jjhunter: A sheep with shaded glasses and a straw hat lies on its side; overhead floats the pun 'on the lamb' (as in baby sheep). (on the lamb)
[personal profile] jjhunter
I'm cooking with a co-conspirator this evening to whip up dinner for 30+ people (yes, I'm back to affiliating with that previous co-op), and am hitting a brain fizzle on a key element of ze master plan: good pizza dough recipe?

I need one I can make in quantity for 3 large trays of pizza, and obv. one that doesn't require a super-long rise time; 4-5 hours at most would be ideal.

Any suggestions? I've got all the usual kinds of ingredients to work with, plus lovely industrial-size mixer + bowls. Vegan recipe strongly preferred.
jjhunter: Drawing of human JJ in ink tinted with blue watercolor; woman wearing glasses with arched eyebrows (JJ inked)
[personal profile] jjhunter
'elp! 'elp! Some assistance much appreciated

I'm setting aside some time today to batch prepare most of my household's meals for the week, and would love to actual use the leftover chicken bones to make stock instead of tossing them out. Does anyone have any experience making stock from such bones? and/or a reliable recipe they might point me to?

ETA: success! Details here: Adventures in homemade chicken stock (FOR SCIENCE)
jjhunter: Drawing of human JJ in ink tinted with blue watercolor; woman wearing glasses with arched eyebrows (JJ inked)
[personal profile] jjhunter
I have a modified tomato basil soup recipe that I use for as a base for tomato sauce as well (whether the end result is for spaghetti or pizza sauce). The only difference is that for the former I also add in bouillon cubes + water + a dash of dairy product (cream or a spoonful of plain Greek yogurt). Naturally I've gotten into the habit of turning my homemade tomato sauce leftovers into homemade tomato soup, with varying degrees of success.

What makes for a really good tomato soup recipe versus a good tomato sauce recipe? And while I'm at it, what are other creative uses for leftover homemade tomato sauce?

ETA: I've written out the modified tomato basil soup/sauce recipe here in the comments.
jjhunter: Drawing of human J.J. in red and brown inks with steampunk goggle glasses (red J.J. inked)
[personal profile] jjhunter
I'm trying to figure out my menu for a small dinner party I'm hosting tomorrow (7 people total), where two of the guests will be showing up late. If I'm planning on serving a light appetizer of basil, mozzarella, and tomato on thinly sliced + toasted french bread while we wait, and peach-blueberry crumble for desert, what kinds of dishes would people recommend for the actual dinner? Keep in mind that a.) the weather will be warm, b.) all my guests are omnivores (i.e. eat meat & have no dietary restrictions), and c.) I'd like to showcase the lovely fresh herbs I have growing on the back porch (mint, thyme, basil, rosemary). Also, I have access to good produce & other ingredients at the local grocery store.


(Help me, obi-[community profile] boilingwater-kenobi!)

ETA: Okay, I'm all set for my menu - thank you all for your various suggestions! The ones I'm not using tonight I plan on trying out in the next two weeks or so.
jjhunter: Watercolor of daisy with blue dots zooming around it like Bohr model electrons (Default)
[personal profile] jjhunter
Hey all--

I had such good recommendations last time that I thought I'd throw this one open to the audience again for suggestions. In the next hour, I need to figure out my menu for thirty plus vegetarians. My friend D- & I need to do two (2) vegetable dishes, one (1) protein dish, and one (1) starch. At least half should be vegan as a rule of thumb. Available ingredients are as follows:

WALK-IN (Fresh produce):
-carrots
-beets
-lots of parsley (yay!)
-a few oranges
-squash
-celery
-cauliflower
-lemons
-a few green bell peppers
-eggplant galore
-tofu (could be convinced; not first impulse)
-eggs (precious shared resource)
-baby spinach (also somewhat precious)
-a little miso (we had miso soup Mon. night...hm)
-gouda (precious shared resource) + cheddar (not quite as precious, also delicious)

available leftovers + misc. ingredients )

Recommendations? We have three to three and a half hours to do the actual cooking.

ETA: forgot to clarify that someone else is making a salad (with parsley!) + a desert (red velvet cake).

ETA2: final menu: pomegranate & walnut stew (fesenjan); roasted beets & onions; baked achari baingan; saffron rice; + cook's assistant's additions (salad + cake). Thank you everyone who contributed suggestions! I'll be cooking again next week & will put some more of them into practice then.
jjhunter: Watercolor of daisy with blue dots zooming around it like Bohr model electrons (Default)
[personal profile] jjhunter
Hey all--

I'm signed up to cook with my friend D- at the Co-op tonight, and I'm not sure what I want to do for our two vegetable dishes. (For starch we're doing wheat rolls, for protein some kind of chili.) To give you some context, we're cooking for 25 - 35, and the cook's assistant will be making a basic salad of some kind. We usually start cooking ~3pm EST (i.e. in about 2 hours as of this post) and serve dinner at 6:30pm.

What we currently have ingredients-wise in the walk-in refrigerator:

  • some kind of yellow-hued squash with skin as tough as pumpkin -- maybe spaghetti squash?
  • parsnips
  • beets
  • carrots
  • lemons
  • grapefruit
  • okra - tagged 'use me!'
  • zucchini
  • celery
  • brussels sprouts
  • eggplant [we had this last night, so I'd rather not use this as a primary ingredient]


Assuming as you should that we've got all the usual kitchen basics (e.g. onions + garlic + various oils) and then some, any suggestions? Both D- and I are good cooks; sometimes we do fancy dishes, sometimes simple, but in general we like to bring out what's uniquely delicious about particular ingredients (as opposed to drowning them in batter or otherwise masking the taste.) My default would be grilling the brussels sprouts with a little veggie oil and sautéing the zucchini, but I'm in the mood to do something different - I just don't know what.

ETA: For those interested, I did do the beet burger recipe several nights later. Here's the aftermath report in a comment thread.
ar: A pale, dark-haired woman in a red hood. (pd - like little red riding hood)
[personal profile] ar
Hi everyone! I'm new to this comm, and I've got a question. I need to make something for dinner tonight, and I have no idea what--except that I've got six chicken thighs (about 2 pounds) of chicken thighs in my freezer, and I'd really like to try cooking them.

I've never worked with chicken thighs before, only breasts, so I don't even know where to begin. They're not deboned, nor probably deskinned (I can't recall, off the top of my head), and while I can remove the bones and skin, I'd rather not go to all that work today. Does anyone have a reasonably easy (I'm feeling pretty lazy today), flavourful recipe they could recommend? I'd appreciate it so much. ♥
mathsnerd: (Default)
[personal profile] mathsnerd
This is one of those things that comes up for me time and time again, and I never know how to deal with it. Now, I can ask you guys. YAY!

So, I have a recipe that calls for cooked ham. I got some at Whole Foods, from the deli counter, and it's a *huge* piece. I'm hoping to be able to use half of it in the recipe, and save the other half for a while. Of course, that makes me think of freezing it, but I do not know if that is possible.

So, dear knowledgeable residents of [community profile] boilingwater, can I freeze cooked ham? And if so, how would I best do so to have it come back out of the freezer in top condition?

Thanks in advance!

Yr obdt svt etc
[personal profile] mathsnerd
quackaquacka: (Default)
[personal profile] quackaquacka
I have just about mastered the art of covering a cake in royal icing when someone is trying to shove a spirit level up your nose ("is it level? I don't think that's level.") but I am now trying to come to terms with soft icing.

I usually go for the oh-so-technical art of cutting it in half and spreading a bit in the middle, and then bunging it on the top until it's covered but I always get complaints that there's too much icing (honestly, some people...)

So does anyone have any tips? I am planning on making a cake tonight (either German chocolate or strawberry, haven't yet decided!) so I can try it out!

Crossposted, sorry if you get it twice!
jjhunter: Watercolor of daisy with blue dots zooming around it like Bohr model electrons (Default)
[personal profile] jjhunter
gentle readers, i have a conundrum.

time made a fool out of me )

this is not a state of affairs that can be permitted to continue. my dignity, my self-respect, and the minor matter of my reputation as competent in the kitchen depend on closing the achievement gap between myself and those posting enthusiastic reviews on cooking websites with frequent resort to all caps. i have decided to throw myself on the collective mercy of crowd-sourcing. listen closely, dear readers, for i do not say this lightly: help me, omnomnom kenobi et al. you're my least embarrassing source of hope.


x-posted to [community profile] omnomnom

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