Shortytouching the meatIntergalactic Cool CourtRegistered Userregular
gonna make some of this on Friday
+3
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UnbrokenEvaHIGH ON THE WIREBUT I WON'T TRIP ITRegistered Userregular
I did the thing!
Inspired by the Serious Eats version but not following the recipe specifically. I went a light on the heat with this batch because I was cooking for people who aren't super into spices.
Sauteed onions and orange bell pepper to start, thinly sliced garlic after a bit, and then some smoked and regular paprika and cumin. Added a can of diced tomatoes and simmered for a while, then blitzed it a bit with a wand blender (part wanting to use my christmas present, part not having a pastry blender).
Eggs I did 5 minutes at 167F in the sous vide, then into an ice bath before adding to the pan. In hindsight, I think I'd sous vide longer and have them in the pan a shorter time (or try Alton Brown's flash boil method) as I did not achieve runny yolks this time. Still tasty though.
Once the eggs were almost cooked I finished with some salt and pepper, and sprinkled on a bit more paprika and some chives for colour.
Verdict: very good. I really like how thick the sauce was. If I was making it again I would like to try it with a bit more heat, and as I mentioned above future tests will change up the egg pre-cook to try and achieve yolk runniness, but on the whole this was one of the better times I've made this.
I'll probably try to sous vide too, though I'm concerned about whether the eggs will be hard to crack smoothly. I've only ever cracked raw eggs, or hard-boiled ones, and something in between seems like all the difficulties of both
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
Hmmmm.
I think I might try shakshuka for Friday night dinner. I usually shy away from tomato based things out of habit, but I've got my reflux medications sorted, so this might be a good way to test it.
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
edited January 2020
Things that are dope in shakshuka if you're feeling SAUCY:
Chorizo
Jalapenos
Kalamata olives
Feta cheese chunks
Basil leaves torn up
Eggplant diced and sauteed
That said I am generally anti-this sudden trend of calling "a sauce we put eggs in" shakshuka and I am glad to let my opinion be known here.
Cooking along regularly here will be difficult for me because I have a lot of things-I-don't-cook (although very few things-I-won't-eat) but I love this thread and will definitely jump in if it works with my week planning/kitchen particularities
Lost Salient on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I like pot stickers better than dumplings, but I’m down whatever we decide to do.
I am looking forward to making this. I am not looking forward to how I will feel on Monday, I’m doing 12 hours and then 8 hours on Friday and Saturday.
Thankfully I do not have my usual 8 am class the following Monday, and Next Thursday is the start of the lunar New Year holiday.
Speaking of things that aren't shakshuka, i made a sort of german pan friend potatoes and eggs thing a few days ago with some very thinly sliced new potatoes and it was very nice
Picked up ingredients tonight for something approximating the Serious Eats recipe, will cook it up sometime in the next few days - there's an indeterminate amount of snow in the forecast but I suspect I'm going to be off work on either Wednesday or Thursday and if I get a snow day it's go time for shakshuka.
I'll probably try to sous vide too, though I'm concerned about whether the eggs will be hard to crack smoothly. I've only ever cracked raw eggs, or hard-boiled ones, and something in between seems like all the difficulties of both
I've been making polenta and sous vide poached eggs as a sort of easy to reheat breakfast for a couple weeks. For that I do 12 minutes at 167 followed by an ice bath and then keep them in the fridge until I need them. That long has the whites almost entirely set (and I want it to cook more in the sauce for something like shakshuka). That said, even at mostly cooked they're still pretty easy to get out of the shell. a bit of the white tends to stick to the inside that I'll gently scrape out with a spoon, but on the whole it's still not too tricky.
Things that are dope in shakshuka if you're feeling SAUCY:
Chorizo
Jalapenos
Kalamata olives
Feta cheese chunks
Basil leaves torn up
Eggplant diced and sauteed
That said I am generally anti-this sudden trend of calling "a sauce we put eggs in" shakshuka and I am glad to let my opinion be known here.
Cooking along regularly here will be difficult for me because I have a lot of things-I-don't-cook (although very few things-I-won't-eat) but I love this thread and will definitely jump in if it works with my week planning/kitchen particularities
I usually put chorizo, feta, basil leaves, and jalapeno's in my shakshuka and can confirm they are all delicious
I made this last night, it was good. I didn't really follow a recipe, I looked at a bunch of recipes and then did the thing. I used a lot of onion and yellow bell pepper and it didn't end up being super saucy, and my yolks were set, but all it all it was pretty good. I'd never had it before and didn't really understand what the fuss was about and I think I get it now and I'm not sure I'll get hungry for it but I can definitely see the appeal.
I made this last night, it was good. I didn't really follow a recipe, I looked at a bunch of recipes and then did the thing. I used a lot of onion and yellow bell pepper and it didn't end up being super saucy, and my yolks were set, but all it all it was pretty good. I'd never had it before and didn't really understand what the fuss was about and I think I get it now and I'm not sure I'll get hungry for it but I can definitely see the appeal.
...did you make a butter smiley face on the bread?
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
i've got a filling that I made last time, didn't measure anything
but it was grated carrots, grated zucchini, minced/ground chicken and then diced and sauteed white button and shitake mushrooms. I tried to use some hoisin in the mix, but it tasted kinda bland anyways so i'll be looking for another seasoning there.
I use premade skins. and minced chicken because we don't eat pork.
Ah! Yes of course, I should have considered that. All of those recipes you can pretty comfortably swap out the pork with some other sort of fatty meat. And all the above recipes call for some sugar, salt/soy sauce and possibly ginger and garlic in the filling. Chinese chives (jiucai) has a very distinctive taste too... not one I love, personally, but it would definitely have quite a flavour if you add it in :P
First attempt at shakshuka is done! I used something close to the Serious Eats recipe, although I varied up the peppers and spices just a little. I only cooked up two eggs for this meal, figuring that when I want to reheat the leftovers I'll just try and cook the new eggs fresh.
Unfortunately I didn't get a good photo of the eggs, forgot to take a pic while they were still in the skillet, and they were so softly cooked that when I transferred them to the bowl they more or less disintegrated. Was yummy, though, and simple enough that I'll probably take another crack at the dish in the future, although the 25 minutes active time listed on the recipe wound up being way low. Between prepping the veggies, simmering the sauce down and getting the eggs cooked it took me closer to 45-50 minutes all told.
I made this last night, it was good. I didn't really follow a recipe, I looked at a bunch of recipes and then did the thing. I used a lot of onion and yellow bell pepper and it didn't end up being super saucy, and my yolks were set, but all it all it was pretty good. I'd never had it before and didn't really understand what the fuss was about and I think I get it now and I'm not sure I'll get hungry for it but I can definitely see the appeal.
...did you make a butter smiley face on the bread?
I mean I didn't not make a butter smiley face.
Look I have two kids. Faces happen.
+5
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
and shakshuka has been moved to tomorrow. There was some uncertainty on when people were coming home so doing something that needed timing was too tough.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
I'm working this weekend, so that means today is shakshuka day!
For the heat, I went with a chipotle pepper. Other than that, I spiced it with smoked paprika and cumin seeds. The last time I tried shakshuka it turned out way too sweet, and it looks like that's because I caramelized the onions too much. So this time I cooked them just until they turned soft and got a tiny bit of color.
I tried the flash-boiling/ice bath method for the egg. Quite a bit of the white stayed behind in the shell, but what made it into the pan cooked up nicely in time to leave the yolk nice and runny.
It turned out really tasty with some feta crumbles and griddle toast. Not nearly as sweet as last time, with just the perfect amount of heat. I've got plenty of sauce left, so I'm gonna be having it for breakfast for like the next week.
I made the dish! Sous vided the eggs at 145 for 45 minutes, then chilled cold (thanks, Serious Eats SV egg guide, but also thanks Fearghaill for the idea). Eggs were perfectly runny. I'll post the pics tomorrow~
I'll have to buy some dumpling wrappers, my kitchen counter space is not conductive to rolling out doughs.
I plan to make my shakshuka for breakfast tomorrow, picked up all the ingredients I was missing (mainly just a red bell pepper) at the grocery store yesterday.
When I make Shakshuka I crack the eggs right into the pan then just put a lid on until the top of the eggs start to film over and that seems to work perfectly.
is it like chicken and dumplings? Or like the things in the bamboo basket with fillings? Or like the wonton looking things in soup?
It's the East Asian version, a filling, usually meat based, that is wrapped with a thin dough. They can be boiled, steamed, pan fried, or prepared a number of other ways. Also called jiaozi, or potstickers/guotie (when it's pan fried), or gyoza (there's differences between the two but... frankly I can't name them offhand). It tastes great and allows for a lot of customizing! Just saw this other Serious Eats version with fatty pork belly and bacon to add to the other pile of links
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
I've got some challah rising in the kitchen right now to have with shakshuka tonight.
even going to try and make pretzel challah rolls out of the other half of the dough. Cause I can't make 2 loaves of challah or one big loaf, we just don't eat that much bread.
But if I make rolls.... I can at least freeze them. Or it'll be easier for Ellie to eat them. who knows
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Inspired by the Serious Eats version but not following the recipe specifically. I went a light on the heat with this batch because I was cooking for people who aren't super into spices.
Sauteed onions and orange bell pepper to start, thinly sliced garlic after a bit, and then some smoked and regular paprika and cumin. Added a can of diced tomatoes and simmered for a while, then blitzed it a bit with a wand blender (part wanting to use my christmas present, part not having a pastry blender).
Eggs I did 5 minutes at 167F in the sous vide, then into an ice bath before adding to the pan. In hindsight, I think I'd sous vide longer and have them in the pan a shorter time (or try Alton Brown's flash boil method) as I did not achieve runny yolks this time. Still tasty though.
Once the eggs were almost cooked I finished with some salt and pepper, and sprinkled on a bit more paprika and some chives for colour.
Verdict: very good. I really like how thick the sauce was. If I was making it again I would like to try it with a bit more heat, and as I mentioned above future tests will change up the egg pre-cook to try and achieve yolk runniness, but on the whole this was one of the better times I've made this.
I'll probably try to sous vide too, though I'm concerned about whether the eggs will be hard to crack smoothly. I've only ever cracked raw eggs, or hard-boiled ones, and something in between seems like all the difficulties of both
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I think I might try shakshuka for Friday night dinner. I usually shy away from tomato based things out of habit, but I've got my reflux medications sorted, so this might be a good way to test it.
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https://food52.com/recipes/65845-yotam-ottolenghi-s-shakshuka
It doesn't look like the photo at all. I really like it with fresh whole tomates.
For 1 person, I do 2 eggs, half a pepper, and 1.5 tomatoes.
2 people 4 eggs, whole pepper and 3 tomatoes.
Steam // Secret Satan
Chorizo
Jalapenos
Kalamata olives
Feta cheese chunks
Basil leaves torn up
Eggplant diced and sauteed
That said I am generally anti-this sudden trend of calling "a sauce we put eggs in" shakshuka and I am glad to let my opinion be known here.
Cooking along regularly here will be difficult for me because I have a lot of things-I-don't-cook (although very few things-I-won't-eat) but I love this thread and will definitely jump in if it works with my week planning/kitchen particularities
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I am looking forward to making this.
Thankfully I do not have my usual 8 am class the following Monday, and Next Thursday is the start of the lunar New Year holiday.
Steam // Secret Satan
I've been making polenta and sous vide poached eggs as a sort of easy to reheat breakfast for a couple weeks. For that I do 12 minutes at 167 followed by an ice bath and then keep them in the fridge until I need them. That long has the whites almost entirely set (and I want it to cook more in the sauce for something like shakshuka). That said, even at mostly cooked they're still pretty easy to get out of the shell. a bit of the white tends to stick to the inside that I'll gently scrape out with a spoon, but on the whole it's still not too tricky.
I usually put chorizo, feta, basil leaves, and jalapeno's in my shakshuka and can confirm they are all delicious
Serious Eats Napa Cabbage and Pork filling and wrapper recipe and Chinese Chive and Pork filing
Woks of Life Vegetarian filling
Adam Liaw Napa Cabbage, Chinese Chives and wrapper recipe (includes video)
Definitely open to suggestions because though I grew up making them with my grandmother, we never wrote down her recipes sadly
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If you’re gonna make the wrapping, I rate it as pretty fucking hard.
If you’re just making the filling I think they're pretty simple.
...did you make a butter smiley face on the bread?
Yeah, I expect most people will want to just make the filling and buy the wrappers, which is a perfectly respectable decision
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but it was grated carrots, grated zucchini, minced/ground chicken and then diced and sauteed white button and shitake mushrooms. I tried to use some hoisin in the mix, but it tasted kinda bland anyways so i'll be looking for another seasoning there.
I use premade skins. and minced chicken because we don't eat pork.
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I used a recipie I've used before. I wish I'd taken a pic before because I'm bad at plating.
Good dinner.
Unfortunately I didn't get a good photo of the eggs, forgot to take a pic while they were still in the skillet, and they were so softly cooked that when I transferred them to the bowl they more or less disintegrated. Was yummy, though, and simple enough that I'll probably take another crack at the dish in the future, although the 25 minutes active time listed on the recipe wound up being way low. Between prepping the veggies, simmering the sauce down and getting the eggs cooked it took me closer to 45-50 minutes all told.
I convinced my family to try it with me. this'll be our 3rd veggie meal this week, purely on accident, but hopefully a trend? who knows!
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I mean I didn't not make a butter smiley face.
Look I have two kids. Faces happen.
Democrats Abroad! || Vote From Abroad
For the heat, I went with a chipotle pepper. Other than that, I spiced it with smoked paprika and cumin seeds. The last time I tried shakshuka it turned out way too sweet, and it looks like that's because I caramelized the onions too much. So this time I cooked them just until they turned soft and got a tiny bit of color.
I tried the flash-boiling/ice bath method for the egg. Quite a bit of the white stayed behind in the shell, but what made it into the pan cooked up nicely in time to leave the yolk nice and runny.
It turned out really tasty with some feta crumbles and griddle toast. Not nearly as sweet as last time, with just the perfect amount of heat. I've got plenty of sauce left, so I'm gonna be having it for breakfast for like the next week.
Thanks, Cook Club!
the first best had chorizo
EVOO, Yellow and Orange Bell Peppers, Sweet Onion, Jalapeno, Crushed faux San Marzano Tomatos, Coriander Seed, Cumin, Smoked Paprika, Garlic, Basil, and Goat Cheese
Sweating those veggies!
Added Tomatoes and Spices and settle in for a long simmer
Yolks were hard, but I'd rather have hard yolks than runny whites
There were no survivors
I made the dish! Sous vided the eggs at 145 for 45 minutes, then chilled cold (thanks, Serious Eats SV egg guide, but also thanks Fearghaill for the idea). Eggs were perfectly runny. I'll post the pics tomorrow~
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is it like chicken and dumplings? Or like the things in the bamboo basket with fillings? Or like the wonton looking things in soup?
I plan to make my shakshuka for breakfast tomorrow, picked up all the ingredients I was missing (mainly just a red bell pepper) at the grocery store yesterday.
It's the East Asian version, a filling, usually meat based, that is wrapped with a thin dough. They can be boiled, steamed, pan fried, or prepared a number of other ways. Also called jiaozi, or potstickers/guotie (when it's pan fried), or gyoza (there's differences between the two but... frankly I can't name them offhand). It tastes great and allows for a lot of customizing! Just saw this other Serious Eats version with fatty pork belly and bacon to add to the other pile of links
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even going to try and make pretzel challah rolls out of the other half of the dough. Cause I can't make 2 loaves of challah or one big loaf, we just don't eat that much bread.
But if I make rolls.... I can at least freeze them. Or it'll be easier for Ellie to eat them. who knows
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what
I guess I've never really been to a dumpling .... house? grill?
I've seen them on buffets but since I don't know what's in them and they generally look slimy, I get other stuff
we've got some things to fix