Behemoth Posted January 8 Share Posted January 8 Hive mind, I did Channa Masala for lunch. This time with dried chickpeas, which were actually good! I think the pandemic stockpiling caused enough turnover in beans that I finally get fresh ones. (Gotta find the silver linings where one can.) Dinner was bucatini Amatriciana. Steamed broccolini with lots of lemon. Minis like broccoli(?!) Quote Link to post Share on other sites
StephanieL Posted January 9 Share Posted January 9 2 hours ago, Behemoth said: Hive mind, I did Channa Masala for lunch. This time with dried chickpeas, which were actually good! I think the pandemic stockpiling caused enough turnover in beans that I finally get fresh ones. (Gotta find the silver linings where one can.) Dinner was bucatini Amatriciana. Steamed broccolini with lots of lemon. Minis like broccoli(?!) I've always liked broccoli and cauliflower, even as a child. Quote Link to post Share on other sites
voyager Posted January 9 Share Posted January 9 Shakshuka... Followed Ottolenghi's recipe pretty closely but didn't love it. Quote Link to post Share on other sites
AaronS Posted January 9 Share Posted January 9 broccoli is the only non-fried vegetable my six year old will eat. Quote Link to post Share on other sites
joethefoodie Posted January 9 Share Posted January 9 Pizza night last night; always a time for reckoning. I made and used a dough that had fermented overnight, but without refrigerating it. Just shaped, benched, and used. slightly lower hydration, KA Sir Gallahad flour (like 11.7%) - I'm trying to get to the NY style crust. This did not achieve that, nor was it as good as the last crust I made. Still tasty, though I had a little trouble with the roundness on this one...let's call it Pizza al Taglio. Lookie here - almost a circle! Less cheese = more better. Quote Link to post Share on other sites
voyager Posted January 9 Share Posted January 9 We're seldom disappointed with "less" anything on a pizza. Quote Link to post Share on other sites
small h Posted January 10 Share Posted January 10 Spaghetti and "meat"ball parm. If anyone needs me to bring a hot dish, I'm ready. Quote Link to post Share on other sites
StephanieL Posted January 11 Share Posted January 11 Via the RG Bean Club newsletter, Marcus Samuelsson's black-eyed peas with coconut milk and berbere seasoning. Good flavor but undersalted. Served over basmati rice. Quote Link to post Share on other sites
small h Posted January 11 Share Posted January 11 I was looking for something to do with the rest of my monkfish liver that wasn't pan frying or au torchon-ing, and someone on another site suggested cooking it in cream sauce. So I did, with onions and portabello mushrooms, pan deglazed with Scotch (this was mostly an actual recipe, although it sounds like something I came up with after a handful of gummies). It was okay. And roasted Brussels sprouts in a caper and shallot vinaigrette, which I've made successfully in the past, but this time I managed to both over-vinegar and over-roast. Not my best effort, tonight. Oh, well. Quote Link to post Share on other sites
joethefoodie Posted January 11 Share Posted January 11 7 hours ago, small h said: someone on another site suggested cooking it in cream sauce. So I did, with onions and portabello mushrooms, pan deglazed with Scotch (this was mostly an actual recipe, although it sounds like something I came up with after a handful of gummies). It was okay. Sounds like the person on the other site had the handful of gummies. All at once. Quote Link to post Share on other sites
small h Posted January 11 Share Posted January 11 Judge for yourself: https://www.saveur.com 1 Quote Link to post Share on other sites
Behemoth Posted January 11 Share Posted January 11 1 minute ago, small h said: Judge for yourself: https://www.saveur.com Obviously gummies. 1 Quote Link to post Share on other sites
small h Posted January 11 Share Posted January 11 New personal rule: I will endeavor to emulate the recipe writer's sobriety or lack thereof while preparing and consuming the finished dish. Please inform Ms. Genevieve Ko that I am upping the authenticity ante. 1 Quote Link to post Share on other sites
joethefoodie Posted January 11 Share Posted January 11 Our two favorite French salads. And I keep upping the mustard component as well. Tasted through a couple of batches of carrots to find the best I had. Roasted chicken thighs, baked potato, escarole went with. Quote Link to post Share on other sites
joethefoodie Posted January 11 Share Posted January 11 More salads. Pasta all'Amatriciana. Quote Link to post Share on other sites
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