Nik Sharma’s Aloo Gobi / Potato Cauliflower
I would make this recipe again. I usually wing Aloo Gobi..This time I was more careful measuring the various spices.
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Chicken Salad with Tomatoes, Black Beans & Cilantro - bone-in, skin-on chicken breasts are poached with onions, garlic and cilantro stems, Once cooled down, they get deboned and diced. Mixed with diced onions, heirloom tomatoes, black beans, butter lettuce and cilantro. Vinaigrette is made with olive oil, lime juice, jalapeno and garlic
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Spam, Kimchi, and Cabbage Stir-Fry from “Korean American” by Eric Kim - simple but tasty stir-fry of spam, kimchi, green cabbage and red onions with gochugaru, soy sauce and sugar. Served over rice
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Campanelle with Bacon, Peas, Ricotta, and Mint from “Pure Simple Cooking” by Diana Henry - bacon is sautéed before adding peas, campanelle pasta, mint, plenty of ricotta salata and olive oil. Finished with some parmesan
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Spicy Pork Noodles with Ginger and Baby Bok Choy from “Dinner” by Melissa Clark - ground pork is sautéed and spiced with soy sauce and rice vinegar. First baby bok choy stems are sautéed with scallions, ginger, garlic and jalapeño before the leaves and the ground pork are added. Cooked rice noodles are added with more soy sauce and rice vinegar. Finished with toasted sesame seeds, toasted sesame oil, cilantro and chinkiang vinegar
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Onion-Pie with Marinated Red Cabbage from an essen & trinken magazine recipe - dough is made with spelt flour, dry yeast, butter and sugar. Filling is sautéed onions, bacon, parsley, oregano and caraway seeds topped with a mixture of eggs, sour cream, milk and heavy cream. Baked on the oven for an hour.
Red cabbage is hand squeezed for some time with salt and sugar to soften, before mixed with orange zest, juice and slices, red currant jam, parsley and olive oil and marinated for two hours
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Seems like that would make the guanciale less crunchy or not crunchy at all?
The small amount of water is just there to heat up the guanciale but evaporates and the guanciale stays crispy
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Nice. I’m not sure of the physics there, seems like pork in its own fat gets even hotter.
Celeriac and Lentils with Hazelnut and Mint from “Plenty” by Ottolenghi - puy lentils are cooked with bay leaves and thyme, drained and while still hot mixed with a vinaigrette made from olive oil, walnut oil and red wine vinegar. Diced celeriac is simmered in water until tender and mixed with the cooked lentils. Finished with oven-roasted chopped hazelnuts, mint and more walnut oil
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Orange-Olive Risotto with Prosciutto-Wrapped Pork Tenderloin from a German cooking magazine - risotto was made with arborio rice, shallots, garlic, thyme and olives in a chicken broth, orange juice and olive “water” mixture and finished with parmesan . Pork tenderloin was wrapped in prosciutto, pan seared and finished in the oven
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Chicken Paprikash from an ATK recipe - bone-in, skin-off chicken thighs are braised in a mixture of red bell peppers, diced tomatoes, onions, garlic and chicken broth. Chicken thighs get deboned and cut up. Paprikash is thickened with a sour cream-flour mixture, finished with parsley and served over egg noodles
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Japanese Pork, Vegetable and Miso Stew (Tonjiru) from a Milk Street recipe - boneless country-style pork ribs are quickly braised with carrots, onions, scallions, daikon, shiitake, sake and soy sauce in dashi. Towards the end you add extra-firm tofu and red miso, scallion greens and ginger. Served over rice and topped with a little bit of toasted sesame oil
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Importantly, you also get a head start on the fat rendering. Leaner end product without overcooking.
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Cucumber Som Tam
Cucumber, Dried Shrimp, Long Bean, Grape Tomato, Thai Chili, Garlic, Lime/Fish Sauce/Palm Sugar
Duck Larb
Duck Breast, Duck Cracklings, Shallot, Mint, Cilantro, Roasted Rice Powder, Lime, Fish Sauce
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I swear I have no idea how y’all are doing this home cooking thing so often.
Partner was going to make a tuna dip and a cauliflower/harissa/farro/avocado warm salad from the Justine Cooks cookbook yesterday. He ran out of energy to to the tuna dip (which is actually quite tasty; he’s made it b/f), so he improvised and did a tuna salad + the warm salad. We didn’t have Thai chilis, so we used calabrian chili (which I’m sure has quite a diff flavor profile, but…).
Going to a very close friend’s new home for the first time today. I volunteered to make a Basque cheesecake and sourdough. Remind me not to do both in the same 24-hr period again.
It’s been awhile since I’ve made the cheesecake, so I forgot how long it takes to cook! And apparently my oven bakes pretty unevenly (perhaps not quite obvious from the pic since the cake is still in the fridge). Partner wanted a VERY jiggly bake, so I think this cake might be underdone (I never burn it as much as you see in pics b/c I don’t like that flavor).
I was really tired after that, so I kind of messed up the scoring and accidentally overbaked my loaf to near-Lodge-levels of darkness (forgot to turn down the oven temp when I had intended to). I already knew it was going to be a slightly overproofed when my dough temp hit 77 deg (whoops). I had already timed it for an overnight proof, so nothing much to be done about that, by that point.
If color is flavor, this loaf is gonna have a whole lot…
I tried a slightly new shaping technique (Baker Richard Hart Shaping Sourdough). I like the strength it imparted to the dough, but not sure why the outer/inner parts of the crumb looks so diff (color diff not obvious in real life).
So I will have a slightly underbaked cheesecake and a slightly overproofed/overbaked loaf. I’m sure they’ll both taste just fine and friend will be very appreciative, but… ::sigh::
Having said that, my last 5 loaves have all been more-than-edible, which has ot be some sort of new record for me. 
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The loaf looks gorgeous! But then i like that dark!
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Yes, I remember that you like a well-done crust!
Thankfully, crust and crumb were both just fine. I’m still trying to figure out how to get a thinner crust that’s a bit more crisp and bit less chewy. My oven rack seems to slope forward just a touch, so it’s not easy for me to place ice cubes on the steel in a particularly safe way while capturing the steam (apparently steam makes for a thinner, cripsier crust)…
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