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What's for Dinner #364 - the It's Time for Thundaboomahs! Edition [through May 17, 2015]

Spinach! Great idea thanks. I'm doing that with the leftover soup tonight. Miso is one of those ultimate comfort foods for me. The bloke likes it as long as I don't put seaweed in it and I can work with that.

May 16, 2015
Frizzle in Home Cooking

What's for Dinner #364 - the It's Time for Thundaboomahs! Edition [through May 17, 2015]

We've been limping through the family getting colds here. Tonight we started with 'mutant miso'. It's miso soup with the addition of of lime and ginger (a Sam F suggestion, the guy was a genius) and sweet corn kernels and fresh coriander- my own brainwave. Perfect fodder for a the bloke's sore throat and unhappy sinuses.

We continued with my test of a meatball competition idea. Finally I think I'm on to an approach I'm happy with - again they're Asian inspired. All will be shared at the end of August once the competition is over. The fierce, trash-talking rivalry has commenced already as has the more unsettling, unconvinced eyebrow raises at suggestions of ideal meatball attributes and I daren't give anything away on a forum until the big day.

What's for Dinner #364 - the It's Time for Thundaboomahs! Edition [through May 17, 2015]

Congrats on the garden bed. There's nothing better than harvesting your own dinner. I feel unreasonably smug every time I do.

What's for Dinner #364 - the It's Time for Thundaboomahs! Edition [through May 17, 2015]

I ended up skipping it - we were just too tired to cook a fourth dish and it was baby spinach so I thought it might end up as sludge after blanching. I love sesame so I'll return to this one another day.

May 13, 2015
Frizzle in Home Cooking
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What's for Dinner #364 - the It's Time for Thundaboomahs! Edition [through May 17, 2015]

Welcome!

Zucchini pizza is my favourite on homemade pizza nights. We grate it, salt it, squeeze it and mix it with some finely chopped garlic. It goes on to the pizza base with no sauce or cheese, just olive oil and a few grinds of pepper and some sea salt to finish. It sounds like it might be pedestrian but it's wonderful.

Cookbook of the Month March 2013 EVERY GRAIN OF RICE: Beans and vegetables of all kinds

I'm in New Zealand so not much help - all the squash I buy are tasty. My mother-in-law taps on them and buys the one that sounds the most hollow if that helps.

May 13, 2015
Frizzle in Home Cooking

June 2015 COTM: Nomination Thread

PLENTY MORE from me too. We've had some great successes from this book and want to explore more recipes.

May 12, 2015
Frizzle in Home Cooking

Cookbook of the Month March 2013 EVERY GRAIN OF RICE: Beans and vegetables of all kinds

I've been fairly useless at posting on here since the month passed so I'm glad you're better at it than I.

We absolutely love this dish too and make it often. The sweetness of the squash works so well with the sauce and as a bonus it's steamed to finish so it's an easy vegetable dish to add to a menu while keeping your wok space free for a last minute stir fry.

May 12, 2015
Frizzle in Home Cooking

What's for Dinner #364 - the It's Time for Thundaboomahs! Edition [through May 17, 2015]

Back in the kitchen after tiresome case of the autumn sniffles.

It's a Fuchsia Dunlop night. Aubergine from our autumn garden harvest are getting the Fish Fragrant treatment. Celery that's been languishing in the bottom of the refrigerator is being turned into Send the Rice Down Celery and Beef Mince. There's Tofu Bamboo in Spring Onion Oil and Spinach with Sesame Sauce. Sure feels good to be cooking again.

What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

So sorry for your loss. The noodles look great regardless. Enjoy the goats tomorrow.

What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

That's them. Freaking delicious. The bloke cooks his egg until the yolk is hard but I like to keep mine runny and stir it through the noodles.

He also adds a spoon of sesame paste/tahini to his sauce but I prefer it without.

The buckwheat noodles are wonderful too, I suggest you really try to get them rather than use a different type. They add a good depth of flavour to the dish. I have trouble getting them regularly here so we bought the shops entire supply last time they had them in stock.

If you haven't tried olive vegetable before you're in for a treat. It's like crack. It's a totally different vegetable to what we know as olive. Very more-ish. If you have lots left over after making the noodles stir it through cooked rice with some minced pork and chopped coriander (cilantro).

May 09, 2015
Frizzle in Home Cooking

What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

Lazy eats last night - Fuchsia Dunlop's emergency midnight noodles. Buckwheat noodles with a tangy vinegar & chilli sauce, a fried egg on top and a generous dollop of olive vegetable.

The bloke is cooking tonight. It's a meatball practice night. This year we're competing instead of judging in the annual meatball competition held in August so it's time for us to practice our entries.

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

SPICY PORK & FENNEL POLPETTE - p. 153

Finally our turn for these. I made a small batch - a third of the recipe. It was my first time baking meatballs in the oven and mine didn't get as brown as I would have liked but I didn't want to extend the baking time as I feared drying them out so out of the oven they came at 10 minutes.

We found these to have a good fennel flavour but to be seriously lacking in salt. The recipe calls for a scant half teaspoon for 1.5 kg of meat. I used a half teaspoon in 500 g and they still needed a very generous shake of salt at the table to bring the flavours out.

The sauce as you've all reported was terrific however, even with all tinned tomatoes.

What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

Thank you! It really is a good recipe, the sauce is fantastic too. The four year old devoured her chilli free ones and asked for more so they were a hit for the whole family.

May 07, 2015
Frizzle in Home Cooking
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What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

I think that's another recipe, here's the one we made: http://www.theguardian.com/lifeandsty...

I'm considering the Polpo book too. My library copy is overdue. I just keep looking at all my Italian cookbooks and wondering how to justify another.

May 06, 2015
Frizzle in Home Cooking
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What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

Last night was Yotam Ottelenghi leek fritters - inspired by a coment on one of Harter's posts. I loved these despite my reservations about how big the slices of leeks were when I was making them (2cm). They became gorgeously creamy after being cooked.

Tonight it's our turn to make the spicy pork and fennel meatballs from Polpo that good reviews in April's COTM thread.

I'm loving the spring flower photos. We're into dreary old autumn here and flowers are few and far between.

What's for Dinner #362 - The May Day Edition [through May 5, 2015]

How thoughtful, and what a nice meal.

What's for Dinner #362 - The May Day Edition [through May 5, 2015]

I look forward to hearing how you fare after your week of vegetarianism. Your first dinner sounds tasty.

May 04, 2015
Frizzle in Home Cooking
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What's for Dinner #362 - The May Day Edition [through May 5, 2015]

I used up leftover rice tonight and made dolsot bibimbap.

Toppings were stir fried carrot, zucchini, beef and sprouts. , Rehydrated shiitakes, blanched spinach and tofu - several cloves of garlic were included with the toppings. An egg yolk went in, some seaweed on top and of course the spicy sauce whose name I always forget. A tasty way to use up leftover rice - and I'm always a sucker for crunchy bits of the rice that you get with this dish.

What's for Dinner #362 - The May Day Edition [through May 5, 2015]

Back at home after a night and day at the holiday apartment. Lunch was at a local cheese factory, a bit of a disappointment compared to our usual lunch spot (photo included of our usual - Matakana Market Kitchen. If you ever make it to Auckland. Think meandering stream, ducks swimming, good local wine and perfectly cooked food from humble ingredients. Well worth the 1 hour drive from the city). The food was average at the cheese place and the atmosphere was not great - even taking into consideration it was a factory.

Dinner is the off-cuts of aubergines from the other day's nibbles dish. I'm making my father's yoghurt and aubergines dish that we eat stuffed into a pita pocket. Lazy but comforting.

What's for Dinner #362 - The May Day Edition [through May 5, 2015]

Thank you Jammy, this is the fourth recipe I've tried from the book. It was the Cookbook of the month here for April. Reviews of recipes tried seemed very favourable. If you search out the threads you can read up on them.

I'm considering purchasing it myself as I need to return the library version I have.

May 02, 2015
Frizzle in Home Cooking
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What's for Dinner #362 - The May Day Edition [through May 5, 2015]

Kiwis call the stuff you put on chips tomato sauce. Our common version is a bit less vinegary than ketchup. HP is called HP and is used but not that commonly.

We would probably refer to the sauce I used on the aubergines as 'pasta sauce' or passata.

May 02, 2015
Frizzle in Home Cooking
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What's for Dinner #362 - The May Day Edition [through May 5, 2015]

It's my lazy way of saying tomato sauce - the recipe is here: http://sallyservesitup.tumblr.com/pos...

My oregano didn't have many leaves so I added some marjoram as well and used canned tomatoes.

May 02, 2015
Frizzle in Home Cooking

April 2015 COTM: POLPO - Chapters 1 & 2, Cichèti & Breads

AUBERGINE & PARMESAN WRAP, p. 58

I finally made these today to take to a family event as pre-meal nibbles. Absolutely fantastic. I made a double batch after reading Breadcrumbs report and they all disappeared.

The only thing I can add to the comments is that the youngest aubergines worked best - the older more seedy ones tore a bit during rolling.

May 02, 2015
Frizzle in Home Cooking
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Ideas for vegetarian dinners, please

Great challenge - here are a few of our favourites.

Risotto primavera

Pea and lettuce soup

Pea and mint torte http://letters.cookingisfun.ie/2000/0...

Celery soup with grilled cheese sandwiches

Cabbage soup with bread and sage (it's layered - http://www.foodnetwork.com/recipes/it...

)

Red lentil and lemon soup http://cooking.nytimes.com/recipes/10...

Borlotti and cavalo nero soup http://camel-csa.org.uk/2009/12/11/re...

Frittata (or kuku)

Sour and hot silken tofu

Mushroom and tarragon pithivier http://www.theguardian.com/lifeandsty...

Beetroot tart tatin (actually any sort of tart would be good) https://www.rivercottage.net/recipes/...

Not sure if you have aubergines available at this time of year but this is fabulous - Fish fragrant aubergine http://andrewzimmern.com/2013/03/28/f...

May 02, 2015
Frizzle in Home Cooking

What's for Dinner #362 - The May Day Edition [through May 5, 2015]

We're off to the in-laws for a feast. Our contribution is a pre-meal nibble of aubergine wraps. Recipe from the April COTM - Polpo. Griddle fried aubergine slices get a smear of red sauce, a sprinkle of Parmesan and hard mozzarella, a couple of basil leaves are added and they're grilled (broiled) before being rolled. We sampled a couple - very tasty.

What's for Dinner #362 - The May Day Edition [through May 5, 2015]

I love the sound of that meal.

May 01, 2015
Frizzle in Home Cooking
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What's for Dinner #362 - The May Day Edition [through May 5, 2015]

Thanks CM.

May 01, 2015
Frizzle in Home Cooking

What's for Dinner #362 - The May Day Edition [through May 5, 2015]

I wondered the same thing when he gave me the directions but it does work nicely. Good texture and a clean flavour to contrast the cod dish. I believe his version of this is based on a Portuguese dish so perhaps it's traditional?

May 01, 2015
Frizzle in Home Cooking

What's for Dinner #362 - The May Day Edition [through May 5, 2015]

Been lurking but too busy to post. The bloke has been working late so I've been eating solo.

Tuesday was prawns with garlic, chilli and olive oil. Greens were leftover peas from the four year old's dinner.

Wednesday night I dropped dinner off to friend's who have just moved into our suburb. All from Rick Stein's Spain except dessert. I've had such good results from this book, it's a real winner. I taxed all items except the potato for my dinner before drop off.

Orange, black olive and baccala salad
Hot cabbage and bacon salad (it's a stretch to call this one a salad)
Potato fondant
Chicken with garlic
Apple and feijoa crumble
Ice cream.

Thursday I used up the remaining salt cod. Potato chunks were pre boiled, onion was almost caramelised, 'broccoleaf' (a marketing gimmick of a name if I ever saw one) were blanched and chopped. A béchamel was made and the salt cod was flaked. Into a small cast iron pan went the onions, potato and spinach. The cod was sprinkled over with a squeeze of lemon and a good slug of cream. Béchamel topped it and it was covered and cooked on the stovetop for 5 minutes. It then went under the grill until browned. Eaten with undressed lettuce. Recipe was from a chef friend's brunch menu. Very, very good. I made the fish-hating bloke a version for a work lunch with bacon replacing the salt cod and he loved it too.

Tonight we're off to the friend's new house to eat with them now they've had a few days to settle in. Pasta is on the menu.