xpost

that looks better than the cod w/tomato onion & breadcrumbs i just made

Yes! Tell me the best way to make it.

QUESTION: what is the best way to make Chinese bbq pork in an oven?

Use some fatty pork shoulder, or belly if you can afford it. Couple, three pounds maybe.

Cut pork v. thin, 1/8th inch, across the grain.

Make a marinade of honey, rice wine vinegar, dark soy sauce, hoisin, five spice powder and split it in half. It’ll be a nice deep maroon from the soy, but if you want it a silly degree of red, add a little food dye. Marinate the pork in half of it, preferably overnight. Reserve the rest.

Heat the oven to 300, Put the pork in a single layer on a roasting rack over a foil-lined pan. Flip the pork and brush with the reserved marinade every 10–12 minutes for about an hour.

Now you’re talkin, thanks!

you want it a little dark + carmelized at the edges, darker than you might think

Yes! Tell me the best way to make it.

― league of women voters, Thursday, December 15, 2011 8:17 PM (1 minute ago) Bookmark

hah I’ve never made it, I just buy it from the supermarket pre-made.

remy’s recipe looks nice tho

woah that looks pretty reasonably easy to make. i will try sometime!

the cod was delicious :)

Hi everyone! I’m going to try to make a delicious 4-course meal to impress my new boy + my new roommate. The menu is as follows:

a mind-blowing raw kale salad thing (that is totally easy and I’m going to post the recipe soon and you guys HAVE TO TRY THIS)

some sort of winter squash soup (need a recipe)

one of those gourmet-ass raviolis from Trader Joe’s (thinkin goat cheese + sun dried tomato if they have it; it tastes so fancy)

some sort of dessert (no idea what to do here)

does anyone have any squash soup and/or dessert ideas? The kale salad and the ravioli are super simple to make so it’s OK if the soup and/or dessert take a bit of effort. I just want it to go w/ the other things and also be totally WOW.

wait so are you not a vegan anymore???

stevie I was disappointed by the goat cheese + sundried tomato one! I like the portabella one tho

RAW TUSCAN KALE SALAD (or just TUSCAN KALE SALAD if yr not feeling bougie-tentious)

1 bunch Lacinato kale (4–5 cups sliced)

2 thin slices country bread

1 garlic clove

1/3 cup basil leaves

1/4 tsp Kosher salt

1/4 cup (or small handful) grated Pecorino cheese

1 Tbsp ex-virg olive oil

1 lemon

1/8 tsp crushed red pep

Freshly ground black pep to taste

1. Pound or mince the garlic (this stupid recipe says use a mortar and pestle so I guess you could do that if you want?). Put it in a small bowl and let it rest for 5 minutes “for its flavor to evolve and its full health benefits to emerge”

2. Wash/dry the kale and basil. Trim the excess stems off the kale (up to the bottom of the leaves). Stack the kale leaves on top of each other, roll them up into a tight tube, and cut the kale into half-inch ribbons (chiffonade). Place the kale in a large bowl and allow it to rest for 5 minutes

3. Juice the lemon (it should be about 1/4 cup). Add the Pecorino, oil, lemon juice, pepper flakes, salt and black pepper (to taste) to the garlic. Whisk to combine.

4. Pour the dressing over the kale and toss very well (the dressing is thick and the kale needs to be tossed a lot to coat the leaves well). Let the salad sit for at least 5 minutes for the flavors to combine

5. Toast the bread until golden brown (this ridiculous lady says to do it under a broiler, 1–2 minutes per side, but you can prob just use a fucking toaster). When cooled, tear the slices into small pieces and coarsely chop

6. Tear the basil leaves into small pieces and finish the salad by sprinkling it with the bread crumbs, torn basil leaves, and a little more Pecorino and olive oil.

TOTES YUM

Ya I gave up vegan like a year a go bro gwtp! Though I sort of didn’t really talk about it at all so even like a year later ppl are all OMGWTF YOU BROKE (V)EDGE!!!

squash soup is really easy. do you have an immersion blender?

That is a great menu! Squash soup is great with Indian spicing—curry, garam masala, sambal, all great! Some coconut milk is great, too. And cilantro, always cilantro :)

Oh and I am totally gonna get kale at the farmer’s market tomorrow and prepare it a la StevieD!

it’s 5.99/lb sirloin day at whole foods! i made my own chopped beef for burgers for the first time. so good!

^^^

dayo you saying it was so good was what inspired me to do it!

:) it’s like eating a thousand tiny burgers in one big burger!

Kale has been procured! I don’t have pecorino on hand, but I imagine parmesan will do the trick. Stevie, is the basil really U&K? ’Cause it ain’t basil season, so none at the farmer’s market this a.m.

Anyone have thoughts on what to do with a 1.5 lb london broil?

It’s all a matter of personal taste; I love basil so I’d def go for it if I could but im sure it’d be fine without. The time I had it was with reg kale and not Lacinato (which I’ve never tried) so I’m hoping the Lacinato will be good

i just got a global chef’s knife and a super fancy bread knife AND a brand new universal knife block—all for my b’day!! apparently i have jaq to thank (again) for advising my husband :)

I know it’s just work stress but my guts are ruined right now — going to go on a couple of days of just fruits/juices/steamed vegetables after Christmas. Sling the chitlins against a tree stump while they’re still in the pig, knowhatimean?

Tonight we’re cooking a gluten free chicago style pizza with layers of italian sausage, pepperoni, thick cut mozzarella slices, homemade chunky tomato sauce, mushrooms, and fresh basil. It’s my first homemade pizza from scratch.

I’ve never really had chicago style pizza aside from Mangia’s pizza in Austin. But after watching a cooking show about pizza I felt inspired.

If the OP is still soliciting suggestions for cauliflower, try roasting/frying it and making a soup with roasted chestnuts. I don’t know how accessible fresh chestnuts are in the Northern Hemisphere, but hopefully you’re close to a farmers’ market or similar. Be careful not to let the chestnuts explode in the oven, unless you enjoy watching things explode in your oven. Pumpkin and chestnut soup is also delicious. Score the skins with a craft knife (take care with this, too!), roast, and remove from the oven once slightly blackened. You’ll probably have to discard some dud nuts. Whiz with immersion blender or processor.

Finalized dinner party menu:

Kale salad

Kabocha squash soup

Goat cheese and sundried tomato ravioli

Cranberry cheesecake

Omg so excited

would party

yeah nice menu

makin pork loin w/anise seed rub tomorrow for family friends. weeknite bash!

finally got a 2nd coffee grinder for spices. what a taste difference

pork loin always seems like such a good idea but i have never cooked it!

maybe for NYE dinner...

winter is somewhat killing my desire for healthy food. i mean, i eat kale and other vegetables and fruits of course but i also have eaten more potato chips and cookies and imbibed more booze in the past week than i have in the whole year it kinda feels like. and there’s more to come, i’m sure... post christmas i am totally on the detox train. someone i know is doing a juice fast throughout the holiday season and i sort of get it now, but still am like, why??

pork roasts and loins are awesome and easy to make. citrus marinade works well with them.

I braised a whole duck at thanksgiving, the braising liquid was:

-soy sauce

-chicken stock

-hoisin

-agave nectar (or honey)

-a couple of cloves (supposed to use star anise but i couldn’t find any)

-red wine

-garlic

-carrots

-onions

-celery

1. trim fat off of duck and freeze the trimming + giblets for soup stock

2. brown duck on all sides

3. remove duck and cook carrots, onions and celery in duck fat

4. drain most of the fat

5. add all ingredients and duck, making sure you have enough liquid to almost cover bird

6. simmer until done, maybe two hours

7. remove duck (covering it with foil) and cook the liquid way down to a thick consistency

8. spread glaze on duck and brown in oven for 15 minutes

9. die

9. die

seriously that duck sounds rad

i don’t cook meat often mostly for guests. thinking lamb for nye

yeah, the duck was good!

i forgot- peel an orange, section it and drop into the liquid

mmm duck

a friend was telling me abt his work’s holiday party at a chinese restaurant and how because half the people were vegetarian he ended up eating like his weight in peking duck. because when peking duck is there you just have to eat it.

One of our main Xmas traditions here is a huge breakfast after the gift-opening. Usually it’s standard fare like pancakes & bacon or biscuits/gravy/grits/fried eggs, but this year I made Eggs Hussarde and home fries. So good...still stuffed, five hours later.

Dayyyyyum

i ate abt 15 tamales yesterday:

pumpkin spice...like pumpkin pie in a tamal :D

broc and vegan queso...YES

black bean and cheez...ALSO YES

got myself all geared up to use this week to expand my cooking repertoire to more than 3 dishes, and went to go grocery shopping — realized it was raining harder than I thought & now I’m back inside... :/

i’m making coq au vin in my fabulous new le creuset french oven!

gonna make paella in my new ceramic casserole dish

these two posts have inspired me to try again to get some damn groceries.

always been intimidated by baking but gonna try the focaccia from this alice waters cookbook i got at xmas.

alice’s rap is pretty heavy but the actual recipes seem simple, straightforward i.e. just my speed.

i also found out there are le creuset and calphalon outlets in kittery, maine and they are magical places. i got a $200 calphalon sauce pot for $40! i’m thinking of stopping by the le creuset outlet on my way out of town and buying some pretty casserole dishes.

Took some of the marchand de vin sauce I made for Xmas breakfast and some of the leftover smoked turkey from Xmas Eve dinner and turned them into a wondrous combination for turkey po-boys tonight.

I got a free half gal of vanilla coconut beverage from work and then I picked up some kale, bananas, and frozen strawberries on the ride home. Smoothie time!!

NEW VITAMIX

HOLY SHIT

my coq au vin turned out rather beautifully:

very purple chicken:

yuuuuuuuuuuuuuuuuuuuuuum

looks gorgeous!

yum @ purple coq

i’m starting the tagliatelle with lamb ragu from the frankie’s cookbook that i got my mom for christmas (but secretly wanted for myself) today, it takes too days to cook.

i’m reheating some osso buco broth with white beans and pastini for lunch.

next week i will go back to not gorging myself of rich foods, hopefully!

too = two, gah

new food processor is awesome. no more annoying whining noise. it’s very quiet and fast and i’ve used it yesterday and today! i minced garlic and ginger for thai curry yesterday and today i ground fresh herbs and grated parmesan for a chicken coating i just invented. i’m going to invent so many things.

well not grated, i put the cut up cheese in with the herbs and turned it to dust

my dad used all the bread flour while I was away and I never actually made any bread with it

I just bought more bread flour today tbh

Shit, now that my dishwasher is working, I should use my food processor for TONS of stuff instead of dicing or micro-plane grating it all! Curry with pulverized onion mash coming right up!

Bring it!

did i already brag about scoring a mini cuisinart from my sister’s cast off pile yet? i am so excited to make pesto.

actually i want to make pesto pistachio butter

pistachio butter? gtfo that sounds awesome

in related pistachio news: the lindt pistachio milk chocolate is delicious.

My boss sent me a big package of calories from Trader Joes, incl some toffees that are coated in dark chocolate and rolled in crushed pistachios. They look like lumps from the cat’s litterbox, but they taste GREAT.

I gave a box of those to my mom for Christmas! Rave reviews all around.

They are really, really good — I need to mention those to my boss so she’ll remember them at the next gifting time.

The Lacey’s Cookies are good too.

oh god lacey cookies are like crack to me—i can easily eat a whole package in one sitting without even thinking twice

I find they’re a little too much toffee per bite, wish they were in smaller pieces so they could have more chocolate and pistachio on them. Otherwise no complaints.

After 10 days in MI, during which I desperately tried to get in enough spinach, kale, brussels sprouts, radishes, salads, quinoa, etc to keep on track, some tastebud-reset was inevitable when everything comes with ham and cheese, or beef and potatoes. Last night I went a steak too far—a hanger steak, to be exact, and now I have a meat hangover.

So today I’m on green tea and some quinoa with tuna, lemon, spinach salad. Until further notice.

also in nut-related tj’s news the dark chocolate almonds with sea salt and turbinado sugar are a++++

ahhh lol at “a steak too far”.

literally all we have around the house is rich food (leftover osso buco, leftover coq au vin, chocolates, the lamb ragu i braised yesterday) and i think i am going to need to OD on beets and kale next week.

i think this is the recipe my mom used to make with salmon and pesto pistachio butter:

http://www.epicurious.com/recipes/food/views/Salmon-with-Pistachio-Basil-Butter-1103

Oh god, bell, those dark chocolate almonds with salt are my favorite non-cheese thing in the whole world.

i disappeared a box of them over the last few days

now I have a meat hangover

i’m feeling like a human spare rib today. sweated BBQ sauce doing pilates this AM, grossing myself out. brussell sprouts & farro for dinner tonight

could probably do with a week off meat myself, but, b_g’s coq au vin photos and brownie’s duck recipe both looking goooood

(bonus of duck recipe: we accidentally have two nearly full jars of cloves, so any clove-featuring recipes are much appreciated currently.

we tried mulling some wine, in a half-assed “which of these random ingredients we happen to have in the cupboard seem like they might possibly go in mulled wine” sort of way, but then had to admit that neither of us much liked mulled wine even when made by people who know how to mull wine)

if anyone is interested this is more or less the recipe i followed for coq au vin:

http://cookware.lecreuset.com/cookware/product_Coq-au-Vin_10151_-1_20002_20065__

yes, it calls for 2 cups of bacon. i used slightly less than that but just about.

i added celery and carrots to the sauce and substituted pearl onions for shallots in the glazed mushroom mix because it’s what i had on hand.

i really have to stay on track with my whole “lower my cholesterol” plan. my breakfast this morning was the french fries that came with the hoagie i ordered for dinner last night.

the hardest part is cutting back on red meat, cheese, and egg yolks. my diet has basically been turkeychickentunaturkeychickentunaturkeychickentuna. today it’s tuna for lunch and fish tacos for dinner (the fish is probably cod or haddock).

i got this book called 660 curries and i made black lentil curry from it tonight and it’s like a flavor explosion. i think i’m gonna cook through all of it but not the pork parts. there are enough legume curries to go for a while (esp since i have 4 lbs of urad dals i have to use now).

are they split or whole? I bought a bunch a while ago w the intent of making dosa batter but I just don’t do it tht mch why bc it takes too much time

bunch of split urad dal, I should say

i want that curry book!

i made the tagliatelle and lamb ragu from the frankie’s cookbook which was ready yesterday—came out totally delicious. today i made the beet and avocado salad from the same book and had ragu leftovers. this is really the first time i’ve taken the initiative to cook for my mom and sister so i am kinda going overboard.

nye menu:

smoked salmon & cc on endive spears

pigs-in-blankets (storebought)

grapefruit/avocado/arugula salad

chicken “bolognese” (more like a ragu, really) on fusilli

leftover birthday cake

champagne, wine. the chef will be sipping gin martini(s)

would do something more adventurous but guests preferences should be accommodated imo

it’s a cheap book for what you get, i recommend it. i’m not even a big cookbook person. the urad dal are whole. i was concerned i bought the wrong thing but apparently these have like 10 different names. like everything indian bc they have so many languages i guess

i think split would work really well for any soup calling for them. i don’t know why i’ve never used them before. they have a texture like black beans.

“u rad, doll”

Prosperity dinner tomorrow—pastrami (subbing for corned beef), cabbage, hominy, black-eyed peas.

Worked on condiments today — a fresh batch of kecap manis and some of Chuck Hughes’ apple barbecue sauce to go with a big hunk of oversmoked beef brisket I got from my parents. Prosperity dinner tomorrow I guess. Monday I’m going to make my folks a batch of tom kha gai and blow their minds.

NYE—courgette fritters, salmon-head soup, left over from day before but still v nice. Roman beef stew, with some fresh parpadelle I bought from Italian deli and some braised fennel.

Guys I am so fucking excited abt these kale smoothies. I usually do 5–7 leaves of kale, a banana, a good handful of frozen strawberries, and maybe a cup or so of non-dairy milky bev. This morning I added a heaping spoon of PB and holy shit this just went next level.

I wonder if I could do like choc soy milk with PB and banana and kale?

i don’t think i’ve done that before but i don’t see why not because the kale taste is always masked by whatever else you have. i mostly use baby spinach instead because my blender doesn’t do kale that well. it’s true it’s very exciting! i use almond milk and soy protein powder and a banana and frozen strawberries and mangoes.

Just discovered the wonder of avocado smoothies (with almond milk and whatever else I have around—usually frozen blueberries or an apple).

brb, making cream puffs

that’s fun!

have you ever made gougeres? they’re basically cream puffs with gruyere mixed in to the dough and no filling. i want to make them.