Cooking

cross-posted from: https://lemmy.world/post/16622039

Week 24 - Seasonal ingredients: Many berry pie with rosemary lemon ice cream

My dad loves berry pies, so had to make him one for Father's Day. Fresh seasonal items used were blueberries and lemons (picked from my tree). The rosemary was from my yard too, but that thing grows year round 😋

Other berries used were the frozen Costco mix of blackberries, raspberries, strawberries, cherries and pomegranate, on a homemade crust.

The ice cream was a custard base, with rosemary steeped in the milk & cream. I like experimenting with unique flavors of ice cream, and this one was a hit with my family.

[Image description: a close up of a slice of double crust berry pie with a dollop of melting ice cream on top.]

Made this before my mom left back to the states, and had written down the recipe for her.

Cut onions, shallots, sweet onions, and garlic into small pieces. Call

Cut sweet paprika into small pieces separately.

Melt butter in a steel pot on low heat, then add onions, shallots, sweet onions, and garlic to the pot and fry until they sweat. Separate and keep the oil to the side, and put the aromatics back in the pot.

Lower the heat to low, then add smetana, cream of tartar, dill, and a touch of salt, whisking continuously.

Turn off the heat, add a touch of coffee cream to sauce, and continue whisking off heat.

Cut bread loafs and brush them with the oil you set aside earlier, and top them with the cut sweet paprika. Put in an oven preheated to 200°C/390°F and bake until crispy.

Prepare the Brussels sprouts by removing their outer leaves and cutting their ends. Add sesame oil to a small bowl, then add a few drops of truffle oil and 2-4 drops of orange bitters and mix together. Brush the sprouts with the oil mix. Roast in the oven as well, sprinkling some salt on sprouts after they are ready and out of the oven.

Heat a decent amount of rapeseed oil in a pan, and fry fish, flipping only once. Fry skin side first well so it crisps up, then only briefly fry the other side after turning the heat off from the oil.

Plate by adding sauce, and topping it with the fish. Add sauce and bread to the side. You can also garnish the dish with edible flowers.

Has Huy Fong Sriracha changed color?

Saw a bunch of bottles at the store today, but instead of their usual brick-red color, the sauce was almost brown. I checked the expiration dates on a few bottles -- the date was June of 2026 (or there abouts, don't remember the exact date), so they weren't expired. Anyone know if these Sriracha bottles are unusual, or is Sriracha brown now?

Mixed veggies in mango sauce over quinoa and brown rice with tempura tofu

I don't usually write recipes or amounts but recently I've been doing some experiments so I've loosely written what I did at least, in case my wife wants to recreate the dish with my help when going through chemo.

Mix crushed garlic and tomatoes with chipotle, paprika, umami, onion, and garlic powders, citrus pepper, mint, and dried basil. Then mix in some apricot puree.

Cut Golden Squash into discs, leaving skin on.

Melt butter in an enameled cast iron pan or similar until hot, then fry the discs until browned.

Lower temperature to medium-low heat, flip discs, then add sauce mix evenly and simmer for a while.

Make/buy raviolis, preferably a pork with some fresh herb or pine nut filling.

When ravioli is cooked, layer half onto a plate.

Then, add a layer of cheese, preferably kerma, gouda, or port salt.

Turn heat off from the pan with sauce and squash. Layer the squash on top of cheese and cover with half the sauce.

Layer the rest of the ravioli, and add the rest of the squash.

Ingredients: Old-fashioned oats, cinnamon, chopped and crushed walnuts, honey, salt.

I want to put the steak onto a hot pan to get that sear on the outside and uh lock in the flavor or something. But butter burns at high heats and oil doesn't add flavor like butter.

Is there a way I can get the best of both? A nice sear but still cook in butter?

Says it's a stirlon for example.

As is often the case with my meals, this was a "use it up before it turns" meal. Had some beef top round roast, jalapenos, carrots, and cabbage, plus a giant bag of oranges from my parent's tree that need to be eaten, and this is what came out.

General recipe:

• Slice beef into strips, marinate for a few hours in orange juice, soy sauce, Worcestershire sauce, pepper and garlic powder.
• Stir fry ginger, garlic, and onion, then add julienned carrot, jalapeno, cabbage and roughly chopped mushrooms. Don't over crowd the wok, cook in batches. I added a splash of soy and rice vinegar to the cabbage at the end to steam it at little.
• Pat the beef strips dry before searing in the wok, again working in batches.
• Cook down the marinade, add a corn starch slurry, and keep adding a little bit of soy sauce, rice vinegar, and brown sugar until it hits the right Magic Sauce™ blend of overly sweet, tangy, savory.
• Serve on rice with some green onions.

Still have more beef and more oranges, going to use the same marinade, but add lime and turn it into some carne asada for tomorrow.

[Image description: a blue bowl on a speckled white countertop. Inside the bowl is white rice and mixed sauteed vegetables, topped with small cubes of beef with a drizzle of glossy dark brown sauce, and a sprinkle of sliced green onion.]

This recipe is great to repurpose lunch leftovers for dinner. It's also relatively mess-free. Loosely based on egg-fried rice.

Amounts listed for two servings, but they're eyeballed so use your judgment.

Ingredients:

• Cooked leftover rice. 200~300g (cooked) is probably good enough. It's fine to use pilaf, just make sure that the rice is cold, a bit dry, and that the grains are easy to separate.
• Two eggs. Cracked into a small bowl and whisked with salt, pepper, and MSG. Or the seasoning of your choice.
• Veg oil. For browning.
• Water. Or broth if you want, it's just a bit.
• [OPTIONAL] Meats. Leftover beef, pork, or chicken work well. Supplement it with ham, firmer sausages, and/or bacon; 1/2 cup should be enough for two. Dice them small.
• [OPTIONAL] Vegs. I'd add at least half raw onion; but feel free to use leftover cooked cabbages, peas, bell peppers, etc. Or even raw ones. Also diced small.
• [OPTIONAL] Chives. Mostly as a finishing touch. Sliced thinly.

Preparation:

1. Add a spoonful of veg oil to a wok or similar. Let it heat a bit.
2. If using raw meats: add them to the wok, and let them brown on high fire, stirring constantly. Else, skip this step.
3. If using raw vegs: add them to the wok, and let them it cook on mid-low fire. Else, skip this step.
4. Add the already cooked ingredients (rice, meats, vegs). Medium fire, stirring gentle but constantly; you want to heat them up, not to cook them further. Adjust seasoning if desired.
5. Spread the whisked egg over your heated rice mix, while stirring and folding the rice frenetically. You want the egg to coat the rice grains, but they should be still separated when done. If some whisked egg is sticking to the wok and/or the rice is too dry, drip some water/broth and scrap the bottom of the wok; just don't overdo it (you don't want soggy rice). Anyway, when the egg is cooked this step is done, it'll give the rice grains a nice yellow colour and lots of flavour.
6. If using chives, add them after your turned off the fire (they get sad if cooked). Enjoy your meal.

I was going to share a picture of the final result, but I may or may not have eaten it before thinking about sharing the recipe. Sorry. :#

The best by date is in 2 days. I know about the water test for egg freshness so I'm not super concerned, but please give me ideas for using them up within a week or so 🥺 I've boiled a few and am planning to make some cookie dough, but that only counts for half a dozen.

Sharing this recipe since it is delicious, don't know if I'm breaking any rules here since this is my first time posting

Here's the link to their recipe.

Now normally Serious Eats is pretty bang on with their recipes, but this one has a CRAZY amount of sugar in it. I made it as directed (but using store bought puff pastry) for Mother's Day, and it was tasty but so sweet it could have been served for dessert.

This is the second time I made it, but with half the sugar. However sweet is still the dominant note, even after adding Worcestershire sauce, tart goat cheese, and more herbs. If you want to make this, seriously try using just a quarter of the sugar they ask for, and you might get something more savory.

[Image description: a circular tart made of layers of deeply caramelized cabbage in a sticky glaze. A bit of golden crust can be seen on the edges, and the tart is sitting on a wooden cutting board on a stove top.]

This is an old YT reference I've come back to several times just for a basic reference to know how to prepare a few different cuts that my family randomly brings me.

This is framed loosely around some kind of mail service that specializes in shipping high quality cuts. I've never looked into it or used it myself; just a full disclosure. The person's perspective is that of a geek nerding out, not some marketing wank.

Typical USA grocery stores do not break down a side like this guy, but if you want to know the details about a cut and what you're really looking at from the details on the label, this guy breaks it all down well. In fact, I'm kinda bummed about being disabled and unable to regularly go shopping myself after seeing this video and mulling it over. This person's perspective clearly shows how your local butcher sees the meat and the potential knowledge they may have related to your culinary goals.

I followed a Jaime Oliver recipe for curry, which started with grating onion, ginger and garlic. I liked the curry, but grating an onion is a miserable job. He said that technique unlocked the onion's 'sweetness'. How much difference do you think I'd notice if I used a food processor?

So me and my dad were talking about pressure canning and how it's very uncommon. I've never talked to anyone irl that pressure cans, maybe some water bath canning but that's it. I wonder why it's so uncommon? You can get a pressure canner for less than 150$ and it's incredibly useful.

I mainly use it for stock/broth but you can use it for so many things, tomatoes, soups, chili, baked beans, stew, spaghetti sauce, etc.. Honestly, anyone who cooks whole chickens somewhat regularly should invest in a pressure canner. I cook two whole chickens at a time and use the carcass to make about 14 litres of stock. I also make beef, turkey, pork and smoked variations of these.

It's so much better than buying your stock at the store. I will admit that it is a lot of work, from start to finish it takes me about 3 days because I wet brine my chickens. But you could just buy the bones from your butcher which I have done. Just wondering if anyone else does this or reasons why you don't do it?

From Cook's Country, with a special secret ingredient:

Whisk together 1/2 cup bbq sauce (I used Stubbs no sugar added), 1/2 cup of ketchup, 1/2 cup of water, 2 tablespoons spicy brown mustard, 2 tablespoons apple cider vineagar, 1 teaspoon liquid smoke, 1 teaspoon granulated garlic, 1/4 teaspoon cayenne pepper.

The secret ingredient: 1/4 cup Kraken Black Rum:

In a 12" skillet, over medium high heat, cook 20 ounces of bratwurst (casings removed!) for 5 minutes, breaking into smaller pieces. Add 2 chopped onions and cook another 15 minutes.

Add that to the sauce bowl.

Add 2 28 ounce cans of baked beans, 2 15 ounce cans of drained pinto beans, 2 15 ounce cans of drained cannellini beans, 1 10 ounce can drained Ro-Tel diced tomatoes and peppers.

Stir the mix well and pour into a 13" by 9" high sided roasting pan.

Top with shingles of bacon, bacon slices cut into 1 inch pieces.

Bake at 350°F for 90 minutes, let stand for 15 minutes and serve!

Hello! I really, really love bok choy, but every time I prepare it it turns a little sour. My intent is to eat it as part of a simple vegetable stir fry.

I love blanching when it comes to green beans/peas, steaming when it comes to Broc/cauli, and stir fried for all else..

What is your favorite way to prepare bok choy to achieve the best crunchy-and-tender texture?