Iron Chef WAYCT - What Are You Cooking Today
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Im totally saving that[emoji23][emoji23]
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Celebrating Hanukkah and a dear friend's birthday.
Traditional Mediterranean family
dinner inspired by the recipes of Alon Shaya and
Michael Solomonov.Homemade Hummus, Orange Blossom Cabbage
Salad, Fried Haloumi over Date Pepita Purée with
Apples, Lamb + Beef Kafta, Preserved Lemon
Tabbouleh, Tzatziki, Moroccan Carrots, Poached
Pears in Cinnamon Syrup with Smoked Paprika &
Creme Fraiche.
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The pear dessert made my mouth water
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Tomahawk steak is kind of a gimmick but might as well try it. With mushrooms sauteed in a mushroom demi, grilled lobster, roast cauliflower and potato puree, Moroccan carrots (again), and a kale salad. Reverse seared and delicious!
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Instant Pot finally invaded our home. They really are magnificent. My wife has always been a been snobby about them, but she has since seen the light. I had mentioned how I thought one could open up some opportunities for us to boost our throughput since we meal prep and cook all the time.
Yesterday for lunch, gave bulgogi a try. Made a sauce with gochujang, tamari, brown sugar, rice wine vinegar, furikake, sambal, ginger, garlic, and sriracha. Sauteed* some thinly sliced sirloin in the IP, then sauced it and finished it in the broiler to get that kind of dry surface / caramelized texture they have in Korean restaurants. Really tasty, and really quick and easy.
*The sautee mode is great, because the pot is deep and contains the splatter, but also because it maintains the perfect sear temperature and deglazes beautifully. We have a wire mesh splatter screen that we place over the top when doing this
Last night, the wife made a green pozole. Basically, this is Mexican chicken noodle soup, sub hominy for the noodles. We made an extremely rich broth in the IP as the base for this.
This is a fantastic dish that will stay in our repertoire, made much shorter by the IP (hominy has to cook all the way through or it's an unpleasant texture, and this takes time).
Not pictured, we made some quinoa in one minute (?!) in the IP, then I mixed this with corn niblets, carrot, and peas in the IP sautee mode with tamari to create "fried rice" for a teppanyaki dish. Also sauteed some steak for that.
Also not pictured, green chile stew came out wonderfully–basically sear the meat and sautee the onions, aromatics, and garlic, roast the chiles and tomatillos, add everything, and stew for a few minutes.
Biggest surprise has been sautee mode. Really love that piece. It works great, deglazes well, cleans up well, and frees up the range for other activities.
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Are you sure you're not a professional chef? Your food pics make me very hungry
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Hehe no, but thanks. Just a hobbyist. Even though she's not technically a chef, my wife has worked in catering for years and has a similar obsession with cooking.
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Mine too. Nice job on all this Indian, fellas!
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@Chap I highly recommend this book:
The Temple Dhal has become my go-to super-easy-super-tasty-don't-have-much-time veggie curry recipe.
