Hello! Want to try out new recipes and cook together with other people in SE++?
Because my friends group is not at all interested in the culinary arts, and a lot of people on these forums are (or want to be), I figured this would be a great place to run a cookbook/recipe club. We don't get to sample each others' cooking, but since we'll all make the same (or similar) dish, it'll be
like we're eating together!
The process is as follows:
a) We choose a dish to make
b) Discuss alterations/substitutions
c) Make the recipe, discussing thoughts about the dish, posting pics, rating the recipe(s), etc.
d) Repeat
I figured we can do this on a weekly basis. It won't be super formal or require signups. We can coordinate for cooking/posting on a particular evening (Saturday?) but if you make it earlier or later than that particular day, that's more than fine too.
46th COOKALONG
This week's writeup is by
@Fearghaill!!!
Okonomyaki! The name translates roughly to “what you like, grilled” and while there is a traditional recipe the spirit of the dish is to start from there and add whatever you want.
In it’s most basic form it’s a vegetable pancake, usually made with cabbage and green onion, often with thinly sliced bacon or pork belly cooked into one side and then covered in one or more sauces and other toppings.
https://youtu.be/cUYSGojUuAU
First, the recipes:
I want a traditional recipe, but I might not be able to find all the ingredients so suggestions on substitutions would be good too.
Okonomiyaki World is a fantastic resource dedicated to the dish and its many variations. They also have a page detailing all the ingredients, common brands/packaging for each, and recommended substitutions.J. Kenji Lopez-Alt’s recipe from Serious Eats
I still want to stay traditional, but do you have anything with a video demonstration?
I have two:
Binging with Babish’s Okonomiyaki from Sweetness & LightningJoshua Weissman’s Okonomiyaki (with shrimp)
A good recipe for someone looking for something a little bit more basic:
Budget Bytes' Savory Cabbage Pancakes (Okonomiyaki)
Ultimately though the fun of making okonomiyaki is putting your own spin on it. Don’t like or eat pork? I’ve done it with thinly sliced steak, either cooked into the surface, or cooked separately and used as a topping after. Don’t want to eat meat at all? I made a version last week that used shredded king oyster mushrooms instead. You can even just make it as a veggie pancake without anything else and that’s potentially delicious too!
A few things I’ve learned cooking and experimenting with this over the years:
You don’t really need to cook the bacon in the pancake. Getting a greasy bit of meat to stick to battered vegetables is not always easy, and it can feel very disappointing to have the bacon come loose as you try to flip it. It certainly looks neat when you manage it, but there’s no shame in cooking the bacon first, then the pancake (in the same pan, use that bacon fat) and then laying the bacon on top after. As a bonus, the bacon cooks on both sides and you get the full crispy surface of the pancake without the bacon in the way.
When adding different ingredients to the batter, consider moisture levels. Some vegetables release a lot of moisture when they cook, which can result in a soggy pancake if you don’t plan for it. Some things like mushrooms I’ll cook first to get some of the water out before adding it to the batter, while with stuff like zucchini I may reduce the liquid ingredients a bit to balance what the zucchini will add.
Thank you, Fearghaill, for the wonderful writeup!
DATE
Saturday, December 12
Want to join in? Have suggestions for the next cookalong? Chime in below!
Next few weeks:
Some dishes on the eventual to do list: mussels, tourtière, lobster bisque, paella, _ wellington, brisket, aspic???, scallion pancakes, groundnut soup, souffle, jollof rice, pasta, kugel, red beans and rice, congee, succotash, fish pie, stir fry
Posts
Week 1 (January 18, 2020) - Shakshuka
Big Pointy Teeth Doodmann Fearghaill Jedoc jgeis lonelyahava Medium Dave milski Peen shalmelo skippydumptruck SilverWind SniperGuy Ubin Xaquin
Shakshuka is a Tunisian dish of poached eggs in a tomato sauce, popular across the Middle East. There are a lot of different variations so you can make it the way you like and add the ingredients you like. Instead of choosing just one recipe this time, I have a few you can choose to start off with:
I want a basic one with feta
Smitten Kitchen's shakshuka recipe
I want to make something fancy (includes video)
Yatam Ottolenghi's shakshuka recipe
I think Serious Eats has never let me down (includes video)
Kenji Lopez-Alt's shakshuka recipe
I enjoy nerdy humour and preserved lemons (there's a video too if you have access to the My Shakshuka episode of Good Eats: The Return)
Alton Brown's shakshuka recipe
Week 2 (January 25, 2020) - Jiaozi
BigPointyTeeth Doodmann Fearghaill Jedoc milski m!ttens Peen SilverWind SniperGuy Spuz Ubik Xaquin
Jiaozi are Chinese dumplings. They are prepared in several different ways, and there are many variants across East Asia. You can add whichever fillings you like, and also cook them a number of ways (boiled, steamed, panfried into guotei, aka potstickers). They're frequently eaten during Lunar New Year, which is this Saturday, January 27th (Year of the Rat).
I'm suggesting a range of recipes again, and of course feel free to modify these to your heart's content or use another one to your preference. One thing I really want to stress is that buying premade wrappers is a perfectly acceptable thing to do, and in fact probably encouraged. You should be able to find them in larger supermarkets, or definitely in Asian grocery stores. (You'll want the circular ones.)
I would like an instructional video with the recipe
Adam Liaw's napa cabbage, Chinese chives, and pork filling boiled jiaozi with homemade wrappers
I think Serious Eats has never let me down
Kenji's napa cabbage and pork filling guotie with homemade wrappers
I like Serious Eats but I want alternative fillings
Bacon and scallions or Pork and Chinese chives
I want a vegetarian option
Woks of Life's vegetarian filling jiaozi or East Meets Kitchen's seaweed and tofu filling guotie
I want to make wrappers but they need to be gluten free
Snixy Kitchen's gluten free wrappers
Any of the above recipes can be prepared via boiling or panfrying (or steaming!). For boiling, you basically have to cook them until they float. For panfrying, you'll want to steam them a bit in the pan, with the lid on, followed by crisping it (I highly recommend making a crispy lattice using cornstarch).
Week 3 (February 1, 2020) - Chicken _____ Soup
Bucketman Digeridoo Doodmann Enlong Jedoc jgeis lonelyahava m!ttens Pinfeldorf shalmelo SilverWind Xaquin
Hey, a lot of people are sick with something or other, and you know what's good for what's ailing ya? Chicken _____ Soup! At least, that's the common belief across several different cultures. You may already have a go-to chicken _____ soup recipe, but I highly encourage you to try a different variant of the soup than you're used to making. Some recipes have ingredients a bit harder to source depending on where everyone is based (guascas, tomatillos) so give each recipe a careful read before proceeding.
I want chicken soup with matzo
Tori Avey's Matzo Ball Chicken Soup (with instructions for floating, sinking, and gluten free matzos)
I want chicken soup with potato
Erica Dinho's Ajiaco Colombiano
I want chicken soup with hominy
Matty Matheson's Pollo Verde (includes video)
I want chicken soup with couscous
Ambitious Kitchen's Chicken Soup
I want chicken soup with spaetzle
NastassjaCanCook's Chicken Spaetzle Soup (includes video, written recipe in description)
Most of these could be made vegetarian by skipping the chicken and using vegetable broth. There's a vegetarian matzo ball recipe here. Fearghaill has also linked to Bon Appetit's Vegan Broth recipe, which can be found here.
Week 4 (February 8, 2020) - Boeuf Bourguignon
Bucketman Doodmann Hellbore Jedoc jgeis lonelyahava milski shalmelo SilverWind SniperGuy Taya Xaquin
Boeuf bourguignon (beef bourguignon) is a dish of French origin, a beef stew braised in red wine and beef stock, usually flavoured with carrots, onions, garlic, and garnished with pearl onions, mushrooms, and bacon. The name apparently derives from the common use of red Burgundy wine instead of the region.
This was apparently the first recipe made by Julia Child on her show The French Chef! So, here are a range of recipes for everyone:
I want Julia Child's recipe!
Julia Child's boeuf bourguignon (with some modifications by Cafe Delites). The original episode can be watched here
I think Serious Eats has never led me wrong
Daniel Gritzer's Boeuf Bourguignon
I need it vegan/vegetarian
Making Thyme for Health's Mushroom Bourguignon
I would like it alcohol free
Eric Akis' suggestions on holding the wine bourguignon
Week 5 (February 15, 2020) - Crusty Bread / Baguettes
Doodmann Hellbore Jedoc lonelyahava Mai-Kero milski SilverWind Taya Xaquin
Continuing the French recipe theme, this week we're making baguettes (or, crusty bread)! A baguette is a long thin loaf of bread, supposedly so slender so that they could be prepared and baked quickly in time for breakfast. A law passed in France in 1993 (the Décret Pain) states that traditional baguettes have to be made on the premises they're sold and can only be made with four ingredients: wheat flour, water, salt and yeast. Bread goes well with a ton of dishes, and I figured that would be the best option as some of us may be otherwise locked in for the fancy dish (tm) that we are preparing for the week.
I want a classic recipe with instant yeast
King Arthur Flour's Classic Baguettes
I want a sourdough-based recipe that gets into the extreme minutiae of baking
The Perfect Loaf's Sourdough Baguette recipe
AAAH I need mine gluten free!
Glutenfreegirl's gluten free baguette recipe is fantastic and I've made it a ton of times in the past
I would just like to make a loaf of good crusty bread
King Arthur Flour's instant yeast no-knead crusty white bread or The Perfect Loaf's beginner sourdough bread
Week 6 (February 22, 2020) - Fish Stew
Doodmann jgeis lonelyahava milski Peen SilverWind
Fish stew! Seafood is sometimes a terrifying prospect for home cooks, but it's healthy and delicious and not actually all that daunting when it comes down to it. Basically every cuisine in the world has some sort of a soupy fish dish, ranging from the super straightforward to the complex. Here are some suggestions:
I want a French fish stew with saffron
Epicurious' Bouillabaisse - Serious Eats also has a more 'traditional' one which can be kosher if you omit the optional shellfish
I want a Brazilian fish stew with coconut milk
Simply Recipes' Moqueca - here's a 20 minute variation from Garden in the Kitchen
I want a hot and sour Thai fish soup
Hot Thai Kitchen's Tom Yum
These are all rather complex, give me a simple fish stew
BBC's Simple Fish Stew
There are so many recipes, including fish chowders and more. Try one out that you haven't before!
Week 7 (February 29, 2020) - Curry
Bucketman Baidol Didgeridoo Doodmann Enlong Fearghaill Jedoc jgeis lonelyahava m!ttens sarukun shalmelo SilverWind SniperGuy Taya Xaquin
Curry is an umbrella term for many different dishes across the world, particularly Asia. It's usually a combination of spices and herbs prepared in a sauce-like mixture, though just what spices and in what amounts varies by region. Curry may contain seafood, chicken, other meats, or just a blend of vegetables. Here's a selection of recipes, but please suggest others as I'm by no means an expert.
I want an Indian chicken curry
Vishakha's Kitchen's Indian Chicken Curry (video)
I want a tikka masala
Cafe Delites' Chicken Tikka Masala
I want a Thai curry
Cookie and Kate's Thai Red Curry (Vegan)
I want a chickpea curry
Serious Eats' Chickpea, Coconut, and Cashew Curry
I want a Japanese curry
Just One Cookbook's Japanese Curry
Week 8 (March 7, 2020) - Gnocchi
Baidol Doodmann Jedoc sarukun shalmelo SilverWind Taya Xaquin
Gnocchi (pronounciation here is a traditional type of Italian pasta, dating back to ancient Roman times. The word derives either from nocchio, a knot in wood, or nocca, knuckle. It kinda looks like both! Gnocchi used to be made with semolina but nowadays are primarily made with potatoes. And, you can also make them with ricotta. They can be prepared with different sorts of sauces and herbs and cheese. Here are a few suggested recipes:
Bring on the potato gnocchi
Fine Cooking's Potato Gnocchi
Gimme some of that ricotta gnocchi
Serious Eats' Ricotta Gnocchi
Hey that Roman-style semolina gnocchi sounded interesting
A Beautiful Plate's Gnocchi Alla Romana
I want to make something even more wild!
Chef John's Butternut Squash and Mascarpone Gnocchi
I want to use store-bought gnocchi
Bon Appetit's Rent Week Gnocchi
Week 9 (March 15, 2020) - Gumbo
Didgeridoo Doodmann shalmelo SilverWind Taya Xaquin
Gumbo is a heavily seasoned soup/stew, the official state cuisine of Louisiana. Its origin is possibly a fusion of several different cultures—African, French, Spanish, German, and Choctaw. Gumbo is a very varied dish; Creole variants have tomatoes (and more commonly seafood?), while Cajun versions traditionally do not. Any combination of meat or seafood can be used; thickeners vary between a flour roux, filé powder, and/or okra. Andouille sausage is commonly added, as are the "holy trinity" of onions, bell pepers, and celery. Though that already sounds wildly variable, here are some starting points:
I want a Cajun gumbo recipe
Issac Toups' Chicken and Andouille Sausage Gumbo
I want a Creole gumbo recipe
Lolis Eric Elie's (mother's) Creole Gumbo Recipe
I want a gumbo z'herbes (traditionally eaten for/before Lent) recipe
Simply Recipes' Green Gumbo
I want an actual vegetarian gumbo recipe
Food Network's Vegetable Gumbo Recipe
Week 10 (March 21, 2020) - Root Vegetables
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Root vegetables! If you're anything like me, you stick to the staples week after week and don't try anything new. Well, it's time to try a new root vegetable you haven't before, be it taro or rutebega or parsnip or sweet potato.
There are a lot of specific vegetable recipes, but I went for some options that give you a sampler of a few together:
I just want a simple oven roasted medley (vegetarian) because the world is going to shambles
Tori Avey's Oven Roasted Root Vegetables
I want mashed parsnips, kohlrabi, celery root, turnips, rutebega... and bacon
Bon Appetit's Mashed Root Vegetables with Bacon Vinaigrette
I want onions, carrots, celery, and potatoes in a pie
BBC Good Food's Cottage Pie
I want onions, fennel, sweet potatoes, celery root, potatoes... and cheese
Ina Garten's Root Vegetable Gratin
Week 11 (March 28, 2020) - Spirally / Rolly Dough
Didgeridoo Doodmann Jedoc lonelyahava Lost Salient SilverWind Taya Xaquin
Times are stressful right now, and everyone could use something sweet baked goods to perk things up. This week's pick is thanks to lonelyahava, who wanted to make some spirally / rolly / scrolly doughs a few weeks back. Yes, baking is involved, and depending on where you are, it may be a bit hard to find flour--so check in advance if you can!
Here are several different types of sweet spirally treats:
Take me right to the classic, I want to make some cinnamon buns
Serious Eats' Homemade Cinnamon Rolls or the Pioneer Woman's Cinnamon Rolls (as recommended by DrZiplock)
I want to make a Swiss cake roll
Sally's Baking Addiction's Chocolate Cake Roll
I want to make spirally cookies
Bunsen Burner Bakery's Grandmother's Pinwheel Cookies
I want to make like a croissanty spirally thing!
Once Upon a Chef's Rugelach
Week 12 (April 4, 2020) - Risotto
Doodmann lonelyahava milski SilverWind
Risotto is a northern Italian rice dish—apparently, the most common way to prepare rice in the country. Short grained arborio rice is cooked in broth (and usually with a generous amount of parmesan and cream) until it reaches a creamy consistency. Saffron was traditionally added to give the dish a signature yellow colour. Here are a few suggested recipes:
I want just parm in my risotto. And maybe saffron.
Food and Wine's Risotto alla Milanese
I want to make risotto in a pressure cooker. Oh and to have a lot of mushrooms.
Serious Eats' Pressure Cooker Mushroom Risotto
None of that mushroom stuff please
Cookie and Kate's Roasted Butternut Squash Risotto
I want to make risotto but I can't get arborio rice right now!
Ricardo's Springtime Asparagus Barley Risotto or Easy Long-Grain Rice Chicken Risotto
Week 13 (April 11, 2020) - Roast Chicken
Doodmann Lost Salient m!ttens SilverWind
Ah, roast chicken, one of those dishes that beginner cooks are usually recommended to master. There's a million ways you can season that chicken. Just make sure you don't overcook it!
I want a basic spatchcocked chicken with herbs
Serious Eats' Butterflied Roasted Chicken
I want a no-fail lemon and garlic recipe
Bon Appetit's Roast Chicken with Lemon and Garlic
I want Pollo a la Brasa
Once Upon a Chef's Peruvian-style Roast Chicken with Green Sauce
I love mustard
Epicurious' Mustard-Roasted Chicken
I'm in the mood for a sticky sweet chicken
Food & Wine's Honey-and-Lemon Glazed Roast Chicken
Week 14 (April 18, 2020) - French Onion Soup
Bucketman Doodmann Jedoc milski shalmelo SilverWind
Ah, French Onion Soup. A straightforward sounding dish comprised of staple ingredients...yet having a distinctly Fancy Restaurant vibe. Since we're all stuck at home, why not replicate that fancy French feel at home? Some suggested recipes follow:
I want to make a classic French Onion soup
Simply Recipes' French Onion Soup (includes video)
I want to make a version with six(!!!) types of onions
Matty Matheson's French Onion Soup Video Here
I want to make this in a pressure cooker/instant pot
Amy + Jacky's Instant Pot French Onion Soup
I want Serious Eats' super umami-tasting version with unconventional ingredients
Daniel Gritzer's French Onion Soup (Soupe à l'Oignon Gratinée)
Week 15 (April 25, 2020) - Tacos
Doodmann Bucketman Jedoc lonelyahava SilverWind Taya Xaquin
Tacos are a traditional Mexican dish consisting of a tortilla (usually corn based, but sometimes now with wheat flour) topped with a filling, oftentimes consisting of a meat or fish, and garnished with a ton of different condiments. Really, you could add just about anything on top of a taco, and the dish has spread around the world, spawning an infinite amount of variations. I am by no means a taco expert but I've got a few recommendations below:
I want a pork-based taco recipe and I have a grill
My Latina Table's Tacos Al Pastor
I want a pork-based taco recipe and I want to slow cook meat
Cafe Delites' Pork Carnitas
I want a beef-based taco recipe
Tasty's Carne Asada Tacos (includes video)
I want a vegetarian taco recipe (Refried Beans, Quick-Pickled Onions, and Creamy Avocado Sauce)
Cookie and Kate's Epic Vegetarian Tacos
I want a breakfast taco recipe
Serious Eats' Sweet Potato, Sage, and Fried Egg Tacos though their Crispy Potatoes, Chorizo, and Fried Egg Tacos recipe also looks terrific
Week 16 (May 2, 2020) - Lemon / Jam Bars
Doodmann Fearghaill lonelyahava SilverWind skippydumptruck Taya
It's getting warmer outdoors or so I've been told. (Though here in Toronto it's been snowing as of last week, still.)
But you know what warmer weather means? LEMON BARS. Or jam bars. Like the concentrated taste of summer in one bite. Sweet with just some tartness they're one of my favourite desserts. And did you know you can freeze them well and they apparently taste just as good frozen? I didn't know! I want to try that out. Here are some recipe recommendations:
I want the best fugging lemon bars ever and ideally I have an instant-read thermometer
Serious Eats' Sunny Lemon Bars
I want an easy 7 ingredient lemon bar!
Sally's Baking Addition's Lemon Bars
Lemons? Pshaw. I feel like having raspberry jam bar
Once Upon a Chef's Raspberry Jam Bars
I want a jam bar recipe where I can use the jam/flours/nuts of my choice
Serious Eats' Apricot Jam Bars with Walnuts
Week 17 (May 9, 2020) - Arancini
Doodmann milski SilverWind Taya
Arancini! Honestly, I'd never heard of this dish before, but then I watched a Bon Appetit video and learned that it is basically a cheesy fried riceball and yes please give it to me
Apparently, the name translates to "little orange", as after cooking it looks like one.
Here are some suggested recipes:
I want a super straightforward recipe you can make with leftover rice!
Just a Taste's Arancini
Gimme that Molly Baz Test Kitchen recipe!
Bon Appetit's Mozzarella Arancini (video here)
I want a rather complex version with saffron!
Serious Eats' Saffron Arancini
Week 18 (May 16, 2020) - Larb
Doodmann milski SilverWind
Larb is a meat salad (sometimes in a lettuce wrap) popular in both Laos and Thailand. In fact, it's considered the unofficial national dish of Laos. Perhaps you know it from that one scene in that Spiderman movie? There are several variants, one flavoured with lime juice and fish sauce, and the other with more dried spices.
Here are a few suggested recipes!
I want a classic larb recipe
Eating Thai Food's Thai Larb Recipe
I want the most laid back larb recipe ever
Bon Appetit's Cooking Without Recipes Chicken Larb Lettuce Wraps
I want a straightforward larb recipe with relatively easy to acquire ingredients
The Woks of Life's Pork Larb
I want a pescatarian larb recipe (or vegan, if you omit the fish sauce)
Bon Appetit's Spicy Mushroom Larb includes video
Bonus: a video of Matty Matheson making larb but forgetting that one shouldn't put wet stuff in hot oil (his recipe is in video description if you want to use it
Week 19 (May 23, 2020) - Giant/Baked Beans
Doodmann Jedoc Bucketman milski SilverWind Taya
Ah, the humble bean. So versatile. Have it when the weather is getting cold and you come in from the nippy outdoors. Have it when the weather is getting warm and you're starting to barbecue. Here are some suggested recipes, but feel free to propose other recipes!
The header said giant beans and I want giant beans!
The Wanderlust Kitchen's Greek gigantes (Vegetarian)
I want to make something with butter beans and a laid back recipe
Bon Appetit's Brothy Butter Beans (Vegetarian) Video here
I would like pinto beans and a bit of a kick
Serious Eats' Frijoles Charros (Mexican pinto beans with bacon and chilies)
Red beans. Red beans and rice (and andouille of course!)
Damn Delicious' Red Beans and Rice
Give me a whole medley of beans in a recipe!
Dinner Then Dessert's Southern Baked Beans
Yes like that but now with maple syrup
Quebec Maple Baked Beans (Fèves au lard)
Week 20 (May 30, 2020) - Pizza
Doodmann Enlong Jedoc lonelyahava milski m!ttens SilverWind Tynnan
Pizza--apparently people are hording frozen store-bought ones. Why not make one at home? Raw pizza dough can still be bought at the store, but you can also whip up a crust at home and customize the toppings to your liking. Here are some suggestions to get you started...including a flour-free one for gluten-free / flour shortage people.
I want an easy pizza crust recipe
Sally's Baking Addiciton's Homemade Pizza Crust for Beginners
I want a thick crust pan pizza
King Arthur Flour's Crispy Cheesy Pan Pizza
I want a thin crust pizza
The Salty Marshmellow's Favorite Thin Crust Pizza
I want pizza with a sourdough crust
The Perfect Loaf's Sourdough Pizza Dough (Or, if you want to partially use commercial yeast just in case, KAF's )
I need a flourless pizza crust
Katie Lee's cauliflower pizza crust
I just want some recommendation as to toppings!
Recipetineats has quite a few but you may be inspired by browsing through Bon Appetit's pizza recipe photos
Week 21 (June 6, 2020) - Ice Cream
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Ice cream... the final frontier. For if you can make ice cream at home, why ever go out?! :P
I've included a large variety of recipes, focusing more on a range of prep methods (many are machine optional/machine free) and dietary needs (e.g. vegan, dairy free, egg free). That leaves room for everyone to recommend their favourite flavours and mix ins!
I don't have an ice cream machine and you're saying I can make ice cream?
Yes! Foodie Crush's Easy No Churn Ice Cream (machine-free)
I want a custard ice cream that I can customize to my heart's content (machine required)
NYT Cooking's The Only Ice Cream Recipe You'll Ever Need Base and Suggested Flavours
That, but eggless (Philadelphia-style) please! (machine required)
Serious Eats' 30 minute Philadelphia-style ice cream
I want ice cream sandwiches (machine-free)
Babish's Ice Cream Sandwiches Video here
I don't have/don't want to use cream!
Food.com's Simple Vanilla Ice Milk (machine optional)
I want a vegan/ dairy and egg free ice cream!
Minimalist Baker's Vanilla Bean Coconut Ice Cream (Machine Optional)
For specific flavours and mixins, you may also want to consult Serious Eats
Week 22 (June 13, 2020) - Pesto
Cello Doodmann milskiSilverWind
Pesto is a sauce originating in Genoa, Italy, consisting of basil leaves, pine nuts, garlic, salt, olive oil, and cheese. That's about it. The name is the past participle of "to pound or crush" in Genoese as pesto is traditionally prepared with a mortar and pestle (same word origins!).
It's basil season, and if you're growing basil your plants are probably getting a bit out of control and could use some pruning. However, you could always buy some supermarket basil too! Here are some suggestions:
I want a pesto recipe with mortar and pestle
Serious Eats' Best Pesto Recipe
I want a basic pesto recipe with food processor
Simply Recipes' Fresh Basil Pesto
I want guidance on blanching my basil leaves to minimize browning
Food Network's Blanched Basil Pesto
I want a vegan / dairy free pesto recipe
Minimalist Baker's Easy Vegan Pesto
Now I have all this pesto! What the heck do I do with it?!
Aside from just spreading it on toast, you can use the recommendations here:
Serious Eats has a recipe for Pesto Pasta with Potatoes and Green Beans, apparently a classic Genovese method.
The Spruce Eats has 26 recipes that start with pesto
And the Food Network has 50(!) recommendations
Week 23 (June 20, 2020) - Meatloaf
BucketmanDoodmann Jedoc lonelyahava milski sarukun SilverWind
Though 'American' meatloaf is a fairly recent invention, minced meat in a loaflike shape has been eaten since 5th century Rome.
Meatloaf has a bit of a bad reputation. Is it warranted? Frankly, I don't know, I didn't have meatloaf growing up in my household, and I'm not going to assume cafeteria-level 'loaf is a good representation of how it should taste like. Do you have a good childhood meatloaf recipe? Share it here! Or, try one of the recommendations below:
I want a good classic meatloaf recipe
Island Vibe Cooking's Easy Meatloaf Recipe (video, recipe in description)
I want a slight spin on the classic 'loaf (dairy free)
Whisk It Real Gud's Best Meatloaf Recipe
I want to make my meatloaf in an instant pot, and make it with mashed potatoes too
Tastes Better from Scratch's Instant Pot Meatloaf
I don't want any meat in my meatloaf
Nora Cooks' Best Vegan Meatloaf
Meat's OK, just... no beef
Inspired Taste's Unbalievably Moist Turkey Meatloaf
I want an extra gravy and mushroomy meatloaf
Chef John's Creamy Mushroom Meatloaf
Week 24 (June 28, 2020) - Sushi
Doodmann Enlong milski SilverWind Taya
Since going out isn't really a good option right now, many of us may be craving sushi. And while I can't promise we'll perfectly replicate the quality at your favourite sushi restaurants, This cook club can promise... an experience!
Sushi means "sour-tasting" and its origins are of a method of preserving fish in fermented rice. The process of serving fresh fish over vinegared rice only came into popularity in the 19th century. What we call 'sushi' actually has many different forms, from rolls to the classic fish draped over a ball of rice. Here are a few suggestions:
I want to make hosomaki (thin rolls with one filling)
Just One Cookbook's Sushi Rolls
I want to make futomaki (thick rolls with several fillings)
Fifteen Spatulas' Homemade Sushi
I want to make nigiri (topping draped over a oval ball of rice)
Taichi Kitamura's Perfect Nigiri at Home
I want veggie sushi ideas
Tasty's Veggie Sushi 4 Ways
I want to use fish, but I just can't get fresh fish
BBC Good Food's Smoked Salmon & Avocado Sushi
Dessert sushi?!
Bigger Bolder Baking's Fresh Fruit Sushi Dessert with Coconut Rice
Week 25 (July 4, 2020) - Burgers
Bucketman Doodmann jgeis lonelyahava SilverWind
The origin of the hamburger is somewhat lost to time. The wiki page has a terrifying seven claims of invention, along with two separate pages about the history of hamburgers (one general, one specific to the USA). That's a lot for the humble burger!
Canada Day / the Fourth of July are coming up, so it's only fitting. However, even if you don't celebrate either of those days you can enjoy a protein-y patty sandwiched between two slabs of bread
I want a classic burger recipe
Recipe Tin Eats' Hamburger Recipe
I want a smashed burger!
Serious Eats' Ultra-Smashed Cheeseburgers Recipe
I want some really esoteric burger ideas
Delish's Here's Exactly How To Make Bob's Burgers In Real Life (though you'd probably be better served by borrowing/buying the
Bob's Burgers Burger Book: Real Recipes For Joke Burgers book)
I want a shrimp burger!
Fit Men Cook's Bang Bang Shrimp (Burger) Recipe
I want a vegetarian burger!
Inspired Taste's Veggie Burger Recipe
And I want to make my own buns
King Arthur Flour's Beautiful Burger Buns (they really do turn out gorgeous)
Week 26 (July 11, 2020) - Gazpacho
jgeis Doodmann SilverWind
Gazpacho is a cold soup made of raw, blended vegetables, usually including tomatoes, originating from Spain. Supposedly, the first version consisted of bread, olive oil, water, vinegar, and garlic, as tomatoes were not regional to Spain.
Today, though there's still many versions of gazpacho, the main differences seem to be whether you want the soup chunky or smoothly blended, and whether you want to add bread into the mixture or not. Either way, I have suggested recipes for you below:
I want traditional Andalusian gazpacho (smoothly blended, bread included)
Omar Allibhoy's Spanish Gazpacho Soup (includes video)
That, but no bread in the soup!
Julia Moskin's Best Gazpacho
I want a chunky gazpacho
Chef John's Gazpacho (includes video)
I want a watermelon gazpacho!
Sohla El-Waylly's Watermelon Gazpacho with Calabrian-Chili Crema
I want a strawberry gazpacho
Jon Cichon's Gazpacho
Week 27 (July 18, 2020) - Pavlova
Doodmann jgeis milski Numi SilverWind
Pavlova (pav) is a meringue-based dessert named after the ballerina Anna Pavlova. Apparently, it's highly contested whether the dish was invented in New Zealand or Australia, but it is highly popular in both.
This is definitely a summery dish, often garnished with fresh berries or lemon curd, but according to Wikipedia, it is often eaten year round and during the winter holidays as well? It is apparently one of the easiest desserts to make. And, all of these recipes are dividable so you don't have to make an entire giant meringue if you don't want to (but if you do, go nuts!). Here are some suggestions:
I want a classic pavlova recipe
Recipe Tin Eats' Pavlova
I would like a recipe for mini pavlovas please
Natasha's Kitchen's (Mini) Pavlova Recipe
Another mini pavlova recipe
Sally's Baking Addiction's Pavlova
I want some lemon curd with my pavlova
Chowhound's Pavlova with Lemon Curd and Fresh Berries
I want some chocolate with my pavlova
Once Upon a Chef's Double Chocolate Pavlova with Marscapone Cream & Raspberries
Week 28 (July 25, 2020) - Picadillo
Doodmann Enlong Jedoc SilverWind lonelyahava
Picadillo is a dish of ground meat, tomatoes, raisins, and olives that is common across several Latin American countries and the Philippines (where Spanish colonialization took place). The name comes from the Spanish word 'picar', meaning to mince. It is often eaten with rice or as a filling in dishes such as empanadas. Here are a few recipes as a starting point:
I want a Cuban-style picadillo (often includes capers and black turtle beans)
Serious Eats' Cuban Picadillo Recipe
I want a Filipino-style picadillo (there's two main versions, one soupy and one more stewy/chili-like; both recipes are included here)
Kawaling Pinoy's Picadillo with Potatoes
I want a Mexican-style picadillo (supposedly it's common to add lime, or sugar and honey... but the commonality between the Mexican recipes I could find all revolved around adding some spicier peppers)
Mexico in my Kitchen's Mexican Picadillo Recipe
I want a Costa Rican-style picadillo (vegetables are the main ingredient in focus, and they can be vegetarian, like this recipe)
Puravida Moms' Picadillo de Chayote
Week 29's summaries and onwards found here
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Though I have my own recipe on account of the various diets in my household
but I will come home and do this recipe up!
Was the idea we all try cooking at the actual same time? If so I probably can wait until Sunday morning. I’m confident we can get the timing worked out.
Also @Fearghaill had an awesome idea of sous viding the eggs I may try. Though for a first time through I may attempt one of the recipes as written
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Let’s have a look at those recipes!
Bonus - buying a new frying pan this weekend so I'll break it in with this!
Steam: TheArcadeBear
Nice choice.
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Not just because I was probably going to make some this weekend anyway
I’ll make a goal to try at least two recipes by the 18th
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I'm still trying to stick to my diet, so I'm gonna run these through MyFitnessPal's calorie calculator later and see which one is the winner for me, personally
I'll post the results (spoilered so folks can bypass them) in case anyone else is trying to work on some New Year's Resolutions
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oohhhh me too
.... how long do they last?
Basically forever! I think I read a couple websites that suggest a year or two once you unseal it, but others say basically forever if refrigerated and I tend to agree with that (the high salt probably kills anything). Mine has definitely been in the fridge for a long long while as I only consistently whip it out for a tumeric chicken dish
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I've had mine for maybe 3 years
basically salt, meyer lemons, and a few cardamom pods
Because I'm still dumb, are we cooking it by the 18th? Or as close to the 18th as possible? Because I'm probably going to try making it for breakfast tomorrow and you can't stop me!
Smitten Kitchen:
Yatam's recipe:
Serious Eats:
Alton Brown:
I uh, I'll come back to this one if I decide to do it. The math is a little more complicated with the harissa recipe being larger than the recipe's use size with no outlined serving size for that, but I'll presume it's a bit higher end on the calorie size unless shown otherwise. And you can't copy/paste the text of the recipe, which means I'd have to enter it all manually in MFP, and....eh....
I think of the three I'd likely go with the Serious Eats version, but I'm gonna look again at the recipe lists and decide, since they're all fairly close if you can reduce the olive oil somewhat in Yatam's version!
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It's not going to be stringently enforced or anything! I think a bunch of people are cooking it / posting it around the 18th, but doing it earlier or later than that is totally fine too. You doing it earlier would give us a chance to learn lessons going into our dishes
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And y’all...
it good.
one or the other
if you don't have a sous vide circulator, Alton Brown's recommended method is to boil the egg for 1 minute first and then put it in an ice bath for 30 seconds. The brief boil gives the white a head start.
I'll hold off on posting pictures though!
I haven't made shakshuka before but I've wanted to, so this is a great excuse!
the other thing you can do is throw a bunch of crusty bread into a shallow dish dish, pour over the shakshuka and let it soak for a while, then bake it. Basically an egg pizza casserole.
it was delicious
I added a little feta and avocado as toppings at the end
though my yolks were not runny =(
We could certainly get started on that! Does anyone have any suggestions?
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Thai Larb
Dumplings/Potstickers (where people can buy or make the wrappers on their own)
Tourtière
Arancini
Some sort of bread if people are up for it???
Some sort of cassoulet?
I also am just happening to make this coffee cake that weekend too, if people want something sweet. I can vouch that it tastes delicious (never made it before, but had to snag the recipe from my coworker after I tasted it)
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