#nerd cooking

[amethystsoda]

first cooking video of the year in progress 🥺🥺 I'm making Pineshroom Toast from FOM!! 🩷💛💚

[terribletriocreations]

Carrot Stew from Breath of the Wild

"This simple stew sat simmering for a long time to bring out the sweetness of the carrots."

As always, the recipe is under the cut! Enjoy. 

(Please note - this makes a large pot of soup! Feel free to cut the recipe in half.)

-MJ & K

Ingredients: 

8 large carrots

1 acorn squash

1 large butternut squash

2 sweet potatoes 

Olive oil

4 cups goat milk (divided)

4 cups chicken stock (divided)

1 large onion, chopped

2 cloves chopped garlic

1 cup bulgur wheat

2 Tbsp thyme

1 Tbsp paprika

2 tsp garlic powder

2 tsp chili powder

1 tsp cayenne pepper

1 tsp turmeric

1 cup sour cream, plus more to top

Salt and pepper

Goat cheese

(Optional) Firm tofu or shredded chicken

Begin by prepping your vegetables. Peel the carrots, butternut squash, and sweet potatoes and cube them into 1-inch chunks. Cut the acorn squash into about twelve equal wedges and remove the seeds. Toss all of the vegetables with olive oil and salt and pepper and put them on two parchment paper-lined cookie sheet. Bake them in a 400 degree F oven for 40-45 minutes, or until all the vegetables are tender when pierced with a fork. Remove the acorn squash meat from the skin and discard the skin. Cube the squash into similar sizes to the rest of the vegetables.

Take half of the cooked vegetables and add them to a blender with 2 cups of goat milk and 2 cups of chicken broth. Blend until smooth.

In a large pot, saute the chopped onion until translucent and add the garlic. Cook them both together until the onion begins to caramelize. Add the remaining goat milk and chicken stock, thyme, paprika, garlic powder, chili powder, cayenne pepper, turmeric, salt and pepper to taste, as well as the bulgur wheat. Cover and simmer the stew for 15 minutes, stirring occasionally. Add the blended vegetable mixture and the remaining chunked vegetables and cook for an additional 5-10 minutes, stirring often to keep it from sticking. Just before serving, add 1 cup of sour cream and stir to combine. Serve with goat cheese and additional sour cream on top, and firm tofu or cooked shredded chicken if desired. 

Now go rehydrate Ganondorf. 

[arandomblackbook]

Welcome back to Bored Nerd and Kitchen. Today I tried the Bubbly Pie recipe from the Guide to Pern

I followed everything as close as possible but results were...off. The only changes I made was to try raspberries in addition to blueberries, and I used the klah mixture I made previously instead of straight cinnamon.

The dough took some time to come together. Maybe I should soften the butter next time. It was also very dry. The book said not to over mix but I had trouble getting it to ball properly without putting some force into it. Maybe that's my own limited experience talking.

As you can see, the raspberries gave a lot of juice when mixed with the sweetener. The the juices leaked over the sides of the base and spilled out when I tried capping the pies.

Also, I ran into trouble capping them although this is probably due to my inexpensive rolling the dough and the size of my baking sheet preventing me from making the pies big enough. The dough recipe itself seemed a little small for what the book recommended I make. I'll have to try again and make more dough.

I sealed what pies I could with the beaten egg and cut the tops. Then baked them for about 23 minutes.

As you can see, the pies did not seal properly. Again, I blame my own inexperience for that. My usual baking skills never involved anything more than "add egg, water, and oil" so this was a trip.

Taste wise they were quite palatable although a fork was required due to the juices.. The crust was thicker than intended and didn't crumble like I expected but baked well. The blueberry ones tasted good but the raspberry was very tart even with the sweetener. Next time, I think straight cinnamon will give them more the spice taste I'm looking for. The klah mix gave it some nice body and aftertaste but I think a lighter flavoring would suit it better.

And that's that. I definitely want to try this again. It was fun to try actually baking something from scratch even if the results weren't that pretty. I know I have a long way to go but as long as I'm stuck at home, why not?

If any bakery inclined folks have some tips on how I can improve, please let me know.

Until next time, everyone. Thanks for reading!

[thriftygeekdiva]

Made some Pi Day Sugar cookies. This recipe guided me:

https://bromabakery.com/sugar-cookies/

[flameprincessison]

2 recent discoveries:

1) Penzey’s Air-Dried Shallots are the bees’ knees. Seriously, just amazing.

2) The phrase “Penzey’s Air-Dried Shallots” scans exactly with “Archie’s PomChi Palace”.

[readsquirrel]

We did it: Pork cutlet pirozhki. It is as delicious as it looks. 😄

[swarbie-blog]

hot damn I make a good curry

[rocket-house]

i grill steaks with a stopwatch in hand..