Fishinnards Posted January 10, 2012 Share Posted January 10, 2012 I was frustrated that I couldn't find the galangal and kaffir lime leaves anywhere in DC. No whole foods, no Bestway. In Virginia, Bangkok 54 and Duangrat usually have frozen kaffir lime leaves, and sometimes fresh ones. They always have frozen galangal and sometimes fresh. There is usually fresh galangal at Grand Mart. Frozen kaffir lime leaves would work fine in rendang. Frozen galangal is often better than fresh. Link to comment Share on other sites More sharing options...
Rieux Posted January 10, 2012 Share Posted January 10, 2012 Thanks all! Link to comment Share on other sites More sharing options...
Pat Posted January 12, 2012 Share Posted January 12, 2012 Made some chicken stock from a carcass and am going to embark upon chicken mushroom soup later. Link to comment Share on other sites More sharing options...
MsDiPesto Posted January 12, 2012 Share Posted January 12, 2012 I've been making chicken and orzo soup this week. I don't make the stock, but throw in carrots, celery, onions, garlic, roasted red peppers, drop of soy sauce and a small amount of chili-garlic sauce to keep it interesting. Next time I'll toast the orzo first as I read in Rachel Ray's (yes, her) recipe. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 15, 2012 Share Posted January 15, 2012 in the oven: beef chuck roast braising in adobo, pork broth and aromatics. on the stovetop: dried cranberry beans from santa monica farmers market with aromatics and eco-friendly smoked ham bone pieces from dupont market. Link to comment Share on other sites More sharing options...
Pat Posted January 15, 2012 Share Posted January 15, 2012 in the oven: beef chuck roast braising in adobo, pork broth and aromatics. I've got a chuck roast in the oven too. Pipeline Porter and beef stock for the liquid; thyme, onions, and carrots. Mushrooms will go in closer to dinnertime. Link to comment Share on other sites More sharing options...
bookluvingbabe Posted January 21, 2012 Share Posted January 21, 2012 Chicken stock on the stove since last night. Great smell to wake up to. Not sure what I' doing with it when it is done but it is January and our first snowfall. It seemed like it was needed. Next up, a pork shoulder for the crockpot that I did in a 5 spice marinade. Link to comment Share on other sites More sharing options...
jparrott Posted January 21, 2012 Author Share Posted January 21, 2012 Hambone stock from the remnants of a delicious NC country ham. Also prepping for cumin lamb. Link to comment Share on other sites More sharing options...
hillvalley Posted January 21, 2012 Share Posted January 21, 2012 Chicken stock on the stove, round one of onion confit in the oven. The stock and onions have the house smelling incredible. Link to comment Share on other sites More sharing options...
thistle Posted January 21, 2012 Share Posted January 21, 2012 Quick soup-turkey broth, grn onions, mushrooms, fr shrimp, & a spoonful of tom yum soup paste-yeah, it's a crutch, but it works... Link to comment Share on other sites More sharing options...
Pat Posted January 21, 2012 Share Posted January 21, 2012 Starting up soon a quick corn chowder, with ham and potatoes. Link to comment Share on other sites More sharing options...
yfunk3 Posted January 21, 2012 Share Posted January 21, 2012 Suddenly came down with a cold Friday, so I trekked out onto the icy sidewalks in my pseudoephedrined state this morning to get ingredients for chicken soup. I've got almost 8 quarts of soup sitting in the kitchen now. Basically the only thing I'm eating this weekend besides tea with honey and yogurt... Am always amazed at what a difference using fresh, crushed herbs is for chicken soup. Link to comment Share on other sites More sharing options...
Fishinnards Posted January 22, 2012 Share Posted January 22, 2012 Red braised pork ribs. Blanched ribs and cut them up, caramelized sugar in oil added ribs, shaoxing rice wine, cinnamon, black cardamom, star anise, fennel, dried red chillies, ginger and water. Now it's braising in the oven. Link to comment Share on other sites More sharing options...
Rovers2000 Posted January 22, 2012 Share Posted January 22, 2012 Split pea soup with smoked ham hocks. Hoping this meal from my childhood will bring some good luck for my Giants later this evening Link to comment Share on other sites More sharing options...
KMango Posted January 23, 2012 Share Posted January 23, 2012 OK, maybe not exactly simmering, but bubbling while whisking...a simple salted caramel sauce. Now the place smells like a Wonka factory. *win* Link to comment Share on other sites More sharing options...
Fishinnards Posted January 28, 2012 Share Posted January 28, 2012 น้ำพริกเผา nam prik pao, "roasted" chili sauce. I deep fried about a cup each of whole garlic, shallots, and dried red chilies. Ground this to a paste with salt, bonito flakes, salted black beans, fish sauce, palm sugar and tamarind. Now it's simmering in oil smelling very nice. It's usually made with shrimp paste (กะปิ) and dried shrimp instead of black beans and bonito, but since my wife is allergic I can't just buy this in a jar at the store. It's also fun to make. Link to comment Share on other sites More sharing options...
thistle Posted January 28, 2012 Share Posted January 28, 2012 Navy beans, w/ shallots, scallions, pork ribtip stock, & a bit of pesto, seem to be taking forever to soften, maybe they're old? To eat with pork tenderloin, marinated in mojo criollo, & wholewheat couscous... Link to comment Share on other sites More sharing options...
zoramargolis Posted January 29, 2012 Share Posted January 29, 2012 ranchera sauce for chiles rellenos Link to comment Share on other sites More sharing options...
hillvalley Posted February 5, 2012 Share Posted February 5, 2012 Bolognese sauce Link to comment Share on other sites More sharing options...
Pat Posted February 5, 2012 Share Posted February 5, 2012 Brisket chili Pinquito beans (to go on the side) Link to comment Share on other sites More sharing options...
monavano Posted February 5, 2012 Share Posted February 5, 2012 Brisket chili What time shall I come over? Link to comment Share on other sites More sharing options...
Soup Posted February 5, 2012 Share Posted February 5, 2012 making a korean winter dish call beegee. Ground soy bean stew. I used this recipe. www.youtube.com/watch?v=LIzIyN3Jsh0 Soup Link to comment Share on other sites More sharing options...
Anna Blume Posted February 10, 2012 Share Posted February 10, 2012 More freezer-emptying to make a mixed stock of chicken (roasted carcasses and fresh, skinless thighs) and veal bones (leftover from osso buco, mostly, but three small, uncooked ones got roasted). It's something done to make brodo, so I figured why not? Also a chance to get rid of fresh and frozen leek greens. Once you get over the fact that the flavor isn't that clean, bright taste of a rich chicken stock, it's quite nice for a change and it really adds something to: Leek and potato soup made with about a quart of the stock. Kept some of the skins on. Added 3/4 cup diced, oven-roasted yellow plum tomatoes. Only partially puréed to retain bits and pieces, pouring in about 1/2 cup light cream at end. Good, but wish I had left the cream out altogether since I am losing my taste for rich, creamy soups....or it could be the rustic/rich thing was more Good Twin/Bad Twin than Ying and Yang. Link to comment Share on other sites More sharing options...
monavano Posted February 13, 2012 Share Posted February 13, 2012 Reporting after the fact that this weekend's cold put me into soup-making mode with leftovers. I made split yellow pea and ham* soup and sauerkraut soup with kielbasa and potato. *from sometime last year when I bought a spiral ham. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 23, 2012 Share Posted February 23, 2012 In the oven: "elephant beans" which have been called gigante beans when I've bought them in the past. These were purchased at Shemali's, which is in the Ace Beverages building. I am slow cooking them with lots of aromatic veg, toasted ground fennel and cumin seeds and porcini powder. When they are most of the way cooked I will add some chopped tomato. My veggie BIL is coming for dinner on Saturday, along with some omnivorous cousins, so all of the sides I am making need to be veggie-friendly. Our main will be charcoal-grilled boneless lamb leg, which has been marinating since Monday in a mix of Greek yogurt, mint, thyme, rosemary, onion, garlic and lemon. Link to comment Share on other sites More sharing options...
Pat Posted February 24, 2012 Share Posted February 24, 2012 Pot roast (smelling really good) with carrots, mushrooms, and potatoes Link to comment Share on other sites More sharing options...
bettyjoan Posted February 27, 2012 Share Posted February 27, 2012 Our marathon team had a Chili Cook-Off fundraiser last night, so I spent most of the weekend simmering my contribution - a Texas-style chile con carne. The original "recipe," I believe, came from Cook's Illustrated - but I got it from a local food blogger (who put his own spin on it) and then messed with it a little more once I started tasting. It turned out well - spicy, slightly smoky, with big chunks of steak and deep flavors from browning and sauteeing various ingredients on the stovetop before loading everything into the Crock-Pot. I came in second! The winner was a delicious chicken and tofu chili, which REALLY hacked off the folks who swore by their beefy versions. Link to comment Share on other sites More sharing options...
lperry Posted February 28, 2012 Share Posted February 28, 2012 Sichuan chili oil, although I didn't make four cups of it. The house smells terrific, and thoughts of what I'm going to cook for lunch are distracting me from my work. Link to comment Share on other sites More sharing options...
KMango Posted February 28, 2012 Share Posted February 28, 2012 Sichuan chili oil, although I didn't make four cups of it. The house smells terrific, and thoughts of what I'm going to cook for lunch are distracting me from my work. Which oil did you use as the base? Can't wait to hear how it turned out, I'm making that recipe soon, for certain. Link to comment Share on other sites More sharing options...
lperry Posted February 28, 2012 Share Posted February 28, 2012 Which oil did you use as the base? Can't wait to hear how it turned out, I'm making that recipe soon, for certain. I used soybean oil thinking (correctly) that any oil flavor would not show through the spices. It's still pretty mild but very fragrant right now. I think the heat will intensify as it melds with the chili flakes. Link to comment Share on other sites More sharing options...
KMango Posted February 29, 2012 Share Posted February 29, 2012 Apple cores, water, and Penzey's mulling spices. Ahhh, Christmas... Link to comment Share on other sites More sharing options...
anhdeluxe Posted March 5, 2012 Share Posted March 5, 2012 Clam chowder. Rhode Island-style, but I'll let my guests add cream or milk if they want. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 8, 2012 Share Posted March 8, 2012 currently oven-rendering the skin from two whole ducks (from Grand Mart) for duck fat . I also boned out the carcasses, so have bones for stock and meat for rillettes. Also have 8 skin-on duck legs that will be cured and confited. got a hint from a guy at the dog park, that duck legs (from Canada) are available at the Clarendon Giant. No luck last week--just duck breasts were delivered, but found some this week on Tuesday, the weekly delivery day. Link to comment Share on other sites More sharing options...
darkstar965 Posted March 9, 2012 Share Posted March 9, 2012 got a hint from a guy at the dog park, that duck legs (from Canada) are available at the Clarendon Giant. Too funny--duck leg intel at the dog park. we've had people score new jobs, find a vacation home and get recruited for community service at our dog park. also vet reccs. Lots of 'em but that's of course to be expected. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted March 19, 2012 Share Posted March 19, 2012 My crock pot is finishing up a batch of turkey stock as we speak. It's doubly exciting because last night, when I was considering what to do with the carcass overnight, I had completely forgotten about the crock pot until reminded. We woke up to the wintery but ridiculously wonderful smell of well-simmered stock Link to comment Share on other sites More sharing options...
MsDiPesto Posted March 19, 2012 Share Posted March 19, 2012 I simmered a corned beef I picked up at TJs over the weekend. I did not budget enough time on Saturday to finish it, so it was eaten on Sunday, to continue the St. Patty's extravaganza. I used some of the hints from Cooks Test Kitchen to improve it, such as cooking it in chicken broth, adding a bay leaf and some onion and carrot chunks. The strained broth was used to cook fingerling potatoes, and I took Sietsema's suggestion from the Post of shredding brussels sprouts and stir frying them with onion and garlic in olive oil. I'm going to make corned beef hash with the leftovers. Link to comment Share on other sites More sharing options...
monavano Posted March 19, 2012 Share Posted March 19, 2012 Tommy Bahama Tortilla Soup. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted March 20, 2012 Share Posted March 20, 2012 Vegetable stock! While I'm at work! I heartily endorse crock pots. I've completely cleared out my freezer (and will have refilled it with quarts and quarts of stock). Link to comment Share on other sites More sharing options...
zoramargolis Posted March 20, 2012 Share Posted March 20, 2012 ^the primary reason I can't get an ice cream maker: the affordable ones require that the canister(s) be frozen beforehand, and my freezer is always full of containers of various kinds of stock. No room. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted March 20, 2012 Share Posted March 20, 2012 ^the primary reason I can't get an ice cream maker: the affordable ones require that the canister(s) be frozen beforehand, and my freezer is always full of containers of various kinds of stock. No room. Ha, yes, obviously I have that problem as well. At least stock resembles food, which frozen carcasses and bags of scraps do not (or so my husband tells me). As long as it doesn't get too hot there will be some soups/curries/stews in our near future. I can't wait until we live somewhere big enough to house a separate freezer, so my stockpile can grow in peace. Link to comment Share on other sites More sharing options...
goodeats Posted May 17, 2012 Share Posted May 17, 2012 Winging it: Slow cooker tomato sauce. Was going to do simmer last night, but was toooooo tired. This is my first time trying it in a slow cooker! Link to comment Share on other sites More sharing options...
monavano Posted May 17, 2012 Share Posted May 17, 2012 A small chicken, necks and aromatics etc.-- making and eating lots of soup after oral surgery Link to comment Share on other sites More sharing options...
goodeats Posted May 17, 2012 Share Posted May 17, 2012 making and eating lots of soup after oral surgery Oh, my! Here's to a speedy recovery! Hope everything is better now. Link to comment Share on other sites More sharing options...
monavano Posted May 23, 2012 Share Posted May 23, 2012 Turkey Vegetable Chili with butternut squash, bell peppers and beans. The chili will simmer for about an hour then get thickened up with a masa slurry. Link to comment Share on other sites More sharing options...
MsDiPesto Posted May 29, 2012 Share Posted May 29, 2012 Boneless short ribs were simmered on Sunday night. And re-heated and served over mashed potatoes Monday evening, with corn on the cob, grilled zucchini with a topping of shredded gruyere, and strawberry shortcake. Link to comment Share on other sites More sharing options...
Anna Blume Posted June 5, 2012 Share Posted June 5, 2012 Vignarola and when that's done, a green soup featuring sorrel that uses up the nettles and lambs quarters I blanched and forze last week. Link to comment Share on other sites More sharing options...
monavano Posted June 7, 2012 Share Posted June 7, 2012 Minestrone soup. Market zucchini and Italian/pole beans, and a recent cup of a very good version at Cafe Pizzaolo (Cameron Station) got me in the mood. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 8, 2012 Share Posted June 8, 2012 yesterday: bbq sauce (big batch) today: brandied apricot preserves (small batch) Link to comment Share on other sites More sharing options...
monavano Posted June 9, 2012 Share Posted June 9, 2012 Fresh mint leaves in cream/milk for mint chocolate chip ice cream. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 9, 2012 Share Posted June 9, 2012 boiling water in an old pickle jar in the microwave, to sterilize it cause I found gorgeous baby Kirby cukes (with flowers still dangling) at the Courthouse market this morning, and a quiveringly fresh stalk of garlic, with the head just formed, and some fresh dill. And I'm going to make fermented pickles. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now