Iron Chef WAYCT - What Are You Cooking Today

[goosehd]

@twin Thank you for confirmation and the idea with tea.  I’ve been reading about it and I see the the best time to harvest is August and September before the rains start in the fall.  It will be a great project and something to look forward to.

[neph93]

This has to be the most satisfying vegan dish ever. Ovenbaked Aloo Gobi with sumac dusting (instead og garam masala).

[LewisStonehouse]

That looks class @neph93 - where’s the recipe from?

[neph93]

@LewisStonehouse:

That looks class @neph93 - where’s the recipe from?

Indian-American nutriomist on IG called @chiefspicemamma (about as cringe as it sounds), but her food is good and she knows her shizzle. The recipes are rigged to be as straightforward as possible while still being largely plant based and tasty. Makes them doable for a 48 year old with a small army of kids.

This is the Aloo Gobi post: https://www.instagram.com/p/CWJmNoPrV_5/?utm_medium=copy_link

Do be careful as she is a bit cack-handed with ingredients. Some are mentioned in the reels but not listed in the ingredients, while other times it is vice versa.

[LewisStonehouse]

Ha fair enough, thank you pal!

[JDelage]

Yum!

As for me, getting ready to cook (tomorrow) the Tra Vigne Forever Roasted Pork. It's goooooood…

https://www.foodnetwork.com/recipes/michael-chiarello/forever-roasted-pork-recipe-2118113

[mclaincausey]

Chiarello is a much better chef than he is a human being. Is that shaved fennel bulb, onion, or both @JDelage ? I didn’t see fennel bulb in the recipe but it would make a ton of sense with the other ingredients such as fennel seed. Sounds like an amazing dish!

[popvulture]

I would eat the hell out of that and the aloo gobi. Both look fantastic!

[JDelage]

The stuffing is just onion + sage. I'm sure you could do that with fennel bulb though. Tomorrow it goes in the oven in the morning and stays there until dinner…

[JDelage]

Here’s the final product. Everybody loved it.

[Giles]

That looks brilliant.

Here is what I'm doing tonight….

Berbere Spiced Chicken, Carrots and Chickpeas.  From "Shelf" by Ottolenghi, thanks @AdamJ

I made the Berbere from a recipe on the web, so I have a stock of that now too….

[JDelage]

Yum!

Ottolenghi is so very good…. His recipes are often a bit on the complex side though.

[Giles]

The end result/s….

Plated with some cauliflower fritters….

[Fadez]

Mouthwatering!

[Sage954]

[dinobarnesberlin]

You guys are killing it here!–

[Pete]

/
Basil pesto

[JDelage]

Yum!

[neph93]

@Pete:

/
Basil pesto

Well done… that looks glorious.

[neph93]

I, on the other hand, had to get back to my low brow roots today. Also glorious.