Whatcha Cooking today?

Share your recipes and cooking tips!
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Location: keweenaw peninsula

Re: Whatcha Cooking today?


Post: # 32571Unread post rxkeith
Sat Oct 17, 2020 9:30 pm

first time my wife, and i heard of pancetta was an episode of northern exposure when adam arkin playing
the way eccentric cook at the restaurant exploded in a rage at his indian helper, and yelled as he threw the bacon
against the wall something like this is not pancetta!!!!!! i specifically said PANCETTA!!! so then we had to find out what it was
and had a hard time finding a store that sold it. we called one store, and the person on the phone asked, is that a bird? nope,
they didn't have it.

anyway, the weather has gone to crap, so what do you do, you make soup.
yesterday, it was senate bean soup. big pot, double recipe. if you are going to
make soup, make a bunch.
i also picked some kale out of the garden, and cooked that in a pot with a chunk of bone,
and a bit of stock from a pork shoulder roast. came out good.
tonight, it was chicken soup with one of our home raised fat boys. most of our chickens are
in the seven to eight pound range, guaranteed leftovers.


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Location: Woodbury, NJ

Re: Whatcha Cooking today?


Post: # 32572Unread post pepperhead212
Sat Oct 17, 2020 11:18 pm

I made a soup in the IP today, a Mushroom Barley soup. It wasn't a one dish meal - I cook most mushrooms I put in dishes like this, or pasta dishes, using the ATK method of steaming the sliced or chopped mushrooms briefly, which pulls the excess water out of them, then brown them in a small amount of fat - this way, it doesn't absorb a lot of fat, when dry, and browning it and adding it towards the end gives the mushrooms a better flavor, which they keep, rather than releasing it all to the broth.

As I add to many mushroom dishes, some dried boletus mushrooms went in early, along with the soaking liquid. I also added a tb of white miso, and a tb of thin soy sauce for the salt, to the broth (soy seasonings always seems to go well with mushroom dishes). I added a quarter cup of red lentils, in place of a potato, in the original recipe, but also another quarter cup after the pressure cooking, when it was still a little thin, so those simmered 15 min after I added the browned mushrooms at the end, and it thickened up nicely.
ImageMushroom barley soup in IP, before last simmer. by pepperhead212, on Flickr

ImageFinished mushroom barley soup. by pepperhead212, on Flickr
Woodbury, NJ zone 6B-7

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Location: Southeast Texas

Re: Whatcha Cooking today?


Post: # 32624Unread post karstopography
Sun Oct 18, 2020 7:12 pm

73D94488-061C-4262-BB26-C80E61327D0A.jpeg (476.45 KiB) Viewed 32 times
5C977647-CDFF-4665-9526-B5DCE9E7A351.jpeg (296.2 KiB) Viewed 32 times
Got my new Olive wood mortar and pestle in action tonight, gift courtesy of my daughter.

Okra brushed with olive oil and with sprinkled with salt, crushed coriander, cumin, aleppo chilis, and sumac. All about to go in the oven for 20 minutes.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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Location: 25 miles southeast of Waterloo Texas

Re: Whatcha Cooking today?


Post: # 32627Unread post worth1
Sun Oct 18, 2020 7:32 pm

Oh hell yeah.
Happy Halloween

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