JCC Tomo-spiced karkana ribenes - the foodies' thread

I've never had good coleslaw. How do I change this?

 

I've had a leg of lamb in the oven all after noon, stewing in fresh plum tomatoes and herbs and spices of course. I'll finish it off by dumping a ton of fresh spinach into the stewing tomatoes and serve it with yellow rice. Nom
The leg was like $20. The leftovers will become shepherds pie.

 

Can someone please recommend a recipe for a dish that fulfills the following requirements?

1. It should use up that stupid can of coconut milk I got tired of seeing in the kitchen cupboard,
2. It shouldn't be a soup,
3. It shouldn't be too hot and spicy, because Mr Chyntuckopoulos doesn't like hot and spicy,
4. It shouldn't send me on an exploration mission in the central market to find fancy things like lemongrass and other exotic foodstuffs.

I checked the index already (I need to update that at some point) and it seems that my choices are chili chicken without the chili peppers or Thai-style soup without the soup

 

Chicken tikka masala.

Can probably just dump like 1 kg boneless chicken cubes, the can of coconut milk, a can of good stewed / crushed tomatoes, and some fragrant-not-hot spices in a slow cooker. As easy as can be.

 

Thanks heaps

 

Tapatalk did something unfortunate. It's like the world's worst version of "reading thread titles down the page."

Picture of Chyntuck's delicious piglet under here, FYI for the uninitiated/faint of heart.

Spoiler

 

You could also try this -- http://africanbites.com/one-pot-caribbean-jerk-chicken-rice/

I just made it today because I have more coconut milk than any one person could ever need (opened a 10 pound can only to use around 90 grams). Just a fair warning, this makes A LOT of rice. I'm not sure how 2 of us are going to eat it all over a few days...

 

Here's a shiny new index of stuff in this thread. Can you tell it's Saturday afternoon and it's too cold to go out?

mavjade Can you please update the link in the OP?

--------------------------------------------------------------

Boba Nekhbet recipes

• Banana bread
• Savoury bread pudding

Chyntuck recipes:

• Chicken with orange/lemon juice and bell peppers
• Pork/boar with honey and raisins
• Fish soup
• Imam baildi
• Baked chick peas with spinach, + fried feta cheese with honey and black sesame
• Lentil soup
• Spicy vinegar
• Tahini rolls
• Vasilopita (new year's cake)
• Corfu cheese pie
• Anthotyro (Cretan-style cream cheese)
• Tahini cake (adapted from xblackout's peanut butter cake)
• Rakomelo
• Spanakorizo (spinach rice)
• Mango and pepper chicken (plus special spice paste recipe)
• Fuul and hummus with pita bread
• Kaymak
• Savoury bread pudding
• Onion chutney
• Pickles and jams: post 1, post 2
• Stuffed piglet

Darth Morella recipes

• Chili chicken

Darth Punk recipes

• Burgers (followed by a discussion about sriracha and other hot sauces)
• Lamb biryani

dp4m recipes

• Pasta with garlic and anchovies + a variation thereof
• Ideas to prepare chicken thighs
• Slow-roasted boneless leg of lamb
• Chateaubriand roast
• Filet tenderloin, with roasted Brussels sprouts and shiitake fried rice and the leftover sandwich
• Pasta with white wine sauce and sausage
• Meltdown sandwich
• Brisket with mushrooms and onions and the leftover sandwich
• Chocolate bread pudding
• Stir fry chicken and Thai-ish noodles with beef
• Chicken tikka masala-ish curry
• Perlo

EmpireForever recipes

• Japanese chicken curry

Ewok Poet recipes

• Caprese kabobs
• Low-carb sesame crispbread

Ezio Skywalker recipes

• Various, including mammoth burgers
• Baked baby potatoes
• Grilled burritos

Findswoman recipes

• Burmese-style Crispy Shredded Poultry
• Two-Tuna-Avocado Salad
• Kofta Meshweya
• Machaca (Tucson-style shredded beef)
• Very Fluffy Eggnog

Healer_Leona recipes

• Marinated chicken breasts with mushrooms
• Blackened tuna with mango salsa and brussel sprouts
• Banana bread
• Marinated pork chops
• Throw-together jambalaya
• Bacon-wrapped chicken breast and cheesy gnocchi
• Blackened lamb shoulder chops with spinach and corn muffins

hudzu recipes (you may want to reduce the quantities, unless you have an army to feed )

• Cheese grits
• Whipped cream
• Carrot soup
• Creamy spinach
• Pork aspic (also known as Charlie the Pig's illustrated story)

JoinTheSchwarz recipes

• Paprika chicken bites
• Mushrooms or Champis
• Aromatic olive oil
• Garlic chicken (with 40!!! cloves)
• Turkey lettuce wraps (check out the discussion after the post, there are more recipes and ideas)
• Migas and Aragonese migas
• Cascadas olives

Master_Lok recipes

• Non-dairy chocolate shake
• Blueberries in two nut cream
• Zucchini pasta

mavjade recipes

• Bacon butter
• Red pepper, mozzarella and basil stuffed chicken
• Cinnamon apple chocolate chip scones
• Ice cream cookie sandwich

mrsvos recipes

• Baked lamb leg

xblackout recipes

• Thai-style chicken and root vegetable soup
• Brown sugar cupcakes with sage browned butter and a pumpkin cream cheese frosting
• Thai-ish marinade for pork
• Red Wine Cake with Blackberry Cream Cheese Frosting
• Chicken with veggies, salsa and macaroni
• Cinnamon rolls
• Marinated chicken
• Stir fry
• Amaranth porridge
• Peanut butter cake
• Brown rice risotto
• Chickpeas and rice
• Chickpea and spinach curry
• One-pot Caribbean Jerk Chicken with rice

Miscellaneous

• Bread making tips -- part 1 -- part 2
• Ideas for Christmas meals - starts here
• Ideas for Easter meals - starts here
• Ideas for juices and smoothies - starts here
• Tips to fry stuff - starts here
• Tips for eggs - starts here
• Chips injected with malt vinegar -- starts here
• Spices -- starts here
• Foods for children -- starts here

Rogue's food reviews are all compiled here. Other stuff recommended in this thread includes:

Recommended reads

• The Perfectionist: Life and Death in Haute Cuisine (hudzu)
• Joy of Cooking (Findswoman, xblackout) - check out the rest of the page for more cookbooks
• Williams-Sonoma website (KissMeImARebel)
• The Food Lab: Better Home Cooking through Science (dp4m)
• Thanksgiving leftover ideas (Master_Lok)

Recommended dishes (no recipe)

• Apple cake soaked in cider, peanut butter mousse, and salted caramel (xblackout)
• Dan bing -Taiwanese breakfast dish (Ender Sai)
• Various Greek meat patties (Chyntuck)
• Wellington (Ezio Skywalker)
• Sougania - stuffed onion in lemon sauce (Chyntuck)
• Super-duper million-course menu (hudzu)
• Healer_Leona's aromatic olive oil and vinegar kit
• Greek Christmas sweets (Chyntuck)
• Catalonian canelones (JoinTheSchwarz)
• Hudzu's fancy toast with edamame and hummus
• Hudzu's fancy octapus plate
• Kokoretsi (Chyntuck)
• Baked Pumpkin Mac & Cheese (Ezio Skywalker)
• Various yummy-sounding and -looking stuff (hudzu)
• Papa arrugá (JoinTheSchwarz)
• Lots of food porn (Ewok Poet), check a few posts down for the description
• Eggplant roll-ups with veggies (Master_Lok)
• Various tapas (JoinTheSchwarz)
• More food porn and ideas, three consecutive posts (hudzu)
• More!!! food porn (hudzu)
• NY Strip, roasted potatoes, shi****o peppers, and baby carrots with carrot top pesto (hudzu)
• Escarole, garlic & chili; hanger steak, arugula & parmesan (Rylo Ken)

Recommended restaurants & stores

• The French Laundry (GrandAdmiralJello)
• The Flower Drum - Melbourne (dp4m)
• The Fat Duck - Melbourne (MarcusP2)
• Le Bernardin (xblackout, dp4m)
• Da Ping Huo - Hong Kong (Ender Sai)
• Arzak - Basque restaurant in San Sebastian, Spain (JoinTheSchwarz)
• Nedim pastry and confectioner's shop - Komotini, Greece (Chyntuck)
• Le Zeyer - Paris, France (Chyntuck)
• Mad Rooster Café (Healer_Leona)
• Café des Spores - Brussels (Chyntuck)
• Oliviers & Co (dp4m)
• Thanassis kebab restaurant - Athens, Greece (Chyntuck)
• Parker House Hotel Restaurant - Boston, MA (mavjade)
• Hakkasan Hanway Place, Gymkhana, Bob Bob Ricard - London, UK (MarcusP2)
• dp4m's list of Michelin-rated restaurants
• Thoughts about food in Paris (Chyntuck)
• La Coupole - Paris, France (Chyntuck)
• Ta Karamanlidika tou Fani - Athens, Greece (Chyntuck)
• The World's 50 Best Restaurants, 2015 (JoinTheSchwarz)
• BWW (I are the Internets), followed by a discussion
• Gossip coffee -- Astoria, NY (xblackout)
• by Chloe -- NYC (Master_Lok)
• Bill's Bar and Burger and Juice Press -- NYC (Master_Lok)

Fancy cooking tools

• R2-D2 baking set (Barriss_Coffee via the Lit social thread)
• Lightsaber BBQ tongs (LAJ_FETT)
• Wolverine-style bear paws for shredding meat (dp4m)
• Nessie ladle (harpua)

 

Does anyone have any recipes for very salty soups or stews that are not spicy, but have more complex flavour than just salt?
I need to eat more salt but I'm finding that I'm entirely bored with the typical soup + salt. I am trying to figure out how to hide the salt with other flavours.

 

Something like a Black Bean or Split Pea with Ham?

Also, not sure and Chyntuck can confirm, but the Greek soup Avgolemono might cover it, or certain Mexican chicken soup recipes?

 

Potato and bacon.

 

Also, one of my favourites - Beef Bourguignon. But, set an afternoon aside for it because this is a dish that demands slow cooking, but totally worth it when you get the flavour.

http://www.sbs.com.au/food/recipes/food-safaris-beef-bourguignon

Also, cannot go wrong with a Lamb Tagine:

http://www.sbs.com.au/food/recipes/moroccan-lamb-tagine

 

http://smittenkitchen.com/blog/2008/01/goulash/

Give this a go. Being generous with the salt really helps the other flavors shine and you can add more liquid to make it more of a soup or add the minimum for a stew.

 

Admiral Volshe As dp4m said, avgolemono is certainly an option. Another trick you can consider is to add plain yoghurt to your stew/soup -- yoghurt "kills" the taste of salt and spices, so it'll give you an incentive to add more salt just for the taste of it.

"Avgolemono" means "egg and lemon" and you can add it to pretty much any soup or stew that doesn't have tomato in it, and it will make the broth more creamy. For stews you'll also want to thicken the broth a bit with a white sauce base.

The basic rule of avgolemono is that you beat the egg with the juice of one lemon first, then add a bit of broth and beat some more, and then put the mix back in your stew/soup. If you don't do that, you'll find yourself with pieces of omelet floating in your soup

The most common avgolemono stews are:

1) Pork with leeks and celery root: chop the leeks finely, brown in oil on medium-high heat, add the meat (cubed) and toss around until cooked on all sides, add the celery root (cubed again), plus salt and pepper, cover with water and let simmer until done. You can also add chopped celery stalks, including leaves, for more flavour. When the meat is cooked through, prepare a white sauce base (flour fried in oil), add a few ladles of broth as if making a béchamel, whisking continuously until it becomes thick and creamy, add the egg/lemon, then put all this back in your stew pot at let simmer a bit until your sauce thickens.

2) Lamb with lettuce (yes, you read that right, lettuce): brown some finely chopped onion, add the lamb, salt and pepper, cover with water -- not too much water, only just, because the lettuce will release a lot of liquid -- and let simmer. When the meat is almost done, add lots and lots and lots of lettuce leaves and dill (you want LOTS of lettuce and dill, because they will wilt to practically nothing, like spinach), cover the pot and simmer some more until done, then make a sauce as described above.

I don't have any firm quantities to give you for these recipes because it's all a matter of taste, really -- you can put as much or as little vegetables, herbs and lemon as you like. I use 1 egg and the juice of 1 lemon for 1 kg of meat, but you can put more or less depending on what you like. I like my sauce quite creamy so I use 2-3 heaped tablespoons of flour for 1 kg of meat, but there again it's a matter of taste. There are people who skip the white sauce base altogether and just add the egg and lemon to the stew.

Another category of dishes that works well with avgolemono is some varieties of stuffed vegetables, e.g. stuffed courgette, stuffed cabbage, stuffed vine leaves, but that's not really something you can cook in small quantities (as in, smaller than family size). Would you like me to post those recipes too?

And lastly, avgolemono soup, a.k.a. the soup that cures everything according to Greek grandmothers. The most basic version is just chicken broth with rice (as much or as little as you want, depending how thick you like it), and you just thrown in the egg/lemon mix at the end and simmer for a few minutes (no fancy white sauce here, the rice will do the job). You can replace the rice with cracked wheat, and add pretty much any veggies you like. I use mostly root vegetables like potato, carrot, onion, leeks and celery root, but other veggies such celery stalks, green peas and courgettes work well too. You can also add any herbs you like, obviously -- dill is a national favourite but you can also do parsley, oregano, bay leaf, take your pick. And if you want your soup to be a bit more sour, you can add yoghurt to it too (and then more salt ); just add the yoghurt to your plate and not to the pot while it's still boiling, because the yoghurt will curdle.

 

Stolen from the Lit social thread:

 

A local store has a Death Star one but it's a different version. You can see the item here on Amazon UK. I've thought about buying one but it's rather large and my counter space is limited.

 

I love that, but we already have something ridiculous like six cutting boards.

 

So, a lil while back I noticed that we had some cute lil bell peppers hanging around our walk-in, not being used. I pickled 'em. They would have just gone to waste otherwise. So why not preserve them, give 'em some character and flavor, and use them in something special a bit down the line? Sliced them up thin and pickled them with some garlic cloves, ginger, and sliced shallots. Bagged it, vacuum sealed it, and stuck it in a miscellaneous pan in the walk in. Every day, for the past few weeks, I've given that bag a lil slap, just to help flavor distribute.

Today, we ran a special built around my peppers. Seared Tile with cornbread puree, beer-battered fried poblano's and my pickled peppers. My dorky pride aside, I honestly think this was one of the better tasting things I've put into my mouth in a while. The peppers themselves were delicious. The garlic and ginger permeated the bell peppers and combined into this nice, biting spice. The poblanos brought a mild, crunchy (and deliciously greasy) heat to it, while the corn bread puree countered with a sweetness. The Tile was a neutral enough fish to convey all of the different flavors and textures at play, while adding some complexity of its own.

 

just use enough salt when you cook your normal food to make everything taste truly amazing and i guarantee you'll get enough salt in your diet. failing that, look for heavier soups with a chicken or beef stock as a base. typically, you season the dog**** out of those kinds of proteins, so anything built around a heavy base like that will have sodium all day every day. try some french onion soup and get a nice salty cheese to melt over the top of that ****er.

 

I'm reading a pretty interesting book at the moment, and I mention it here because it is food-related. How Not To Die by Michael Greger, MD takes a look at the most common ways of dying (cancers, diabetes, high blood pressure, diseases of individual organs - brain, liver, etc, Parkinsons) and foods that are scientifically proven to prevent and reverse disease. Most of these foods are plant-based (vegetables, fruits, grains). If you have gone vegetarian or are looking at eating less meat in your life you might find it interesting as well.

 

You know you're in Paris when it's 11 am on a Saturday and all the bakeries have already run out of croissants

 

hudzu plz feed me

 

It's not good to read this thread on an empty stomach.