What's Cooking (Take Two!)

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Re: What's Cooking (Take Two!)

Postby Paul Winalski » Tue Jan 21, 2014 4:08 pm

Last night's dinner included a Goan-style pilau (pilaf). Spiced with cinnamon, cloves, and green cardamom pods, dried red chiles, and turmeric. A large minced onion was browned in coconut cream (skimmed from the coconut milk), then cooked with the rice and spices. Garnished with garam masala. Fragrant and delicious!

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Re: What's Cooking (Take Two!)

Postby Karen/NoCA » Thu Jan 23, 2014 12:14 pm

Fresh crab tonight with ciabatta bread spread with a smooth mixture of sharp cheddar and Jack, scallions, butter and garlic. Plus a Caesar salad. Scrummy!
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Re: What's Cooking (Take Two!)

Postby Jenise » Thu Jan 23, 2014 6:13 pm

On the stove right now: a soup of baby burgundy limas, a bean I've not seen before. They're simmering with vermouth, two crumbled Italian sausages, herbs, garlic and onion, and I'll serve them topped with "croutons" of diced cold polenta cooked with jalapeno peppers just for this dish.
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Re: What's Cooking (Take Two!)

Postby Doug Surplus » Fri Jan 24, 2014 1:24 am

Jenise wrote:On the stove right now: a soup of baby burgundy limas, a bean I've not seen before. They're simmering with vermouth, two crumbled Italian sausages, herbs, garlic and onion, and I'll serve them topped with "croutons" of diced cold polenta cooked with jalapeno peppers just for this dish.


Ooh! I'll have to a) look for burgundy limas and b) cook this sometime when I'm the only one eating. My daughter doesn't like beans, except for green beans.
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Re: What's Cooking (Take Two!)

Postby Jenise » Fri Jan 24, 2014 8:40 pm

Doug Surplus wrote:
Jenise wrote:On the stove right now: a soup of baby burgundy limas, a bean I've not seen before. They're simmering with vermouth, two crumbled Italian sausages, herbs, garlic and onion, and I'll serve them topped with "croutons" of diced cold polenta cooked with jalapeno peppers just for this dish.


Ooh! I'll have to a) look for burgundy limas and b) cook this sometime when I'm the only one eating. My daughter doesn't like beans, except for green beans.


Doug, they made a terrific soup. It was my first experience with burgundy limas--I've never seen them before, and they were almost too beautiful to cook--baby-sized, and each one a slightly different shade of Indian red. Chose them from a "Bean Bar" of bulk beans a local grocer had (and unfortunately since went out of business)--all kinds of beans of the type you see on Rancho Gordo's website. Here's a pic of the finished dish:

IMG_0859.JPG
Burgundy Lima Bean Soup with polenta 'croutons'
IMG_0859.JPG (46.79 KiB) Viewed 956 times
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Re: What's Cooking (Take Two!)

Postby Jenise » Fri Jan 24, 2014 8:42 pm

And here's a shot of the chanterelle papparadelle I made for dinner. Not quite a vegetarian day, but almost!

IMG_0791.JPG
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Burgundy limas

Postby Rahsaan » Sat Jan 25, 2014 1:33 am

I found some down here this fall at the farmers market, my first exposure to them as well (although I don't think they were called burgundy limas in the market). Fresh, but remarkably hard compared to other fresh beans. Still, they cooked up fairly quickly and were so tender and creamy, and had a lot of delicious flavor. Probably our favorite from the fall season of fresh beans, and there were lots of (new to me) varieties in the Chapel Hill markets.
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Re: Burgundy limas

Postby Jenise » Sat Jan 25, 2014 4:18 pm

Rahsaan wrote:I found some down here this fall at the farmers market, my first exposure to them as well (although I don't think they were called burgundy limas in the market). Fresh, but remarkably hard compared to other fresh beans. Still, they cooked up fairly quickly and were so tender and creamy, and had a lot of delicious flavor. Probably our favorite from the fall season of fresh beans, and there were lots of (new to me) varieties in the Chapel Hill markets.


Interesting that you've had them too, and found them "remarkably hard". I didn't plan ahead and pre-soak the beans, so I put them in the pressure cooker for half an hour. Based on my expectation of all beans in general and the fragile nature of white limas in particular, that is in terms of how quick they are to part from the skins, I expected these to come out of the PC fully cooked, but in fact I had to simmer them conventionally for another hour-plus to achieve actual doneness. And not one bean shed it's skin.

Made me wonder if there was some magic in the pressure cooking process (this is maybe the second time I've used it to hurry a pot of beans, and the first was long ago) that somehow circumvented the skin-shedding, and I had planned to divide a bag of white limas to do a two-way comparison--but in fact it just might be the hardness you speak of. Either way, as you say, a great bean. Nice tannins in the skin too for red wine pairing.
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Re: What's Cooking (Take Two!)

Postby Karen/NoCA » Sat Jan 25, 2014 4:29 pm

Is this the bean that Rancho Gordo is calling Christmas Lima Beans?

http://www.ranchogordo.com/mm5/merchant.mvc?Screen=PROD&Store_Code=RG&Product_Code=1CHR&Category_Code=DHAHB4

And Percell Mountain Farms has these; calling them Persian Lima Beans

http://www.purcellmountainfarms.com/Persian%20Lima%20Beans.htm
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Re: What's Cooking (Take Two!)

Postby Jenise » Sat Jan 25, 2014 5:05 pm

No, Karen, those are good catches but neither is right. They were absolutely solid in color, just mildly different shades.
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Re: What's Cooking (Take Two!)

Postby Rahsaan » Sat Jan 25, 2014 5:17 pm

Jenise wrote:They were absolutely solid in color, just mildly different shades.


Well then I haven't had them.

I guess mine were Christmas limas too, they looked like this: http://www.zursunbeans.com/img/beans/large/christmas_lima.jpg
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Re: What's Cooking (Take Two!)

Postby Jenise » Sat Jan 25, 2014 6:34 pm

Yes, those are Christmas limas. Delicious beans. But these were solid red. One or two might have had a darker pin-point of a freckle or two, but these really were solid in color. As I said, I haven't seen them before. Just now I looked at Google images, and didn't find a single match.
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Re: What's Cooking (Take Two!)

Postby Jenise » Sat Jan 25, 2014 6:38 pm

Tonight we're getting together with friends. The meal's pot luck, and I'm doing the salad course. For pairing with Sauvignon Blanc, I'll be doing a spinach, chevre, pea and lemon salad garnished with whole pea pods, paper thin slices of watermelon radish, walnuts and crescents of baby yellow beet.
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Re: What's Cooking (Take Two!)

Postby Robin Garr » Sat Jan 25, 2014 11:39 pm

Tonight a dish that's pretty much become a standard around here: Roast fennel bulb with onions and garlic. Put it in a risotto. It doesn't get much better than this!
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Re: What's Cooking (Take Two!)

Postby Jenise » Sun Jan 26, 2014 9:00 pm

For us tonight, French Bistro food featuring the Joel Robuchon potato and bacon gratin and a big crispy green salad of romaine and red onion.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Two!)

Postby Karen/NoCA » Sun Jan 26, 2014 9:46 pm

Tonight is a salad with garden lettuces and arugula, on their last leg as I prepare for the spring garden. Salad is dressed with the house dressing from Bouchon, which we love. Twice baked russet potatoes stuffed with sautéed shallots and cremini mushrooms, roasted garlic, a little cream, butter. Potatoes are topped with a prosciutto slice and extra sharp cheddar cheese, then baked again until the prosciutto is crisp and cheese melted.
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Re: What's Cooking (Take Two!)

Postby Mike Filigenzi » Sun Jan 26, 2014 10:43 pm

Making a Julia Child recipe - chicken roasted in a casserole with bacon, pearl onions, and potatoes. There'll be steamed cauliflower with a feta-yogurt sauce to go with it.

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Re: What's Cooking (Take Two!)

Postby Jenise » Mon Jan 27, 2014 6:10 pm

Tonight I'm roasting two little poussins that are resting in an bay leaf brine right now, and will serve those with a nicoise olive bread pudding.
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Re: What's Cooking (Take Two!)

Postby Tom NJ » Tue Jan 28, 2014 8:50 am

Jenise wrote:Tonight I'm roasting two little poussins that are resting in an bay leaf brine right now, and will serve those with a nicoise olive bread pudding.


I love the idea of that savory bread pudding with poussins (you probably could have cook them nestled in the pudding!). How did it all turn out?
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Re: What's Cooking (Take Two!)

Postby Karen/NoCA » Tue Jan 28, 2014 2:01 pm

I saw a nice looking beef brisket last week, it has been sitting in a mixture of beef consumé, low sodium soy sauce, lemon juice, garlic and liquid smoke, for 2 days. Different from how I usually do a brisket but I wanted to use it for tostada's on Thursday and wanted a simpler flavor base. Tonight we will enjoy it as is, along with a Baked Potato and Zucchini dish. It is layers of stewed tomatoes, zucchini, Yukon Gold potatoes, thyme, rosemary, garlic, onions and Parmesan baked a long time until tender, juicy with crusty edges.
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Re: What's Cooking (Take Two!)

Postby Jeff Grossman/NYC » Wed Jan 29, 2014 1:19 am

Inaugurated my new Staub "Cocotte" with a pot roast: 3.5# of bottom round (browned in pancetta drippings), big carrot chunks, Yukon Golds, an entire fennel bulb and stalks, Italian plum tomatoes, celery stalks, peeled garlic, bay leaf, cloves, stock, wine. Yum, especially on a frigid evening.
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Re: What's Cooking (Take Two!)

Postby Mike Filigenzi » Wed Jan 29, 2014 2:57 am

We did flatbreads that were just lavosh topped with sauteed criminis and porcinis, two kinds of fresh mozzarella, and a little marjoram. Stuck 'em in the oven for about ten minutes and they were yummy. Served them with a basic tossed salad.

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Re: What's Cooking (Take Two!)

Postby Karen/NoCA » Wed Jan 29, 2014 1:11 pm

Jeff Grossman/NYC wrote:Inaugurated my new Staub "Cocotte" with a pot roast: 3.5# of bottom round (browned in pancetta drippings), big carrot chunks, Yukon Golds, an entire fennel bulb and stalks, Italian plum tomatoes, celery stalks, peeled garlic, bay leaf, cloves, stock, wine. Yum, especially on a frigid evening.

I keep hearing about those Staub Cocottes. How are they different from a Le Creuset Dutch Oven?
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Re: What's Cooking (Take Two!)

Postby Paul Winalski » Wed Jan 29, 2014 2:10 pm

Zhajiangmian (Beijing meat sauce noodles) for dinner tonight.

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