Fun Stuff > CHATTER
A Cooking Thread?
GarandMarine:
Go with the pun. Let me know how the bok-choy goes?
Akima:
The bok-choy was fine. The stems stood in for celery, and the leaves, suitably torn up, for spinach. The flavour is different of course, but we all liked it. It's definitely been added to my do-again list. I used so called "baby" bok-choy BTW, because the leaves are nicer.//www.youtube.com/watch?v=ag31eT8jnM8
Barmymoo:
I've only had bok choi a couple of times but I really liked it.
I made banana bread again and this time put chocolate chips and cherries in, and an extra banana. It was so good! I have only managed to resist eating the whole thing because I want to take the remaining half on my DATE tonight.
Aimless:
I made a cake yesterday that I think may be one of my best ever. I blended a mixture of toasted nuts (walnuts, hazelnuts and cashews) into a nut-butter/paste, made a ganache-like mixture using a little cream and a lot of dark chocolate where half of it contained a creamy lemon-ginger filling, whipped some egg-whites into a stiff foam, mixed it all together (oh yeah, there was some sugar, vanilla and sea-salt involved too) and then chucked it in the oven for a while.
Everyone seemed to like it warm, but the texture and consistency of the gooey centre was not to my liking. It was the wrong kinda lava! But after a day in the fridge, holy crap, so frickin' delicious! The possibilities are ENDLESS
Aimless:
Continuing on the theme of "best ever"...
Made a really tasty and incredibly simple soup today. I guess you could say it's inspired by the vichyssoise and the basic idea can be adapted to many other ingredients.
Cook large chunks of peeled and seeded butternut squash in about 1.3-1.5 L chicken-stock together with half a thickly sliced leek (I prefer the white part for this), garlic (I used some that had been marinated in oil and herbs because I'm lazy and they were there) and toasted onion (because I'm lazy and because it's YUM). Add spices to taste, eg. nutmeg, fresh-ground pepper and a reasonably hot fresh red chili. Blend everything into a puree using a hand-held blender (be careful!). Remove from heat, add cream to taste and toss in some peeled shrimps. Wait a few minutes and then ENJOY
Everything in the recipe is "to taste" but I didn't taste it at all while cooking and fortunately it turned out PERFECT. You can replace the butternut with courgettes or a variety of starchy veggies, but I prefer butternut for the colour and for the mild but distinctive flavour (it's a pain in the ass to peel and cut though). I usually make this soup with home-made shrimp-stock but using chicken bouillon cubes is so very much easier and still delicious. You can replace the shrimp with fresh fish, eg. cod, pangasius, salmon etc. A bit of crunch is also nice, eg. garlic flavoured croutons, bruschetta, gougeres or just good old grilled cheese sandwiches :o it's good hot, warm or cold (becomes a lot thicker when cold). Some people may want to add some sourness, eg. lemon juice or tomato paste.
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