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Getting a head start prepping a Green Been Casserole. Will freeze then bake on Thanksgiving Day.
Did you know? Adding a dash of soy sauce gives a umami boost.
Recipe source Smitten Kitchen.
smittenkitchen.com/2013/11/green-bean-casserole-with-cris...
What's in the bowl?
Chicken broth, spinach, peas, red onion, broccoli, mushrooms, green pepper, fideo noodles.
About Project "Dream" -- There are a few things that everyone dreams of or wishes to do at some point in their life.
Over the next 7 days, I will be telling you about some of the things that I wish to do before I turn 35!
4/7 Learn Cooking
All my life, I have found cooking to be the most uninteresting and one of the toughest things to do. KC is a foodie - and I really wish to cook for him - before 35 for sure!
I see a big smile on his face! Full of Hope or sarcasm -- I don't know! : )
3/7 Start my desiGn studio
Since my school, I wanted to become a fashion designer. As I grew up, there was pressure from my folks to become an Engg. / Doctor etc etc. I knew that I couldn't study that much - but still managed to take Mathemathics & Economics in college and got a good percentage too (surprisingly!).
My parents were happy and somehow I was too. And then, I wasn't very keen on taking up design ! I got into the corporate world - totally unplanned - got a good job with a decent salary. It kept me happy for a few years but not any more. And now "Design" has re-entered my life!
Even if I'm not able to do half of what I dream of - but I take "design" very seriously. If not before 35 - atleast in this life for sure!
2/7 Buy an SUV
Second on my list is to buy an SUV. Oh, it doesn't end here. I want to drive at more than 200mph drunk and get lost somewhere. Is that too much to dream of? : ) I guess not.
My SUV options - BMW X5, Porsche Cayenne, Audi Q7 - any suggestions?
1/7 Travel the world
The first one is to travel the world. Not the typical touristy trail but explore the unknown, understand a new culture, learn a new language and make new friends.
Watch this space for more of me :)
While the pasta cooked, I sweated a couple garlic cloves sliced thin and the zest of an orange in a couple tablespoons of butter, a pinch of salt, and some crushed red pepper flake. I added a little splash of pasta water as needed to stop it from getting dark, and added a couple tablespoons of heavy cream and let it reduce, adding the juice of the orange gradually to prevent clumps. When the pasta was done I tossed it with the orange mixture, finishing it with some Parmigiano-Reggiano and about a half cup of non-ironic curly parsley, chopped.
It was pretty nice sopping up the last of the sweet/sour/savory/hot sauce with a crust of bread...
Winterzeit... ich verabschiede mich in den Winterschlaf ❄️❄️❄️... ich wünsche euch allen ein wunderbares Weihnachtsfest und einen guten Rutsch ins Jahr 2018 ... wir sehen uns auf der anderen Seite, oder im Januar 😂... auf das aller herzlichste euer Gourmandpunk... #gourmandpunk #the #social #dining #chef #supperclub #cooking #dinnertime #food #clubbing #socialdining #germany #homecooking #lovecooking #healthycooking #ilovecooking #cookingtime #underground #cook #cookingwithlove #dassupperclubkochbuch #simplecooking #cookingtips #homemadecooking #privatechef #author #offtime #foodbook #basedinmunich
GOURMANDPUNK – THE SOCIAL DINING CHEF - author & underground cook - based in munich/germany www.gourmandpunk.de
info@gourmandpunk.de
Oven Roasted Chicken with crispy skin flavoured with fruity lemon citrus and salty olive flavours served on top a bed of microgreens accompanied by a side of baked potatoes
Adapting the recipe from Jacques Pepin's newest cookbook, I made this with some nice little leeks the Co~op had.
I started with two small (finger thick) leeks, cleaned and chopped.
One small onion, chopped fine.
One fist sized potato, peeled and chopped fine.
One clove garlic.
Chives, chopped, to taste.
Croutons out of a slice of homemade bread (toasted in a hot pan with oil and a little black pepper, rubbed with the garlic, cut into cubes)
Two cups water, one cup milk.
A dab of concentrated vegetable stock (use the good jarred kind at the co-op)- about a teaspoon.
Salt, pepper, and crushed red pepper, to taste.
A tablespoon or two of olive oil.
Start by toasting your bread in a warm pan with a little oil, once it's browned grind a little black pepper on it and rub it with a clove of garlic, cutting it into cubes (set aside). Pulverize the rest of the garlic.
Add a little more oil to your pan (on medium), add some crushed red pepper to infuse the oil, then add the leek, the onion, and the garlic, and let it sweat with salt and black pepper.
When everything is translucent but not browned (don't want that), add the potato, let that warm through and then add the liquids and the concentrated vegetable stock. Bring it up to a boil, then reduce to a simmer, and let it go for 30 minutes, stirring as needed.
When the 30 minutes are over, puree with a stick blender, taste it and adjust the seasoning as needed, serving it up garnished with the croutons, chives, and a drizzle of olive.
This will make two servings.
4 T olive oil
1 medium-sized yellow onion, diced
4 cloves garlic, crushed
approx. 1 inch of fresh ginger, grated
1 quart of chicken stock
1 can coconut milk
4 teaspoons curry powder
1 bunch kale, rinsed and leaves torn into large pieces (I used curly green kale, and kept the leaves' ribs and stems to cook later in a different dish.)
1) In a large, covered pot -- I used a 10-quart stock pot -- heat the olive oil, then saute the onion in it, until the onion softens.
2) Add garlic and ginger, and let all saute for a minute or so.
3) Add a quart of chicken stock and one can of coconut milk, and stir well. Cover and let cook for several minutes on low heat.
4) Add curry powder -- I added it in 1/2 teaspoon increments, then tasted the soupy mixture after each addition, to help me determine how much to add. (It probably would be good with more than the 4 teaspoons of curry powder I added! YMMV.)
5) Turn up the heat a little bit and add the kale.
6) Place lid on the pot and let the contents cook. Every couple of minutes or so, open the pot and stir the kale into the liquid, until the kale is as cooked as you want.
7) Spoon the soup into bowls and devour it.
Bonus:
Not only is the taste great, but the aroma is amazing!
Optional:
1) Between steps 4 and 5: I placed my immersion blender in the pot and turned it on -- in an attempt to kind of crush the softened onion and blend the mixture -- but it didn't really do much beyond stirring everything around fairly well in the pot.
2) I had half a lime in the fridge -- a little lime juice squeezed into the bowl then stirred into the already-tasty kale soup was pretty good.
Also optional:
The soup tastes great before adding kale. So, if you don't have any kale, simply leave it out!
Alternate title for the dish:
Molly cooks what's in her fridge/pantry. :)
Deliciously simple and aromatic, this is a great Oktoberfest inspired dish. The beer adds a nice complexity and the onions add the perfect amount of sweetness. If you want to try this recipe, or want to see how I made this, it's posted on my YouTube Channel, 'Amelia Does Dinner'.
Here we have another dish using asparagus, fresh and local from the co-op, and a pork chop- also fresh and local from the co-op.
There's nothing too hard here- gratins are pretty foolproof, and flexible too- broken into steps you'll see for yourself how any combination of sturdy vegetables can be built into one of your very own. For me, the hard part was the meat- I generally only have it once a week. Knowing the Pig died for me I try and do a proper job cooking it!
You can hop online and adapt a recipe, or just do what I did- either way plan on about 10-15 minutes of prep, an hour of cooking time, and a ten minute rest after to let the gratin cool a bit and the meat to reabsorb some of it's juices. Do plan on having your pork chop out and defrosted before you start- an hour spent at room temperature won't hurt it and in fact it will cook better- and try and get it cut about and inch to an inch and a half thick- it's actually a little less fussy to cook that way. This recipe will produce just enough potatoes for two friendly people (provided you cook two chops). Scale it up or down as you wish, again, don't be afraid to adapt any recipe you Google© up.
Béchamel:
Crush a couple cloves of garlic into a paste with a pinch of salt, add it to about a couple tablespoons of butter in a saucepan over medium heat. Add a tablespoon of flour and whisk until it's incorporated and let it cook (keep that whisk moving) a couple minutes and then start adding about a cup, cup and a half, of milk in small increments. When the flour/butter mixure absorbs the milk, add a little more. Add a pinch of crushed red pepper, black pepper, and nutmeg. The idea is to cook it until it's roughly the consistency of thin batter, so add more milk if you have to. Whisk in a tablespoon of ricotta and take it off the heat. This will be the cooking and binding agent for your vegetables.
Pre-heat that oven (400º), and lightly oil the inside of a 6 inch crock. Stick a little panko bread crumbs to the bottom and sides, holding a tablespoon of crumbs for later.
Veggies:
Get about 4-5 "b" sized red potatoes and slice them thin on a mandoline and set them aside. Get 5-6 trimmed spears of asparagus, and cut them thin on the mandolin as well, but save the last couple inches of the pointy ends because they will decorate the top of the assembly. Chop about a half cup of parsley (I like curly, use what you prefer) and add it to the disks of asparagus, and toss them with a pinch of salt.
Layer half the potato slices in the bottom of the crock, and spoon about a third of the béchamel over it. Add the asparagus/parsley mixture and spoon another third of the béchamel on that. Add the last of the potatoes and gently dab them down, and spread the last of the béchamel over that. Cut those asparagus ends in half (the long way) and arrange them on top in a pleasing pattern. Sprinkle the last of the crumbs in the interstices, and add a good grind of pepper and paprika, put it in the oven, and set your timer for one hour.
Chops:
When about 15-20 minutes are left, get ready to start your chop(s). Pat them dry and sprinkle salt, black pepper, and paprika all over them. Get a heavy pan (preferably cast iron) heating at no more than medium or a touch less, and when the oil you added is just shimmering, add the meat. Plan on about 5-7 minutes per side. When it's time to turn it, crisp the edges first, holding it with your tongs. Once it's on the other side, start practicing the finger test. You're going for medium or a touch more. You're shooting for a chop with white flesh and just a tinge of pink.
About this time you hour will be up- pull the Gratin out of the oven and lay your chop(s) on a plate and let them both rest for 10 minutes before service.
Any recipe or technique can be broken down into steps (and modified to suit your own tastes), so don't be afraid to mess around with it. The cooking and eating process was a lot quicker and easier than having to write all this down!
Taking to heart Mario Batali's advice that pasta should be dressed like salad, I made this.
It's dressed with about a tablespoon of sun dried tomato, three cloves of garlic and a small shallot sliced thin, fried on medium in the oil the tomato was packed in (about a tablespoon's worth).
As always, the pasta was tossed with about half a cup parsley chopped, a couple sprigs with of thyme, and salt and pepper to taste, pasta water added as needed to keep everything loose.
Made a quick soup with some of the stock I made the other day- sweated a mirepoix, added some red lentils (for body), seasoned to taste, hitting it with the stick blender when the lentils were done. I added a handful of noodles, and 5 minutes later it was good to go.
nenadstojkovicart.com/shared?type=album&id=3
YOU CAN FIND LARGE NUMBER OF PHOTOS UNDER CREATIVE COMMONS LICENSE ON MY OFFICIAL WEBSITE. THE KEYWROD SEARCH IS IN THE UPPER MIDDLE CORNER.
nenadstojkovicart.com/shared?type=album&id=3
A thousand monkeys in a thousand kitchens could easily reproduce this in about a million years. If a loser living in a basement can do this, certainly a bright girl could execute the same for herself and a special friend the first time out (with the proper instruction in a few simple techniques.)
Once the wet and dry ingredients are mixed, form the dough into a ball and toss it with oil to cover (I used sunflower oil here), and slip the bowl into a plastic grocery bag. Then put the bowl in a warm place where it can remain undisturbed for 8-12 hours. It's that long rest that lets the dough develop the gluten that allows the dough to be stretchy and retain bubbles without a lot of kneading.
The next day your dough should have doubled in size- grab it, and fold it a few times, with wet hands or sprinkling a little flour on it to stop it sticking. Form it into another ball and add more oil if you have to. Go time is in about an hour- put it back in the bag to let it rest.
Here's a great one for the weekend. Enjoy your coffee while it bakes, then sit down and enjoy...maybe with a Bagle and cream cheese!
Lightly butter or grease a 9x13" pan
Place 6-8 slices of bread in the bottom, (one layer) I have used potato bread, wheat bread, sour dough..what ever you like.
Sprinkle with 1 1/2 -2 cups of grated cheese
Mix well, by hand or with a mixer:
2 c. milk
8 eggs
a few drops of Tabasco sauce
1 teas. dry mustard
salt/pepper to taste
and pour over the bread.
Sprinkle with paprika
Top with a small pkg of little smokies...turkey or beef, which ever you prefer.
Cover, and place in the fridge at least over night. (Can sit two nights if needed) So you can do all of this on Saturday, and have the mess out of the way before company comes!
The morning you are ready for it, place the pan (un-covered) in a cold oven. Turn it on to bake 350 degrees for about 50 min. (the knife should come out clean when it is done)
Sit and enjoy!
Mom always used cake yeast to bake with long long ago so it's kind of a sentimental favorite with me, though it's only sometimes available. The stuff in the packets works just as well or even better, so go with what you want. Mind you though, cake yeast is literally a living thing, so it's really perishable- a block of dead yeast reeks pretty badly so if you get some, follow the storage instructions and use it up fast.
Have a little this 'n' that in here too. Got a particularly nice haul of veggie stock this time as well.
This is sort of a faux vegetarian carbonara. Shiitake mushroom, shallot, and garlic instead of bacon, and a little crushed red pepper, parsley, and green onion because that's how I roll.
Oh my. Homemade marinara sauce. I wish the tomatoes had been home canned. So good anyway. Except that right after I took this picture I dumped a bucket of parmesan on it.
When you see that the yeast has colonized the space you have provided it and starts bubbling, you know it's "proofed". That is, you have proof that it's alive and kicking. At this point, dump in three cups of flour and salt to taste- about a teaspoon's worth. If you like, this is also a good time to toss in some amendments to adjust the flavor or texture. For example, in the past I've done loaves with dry oatmeal, citrus zest, sweet herbs like tarragon, or fennel seed. It's up to you!
Serves 2 (or thereabouts...)
Chop up peppers, baby corn, cherry tomatoes etc.
Place in a baking dish - sprinkle with olive oil and add salt and black pepper
Roast in 200C oven for 25-30 mins
Meanwhile -
Boil 150g penne or other pasta in unsalted water
Stir roasted vegetables into the pasta
Add 2-3 heaped teaspoons of red pesto
Add a few chunks of Dolcelatte
Enjoy :-)
A quick dinner- wiggly pasta and chopped kale wilted with a little fried onion, garlic, and sun dried tomato. Avert your eyes not, gentle vegan- the topping is not cheese, but panko bread crumbs toasted in sunflower oil with a bit of garlic pulverized with salt and pepper.
Making this simple soup will make you feel warm all over!!! For the recipe just go to our blog at www.buckbayfarm.com.
I mostly followed Mario Batali's Lemon Fettucini recipe from his book, Molto Gusto. I added some crushed red pepper for the color and a grapefruit from work instead of a Meyer lemon. Not bad, and about as basic as you can get...