shain

Oops, should have been "nutmeg" .

Here's the recipe in case you get your hand on some, and still in the mood. ,

Creamy pasta with a spicy pungent flavor. Best served with a bold red wine or a dark ale. Serves four. Mustard must be added to taste, I find the acidity to be the limiting factor, rather than its pungency, but if your mustard is very strong, you may need to use less and add a touch of vinegar. 400 g dried fettuccine or other wide pasta, or better, an equivalent amount of fresh egg pasta 250-300 champignon or other mushrooms, sliced thinly 3 tsp butter 1 medium onion, diced 4 garlic cloves, minced A small amount of chili 400g spinach leaves, stems removed, cut into ribbons Apx 1/4 cup half and half, or a bit less full fat cream 4-8 tsp Dijon mustard (add to taste), you can include some grainy mustard if you have it at hand Optional: 1 tsp nutritional yeast or a touch of MSG, if you like using it Optional: 1/2 to 1.5 tsp honey or dark brown sugar Salt to taste A generous grating of nutmeg Plenty of black pepper Cook mushrooms with some of the butter over high heat until lightly browned. Set aside. Add more of the butter and fry the onion until golden. Add remaining butter, garlic and chili. Fry briefly until aromatic. Cook the pasta very al dente. Drain well. Add it along with the mushroom, spinach and cream. Heat over low flame, until the spinach is wilting. Add mustard to taste, optional nutritional yeast or msg, optional honey or sugar, salt. All to taste. Add vinegar only if needed, add nutmeg. Plate and grind pepper on top.

Baguette slabs with feta, pesto, roasted peppers, black pepper.

Hand cut pasta in mustard sauce, with spinach, mushrooms, some onion, a touch of cream, garlic, lots of pepper. There is a lot of Dijon mustard in this pasta, but it is surprisingly mild, a bit acidic, a little pungent-spicy, and very creamy (since the mustard is a great emulsifier). Served with a doppelbock.

A very quick preparation of ramen noodles in a quick miso and garlic based sauce, with butter, sauteed mushrooms, eggs lightly crumbled and finished with the noodles and sauce so that they bind it together. A bit of chili oil.

Roasted acorn squash with butter and thyme. Ricotta flavored with mint, nutmeg and a bit of lemon zest. Le tourin d'ail doux - creamy soup of roasted garlic, some onion, thickened with eggs and butter, no cream. Served with crisp croutons.

Toasted bread with ricotta, ugly but tasty mulberry preserve. Also some with ricotta, orange zest and honey.

Chilaquiles with two salsas. Spinach rice.

They look great. Try them with a sauce of tahini with lemon, and maybe some tomatoes. Being vegetarian I haven't had one in years, but that's the popular way to help them around here.

Seviyan kheer. Hot noodle porridge. Made of toasted vermicelli, milk, milk powder, cream. Flavored with cardamom, rose water, cinnamon, brown sugar. Raisins, almonds, cashew.

Creamy sunchoke soup. Flavored with herbs (rosemary, thyme, sage), balsamic. Persimmons with olive oil, orange zest, lemon juice, chili, mint, almonds, salt. Wine.

Sharing information that people might find useful. I have nothing against cooking with beer, but I find raw malt to be underused.

BTW, one doesn't really need actual beer for most cooking purposes. I use malt syrup for cooking, breads and pastry. It lasts for ever, doesn't have hop flavors which I personally don't care for in food items, and also doesn't add liquids to pastry and breads. It makes for amazing mashed potatoes and an awesome topping for vanilla ice cream (with some pretzel pieces).

That's one handsome choux. I'd love to have one, even though I'm usually partial to pastry cream over whipped cream. I haven't made any choux pastry in years. Added to my overflowing ideas list 😅

@blue_dolphin looks great, cauliflower, chickpeas and pasta are all right up my alley. Clever trick with the lid going on and off, I assume that's done for deglazing by steam. I'm actually adding the sugar after baking, doin so earlier might retain moisture, while adding it later reduce water activity. My goal is preservation rather than added browning.

Remaining bao filling of tofu, eggplants, pepper scallions, ginger, douchi, oyster sauce, spices. With fresh buns. Stir fried spinach with eggs, dried shrimp, garlic. Black sesame and honey buns for dessert. Also ouzo, because why not.

A take on what I call pita margarita: fresh mozzarella, tomatoes, basil, olive oil, and the addition is roasted eggplant slices. Wrap in a dump towel and microwave briefly (MW is the best tool to heat soft breads). For this to work you need a really good pita breads, we buy those only every once in a while, because if we have them on end we will end up eating them all in a heart beat, often with just some olive oil and salt; tomato and oil; or tahini sauce.

4kg chopped onions, 3 tbsp oil. Baked in 160dC for a few good hours, scrapping and mixing every so often. Ended up being slightly less than 1 kg. Added 2 or 3 tbsp brown sugar and 5 tbsp salt to reduce the water activity and help them keep longer. Also topped each jar with a bit of vodka to reduce mold growth until it's opened (a useful trick for many kinds of fridge preserves). They taste just like deeply caramelized onion, without the butter taste I associate with them (I almost always caramelize with butter, even in recpies that traditionally use oil). They are a bit firmer than those made in a pan, probably because I didn't deglaze in the process. Quite tasty, before I added additional salt as a preservative. I intended to use them in cooked dishes, but I think they can be used anywhere the salt won't be an issue - e.g. add butter and they're instant pierogies sauce.

Cooked down a few kg of onions. The tray started full to the brim and ended up in two smallish jars. I salted them and stored in the fridge, with the goal of taking a few spoonfuls as a quick flavor boost when a dish can benefit from some Maillard & caramel flavors.

Skip the white chocolate. The cocoa fat won't do anything valuable when warm. You better just use flavorful milk fat. The other things in white chocolate are milk powder and vanilla. I'd just use condensed milk. Flavor wise, maybe go with rose water (and some color, artificial or some beet juice). You can top it with pistachio and dried rose petals. Or go with pink fruits, the raspberry suggested by others sounds great, and while I do like it with dark chocolate, it also works with cream flavors, and will pair well here. So will strawberries. Don't forget some vanilla.

A bit late to post. Steamed buns filled with roasted eggplants, peppers and tofu, flavored with oyster sauce, douchi, ginger, scallions, soy sauce, chili, sugar, vinegar, spices (coriander seed, cumin, pepper, MSG). Steamed buns with scallions, five spice, pepper, sesame oil. Brown rice congee with mushrooms, tofu, eggs, peanuts, scallions and chili oil.

@MokaPot Here's my mulligatawny soup recipe, if you'd like to try it or take inspiration:

@bor did you use any starter or is it naturally fermented?

@heidih sounds great. Is the result spices and molasses forward, or more of an orange-coconut with some spices? Or somewhere in between?