Wow so jelly happy holidays @Nemroz
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That’s a nice view. Where are you?
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At home. Our view is of the topa topa from moorpark
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Can’t just “heart” this. It’s my favorite meat cooked perfectly. Yay!
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Stew with Kale, Chickpeas and Chorizo - dried chickpeas are soaked overnight and cooked with bay leaves the next day. Chorizo is sautéed and the chorizo “oil” is used to quickly sear kale, onions, garlic, fresno chili, red and green peppers. Everything is then cooked together in tomato passata and vegetable broth and finished with taragon and lemon zest
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it looks delish!
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I’ve heard of cooking pizza on an upside-down CI skillet. Is that what you did?
If you look at the picture the skillet is clearly not upside-down.
How do you like passata vs whole canned for soups/stews?
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My macular degeneration has gotten worse. Sorry.
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Korean-Inspired Fusion Dish with Pasta, Cheese and Kimchi - Fusilli are mixed with mornay sauce (made with cheddar and whole grain mustard) topped with more grated cheddar and kimchi and baked in a dutch oven. Once finished you add scallions and mix everything - more or less kimchi mac’n cheese
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Kimchi and cheese pair so well together. I used to make quesadillas with these 2.
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One of these dishes which taste as planned by the texture/visuals went into the wrong direction - Beef Stew with Potato Crust
You braise diced beef chuck with onions, tomato paste, paprika, caraway seeds and marjoram. Add some carrots and braise a bit more. Add some red peppers and braise until you have only a little bit of nice viscous braising liquid left. In parallel, you make mashed potatoes with milk, manchego, ghee and nutmeg and top the stew with it before baking it for 20 minutes. Instead of forming the expected potato crust, the mashed potatoes became more liquid and mixed with the braising liquid. The flavor of the dish was great (and as expected) but the texture was obviously quite different than planned
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If something braises/cooks for only a shorter period of time passata tends to give better
/smoother mouthfeel. For longer braises I tend to like whole canned more as the final dish tastes more tomatoey
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Batbout/Pita with a lamb kofta-ish patty, cabbage, cucumber + a roasted pepper-tomato sauce and shatta. Maybe not pretty but it was good!
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Was that from a cookbook or your own invention? I’ve never had a shepherd’s pie do that, my guess is there was too much milk and/or ghee.
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From a German cooking magazine which is normally very reliable.
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Zucchini and Feta Pasta with Za’atar Breadcrumbs from “Anything’s Pastable” - you pan-fry zucchini slices until they get nice color. 1/3 of the zucchini get pureed with pasta water, lemon juice and zest and butter to build the sauce. You mix the sauce with the remaining zucchini, pasta, sautéed garlic, red pepper flakes and feta. Finished with za’atar breadcrumbs (sautéed panko mixed with za’atar)
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