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Abbylovi

Corona Virus Cooking

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Pastured boer goat from Ullmann Acres Farm, via Foxface.  Slow cooked in red wine with ramps. This is about half the 1lb pack, so I will be doing this again.

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I just put ramp leaves in a grilled cheese. It was a good idea.

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That goat is very good, really. Also the boneless short ribs - we had one piece left over and I just stuck it in a dutch oven with red wine and onions and baked until the sauce reduced to demi glace consistency. One of the better pieces of beef I had recently, especially given it's not aged. 

 

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started making a few korean dishes recently.. one of the only markets without a line is this korean grocer... it boggles my mind to walk by a wegmans with a 2 hour line and there are placed where I can buy the same stuff, plus fun new things, with no wait.. Same thing happened yesterday while i was in front of trader joes and went to Damasuc Bakery

 

Tteokbokki, with mushrooms, cabbage, fish cakes and mozzarella

 

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The recipe calls for an anchovy broth but, i used bonito... The results are very similar. 

 

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Topped with mozzarella.. very decedent 

 

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Lentil soup, grilled cheese made with the best bread in town (sadly not mine), Tomme de Pays cheese, and -- for the adults -- a good swipe of the rhubarb chutney I homesteaded yesterday.  

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1 hour ago, Daniel said:

started making a few korean dishes recently.. one of the only markets without a line is this korean grocer... it boggles my mind to walk by a wegmans with a 2 hour line and there are placed where I can buy the same stuff, plus fun new things, with no wait.. Same thing happened yesterday while i was in front of trader joes and went to Damasuc Bakery

 

Tteokbokki, with mushrooms, cabbage, fish cakes and mozzarella

 

49883518933_e4ae24bbb3_c.jpg

 

The recipe calls for an anchovy broth but, i used bonito... The results are very similar. 

 

49884352402_7669c53a06_c.jpg

 

 

Topped with mozzarella.. very decedent 

 

49884352082_8e6380f42c_c.jpg

 

49884352502_d55954f49a_c.jpg

Love those rice cakes...the OG Noodle Bar had them on the menu and they griddled them, iirc. Do you precook them, or just use them right into the dish?

 

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Zucchini with remaining gribiche

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Choucroute -> "kimchee" pancakes, Mexican sour cream, grilled leftover sausages

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On 5/9/2020 at 7:34 PM, Tubbs said:

Why make scallion pancakes when you can make ramp pancakes?

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I found some scallion pancake recipes, in hopes of doing this at home.

And all I can do is give you ultimate respect.

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5 hours ago, Sneakeater said:

I found some scallion pancake recipes, in hopes of doing this at home.

And all I can do is give you ultimate respect.

I am awful with dough. My 6 year old did most.of the rolling. Just remember use lots of extra flour on your rolling mat and pin. I used the serious eats recipe but used 200g flour and about 170g water and a pinch of salt, that was enough for 2 pancakes. 

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Do you roll pancakes? I pour portions of the mixture straight in the pan. 

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Will be cooking soft shell crabs this weekend, but nothing else new from Foxface because they sold out of all the fresh stuff. Must look earlier next week.

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17 minutes ago, Wilfrid said:

Do you roll pancakes? I pour portions of the mixture straight in the pan. 

scallion pancakes are paratha/laminated bread dough.

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19 minutes ago, Wilfrid said:

Will be cooking soft shell crabs this weekend, but nothing else new from Foxface because they sold out of all the fresh stuff. Must look earlier next week.

It's not that we sell out, but that we have to put the orders in with the farms early Tuesday morning, so all the local items are going to be off sale by ~9am. 

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6 hours ago, Tubbs said:

I am awful with dough. My 6 year old did most.of the rolling. Just remember use lots of extra flour on your rolling mat and pin. I used the serious eats recipe but used 200g flour and about 170g water and a pinch of salt, that was enough for 2 pancakes. 

All I can do is give your 6 year old ultimate respect.

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