Frizzle's Profile

Title Last Reply

What's For Dinner #357 - the Out Like A Lamb Edition

How awful. Hoping the surgery goes well and the recovery is swift.
Love the bagel plating.

What's For Dinner #357 - the Out Like A Lamb Edition

Broccoli Scacciata from kattyeye's blog tonight. It's a Sicilian version of a calzone I'm being told by google.

We've made this once before and it was ridiculously good. I'm using my standard pizza dough (currently rising) and am about to go on the hunt for a halfway decent sausage to add to the huge amount of broccoli that fills it. Finding a decent sausage isn't easy these days. The tasteless supermarket ones are full of gristle and bone chips and even sausages from decent butchers can be hit and miss.

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Last night the mother-in-law joined us for dinner. To start we had a salad or ruby grapefruit, bottarga and slivers of onion.

We followed this with ouzo and garlic roasted chicken with crunchy rice. Grilled cos lettuce on the side.

The chicken bones went into the slow cooker overnight and I'll use the stock in tonight's dinner of pumpkin soup.

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

According to Wikipedia mine was Kansai style. Not layered and no noodles. I used bacon instead of pork because there was some that needed using.

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

It's a mish-mash of stuff tonight. There's a little leftover soup but not enough for a full meal. Inspired by MmeFleiss up thread I'm making okonomiyaki to use up leftover cabbage. Also there's some celery leaves floating about so I may make tempura leaves as a pre dinner snack with wine. It's Friday here so of course there's wine.

The three year old requested rice with crunchy and soft bits (rice cake) for her early dinner tonight so I'll cook pastis and garlic chicken tomorrow to eat with the remainder of the rice cake.

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Thanks JM!

Mar 26, 2015
Frizzle in Home Cooking

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Did you track down a good recipe or wing it? I would love to try making them too.

Mar 25, 2015
Frizzle in Home Cooking

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Thanks! I love the fact that she tastes new foods happily, I hope this continues. She's now got to an age where she behaves well at restaurants and can have proper conversations so going out with her is very enjoyable.

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

It was a great result. Fingers crossed the final on Sunday is also a good game. Dinner will probably be delivery pizza that night, we'll be glued to the television.

Mar 25, 2015
Frizzle in Home Cooking
1

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

I want your burger for breakfast right now.

Mar 25, 2015
Frizzle in Home Cooking
2

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Last night's soup recipe is going to be made tonight instead. The three year old and I spent too long in the playground enjoying a sunny afternoon to roast the pumpkin in time so we decided to bring our planned yakatori bar dinner out forward one night.

Chicken hearts (thought of you Linguafood), beef tongue, chicken livers, grilled rice balls, chicken tempura, steamed broccoli with sesame sauce and mayo and agedashi tofu. The three year old who hasn't been much of a meat fan surprised me by devouring the chicken hearts and beef tongue and declaring them delicious. A good night had by all and the sore throat is finally on the mend.

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

People say that about yacht racing too. :)

Tropical Food?

You could try Robert Oliver's books. He specialises in Pacific cooking. http://robertoliveronline.com/books/

Mar 24, 2015
Frizzle in Home Cooking
1

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

I hope you can get out soon - before you have to eat the food.

The last time I was in hospital I was served a chicken lasagne. It was awful. Fast food has at least some good fat and crunch to redeem itself. I sent the bloke to get me KFC (only place close by) and I checked out the next day.

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Happy birthday!

Mar 24, 2015
Frizzle in Home Cooking

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

It's soup again tonight. This time one of my favourites from a River Cafe book. Chestnut, pumpkin and barley. Some bacon will sub for pancetta. It's one of those thick Italian soups that's practically a stew. Perfect fodder for a sore throat on an autumn evening.

Viewing tonight is more subdued than last night's nail-biting cricket match which gripped the nation. We're just starting to get into the Homeland series. Quite enjoyable so far.

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

Braised Beef Ribs, page 146 Oxtail Variation

I chose to make the oxtail variation of this dish, the instructions say to increase the cooking time by 3 for this cut of meat. I assumed that this was the simmering time of the meat - not the subsequent stages where vegetables are added. After browning I simmered the oxtail in chicken stock for 90 minutes. They were still tough so I simmered for an additional 30 until they were fork tender.

The following day I made the marinade and cut the daikon. She doesn't say whether the marinade should go into the pot with the meat but because there weren't many other flavours in the dish I assumed that I should add it all in. I'm curious to whether this is what blue room did as well. I did use the jujubes and chestnuts but not the gingko nuts.

We weren't crazy about this dish. I think I over-simmered the meat on the first day and the meat itself lacked flavour as a result. The vegetables however were full of the flavour of the stock - cloyingly so in my opinion. I would try this again with a different cut of meat perhaps and I would stick to the simmering times suggested but it is a fiddly dish.

Mar 24, 2015
Frizzle in Home Cooking
1

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Last night's oxtail dish was just edible for us. Tonight we're having soup, the three year old requested celery soup. A Jane Grigson recipe without cream was made for her and there's enough to feed us too. Maybe cheese on toast alongside.

Mar 23, 2015
Frizzle in Home Cooking
1

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Braised oxtail tonight, another recipe from the Korean cookbook of the month. It's a bit of a strange two day preparation which includes marinating cooked meat and cooking daikon. I have to confess given the smell coming from the kitchen I'm more than a little suspicious of what the result will be although I'm hoping for the best. I'm used to more Italian oxtail preparation. Worst case scenario I'll save it for my parents pooches and we'll have zaatar and olive oil on pita bread.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Oh dear, I hope you're fully recovered now.

Mar 22, 2015
Frizzle in Home Cooking

April 2015 COTM Voting Thread

Polpo is available at my library so that's where my vote is going - although the other book sounds good too.

Mar 22, 2015
Frizzle in Home Cooking

Dinner menu feedback, please

I love this menu. The olives and nuts with drinks sound perfect. I think you've got a great balance of richness, acidity and texture going on.

Mar 21, 2015
Frizzle in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

Thanks, now you mention it the version I've enjoyed does have a curled appearance. I'll try soaking next time.

Mar 21, 2015
Frizzle in Home Cooking

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Ahh, one of my favourites. Looks wonderful.

Mar 21, 2015
Frizzle in Home Cooking

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Impressive as always!

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

Chive pancakes page 159

The recipe for these is as simple as you get. 450 grams / 1 pound of chives, 1 cup of flour and 1 cup of water. The cut chives get mixed into the batter and half of the batter gets poured into the pan at a time. She suggests adding red pepper paste to the second half of the mix for a spicier result.

I'm new to working with chives and didn't know whether I was supposed to use the whole chive - the bottom of the stems felt too tough so I left them out. Even without the stems and less than the full 450 grams of chives my batter was for too thick to pour into the pan. It was definitely more of a 'splodge' than a pour. I then used a spatula to nudge the chive and batter mound into something pancake-esque.

Flipping was a disaster and once again the spatula had to be used to reshape the bits of pancake into a whole. More oil was added and surprisingly the pancake held together when it was removed from the pan and it had crispy edges.

Despite the trials making these (more batter next time!) they tasted great and the crisped bits of chives around the edges were absolutely delicious. Of the two variations we enjoyed the added heat from the one with red pepper paste. We had these with the allspice dipping sauce and the sweetness of that sauce worked well with the pancakes, especially the spicy version.

What's for Dinner #354: The Green(ing) Edition [through March 20, 2015

We've spent a little time in Manado and on Bunaken Island in Sulawesi but felt like we barely scratched the surface. There are so many islands of Indonesia and all so different. I think we could happily spend a lifetime of holidays exploring the country. Just 'chatting' with you has made me long to get back there.

Mar 21, 2015
Frizzle in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

Green Onion Salad page 117

A simple enough sounding salad - and something I've eaten and enjoyed before at Korean restaurants. A dressing that includes rice wine, sugar, red pepper - gochugaru, sesame oil and seeds is made and mixed through with green onions. Initially I had planned on making the chive variation but changed my mind when I realised how many green onion tops I had that needed using. The recipe says to chop the onions into two inch pieces but we opted to cut them into fine threads instead. I'm not sure I would want to chomp into a two inch piece of green onion and the threads is how I've seen it done at restaurants.

The result was overpoweringly strong. We added some Napa cabbage but that didn't dilute the onion flavour at all. A frustrating result as I love this salad when it's made correctly. We didn't eat it as a salad and ended up mixing it into our chive pancake batter. If anyone can suggest where I may have gone wrong or point me in the direction of a different recipe I would be extremely grateful.

Mar 20, 2015
Frizzle in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

Sauteed Cabbage Kimchi with Bean Curd and Pork, pg. 130

We made this last night - I had more pork than the recipe called for and opted to increase the ingredients a little to compensate. Not a great decision as the pork steamed rather fried. My end result looks nothing like qianning's, mine was more of a stew. My tofu was not very firm and broke up.

Flavour - wise it was ok, a bit bland for our tastes although we did enjoy the mix of flavours and textures. Tonight with the leftovers we'll add more kochujang to spice it up a little.

Mar 20, 2015
Frizzle in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

Allspice sauce, p 28

We made this to eat with chive pancakes and agree it's a little sweet for our tastes. We did enjoy it, but I think it would work well alongside other sauces so you can add sweet or acidic as you please. We make David Chang's version of bo ssam often and would add this sauce to the table but would reduce the amount of sugar a little.