In the age of self-isolation and social distancing, I’ve been finding myself cooking a lot more. In fact, it’s one of the things I actually look forward to now. It’s a manageable fun “project” that you can finish in a reasonable amount of time, and if you screw up, you can always try again.
Since it’s been cold and wintery in Los Angeles (highs in the 60s and rainy, oof), I’ve been making stews. There’s something very cozy about a pot of braised meat simmering away, needing minimal supervision as you work from home or deal with other chores. Like this, ghormeh sabzi with lamb shank:
On the baking front, I picked up curbside take-out pizza the other day and got a little tub of sourdough starter from the restaurant. Don’t have much experience with bread – so this will be interesting!
I didn’t have an apple to stuff into the neck cavity (to keep the breast meat moist), so I used a shriveled up peach I found in the bottom drawer of the refrigerator.
Note to self… When transferring cookies to cooling rack, grabbing the parchment paper to move them doesn’t go well when the paper rips… Also, I made those cookies wwaayy too big
Unless you’re talking to Trism, mine are all potatoes.
Yes yes: never too big, always parchment paper on an airbake pan. If you don’t have a good $9 oven thermometer order one, you oven is most likely too hot or cold.
If you have a Sourghdough starter, make these choc chip cookies with discarded starter. They lift like scones if you let the dough proof a little before you bake.
General Tso Chicken anyone? Made this today with almond flour instead of corn starch on the chicken and made the sauce from scratch with tons of garlic.