What's cookin', good lookin'?

[Kalamain]

Is it wrong to make eggplant nicoise every night for a month? Can't stop.

Is yours like this one?

Not a big fan or Aubergine to be honest....
But that looks rather nice... Not sure I could eat it for a month though!

 

[Netzach]

http://www.peterpauper.com/blog/eggplant-nicoise/
Meatless and simpler. From '56 peter pauper press "simple French Cookery" It looked like it was going to be awful. I also sub out a handful of almond flour for the breadcrumbs, to no difference.

I'm completely addicted, but if you're not an aubergine person, you probably will be underwhelmed.

 

[BiBunny]

http://www.peterpauper.com/blog/eggplant-nicoise/
Meatless and simpler. From '56 peter pauper press "simple French Cookery" It looked like it was going to be awful. I also sub out a handful of almond flour for the breadcrumbs, to no difference.

I'm completely addicted, but if you're not an aubergine person, you probably will be underwhelmed.

God, I love eggplant. That looks amazing.

 

[midwestyankee]

What are you using as a binding agent?
Eggs?

Rope with some plastic twine.

 

[Vixandra]

Last night was a gluten-free Dutch Apple Pie that I'm pretty pleased with, even if pie dough hates me. (You'd think with a minor in baking and pastry I'd be better with it but no, it hates me.)

Tonight was my almost 2 year old's first kitchen help with oatmeal-banana-chocolate chip cookies. The name has all the ingredients, so it was okay if he stuck his freshly cleaned hand in the bowl to try it before it was baked. They came out okay if a little odd in texture.

 

[Kalamain]

Last night was a gluten-free Dutch Apple Pie that I'm pretty pleased with, even if pie dough hates me. (You'd think with a minor in baking and pastry I'd be better with it but no, it hates me.)

Tonight was my almost 2 year old's first kitchen help with oatmeal-banana-chocolate chip cookies. The name has all the ingredients, so it was okay if he stuck his freshly cleaned hand in the bowl to try it before it was baked. They came out okay if a little odd in texture.

What flour alternative did you use, if you don't mind my asking?
We have a Coeliac friend and I'd love to be able to make her an apple pie. But when ever I use GF flour its always too runny and never forms a proper dough.

Any suggestions?

EDIT...
I usually use this one

 

[Vixandra]

What flour alternative did you use, if you don't mind my asking?
We have a Coeliac friend and I'd love to be able to make her an apple pie. But when ever I use GF flour its always too runny and never forms a proper dough.

Any suggestions?

EDIT...
I usually use this one

Recipes: Pie Crust and GF Dutch Apple Pie

I used a combination of flours normally. This weeks pie crust was a rice flour blend, I had to add xanthum gum to it. I also think an almond-flour dough would be great with apple or cherry pie.

My sister-in-law has celiac and so I try to make things she can eat when she's visiting. It just seems wrong no to, you know?

 

[Kalamain]

Recipes: Pie Crust and GF Dutch Apple Pie

I used a combination of flours normally. This weeks pie crust was a rice flour blend, I had to add xanthum gum to it. I also think an almond-flour dough would be great with apple or cherry pie.

My sister-in-law has celiac and so I try to make things she can eat when she's visiting. It just seems wrong no to, you know?

I know what you mean..

I TRY to make food she can eat... But its so difficult at times.
I have to stay to safe areas... And just avoid gluten products... Which is a shame.

 

[Netzach]

I do halfassed paleo and strict SCD grainfree when I'm being good (no complex sugars, no grain) , GF flours are naughtytime for me. Thing is, it can be really easy to feed folks like me, but it won't look like a replica of the food you can eat necessarily - which doesn't mean it's bad or unpalatable - it's often just less pretty.

Honestly, I'm thrilled to have lunch with bread eaters if I can get a hold of a really good veggie heavy omelet with a little aged cheese in it. I don't have to have breadlike substitute to feel fed.

I've been ditching the crust altogether and going with extremely tart apple slices, just enough honey, more butter than your mainstram md probably wants you to eat, and raisins - add heat 15-30 minutes. Way better than it sounds.

If that's too dull, there are some great apple crisps out there that rely on nuts and coconut for toppings.

Just bought my first tub of coconut oil - I know I'm late to that party, crazy late, so I'm going to be playing around with that.

 

[seela]

Harissa chicken, roasted eggplant with sumac and paprika, wilted spinach with chickpeas, garlic and pinenuts, lemon and mint yogurt sauce.

Simple and easy and so, so tasty.

 

[Collar_N_Cuffs]

Only one egg
So I made a skillet mix of potato, bacon, bell pepper, onion, pork and... egg
Yummy!

 

[Kalamain]

Tonight I am going to make from scratch, my first ever burger patties.

On the weekend I bought a pattie press and I'm going to give it a go.... See if it works.

I often find patties to be bland and wanted to make my own for ages.

 

[Collar_N_Cuffs]

Tonight I am going to make from scratch, my first ever burger patties.

On the weekend I bought a pattie press and I'm going to give it a go.... See if it works.

I often find patties to be bland and wanted to make my own for ages.

Google Alton Brown's recipe. It brings out the best in simple beef patties.
And please, for God's sake, don't put egg in it...
That's meatloaf.

 

[Kalamain]

Google Alton Brown's recipe. It brings out the best in simple beef patties.
And please, for God's sake, don't put egg in it...
That's meatloaf.

This one?
http://www.foodnetwork.com/recipes/alton-brown/burger-of-the-gods-recipe.html

And whats wrong with putting an egg in it? Its just a binding agent.

 

[Netzach]

This one?
http://www.foodnetwork.com/recipes/alton-brown/burger-of-the-gods-recipe.html

And whats wrong with putting an egg in it? Its just a binding agent.

There is no wrong if you like it, it just changes the texture a lot. Burger will actually form a little better without it, in my experience.

I love Alton, but I have been converted to a broiler all the way when you don't get the grill out person. For bacon, also, the broiler has opened my eyes to new magic.

And a little black pepper and a whiff of garlic won't kill it.

I have access to grassfed ground cow and I won't grind up grassfed not-already-a-burger meat ($$$!!!) but if I didn't I'd be all over this.

 

[Kalamain]

There is no wrong if you like it, it just changes the texture a lot. Burger will actually form a little better without it, in my experience.

I love Alton, but I have been converted to a broiler all the way when you don't get the grill out person. For bacon, also, the broiler has opened my eyes to new magic.

And a little black pepper and a whiff of garlic won't kill it.

I have access to grassfed ground cow and I won't grind up grassfed not-already-a-burger meat ($$$!!!) but if I didn't I'd be all over this.

I don't get this... Why is grass fed beef a big thing... Is not all beef grass fed?
We get all our meats here

I swear you can see the animal mooing in the morning and sizzling in the evening!

I've never used a Broiler... My mum had a rotisserie when I was young.... That did chickens VERY nicely.. But never did anything else in it.

I have to say that I am not a big fan of Garlic... I don't mind it much but it gets overpowering VERY quickly.

 

[Collar_N_Cuffs]

The texture of egg detracts from a burger, I think. I love it in meatloaf, but don't put it anywhere near my burgers...

Not all beef is grass fed, they can also be fed grains to fatten them up quickly. Grass fed meat is unfortunately both more expensive, and can be tougher. So grass fed meat burgers actually makes a lot of sense to me from a texture viewpoint. There may be a health benefit for some also in eating meat that contains nutrients strictly from grasses as opposed to grains.

Let us know what route you go, and how they turn out!

 

[Kalamain]

The texture of egg detracts from a burger, I think. I love it in meatloaf, but don't put it anywhere near my burgers...

Not all beef is grass fed, they can also be fed grains to fatten them up quickly. Grass fed meat is unfortunately both more expensive, and can be tougher. So grass fed meat burgers actually makes a lot of sense to me from a texture viewpoint. There may be a health benefit for some also in eating meat that contains nutrients strictly from grasses as opposed to grains.

Let us know what route you go, and how they turn out!

Ok... This time I *DID* use an egg....

400g mince.
1 large onion
1 egg
2 tbsp of breadcrumbs
2 tsp mixed herbs
Sea Salt and cracked black pepper

Next time I will try a more plain patty with just Meat, meat and a little salt and pepper.

BTW... For reference this was one of the best burgers we've had for a LONG time!

 

[Netzach]

I don't get this... Why is grass fed beef a big thing... Is not all beef grass fed?
We get all our meats here

I swear you can see the animal mooing in the morning and sizzling in the evening!

I've never used a Broiler... My mum had a rotisserie when I was young.... That did chickens VERY nicely.. But never did anything else in it.

I have to say that I am not a big fan of Garlic... I don't mind it much but it gets overpowering VERY quickly.

That meat looks stellar. Grass fed is a "thing" for several reasons, but it's more just a preference for me than snobbery - you either like the result or you don't, it's pure palate. Also, in the UK I think it's way more normal and assumed that you pasture animals, so no wonder it seems kind of nuts that I'd fixate on it LOL.

I try to avoid grains for myself for a myriad of reasons, so eating things that eat grain is something I try to avoid when I have alternatives. Grass fed also, as the kids say "haz a flavor" so you either love it or you don't. If you like lamb and game, you might like it. I love that quality in meats. If you don't love it, there's not a compelling flavor reason to go for it.

As for cost, the costs are commensurate in my location with everything else that isn't factory feedlot. It's really about neck and neck if I shop around. I'm lucky, I can't think of another urban US market with as much co-op choice except for maybe some in CA.

Apparently the fats that grazed critters generate are more omega 3 style fats, like a fish - so you're actually getting a more nutritionally dense serving of stuff. Since small farm not terrifying ground much like what you posted runs about 6.99 lb and grass fed ground also runs about 6.99 a pound, I go with the latter. But it's not because I think it's loads better in some objective flavor way. I just like that farmy funk in my meat, and I can use anything that cuts inflammation anywhere I can get it.

I'm just talkin' broiler setting on an electric stove of no noteworthy quality other than "it works". I had no idea how great kebabs, burgers and bacon would be with it.

 

[Collar_N_Cuffs]

...Snip!

BTW... For reference this was one of the best burgers we've had for a LONG time!

Awesome!! So glad you enjoyed them! That is, after all, the ultimate payoff for hard work in the kitchen...

I had bits and bobs of root veggies and cheeses, so today I made 4 different scalloped veggie casseroles. Potato, sweet potato, beet and carrot in differing combinations with sharp cheddar, parmesan, Swiss, American, a local artisan cheese (very much like sharp cheddar), and neufchatel. I also used up different bits of stocks and cream and milk. Hate throwing even little bits of food out, and this was a good way to use everything up. They freeze well, and a few will go to my friend who has been too busy to cook lately. I can't wait to try the beet, sweet potato, neufchatel combo...! I think

 

[CoralRose13]

Comfort food - stuffed cabbage.

 

[Kalamain]

That meat looks stellar. Grass fed is a "thing" for several reasons, but it's more just a preference for me than snobbery - you either like the result or you don't, it's pure palate. Also, in the UK I think it's way more normal and assumed that you pasture animals, so no wonder it seems kind of nuts that I'd fixate on it LOL.

I try to avoid grains for myself for a myriad of reasons, so eating things that eat grain is something I try to avoid when I have alternatives. Grass fed also, as the kids say "haz a flavor" so you either love it or you don't. If you like lamb and game, you might like it. I love that quality in meats. If you don't love it, there's not a compelling flavor reason to go for it.

As for cost, the costs are commensurate in my location with everything else that isn't factory feedlot. It's really about neck and neck if I shop around. I'm lucky, I can't think of another urban US market with as much co-op choice except for maybe some in CA.

Apparently the fats that grazed critters generate are more omega 3 style fats, like a fish - so you're actually getting a more nutritionally dense serving of stuff. Since small farm not terrifying ground much like what you posted runs about 6.99 lb and grass fed ground also runs about 6.99 a pound, I go with the latter. But it's not because I think it's loads better in some objective flavor way. I just like that farmy funk in my meat, and I can use anything that cuts inflammation anywhere I can get it.

I'm just talkin' broiler setting on an electric stove of no noteworthy quality other than "it works". I had no idea how great kebabs, burgers and bacon would be with it.

I think meat in the UK is more regulated... I know in the 80s there was a huge shake-up of laws about how you keep animals and what you feed them.
Food in general seems to be better over here with less use of additives and the like.

I can understand adding in natural grain to bolster a winter feed if the weather is bad... But generally we just don't seem to do it.

BTW... Have you tried roasting with an evaporation pan? Its basically a tray with water in it so when you roast things it keeps moisture in the oven..
Make a hell of a difference and stops meats drying out.

 

[Kalamain]

Awesome!! So glad you enjoyed them! That is, after all, the ultimate payoff for hard work in the kitchen...

I had bits and bobs of root veggies and cheeses, so today I made 4 different scalloped veggie casseroles. Potato, sweet potato, beet and carrot in differing combinations with sharp cheddar, parmesan, Swiss, American, a local artisan cheese (very much like sharp cheddar), and neufchatel. I also used up different bits of stocks and cream and milk. Hate throwing even little bits of food out, and this was a good way to use everything up. They freeze well, and a few will go to my friend who has been too busy to cook lately. I can't wait to try the beet, sweet potato, neufchatel combo...! I think

I'm not one for heated cheese... I like it cold... But the second you add heat to it I don't want to know... The smell makes my stomach turn.

This is what I like to do for us on occasion... Its a very basic and takes no time to prep and I can alter the recipe to use whatever I have in the house. Carrots go REALLY well in the middle because they are so sweet.

 

[Collar_N_Cuffs]

I'm not one for heated cheese... I like it cold... But the second you add heat to it I don't want to know... The smell makes my stomach turn.

This is what I like to do for us on occasion... Its a very basic and takes no time to prep and I can alter the recipe to use whatever I have in the house. Carrots go REALLY well in the middle because they are so sweet.

Yum! Looks awesome! I did make one casserole today without the cheese , and it turned out to be my favourite one! It had everything else... potato, sweet potato, carrot, beet and stock. Really, really good... Tiny bit of Panko sprinkled on top and dotted with butter. Yummo.

 

[Kalamain]

Cooking Threadsters...
I need your help.

Does anyone have a Quinoa recipe that they like?

I have a bag and its approaching its BBE date and I would like to use it up rather than dump it.

I have never used Quinoa and have no idea what recipes work well.
I would rather take a suggestion than go do the first recipe I come across.