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Random food thoughts - Street edition - Page 49

post #721 of 791
Quote:
Originally Posted by ManofKent View Post

@GraphicNovelty They look really good. Are you fully vegetarian?

I'm not that strict about it. I don't really cook meat anymore, but if i'm out or at a work event and the veg option sucks or if my girlfriend really wants like, fancy sushi, I won't make a fuss about it and search out chicken or fish over beef or pork. That being said, my tastes have changed along with the diet so my desire to eat meat has also gone down.
post #722 of 791
Quote:
Originally Posted by ManofKent View Post

@GraphicNovelty They look really good. Are you fully vegetarian?


My faithful old Moulinex blender packed in last week so am looking at new ones. Tempted to go with one of the German handblenders rather than jug type this time as I'm struggling to find smallish blenders (rarely cook for more than 2 and have a tiny galley kitchen). I've never used hand (stick) blenders before. Any thoughts?

They're not a replacement for a proper blender if you do things like crush ice or make smoothies with lots of leafy greens. They're also not very good for making things like nut butters and won't make silky smooth soups.

That being said, they're mostly great in small kitchens, they're very good for making soups and the attachments you can get are really useful, particularly mini food processor ones.
post #723 of 791
Quote:
Originally Posted by GraphicNovelty View Post

I'm not that strict about it. I don't really cook meat anymore, but if i'm out or at a work event and the veg option sucks or if my girlfriend really wants like, fancy sushi, I won't make a fuss about it and search out chicken or fish over beef or pork. That being said, my tastes have changed along with the diet so my desire to eat meat has also gone down.

Yes I'm almost vegetarian, but eat clams/mussels/cockles/oysters, and don't worry if there's a bit of fish sauce in curry paste. I've not eaten meat in over 25yrs and don't miss it at all. I seem to recall Ottolenghi isn't vegetarian, just generally finds vegetable based dishes more interesting.
Quote:
Originally Posted by iamacyborg View Post

They're not a replacement for a proper blender if you do things like crush ice or make smoothies with lots of leafy greens. They're also not very good for making things like nut butters and won't make silky smooth soups.

That being said, they're mostly great in small kitchens, they're very good for making soups and the attachments you can get are really useful, particularly mini food processor ones.

Thanks - just ordered a Braun set - it's 750w so should hopefully be powerful enough, and comes with a jug attachment that supposedly has blades that will cope with ice (not that the old Moulinex could cope with ice and I'm not a cocktail drinker). I'm not really into smoothies - it's mainly soups, hummus etc. so hopefully it will do the job.
post #724 of 791
Ottolenghi and other stuff

Rooibos old fashioned




Scallops with Chile Jam and pickled daikon




"Tofu" Scallops with Chile Jam and pickled daikon



Lentil Soup With Gremolata



Cacio e Pepe

post #725 of 791
i just noticed you had those metal bowls. damn, you are super korean, possibly moreso than your girlfriend.
post #726 of 791
they are hers. I have boring white person bowls.
post #727 of 791
Quote:
Originally Posted by GraphicNovelty View Post

Ottolenghi and other stuff


When do you start your international home delivery service?
post #728 of 791
More food:
1) Tagliatelle with chickpea bolognese


[img]2) Miso-tahini Hummus with vegan olive miso "Parmesan" crumbles

3) Green been, mushroom and freekh salad with orange miso dressing



4) Sunchoke soup with hazelnut spinach pesto

post #729 of 791
Gn you are fucking killing it mate, I want trcipes for all of that
post #730 of 791
tagliatelle: http://www.foodnetwork.com/recipes/mario-batali/eggless-pasta-recipe.html (I used a vegan recipe bc i had vegan guests, though i much prefer an eggier pasta)

bolognese: https://food52.com/recipes/27654-chickpea-bolognese (don't use soymilk, as it gives it a weird taste--also blend all the chickpeas)

Hummus is a combination of 2 recipes:

Chickpea technique from here: http://www.seriouseats.com/recipes/2012/11/basic-hummus-from-jerusalem-ottolenghi.html
but use a tahini sauce here, though sub 1/2 c of the tahni for miso: http://www.seriouseats.com/recipes/2016/03/israeli-style-tahini-sauce-recipe.html
miso shake: http://www.seriouseats.com/recipes/2015/02/dried-olive-miso-rosemary-shake-condiment-vegan-parmesan-replacement-recipe.html

The salad and the soup were from ottelnghi's nopi:

FRENCH BEANS WITH FREEKEH AND MISO

Serves 6
2½ oz/70 g freekeh
7 tbsp/100 ml olive oil
1 small onion, finely diced (2¼ oz/65 g)
1 medium celery stalk, finely diced (1⅔ oz/45 g)
2 cloves garlic, crushed
1 bay leaf
1 cup/250 ml vegetable stock
4 shallots, peeled, halved lengthwise, and cut into ¾ -inch/2-cm wedges (8 oz/250 g)
1 tsp nanami togarashi or ½ tsp cayenne pepper
8 oz/250 g shiitake mushrooms, stalks removed
7 oz/200 g shelled edamame beans, fresh or frozen
12 oz/350 g French green beans, trimmed
⅓ oz/10 g tarragon leaves, roughly torn
1 oz/30 g pea shoots
1 tbsp nigella seeds
2 tbsp lemon juice
coarse sea salt and black pepper
Miso dressing
5 tbsp/75 ml sake
⅓ cup/80 ml mirin
1 tbsp superfine sugar
2½ tbsp white miso paste
finely grated zest of 1 orange
1 Preheat the oven to 360°F/180°C (320°F/160°C convection).
2 Rinse the freekeh, soak it in fresh water for 5 minutes, then drain and set aside.
3 Pour 2 tablespoons of the olive oil into a medium saucepan for which you have a lid, and place over medium heat. Add the onion, celery, garlic, and bay leaf and sauté for about 8 minutes, until soft. Stir in the freekeh and pour over the vegetable stock. Bring the liquid to a boil, then reduce the heat to medium-low and simmer, covered, for 15 to 20 minutes, until the freekeh is cooked through and there is no more liquid in the pan. Remove and discard the bay leaf and set aside.
4 Mix the shallots with 3 tablespoons of the olive oil, the nanami togarashi, and ¼ teaspoon of salt. Place on a parchment-lined baking pan and cook in the oven for 30 minutes until cooked and golden brown. Remove and set aside to cool.
5 Mix the mushrooms with the remaining 1½ table spoons of oil, ¼ teaspoon of salt, and a generous grind of pepper. Spread out on a separate parchment-lined baking pan and roast in the oven for 20 minutes until golden. Remove and, when cool enough to handle, slice the mushrooms ⅓ inch/1 cm thick.
6 Bring a small pot of salted water to a boil and blanch the edamame for 2 minutes. Remove with a slotted spoon and refresh under cold running water. Add the French beans to the boiling water and blanch for 4 minutes, then drain, refresh under cold running water, and leave to dry with the edamame.
7 To make the dressing, mix the sake, mirin, and sugar in a small saucepan. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Simmer for about 8 minutes, until you have a scant ½ cup/100 ml of liquid left in the pan. Stir in the miso, return to a boil for 2 minutes, until thick and caramelized, and then remove from the heat. Stir in the orange zest and set aside to cool.
8 Place the freekeh, shallots, mushrooms, beans, dressing, and ½ teaspoon of salt in a large bowl. Mix well, then add the tarragon, pea shoots, nigella seeds, and lemon juice. Give everything a final gentle stir, transfer to a large platter or individual plates, and serve.


JERUSALEM ARTICHOKE SOUP WITH HAZELNUT AND SPINACH PESTO

Serves 6
Hazelnut and spinach pesto
1¾ oz/50 g blanched hazelnuts
1 tbsp hazelnut oil
2 tbsp olive oil, plus extra to serve
1 oz/30 g baby spinach
⅓ oz/10 g tarragon
finely grated zest of 1 lemon
1 tsp white wine vinegar
1 small clove garlic, crushed
1 or 2 green bird’s-eye chiles, seeded
1 tbsp olive oil, plus extra to serve
2 tbsp/30 g unsalted butter
2 shallots, thinly sliced (3½ oz/100 g)
1 medium leek, trimmed, washed, halved lengthwise, and then thinly sliced, white part only (4 oz/120 g)
2 cloves garlic, crushed
2½ lb/1.2 kg Jerusalem artichokes, peeled and sliced 1/32 inch/1 to 2 mm thick (about 2 lb/950 g)
1 cup/250 ml dry white wine
2 cups /500 ml whole milk
3 cups/700 ml vegetable stock
⅓ oz/10 g chives, finely chopped, to serve
coarse sea salt and black pepper
1 Preheat the oven to 320°F/160°C (280°F/140°C convection).
2 First make the pesto. Spread the hazelnuts on a baking sheet and roast for 15 minutes. Remove from the oven and, once cool, coarsely chop. Set aside 1 ounce/30 g to serve and place the remaining ¾ ounce/20 g in the small bowl of a food processor with all the remaining pesto ingredients and ¼ teaspoon of salt. Add 2½ tablespoons of water and blitz to form a smooth and runny paste. Set aside until ready to use.
3 Place the olive oil and butter in a large saucepan over medium-high heat. Add the shallots and sauté for 3 minutes, stirring once or twice. Add the leek and garlic, along with 1½ teaspoons of salt and a good grind of black pepper, and cook for another 3 to 4 minutes, until soft but without color. Add the Jerusalem artichokes and cook for 12 minutes, stirring from time to time, until beginning to soften and caramelize. Pour over the wine, bring to a simmer, and cook over medium heat for 3 to 4 minutes, until reduced by a quarter. Add the milk and stock and bring to a boil. Skim the surface of any impurities, then reduce the heat to medium. Simmer for 50 minutes, stirring every few minutes, until the artichokes are cooked through and completely soft. Remove from the heat and purée in a blender until completely smooth, adding a bit more stock if you need to thin it out.
4 To serve, ladle the soup into bowls and drizzle with the pesto. Sprinkle with the chives and remaining hazelnuts and serve with a final drizzle of olive oil.
post #731 of 791

Thoughts on subbing coconut milk for the whole milk and excluding the butter to make the artichoke soup vegan?

post #732 of 791
It's what I'm planning on doing
post #733 of 791
Cheers GN mate do you have a blog? You've been posting this stuff all over rhet etc,
post #734 of 791
I'd do a blog but honestly between school and work, writing copy feels like an immense chore. I just like posting what i make on social media (fb/ig @graphicnovelty) or forums (here, reddit) so i'm engaging with people that already (somewhat) know me.
post #735 of 791
garlic fried rice, fried skirt steak, sunny eggs for lunch

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sweet plantains braised in simple syrup, brown sugar, & vanilla served with crushed ice, evaporated milk, & tapioca pearls

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Edited by colabear - 3/31/16 at 12:47pm
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