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Raamo

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Everything posted by Raamo

  1. 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.
  2. 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 😉
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!
  8. 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.
  9. 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.
  10. 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!
  11. 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.
  12. Raamo

    Lunch 2019

    1000 Indian recipes by Neelam Batra
  13. Raamo

    Lunch 2019

    Today for lunch, something new to us from our Indian cookbook. Fried Salmon with Cilantro-Yogurt sauce. That is a simple title for a very complex flavor dish, the salmon was marinated in a cilantro + ginger + hot chile + spices mix, 1/2 of the mix was mixed with yogurt and forms the sauce. We had basmati rice with it which really helps. The salmon was super flavorful. P.S. We made a lot more salmon then this, but I don't like to crowd the plate. We ate it all.
  14. Raamo

    Dinner 2019

    Today is our 17th Wedding Anniversary, I've made these at least once in the past, and had some ideas to improve on them, we zapped the eggplant since neither of us are fans and I cut the veg much smaller (the basis is from Sara Moulton cooks at home) It takes a few hours but it was the best Ratatouille I've made! Roasted Ratatouille Crepes with Goat Cheese: As plated (we didn't pre-freeze the goat cheese, but we're not going for 100% presentation) And here you can see the filling: The intact bits are roasted red pepper. My wife's comment she put on facebook: "Even though I maintain that Nutella belongs on crepes and these had no Nutella, they were still amazing."
  15. Raamo

    Lunch 2019

    This is from America's Test Kitchen recipe Super tasty Red Curry + Coconut Milk + Shrimp + Veg / Pineapple + Peanuts + Bulgarian Carrot.. It has the right amount of sugar (some brown sugar) and fat (Coconut fat) to be REALLY GOOD! We made a lot more than is pictured here, there's now a note to make more rice to go with this recipe!
  16. This weekend I made what might be my favorite thing from Modernist Bread - Modernist Pretzels! The first thing you do is mix up Methocel F50 with water and let it hydrate for 18 hours. This is what it looks like right after some immersion blender action. Then 12 hours before make a poolish Here it is right before it's used, nice and bubbly. Mix the water, poolish, and a bunch of other things including flour until full gluten development and you end up with something like this: It's coated with oil for it's fermenting step. After 90 mins with no folds it grows: Make this into 7 ~140g pretzels. I had a bit more dough so 2 were a little bigger. These are proofed, I did 5 in my oven on proof and 2 in my steam oven on proof. As I proofed them I got the lye all setup: Safety First! Post proof they bake for ~10 mins: Don't really look like preztels yet, face down into lye and add some salt, bake for 5 more mins and you get these: Turns out they come out OK in both the steam oven and the regular oven. These are super tasty!
  17. I decided to try making Modernist Knäckebröd. I recommend this cracker. It's tasty (we made it to go with some french double cream cheese.) The Modernist version uses pressure caramelization! If you have the books there are pictures in there, if you don't here's what the process looks like in less professional terms. This is basically fatty sweet oats in a jar (with a little baking soda) Those jars go in here for a 1 hour party! And come out looking like this - smells amazing - like some sugary fatty oatmeal now! Combine that with flour, buttermilk, salt, and a little yeast (they say for flavor), mix to make it into a cookie dough like batter. Spread out and cool in the refrigerator. Form into 110g balls, Flatten - take the middle 1" out and put on a baking sheet. Also dock them (which I forgot to do before I took this picture) Bake for 20-30 mins at 320-350F (convection vs non) It's very dry and crackery - but oh so very tasty!
  18. Raamo

    New Anova Pro

    We have two a polyscience one and a Nomiku. Both have needed service. The Polyscience runs great - cost 6x as much. But seems to use larger tubes for the pumps etc. The Nomiku is kinda a pain to use. Nomiku told me to clean with dishwasher soap - since it gets clogged up with hard water. Never had to do that for the polyscience on in years (service issue was electrical, bad solder or something I found reported that was rather common). Needless to say I'm going to question any cheap immersion circulator now.
  19. Raamo

    Dinner 2019

    Pizza Night!
  20. Raamo

    Lunch 2019

    Lunch today, we had some asparagus so hmm what to make - polenta! And we found Asparagus fried in bacon fat is good... so some bacon on the side!
  21. Raamo

    Lunch 2019

    Chicken Paprikash, 1st time I've made this. Quite tasty: It's basically a stew with sour cream. reminds me a bit of beef stroganoff, though that's the sour cream, it's tomatoes and red peppers + chicken.
  22. Raamo

    Dinner 2019

    Long list mostly spices - first I made the sauce and then added things to it along with the eggs. Book is 1000 Indian Recipes by Neelam Batra It's our favorite Indian cook book we've found.
  23. Raamo

    Dinner 2019

    We wanted to try something new to us from our awesome Indian cookbook. So why not an egg curry: 1st time I've had curry with eggs. Quite tasty - there's also toasted course grounded almonds in there.
  24. Raamo

    Lunch 2019

    We got some beets, so what to do besides have them as a side? Beet + Noodles + Walnuts + Goat Cheese! The noodles turned quite red...
  25. Raamo

    Dinner 2019

    Tonight, Lamb with Potatoes and a 2010 Cab from Whitehall Lanes Lamb was sous vide to 135F then seared in peanut oil at over 400F Potatoes I steamed in our steam oven.
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