Oh, Saria,

Join Date: Mar 2008
Posts: 15,530
What are you cooking this weekend? Un-choosy eaters want to know (and drool).

Last edited by ninja dog; 08-31-2009 at 02:00 PM. Reason: truthiness
Who wants to know?

I want to know!

Inquiring minds want to know...

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Heh, it's a bit tough these days, but I called dibs on the day off tomorrow (really today). I'm having a hard time deciding.
I am going to hit up the markets (I love the Sunday markets) and the plan was to bake a rhubarb tart, but if cherry season finally starts up, I'm making a cherry almond loaf.
I will probably load up on English peas yet again and pair them with some ricotta gnocchi I've been wanting to make. If I see green garlic I'll of course feed my addiction in that respect.
The tough part is that I also want to make some quark cheesecake bars with lemon curd and to finally make some iced citron vodka chocolate truffles. I just don't have enough time! Work is taking up anywhere from 80-100 hours a week right now!
Mmm.... Sairis, when I move out on my own I'm gonna gave to pick your brain a hit on getting into this cooking thing. I eat junk and am always trying to say i'm gonna start cooking for myself.

Just wondering: what is green garlic? What makes it different from regular garlic? All of your food plans sound delicious. Can't wait to hear what you ended up making.

80-100 hours of work?! Wow! You guys are BUSY!!! That us always good! Better busy than not right?

Hope you get some relaxing in somewhere tomorrow!

Mix of 3s, thick, coarse, medium porosity

Current hair styling technique: rake with a scrunch at the end. (works with my coarse hair)

http://public.fotki.com/curlymix/
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Known HGs: KCCC, homemade fsg, honey
Join Date: Mar 2008
Posts: 15,530
Heh, it's a bit tough these days, but I called dibs on the day off tomorrow (really today). I'm having a hard time deciding.
I am going to hit up the markets (I love the Sunday markets) and the plan was to bake a rhubarb tart, but if cherry season finally starts up, I'm making a cherry almond loaf.
I will probably load up on English peas yet again and pair them with some ricotta gnocchi I've been wanting to make. If I see green garlic I'll of course feed my addiction in that respect.
The tough part is that I also want to make some quark cheesecake bars with lemon curd and to finally make some iced citron vodka chocolate truffles. I just don't have enough time! Work is taking up anywhere from 80-100 hours a week right now!
Originally Posted by Sairis
Ricotta gnocchi? Green garlic? Chocolate truffles?
Da-rool, da-rool.
Minxy, the green garlic looks like this:


So, a bit like scallions. During the spring, it's basically one of the first vegetables to appear early in the season at the markets. It's just garlic that's picked when the leaves are green and the heads haven't yet matured.
It's so delicious with a mild, fresh garlic flavor, with almost a hint of onion in there. When I have some, and happen to have cream as well, I make really slowly scrambled eggs (about 15 minutes on really low heat) with cream and green garlic. Aside from that, I make souffle with lots of it and some goat cheese and also throw it into pasta, vegetable stews, and well, pretty much anything.

Another good one is garlic scapes:


These are lopped off from hard-neck garlic. They loop around themselves.
The scapes are hard and very strongly flavored. I slice them thinly and throw them into eggs as well. Or I chop them into large pieces and blanch them then throw them into vegetable dishes. They're great in stir fries!

I'll be glad to help you get you cooking. I actually think the farmer's market is conducive to single-person cooking, since you can just buy whatever looks good to you and chances are that whatever you decide to do with your produce will be good (what grows together goes together).

As for the hours, a lot of it has to do with having just opened and things still not being settled. We have to be there early to prep as we still haven't gotten ahead on our prep lists. Eventually things will fall into place and I expect our hours will be cut down.

I don't know if I will get to cooking today. I was not able to wake up as early as I would have liked (I have only been sleeping maybe five hours a night after working 12-14 a night) and still have to go to the markets.
My mother is cooking, so I might not do it. I will probably make the gnocchi and freeze them to cook off later. I will still do some baking though.

Last edited by Saria; 06-21-2009 at 01:00 PM.
Heh, it's a bit tough these days, but I called dibs on the day off tomorrow (really today). I'm having a hard time deciding.
I am going to hit up the markets (I love the Sunday markets) and the plan was to bake a rhubarb tart, but if cherry season finally starts up, I'm making a cherry almond loaf.
I will probably load up on English peas yet again and pair them with some ricotta gnocchi I've been wanting to make. If I see green garlic I'll of course feed my addiction in that respect.
The tough part is that I also want to make some quark cheesecake bars with lemon curd and to finally make some iced citron vodka chocolate truffles. I just don't have enough time! Work is taking up anywhere from 80-100 hours a week right now!
Originally Posted by Sairis

Mmm...that ricotta gnocchi and quark cheesecake bars with lemon curd sounds good!
I love to cook!
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I was right about cherry season finally starting and loaded up! There were still strawberries, but I finally had the will to resist. Blueberries were very tempting, but I managed to show some restraint. It won't be long until I'm making some fresh blueberry scones though.
I got no peas, as both markets I went to today were all out. People really do appreciate the sweet deliciousness of fresh peas here, apparently! I was a bit late getting to the two markets I visited today (my two fave Sunday markets).
I did get some lovely summer squash as you can see. Plus some marjoram, pictured there along with some red and white spring onions and one garlic scape. That will all go with my ricotta gnocchi.
Plenty of rhubarb, as you can also see.
Not pictured is some chocolate mint and some spearmint that is infusing some cream as we speak. The truffles have to wait until tomorrow because this is a cold infusion, which needs 24 hours.

A funny thing happened while I was at Whole Foods picking up anything else I might need. There was a guy asking about different types of flour, and honestly the guy working there couldn't provide much information, so I had to say something! Well, we got to talking with him asking me if I was a chef, and basically trying to learn how to cook and stock up his pantry now that he's no longer living in the dorms and can't afford to not cook, and I gave him my number. No, I am not interested in that way, and my gaydar pinged, so I only hope it is not wrong. He was very nice and certainly I would enjoy him as a friend (maybe my small list of friends will grow, heh).
Join Date: Mar 2008
Posts: 15,530
That's nice! I think bonding over food and cooking advice is a great way to make a friend.
Okay, so I've been really lazy about taking photos, and I haven't been as productive as I'd like (though I've been baking something pretty much every day, waking up at 8 AM most days to get things done by 11 AM when I have to leave for work), but I have taken a few photos that I just haven't posted. Rest assured I've made more than just this stuff.

Made this morning (well, yesterday considering what time it is now) and absolutely delicious, sure to be made again:

Blackberry galette


A couple of days ago:
Tart of matcha financier with fresh currants (the financier doesn't look as green in the photo as it actually was)


From way back:
Almond Cherry Loaf:

I wish I'd taken a photo of the even tastier sour cherry cake I made recently.

Cherry rhubarb tart:


Those cheesecake and lemon curd squares


Oh that I had time to really go crazy with all the gorgeous, irresistible fruit at the market. Gooseberries, currants, peaches, plums, cherries, blueberries, raspberries, blackberries, oh my! It's so hard to pick just one or, okay, three types of fruit and say no more because I know I can't keep up.

Tomorrow (a few hours from now really) I'll bake off some lavender and lemon madeleines and hopefully some blueberry scones.

Last edited by Saria; 07-31-2009 at 01:45 AM.
jummy!

Talk about good lookin' pictures!

I want a cup of water (for the breadier desserts - I have an aversion to dry foods... i don't get it) and a giant plate of... EVERYTHING!

...yummy yummy yummy I got love in my tummy...

Mix of 3s, thick, coarse, medium porosity

Current hair styling technique: rake with a scrunch at the end. (works with my coarse hair)

http://public.fotki.com/curlymix/
pw: curls

Known HGs: KCCC, homemade fsg, honey
Sairis, your desserts are beautiful. I love lemon curd, yum. How do you keep your figure making desserts like that all the time? Oh...it must be the 100 hours of work a week...well, at least you'll probably be able to get another new pair of shoes! or three!
Suzanne

3b/fine/porous/dry/still trying to figure out density...




Join Date: Mar 2008
Posts: 15,530
You're the dessert temptress.
Evil woman!
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That all looks so amazing! Mmm those cheesecake and lemon curd squares....

What on earth do you do with all these goodies? Are you constantly giving things to friends and family?

What's great is that I take most stuff to work and it's guaranteed to go with the number of staff we have.
I'm down to only about 60 hours of work now that we are getting Sundays off. It's only until Labor Day and then we are apparently going to do the awful, dreaded, kill-me-now shift known as brunch. Lord, how I hate brunch service. A busy dinner service is nothing compared to the torture that is brunch.

I managed to stay away from the market this week so I'll be taking it easy today. Well, not really. I figure I can get started on a rather ambitious little project (well, not as much as it could be) and freeze the components until my next day off when I can bring them all together.
Also, for some reason I really want to make puff pastry again. Usually I do the quick version, but it got into my head the other day to do napoleons, and while the quick puff pastry I make is fabulous stuff, I want the rise that only the real deal can provide.

On the savory front, I bought these a while back. They were so darn cute and I just love eggplant. It's such a difference when it's fresh and in season, with no bitterness to speak of.
They're called Fairytale eggplants:


I also got these Japanese eggplants:


Eggplant dishes don't make very appetizing photos, but these were so delicious. I just made slits in them and put slivers of garlic in, then braised them until tender. I showered them with chopped parsley and added a few drops of sherry vinegar. So simple, but all that these sweet, creamy nightshades needed.
Join Date: Mar 2008
Posts: 15,530
Now, see, I have so much trouble getting the texture right whenever I cook with eggplant. And I rarely order eggplant dishes when out for the same reason: it's either underdone and crunchy, or a soggy mess. How do you get yours right?

Why is brunch bad? Is it too long, or is it the dishes/menu available? Just curious.
Now, see, I have so much trouble getting the texture right whenever I cook with eggplant. And I rarely order eggplant dishes when out for the same reason: it's either underdone and crunchy, or a soggy mess. How do you get yours right?

Why is brunch bad? Is it too long, or is it the dishes/menu available? Just curious.
Originally Posted by ninja dog
Eggplant should never be crunchy. It should be fully cooked. That is, it should be nice and creamy and tender. When cooked whole, it'll yield to the touch of a fork, but not fall apart. It shouldn't be soggy at all though. Salting beforehand helps with that, but fresh eggplant in season doesn't need that. It's sweet, not full of seeds and water, and the skin is also very tender, so no peeling necessary.
Maybe you should pick up some eggplant at the market soon and give it a try.

Brunch is bad because everything is basically order fire. Order fires are annoying enough for dinner (and at this place the servers are seemingly incapable of selling appetizers), but it doesn't compare to the barrage of order fires of brunch. Basically, it's order fires coming at you all at once in every direction. Plus the constant substitutions people ask for. Egg whites only, no onions, no peppers, and all the different combinations they can come up with to completely change a menu item all while one is trying to keep track of all the specifications on other tickets.
And yeah, brunch service feels like an eternity in a way that dinner does not, even though the hours aren't all that different.

Last edited by Saria; 08-02-2009 at 02:00 PM.
Join Date: Mar 2008
Posts: 15,530
Um....order fire? (It sounds like purgatory.)

Maybe I will give eggplant another try. Should I start with the petite type you showed? And are there are specifics to your braising technique?
Um....order fire? (It sounds like purgatory.)

Maybe I will give eggplant another try. Should I start with the petite type you showed? And are there are specifics to your braising technique?
Originally Posted by ninja dog
I think it means everything is cooked to order, as opposed to some pre-prepped or long-cooking dinner items. Maybe?
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