could you put in a tube to make the mug cake donut shaped?
1 Like
for hing, just start out with onion and garlic. it’s asfoetida, or yellow powder and used to sub in for onion and garlic in a more satvic way.
I… have no recipes. But can we assume you have onion, garlic, ginger, chile, cumin, coriander, turmeric and garam masala?
Then you start with garlic and jeera, add onion, ginger. Then add ginger, then chile. Next cumin and turmeric mixed with a bit of water. now food, maybe tomato. now garam masala. Adjust everything based on desired result. Add additional spices as needed and available. occasionally omit as needed. add more salt and garam masala at the end. Add fenugreek at the end if appropriate.
So butter chicken:
Heavy on onion, get a good soft browning. Heavy on chile. Light on turmeric or omit. plenty of garam masala, if you have cardamom or cinnamom add at first garam masala step. brown chicken in the early stages, remove, add the tomatoes and thicken the curry sauce. Slowly add your cream, butter, etc. Consider blending before adding back in the chicken. Lemon can be nice. Fresh coriander at the end.
3 Likes
Fenugreek adds a lot, but fresh coriander can finish a dish nicely too. If you’re out of fenugreek, check if any of your prepared mixes include it. My curry powder does, so I sometimes add some to a saag if I’m not nailing the flavour. Not enough to overpower, just enough to flavour.
1 Like
I want chia pudding and your breakfast burrito right now, yum!
1 Like
Elle, you understand my cooking approach.
And yep, we have onion, garlic, ginger, cardamom, etc. We have a very well-stocked Western kitchen, it’s just that it’s Western (so if it’s not used in Western cooking or baking… it’s a toss-up as to whether I have it; like I have sumac, but not hing).
Unf yeah I need to acquire lots of cream in our next grocery run. Maybe make some profiteroles too…
1 Like
I have a bunch of bok choi and no experience cooking it. What should I make?
1 Like
stirfry? how big is the bok choi?
They’re big right now and there are like 5 of them.
They are currently in my garden but they’re one of the only things producing actual food and I should start eating them.
big like 3-5 inches? or big like 12-16 inches?
12-16”
then I’d shred and stir fry with garlic, ginger, soy sauce and a protein, but you could probably also do something interesting with a cabbage roll/spring roll fusion
4 Likes
+1 for some spring rolls. I am obsessed with those right now
1 Like
This week in my CSA I am getting fennel. I have never eaten fennel. Help?
2 Likes
ROAST IT. 
Recipe is for baby bok choy but my “baby” from the store was pretty big (getting close to 12"…) so I quartered instead of halving and it came out great. I did not make the steak or miso butter but it sounds delish. We had the bok choy with pineapple bacon sausages.
PS Stir fries are great too I was just interested to try a different take on BC and saw this recipe and it was great. 
3 Likes
Damn that does look good.
I love making fennel and lemon risotto. It’s also delicious roasted.
1 Like
I have extra carrots. Usually I make carrot soup but I’m out of the red curry paste I usually use for that.
Best way to mainline a pound of carrots in a maximally delicious way? Preferably a way that really features the carrots, because these are SUCH GOOD CARROTS. No glazed carrots, though, neither Wizard nor I like them. ^^;;;
3 Likes
raw shredded in a Moroccan-inspired salad?
shaved & pickled for a banh-mi or rice/rice noodle salad?
cheesey soup with potato and zucchini (blitzed) and then lots of cheddar?
3 Likes
…snacking? Bf can go through 2 pounds of rainbow carrots in like 3 days if he hasn’t had them in a while. You can make sticks and do a variety of dips. Sour cream, hummus…
4 Likes
ohhhhhhhhhhhhh
I could do grab-shit-from-your-fridge tempeh banh mi. That could be amazing.
Haha, @galliver, carrot snacking is also a possibility. We do have some Bitchin’ Sauce in the house.
5 Likes