And Whole Foods crab cakes and orata/sea bream from last night . Both very good
TIP: Starch dusting keeps it from sticking to pan and you can enjoy the skin
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Its common in Indian cooking to boil basmati rice like pasta and drain it, but we don’t rinse it after cooking. Just let it sit for a few minutes and fluff.
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There was a head of cauliflower calling my name. But after making a really nice cauliflower steak there was almost a pound of cauliflower still to use! Yeah, it was a big cauliflower. I wasn’t quite sure what to do with the remains until I saw a post on Facebook for something called a Cauliflower Cake. The photos looked appealing and the recipe was from Serious Eats so I thought it might be worth a go.
The recipe required a pound of cauliflower and I had all the rest of the ingredients already on hand. Bingo. Turns out the recipe is actually from Yotam Ottelenghi’s Penty More, so I figured there was a pretty good chance something called Cauliflower Cake would be good.
Good is a relative term, the cake wasn’t just good…it was friggin’ awesome. Ottelenghi suggests serving it with sliced cucumbers tossed with mint, dill, a bit of sugar, apple cider vinegar and a neutral oil. I added tomatoes but discovered my dill had turned on me. Perfect little side salad.
Cauliflower Cake
Recipe says if wrapped tightly it will be even better tomorrow.
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I’ve had this bookmarked to make for the longest time. Maybe this weekend. Yours looks great!
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Make it, I don’t think you’ll be disappointed
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Seafood risotto with bay scallops, rockfish, asparagus, and peas. I’ve been saving up my shrimp shells for a while and used them to make the shrimp stock I used to make the risotto. I cheated and used the InstantPot make the risotto…7 minutes on high pressure after using the sauté function to cook onions, garlic, and toast the Arborio.
While the risotto cooked itself, I blanched the asparagus in the shrimp stock, and then poached the seafood in the same stock. Once the risotto was ready, I stirred and mixed in the Parm, peas…and the asparagus and seafood.
It was a great dinner.
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That Ottolenghi recipe is great.
So is Richard Olney’s recipe for cauliflower loaf from Simple French Food.
Covfefe custard 
Finally achieved the viscosity and creaminess I wanted without any hint of ice crystals. Super rich covfefe flavor with a long finish.
Ugly quenelle
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Does assembling ingredients count as cooking? Asking for a friend.
di stefano burrata, tenerelli white peaches, providence olive oil and sea salt
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You drove to Pomona for their burrata?
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In your friend’s case yes.
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Looks great . Nice
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There are a few good, long discussions on eGullet regarding ice cream making and what ingredients to use, e.g. additives etc
Here are a few of them
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Thanks! Is @ElsieDee on that forum?
Is eGullet even still active?
The ice cream thread has been.
In general not very but it’s still worth checking out a couple times a quarter. Occasionally the content is still excellent.
Very selective threads are still quite active and the dinner thread is always interesting to see what others are cooking. But egullet (like many other discussion boards) is becoming frequented by less people - food has to be instgrammed today to be relevant unfortunately
PRD inspired us to use the batch of rau ram in the garden… we used both turmeric and saffron. Makrut lime leaves also from the garden. Cracklins. Pickled leeks.
https://www.instagram.com/p/CDUzLLzhjJC/?igshid=j53fn12y026p
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Chile Relleno con Picadillo, sin capeado.
Poblano chile stuffed with picadillo then bathed in a light tomato broth.
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Mmmmmm yum!