Pretty much always freestyle
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Happy Burns Night.
My Scottish lamb stew with dumplings.
around 2 lb boneless leg of lamb (short leg weighed 2.9 lb with the bone), 1 large shallot, 3 carrots, 2 celery stalks, 2 chopped cloves of garlic, 3 parsnips, half tsp dried thyme, half tsp white pepper, half tsp dried rosemary, half tsp Worcestershire , 1 bay leaf, some Riesling, 3 tbsp butter, 3 tbsp flour,
butter and flour dumplings: 2/3 cup flour, 3 tbsp butter, 3 or 4 tbsp milk, around 3/4 tsp baking powder
I braised the stew at 250⁰F convection on for 2 hours before adding the dumplings. The lamb’s internal temp was 200⁰F so it was very tender, how we like our stews.
The dumplings took closer to half an hour to cook in internally to 200⁰F. I decided I liked the baked look better, so I took the lid off about 15 minutes into cooking them, turned the heat up to 340⁰F with convection fan on, and baked the stew until most of the dumplings were golden and the internal temp hit 200⁰F. I made this in an Emile Henry ceramic tagline.
what I made was loosely based on this
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Udon Noodles with Chicken and Vegetables - simple stir-fry of diced chicken breast (marinated with soy sauce, rice vinegar, ginger and Fresno chili), orange bell pepper, onions, carrots, celery, white mushrooms, soybean sprouts and more of that marinade as the sauce. Mixed with udon noodles and finished with toasted sesame oil and cilantro
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Lentils with Tofu and Lemony Sauce - De Puy lentils are cooked with Suppengruen (the German mirepoix of diced celery, carrots, celeriac and leek - normally parsley roots are also included but are often hard to find in the US), garlic, tomato paste and vegetable broth. In parallel, you pan-sear pressed extra firm tofu until it gets some color. The sauce consists of yoghurt, lemon juice and zest, a little bit of honey and cayenne pepper. Once the lentils are cooked, the sauce and tofu are added
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I made chicken pho for the first time yesterday. I will make it again!
I used the bones from this chicken I roasted in the morning
I added some spinach and broccoli, as well.
I used the spices mentioned in this recipe: fresh ginger, cardamom, coriander seed, fennel seed, star anise, cloves, and cinnamon
I noticed a few other chicken phos have simpler spicing, with only 2 or 3 spices added to the broth. I will try a simpler one another time.
ginger, cinnamon and coriander seed in this broth
ginger, coriander seed and cloves in this one
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Swedish meatballs tonight.
I made an all beef version of Swedish meatballs based on this Serious Eats recipe.
I made the gravy mostly based on the Food 52 recipe, adding sour cream rather than heavy cream, but using chicken broth rather than beef broth. I added a couple dashes of Worcestershire sauce and a tsp of maple vinegar to the gravy, inspired by another recipe.
Norwegian oatmeal lace cookies Havreflarn – Oatmeal Lace Cookies – Sons of Norway
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Whats in your fridge “gumbolaya”
Rainbow chard, chicken sausage, chicken thighs, Korean peppers, carrots, onions, and garlic. Mixed with wild rice, brown rice, white rice and pinto beans
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Chorizo and Sweet Potato Quesadilla from a CI recipe - not much to see from the filling on the pic but very tasty - Mexican-style chorizo, shredded sweet potatoes, piquillo peppers, cilantro and Monterey Jack cheese.
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This is how I cook quite a bit! Looks good
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Yeah generally the same I just cook whatever is in my fridge. Ain’t nobody got time for fancy recipes lol
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I am trying this pizza dough tonight. 3 cups flour, 1.5.cups water, 1 tsp instant yeast, 1.5.tsp coarse salt (but I’m cutting back on the salt to 1/4 tsp for our house )
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Let us know how it turns out
I usually use this recipe for my ooni pizza oven
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I let the dough rise 4 h at room temp, so it was more of a fairly quick rise. We liked the texture. I had adapted the recipe by using bread flour rather than all purpose, using 1/4 tsp salt instead of 1.5 tsp salt, and letting it rise at room temp rather than a slow rise in a cold fridge followed by a room temp rise. The salt I did not add would have slowed down the rise for that 3 cups of flour. others on HO mentioned 1 tsp yeast to 3 cups flour was a lot of yeast for a slow rise. I made a pizza 5 hours after I mixed the flour, water and yeast, and it was a pretty good tasting dough for one made that quickly.
It was a softer chewier dough than my experience with the Lahey slow rise recipe in the past, but that maybe reflects different flour, skill set 3 years later, oven temp, etc
I baked 3 pizzas from the 3 cup of flour Anna Olson recipe. Here they are.
Here’s a little more pizza chitchat at HungryOnion, in case anyone is interested
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Braised Duck Leg with Celeriac-Potato Mash (German cookbook) and Long-Simmered Collard Greens (Saveur cookbook) - the duck legs are braised in the oven, first alone than after 45 minutes plenty of shallots, rosemary and bit of honey are added and braised for another hour. At the same time, you braise the collard greens with onions and garlic for one hour hour in chicken broth. Served with celeriac-potato mash, made with milk, cream and nutmeg
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Picked up a whole duck for a song at Wild Fork and decided to try my hand at duck l’orange. Found the serious eats recipe a little over the top so mostly pulled from hunter gardener angler cook.
Was funny to hear my neighbors shut their windows when I got around to making the gastrique. Had some fresh buddha hand so used the zest from that as well as some backyard cara caras.
Tossed in some of those red and white fancy spuds from weiser.
Was fun but probably won’t do again. I think a couple weeks cooking most everything in leftover duck fat did my recent lipid panel no favors.
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Nice!
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Sausage-Bean Stew/Soup/Chili - simple mix of hot dogs, red kidney and navy beans, onions, leeks, pancetta, passata, tomato paste, beef broth, cayenne pepper and tabasco
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Pizza Moité-moité a style from Marseille with emmental cheese on half and fishwife anchovies with pistou on the other side. Loosely based on a recipe from Le Fooding
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Great pizza I loved it in marseille!
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