#things i cooked

[fruitvaleandolive]

I promised @maeskitchen I would post a photo of my first attempt at shakshusa no matter how it turned out. I think it worked okay. The eggs ended up being more soft boiled than poached but otherwise it was great. I'm mostly pleased that the naan is the most naan like I've ever achieved.

[bentothuglife]

I made a food thing! For once my blog is on brand! This is based on the Avant Garde Vegan's recipe for Chocolate and Peanut butter cheesecake, recipe here: www.avantgardevegan.com/recipes/chocolate-peanut-butter-berry-cheesecake/ I used almond butter instead of peanut because I might be serving it to someone with a peanut allergy. I love it but I'm not sure if the almond really comes through. I also added about a tablespoon of cocoa to the base layer and used all ground almonds in that layer instead of mixed nuts, so it's really a chocolate almond cake. The texture is F A N T A S T I C. Also I really love the taste, not too sweet, the chocolate layer is perfectly chocolatey. I would definitely make just one pure chocolate layer as well. The only downside for this cake is that it's expensive as FUUUUUCK to make. Raw cashews ain't cheap fam. But that's offset a bit since it's rich enough you can be satisfied with a small piece, and you can keep leftovers in the freezer for up to 3 months apparently. Incidentally I actually HATE regular cheesecake even when I used to be able to eat dairy but this cake doesn't have that cheesy tang. To my mind this is a good thing, it's just a really nice creamy cake.

[uninterestingbree]

i tried to make that japanese, jiggly cheesecake for fun and i really liked how it turned out. it's super light. 🍮

[scottdrawsthings]

i got some beautiful mantou (chinese steamed bread, it’s v fluffy and lightly sweet!) at the market yesterday.

halved, buttered, and thrown on the skillet...

and topped w cheddar, salami, and poppy seed dressing.

this sandwich was so unspeakably delicious i already feel like i need to make five more.  the mantou was so tender, contrasting with the buttery crisp edges, and the western-style sandwich fillings worked surprisingly well.  i wanna put some cucumber and maybe dill in the next one i make!

[localareamom]

Dinner last night. Grilled vaguely Asian pork bits, cukes in dry brine, carrots in noc cham, fried shallot, kimchi, rice, lettuce.

[localareamom]

Dinner! Second shot at Sohla’s air chilled oven method for wings. Kids had a sauce of ketchup, A1, brown sugar and then fresh cracked black pepper and smoked paprika. Dude I Married wanted Korean-ish, so the adult wings are dressed with a sauce of gochujang, kimchi jus, fish sauce, soy sauce, oyster sauce, hoisin, lime juice, vinegar, Korean pepper flake, fresh grated ginger, fresh grated garlic, black sesame, finished with scallions. The heat was a city 2 out of five, when I was aiming for a 3.5 and it needed more sour, IMO. Dude I Married thought the kids’ was too sweet (🙄).

Even though I’ve been craving wings the slaw was the star for me: shaved raw broccoli, green cabbage, and carrot tossed with slight salt, then toasted caraway seeds, pickled purple onion and it’s brine with homemade labnah and a wee bit of mayonnaise because it needed a tiny boost to bring it together. I could have eaten the whole bowl.

[localareamom]

Meatless Monday (🙄*) dinner; raw slaw of mandolined carrots, shaved bsprouts, and hijiki with marinade ponzu, scant miso and sugar, and nori komi furikake. Air fried tofu. Served to kids as is; adults added grandmother fried chili. So yummy.

*eyeroll because I would eat a lot more meatless except Dude I Married, so I need to announce it like a thing so he can “expect” it

[localareamom]

More recent summer dinners, mostly pantry meals. Ramen and crustless quiches / tortilla español to use vedge. Frequently vaguely Mediterranean. Last nights harissa blood orange chicken I styled very nicely before serving.