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!
Grilled yesterday, Grilling today, will be Grilling tomorrow!
S.Fl weather is very dry these days. Close to no rain in the past 2 months or so.
I keep meaning to whip one up from scratch. I don’t have any rye or wheat flour, but white should work as long as I don’t want bread this week!
April 10, 2020, 11:07pm
Earlier this week I roasted the extra turkey we bought/froze around Thanksgiving. Garlic butter under the skin.
Here it’s posing next to it’s own cooked fat, which would soon become gravy.
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.
April 11, 2020, 4:33pm
This morning I rescued three objects that were in a state somewhere between
banana and compost.
Hat tip to Mom for the recipe for this childhood favorite.
Started up a sourdough starter today and have some pizza dough fermenting for tomorrow night.
And now some peanut butter chocolate chip cookies…
I’m attempting starter
#2 - the first was meh. And sourdough choc chip cookies with discarded starter.
I bought an air fryer at the beginning of this, and am working to perfect my cronch taters.
And Wednesday night I realized I had a lot of citrus and feel like someone mentioned Sangria
Personally, I am a huge fine of Italian wines. During this time (consuming a bit more than I usually do), I love to find great nightly drinkers that are sub $20.
My top choice at the moment in this price point is:
It’s been harder and harder to find.
Those wings look tasty.
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
Those wings look tasty.
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.
And don’t drop the cookies
Yah, it tends to run a little cold.
In this case, the issue really was making them probably twice the size I should have.
haha, I see that now that I’m on my computer. On my phone, I was 100% convinced they were wings.
Not sure what that says about my judgement as to what is tasty or not.
I’ve been experimenting in the kitchen the last couple weeks. Here are some of my creations:
Grilled turkey w/peppers, onions, tomato and yellow mustard on a bulkie.
Coconut cookies with peanut butter, warm hot fudge and fluff
Fried egg sandwich w/lettuce, tomato, avocado and turkey on toasted wheat bread
Whole wheat pancakes topped w/Nutella, sliced banana, syrup and powdered sugar
Baked chicken breast w/bread crumb seasoning, paprika, Italian dressing, basil and Parmesan cheese
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.
And Double Tree released their recipe for the ONLY reason you stay at a hotel that hasn’t had their windows washed in 2 decades
Will have to try this. I do bread from a starter a few times a year, and I always feel a little bad about not doing anything w/ the discarded starter.
You can also add starter to pancakes (I haven’t tried it):
Among other things yes. Speaking of, I have this amazing bourbon maple syrup. Maybe for Easter brunch tomorrow…
April 12, 2020, 3:34am
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.
Looks great! W potato pancakes?
Stab at sushi, which looked better than it tasted.
April 12, 2020, 1:50pm
Looks real good…how was it bad?