What do your meals look like (show me pictures)....
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Gai yang drumsticks, pork loin using the same marinade, nam jim jaew dipping sauce, carrots caramelized with cola, bok choi stir fried with oyster sauce, bulgur.
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The latest focaccia. Skipped the overnight cold prove because i started it in the afternoon.
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Batch cooked some eggs to help with breakfast. It’s eggs, feta, spinach, s/p/garlic. Turned out better than expected.5 -
Cullen skink followed by air fryer cheese souffle and green salad. The souffle was cooked in a vessel that was too large, so it didn't have that dramatic presentation of rising over the baking dish. It was nonetheless fluffy and delish.
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Sweet potato crusted veggie quiche. It has broccoli, cauliflower, sweet peppers, onion, and tomato in a sweet potato crust.
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In the spirit of @Adventurista I make homemade stock due to thriftiness. I permanently have 3 ziplocks in the freezer for poultry bones, fish carcasses and shells of crustaceans, vegetable peels. My tip is not to forget to save stock ingredients from store bought food such as rotisserie chicken, a bucket of KFC, or a takeaway seafood boil. My household doesn’t eat enough bone in beef to have a beef bone bag.
@acpgee @Adventurista
you're more industious than I. I am thinking I should harvest and use for stock all my veg waste from salads.
yes @mjbnj0001 ~ i do that too except onion skins. Also use or freeze to use any liquids from cooking veggies. I did use regular recipes when I was learning to make broths/stocks, now I just kitchen sink what I have - and I often 'pre-spice' with a variety of seasonings. My fav base is to use pan drippings & things that had been smoked on a bbq - And after it cools, to skim off any fats on top, pick out the non-edibles. scoop & freeze the clear broth on top, then stick blend the rest of the veggies & broth from the bottom which makes a nice bodied/complex base for soups and stews. Although rustic, I figure that retains some of the nutrition and fiber that we otherwise would be throwing out with the bones.
i was inspired by Julia Child who came to take up learning & cooking later in life... I try to try.... sometimes it works, sometimes it flops.
Next adventure - @acpgee - will be to try making focaccia bread... hoping to check out flour today on the way home, if there's enough time after my meetings. This discussion really does inspire! Thank you all for the shares
last night for dinner - cauliflower steaks on the grill (spritzed a bit of olive oil and spiced. drooling now! glad we have leftovers!)3 -
I have been watching some cooking competitions on TV and was inspired to attempt something a bit fancy tonight. Salmon mi cuit cooked at 43C sous vide, salmon skins crisped in the air fryer, aji verde we had lying around the fridge, a chunky SE Asian style salad, smashed new potatoes, roast carrots.
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Cullen skink followed by air fryer cheese souffle and green salad. ...
@acpgee I had to chuckle ... here in the US, "skink" is a little lizard. I looked at your dish's photo, then did a little googling to see what it was. Scottish fish stew or soup. No little reptile parts floating around, LOL.
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@acpgee et al,
Our ever-present robot overwatch noticed I had typed into one or more apps, "focaccia," and now my Youtube feed is full of focaccia-related offerings. I thought you might find this one interesting. My initial breadmaking efforts 5+ yrs ago were based on one or another "no knead" method, high-hydration doughs. That's essentially this video's approach. "Chef John" actually has a lot of good recipes and techniques to offer; he's a San Fran-based professional chef/cooking educator, and you'll note he has a unique verbal presentation style.
https://youtu.be/zgvzvEYHlyk
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Adventurista wrote: »
@acpgee @Adventurista
you're more industious than I. I am thinking I should harvest and use for stock all my veg waste from salads.
yes @mjbnj0001 ~ i do that too except onion skins. Also use or freeze to use any liquids from cooking veggies. I did use regular recipes when I was learning to make broths/stocks, now I just kitchen sink what I have - and I often 'pre-spice' with a variety of seasonings. My fav base is to use pan drippings & things that had been smoked on a bbq - And after it cools, to skim off any fats on top, pick out the non-edibles. scoop & freeze the clear broth on top, then stick blend the rest of the veggies & broth from the bottom which makes a nice bodied/complex base for soups and stews. Although rustic, I figure that retains some of the nutrition and fiber that we otherwise would be throwing out with the bones. ...
sounds good, thanks. literally, "food for thought."0 -
Thanks @mjbnj0001. I promised to do a focaccia on the weekend and will try your recipe. I have ordered strong bread flour arriving today so will try that out for the first time too. I have been using regular all purpose flour up to now.1
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Thanks @mjbnj0001. I promised to do a focaccia on the weekend and will try your recipe. I have ordered strong bread flour arriving today so will try that out for the first time too. I have been using regular all purpose flour up to now.
Good luck! Most of the flour I use, we call in the US, just "bread flour." The brand I normally use is unbleached, and has a protein content of 12.7%, which would be "strong" in UK parlance. My usual whole wheat flour has 13.2%. I have successfully made (but not recently) both focaccia and fougasse using methods similar to this video, which I why I shared it to you after your previous "looking for simpler" posting.
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went to buy flour.... oops, no money. still want to try the focaccia... so far, I have learned to spell it!!!
tortillas toasted - they get a bit curly fun. toppers salsa, shred cheese, guac1 -
Thanks @mjbnj0001. I promised to do a focaccia on the weekend and will try your recipe. I have ordered strong bread flour arriving today so will try that out for the first time too. I have been using regular all purpose flour up to now.
Good luck! Most of the flour I use, we call in the US, just "bread flour." The brand I normally use is unbleached, and has a protein content of 12.7%, which would be "strong" in UK parlance. My usual whole wheat flour has 13.2%. I have successfully made (but not recently) both focaccia and fougasse using methods similar to this video, which I why I shared it to you after your previous "looking for simpler" posting.
Your recipe is actually very similar to the one I use. Mine mixes together the dough ingredients waits 30 minutes then stretches every 30 minutes for the next two hours. Followed by a slow prove overnight in the fridge or a quick prove at room temperature for 30 minutes. Then one last stretch and put in the well oiled baking tray, rested for one or two hours before dimpling and baking.
Your recipe mixes together ingredients, rests at room temperature overnight, and then goes through three stretches once per hour. After placing in baking tray it rests for two hours before dimpling and baking.
So I am not sure it is less time consuming but at least your recipe doesn't require re-organizing the contents of the fridge to fit in a big bowl of dough. One thing I plan to change with your recipe is the use of tin foil and plastic wrap. Just use a sheetpan to cover the dough between stretches.
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Potato gnocchi with roast tomato sauce. I made the gnocchi a few weekends ago as a mourning ritual when I was notified that a grad school buddy who I used to cook Italian with has terminal cancer. There is still some of that stuff in the freezer. Secondo of saltambucco with green salad.
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I've gotten into chia pudding for my first breakfast lately3
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I tried the "Chef John" focaccia recipe with strong bread flour and the result was not significantly different to what I have done in the past. I do prefer the Emma Fontanella recipe I posted earlier for ease of preparation. Chef John dirties a mixing bowl, oils the counter for initial stretching of the dough, a large tray for subsequent stretching and folding of the dough, and finally a baking tin. Emma Fontanella dirties one mixing bowl (where all the stretching and folding is done) and one baking tin. I suspect Chef John is used to having mignons to clean up after him. Emma's stretching technique is easier too. Next weekend will try the Emma Fontanella recipe skipping the overnight prove and using bread flour instead of all purpose flour.
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First dinner of vacation: salad (greens from CSA box), stir fry on top.
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🍴 vegetable lovers quiche 🥧
🍴 Chicken tenderloins with Cauli mash, orange bell peppers and onions with fresh garlic and herbs. 🌿
🍹 elderflower rose kombucha 🌹
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Beef rendang, chunky salad of cucumber, cherry tomato, and granny smith apple with SE asian dressing and garnishes, bok choi with ginger, tomato lalab, bulgur.
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Pan fried sea bream and aji verde, smashed new potatoes, roast veg salad, buttered leeks.
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Bang Bang Chicken Salad from our local waffle house (I have it without the waffle!)… the dressing is satay-style, and it has pickled ginger on top. Absolutely delicious!
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Cullen skink pulled out from last weeks batch in the freezer with today's focaccia as a starter. Followed by cheese souffle and green salad.
I added some photo's of today's focaccia which I made in multiple small pans because it might keep better over a couple of days than a single loaf made in a traditional large tray. I used the Emma Fontanella recipe (skipping the optional overnight slow prove in the fridge) in conjunction with bread flour and suspect that it results smaller bubbles/holes than the Chef John recipe. There was no discernable difference in the eating experience, and Emma's recipe dirties fewer dishes and her stretch and fold technique that needs to be performed periodically dirties only one hand instead of two.
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Cullen skink pulled out from last weeks batch in the freezer with today's focaccia as a starter. Followed by cheese souffle and green salad.
I added some photo's of today's focaccia which I made in multiple small pans because it might keep better over a couple of days than a single loaf made in a traditional large tray. I used the Emma Fontanella recipe (skipping the optional overnight slow prove in the fridge) in conjunction with bread flour and suspect that it results smaller bubbles/holes than the Chef John recipe. There was no discernable difference in the eating experience, and Emma's recipe dirties fewer dishes and her stretch and fold technique that needs to be performed periodically dirties only one hand instead of two.
looks pretty good as is, don't always need the giant bubbles.1 -
Sheet-pan meal tonight, chicken breast with roast veg. Chicken is marinated in a sweet-hot chili sauce. Simple stuff. MFP computes the dinner plate as approx. 412 cals, 41g protein, 9g fat, 39g carbs, 6g fiber. 20g of the carb is from the marinade sauce.
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Tapas dinner with Spanish tortilla, albondigas, Portuguese marinated carrots, cogollos al ajiollo, a few slivers of serrano ham and slices of manchega.
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Mushroom risotto!4
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