Jump to content

Raamo

participating member
  • Content Count

    313
  • Joined

  • Last visited

Profile Information

  • Location
    Minnesota

Recent Profile Visitors

2,901 profile views
  1. Raamo

    Dinner 2020

    We like AB's Shakshuka so much we've made it a few times. This is just my 3 eggs, my wife eats 2 eggs. We only put 5 in. It makes more then the 2 of us can eat so we save the left over sauce and eat with Nan and it's very tasty.
  2. This is on their site: (https://www.nomiku.com/) Not surprised, I backed in the KS, had problems with it and was told clean it much more often. So I rarely use it - our polysci model has larger tubing or something for the water so it just keeps on trucking other then the electrical problem I had to send it in to get fixed. Though it's a real work horse for us.
  3. Raamo

    Lunch 2019

    For Lunch Saturday I made Alton Brown's Shakshuka, we've made Serious Eats Version before, AB's required more planning. I started the lemons 6 weeks ago. We did 7 eggs, this was amazing, way more complex in taste then the SE version, bit more work to plan, but once you make the prerequisites you have quantity for making quite a few of this.
  4. Raamo

    Lunch 2019

    New Orleans–Style Red Beans and Rice Made this yesterday, let cool down and reheat today - recipe says this is for optimal texture - and had some for lunch - this was excellent. Our first time trying this - it was mentioned on reddit at the top of a thread about making once and enjoying all week. We should get 5 servings out of what I made yesterday. I used a smoked ham hock for the first time - brings some nice smokiness and complexity! I replaced the andouille sausage with hot italian and it works well IMO.
  5. Raamo

    Dinner 2019

    Tonight, I winged something - Our Indian cookbook has a Pilaf with Caramelized Onions and Broccoli We make a smaller amount of rice then one would want to do in a pot, so I made the rice in the rice maker, made the caramelized onions w/ cloves, green cardamom, and cinnamon. The broccoli is fried with black mustard seeds and cumin. This is all tossed with the rice, and was REALLY GOOD. We'll be amping up the spices even more next time.
  6. Raamo

    Lunch 2019

    Decided to try something we've never tried from our Indian cookbook I've posted pictures from many times. It's supposed to be a boondi curry. But we don't have a boondi jahara - so we used a spoon w/ holes from a spherification kit. Alas the boondi are not spheres, but they still taste good. It's fried chickpea batter. The sauce is tomato, onion (minced and sliced), turmeric (of course - look at the color), cumin, cilantro, yogurt, and cayenne. We didn't put the boondi in the sauce until it was at the table, wanted to make sure they were as crisp as possible. This took a while to make but was really quite tasty. Keeps on with the Indian cuisine can look strange vibe 😉
  7. Raamo

    Lunch 2019

    Today for lunch was awesome and new. Tarts! Savory was represented by Ricotta cheese, zucchini, tomato, with garlic and olive oil: Desert was a honeycrisp apples with cinnamon, nutmeg, and sugar: Not overly sweet, just GOOD! I told my wife we could do these again She found the recipe for the savory in ATK's recipes for 2; winged the apple tart, I provided knife skills.
  8. Raamo

    Lunch 2019

    It's the tail end of the salmon season, we managed to find some fresh coho salmon at our local grocery. Cooked Sous Vide at 113F with at little bit of soy sauce and toasted sesame seed oil. Steamed a red potato and some broccoli for a side. Very tasty.
  9. Raamo

    Dinner 2019

    Eggplant in 1 inch chunks (We drop the eggplant, don't care for it) Zucchin cut in fairly thin discs. Toss with salt and drain with something heavy on it for a while (I think it was an hour) and then ring them out with a towel. Basically get as much water out of them as you can. Take 1 Red Pepper and quarter it, Same with 2 medium Tomatoes and 1 medium onion. Put all this with the Zuc and Eggplant from above in a single layer of sheet pan (I line with foil). Cover with a few tbsp of olive oil, salt and pepper. Also take a garlic, chop some of the top off to make it easier to get to the good stuff, put in foil pouch with some olive oil, salt and pepper. Seal this up by crimping. Place the pouch and the tray in a 450F oven. Stir often, until the onions start to brown on edge and peppers get wrinkly. Depending upon quality of veg this time varies (25-45 mins). Check the garlic occasionally - one time I made this it was blackened, don't want that. Once done roasting, get skins off red peppers (we put in a bowl covered with plastic film, then it's easy) put yummy part of garlic with tomatoes in a food processor or blender and puree them. Chop all the other veg into desired size, combine with the tomato puree and enjoy. I much prefer putting this ratatouille into crepes as that adds a 2nd texture.
  10. Raamo

    Dinner 2019

    So my wife's birthday was last weekend, and I asked her what she wanted for dinner (we went out the night before) She picked Crepes with Ratatouille and goat cheese. I wasn't feeling well on Sunday so I didn't make this until last night. Weds I made the Ratatouille, which takes a bit of time by itself: A colorful dish if not the best looking, this tastes really good. So last night I made the crepes, we filled them, added cheese (her crepes have a lot more goat cheese then pictured), and baked till heated through and slightly crispy crepe edges: I've made this 3 times this year, I'm getting better at the components each time. She confirmed this is her favorite vegetarian thing I make.
  11. Raamo

    Dinner 2019

    Dinner tonight, halibut with mashed potatoes and fried zucchini. The Halibut was cooked Sous Vide at 113F with a little bit of Soy Sauce, Honey, one clove of Garlic, and 2 slices of Lemon. Made for some very yummy halibut!
  12. Raamo

    Dinner 2019

    Continuing with fried green beans this time it's american wagyu sirloin. 2nd time in my life I've cooked sirloin for myself (last time was Friday, I liked it so I went back for another). The "normal" ones at the store were huge and not nearly as marbled... Another reason our travels have ruined "normal" food for me. Steak was done Sous Vide at 133F for 2 hours, with 1 smashed garlic, some rosemary, and a little canola oil.
  13. Raamo

    Dinner 2019

    Tonight, Lamb chops cooked sous vide at 131 with 1 smashed garlic, a sprig of Rosemary and olive oil. Very tasty, the green beans are fried and also yummy! The wine is a 2013 Syrah from HDV.
  14. Raamo

    Dinner 2019

    Chicken Tikka Masala - from the indian cookbook I've linked before. This tastes just like what I get at good indian restaurants, so I love I can make it at home!
  15. Raamo

    Dinner 2019

    This afternoon my wife made Sameh Wadi's slow cooked green beans. (for dinner) It's from The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents There was a great Restaurant in Minneapolis called Saffron where we first had these green beans, it's closed now. But before it did a cookbook linked above was published. The green beans are from our garden, here's everything that goes into the dish, the spices are numerous of course... All this goes into a pot... and cooks for ~2 hours.. And this is what you end up with, it's SO GOOD! We ate this with homemade naan - it works great warm and at room temp (never tried cold) We forgot to take a picture of a dinner plate, but she took pictures of the steps and wanted me to post this. If you like mediterranean food this is a great cookbook, but note it's not really weeknight meals unless prepared in advance.
×
×
  • Create New...