Oh, and we made homemade creme brulee for a birthday dessert (except my weirdo son, who doesn’t like creme brulee and who got a canoli at the Italian bekery down the street from Sally’s)
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He doesn’t like creme brulee? Have you considered the possibility that your baby was switched at birth in the hospital?
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I had to dig up mine so I’m jealous! You’re right it’s perfect for fish and new potatoes but it’s also great with eggs so a fine herbe omelette with your dill and some chives is luxury. My little chilli plant used to produce far too much a couple of times a year so I pickled a bunch with dill. It’s not authentic but I used to grind the picked chillies with garlic and nam pla (fish sauce) for pounded southeast Asian salads. So hot. So garlicky. So fresh and crunchy!
I owe @BakerB a refreshing beverage it seems! Some home made tepache with lime and mint would be my suggestion.
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I just made beef barley mushroom soup with dill. My grandmother used to make it with a lot of dill, which I think came from her garden.
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I got Kenji Lopez Alt’s wok cookbook for Christmas and one thing he writes about is a way to make faux ramen noodles by cooking spaghetti in water with added soda, to give them that springy texture and yellow colour that the real deal has. It’s something I had to try, and it really does work. Not as good as the original, but still pretty good.
So I made faux ramen yesterday, with homemade chicken stock and a chicken leg I had both in my freezer. I cooked the chicken leg right from the freezer by putting it in the pot with the frozen stock, boiling everything until half done, deboning the leg, glazing it with mushroom soy sauce and finishing it on the oven before cutting it up and adding it back to the stock with the other ingredients.
If you do make the noodles, just remember to rinse them really well. They had an unpleasant taste when I tasted them for doneness right from the pot. But after a rinse it was gone.
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Baking soda? How much?
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Kenji says a couple of teaspoons per litre, which I interpreted as 2. Would need some more experimentation, though
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I was given a sampler pack of jellies by friends who had stopped in Madison WI, and I was saving this one for last because it seemed the most intriguing. Then it got set aside and nearly forgotten, and I finally opened it today. It’s really nice. Delicate, has a hint of lemon too.
It’s from here:
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Oh, neat! I wonder what part of the plant they make the tea from. The roots are nice and carroty, but the seeds are a good substitute for caraway, which I could imagine making an interesting tea, and jelly. I’ve not heard of eating any other parts of the plant.
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It doesn’t taste carroty or caraway. It tastes floral.
A very quick internet search looks like QAL tea and jelly recipes use the flowers…
ETA: Caraway jelly I could get into, though!
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Certainly safer than cassowary jelly, which was how I first read this.
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I just made this chicken salad in my ongoing “use up the dill” efforts.
I used thighs instead of breasts, and they weren’t really shreddable, but the salad is really good. Also I didn’t add mayo since the thighs already have a nice amount of fat, just used a little more yogurt and a drib of the poaching liquid. The flavor is nice and fresh.
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Milk and cookies! On a cloudy Minnesota afternoon.
I was craving peanut butter cookies, but had no PB. Did have tahini that needed using up. They spread out a bit more. I would maybe add a little extra flour next time. They’re pretty good—as long as you don’t forget it’s tahini and think they’re going to be peanut butter, if you know what I mean. Next time I’ll sprinkle some salt on the tops before baking.
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Yum! Looks cozy.
I love trying substitutions like that. I had some almond butter I needed to use up so subbed it for peanut butter in no-bake cookies last weekend. They came out good, too. A little less sweet than the standard kind, which I liked.
With your tahini cookies, I could imagine adding in some sesame seeds for texture, if that’s your jam.
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Mmm, sesame seeds addition sounds good. Today my jam was having cookies as much as possible like the ones my mom made when we were growing up—crispy, but melt-in-the-mouth. I used the same recipe my mom used, from the Betty Crocker cookbook. (Little did I know back then that I would grow up to live a mere two miles from the birthplace of “Betty Crocker”—which is now the Mill City Museum, built in the ruins of what was once the world’s largest flour mill.)
The jar of tahini was “Sell by” 7/30/2021—an early-on pandemic purchase from one of the rare trips to a store, when I didn’t really know how much to stock up on things. It was still just fine, though required a lot of stirring!
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We’re splitting our time between Melbourne and Brisbane and I haven’t found a cooking rhythm yet. I’ve been cooking for myself for a couple of weeks and anything more than a one-pot dish or protein-with-one-veg-stir-fried-with-either-Thai-chilli-jam-or-XO is too much effort, so when three of us are together for a week I want to cook properly.
So tonight was dahl and an egg and tamarind masala, with rice cooked with cardamon, cloves and cinnamon stick. Todays highlight - discovering the nearby Indian grocery has fresh curry leaves.
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