st_aurafina: A shiny green chilli (Food: Green Chilli)
[personal profile] st_aurafina
I try not to be superstitious (lies) and I try not to put anything on the behaviour of the moon (lies) but it's Friday the thirteenth and a full moon and things have been superweird. Just - weird requests at work, weird stuff happening. The whole town lost power. I had a doctor call me to check on a thing because he ~had a bad feeling, and he was totally right. (I know that doesn't mean a thing - subconscious works that way sometimes - but it was weird! Even he thought it was weird.)

At least it rained all day. Everything is nice and fresh again. And while we were out of power and I couldn't dispense (apart from emergency handwritten labels on bottles, so old school!) I got to do a little bit of crochet, which was very nice and soothing.

[personal profile] alexcat made a suggestion for posting topics here, which I think is a great idea. Reading Wednesday is definitely a thing, and I usually do Recipe Friday, but that does leave a few more days in the week that could be filled. And having a schedule would definitely help me be a bit more organised about posting more often.

Crafting or Creative Tuesday could definitely work for me.


Anyway. On with Recipe Friday. Which is a thing I do sometimes.

Something I cooked recently:
Gnocchi
Gnocchi day finally happened, yay!! I used this: How to make the perfect gnocchi, but next time I'm just going to to leave the egg out and go with potato and flour because I had no problems with them being tough or chewy. And the store-bought passata was fine once I'd simmered it with some herbs. (Yay for the first of the basil from the garden!) I very, very quickly bored of rolling them on a fork once my hands were all floury and potato-y so they don't have grooves, but I think I'll get one of those butter pat board thingoes and make [personal profile] lilacsigil roll them with her tiny, neat fingers.


Image and video hosting by TinyPic
[Gnocchi lined up on a kitchen cloth. They are rustic in shape.]
Image and video hosting by TinyPic
[Gnocchi in a glass dish with sauce and parmesan, ready to bake]

THEY WERE SO GOOD OMG. A+++ WOULD GORGE AGAIN.

Walnut Pesto
Walnut Pesto
I misread the instructions and blended the sun dried tomatoes into the paste, rather than adding them chopped afterwards, and I think the second way would have been nicer, but otherwise, this was good! For a first try at pesto, anyway, I was pleased. I'll have a better idea of how to tinker with the oil quantities for texture and so on the next time I try it.

Beetroot Brownies
Beetroot brownies (cw: has 'healthy eating' type talk)
I know, I swore I wasn't going to do anymore of those dodgy 'secret ingredient' recipes, but actually these came out pretty great. I only had crappy cooking chocolate to put in them, and I think they'd really benefit from a good 70% dark chocolate (and maybe more cocoa?), but all things considered, they're rich and tender and very tasty. Also, 250g of sugar made them tooth-naggingly sweet for me, so I'd cut that back, especially with the bitterness of a better chocolate in them. Ooh, and maybe some espresso powder.


Image and video hosting by TinyPic
[Four panels: beets from the garden, chopped beets ready to roast, a pinky/white batter, square chocolate brownies]


Hazelnut Thumbprint Cookies
I made them too small. I hate small cookies, they're so ungenerous and miserable! I think, if they'd been bigger, they'd have been perfect; the roasted hazelnut flavour was delicious. Also, see above recipe re not having good chocolate on hand: chocolate chips didn't really work in the thumbprints. They looked like little rabbit droppings. So I put nutella in the second round, but again, I need to keep good meltable chocolate on hand. Without eating it. (That's the trick, really.)

Cheese and Spinach Scones
Which were basically my regular Lemonade scones with sauteed spinach and a cup of grated tasty cheese thrown in. I left out the sugar and threw some black pepper and sea-salt. The sweetener in the diet Sprite I used wasn't a problem in terms of taste, which is why I use it. (For US people, lemonade over here is fizzy stuff like Sprite etc. Not... um, the cloudy yellow stuff with actual lemons in it.) They were pretty great, actually.


Image and video hosting by TinyPic
[Triangle shaped scones with spinachy stuff in them.]



Something I have concrete plans to cook soon:
From [personal profile] applewoman: Apple-Cardamom Brown-Butter Dutch Baby
I mean, who doesn't want to cook a Dutch Baby. *snorts*

Grandma Dorie's Italian Ricotta Cookies
I have a tub of ricotta that needs using up and these look promising.


Something I'm idly planning to cook in the future:
Edamame Ginger Dip
In my eternal search for sandwich glue/condiments that are fodmap-friendly.

Some kind of energy ball from the endless energy ball recipes I've bookmarked. I've just got to the end of the trail-mix balls I made back in November. They kept really well in the fridge!


Anyone cook anything interesting? Anyone have any culinary adventures/disasters?

Date: 2017-01-13 08:57 am (UTC)
samskeyti: (Default)
From: [personal profile] samskeyti
My superstitious workplace (full moon, Monday, Friday, pension day, Don't Mention the Q Word, bad things happen in triplicate etc) had an absolutely feral day. :)

Date: 2017-01-13 01:53 pm (UTC)
samskeyti: (lolll)
From: [personal profile] samskeyti
I don't have to go back there till Sunday, so I hope it's really quiet tonight.

Date: 2017-01-13 09:07 am (UTC)
dine: (Reboot Nyota - cascades)
From: [personal profile] dine
I don't do much real cooking, but it's always interesting to read others' adventures/see photos.

those scones look (and sound) nummy - I'm a huge fan of scones, and of spinach and cheese, so they'd be right up my alley. but I am quite curious - what do you call the cloudy yellow stuff with actual lemons in it if it isn't lemonade?

Date: 2017-01-13 10:04 am (UTC)
goodbyebird: Supernatural: Bela wearing her waitress outfit, with horns photoshopped on. (SPN Bela)
From: [personal profile] goodbyebird
I've been thinking the same about posting days, and settled on Media Monday and Film Friday, but have of course 100% failed at the follow up :p

ooh those brownies look yum!

Date: 2017-01-13 10:46 am (UTC)
glinda: butterfly cakes (butterfly cakes)
From: [personal profile] glinda
Oooh I think I might have a go at those brownies! One of my colleagues makes dark chocolate and beetroot cake and its amazing!

Date: 2017-01-14 12:55 pm (UTC)
glinda: wooden needles in two bright red/pink balls of wool (knitting)
From: [personal profile] glinda
So. Much. Pink. Yeah, I was never much of a beetroot fan, but enjoying the cake made me reassess it as a vegetable, and now I make a very tasty beetroot and feta risotto. (Pinkest risotto in the world!)

Also, I meant to say that I would be very pro Crafting Tuesday - partially for accountability reasons and partly because I have knitting bee on a Tuesday so I'd definitely have progress to report that day!

Date: 2017-01-13 10:52 am (UTC)
gokuma: (husky)
From: [personal profile] gokuma
Wow, so much yummy food!
Here Friday 13th has just started. I'm feeling a bit sick, so I won't be taking any chances today...

Date: 2017-01-14 11:20 am (UTC)
gokuma: (chirrut)
From: [personal profile] gokuma
Yeah, it was a pretty okay, run-of-the-mill day. But for some reason today is a fricking uphill battle, and I feel so tired even though it's just noon =___= *sighs*

Date: 2017-01-13 12:40 pm (UTC)
the_rck: (Default)
From: [personal profile] the_rck
I've never had thumbprint cookies with chocolate. They were a Christmas thing for my family while I was growing up, and it was pretty much always wild strawberry jam.

Date: 2017-01-14 08:12 am (UTC)
the_rck: (Default)
From: [personal profile] the_rck
Possibly something like Nutella might work better or one of those very thick chocolate sauces for ice cream, the kind that have to be heated in order to be pourable.

Date: 2017-01-13 12:41 pm (UTC)
ambyr: a dark-winged man standing in a doorway over water; his reflection has white wings (watercolor by Stephanie Pui-Mun Law) (Default)
From: [personal profile] ambyr
Ooh, I like the idea of cooking Friday! (Although Cooking Sunday would make more sense for me since that's when I do most of my cooking, heh.) And thank you for the reminder about lemonade, because while I do *know* it means something different over there I probably would have say scratching my head for a while before I remembered.

Date: 2017-01-13 01:31 pm (UTC)
hannah: (Breadmaking - fooish_icons)
From: [personal profile] hannah
I've got a recipe for beetroot cake - it's like carrot cake, except with a different root vegetable - so going a step past that to beet brownies isn't all that much of a stretch. As spices go, cinnamon's a good one.

Date: 2017-01-13 01:44 pm (UTC)
lurkingcat: (Default)
From: [personal profile] lurkingcat
Gnocchi! Oh, those look so good.

I'm hoping to convince my brain that I can start cooking again once I've got this sleep debt under control. It's going to be a whole new exciting cooking world for me though, since [personal profile] battlehamster now has a wheat intolerance, which is going to mean a lot of experimenting.

Date: 2017-01-14 11:19 pm (UTC)
lurkingcat: (Default)
From: [personal profile] lurkingcat
I think it'll be a few months before that sleep debt has gone down enough for my brain to cope with the forward planning of cooking but yes, sharing recipes would be a lovely thing.

Date: 2017-01-13 06:45 pm (UTC)
summerstorm: (Default)
From: [personal profile] summerstorm
Tell [personal profile] lilacsigil I followed her because I recognized her name on this post and I couldn't help myself.

this is so interesting. I very rarely cook because I hate my parents' kitchen (they smoke there, it's very old, it grosses me out basically) and because it's cold and I have Raynauds but I've become a bit of a foodie since I started getting press meals a couple of years ago. Unfortunately this has not fixed my weird dislikes and my texture issues, but it's helped me find a lot of things I do like — e.g., I can't eat risotto or gnocchi for the texture, but it turns out I love sushi and a lot of pasta sauces that have no tomato in it. (I realized I liked pasta when I decided to make it with just oil and herbs. But I like green pesto too, and lemon.)

Brownies I do have some experience with. I often cut back on sugar and I rarely do espresso because as much as I love coffee I can't stand it in baked goods.

Date: 2017-01-13 08:19 pm (UTC)
applewoman: (Default)
From: [personal profile] applewoman
Oooh, I want to make those Hazelnut Chocolate Thumbprint Cookies! It sounds like a cookie both adults and kids would like. And I love hazelnuts+chocolate. Sometimes I buy Ferrero Rocher candies just so I can experience that flavor combo, but it would be fun to make my own treat.

Date: 2017-01-13 09:07 pm (UTC)
beckonade: ([pll] jenna lean)
From: [personal profile] beckonade
That topic suggestion post is super helpful, thank you! Getting back into posting proper entries on a journal site has been surprisingly hard for me, so that's awesome.

Also mmmmmm gnocchi and I am definitely trying lemonade scones (and also those zucchini muffins you linked me to the recipe for last time I commented here) if it ever cools down enough that I can bear to have the oven on. :(

Date: 2017-01-14 02:15 am (UTC)
adafrog: (Default)
From: [personal profile] adafrog
That edamame ginger dip looking interesting.

Date: 2017-01-28 11:57 pm (UTC)
heresluck: (food geek)
From: [personal profile] heresluck
I have a white bean & garlic scape spread that I LOVE. It's sort of hummus-y in concept, but just different enough to make a nice change.

Date: 2017-01-14 03:59 am (UTC)
karmageddon: (Default)
From: [personal profile] karmageddon
The scones look really good.

Date: 2017-01-14 06:20 am (UTC)
monanotlisa: (S - supergirl)
From: [personal profile] monanotlisa
Nothing particularly complex...though I did make a wacky Indian-Mexican-American fusion casserole with leftovers: red cabbage with turmeric and cumin, crumbled blue-corn chips over it, then American cheeses (that grated mix).

I KNOW, NOT MY USUAL KIND OF FOOD. But I thought I should get used to cooking on a budget again...

Date: 2017-01-14 04:29 pm (UTC)
heresluck: (butternut squash)
From: [personal profile] heresluck
A few days ago I had my first cooking disaster in a long time -- well, okay, not precisely a disaster, since nothing actually went wrong during the process, but the outcome was... not delicious. I was trying a new soup, a butternut squash chowder, and it was one of those weird things where I like the style of soup, I like all the individual ingredients (squash is one of my favorite vegetables, especially in winter), but then when the soup was done I tasted it and thought, "This is not tasty and I don't want to eat it."

Fortunately I had leftovers in the fridge to eat instead. And the next day I made carne adovada for the first time and it was marvelous. I've been eating it taco-style in homemade corn tortillas with lettuce and radishes for freshness and crunch, and oh, it is SO GOOD.

Date: 2017-01-29 12:02 am (UTC)
heresluck: (bell pepper)
From: [personal profile] heresluck
Beef would work just fine, I should think -- like chili con carne. The adovada recipe I used called for canned chipotle in adobo rather than dried chiles, and it worked beautifully.

What are the chiles that you want and can't get? I'm happy to send a care package. :D

Date: 2017-03-13 03:23 am (UTC)
heresluck: (food geek)
From: [personal profile] heresluck
Ancho chiles are dried poblano chiles; they're quite mild -- flavorful but not hot. Pasillas are dried chilacas (which can be quite hard to find fresh -- pasillas are more common, at least around here), slightly hotter but still pretty mild.

I hadn't thought about customs laws re: importing plant matter! If canned stuff is okay, I would be happy to send some canned chipotles. (Chipotles are smoked jalapeños, fairly spicy and very flavorful; just one or two will flavor a big pot of meat or beans. They are available dried or, when canned, packed in adobo, a tomato-vinegar-garlic sauce.)

Date: 2017-01-14 06:27 pm (UTC)
vass: A sepia-toned line-drawing of a man in naval uniform dancing a hornpipe, his crotch prominent (Default)
From: [personal profile] vass
Ooh, I am super impressed with your gnocchi. I might have to copy that when I get the energy.

The rain was very nice.

Culinary adventures: less adventure, more lazy-recipe:

- slice two or three medium potatoes and boil until soft, then drain. Finely chop a small onion, dice a rasher of middle bacon, and saute both in 1tbsp of olive oil until done, then add the potatoes and a little cracked black pepper and whatever other seasonings don't sound too outlandish. Continue frying until ravenous. Makes a lot of lunch.

My other cooking adventures this week have been more like "peanut butter stirred through rice". It's nutrition, more or less. And requires hardly any brain.

Date: 2017-01-18 05:52 pm (UTC)
batmarg: (Default)
From: [personal profile] batmarg
I've never been superstitious, but friends in the medical & law enforcement profession tell me that the full moon stuff is 100% true, so I guess I'll take their word for it.

I haven't tried my hand at gnocchi yet. I tend to just buy the store bought and make sauce. Mom made some out of ricotta the other day though and they were tasty.

Definitely going to have to try the scones. Those sound & look amazing.

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st_aurafina: Rainbow DNA (Default)
st_aurafina

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