what's cooking? part 5: 2017-2027

aggressively g-sonal as well

emphasizing seasonal foods is always a nice approach, especially if you have a bunch of favorite recipes that fit the different seasons well, so that, for example, when spring rolls around you can break out four or five lovely recipes you haven't eaten for nine or ten months. I look forward to October for this very reason, even though it heralds the approach of winter and darkness.

Have you ever eaten at Ava Gene's, Aimless?

Nope. tbh, I eat almost no meals out -- maybe once or twice a year, tops. But even more to the point, I have not even heard of Ava Gene's. I take it they specialize in seasonal menus?

yes, it is the portland restaurant of the chef who wrote the six seasons book. He is all about seasonal cooking. I've not been there, either.

It's true enough that Oregon offers just about the best variety of seasonal and local foods in the USA. We're still behind California, but not by much, especially when we can share in the best that Washington State produces, too.

Oregon seems like a good food state. Some of the worst produce I ever bought was at a grocery store in Visalia, CA that was surrounded by farm land. Maybe somewhere in between, like Arcata, is the place.

just realized that the kindle edition of the Six Seasons book is included with amazon prime. I though it was only kindle unlimited, which I cancelled after the trial period.

sufjan i cant remember any particular faves at the moment, i havent cooked from it for a while but i really went crazy when i got it at the beginning of last year. its consistently good.

i don't know humboldt county, but i have spent lots of time in chico and the produce at the saturday farmer's market is insane. some of the best oranges, carrots, potatoes i've had. plus amazing tomatoes and stone fruits, melons and berries. And LOADS of different types of winter squashes, and yes, sublime romanesco, late-summer corn. all kinds of asian ingredients on account of a large Hmong population. they have it all. much much nicer than the handful of sf and la markets i've been to
xpost

Sacramento farmer’s market is pretty awesome, produce-wise.

I'm trying to up my nut content, did a v delicious satay-ish/peanut butter curry stir fry last night, it was so good it felt like a breakthrough. also been scoffing a lot of gong bao chicken but haven't attempted that yet. any other hot saucy nutty favourites?

I think I've posted this here ad nauseum but I love this soup, posted ages ago by someone somewhere on ilx:

https://cooking.nytimes.com/recipes/1012581-west-african-peanut-soup-with-chicken

I like ground cashews replacing ricotta in lasagna, but I don't know the recipe (also can get expensive).

I use almond meal instead of bread crumbs to coat stuff.

cashew cream sauce for pasta. soak to soften. blend with a milk product in a ratio 2 parts cashew: 1 pt liquid. i also throw in some garlic (and salt, obvs). made this the other day and had some roasted jalapenos around so they went in the blender, too. was good!

i am making spaghetti and meatballs tomorrow. seriouseats says ina garten's recipe is the best. i also have marcella hazan's book. whole foods sent an email saying parmigiano reggiano is on sale tomorrow. what else do i need to know? thinking about doing beef and pork for the balls

lol my partner excitedly forwarded me that cheese sale email today. For meatballs, I think the best sauce recipes go in the super thick and roasty tomato sauce direction. https://troublewithtoast.wordpress.com/2010/12/27/recipe-oven-roasted-tomato-sauce/

might forget the pasta altogether and eat that with garlic bread, ricotta, and romaine, though.

season the beejesus out of 'em, and don't forget the panade? I dunno my meatballs never turn out as well as really really good meatballs I've had in restaurants.

What's cooking at my place: not much, as the kitchen reno has begun! Spouse and two cats and I moved into a 400 square foot studio. The kitchen(ette) is not bad but 1) where the fuck are all of these spices going to go and 2) how the fuck do I use these fancy ass miele appliances? The oven is a "speed oven" and the manual is like 300 pages long?

Congrats on new digs. Since I moved last summer and it was hot af at the time I just stuck my spices in fridge. They are still there and no worse off for it iirc.Am guessing that I am a big weirdo and this will not work for most.
Made a new-to-me vegan Mac n cheese last night that was awesome. Sauce had steamed cauliflower., Some roasted yam, miso, nooch cashews, a little unsweetened soymilk, turmeric, cayenne. Was a minor product but a big hit.

Product = production. Die automisspell, die!

Harbl do the scarpetta tomato sauce (unless you don't like spicy)! We are going a trader joes ravioli with kale, shallot and avocado sauce?thing tonight. Trying to use up some groceries.

congrats on new place. I love sorting stuff out in new places. it's like a top chef challenge.

Quincie, I settled on little magnetic tins from the Container Store for spice storage. They stick to the side of my fridge.

Something like this:

https://www.google.com/amp/s/localkitchenblog.com/2010/12/12/space-solutions-magnetic-spice-tins/amp/

My other space saving tip is doing most of my grocery shopping each night before cooking, This way I don’t have to find space to store too much stuff.

borscht is simmering. i don't know if i've ever even tasted björscht before but this looks/smells earthy and nice. sorta smashed together a few different recipes. weather has warmed up here quickly so looking forward to having nice cool spoonfuls later tonight and/or tomorrow. wish i had some sour cream to lay on it.

also made a tempeh baked in harissa/tahini marinade earlier that is a little zippy and something different (made it once before but didn't cover it while baking so it was dry and not that nice)

hake fillets wrapped in nutmegged leeks and steamed in wine its good

haven't tried any new recipes in ages. Except for a couple of slow cooker things which were so-so.

hi everyone I haven't cooked anything recently but I just want to say fuck ultra-pasteurized dairy products (as opposed to just plain regular pasteurized) and how they taste weird and cooked and almost cheesy

do you mean like that ultra-high temperature milk? i've never gotten it but wanted to try making yogurt with it, read it may end up thickening easier

they just started carrying fresh milk where I am. All those ultra pasteurized dairy products are so meh.

uht milk is disgusting. unless you're doomsday prepping and need some long living lactose i don't know why the fuck you would buy it

is this milk in a box?

I was just looking up why this country has so much/only UHT milk. It was due to a powdered milk scare in the 70s, distrust of government, lack of refrigeration, transportation issues. nestle fuckery, earthquake stockpiling, etc etc.

no not even, just if you look at the cartons in the fridge, some milk is ultra-pasteurized (often lactose-free and/or organic milks bcz they sell slower) and others are not. most heavy creams are too, and imo it is a night and day difference in taste

I am so glad I don't drink milk. It's way too much to deal with in most places.

ok this explains a lot and i never thought about it. organic milk from whole foods spoils quickly in comparison to grocery store organic milk. regular grocery store heavy cream stays good for a while, the fancy stuff gets lumpy very soon. thanks d(eux)!

https://www.williams-sonoma.com/recipe/baby-bok-choy-and-beef-noodle-soup-with-warm-spices.html

https://www.williams-sonoma.com/wsimgs/ab/images/dp/recipe/201851/0017/img42l.jpg

Made this soup last weekend to use up some vegetable box bok choy and my bf is now saying it's the best thing I've ever made, possibly the best food he has ever eaten. I don't think that's true but hey, if it makes your audience happy, any recipe can be the best thing ever!

I hate star anise so I subbed cinnamon sticks and I had to sub in the Thai rice vermicelli that I could find at the local store. Otherwise I followed it exactly and it was easy!

Wait, lies, I also like the choy more blackened so I pan-sauteed it before adding to soup.

It's possible I never exactly follow any recipe tbh.

I really hate star anise too which is why I never use chinese 5 spice. That looks delicious.

Adapted from Williams-Sonoma New Flavors for Soup, by Adam Ried (Oxmoor House, 2008).

i don't have this volume but i do have w-s new flavors for vegetables, which is a great little book for seasonal veg inspiration. i want to get the soup one now!

The cut of meat that's called for really made the MOST silky, gelatin-rich broth, and the finished slices of beef were so tender they fell apart when pressed with a spoon. Even though it starts with chicken broth, the soy sauce and the long simmer with sliced beef made it *so* beefy and umami.

i used to think that maybe i didn't like quinoa v much. i found a bitterness associated with what i would buy from bulk bins (apparently package has been rinsed so doesn't have this problem). then started rinsing and thought "much better". then started letting the rinsed q dry, then toasting in cast iron. final adjustment was to use a light veg. broth in the cooking process (rice cooker all the way imo). takes a little planning (can't toast wet quinoa, etc) but the results are SO yummo.
just sayin'

I rinse the quinoa that comes in packages too because I sometimes have issues digesting it. I should try toasting.

I caramelized like 8 onions this weekend. Frozen in large silicon ice cube trays now. Always takes so much longer than expected.

i got kind of bored with quinoa but that process makes me want to try it again.

it's a kinda versatile grain. by which i mean, when it gets warm again i'm def gonna make this salad (that has lemongrass, cilantro and mint) which i've made a few times over the years
https://www.wholefoodsmarket.com/recipe/cranberry-quinoa-salad

xpost that is a LOT of onions to do in one batch in a home kitchen (unless you have multiple pans working)

nah, I just used a big enamel pot and lots of stirring, deglazing, playing games on my phone.