Posts by phatch
1 - 8 of 56 Posts
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11,795 Posts
The lemons
![Food Tableware Ingredient Dishware Meyer lemon]()
Further zest preparation
![Food Plant Ingredient Staple food Cuisine]()
I struggle with equal fineness as I apporach the end of the pile of zest. It gets harder to hold; my skills need more practice. I cut across into a fince mince, not pictured.
Melt a stick of butter. Brown to your desired level. Add GRATED garlic--I used a ginger grater. You want a paste that will disperse into the butter without any bits. This helps build the emulsification and oddly also prevents visible overcooking the garlic. I thought my pile of grated garlic looked small, so I minced up the garlic stubs left over from grating. Bit of a mistake that was.
Stirring gently all the while to develop the emulsion, add half the lemon zest, stir til aromatic, add lemon juice, maybe 3/4 of the juice so you can adjust the final acidity to taste along the way. Reduce a bit, add some cream and chicken base. The source recipe specifies Better than Bouillon, this is to save reduction time of using chicken stock but does explain you can use stock, you just have more reduction time. I'm not following the original recipe, which includes nuts and some other things. I'll link it at the end just for reference.
![Food Ingredient Recipe Cookware and bakeware Automotive tire]()
My garlic bits have betrayed me as you can see. Season with salt and pepper with consideration for the flavors of what you'll use it on.--Also remember additional saltiness from the parmesan cheese on the pasta if you'll be using any.
The whole purpose of this meal is to make something my dad will eat and can eat by himself cleanly. This means it needs to be fork friendly, not too saucy and not exotic. I'm pushing the exotic envelope a bit. He rejected my yogurt muesli mix for breakfast. Oops. So an omelet it was. He's into an affable sort of dementia at this point and his physical skills and interests are diminished.
I brought the nonstick wok for ease of tossing the sauce and commercial ravioli together. I'm using two types, a round cheese and spinach and a square lobster ravioli. Of course one of the ravioli leaked giving me flecks of spinach. That's all right for home eating.
![Food Ingredient Recipe Cuisine Dish]()
I cut the asparagus prior to cooking for ease of fork eating for my dad. I cut the ravioli too on his plate.
![Food Tableware Dishware Ingredient Recipe]()
He ate all that I served him so I guess it was a success. I thought it quite good on the lobster ravioli especially.
www.salon.com
Further zest preparation
I struggle with equal fineness as I apporach the end of the pile of zest. It gets harder to hold; my skills need more practice. I cut across into a fince mince, not pictured.
Melt a stick of butter. Brown to your desired level. Add GRATED garlic--I used a ginger grater. You want a paste that will disperse into the butter without any bits. This helps build the emulsification and oddly also prevents visible overcooking the garlic. I thought my pile of grated garlic looked small, so I minced up the garlic stubs left over from grating. Bit of a mistake that was.
Stirring gently all the while to develop the emulsion, add half the lemon zest, stir til aromatic, add lemon juice, maybe 3/4 of the juice so you can adjust the final acidity to taste along the way. Reduce a bit, add some cream and chicken base. The source recipe specifies Better than Bouillon, this is to save reduction time of using chicken stock but does explain you can use stock, you just have more reduction time. I'm not following the original recipe, which includes nuts and some other things. I'll link it at the end just for reference.
My garlic bits have betrayed me as you can see. Season with salt and pepper with consideration for the flavors of what you'll use it on.--Also remember additional saltiness from the parmesan cheese on the pasta if you'll be using any.
The whole purpose of this meal is to make something my dad will eat and can eat by himself cleanly. This means it needs to be fork friendly, not too saucy and not exotic. I'm pushing the exotic envelope a bit. He rejected my yogurt muesli mix for breakfast. Oops. So an omelet it was. He's into an affable sort of dementia at this point and his physical skills and interests are diminished.
I brought the nonstick wok for ease of tossing the sauce and commercial ravioli together. I'm using two types, a round cheese and spinach and a square lobster ravioli. Of course one of the ravioli leaked giving me flecks of spinach. That's all right for home eating.
I cut the asparagus prior to cooking for ease of fork eating for my dad. I cut the ravioli too on his plate.
He ate all that I served him so I guess it was a success. I thought it quite good on the lobster ravioli especially.
The butteriest, lemoniest, simplest weeknight pasta sauce
Try this super-quick, über-easy way to upgrade simple pasta dishes
www.salon.com
Joined
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11,795 Posts
Braised Daikon (plus other winter veg I need to use up)
This is normally made with some beef. Today I went vegetarian.
Build a sauce of Chu Hou paste, hoisin, peanut butter, red fermented bean curd, doubanjiang. Add some sugar. I also added the juice of some mandarins I used for peel.
![Food Kitchen utensil Tableware Ingredient Recipe]()
Other aromatics: star anise bay leaves, galangal (dried in the sourcerecipe but I have some fresh on hand) also should have some dried licorice root, but fennel seed will do.
![Food Tableware Ingredient Recipe Cuisine]()
Fry up ginger and garlic, then add the paste, fry until aromatic and savory.
![Food Frying pan Ingredient Recipe Cookware and bakeware]()
Add vegies: daikon, potato, lotus root, acorn squash, carrot, soaked tofu skin and water, soy sauce and related seasonings. Bring to a boil, simmer 20 minutes.
![Food Ingredient Tableware Recipe Cuisine]()
Squash is the darkest, the daikon will go translucent if cooked a bit longer, but is there on the left. Don't worry, I took more. The daikon is the star of the dish.
![Food Tableware Ingredient Recipe Cuisine]()
This is normally made with some beef. Today I went vegetarian.
Build a sauce of Chu Hou paste, hoisin, peanut butter, red fermented bean curd, doubanjiang. Add some sugar. I also added the juice of some mandarins I used for peel.
Other aromatics: star anise bay leaves, galangal (dried in the sourcerecipe but I have some fresh on hand) also should have some dried licorice root, but fennel seed will do.
Fry up ginger and garlic, then add the paste, fry until aromatic and savory.
Add vegies: daikon, potato, lotus root, acorn squash, carrot, soaked tofu skin and water, soy sauce and related seasonings. Bring to a boil, simmer 20 minutes.
Squash is the darkest, the daikon will go translucent if cooked a bit longer, but is there on the left. Don't worry, I took more. The daikon is the star of the dish.
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