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shain

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Everything posted by shain

  1. shain

    Dinner 2020

    I'm behind on posting Had family for dinner. Grilled meats cooked by my brother (Romanian style kebabs and chicken breast). Lentil salad with Tunisian flavors - pickled lemon, olives, chili, garlic, paprika, cumin, parsley, lemon, olive oil. Fire roasted eggplants with tahini, tomatoes, chilies, silan, mint. Crispy potatoes, spice mix includes paprika, cumin, turmeric, garlic, nutritional yest, chili. Some breadcrumbs added for extra crispness Vegetable salad, flatbreads, tahini sauce, beer, pickles and hot sauces. Dessert was chocolate sponge cake with mashed banana & chocolate chip whipped cream (whipped cream mixed with bananas and banana extract). Banana slices.
  2. Covering them might help, but the cooking time might end up short enough for this to have little effect. 2 tsp or so, it shouldn't be too thin.
  3. shain

    Dinner 2020

    Pasta al forno with tomatoes, mozzarella, basil, lots of garlic. Baked until crisp. Salad of lima beans, green beans, arugula, roasted peppers, vinaigrette, grated eggs. Recipe for baked pasta:
  4. This is a recipe Iv'e been making for years, at least once per summer. It's quick to make, and I often divide into two pans, and refrigerate them, to be baked as a quick weekday dinner. 500g fusilli pasta 250g dry mozzarella cheese - diced (apx 1cm cubes) 100g (1/2 cup) cream - I use one with 15% fat (but using full-fat one will surely not make it worse) 4 large tomatoes (or 6 medium ones), preferably drier varieties, such as Roma tomatoes - cut into stripes 8-9 minced garlic cloves - minced apx 35g basil - chiffonade + more for serving optional: 1-2 tsp nutritional yeast plenty of pepper salt to taste, 1-2 tsp (I'm a salt lover and often use 2, but it also depends on the saltiness of the cooking water) Cook the pasta a little shy of al dente. Drain well, let cool a bit. Place in a large bowl, mix in remaining ingredients. Can be refrigerated at this point. Place the entire amount or half of it in a shallow casserole dish that will contain the pasta so that it is not too tall - you want plenty of surface area. Bake in a 200-210 deg C oven for apx. 40-50 minutes until the top browns very deeply and the pasta is very crisp. If needed, finish baking using a top broiler to crisp it up. Scatter some more basil. Serve immediately.
  5. shain

    Breakfast 2020!

    Toasted sandwich with scallion omelette, cheddar cheese, chili, sesame oil, five spice, hoisin.
  6. While I haven't tried making scallion pancakes yet, I did make laminated parathas and fatayer, which are similar. My tips: Add some water to the roux, it will steam and help the layers separate as well as adding moisture which will improve the dough itself. Same idea as applies to the use of butter in laminated pastries. Griddle twice, first time on a lightly oiled surface, over high heat, this will help layer separation and dough texture. Don't try to color or crisp the dough, just make sure it's baked through. Then let the breads rest until ready to serve, at which time griddle them again over medium heat with some oil, until crisp. Similar concept as applies to french fries, and one I use for almost all breads I bake, as well as to pastries I want to be crisp, such as puff pastry and even muffins.
  7. shain

    Lunch 2020

    Take away lunch from a restaurant that specializes in making their own tofu and soy products. Karaage. A sort of mala / mapo dofu, where they used soft tofu cubes along with scrambled pan fried firm tofu and tiny zucchini cubes. With Japanese style rice. Not ma nor la (luckily, we ere eating at home, where chili oil is available). It was quite tasty, with decent use of bean paste and armoatics. Both types of tofu where really nice. Ramen with vegetables tofu, and abura-age. Broth made of miso, fresh soy milk and sesame oil. Interesting, as I never had soy milk used as a soup/sauce base. The food was quite nice, if a bit light on the seasoning. Nothing that couldn't be fixed with some chili oil, salt and MSG. The tofu very good, which is sadly rare in Israeli restaurants. Enough leftovers for lunch tomorrow.
  8. shain

    Dinner 2020

    Cold noodles (actually pasta cooked in alkaline water), fire roasted eggplants with chili oil. Fish fragrant sauce with ginger, garlic, fermented bean paste, sesame oil, black vinegar, some soy sauce and hoisin for sweetness, msg, chili, sesame oil (the sauce is the bottom of the bowl, to be mixed). Cucumbers and scallions. And an egg.
  9. shain

    Breakfast 2020!

    Shakshuka from previously frozen sauce. Half a store bought simit.
  10. shain

    Salad 2016 –

    I love cold rice noodles, so I'd imagine rice based pasta to work as well.
  11. Higher heat and drier batter might help. An increase in baking powder might do as well.
  12. shain

    Breakfast 2020!

    Toasted bread. Whole seed tahini (unhulled), carob molasses. I used to eat those almost daily once. I stopped once I started having BF at work. I guess that now when working from home it's a good time to revisit good old habits
  13. shain

    Dinner 2020

    Small pasta with spinach bechamel, a few cubes of very lightly cooked tomatoes, plenty of Parmesan, nutmeg, pepper. Salad of lightly stir fried zucchini and chilies, beans, tomatoes, sirene cheese, olive oil, vinegar, basil.
  14. shain

    Dinner 2020

    Khachapuri with spinach and tomatoes, flavored with a little coriander seeds, garlic, cumin, fenugreek. Shaped this one Adjaruli-style but decided to skip the egg yolk (not sure why, it would've been good 🙄). An Adjaruli is eaten by tearing a piece of its rind and scoping up from the filling. Kachpuri lobiani - beans, a little cheese, some coriander seeds, cumin, fenugreek. Served with pickled chilies. A lobiani does not traditionally contains cheese, hence it's not really a khachapuri. Stuffed eggplant rolls. The feeling is walnuts flavored with garlic, herbs, wine vinegar and a few spices. Also made a plain-cheese Khachapuri Adjaruli and a plain bread to be frozen.
  15. Turks have the menemen, which is very similar to shakshuka. The shakshuka probably originated from North Africa, possibly Tunisia. Eggs with tomatoes is an easily established combination, with variations all over the world, so it's hard to know origins for sure.
  16. shain

    Dinner 2020

    Burrito with crumbled seitan and beans cooked with onion, chipotle in adobo, tomatoes, cumin, coriander seeds. Cheeses (cheddar and feta), fresh veggies with lime and garlic (cabbage, tomato, onion), pickled jalapenos. Spicy corn and black beans salad, with onion, mayo, lime, garlic, chipotle, lime zest. Sour cream and various hot sauces.
  17. shain

    Lunch 2020

    Pressed grilled cheese with cheddar, chives, dill, garlic. Omelette with smoked paprika and chives. Eastern European style pickles (with dill flowers, garlic and mustard). Sour cream and Dijon for dipping.
  18. shain

    Dinner 2020

    Yaki udon. Cabbage, eggs, scallions, soy sauce, oyster sauce, ginger, garlic, some miso, pickled ginger. Calamari for my SO.
  19. shain

    Breakfast 2020!

    Short rice, century egg, ginger, black vinegar, light soy, a touch of sugar, sesame oil, chives. Mixed
  20. shain

    Dinner 2020

    Actually there's no filling in those - the cheese and flavorings are in the batter (I've now edited the post to mention this). Here's the recipe:
  21. A simple side or appetizer, those are blintzes with no filling. 2 eggs 1 medium-large garlic clove 200ml milk 300ml water 200g white flour 100g rye flour (or wholemeal flour or more white flour) 2/3 tsp salt 1 tsp sugar optional: 1 tsp nutritional yeast or a touch of MSG plenty of pepper - 150g finely grated cheddar or another similar hard cheese 50 g dill, finely chopped (if your'e not a fan of dill, you can use other herbs, like chives) - For serving: sour cream flavored with a little salt and optionally pepper and herbs. Blend together eggs, garlic and milk. Add water, flours, salt, sugar, nutritional yeast / MSG, pepper. Blend until uniform. Add cheese and dill. Mix well but do not blend smooth. - Heat a largish non stick pan over medium-high heat. Lightly brush with oil. Pour some batter into the pan and spread around by tilting the pan in a circular motion. You want as thin of a blintzes as you can get, it takes a couple of attempts to get the amount of batter right. Don't worry about holes or the blintzes shape. Cook until nicely golden-brown from below, flip and cook a few more seconds. Set aside. Repeat cooking the remaining batter, lightly oiling the pan every 3-4 crepes. - Roll the blintzes thinly, for best appearance, tack the sides in while rolling, as if they have a filling. Before serving, heat in an oven or a non stick pan. Serve with sour cream for dipping. Try tearing pieces from the blintzes as well as biting from the rolled shape Both the batter and blintzes can be made ahead. For variation, you can try adding peas as a filling, or maybe farmers cheese.
  22. shain

    Dinner 2020

    Masabacha - Best described as un-blended hummus. Although it is usually a little bolder on the flavoring (garlic, lemon, cumin) it often also has a touch of chili (while hummus rarely does have chili blended in it). I like mine with plenty of parsely, a little olive oil and lots of chopped onion and fresh chilies on the side. Also tomatoes, pickles and pitas. I had the leftovers a day after with a haminados egg (in pressure cooker), Yemeni schug and of course pita, onion and chilies.
  23. shain

    Dinner 2020

    Blintzes with cheddar, dill and garlic (in the batter, no filling). Served warm with sour cream. We ate through this stack so quickly Zucchini casserole. Pineapple , mint and ouzo granita.
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