I made a thing

[Lady]

Silversong gave me her scones recipe, but unfortunately I didn't write it down, so when I decided to make scones this morning, I was desperately searching google for one similar to it. And came up with one that used a lot more flour than hers *_* so they came out a little dry, but still perfectly edible! Pics to come

 

[Patrick]

My dad got a scone recipe from a relative in Ireland. It involves measurements such as: a handful of flour. Somehow, the scones always turn out to be excellent.

 

[Lady]

The recipe I should have used is:

• 1 3/4 c all-purpose flour
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 1/4 c sugar
• 1 1/4 c heavy cream

Heat oven to 450F. Mix dry ingredients, add liquid and mix as little as possible. Form and bake for 15 minutes.

The one I did use was

• 3 c flour
• 1 tsp salt
• 1 tbs baking powder
• 1/3 c sugar
• 1 tsp vanilla
• 1 1/2 c heavy cream

the chocolate chips were my own addition-- a handful

 

[Lady]

Used Silver's recipe (first above) and it came out much better! Although honestly, I think the worst thing I did with the first batch was not mix the dry ingredients in together well enough. There were a lot of patches of just flour or just salt or just baking powder.

 

[estragon]

(1) I tried making these chocolate chip cookies that use tahini instead of butter to use it up. They turned out well. Very gooey.

(2) For some reason for a long time I never used fennel when I made a tomato sauce for spaghetti before, even though I love fennel???? But then I started adding it and it tastes great. The biggest improvement since I realized that it's absolutely worth it to spring for whole peeled san marzano tomatoes.

 

[Lady]

ooh, I do like some fennel. I'll have to look for it on the shelves when we go shopping next

 

[JBear]

Was the intent for anyone to be able to post here when they've made a thing?

I hope so, 'cause I'm gonna!

The SO and I have been trying to cook more regularly, and tonight's dish went quite well (which stands to reason, as it's our second time making it, but it didn't occur to me to take pictures before). It's baked feta with kale and chick peas:

We tried it paired with some fresh baguette this time, but I think it paired better with the pita bread that we used last time. Still, very tasty, and highly recommended!

 

[Johnny Unusual]

Yum.

 

[Patrick]

Looks tasty. What’s the sauce?

 

[JBear]

Sweet basil marinara.

 

[Johnny Unusual]

Chickpeas are an underrated food. Also, can we go back to calling them garbanzo beans? That's a funnier name.

 

[JBear]

She's pretty insistent on having protein in all of her meals, and as someone who hates handling meat, they're my favourite go-to.

 

[estragon]

I tried making these chocolate chip cookies that use tahini instead of butter

Update on these cookies: They were even better on following days. They stayed very soft and the tahini flavor retreated into the background as a slight accent giving them just a little something special that you might not be able to identify. (When they were fresh out of the oven and barely cooled the tahini flavor was much stronger, which I liked but could see being divisive.) If you like soft chocolate chip cookies and find that other recipes end up getting too crispy after the first day, apparently using tahini instead of a butter is one way to achieve this. If you don't like the flavor of tahini, maybe wait until day 2 to eat them.

 

[Mightyblue]

Made a chicken/barley/bacon chili, probably a 2/5 alarm? Mildly spicy, but mostly slowly building heat.

 

[Lady]

we roasted some chicken last week (amazing) and I cooked down the bones and bits along with the bag of vegetable scraps that I'd been collecting in the freezer for a few months into stock. Today I took the stock and cooked it into some potato soup. I was dubious about the quality of the stock, but it came together in the potato soup.

Bone in chicken breast roasting (adapted from bitman's how to cook everything):
butter/oil roasting pan, add some garlic cloves
rub the breasts down with the oil on both sides
season chicken breasts (I used herbes de provence, and it was fucking divine) over and under the skin and roast at um, either 400 or 450 skin-up for about 15 min
slice up some onion and mushroom
flip chicken, season the side that's exposed now, add onions and mushroom (and prolly more oil) and return for another 10 minutes
steam broccoli with some compatible seasonings
flip chicken, season once more, and if you're nervous about the mush and onions and garlic, you can remove them so you can actually eat them, cook until interior reaches chicken temp (165?), Maybe 5-10 minutes

potato soup (same)
chop up ~3 medium potatoes (I used gold) into little rectangular prisms
slice up a couple of leeks (he said 3, but I only had 2, but they were pretty big, so idk. substitute with onion if you want, prolly)
melt 2 tbsp butter and sautee the veg until softened, ~3 min
add 4 cups stock/water and boil forever (or rather, gentle boil for ~20 min)
season with salt, pepper
Halfway through that 20 min of bubbling, I was unconvinced about the amount of potato, and I like a little bit of chunk in my potato soup, so I chopped up a couple more smaller potatoes into bite sized pieces, and steamed them in the microwave so they could catch up to the ones in the pot.
Immersion blended everything in the pot
Added the microwave potatoes
Re-seasoned, more salt, more pepper (didn't add any salt to the stock, so I was starting from 0 basically)
Simmered for another 10 minutes so the flavors can "get to know each other", as babish would say.
Ladle out, add splash of heavy cream, garnish with something green to make it pretty (or green onion for add'tl flavor, although honestly I kinda thought it was too much leek anyway)

 

[Kishi]

Cooked a big batch of so-called swamp soup. The light yellow bits are cubes of Swiss cheese that melt down to delightfully chewy gobs when you pour the hot soup over them. Recommended.