8
votes
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
Fresh, local produce is in full swing right now, so I've been all about making salsas. Juicy, ripe tomatoes with peppers, cilantro, lime juice, and some salt and spices. Sometimes I'll throw some roasted corn or an adobo chipotle pepper in for some smoky depth. Rough chopped and chunky or blended smooth, both great. Simple, healthy, and tasty.
Yesterday was a biscuits and gravy day! I start with the ATK buttermilk biscuit recipe, but I don’t usually have shortening, so I substitute more butter. I don’t usually have buttermilk either, so I’m using whole milk with a squirt of lemon juice. I’m interested in trying White Lily flour, but I don’t have that locally, so I’m using 50/50 AP and Cake flour.
A big win in the biscuit category has been getting a hexagonal cutter. It does 6 at a time with no waste between, and minimal waste outside the cutter.
Gravy is pretty straightforward: 4 lbs of whatever bulk sausage is on sale, no draining!, about a cup or so of flour, and a half gallon of whole milk. S&P to taste.
Just got back from visiting family in New Jersey, and forgot about how delicious bagels can be. I can't find good bagels down where I am, so I'm going to try to make some. I've done a lot of breads before, but never tried bagels. Just ordered some barley malt (couldn't find it in the store) so we'll see how this goes!
I have been making two gochujang based recipes to use up the tub I have in my fridge. The first is this great buttered gochujang noodles recipe from NYT cooking that is perfect for a weeknight meal. Super easy to make and hardly requires any ingredients beyond the obvious. Gochujang has some sweet notes to it which makes this recipe work really well I think.
The other recipe is my go to for using this stuff up: gochujang jjigae. I love the recipes on this site, and this one in particular is perfect for using up leftover ingredients I have in the fridge. I usually substitute tofu for the meat in the recipe, and then just add whatever else I have, like mushrooms, onion, potato, sometimes bok choy. Its pretty good and easy to make in bigger portions.
I literally just bought my first tub of gochujang this morning to use for the Serious Eats mapo dofu recipe I've been curious about. Hadn't quite gotten to the stage of wondering what I'd do with the rest of it-- I will definitely be trying your noodles idea, thanks! The jjigae one might push my heat tolerance a little... but I'm game.
Stouffer's Lasagna. There was a mega sale at the market and now I have so many in my freezer. Please send help, they're too good.
I haven't been cooking a ton lately, been very, very busy and haven't had a lot of motivation to do so, but the last thing I made was Bibimbap, which came out pretty good using a premade sauce.
Mostly just been drinking a lot of beer, which I need to break the habit of again, but it's been challenging.