What's cookin', good lookin'? Part II

[Collar_N_Cuffs]

Celery so far.
Too hot to eat today.

You mean you don't eat a banana for every meal?

 

[Collar_N_Cuffs]

Well I didn't have much of anything, so I picked the roast chicken clean and added a smidge of this and that veg (carrot onion celery mushroom corn off the cob), made a chicken stock and cream gravy, a pie crust, and had a meat pie. Omg it was fantastic. I added marjoram to the gravy on a whim. Like!

 

[Collar_N_Cuffs]

... oh... gravy...

...

I don't know if I quite remember gravy properly....

My family had pizza the other night.

When I first found my diet restricted i was surprisingly good natured about being around food I can' t eat. These days... I almost feel entitled to a "hey fuck you guys," and/or a brief if obvious sulk. At least/ particularly if everyone present knows I can't eat said formerly favorite or comfort foods, but wanders around the house with those mouth watering bread smells anyway.

Sorry!

Are you gluten free? If so, did you catch the cloud bread recipe? I want to try that myself, and I am (thankfully!) restriction free.

 

[seela]

Are you gluten free? If so, did you catch the cloud bread recipe? I want to try that myself, and I am (thankfully!) restriction free.

I ran into cloud bread a few years ago when a friend of mine went gluten free for a little while. I wondered then and I wonder now, what makes it a bread rather than just a whipped omelet? My friend also used that same recipe to replace pizza dough. Can't say I'm a fan.

 

[Collar_N_Cuffs]

I ran into cloud bread a few years ago when a friend of mine went gluten free for a little while. I wondered then and I wonder now, what makes it a bread rather than just a whipped omelet? My friend also used that same recipe to replace pizza dough. Can't say I'm a fan.

I agree, it's not bread proper.
What makes it bread, I think, is longing for bread when you can't have it

 

[seela]

I agree, it's not bread proper.
What makes it bread, I think, is longing for bread when you can't have it

Probably. It's not bad, just doesn't work as a bread or as pizza crust. It's a nice breakfast item though. It's eggs one more way.

 

[Endless_Night]

It's definitely not proper bread, but it does offer a quick, easy, substitute for that dense, somewhat chewy sensation of bread. A big plus, when your bread-free. The Popover recipe I posted for Elle is much more bread-like, but it's also much more time and trouble, and uses rice flour. Gluten-free, but not grain-free.

There are several almond flour recipes for pizza, out and about. I'll eventually give that a try, probably. Almond flour pizza crust is a little difficult for me to visualize.

I ran into cloud bread a few years ago when a friend of mine went gluten free for a little while. I wondered then and I wonder now, what makes it a bread rather than just a whipped omelet? My friend also used that same recipe to replace pizza dough. Can't say I'm a fan.

I agree, it's not bread proper.
What makes it bread, I think, is longing for bread when you can't have it

 

[Collar_N_Cuffs]

It's definitely not proper bread, but it does offer a quick, easy, substitute for that dense, somewhat chewy sensation of bread. A big plus, when your bread-free. The Popover recipe I posted for Elle is much more bread-like, but it's also much more time and trouble, and uses rice flour. Gluten-free, but not grain-free.

There are several almond flour recipes for pizza, out and about. I'll eventually give that a try, probably. Almond flour pizza crust is a little difficult for me to visualize.

Make a sweet pizza first, a desert pizza! Strawberries, chocolate and whipped cream on an almond flour crust. Yum yum yum...

 

[rbijon]

Make a sweet pizza first, a desert pizza! Strawberries, chocolate and whipped cream on an almond flour crust. Yum yum yum...

I like what you are building.
Very much like pirate cooking.

 

[Collar_N_Cuffs]

I like what you are building.
Very much like pirate cooking.

Oh yeah, topped with flaming brandy

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

In Italy quite a few pizzeria sell Nutella calzone. That would work with almond crust ( as well as Nutella pizza works that is...)

the garden is prolific so supper is from there, little handfuls of wild strawberries and strawberries. Some currants, radish thinngs ( which are even better than radishes I think) baby salads, hard dressing. There is pork in the freezer from last week for G for this weekend, but I forgot to take it out, and we are overwhelmed with eggs ( so much so I might let the hen who wants to sit sit, just to stop her laying and get rid of some eggs) , so I might make G a big soufflee

A soufflé! That sounds like an excellent idea.
Hmmmm..
*wanders off to the kitchen*

 

[seela]

Sage and lemon chicken with carrots and zucchini.

 

[MeekMe]

Gumbo! ＼(^o^)／

 

[Collar_N_Cuffs]

Looks lovely as always, Meeks : )

 

[cfuhrer]

Left over sloppy joe filling over leftover rice, with a quick shred of mozzarella cheese.
French bread on the side.

The sloppy joe filling was a little heavy on vegetables for a sandwich filling but worked really well over the rice.

 

[seela]

I've been working through my food hates this year. I've started to like broccoli, I tolerate peanut butter much better than before, the cauliflower process is well underway. So yesterday I started with my Bowser, my Murdoc, my nemesis: celery.

Does anybody have any good ideas what to do with celery? I've had it raw for breakfast yesterday and today (yuck), but I'm more interested in something warm. Braised celery? Just sautee it in a crap ton of butter? Bake it in the oven? I really don't know.

I only ever use celery as a part of mirepoix, and even then I'm very skimpy with it because I hate it, so I really have no idea what to do with it. Google brings mostly smooties, cold salads and dip vegetable ideas.

 

[La damnee elle la licorne]

 

[seela]

I love all your hates!



Braised celery IS a very different thing from raw celery, I like both, but.....I am not sure that helps you. . A mixed salad Like Waldorf salad might be not so bad an idea because the taste is lesser, squashed out by nut and dried fruit, but the texture is very cleansing I think?

I do just what you are doing with some foods, I used to dislike fennel, for example, now I LOVE it. I am actively craving it now.

Good luck

My food hate list is very short. Celery and chicken pudding so far. I'm willing to work on my taste buds when it comes to celery, but chicken pudding I'll leave to the braver souls.

I don't like Waldorf salad, but maybe I should give it another chance at some point. I think I'm gonna start with cooked celery first, though, because the flavor is bound to be milder.

I've also had issues with fennel in past, but for the past three of so years I couldn't have had enough of it. There's something very similar in celery and fennel, so maybe celery will grow on me, too.

 

[Collar_N_Cuffs]

I've been working through my food hates this year. I've started to like broccoli, I tolerate peanut butter much better than before, the cauliflower process is well underway. So yesterday I started with my Bowser, my Murdoc, my nemesis: celery.

Does anybody have any good ideas what to do with celery? I've had it raw for breakfast yesterday and today (yuck), but I'm more interested in something warm. Braised celery? Just sautee it in a crap ton of butter? Bake it in the oven? I really don't know.

I only ever use celery as a part of mirepoix, and even then I'm very skimpy with it because I hate it, so I really have no idea what to do with it. Google brings mostly smooties, cold salads and dip vegetable ideas.

I have a few thoughts on celery
Firstly, peel it with a vegetable peeler. Don't just pull the strings off, actually peel it so that you end up with something that is decidedly lighter green than you started with. The peel might be good for me, but I eat plenty of vegetables and fiber and I don't need it. Or want it! Celery peel is incredibly bitter in my opinion, and you might be amazed at how much better it is without the peel.
Secondly, do try braising it. If you have a good stock or broth (I make my own, so I'm quite partial ) It does really change the texture and flavour. If you have ever braised leeks, you will know what I am taking about. The braised veg seriously takes on the flavour of the liquid, so be sure you love it. I adore what braising does to the texture.
Also, I really like celery peeled and very thinly sliced in a fennel and onion salad. Good stuff with the right dressing
Finally, I like it roasted with other veggies in the Romertopf. Again, peeled, tossed with olive oil, salt, pepper and whatever herbs strike my fancy, and roasted. My usual mix is potato, sweet potato, golden beet, carrot, onion, corn on the cob (cut into quarter cob lengths) and celery. Peeled. With whatever other bits o' veg my fridge might harbour

Now as to cauliflower, try this! I add some into my mashed potatoes. Not for health reasons, but because I really like the taste. About 1/4 to 1/3 cauliflower and the rest potatoes. Make as you normally would mashed potatoes. I love the added flavour. Yum! I rarely make mash without it any more.

 

[seela]

I have a few thoughts on celery
Firstly, peel it with a vegetable peeler. Don't just pull the strings off, actually peel it so that you end up with something that is decidedly lighter green than you started with. The peel might be good for me, but I eat plenty of vegetables and fiber and I don't need it. Or want it! Celery peel is incredibly bitter in my opinion, and you might be amazed at how much better it is without the peel.
Secondly, do try braising it. If you have a good stock or broth (I make my own, so I'm quite partial ) It does really change the texture and flavour. If you have ever braised leeks, you will know what I am taking about. The braised veg seriously takes on the flavour of the liquid, so be sure you love it. I adore what braising does to the texture.
Also, I really like celery peeled and very thinly sliced in a fennel and onion salad. Good stuff with the right dressing
Finally, I like it roasted with other veggies in the Romertopf. Again, peeled, tossed with olive oil, salt, pepper and whatever herbs strike my fancy, and roasted. My usual mix is potato, sweet potato, golden beet, carrot, onion, corn on the cob (cut into quarter cob lengths) and celery. Peeled. With whatever other bits o' veg my fridge might harbour

I'll try peeling it and I'll try roasting it too, when the weather is more roasting friendly. I did just braise some for lunch to go with chicken. Lots of butter and white wine, a bit of veggie stock. It was pretty good actually, I'll just have to braise it a bit longer when I make it next. My lunches often are practice runs for stuff I'll feed to J eventually, and I think I'll make this celery for him soon, too. He's a fellow celery hater, so he hasn't been too excited by my newest experiment, but I think he would like this.

Now as to cauliflower, try this! I add some into my mashed potatoes. Not for health reasons, but because I really like the taste. About 1/4 to 1/3 cauliflower and the rest potatoes. Make as you normally would mashed potatoes. I love the added flavour. Yum! I rarely make mash without it any more.

Cauliflower with other stuff I can manage just fine. I also don't really mind the flavor, it's the smell that I find unpleasant, especially if I'm the one cooking it. If someone else cooks cauliflower to me (as long as it isn't gratine), I'll eat it with gusto.

I'll try adding it with potatoes when the potatoes become mashable again, ie. not for a few months.

Thanks!

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

I'm not a big fan of turnips, because of the bitter note. That night be good in a c urry, though.

I made tortilla española, which I haven't had in a while. I like it warm, on a thick slice of French style bread. Nom nom nom!

 

[Collar_N_Cuffs]

I'm making cured egg yolks, a four day process and today I finally get to try them. Ridiculously and inexplicably excited about this! It's the wait. I love/hate the wait