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  • Showing only topics with the tag "cooking". Back to normal view
    1. Has anyone had any new cooking adventures during the quarantine?

      I know it sounds like a weird question to ask, but I feel like everyone is much more likely to be cooking at home at the moment. I know that Bon Appetit gets a lot of love around here and there’s...

      I know it sounds like a weird question to ask, but I feel like everyone is much more likely to be cooking at home at the moment.
      I know that Bon Appetit gets a lot of love around here and there’s been a few times where I’ve just watched one of their videos and said, “That looks good...I should just make that for dinner tonight. I’ve got the time!” I did that a few days ago with their Lamb Dumpling recipe and it came out amazing.

      I’m currently using my leftover lamb and pork mixture to make a rice dish.

      I’ve also been working on perfecting my cast iron pizza cooking skills.

      10 votes
    2. Let's Share Recipes!

      With Pepperplate.com moving their service to an overpriced subscription (queue the exodus), I've been moving some key recipes over to Paprika¹, I figured it'd be a good time to ask for some decent...

      With Pepperplate.com moving their service to an overpriced subscription (queue the exodus), I've been moving some key recipes over to Paprika¹, I figured it'd be a good time to ask for some decent recipes.

      Tuck your recipe and method in a <details> with a good <summary> so the thread is easy to browse.

      I'll get us started!

      Coconut-Braised Chicken with Chorizo and Potatoes This comes from [Food and Wine Magazine](https://www.foodandwine.com/recipes/coconut-braised-chicken-chorizo-and-potatoes)

      INGREDIENTS

      Chicken

      • 2 tablespoons canola oil
      • 6 whole chicken legs (2 pounds)
      • Kosher salt
      • Pepper
      • 1/2 pound fresh Mexican chorizo
      • 1 onion, thinly sliced
      • 1 tablespoon minced peeled fresh ginger
      • 1 garlic clove, minced
      • 1 dried chile de árbol, broken in half
      • 3 cups unsweetened coconut milk
      • 1 pound baking potatoes, peeled and cut into 2-inch pieces
      • 2 tablespoons fresh lime juice, plus lime wedges for serving
      • 1 tablespoon unsalted butter

      Gremolata

      • 1/4 cup finely chopped cilantro, plus sprigs
      • 7 coffee beans, finely crushed (1/2 teaspoon)
      • 2 teaspoons finely grated lime zest

      METHOD

      Make the chicken

      • Preheat the oven to 425°. In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper. Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate. Add the chorizo and onion to the casserole and cook, stirring to break up the meat, until the onion is translucent, about 5 minutes. Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. Add the coconut milk, potatoes and chicken to the casserole and bring to a simmer. Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter and season with salt.

      Make the Gremolata

      • In a small bowl, combine all of the ingredients and mix well. Make sure the cilantro and lime zest is fairly dry, but not dehydrated.

      Plating

      • Spoon the braised chicken and potatoes into shallow bowls. Garnish with the gremolata 
and cilantro sprigs and serve with lime wedges.
      Gordon Ramsay's Stupid Simple Broccoli Soup

      INGREDIENTS

      • 1 large or two medium broccoli clusters (as fresh as possible)
      • Salt (3 tsp.)
      • Ground Black Pepper (4-5 turns on the grind wheel)
      • Water
      • Olive Oil
      • Goat Cheese (2 slices per bowl, preferably 'ashed')
      • Walnuts (about 5 per bowl)

      METHOD

      Cutting the Cheese

      • You will want to slice your goat cheese at this point
      • Dip the knife into the boiling hot water before each slice for even smooth cuts. Cut two slices of goat cheese per bowl being served. I like them about 5mm or so thick.
      • After cutting, use the hot smooth side of your knife to smooth one side of the cheese slices for appearance.

      The Soup

      • Your broccoli is finished cooking when you can pierce it with little or no effort. Remove the stock pan from the stove burner.

      DO NOT POUR THE WATER OUT!

      • Use a slotted spoon to add broccoli to a blender but be careful because it's boiling hot!
      • Pour enough of the water left over from cooking the broccoli to fill the blender half way.
      • Add a pinch (or more) of salt.
      • Use several pulses on your blender to break the broccoli up and then puree for several seconds.

      Plating

      • Add five walnuts to the bottom of a shallow bowl and then place pieces of goat cheese on top of them.
      • Pour soup into shallow bowl around the cheese, not on it. Drizzle lightly with olive oil and serve at once!
      Miso-Squash Soup with Sesame-Ginger Apples This is from [SeriousEats](https://www.seriouseats.com/recipes/2015/10/miso-squash-soup-recipe.html) and is another super simple soup that is always a hit.

      INGREDIENTS

      • 1 1/2 quarts plus 2 cups water, divided, plus more as needed
      • 1/2 ounce kombu (approximately a 4- by 6-inch piece; see note)
      • 1/2 ounce grated bonito flakes (about 3 cups; see note)
      • 1 tablespoon plus 1 teaspoon vegetable oil, divided
      • 1 leek, white and light green parts only, diced (about 1 1/2 cups)
      • 2 medium carrots, diced (about 1 cup)
      • 2 medium cloves garlic, sliced
      • 2 (1 1/2-inch) knobs ginger, 1 knob peeled and thinly sliced, 1 knob peeled and finely grated, divided
      • 1 (2-pound) squash, such as kuri, kabocha, or butternut, peeled, seeded, and diced
      • 2 tablespoons white or red miso paste
      • 1 tablespoon fresh juice from 1 lemon
      • 1 teaspoon kosher salt, plus more as needed
      • Pinch sugar, if needed
      • 1 large crisp apple, such as Fuji, peeled, cored, and diced
      • 1 large or 2 medium scallions, white and light green parts only, thinly sliced on the bias
      • 1 teaspoon toasted sesame seeds
      • 1/2 teaspoon toasted sesame oil
      • 1 teaspoon rice vinegar
      • Shichimi togarashi, optional

      METHOD

      • Combine 1 1/2 quarts water, kombu, and bonito flakes in a large saucepan and bring to a boil over high heat. Reduce to a bare simmer and cook for 5 minutes. Remove from heat, let cool for 5 minutes, then strain through a fine-mesh strainer. Discard solids and set dashi aside.
      • In a large Dutch oven or soup pot, heat 1 tablespoon oil over medium-high heat until shimmering. Add leek, carrot, garlic, and sliced ginger. Cook, stirring, until vegetables are glistening and just starting to turn tender, about 4 minutes.
      • Add squash and pour just enough dashi on top to cover vegetables. Bring to a simmer and cook until vegetables are fully tender, about 30 minutes. Using a standing blender or immersion blender, and working in batches if necessary, blend soup until very smooth. Blend in miso and lemon juice.
      • Return soup to pot and thin with enough water to reach a pourable, silky-smooth consistency. Season with salt, add sugar to taste, and keep warm.
      • Meanwhile, fill a medium bowl with 2 cups water and 1 teaspoon kosher salt. Add diced apple and let soak for 10 minutes. Drain apple well, then return to bowl. Toss with grated ginger, scallions, toasted sesame seeds, sesame oil, rice vinegar, and remaining 1 teaspoon vegetable oil. Season with salt, if needed.
      • To serve, ladle hot soup into bowls and top with the apple-scallion salad. Garnish with shichimi togarashi, if desired.

      ¹Paprika is an overpriced recipe organizer -- paprikaapp.com -- it's okay, but also kind of lame.

      16 votes
    3. What piece of kitchen equipment do you regret buying, and why?

      What piece of kitchen equipment do you regret buying? Why? I bought a garlic masher. (I don't think it was anywhere near £26 when I bought it!)...

      What piece of kitchen equipment do you regret buying? Why?

      I bought a garlic masher. (I don't think it was anywhere near £26 when I bought it!) https://www.amazon.co.uk/royalvkb-VP303-370-Royal-Garlic-Crusher/dp/B000OW58D8/ It looks really heavy, but it actually isn't. I regret it because it's not nearly as much fun to use as it looks. It's safer than mashing garlic with a knife, and it's easier to clean than a press. But other than that it's not worth the money. The garlic cards (credit card sized bits of plastic with embossed letters) that you rub garlic over are better.

      22 votes
    4. The Chefs' Brigade

      This is a British cookery show. They take a bunch of people who cook for a living but who have basic skills. These people are paired with a chef who has four Michelin stars and eighteen...

      This is a British cookery show. They take a bunch of people who cook for a living but who have basic skills. These people are paired with a chef who has four Michelin stars and eighteen restaurants. They visit different restaurants around Europe to have competitions to cook that restaurant's own food.

      Things I enjoy about it: it does a good job of showing that people who have somewhat fucked up lives will always find a place in cheffing. They could have stayed in the UK but they decided to go around Europe.[1] There's a couple of incidents of poor behaviour being corrected (some of the women chefs are ignored and spoken over by some men, the women stand up for themselves and get an apology).

      Things I don't like: there's some cheffy bollocks around the pressure and discipline of a brigade; it's still a reality-show competition and that introduces some artificiallity; they send people home each week and I always hate that aspect of programmes.

      It's available on Pirate Bay.

      Here are some reviews which I think are fair.

      https://www.theguardian.com/tv-and-radio/2019/jul/30/the-chefs-brigade-review-a-cookery-challenge-worthy-of-willy-wonka

      https://inews.co.uk/culture/television/the-chefs-brigade-bbc2-episode-1-review-jason-atherton/

      [1] I can't describe how pathologically awful Brexit has been for the UK. :-(

      7 votes
    5. What are some of the best recipes you've recently discovered?

      For me, it has to be ramen. It's so easy, yet so filling, and so tasty, and has practically infinite variations, so it can hardly get old! It can be done for one or more persons, and it replaces...

      For me, it has to be ramen. It's so easy, yet so filling, and so tasty, and has practically infinite variations, so it can hardly get old! It can be done for one or more persons, and it replaces an entire meal: having noodles as replacement for bread, meat, vegetables, and broth to drink afterwards. Just an all-around great thing. My family certainly loved it.

      14 votes
    6. Share your favorite vegetarian meals

      I'm making an effort to cut out meat from my diet and I'd love to hear what everyone's favourite vegetarian meals are. For a long time I have been making pasta with ground beef and I recently...

      I'm making an effort to cut out meat from my diet and I'd love to hear what everyone's favourite vegetarian meals are.

      For a long time I have been making pasta with ground beef and I recently found out that I can just not put the beef in and it tastes even better. The tomato sauce really gets a chance to shine without the beef.

      40 votes