it was successful last night - I had the girls help me make biscuits to go with the soup and suddenly something I KNOW would not be acceptable to them was "kid-gourmet."

I wish I could tell you what the soup was... it was a little bit of everything...

made a basic base - I wasn't sure what direction I wanted to go in the beginning, so onions/celery/carrots... even threw in some broccoli I needed to use up... homemade chicken stock. then decided to use up some beans etc. I had (black beans, kidney beans, chick peas)... remembered some pureed pumpkin.... used the stick blender to get it all smooth...

it needed "something" upon tasting - so I pulled out an old ham bone from the freezer, added seasonings (salt, pepper, allspice)...

this cooked for a long, long time.

So what do you call it? pumpkin/bean/veggie soup with a hint of ham?


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RE: Kitchen at work...post what you are cooking !

Chimeric is (almost) my favorite kind of eating ;)


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RE: Kitchen at work...post what you are cooking !

hey rhome: hmmm...that is some response from a server...I am not sure either what she meant. Given the choices that is what i would have gotten also. The veggie medley in most restaurants like Appleby's and Chili's and the rest of the better chains is always raw tasting and awful. I never get it. I wouldn't have gotten a Ceasar salad with the creamy dressing and the salmon but since they are served separately that is not really a flavor issue...more the richness factor , but that is just me. I always get baked potato no matter what since the rice pilaf is also usually bad. So I guess I have no idea what that server was talking about. Just let it go !!

thank you will...sounds like a yummy quick dinner. Yes what looks like "fresh" shrimp here has just been thawed by the store...unless it says "fresh never frozen". We get pretty good quality frozen.

law: you do what I do !! I look in the fridge and cook backwards ..this is what I have so this is what I am going to make. Usually turns out great !! Your stone soup sounds yummy too.

I do that when I am making quick breads. I have my sourdough starters that are wild yeast. I take out a bunch when I have too much and let it start to get warm and a little active...don't feed it but just let it do whatever it is going to do . Then I look for leftover stuff in the fridge...applesauce, and bananas, almond paste...apples...pears...yogurt, buttermilk. I work from that. If I have pumpkin puree and nuts and dried fruit I use that too. Depending on the "soft" stuff I choose the spices. The starter subs for some of the flour/liquid in my formula and the soft stuff is the stuff that equals the pureed bananas that you would use in banana bread. it always comes out so good. Great way to clean out the fridge on a Friday before shopping on Saturday. I usually make 6 loaves and sometimes I make some of it into muffins. All goes in the freezer and we are set for a while. c


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RE: Kitchen at work...post what you are cooking !

Trailrunner, we make those sesame cookies! They are a family favorite!

Here is what I made Sunday...
Photobucket


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RE: Kitchen at work...post what you are cooking !

@cloud_swift: Nods, sounds good you have got me in mood for some soup - will buy some squash or pumpkin this weekend.

@trailrunner: Baking powder already has cream of tartar in it and i would not put too much in, depending on how much flour he is using e.g i would not go over 1tsp per 3 cups of flour. Also depending if he is using plain flour or bread flour, some bread flours also use cream of tartar in it. It is high in potassium and some might consider it to be not good but if you are using 1/2 tsp per 1 cup of flour its not so bad... everything in moderation. I think he would have to try adding it but not go overboard... i would start with 1tsp per 3 cups of flour and go down or slighly up from it.

@rhome10: I wouldn't worry about it, here in toronto that is quite the norm as everyone is anti-starch so most of time people have meal with non-starch sides. There is no set rule that you have to have rice with salmon.

In fact one dish i developed had purreed leek n purple yams and some bok choi (baby) with the salmon encrusted with curry n almonds. This dish did not have option of "sides" but as you can see no rice.

Rule of thumb for me is if it tastes good its good.

Some of the weird things i have done that some people love is salted fruits (esp black grapes). Started chilli chocolate chip cookies & sea salt choco chip cookies a decade ago, not everones cup of tea but i find them fantastic.

I never really order fries if i go out unless i know they are good :) - Baked potatoe good sea salt encrusted potatoe that is done right is one of my favs. I probably would have picked something similar to what you ordered at that restaurant.

@willtv: I just asked because the way rice were sitting they looked like Fragrant Jasmine Asian rice (my fav rice as it has a bite to it and has more body than basmati).

@lawjedi: I would call it Seasonal Veggie & Bean soup (non vegetarian) - if it was on a menu. :)


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RE: Kitchen at work...post what you are cooking !

Trunner, I would also love the recipe for the sesame cookies. Boston's North End is too far to travel to regularly for tasty Italian treats.

Cloud, you've inspired me to make some squash soup this weekend! Tis the season, and I'm planning a squash taste-off so I'll have lots of squash to use.

And houseful, you forgot the directions so I missed the dinner, when will you be making stuffed artichokes again? One of my favorites....

We had Trader Joe's frozen veggie gyoza last night with stir fried garden veggies after reorganizing our freezer. Our pig arrives soon, and we just learned that DH **won** a fundraising raffle of a quarter of grass-fed beef that will be ready Saturday. I might have to borrow a friend's small freezer for the winter!


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RE: Kitchen at work...post what you are cooking !

Thanks for the feedback... I was just curious, as I'd never had my meal choices seemingly 'graded' before. I think this place sees themselves as serving higher end fare...but the atmosphere was something like a dr's office waiting room! Anyway... back on-topic.

Jmith, I am totally intrigued by chili choc chip cookies! I love chocolate with chilies in it, and we add cayenne pepper to almost everything, but hadn't thought about cookies!


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RE: Kitchen at work...post what you are cooking !

Oh those artichokes ! We used to eat them all the time in New Orleans. It is a staple down there. My MIL used to make them all the time with a seafood filling...fresh seafood right from the Gulf. This was in the 70's. Artichokes were 4/$1 LOL. Not that anymore.

J. I was thinking that you were doing the complete substitution of baking powder. Making it by using the cream of tartar with baking soda...the formula is on the web. I wouldn't try to just add some to the baking powder..would leave it out all together. DH is a chemist as well as cook so this is right up his alley , thanks for the suggestion and we will keep you posted.

Here is the current iteration of the Regina Biscotti cookie:

4 c Unbleached King Arthur AP flour

1 Tbsp + 1 tsp baking powder ( may substitute 1 T only of ammonium carbonate ...you must keep it sealed up very tightly. You also have to grind it with a spice grinder as it is hard and chunky)

1 c Crisco ( I KNOW we never ever use this stuff but if you want the cookies to be like the Italian deli ones you have to use shortening not butter ..they taste bad with butter )

1 tsp vanilla
1 c sugar
3 eggs

2 c roasted sesame seeds ( we use unhulled so they must be preroasted or they will never have the proper sesame taste. if you use hulled then they will brown enough when you make the cookies. Roast the unhulled for 20min/350. If they roast too long they will be bitter.

Oven preheat at 350 F. Bake cookies 20 min. cool and and bake again same temp for 10 min.

Cream sugar and Crisco. Sift measured flour and salt and leavening. Add beaten eggs and vanilla to creamed mix. Add sifted mixture and mix thoroughly like you would regular cookie dough.

Chill 30 min. Shape 3 oz at a time into 15 " long narrow logs . Cut this into exactly 6 cookies. Each cookie will weigh 1/2 oz.

Keep dough chilled while you work with each 3 oz piece. It takes practice but gets easier. The dough may want to crumble a little but just press it together. Don't add more liquid.

Dip each cookie into water and then the toasted sesame seeds. Work quickly. Place on parchment and bake/cool/bake. Do not eat till they are cool...LOL. They taste better each day that goes by. We store in freezer. This makes 56 cookies-60 cookies. c


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RE: Kitchen at work...post what you are cooking !

@rhome410: You have to realise you don't go to restaurants to impress the waitresses or the cooks/chef. Its you who they should be trying to impress and win over.
That place may have the clientelle who seem to believe they are the "in crowd" so whatever they order/do must be the scripture.

We have places like that here not too much effort in the kitchen mostly on who fills up the dinning room.

Cayenne in choco chip cookies is fantastic. I use about 1/8 (1/16 if extra hot cayenne) tsp for a batch of 12-18 cookies you can try and adjust it according to your tasteas some people like it hot. I find semi sweet chocolate marrys better than milk chocolate with cayenne. You will have to try and report back.

@trailrunner: I am not sure if you can substitue baking powder and use tartar, baking powder has rising agents also which i am sure you need for the cookies. I would use baking powder and suppliment with tartar.

Good point on crisco its one of hte big secrets all around in the baking world i hear. Lots of dry baked goods work better with lard than butter.

When i make my pie crust i still use lard.


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RE: Kitchen at work...post what you are cooking !

j: yes I love good lard. I get leaf fat from my son's butcher and render it myself. I use the iron skillet that my grandmother used. Always is so pure. It was nice when the stores sold good quality lard but the junk in the boxes is terrible now.

Noting like lard crust. My grandmother also always said " a good cookie greases its own sheet " , I remember her telling me that when I see parchment on my own baking sheets LOL. Things change.

Will probably not fool with the cookie recipe DH says...he is pretty happy with everything but the seeds. Hard to get the right kind here. We have to go to the Oriental grocery in Atlanta and they have the perfect ones. Need some more. We use a lot of them.


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RE: Kitchen at work...post what you are cooking !

Pizza !! We have been doing them on Wednesday night but life and the new grand baby's birth intervened. So we did it tonight. I use Surround 550 with my stone preheated for 30 minutes after oven reaches temp. it is stored in the oven so it starts heating as the oven preheats. I have it on an upper shelf to take advantage of the broiler/heat from the top of the Miele ovens. I have found it really makes a difference. The crusts get really blistered on the bottoms, and we like them that way.

You will note that DH's pizza is stretched better than mine :) We prebake as we like the way the crust is much crispier . We also always pre cook toppings since the pizzas cook so quickly there is no way the vegs would get done. OK here is a slide show. I have a secret sauce and if you ask I will tell you :) c

Here is a link that might be useful: pizza slide show


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RE: Kitchen at work...post what you are cooking !

I never worried about impressing the server, was just curious what I'd done that was so 'interesting,' and thought maybe there was some obvious foodie faux paus. I enjoyed my choices and that's all I actually worried about. I go to a restaurant like that about... never... so I just wanted to make sure I took the best advantage of the opportunity, and that meant liking what I ordered. I am unlikely to ever see that woman again.

Also, I am truly interested to learn more about what makes good and 'bad' combinations...so thought of this as a possible educational opportunity. I watch shows like Hell's Kitchen and Master Chef, and the 'experts' rave or complain about such things. But I'm into making sure I have the nutrition bases covered, and having it taste good to me and the family. I'm sure I'd never pass muster on those shows, and wouldn't want to try. But if there is a 'better' that means just some tweaking and fun experimentation, I'd like to try to strive for it.


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Still have NO idea what she was referring to. I think this is one for the trash bucket !! I love restaurants like DS1's where it is all planned by him and plated and I eat what I am given. I know that they have thought it out and they are sure of what they want you to taste. My fave way to eat out. I learn a lot when this happens.

When they give YOU a choice, as they did rhome, then there is no right or wrong. Can't be since they didn't have the choices made for you. Only in fine dining , at least in my experience, are there no choices...you eat what you are served and there are no substitutions at all ever. I love it but it isn't to everyone's liking LOL. I have had some doozy complaints when I worked for DS1.

Anyway ...let it go...she was ignorant .c


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RE: Kitchen at work...post what you are cooking !

@trailrunner: Good pizzas! Funny enough i made pizza for lunch myself laughs. You got the trick re: preheating the stone. I see you used parchment paper... I am not sure if your dough is a "wet" dough or not but if its "mobile" you should try tossing it right on the stone. If not try it on a pizza tray for 1/2 the time and then slide it right on the stone for the rest of the time.

@rhome410: Hell's Kitchen and other shows like that (I havn't seen the american version of it nor master chef) are just showing a lot of theory and dos and donts. Food pairing and wine pairing and matching flavours that compliment each other... this is truely one of those skills you either have or don't have. They are very important for cooks as this is how they make their money and if their "creations" are not fresh, tasty and balanced no one is going to spend the money.

Then there is another side to the coin where you just take what tastes good and pair it up and just do it... a lot of popular foods all over the world are considered abomonations in the cooks world but hey it works.

So my rant is basically saying what trailrunner kinda already said that if the choice is there then they did not really pair anything together but leaving it upto you to decide and if you don't like it then its your own fault... so no right or wrong.

I mean some simple things matter, if you are going to serve shortribs oyou are not going to make the sauce base out of chicken or fish stock...

I recommend for all cooks to just try what they like and learn from mistakes. If you need inspiration we have lots of resources tv, internet & restaurants. When i first started to cook (very young age) i made a lot of mistakes those mistakes have heavily influenced my skill set.

It's odd though at home i never make "fancy dishes" even dishes i develop i never make them at home... i almost always do classics and do simple foods... i put effort into execution and i think that is the most important thing any cook should do. Good ingredients and proper/precise execution.

Things that will aid you in the execution would be proper seasoning and tricks on how, when and how much to season. Also taste everything... once you are familiar with flavours on their own, its like a colour palette and you combine them to make a painting, in the same way can create various dishes.

Don't be afraid of the unknown!!!

P.S Don't mind me i am just rambling after a late night.


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j: you are right on. My son and dil never make fancy things at home. Instead he will make really simple homey foods like meatballs and they taste exquisite...he adds some little thing and you see him frown a second and add something else...he raises the bar but it is the precise execution of the simple.

Jaques Pepin was interviewed recently on NPR about his new book. He was telling about having his students do 4 simple things, at his school. A hamburger, a hot dog, a grilled cheese and I think toast. Anyway the point was , because the students were horrified to be asked to something so simple, if you can't do the very simple and do it so everyone talks about it " I have NEVER had a hamburger as good as that one" , then you can't do a complicated dish either.

It was a great interview. I told my son about it and he agreed completely. He has worked with some really really "famous" folks while has was at Blackberry Farms in TN. Most of them had long since forgotten how to do the simple. He was stunned at the relative incompetence of these guys and how they had lost touch with the concept of flavor combinations etc..they were trying TOO hard to make something wildly different and complicated and impressive.

Please post more pics everyone !! c


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Nothing fancy here. I took a picture of it for you, anyway, but I can't find my card reader which is always right here. It wasn't much to look at anyway. A red-brown pile on a brown pile on a yellow pile with beige, orange and blackish dots, on a yellow dish with a green border. It probably looks a lot better than you're imagining, but it tastes a whole lot better than that.

I had bought ground lamb to make lamb couscous. That's where each ingredient is cooked separately with its own flavors and spices, then combined and cooked together with the couscous. It's killer. With the change in the weather, I've been waking up sleepy. Plus, it demands thought and measurement.

Instead, I made something delicious, but just thrown together. I also made the daikon salad, but that was to put in the fridge. It's a pickle, so would be okay with couscous, but it has to settle first. I did chop up some of the orange bell pepper I decorated the daikon with for the couscous, however. The dressing on the daikon is rice wine, toasted black sesame seeds, sugar, ground ginger, salt, pepper, a drop of Japanese sesame oil and a large drop of pomegranate molasses, since I had it out. In theory one should use a lot more sugar than I did, but I didn't want it as sweet as traditionally it is.

The couscous (whole wheat) came out of a box. I like boxed couscous. I hate making couscous from scratch. It hurts my hands. The stuff in the box is as good as dried at home. Fresh might be a tad nicer, but after putting all kinds of stuff in, I can't tell the difference. So I made that lean, with just a drop of olive oil, plus seasoning and cardamom, then stirred in almond slivers, currants and chopped orange bell pepper.

In a shallow pan, first I sauteed a couple of small pomegrantes' worth of seeds, then added rough sliced mushrooms and onions and some wine, and let that all cook down. In another pan, I browned the lamb and seasoned it with salt and pepper, cardamom, dried basil, dried marjoram, fenugreek, and cinnamon. When it was done, I added a good dollop, but not a lot, of pomegranate molassas.

Then just made beds of the couscous, piled on the lamb, and then the onion mixture. Served with green salad. Lots of pots, but really easy dinner.


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RE: Kitchen at work...post what you are cooking !

I have a big pack of ground lamb in the freezer, a gift, and I have been wondering what interesting thing I could make. Here you have provided the perfect dish. We love everything that you listed and I have it all but the pom seeds. Did you get fresh and clean them to get the seeds ?

I have never "made" couscous. Always use the dried. I have had the fresh at Imperial Fez in Atlanta and it is good but can't tell the difference as you say by the time you add everything. Thanks for providing a great recipe !!

Now make sure and take pics next time :) I love your "colorful" description...red pile, yellow dots HA HA ~ C


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So cold here, such need for fall fare (I know it's southern california, but with no heat, well-insulated house and 40-degree nights, it's really chilly inside this house).

I just loved tonight's effort in this regard: leftover potatoes topped with baby broccoli and shredded cheese and yogurt, plus onions and mushrooms in a beurre blanc reduction of wine and cider vinegar and savory - yumm-mee. Plus cranberry topping made with tons of cinnamon and a whole mandarin and a wee teensy bit of raw sugar.

I felt warm eating it but I'm back to freezing!

I've been dismayed by the slippage of my culinary skills, but it's meals like this that shed a little hope on the matter. I didn't realize that one could get rusty in the kitchen after a couple years, though I suppose it stands to reason. Still, I thought cooking was like falling off a bicycle (an unfortunate metaphor in my case; I'm still recovering from a serious such accident!). or something.

Anyway, no pictures because I was way too hungry (and late) to stop for some. Plus, it wasn't all that pretty as food-pics go. But tasty. (As well it probably slays a hundred foodie rules and bad combinations but it was what I wanted separately and if maybe they weren't the most beauteous of pairings, all that explosion of different tastes just worked well for me anyway. Or again, maybe I was just hungry. Those mushrooms were so good).

pllllog - couscous from scratch doesn't really come easier. I might be missing something but all I do is just pour the dried stuff in a coverable bowl (aka french soup crock) and pour boiling water on it and cover it. 5 min later you fluff it and it's couscous. It's possible boiling an egg is easier, but that might be just about it (and probably not true as you should pierce the shell which I never manage). Come to think of it drat it - why didn't I think to make some tonight? That would have worked *great* with the mushrooms.


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RE: Kitchen at work...post what you are cooking !

Uh oh! I don't have a name for the dinner I threw together and C. is calling it a recipe? It's very tasty, but maybe your large amount of gift lamb is worth the real thing? Cubed lamb is more authentic, but I like the way ground blends with the couscous. It's not fresh in my mind, but when I make it, I cook down the lamb in red wine with cardamom and cinnamon (salt and pepper), the mushrooms in butter and port, the onions (chopped) in chicken stock and herbs, unsulphured apricots (chopped) with spices (your choice but fenugreek would be good against the sweet and tart) and lemon juice or champagne vinegar, pistachios toasted with paprika, charred red peppers, etc., etc., depending on what you have around (e.g., broccoli bits with saffron, I haven't tried it but I think peas might be good with sumac). The trick is to think of all the flavors you like to have together, and separate them so that each ingredient is yummy. Keep the couscous plain with just a little oil to lend richness and keep it from sticking. Stir all the non-meat into the couscous and add a very little moisture, not enough to wash the spices off the different bits (stock, white wine, orange juice or whatever goes with all the different flavors you have), bring to heat and let them marry a little until the not much liquid is gone--don't stir too much--heat the lamb and stir it in. A lot more work but wonderful.

There's probably a YouTube video, but the way you make couscous is by rubbing the moistened flour between the heels of your hands until it makes little lumps that look like couscous. Set out in pans, as close to single layer as it'll get to dry. I'm sure they have a machine that makes the boxed kind. This is the kind of labor saving that machines were meant for. I know snobs who say it's no good. I'm not buying it. :)

So I found the card reader where it had slid down a crack. Here are some pictures for you:

Tonight's easy dinner:
lamb

Last month's rustic edged (folded rather than fluted) fresh apple pie (no pre-bake cooking):
appie

Sweet Italian turkey sausage with broccoli and homemade red sauce brushed, grilled (dry) toasted multi-grain rolls (i.e., amazingly delicious, no-guilt sandwiches):
sandwich"


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RE: Kitchen at work...post what you are cooking !

Aliris, ROTFLHMS!!!! That's the boxed stuff. I'm talking about making the stuff that's in the box! Couscous is a pasta. Someone has to make it.


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RE: Kitchen at work...post what you are cooking !

I tried to find a video, but only found ones where they were making bigger couscous in large bowls. That looks easier, but the bigger couscous is an entirely different texture.


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whoops

I thought the couscous *was* the box? ;)

whoopsey.

So it's essentially little tiny dried dumplings then? I'm embarrassed to say I just never wondered how you make that stuff.

I think I just automatically "went" to a place of annoyance with family and shared houses where their purchases get left behind and invariably include boxed couscous blends with "recipes". It sort of baffles me and there are these periodic conversations about extraneous packaging and cost and processing... the sort of thing one should just bite ones' tongue about. But anyway, I think I zoomed to that scenario without checking where I "was", if you follow -- sorry!

That lamb looks so so so so good.

You'll be happy to know I made PIE yesterday - not fruit pie but veggie-mix pot pie. Pie dough seems to be one of the slipped skills my years of kitchenlessness have rendered. I don't really know what the problem was and I don't care too deeply, but man was that material hard to roll out! I ended up coating it with milk and smashing pieces of it together and stuffing it in the oven quickly so I wouldn't have to look at the dismaying mess any longer. It actually held together to my astonishment, and everyone seemed to eat it with gusto except me. I was too grossed out by the process! A sad incarnation of PIE I'm afraid. I'm sure yours was far better.

How can one forget how to make pie crust?? So weird.


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plllog great pics and tips for the sides with the couscous. I don't have a couscoussiere ! I am linking a great food blog and she explains the cooking of the "real " kind LOL. A lot of work .

aliris I make a buttermilk crust that is wonderfully easy and tastes great. You do similar things as the biscuits above ...very cold butter grated over your flour into a very cold bowl. Toss together with pinch of salt and then add just enough buttermilk to hold together . not tooooo much and toss and then press into disk and wrap and refrigerate to let the flour absorb the milk. 1 hr should be enough. Voila when you take it back out of the fridge it is easy to roll. I will be glad to add proportions if you want.

It sure is hard to keep up cooking skills during a long remodel. Do you not have heat in your home ???? That would be so difficult ...you need lots of hot stew !!

You mentioned a bike wreck...are you OK ? I know how painful that can be. I had a bad one at the end of my last trip...actually 2 in the last 3 days of the trip :( I was a sore sore gal and my right elbow took 3 weeks to heal. Please be careful . c

Here is a link that might be useful: cooking couscous


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Yes!!! That blog is exactly it! Though it makes it sound much easier and more worthwhile than it is in reality. I realized after I posted above that I'd left out the steaming, but that's the easy part. You really don't need a couscoussiere. BTW, some people use dough to make the seal, like with a pot chicken.

Aliris, I'm sorry. I shouldn't have laughed so hard. I just figured you hadn't read closely and thought I was complaining about the difficulty of hydrating the boxed stuff and you'd think it was funny too. And, yes, it's teeny tiny nano-dumplings, though usually referred to as a pasta, probably because it is commonly dried and stored.

I'm sorry your PIE was so sad! The pie above is made with RHome410's recipe, more or less. If you're looking for something foolproof and dead easy, try it. I'm going to have to try Trailrunner's buttermilk recipe. The acid must do something interesting. I have a Moroccan stew that went wrong in the freezer (I followed the recipe against my better judgement) and it should make great PIE. Maybe I'll add some pumpkin to cut the sweetness. Worry not about forgetting! It was because I hadn't in so long, and was so not in the mood to look in books, that I went straight to Rhome's recipe because I knew it was there. I hadn't used the FP for pie before and it was so easy I ended up making double the number I'd planned.


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Hiya! This somehow is one of my favourite threads on the internet right now... (laughs) no one here knows anyone and we are sharing our foods/recipes. I espeically do not share my recipes so this was a first on this thread.

I am going to kickstart this again.

@p111log: Where in states are you located i don't see a lot of places in states into couscous or even morocon unless there are the usual "Blue" states.

I wonder if any of you have cooked the morocon stewed lamb shank? One of my good friend's restaraunt has this on the menu and its a must for all lamb lovers.

@rhome: I just stumbled on that link p111og posted, I would have never guessed your age i just assumed everyone here was from late 20s-30s. Its fantastic how you say you are reinventing and learning/delving into new intrests.

Also question re pie recipe... i always make mine with lard... how is the butter pie recipe vs lard you find? The crumb, handling of pastry & cooking times.

Back to the thread here i have been busy so did not do enough pics but some quick meals i made:

Pizza again:
(2 types of salami, onion, buffalo mozzarella)

And just tonight i just baked some chorizo with potatoes and carrots:


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Jmith, I don't completely understand your question, but I'm in So. Cal. I learned to make couscous from Moroccans. The stew I mentioned went bad before it got in the freezer, btw--too sweet. It's a friend's recipe and I'm not sure where it comes from. There are a hundreds of ways in Morocco to make lamb shanks, ranging from good to amazing. How is the one you like made?

Tonight was another too busy/tired to cook night. The chicken breasts that were going to be roulade, ended up on top of the squash that escaped the couscous when I went quick and easy. Sliced them added a layer of onion slices, and a layer of large basil leaves, scattered half a large head of garlic cloves around the pan, and coated the chicken breasts with cabernet mole (from the fridge) and garlic pepper blend, and drizzled some more mole around the anything not covered by chicken. Popped it in the combi-steam. Really delicious. Like no work. Okay, maybe peeling the garlic. The fwomp fwomp fwomp to slice the onion and squash was nil. Keeping my chicken hand from touching the bottles was the biggest chore. No pictures. Delicious. :)


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Yum.

Plllog - no worries. I just lick the egg off my face and eat it. It's been a while since I was 20's-30's and mostly what an additional decade gets you here or there, is less real embarrassment. It's all good.

Purchased, steamed (someone else's Grandma's) homemade tamales tonight.

TR explained to me something about what the acid in the buttermilk does to the crust. I'm planning on trying it next time. Mine tasted fine, just dry and it rolled [poorly. Mostly it's just weird to see things that would never have gone wrong formerly, go wrong. I never knew I had any real skills in the kitchen until I've discovered them gone!

Mmmm ... I can't wait for pumpkin PIE.


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Mmm, just happened back by this thread and what do you know, we just made lamb. Lamb and feta and parsley burgers with the classic Greek yoghurt/lemon/garlic/cucumber side (tsatsiki) and lots of fresh spinach salad:


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RE: Kitchen at work...post what you are cooking !

Wonderful pics !! j that pizza looks very good ! I am older than rhome !! Almost 61 . We all love to delve into new things here. Glad you are enjoying it so much. I can't get lamb shanks here. My DS1 does them , he braises until they are so tender. Have no idea what he does though . Not Moroccan though. I used to do a lot of Moroccan cooking but have gotten away from it. You guys are dragging me back. plllog has amazing combos and lots of people to cook for . With just 2 most of the time I am letting DH do more stirfry.

I didn't take a pic tonight ...should have for aliris. It was the black bean pork and cabbage...I love love fermented black beans ..they stink in such a good way.

plllog your description sounds very yum. I haven't done mole in ages. I don't have a steam oven so have never tried that method of baking/cooking.

aliris I love love tamales. We had lots of Mexicans in our area and a group with a cart but now that AL has passed that stupid law a LOT of folks have disappeared. It is so terrible.

cp ...please post how you made the lamb burgers. I still have the frozen ground lamb and haven't made plllog's recipe...I have feta and mint could do yours !!

j: in answer to the crust. I used lard exclusively for decades. Now I have to sub butter more often since I can't get leaf lard locally. Have to get it in VA by my DS1. I like the texture and taste of good lard crust much better than butter. I think because it is rich w/o the "taste" of butter if that makes sense. Butter has too much taste. I think that lard makes a much more tender crust too and is easier to work with. Also it is harder to make a tough crust with lard but with butter you have to be careful. Baking time is about the same. Oh and you don't have to have the lard frozen/ice cold to get a good crust made. Just the ice water and cold bowl is enough...at least for me.

.I thought I wasn't going to be able to log in to GW but changed computers so all is OK again. c


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RE: Kitchen at work...post what you are cooking !

Thanks for the kind words. People in other forums don't like me because I put things together in a totally fusion style and don't care if they fit any particular tradition. I'm making dinner, not teaching a course on cultural heritage. The mole is from a bottle. :) "Mole" just means "sauce", and the cabernet mole is a good sauce for making the seasoning stick. :) I also have this strange kung pao sauce that has nothing in common with normal kung pao, but is very good on chicken. :) The combi-steam oven is great. You could probably achieve the same results with a bain marie, but the whole point is to make it easier, not harder! I use the settings on the clue wheel that comes with the oven: 360 degrees/60% steam/45 minutes. With the skinless breasts there's no greasiness to worry about getting into the vegetables, and with the steam there's no worry that the veg will get overcooked or the chicken will dry out. Some variation on this has become my go to meal for when I just don't want to be bothered. Plus it's a great way to clean the fridge. I'll throw in peaches or pears or whatever needs using and it always comes out well.

Trailrunner, Not that it matters, since you're on to the next recipe (which does look yummy), but I kept forgetting to answer your question about the seeds: The pomegranates had gone soft so I bought fresh seeds, which we get in boxes. Sometimes there are garden pomegranates but the birds and squirrels aren't always cooperative.


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RE: Kitchen at work...post what you are cooking !

I actually was going to come on here last night and ask about pie crusts. :-).

A bit of a background - My mom (single mom) NEVER cooked/baked. My brothers and I just sort of learned as we went, trying different things. My older brother can't cook to save his life. My younger brother and I were both able to sense our way through it.

But I often find I don't have the background base to understand the whys and whats... just a good basic instinct. Fast forward to adulthood and you had someone that was relatively good at food prep, but didn't truly know anything. I also managed to have have 4 kids rather fast and furious and really took a hiatus from cooking. So now for the past 2-3yrs, I am fascinated by food. Learning. Learning. Learning. Watching shows, reading books, scouring the web. I really love being able to create in the kitchen. Manipulate truly raw ingredients into food my family can eat and enjoy.

Anyway. Last night's dilemma - confession... it was my first pie crust. I had avoided it and last night finally decided to go for it. Chicken pot pie. (It had previously been the filling with a biscuit top in our house.)

it was not a thing of beauty. ;-)

but taste was wonderful. I'm not sure why I didn't go to one of my "it always works" sources for the pie crust recipe, but I just did a basic cookbook one. As I said, it tasted great and the flakiness/tenderness was more than good enough for my family of non-connoisseurs. But rolling out was difficult. I did find myself thinking, "I'm going to get online and ask the cooking thread!!"

(& as an aside, the cream of mushroom/asparagus soup I made to "bind" the chicken and veggies for the pot pie was AWESOME!)

So, who wants to give me a pie crust tutorial? lol. sounds like I need to hightail it over to Rhome's blog for her pie crust.... it wouldn't be the first time I've headed over there. ;-)


~C


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RE: Kitchen at work...post what you are cooking !

haha...plllog I cook the same way...the other day I got out all of my extra wild yeast starter and fed it 2x so I had 6 c !! I took four cups of it and started the basic quick bread with the butter and sugars..I use 1/2 white and 1/2 brown. Then I looked in the fridge/freezer. I found one banana that was frozen, 1/2 can almond paste and a qt of applesauce . Yup all went in. Added chopped pecans too. I then added enough buttermilk to soup it up some more. Mad a bundt size cake and 4 8x4 loaves. Then I took 2 c of the starter and began the same but added a pint of lemon/fig preserves and chopped pecans and some lemon zest. Made 2 8x4 loaves and 12 muffins....yum! Now I have to feed the starter again since we are getting low on bread.

I love your original recipe. I have enough lamb to do both. Will look for seeds in a box....very cool. Didn't know they came that way. Our farmer's market has a lot of poms right now so one way or t'other ! c


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RE: Kitchen at work...post what you are cooking !

Yesterday I made chicken stew with drop biscuits.

About 40 mn to go from this

To this

I love fast food!


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RE: Kitchen at work...post what you are cooking !

Attn: CIRCUSPEANUT
This message is from Trailrunner:
Subject: problems...with GW. It won't let me log in anymore. I have sent them 2 notes and they have not answered. I have tried to go in on several different forums and it still won't let me in. So....guess I won't post to the Kitchen at Work....ask peanut how she made the lamb burgers ??? I want to do those and have mint and feta . Tell others I can't log in so will remain outside the fray LOL. c


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RE: Kitchen at work...post what you are cooking !

I'm obviously and certainly not circuspeanut (or I would already have a much better looking kitchen) but I used to make...if you can stand it... Lamb-burginis. Two thin patties handmade from ground lamb (that Ralph's in LA carried as easily as ground beef--23 years later I still miss Ralph's!) with a mix of feta cheese and chopped mint leaves sealed in the middle. Grill and then top with plain yogurt (sorry I didn't know about Greek yogurt back then but it would've been perfect!) on a not-too-hard roll and yum.

The important part was to let them sit a few minutes so you didn't burn your mouth on the cheese. From the pic, it sure looks like circuspeanut has figured that out but when I just mixed the cheese in with the lamb, the cheese tended to melt out of the burger.

hth


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RE: Kitchen at work...post what you are cooking !

oh macy...be still my heart...that looks so YUMMY !! And you are an amazing canner . My Mom always canned meat and poultry. The broth for dumplings was so good.

mtn: thank you for the recipe...I am going to get the lamb thawed and get on it. pics to follow. c


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RE: Kitchen at work...post what you are cooking !

On tonight's menu is "Cream of Everything" soup with potato, leek, mushroom, celery, and asparagus. I make a basic cream of potato soup and add the leeks and celery with the potatoes. Mash the potatoes slightly when they are done and add the mushrooms and asparagus, and a handfull of chopped herbs/parsley. Cook till the asparagus is tender but not mushy. Add cream/milk and heat till hot. The soup is hearty without being overly thick as happens sometimes with cornstarch or flour.

Regarding the pie crust, I think acids help keep gluten from forming, so make the crust more tender. Also important not to use a high gluten flour (bread flour), as high gluten (either from the flour or from overworking the dough) will make it tough.


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RE: Kitchen at work...post what you are cooking !

anna it is supposed to get colder here for 2 nights...your soup sounds like just the thing. I am glad I can cut/paste all these good ideas. c


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RE: Kitchen at work...post what you are cooking !

Cathy, I love seeing what you've made from your expert canning! My mother used to make chickndumblins that looked a lot like that, but not since I was little. Makes me nostalgic. :)


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RE: Kitchen at work...post what you are cooking !

Macy that looks delicious.

Now get back to finishing your kitchen! ;)


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shroom-greens

TR, sorry -- no pictures; it just got scarfed. It was very simple for light appetites tonight. After the soba some necessary greens, of unknown asian provenance. Quite bitter. Chopped and steamed atop sauteed onions and shitakes cut into large chunks about 2" on a wedge size. Steam it all up making its own thick, brown sweet sauce. Oh yes, the sauteeing was done in "melted" anchovies - toss in a whole can, oil and all. No further seasoning is needed! ;) It sure tasted strange at first bite but, to my surprise, grew quickly addictive and everyone started fighting for the last mushroom chunks.


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RE: Kitchen at work...post what you are cooking !

There has not been a lot of action as i am sure a lot of you were busy... I have not had time to post up whatever I have been cooking but here are some things i managed to snap some shots of:


Spicy Baked Chicken:

I cheated a bit with this as I used a dipping sauce from a Mediterranean restaurant and modified it a bit as the marinade for the chicken and it was surprisingly very good. I did the twice cooked baked potatoes with it and it was very delicious.


Banana Bread:

Usually we do banana breads that are "bready". I prefer them moist so I am tweaking the recipe I use in commercial settings. This bread was made with toasted walnuts and chocolate chunks 30% sweet.


Hybrid Cottage Pie:

Lard crust is the best but it's a bit too much when it comes to eating a slice of pie so i usually put mashed on top to offset the lard in crust. The filling was curried mince meat with peas n carrots (no rainsons this time).


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RE: Kitchen at work...post what you are cooking !

Chicken Panang Curry:






Frittata (Chorizo, onions & red peppers):


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RE: Kitchen at work...post what you are cooking !


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RE: Kitchen at work...post what you are cooking !

bmore... I have had many fails with biscuits. They taste fine, but never rise enough. And I work the dough as little as possible. Recipe please??


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RE: Kitchen at work...post what you are cooking !

Gorgeous !! Elyse...we use Self rising flour and buttermilk. Make sure and have the dough wetter than you think you should and then have plenty of flour on the counter. Make sure and not twist the biscuit cutter when you press down...that will seal the edges and the biscuit won't rise. PLace them close together so they just barely touch.

Look forward to hearing from bmore ..those are right pretty biscuits.

I made 26 bagels yesterday and didn't take pics :( I have the most most most perfect recipe for sourdough fool proof bagels ! c


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RE: Kitchen at work...post what you are cooking !

Did Trailrunner's and baked at 450. I'm a manual person, so used a pastry cutter and a fork.

What I did differently this time was not stir the milk into the flour as much as I used to and it was some ugly looking dough when I turned it out onto a rolling sheet. But I gently patted it together anyway and started cutting. I believe there was some prayers in there too. I think I might kiss it with a little baking soda as I would like just a little more puffiness. I will try just a little more milk too.

I wonder if the proportions of wet to dry changes a little from region to region?


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RE: Kitchen at work...post what you are cooking !

googled and found where trailrunner posted this recipe for me back in October! I clipped it this time. Boy...I must a have short term memory thing! Sorry 'bout that...


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RE: Kitchen at work...post what you are cooking !

bmore and Elyse...that is why we switched to the Self Rising...the baking powder and the baking soda are already in there and the salt in the right proportions. Fool proof. And yes if it is somewhat too wet and lumpy all the better...it does look rough LOL !

Take more pics...make more biscuits :) c


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RE: Kitchen at work...post what you are cooking !

See http://girlmeetsbug.com/

Daniela eats insects. She has no countertop next to her range. How does she do it? A wax worm "tastes like a cross between a chanterelle mushroom and a pine nut."

http://www.treehugger.com/treehugger-radio/daniella-martin-on-how-and-why-to-eat-bugs-podcast.html

Here is a link that might be useful: recipes for bugs


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RE: Kitchen at work...post what you are cooking !

So merry xmas (holidays) and happy new year to all.

2011 is over and i am sure a lot of you had wonderful and delicous meals... lets see some shots of the holiday festivities in the kitchen.

I am going to kick off this thread again by posting on a quick lunch i made a couple of days ago..

Oeufs en Cocette.

Had ham, carmalized onions, parmesian & fresh dried thyme with sea salt n fresh pepper.

Looking forward to pics n stories of xmas.


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RE: Kitchen at work...post what you are cooking !

jsmith...no crickets or leeches LOL ???

I didn't cook much at all...only one small Christmas dinner. Otherwise the usual baking of breads etc. I think we need to start a new thread as this one will top out at 150. Perhaps you can post pics of your kitchen ??? would love to see where you delicious meals are prepared.

How long and how did you cook the egg dish. DH just got out of the hospital this AM so may make this for him as comfort food tonight. c


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